Stop compromising cold service for mobility. This ice-cooled portable buffet table delivers controlled chilled holding and a professional presentation while remaining easy to relocate across high-traffic environments. Designed for continuous operation in food service settings, this unit supports sanitary service, consistent temperatures, and rapid changeover between shifts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove pans and ice. Scrape deposits, wash pans with warm soapy water, rinse and air dry. Sanitize food-contact surfaces with approved sanitizer following CSA or local guidance. Clean drain and 1" IPS outlet; flush with water. Wipe vinyl-covered base and stainless steel top with nonabrasive cleaner. Clean condenser coils and vents monthly to reduce energy use and fire risk. Lock casters when finished.#@@#Additional Info#@#Advance Tabco B3-CPU-B mobile ice-cooled buffet table is 47.13" W x 35" D x 53" H.#@@#General Info#@#Description #@#
Stop compromising cold service for mobility. This ice-cooled portable buffet table delivers controlled chilled holding and a professional presentation while remaining easy to relocate across high-traffic environments. Designed for continuous operation in food service settings, this unit supports sanitary service, consistent temperatures, and rapid changeover between shifts.
#@@# Ice Cooled Well#@#
The unit features an ice-cooled 8-inch deep well that keeps pans chilled while offering space beneath the pan receptacle for ice replenishment. Operators maintain consistent cold holding for extended periods without electrical refrigeration, enabling flexibility for offsite or temporary service.
#@@# Pan Capacity#@#
The top accepts three 12-inch by 20-inch pans up to 6-1/4 inches deep, accommodating common portioning and hotel pan configurations. Chefs can store multiple menu items in one organized module, reducing line footprint and simplifying refill routines.
#@@# Sneeze Guard Protection#@#
A double-sided sneeze guard provides full frontal protection on both service faces, preserving food safety during self-service or attended lines. Management enforces compliance with health codes while guests can view offerings clearly through the guard.
#@@# Mobile Base#@#
Four 5-inch swivel casters, two with brakes, enable quick repositioning and secure locking on uneven floors. Staff can move the counter for reconfiguration, cleaning, or staging, then lock it in place to stabilize service operations.
#@@# Durable Construction#@#
The unit pairs a stainless steel top with a vinyl-covered steel base finished in black, resisting daily wear and simplifying sanitation. Supervisors expect a long service life in high-volume cafeterias, universities, and hospitality environments.
#@@# Drain And Open Base#@#
A 1-inch IPS drain and an open base design facilitate fast drainage and undercounter access for cleaning and ice management.
#@@#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 drains and operate the 1" IPS drain weekly to prevent clogs and standing water. Remove pan inserts and wash with warm, soapy water; sanitize surfaces after rinsing. Clean stainless steel top and sneeze guard with nonabrasive cleaner; dry immediately to prevent water spots. Sweep debris from the open base and lubricate the 5" swivel casters quarterly, checking brakes for secure engagement. Store ice supplies in food-grade containers to limit contamination.
