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Eagle Spec-Master 48-Inch Electric Sealed Well Hot Food Table, Open Front, 3 Wells
Eagle Spec-Master 48-Inch Electric Sealed Well Hot Food Table, Open Front, 3 Wells
Wet or Dry Operation, 240V, Mobile on 4-Inch Swivel Casters
A mobile stainless steel hot food table with three sealed wells, individual infinite controls, and wet-or-dry operation for flexible serving line holding.
- (3) 12" x 20" stainless steel sealed wells support standard pan holding.
- Wet or dry operation gives you flexibility for different menu and service needs.
- Individual infinite controls let you adjust each well separately.
- 430 stainless steel construction and an open front cabinet base suit busy commercial kitchens.
- Includes a removable poly cutting board and stainless steel dish shelf for added convenience.
- 4" swivel casters with 2 brakes and a right-side push bar improve mobility.
- Drain manifold with valve helps manage wet operation and cleanup.
Overall Dimensions:
48.0"W x 32.25"D x 35.5"HProduct Weight:
240.0 lbWet Or Dry Operation
Designed to hold food in either wet or dry mode depending on your service setup.
Three Sealed Wells
Includes (3) 12" x 20" stainless steel sealed wells for standard pan holding.
Individual Infinite Controls
Separate controls for each well allow precise temperature adjustment.
Drain Manifold With Valve
Supports draining during wet operation and simplifies cleanup.
Removable Poly Cutting Board
Provides a convenient prep and service surface.
Stainless Steel Dish Shelf
Adds a shelf for holding dishes or utensils at the service line.
Mobile Design
4" swivel casters, including 2 with brakes, plus a right-side end panel push bar for easier movement.
430 Stainless Steel Construction
Durable stainless steel build designed for commercial foodservice use.
Certifications & Compliance
Warranty & Protection
12 months from 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.