Stop sacrificing holding performance for speed. This heated cabinet delivers controlled temperature management and consistent product presentation while supporting continuous service in high-demand kitchens. Designed for commercial corridors and hospital pantries, it combines robust electrical capacity with a compact footprint to fit tight prep areas.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unox XAEC-1011-EPR requires daily wipe-downs. Remove trays, spray a mild detergent solution, scrub shelves and door gaskets with a soft brush, rinse with clean water and dry with lint-free cloths. Clean condenser coils monthly using a coil brush and vacuum to maintain efficiency and lower utility use. Degrease vents and hinges to reduce fire risk. Inspect seals weekly and replace worn gaskets to prevent bacterial buildup and failed inspections.#@@#Additional Info#@#Unox XAEC-1011-EPR 19.53" W heated holding cabinet offers controlled humidity and temperature for food preservation. It runs on 240 volts, 3400 Watts, 14.2 amps, and has a NEMA 6-20P plug.#@@#General Info#@#Description #@#
Stop sacrificing holding performance for speed. This heated cabinet delivers controlled temperature management and consistent product presentation while supporting continuous service in high-demand kitchens. Designed for commercial corridors and hospital pantries, it combines robust electrical capacity with a compact footprint to fit tight prep areas.
#@@# Door Configuration#@#
Two hinged glass doors provide full visibility and swift access to interior loads. Operators can inspect contents without heat loss, improving workflow and reducing energy cycles.
#@@# Temperature Control#@#
Electronic controls maintain stable holding conditions across the full cavity, preventing quality drift during service peaks. Precise regulation supports both hot holding and proofing tasks for mixed menus.
#@@# Construction Quality#@#
The stainless steel exterior resists corrosion and simplifies sanitation routines in busy establishments. Manufacturers specify that hinged glass integrates seamlessly with the finish for long service life under continuous use.
#@@# Capacity And Layout#@#
The shelving configuration accommodates hotel pans and trays to maximize usable volume within the 19.53-inch width and 36.06-inch height envelope. Staff can load and unload consistently with predictable spacing and airflow.
#@@# Electrical Performance#@#
Designed for 240V single-phase operation, the unit draws 14.2 amps and consumes 3400 Watts with NEMA 6-20P service requirements. Facilities planners calculate circuit demand and ensure a dedicated supply for uninterrupted operation.
#@@# Compliance And Certification#@#
CSA and NSF certifications confirm adherence to safety and sanitation standards for commercial kitchens. Buyers expect certified units to meet inspection requirements and minimize installation delays.
#@@# Weight And Footprint#@#
At approximately 215 pounds, the preserver installs on standard service floors and fits constrained back-of-house layouts with a 24.33-inch depth.
#@@#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#@#Ships via freight with tracking provided. Professional installation recommended. Contact customer service for bulk orders or special shipping needs.#@@#Maintenance Guide#@#Inspect door gaskets weekly and replace seals showing cracks or deformation to maintain temperature control. Clean stainless steel exterior with pH-neutral detergent and a soft cloth to prevent corrosion and preserve finish. Remove shelves and wash in warm, soapy water; sanitize per local code before reassembly. Verify condenser coils monthly and vacuum dust to optimize airflow. Test thermostat and calibrate if temperatures deviate from setpoint.
