Vollrath 2-Series Affordable Portable 3-Well Mobile Hot Food Station, 120V, Granite Finish
Vollrath 2-Series Affordable Portable 3-Well Mobile Hot Food Station, 120V, Granite Finish
Buffet Breath Guard, Enclosed Base, 4-Inch Swivel Casters
This mobile 3-well hot food station combines independent 525W heating, a standard buffet-style breath guard, and a durable enclosed base for dependable self-serve holding.
- Three heated wells with independent manual infinite controls for flexible holding.
- Standard buffet-style breath guard helps protect food on the serving line.
- Mobile enclosed base rides on four 4-inch swivel casters, including two brakes.
- 120V electrical setup with a NEMA 5-20P cord for straightforward hookup.
- Stainless steel top construction and granite vinyl-clad base deliver durability and a clean presentation.
- High-density glass fiber insulation helps retain heat; spillage pans are required and sold separately.
Overall Dimensions:
46.0"W x 28.63"D x 57.31"HProduct Weight:
258.0 lbThree Heated Wells
Each well uses a 120V, 525W exposed heating element for buffet service.
Independent Infinite Controls
Manual controls let operators adjust heat for each well separately.
Buffet-Style Breath Guard
Standard breath guard helps protect food in self-service applications.
Stainless Steel Work Surface
Stainless steel top construction supports durability and easier cleaning.
Granite Vinyl-Clad Base
20-gauge carbon steel base is vinyl-clad in a granite finish for a finished look.
Mobile Caster Base
Four 4-inch swivel casters make the unit easy to move; two casters are braked for stability.
Heat-Retention Insulation
High-density glass fiber insulation helps hold temperatures during service.
Electrical Package
Operates on 120V/60/1-ph power, draws 13.1 amps, and includes a NEMA 5-20P cord.
Spillage Pans Required
Spillage pans are required for use and are sold separately.
Certifications & Compliance
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.