Hatco 24-Inch Built-In Heated Base Glass Shelf with Ceramic Glass Surface
Thermostatic 100°F–200°F control, food-safe surface, built-in design
Keep food warm and ready to serve with a built-in ceramic glass shelf that delivers uniform heat across the surface and precise 100°F–200°F control.
- Built-in heated base glass shelf designed for pass-through areas, buffet lines, and hors d'oeuvre displays.
- Food-safe ceramic glass top allows food to be placed directly on the warming surface.
- Thermostatic controls help maintain even holding temperatures from 100°F to 200°F.
- Lighted On/Off rocker switch makes operation simple and easy to monitor.
- Includes a control box with conduit, cord, and plug for installation.
- Available with multiple trim ring/frame finish options to match your counter design.
Overall Dimensions:
25.63"W x 19.63"D x 2.16"HProduct Weight:
32.0 lbUniform Heated Ceramic Glass Surface
The ceramic glass top creates even heat across the entire shelf for consistent food holding.
Food-Safe Top Surface
Approved food-safe material allows food product to be placed directly on the glass.
Thermostatic Temperature Control
Adjustable control range from 100°F to 200°F supports a wide range of holding applications.
Lighted On/Off Rocker Switch
The illuminated switch provides clear power status and easy operation.
Built-In Countertop Design
Designed for recessed, built-in installation in a prepared countertop cutout.
Included Control Box and Cord
Units include a control box with conduit, cord, and plug for convenient hookup.
Counter Surface Guidance
Recommended for metallic counters; for other surfaces, verify the material is suitable for temperatures up to 200°F.
Finish Options
Trim mounting ring and frame finish options are available in stainless steel, Designer Black, or White.
Certifications & Compliance
Warranty & Protection
24/7 parts and service assistance (U.S. and Canada only).
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.