Built for high-volume serving lines, this 60" portable hot food station delivers consistent, electrically heated holding for four sealed wells while providing enclosed storage for supplies and pans. The unit operates on 120v at 60 Hz with a single-phase, NEMA 5-50P connection and draws 24.3 amps, enabling continuous temperature control across a stainless steel top designed for durable contact with pans and trays.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and allow surfaces to cool. Remove pans and wipe them with warm, soapy water; rinse and dry fully. Clean the stainless steel top with a mild detergent and a soft cloth, avoiding abrasive pads. Vacuum or brush condenser areas to remove dust so the 120v unit runs efficiently. Wipe vinyl-covered steel base with a damp cloth and non-abrasive cleaner; inspect seals on the sealed wells and replace if worn. Reinstall dry pans and reconnect power.#@@#Additional Info#@#Vollrath T3894660 hot food station, 60" W x 28.63" D x 57.31" H, has four sealed wells, stainless steel top, vinyl-covered base; NSF, cULus certified, 120v, 24.3 amps, 60 Hz, NEMA 5-50P, 35" height.#@@#General Info#@#Description #@#
Built for high-volume serving lines, this 60" portable hot food station delivers consistent, electrically heated holding for four sealed wells while providing enclosed storage for supplies and pans. The unit operates on 120v at 60 Hz with a single-phase, NEMA 5-50P connection and draws 24.3 amps, enabling continuous temperature control across a stainless steel top designed for durable contact with pans and trays.
#@@# Four Pan Capacity#@#
The station accommodates four full-size pans to support multiple hot offerings simultaneously. Operators benefit from organized portioning and streamlined refill processes that reduce service interruptions.
#@@# Enclosed Storage Base#@#
The enclosed base stores backup pans, utensils, and serviceware below the wells to consolidate staging in tight lines. Staff gain faster access to supplies while protecting inventory from kitchen traffic and contaminants.
#@@# Sealed Well Design#@#
Sealed wells deliver efficient heat retention and reduce fluid migration between pans during service. This design also simplifies cleanup by containing spills and minimizing reach-in adjustments.
#@@# Stainless Top Construction#@#
A stainless steel top resists corrosion and withstands repeated loading of full pans during peak shifts. Foodservice teams will find the surface easy to sanitize and maintain to NSFCertified standards.
#@@# Vinyl Covered Steel Base#@#
Vinyl-covered steel on the exterior base offers impact resistance and a professional finish suited for cafeterias, catering lines, and hospital kitchens. Maintenance crews can preserve appearance with routine surface cleaning without specialized treatments.
#@@# Portable Heated Format#@#
Designed as a portable food bar, the unit supports flexible line configurations and temporary service setups. Facility managers can reposition the station to match daily flow patterns and event requirements without permanent installation.
#@@#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 T3894660 hot food station with regular cleaning and inspection. Disconnect power, cool unit, wipe surfaces with mild detergent, rinse, and dry. Wash pans and wells in soapy water, sanitize, and air dry. Monthly, vacuum condenser, clean cord and plug, check seals and fasteners. Test thermostat and heating elements with a probe. Schedule annual professional service for testing and lubrication.
