FWE | National Restaurant Association Show 2026
Visit Booth #4260
FWE at National Restaurant Association Show ’26
FWE is heading to the NRA Show 2026 in Chicago, May 16–19, with a lineup that spans heated holding, moisture holding, cook and hold, refrigeration, merchandising, and serving equipment. No matter the operation — high-volume restaurants, school nutrition programs, grab-and-go concepts, or banquet and catering facilities — our equipment is built to deliver consistent food quality and dependable performance when it matters most.
Stop by Booth 4260, where FWE will be sharing space with Hatco, American Range, and Ovention. Having all three brands in one location means you can explore a wider range of foodservice equipment without walking the entire show floor — from back-of-house cooking and holding to front-of-house merchandising and display. It is a practical setup for anyone looking to compare solutions, evaluate new product categories, or talk through real operational challenges with people who understand the equipment.
Our FWE sales representatives will be on-site and ready to dig into the details — equipment configurations, holding strategies, workflow integration, and anything else specific to your operation. Hatco and Ovention representatives will also be available, so you can tap into expertise across all three brands without leaving the booth.
Featured Equipment
FWE manufactures equipment for a wide range of foodservice applications, and this year’s NRA Show booth reflects that versatility. We are bringing a cross-section of representative models from several major product lines — moisture holding cabinets, heated holding shelves, heated holding and merchandising cabinets, cook and hold ovens, refrigeration, and transport and serving solutions. These units highlight popular configurations and customizable options that operators can select when specifying their final equipment solution.
Below is a preview of what will be on display. While spec sheets and product pages are helpful for narrowing down your options, there is no substitute for seeing the equipment in person — evaluating access, layout, footprint, and how a unit fits into your actual workflow. Our team will be at the booth to discuss your operational goals and help determine the right approach, whether you are looking to improve holding consistency, reduce labor with self-service merchandising, add cook and hold capability, or solve a specific challenge in your kitchen.
Moisture Holding Cabinets
FWE’s moisture holding cabinets are designed to maintain both temperature and humidity inside the cabinet, helping operators hold food at serving quality for extended periods. The lineup on display at NRA 2026 includes models from the Humi-Temp and Clymate IQ product lines, covering everything from high-capacity banquet holding to precision-controlled environments for moisture-sensitive menu items.
Humi-Temp TS-1633 Series
FWE’s Humi-Temp TS-1633 Series is built for operations that need flexible, high-capacity heated moisture holding. These cabinets accommodate a variety of pan sizes, tray formats, and boxed products — including 18″ x 26″ sheet trays and shelves — making them well suited for kitchens that hold multiple menu items in a single cabinet throughout service.
The TS-1633 Series also supports double-deep holding and accommodates extra-large boxes, allowing operators to stage more product within the same footprint. That added capacity helps maintain consistent holding temperatures while maximizing space during peak service periods.
FWE’s patented Humi-Temp heat and humidity system gently circulates hot, moist air throughout the cabinet to promote even heat distribution and help reduce hot and cold spots. The result is more consistent holding performance from top to bottom.
Unit Displayed at Booth
Model: TS-1633-36P
FWE’s patented Humi-Temp heat and humidity system gently circulates hot, moist air throughout the cabinet to promote even heat distribution and help reduce hot and cold spots. The result is more consistent holding performance from top to bottom.
The cabinet features easy-to-read, up-front controls, including a full-range °F/°C thermostat for simple day-to-day operation. The temperature range spans from 90°F to 190°F (32°C to 88°C), providing flexibility for a variety of menu items and holding applications.
This model is displayed in a pass-thru configuration, offering door access from both sides to support smoother back-of-house to front-of-house workflow during peak service.
Shown at Booth With:
-
See-thru Lexan® door
- Dutch doors (two half-size doors)
Links: Product Page | Spec Sheet
Humi-Temp TS-1826 Series
FWE’s Humi-Temp TS-1826 Series is engineered for high-volume operations where food needs to stay hot, moist, and at serving quality — even when the cabinet is on the move. Built around a fully welded stainless steel tubular frame with reinforced corner plates, the TS-1826 is designed to absorb the shock and vibration of daily transport between kitchens, staging areas, and serving locations.
