Alto-Shaam EcoSmart Steam Tables & Food Wells - 300-CW/R
Remote-compressor, 3-pan, cold-wall performance for premium presentation
Safely hold salads, desserts, garnishes and grab-n-go favorites at 41 °F (5 °C) or below without the drying effect of forced air. The EcoSmart cold-wall system gently envelops pans in conductive chill, maintaining fresh appearance and flavor for hours while reducing operating costs.
Features
- Remote refrigeration design keeps heat and noise out of the serving area (remote condensing unit required, sold separately).
- Cold-wall conductive cooling – no fans, no drafts, no product dehydration.
- Digital thermostat for precise, adjustable holding temperature.
- NSF 7 certified to hold food at or below 41 °F (5 °C).
- Room for three full-size 12" × 20" pans up to 6" deep (pans not included).
- Includes four 20" pan divider bars to support fractional pans.
- 6-1/4" deep stainless-steel well with coved corners for easy cleaning.
- CFC-free foamed-in-place insulation locks in cold and saves energy.
- Corrosion-resistant exterior and recessed stainless pan ledge for a polished built-in look.
Specifications
| Exterior (H × W × D) |
25-5/16" × 44-1/4" × 27" (643 × 1124 × 686 mm) |
| Interior Well (H × W × D) |
8-3/4" × 39-1/4" × 21-7/8" (222 × 997 × 556 mm) |
| Counter Cut-Out (L × W) |
42-3/4" × 25-1/2" (1085 × 648 mm) |
| Electrical |
115 V / 60 Hz / 1 ph • 5.0 A • 600 W (0.6 kW) |
| Power Connection |
NEMA 5-15P, 9 ft (2.7 m) cord |
| Compressor |
1/4 hp, self-contained, R-290 refrigerant |
| Net Weight |
210 lb (95 kg) |
What our Experts Think
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EcoSmart Performance = Smarter Energy Use
Designed to reduce utility consumption while maintaining stable, consistent holding temperatures for high-volume service
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Cold-Wall Holding = Better Food Quality
Uses conductive cooling (not forced air) to keep foods like salads, desserts, and grab-and-go items fresh without drying or texture loss
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3-Pan Capacity for Efficient Service Flow
Holds multiple full-size pans in a compact footprint, ideal for buffets, cafeterias, and retail food stations
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No Fans = No Product Dehydration
Gentle cooling avoids airflow over food, helping preserve appearance, moisture, and shelf life
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Remote Refrigeration Design (Commercial Advantage)
Keeps heat and noise out of the service area while allowing flexible kitchen layout and cleaner front-of-house presentation
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Precise Digital Temperature Control
Allows operators to fine-tune holding conditions for food safety and consistent quality control
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Durable Stainless Steel Construction
Built for heavy commercial environments with easy cleaning and long-term reliability
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Flexible Pan Configuration
Supports full, half, and third-size pans for menu versatility and faster service changes
Q&A
Q: What is the Alto-Shaam 300-CW/R used for?
A: A commercial drop-in refrigerated cold food well designed to safely hold salads, desserts, and chilled foods in buffets, cafeterias, and retail foodservice lines.
Q: What temperature does it maintain?
A: It holds food at 41°F (5°C) or below, meeting NSF food safety standards for cold food storage.
Q: How does the EcoSmart cold-wall system work?
A: It uses conductive cold-wall technology that surrounds food pans with consistent cooling, avoiding dry air and keeping food fresh longer without fans.
Q: What is the pan capacity of the 300-CW/R?
A: It holds three full-size 12" x 20" pans, with divider bars for flexible pan configurations.
Q: Does it require water or plumbing?
A: No. It is a self-contained drop-in unit with no plumbing or drain connections required, simplifying installation.
Q: Is the refrigeration built-in?
A: It uses a remote refrigeration system, meaning the compressor is installed separately to reduce heat and noise in the serving area.
Q: What type of control system does it use?
A: It includes a digital thermostat for precise temperature control and consistent cold holding performance.
Q: What materials is it made from?
A: Durable stainless steel construction with insulated walls for energy efficiency and long service life.
Maintenance Tips
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Daily cleaning routine: Wipe stainless steel wells and surfaces with warm water + mild detergent to maintain hygiene and presentation quality.
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No abrasive chemicals: Avoid steel wool or harsh cleaners to protect stainless steel and prevent surface damage.
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Drain & clean regularly: Empty and clean wells to prevent buildup and ensure efficient EcoSmart cold-wall performance.
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Inspect refrigeration system: Check remote compressor performance and airflow for consistent holding at ≤41°F (5°C).
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Sanitize food-contact areas: Maintain strict sanitation for salads, desserts, and ready-to-serve items.
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Check seals & components: Inspect gaskets, pan dividers, and stainless edges for wear or damage.
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Avoid food debris buildup: Keep wells clear to ensure even cold-wall conduction and prevent performance loss.
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Schedule preventive servicing: Routine professional maintenance ensures energy efficiency and long-term reliability.
Damage 
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