Vollrath Steam Tables & Food Wells - 36472
625 W per well • Individual infinite controls • Wet operation only
Keep soups, sauces and entrées at food-safe temperatures without complicated wiring. This Vollrath two-well drop-in module installs flush in a single counter cut-out, heats evenly with wet operation, and connects to a standard NEMA 6-15P outlet—perfect for buffets, cafeterias and catering lines.
Features
- Two 12″ × 20″ wells—20-gauge, 300-series stainless steel and fully insulated on every side.
- 18-gauge stainless top flange with included gasket delivers a drip-free, sanitary counter seal.
- Individual infinite controls and power lights on a remote stainless panel (4 ft tether) for precise, independent holding.
- ½″ MPT drains with ball-valve shut-offs per well for quick, mess-free water changes.
- 6 ft cord with factory-installed NEMA 6-15P plug—no hard-wiring required.
- Accepts full-size or fractional pans up to 6″ deep; adapter bars recommended for fractional pans.
- Zero-clearance, indoor design—ideal for tight serving layouts.
- NSF & cULus listed; Made in the USA.
What Our Experts Think
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Designed for buffets, cafeterias, and catering lines needing reliable hot-holding.
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Two individually controlled wells with infinite controls for precise temperature management.
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Wet operation only ensures even heat distribution and food safety.
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625 W per well provides consistent, energy-efficient heating.
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Flush-mount design fits neatly into a standard counter cut-out.
Q&A
Q: How is the temperature controlled?
A: Each well has individual infinite controls for precise wet-heat holding.
Q: What type of operation does it use?
A: Wet operation only.
Q: What power is required?
A: Connects to a standard NEMA 6-15P outlet.
Q: How many wells does it have?
A: Two full-size wells.
Maintenance Tips
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Check water levels before each service to ensure proper wet heating.
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Wipe wells daily to remove food residue.
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Avoid abrasive cleaners to protect stainless surfaces.
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Inspect controls periodically for accurate temperature settings.
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Drain and clean wells at the end of each day to prevent buildup.