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Eagle Group Portable Electric Hot Food Table with 3 Dry Wells, Open Base, and Cutting Board
Eagle Group Portable Electric Hot Food Table with 3 Dry Wells, Open Base, and Cutting Board
51-Inch Wide, 240V, 2.25 kW, Mobile with Casters
Keep multiple menu items hot, organized, and ready to serve with a durable mobile hot food table built for busy service lines.
- Portable electric hot food table with three 12 x 20-inch dry wells for multi-item holding.
- Mobile open-base design includes a push bar and four 4-inch casters for easy movement.
- 430 stainless steel top and body help withstand daily commercial use and simplify cleaning.
- Includes an 8-inch polyethylene cutting board mounted on drop brackets for added prep space.
- Infinite controls and 2.25 kW heating operate on 240V single-phase power with a NEMA 6-15P cordset.
- Stainless steel adjustable undershelf and tubular legs add support and storage space.
Overall Dimensions:
50.5"W x 30.5"D x 34.0"HProduct Weight:
160.0 lbThree Dry Wells
Holds three 12 x 20-inch dry wells for flexible hot-holding service.
Infinite Controls
Provides adjustable heat control for the wells.
430 Stainless Steel Construction
Top and body are made of 430 stainless steel for durability and easy cleaning.
Integrated Cutting Board
An 8-inch-deep polyethylene cutting board mounts on drop brackets to add convenient workspace.
Open Base With Undershelf
Includes a stainless steel adjustable undershelf and tubular legs for storage and stability.
Mobile Design
Push bar and four 4-inch casters make the unit easy to move and position.
Electric Power Connection
Operates at 2.25 kW on 240V, 60 Hz, single-phase power with a NEMA 6-15P plug.
Commercial Listings
Configured for commercial foodservice use and referenced with NSF and cULus listings.
Certifications & Compliance
Warranty & Protection
12 months from factory shipment or 6 months from first use, whichever comes first.
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.