Stop compromising display and function. This induction chafer delivers controlled electric heating and professional presentation for high-volume service, maintaining consistent holding temperatures while promoting efficient workflow. Operators benefit from a compact 6 Qt. capacity unit that supports rapid setup, smooth service, and full stainless steel durability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe exterior and lid after each service with a mild detergent and warm water; rinse and dry immediately to prevent water spots. Sanitize high-touch areas like side handles and lift-off cover with an EPA-registered sanitizer following label dwell times to reduce germ transfer and protect food safety. Remove pot and food pan for dishwasher cleaning per manufacturer instructions. Inspect seals and joints regularly and store dry to prevent corrosion and prolong service life.#@@#Additional Info#@#Eastern Tabletop's 5906 Cook Buffet induction chafing dish features a 6 qt. round stainless steel pot with a lift-off dome lid and side handles.#@@#General Info#@#Description #@#
Stop compromising display and function. This induction chafer delivers controlled electric heating and professional presentation for high-volume service, maintaining consistent holding temperatures while promoting efficient workflow. Operators benefit from a compact 6 Qt. capacity unit that supports rapid setup, smooth service, and full stainless steel durability.
#@@# Stainless Steel Construction#@#
Engineers fabricated the body from 3-ply stainless steel with a mirror finish to resist corrosion and simplify sanitation. Chefs and stewards can clean the lift-off dome and removable pot in a commercial dishwasher without damaging the surface or thermal integrity.
#@@# Induction Heating#@#
Manufacturers specify electric induction heat to provide fast, controllable temperature without open flame, improving safety and reducing energy waste. Staff members enjoy even heat distribution across the 6 Qt. pot for consistent product quality throughout service.
#@@# Round Serving Design#@#
Designers chose a round profile and lift-off cover to optimize table placement and guest access while minimizing heat loss during service. Front-line teams benefit from the compact footprint that fits crowded buffet lines and scales across multiple stations.
#@@# Integrated Handles#@#
Engineers included side handles to simplify transport and repositioning between prep and service locations. Line cooks and banquet staff can lift and carry with secure grip points, reducing the risk of spills and speeding changeover.
#@@# Dishwasher Safe Components#@#
Manufacturers rated the pot and pan for dishwasher use to lower labor time for post-service cleanup and maintain hygiene standards. Kitchen supervisors can reduce manual scrubbing and redeploy personnel to higher-value tasks more quickly.
#@@# Commercial Capacity#@#
The unit supports a 6 Qt. food pan ideal for sauces, stews, and hot items in cafeterias, hospitals, and banquet settings.
#@@#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 the chafing dish for a firm handle, secure lid fit, and undamaged seals. Empty the water pan after each service and dry it with a lint-free cloth to prevent mineral buildup. Descale surfaces monthly with a 1:1 vinegar and water solution, rinse, and dry. Clean stainless steel with mild detergent and a soft sponge; avoid steel wool. Remove food pans and run through a CSA-rated dishwasher or hand-wash at 120°F, then air-dry. Check the electrical cord weekly and replace damaged cords.