Duke EP-3-CBPG_217150 46 Inch Portable Electric Steamtable with Sealed Wells

The Duke Thurmaduke™ EP-3-CBPG_217150 Steamtable Portable is a commercial-grade hot food service unit designed for versatile applications in foodservice environments. This model features a robust 16-gauge stainless steel top with three sealed wells, copper manifolds, a brass valve, and a stainless steel cutting board, all mounted on a durable 20-gauge painted steel body with an enclosed shelf base. Its portable design, with bumper guards and 5-inch swivel casters, allows for flexible placement in catering, buffet lines, or mobile kitchens. The precise dimensions of 46 inches in width, 25-1/2 inches in depth, and 36 inches in height facilitate efficient workflow while maintaining food safety and sanitation standards. Specifications include cULus certification and UL EPH Classification, ensuring compliance with industry standards. This electric steamtable provides reliable, consistent heat retention ideal for high-volume foodservice operations requiring sturdy, mobile equipment with professional-grade construction.

Top Duke EP-3-CBPG_217150 Features

This portable steamtable from Duke features three stainless steel sealed wells for reliable food holding, copper manifolds for even heat distribution, and sturdy 5" swivel casters for mobility. Built with a stainless steel top and painted steel body, it offers durability in busy commercial kitchens. The integrated thermostat and drain system simplify maintenance and operation, making it suitable for catered events, buffet setups, and mobile food service. Designed for medium-volume throughput, it supports efficient workflow in demanding settings.

• Sealed wells with durable stainless steel construction for safe food holding
• Flexible mobility with high-strength 5" swivel casters
• Efficient heat distribution through copper manifolds
• Easy drain access for quick cleaning and maintenance
• Built-in thermostat for precise temperature control

Ideal for foodservice operators requiring portable, high-performance hot food display and holding equipment.

EP-3-CBPG_217150 Technical Specs

The Duke Thurmaduke™ EP-3-CBPG_217150 delivers commercial-grade performance with a 46-inch wide stainless steel top supporting three sealed well modules. Its electric design operates on a power setup compatible with standard 120V or 3-phase configurations, with customizable plug options; please contact us for specifics. The unit is air-cooled and self-contained, requiring minimal ventilation. Weighing approximately 345 lbs, it features a sturdy painted steel base with enclosed storage and a stainless steel top, designed for durability and easy cleaning. The sealed wells are constructed of stainless steel with a 16-gauge thickness, supporting food safety standards, and feature stainless steel drains with copper manifolds for efficient heat transfer. The operating temperature range extends comfortably for hot holding, with safety and sanitation optimized through easy-to-disassemble components and corrosion-resistant materials. Dimensions include a width of 46", depth of 35.5", and height of 36", suitable for installation in versatile commercial kitchen or catering environments. The unit’s UL and cULus certifications ensure compliance with rigorous industry standards.

• Electrical Requirements: 120V or 3-phase, varies by configuration
• Construction & Finish: stainless steel top, painted steel body
• Capacity: (3) sealed stainless steel wells
• Dimensions: 46" W x 25-1/2" D x 36" H
• Weight: 345 lbs
• Temperature Range: optimized for safe hot food holding

• Proper electrical hookup and compatible plug configuration
• Adequate clearance and ventilation space for air-cooled operation
• Drainage setup for sanitation and quick cleaning
• Sufficient workspace to integrate with other foodservice equipment
• Stable installation on level flooring to prevent movement

What is a commercial steamtable

A commercial steamtable is a heated display and holding unit designed for high-volume foodservice environments, providing consistent temperature control for prepared foods. The Duke Thurmaduke™ Steamtable model EP-3-CBPG_217150 features a portable stainless steel construction with three sealed wells, copper heat manifolds, and a durable painted steel base, making it suitable for mobile and fixed applications. It is primarily used in buffet lines, catering operations, and mobile kitchens, supporting efficient food flow and sanitation standards for establishments requiring reliable equipment for hot food presentation and maintenance during service periods.

Top portable hot food serving counters for mobile foodservice

Built with rugged stainless steel, the Duke EP-3-CBPG_217150 provides durable, mobile hot food service for medium-volume settings, ideal for catering, buffets, and outdoor events. Its robust construction, sealed wells, and versatile design ensure reliable performance and seamless workflow in demanding foodservice operations.

• Portable design—supports flexible foodservice locations and setups
• Reinforced stainless steel—offers longevity for daily use
• Medium-volume capacity—fits operations with moderate throughput needs
• Sealed well module—ensures food safety and sanitation
• Easy maintenance—drainage system simplifies cleaning routine

Why Choose Duke Thurmaduke™ Steamtable Portable with Model EP-3-CBPG_217150?

This model combines rugged stainless steel construction, flexible mobility, and precise temperature control, supporting efficient hot food service in diverse settings, from catering to mobile operations. Its durable design and industry approval status make it a reliable, restaurant-ready solution for commercial kitchens seeking versatility and consistent performance.

• Compact portable footprint optimizes space in busy kitchens
• Self-contained electric system simplifies installation and maintenance
• Heavy-duty stainless steel construction enhances durability in demanding environments
• Mobility with high-grade swivel casters facilitates flexible positioning during service
• Designed for medium throughput supporting efficient workflow in foodservice settings