Duke EP304_240/60/3 58 Inch Electric Hot Food Serving Counter with Open Well

The Duke EP304_240/60/3 Aerohot Steamtable Portable Hot Food Unit is a commercial-grade electric serving counter designed for high-efficiency food service operations. Featuring a width of 58-3/8 inches, it incorporates four 12" x 20" open wells with exposed elements, enabling precise temperature control through infinite controls. The stainless steel top includes a 1/2" thick and 7" wide poly carving board, facilitating food presentation and portioning in busy foodservice settings. Its open shelf base with stainless steel finish and 5-inch casters supports mobility and durability, making it suitable for diverse hospitality environments and institutional kitchens demanding reliable hot food display and service.

Duke EP304_240/60/3 Features

The Duke EP304_240/60/3 offers four large hot food wells with exposed heating elements, ensuring even heat distribution essential for high-volume food display. Its stainless steel construction provides corrosion resistance and ease of cleaning, while the open shelf base simplifies maintenance. Designed for medium workload environments, it integrates seamlessly with prep lines or serving stations, supporting efficient workflow with precise temperature controls. The castors allow quick repositioning within the kitchen or service area, ensuring flexible placement in various hospitality setups.

• High-capacity four-well design for ample hot food service
• Stainless steel top and base for durability and sanitation
• Open shelf base with open well construction simplifies cleaning
• Adjustable, infinite controls facilitate precise temperature management
• Mobility with 5" casters supports versatile kitchen placement

Ideal for medium-volume foodservice operations requiring reliable hot holding and presentation.

EP304_240/60/3 Technical Specs

The Duke EP304_240/60/3 features a 240V, 60Hz, three-phase electric power supply, with a total wattage consumption of approximately 1914.59 watts. It is self-contained with an air-cooled heating system, ensuring consistent operation without external water hookup. The unit’s stainless steel top and open shelf base contribute to its robust construction and ease of cleaning, while operating within a temperature range suitable for maintaining hot foods at safe serving temperatures. The overall dimensions are 58-3/8 inches wide, 22.44 inches deep, and 34 inches high, with a weight of 144 lbs. Freight class 85 and certification for cULus and UL EPH classification support safe, commercial use.

• Electrical requirements: 240V, 60Hz, three-phase, 1914.59W
• Cooling method: Air-cooled
• Construction: Stainless steel top and base finish
• Dimensions: 58-3/8" W x 22.44" D x 34" H
• Weight: 144 lbs
• Food safety: Meets industry cleaning standards; stainless steel materials
• Temperature range: Designed for hot food holding at safe serving temperatures
• Certifications: cULus, UL EPH Classified
• Shipping: Typically ships in 10-12 weeks, freight class 85
• Design features: Open shelf base, stainless steel construction, four open wells

• Electrical connection: Requires 240V, three-phase power supply with suitable wiring
• Installation clearance: Adequate airflow around unit for optimal performance
• Drainage: Open well design facilitates cleaning and drainage
• Cleaning routine: Stainless steel surfaces support quick sanitation
• Mobility factors: Equipped with 5" casters for easy repositioning within kitchens
• Workflow compatibility: Fits in prep stations or serving lines supporting multiple food service scenarios

What is a commercial hot food serving counter?

A commercial hot food serving counter is a foodservice equipment designed to hold, display, and serve hot prepared foods efficiently. These units typically feature insulated wells, precise temperature controls, and durable constructions suitable for high-volume environments. The Duke EP304_240/60/3 model is a mobile, open-well hot food unit equipped with four heated sections, stainless steel surfaces, and easy mobility, making it ideal for cafeterias, cafeterias, catering operations, and other institutional foodservice applications requiring reliable hot food presentation and holding capabilities.

Top electric hot food counters for institutional foodservice environments

High-quality open-well electric hot food counters like Duke EP304_240/60/3 are built for durable performance, precise temperature control, and mobility support, ideal for institutional kitchens and large-scale foodservice settings requiring consistent hot food display and serving. The durability of stainless steel components and the open shelf design make it suitable for medium workloads in busy foodservice facilities. Duke EP304_240/60/3 offers reliability and efficiency for operation in diverse foodservice scenarios, particularly in institutional and hospitality environments requiring portable hot food units.

• Medium workload operation supporting reliable hot food service
• Commercial kitchen equipment for institutional and catering needs
• Optimized for food presentation and maintenance in busy settings
• Versatile mobility supporting flexible kitchen layouts
• Built with durable stainless steel for longevity and ease of cleaning

Why Choose Duke EP304_240/60/3?

Compared to similar portable hot food units, Duke EP304_240/60/3 stands out for its robust stainless steel construction, four large open wells with exposed elements, and precise infinite controls. Its open shelf base enhances cleaning efficiency and supports dependable performance in flexible kitchen environments. The mobility provided by 5-inch casters enables seamless repositioning, making it a restaurant-ready solution for diverse foodservice applications that demand durability, consistent heat, and efficient workflow integration.

• Self-contained with stainless steel design for longevity and sanitation
• Equal or greater capacity with four large open wells
• Mobility enhances workflow flexibility in service areas
• Precise infinite temperature controls support consistent serving temperatures
• Designed for medium-to-high throughput operational environments