Like the TS-1633, this series uses FWE’s patented Humi-Temp system to gently circulate hot, moist air throughout the cabinet, helping reduce hot and cold spots and keeping food at consistent quality from top to bottom. A passive humidity pan is included to add optional moisture to the cabinet environment, which helps prevent food from drying out during extended holding periods.
The TS-1826 Series accommodates a wide range of tray and pan sizes, including 18″ x 26″ sheet trays, 12″ x 20″ pans, and GN 1/1. Adjustable, removable tray slides provide flexibility for different menu items and configurations, and the slides themselves lift out for easy interior cleaning.
Unit Displayed at Booth
Model: TS-1826-18
The model on display at NRA 2026 is configured for heavy-duty banquet and catering transport. It features 6″ semi-pneumatic casters for smoother rolling over uneven surfaces and thresholds, tubular stainless steel push handles for secure maneuvering under load, and a top full bumper for added protection during transit. Dutch stainless steel doors with a maxi-slide vertical latch help maintain cabinet temperature during serving while keeping access quick and efficient. Additional transport-focused details include paddle latches, a cabinet-mounted cord winder bracket, 8″ rub plates on all four sides, slides fixed at 1.5″ spacings, a canned fuel adaptor package, and a thermostat retention strap.
Shown at Booth With:
- 6″ semi-pneumatic casters
- Dutch stainless steel doors with maxi-slide vertical latch
- Paddle latches
- Tubular stainless steel push handles
- Slides fixed at 1.5″ spacings
- Canned fuel adaptor package
- Top full bumper
- Cabinet-mounted cord winder bracket
- 8″ rub plate (4 sided)
- Thermostat retention strap
Links: Product Page | Spec Sheet
Clymate IQ® PHTT-1826 Series
FWE’s Clymate IQ® PHTT-1826 Series is a slim-profile moisture holding cabinet designed to fit into tighter spaces without sacrificing precision heat and humidity control. The series features FWE’s Clymate IQ® technology, which provides computer-backed temperature and humidity management with a unique push/pull air distribution system — maintaining the ideal holding environment with minimal operator input.
The intuitive digital controls allow operators to set temperature from 90°F to 200°F (32°C to 93°C) and humidity from 0% to 90% RH, covering everything from crisp-textured items to moisture-sensitive products that need a gentler holding environment. The controls are recessed to prevent accidental changes or damage during daily use. Self-closing door hinges help conserve energy by ensuring doors return to a sealed position after each access, while comprehensive insulation from top to bottom supports consistent heat retention throughout the cabinet.
Unit Displayed at Booth
Model: PHTT-1826-6PS-RND
The model on display at NRA 2026 is a pass-thru configuration with Lexan flip-up doors on both the front and rear, giving operators quick access from either side — ideal for setups where the cabinet sits between a prep area and a serving line. This particular unit features FWE’s rounded control panel and door design, offering a more streamlined appearance. At just 33″ tall with 4″ legs, this is a countertop-friendly unit suited for front-of-house serving stations, grab-and-go setups, or anywhere a full-height cabinet would not be practical.
Shown at Booth With:
- 2 Lexan flip-up doors (front and rear)
- Rounded control panel and door design
- 4″ legs
Clymate IQ® PHTT-CV-HE Series — Controlled Venting, High Efficiency
FWE’s Clymate IQ® PHTT-CV-HE Series represents the next step in precision moisture holding. Building on the foundation of FWE’s Clymate IQ® technology, this series adds Automated Controlled Venting — a system that actively monitors humidity levels inside the cabinet and releases excess moisture through a rear vent when conditions exceed the operator’s set point. The result is tighter control over both temperature and humidity, which is especially important when holding moisture-sensitive items like bone-in fried chicken, coated products, grilled items, and bread products such as biscuits.
