Vollrath 36150 4-Series Signature Server Serving Counters - 36150
74" W x 28" D x 30" H • Touch-Temp Controls • Made in USA
Engineered for high-volume cafeterias, school lunchrooms and on-the-go catering lines, the 4-Series Signature Server keeps entrées and sides at safe serving temperatures while giving your operation the rugged mobility it demands. Five individually-controlled hot wells, a seamless stainless top and a reinforced unibody base deliver years of reliable service with the sleek look your front-of-house deserves.
Features
- Five 12" x 20" x 6-3/8" hot wells – each powered by an energy-efficient 625 W element.
- Touch-Temp programmable controls provide precise, independent temperature management for every well.
- One-piece 18 ga 300-series stainless steel countertop with 1" turndown on all sides simplifies cleanup.
- Reinforced 18 ga 400-series stainless steel unibody base with factory-applied black laminate – lightweight yet extra-durable.
- Pull-out ball-valve drain and manifold plumbing make draining wells quick and mess-free.
- Heavy-duty 4" swivel casters (two locking) for smooth, stable mobility.
- 8 ft (2.4 m) cord and plug – no hard-wiring required.
- NSF & cULus listed; proudly manufactured in the USA.
Specifications
| Model |
4-Series Signature Server – Hot Food Counter (5-Well) |
| Overall Dimensions (W × D × H) |
74" × 28" × 30" (188 × 71 × 76 cm) |
| Number of Wells |
5 |
| Well Size / Capacity |
12" × 20" × 6-3/8"; holds standard full-size steam table pans |
| Heating Output |
625 W per well (3,125 W total) |
| Controls |
Individual Touch-Temp digital thermostats |
| Construction – Top |
One-piece 18 ga 300-series stainless steel |
| Construction – Base |
18 ga 400-series stainless steel unibody with black laminate finish |
| Drain System |
Manifold with pull-out ball-valve & operator-side hose connection |
| Mobility |
4" swivel casters, 2 locking |
| Power / Plug |
3,125 W; factory-wired with 8 ft cord & appropriate NEMA plug |
| Certifications |
NSF 4, cULus |
| Country of Origin |
United States of America |
What our Experts Think
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Heavy-duty commercial hot food buffet base: The 36150 features five deeply heated wells, designed for high-volume service in cafeterias, buffets, catering, or institutional foodservice.
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Precise, independent temperature control: Each well has its own 625 W heating element and touch-temp controls to maintain ideal temperatures, preserving food quality and safety.
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Durable and easy to clean: One-piece 18 ga 300‑series stainless-steel top with turndown sides, and reinforced 400‑series stainless-steel base for strength and longevity.
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Flexible, mobile setup: Equipped with heavy-duty swivel casters (two lockable) and plug-in design, allowing easy repositioning or relocation.
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Efficient sanitation & maintenance: Manifold and pull-out ball-valve drains enable quick draining and easy cleanup, reducing downtime between services.
Q&A
Q: What is the Vollrath 36150 4-Series Signature Server Serving Counter?
A: It’s a mobile hot-food serving station with five hot-food wells, designed for buffets, cafeterias, catering lines, or other foodservice operations needing reliable hot-holding and presentation.
Q: What does the 36150 hold?
A: It holds up to five hot-food wells simultaneously, allowing multiple dishes to be displayed and served at once.
Q: Why is this serving counter suitable for commercial foodservice?
A: It features durable stainless-steel construction, individually controlled wells for precise temperature management, a mobile base with casters for easy positioning, and a built-in drain system for maintenance and food safety.
Q: Where is it best used?
A: Ideal for restaurants, cafeterias, hotels, banquet halls, catering setups, and buffet lines that require a professional hot-food service station.
Q: Why choose this model over a basic food warmer or table?
A: It provides multiple independently controlled hot wells, robust construction, mobility, and professional presentation — ensuring consistency, efficiency, and scalability for high-volume foodservice operations.
Maintenance Tips
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Wipe stainless-steel surfaces daily with a soft cloth and mild, non-abrasive cleaner to maintain finish and hygiene.
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Avoid abrasive pads or harsh chemicals, which can scratch or damage the stainless steel.
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Drain and clean hot wells after each use to remove food residues and prevent buildup or corrosion.
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Inspect casters, base, and enclosure regularly to ensure stability and safe mobility.
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Dry thoroughly after cleaning to prevent water spots, rust, or corrosion, especially around seams and wells.
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Check heating elements and controls periodically to ensure safe and consistent serving temperatures.
