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Steaming Display Cabinet

The Steaming Display Cabinet keeps foods hot and ready to serve while attractively showcasing them for customers.

AVAILABLE MODELS

The Steaming Display Cabinet is available in 1 unique model.

The SDC-500 quickly steams pre-cooked, refrigerated or frozen specialty foods — maintaining them at a ready-to-eat temperature. The Steaming Display Cabinet is top-lit and features an adjustable digital thermostat that makes it easy to change items on display.

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Features/Benefits

Resources

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Stainless steel construction
Tempered safety glass

Adjustable shelf height and angle
Easy-to-fill water pan

Resettable hi-limit thermostat

Articles

Planning for 2019: Tips for Operators

The Benefits of High Performance Steaming

Small Space, Big Impact: Kiosks as a C-Store Equipment Solution

ADDITIONAL ARTICLES >>

Case Studies

ADDITIONAL CASE STUDIES >>

Spec & Sales Sheets

SDC Spec Sheet – 1020297

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Planning for 2019: Tips for Operators

Planning for 2019: Tips for Operators

A new year can be viewed as a fresh start, with opportunities to revisit your operation for areas of improvement,...

The Benefits of High Performance Steaming

The Benefits of High Performance Steaming

According to a recent blog post from Technomic, “the past five years have seen a 118% increase in the number of...

Small Space, Big Impact: Kiosks as a C-Store Equipment Solution

Small Space, Big Impact: Kiosks as a C-Store Equipment Solution

When equipping a convenience store’s foodservice operations there are several considerations: Ability to address consumer preferences and trends, such as...

How Equipment Can Positively Impact Labor

How Equipment Can Positively Impact Labor

Take a look at headlines about the foodservice industry and you’ll see a trend emerge — labor shortages and the...

The Value of Versatility: Getting the Most Out of Your Equipment

The Value of Versatility: Getting the Most Out of Your Equipment

Equipment is a true workhorse in the kitchen, enabling chefs to execute their culinary creations. Today’s kitchens have limited space...

The Download on Restaurant Delivery

The Download on Restaurant Delivery

Peak vs. off-peak orders. Average check. Product mix. Order frequency. These are all restaurant metrics that can be driven by...

Making Your Purchasing Decisions Easier with Marlin Financing

Making Your Purchasing Decisions Easier with Marlin Financing

Equipment is a critical part of any foodservice operation, and can involve significant financial considerations. One consideration that can provide...

Order Up — The Growth of Individual Food Preparation

Order Up — The Growth of Individual Food Preparation

On-campus dining at a universityBanquet catering at a country clubAll-day menu offerings at a bakery-caféDrive-thru service at a fast food...

C-Store Foodservice Customer Insights

C-Store Foodservice Customer Insights

Foodservice is a growing area of focus for convenience stores, but what do you know about the preferences and behaviors of...

How to Tackle Food Waste through Equipment Solutions

How to Tackle Food Waste through Equipment Solutions

The U.S. Department of Agriculture estimates food waste in the United States to be about 30 to 40 percent of...

Supporting Restaurant Chain Brands through Product Consistency

Supporting Restaurant Chain Brands through Product Consistency

Chain restaurants want consistent food quality and menu execution across locations so that consumers can enjoy the same experience whether...

Finding a Perfect Fit with Flexible Equipment Features

Finding a Perfect Fit with Flexible Equipment Features

No two kitchen operations are exactly the same — and therefore, their equipment shouldn’t be the same either. There are...

How C-stores Can Capitalize on Breakfast on the Go

How C-stores Can Capitalize on Breakfast on the Go

We’ve all heard that breakfast is the most important meal of the day. But, when consumers’ time for breakfast is...

Doing More with Less Space in the Kitchen

Doing More with Less Space in the Kitchen

Space is limited in every restaurant for both the front of the house and the kitchen. As restaurants are moving...

Designed For Success: Foodservice in Convenience Stores

Designed For Success: Foodservice in Convenience Stores

From rows of ready-to-eat snack items to expanded menus with made-to-order meals, the foodservice offerings in c-stores continue to develop....

The Equipment Factor in Menu Expansion

The Equipment Factor in Menu Expansion

Collectively, hundreds of new menu items and limited-time offers (LTOs) hit quick service and fast casual restaurant menus each month....

Convenience Store Foodservice, Labor and the Role of Equipment

Convenience Store Foodservice, Labor and the Role of Equipment

One of the largest expenses for a convenience store operator is labor ― and that cost continues to rise. According...

The Appeal of the Open Kitchen

The Appeal of the Open Kitchen

It’s often said “seeing is believing” ― and the same is true for commercial kitchens. With the increased focus on...

Addressing Quality and Speed for QSRs

Addressing Quality and Speed for QSRs

In the foodservice world of the past, quality and speed typically had an inverse relationship ― as one goes up,...

Why Foodservice Matters in Today’s Convenience Stores

Why Foodservice Matters in Today’s Convenience Stores

There’s a correlation between increases in gas prices and electric car sales and a decrease in dollars spent at the...

Setting Sights on Energy Efficiency: Tips for Operators

Setting Sights on Energy Efficiency: Tips for Operators

In this article, Director of Engineering and Product Development Bhupendra Patel provides insight on operators’ increased focus on energy efficiency...

Q&A: Antunes’ In-House Repair Program

Q&A: Antunes’ In-House Repair Program

Antunes’ technical service representatives work firsthand with each and every one of the manufacturer’s products — handling service calls, conducting...

Repair vs. Replace: Making the Right Decision

Repair vs. Replace: Making the Right Decision

The situation is easy to picture: a foodservice operator looks at a broken piece of equipment and asks the question...

The ‘Clean Label’ Trend and the Impact on Commercial Kitchen Equipment

The ‘Clean Label’ Trend and the Impact on Commercial Kitchen Equipment

As consumers look for healthier, less-processed fare, fast casual and quick-service chains are updating menus and eliminating ingredients, such as...

Best Practices for Cleaning Countertop Cooking Equipment

Best Practices for Cleaning Countertop Cooking Equipment

In a commercial kitchen, total return on investment depends on how long the investment lasts, and proper cleaning techniques help...

Product Testing: Field Validation and Product Safety & Compliance Certification

Product Testing: Field Validation and Product Safety & Compliance Certification

Cheri Panasik, Ph.D., Vice President of Engineering & Product Development, provides insight into the differences in types of product testing...