Eagle Spec-Master 33-Inch Wide Electric Sealed Well Hot Food Table with Sliding Doors, 2-Well
Eagle Spec-Master 33-Inch Wide Electric Sealed Well Hot Food Table with Sliding Doors, 2-Well
Open Cabinet Base, 240V, 3-Phase, Wet or Dry Operation
Built for hot holding service, this sealed-well table combines wet or dry flexibility, independent controls, and a durable stainless steel base.
- Two sealed 12-inch x 20-inch wells hold standard pans for hot food service.
- Wet or dry operation gives you flexibility for different holding needs.
- Individual infinite controls let you manage each well independently.
- Sliding stainless steel doors with recessed handles help retain heat and improve access.
- Includes a removable poly cutting board, stainless steel dish shelf, and drain manifold with valve.
- 430 stainless steel construction with tubular legs and non-marking bullet feet supports daily commercial use.
Overall Dimensions:
33.0"W x 32.25"D x 35.5"HProduct Weight:
200.0 lbTwo Sealed Wells
Holds (2) 12-inch x 20-inch pans in sealed stainless steel wells for efficient hot holding.
Wet Or Dry Operation
Supports either wet or dry operation for flexible menu and service requirements.
Individual Infinite Controls
Allows independent heat adjustment for each well.
Sliding Doors With Recessed Handles
22-gauge stainless steel sliding doors provide easy access while helping retain heat.
Removable Poly Cutting Board And Dish Shelf
Includes a removable poly cutting board and stainless steel dish shelf for added prep and service convenience.
Drain Manifold With Valve
Built-in drain manifold with valve supports easier drainage and cleaning.
430 Stainless Steel Construction
Durable stainless steel construction is designed for commercial foodservice use.
Tubular Legs And Bullet Feet
1-5/8-inch diameter stainless steel tubular legs and adjustable non-marking plastic bullet feet help stabilize and level the unit.
Certifications & Compliance
Warranty & Protection
12 months from shipment or 6 months from first use, whichever comes first.
Frequently Asked Questions
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