Built to keep service moving, this heated mobile hot food station delivers consistent holding temperatures while maximizing serving capacity in high-traffic lines. Designed for cafeteria, catering, and buffet use, the unit supports four full-size pans and operates on standard 120V power, allowing teams to place it wherever service demands require. Engineers crafted the chassis from stainless steel and balanced thermal performance with portability, enabling staff to move the unit across service zones without sacrificing temperature control.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove pans and wash with warm, soapy water; rinse and dry. Wipe interior and exterior stainless steel with a non-abrasive cleaner and soft cloth. Clean heating wells and drains to remove grease and food residue. Vacuum condenser coils and vents monthly to maintain efficiency and lower energy use. Inspect seals and casters; tighten fasteners as needed. Regular cleaning prevents contamination, reduces fire risk, and extends equipment life.#@@#Additional Info#@#Vollrath's 39727A hot food station measures 46" W x 24" D x 35" H, has four heated wells, operates at 13.1 amps 120 V 60 Hz 1-Ph, weighs 277 pounds, meets CSA, cULus, and NSF certifications, and ships from a B2B firm founded in 1998.#@@#General Info#@#Description #@#
Built to keep service moving, this heated mobile hot food station delivers consistent holding temperatures while maximizing serving capacity in high-traffic lines. Designed for cafeteria, catering, and buffet use, the unit supports four full-size pans and operates on standard 120V power, allowing teams to place it wherever service demands require. Engineers crafted the chassis from stainless steel and balanced thermal performance with portability, enabling staff to move the unit across service zones without sacrificing temperature control.
#@@# Heating Control#@#
Operators access simple, reliable controls that maintain safe holding temperatures across all four wells. Digital feedback and robust thermostatic elements prevent cold spots and ensure consistent product quality during peak service hours.
#@@# Four Pan Capacity#@#
Facilities gain flexibility with four full-size pan positions that accept standard gastronorm pans or full-size steam table pans. Kitchens can stage multiple menu items simultaneously, reducing downtime between refills and smoothing production flow.
#@@# Durable Construction#@#
Manufacturers specify stainless steel for the exterior and working surfaces to resist corrosion and simplify sanitation workflows. Service teams will spend less time on maintenance thanks to removable components and accessible clean surfaces.
#@@# Mobility Design#@#
Staff can move the unit to serving locations using integrated casters and balanced weight distribution for safe transport across floors. Catering crews and school foodservice operators benefit from quick setup and repositioning without specialized handling equipment.
#@@# Electrical Performance#@#
The station draws 13.1 amps at 60 hertz on a single-phase circuit, providing adequate heat output while operating from common kitchen electrical infrastructure. Foodservice managers can deploy the unit without extensive electrical upgrades in most commercial settings.
#@@#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; unloading equipment may be needed.#@@#Maintenance Guide#@#Use a soft cloth and mild, pH-neutral detergent to clean stainless steel surfaces daily, rinsing and drying to prevent spots and corrosion. Inspect the electrical cord and plug weekly for damage and replace if needed. Empty and sanitize wells after each service with approved detergent and food-safe sanitizer; avoid chlorinated bleaches. Verify thermostat accuracy monthly and recalibrate as needed. Lubricate caster stems quarterly and check door seals for cracks.
