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

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

Description

The Winco NHPL-1836-ECOC non-insulated aluminum cabinet provides 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 utilizes 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 82C (180F) 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. Heavy-duty 5″ polyurethane swivel casters, including 2 with brakes, ensure 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.

Read moreSpecifications

NSF Certified This item meets NSF’s standards that focuses on public health protection, ensuring the item is designed and constructed in a way that promotes food safety.ETL Certified Determined through independent testing and periodic follow-up inspections by NRTL. This item meets North American product safety standards and published industry standards.FilesSpec Sheet