Vollrath ServeWell Serving Counters - 38118
Model 38118 | 60-11/16" W × 32" D × 34" H | 208-240 V, Single-Phase
Built to thrive on the busiest serving lines, the Vollrath ServeWell 4-Well Hot Food Table keeps menu items safely above the HACCP “danger zone” while cutting energy costs and clean-up time. Four independent, self-insulating thermoset wells, precise thermostatic controls, and an operator-friendly design make this the go-to choice for schools, cafeterias, buffets, and catering kitchens.
Features
- 4 thermoset fiber-reinforced resin wells will not pit or rust and wipe clean with ease.
- Cast-in domed heating elements transfer energy directly into the water bath—no spillage pans required.
- Individual capillary-tube thermostatic controls (1 per well) automatically respond to water level and food volume.
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Low-water indicator light eliminates guesswork and helps protect the elements.
- Brass drain valves on every well speed end-of-day clean-up.
- 7-1/2" wide stainless plate shelf and 8" × 3/8" poly cutting board come standard.
- Open base with heavy-gauge stainless undershelf keeps essentials close at hand.
- Adjustable stainless legs; optional 4" locking caster set available (sold separately).
- 10 ft power cord with NEMA 6-20P plug for quick, plug-and-play installation.
- Made in the USA, NSF & cULus listed.
What Our Experts Think
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60-11/16" W × 32" D × 34" H countertop hot food table with four independent wells.
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Maintains safe serving temperatures above HACCP “danger zone.”
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Self-insulating thermoset wells reduce energy use and speed cleanup.
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Precise thermostatic controls and operator-friendly design for efficient service.
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Ideal for schools, cafeterias, buffets, and catering kitchens.
Q&A
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Q: How many wells does it have?
A: Four independent, self-insulating wells.
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Q: What voltage is required?
A: 208–240 V, single-phase.
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Q: Can it maintain safe food temperatures?
A: Yes, precise thermostatic controls keep food above the HACCP danger zone.
Maintenance Tips
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Clean wells daily with mild detergent.
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Wipe exterior stainless steel to maintain finish.
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Inspect electrical connections periodically.
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Avoid abrasive cleaners that could damage surfaces.
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Sanitize food-contact areas regularly to ensure hygiene compliance.
