Handle high-volume service without sacrificing temperature control or countertop space. This natural gas water bath hot food table delivers 30,000 BTU of consistent heat across five full-size pan openings while maintaining a compact 79-inch footprint for an efficient kitchen layout. Operators gain reliable hot holding for extended service periods and simplify line setup with a durable work surface and integrated storage.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply before cleaning. Drain water bath and remove pans, cutting board, and shelf. Wash parts with mild detergent and warm water; scrub deposits with a non-abrasive pad. Flush drain and wipe stainless surfaces with a soft cloth. Clean burner areas and vent openings. Inspect seals and fittings; tighten or replace as needed. Rinse thoroughly and dry completely before refilling and reconnecting gas. Regular cleaning prevents contamination, fires, and equipment failure.#@@#Additional Info#@#Eagle Group AWT5-NG-1X hot food table has five 12" x 20" pan openings in a 79" stainless steel body. It features a galvanized base, removable 8" cutting board, 30,000 BTU input, NSF and cULus certified, 35" height, and 256 lbs weight.#@@#General Info#@#Description #@#
Handle high-volume service without sacrificing temperature control or countertop space. This natural gas water bath hot food table delivers 30,000 BTU of consistent heat across five full-size pan openings while maintaining a compact 79-inch footprint for an efficient kitchen layout. Operators gain reliable hot holding for extended service periods and simplify line setup with a durable work surface and integrated storage.
#@@# Stainless Steel Top#@#
Specify a corrosion-resistant 20/430 stainless steel top and body that resists warping and stands up to constant service. Chefs maintain sanitation and present food cleanly because the surface wipes down quickly and tolerates frequent use.
#@@# Five Pan Capacity#@#
Configure five 12-inch by 20-inch pan openings to hold multiple menu items simultaneously, enabling faster plate assembly and reduced ticket times. Managers increase throughput by staging proteins and sides in adjacent wells without sacrificing individual temperature zones.
#@@# Robust Heat Output#@#
Deliver 30,000 BTU from a natural gas connection routed via a 1/2-inch N.P.T. pipe on the right side for straightforward installation. Engineers expect stable water bath temperatures that preserve food quality over multihour service periods.
#@@# Integrated Work Surface#@#
Position an 8-inch removable polycarbonate cutting board on the unit so staff can portion and assemble plates at the point of service. Supervisors reduce crosstraffic and maintain production speed with a built-in prep area that removes the need for separate staging tables.
#@@# Open Base Storage#@#
Store cookware, steam pans, or pan carriers on the galvanized undershelf and leverage the open base design for quick access during peak shifts. Kitchen leads optimize workflow by keeping high-use items within arm's reach, minimizing steps per ticket.
#@@#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 burners and gas connections weekly; tighten fittings and check 1/2" N.P.T. pipe connections to prevent leaks. Clean the 20/430 stainless steel top and body with a neutral detergent and soft cloth after each shift; remove scale from the water bath using a descaler per instructions. Drain and refill water daily; calibrate the thermostat monthly. Sanitize the 8" polycarbonate cutting board and stainless dish shelf after use.