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Vollrath FC-4DH-01120-I Steam Tables & Food Wells - FC-4DH-01120-I

Vollrath FC-4DH-01120-I Steam Tables & Food Wells - FC-4DH-01120-I

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Vollrath FC-4DH-01120-I Steam Tables & Food Wells - FC-4DH-01120-I

Model FC-4DH-01120-I

Keep menu items hot and appetizing without the hassles of water or hard-wiring. Vollrath’s made-in-USA dry drop-in well slips neatly into your counter cut-out, plugs into a standard 120 V outlet, and delivers reliable 1000-watt performance for a single full-size pan.

Features
  • Waterless design – eliminates plumbing, limescale and drainage concerns.
  • 300-series stainless steel flange & drawn well for superior durability and easy cleanup.
  • Open-element heater provides fast, even heat while saving energy.
  • Infinite manual control knob with power indicator light for precise temperature holding.
  • Remote stainless steel control panel on a 4 ft (121.9 cm) tether for flexible mounting.
  • Fully insulated on all sides to maximize efficiency and protect surrounding surfaces.
  • Zero-clearance installation – drops into non-metallic countertops without trim rings.
  • Accepts full-size 12" × 20" pans or fractional pans up to 6" (15.2 cm) deep (adapter bars recommended for fractional pans).
  • Standard 6 ft (1.8 m) cord with NEMA 5-15P plug – no electrician required.
  • Includes gasket and mounting clips for counters up to 3" (7.6 cm) thick.
  • NSF & cULus listed; proudly made in the USA.
  • Buffet and cafeteria lines
  • Quick-service or fast-casual restaurants
  • Convenience stores and micro-markets
  • Catering or banqueting drop stations
Specifications
Item Number / Model FC-4DH-01120-I
Capacity (1) full-size 12 × 20 in pan (or fractional equivalents) up to 6 in deep
Operation Dry – waterless
Control Type Infinite manual dial
Overall Dimensions (W × D × H) 15 × 26 × 15 in (38.1 × 66 × 38.1 cm)
Counter Cut-Out 14 ¼ × 25 ¼ in (36.2 × 64.1 cm)
Electrical 120 V / 60 Hz / 1-phase, 1000 W, 8.3 A
Plug Type NEMA 5-15P (6 ft cord included)
Construction / Material 300-series stainless steel well & flange; insulated cabinet
Certifications NSF, cULus
Country of Origin USA
What our Experts Think
  • Customer-side prep surface: 46" W × 8" D poly cutting/serving board provides dedicated space for plating, tray prep, or back-of-line service tasks.

  • Durable and hygienic: Made from polyethylene, the non-porous surface resists stains, moisture, and odors, ensuring easy cleaning and sanitary food prep.

  • Seamless integration: Designed to fit 4‑Series Signature Server counters, maintaining modular system alignment and professional appearance.

  • Space-efficient: Adds functional workspace without increasing floor footprint, ideal for busy buffet lines or high-volume cafeterias.

  • ADA-compliant design: Supports accessible service zones and smooth customer-side interactions for compliant, efficient service.

Q&A

Q: What is the Vollrath 37561-2-C?
A: A customer‑side cutting board accessory for the 4‑Series Signature Server counter — providing a dedicated prep or staging surface at the serving line.

Q: What are its dimensions and construction?
A: Measures 46″ wide by 8″ deep, made from durable polyethylene plastic that is non‑porous, easy to clean, stain‑ and moisture‑resistant.

Q: What is its intended use?
A: Used as a prep or staging surface for plating, assembling dishes, or arranging trays on the customer side of a serving station — especially in buffet lines, cafeterias, and high‑throughput foodservice setups.

Q: What are the benefits of using this model?
A: Provides a hygienic, easy‑to-clean surface; integrates seamlessly with Signature Server counters; resists stains and moisture; and improves workflow by offering a clean staging/prep area without modifying the main countertop.

Q: Why choose this cutting board over a standard countertop?
A: Because it adds a dedicated, removable, easy-to-sanitize prep surface designed for busy foodservice operations — optimizing food prep and service efficiency while maintaining hygiene and durability.



Maintenance Tips
  • Clean Surfaces Daily: Wipe with a soft cloth and mild detergent to remove spills and food residue.

  • Avoid Abrasive Tools: Do not use steel wool or harsh pads to prevent scratches on stainless steel and laminate.

  • Check Hardware Regularly: Inspect screws, brackets, and handles; tighten or replace as needed.

  • Observe Weight Limits: Do not overload the counter to maintain structural integrity.

  • Dry Completely: Ensure surfaces are fully dry after cleaning to prevent rust or warping.

  • Preserve Finish: Use gentle, non-corrosive cleaners to maintain a professional look