Stop juggling temporary hot stations and inconsistent hold times. This electric portable hot food buffet table delivers continuous heat control, mobility, and sanitation features tailored for high-traffic service environments, ensuring food stays at safe, service-ready temperatures while staff maintain flexible layouts for peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove pans and spill trays; wash in hot, soapy water, rinse and dry. Wipe stainless steel top and sneeze guard with a mild detergent and soft cloth; avoid abrasive pads. Clean vinyl base with pH-neutral cleaner and damp cloth. Vacuum condenser coil and inspect vents monthly to maintain efficiency and lower energy use. Check casters and brakes for debris. Dry all surfaces completely before reconnecting power to prevent shocks and corrosion.#@@#Additional Info#@#Advance Tabco B2-120-B portable buffet table measures 77.75" W x 35" D x 53" H.#@@#General Info#@#Description #@#
Stop juggling temporary hot stations and inconsistent hold times. This electric portable hot food buffet table delivers continuous heat control, mobility, and sanitation features tailored for high-traffic service environments, ensuring food stays at safe, service-ready temperatures while staff maintain flexible layouts for peak periods.
#@@# Electric Heat Control#@#
Electric individual infinite controls with indicator lights offer precise temperature management for each well, allowing operators to match heat to product requirements and reduce overcooking. Units run on 120v power and maintain consistent plate surface temperatures across service periods.
#@@# Two Pan Capacity#@#
Two 12 inches by 20 inches galvanized wells accept standard pans and support common serving configurations, enabling efficient portioning and lineup placement. The design requires spillage pans to contain overflow and simplify cleanup during shift changes.
#@@# Double Sneeze Guard#@#
A double-sided sneeze guard protects food on both sides of the unit while maintaining customer visibility, reducing contamination risk in buffet and cafeteria lines. The construction supports compliance with common health guidelines without obstructing service flow.
#@@# Vinyl Covered Base#@#
The open base uses vinyl-covered steel to balance durability and cleanability in congested service zones, resisting impact and simplifying surface maintenance. The open understructure allows easy access to storage or utility routing during setup.
#@@# Stainless Top Surface#@#
Stainless steel top construction provides a corrosion-resistant contact surface that tolerates frequent ladling and hot pans, preserving hygiene and minimizing staining. Smooth metal surfaces reduce bacterial harborage points and speed sanitizing procedures.
#@@# Mobile Service Design#@#
Four-inch swivel casters, two with brakes, deliver stable mobility and secure positioning for rapid reconfiguration of service lines or storage staging.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect heating elements monthly and verify infinite controls respond; replace damaged thermostats immediately. Clean stainless tops and vinyl bases with neutral detergent and soft cloth; avoid abrasive pads. Drain and sanitize wells after each service cycle; use spillage pans beneath 12" x 20" wells to collect runoff. Tighten caster fasteners quarterly and test brakes on two swivel casters. Verify UL and NSF labels are legible and schedule CSA and electrical inspections annually.
