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Hot Holding Equipment Buying Guide for Seattle Restaurants
Hot holding keeps cooked food hot, safe and ready to sell. A heated display case sells fried chicken, pizza slices, pastries and breakfast sandwiches at the counter. A food warmer keeps sauces, soups and sides ready on the line. Holding food at the right temperature protects your customers and your health inspection.
Many Seattle owners start by looking for used hot holding equipment, and many found the original Encore Seattle that way when it sold used restaurant equipment. Today Encore Seattle sells only new Atosa equipment. This guide explains why new is the better buy, then covers heated display cases, food warmers, steam tables, sneeze guards and food safety.
In this guide
- Find your hot holding equipment fast
- New vs. used hot holding
- Heated display cases
- Countertop food warmers
- Heated holding cabinets
- Electric steam tables
- Sneeze guards
- Hot holding food safety
- Cleaning and care
- Steam table pans and food safety
- Pan size chart and troubleshooting
- Free freight: we handle the hard work
- Hot holding questions
Find Your Hot Holding Equipment Fast
| You need to | Start with | Why |
|---|---|---|
| Sell hot food at a small counter | CHDC-44 or CHDS-53 | 28" wide, plugs into a standard outlet |
| Sell more hot food at a busy counter | CHDC-56 or CHDS-71 | 35-7/8" wide, up to 7.1 cu. ft. |
| Keep sauces, soups or sides hot on the line | 7700 food warmer | One full size well, 95°F to 210°F |
| Hold full sheet pans for banquets or catering | ATHC-9ES or ATHC-18ES, or the economy ATWC-12 and ATWC-24 | 9 or 18 pans with ENERGY STAR, or 12 or 24 pans economy |
| Hold hot food in pans on a serving line | EHS-OW steam tables | 2 to 5 wells, full size pans |
| Protect a hot food line | MROS-ST sneeze guards | Overshelf and sneeze guard in one |
New vs. Used Hot Holding Equipment
Hot holding equipment runs all day at high heat, often with water and grease. That's hard on the parts that control temperature.
What wears out on used hot holding equipment
- Heating elements: weak elements leave cold spots, and food drops into the danger zone.
- Thermostats and controls: a control that drifts can dry food out or leave it unsafe.
- Water pans: scale and corrosion from hard water.
- Glass and sliding doors: cracked glass and worn door tracks.
- Lighting: burned-out lights make food look less appetizing.
- Wells: a leaking well on a food warmer is a safety problem.
The warranty gap
Most used hot holding equipment is sold as-is. Atosa heated display cases, food warmers and holding cabinets carry a 1-year parts and labor warranty. The display cases are covered in the US only.
The real cost of used
| Cost | Used | New Atosa |
|---|---|---|
| Purchase price | Lower up front | Higher up front |
| Pickup and delivery | Usually yours | Free freight with liftgate on orders of $500 and up |
| Heating and controls | Unknown condition | New, with digital controls on display cases |
| Lighting | Often dim or burned out | LED interior lighting |
| Repairs in the first year | Paid by you | Covered by the 1-year parts and labor warranty |
If you still buy used, check this first
- Run it for an hour and check the temperature on every shelf with a probe thermometer.
- Check the water pan, glass, doors and lights.
- Check the power cord and plug.
Heated Display Cases
Atosa CookRite heated display cases hold 86°F to 194°F with an electronic digital controller. Each has 3 stainless steel shelves, 2 rear sliding glass doors, LED lighting, a removable water pan for humidity and 1.5" leveling legs, with stainless steel inside and out. Pick curved glass (CHDC) for a classic bakery look or square glass (CHDS) for more usable space.
| Model | Glass | Capacity | Power | Plug | Exterior (W x D x H) |
|---|---|---|---|---|---|
| CHDC-44 | Curved | 4.4 cu. ft. | 1,250W, 10.5A | NEMA 5-15P | 28" x 22-3/4" x 26-1/2" |
| CHDS-53 | Square | 5.3 cu. ft. | 1,250W, 10.5A | NEMA 5-15P | 28" x 22-1/2" x 26-1/2" |
| CHDC-56 | Curved | 5.7 cu. ft. | 1,650W, 13.7A | NEMA 5-20P | 35-7/8" x 22-3/4" x 26-1/2" |
| CHDS-71 | Square | 7.1 cu. ft. | 1,650W, 13.7A | NEMA 5-20P | 35-7/8" x 22-1/2" x 26-1/2" |
The 28" models plug into a standard 15 amp outlet. The 35-7/8" models need a 20 amp outlet.
