Vollrath ServeWell Serving Counters - 38205
Vollrath | Model 38205
Built in the USA for high-volume cafeterias, buffets and catering lines, the ServeWell SL keeps your prepared foods safely above the HACCP “danger zone.” Five individually controlled wells, rugged stainless construction and energy-saving dome elements deliver professional holding performance at a value price.
Features
- Five self-insulating Thermoset resin wells – non-metallic, rust-proof and easy to wipe clean.
- Independent thermostatic controls with capillary sensing for precise, consistent temperatures.
- Dome heating elements concentrate heat into the wells while using up to 25 % less energy.
- Low-water indicator light protects elements and removes guesswork.
- Wide no-drip well lips keep the top surface dry; each well includes a brass drain valve.
- Accepts full-size or fractional pans up to 6" (15.2 cm) deep – 4" (10.2 cm) deep pans recommended for optimum results.
- 20-ga stainless top and undershelf with 16-ga adjustable legs for long-term durability.
- Bottom-mounted 10 ft (3 m) power cord with NEMA 5-30P plug stays clear of the serving area.
- Ships knocked down for reduced freight costs; quick, straightforward assembly on site.
What Our Experts Think
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Perfect for high-volume cafeterias, buffets, and catering lines.
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Five independently controlled wells allow precise temperature management for multiple foods.
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Energy-saving dome heating elements maintain food safely above the HACCP danger zone.
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Durable stainless-steel construction provides long-lasting, professional performance at a value price.
Q&A
Q: How many wells does the 38205 have?
A: Five fully independent hot-holding wells.
Q: Can it maintain safe food temperatures?
A: Yes, it keeps food above the HACCP danger zone for extended service.
Q: Is it energy-efficient?
A: Yes, dome heating elements reduce energy consumption while maintaining heat.
Q: Is it built for daily heavy-duty use?
A: Absolutely—rugged stainless steel ensures reliable, long-term operation.
Maintenance Tips
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Wipe wells daily to prevent buildup and maintain food safety.
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Check thermostatic controls regularly for accurate performance.
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Avoid abrasive cleaners to protect stainless surfaces.
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Keep vents clear to ensure consistent heat distribution.
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Clean spills immediately to prolong the life of the wells.
