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SPECIFICATIONS
Printed in U.S.A. E60 1108
Carter-Hoffmann is a trademark
of Carter-Hoffmann, LLC.
MODULAR HOLDING CABINETS
For End Loaded 12”x20” Pans
CONSTRUCTION...All stainless steel
double wall cabinet construction. Four
black rubber legs. Modular design with
one controller and one pan cavity per
module.
CABINET MATERIAL...All stainless steel
construction; 20 gauge polished exterior.
Each cavity has a scratch-resistant
polymer lower surface with recessed
aluminum plate. Spring loaded tension
leaf springs keep plastic lids in place.
Lids are removable for holding drier foods
and cleaning.
INSULATION... Millboard insulation, 2mm
thick, on top, heater assemblies and each
shelf.
CABINET CAPACITY... One per module,
12”x20” pans. MC123S accommodates
one 2
1
/
2
” deep and two 4” deep pans.
MC125 accommodates five 2
1
/
2
” deep
pans. Single sided access.
LIDS... Spring-loaded, fixed-in place
Lexan polycarbonate lids, removable,
without tools, for easy cleaning or holding
uncovered food products. Lids in place
provide seals for pans containing
moisture-sensitive food products.
CONTROLLER... Electronic temperature
controls with countdown timer and
audio/visual alarm. Allows user to
program temperature in one degree
increments up to 195 degrees Fahrenheit
(91
o
C). Timer can be set for up to
9hours, 59 minutes, in 1 minute
increments. One timer per slot.
Countdown will convert to seconds when
less than one minute is left.
HEATING SYSTEM... For each module
there is one 300 watt silicone pad heater
vulcanized to bottom of black hard coat
anodized aluminum plate. Programmable
controller, with a digital temperature and
time display.
ELECTRICAL CHARACTERISTICS...
Operates on 120 volts, 60 cycle, single
phase, 300 watts per zone (MC123S has
900 total watts, MC125S has 1500 total
watts), amperage varies in relation to
number of zones. Six foot 3 wire rubber
cord with 3 prong grounding plug. NEMA
5-15P.
PERFORMANCE...Capable of heating to
195oF (91oC). Preheat to 180oF (82oC) in
less than 10 minutes.
OPTIONS & ACCESSORIES...
Pass-through (remove suffix “S” and
add suffix “P”, i.e. MC123P)
Specifications subject to change through product improvement & innovation.
CARTER-HOFFMANN
1551 McCormick Ave., Mundelein, IL 60060
(847) 362-5500 • (800) 323-9793 • Fax (847) 367-8981
www.carter-hoffmann.com
Model Pan Capacity
1
Pan Cavity Size Overall Dimensions
Number* 12” x 20” Shipping
Depth Height Depth Width Weight
2
1
/
2” 4” Height (in) Width (in) in mm in mm in mm lbs kg
MC123S 1 2 1 at 2
1
/
2, 2 at 4” 13
1
/
8 18 457 22 559 14
1
/
2 368 76 34
MC125S 5 - 2
1
/
2 13
1
/
8 28 711 22 559 14
1
/
2 368 126 57
FOOD SERVICE EQUIPMENT
HEATED CABINETS
CARTER-HOFFMANN
Model MC125S
shown with pans (not included)
MC125S
Side View
MC125S
Front View
*“S” suffix indicates single-sided access.
1
Also accommodates 1/2 size long pans.
MC123S
Side View
MC123S
Front View
MC123S & MC125S
Top View
Carter-Hoffmann C.A.D. Drawing Scale: 1/2” = 1’
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ALL STAINLESS STEEL CABINET WITH NO
MOVING PARTS... For durability and easy
cleaning.
ACCOMMODATE 12”X20” & HALF SIZE
LONG PANS... Stainless steel or polycarbonate
pans can be used (not included).
MODULAR HOLDING CABINETS
Since 1947, Foodservice Equipment That Delivers!
FEATURES & BENEFITS
1551 McCormick Avenue, Mundelein, Illinois 60060
Tel. (847)362-5500
.
(800)323-9793
.
Fax (847)367-8981
www.carter-hoffmann.com
INDIVIDUAL CONTROLS FOR EACH
COMPARTMENT... Allows the user full control
of food temperatures and holding time for each
pan for optimum quality. Individual
compartments also eliminate flavor transfer
among held foods. Audible alarm signals the
end of hold cycle.
REMOVABLE FOOD COVERS... Held in place
by tension leaf springs. Prevent moisture loss
and food deterioration and allow extended
holding times. Easily removed for holding drier
foods and cleaning.
LIGHTWEIGHT MODULAR DESIGN... For
adaptability to a wide range of uses and a
variety of spaces.
EFFICIENT HEATING... Heat is directly
transferred to the food product with minimal
heat loss.
MODULAR FOOD HOLDING BENEFITS...
Maintain quality, consistency and freshness of food
Improve food safety
Increase efficiency and improve speed and quality of service
Reduce food waste and ensure constant availability of product
Lower training costs, simplify staff training and supervision
Allows more flexible holding options for greater menu variety
MC123S
shown with pans (not included)
MC125S
shown with pans (not included)
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