Eastern Tabletop 3119 Park Avenue Collection Chafer

LongDescription#@#NA#@@#Cleaning Instructions#@#Clean rolltop chafer daily to prevent contamination of clean items and hands. Remove pans and sterno holders, soak food pans in warm water with mild detergent for 10–15 minutes, scrub with a non-abrasive pad, rinse and air dry. Wipe exterior and rolltop with sanitizing solution, focusing on high-touch zones like cover handle and rim. Inspect seals and hinges; tighten fasteners as needed. Regular cleaning preserves appearance, reduces pests, and helps meet CSA and health code expectations.#@@#Additional Info#@#Eastern Tabletop 3119 Park Avenue Collection Chafer holds 4 Qt. in a round 18/10 stainless steel reservoir, features a rolltop cover with 180° rollback, includes sterno holders, food and water pans, and supports canned or electric heat, CSA-listed.#@@#General Info#@#Description #@# Serve large events without sacrificing presentation or control with a commercial chafer designed for steady heat, efficient service, and easy maintenance. This 4 Qt. round unit features a rolltop cover that arrests at any angle with a full 180° rollback, enabling servers to access pans smoothly while maintaining food temperature. Operators will appreciate the stainless steel construction and integrated sterno holders that support both canned and electric heat sources for consistent performance. #@@# Rolltop Cover#@# The rolltop cover stops at any angle and locks at various positions to prevent slamming and reduce steam loss. Staff maintain visual access while limiting heat escape, preserving product quality and reducing refill frequency. #@@# 180 Degree Rollback#@# The full 180° rollback clears the service line and remains open during peak periods, allowing rapid plating without obstruction. Teams move faster and reduce wait times while keeping workstations organized. #@@# Integrated Sterno Holders#@# Built-in sterno holders accept standard canned heat and accommodate electric elements where code permits, providing flexible heat options for varied service environments. Managers can adapt to event needs without altering core equipment. #@@# 18/10 Stainless Steel#@# The unit uses heavy gauge 18/10 stainless steel for food and water pans as well as the exterior, delivering corrosion resistance and simple sanitation. Kitchen staff can complete cleaning cycles faster and maintain a hygienic display that meets regulatory expectations. #@@# Compact 4 Qt. Capacity#@# The 4 Qt. capacity suits controlled portions and small to medium stations, minimizing product waste while enabling frequent rotation. Chefs can portion precisely and preserve menu consistency across shifts. #@@# Service Friendly Design#@# Designers included accessible pans and a durable frame that withstands routine transport and service cycles, reducing replacement intervals. #@@#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 chafing dish daily and remove food residue immediately to prevent corrosion and bacterial growth. Use warm water with mild detergent and nonabrasive cloths to clean interior and exterior; rinse thoroughly and dry to avoid water spots. Check rolltop hinge and sterno holders for wear; tighten fasteners and replace worn components. Polish 18/10 stainless steel with approved cleaner and soft towel. Store units dry and level to maintain seal integrity and function.