The CV-HE Series is Energy Star certified, meaning it meets strict energy efficiency requirements while still delivering powerful heat and moisture performance. The system preheats quickly and recovers rapidly, making it well suited for high-volume and high-access environments where doors are opened frequently throughout service.
The touchscreen control panel provides programmable presets for different menu items, allowing operators to dial in their ideal holding environment and save those settings for consistent results shift after shift. USB connectivity is built in for 30-day HACCP data log downloads, capturing equipment usage, product type, and cook cycle information — a practical tool for operations that need to document food safety compliance.
One of the standout advantages of the Controlled Venting system is how it handles backstock replenishment. When fresh product is loaded into a cabinet that already contains held items, the introduction of new product brings excess moisture into the environment. The CV system recognizes this fluctuation and vents the surplus humidity, helping maintain the quality of both the existing load and the new product without requiring the operator to make manual adjustments.
FWE’s removable and adjustable stainless steel tray slides accommodate a universal range of pans and trays, and interior cleaning is simplified by a large-volume removable water pan and a heating element that lifts up for easy access underneath.
Unit Displayed at Booth
Model: PHTT-12-CV-HE
The model on display at NRA 2026 features FWE’s new rounded design, which will become the new standard appearance for this unit moving forward. This is the HE (High Efficiency) variant, carrying Energy Star certification for reduced energy consumption without compromising holding performance. The cabinet holds 12 pairs of tray slides at standard 4.5″ spacing, with uprights punched on 1.5″ centers for easy adjustment. The temperature range spans 90°F to 200°F (32°C to 93°C), and humidity is adjustable from 0% to 90% RH. Dutch doors come standard on this model.
Shown at Booth With:
- New rounded design (new standard for this unit)
- Energy Star certified HE (High Efficiency) model
- Touchscreen control panel with programmable presets
- USB connectivity for HACCP data log downloads
- Automated Controlled Venting system
- Dutch doors (standard)
Links: Product Page | Spec Sheet (Draft)
Heated Holding Shelves
FWE’s Heated Holding Shelves provide open-access, radiant heat holding for operations that need quick grab-and-go staging, expediting areas, self-service displays, or point-of-sale pickup stations. With no fans or moving parts, these units deliver reliable performance with minimal maintenance — just consistent, even heat across each shelf. Two models are on display at NRA 2026, each configured for different holding applications.
HHS-2039 Series
FWE’s HHS-2039 Series heated holding shelves are designed for high-volume staging and pickup environments. The open-shelf format provides quick, unobstructed access to takeout containers, catering boxes, bagged meals, and other ready-to-eat items — making it a practical choice for kitchen expediting areas, self-service counters, and order-ahead pickup stations.
Each shelf uses FWE’s blanket-style heating elements to deliver precise, even radiant heat across the full surface, helping eliminate hot and cold spots while maintaining serving temperatures between 90°F and 190°F (32°C to 88°C). The system reaches 175°F in under 15 minutes and recovers quickly after items are removed and replaced, keeping up with the pace of busy service periods.
The fully welded stainless steel construction includes rear hold-down brackets and adjustable legs for secure, level placement on countertops or tables. The open design keeps items visible and accessible while maintaining a clean, professional appearance.
Unit Displayed at Booth
Model: HHS-313-2039-IC
The model on display at NRA 2026 is the IC (Individual Control) variant, which provides independent temperature control for each shelf. This allows operators to hold different items at different temperatures on the same unit — for example, keeping entrees at a higher temperature on one shelf while holding lighter items or sides at a lower setting on another. The unit also features a new style control panel design.
Shown at Booth With:
- New style individual shelf control (IC)
Links: Product Page | Spec Sheet
Heated Holding and Merchandising Cabinets
In customer-facing environments, keeping food hot is only part of the equation — visibility, accessibility, and presentation all play a role in driving sales and keeping service moving. Whether the goal is displaying hot items behind the counter so customers can see what is available, staging to-go orders for quick handoff, or offering a fully self-service heated vending experience, the equipment needs to do more than just hold temperature. It needs to put the product in front of the customer in a way that is appealing and efficient for the operation to manage.
