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Vollrath

Vollrath Steam Tables & Food Wells - 36472

Vollrath Steam Tables & Food Wells - 36472

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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
  • Designed for buffets, cafeterias, and catering lines needing reliable hot-holding.

  • Two individually controlled wells with infinite controls for precise temperature management.

  • Wet operation only ensures even heat distribution and food safety.

  • 625 W per well provides consistent, energy-efficient heating.

  • 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
  • Check water levels before each service to ensure proper wet heating.

  • Wipe wells daily to remove food residue.

  • Avoid abrasive cleaners to protect stainless surfaces.

  • Inspect controls periodically for accurate temperature settings.

  • Drain and clean wells at the end of each day to prevent buildup.