Models
Width | Length | Height | Weight | Model # | Doors |
---|---|---|---|---|---|
12" | 36" | 36" | 150 lbs | OC-SEC-2 | 2 |
12" | 18" | 36" | 110 lbs | OC-SEC-1 | 1 |
Security Wall Cabinet
Width | Length | Height | Weight | Model # | Doors |
---|---|---|---|---|---|
12" | 36" | 36" | 150 lbs | OC-SEC-2 | 2 |
12" | 18" | 36" | 110 lbs | OC-SEC-1 | 1 |
Model # | Description |
---|---|
_ | Padlock Hasps |
_ | Custom Sizes |
_ | Knife Hooks |
FLT | Flat Top |
Blog:
The Ultimate Guide to IMC Wall Cabinets
IMC/Teddy: Your Source for Stainless Steel Cabinets
Commonly Asked Questions About Cabinets
What You Should Know About Correctional Equipment
Starting a New Commercial Kitchen? Here Is Some Essential Equipment You Will Need
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
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
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