Atosa USA, Inc. CookRite Heated Cabinets & Holding Shelves - ATWC-18-P
24-Pan | Model ATWC-18-P
Deliver every plate at peak quality. The CookRite ATWC-18-P gently holds prepared foods between 80 – 185 °F while its built-in water tray adds protective humidity—perfect for banquets, catering lines, and high-volume service where timing is everything.
Features
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Full 24-pan capacity —stores (24) 18″ × 26″ sheet pans on integrated slides.
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Crystal-clear visibility through a tough polycarbonate door that stays open at 90° for easy loading.
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Precise dial controls with bright LED temperature read-out for quick at-a-glance monitoring.
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Humidity on demand—just fill the included water tray to keep delicate foods from drying out.
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Energy-saving insulation reduces heat loss and keeps exterior surfaces cool to the touch.
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Stainless inside & out for maximum durability and fast wipe-down cleaning.
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Removable control drawer slides out for effortless maintenance.
Perfect for
- Banquet halls & hotels
- School & hospital cafeterias
- Off-site catering operations
- QSR & high-volume restaurants
Specifications
| Capacity |
(24) 18 × 26 in sheet pans |
| Exterior dimensions (W × D × H) |
21 ½″ × 31 ¾″ × 69 ¾″ |
| Temperature range |
80 °F – 185 °F (heating mode) |
| Voltage / Phase |
120 V / 1-phase, 60 Hz |
| Power / Current |
1.58 kW | 13.2 A |
| Plug type |
NEMA 5-15P (6 ft cord included) |
| Construction |
Stainless steel interior & exterior, fully foamed-in-place insulation |
| Door |
Transparent polycarbonate, 90° stay-open hinge |
| Casters |
(2) swivel & (2) locking, pre-installed |
What our Experts Think
- Designed for high-demand kitchens, buffets, catering services, and institutional food operations that require consistent hot holding performance.
- Holds food safely at adjustable temperatures (approx. 80°F–220°F range), ensuring dishes stay ready-to-serve without drying out.
- Built with a fully insulated stainless steel interior and exterior, delivering durability, heat retention, and easy cleaning in busy environments.
- The humidifying water tray system helps maintain food moisture, improving texture and presentation during extended holding times.
- Accommodates up to 24 full-size 18" x 26" pans, making it ideal for high-volume service lines and banquet setups.
- Features a clear polycarbonate door with 90° stay-open function, improving visibility and speeding up loading/unloading during rush periods.
- Equipped with mobile casters (locking + swivel) for easy repositioning and workflow flexibility in tight kitchen layouts.
- A practical, cost-efficient solution for operators prioritizing food quality retention, operational efficiency, and dependable hot holding capacity.
Q&A
Q: What is the Atosa CookRite ATWC-18-P?
A: The Atosa ATWC-18-P is a commercial insulated heated holding cabinet designed to keep prepared foods warm, moist, and ready to serve in restaurants, catering, and banquet operations.
Q: What is the temperature range of the ATWC-18-P?
A: It maintains adjustable temperatures from approximately 80°F to 185–220°F, depending on configuration, for safe hot food holding.
Q: How much food can it hold?
A: The cabinet accommodates up to 24 full-size 18” × 26” sheet pans, making it ideal for high-volume service.
Q: Does it help keep food moist?
A: Yes. It includes a built-in water tray that adds humidity to prevent food from drying out during extended holding.
Q: What materials is it made from?
A: It features a durable stainless steel interior and exterior with full insulation for heat retention and energy efficiency.
Q: Is the ATWC-18-P easy to move and use?
A: Yes. It comes with heavy-duty casters for mobility, a clear polycarbonate door, and simple dial controls with LED temperature display.
Q: What are common applications?
A: It’s ideal for catering, buffets, schools, hospitals, and commercial kitchens needing consistent hot food holding and service readiness.
Maintenance Tips
- Wipe stainless steel interior and exterior daily with non-abrasive cleaners to maintain hygiene and finish.
- Clean and sanitize shelves and holding surfaces regularly to prevent food residue buildup.
- Check and refill water pan frequently to maintain proper humidity and food moisture.
- Inspect door gaskets weekly to ensure a tight seal and prevent heat loss.
- Avoid overloading shelves to maintain consistent airflow and even heat distribution.
- Keep ventilation areas clear for efficient heat circulation and energy performance.
- Verify temperature settings regularly (80°F–220°F range) for safe food holding conditions.
- Clean interior surfaces and drip areas routinely to prevent grease and odor buildup.
- Schedule periodic professional servicing to ensure long-term reliability and heating efficiency.
Damage 
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