BK Resources STE-4-120 Serving Counters
Steam Table, electric, 58-3/8"W x 30-1/2"D x 34"H, (4) open pan wells (water pan sold separately), cutting board shelf, galvanized lined heat compartments, insulated, infinite temperate control, undershelf, 20 gauge stainless steel construction, 500 watts per well, 120v/60/1-ph, NEMA 5-30P
What our Experts Think
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Professional Serving Solution: Designed for high‑traffic foodservice environments — ideal for buffets, cafeterias, and catering lines.
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Durable Construction: Heavy‑duty stainless steel resists rust, dents, and daily wear while simplifying sanitation.
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Generous Serving Space: 120" length provides extended area for food display, plating, and service flow.
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Food‑Ready Design: Smooth surfaces and clean lines support hygiene standards and quick cleanup.
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Stable & Reliable: Sturdy frame ensures secure performance during peak service periods.
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Versatile Utility: Works well as a service station, staging counter, or extended prep area in commercial kitchens.
Q&A
Q: What is the BK Resources STE‑4‑120?
A: A commercial serving counter engineered to streamline food service, display, and pick‑up stations in cafés, buffets, and cafeterias.
Q: What material is it made from?
A: Built with stainless steel construction for durability, corrosion resistance, and sanitary performance.
Q: What type of use is this counter for?
A: Ideal for food service presentation, buffet lines, plate staging, and meal distribution.
Q: Does it include storage or shelving?
A: Typically includes undershelf or open staging for trays, plates, or service items (configuration may vary by model).
Q: Is this serving counter suitable for commercial kitchens?
A: Yes — designed for professional foodservice environments such as restaurants, schools, hospitals, and catering halls.
Q: Does it have adjustable feet?
A: Yes — equipped with adjustable bullet feet to ensure stability on uneven floors.
Q: Why choose the STE‑4‑120 Serving Counter?
A: It delivers ample serving space, stainless‑steel durability, and professional design, supporting efficient food flow in busy operations.
Maintenance Tips
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Daily Clean: Wipe with warm water and a mild, non‑abrasive detergent; dry thoroughly to prevent water spots and residue.
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Clean With the Grain: Wipe along the stainless steel grain to maintain finish and minimize scratches.
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Sanitize Often: Use food‑safe sanitizers on surfaces after service and high‑touch areas to maintain hygiene.
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Avoid Harsh Tools: Do not use steel wool, abrasive pads, bleach, or chlorine‑based cleaners that can damage the surface.
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Protect Surfaces: Use mats or trays under hot, wet, or heavy items to prevent marks and wear.
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Inspect Hardware: Regularly check and tighten screws, fasteners, and adjustable feet to ensure stability and long service life.
