Built for volume service environments that require consistent cold holding, this refrigerated portable food pan delivers reliable temperature control and professional presentation in one unit. Designed to integrate into cafeteria and buffet lines, the unit offers a practical balance of capacity, mobility, and durable construction to support continuous operation in schools, hospitals, and catering facilities.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove pans. Wipe stainless steel top and vinyl-covered steel base with a mild detergent solution and a soft cloth, avoiding abrasive pads. Remove and wash pans and lids in warm, soapy water; sanitize and dry before replacing. Clean condenser coils and air intakes regularly to maintain cooling efficiency and prevent motor strain. Degrease vents and check door seals for wear; replace seals if gaps appear. Ensure all surfaces are dry before reconnecting power.#@@#Additional Info#@#The Vollrath R38951 unit is 46" W x 39.5" D x 57" H, 120v, NEMA 5-15P, holds 3 pans, stainless steel top, vinyl base, walnut finish, NSF/UL certified, 35" height, 258 lbs, 1-phase refrigeration for buffet service.#@@#General Info#@#Description #@#
Built for volume service environments that require consistent cold holding, this refrigerated portable food pan delivers reliable temperature control and professional presentation in one unit. Designed to integrate into cafeteria and buffet lines, the unit offers a practical balance of capacity, mobility, and durable construction to support continuous operation in schools, hospitals, and catering facilities.
#@@# Refrigerated Performance#@#
The enclosed refrigerated system maintains safe cold-holding conditions for three food pans, ensuring product integrity during service. Unit operates on 120v, 60 Hz, 1-Ph power with a NEMA 5-15P plug and meets NSF and UL certification standards for commercial use.
#@@# Three Pan Capacity#@#
Configured to accept three standard pans, the layout maximizes portioning and variety without occupying excessive line space. Staff can stage multiple menu items for quick replenishment and streamlined service.
#@@# Stainless Top#@#
The stainless steel top provides a hygienic work surface and resists corrosion under heavy use. Maintenance requires minimal effort, supporting efficient turnover between service periods.
#@@# Vinyl Covered Base#@#
The vinyl-covered steel base with a walnut woodgrain wrapper presents a warm, professional aesthetic while protecting structural components. Design supports front-of-house installations where appearance matters.
#@@# Portable Design#@#
An open base design and portable food bar configuration allow straightforward placement and relocation along serving lines. Teams can reconfigure layouts to match traffic flow and seasonal demand.
#@@# Commercial Dimensions#@#
Measuring 46" wide x 39.5" deep x 57" high with a 35" working height, the footprint fits common cafeteria and buffet applications while providing ergonomic access for servers. Unit weight and construction support stable operation without added floor support 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 Vollrath R38951 refrigerated cold food pan by defrosting and cleaning evaporator coils every 90 days to ensure cooling; disconnect power and follow NEMA 5-15P safety. Clean the stainless steel top and vinyl base with mild detergent, rinse, and dry. Wash pans in soapy water; inspect gaskets and replace if torn. Level the unit, verify power supply, clear debris monthly, and test thermostat quarterly to meet NSF standards.
