Vollrath Steam Tables & Food Wells - 36490R
8 in (20.3 cm) deep well | accommodates 12 × 20 in full-size pan
Keep salads, toppings and grab-n-go items safely chilled without sacrificing counter space. The Vollrath 36490R remote refrigerated drop-in cold pan delivers reliable cold holding with a seamless, stainless-steel well and the flexibility to locate the compressor outside the customer area.
features
- Remote refrigeration design (compressor not included) keeps noise and heat away from the serving line.
- Holds one standard 12 × 20 in steam-table pan; adaptor bars let you combine fractional pans.
- 8 in (20.3 cm) deep seamless well provides generous ice capacity for up to 4 hours of cold holding.
- 18 ga 18/8 (Type 304) stainless-steel top with full-perimeter drip-free flange contains spills and condensation.
- Foamed-in-place polyurethane insulation maximizes temperature retention and ice life.
- Durable 18 ga galvanized exterior housing built for heavy commercial use.
- Factory-installed ⅜ in O.D. copper tube ready for your capillary thermostat control.
- 1 in (2.5 cm) threaded drain plug for fast, hassle-free clean-up.
- Zero-clearance, top-mount installation with included positioning clips.
- NSF & cULus listed; proudly made in the USA.
What Our Experts Think
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8" deep cold well fits 12 × 20" full-size pans for versatile foodservice prep.
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Remote refrigeration ensures quiet, efficient operation away from customer areas.
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Seamless stainless-steel construction provides easy cleaning and durability.
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Ideal for salads, toppings, and grab-and-go items in compact countertops.
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NSF-listed for safe and consistent cold holding.
Q&A
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Q: What pan size does it accommodate?
A: 12 × 20" full-size pans.
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Q: Can the compressor be located remotely?
A: Yes, for quieter and cooler serving areas.
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Q: Is it NSF-certified?
A: Yes, NSF-listed for commercial food safety compliance.
Maintenance Tips
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Clean interior and pans daily with mild detergent.
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Wipe exterior stainless steel with a non-abrasive cloth.
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Inspect refrigeration connections and lines periodically.
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Avoid harsh chemicals that could damage surfaces.
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Sanitize food-contact surfaces regularly to maintain hygiene standards.
