Built for continuous service in institutional and commercial food lines, this heated portable food station ensures controlled temperature holding across three open wells while maintaining a compact footprint for flexible placement. Designed for 120/208-240v operation with single‑phase, 60 Hz electrical configuration and NEMA 5-30P connection, it supports sustained holding with a 13 amp draw and meets NSF and cULus certification requirements for commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the unit before cleaning. Wash pans with warm, soapy water; rinse and dry. Wipe the stainless steel top with a non-abrasive cleaner and soft cloth. Clean the base with mild detergent and a damp cloth; avoid soaking electrical parts. Remove food debris from wells and edges. Inspect seals and hardware; tighten fasteners. Regular cleaning prevents illness, reduces fire risk, improves energy use, and extends equipment life.#@@#Additional Info#@#Vollrath 38707464 hot food station, 46" W x 28.63" D x 57.31" H, has 3 open wells, stainless steel top, vinyl base, 35" height, 120/208-240v, 13 amps, NEMA 5-30P, NSFC, cULus certified, U.S. made.#@@#General Info#@#Description #@#
Built for continuous service in institutional and commercial food lines, this heated portable food station ensures controlled temperature holding across three open wells while maintaining a compact footprint for flexible placement. Designed for 120/208-240v operation with single‑phase, 60 Hz electrical configuration and NEMA 5-30P connection, it supports sustained holding with a 13 amp draw and meets NSF and cULus certification requirements for commercial use.
#@@# Three Well Configuration#@#
Three pans hold multiple entrees or sides simultaneously, streamlining service during peak periods. The layout enables distinct product zones, reducing cross-contamination and simplifying replenishment tasks.
#@@# Stainless Steel Top#@#
The stainless steel surface offers a hygienic contact area resistant to corrosion and frequent cleaning. Chefs and staff gain a durable work plane that maintains appearance and performance over time.
#@@# Enclosed Base Design#@#
The enclosed base, finished in vinyl‑covered steel, conceals electrical components and provides an easy‑clean exterior, reducing maintenance. The cabinet design improves thermal retention beneath the wells, enhancing energy efficiency during service.
#@@# Portable Food Bar#@#
Wheels and a portable form factor allow repositioning across serving lines, cafeterias, and banquet setups without structural modification. Mobility lets operators adapt layouts for varying traffic patterns and service events.
#@@# Commercial Certifications#@#
NSF and cULus certifications validate the unit for regulated food‑service environments, confirming compliance with safety and sanitation standards. Facilities managers can integrate the station confidently during audits.
#@@# Specified Working Height#@#
A 35" working height aligns with ergonomic standards for serving and portioning, minimizing operator strain during long shifts.
#@@#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 required. Lead times may vary. Non-returnable after shipment. Contact support for details.#@@#Maintenance Guide#@#Maintain the Vollrath 38707464 hot food station by removing food debris after each shift and wiping stainless steel surfaces with a damp cloth and mild detergent. Clean pan wells, replace worn gaskets, and inspect the condenser monthly. Check the NEMA 5-30P plug and tighten screws annually. Calibrate the thermostat quarterly, lubricate hinges as needed, and store indoors on a level surface to protect the unit.
