Atlas Metal INFH-5 5-Pan Mobile Hot Food Unit with Open Cabinet Base
Full-Size, Electric, Wet/Dry Operation, Stainless Steel Construction
Keep a variety of hot foods at safe serving temperatures with the durable and versatile Atlas Metal INFH-5 mobile hot food unit, perfect for dynamic commercial environments.
- Accommodates (5) full-size 12" x 20" food pans, ideal for buffets and catering.
- Bain-marie type wells support both wet and dry heating applications for ultimate flexibility.
- Robust 16/304 stainless steel top and frame ensure long-lasting durability and hygiene.
- Features an open cabinet base for convenient storage and easy access to supplies.
- Equipped with 4" swivel casters, two with brakes, for effortless mobility and secure positioning.
- Thermostat control allows for precise temperature management to maintain food quality.
Overall Dimensions:
77.75"W x 31.25"D x 35.0"HProduct Weight:
346.0 lb5 Pan Capacity
Designed to hold (5) standard 12" x 20" full-size food pans, maximizing serving capacity.
Bain-Marie Wet or Dry Operation
Versatile design allows for both wet and dry heat applications, adapting to different food holding needs.
Durable Stainless Steel Construction
Features a heavy-duty 16/304 stainless steel top and stainless steel frame, ensuring longevity and easy cleaning in demanding commercial kitchens.
Open Cabinet Base with Undershelf
Provides convenient open storage beneath the wells with a removable stainless steel undershelf for additional utility and organization.
Thermostat Control
Easy-to-use thermostat allows for accurate temperature regulation to keep food at optimal serving temperatures.
Mobile Design with Casters
Equipped with 4" swivel casters, two of which have brakes, for easy movement and secure placement anywhere in your facility.
Laminate Panels
The stainless steel frame is accented with durable laminate panels for an aesthetic finish.
Certifications & Compliance
Documents
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.