Highest temperature attainable: 75?? (by HACCP requirement, food should be kept above 63?? to prevent bacteria contamination). Individual thermostatic control for different tiers. Lower tier with humidity control. Electronic water level control, low water level signal, dry boil protection. Swing doors at both sides for efficient food loading and unloading. Most customers use it together with our UHC series upright holding cabinet (cookingahead of the peak hours).
