Built for continuous service in demanding kitchens, this stainless steel steam table combines mobile flexibility with sealed, waterless wells to maintain temperature without constant refills. Operators will control hot food display and holding with consistent heat, enclosed storage, and a touch screen interface that simplifies adjustments during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and let cool fully before cleaning. Remove pans and wash with warm, soapy water; rinse and dry. Wipe stainless steel surfaces with a non-abrasive cleaner and soft cloth to protect finish. Clean sealed wells with a mild detergent; remove food debris and sanitize food-contact areas to stop bacteria spread. Vacuum coils and vents to improve efficiency and reduce fire risk. Inspect door seals and components; replace worn parts to avoid breakdowns.#@@#Additional Info#@#Duke EPW-3-CBSS 46" stainless steel steamtable offers mobile, electric hot food holding with a sealed waterless well. It holds three pans, measures 46" W by 36" H with 35.5" depth, weighs 345 pounds, has touch screen controls, and is CSA certified.#@@#General Info#@#Description #@#
Built for continuous service in demanding kitchens, this stainless steel steam table combines mobile flexibility with sealed, waterless wells to maintain temperature without constant refills. Operators will control hot food display and holding with consistent heat, enclosed storage, and a touch screen interface that simplifies adjustments during peak periods.
#@@# Stainless Top#@#
The unit features a stainless steel top that resists corrosion and simplifies sanitation. Chefs will enjoy a durable work surface that tolerates high-heat pans and frequent cleaning without performance loss.
#@@# Sealed Wells#@#
Three sealed waterless wells eliminate the need for pans of water, reducing maintenance and minimizing hot water handling risks. Kitchen staff will benefit from precise dry heat transfer that maintains product temperature and reduces downtime for refills.
#@@# Mobile Base#@#
Heavy-duty casters provide full mobility for reconfiguration and cleaning access beneath the cabinet. Maintenance teams can move the unit quickly for floor washing or repositioning during service transitions.
#@@# Enclosed Shelf#@#
An enclosed shelf base offers secure storage for pans, utensils, and spare trays while keeping supplies within reach. Managers can organize service lines more efficiently and protect stored items from floor-level contaminants.
#@@# Touch Control#@#
A touch screen control panel gives direct access to temperature settings and diagnostics in a compact interface. Technicians can verify operating status and adjust setpoints rapidly, improving consistency across shifts.
#@@# Safety Certification#@#
The unit carries CSA certification and meets commercial electrical standards for institutional kitchens. Procurement officers can rely on documented compliance when specifying equipment for schools, hospitals, and hospitality venues.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect seals and gaskets weekly and replace worn components to maintain thermal integrity of the Duke EPW-3-CBSS. Defrost wells monthly and flush drainage to prevent mineral buildup. Clean stainless steel surfaces using a mild detergent and soft cloth; avoid abrasives that scratch finish. Tighten electrical connections quarterly and verify CSA and cULus certifications remain visible. Calibrate thermostat biannually and document maintenance for audit compliance.
