Hot-Holding Cabinets

By Staff -- Foodservice Equipment & Supplies, 9/1/2006

Types: Hot-holding cabinets can safely maintain all types of heated foods and are available in a multitude of sizes and configurations, from small countertop models to higher-capacity units able to accommodate large rolling racks. Cabinets may be insulated or non-insulated and units are frequently fitted with casters to provide mobility.

Capacities/Footprints: Single cabinets typically average about 20” x 27” x 27”, but are also available in compact countertop models. Most full-size cabinets can accommodate six to eight full-size sheet pans on wire racks, depending on configuration.

Energy Source(s): Single cabinets generally require 1200 watts of electrical power, while double cabinets may use 1800 to 2000 watts. One- and two-drawer warmers may be equipped with dual-wattage controls of low (600 watts) or high (1200 watts) to provide more precise control of hard-to-hold products.

Standard Features: The exterior construction of holding cabinets is usually either aluminum or heavy-duty, 22-gauge stainless steel. Cabinet doors are usually constructed of stainless steel with magnetic latches in one- or two-door configurations and are available with glass windows. Right- or left-hand hinged doors add convenience. Pass-through and half-door configurations are also widely available. Many models of holding cabinets are stackable. Locking casters provide carts with added stability. Optional bumper guards protect cabinets and walls, and many units include recessed push/pull handles to provide easier maneuverability. Cabinet controls may be manual or electronic; in the latter case, a multiple timer-setting capability is available. On some models, electronic control systems can monitor up to six, independent timers for each compartment, to facilitate “first-in, first-out” product rotation. Space-saving single- and multi-drawer heated holding cabinets hold different foods within proper temperature ranges conveniently at hand prior to serving. Modular units can be placed on countertops, side by side or stacked, or mounted under countertops.

New Features/Technology/Options: Energy-efficient thermoelectric technology in some newer models allows them to run quietly on 110V, draw minimal amps and operate on low watts so they can plug in anywhere. Louvered panels circulate heated air evenly throughout the cabinet. Coved designs that allow staff to hose down cabinet interiors without having to remove the power unit save labor, time and money, and improve sanitation. Other newer features include timers with single-switch start/stop/abort, manual override and power-out memory; continual digital temperature display; separate operating time and temperature set-points; sound alert signal; and food-probe calibration. Removable air ducts for easy cleaning are a plus.

Key Kitchen Applications: Most holding cabinets preserve the quality and internal temperatures of  cooked foods from the time meal items come out of the oven until they are served. Specialty holding cabinets should be selected on the basis of the functions they can provide to an operation. Kitchen food preparation systems such as cook-chill operations and combi oven/steamers can be integrated with holding cabinets through fully interchangeable roll-in carts for added efficiency.

Purchasing Guidelines: If a holding cabinet remains mobile frequently and for long distances, such as units employed at off-site catering functions, heavy-duty models with larger casters are recommended. Units with halfdoors are also available, and offer operators more energy savings and convenience when frequently removing foods from cabinets. Some models place electrical components, controls and water reservoirs on top for easy and quick access. Maintaining foods at safe temperatures is critical in mitigating the growth of disease-causing bacteria. Should the temperature of a hot-holding cabinet fall to less than 135°F., bacterial growth can occur.

Maintenance Requirements: Holding cabinets should be cleaned and sanitized frequently. Stainless-steel cabinet interiors with removable tray slides are simplest to clean and maintain. Some cabinets come with self-contained removable tops, allowing operators to hose down the interior more easily during cleaning.

Food Safety & Sanitation Essentials: Holding cabinets are effective at keeping foods at proper serving temperatures over pre-set periods of time, thereby helping operators maintain HACCP compliance in their foodservice programs.