Vollrath FC-4DH-03208-I Steam Tables & Food Wells - FC-4DH-03208-I
208–240 V | Infinite Control | Waterless Operation
Engineered for demanding food-service environments, this made-in-USA drop-in keeps three full-size pans hot without the headaches of water management. Simply mount, plug in and enjoy consistent, energy-efficient holding for buffets, cafeterias and serving lines.
Features
- Waterless design meets NSF 4 standards—no water to fill, drain or monitor.
- Individual infinite controls and power-on lights for each well provide precise temperature regulation.
- Open-element construction delivers fast, even heat to every pan.
- Three 300-series stainless steel wells accept full-size or fractional pans up to 6" (15.2 cm) deep.
- Completely insulated on all sides, including between wells, for maximum energy efficiency and cooler counter surfaces.
- Zero-clearance, top-mount installation; gasket and mounting clips (for counters ≤ 3" thick) included.
- Remote stainless steel control panel on a 4' (121.9 cm) tether allows flexible placement.
- 6' (1.8 m) cord with factory-installed NEMA 6-20P plug—no hard-wiring required.
- NSF & cULus listed and proudly Made in the USA.
Specifications
| Item Number |
FC-4DH-03208-I |
| Number of Wells |
3 (full-size) |
| Control Type |
Infinite, individual knobs |
| Operation |
Dry / waterless |
| Pan Depth Capacity |
Up to 6" (15.2 cm) |
| Construction |
300-series stainless steel flange & wells |
| Overall Dimensions (W × D × H) |
41 1⁄2" × 26" × 15" (105.4 × 66.0 × 38.1 cm) |
| Countertop Cutout (W × D) |
40 3⁄4" × 25 1⁄4" (103.5 × 64.1 cm) |
| Control-Panel Size (W × H) |
15" × 3 5⁄16" (38.1 × 8.4 cm) |
| Voltage |
208–240 V / 60 Hz / 1-phase |
| Wattage |
750–1000 W per well (2,250–3,000 W total) |
| Amperage |
10.8–12.5 A |
| Plug Type |
NEMA 6-20P |
| Cord Length |
6' (1.8 m) |
| Agency Listings |
NSF, cULus |
| Country of Origin |
USA |
What our Experts Think
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Waterless, Dry-Well Design:
No water needed for operation, simplifying cleaning and reducing maintenance or sanitation concerns.
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Independent Temperature Control:
Each well has its own adjustable control knob and power-on light, allowing different foods to be held at precise temperatures simultaneously.
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Durable Commercial Construction:
Made with 300-series stainless steel, fully insulated on all sides for heat retention, energy efficiency, and cooler counter surfaces.
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Flexible Installation:
Top-mount, zero-clearance drop-in design fits standard counters; remote control panel on a tethered cord allows flexible placement.
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Efficient, Even Heating:
Open-element heating distributes heat evenly to full-size or fractional pans up to 6″ deep while reducing energy waste.
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Ideal for Holding & Serving:
Designed to hold already-prepared foods at safe, consistent temperatures — perfect for buffet lines, cafeterias, catering, or food-service counters.
Q&A
Q: What is the Vollrath FC‑4DH‑03208-I?
A: A three-well, dry hot food-well (steam-table) drop-in unit designed to keep pre-cooked food at serving temperature for buffets, cafeterias, restaurants, or other food-service operations.
Q: Does it require water to operate?
A: No. It uses a dry (“waterless”) open-element design, eliminating the need to fill, drain, or monitor water.
Q: What size and configuration does it have?
A: Measures approximately 41.5" wide × 26" deep × 15" high, accommodating three full-size or fractional pans up to 6" deep.
Q: What materials and build quality are used?
A: Constructed with 300-series stainless-steel flange and wells, fully insulated (including between wells) for energy efficiency and safe surface temperatures.
Q: How are the temperature controls handled?
A: Each well has its own infinite-knob control and power-on indicator light. A remote control panel on a 4-ft tether allows flexible mounting.
Q: What are the electrical specifications?
A: Operates on 208–240 V (single-phase), drawing 10.8–12.5 A, with 750–1000 W per well (2,250–3,000 W total). Comes with a standard plug, no hard-wiring required.
Q: What operations are best suited for this unit?
A: Buffet lines, cafeteria serving stations, hotel breakfast setups, catering events, or any commercial kitchen needing reliable holding of multiple hot items without water-based wells.
Q: Why choose this dry-well model over traditional steam tables?
A: It provides consistent temperature control per well, zero water maintenance, energy-efficient insulated design, durable stainless-steel construction, and easy drop-in installation, making it ideal for professional food-service environments.
Maintenance Tips
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Cool & unplug before cleaning: Always turn off heat, unplug the unit, and allow it to cool completely before cleaning.
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Daily wipe-down of wells and surfaces: Remove food containers and wipe the inside of each well and exterior surfaces with a soft cloth or sponge and mild soapy water. Avoid abrasive cleaners or steel wool.
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Drain water and dry thoroughly: If wells were used with water, drain completely and dry to prevent corrosion or mineral buildup.
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Use proper pans: Only use pans within recommended depth limits (generally up to 6") and avoid plastic pans that are not compatible with the unit.
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Protect controls and exterior: Do not spray water or cleaning solutions directly on controls, wiring, or exterior; use a damp cloth for cleaning.
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Follow correct operating procedure: Preheat empty wells before adding food, then adjust heat to maintain safe holding temperatures. Monitor food temperatures to ensure food safety.
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Periodic inspection: Check for signs of wear, damage, or corrosion on wells, heating elements, and control knobs; replace or service as needed to maintain efficiency and safety.
