Stop sacrificing hold time for speed. This electric steam table delivers consistent heat control across five pans while preserving food texture and safety for extended service periods. Designed for high-volume lines, the unit balances throughput with sanitation features suited to professional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit before cleaning. Remove pans and undershelf contents; wash them in warm, soapy water and rinse. Clean the stainless steel top and base with a non-abrasive cleaner and soft cloth. Scrub drain troughs and sneeze guard with mild detergent; rinse thoroughly. Vacuum and wipe the condenser area to maintain coil efficiency. Dry all surfaces completely before reconnecting power. Regular cleaning prevents contamination, reduces fire risk, lowers energy use, and extends equipment life.#@@#Additional Info#@#Koolmore KM-OWS-5SG is a 5-pan stainless steel electric steam table with an undershelf and sneeze guard for hot food holding; it features a 34" height, 72" width, ETL listings, and a 226-pound durable construction for food service.#@@#General Info#@#Description #@#
Stop sacrificing hold time for speed. This electric steam table delivers consistent heat control across five pans while preserving food texture and safety for extended service periods. Designed for high-volume lines, the unit balances throughput with sanitation features suited to professional kitchens.
#@@# Stainless Construction#@#
Engineers specified stainless steel for the top and base to resist corrosion and withstand rigorous cleaning cycles. This construction supports continuous operation and simplifies sanitation routines in busy foodservice environments.
#@@# Five Pan Capacity#@#
The unit accommodates five standard pans to support multiple menu items simultaneously, reducing service bottlenecks during peak periods. Operators gain flexibility to stage entrees, sides, and sauces in one footprint to streamline plating and service flow.
#@@# Precise Electric Heat#@#
Electric heating elements provide stable temperature control across wells to maintain proper hold temperatures without hot spots. Chefs can trust uniform results that meet food safety requirements while minimizing product degradation.
#@@# Open Shelf Base#@#
An open shelf base offers immediate access to supplies and additional storage beneath the wells, improving station organization. Staff can reload pans and retrieve tools without leaving the service line, increasing productivity.
#@@# Sneeze Guard Protection#@#
A permanently mounted sneeze guard shields food from contamination while preserving visibility for guests and staff. The guard integrates with the table profile to maintain ergonomic access and meet sanitation expectations.
#@@# Built For Service#@#
The unit measures approximately 72 inches wide with a 34-inch working height to align with standard counters and service ergonomics. The design reduces operator strain and fits common kitchen workflows while supporting a total unit weight near 226 pounds for stable placement.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Koolmore KM-OWS-5SG steam table daily for debris and remove food residues with a soft cloth and neutral pH detergent to prevent corrosion. Drain and flush water pans weekly; fill with recommended water for heating efficiency. Descale heating elements monthly with an approved descaler; follow safety procedures. Verify electrical connections and ETL labels; tighten loose terminals and replace frayed cords. Lubricate hinges quarterly and check sneeze guard fasteners.
