Built for active serving lines, this refrigerated portable food pan delivers reliable cold-hold performance for cafeterias, buffets, and catering stations while fitting a compact footprint. It operates on 120v, runs on a single phase with NEMA 5-15P service, and meets UL and NSF certification standards to support regulatory compliance and safe food handling in high-traffic environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the portable refrigerated food pan and remove all food. Wipe the stainless steel top and vinyl-covered steel base with a mild detergent and a soft cloth; avoid abrasive pads. Clean pans and rails with warm, soapy water, rinse, and dry completely. Vacuum or brush condenser coils to keep cooling efficient. Inspect door seals and working-height components for wear; replace worn parts. Allow the unit to dry fully before reconnecting power to maintain food safety and prevent equipment failure.#@@#Additional Info#@#The Vollrath R38717 portable refrigerated cold food pan measures 60" W x 39.5" D x 59" H, operates on 120v, 60 Hz, 1-Ph, supports four food pans at 35" height, NSF and UL certified, stainless steel top, vinyl-covered steel base, made in USA.#@@#General Info#@#Description #@#
Built for active serving lines, this refrigerated portable food pan delivers reliable cold-hold performance for cafeterias, buffets, and catering stations while fitting a compact footprint. It operates on 120v, runs on a single phase with NEMA 5-15P service, and meets UL and NSF certification standards to support regulatory compliance and safe food handling in high-traffic environments.
#@@# Open Service Top#@#
The open, refrigerated top accommodates four pans and enables quick access for server lines and self-service setups. Chefs and operators maintain product rotation with minimal disruption to the line, reducing service delays.
#@@# Stainless Top Construction#@#
A stainless-steel top provides a sanitary food-contact surface that resists corrosion and cleans efficiently. Maintenance crews remove soils and sanitize faster, supporting rigorous cleaning schedules.
#@@# Vinyl Covered Base#@#
The base uses vinyl-covered steel finished in black to withstand daily impact and scuffing while presenting a professional appearance. Facility staff preserve aesthetics with routine wiping and spot maintenance.
#@@# Compact Footprint#@#
Measuring approximately 60" wide by 39.5" deep and 59" high, this unit fits into constrained serving aisles and portable setups. Planners optimize kitchen and service layouts without sacrificing pan capacity.
#@@# Regulatory Compliance#@#
UL and NSF certifications confirm the unit meets electrical safety and food equipment sanitation standards for commercial operations. Purchasing agents streamline approvals and inspections with certified equipment.
#@@# Made In USA#@#
Manufactured in the United States, the unit supports domestic sourcing policies and reduces lead-time variability linked to offshore supply. Procurement teams align purchases with institutional sourcing requirements.
#@@#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#@#Maintain the unit by cleaning coils every 90 days; disconnect power first. Wipe stainless steel and vinyl base with mild detergent, avoiding abrasives. Wash pans in soapy water, rinse, and air dry. Inspect seals monthly for damage and replace if needed. Level the cabinet and ensure 120v, 60 Hz power with NEMA 5-15P connection to avoid strain.
