Carter-Hoffmann VCNH2W3S - Manual (Page 3)

3
FEATURES & SPECIFICATIONS
Heat Lamp Performance
Crisp ‘N Hold™ Performance and Results: Food comes out
of the fryer at 200° to 210°F. Active air circulation through
brings it to holding temperature quickly to reduce moisture loss
and stop the cooking process. Excess moisture and oils are
wicked away from the product and it remains crispy for an
extended time.
Crisp ‘N Hold™ Performance
Food
Temp
Time
170° F
210° F
0 5 10 20 30 40
Food comes out of the fryer at 200° to 210°F. Under the heat
lamp, heat is released slowly from the product as it continues to
cook for as much as 45 minutes. Moisture and oil seep out and
collect on the food. The result is overcooked, mushy food after
10-15 minutes.
Crisp ‘N Hold™ Performance vs. Heat Lamps
Vertical Crisp ‘N Hold— 1/2 Size Long Steam Table Pans
Model
Number
Capacity¹
1/2 size long amber plastic pans
6-3/4” x 20-1/2” x 4”
Overall Dimensions
Height Depth Width
in (mm)
Class 100
Ship Wt.
lbs (kg)
VCNH2W3S-4
Free-standing
6 30-1/2 30-5/8 19-3/4
(775) (778) (502)
150
(68)
Features & Benefits
• Crisp ‘N Hold technology in a free-standing cabinet; dual fan heating system with precision circulated heat
• All stainless steel construction with 3” casters to serve where you want to; under-counter height
• Pull-out wire racks for easy access to pans
• Electronic temperature control. Allows user to program temperature in one degree imcrements up to 200°F (93°C)
• Removable interior caddy for easy cleaning; front plenums at top and bottom provide even, directed heat circulation
within the cabinet
• Six sliding wire pan racks for easy access to pans
• Operates on 120 volts, 60 Hz, 1800 watts, 15.2 Amps; NEMA 5-20P
1/2 size long pan for
VCNH2W3H