Built for high-volume serving lines, this refrigerated food pan ensures reliable cold holding and professional presentation for cafeterias, buffets, and catering operations. It combines a stainless steel top with a vinyl-covered steel base finished in walnut woodgrain, offering durability and an attractive appearance while operating on standard 120v, 60 Hz, 1-Ph power.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove all pans and food. Wipe stainless steel top and vinyl-covered base with a mild detergent and a soft cloth; avoid abrasive pads. Clean pan wells and three pans with warm, soapy water, rinse, and dry before reinstalling. Vacuum condenser coils regularly and clean with a brush to maintain cooling efficiency. Check door seals for wear and wipe seals with a damp cloth. Allow all components to dry completely before reconnecting power.#@@#Additional Info#@#The Vollrath R3895146 portable refrigerated cold food pan measures 46" W x 39.#@@#General Info#@#Description #@#
Built for high-volume serving lines, this refrigerated food pan ensures reliable cold holding and professional presentation for cafeterias, buffets, and catering operations. It combines a stainless steel top with a vinyl-covered steel base finished in walnut woodgrain, offering durability and an attractive appearance while operating on standard 120v, 60 Hz, 1-Ph power.
#@@# Stainless Steel Top#@#
The stainless top provides a sanitary surface that resists corrosion and cleans easily, ensuring food safety in continuous service environments. It supports three food pans and integrates seamlessly with steam table and buffet workflows.
#@@# Vinyl Covered Base#@#
The vinyl-covered steel base offers impact resistance and easier maintenance compared to raw sheet metal, reducing upkeep for busy teams. The walnut woodgrain finish enhances aesthetics without compromising durability.
#@@# Refrigerated Operation#@#
Enclosed refrigerated cooling maintains safe cold-holding temperatures for prepared foods, meeting NSF requirements for cold food service. The system operates on 120v with a NEMA 5-15P plug for easy installation on standard circuits.
#@@# Three Pan Capacity#@#
Designed to hold three food pans, the setup balances menu flexibility with a compact footprint for medium-capacity lines. Staff can stage multiple items while ensuring portion control and minimizing cross-contamination.
#@@# Portable Design#@#
This portable food bar supports temporary or reconfigurable service lines for events, seasonal menus, or changing dining layouts. Its dimensions—46" wide, 39.5" deep, 57" high, and a 35" working height—fit standard layouts and ergonomic zones.
#@@# Regulatory Compliance#@#
The unit adheres to NSF and UL standards and is manufactured in the USA, ensuring sanitation and electrical safety. Facilities requiring proof of compliance will find it suitable for institutional procurement needs.
#@@#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#@#Please follow scheduled cleaning to maintain performance: defrost monthly, clear drain lines to prevent blockages. Clean stainless steel top with mild detergent; rinse and dry to avoid water marks. Wash pans, grates in soapy water; inspect pan lips for damage. Vacuum condenser coils, wipe compressor area every 90 days. Check door gaskets for wear; replace if needed. Verify cord, plug, and connections; operate at 120v, 60 Hz. Level unit, confirm stability, and record maintenance actions.
