Built for continuous service in cafeteria lines and buffet stations, this portable hot food station ensures consistent holding temperatures across three open wells while fitting into tight serving spaces. The heated unit operates on 208/240v single-phase power with NEMA 6-15P cord configuration, delivering reliable performance for institutional kitchens, hospital servery points, and high-volume catering operations. Its enclosed base and vinyl-covered steel finish provide a professional look and durable protection for internal components.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the station and cool surfaces. Wash pans with soapy water; rinse, dry, and replace. Wipe the stainless steel top with mild cleaner and soft cloth. Clean the base with damp cloth and detergent; dry thoroughly. Clear wells and heating elements of debris without water on electrical parts. Check seals and controls. Regular cleaning prevents bacteria, fire risk, improves efficiency, avoids breakdowns, and ensures inspections.#@@#Additional Info#@#Vollrath's 387072 hot food station is 46" W x 28.63" D x 57.31" H, operates on 208/240v, 1-Ph, 60 Hz, 8.8 amps. It has 3 heated wells, a vinyl-covered steel base, and NSF/cULus certifications.#@@#General Info#@#Description #@#
Built for continuous service in cafeteria lines and buffet stations, this portable hot food station ensures consistent holding temperatures across three open wells while fitting into tight serving spaces. The heated unit operates on 208/240v single-phase power with NEMA 6-15P cord configuration, delivering reliable performance for institutional kitchens, hospital servery points, and high-volume catering operations. Its enclosed base and vinyl-covered steel finish provide a professional look and durable protection for internal components.
#@@# Three-Well Holding#@#
Three open wells hold up to three full-size pans, allowing simultaneous presentation of entrees and sides. Each well maintains controlled heat to preserve food quality and consistency during extended service.
#@@# Stainless Worktop#@#
The stainless steel top offers a hygienic surface and resists corrosion from frequent cleaning. Staff gain a durable prep area that supports pans, trays, and serviceware without warping.
#@@# Enclosed Base Construction#@#
The enclosed base shields internal elements and hides electrical components for safer operation. Service panels allow technician access while front-facing surfaces remain clean and professional.
#@@# Electrical Specifications#@#
Designed for 208/240v, 60 Hz single-phase power, the station draws 8.8 amps and plugs into a NEMA 6-15P receptacle for easy installation. Facilities with consistent voltage achieve reliable holding temperatures without extra transformers.
#@@# Operational Height#@#
The working height is 35 inches, aligning with standard serving counters for ergonomic staff use. Employees reduce strain during plating and replenishment tasks.
#@@# Certifications And Compliance#@#
NSF and cULus certifications ensure the unit meets sanitation and safety standards for commercial foodservice. Institutions needing code-compliant equipment will find this model ideal for cafeterias, hospitals, and university dining.
#@@#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#@#Made to order and non-returnable. Check warranty details on vollrathfoodservice.com.#@@#Maintenance Guide#@#Address maintenance formally: inspect heating elements and cord for damage, verify NEMA 6-15P matches supply, and confirm 208/240v stability. Clean stainless steel top and wells daily with mild detergent; remove debris to prevent corrosion. Empty, dry pans before reinstalling. Vacuum condenser monthly for airflow. Check seals and base for wear. Calibrate thermostat quarterly and document readings.
