For high-volume serving lines needing precise temperature control and durability, this liquid propane hot food table ensures consistent performance across five wells. Operators maintain quality with independent valve controls and pilot indicators for easy monitoring during peak service. Built for continuous use, it features a stainless steel work surface and full-width undershelf for storage and efficiency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool. Remove pans and cutting board. Wipe stainless steel top, undershelf and exterior with mild detergent and warm water; avoid abrasive pads. Clean wells with food-safe sanitizer and rinse. Brush burners and vents to remove grease; inspect pilot openings and valve areas. Vacuum condenser areas and wipe controls. Dry all surfaces thoroughly before reassembly. Perform weekly deep clean and log dates to meet inspection and safety standards.#@@#Additional Info#@#Advance Tabco HF-5G-LP 5-pan hot food table uses liquid propane with valve controls to heat five 12" x 20" wells. Measures 77.75" W x 30.63" D x 34.38" H, includes a shelf, cutting board, and open base. NSFCertified, 170 lbs.#@@#General Info#@#Description #@#
For high-volume serving lines needing precise temperature control and durability, this liquid propane hot food table ensures consistent performance across five wells. Operators maintain quality with independent valve controls and pilot indicators for easy monitoring during peak service. Built for continuous use, it features a stainless steel work surface and full-width undershelf for storage and efficiency.
#@@# Individual Temperature Control#@#
Each 12" x 20" well has its own valve and three-setting control, allowing operators to adjust heat per product type. This setup minimizes cross-contamination and preserves food texture by matching heat to specific profiles.
#@@# Open Well Configuration#@#
The open well design allows direct pan access for quick replenishment and smooth service during busy periods. Staff can replace pans without disturbing nearby items, improving throughput on buffet and cafeteria lines.
#@@# Commercial Stainless Construction#@#
The top, front, and undershelf are stainless steel, resisting corrosion and supporting daily cleaning in restaurants, hospitals, and schools. The material meets FDA sanitation standards and lowers maintenance costs.
#@@# Integrated Work Shelf#@#
An 8" deep stainless steel shelf mounts beneath the top and includes a removable 3/8" thick poly cutting board, creating a washdown-safe work zone near the wells. The shelf organizes pans, utensils, and trays, improving workflow.
#@@# Liquid Propane Power#@#
Liquid propane provides consistent heat output, independent of electrical grids, making the table ideal for remote or retrofit locations. Pilot indicators and valve controls simplify ignition and reduce downtime during shifts.
#@@# Certified for Commercial Use#@#
The unit is designed to meet sanitation and safety requirements for institutional foodservice and regulatory inspections. Its construction supports procurement for schools, hospitals, and large-scale hospitality operations.
#@@#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 burners and pilot assemblies weekly; remove debris and verify flame stability to ensure consistent heating. Drain and dry wells after service; wipe stainless surfaces with a damp cloth and mild detergent to prevent corrosion. Clean control valves and check seals for wear; replace components showing deterioration. Sanitize removable cutting board and undershelf, then reseat securely. Schedule annual professional gas line and certification checks for safety and compliance.
