At four qt. capacity and a round configuration, the chafer fits narrow cart tops and buffet islands while offering portion control for sauces, side items, and small entrées. Chefs can stage multiple units to scale service without excess waste.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the 18/10 stainless steel lid and body with a soft cloth and mild detergent, then rinse and dry immediately to prevent spotting. Sanitize high-touch zones—handles, rolltop, and sterno holders—with an EPA-registered sanitizer per label instructions. Inspect seals and hinges; tighten loose fasteners. Clean food pans separately and store the assembled chafer dry to deter pests and preserve finish. Regular cleaning prevents contamination, supports inspections, and maintains guest perception.#@@#Additional Info#@#Eastern Tabletop’s Park Avenue 3119CP chafer holds 4 Qt.#@@#General Info#@#Description #@#
At four qt. capacity and a round configuration, the chafer fits narrow cart tops and buffet islands while offering portion control for sauces, side items, and small entrées. Chefs can stage multiple units to scale service without excess waste.#@@#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 seals and hinges weekly to ensure reliable operation and prevent heat loss. Clean stainless steel surfaces after each use with a nonabrasive detergent and soft cloth to preserve XYLO copper finish and prevent corrosion. Empty water pans, sanitize with food-safe solution, and dry completely to avoid bacterial growth. Replace sterno holders showing deformation. Calibrate buffet placement to maintain consistent 165°F holding temperature for hot food safety and quality.