FWE’s heated holding and merchandising equipment is designed with that front-of-house mindset. The two units on display at NRA 2026 represent different approaches to the same core challenge — keeping food at serving temperature in environments where presentation matters. One is a compact, countertop-friendly heated cabinet built for visibility, letting customers see what is available. While the other is a next-generation heated vending cabinet that combines AI-driven self-service checkout with FWE’s proven Top Mount holding technology, putting the entire transaction in the customer’s hands.
HLC-SL1826 Series
FWE’s HLC-SL1826 Series is a compact heated holding cabinet designed to bring full-size cabinet performance into a smaller, shallower form factor. With a depth of just 22″, the HLC-SL1826 is purpose-built for chef counter applications, food court displays, carry-out staging, and to-go operations where space behind the counter is tight but product needs to stay hot, fresh, and visible to customers.
The see-through Lexan door — standard on countertop models — keeps product on full display, allowing customers to see what is available while staff manage serving. The magnetic workflow door handle provides a clean, hardware-free appearance and eliminates moving latch parts that can bind or wear out over time, reducing maintenance and replacement costs in busy environments.
FWE’s radiant heat system delivers soft, uniform heat that gently surrounds food for a better appearance, taste, and longer holding life compared to harsh, direct heat sources. The system circulates heat naturally from bottom to top without the use of blowers, keeping operation quiet and maintenance simple. Electronic controls are user-friendly and easy to read, featuring a digital display with recall capacity for both the temperature set point and actual cabinet temperature. A programmable low-temperature alarm alerts staff if the cabinet drops below the desired range, and the adjustable temperature spans 90°F to 190°F (32°C to 88°C).
The cabinet interior uses fixed slide assemblies that accommodate 18″ x 26″ trays, with adjustable shelves available as an option to fit a wider variety of items. The gasket-sealed door provides a tight double seal for secure closure and easy cleaning. Door hinging is field reversible, giving operators flexibility when planning their counter layout.
Unit Displayed at Booth
Model: HLC-SL1826-4
The model on display at NRA 2026 is configured without legs and built directly into a counter at the booth, showing how this unit can integrate into an existing countertop setup as a built-in holding and display station. This configuration holds 4 pairs of fixed slides at 3.75″ spacings, keeping product at temperature and on display without taking up any additional floor space.
Shown at Booth With:
- No legs — built into counter
- See-through Lexan door (standard)
Links: Product Page | Spec Sheet
UHST-MERC Series
FWE’s UHST-MERC Series is a next-generation heated food vending cabinet designed to let staff or customers take and pay for their own orders without requiring a cashier or attendant. Powered by Intuitivo’s AI camera system, the cabinet eliminates traditional checkout hardware and scanning — advanced cameras inside the unit accurately identify which items are taken from which shelves, providing a seamless grab-and-go experience with an average transaction time under 30 seconds.
The checkout process is straightforward: the customer scans a QR code on the Castles payment device to validate payment and unlock the door, selects any number of items from various shelves, and closes the door to finalize the transaction. Between orders, the door automatically locks to prevent theft and food loss. The mobile-based Castles payment interface handles secure authentication, triggers the door latch, and provides a digital menu and receipt.
On the holding side, the UHST-MERC uses FWE’s proven Top Mount forced-air heat system, which gently circulates hot air throughout the cabinet interior to eliminate hot and cold spots and recover quickly from frequent door access. The adjustable temperature range spans 90°F to 190°F (32°C to 88°C). Door-mounted LED light strips fully illuminate the cabinet from top to bottom, boosting product appeal and providing clear visibility for the AI camera system. For food safety, programmable temperature door-lockout capability prevents access when the cabinet is not at the proper holding temperature.
The interactive menu screen is touch-operated and programmable, allowing operators to display custom menu items with photos, prices, shopping cart functionality, and nutritional information. Operators can also apply custom graphic wraps to the exterior of the cabinet for branding and messaging.
