Stop sacrificing holding capacity for consistent heat control. This two-pan liquid propane water bath hot food table delivers stable wet heat, precise user control, and durable construction to support continuous service in high-traffic kitchens and serving lines. Operators gain a compact, efficient unit that accommodates standard pan depths while maintaining safe temperatures for extended periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut off LP supply before cleaning. Remove pans and inserts; wash with warm water and mild detergent, rinse and dry. Wipe stainless top and cutting board with non-abrasive cleaner; sanitize food-contact surfaces to remove bacteria and prevent foodborne illness. Degrease oven vents and burners regularly to lower fire risk. Clean condenser coils and undershelf to improve efficiency and avoid breakdowns. Inspect seals and pilot indicator; replace worn parts as needed.#@@#Additional Info#@#Advance Tabco WB-2G-LP-X water bath hot food table uses liquid propane, 15,000 BTU, and has two 12" x 20" wells for pans up to 7-3/4" deep.#@@#General Info#@#Description #@#
Stop sacrificing holding capacity for consistent heat control. This two-pan liquid propane water bath hot food table delivers stable wet heat, precise user control, and durable construction to support continuous service in high-traffic kitchens and serving lines. Operators gain a compact, efficient unit that accommodates standard pan depths while maintaining safe temperatures for extended periods.
#@@# Well Openings#@#
The unit provides two 12-inch by 20-inch well openings that accept pan inserts up to 7-3/4 inches deep, enabling flexible portioning and straightforward tray rotation. Chefs benefit from standard sizing that matches commercial pans, reducing the need for custom inserts and speeding service.
#@@# Heat Output#@#
A 15,000 BTU burner delivers consistent energy to the water bath for stable hot holding across both wells. Operators can expect rapid recovery after loading and even heat distribution that minimizes cold spots during peak periods.
#@@# Control Interface#@#
A single control knob offers three settings and a pilot indicator to simplify temperature management and confirm ignition status at a glance. Staff reduce operator error and training time with an intuitive control scheme that supports reliable performance under pressure.
#@@# Construction Materials#@#
The top uses stainless steel combined with a poly cutting board 8 inches deep and 3/8 inch thick, while the frame features a galvanized open base with an undershelf for storage. Managers obtain corrosion resistance on critical surfaces and a convenient prep area directly adjacent to the wells.
#@@# Certifications and Compliance#@#
The unit carries cCSAus approval and meets NSF requirements for commercial food equipment, ensuring conformity with common safety and sanitation standards. Procurement teams gain confidence that the product fits regulatory expectations for institutional kitchens and 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 gas connections weekly; tighten fittings to prevent leaks. Drain and flush the water bath daily to remove sediment and reduce corrosion. Scrub stainless steel surfaces with a nonabrasive cleaner and soft cloth; rinse and dry to prevent spotting. Sanitize pan inserts after each service; allow full drying before reinstalling. Verify pilot indicator and control knob operation every shift; replace faulty parts immediately. Calibrate temperature monthly with a certified thermometer.