Chef AAA - FW-CN-0004-D, Commercial 58" Electric Steam Table with Cutting Board and Under-Shelf - FW-CN-0004-D
Omcan's 58-inch stainless steel electric steam table with cutting board and undershelf is the ideal unit for buffet and catering services. This unit is intended for dry use and comes with the option of compatible spillage pans for moist heat - sold separately. Durably built with stainless steel construction, our food table comes equipped with a convenient undershelf to store essential serving and kitchen tools, as well as a polycarbonate cutting board for extra workspace. Keep all your hot foods consistently warm and readily available!
Optional Accessories
Full Size Pan (Item 80259)
Specifications
| Product Model # |
FW-CN-0004-D |
| Temperature Range |
212°F / 100°C |
| Power |
3000 W |
| Number of Pans |
4 (Pans Not Included) |
| Recommended Pan Size |
Full Size 20.78” x 12.8” x 6” |
| Material |
Stainless Steel |
| Electrical |
208-240V / 60Hz / 1Ph |
| Under-Shelf Size |
63” x 25.4” |
| Cutting Board Size (WDH) |
58” x 7” x 0.6” |
| Dimensions (WDH) |
58” x 29.5” x 33.46" |
| Weight |
108.7 Lbs |
| Warranty |
1-Year Parts and Labor |
| Certifications |
cETLus / ETL Sanitation |
| Country of Origin |
China |
| Gross Weight |
131 Lbs |
| Gross Dimensions (WDH) |
63.4" x 27" x 18.5" |
| Nema |
6-15 R |
What Our Experts Think
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Medium-Sized Steam Table: 58" length – ideal for serving multiple dishes in limited space.
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Electric Heating: Provides even, reliable warming without open flames.
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Cutting Board: Built-in prep or serving station for efficiency.
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Under-Shelf Storage: Convenient space for pans, utensils, and supplies.
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Best For: Restaurants, buffets, cafeterias, and catering events.
Q&A
Q: How long is this steam table?
A: 58 inches.
Q: What type of heating does it use?
A: Electric heating system for safe food warming.
Q: Does it come with a cutting board?
A: Yes, a built-in cutting board is included.
Q: Is there storage space?
A: Yes, it features a sturdy under-shelf.
Q: Who should use this model?
A: Perfect for mid-size foodservice operations like buffets, schools, and catering.
Maintenance Tips
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Clean Daily: Wipe down surfaces, shelves, and cutting board.
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Drain After Use: Remove water to avoid scale and buildup.
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Inspect Electrical Components: Check cords and heating elements regularly.
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Sanitize Food-Contact Areas: Maintain cutting board hygiene.
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Routine Service: Helps ensure long-term reliable performance.
