Stop compromising service speed for presentation quality. This portable cold food station combines onsite mobility with consistent ice-cooled temperature control to keep held items safe and display-ready during peak service hours. Designed for institutional and commercial operations, this unit equips food service teams with a durable, mobile platform that supports high-throughput lines without sacrificing food safety or layout flexibility.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove pans and ice, drain water, and wipe stainless top with a mild detergent and soft cloth. Scrub pan wells and pans with warm, soapy water, rinse, and dry completely. Vacuum coil area and remove debris from vinyl-covered steel base and vents to maintain airflow. Inspect door seals and hinges; tighten or replace as needed. Clean weekly to reduce bacteria, lower fire risk, improve efficiency, and pass CSA inspections.#@@#Additional Info#@#Vollrath's 60" x 24" x 49" open rear portable cold food station offers ice-cooled refrigeration for buffets, has a stainless steel top, vinyl-covered steel wood base with doors, holds 4 pans, runs on 120v, is mobile, and meets NSF and CSA standards.#@@#General Info#@#Description #@#
Stop compromising service speed for presentation quality. This portable cold food station combines onsite mobility with consistent ice-cooled temperature control to keep held items safe and display-ready during peak service hours. Designed for institutional and commercial operations, this unit equips food service teams with a durable, mobile platform that supports high-throughput lines without sacrificing food safety or layout flexibility.
#@@# Stainless Steel Top#@#
Engineered with a full stainless steel top, the station resists corrosion and simplifies sanitation routines critical to institutional environments. Operational staff will complete daily wipedowns and deep cleans faster, reducing downtime between service periods.
#@@# Ice Cooled System#@#
The integrated ice-cooled refrigeration method maintains product temperatures without hard plumbing, enabling placement anywhere on the floor. Operators will manage temperature through ice replenishment, which simplifies maintenance and lowers dependence on dedicated mechanical refrigeration.
#@@# Open Rear Access#@#
The open rear base design grants unobstructed access for loading and service, streamlining replenishment during continuous service. Kitchen staff will stage pans and supplies quickly, improving line velocity and minimizing service interruptions.
#@@# Four Pan Capacity#@#
Configured to accept four pans, the unit supports diverse menus and portion control for cafeterias, catering stations, and buffet lines. Managers will arrange multiple food items within a single footprint, optimizing menu variety while preserving counter space.
#@@# Mobile Base Design#@#
Built as a mobile station, the unit rolls to points of need and repositions for event layouts or changing traffic patterns. Facility teams will reconfigure serving lines without heavy lifting, increasing operational flexibility across dining areas.
#@@#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#@#Upon confirmation of completed payment, Culinary Depot will ship and deliver the package.#@@#Maintenance Guide#@#Clean stainless steel pans and top daily with a mild detergent and soft cloth to prevent corrosion and bacteria buildup. Inspect seals and hinges weekly and tighten or replace worn parts to maintain temperature control. Drain and sanitize the ice-cooled well after each shift; refill with filtered water and clean ice reservoirs weekly. Level the mobile unit and verify 120v connection before operation. Follow CSA and NSF guidelines for periodic professional servicing.
