For high-volume kitchens that require consistent temperature control and reliable throughput, this heated pass-through cabinet offers controlled holding capacity while maintaining efficiency. Designed for continuous service, it ensures even internal conditions across 28 cubic feet, protecting food quality during peak periods. Operators benefit from predictable performance supported by certifications and energy efficiency, leading to reduced operating costs.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and cool before cleaning. Remove trays; wash with warm, soapy water, rinse, and dry. Use a mild detergent and non-abrasive cloth for the stainless steel interior and exterior; avoid steel wool. Clean glass doors with a glass-safe cleaner. Vacuum condenser coils monthly to maintain efficiency. Degrease vents and oven surfaces regularly to lower fire risk. Inspect seals and hinges; replace worn parts to meet CSA and sanitation standards. Ensure unit is dry before reconnecting power.#@@#Additional Info#@#Turbo Air PRO-26-2H2-G-PT(-L) heated pass-thru cabinet has a 28 cu. ft. stainless steel interior and exterior, operates at 208/230-115 volts, draws 7.5 amps at 60 Hz, and meets CSA, ETL, CETL-US, and NSF certifications.#@@#General Info#@#Description #@#
For high-volume kitchens that require consistent temperature control and reliable throughput, this heated pass-through cabinet offers controlled holding capacity while maintaining efficiency. Designed for continuous service, it ensures even internal conditions across 28 cubic feet, protecting food quality during peak periods. Operators benefit from predictable performance supported by certifications and energy efficiency, leading to reduced operating costs.
#@@# Capacity Management#@#
Engineers designed the cabinet to provide 28 cubic feet of usable volume, allowing staff to stage multiple full pans and trays for sequential service. Managers can organize load patterns to minimize door openings, preserving internal heat for consistent holding.
#@@# Durable Construction#@#
Manufacturers finished both the interior and exterior in stainless steel to resist corrosion and simplify sanitation routines. Maintenance crews will find cleaning time reduced thanks to smooth surfaces and professional-grade welds.
#@@# Pass-Through Design#@#
Designers implemented a one-section pass-through layout to expedite transfer between production and service lines while maintaining temperature separation. Chefs can move products across the cabinet without disrupting workflow on either side.
#@@# Controlled Electrical Requirements#@#
Technicians will appreciate the 208/230-115 volt, single-phase configuration with 60 hertz compatibility and a 7.5 amp draw, enabling integration with standard commercial electrical circuits. Facility planners can size breakers and distribution accordingly to match existing infrastructure.
#@@# Certified Compliance#@#
Test reports confirm compliance with CSA, ETL sanitation, and NSF standards, meeting institutional safety and hygiene criteria. Procurement teams will document these certifications to satisfy inspection and audit requirements.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship and deliver the package.#@@#Maintenance Guide#@#Inspect door gaskets weekly and replace when glazing or compression fails; maintain airtight seals to preserve internal temperature. Clean condenser coils monthly using a soft brush or vacuum to prevent heat buildup. Flush interior surfaces with a neutral pH detergent and hot water, then sanitize per local code. Calibrate thermostat quarterly and verify voltage and amperage connections on the 208/230-115 volts supply. Lubricate hinges and check caster alignment annually.