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  • Durable, heavy-duty 18 gauge stainless steel construction
  • 8" deep wells accommodate 5 full size food pans
  • Partially-enclosed base provides additional storage and prevents items from falling off shelf
  • Removable 8” deep cutting board provides plenty of extra work space
  • Recessed independent infinite control knobs for each well; 208/240V, 3750W
UPC Code:400015189125
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Keep all of your menu items piping hot and readily available with the ServIt five pan sealed well electric steam table with a partially-enclosed base!

This powerful holding unit can hold five full size food pans or other fractional pan combinations (sold separately) full of pasta, meat, or side dishes in each 750W well. Designed for wet use, this sealed well steam table is a great addition to your commercial establishment. A 208 / 240V electrical connection is required.

  • 6-20P

    6-20P

    This unit comes with a NEMA 6-20P plug.

  • ETL US

    ETL US

    This item meets the electrical product safety standards imposed by the ETL, a division of the Intertek Group, for use in the United States.

Partially-Enclosed Base

Use the partially-enclosed base to securely store extra serving utensils, food pans, or lids to keep all the tools you need close at hand.

Extra Workspace

The 1/2" thick cutting board is 8" deep, and it gives you an extra workspace for changing out food pans or filling plates.

Control Wells Separately

For optimal heating versatility, each individual well is independently controlled by an infinite control knob.

Durable Construction

It is constructed of rugged 18 gauge type 430 stainless steel with 18 gauge type 304 stainless steel wells and heavy-duty hardware, ensuring the durability and reliability you need at your buffet or catered event. Plus, it stands on four sturdy legs to provide excellent stability.

Customer Q&AAsk a Question

What's the difference between open well and sealed well steam tables?
Open well tables can be used with spillage pans for moist heat holding, or without pans for dry heat holding of fried foods or other crispy items. This design allows the flexibility to have some of the wells using moist heat, and some of them using dry heat, at the same time. Open well tables do not have drains, so the spillage pans must be removed and emptied after service.

Sealed well tables do not need spillage pans; water is added directly to the well, and is emptied through a drain after service. However, sealed well tables should not be used for dry heat holding.

If you’re not sure which style is best for your needs, please contact Customer Solutions prior to placing your order!

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