Enclosed cabinets are used to keep pre-prepared food at a safe consistent temperature (140 degrees F) until it is ready to be served. Cabinets can be insulated or not insulated, humidified or dry. There are a variety of options for rack slides so when considering your cabinets, have an idea of what sizes/types of pans you will be utilizing.
Proofing is the final dough-rise step before baking. A dough proofer is a cabinet that encourages the dough-rise by yeast by providing warm temperatures and controlled humidity. Typically this is 80 - 135 Deg. F. Proofing cabinets are important for any commercial kitchen that produces large amounts of baked goods. Cabinets may be insulated or not, humidified or not. There are three common types of shelving to support your baking pans. Fixed wire shelving has a fixed height interval between wires which is not adjustable. Universal wire shelving consists of wire lips that can be adjusted. Lip load shelving has solid, adjustable "L" shaped brackets
Heated, Transport and Holding cabinets have some common characteristics. Food quality can be easily lost between the time the products are removed from the oven and the time of service. Hot holding cabinets are used to maintain food temperatures at or above 140 degrees F. for both food-quality and -safety purposes. Different models may support variable air temperature and moisture and humidity sensors to keep you prepared hot food fresher longer. Common accessories are casters for mobility, clear doors or multiple doors, as well as varying heights and tray capacities, insulated or non-insulated. cabinets- transport Transport cabinets have a wide variety of options, and may be heated or not, insulated or not. They are constructed of aluminum or stainless steel. Some heated cabinets, or banquet cabinets may support both electric heat or canned fuel heat. They are commonly equipped to transport 18" x 26" sheets pans but a wide variety of options are available.