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Food Warmer Cart

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Key Specifications

  • Model: AB-7W
  • Voltage: 220V
  • Power: 2.2kW
  • Capacity: 20 GN 1/1 pans
  • Temperature Range: 60°C–80°C
  • Dimensions: 1550mm × 1000mm × 2000mm

描述

Food Warmer Cart AB-7W: Commercial-Grade Mobile Heating

The ​Food Warmer Cart​ (Model AB-7W) ensures optimal food temperature control with 220V power, 2.2kW output, and a 20-pan capacity, designed for catering services, buffet lines, and event venues. This NSF-certified unit maintains dishes at a steady ​80°C​ using even heat distribution, preventing foodborne illnesses while preserving flavor and texture. Its stainless steel construction and compact 1550×1000mm footprint enhance hygiene and mobility in high-traffic environments.

Key Specifications

  • Model: AB-7W
  • Voltage: 220V
  • Power: 2.2kW
  • Capacity: 20 GN 1/1 pans
  • Temperature Range: 60°C–80°C
  • Dimensions: 1550mm × 1000mm × 2000mm

[Image: food-warmer-cart-ab7w-front.jpg]
Alt text: Food Warmer Cart AB-7W with stainless steel shelves and lockable wheels

Precision Heating Performance

This ​Food Warmer Cart​ guarantees consistent results with:

  • Adjustable Thermostat: ±2°C temperature accuracy
  • Triple-Zone Heating: Eliminates cold spots across all shelves
  • Energy-Saving Mode: Reduces power consumption by 20%

Ideal for:

  • Hot Buffets: Soups, stews, and casseroles
  • Catering Events: Chafing dish replacements
  • Hospitality: Room service and banquet halls

[Image: food-warmer-cart-operation.jpg]
Alt text: Catering staff using Food Warmer Cart AB-7W at an event

Safety & Compliance

Certified for commercial use, the AB-7W includes:

  • Auto-Shutoff: Activates at 85°C overshoot
  • CE/NSF Certification: Meets global safety standards
  • Lockable Wheels: Secures cart during transport

Performance Comparison

Metric AB-7W Model Industry Average
Heat-Up Time* 15 minutes 25 minutes
Energy Efficiency 88% 70%
Noise Level <30dB 45dB

*From 25°C to 80°C

Installation & Maintenance

The ​Food Warmer Cart​ requires:

  1. A level, 220V-compatible floor space.
  2. Daily cleaning of shelves and drip trays.
  3. Monthly inspection of heating elements.

Kitchen project