Built for high-volume service, this natural gas water bath hot food table ensures reliable holding performance while streamlining workflow. Its five wells fit standard 12" x 20" pans up to 7-3/4" deep, enabling consistent staging and quick changeovers for banquets, cafeterias, and catering. Operating on natural gas with a 25,000 BTU rating, it efficiently distributes heat across all wells to maintain safe temperatures.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the unit. Drain water, remove pans and inserts. Wash pans, inserts, and stainless top with warm, soapy water; rinse and dry. Sanitize the cutting board, wipe the shelf. Clean debris from the base and undershelf. Check and clean burner ports and pilot per instructions. Refill, reconnect power or gas, and ensure proper operation.#@@#Additional Info#@#Advance Tabco WB-5G-NAT-X hot food table: 77.75" W x 30.63" D x 34.13" H, holds five pans, stainless top, poly cutting board, control knob, galvanized base, 25,000 BTU, cCSAus & NSF certified.#@@#General Info#@#Description #@#
Built for high-volume service, this natural gas water bath hot food table ensures reliable holding performance while streamlining workflow. Its five wells fit standard 12" x 20" pans up to 7-3/4" deep, enabling consistent staging and quick changeovers for banquets, cafeterias, and catering. Operating on natural gas with a 25,000 BTU rating, it efficiently distributes heat across all wells to maintain safe temperatures.
#@@# Five Pan Capacity#@#
The table's five 12" x 20" wells accommodate full-size pans and deeper inserts, supporting large portions. Operators benefit from easy pan placement and predictable staging during busy service times.
#@@# Water Bath Heating#@#
The water bath system uses direct gas heat to ensure stable, uniform temperatures, reducing hot and cold spots that affect food quality. Staff enjoy consistent results and fewer temperature adjustments during long service periods.
#@@# Stainless Top Construction#@#
Its stainless steel top resists corrosion and handles heavy use and frequent cleaning. Kitchens minimize downtime while maintaining a sanitary surface that meets commercial standards.
#@@# Integrated Cutting Board#@#
An 8" deep, 3/8" thick polymer cutting board with a stainless undershelf provides a prep area directly on the unit. Chefs streamline transitions and reduce cross-traffic by completing portioning tasks at the holding line.
#@@# Simple Controls#@#
A single control knob with three settings and a pilot indicator simplifies operation and training for staff. Facilities reduce user error and maintain steady holding conditions with minimal adjustments.
#@@# Open Base Design#@#
The galvanized open base with an undershelf offers accessible storage and adaptability for busy kitchens. Managers gain clear sight lines for cleaning and can store frequently used items within reach.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Address the reader formally and follow maintenance routines to ensure safety and performance. Drain and flush the water bath weekly to prevent buildup. Inspect pilot light and burner monthly; clean debris and verify ignition. Wipe surfaces daily with mild detergent. Clean pan wells after heavy use. Check seals and fasteners quarterly. Test gas connections during service. Document all actions for compliance.