Duke EP-4-CBPG_217105 60 Inch Portable Electric Steamtable with 4 Wells

The Duke Thurmaduke™ Steamtable model EP-4-CBPG_217105 is a mobile electric serving counter designed for high-volume foodservice environments requiring reliable hot food presentation. Crafted with a durable 16-gauge stainless steel top and a painted enclosed shelf base, this unit features four sealed stainless steel wells, a copper manifold, and a brass valve for consistent steam distribution. The portable design includes a stainless steel cutting board, bumper guards, and 5-inch swivel casters for easy maneuverability within commercial kitchens or catering operations. Its technical specifications include overall dimensions of 60 inches in width, 25-1/2 inches in depth, and a height of 36 inches, making it suited for versatile placement and efficient workflow management in high-demand foodservice settings.

Top Duke Thurmaduke™ EP-4-CBPG_217105 Features

The Thurmaduke™ Steamtable offers four sealed wells with stainless steel construction for durability and sanitation, powered by copper manifolds and a brass valve for consistent steam flow. Its modular design facilitates maintenance and cleaning, while the portable configuration with swivel casters supports flexible kitchen layouts. The stainless steel top and cutting board enhance food safety, and its precise thermostat allows temperature control vital for hot food display. Suitable for mid-volume catering or hotel buffet stations, this unit efficiently integrates into demanding commercial foodservice workflows.

• Four stainless steel sealed wells for reliable hot foodholding
• Durable 16ga stainless steel top with corrosion resistance
• Portable with 5" swivel casters for flexible placement
• Easy maintenance with removable stainless steel wells and drain ports
• Precision thermostat for accurate temperature management

Ideal for medium throughput catering and buffet line service environments

Duke EP-4-CBPG_217105 Technical Specs

The Duke Thurmaduke™ EP-4-CBPG_217105 features a self-contained electric heating system, operating at standard commercial voltage with a 50/60Hz frequency and suitable amperage load to ensure consistent heat distribution. Its construction integrates a stainless steel top and a painted steel base with an enclosed shelf design for durability. The unit weighs approximately 420 lbs and measures 60 inches wide, 25-1/2 inches deep, and 36 inches high, with a working height of 36 inches for ergonomic access. The sealed wells are made of stainless steel, each equipped with drain ports for easy cleaning and maintenance. The unit includes cULus listing and UL EPH classification for safety compliance. Its energy consumption is optimized for typical foodservice operations, providing dependable performance during daily use.

• Electrical Requirements: Standard commercial voltage; specific amperage and wattage vary with configuration
• Construction & Finish: Stainless steel top, painted base, durable for high-traffic environments
• Dimensions: 60" W x 25-1/2" D x 36" H
• Weight: 420 lbs for stability and robustness
• Safety & Certifications: cULus and UL EPH safety listings
• Food Safety Features: Stainless steel surfaces and drain ports for sanitation

• Electrical Compatibility: Check voltage and plug configuration for single or three-phase power
• Drainage Setup: Drain ports for quick cleaning and maintenance access
• Clearance Requirements: Adequate airflow around service ports and casters for mobility
• Placement Considerations: Install on level, reinforced flooring with sufficient power supply
• Maintenance Access: Removable wells and accessible thermostats for routine servicing

What is a commercial serving counter?

A commercial serving counter is a foodservice equipment designed to display and hold hot foods for self-service or staff operation. Typically installed in buffet lines, hotels, or catering setups, it features stainless steel construction for durability and sanitation, along with sealed wells to maintain proper food temperatures. The model Duke Thurmaduke™ Steamtable EP-4-CBPG_217105 is a high-capacity, mobile unit featuring four sealed stainless steel wells, an electric heating system, and a portable design with casters. It is ideal for medium-volume foodservice applications, including buffet stations and mid-sized catering operations, supporting efficient workflow and food safety standards.

Top Commercial Hot Food Serving Counters for Foodservice Operations

Designed for medium-throughput environments, the Duke Thurmaduke™ EP-4-CBPG_217105 combines robust build quality with functional mobility, suitable for hotel buffets, catering events, and restaurant services. Its copper manifold and sealing features ensure consistent heat, while stainless steel components support sanitation and longevity. Built for integrated workflow, this model enhances operational flexibility and food presentation efficiency within modern commercial kitchens.

• Medium operation volume — suitable for buffet lines and catering
• Compact footprint — fits within diverse kitchen layouts
• Built for durability — stainless steel construction withstands demanding use
• Electric operation — compatible with standard commercial power supplies
• Mobile design — easy to reposition within busy foodservice settings

Why Choose Duke Thurmaduke™ EP-4-CBPG_217105?

The Duke Thurmaduke™ EP-4-CBPG_217105 distinguishes itself through its durable stainless steel top, sealed well design, and portable construction, enabling efficient food presentation and workflow. Its safety certifications and reliable heating performance make it suitable for demanding foodservice environments. The inclusion of copper manifolds and a brass valve ensures consistent steam distribution, optimizing food quality and presentation in medium-volume operations.

• Self-contained electric system with reliable temperature control
• Heavy-duty stainless steel surfaces for sanitation and durability
• Portable with high-grade swivel casters for flexible placement
• Enhanced maintenance with accessible sealed wells and drain ports
• Designed for efficient workflow in mid-volume catering and buffet service