FORT WORTH, TEXAS—Traulsen’s line of refrigerators and freezers—the G-Series—is expanding its product line to include hot-food holding cabinets. The affordable price and proven reliability mean higher value and lower total cost of ownership. The new Energy Star qualified G-Series hot-food holding cabinets, which include one- and two-section reach-in and pass-thru configurations, save energy and allow for a smaller environmental footprint.
“Particularly in tougher economic times, Traulsen’s G-Series provides excellent value for foodservice operators and growing chains striving to drive down costs while maintaining quality, and the hot-food holding cabinet is no exception in delivering on this expectation,” said John Davis, business development manager for Traulsen. “With the G-Series, quality, dependability and performance are never compromised and energy costs are reduced.”
Both the G-Series and R&A Series hot-food holding cabinets include a heating system that distributes hot air evenly and effectively through the cabinet, eliminating extremely hot or cold pockets. The design features a low-watt density serpentine heater that allows heat to be better distributed throughout the cabinet to keep food consistently hot and ready to serve. Two fans pull air from the top of the cabinet down over the heating element. As the hot air exits at the bottom, it is drawn up over the contents of the cabinet. This convective airflow distribution system ensures consistent temperature maintenance even under the most stringent conditions.
Corrosian-Resistant Features
The G-Series is built with durable exteriors, reliable controls and a variety of user-friendly features. Additional benefits include a corrosion-resistant anodized aluminum interior and a stainless steel front insulated door with high-density, non-CFC foamed-in-place polyurethane.
In addition to the ability to evenly and efficiently distribute hot air, Traulsen’s hot-food holding cabinets also include the INTELA-TRAUL microprocessor, which allows for precise temperature control. Operators can determine the temperature from 135 degrees Fahrenheit to 180 degrees Fahrenheit to hold food above the Danger Zone to significantly reduce the chance for bacteria growth and lower the risk of an outbreak of food-borne illness. It also helps ensure better food quality, higher yield and reduced waste.
The cabinets also use a “One-Time Temperature-Setting Adjustment,” which automatically warms the unit to a preset temperature determined by the operator.
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