Eagle Group

Director's Choice DCS5-HS 78" Mobile Heated Surface Unit with Holly Berry Red Front Panel

SKU: DCS5-HS
$6,902.28
/each
Free Shipping
Expected delivery date of ,
if ordered within hours and minutes
Not Shipping to ?
Want to speak to an expert?

Director's Choice DCS5-HS 78" Mobile Heated Surface Unit with Holly Berry Red Front Panel

Full-Size, Thermostatic Controls, 66" x 19-1/2" Heated Area

Ensure your prepared dishes remain at safe and appealing serving temperatures with this spacious, mobile heated surface unit, perfect for buffets and catering operations.

  • Large 78" wide mobile heated surface unit for versatile food holding.
  • Recessed 16 gauge 304 stainless steel top with a generous 66" x 19-1/2" heated area.
  • Equipped with precise thermostatic controls for consistent temperature management.
  • Sturdy construction features a welded 1-1/2" square tubular open base.
  • Features a striking holly berry red laminated front panel on an 18 gauge galvanized subpanel.
  • Designed for mobility with 5" poly tread casters, including two with brakes.
  • UL and NSF certified, ensuring safety and sanitation for commercial use.

Overall Dimensions:

78.0"W x 30.0"D x 34.0"H

Product Weight:

339.0 lb

Recessed Stainless Steel Top

Features a recessed top constructed from durable 16 gauge, 304 stainless steel, providing a robust and easy-to-clean surface. The heated area measures 66 inches by 19-1/2 inches, accommodating multiple food pans.

Thermostatic Controls

Individual thermostatic controls allow for precise temperature adjustments, ensuring that food is held at optimal and safe serving temperatures.

Mobile Design

Equipped with 5-inch poly tread casters, two of which have brakes, for easy maneuverability and secure positioning within any commercial kitchen or serving area.

Durable Open Base

The unit sits on a welded 1-1/2 inch square tubular open base, providing stability and potential for under-unit storage, complete with an apron on the operator side for a finished look.

Laminated Front Panel

A distinctive holly berry red (Wilsonart D307-60) laminated front panel is mounted on an 18 gauge galvanized subpanel, offering an attractive and professional appearance that can complement various decor styles.

Commercial Grade Construction

Built with commercial use in mind, featuring heavy-duty stainless steel and galvanized components for longevity and performance in demanding environments.

Type Heated Surface Unit
Style Mobile
Installation Type Floor Model (With Casters)
Material Stainless Steel
Top Material 16 Gauge 304 Stainless Steel
Base Finish Laminate
Color Holly Berry Red
Heated Surface Width 66 Inches
Heated Surface Depth 19.5 Inches
Pan Capacity 5 Full-Size Pans
Controls Thermostatic
Voltage 120 Volts
Hertz 60 Hz
Phase 1-Phase
Amps 11.1 Amps
Watts 1330 Watts
Plug Type NEMA 5-20P
Cord Length Included
Selling Unit Each
Units Per Case 1
Shipping Width 78 Inches
Shipping Depth 30 Inches
Shipping Height 34 Inches
Shipping Weight 339 lb.

Certifications & Compliance

Certified badge of NSF Certified
NSF Certified
Certified badge of UL Certified
UL Certified

Warranty & Protection

12 months from shipment from factory or 6 months from date first placed into service (whichever comes first)

Frequently Asked Questions

The recessed stainless steel top features a heated surface area that measures 66 inches wide by 19-1/2 inches deep.
Yes, the DCS5-HS unit is designed for mobility, equipped with 5-inch poly tread casters, two of which have brakes for secure positioning.
The unit features thermostatic controls, allowing for precise and consistent temperature management of the heated surface.
This unit requires a 120V, 60Hz, 1-phase electrical connection, drawing 11.1 amps and 1330 watts. It comes with a cord and NEMA 5-20P plug.
The recessed top is made from 16 gauge, 304 stainless steel. The front panel features a holly berry red (Wilsonart D307-60) laminate over an 18 gauge galvanized subpanel.

Need Help Deciding?

Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.