Winholt Standard 35-Pan Economy Non-Insulated Heated Proofer and Cabinet – NHPL-1836CA-LC

• Accommodates 35 full-size 18″ x 26″ sheet pans with 1.5″ fixed spacing to maximize vertical storage
• built from high-strength 0.063″ thick tempered aluminum for long-term structural integrity
• Integrated dual-mode heating system holds up to 82°C (180°F)
• Removable bottom-mounted heater drawer facilitates rapid cleaning and maintenance access
• configured with 5″ industrial-grade polyurethane swivel casters, including 2 locking brakes for stationary stability.
• Clear polycarbonate door delivers full visibility of product status without losing internal heat

The Winco NHPL-1836CA-LC non-insulated aluminum cabinet delivers a high-capacity solution for temperature-controlled dough proofing and food holding in fast-paced environments. Built from 0.063″ thick tempered aluminum, the frame maintains its shape under the weight of 35 full-size 18″ x 26″ sheet pans. The unit employs a bottom-mounted heating module to circulate warm air through the 66.5″ tall interior, ensuring that every rack receives consistent thermal exposure. A clear polycarbonate door allows operators to monitor the rise of bread or the status of prepared meals without opening the unit and losing accumulated heat.

The dual-function control system allows for seamless transitions between proofing and heating modes. In the heating mode reaches up to 82°C (180°F) for hot food holding. The 1.5″ fixed tray spacing is optimized for high-density storage, making it an essential asset for kitchens that need to manage large batches of product simultaneously. robust 5″ polyurethane swivel casters, including 2 with brakes, guarantee the unit remains mobile for cleaning or transport between prep and service areas.

The heater drawer is completely removable for simplified maintenance and internal cabinet wash-downs. This modular design means the electrical components are protected from water damage during the cleaning of the aluminum shell. The unit is engineered to fit into standard kitchen footprints with a 21″ width, providing a massive 35-pan capacity without occupying excessive floor space. By utilizing a forced-air design, this cabinet achieves rapid heat-up times, allowing staff to begin production cycles shortly after the start of a shift.

• Restaurant Size Recommendation:Best suited for medium to large-scale operations, such as banquet halls or bakeries processing large daily bread yields.
• Maintenance Advice:Weekly removal of the heating drawer to clear debris from the cabinet floor.

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