Built for continuous service in institutional kitchens, this mobile hot food station delivers controlled heat distribution across three wells while supporting heavy daily use. Engineered from stainless steel and manufactured in the USA, the unit operates on single-phase 60 Hz power with a 19.4 amp draw to maintain safe holding temperatures for extended periods. Operators will appreciate the enclosed design and durable construction that simplifies sanitation and reduces downtime during peak service hours.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and allow cooling. Remove pans and wash with warm, soapy water; scrub edges and dry thoroughly. Wipe stainless surfaces with non-abrasive cleaner and soft cloth. Clean vents and condenser areas to remove grease buildup; check seals and fasteners. Sanitize food-contact zones with approved sanitizers per CSA or local rules. Reinstall dry pans, reconnect power, and verify thermostat operation to ensure safe, efficient service.#@@#Additional Info#@#Vollrath’s 3872946A mobile hot food station measures 46" W x 28.63" D x 57.31" H, has three heated wells for 3 pans, and provides 19.4 amps at 60 Hz, 1-Ph operation; stainless steel construction ensures durable, code-compliant service.#@@#General Info#@#Description #@#
Built for continuous service in institutional kitchens, this mobile hot food station delivers controlled heat distribution across three wells while supporting heavy daily use. Engineered from stainless steel and manufactured in the USA, the unit operates on single-phase 60 Hz power with a 19.4 amp draw to maintain safe holding temperatures for extended periods. Operators will appreciate the enclosed design and durable construction that simplifies sanitation and reduces downtime during peak service hours.
#@@# Stainless Construction#@#
Stainless steel exterior and interior surfaces resist corrosion and withstand frequent cleaning cycles. Maintenance teams will find that smooth surfaces and welded seams reduce microbial harborage and speed sanitizing procedures.
#@@# Three Pan Capacity#@#
Three wells accept full-size pans and provide segmented hot holding for multiple menu items. Kitchen staff can stage proteins, sides, and sauces simultaneously without cross-contact concerns.
#@@# Electric Heating System#@#
The electric heating element supplies consistent, controllable heat across the wells while the single-phase 60 Hz electrical configuration simplifies installation in most commercial kitchens. Engineers will note that 19.4 amps aligns with standard circuit planning for dedicated hot-holding equipment.
#@@# Mobile Enclosed Base#@#
The enclosed mobile base supports the unit while concealing electrical components and plumbing, improving safety and aesthetics in front-of-house lines. Moving the station requires minimal effort, allowing managers to reconfigure service lines for different meal periods.
#@@# Certifications and Compliance#@#
NSF and cULus certifications confirm the station meets sanitation and electrical safety standards required by many institutions. Procurement teams can reference these approvals when auditing equipment for school districts, hospitals, or hospitality programs.
#@@#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#@#Ships via freight with required signature. Contact Vollrath for lead time. Made to order; cannot be canceled or returned once ordered.#@@#Maintenance Guide#@#Inspect heating elements weekly and verify thermostats operate within specification to maintain consistent holding temperatures. Clean stainless surfaces daily with a nonabrasive detergent and hot water, then sanitize per local codes. Drain and descale wells monthly to prevent mineral buildup; flush with a vinegar solution, rinse, and dry. Lubricate casters quarterly and tighten electrical connections annually. Record all maintenance for CSA and inspection audits.
