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Hatco HDW-1-120-QS Warming Drawer, Free Standing

Name: Hatco HDW-1-120-QS Warming Drawer, Free Standing
Brand: Hatco
SKU: HATC-HDW-1-120-QS
Price: 1790.25 USD
Availability: InStock

Vendor: Hatco

SKU: HATC-HDW-1-120-QS

$1,790.25 ~~$3,255.00~~

Availability: 1 to 2 Business Days

Warranty: 1-Year Parts & Labor, 2-Year Heating Element

Condition: New

Certifications

Perfect for: Catering

Product Description

Drive efficient holding and service with the Hatco HDW-1-120-QS free-standing warming drawer. This Quick Ship model provides thermostatic heat control for sides, proteins, and breads during rush periods. Keep backup batches ready so your line, carving station, or buffet stays on pace.

Set and maintain holding temperatures with thermostatic controls while the stainless steel cabinet withstands daily kitchen traffic. The single-drawer layout streamlines access for cooks and attendants. A standard 6-inch deep food pan is included to load product fast.

Stabilize the unit with 4-inch legs and power it via the 6' cord and NEMA 5-15P on a 120v/60/1 circuit drawing 450 watts. NSF and cULus listings support compliance across commercial operations. Made in the USA for professional foodservice environments.

Key Features

Free-standing, single-drawer design for streamlined holding
Stainless steel construction for daily commercial use
Thermostatic controls to set and maintain holding temperatures
Includes (1) standard 6" deep food pan
4" legs provide clearance and stability
6' cord with NEMA 5-15P; 120v/60/1-ph; 450 watts

Hatco HDW-1-120-QS Warming Drawer, Free Standing

$1,790.25 ~~$3,255.00~~

Manufacturer	Hatco
Model Number	HATC-HDW-1-120-QS
UPC	61570000610
Controls	Thermostatic
Design	Standard Drawer
Drawer quantity	1

Hatco

Keeping Food at Its Best

For more than 70 years, Hatco has helped foodservice operators protect food quality, improve efficiency, and create better guest experiences.

From warming and merchandising to toasting, induction cooking, and water-heating solutions, Hatco equipment is engineered to keep kitchens performing at their best.

Why Choose Hatco?

Built to Hold. Ready to Serve.

Hatco mobile stainless steel heated holding cabinet being loaded with food trays during kitchen prep.

Keep Food Ready

Maintain already-prepared foods at serving temperature until they're needed, helping keep service moving throughout the day.

Kitchen worker using tongs to pull warm bread rolls from a Hatco stainless steel commercial drawer warmer.

Protect Food Quality

Controlled holding helps manage temperature and moisture so prepared foods stay ready for service between cooking and serving.

Hatco commercial heated holding cabinet with glass door used for holding and staging baked goods in a foodservice operation.

Prepare for Peak Demand

Stage food ahead of rush periods and high-volume service so your kitchen can respond faster when orders increase.

Hatco commercial warming and holding equipment in a kitchen service area.

Built Around Your Workflow

Choose from drawer, low-profile, portable, tall, humidified, and other configurations to match your food, capacity, space, and service needs.

Hatco FAQ's

Got questions about Hatco?

We’ve got answers to help you choose and use your Hatco product with confidence.

What are drawer warmers and holding cabinets used for?

Both are designed to keep already-cooked food hot until it is ready to be served. Drawer warmers are often used for separate batches near the line, while holding cabinets are suited to larger-volume enclosed holding.

What is the difference between a drawer warmer and a holding cabinet?

Drawer warmers provide quick access to individual batches of food, while holding cabinets provide more enclosed capacity for advance preparation and higher-volume holding.

What is the difference between a drawer warmer and a holding cabinet?

Drawer warmers are ideal for holding separate batches of prepared food close to the point of service, giving staff quick access throughout the day. Holding cabinets are designed for larger-volume enclosed holding and advance preparation before and during peak service. When choosing between the two, consider the food being held, desired hold time, volume, moisture needs, available space, and how frequently staff need access.