- Typical capacity
- For this class of equipment, units commonly feature multiple shelves, typically accommodating several gastronorm pans or trays, with internal dimensions often around 500-700mm in length and 350-500mm in width per level.
- Power supply
- Heated cabinets of this type commonly operate on a single-phase electrical supply, typically 230V, requiring a standard 13A or 16A socket.
- Temperature range
- Units typically offer an adjustable temperature control, commonly ranging from ambient up to 90-100°C for holding and warming applications.
- Construction material
- Equipment in this category is almost exclusively constructed from food-grade stainless steel for hygiene and durability.
- Footprint
- The footprint for a three-level cabinet is typically compact, designed for integration into commercial kitchen lines or as standalone units, often around 600-800mm wide and 600-700mm deep.
- Heating method
- Most heated cabinets utilise dry heat elements, often fan-assisted, to ensure even temperature distribution.