Serve chilled items reliably in high-traffic settings with a mobile, enclosed cold food station designed for continuous service and easy repositioning. This ice-cooled portable food bar cools four pans while operating on standard 120v power, ensuring food safety for cafeterias, catering, and concessions without complex installation. Its compact design keeps the height at 35" and width under 60", fitting busy spaces without disrupting flow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit before cleaning. Remove pans and drain any melted ice. Wipe the stainless steel top with a mild detergent and a soft cloth, rinsing with clean water. Clean the vinyl-covered steel base with a non-abrasive cleaner and dry immediately to protect the wood finish. Scrub pan wells and pans with warm, soapy water; sanitize food-contact surfaces per local code. Inspect seals and hardware for wear and tighten as needed. Leave the station dry and vents clear before reconnecting power.#@@#Additional Info#@#The Vollrath 3896160 cold food station is 60" W x 39.5" D x 59" H, with a stainless steel top, wood-finished base, ice-cooled design for 4 pans, 120v, 8 amps, 60 Hz, NEMA 5-15P, NSF, UL certified, made in USA.#@@#General Info#@#Description #@#
Serve chilled items reliably in high-traffic settings with a mobile, enclosed cold food station designed for continuous service and easy repositioning. This ice-cooled portable food bar cools four pans while operating on standard 120v power, ensuring food safety for cafeterias, catering, and concessions without complex installation. Its compact design keeps the height at 35" and width under 60", fitting busy spaces without disrupting flow.
#@@# Ice Cooled System#@#
The ice-cooled system maintains cold temperatures for prepared foods, removing the need for remote refrigeration and reducing infrastructure demands. The simple ice system meets NSF and UL certifications, ensuring food service safety and easy maintenance.
#@@# Four Pan Capacity#@#
With space for four pans, the station supports setups like salad bars, toppings stations, and deli lines. Standardized pan spacing allows quick swaps and consistent portioning, enhancing efficiency for operators and chefs.
#@@# Fully Enclosed Base#@#
The enclosed base conceals components and storage, protecting equipment from contaminants while offering a polished appearance. Managers gain organized storage without compromising front-line ergonomics.
#@@# Sturdy Construction#@#
A stainless steel top resists corrosion and provides a sanitary surface, while the vinyl-covered steel base with a wood finish ensures durability and a professional look. Materials withstand daily wear and simplify cleaning.
#@@# Mobile Design#@#
This mobile unit lets staff reposition the station for events, service patterns, or layout changes. Operations gain flexibility without the cost or downtime of fixed installations.
#@@# Standard Power#@#
The station uses 120v, 1-Ph power with NEMA 5-15P compatibility, drawing 8 amps at 60 hertz. It integrates into existing circuits for plug-and-play use, requiring no special wiring.
#@@#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 for damage before signing.#@@#Maintenance Guide#@#Address the reader formally: Clean stainless steel daily with a soft cloth and mild detergent to prevent corrosion. Sanitize pan wells after service using warm, soapy water; rinse and dry thoroughly. Inspect vinyl-covered base weekly for damage; repair promptly. Check ice system before shifts: verify ice, remove debris, and ensure drainage. Test electrical monthly; replace frayed cords. Verify seals, level unit, and schedule annual inspections.
