Stop sacrificing holding time for counter space. This electric hot food table delivers controlled heat, reliable pan capacity, and durable construction, allowing kitchens to maintain consistent service without frequent maintenance interruptions. Designed for cafeteria and buffet lines, it fits tight layouts while supporting heavy use with straightforward controls and NSF/CSA certifications.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning and wait until cool. Remove pans and wipe stainless top with mild soap and warm water; rinse and dry. Clean 8" shelf and poly cutting board with non-abrasive detergent; sanitize surfaces. Clean wells with a soft cloth and inspect seals. Vacuum or brush condenser coils every 3 months. Check electrical cord for damage. Regular cleaning prevents bacteria, reduces fire risk from grease, lowers utility usage, and avoids equipment failures.#@@#Additional Info#@#Advance Tabco HF-2E-120 hot food table measures 31.81" W x 30.63" D x 34.38" H. It features two 12" x 20" open wells, infinite controls, stainless steel top, and an 8" deep shelf with a removable cutting board. Weighs 92 pounds.#@@#General Info#@#Description #@#
Stop sacrificing holding time for counter space. This electric hot food table delivers controlled heat, reliable pan capacity, and durable construction, allowing kitchens to maintain consistent service without frequent maintenance interruptions. Designed for cafeteria and buffet lines, it fits tight layouts while supporting heavy use with straightforward controls and NSF/CSA certifications.
#@@# Open Well Design#@#
Engineers sized two open wells to accept 12 by 20 inch pans up to 7-3/4 inches deep, enabling parallel warming of entrées and sides. Operators gain flexible portioning options and uninterrupted service during peak periods.
#@@# Individual Controls#@#
Technicians fitted each well with an infinite control, allowing staff to calibrate temperature independently by product type. Managers reduce waste and maintain product quality by matching heat precisely to holding requirements.
#@@# Stainless Top#@#
Manufacturers built the top from stainless steel to resist corrosion and simplify sanitation routines. Crew members can clean surfaces quickly between shifts and maintain a hygienic service line.
#@@# Galvanized Base#@#
Designers specified a galvanized base finish to withstand kitchen traffic and damp storage environments while supporting the unit structurally. Maintenance teams experience fewer cosmetic failures and extended usable life under heavy-duty schedules.
#@@# Integrated Shelf#@#
Engineers included an 8-inch deep stainless support shelf with a removable 3/8-inch poly cutting board to create a stable prep surface adjacent to the wells. Staff can streamline plating and garnish tasks without adding separate workstations.
#@@# Certified Safety#@#
Certifications include CSA and NSF compliance for electrical and sanitation standards commonly required by institutional buyers. Procurement officers can document regulatory conformance for school, hospital, and hospitality installations.
#@@#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#@#Clean the stainless steel top and 8”D support shelf daily with a neutral detergent and soft cloth to prevent corrosion and food residue. Rinse with clear water and dry immediately to avoid spots. Remove pan inserts and sanitize wells after each service; let components air dry before reassembly. Inspect infinite controls and electrical connections weekly for wear; tighten loose terminals and replace damaged cords. Verify the unit remains level for even heat distribution.
