Eagle Group Built-In Rectangular Electric Food Warmer Hot Well, 12" x 20" Pan Opening
Eagle Group Built-In Rectangular Electric Food Warmer Hot Well, 12" x 20" Pan Opening
Wet or Dry Operation, Insulated, Bottom Mount, Thermostatic Controls, 120V
A compact electric hot well that delivers wet or dry holding flexibility, thermostatic temperature control, and durable stainless steel construction for dependable serving-line performance.
- Built-in rectangular food warmer for hot food holding in serving lines and buffet counters.
- Single 12" x 20" pan opening fits one standard pan.
- Wet or dry operation gives flexibility for different menu items.
- Thermostatic controls help maintain steady holding temperatures.
- Insulated construction helps retain heat and improve efficiency.
- 120V electric operation at 1,200W and 10 amps for standard single-phase service.
- No drain required for simpler installation.
Overall Dimensions:
13.0"W x 21.0"DProduct Weight:
19.0 lbBuilt-In Installation
Designed for integrated installation in a counter or serving line opening.
Rectangular Style
Space-saving rectangular format suited to food bar and buffet applications.
Wet or Dry Operation
Can be used with water or as a dry well, depending on the application.
12" x 20" Pan Opening
Accepts one standard 12" x 20" pan.
Thermostatic Controls
Provides adjustable temperature control for consistent holding.
Insulated Construction
Helps retain heat and supports efficient operation.
304 Stainless Steel Construction
Durable stainless steel construction for food-service use.
Bottom Mount Design
Bottom-mounted configuration supports built-in installation.
120V Electric Power
Operates on 120 volts, single phase, 60 Hz, with 1,200 watts and 10 amps.
No Drain Required
Configured without a drain for easier installation.
Certifications & Compliance
Warranty & Protection
1 year from original installation, not to exceed 18 months from shipment.
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.