Atlas Metal Heated Drop-In Shielded Plate Dispenser for 5-3/4-Inch Plates
Atlas Metal Heated Drop-In Shielded Plate Dispenser for 5-3/4-Inch Plates
Enclosed stainless steel frame, self-leveling tube, 120V
Keep plated service organized and ready with a compact heated drop-in dispenser built for 5-3/4-inch dinnerware.
- Heated, shielded drop-in design helps keep plates warm and accessible at the counter.
- Sized for maximum dish diameters up to 5-3/4 inches.
- Holds up to 72 plates or 36 bowls, depending on dish style and manufacturer.
- 300-series stainless steel construction is built for commercial kitchen durability.
- Includes a 6-foot 120V cordset with NEMA 5-15P plug; optional 220/240V operation is available.
- Requires an 8-1/2-inch cutout and 27-1/2 to 29 inches of under-counter clearance.
- NSF approved for commercial foodservice use.
Overall Dimensions:
9.13"W x 29.0"HProduct Weight:
19.0 lbHeated Shielded Design
Drop-in heated plate dispenser with an enclosed shielded frame.
Self-Leveling Tube
Single self-elevating dispensing tube helps keep the top dish at an easy pickup height.
Stainless Steel Construction
Built from 300-series stainless steel for long-lasting commercial use.
High-Impact Guide Posts
Plastic guide posts help align plates as they are loaded into the dispenser.
Adjustable Spring Mechanism
Extension springs allow field adjustment to the desired dispensing height.
Built-In Heating Controls
Includes a base-mounted heating element, side-mounted thermostat, pilot light, and on/off switch.
Electrical Connection
Supplied with a 6-foot 120V cordset and NEMA 5-15P plug.
Installation Requirements
Requires an 8-1/2-inch diameter cutout and 27-1/2 to 29 inches of under-counter clearance.
Capacity
Holds up to 72 plates or 36 bowls, depending on dish size and manufacturer.
Optional Voltage
220/240V operation is available as an ordering option.
Certifications & Compliance
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.