| Capacity |
1 full-size pan (12″ × 20″) up to 6″ deep |
| Operation / Control |
Dry (waterless) with infinite manual knob |
| Overall Dimensions (W × D × H) |
15″ × 26″ × 15″ (38.1 × 66 × 38.1 cm) |
| Countertop Cutout |
14¼″ W × 25¼″ D (36.2 × 64.1 cm) |
| Electrical |
208–240 V / 60 Hz / 1-phase |
| Power & Current |
750–1000 W, 3.6–4.2 A |
| Plug Type |
NEMA 6‑15P (straight blade) |
| Cord Length |
6 ft (1.8 m) |
| Certifications |
NSF 4, cULus |
| Country of Origin |
Made in USA |
What our Experts Think
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Compact, single‑well dry‑heat unit: Provides a simple hot‑holding solution without needing water — reducing maintenance and cleanup compared with steam or water‑bath wells.
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Ideal for small service lines: Fits limited countertop space while still offering hot‑food holding — good for smaller buffets, kiosks, or secondary serving stations.
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Precise heat control: Adjustable temperature control with indicator light lets operators fine‑tune serving temperature and avoid over‑heating or drying out food.
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Durable, easy‑clean build: Stainless‑steel construction and open‑element design make it suitable for high‑use environments and straightforward sanitation.
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Easy installation & operation: Drop‑in format and plug‑and‑serve power make setup quick and simple — useful for fast deployment or flexible layouts.
Q&A
Q: What is the Vollrath FC-4DH-01208-I?
A: A single-well, top-mount dry-heat drop-in unit designed to hold hot food at serving temperature for buffet, cafeteria, or commercial kitchen use.
Q: How does it heat and hold food?
A: Uses an open-element, waterless heating design in a 300-series stainless steel well. The well is insulated, with an adjustable “infinite” dial control for precise temperature settings.
Q: What pan sizes and types does it support?
A: Accepts standard full-size or fractional steam-table pans up to 6 inches deep. Plastic pans are not recommended.
Q: What are its installation and power requirements?
A: Drop-in/top-mount installation (zero-clearance, no trim ring needed), fits counters up to 3 inches thick. Operates on 208–240 V, delivering 750–1000 W, with cord-and-plug setup (no hard-wiring).
Q: What maintenance and precautions apply?
A: Dry well requires no drain. Food must be fully cooked before holding. Clean after cooling, avoid steel wool and plastic pans.
Q: What environments is this best for?
A: Ideal for buffets, cafeteria lines, and catering counters where steady, reliable hot-holding for a single pan is needed without water pans.
Maintenance Tips
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Power Off & Cool: Always unplug the unit and allow it to cool before cleaning or servicing.
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Clean Daily: Remove food pans and wipe interior and exterior surfaces with a soft cloth and mild detergent. Avoid steel wool or abrasive scrubbers.
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Rinse & Dry: Rinse thoroughly and dry completely to prevent corrosion, rust, or mineral buildup.
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Use Proper Pans: Only use compatible metal pans and avoid exceeding the recommended depth (6″ / 15.2 cm). Do not use plastic pans.
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Avoid Dry Heating: Do not operate wells empty for prolonged periods; dry heating can damage the unit and reduce its lifespan.
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Inspect Components: Regularly check heating elements, control knobs, wells, and structural parts. Replace any worn or damaged components promptly.
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Descale as Needed: In hard-water areas, descale wells and heating elements periodically to maintain efficiency and prevent scale buildup.
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Protect Electrical Areas: Do not spray water or cleaning solutions directly on controls or electrical components; wipe gently with a damp cloth.
