Built for sustained service and consistent heat control, this portable steamtable provides precise hot holding for high-volume foodservice operations. Operators can deliver steady product temperatures across six pan positions while maintaining a compact 88-inch footprint. Facilities managers benefit from a durable stainless steel work surface and body that withstand daily use in schools, hospitals, cafeterias, and catering lines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove pans. Scrub the stainless top and wells with mild soap and warm water using a soft cloth. Rinse and dry each well to prevent corrosion. Clean drains and wipe copper manifolds; inspect and tighten the brass valve if needed. Vacuum condenser areas and clean vents to reduce fire risk. Sanitize food-contact surfaces with EPA-approved sanitizer, let air dry, then reconnect power. Regular cleaning prevents breakdowns, saves energy, and helps pass CSA inspections.#@@#Additional Info#@#The Duke EP-6-CBSS portable steamtable measures 88" W x 25-1/2" D x 36" H. It has a stainless steel top, four sealed wells, brass valve, thermostat, cutting board, enclosed body, undershelf, 5" casters, and is cULus and UL EPH classified.#@@#General Info#@#Description #@#
Built for sustained service and consistent heat control, this portable steamtable provides precise hot holding for high-volume foodservice operations. Operators can deliver steady product temperatures across six pan positions while maintaining a compact 88-inch footprint. Facilities managers benefit from a durable stainless steel work surface and body that withstand daily use in schools, hospitals, cafeterias, and catering lines.
#@@# Top Stainless Construction#@#
Engineers designed the 16-gauge stainless steel top to resist warping and simplify sanitation tasks. Chefs can use the robust surface for staging pans and cutting tasks without risking corrosion or pitting.
#@@# Six Pan Capacity#@#
Manufacturers outfitted the unit to accept six pans, enabling the simultaneous holding of multiple menu items. Managers can increase throughput and reduce refill frequency during peak periods because the layout supports diverse hot line configurations.
#@@# Integrated Heating Controls#@#
The system uses a thermostat and copper manifolds to distribute heat evenly across sealed wells, ensuring consistent temperature control. Staff can hold products safely within target ranges and minimize waste from uneven heating.
#@@# Portable Caster Mobility#@#
Designers mounted five-inch diameter swivel casters to enable rapid repositioning and flexible service layouts. Kitchens can reconfigure lines without heavy lifting and move the unit for cleaning or storage efficiently.
#@@# Service Oriented Features#@#
Engineers included stainless steel drains, a brass valve, and a stainless steel cutting board to streamline daily operations and maintenance. Technicians can access drain points for scheduled cleaning, and custodial teams can maintain sanitary surfaces with minimal downtime.
#@@# Electrical Readiness#@#
The unit ships with a six-foot cord and plug and carries cULus and UL EPH Classified approvals for electrical safety in commercial settings.
#@@#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 heating elements and thermostat monthly; tighten electrical connections and replace frayed cords immediately. Flush drains and remove debris after each service period to prevent clogs. Sanitize stainless steel top and wells with NSF-approved cleaner; rinse and dry thoroughly to prevent corrosion. Lubricate caster swivel bearings quarterly and verify bumper integrity. Calibrate thermostat biannually and document service actions for CSA and warranty compliance.
