Vollrath T387292 2-Series Affordable Portable Serving Counters - T387292
3-Well • Granite Finish • Buffet Breath Guard • Model 9276
Serve hot entrées anywhere—no permanent installation required. Built in the USA, the 2-Series Affordable Portable Deluxe Hot Food Station combines three individually-controlled sealed wells, a rugged mobile cabinet and a crystal-clear buffet breath guard, letting you create or expand a service line in minutes.
Features
- Direct-contact thermoset wells (600 – 800 W each) heat quickly and recover fast.
- Independent manual dial thermostats give you precise control over every well.
- Sealed-well design means no spillage pans—just fill, heat and wipe clean.
- NSF 2 buffet-style acrylic breath guard protects your food without hiding it.
- Manifolded drain empties all wells through a single outlet for mess-free cleanup.
- Enclosed storage base with sliding doors keeps extra pans and utensils within reach.
- Granite vinyl-clad 20 ga carbon-steel exterior resists dents, scratches and spills.
- 20 ga 300-series stainless-steel work surface stands up to heavy traffic.
- Four 4" swivel casters—two locking—make repositioning effortless and safe.
- Ships ready to plug in with 8 ft cord and NEMA 6-15P.
Specifications
| Number / Size of Wells |
3 full-size sealed hot wells |
| Heating Power |
600–800 W per well (1.8–2.4 kW total) |
| Controls |
Individual manual dial thermostats |
| Electrical |
208–240 V / 60 Hz / 1-phase, 8.7–10 A, NEMA 6-15P |
| Overall Dimensions |
46" W × 28 5⁄8" D × 57 5⁄16" H (117 × 73 × 146 cm) |
| Work-Surface Height |
35" (89 cm) |
| Construction |
Granite vinyl-clad 20-ga carbon-steel cabinet; 20-ga 300-series stainless steel top |
| Mobility |
4" swivel casters (4 total), 2 locking |
| Certifications |
NSF Listed, cULus |
| Origin |
Made in the USA |
What our Experts Think
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Flexible hot-food solution: Three independently controlled sealed wells allow holding and serving multiple hot dishes at once — ideal for buffets, cafeterias, or catering lines.
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Professional build quality: Vinyl-clad carbon-steel base with stainless-steel work surface ensures durability and easy cleaning for heavy commercial use.
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Convenient, space-efficient design: 46″ wide, mounted on swivel casters (two with brakes) for mobility; enclosed base offers storage space.
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Simple maintenance and operation: Thermostatic controls for each well, manifold drain, and sealed wells reduce spillage and simplify cleanup.
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Certified for commercial use: Safety and food-service certifications ensure compliance and reliability in professional kitchens.
Q&A
Q: What is the T387292 designed for?
A: It’s a portable hot‑food serving counter — ideal for buffets, cafeterias, catering lines, banquet service, or any food‑service setup needing a mobile hot‑food station.
Q: How many wells does it have and how does it hold food?
A: It has three sealed thermoset wells, each with its own manual dial control — no spillage pans required. These wells maintain consistent heat for hot dishes.
Q: What are its main features and build quality?
A: Features include a stainless‑steel top work surface, a granite vinyl‑clad carbon‑steel base, an enclosed storage base with sliding doors, a buffet‑style breath guard for hygienic presentation, and a manifold drain for easy cleanup.
Q: What are the dimensions and mobility features?
A: Overall dimensions are about 46″ (W) × 28.6″ (D) × 57.3″ (H). It is mounted on 4″ swivel casters (two with brakes), making it easy to move and reposition.
Q: What are its power and certification specs?
A: It operates on 208–240 V single‑phase power with a cord/plug configuration. It is certified to cULus and NSF standards for commercial foodservice use.
Q: What kinds of food‑service scenarios is the T387292 best suited for?
A: It’s perfect for buffet stations, catering events, school/office cafeterias, banquet halls — anywhere you need a portable, reliable, hot‑holding buffet station with good hygiene, mobility, and storage.
Maintenance Tips
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Clean daily with warm, soapy water to remove spills and prevent residue buildup.
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Sanitize surfaces regularly to maintain hygiene and prevent cross-contamination.
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Check casters, hinges, and connections periodically for smooth operation and safety.
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Wipe stainless-steel surfaces after each use to maintain appearance and prevent corrosion.
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Avoid abrasive cleaners or scrubbers that can damage finishes.
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Inspect structural components periodically for wear or loose parts.
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Schedule professional servicing as recommended to extend the counter’s lifespan.
