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Vollrath 2-Series Affordable Portable 4-Well Mobile Hot Food Station with Buffet-Style Breath Guard and Enclosed Storage Base, Black
Vollrath 2-Series Affordable Portable 4-Well Mobile Hot Food Station with Buffet-Style Breath Guard and Enclosed Storage Base, Black
120V, 525W Per Well, Manual Controls, NEMA 5-30P
Keep hot foods ready for service with a mobile four-well station that combines buffet-style presentation, individual well controls, and enclosed storage.
- Four open wells each use a 120V, 525W exposed heating element for hot holding.
- Standard buffet-style breath guard supports self-service presentation.
- Enclosed base with sliding doors adds convenient storage beneath the unit.
- Four 4-inch swivel casters, including two braked, make the station easy to reposition.
- High-density glass fiber insulation helps retain heat.
- Black vinyl-clad carbon steel base with stainless steel top for durable daily use.
Overall Dimensions:
60.0"W x 28.63"D x 57.31"HProduct Weight:
330.0 lbIndividual Well Heating
Each well has its own 120V, 525W exposed heating element for independent hot holding.
Manual Infinite Controls
Manual controls for each well let staff fine-tune heat output as needed.
Buffet-Style Breath Guard
Standard breath guard helps protect food while maintaining an attractive buffet presentation.
Enclosed Storage Base
Sliding doors provide enclosed under-unit storage for supplies or service items.
Mobile Casters
Four 4-inch swivel casters, with two braked casters, support easy movement and stable positioning.
Insulated Cabinet
High-density glass fiber insulation helps retain heat inside the station.
Durable Construction
Black vinyl-clad 20-gauge carbon steel base and stainless steel top are built for foodservice use.
Spillage Pans Required
Spillage pans are required for operation and sold separately.
Certifications & Compliance
Warranty & Protection
Refer to Vollrath's full warranty policy online.
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.