Product Holding Unit
Restaurant Equipment Manual
4
Manufacturer’s Introduction
The Duke Product Holding Unit was developed in response to Burger King’s need for extended food-holding
capabilities to provide consistently high, “just cooked” food quality as part of the HIYW kitchen.
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 eliminate 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 190° F approved temperature is preset at the factory. This reduces the likelihood of inconsistent
performance between Burger King restaurant locations.
The Duke Product Holding Cabinet was also designed to rethermalize food product. A thermostat setting of 200° F
minimum is required for rethermalization. See Temperature Programming instructions for thermostat adjustment.
NOTE: Only qualified service persons should modify control temperature presets.