Unit Displayed at Booth
Model: UHST-13-MERC (Coming Soon)
The model on display at NRA 2026 will be shown with the Castles payment system and graphic stickers applied. The Castles payment device is user-supplied — operators purchase and install it separately, with FWE providing the cutout and mount plate. A contract with Intuitivo is required for the AI retail system. This unit holds 8 pairs of tray slides at standard 4.5″ spacing, accommodating 18″ x 26″ trays, GN 2/1 pans, or 21″ x 27″ wire shelves.
Shown at Booth With:
- Castles payment system
- Graphic stickers
- Top-to-bottom LED lighting (standard)
- AI camera system (standard)
- Interactive menu screen (standard)
Links: Product Page Coming Soon | Get A Quote | Contact Us
Cook & Hold Cabinets
Traditional cooking methods often mean an operator has to monitor the process closely, move product from an oven to a separate holding cabinet when it is done, and accept a certain amount of shrinkage and moisture loss along the way. Cook and hold ovens simplify that entire workflow by handling the cooking and holding in a single piece of equipment. The oven slow-cooks at low temperatures, then automatically transitions to a holding mode once the product reaches the target — no manual intervention, no transferring between cabinets, and no risk of food sitting unattended between steps.
The practical benefits extend beyond convenience. Low-temperature cooking reduces shrinkage and flavor loss compared to conventional ovens, which means more usable product per batch and better consistency across servings. Because cook and hold ovens typically do not require a hood, they can be installed in locations where traditional cooking equipment would not be an option — satellite kitchens, food courts, catering staging areas, or anywhere hood infrastructure is limited or unavailable. For operations looking to do more cooking with less space, less energy, and less hands-on labor, cook and hold is a category worth evaluating.
LCHR-1220 Series — Low Temp Cook & Hold Oven
FWE’s LCHR-1220 Series delivers big cooking performance in a compact, countertop-friendly footprint. Designed for restaurants, food courts, and other kitchens where space is limited, this oven handles cooking, reheating, and holding in a single cabinet — reducing the need for multiple pieces of equipment and helping streamline back-of-house workflow.
The intuitive controls support 8 programmable recipe settings, allowing kitchen staff to dial in consistent results for frequently prepared items. An internal product probe gives operators the flexibility to cook and hold by probe temperature or by time, ensuring food reaches the target internal temperature before the oven transitions to hold mode — all without constant monitoring.
The LCHR-1220 does not require a hood, which opens up installation options that would not be practical with a conventional oven. The stackable, modular design means multiple units can be used together in a small footprint, scaling capacity without taking up additional counter or floor space. A standard 15-amp cord and plug keeps installation simple, and the unit typically uses up to 50% less energy than a conventional oven.
Adjustable door vents allow operators to fine-tune the interior environment from moist to crisp, giving flexibility across different proteins and menu items. The fully insulated stainless steel construction and magnetic workflow door handle round out a unit built for daily use in demanding kitchen environments.
Unit Displayed at Booth
Model: LCHR-1220-4
The model on display at NRA 2026 is the smallest in the LCHR series — the countertop variant, standing just 20.75″ tall with 1″ non-skid rubber feet. Its compact size is the point: this unit is designed to fit where other ovens cannot, whether that means sitting on a prep table, tucking under a counter, or stacking two units on top of each other using the built-in indents on the top of the cabinet. For operations that need cook and hold capability but do not have the space for a full-size oven, the LCHR-1220-4 makes it possible without a major footprint commitment.
The field-reversible door gives flexibility for left- or right-hand installation depending on the kitchen layout, and a removable stainless steel drip pan on the cabinet floor keeps cleanup simple between cook cycles.
The model at the booth is also equipped with wireless probes, allowing operators to monitor internal product temperatures without a physical cable connection. This is a practical upgrade for operations where probes are used frequently across multiple cook cycles, reducing wear on wired connections and simplifying setup between batches.
Shown at Booth With:
- Wireless probes
Links: Product Page | Spec Sheet
Refrigeration
Cold holding is just as critical as heated holding when it comes to food safety and quality. Whether an operation is assembling trays for patient or student meals, prepping cold items for catering transport, or staging product for a grab-and-go display, the refrigeration equipment needs to maintain safe temperatures reliably — even during extended service periods when doors are being opened frequently. Mobile refrigeration adds another layer of flexibility, allowing cold storage to move where it is needed rather than being tied to a fixed walk-in or reach-in location.
