Handle high-volume food lines without compromising temperature control or service speed. This electric steam table holds three full-size pans and maintains consistent wet heat for extended holding periods, enabling continuous service in cafeterias, catering stations, and banquet lines. Installation meets ETL sanitation and safety requirements, providing a dependable hot line solution for professional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the Koolmore steam table before cleaning. Remove pans and wash with warm, soapy water; sanitize surfaces to prevent bacteria. Scrub the underside and undershelf to remove grease. Clean condenser coils and exterior stainless steel with non-abrasive cleaner to improve efficiency. Inspect seals and controls; remove grime from vents to avoid breakdowns and pass inspections. Dry completely before reconnecting power.#@@#Additional Info#@#Koolmore KM-OWS-3 steam table offers three-pan electric hot food holding with a stainless steel top and open shelf base, 44" wide and 34" high; ETL and ETL Sanitation listed, 129 pounds, ideal for restaurants, hospitals, schools, and catering.#@@#General Info#@#Description #@#
Handle high-volume food lines without compromising temperature control or service speed. This electric steam table holds three full-size pans and maintains consistent wet heat for extended holding periods, enabling continuous service in cafeterias, catering stations, and banquet lines. Installation meets ETL sanitation and safety requirements, providing a dependable hot line solution for professional kitchens.
#@@# Top-Grade Construction#@#
Constructed with stainless steel on the top and base, the unit resists corrosion and allows frequent cleaning without surface degradation. The 44-inch model width and 34-inch working height integrate with standard counter layouts, reducing staff bending during service.
#@@# Precise Electric Control#@#
Electric power delivers steady heat across the three-pan well, minimizing temperature swings that can compromise food quality. Operators can adjust settings quickly to match different menu items and holding times.
#@@# Ample Pan Capacity#@#
The three-pan configuration accommodates multiple entrees or sides simultaneously, increasing throughput during peak periods. Staff achieve organized staging with standard full-size pans for streamlined replenishment.
#@@# Open Shelf Storage#@#
An open shelf base provides immediate access to utensils, pans, and supplies beneath the well, reducing steps during service and accelerating turnaround. The shelf supports catering trays and prep containers while keeping them within reach.
#@@# Commercial Compliance#@#
ETL certification and ETL sanitation listing indicate the unit meets established electrical safety and hygiene standards required by institutions. Facilities gain confidence that the equipment aligns with regulatory expectations for foodservice operations.
#@@# Balanced Footprint#@#
A 44-inch width within a 43 to 48-inch nominal range and a 30-inch depth deliver substantial capacity without excessive floor use. Kitchens preserve aisle space while adding a robust hot line element.
#@@#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#@#Maintain the Koolmore KM-OWS-3 by draining and flushing the reservoir weekly to prevent mineral buildup. Wipe stainless steel surfaces daily with a neutral pH cleaner and soft cloth to avoid corrosion. Inspect gasket edges and pan rests before each shift; tighten loose fasteners and replace defective seals immediately. Calibrate thermostat monthly and record temperature checks. Descale with manufacturer-approved solution every 90 days to preserve heating efficiency.
