HMC-1220-2-FD

HEATED FRY DUMP STATION
For Bulk Holding of Fried Items in 12" x 20" Pans
Radiant "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.

DESCRIPTION

HMC-FD Series Product Video

"HMC-FD" Series Description
Your new fried food companion is here! The HMC-FD (Fry Dump) is designed to hold crispy fried foods at optimal serving temperature in bulk or ready-to-grab individual portions. FWE's new design can maintain a product's "just-finished" quality for up to one hour.

This unit's open layout is a key component to its ability to work in fast paced operations. Users can easily scoop, portion, store, and serve from within their station to keep pace with the rest of their team.

FWE's HMC-FD series utilize a unique long-wave infrared heating element which provide vastly superior and extended holding times. This type of heating system pierces naturally occurring air pockets from heated foods and keeps the products warm from the inside, while also maintaining its ideal crispy exterior.

The holding compartment accommodates industry standard 12"x20"x4" hotel pans for increased versatility and capacity. These also include specially engineered elevated pan Inserts that hold products at the optimal height for our heating elements to preserve the food at its highest quality.

Key Features:
- Open air holding area for quick access to products.
- Unique long-wave infrared elements heat up in under 10 minutes, and keep fried foods at optimal serving texture and temperature for up to 1 hours.
- Industry-standard 12" x 20" x 4" hotel pans serve as a catch basin and are easily removable and replaceable.
- Simple, side-mounted on/off controls with indicator light.
- Well insert between pans is removable for ease of cleaning.
- Elevated pan insert keeps food at optimal distance from heating element.
- Easily hold multiple products in one pan with provided removable divider.
- Field reversible, stainless side heat shield keeps food secure and surrounding workspace clean.
- Bagged product storage bin assists when assembling batches of product.
- Convenient elevated storage shelf for condiments and food service ware.
- Comparable units are only able to hold fries and similar items for a maximum of 20 minutes (sometimes even less), before they begin to lose their crisp texture.

FEATURES

Agency Approvals
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.
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."
Bumpers
No Bumper - No bumper
Caster
No Casters
Stationary
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.
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

SHORT 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