FWE’s refrigeration lineup is built around that combination of dependable temperature control and operational flexibility, and the unit on display at NRA 2026 demonstrates how that plays out in a high-access, fast-paced service environment.
ASU Series — Mobile Air Screen Refrigerator
FWE’s ASU Series is a mobile refrigerated cabinet with a standout feature: an air screen system that maintains safe food temperatures even with the door open. The ASU-10 supports up to 4 hours of open-door operation, making it ideal for extended tray assembly lines, meal prep periods, and any workflow where staff need continuous, uninterrupted access to cold product without compromising food safety.
The air screen works by creating a curtain of cold air across the door opening, keeping the interior at temperature while the door stays open for loading, plating, or assembly. When the door is closed, the cabinet operates as a standard refrigerated unit with full insulation and sealed gaskets for efficient cold retention.
Digital controls provide intuitive temperature management with adjustable set points, a real-time temperature display, clean condenser reminders, and a door-open alarm to keep the operation running smoothly. An on-demand defrost cycle helps maintain optimal performance without unnecessary downtime. The fully adjustable tray slide system accommodates a variety of tray and pan sizes, and the tilt-capable slides allow bottles and cans to roll forward for easy access — a practical feature for beverage staging or condiment prep.
The ASU Series is also built for mobility, with heavy-duty 6″ EZ Roll casters and a reinforced stainless steel frame designed for high-traffic environments. A full perimeter bumper absorbs shock during transport, protecting the cabinet when it is being moved between prep areas, staging locations, or serving stations.
Unit Displayed at Booth
Model: ASU-10S
The model on display at NRA 2026 is the S (Space Saver) variant, which features a sliding door instead of a standard swing door. The sliding door configuration reduces the clearance needed to access the cabinet, making it a practical choice for tight spaces, narrow aisles, or crowded service areas where a full swing door would block traffic or bump into adjacent equipment. For operations where the cabinet is positioned against a wall or between other pieces of equipment, the sliding door means staff can get full access to the interior without needing to account for door swing — keeping workflow moving without rearranging the layout.
Shown at Booth With:
- Space saver sliding door with locks
Links: Product Page | Spec Sheet
Transport & Serving
Not every foodservice operation serves food in the same room where it is prepared. Banquet halls, convention centers, schools, hospitals, correctional facilities, and off-premise catering operations all face the same fundamental challenge: getting food from the kitchen to the point of service while maintaining temperature, quality, and presentation. The equipment that handles that middle step — the transport — needs to be built tough enough to handle daily movement across hallways, loading docks, elevators, and uneven surfaces, while still protecting the food inside.
On the serving side, grab-and-go and self-service formats continue to grow across foodservice segments, and the equipment supporting those formats needs to be mobile, flexible, and visually appealing enough to work in customer-facing environments. Whether the goal is moving 90 plated meals to a ballroom or staging packaged snacks and drinks for a school lunch line, the equipment in this section is designed to bridge the gap between preparation and service.
E Series — Heated Banquet Transport & Serve Cabinet
FWE’s E Series is a dual-heat banquet cabinet built to handle the demands of on-site and off-premise service. Whether meals are being transported down a hallway to a ballroom or loaded onto a truck for an off-site catering event, the E Series is designed to keep pre-plated food hot and at serving quality from kitchen to guest.
The vented tunnel air flow system distributes heat evenly throughout the cabinet interior, eliminating hot and cold spots so every plate — top to bottom — holds at a consistent temperature. The dual heat source design gives operators the flexibility to run on electric power when an outlet is available, or switch to canned fuel for locations where electrical access is limited or unavailable. That versatility makes the E Series practical for a wide range of service scenarios, from permanent banquet facilities to remote event venues.
