Stop sacrificing durability for mobility. This heated portable food station delivers consistent hot holding across three sealed wells while supporting high-volume service lines in schools, hospitals, and restaurants. Designed for continuous operation on 208/240v power, the unit balances thermal control and accessibility to keep hot menu items at safe service temperatures.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and allow surfaces to cool. Remove pans and wipe stainless tops with mild detergent and a soft cloth, rinsing with clean water. Clean wells using a non-abrasive cleaner and a brush to remove food residue; dry thoroughly. Vacuum or brush condenser area to remove dust and grease. Inspect seals and vinyl-covered steel base; replace damaged parts. Follow CSA and NSF guidelines and schedule routine cleaning to prevent contamination, fires, higher energy use, and equipment failure.#@@#Additional Info#@#Vollrath’s T387082 hot food station measures 46" W x 28.63" D x 57.31" H with three sealed wells for heated food. It runs on 208/240v at 8.7–10 amps, has a stainless steel top, and weighs 303 pounds.#@@#General Info#@#Description #@#
Stop sacrificing durability for mobility. This heated portable food station delivers consistent hot holding across three sealed wells while supporting high-volume service lines in schools, hospitals, and restaurants. Designed for continuous operation on 208/240v power, the unit balances thermal control and accessibility to keep hot menu items at safe service temperatures.
#@@# Stainless Top#@#
The stainless steel top provides a corrosion-resistant, easy-clean work surface that stands up to daily use in institutional kitchens. Chefs will benefit from a sanitary contact area that resists staining and simplifies sanitation protocols.
#@@# Three Wells#@#
Three sealed wells accommodate three pans and maintain independent holding zones, enabling simultaneous service of multiple entrees. Operators gain portion control and menu flexibility while reducing cross-contamination risk.
#@@# Heated Design#@#
The heated configuration maintains consistent temperature across wells using a dedicated electric heating system rated for 208/240v and 60 hertz. Food service managers will find predictable thermal performance that supports compliance with hot holding standards.
#@@# Open Base#@#
An open cabinet base provides immediate access to storage and service supplies beneath the service top, improving workflow during peak periods. Staff reduce trips to remote storage and maintain faster restocking of pans and utensils.
#@@# Certified Safety#@#
The unit carries cULus and NSF certifications that confirm electrical safety and food zone hygiene for commercial applications. Kitchen supervisors can document compliance with regulatory inspections and internal safety audits.
#@@# Portable Construction#@#
Built as a portable food bar with a vinyl-covered steel base and sealed wells, the station balances mobility with stability for buffet lines and temporary serving stations. Facilities managers benefit from a modular solution that repositions easily without sacrificing structural integrity.
#@@#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#@#Inspect heating wells daily and remove debris to maintain consistent temperatures. Clean stainless steel top with a mild detergent and soft cloth, then sanitize surfaces to meet CSA and health standards. Drain and dry pans after service; replace seals showing wear. Verify NEMA 6-15P connection and measure supply at 208/240v before operation. Test thermostat accuracy monthly and document readings. Schedule coil and element checks biannually to prevent failures.
