Built for high-volume kitchens, this liquid propane water bath hot food table ensures consistent temperature control and throughput for cafeterias, hospitals, and foodservice operations. It accommodates four 12" x 20" pan openings with up to 7-3/4" depth, holding full portions while preserving quality and reducing waste. Stainless steel construction and a 25,000 BTU heat source ensure durable, even heat distribution.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let unit cool. Drain water bath and remove pans. Wipe stainless top, wells, and cutting board with mild detergent and warm water; rinse. Clean pilot area gently with a soft brush. Vacuum open-base undershelf and coils to remove grease and debris. Refill water to manufacturer level and relight per Advance Tabco instructions. Perform daily surface wipes and weekly coil cleaning to prevent bacteria, fires, higher utility bills, and inspection failures.#@@#Additional Info#@#Advance Tabco WB-4G-LP-X hot food table, 62.44" W x 30.63" D x 34.13" H, holds four 12" x 20" pans, stainless top, poly cutting board, control knob, galvanized base, liquid propane, 25,000 BTU, NSF, cCSAus certified.#@@#General Info#@#Description #@#
Built for high-volume kitchens, this liquid propane water bath hot food table ensures consistent temperature control and throughput for cafeterias, hospitals, and foodservice operations. It accommodates four 12" x 20" pan openings with up to 7-3/4" depth, holding full portions while preserving quality and reducing waste. Stainless steel construction and a 25,000 BTU heat source ensure durable, even heat distribution.
#@@# Four Pan Capacity#@#
Designed for four standard pans, the counter supports multiple menu items for efficient service. This setup enhances holding flexibility while minimizing space in crowded lines.
#@@# Liquid Propane Power#@#
Liquid propane provides 25,000 BTU output for rapid heat recovery after loading pans. Facilities without natural gas can maintain hot holding with on-site LP supply.
#@@# Water Bath Heating#@#
The water bath ensures uniform heat transfer, reducing hot spots and preserving food texture and moisture. Extended hold times lower the risk of surface drying compared to dry heat systems.
#@@# Stainless Top Surface#@#
The stainless steel top resists corrosion and provides a sanitary surface for plating or staging. Maintenance teams can clean and sanitize quickly, ensuring compliance in institutional kitchens.
#@@# Open Base Storage#@#
The galvanized open base with undershelf offers storage for trays, pans, and serviceware while simplifying cleaning. Staff can stage replacements without disrupting service.
#@@# User Controls#@#
A single knob with three settings and a pilot indicator simplifies operation and reduces training time. Culinary teams can adjust holding levels for menu items while monitoring burner activity.
This unit measures 62.44 inches in width, 30.63 inches in depth, and 34.13 inches in height. It weighs 157 pounds, making it easy to move during refits or relocations. NSF and cCSAus certifications ensure compliance with hygiene and safety standards for institutional and commercial foodservice environments.
#@@#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 burner orifice and pilot assembly weekly for debris; remove deposits with a soft brush and compressed air to maintain consistent 25,000 BTU output. Drain and flush water bath daily; refill with clean water to specified level and add approved corrosion inhibitor if required. Clean stainless top and poly cutting board after each shift using mild detergent and nonabrasive cloth. Verify door and control knob operation monthly and tighten fittings to prevent leaks.