|
Heats or holds food at safe
temperatures between 140°F and 190°F
(60°-88°C). |
|
Mounts easily to the underside of a
holding vessel, leaving the entire
vessel area free. |
|
Circulates hot water continuously to
avoid cool spots. |
|
|
|
|
|
Booster Heater |
|
Provides 180°F (82°C) final rinse
water for all sanitizing needs. |
|
Effectively removes food residue and
provides rapid self-drying and
sparkling clean dishware. |
|
Each booster has fiberglass
insulation to minimize heat loss. |
|
|
|
|
|
Heat Lamps |
|
Decorative Heat Lamps are available
in eight shade styles with eight
different mounting arrangements. |
|
High-watt models provide extra heat
– 50% more wattage than the
competition. |
|
Available in 12 colors. |
|
In-line power switch at stem or
canopy, remoted or none. |
|
Bulb choices include: uncoated or
coated, clear or red, 250W (DL
models) or 375W (DHL models). |
|
|
|
|
|
Drawer Warmers |
|
Available in narrow and standard
widths, built-in or freestanding
models. |
|
Completely insulated individual
cavities provide maximum energy
efficiency. |
|
Individual thermostatic controls for
each drawer with 12-gauge stainless
steel heavy-duty drawer slides and
nylon rollers. |
|
|
|
|
|
Food Finishers |
|
Perfect for melting toppings,
finishing foods like potato skins,
soup, nachos, and Mexican entrees,
as well as toasting buns and bread. |
|
Great for thermalizing frozen or
fresh foods like appetizers, French
fries, and pizza. |
|
All models feature a user-friendly
control panel with a preset menu
group program capability. |
|
|
|
|
|
Fry Stations |
|
Fry stations hold fried foods safely
at optimum serving temperatures. |
|
Pre-focused heat maintains safe
serving temperatures longer without
continuing to |
|
cook the food. |
|
Portable and built-in models - easy
installation. |
|
|
|
|
|
Hatco Quick
Thaw |
|
Cut thawing times to a fraction of
traditional methods and use less
water. |
|
Safer than conventional thawing
methods. |
|
Reduce food costs while you expand
your menu. |
|
|
|
|
|
Heated
Merchandisers |
|
Add food safety to "show and sell"
areas by keeping food at peak
serving temperatures while
minimizing the risk of food-borne
illnesses. |
|
For self-serve and full service
operations. |
|
Humidified models available to keep
your hot food moist not for minutes
but for hours. |
|
An array of shapes, sizes, colors,
heat sources, and options available
to fit any operation. |
|
|
|
|
|
Heated Shelves |
|
Glo-Ray Heated Shelves keep hot food
at serving temperatures without
continuing to cook the product. |
|
Ideal for wrapped product or for use
behind a breath protector with
unwrapped food such as pizza,
biscuits, corn bread, muffins, and
cookies. |
|
Portable and built-in models. |
|
|
|
|
|
Heated Wells |
|
Choose the number of wells in your
Modular/Ganged unit, from 1 to 5
configurations, as well as voltage,
fill, drain, and mounting options. |
|
Top- and bottom-mounted full
rectangular with and without
insulation, 4/3 sizes, 7 quart (7
l), and 11 quart (10 l) in low,
regular, and high watt models. |
|
Wet and dry models available. |
|
HWB models feature a remote
temperature thermostat with separate
lighted power switch. |
|
|
|
|
|
Holding Display |
|
Heated and humidified for longer
holding times. |
|
Revolving or stationary display
racks. |
|
Easily accessible individual heat
and humidity controls. |
|
|
|
|
|
Hot Water
Dispenser |
|
Delivers pre-measured quantities of
hot water on demand. |
|
Dispensing can be interrupted for
versatility and convenience. |
|
Manual dispense button permits
additional water volume options. |
|
Requires minimal counter space. |
|
Tank empties easily with convenient
bottom drain. |
|
Ideal for beverages, sauces, soups,
gravy, cereals, rice, pasta,
potatoes, gelatins, and more. |
|
|
|
|
|
Portable
Warmers |
|
Perfect for fry stations,
drive-through window areas, kitchen
work areas, and buffet / self serve
lines. |
|
Infrared or ceramic overhead heat. |
|
Easy access from three or four
sides. |
|
|
|
|
|
Sanitizing Sink |
|
Designed to fit under the center of
the sink - perfect for 3- or
4-compartment sinks, pot and pan
sinks, or bar sinks. |
|
Makes manual warewashing faster and
more convenient. |
|
Maintains a continuous supply of
sanitizing rinse water without
taking up valuable sink space. |
|
|
|
|
|
Strip Heaters |
|
Prefocused heat pattern maintains
optimum serving temperatures without
drying out the food. |
|
Retain the internal moisture thereby
increasing holding times and
minimizing the risk of food-borne
illnesses. |
|
Complete line with unlimited design
capability - single or dual widths,
various heating sources, lights,
colors, breath protectors and
mounting styles. |
|
|
|
|
|
Toasters |
|
Assures consistent color, delicious
results and satisfied customers. |
|
Built for maximum performance,
dependable service, and versatility
of operation. |
|
Model capacities of 250 to 800
slices per hour of bread, buns,
bagels and English muffins. |
|
|
|
|
|
|
