Models
Width | Depth | Height | Weight | Model # | Description |
---|---|---|---|---|---|
30" | 12" | 36" | 155 lbs | OC-CWG | Glass Door |
Corner Wall Cabinet
Width | Depth | Height | Weight | Model # | Description |
---|---|---|---|---|---|
30" | 12" | 36" | 155 lbs | OC-CWG | Glass Door |
Model # | Description |
---|---|
DRL | Door Lock |
EXSH | Extra Shelf (Only Available at Time of Order) |
CHE | Concealed Hinge/Euro Style Door (Each) |
KEY | Replacement Keys |
Blog:
The Ultimate Guide to IMC Wall Cabinets
IMC/Teddy: Your Source for Stainless Steel Cabinets
IMC Cabinet Configurations: Explained
Starting a New Commercial Kitchen? Here Is Some Essential Equipment You Will Need
Commonly Asked Questions About Cabinets
3 Ways COVID-19 Will Change the Commercial Kitchen
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Can Stainless Steel Really Improve Food Hygiene?
Putting Stainless Steel Foodservice Equipment Myths to Bed
The Do’s & Don’ts of Stainless Steel Sink Maintenance
Most Common Mistakes When Cleaning Stainless Steel
IMC/Teddy – Minimal Assembly Required
The Ultimate Guide to Stainless Steel Finishes (for Foodservice)
The Ultimate Showdown: Fabricated vs. Deep Drawn Construction
Galvanized Steel vs. Stainless Steel: Which is Better?
3 Stainless Steel Food Service Equipment Mistakes to Avoid
Why Do Restaurants Use Stainless Steel?
Commercial Kitchen Equipment Showdown: Aluminum vs. Stainless Steel
Top 5 Ways to Turn Your Restaurant “Green”
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Everything You Wanted to Know About Stainless Steel Gauges
Why Buy American Made Stainless Steel Equipment?
How to Properly Handle Stainless Steel
Why Type 300 Series Stainless Steel is the King of Food Service
What Exactly is “Food Grade” Stainless Steel?
Just How Dishwasher Safe is Stainless Steel?
The Future of Stainless Steel (& Its Role in the Foodservice Industry)
Unraveling the Mysterious History of Stainless Steel
This is the “IMC/Teddy Advantage”
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