Stop sacrificing holding capacity for consistent heat control. This one-section stainless steel heated cabinet delivers controlled, sanitary holding for large-service operations without complexity or excessive power draw. Built for continuous pass-thru use, the unit supports workflow between production and service areas while maintaining safe temperatures.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit before cleaning. Remove trays and wipe interiors with mild detergent and warm water, rinse and dry. Clean stainless steel surfaces with non-abrasive cleanser and soft cloth, following grain. Degrease vents and door seals; inspect seals and hinges for wear and replace if needed. Vacuum condenser coils monthly to maintain efficiency and lower energy use. Sanitize food-contact surfaces after cleaning to remove bacteria and prevent foodborne illness.#@@#Additional Info#@#The Turbo Air PRO-26H-PT heated pass-thru cabinet offers 26 cu. ft. of heated capacity with a stainless steel interior, 115 volts, 13.5 amps, and is NSF Certified, ETL listed, energy-qualified, and CSA-compliant.#@@#General Info#@#Description #@#
Stop sacrificing holding capacity for consistent heat control. This one-section stainless steel heated cabinet delivers controlled, sanitary holding for large-service operations without complexity or excessive power draw. Built for continuous pass-thru use, the unit supports workflow between production and service areas while maintaining safe temperatures.
#@@# Capacity Optimization#@#
The cabinet offers 26 cubic feet of usable space and a single pass-thru section to streamline staging and transfer of plated food. Operators gain predictable storage that fits high-volume trays and sheet pans while preserving kitchen circulation.
#@@# Temperature Control#@#
A precise electric heating system operates on 208/230-115 volts and draws 13.5 amps at 60 hertz in single-phase configuration to maintain set-point stability. Staff can rely on consistent internal temperatures for extended holding periods, reducing discard rates and labor for reheating.
#@@# Sanitary Construction#@#
Interior surfaces use stainless steel, and the exterior includes stainless steel front and sides to resist corrosion and simplify cleaning. Supervisors achieve compliance with sanitation standards because smooth surfaces and solid doors minimize harborage points and allow detergents to work effectively.
#@@# Certified Performance#@#
The unit holds multiple third-party listings, including CSA, CETLus, and ETL sanitation, and carries NSF certification for food equipment. Facility managers receive assurance that the cabinet meets recognized safety and sanitation criteria for institutional use.
#@@# Energy Efficiency#@#
Energy Star qualification and operation on standard voltage configurations help reduce utility consumption compared with nonqualified models. Procurement teams can plan utility budgets with confidence because the cabinet balances power use and thermal retention.
#@@#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 any with cuts or compression to maintain thermal seal. Clean interior and exterior stainless steel with a mild detergent and warm water; rinse and dry to prevent corrosion. Defrost and remove debris from heater elements per Turbo Air PRO-26H-PT service manual. Verify electrical connections at 115 volts and 13.5 amps; tighten terminals quarterly. Calibrate thermostat monthly and document readings for regulatory compliance.