Engineered for high-volume production, the Carter-Hoffmann CH1800 cook and hold cabinet helps chefs and foodservice teams streamline prep, cooking, and service. It accommodates (18) 18″ x 26″ trays and approximately 240 lbs of meat, giving operators the capacity to batch-cook and stage menu items for peak periods. Stainless steel construction supports daily use in banquet kitchens, hotels, healthcare, and catering operations.

Electronic controls enable precise cooking by time or by product temperature using the included meat probe, helping crews deliver consistent results across proteins and sides. Cook in the cabinet, then hold as service ramps up to keep food ready and organized on full-size trays. This workflow reduces bottlenecks at the line and supports steady ticket times throughout service.

Built for mobility, the CH1800 rides on 5″ casters so teams can position the unit where it’s needed from prep to plating to the banquet corridor. Operator