Engineered for continuous service and precise temperature control, this induction soup chafer ensures consistent hot holding for high-volume operations while preserving texture and flavor. Designed with an 11 Qt. capacity, the unit combines a water pan vessel and an induction heating interface to maintain soups, sauces, and stews at serving temperature without direct flame. Operations benefit from a hinged glass lid and a hydraulic slow-closure hinge that minimizes spills and protects garnishes during service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean the 11 qt. induction soup chafer after each service. Remove the food pan and wash with warm, soapy water; rinse and air dry. Wipe the water pan, hinged glass lid, utensil clip and exterior with a nonabrasive cleaner. Sanitize high-touch zones—lid handle, rim and serving area—using an approved sanitizer and contact time per label. Regular cleaning prevents germ transfer to staff and customers, preserves finishes and reduces pest risk.#@@#Additional Info#@#Eastern Tabletop’s 39311B Crown Collection induction soup chafer holds 11 Qt.#@@#General Info#@#Description #@#
Engineered for continuous service and precise temperature control, this induction soup chafer ensures consistent hot holding for high-volume operations while preserving texture and flavor. Designed with an 11 Qt. capacity, the unit combines a water pan vessel and an induction heating interface to maintain soups, sauces, and stews at serving temperature without direct flame. Operations benefit from a hinged glass lid and a hydraulic slow-closure hinge that minimizes spills and protects garnishes during service.
#@@# Capacity Control#@#
This unit supports 11 Qt. portions, enabling sustained service for buffets, cafeterias, and banquet lines. Managers can achieve predictable yield planning when they size production to the chafer's capacity.
#@@# Secure Lid Mechanism#@#
A hinged glass cover with a hydraulic slow letdown prevents abrupt closures and minimizes splashing. Staff can protect presentation and reduce cleanup through controlled lid operation.
#@@# Induction Heat System#@#
The chafer employs an induction-compatible water pan design to deliver even heat transfer without contact heating elements. Chefs can maintain product integrity across the pan while lowering the risk of localized scorching.
#@@# Removable Food Pan#@#
Operators can remove the inner food pan for rapid refills and sanitizing without handling the outer vessel. Teams can shorten turnover times during peak periods and improve hygiene by adhering to sanitation cycles.
#@@# Integrated Utensil Holder#@#
A clip-on utensil holder mounts to the unit to keep ladles accessible and off counters. Kitchens can reduce cross-contamination and streamline service flow with a dedicated utensil location.
#@@# Commercial Stainless Construction#@#
Fabricated from 18/10 stainless steel with a brushed finish, the chassis resists corrosion and withstands daily cleaning regimens. Facilities can extend equipment life and preserve appearance under heavy use.
#@@#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; tighten loose fasteners and replace worn gaskets to maintain temperature control. Drain and descale the water pan monthly using a diluted vinegar solution; rinse thoroughly to avoid odor transfer. Sanitize the removable food pan and hinged glass cover after each service with a nonabrasive detergent and hot water. Lubricate the hydraulic hinge pivot with food-safe lubricant quarterly. Verify electrical induction connections per CSA guidelines.