RH-RB-26

RETHERMALIZATION & HOLDING CABINETS
Retherm Transfer System
"RH-RB" & 'HHC-RH" SERIES

RH-RB-26 Spec Sheet

Streamline your foodservice operation with less handling and enhance food safety with FWE's Retherm Transfer System

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

DESCRIPTION

"FWE's Retherm Transfer System" is perfect for users who transport food from a central or commissary kitchen, or prepared earlier in an off-site kitchen.

"FWE's Retherm Transfer System" begins with prepared, cooked, food. Food is either panned, for bulk service or pre-portioned into sealed containers, for individual service. Pans are then be loaded into FWE's RR-1220-22 roll in rack. Sealed containers would be placed in baskets and full baskets would be loaded into FWE's RRB-26.

The loaded rack is then blast chilled or frozen until the delivery time at individual cafeterias. Once delivered and food has been slacked (defrosted to 41°, to refrigerated state, the roll in rack goes directly in FWE's RH-RB-26, Retherm Oven.

During the retherm process food is quickly and safely brought back up to serving temperature. Once the set temperature has been reached the retherm with automatically switch to hold mode, keeping product hot and ready until serving time. However, if multiple loads are required, FWE offers the HHC-RH-26, heated holding cabinet, to serve as a holding cabinet for the roll in rack, freeing up the retherm oven for additional batches.

Some benefits of the transfer system include: retaining nutritional value, saving initial quality and flavor of food, reducing the cost of production and labor while simplifying the transportation process.

RH-RB-26 is a Retherm Oven that accommodates FWE's RRB-26 or RR-1220-22 roll in rack.

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.
CUL - C-UL mark indicates a product meets the CSA testing standards for Canada.
C-UL-US mark indicates a product meets the UL and CSA testing standards for both the United States and Canada.
Bumpers
No Bumper - No bumper
Caster
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
Electronic Controls - Electronic controls featuring easy to read digital display of cabinet temperature (with recall capacity of temperature set point and actual cabinet temperature), equipped with a programmable low temperature alarm, master ON/OFF switch with power indicator light. Adjustable temperature range from 90°F to 190°F (32°C to 88°C).
Retherm Controls - Easy to use controls allow the operator to preset the time and temperature of the cooking cycle, as well as the holding temperature, eliminating the need for constant monitoring
Door Count
2 Doors
Door Hinge
Edgemount Hinges - Heavy-duty edge mount die cast hinges
Door Latch
Magnetic Door Latch - Heavy duty full grip magnetic door latch
Doors
Gasketless
Dutch Doors - Dutch doors help maintain cabinet temperature during peak serving times
Vented Doors - Adjustable door vents; allows desired holding conditions from moist to crisp foods, achieving optimal results
Extra
Warranty - Two year limited warranty
Handles
No Handles
Heat System
Retherm Heat System - Full cabinet air circulation for high volume heating and finishing prepared foods. No venting hood space required for most local codes
Hinging
Hinges on Right Side - Right hand door hinging
Slides and Shelves
Open Cavity Accommodates Roll In Rack - Open cavity accommodates roll in rack from various oven manufacturers.

OPTIONS & ACCESSORIES

Electrical
220-240 Volt - 220-240 Volt
Extra
Dry Erase Board - Door mounted dry erase board for menu changes or cabinet identification
Menu Card Holder - Door mounted frame to display menu card
Security Packages - HDM security packages can be added to select cabinets to help increase the security and durability of your unit
Hinging
Field Reversible Hinging - Field reversible door- flexible installation options for kitchen layout
Hinges on Left Side - Left hand door hinging, available on single door models only

SHORT FORM SPEC

Specified unit shall be FWE Model No. RH-RB-26:

CONSTRUCTION. Heliarc welded, single unit construction of stainless steel; consists of 18-gauge polished exterior and interior with easy-to-clean
coved corners. Welded tubular base frame shall be 1" square, heavy gauge stainless steel tubing, with 10-gauge stainless steel reinforcing plates at corners.
INSULATION. Insulated throughout; top, back, bottom, sides, doors using high density ceramic and fiberglass insulation.
DOOR AND LATCH. Flush mounted, stainless steel double pan insulated doors. Heavy-duty edge mount full grip magnetic door latch with heavy-duty hinges. Three (3) die-cast edgemount hinges per door.
CABINET LEGS. 6" heavy-duty stainless adjustable legs, each mounted to a 10-gauge reinforcement plate, which is welded to 14-gauge tubular base frame.
HEATING SYSTEM. Built-in heat system includes multiple Incoloy sheathed heating elements that provide fast heat up and accurate temperature
set points. In heat cycle, elements provide full power to assure safe reheat times. When heat time expires, unit to automatically switch to hold mode maintaining food quality and safe holding temperatures. Unit contains internal cooling fans and thermally protected blower motors, safety switches and control panel is temperature rise protected. Unique precision venting baffle duct system for even, efficient heat throughout the entire cabinet, in either heat or holding periods. Venting may be required. Local codes prevail.
CONTROL PANEL. Automatic controls include PREHEAT with override capability, PAUSE feature, TIME counting and timer that automatically
switches from Heat Cycle to Hold Cycle. Adjustable HEAT control up to 350°F (177°C) with adjustable HOLDING control up to 190°F (88°C) and E-Z Recall of original set points. Shall include ON / OFF switch. Actual cabinet temperature reading is LED displayed during each cycle. Unit can function by timer or by probe (Probe ready; Probe not included.) Consult factory if lower temperature is required for local codes.
ELECTRICAL CHARACTERISTICS. 208 VOLTS, 10145 WATTS, 48.8 AMPS. Dedicated circuit.
INSTALLATION. Unit should not be installed in an area where adverse environmental conditions are present.

Provided with the following options:

LITERATURE

FWE products may be covered under one or more of the following U.S. patents: 288,299;238,300;3,952,609;4,192,991. All rights reserved. All specifications subject to change without notice. Errors subject to correction. © 2018 Food Warming Equipment Company, Inc.