Countertop Food Warmers
The Atosa CookRite 7700 is a 1-well countertop food warmer for a full size pan. The well is 20" x 12" x 6-1/2" inside, and an infinite control dial sets 95°F to 210°F. It heats up within 10 minutes, runs on 120V at 1,200W with a NEMA 5-15P plug and measures 24" W x 14-3/5" D x 9" H. It's stainless steel and weighs about 16 lb, so it moves easily between the line and an event.
Heated Holding Cabinets
For banquets and catering, Atosa ATHC heated holding cabinets hold 9 or 18 full sheet pans at 85°F to 207°F. They're ENERGY STAR certified, run on 120V and roll on casters. For a lower cost option, the economy ATWC-12 and ATWC-24 hold 12 or 24 pans with a polycarbonate door on a standard 15 amp outlet. See all four cabinets in our catering collection.
Electric Steam Tables
Atosa CookRite EHS-OW steam tables have open wells that each hold a full size food pan, 6" deep. Each well has its own infinite switch and indicator light, and water pans are included. They're 18 gauge stainless steel with an undershelf, a 7" poly cutting board, and Atosa's 1-year parts and labor warranty.
| Model | Wells | Width | Power | Plug | Sneeze guard |
|---|---|---|---|---|---|
| EHS-OW-2 | 2 | 30" | 120V, 950 W | NEMA 5-15P | MROS-2ST |
| EHS-OW-3 | 3 | 44-1/8" | 120V, 1,425 W | NEMA 5-15P | MROS-3ST |
| EHS-OW-4 | 4 | 58-1/4" | 120V, 1,900 W | NEMA 5-20P | MROS-4ST |
| EHS-OW-5 | 5 | 72-1/4" | 240V, 3,750 W | NEMA 6-20P | MROS-5ST |
All four are 29-1/2" deep and 33-1/2" high. Check your outlet before you order: the EHS-OW-4 needs a 20 amp 120V outlet, and the EHS-OW-5 needs a 240V outlet.
Sneeze Guards
Atosa Mixrite MROS-ST sneeze guards combine an overshelf and a sneeze guard for steam tables. They're 18 gauge, type 430 stainless steel and NSF listed. Atosa sizes them for its EHS-OW electric steam tables, so measure your steam table or call us before you order.
- MROS-2ST: 2 wells, 30-1/5" wide, 50 lb shelf capacity.
- MROS-3ST: 3 wells, 44-3/10" wide, 70 lb.
- MROS-4ST: 4 wells, 58-2/5" wide, 80 lb.
- MROS-5ST: 5 wells, 72-1/2" wide, 85 lb.
Hot Holding Food Safety
- Hold hot food at 135°F or above. Check it with a probe thermometer, not just the display.
- Cook first, then hold. Hot holding equipment keeps food hot. It's not made to cook or reheat cold food.
- Preheat before loading. Let the case or warmer reach temperature first.
- Use the water pan in heated display cases to keep food from drying out.
- Rotate food and follow your time limits for holding.
Cleaning and Care
- Unplug the unit and let it cool before cleaning.
- Empty, clean and refill the water pan daily.
- Wash shelves and wipe the interior with a mild detergent.
- Clean glass with a non-abrasive cleaner.
- Descale water pans and wells if you have hard water.
- Wipe stainless steel with the grain. No bleach or steel wool.
Steam Table Pans and Holding Food Safely
Steam tables use wet heat. Water in the well turns to steam and keeps food moist, which suits rice, soups, sauces, vegetables and braised meats. Dry heat, like a heat lamp or a food warmer without water, suits fried and crispy food that would go soggy over steam. The EHS-OW steam tables include water pans, so you can run them wet.