Heavy-duty construction is standard across the series. The fully welded stainless steel interior and exterior, reinforced no-sag shelves, and tubular base frame are all built to withstand the wear and vibration of frequent transport. Lift-off hinges allow the doors to swing 270 degrees and remove entirely for easier loading and cleaning. A full perimeter bumper absorbs impact during transit, protecting the cabinet and the food inside when moving through tight corridors, doorways, and loading areas.
Unit Displayed at Booth
Model: E-900
The model on display at NRA 2026 holds up to 90 pre-plated meals on 11″ plates and is configured with several transport-focused options. Ergonomic handles replace the standard recessed push handles for improved grip and control when maneuvering the cabinet under a full load. The 6″ semi-pneumatic casters provide smoother rolling over thresholds, ramps, and uneven surfaces compared to standard hard-tire casters — a meaningful difference for operations that transport cabinets across long distances or between buildings. A tow hitch is included for operations that tow multiple cabinets in a train configuration to move multiple cabinets at once, and a key-locking door latch keeps the doors secured during transport.
Shown at Booth With:
- Key-locking door latch
- Ergonomic handles
- 6″ semi-pneumatic casters
- Tow hitch
Links: Product Page | Spec Sheet
OTR-IB Series — Sharing Station Speed Line
FWE’s OTR-IB Series is a mobile sharing station designed for grab-and-go service environments. The tiered design holds a variety of room-temperature and chilled items in standard 12″ x 20″ x 4″ bins, giving students, staff, or customers easy visual access to what is available and allowing them to grab items quickly without slowing down a serving line.
The bottom tier is insulated and designed to accommodate cold plates for storage of chilled items like salads, fruit, yogurt, milk, and other refrigerated products. The upper tiers are non-insulated and open, suited for packaged snacks, drinks, condiments, and other ambient items. This combination of chilled and room-temperature holding in a single mobile unit makes the OTR-IB a flexible option for school nutrition programs, cafeterias, break rooms, and other environments where self-service speed and variety matter.
The sharing station is built for daily transport with heavy-duty, maintenance-free 5″ EZ Roll casters and durable stainless steel construction that resists corrosion from regular cleaning and daily wear. FWE’s speed line equipment is mobile, modular, and flexible — these units can be used standalone or combined with complementing speed line pieces for a complete, coordinated serving setup.
One of the standout customization options is the ability to apply magnetic backboards, graphic magnets, and graphic wraps to the unit for branding and messaging. This allows schools, corporate dining facilities, and other operations to personalize the station with logos, nutritional messaging, menu information, or promotional graphics that can be swapped out as needed.
Unit Displayed at Booth
Model: OTR-1220-3-9-IB
The model on display at NRA 2026 is the largest in the OTR-IB lineup, holding 9 bins across its tiered shelves. At 46″ tall, 22.25″ deep, and 41.25″ wide, it provides substantial serving capacity while remaining easy to move and reposition throughout the day. This is a practical size for high-traffic serving environments where a wide selection of grab-and-go items needs to be available in one location.
Shown at Booth With:
- Standard configuration
Links: Product Page Coming Soon | Get A Quote | Contact Us
See You at NRA 2026
FWE will be at Booth 4260 during the NRA Show 2026 in Chicago, May 16–19, alongside Hatco, American Range, and Ovention. Whether you are looking to evaluate a specific unit from this article, explore options across multiple product categories, or just have a conversation about how to improve your operation’s holding, cooking, refrigeration, or serving workflow, our team will be there and ready to help.
If you would like to connect with FWE ahead of the show or have questions about any of the equipment featured in this article, reach out to us directly at [email protected] or call 1-800-222-4393. You can also request a quote or find your local sales representative to start the conversation before you arrive in Chicago.
Talk To Our Professionals
Are you ready to get your project started or looking to learn more about FWE equipment? We are here to help! Our commitment to excellent customer service and creating customized equipment for all operations, no matter the footprint, is what we are known for. Don’t hesitate to give us a call at 1 (800) 222-4393 or Request A Quote and a member of our team will be happy to assist. As always, don’t forget to fill out the form below to stay up to date on all of the latest FWE news, product launches, and announcements.