Built for cafeteria and buffet use, this electric hot food table ensures controlled holding for high-volume operations while reducing product loss and service interruptions. Operating on 120 volts, it holds five pans, distributing heat evenly across a stainless-steel top and open shelf base for durable, accessible food staging. Made in the USA, the table meets NSF Certified and cULus standards, ensuring compliance with commercial foodservice requirements.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug ServeWell and let surfaces cool. Remove pans, clean interior and wells with mild detergent and soft cloth. Clean stainless steel top and base with non-abrasive cleaner, follow grain to avoid scratches. Brush condenser or vents if accessible; clear undershelf debris. Rinse with water, dry thoroughly to prevent corrosion. Check valve controls and seals; replace worn seals. Reinstall pans, ensure unit is dry, reconnect power.#@@#Additional Info#@#Vollrath 38205 5-pan electric ServeWell SL hot food table offers valve-controlled heating, individual pan controls, stainless steel top, open shelf base, 34" height, 76" width, cULus and NSF certified, made in USA, 120 volts, 225 pounds.#@@#General Info#@#Description #@#
Built for cafeteria and buffet use, this electric hot food table ensures controlled holding for high-volume operations while reducing product loss and service interruptions. Operating on 120 volts, it holds five pans, distributing heat evenly across a stainless-steel top and open shelf base for durable, accessible food staging. Made in the USA, the table meets NSF Certified and cULus standards, ensuring compliance with commercial foodservice requirements.
#@@# Individual Valve Control#@#
Each steam valve independently regulates heat at each pan location, letting staff match holding conditions to product type and minimize overcooking. The valve system simplifies temperature management during busy service and reduces waste.
#@@# Stainless Steel Construction#@#
The stainless-steel top and base resist corrosion and endure daily sanitation cycles in institutional and restaurant settings. This material ensures longevity and maintains a hygienic surface for plated or pan-held items.
#@@# Five Pan Capacity#@#
The five-pan layout allows flexible menu staging for entrees and sides, enabling simultaneous service of multiple items without overcrowding. Operators can arrange pans for portion control and efficient replenishment.
#@@# Open Shelf Base#@#
The open shelf base provides immediate storage for tools, replacement pans, and stock, reducing staff steps during high-turn service. The design ensures quick access while keeping supplies off the floor.
#@@# Stationary Design#@#
The stationary undershelf base and fixed placement simplify kitchen planning and ensure stability during loading and unloading. Permanent placement reduces repositioning risk and preserves utility connections.
#@@# Commercial Certifications#@#
NSF Certified and cULus listings confirm the unit’s suitability for commercial food service and electrical safety under standard loads. Facilities needing certified equipment can integrate this table confidently.
#@@#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. Inspect upon arrival. Made-to-order; no cancellations or returns.#@@#Maintenance Guide#@#Follow the Vollrath 38205 hot food table maintenance schedule for reliable operation and NSFC/cULus compliance. Clean stainless steel surfaces daily with mild detergent; avoid abrasives. Drain and flush the water bath weekly, using approved descaler. Inspect valve controls and electric elements monthly; tighten or replace as needed. Keep the unit level at 34" for proper pan seating. Schedule annual electrical inspections and record maintenance for audits.