Vollrath ServeWell Serving Counters - 38002
Model 38002 | 120 V, 480 W per well
Keep soups, sides and entrées safely above the HACCP danger zone with the ServeWell 2-well hot food table. Self-insulating thermoset wells, precision thermostatic controls and energy-saving dome elements deliver even, reliable heat in a compact 32-inch footprint.
features
- Thermoset fiber-reinforced resin wells will not pit or rust and wipe clean easily.
- Individual capillary-tube thermostats cycle power only when needed, reducing energy use and food waste.
- Cast-in dome heating elements transfer heat directly to the water bath—up to 25 % more efficient than conventional designs.
- Low-water indicator light removes guesswork and protects components.
- Wide no-drip well lips keep the top surface dry and mess-free.
- Brass drain valves on every well for fast, safe water removal.
- 7 ½" operator-side plate shelf and 8" × 3/8" poly cutting board included at no extra cost.
- Heavy-gauge stainless steel body, undershelf and adjustable legs stand up to busy commercial kitchens.
- 10-ft factory-installed power cord with NEMA 5-15P plug – just plug and serve.
- cULus & NSF listed; proudly made in the USA.
What Our Experts Think
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Ideal for cafeterias, buffets, and small catering lines needing compact hot-holding.
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Two wells keep soups, sides, and entrées safely above the HACCP danger zone.
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Self-insulating thermoset wells and energy-saving dome elements provide even, efficient heat.
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Precision thermostatic controls ensure consistent serving temperatures.
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Compact 32-inch footprint maximizes space without sacrificing performance.
Q&A
Q: How many wells does the 38002 hold?
A: Two wells.
Q: How is heat maintained?
A: Thermostatic controls combined with insulated wells and dome elements ensure consistent temperatures.
Q: Is it energy efficient?
A: Yes—self-insulating wells and dome elements reduce energy use.
Q: What size is it?
A: Compact 32-inch footprint, ideal for tight spaces.
Maintenance Tips
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Wipe wells daily to remove food residue.
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Check water or dome system for proper heat distribution.
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Avoid abrasive cleaners on stainless surfaces.
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Clean spills immediately to prevent corrosion.
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Inspect controls periodically to ensure accurate temperature.
