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By transferring heat directly from the shelf to the food, you’re never required to leave open space within the cabinet for hot air flow. Therefore, you can literally fill every cubic inch of the cabinet and get the exact results you’d achieve with only 1 or 2 pans. Fluid Shelf® technology also means that strategic product placement and product rotation are never required because results are always the same; regardless of where food is placed within the cabinet. Plus, with little or no user training required; changes in staffing do not affect food quality or safety.
Thermodyne’s full size ovens and hot food holding cabinets are specifically designed for facilities with mass feeding and variable service times. With seven models in this category, Thermodyne has a model to fit your individual needs.
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Thermodyne full-size holding cabinets offer the most useable space of any unit on the market today because Fluid Shelf® technology doesn’t require open space for air flow. |
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Fluid Shelf® technology transfers heat from the shelf directly to the food; without the use of fans or air flow. Internal cabinet temperatures remain consistent and safe; even when the doors are repeatedly opened and closed.
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Thermodyne units can be effectively used for Holding, Slow-Cooking or Rethermalizing.
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Results are consistent day-after-day; without product rotation or adjustments to temperature settings.
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Thermodyne units can be effectively used for Holding, Slow-Cooking or Rethermalizing.
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