Transform your food service operations with a versatile hot and cold buffet solution designed for efficiency and reliability. This portable buffet unit combines functionality with robust construction, ensuring that your culinary creations are served at the perfect temperature. Ideal for high-demand environments, this equipment streamlines service while maintaining quality.
LongDescription#@#Thurmaduke Steamtable Unit, gas, 88"W x 34"D x 36"H, 16ga stainless steel top, (6) stainless steel dry heat wells, (6) stainless steel water pans, safety pilots, gas regulator, valve controls, integral stainless steel cutting board, dish shelf, 20ga stainless steel body & undershelf, 6"H stainless steel legs & adjustable feet, CSA STAR, UL EPH Classified#@@#Cleaning Instructions#@#To keep your Duke G-6-DLSS Economate Combination Hot/Cold Portable Buffet in top shape, unplug the unit. Remove all food and clean surfaces with mild detergent and warm water. Focus on the stainless steel top and six dry heat wells. Rinse thoroughly and dry with a soft cloth. Regularly check gas connections and clean the exterior with a non-abrasive cleaner. This routine prevents bacteria buildup, reduces fire risks, and extends the equipment's lifespan.#@@#Additional Info#@#The Duke G-6-DLSS Economate Buffet has a stainless steel top and body, holding six pans. It includes safety pilots, a gas regulator, and adjustable feet for reliability in food service.#@@#General Info#@#Description #@#
Transform your food service operations with a versatile hot and cold buffet solution designed for efficiency and reliability. This portable buffet unit combines functionality with robust construction, ensuring that your culinary creations are served at the perfect temperature. Ideal for high-demand environments, this equipment streamlines service while maintaining quality.
#@@# Exceptional Capacity#@#
Featuring six stainless steel dry heat wells, this unit accommodates a variety of dishes simultaneously. Each well is designed to hold standard-sized pans, allowing for efficient organization and presentation of food items. This capacity ensures that you can serve large groups without compromising on quality or temperature.
#@@# Durable Construction#@#
Crafted from 16-gauge stainless steel, the top of this buffet unit withstands the rigors of daily use in busy kitchens. The sturdy body and undershelf, made from 20-gauge stainless steel, provide additional support and longevity. This robust construction enhances durability and simplifies cleaning and maintenance.
#@@# Integrated Safety Features#@#
Equipped with safety pilots and a gas regulator, this unit prioritizes user safety during operation. The valve controls allow for precise adjustments, ensuring that food is held at the desired temperature without risk of overheating. These features contribute to a safer working environment for kitchen staff.
#@@# Versatile Design#@#
The enclosed base with an open undershelf offers both functionality and aesthetic appeal. This design allows for easy access to additional storage space while maintaining a clean and professional appearance. The unit fits seamlessly into various service settings, from buffets to catered events.
#@@# Adjustable Height#@#
Standing at a working height of 36 inches, this buffet unit is designed for comfort and accessibility. The adjustable feet ensure stability on uneven surfaces, making it suitable for diverse environments.
#@@#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#@#To ensure the Duke G-6-DLSS Economate Combination Hot/Cold Portable Buffet operates efficiently, perform regular maintenance. Clean stainless steel surfaces with mild detergent and a soft cloth. Inspect gas connections and valves for leaks, tightening as needed. Regularly check water pans and dry heat wells for cleanliness, removing food residue. Verify safety pilots function correctly. Adjust legs for stability and ensure the unit remains level.
