Models
Width | Height | Weight | Model # |
---|---|---|---|
22” | 26” | 55 lbs | UVC-2226 |
Sterilizer Cabinet
Width | Height | Weight | Model # |
---|---|---|---|
22” | 26” | 55 lbs | UVC-2226 |
Model # | Options |
---|---|
UVMRD | Mirrored Door |
KEY | Replacement Keys |
CRHS | Custom Rack Hole Sizes |
Blog:
Sterilizer Cabinets: Do They Really Kill Germs?
Maintaining Your Knives & Cutlery the Right Way
IMC/Teddy: Your Source for Stainless Steel Cabinets
Starting a New Commercial Kitchen? Here Is Some Essential Equipment You Will Need
Here’s 4 Crucial Stainless Steel Products for Your Convenience Store
Starting a New Commercial Kitchen? Here Is Some Essential Equipment You Will Need
3 Ways COVID-19 Will Change the Commercial Kitchen
The Five Essential Items for Better Facility Hygiene
Opening a Bar? Here’s Some Essential Foodservice Equipment to Consider
Can Stainless Steel Really Improve Food Hygiene?
Putting Stainless Steel Foodservice Equipment Myths to Bed
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”
Just How “Green” Is Stainless Steel?
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)
Tips to Prepare Your Stainless Steel Equipment for the Holidays
Unraveling the Mysterious History of Stainless Steel
This is the “IMC/Teddy Advantage”
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