The Duke Heritage® Buffet Hot/Cold Unit, model HB3-2H1C_1787-60, is a mobile, electric foodservice counter designed for versatile hot and cold applications in commercial kitchens. Measuring 46 inches wide by 26-1/2 inches deep and 36 inches high, it features a durable stainless steel top with two heat wells and water pans, supporting precise temperature control for high-volume food presentation. Its fully enclosed painted base provides structural stability, while the stainless steel grille enhances air circulation. This unit's technical design caters to mid-volume restaurant operations and healthcare facilities seeking reliable, easy-to-maintain buffet solutions with optimized workflow integration and efficient energy use.
Duke HB3-2H1C_1787-60 Features
The Heritage® Buffet Hot/Cold Unit offers precise temperature regulation through infinite controls, facilitating optimal hot or cold food holding. Constructed with a 16-gauge stainless steel top and water pans, it ensures durability and food safety. Its powered mobility with swivel casters simplifies repositioning within busy service lines. The integrated mechanical ice pan supports flexible cold storage needs, ideal for multi-section buffet setups in commercial dining settings. Designed for ease of cleaning and maintenance, these features streamline operations while maintaining sanitation standards.
- Enhanced durability: 16-gauge stainless steel top withstands heavy use
- Precise temperature control: Infinite adjustment for consistent hot or cold holding
- Mobility and stability: 5" swivel casters with brakes ease repositioning
- Food safety compliance: Stainless steel surface supports hygienic cleaning
- Optimal capacity: Supports multiple food pans with integrated water pans and mechanical ice pan
Ideal for multipurpose buffets and catering operations requiring reliable hot/cold food presentation.
Duke HB3-2H1C_1787-60 Technical Specs
The Duke Heritage® Buffet Hot/Cold Unit is constructed with stainless steel, featuring a fully enclosed painted base frame. It is equipped with a self-contained refrigeration system classified UL EPH, with UL approval, and measures 46 inches wide, 26-1/2 inches deep, and 36 inches high, weighing approximately 432 lbs excluding packaging. Electrical requirements include a 120V, 60Hz, single-phase connection with a 6-foot cord and plug. The unit's stainless steel top supports multiple water pans and a mechanical ice pan, enabling flexible hot and cold food storage. Its operating range maintains food temperatures safely, suitable for medium-duty foodservice environments. The durable materials and pre-drilled mounting points facilitate straightforward installation and ongoing maintenance, supporting consistent sanitation and operational efficiency.
- Electrical Requirements: 120V, 60Hz, single-phase, 16A, 1.92 kW
- Cooling Method: Self-contained refrigeration
- Production Capacity: Supports multiple sections with water pans and ice pan
- Construction & Finish: Stainless steel top, painted base
- Dimensions: 46"W x 26-1/2"D x 36"H, weighs approximately 432 lbs
- Food Safety: Food-grade stainless steel, easy to clean surface
- Temperature Range: Maintains safe hot and cold food temperatures
- Installation: Requires proper clearance for airflow and mobility with casters
- Maintenance: Includes disassembly for cleaning water pans and grilles
- Use Compatibility: Suitable for buffet lines, catering, hospitality kitchens
What is a commercial hot and cold buffet unit?
A commercial hot and cold buffet unit is a foodservice appliance designed for maintaining food at safe serving temperatures in restaurant and catering settings. This fully enclosed, self-contained model with stainless steel construction features multiple heat wells and water pans supported by a mechanical ice pan, supporting flexible hot or cold food presentation in medium-volume environments. Installed in buffet lines or catering stations, the Duke Heritage® Buffet Hot/Cold Unit HB3-2H1C_1787-60 is ideal for setups requiring precise temperature control, durability, and mobility to optimize workflow in busy foodservice operations.
Top Buffet Hot & Cold Units for Hospitality Operations
Built for dependable performance, the Duke Heritage® Buffet Hot/Cold Unit offers robust, restaurant-ready features for versatile buffet applications, including precise temperature regulation and durable construction for medium workloads in hospitality kitchens.
- Medium-volume commercial kitchens — supports catering and buffet service
- Efficient operation — designed for moderate throughput and reliability
- Food presentation — maintains optimal hot and cold temperatures
- Durable build — stainless steel top with corrosion-resistant materials
- Mobility — equipped with reliable swivel casters for flexible kitchen layout
Why Choose Duke HB3-2H1C_1787-60 ?
Designed with durable stainless steel and innovative controls, the Duke Heritage® Buffet Hot/Cold Unit HB3-2H1C_1787-60 offers a tested combination of mobility and reliable temperature management, making it superior to many standard buffet units for medium-volume foodservice environments. Its robust construction supports easy cleaning and maintenance, while its precise temperature controls ensure consistent food safety and presentation. This combination of features maximizes operational efficiency and sanitation in busy culinary settings.
- Self-contained refrigeration: Simplifies installation and reduces space needs
- Heavy-duty stainless steel top: Withstands rigorous daily use
- Mobility with brakes: Easy repositioning with guaranteed stability
- Mechanical ice pan integration: Flexible cold storage options
- Optimized for medium workloads: Supports diverse buffet setups efficiently
