| Model |
FC-HCF-03208-AD-FF |
| Wells |
3 (independent hot/cold/frozen) |
| Pan Capacity |
3 full-size (12" × 20") or fractional pans, up to 6" (15.2 cm) deep |
| Flange Style |
Flat, drip-free stainless steel |
| Drain |
¾" integral auto-drain per well |
| Construction |
18-ga 300-series stainless steel (top, wells, interface) |
| Refrigerant |
R290 (≈100 g total charge) |
| Compressor |
¼ HP, self-contained |
| Electrical |
120/208-240 V, 60 Hz, 1 ph |
| Power / Current |
1,875 W • 9.6 A |
| Plug |
NEMA 14-20P (6' / 1.8 m cord) |
| Overall Dimensions (W × D × H) |
65.7" × 26.0" × 24.4" (166.9 × 66.0 × 62.0 cm) |
| Cut-Out Required (W × D) |
64 ⅞" × 25 ¼", ⅞" corner radius |
| Approx. Weight |
324 lb (147 kg) |
| Origin |
Made in USA |
What our Experts Think
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Maximum Flexibility (Hot / Cold / Frozen):
Each of the three wells operates independently, allowing hot, cold, or frozen items simultaneously — ideal for buffets, salad bars, or mixed-service counters.
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Durable Commercial Construction:
Made from 18-gauge, 300-series stainless steel with foamed-in-place insulation and wrapped refrigeration coils for consistent performance and long-term durability.
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Energy-Efficient Cooling:
Uses eco-friendly R290 refrigerant with insulated wells for efficient cold/frozen operation while minimizing energy use.
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Pan & Counter Flexibility:
Fits full-size or fractional food pans up to 6″ deep; drop-in design with flat-flange top and mounting clips works with counters up to 3″ thick.
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Convenient Daily Operation:
Features integrated drain with auto-drain when switching modes, a 6′ power cord, and remote-mountable control panel for easy installation and cleaning.
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Ideal for Multi-Use Foodservice:
Perfect for cafeterias, buffet lines, grab-and-go counters, or catering operations needing versatile temperature holding in a single, compact unit.
Q&A
Q: What is the Vollrath FC‑HCF‑03208‑AD‑FF?
A: A three-well modular drop-in food well unit that can independently operate in hot, cold, or frozen modes — ideal for buffets, salad bars, cafeterias, grab-and-go counters, or versatile service stations.
Q: How many wells does it have and what pan sizes does it support?
A: It has 3 wells, each accommodating full-size or fractional food pans up to 6 inches deep.
Q: What are the unit’s dimensions and installation requirements?
A: Approximately 49.78" wide × 26" deep × 24.4" high, with a cut-out requirement of about 49" W × 25.25" D, suitable for drop-in installation on counters up to 3 inches thick.
Q: What materials and construction quality does it have?
A: Made from 18-gauge 300-series stainless steel, with foamed-in-place polyurethane insulation and wrapped refrigeration coils for consistent thermal performance and energy efficiency.
Q: How are the heating/cooling and controls handled?
A: Each well operates independently — hot, cold, or frozen. It includes eco-friendly refrigeration for cold/frozen wells and a built-in ¾" integral drain with auto-drain function for easy cleaning.
Q: What are its electrical requirements?
A: Operates on 120 / 208–240 V (single-phase), draws about 9.6 amps, with 625 W per well, and comes with a standard plug for easy setup.
Q: What operations or environments is it ideal for?
A: Buffet lines, self-serve stations, salad or cold bars, grab-and-go counters, catering operations, or any environment requiring flexible temperature holding of multiple food items.
Q: Why choose the FC‑HCF‑03208‑AD‑FF over traditional fixed-temperature wells?
A: It provides flexible hot/cold/frozen operation, individual well control, durable stainless-steel construction, energy-efficient insulation, auto-drain convenience, and easy drop-in installation, making it highly versatile and reliable for modern food-service operations.
Maintenance Tips
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Ensure proper installation and leveling: Make sure the unit sits flat and stable — improper leveling can lead to poor drainage, uneven heating/cooling, or structural stress.
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Use correct pan sizes: Only use food pans that match the unit’s recommended depth (e.g. ≤ 6″). Oversized or overly deep pans may affect temperature control or cause overflow.
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Maintain liquid in hot-mode wells: If using the hot wells, always keep water (or the designated liquid) in the well — never operate with empty wells — to protect heating elements and ensure even heat distribution.
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Power off and cool before cleaning: Always turn off the unit and allow it to cool before cleaning, draining, or handling wells to avoid burns or electrical hazards.
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Wipe down daily: Remove all pans and food containers, then gently wipe the interior of each well and exterior surfaces with a soft cloth or sponge and mild detergent. Avoid abrasive scrubbers or steel wool to protect the stainless‑steel finish.
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Rinse thoroughly after cleaning: After using detergent or cleaning solution, rinse all surfaces with clean water to remove residue that could cause corrosion or affect food safety.
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Protect electrical components: Never spray water or cleaner directly onto controls, wiring, or plug — clean electrical components with a damp cloth (power off) to avoid damaging them.
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Maintain drain and plumbing pathways: Ensure drains (when used) are free of blockages; clear any clogs or buildup to prevent leaks or poor drainage.
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Inspect seals, gaskets, and structural parts: Periodically check for wear, corrosion, dents, or damage to gaskets, wells, housing, and components. Replace or repair as needed to maintain safety and performance.
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Verify proper operating conditions: Whether in hot, cold or frozen mode, ensure ambient room temperature, ventilation, and drainage setup match manufacturer guidelines to support efficient and safe operation.
