Carter Hoffman MC112-2.5 User Manual
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Modular Space-Saving Design
Carter-Hoffmann modular holding cabinets are
adaptable for a wide range of uses and a variety
of spaces, with small footprints to fit in small
spaces. There are many configurations to choose
from and several models can accommodate more
than one pan size or a combination of pan sizes.
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Units for Crispy and Moist
Food Holding
Units for moist food holding have removable
food covers to prevent moisture loss and
food deterioration, allowing for extended
hold times. Units for fried foods have top
and bottom heat to maintain crispness.
Easy to Use
The controls are easy to program and simple
to use. The all stainless steel exterior makes
them easy to clean. And, they accommodate
stainless steel or hi-temp standard industry
pans.
MODULAR FOOD HOLDING BENEFITS
-Maintain quality, consistency & freshness
-Improve food safety
-Increase efficiency & speed of service
-Reduce food waste
-Ensure constant product availability
-Simplify staff training & reduce labor costs
-Expand menu variety
MODULAR
Efficient Heating
Vulcanized silicone heaters heat through
hard coated aluminum plate allow heat to
be transferred directly to the food product.
All units operate on energy efficient 15
amps or less. Warm up takes no more
than seven minutes.
User-Friendly Controls
Separate controls for each cavity allow for
maximum flexibility to hold different pans
at different temperatures. Each control is
programmable for time and temperature
Reliability
Over 4000 units in the field since 2004.
Modular Food Holding Guide*
Product Temperature Maximum Recommended With Humidity
°F / °C Hold Time (minutes) (water layer under trivet)
Hamburger Patties 175 / 79 30 No
Macaroni & Cheese 175 / 79 120 No
Baked Beans / Chili 180 / 82 120 No
Omelets 175 / 79 45 Yes
Egg Bake / Quiche 165 / 74 120 No
Hash Brown Potatoes 180 / 82 120 No
Sausage Patties 180 / 82 60 No
Biscuits 165 / 74 30 No
Scrambled Eggs 180 / 82 60 No
Hot Dogs 180 / 82 180 Yes
Lasagna 170 / 77 60 No
Bacon 170 / 77 60 No
Grilled Chicken Breasts 170 / 77 150 Yes
Nacho Cheese 165 / 74 240 No
Cut Green Beans / Mixed Vegetables 160 / 71 240 No
Pork Loin Roast (Whole) 180 / 82 180 Yes
Paella 180 / 82 60 No
*NOTE: Times and temperatures observed in a test kitchen environment. Times & temperatures may vary, depending on initial food quality, initial cooked temperature and user expectations of acceptable quality.
MC—Moisture-sensitive food holding: built-in lids enable contents to create their own environment
MZ—Fried food holding; no lids and additional top heat to keep crispy foods at their crispiest
MX—Combination food holding, with separate cavities for both moist and fried food holding
CARTER-HOFFMANN
1551 McCormick Avenue, Mundelein, IL 60060
847.362.5500 ● 800.323.9793
www.carter-hoffmann.com
Modular Holding Cabinet Specifications
Model Pan Size & Capacity End (EL) or Side (SL) Loaded
MC123 (1) 12”x20”x2.5” and (2) 12”x20”x4” or 1/2 size long pans of same depth EL
MC125 (5) 12”x20”x2.5” or 1/2 size long pans of same depth EL
MC112-2.5 (1) 12”x20”, (2) 12”x10” or (3) 12”x6” pans, 2.5” deep Full or 1/2 size (SL), 1/3 size (EL)
MC112-4 (1) 12”x20”, (2) 12”x10” or (3) 12”x6” pans, 4” deep Full or 1/2 size (SL), 1/3 size (EL)
MC112-6 (1) 12”x20”, (2) 12”x10” or (3) 12”x6” pans, 6” deep Full or 1/2 size (SL), 1/3 size (EL)
MC212-2.5 (2) 12”x20”, (4) 12”x10” or (6) 12”x6” pans, 2.5” deep Full or 1/2 size (SL), 1/3 size (EL)
MC212-4 (2) 12”x20”, (4) 12”x10” or (6) 12”x6” pans, 4” deep Full or 1/2 size (SL), 1/3 size (EL)
MC212-6 (2) 12”x20”, (4) 12”x10” or (6) 12”x6” pans, 6” deep Full or 1/2 size (SL), 1/3 size (EL)
MC1W5H (5) 12”x6”x2.5” pans, with or without handles EL
MC2W2H (4) 12”x6”x2.5” pans, with or without handles EL
MC3W2H (6) 12”x6”x2.5” pans, with or without handles EL
MC4W2H (8) 12”x6”x2.5” pans, with or without handles EL
MC2W4H (8) 12”x6”x2.5” pans, with or without handles EL
MZ112-2.5 1) 12”x20”, (2) 12”x10” or (3) 12”x6” pans, 2.5” deep Full or 1/2 size (SL), 1/3 size (EL)
MX212 Top shelf for fried foods: (1) 12”x20”, (2) 12”x10” or (3) 12”x6” pans, 2.5” deep Full or 1/2 size (SL), 1/3 size (EL)
Bottom shelf for moist foods: (1) 12”x20”, (2) 12”x10” or (3) 12”x6” pans, 4” deep Full or 1/2 size (SL), 1/3 size (EL)
All models available in single-sided or pass-thru versions. See individual specification sheets for full details.
NOTE: Custom configurations are available for large orders. These require engineering time and are subject to extended lead times. Contact
factory for details.
Form MOD0109
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