Serve high volumes without compromising control or presentation with this induction chafer designed for professional operations. Built for continuous use in cafeterias, catering rigs, and high-traffic service lines, the unit delivers precise heat performance while preserving food appearance. Operators gain consistent holding temperatures and a durable platform that integrates with induction warmers or functions independently as a tabletop chafer.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe stainless steel surfaces with a mild detergent and warm water using a soft cloth; rinse and dry immediately to prevent water spots. Clean hinged glass dome with a non-abrasive glass cleaner and soft towel. Sanitize high-touch zones (lid handle, dome edge, chafer exterior) with an approved sanitizer after cleaning. Inspect seals and hinge pins weekly and tighten if needed. Regular cleaning prevents contamination of clean items and hands and supports health code compliance.#@@#Additional Info#@#Eastern Tabletop’s Park Avenue 3914GB induction chafer holds 6 Qt.#@@#General Info#@#Description #@#
Serve high volumes without compromising control or presentation with this induction chafer designed for professional operations. Built for continuous use in cafeterias, catering rigs, and high-traffic service lines, the unit delivers precise heat performance while preserving food appearance. Operators gain consistent holding temperatures and a durable platform that integrates with induction warmers or functions independently as a tabletop chafer.
#@@# Stainless Steel Construction#@#
Engineers selected commercial-grade stainless steel for structural panels and interior surfaces to resist corrosion and sustain daily use. Chefs report reduced maintenance time because smooth brushed surfaces clean quickly and show fewer marks under repeated service.
#@@# Six Quart Capacity#@#
Designers sized the food well to 6 Qt. to support portion planning for medium to large events while minimizing refills. Managers benefit from fewer replenishments during peak service and predictable yield planning for menu costing.
#@@# Hinged Glass Dome#@#
Manufacturers fitted a Stop-N'-Go hinged glass dome to preserve heat and visibility without repeated opening. Servers maintain food presentation, and staff reduce heat loss because the lid stays attached and opens smoothly during service.
#@@# Induction Compatible Base#@#
Engineers optimized the base to work with induction warmers and cookers, allowing kitchens to adopt efficient electric heat sources. Facility planners achieve faster heat recovery and lower energy draw compared with older fuel-based chafer methods.
#@@# Square Pan Profile#@#
Designers chose a square shape to maximize usable serving area on crowded buffet lines and within transport pans. Kitchen teams stack and nest units more efficiently and arrange multiple items with less wasted counter space.
#@@# Made To Order Specification#@#
The manufacturer produces each unit on a made-to-order schedule to match commercial requirements and reduce excess stock.
#@@#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#@#Clean the Eastern Tabletop 3914GB Park Avenue induction chafer after each service by disassembling removable pans and washing with warm, soapy water; rinse and dry thoroughly to prevent water spots. Inspect the Stop-N'-Go hinged glass dome for chips and replace if damaged. Polish brushed stainless steel with a nonabrasive cleaner and soft cloth, and verify induction compatibility before use. Test seals and hinges monthly and tighten fasteners as needed.
