Stop compromising service flow for sanitation or speed. This induction chafer merges induction-ready performance with an antimicrobial-coated lid and a compact 8 Qt. capacity, supporting continuous service in cafeterias, banquet lines, and catered events without sacrificing food safety or control.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean the stainless-steel chafing dish after each service. Remove food pan and soak in warm water with mild detergent; scrub with a non-abrasive pad, rinse, and air dry. Wipe the XYLO black coated hinged lid and stand with a disinfectant compatible with anti-microbial finishes; avoid bleach or abrasive chemicals. Clean high-touch zones (handles, cover edge, sterno holder) frequently to prevent germ transfer, deter pests, and maintain appearance for inspections and guests.#@@#Additional Info#@#Eastern Tabletop's 3955/SMB Pillar'd Mid/Max induction chafer holds 8 Qt., has a stainless steel body with a hinged lid, anti-microbial XYLO black coating, includes stand, food pan, sterno holder, non-skid feet, and works on all induction warmers.#@@#General Info#@#Description #@#
Stop compromising service flow for sanitation or speed. This induction chafer merges induction-ready performance with an antimicrobial-coated lid and a compact 8 Qt. capacity, supporting continuous service in cafeterias, banquet lines, and catered events without sacrificing food safety or control.
#@@# Capacity For Continuous Service#@#
Offer consistent food volume with an 8 Qt. pan that supports extended peak periods. Kitchen staff can maintain steady output while reducing refill frequency and preserving portion control.
#@@# Induction Ready Design#@#
Connect directly to induction warmers or use as a standalone chafer tabletop to match your existing heat sources. Operators benefit from precise temperature control and rapid recovery times for hot holding.
#@@# Hinged Dome Cover#@#
Access food quickly while minimizing heat loss thanks to the hinged dome cover that stays attached during service. Servers speed up replenishment and protect products from airborne contaminants.
#@@# Anti-Microbial Lid#@#
Rely on a continuously active anti-microbial surface on the lid to reduce surface germ transfer during handling. Facilities with strict sanitation protocols gain an extra layer of hygiene that complements routine cleaning.
#@@# Durable Stainless Construction#@#
Deploy a stainless steel body and food pan designed for daily commercial use and repeated cleanings. Maintenance teams find resistance to corrosion and denting that extends equipment life and reduces replacement cycles.
#@@# Stable Service Platform#@#
Position the chafer on its stand with non-skid rubber feet to prevent movement during high-traffic service. Staff experience safer handling when transporting and setting up lines, and operators avoid spills that disrupt operations.
#@@#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 stainless steel exterior and induction-ready food pan after each service with neutral detergent and warm water; rinse and dry with a microfiber cloth to prevent spots. Inspect the hinged dome and Anti-Microbial 24/7 coated lid for damage weekly, replacing any worn gaskets or hinges. Descale the water well monthly with a citric-acid solution per manufacturer guidelines. Check non-skid rubber feet and the stand before each shift; tighten or replace as needed.