Thermodyne’s 700NDNL counter-top holding unit provides food quality

and kitchen efficiency like no other piece of equipment on the market today. Using patented Fluid Shelf® technology each shelf in the cabinet maintains an exact temperature, allowing for extended holding times, without sacrificing appearance or taste. The 700NDNL has twice the capacity of the 300NDNL model and also requires no door. Units are available as pass through or with a solid panel back and include the exclusive removable floating lid system.

Increased Food Safety

With Thermodyne's Fluid Shelf® Technology, their Commercial Food Warmers provide consistent temperatures, regardless of the volume of product or the number of times the doors are opened and closed, without using fans or air flow.

Why Thermodyne? Because each shelf in a Thermodyne unit is heated and temperature controlled, making every cubic inch of space in the unit available for use. With the need for airflow eliminated, door openings won’t cause a fluctuation in food temperature or energy consumption. In fact, many of our units are actually sold without doors.

In many cases Thermodyne's full size food warmers can handle the capacity of two competitive models; saving you valuable space in the kitchen. Or choose from Thermodyne's half-size and counter top models to replace a competitive full-size floor model.

Increase Yields and Reduced Product Shrinkage with Thermodyne

Users of the Thermodyne slow cook and holding ovens can expect consistent results, reliable holding temperatures, and overall reduced product waste. Our Fluid Shelf® Technology allows customers to slow cook and hold premium cuts of meat for extended periods of time. By providing a cooking environment with an even temperature, no extreme spikes, drops, or temperature fluctuations, products are able to be cooked at a lower temperature. With precision cooking and holding temperatures, Thermodyne minimizes shrinkage, allowing for greater yields.

Competitor Equipment Can Cause Up to 25% Shrinkage, While Thermodyne Can Reduce this Amount to 4%.

Since portion cost is one of the most important factors to a profitable foodservice bottom line, yield amounts and product shrinkage percentages are more important than ever. High heat cooking methods such as roasting and convection ovens increases product shrinkage while reducing overall yield percentages.

Specifications

EXTERIOR DIMENSIONS 30.50“ W x 23.00“ D x 27.25“ H

INTERIOR DIMENSIONS 26.50“ W x 22.00“ D x 20.25“ H

CUBIC CAPACITY 6.83 ft³

MAX OPERATING TEMP 230°F

NET WEIGHT 173 lbs.

SHIPPING WEIGHT 233 lbs.

Electrical Specifications

VOLTS 208 / 240

AMPS 25 / 29

TOTAL WATTS 5250 / 7000

HERTZ 60