Built for cafeterias and catering lines needing consistent cold holding and simple service, this portable refrigerated food bar ensures reliable temperature control and user-friendly functionality. It fits within a 46" footprint, offering an open base and three-pan capacity for streamlined production in institutional and hospitality settings. The stainless top and vinyl-covered steel base resist wear in high-traffic foodservice areas, operating on standard 120v power with NEMA 5-15P compatibility.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit, remove pans and food. Wipe stainless steel top and interior with mild detergent, warm water; rinse, dry with soft cloth. Clean vinyl base and black wrapper with non-abrasive cleaner. Wash pan rails, 3 pans in warm, soapy water; sanitize, air dry. Vacuum condenser coils to maintain cooling and save energy. Check door seals for wear; replace if damaged.#@@#Additional Info#@#The Vollrath R39714 refrigerated unit is 46" W x 24" D x 57" H, 120v, 60 Hz, 1-Ph, NEMA 5-15P plug; stainless steel top, vinyl base, NSF- and UL-certified, holds three pans at 35" height for cafeteria use.#@@#General Info#@#Description #@#
Built for cafeterias and catering lines needing consistent cold holding and simple service, this portable refrigerated food bar ensures reliable temperature control and user-friendly functionality. It fits within a 46" footprint, offering an open base and three-pan capacity for streamlined production in institutional and hospitality settings. The stainless top and vinyl-covered steel base resist wear in high-traffic foodservice areas, operating on standard 120v power with NEMA 5-15P compatibility.
#@@# Three Pan Capacity#@#
The unit holds three standard pans to organize cold food items for quick access. Staff benefit from efficient portioning and faster pan exchanges without reconfiguring the surface, ensuring steady throughput.
#@@# Refrigerated Cooling#@#
A factory-engineered system maintains cold-holding conditions for perishable items in buffet or cafeteria lines. Operators rely on consistent temperatures during service with 120v, 60 Hz, single-phase power.
#@@# Open Base Design#@#
The open base allows easy access to stored items and simplifies cleaning. Supplies and backup pans can be staged beneath the counter for quick replenishment and fewer service interruptions.
#@@# Stainless Top Construction#@#
The stainless-steel top provides a sanitary, durable surface that withstands repeated cleaning and contact with serving equipment. Managers benefit from a corrosion-resistant top that maintains appearance and performance in foodservice environments.
#@@# Black Vinyl Base Finish#@#
The vinyl-covered steel base with a black finish resists staining and surface damage from regular use. Facilities achieve a clean aesthetic while reducing maintenance time and costs.
#@@# Portable Food Bar Design#@#
The portable design allows flexible placement along service lines and in multipurpose dining areas. Facilities can adjust layouts for peak periods or events without permanent installation, ensuring workflow adaptability.
#@@#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 R39714 refrigerated cafeteria unit by cleaning condenser coils monthly. Wipe the stainless steel top and vinyl base with a damp cloth and mild detergent. Wash pans and wells in warm, soapy water; dry before reinstalling. Inspect door seals for cracks and replace if needed. Ensure the unit is level, the plug works, and the 120v supply functions. Log temperature checks and schedule service if cooling declines.
