The most advanced holding in the industry.
Our Line Up.
FWM
- Outperforms convention holding methods
- Even heat distribution
- Heats product quickly
- Eliminates product hot and cold spots
- Galvanized adjustable legs & feet
- Increases product holding times by up to 66%
HSHU
- Advanced Electronic Controls
- Eliminates flavor transfer
- Increased holding capacity
- Pass through design
- Reduces energy usage
- Increases product yields
MUHC
- Eliminates water from holding process
- Heats food product from 3 sides
- Lid system available to manage humidity
- Extends hold times, reduces waste
- Innovative timer bars
- Intuitive web programming via USB drive
HS2
- Increased Hold Times
- Improved Food Quality
- Improved Consistency
Holding Technologies
Passive Venting
Provides a non-mechanically controlled form of adjusting heat profiles in the space. It allows hot, stale, moist air to escape without influence.
Convection
Heat is transferred through the air to the food. A fan can be used to distribute heat around the food, removing the blanket of cool air that surrounds the food.
Conduction
Heat is transferred directly to the pan and then to the food. Conduction uses physical contact to transfer heat.
Active Venting
Provides a mechanically controlled form of adjusting heat profiles in the space. It removes hot, stale, moist air using a fan.
Humidity
Allows for precise humidity adjustments for moisture sensitive food. Humidity control lets you remove excess moisture from the food.
Holding Pan Types & Sizes
WHICH IS RIGHT FOR YOU?
