Choosing the Right Commercial Warming Cabinet

In the world of commercial warming cabinets, all these tall heating appliances can start to blend together. Why would I choose a holding cabinet over a proofing cabinet when they look nearly identical on the page? We'll go over the differences between commercial warming cabinets, proofing cabinets, and humidified and dry cabinets so that you can make the best choice for your establishment's needs.

Holding Cabinet vs. Proofing Cabinet

Both of these commercial warming cabinets are designed to keep debris and pests away from food while it's gently heated – so how are they different? Holding cabinets are designed to keep already cooked food at or above 140 degrees Fahrenheit, which keeps the food safe from bacteria and mold growth. On the other hand, proofing cabinets maintain a temperature between 70 and 115 degrees Fahrenheit.

Proofing cabinets shouldn't ever go over 115 degrees Fahrenheit because the yeast will die and the dough will no longer rise, but holding cabinets must maintain temperatures higher than 140 degrees Fahrenheit to ensure safety. Proofing cabinets are also usually humidified to produce the moist atmosphere yeast prefers. Heated holding cabinets can be either dry or humidified, depending on your needs and the model you choose.

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Humidified Heating Cabinet vs. Dry Heating Cabinet

If you've decided that you need a heating cabinet, your next choice is between a dry or humidified model. Almost all proofing cabinets are humidified, but hot holding cabinets are split. Dry heating cabinets don't use as much electricity to heat the product inside, so they'll often be more cost effective when it comes to utilities – though this'll vary between models and level of insulation. Humidified cabinets heat water to warm the cavity, which produces moist air and keeps product from drying out but also requires more electricity than dry methods.

If the food you're storing will be covered, there's not much difference between a humidified and a dry cabinet as the covering will only impart heat and not moisture. However, if you're worried that something you're holding will get soggy, a dry holding cabinet is probably your best choice. Tougher food items, such as meats and heavy starches, hold up better in a dry environment, as well.

If you're holding foods that tend to burn or dry out – or any product that needs to remain moist – humidified holding cabinets might be the way to go. Henny Penny recommends holding items such as fried chicken, pizza, and other crispy items at low humidity and holding denser items such as baked potatoes, ribs, and rice at high humidity.¹

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Insulation

Whichever type of commercial warming cabinet you choose, you'll need to consider whether or not to have insulation. Insulation keeps heat inside your cabinet, which lowers the total utility cost of running the machine. It also keeps the outside of the cabinet from getting too hot, which means less chance of someone getting burned.

The only drawback to insulation is the cost. Filling the external wall of the commercial warming cabinet with insulation is expensive, and insulated cabinets will cost more than non-insulated versions. However, investing in an insulated option will eventually pay back the cost difference in utility savings. If you won't be using your hot holding cabinet very often, an uninsulated version might be the best choice since the machine might not make up the difference in efficiency over the course of use. Be aware that the outside of an uninsulated unit might be hot to the touch.