Vollrath Steam Tables & Food Wells - 36648
Model 36648 | Thermostatic controls | Standard drains
Bring full-size steam-table performance to narrow counter runs. The Vollrath 3-well Short Side Hot Drop-In turns your pans sideways, delivering a compact 18 inch depth that keeps hot food within easy reach while freeing valuable workspace.
Features
- Rotated design presents three full-size 20 × 12 in. pans in only 18 in. of counter depth.
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1000 W per well (3000 W total) with precise thermostatic controls for reliable holding temperatures.
- Durable 18/8 (300 series) stainless-steel flange & drawn wells resist corrosion and clean up quickly.
- Thick polyurethane foam insulation on all non-exposed sides & between wells increases energy efficiency.
- Full-perimeter drip edge with included gasket keeps condensation off your countertop.
- Standard ½ in. drains with individual ball valves; drain plug supplied.
- Zero-clearance, top-mount installation – no hard-wiring required thanks to the 6 ft cord & NEMA 6-20P plug.
- Stainless-steel remote control panel (4 ft tether) with individual power lights for each well.
- Accepts full-size or fractional pans up to 6 in. deep (adapter bars recommended for fractional pans).
- UL, CUL & NSF listed and proudly Made in the USA.
What Our Experts Think
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Perfect for narrow counters, buffets, and commercial kitchens needing efficient hot-holding.
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Three full-size wells rotated sideways for a compact 18-inch depth.
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Thermostatic controls maintain safe, consistent wet-heat temperatures.
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Standard drains make cleanup quick and sanitary.
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Durable, Made-in-USA construction ensures long-term reliability.
Q&A
Q: How many wells does the 36648 hold?
A: Three full-size wells.
Q: How is temperature maintained?
A: Thermostatic controls provide precise, consistent wet-heat.
Q: Does it save counter space?
A: Yes—short-side design reduces depth to 18 inches while keeping food accessible.
Q: How is cleanup handled?
A: Standard drains allow fast, sanitary removal of water.
Maintenance Tips
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Wipe wells daily to remove food residue.
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Check thermostatic settings periodically for accurate heat.
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Avoid abrasive cleaners to protect stainless steel.
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Clean spills immediately to prevent corrosion.
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Inspect drains for proper operation.