Pan sizes
- Full size pans measure 12" x 20" and drop straight into a full size well.
- Fractional pans (half, third, sixth and smaller) share a well using adapter bars, so one well can hold several items.
- Depth: 2-1/2", 4" and 6" are the common depths. The EHS-OW wells take pans up to 6" deep. Shallow pans heat through faster and suit food that dries out. Deep pans hold more and suit soups and sauces.
- Gauge: a lower number means thicker steel. Heavier pans dent less and last longer.
- Lids: lids hold heat and moisture. Notched lids leave room for a serving spoon.
Reheat first, then hold
A steam table holds hot food. It is not built to cook or reheat it. Reheat food to 165°F, then hold it at 135°F or above. Check the temperature with a probe thermometer every couple of hours.
Hotel Pan Size Chart and Steam Table Troubleshooting
U.S. pan sizes are fractions of a full size pan, so they mix and match in the same well.
| Pan | Nominal size | Common use |
|---|---|---|
| Full | 12" x 20" | Entrees, catering and batch cooking |
| Two-thirds | 12" x 13-1/3" | Larger sides next to a third pan |
| Half | 12" x 10" | Sides on a buffet line |
| Third | 12" x 6-2/3" | Toppings and ingredients on a prep line |
| Fourth | 10" x 6" | Sauces and smaller sides |
| Sixth | 6" x 6-2/3" | Salad bar and sandwich toppings |
| Ninth | 4" x 6-2/3" | Garnishes and small items |
A full size pan holds about 8 qt at 2-1/2" deep, about 13 qt at 4" and about 20 qt at 6". Gastronorm (GN) pans from Europe are metric and a little different in size, so check the fit before mixing them with U.S. pans.
Steam table troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| No heat | Low or no water in the well | Add water and check levels before every service |
| Food drying out | Set too high or no lid | Turn it down and cover the pans |
| Uneven heat | Unit not level or pans packed tight | Level the unit and leave space between pans |
| Water boiling hard | Set too high | Turn it down. Hot holding needs steam, not a rolling boil |
Log food temperatures every couple of hours. Food that falls below 135°F has to be reheated to 165°F or thrown out, depending on your local rules.
Free Freight to Seattle and the Lower 48: We Handle the Hard Work
When you order new Atosa hot holding equipment from Encore Seattle, we handle the freight for you:
- Free freight on orders of $500 and up to business addresses in Seattle and anywhere in the lower 48 states.
- Liftgate service included. The truck lowers your order to the curb or parking lot, so you do not need a loading dock or forklift.
- Fast delivery. We offer 1-3 day delivery from 12 distribution centers.
- Tracking sent to you. We email the PRO tracking number and the freight company's contact information.
- Delivery Damage Promise. If the box is damaged, write "BOX DAMAGED" on the delivery receipt, inspect the unit and contact us within 48 hours. We deal with the freight company for you.
Delivery is curbside. See the Seattle neighborhoods we serve.
Hot Holding Questions
What temperature do Atosa heated display cases hold?
86°F to 194°F, set with a digital controller.
Curved or square glass?
Curved glass has a classic look. Square glass gives a little more usable space in the same width.
Do they plug into a regular outlet?
Yes. The 28" models use a NEMA 5-15P plug. The 35-7/8" models use a NEMA 5-20P plug and need a 20 amp outlet.
Can I cook food in a heated display case?
No. Cook food first, then hold it at 135°F or above.
Can I reheat food in a steam table?
No. Reheat food to 165°F on the range or in the oven first, then hold it in the steam table at 135°F or above.
What size pans fit a full size well?
One full size 12" x 20" pan, or fractional pans with adapter bars.
Who handles pricing and checkout?
Pricing and checkout are handled by our partner store, The Restaurant Warehouse. Each product page has a button that takes you to the matching listing.
Cooking for the display case? See all cooking equipment, our fryers and our catering collection.
Questions about the right hot holding equipment for your business? Call or text +1 (206) 419-5801.