Serve high temperatures and consistent hold with a gas-powered hot food table engineered for continuous service and precise control. This unit delivers two full pans of holding capacity while maintaining stable temperatures for extended periods, reducing product loss and keeping menu items ready during peak service. Commercial construction and individual valve controls enable staff to match heat to product type without interrupting workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning. Remove pans and cutting board. Scrub wells and pans with mild detergent and warm water; rinse and dry. Wipe stainless steel top and undershelf with non-abrasive cleaner; polish with a soft cloth. Clean burner openings and valve areas with a brush; vacuum debris from pilot indicator openings. Inspect seals and controls for wear; replace parts as needed. Clean coils and vents regularly to reduce fire risk and lower energy use.#@@#Additional Info#@#Advance Tabco HF-2G-NAT natural gas hot food table measures 31-13/16" W x 30-5/8" D x 34-3/8" H. It holds two 12" x 20" wells, has stainless steel top, open base with 8" D undershelf, removable cutting board, NSF certified, 92 pounds.#@@#General Info#@#Description #@#
Serve high temperatures and consistent hold with a gas-powered hot food table engineered for continuous service and precise control. This unit delivers two full pans of holding capacity while maintaining stable temperatures for extended periods, reducing product loss and keeping menu items ready during peak service. Commercial construction and individual valve controls enable staff to match heat to product type without interrupting workflow.
#@@# Open Well#@#
Designers specified an open well layout to ensure even heat distribution and easy access for pans and steam inserts. Operators gain rapid loading and unloading capability while the open design simplifies cleaning and inspection routines.
#@@# Individual Controls#@#
Each well receives a dedicated valve with three settings and a pilot indicator for visible status at a glance. Chefs adjust heat independently to preserve texture and prevent overcooking when menu items require different holding temperatures.
#@@# Stainless Top#@#
Fabricators used a stainless steel top to resist corrosion and allow direct contact with pans and utensils. Kitchen staff benefit from a sanitary surface that tolerates repeated cleaning and high-temperature exposure.
#@@# Undershelf Base#@#
Engineers included an open base with an 8-inch deep stainless undershelf that increases storage without enclosing gas connections. Line cooks store trays and tools within reach while maintenance crews access components without disassembly.
#@@# Poly Cutting Board#@#
Designers added a removable 3/8-inch thick poly cutting board mounted on the undershelf to create a prep surface adjacent to hot wells. Staff perform small portioning tasks on a stable, knife-friendly surface that detaches for sanitation cycles.
#@@# Natural Gas Supply#@#
Technicians configured the unit for natural gas with a valve control pattern compatible with standard commercial lines, providing continuous fuel for long service periods.
#@@#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#@#Service teams should inspect burner ports weekly and remove carbon deposits with a brass brush to maintain efficiency. Verify natural gas pressure per manufacturer specs and tighten valve fittings to prevent leaks. Clean stainless surfaces with a nonabrasive detergent and rinse thoroughly to avoid corrosion. Sanitize wells after each service and replace the 3/8” poly cutting board when worn. Schedule annual CSA gas line inspections and calibrate controls yearly for consistent temperature output.
