Stop settling for inconsistent product holding. This stainless steel bun warmer delivers controlled moist heat and a large capacity, allowing staff to maintain product quality during peak service periods. Kitchen teams achieve predictable results with straightforward controls and durable construction that withstands constant use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit before cleaning. Remove the drawer and pan; wash with warm, soapy water and sanitize to remove foodborne bacteria. Wipe stainless surfaces with a non-abrasive cleaner and soft cloth to prevent scratches. Clean sliding door tracks and vents of grease buildup to reduce fire risk. Vacuum condenser coils and check door seals monthly to improve efficiency and avoid breakdowns. Dry all parts completely before reconnecting power.#@@#Additional Info#@#APW Wyott’s BW-31 bun warmer holds 72 buns in a stainless steel cabinet, delivers 400 watts at 120v, and uses moist heat with thermostatic controls; cULus, CSA, CE, NSF certified, and NEMA 5-15P compatible.#@@#General Info#@#Description #@#
Stop settling for inconsistent product holding. This stainless steel bun warmer delivers controlled moist heat and a large capacity, allowing staff to maintain product quality during peak service periods. Kitchen teams achieve predictable results with straightforward controls and durable construction that withstands constant use.
#@@# Capacity Management#@#
Designed to hold 72 buns, the unit supports continuous service without frequent replenishment. Operators can plan inventory and staffing more effectively because the large capacity reduces refill cycles and keeps products ready for service.
#@@# Moist Heat Control#@#
A thermostatic moist heat system preserves texture and prevents drying during extended holding periods. Chefs maintain consistent mouthfeel and temperature across batches by adjusting setpoints to match kitchen flow.
#@@# Durable Construction#@#
All stainless steel surfaces resist corrosion and simplify sanitation in high-use environments. Managers reduce maintenance time since removable pans and stainless slides allow for rapid cleaning and inspection.
#@@# Compact Footprint#@#
The free-standing cabinet measures approximately 23.75 inches wide and 22.13 inches deep, fitting tight service counters. Facilities optimize counter space while still providing substantial holding capacity for quick service lines.
#@@# User Accessibility#@#
A sliding door and single drawer design enable fast access to products without disrupting heat retention. Staff can handle loading and unloading with minimal heat loss, improving throughput during rush periods.
#@@# Energy and Safety#@#
The unit operates on 120 volts at 400 watts and draws 3.3 amps on a NEMA 5-15P plug, matching common electrical circuits in food service settings. Specified certifications include cULus, CE, and NSF, ensuring compliance with standard safety and sanitation requirements.
#@@#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 seals and sliding door tracks weekly to prevent heat loss and ensure consistent bun quality. Vacuum condenser and exterior vents monthly to maintain airflow and 120 volts efficiency. Drain and wash the removable pan after each service to control moisture and food debris. Calibrate thermostat quarterly and verify 60 Hz electrical connections and NEMA 5-15P plug condition. Lubricate drawer slides annually and replace worn gaskets promptly to retain temperature control.
