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Vollrath

Vollrath Steam Tables & Food Wells - 36660

Vollrath Steam Tables & Food Wells - 36660

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Vollrath Steam Tables & Food Wells - 36660 

Model 36660 • Made in USA • NSF & UL Listed

Create a high-impact cold food display in the tightest counter layouts. This 4-pan short-side drop-in accepts four full-size 12 × 20 steam-table pans on an 8 inch-deep ice bed, keeping pre-chilled products at safe temperatures without the complexity or noise of refrigeration.

Features
  • 18-gauge 18/8 Type 304 stainless-steel top with seamless well for superior corrosion resistance.
  • Full-perimeter drip-free flange and molded breaker gasket protect surrounding countertops from spills and condensation.
  • High-density polyurethane foam insulation retains cold and extends ice life.
  • 1" (2.5 cm) integral drain with plug for fast melt-water removal.
  • Narrow 18" footprint maximises aisle space while fitting standard pan sizes.
  • Positioning clips included — drop it in, center it, and you’re done.
  • Backed by a one-year parts & labour warranty (see VollrathFoodservice.com for full policy).
What Our Experts Think
  • Ideal for tight counter layouts needing a reliable cold food display.

  • Four-pan short-side drop-in holds full-size 12 × 20 pans in an 8" ice bed.

  • Maintains pre-chilled foods at safe temperatures without full refrigeration.

  • Made in the USA with NSF and UL certification for commercial safety and durability.

Q&A

Q: What foods are suitable for the 36660?
A: Perfect for salads, deli items, pastries, and grab-and-go products.

Q: How does it maintain cold temperatures?
A: Uses an 8-inch ice bed to keep foods safely chilled.

Q: Is it space-efficient?
A: Yes, its short-side design fits tight counter spaces without sacrificing capacity.

Q: Is it NSF and UL certified?
A: Yes, fully NSF and UL listed for safe commercial use.

Maintenance Tips
  • Refill ice bed regularly to maintain safe food temperatures.

  • Clean wells and pans daily to prevent residue buildup.

  • Avoid abrasive cleaners to protect stainless surfaces.

  • Inspect edges and seams periodically to ensure proper fit and hygiene.

  • Sanitize pans and inserts frequently to prevent contamination.