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Hatco HDW-2B-120-QS Warming Drawer, Built-in

Name: Hatco HDW-2B-120-QS Warming Drawer, Built-in
Brand: Hatco
SKU: HATC-HDW-2B-120-QS
Price: 2911.15 USD
Availability: InStock

Vendor: Hatco

SKU: HATC-HDW-2B-120-QS

$2,911.15 ~~$5,293.00~~

Availability: 1 to 2 Business Days

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

Condition: New

Certifications

Perfect for: Catering

Product Description

Designed for high-volume lines, the Hatco HDW-2B-120-QS built-in warming drawer streamlines hot holding while saving workspace. Its two-drawer layout organizes back-up batches and keeps prepared items ready for immediate plating. Simple thermostatic controls enable reliable temperature adjustment across varied menu items.

Stage proteins, sides, and breads in the included standard 6" deep pans—one per drawer—to maintain quality during peak service. Integrate the built-in unit under a counter or on a cookline to speed workflow and reduce trips to remote holding.

Stainless steel construction stands up to daily use, and the 120v/60/1-ph, 900-watt operation fits common power runs. NSF and cULus listings support code compliance, and the Made in USA quick ship model helps minimize downtime.

Key Features

Built-in, two-drawer configuration
Includes (1) standard 6" deep food pan per drawer
Stainless steel construction
Thermostatic controls
900 watts; 120v/60/1-ph electrical connection
NSF and cULus listed; Made in USA

Hatco HDW-2B-120-QS Warming Drawer, Built-in

$2,911.15 ~~$5,293.00~~

Manufacturer	Hatco
Model Number	HATC-HDW-2B-120-QS
UPC	61570000613
Controls	Thermostatic
Design	Standard Drawer
Drawer quantity	2

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.