HMC-1220-2-FD

HEATED FRY DUMP STATION
For Bulk Holding of Fried Items in 12" x 20" Pans
INFRARED "HMC-FD" Series

HMC-1220-2-FD Spec Sheet

Holds crispy fried foods at optimal serving temperature in bulk or ready-to-grab individual portions - perfect for salt, scoop, & bag preparation

Model may differ from the image(s) shown.
Model may be shown with Optional Accessories.
Please Consult Factory.

MODEL SPECIFICATIONS

Model Height:
Model Width:
Model Depth:
Shipping Weight:
Volts:
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3 Phase:
Adjustable Slides:
Standard # of Slides:
Standard # of Shelves:
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DESCRIPTION

FWE HMC-FD Series Heated Fry Dump Stations

The FWE HMC-FD Series Heated Fry Dump Stations are designed to hold fried foods at optimal serving temperature while helping operators maintain crispness, quality, and efficiency. Engineered for quick-service restaurants, cafeterias, and high-volume kitchens, this solution combines infrared heating technology with a practical workstation layout to improve food quality and workflow performance.

Product Overview

Built for demanding foodservice environments, the HMC-FD Series provides a dedicated holding and staging solution for fried foods such as fries, chicken, and other crispy items. Designed for bulk holding and portioning, this unit supports "salt, scoop, and serve" operations while maintaining product texture and consistency.

Key Features & Benefits

Infrared Heating Technology - Ceramic long-wave infrared elements heat quickly (under 10 minutes) and maintain crisp texture without sogginess.
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Optimized Food Holding Design - Elevated pan insert positions food at the ideal distance from the heat source for consistent results.
Standard Hotel Pan Compatibility - Uses 12" x 20" x 4" pans for easy integration and quick replacement.
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Removable Pan Divider - Allows multiple products to be held in a single pan while maintaining separation.
Integrated Bagging & Storage Area - Includes bagged product bin for efficient packaging during rush periods.
Convenient Storage Shelf - Provides space for condiments, packaging supplies, or utensils.
Side-Mounted Controls - Simple ON/OFF switch with indicator light ensures easy operation.
Heat Shield Design - Stainless steel side shield helps protect surrounding workspace and keeps food contained.

Construction & Durability

Constructed with heliarc welded stainless steel and insulated panels, the HMC-FD Series is built for durability and sanitation in high-volume operations. Long-life infrared elements, reinforced structure, and easy-to-clean surfaces ensure reliable performance and minimal maintenance.

Performance Specifications

Heating system: Ceramic long-wave infrared elements (2.5-6m wavelength)
Compatible with 12" x 20" x 4" pans (GN 1/1 equivalent)
Available in 1, 2, or 3 pan configurations
Fast heat-up time: under 10 minutes
Side-mounted ON/OFF controls
120V electrical configuration
Adjustable 2.5" legs
Two-year limited warranty

Ideal Applications

Quick-service restaurants (QSR)
School and institutional cafeterias
Convenience stores and concession stands
High-volume fry stations and prep lines

Why FWE?

For decades, FWE has been trusted by foodservice operators for equipment that delivers exceptional durability, performance, and reliability. The HMC-FD Series continues that tradition by providing a dedicated fry holding solution designed to preserve food texture, streamline operations, and support fast, efficient service in high-demand environments.

HMC-1220-2-FD - Heated Fry Dump Station
The HMC-1220-2-FD expands pan capacity while maintaining a compact footprint, holding two standard 12" x 20" x 4" pans side by side. Ideal for medium-volume operations, this unit uses a dual ceramic longwave infrared heating system to keep fried foods hot, crisp, and ready for fast-paced service. Each pan includes an elevated insert and removable divider for efficient product separation. A field-reversible stainless side heat shield ensures sanitation and heat containment, while the top shelf and built-in bagged product bin streamline prep and packaging workflows. Simple toggle controls with a power indicator light make operation easy during busy shifts.

FEATURES

Agency Approvals
UL - The UL mark, which now serves customers in more than 100 countries, has become the authority on product safety. Its engineers test for things like soundness of design, safety of electrical components, and structural integrity of products for which UL listing is sought.
If you think of NSF International classification as protection for your customers, then the mark of Underwriters Laboratories (UL) indicates safety for those who work in your commercial kitchen. The Illinois-based testing agency assures that the equipment that gets its stamp operates safely. There is also a sanitation classification that offers similar assurances about food safety as the NSF mark. Products are indicated as "Classified UL-EPH."
UL EPH - UL EPH recognizes products certified to meet environmental and public health standards. The UL EPH logo shows the word "Classified" above the UL mark, which indicates that the product complies with ANSI/NSF standards, in addition to other applicable codes.
Bumpers
No Bumper - No bumper
Caster
No Casters
Adjustable Legs - FWE offers a wide variety of adjustable legs for when casters are not an option. 4" and 6" adjustable legs are available on almost all of FWE's equipment.
All adjustable legs are provided with sealed precision bearing with a black anti-rust coating.
Stationary
Construction
Stainless Steel / Insulated - Constructed of stainless steel, with welded base frame for added strength and durability - fully insulated cabinet and door provide energy efficient heating and longer holding times
Control Panel
Mechanical Controls - Mechanical controls
Door Count
No Doors
Door Hinge
No Doors
Doors
No Doors - No doors - open storage
Extra
Countertop/Built In Applications - Ideal for countertop use or built in applications - sized perfect for smaller volume operations or volume feeders with constant replenishment, restaurants and food court operations
Handles
No Handles
Heat System
HHS Infrared Heat System - This heat system uses longwave infrared elements to maximize the hold times of crispy, fried, and wrapped foods such as fried chicken, french fries, onion rings, etc. The long-wave infrared elements are positioned to keep the product within the ideal range to keep the outside coating crisp while maintaining the internal temperature and moisture of the items.

OPTIONS & ACCESSORIES

LONG FORM SPEC

Specified unit shall be FWE Model No. HMC-1220-2-FD, Heated Fry Dump Station.

CONSTRUCTION. Heliarc welded, single unit construction of stainless steel; 20 gauge polished exterior, 22 gauge stainless steel interior with easy-to-clean coved corners.

INSULATION. Insulated throughout; top, back, and bottom using high density ceramic and fiberglass insulation.

LEGS. Unit includes four (4) 2.5" adjustable legs.

HEATED SYSTEM/CONTROLS. . Long life, curved face, ceramic long wave infrared elements heating element, with (2.5 - 6m) wavelength radiation and bright annealed stainless steel metal reflector to direct deep penetrating focused heat. Side mounted master ON/OFF power switch.

ELECTRICAL CHARACTERISTICS. 3 wire grounded tri-directional power cord and plug, rear mounted for safety. See electrical data chart above for amperage and receptacle configuration. See electrical data chart for models that may require a dedicated circuit.

INSTALLATION. Unit should not be installed in an area where adverse environmental conditions are present.

Provide with the following accessories:

LITERATURE