This rugged stainless steel food pan is designed for continuous use in institutional settings. It fits standard chafer systems and supports rapid refill cycles while maintaining food quality. Operators benefit from consistent portion control and streamlined service through a shape engineered for food service environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the 4 Quart stainless steel pan with a soft cloth and mild detergent after each service. Rinse with warm water, remove standing water, and dry immediately to prevent water spots and corrosion. Sanitize high-touch areas like handles and lids with an EPA-registered sanitizer per label, following dwell time. Inspect for dents or warped edges and replace if damaged. Regular cleaning prevents contamination, supports health-code compliance, deters pests, and preserves service life.#@@#Additional Info#@#Eastern Tabletop 3997FP 4 Qt. Chafing Dish Food Pan features a 4-quart stainless steel insert for hotel-grade service, resists corrosion, fits model 3997, meets CSA protocols, and supports efficient portion control.#@@#General Info#@#Description #@#
This rugged stainless steel food pan is designed for continuous use in institutional settings. It fits standard chafer systems and supports rapid refill cycles while maintaining food quality. Operators benefit from consistent portion control and streamlined service through a shape engineered for food service environments.
The 4 Quart capacity aligns with common portioning practices for buffet lines and catered events, enabling predictable serving yields. Managers can obtain accurate supply projections and reduce midservice replenishment.
Stainless steel construction resists corrosion and endures daily commercial use in hotels, cafeterias, and catering trucks. Chefs can maintain appearance and function after repeated cleaning cycles and heavy handling.
Square geometry aligns with industry chafer openings and compatible lift insets, ensuring secure placement and minimal heat loss. Staff can reduce setup time and eliminate fit mismatches across existing chafer inventories.
Thick gauge walls and close tolerances improve thermal stability when paired with sternum fuel or electric warmers, maintaining safe holding temperatures. Kitchen leads can lower food waste and protect quality during extended service periods.
Smooth internal surfaces and rounded corners facilitate rapid cleaning and reduce food hangup during changeover. Dishroom technicians can accelerate turnaround times while meeting sanitation protocols.
The pan meets commercial smallware expectations and lists stainless steel material for procurement accuracy and compliance with CSA specifications where applicable. Purchasing agents can streamline inventory decisions with precise material and capacity data.
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• 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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Eastern Tabletop 3997FP 4 Qt. Chafing Dish Food Pan regularly for dents, corrosion, and loose seams. Remove food residue after each service using warm water and mild detergent; sanitize with approved solution and rinse thoroughly. Dry panels immediately to prevent spotting. Polish exterior with a soft cloth; avoid abrasive pads. Check fit in chafer frame and replace gaskets or clips when wear appears. Store dry, stacked with protective cover.