ABC Food Safety 2025_Boelter - Flipbook - Page 11
HOLDING & CARRY-OUT
The popularity of carry-out has risen in the past years with innovative methods to keep foods at optimal
temperatures. From heated shelving to holding cabinets, it’s possible to ensure quality and prevent timetemperature abuse for carry-out, delivery, and off-site catering services.
Pro Cart Ultra® Pan Carriers
These mobile pan carriers feature a variety of compartment
configurations, including passive, active hot, and active
cold options, to meet diverse foodservice needs. Durable
polyethylene construction and thick CFC-free polyurethane
insulation provide superior temperature retention of hot and
cold food. NSF, cETLus, CE, cULus.
• Ergonomic, molded-in handles and rails
• Durable polyethylene exterior
• Available with metal or plastic casters
• Non-electric models with Insulated Passive
Compartments are also available
• Charcoal Gray
8 Pan Capacity
PCU800CC615
PCU800HC615
PCU800HH615
16 Pan Capacity
Cold/Cold
Hot/Cold
Hot/Hot
10 Pan Capacity
PCU1000CC615
PCU1000HC615
PCU1000HH615
PCU1600CC615
PCU1600HC615
PCU1600HH615
Cold/Cold
Hot/Cold
Hot/Hot
20 Pan Capacity
Cold/Cold
Hot/Cold
Hot/Hot
PCU2000CC615 Cold/Cold
PCU2000HC615 Hot/Cold
PCU2000HH615 Hot/Hot
Food Safety Alert
Create policies on how long food should be held—hot, cold, or passive.
As a safety precaution when holding hot or cold food, use a thermometer to check the internal temperature of
the food every 2 hours. This will allow plenty of time for corrective measures with less food waste.
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