Holding Cabinet and Proofing Cabinet Buying Guide

What to Consider When Buying a Holding / Proofing Cabinet

• Size: Cabinets are available in a variety of sizes, giving you the capacity you need in the space you have available:

Undercounter

Less than 34" high and will easily fit under countertops in small kitchens.

1/2 Height

36-41" high, making them ideal for use in smaller or low-volume operations.

3/4 Height

54-57" high, making them perfect for medium to high-volume operations.

Full Height

At least 65" tall, making them perfect for high-volume businesses.

• Capacity: These are rated by how many pans they can hold, but pay close attention to the specification sheet because the type and size of pan can vary. Some refer to sheet pans, and some refer to food pans of varying depths.
• Interior Configuration: A cabinet's interior defines what size and shape of pan you can use, as well as how you can load them:

• Style: Standard reach-in cabinets are the go-to in most operations since they can be installed against a wall to conserve a kitchen's valuable walking area. Pass-through cabinets, meanwhile, can be installed between prep areas or between a kitchen and serving line to help maximize your operation's efficiency.
• Door Type: Models with solid doors create minimal ambient heat and are incredibly energy efficient, while those with clear doors allow you to easily see the unit's contents without opening the door.
• Door Configuration: Full height doors give you instant access to the cabinet's entire cavity, while half doors (also known as dutch doors or split doors) can be opened just one at a time to retain as much heat as possible within the cabinet.
• Insulation: Cabinets are available with insulated and uninsulated designs. Uninsulated cabinets are more economical up front and tend to fit best in low volume operations. Insulated cabinets are cooler to the touch and their excellent heat retention saves you money in the long run. They are also better equipped for transporting food to off-site catered events because the product will stay warmer for longer.
• Controls: As with any piece of commercial equipment, controls are a key consideration. Manual controls are an economical choice that requires more regular monitoring, while thermostatic controls provide more precise temperature controls. Some models have intuitive digital controls, while others have simple analog controls. It's also important to consider the location of the controls. Many operators prefer top mounted controls because they're more easily visible and accessible, and are also less likely to sustain damage during cleaning and transportation.

Holding Cabinet Interior Options

Different interior configurations hold different quantities and styles of pans. Some are ideal for any pan type, but others can only hold sheet pans. Keep reading to learn the pros and cons of each available configuration.

Universal Slides

Fixed Wire Slides

Lip Load Slides

Shelves

Specialty Cabinets

Pizza Holding Cabinets

Cook and Hold Cabinets

These units cook food slowly and at low temperatures (generally, up to ~350 degrees Fahrenheit), before automatically switching to holding mode to keep the product at safe temperatures without overcooking. This allows operators to cook overnight, minimizing the labor needed for the cooking process.

Refrigerated Holding Cabinets

Designed for on-site holding, transportation, and serving of chilled food and beverages. While they're not made for long-term storage to replace refrigerators, these units are built to withstand the shock and vibration associated with mobile applications.

Retarder Proofers

These units feature a refrigeration mode to retard the dough's rising, allowing it to slowly rise overnight before automatically switching into proofing mode. This saves time and money on labor.

Oven Proofer Combos

Oven proofer combos are exactly what they sound like--a combination of an oven and a proofer! There is a cavity for proofing, and then a separate oven cavity that allows you to proof and bake your dough in the same space-saving unit.