HMC-1220-3-FD

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

HMC-1220-3-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:
Watts:
Amps:
3 Phase:
Adjustable Slides:
Standard # of Slides:
Standard # of Shelves:
Standard Spacing:

DESCRIPTION

HMC-FD Series Product Video

HMC-FD Series - Heated Fry Dump Station
FWE's HMC-FD Series is the go-to solution for bulk fried food holding and efficient assembly. Designed to keep fried foods hot, crispy, and ready for quick-service operations, this station supports salt-scoop-bag workflows while offering smart storage features and cleanability for busy kitchens.

Key Features:

Infrared Heating System - Curved-face ceramic longwave infrared elements keep fried food at optimal serving texture and temperature, heating up in under 10 minutes for quick, consistent performance.
Standard Pan Compatibility - Holds 12" x 20" x 4" pans as catch basins for easy food access and quick cleanup. Elevated pan insert optimizes food position beneath heat source for even warming.
Smart Workflow Design - Removable divider allows you to hold multiple fried products in one pan. Includes field-reversible stainless side shield to contain heat and maintain a cleaner work zone.
Built-In Storage and Organization - Integrated bagged product bin and upper storage shelf provide easy access to packaging, condiments, or service supplies, streamlining prep and service efficiency.
Simple, Reliable Operation - Side-mounted ON/OFF switch with power indicator light makes operation easy. Fully insulated stainless steel construction ensures energy-efficient performance and safe exterior touch.

HMC-1220-3-FD - Heated Fry Dump Station
Designed for high-volume service, the HMC-1220-3-FD accommodates three standard 12" x 20" x 4" pans, maximizing fried food holding capacity in a single unit. Each pan is supported by an elevated insert and includes a removable divider for multi-product separation. A powerful ceramic longwave infrared heat system maintains ideal serving temperature and texture without overcooking. The unit features a field-reversible stainless steel heat shield for sanitation and protection, along with a top-mounted shelf and integrated bagged product bin for added efficiency in packaging and assembly. Simple side-mounted controls with power indicator light ensure intuitive, reliable operation in busy kitchen environments.

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
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.
No Casters
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

SHORT FORM SPEC

Specified unit shall be FWE Model No. HMC-1220-3-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