Carter-Hoffmann FFSTKPKG28 Crisp 'N Hold Stack | CNH28XD + VCNH3W3S | Rapid Hold & Serve

Overview

The Carter-Hoffmann FFSTKPKG28 Crisp 'N Hold stacked holding system combines a CNH28XD Crisp 'N Hold station stacked on top of a VCNH3W3S Vertical Crisp 'N Hold. Engineered for high-volume foodservice, this commercial kitchen equipment package keeps fried foods crisp, hot, and ready-to-serve while taking up minimal floor space. For entrepreneurs and restaurateurs building out a kitchen, the FFSTKPKG28 provides a compact, reliable solution that speeds your restaurant opening by reducing prep hold times and simplifying service workflow.

Key Features

• Stacked design: CNH28XD on VCNH3W3S maximizes holding capacity within a compact footprint—ideal for tight kitchen buildouts.
• NSF certified & UL/ETL/CE listings: Meets health code and safety standards so you pass inspections and open on schedule.
• Separate electrical connections: Each cabinet has independent power (CNH28XD: 120V, 1820W, 15.1A; VCNH3W3S: 120V, 1800W, 15.2A, both NEMA 5-20P) for balanced loads and safer installation.
• Included accessory kit: Fryer gap cover, false bottom trivet with divider, fry scoop holder, fry bag holder, and fry bag ribbon insert—tools that streamline your fry line.
• Reinforced top: Reinforced top on the VCNH increases food holding capacity and durability under real-world restaurant use.
• Consistent temperature control: Designed to maintain product quality over long service periods so you serve the same great product from first ticket to last.
• Commercial-grade construction: Built to withstand heavy daily use in fast-paced foodservice environments.
• Accessory kit optimized for fry stations: Reduces the need to source separate holders and inserts—saving time during your kitchen buildout.

Built for Commercial Success

The FFSTKPKG28 is built to last with commercial-grade materials and thoughtful engineering that deliver low-maintenance reliability. For a new restaurant, durability equals fewer service interruptions and lower lifetime cost of ownership—helping protect your margin as you scale. Concept Services inspects every unit before delivery, coordinates professional installation with separate electrical connections, and provides ongoing support so you get from kitchen buildout to revenue faster and with confidence.

Specifications at a Glance

Model: FFSTKPKG28 (CNH28XD on VCNH3W3S)
Power (CNH28XD): 120V, 1820W, 15.1A, NEMA 5-20P, UL, NSF, CE
Power (VCNH3W3S): 120V, 1800W, 15.2A, NEMA 5-20P, ETL, ETLsan, CE
Included accessories: fryer gap cover, false bottom trivet with divider, fry scoop holder, fry bag holder, fry bag ribbon insert
Certifications: NSF, UL, ETL, CE
Category: Fryer Parts & Accessories / Warming & Holding

Why Restaurant Owners Choose This

When you're opening a new restaurant, you need restaurant equipment that performs from day one. The FFSTKPKG28 offers quick installation, organized holding capacity, and consistent product quality—so your kitchen staff can focus on execution instead of troubleshooting. Concept Services' full-service approach means we source the right unit, inspect it against manufacturer spec, and install it to electrical and health-code standards. Restaurants choose this package because it reduces prep time, minimizes waste, and delivers the consistent results guests expect.

Keywords: commercial kitchen equipment, restaurant equipment, new restaurant, restaurant opening, kitchen buildout, foodservice equipment, NSF certified