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SKU: 219-ETCUA4PH120
Brand: FWE
Model: ETC-UA-4PH
FWE ETC-UA-4PH Undercounter Non-Insulated Mobile Heated Cabinet w/ (4) Pan Capacity, 120v
The FWE ETC-UA-4PH is a premium undercounter heated cabinet with 4-pan capacity, adjustable humidity, and corrosion-resistant stainless steel construction. Ideal for holding hot foods efficiently in commercial kitchens.
Key Features
- •4-Pan Capacity: Holds (4) 18x26-inch trays or (8) 12x20-inch trays, with adjustable slides for versatile use
- •Adjustable Humidity & Temperature: Built-in humidity system with removable 12x20-inch water reservoir and thermostatic controls (90°F–190°F)
- •Durable Stainless Steel Construction: Corrosion-resistant for long-lasting performance in commercial kitchens
- •Undercounter & Mobile: Space-saving design with a welded base frame, perfect for tight spaces
- •Energy-Efficient & Easy to Clean: Insulated door, recessed control panel, and adjustable slides for smooth operation
Starting from $7486.00/unit
Volume discounts available
The FWE ETC-UA-4PH Undercounter Non-Insulated Mobile Heated Cabinet is a versatile solution for commercial kitchens and restaurants seeking efficient food holding with temperature and humidity control. Designed for undercounter installation, this 4-pan capacity unit measures 29 1/4 inches wide by 30 1/2 inches deep, making it a space-saving yet robust option for high-volume operations. Its thermostatic controls allow temperature adjustment from 90°F to 190°F, ensuring your food stays at the perfect holding temperature, while the built-in humidity system with a removable 12x20-inch water reservoir balances moisture and air for prolonged holding periods. Whether you're holding pastas, soups, or other hot foods, this cabinet provides consistent performance, energy efficiency, and durability with its corrosion-resistant stainless steel construction and welded base frame. Perfect for restaurants, cafeterias, and food service establishments, the FWE ETC-UA-4PH combines functionality with professional-grade design, making it a must-have for maintaining food quality and operational efficiency.