Handle high-volume serving lines without sacrificing temperature control or mobility. This stainless steel portable hot food station delivers consistent heated holding across three wells while meeting commercial electrical and safety requirements. Operators gain a durable, mobile solution engineered for continuous service in cafeterias, banquet lines, and catering operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning and allow 30 minutes to cool. Remove pans and wash with warm, soapy water; rinse and dry. Wipe stainless surfaces with a mild detergent and soft cloth; avoid abrasive pads. Clean drip trays and enclosed base to remove grease that fuels fires. Vacuum condenser coils and vents monthly to improve efficiency and lower utility costs. Inspect door seals and hardware; replace worn parts to prevent breakdowns and pass CSA and health inspections.#@@#Additional Info#@#Vollrath’s T3872946A mobile hot food station measures 46" W x 28.63" D x 57.31" H and has three heated wells for buffet service; it draws 18.3 amps at 60 Hz, operates on single phase power, and weighs 303 pounds.#@@#General Info#@#Description #@#
Handle high-volume serving lines without sacrificing temperature control or mobility. This stainless steel portable hot food station delivers consistent heated holding across three wells while meeting commercial electrical and safety requirements. Operators gain a durable, mobile solution engineered for continuous service in cafeterias, banquet lines, and catering operations.
#@@# Three Pans#@#
Each enclosed well accommodates standard pans for organized food staging. Staff will stage multiple menu items simultaneously to streamline service and maintain portioning discipline.
#@@# Stainless Construction#@#
The unit uses stainless surfaces and structure to resist corrosion and simplify sanitation protocols. Crew members will reduce cleaning time while preserving an organized presentation under frequent use.
#@@# Heated Operation#@#
Integrated electric heating maintains safe holding temperatures for extended periods with precise control. Managers will reduce product loss and maintain food quality through stable temperature management.
#@@# Mobile Design#@#
Built as a mobile food bar, the assembly includes casters and an ergonomic profile for repositioning across service zones. Teams will reconfigure lines quickly to match traffic flow and event layouts.
#@@# Electrical Compatibility#@#
The station operates on single-phase 60 hertz power drawing 18.3 amps to match typical commercial circuits. Facilities planners will integrate the unit without extensive electrical upgrades while ensuring consistent energy delivery.
#@@# Regulatory Certifications#@#
Manufactured in the USA and certified to CSA and cULus standards, the station meets recognized safety and sanitation criteria. Procurement officers will document compliance easily for inspection and risk management.
Specifications emphasize a 46-inch width, 28.63-inch depth, and 57.31-inch height with a shipping weight of 303 pounds to inform footprint planning and handling logistics.
#@@#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 electrical connections monthly and tighten terminals to prevent arcing. Clean stainless steel surfaces with a neutral pH detergent and soft cloth; rinse and dry to avoid spotting. Remove pans and soak in warm, soapy water; sanitize per local code before reinstalling. Verify thermostat calibration quarterly and adjust to maintain safe holding temperatures. Lubricate casters and check brakes; replace worn seals and gaskets promptly to preserve efficiency.
