Built for continuous service in cafeterias, banquet halls, and high-volume kitchens, this electric steam table delivers consistent heat control and reliable food holding for four pans. Operators will maintain safe service temperatures using ETL certified components and sanitation listing, while the stainless steel construction resists corrosion in demanding environments and simplifies cleaning.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Drain water and remove pans; wash in hot, soapy water and sanitize per CSA guidelines. Wipe stainless surfaces with mild detergent and non-abrasive cloth, then rinse. Clean underside shelf and remove debris from heater housing; avoid spraying electrical controls. Descale water wells with approved solution every 30 days. Check door seals and fasteners; tighten as needed. Regular cleaning prevents contamination, fires, higher bills, and equipment failures.#@@#Additional Info#@#Koolmore KM-OWS-4 electric steam table offers four-pan hot food holding with a stainless steel top and open undershelf. It is ETL listed, 58" wide, 34" high, weighs 160 pounds, and ensures consistent temperature control.#@@#General Info#@#Description #@#
Built for continuous service in cafeterias, banquet halls, and high-volume kitchens, this electric steam table delivers consistent heat control and reliable food holding for four pans. Operators will maintain safe service temperatures using ETL certified components and sanitation listing, while the stainless steel construction resists corrosion in demanding environments and simplifies cleaning.
#@@# Top-Grade Construction#@#
Stainless steel surfaces form the contact and exterior layers to provide corrosion resistance and structural integrity. Fabricators weld seams where needed to minimize crevices and enable straightforward sanitation routines required by institutional operators.
#@@# Electric Heating System#@#
An integrated electric heating system supplies controlled thermal output across the full pan bank to maintain consistent product temperature. Technicians can service the stationary electric elements with standard procedures thanks to accessible components.
#@@# Capacity For Four Pans#@#
The unit accepts four standard pans, enabling portioned holding and organized service lines for high throughput operations. Managers can stage multiple menu items simultaneously to reduce service time during peak periods.
#@@# Open Shelf Undershelf#@#
An open shelf base provides immediate storage for trays and service tools while maintaining airflow beneath the cabinet to avoid heat trapping. Staff can store liners and small equipment within easy reach to sustain efficient workflows.
#@@# Work Height And Footprint#@#
The working height measures 34 inches, and the model width approximates 58 inches with a 30-inch depth, offering ergonomic reach and a compact footprint for narrow service areas. Designers will integrate the unit into existing lines without excessive reconfiguration.
#@@# Compliance And Safety#@#
ETL certification and sanitation listing confirm compliance with applicable electrical and foodservice safety standards for commercial installations.
#@@#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-4 steam table for consistent hot holding and sanitation. Clean stainless steel surfaces daily with a pH-neutral detergent and soft cloth, rinse, and dry to avoid water spots. Drain and descale the reservoir weekly with approved descaler, then flush with potable water. Inspect gaskets and electrical cords monthly; replace damaged parts immediately. Calibrate the thermostat quarterly and ensure CSA and ETL sanitation labels are legible.
