The electric icing table delivers controlled heating, four roomy bowls, and durable stainless steel construction so staff can apply glazes and icings with precision while maintaining high throughput and sanitary conditions.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the icing table and drain the heated water tank via the butterfly valve. Remove bowls and lids, wash with mild detergent and warm water, rinse and dry. Clean exterior and seams with non-abrasive cleaner and soft cloth. Vacuum condenser and check vents to prevent grease buildup. Inspect seals and casters; tighten fasteners and lubricate moving parts. Refill tank, plug in, and verify thermostat function before use.#@@#Additional Info#@#Belshaw's H&I-4-115V icing table has four 13" stainless steel bowls with lids, a heated water tank, and a 28-pound capacity. It includes a hand thermometer, butterfly drain valve, heavy-duty casters, and meets NSF, ETL, and CSA standards.#@@#General Info#@#Description #@#
The electric icing table delivers controlled heating, four roomy bowls, and durable stainless steel construction so staff can apply glazes and icings with precision while maintaining high throughput and sanitary conditions.
The unit holds seven pounds per bowl, providing a combined 28 pounds of icing capacity to support continuous production during peak service. Operators gain longer run times between refills, reducing changeover interruptions and improving line efficiency.
A heated water tank with an adjustable thermostat stabilizes bowl temperatures for consistent glaze viscosity and finish. Chefs maintain repeatable coating characteristics across batches, minimizing waste from overheating or cooling during operations.
Four 13-inch stainless steel bowls with lids allow simultaneous processing of multiple glazes or fillings without cross-contamination. Staff separate flavors or colors easily and preserve product quality with covered storage between uses.
All-welded stainless steel construction resists corrosion and withstands daily commercial use in kitchens, bakeries, and commissaries. Supervisors rely on long service life and simplified cleaning to lower maintenance costs and downtime.
The table mounts on four heavy-duty casters, two of which lock, enabling straightforward repositioning and secure placement during operation. Teams reconfigure production layouts quickly and lock the unit for stable use on uneven floors.
The machine operates on 115v/60/1-ph power and draws 15.0 amps, complying with CSA and ETL sanitation and safety listings and meeting NSF requirements. Facilities planners integrate the unit into standard electrical infrastructure while satisfying regulatory inspection criteria.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect seals and lids weekly; replace worn gaskets to maintain temperature control and prevent product contamination. Drain the heated water tank daily using the butterfly drain valve, flush with warm water and a mild detergent, then sanitize per CSA guidelines. Calibrate the thermostat monthly with the hand thermometer and record results. Lubricate caster stems quarterly and verify two lockable casters engage. Tighten exterior fasteners and clean stainless steel surfaces after each shift.
