Bon Chef 2170 22 Inch Heated Warming Tray Aluminum Alloy with Rheostat Control

The Bon Chef 2170 Heated Warming Tray 22" X 13" X 1-1/2" Rheostat Control is a commercial-grade heated shelf designed to maintain food at optimal serving temperatures in professional foodservice environments. Crafted with an aluminum alloy body, this freestanding unit measures 22 inches in width, 13 inches in depth, and 1.5 inches in height. Its rheostat control offers precise temperature adjustments, supporting consistent heat output for efficient meal presentation. Operating on 110V, 60Hz power with a 160-watt draw, it provides reliable performance suited for moderate-volume catering, buffets, and back-of-house food display stations.

The Bon Chef 2170 heated shelf provides effective heat retention through its aluminum alloy construction, ensuring durability under frequent use. Its rheostat control allows fine-tuned temperature management, making it suitable for holding various hot foods. The 22" x 13" surface accommodates multiple platters, supporting workflow sanitation and ease of cleaning. Designed for countertop use, it integrates seamlessly into fast-paced kitchen setups. Its lightweight 7 lbs frame enhances portability for flexible foodservice operations.

Ideal for supporting food holding needs in catering and buffets.

The Bon Chef 2170 heated warming tray operates on a single-phase 110V power supply, consuming 160 watts with a circuit current of 1.5 amps, making it suitable for standard outlet connections in commercial kitchens. Its aluminum alloy body provides a lightweight yet durable surface, with dimensions of 22" x 13" x 1-1/2". Designed for ease of maintenance, the unit features a simple rheostat control for precise temperature regulation, and weighs approximately 7 lbs for portability. The stable foundation and self-contained construction optimize energy efficiency, supporting consistent heat output. This model is built for countertop deployment in foodservice environments requiring moderate food holding performance, such as catering, banquet service, and rapid-service setups. The unit's operating temperature range is suitable for buffet-style food presentation, with smooth, easy-to-clean surfaces ensuring sanitation compliance. Safety features include rounded edges and non-slip feet, facilitating safe operation and maintenance.

Electrical compatibility: Standard 110V outlets for straightforward installation

Workflow integration: Countertop placement supporting moderate food holding tasks

Durability traits: Aluminum alloy resists corrosion and deformation

Placement considerations: Adequate clearance and ventilation for optimal performance

Usage environment: Ideal for busy catering lines and banquet service areas

A commercial heated shelf warmer is a high-performance food holding device designed for professional kitchens, providing consistent warmth to prepared foods. The Bon Chef 2170 is an example of this equipment, featuring a 22" x 13" aluminum surface with rheostat control for precise temperature management. Used in buffets, catering, and banquet service, it maintains food temperatures efficiently, supporting moderate throughput operations and ensuring optimal presentation in foodservice settings.

Designed for moderate throughput environments, the Bon Chef 2170 heated shelf offers a robust aluminum construction with precise rheostat controls. This commercial kitchen equipment supports efficient food stabilization during service, making it suitable for catering, buffet stations, and back-of-house display setups, with a compact footprint optimized for countertop installation and easy maintenance.

Compared to standard food warming units, the Bon Chef 2170 features a self-contained aluminum alloy construction with precise rheostat control, enabling reliable and even heat distribution. Its compact design maximizes space efficiency, supporting moderate-volume food holding without sacrificing durability or performance. This model provides a professional, restaurant-ready solution optimized for ease of operation and sanitation in fast-paced foodservice environments.