Vollrath ServeWell Serving Counters – 38118-Schneller Versand

Description

Vollrath ServeWell Serving Counters – 38118

Model 38118|60-11/16″ W × 32″ D × 34″ H | 208-240 V, Single-Phase

Built to thrive on the busiest serving lines, the Vollrath ServeWell 4-Well Hot Food Table keeps menu items safely above the HACCP “danger zone” while cutting energy costs and clean-up time. Four independent, self-insulating thermoset wells, precise thermostatic controls, and an operator-friendly design make this the go-to choice for schools, cafeterias, buffets, and catering kitchens.

Features

• 4 thermoset fiber-reinforced resin wells will not pit or rust and wipe clean with ease.
• Cast-in domed heating elements transfer energy directly into the water bath—no spillage pans required.
• Individual capillary-tube thermostatic controls (1 per well) automatically respond to water level and food volume.
• Low-water indicator light eliminates guesswork and helps protect the elements.
• Brass drain valves on every well speed end-of-day clean-up.
• 7-1/2″ wide stainless plate shelf and 8″ × 3/8″ poly cutting board come standard.
• Open base with heavy-gauge stainless undershelf keeps essentials close at hand.
• Adjustable stainless legs; optional 4″ locking caster set available (sold separately).
• 10 ft power cord with NEMA 6-20P plug for quick, plug-and-play installation.
• Made in the USA, NSF & cULus listed.

What Our Experts Think

• 60-11/16″ W × 32″ D × 34″ H countertop hot food table with four independent wells.

• Maintains safe serving temperatures above HACCP “danger zone.”

• Self-insulating thermoset wells reduce energy use and speed cleanup.

• Precise thermostatic controls and operator-friendly design for efficient service.

• Ideal for schools, cafeterias, buffets, and catering kitchens.

Q&A

• Q: How many wells does it have?
  A: Four independent, self-insulating wells.

• Q: What voltage is required?
  A: 208–240 V, single-phase.

• Q: Can it maintain safe food temperatures?
  A: Yes, precise thermostatic controls keep food above the HACCP danger zone.