Director's Choice DCS6-HS 96" Mobile Heated Surface Unit with Holly Berry Red Panel
Director's Choice DCS6-HS 96" Mobile Heated Surface Unit with Holly Berry Red Panel
Full-Size, Electric, Mobile Design
Efficiently keep prepared foods at optimal serving temperatures with this spacious and mobile heated surface unit, ideal for buffets and catering.
- Features a large 72" x 19-1/2" recessed aluminum heated surface area.
- Equipped with precise thermostatic controls for consistent temperature holding.
- Constructed with a durable 16-gauge, type 304 stainless steel top.
- Designed for mobility with 5" poly tread casters, including two with brakes.
- Includes a stylish holly berry red laminated front panel for enhanced presentation.
- Ideal for commercial food warming and holding, backed by UL and NSF certifications.
Overall Dimensions:
96.0"W x 30.0"D x 34.0"HRecessed Aluminum Heated Top
Provides a generous 72" x 19-1/2" heated surface area, designed to keep a variety of food items warm and ready for serving.
Thermostatic Controls
Ensures precise and consistent temperature management across the heated surface, maintaining food quality and safety.
Heavy-Duty Stainless Steel Top
Constructed from 16-gauge, type 304 stainless steel for exceptional durability, corrosion resistance, and ease of cleaning.
Welded Open Base with Apron
Features a sturdy welded 1-1/2" square tubular open base with an apron on the operator side, offering robust support.
Laminated Front Panel
A holly berry red (Wilsonart D307-60) laminated front panel on an 18-gauge galvanized subpanel provides an attractive and customizable aesthetic.
Mobile Design with Casters
Equipped with 5" poly tread casters, including two with brakes, allowing for effortless mobility and secure positioning in any commercial setting.
Certifications & Compliance
Warranty & Protection
1-year parts and labor warranty from shipment or 6 months from first use (whichever is first).
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.