Vollrath FC-4HS-36120-SSR Heated Cabinets & Holding Shelves - FC-4HS-36120-SSR
Drop-in hot holding shelf for 2" countertops, 120 V / 468 W
Give your grab-and-go or self-serve line a sleek, uniform look while keeping entrées and sides at safe serving temperatures. This recessed heated shelf fits flush inside your counter, providing two independently controlled warming zones and a durable stainless steel deck that stands up to heavy commercial use.
Features
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Dual warming zones – run one or both sections to match traffic and save energy.
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Precision holding – 9 heat settings with digital thermostatic control maintain food quality without over-drying.
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Low-profile 11/16" recess keeps pans stable and helps retain heat around the product.
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Zero-clearance design drops into countertops up to 2" (5.1 cm) thick with no side ventilation required.
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Stainless steel surface cleans up fast and resists corrosion in busy kitchens.
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Plug-and-play – 6 ft (1.8 m) power cord with NEMA 5-15P plus 5 ft (1.5 m) control cord included.
- cULus & NSF listed for safe, sanitary operation.
Specifications
| Model |
FC-4HS-36120-SSR |
| Overall Dimensions (L×W) |
38" × 27" (96.5 × 68.6 cm) |
| Recessed Depth |
11/16" (1.8 cm) |
| Countertop Thickness |
Up to 2" (5.1 cm) |
| Warming Zones |
2 individually selectable |
| Heat Settings |
9 levels, thermostatically controlled (max ≈ 220 °F / 104 °C) |
| Maximum Static Load |
106 lb (48 kg) |
| Electrical |
120 V / 60 Hz / 1-phase |
| Power / Amperage |
468 W |
| Plug Type / Cord |
NEMA 5-15P, 6 ft (1.8 m) cord |
| Control Cord Length |
5 ft (1.5 m) |
| Material |
304 stainless steel top |
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.
