Built for continuous service in busy foodservice environments, this electric drop-in hot food multi-well delivers consistent holding temperatures across three wells while minimizing energy loss through integrated insulation. Designed for 208 volts and drawing 17.3 amps at 3,600 watts, the unit connects to single-phase, 60 Hz power and meets UL and NSF certification standards for commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug MD-3DM and cool before cleaning. Wash food pans with warm, soapy water; rinse and dry. Wipe stainless steel housing with non-abrasive cleaner and soft cloth. Clean drain and pan wells to remove grease and debris. Vacuum condenser and vents for airflow. Inspect gaskets and cord; replace if damaged. Fully dry all parts before reconnecting power.#@@#Additional Info#@#The Piper Products MD-3DM drop-in electric hot food multi-well holds three pans, operates on 208v, 1-Ph power, draws 17.3 amps, 3600 Watts, has thermostatic control, insulation, UL/NSF certification, and mounts top-insert for commercial use.#@@#General Info#@#Description #@#
Built for continuous service in busy foodservice environments, this electric drop-in hot food multi-well delivers consistent holding temperatures across three wells while minimizing energy loss through integrated insulation. Designed for 208 volts and drawing 17.3 amps at 3,600 watts, the unit connects to single-phase, 60 Hz power and meets UL and NSF certification standards for commercial use.
#@@# Three Well Capacity#@#
Each of the three wells accepts standard pans and provides dedicated thermostatic control for independent temperature management. Operators achieve precise holding for multiple menu items without cross-temperature interference, improving throughput and reducing food waste.
#@@# Thermostatic Control#@#
The thermostatic control maintains stable set points under load, enabling consistent product quality during extended service periods. Technicians can calibrate temperatures to regulatory requirements and kitchen specifications for safe holding.
#@@# Drop-In Installation#@#
Top-mounted, drop-in design integrates directly into existing counters or buffet lines to preserve counter footprint and streamline service flow. Installers gain straightforward access for maintenance while staff benefit from an uncluttered work surface.
#@@# Insulated Construction#@#
Built with insulation around the wells, the unit reduces heat transfer to surrounding cabinetry and lowers standby energy consumption. Managers see improved kitchen comfort and reduced HVAC load during peak operation.
#@@# Commercial Electrical Rating#@#
Rated for 208v operation at 3,600 watts, the unit supports heavy-duty holding without derating in commercial electrical environments. Facilities planners can size breakers and circuits precisely using the specified 17.3 amp draw.
#@@# Certification Compliance#@#
UL and NSF certifications confirm the unit meets recognized safety and sanitation standards for professional kitchens. Procurement teams can document compliance during inspections and safety audits.
#@@#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 Piper Products MD-3DM Hot Food Multi-Well Unit by unplugging before service. Clean wells and pans after use with soapy water and a nonabrasive cloth, then dry to prevent corrosion. Inspect gaskets weekly for cracks; replace as needed. Vacuum condenser areas monthly for airflow. Check thermostat calibration quarterly with a certified thermometer. Tighten electrical connections annually and document maintenance.