Built to maintain product temperature reliably during service hours, this heated cabinet delivers controlled, consistent holding for high-volume operations. The unit supports 21.5 Cu. Ft. of capacity and operates on 208/240v power, enabling large batch staging while preserving quality. Food service managers will appreciate the combination of stainless steel construction and precise digital monitoring that reduces handling and safeguards output.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the cabinet and remove all food. Wipe interior and shelves with a mild detergent solution; rinse and dry thoroughly. Clean door gaskets and check seals for wear. Vacuum condenser coils monthly to improve efficiency and lower utility bills. Degrease vents and oven areas to reduce fire risk. Sanitize food-contact surfaces with an EPA-approved sanitizer to remove bacteria and prevent foodborne illness. Document cleaning schedules to meet CSA and health inspections.#@@#Additional Info#@#Victory HS-1D-1-HG heated cabinet offers 21.5 cu. ft. capacity with stainless steel interior and exterior, two half-height glass doors, three chrome shelves, 208/240 volts, 6.3 amps, 1500 watts, NEMA 6-20P plug, UL and UL EPH Classified, MADE IN USA.#@@#General Info#@#Description #@#
Built to maintain product temperature reliably during service hours, this heated cabinet delivers controlled, consistent holding for high-volume operations. The unit supports 21.5 Cu. Ft. of capacity and operates on 208/240v power, enabling large batch staging while preserving quality. Food service managers will appreciate the combination of stainless steel construction and precise digital monitoring that reduces handling and safeguards output.
#@@# Exterior Stainless Steel#@#
Engineered with an all stainless steel exterior, the cabinet resists corrosion and allows frequent cleaning without surface degradation. Facilities benefit from a durable finish that sustains heavy daily use and simplifies sanitation protocols.
#@@# Interior Stainless Steel#@#
Specified stainless steel interior provides a hygienic holding environment and supports high temperature exposure without warping. Operators gain a stable surface for pans and containers that reduces contamination risk and extends service life.
#@@# Capacity And Configuration#@#
Designed as a one-section reach-in with 21.5 Cu. Ft. capacity, the cabinet accommodates multiple pan configurations and large batch loads. Kitchens achieve efficient staging and minimize trips between prep and service areas by storing substantial quantities in a single footprint.
#@@# Heating And Controls#@#
Equipped with an exterior digital thermometer, the system maintains set temperatures with quick feedback and accurate readouts. Staff can monitor internal conditions at a glance, improving holding consistency and reducing product loss due to temperature variance.
#@@# Door Design#@#
Two half-height hinged clear doors permit selective access to stored items and reduce heat loss during retrieval cycles. Teams increase throughput while conserving energy by opening only the section needed, which preserves internal climate stability.
#@@#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#@#NA#@@#Maintenance Guide#@#Inspect heater elements and thermostat monthly; replace damaged components immediately to prevent uneven holding temperatures. Clean interior and exterior stainless steel with a nonabrasive detergent and warm water; rinse and dry to prevent corrosion. Remove shelves and sanitize per local food-safety protocols; verify shelf supports align and lock. Check door gaskets for compression and replace when torn. Verify electrical connection to 208/240v supply and NEMA 6-20P compatibility.
