
BENEFITS OF DHBs
• Better food quality - won’t dry out product
• Higher, more accurate holding temperatures
• Longer holding times
• No heat loss from continuous opening/closing of doors
• Greater overall equipment reliability (no handles or hinges to break)
• Reduced food waste
• Flexible holding options for greater menu variety
• Capable of holding entire menus
• Easy access for operation, cleaning and service
• No flavor transfer
HOLD THESE FOODS
Can hold both fried and
•Hamburgers and Grilled Chicken
•Pizza
•Fried Chicken
•Fried Appetizers
•Fish
•Eggs
•And much, much more!!!
IDEAL USERS
Perfect for operations that Make To Order their sandwiches and other menu items.
•
•Casual and
•Specialty shops
•Schools and other institutions
•Hotels
•Almost any operation looking to hold individual menu item components longer and better
DHB2-20
•Ideal for smaller volume operations
•Compact design allows bin to fit anywhere
•Holds both fried and
•Different rack systems accommodate various pan sizes
•Optional wrapped sandwich option available
•Equipped with four (4)
•CAPACITY = Four (4)
DHB4-30
•Four cavities ideal for
•Great for increased menu flexibility
•Holds both fried and
•Different rack systems accommodate various pan sizes
•Includes built-in timing system to track holding time
•Equipped with eight (8)
•CAPACITY = 12
DHB2PT-30
•
•Holds both fried and
•Different rack systems accommodate various pan sizes
•Includes
•Equipped with four (4)
•CAPACITY = Six (6)
DHB4PT-30
•Four cavities ideal for
•
•Great for increased menu flexibility
•Holds both fried and
•Different rack systems accommodate various pan sizes
•Includes built-in timing system to track holding time
•Equipped with eight (8)
•CAPACITY = 12 1/3-size or eight (8) 1/2-size pans
Fried foods are held in an “open environment” with no pan cover over the pan. Circulating air keeps the outside dry and crispy while the inside remains juicy and moist.
Grilled, baked, broiled and other