Stop sacrificing temperature control for speed. This electric hot food station ensures consistent heat across four 12" x 20" wells, featuring a durable stainless steel surface and a built-in poly carving board for precise service. Food service managers will appreciate its ability to simplify high-volume holding with infinite controls and an open shelf base that integrates seamlessly into existing lines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit before cleaning. Remove pans and wipe the stainless steel top and 1/2" poly carving board with a mild soap solution and soft cloth. Clean wells with warm, soapy water and rinse; dry thoroughly. Vacuum or brush condenser area and open shelf to remove debris. Sanitize food-contact surfaces per HACCP guidelines. Inspect seals and legs; tighten or replace worn parts. Reconnect power only after all components are dry.#@@#Additional Info#@#The Duke E304 Aerohot Hot Food Station, electric, 58.38" W x 22.44" D x 34" H, has four 12" x 20" wells, stainless steel top with 7" poly board, open base, undershelf, legs, 6' cord, cULus, UL EPH classified.#@@#General Info#@#Description #@#
Stop sacrificing temperature control for speed. This electric hot food station ensures consistent heat across four 12" x 20" wells, featuring a durable stainless steel surface and a built-in poly carving board for precise service. Food service managers will appreciate its ability to simplify high-volume holding with infinite controls and an open shelf base that integrates seamlessly into existing lines.
#@@# Four Pan Capacity#@#
Four full-size pans hold multiple menu items simultaneously, reducing service time and streamlining layout. Pan spacing aligns with standard 12" x 20" inserts, minimizing inventory complexity.
#@@# Infinite Temperature Control#@#
Infinite controls allow precise adjustment of element output for consistent hot holding across various food types. Chefs can fine-tune setpoints to maintain texture and moisture, reducing food waste.
#@@# Exposed Heating Elements#@#
Exposed elements ensure rapid recovery and uniform well temperatures, maintaining product quality during busy periods. Technicians can easily inspect elements for wear, simplifying maintenance.
#@@# Stainless Top Surface#@#
The 1/2" thick stainless surface resists corrosion and simplifies sanitation. The integrated 7" wide poly carving board provides a sanitary cutting surface while protecting the stainless top.
#@@# Open Shelf Base#@#
The stainless open shelf base supports heavy loads and offers quick access to stored pans, trays, and tools. Adjustable legs and feet ensure stability on commercial floors.
#@@# Electrical Certification#@#
cULus listing and UL EPH classification confirm compliance with North American safety standards. A six-foot cord and plug enable easy installation in both retrofit and new-build setups.
Capacity and footprint metrics suit busy operations: 58-3/8" width, 34" working height, and 22-7/16" depth support efficient ergonomics.
#@@#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#@#Maintain the Duke E304 hot food station by removing pans and wiping wells daily with a nonabrasive detergent and warm water to prevent food residue buildup. Clean stainless steel surfaces with a soft cloth and mild cleaner, rinsing thoroughly. Inspect infinite controls and exposed elements weekly for debris; disconnect power before service. Check legs, feet and undershelf for secure attachment and tighten fasteners as needed to preserve alignment and safety.
