Engineered for continuous service in high-traffic kitchens, this stainless steel serving counter offers reliable holding capacity and robust construction for daily commercial use. Operators benefit from consistent food temperature control and a sanitary work surface that integrates into line operations while minimizing maintenance time. Established in 1998, our company designs equipment that meets institutional schedules and operational demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear surfaces before cleaning. Mix mild detergent with warm water (use gallons or liters as needed) and wipe stainless steel surfaces with a soft cloth, avoiding abrasive pads. Scrub interior corners and remove debris to stop bacteria and prevent fires. Vacuum condenser coils and vents to improve efficiency and lower energy use. Inspect seals and hinges; replace worn parts to avoid breakdowns and ensure CSA and cULus compliance. Dry completely before restoring power.#@@#Additional Info#@#Vollrath's 37020 serving counter measures 28" W x 28" D x 34" H with stainless steel for durability. It has a 38.88 cu. ft. capacity, meets CSA and cULus certifications, weighs 169 pounds, and installs as a countertop base for commercial use.#@@#General Info#@#Description #@#
Engineered for continuous service in high-traffic kitchens, this stainless steel serving counter offers reliable holding capacity and robust construction for daily commercial use. Operators benefit from consistent food temperature control and a sanitary work surface that integrates into line operations while minimizing maintenance time. Established in 1998, our company designs equipment that meets institutional schedules and operational demands.
#@@# Construction Integrity#@#
Top-grade stainless steel construction resists corrosion and withstands repeated cleaning cycles typical in food service environments. Buyers receive a rigid frame and exterior that maintain alignment and finish under heavy use, reducing replacement frequency and lifecycle costs.
#@@# Enclosed Storage#@#
Designed with an enclosed base, the unit provides protected storage beneath the countertop for pans, supplies, and utensils, keeping service areas organized. Staff access remains convenient while items stay shielded from ambient contamination and foot traffic.
#@@# Capacity And Dimensions#@#
The counter measures 28 inches wide by 28 inches deep by 34 inches high and supports a holding capacity equivalent to 38.88 gallons for liquid or bulk product staging. Managers can plan line layouts precisely using these dimensions to optimize workflow and ensure consistent portioning.
#@@# Certifications And Safety#@#
The unit carries CSA and cULus certifications, confirming compliance with applicable electrical and safety standards for commercial installations. Facility engineers gain assurance that the product meets regulatory requirements for institutional kitchens and service areas.
#@@# Weight And Stability#@#
At 169 pounds, the counter anchors firmly on the floor, reducing vibration and movement during heavy loading and transfer operations. Chefs and line staff benefit from a stable surface when staging trays, pans, and serving tools.
#@@#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#@#Freight delivery requires a scheduled appointment. Please inspect the unit upon arrival and report any issues immediately.#@@#Maintenance Guide#@#Inspect stainless steel surfaces weekly for food soil and corrosion; clean with a pH-neutral detergent and soft cloth, then rinse and dry to prevent water spots. Verify weld seams and fasteners monthly; tighten or repair immediately to maintain structural integrity. Sanitize contact areas using EPA-registered agents per label directions and contact time. Calibrate temperature controls quarterly and record readings. Lubricate hinges and casters semiannually with food-grade lubricant.