Installation and Operation of Product Holding Cabinets
6
MANUFACTURER’S INTRODUCTION
The Duke Product Holding Unit was developed for extended food-holding capabilities to provide consistently high,
“just cooked” food quality.
The Duke Product Holding Unit utilizes Duke’s patented “heat sink” holding technology that provides even heat
distribution to food pans through the bottom and sides. This allows pre-cooked foods to be held for extended periods
without noticeable degradation of quality, reducing food scrap/waste.
The self contained, individually formed, sealed compartments of the Duke Product Holding Unit eliminates food odor
and taste transfer. Because the compartments are sealed and formed to the shape of the pan, no disassembly is
required for cleaning and product changes.
The unique design of the Duke Product Holding Unit allows single temperature operation for all existing product
groups. This 180°F(82°C) approved temperature is preset at the factory. This reduces the likelihood of inconsistent
performance between restaurant locations.
The Duke Product Holding Cabinet was also designed to rethermalize food product. A thermostat setting of 180°F(82°C)
minimum is required for re-thermalization. To comply with sanitation requirements do not set the temperature control
lower than 180°F(82°C) or equivalent.
: Only qualified service persons should modify control temperature presets.