Eagle HT4OB-208 63 Inch Electric Hot Food Table with 4 Wells Stainless Steel

The Eagle HT4OB-208 Spec-Master® Hot Food Table is a commercial-grade electric foodservice equipment designed for professional kitchens and buffet operations. Measuring 63-1/2 inches wide, this stationary hot food table features four open wells, each 12" x 20", capable of handling both wet and dry food. Constructed with a durable stainless steel top and body, it provides an NSF and cULus certified solution for efficient food warming and presentation. The unit’s thermostatic controls in a recessed panel enable precise temperature regulation, ensuring consistent food quality. Equipped with a master toggle switch with an indicator light, and stainless steel tubular legs with adjustable plastic feet, it offers stability and ease of maintenance for high-volume foodservice environments. The inclusion of an 8” polyethylene cutting board enhances operational versatility, making it suitable for commercial kitchens, cafeterias, or catering setups requiring reliable heat retention and easy cleaning.

Top Eagle HT4OB-208 Spec-Master® Hot Food Table Features

The Eagle HT4OB-208 features four large 12" x 20" wet or dry wells with thermostatic controls in a recessed panel to maintain precise food temperatures. Built from high-grade 22/430 stainless steel for durability and ease of cleaning, it supports medium to high-volume food service workflows. Its open cabinet base ensures quick access for maintenance and loading, with stainless steel legs and adjustable plastic feet for stability. The unit combines robust construction with user-friendly features, making it ideal for busy catering, cafeteria, and buffet operations seeking reliable heat retention and efficient workflow integration.

• Functionality: Thermostatic controls for precise temperature management
• Durability: Constructed with 22/430 stainless steel top and body
• Ease of maintenance: Recessed controls and open base facilitate cleaning
• Application: Suitable for medium-volume food warming needs in commercial kitchens
• Workflow integration: Open design allows quick loading, servicing, and cleaning

Ideal for high-traffic foodservice venues requiring consistent hot food presentation and efficient workflow.

eagle HT4OB-208 Spec-Master® Technical Specs

The Eagle HT4OB-208 operates on a 208-volt, 60Hz, single-phase electrical system, consuming approximately 3KW of power for reliable heating. The unit features four open wells with thermostatic controls housed in a recessed panel for unobstructed maintenance. Its construction includes a 22/430 stainless steel top and body, providing corrosion resistance and easy sanitation. With overall dimensions of 63.5" width by 32.25" depth and a height of 34.5", it weighs 289 pounds, making it suitable for installation in commercial kitchen configurations requiring a stationary station. The open well design allows for flexible placement of food pans, supporting food safety and temperature consistency. The unit complies with necessary safety standards with NSF and cULus certifications and includes a junction box for field wiring. It has a maximum operating temperature compatible with typical hot food holding protocols, with easy-to-clean surfaces and adjustable stainless steel legs for stable installation.

• Electrical requirements: 208V, 60Hz, single-phase, 3KW
• Construction: 22/430 stainless steel top and body, open well design
• Dimensions: 63.5" W x 32.25" D x 34.5" H; weight 289 lbs
• Food capacity: Four 12" x 20" wells suitable for standard gastronorm pans
• Usage: Designed for medium workload applications in commercial kitchens
• Installation: Requires proper electrical connection, stable leveling, and clearance for maintenance

What is a commercial hot food service counter?

A commercial hot food service counter is a specialized piece of equipment designed to hold and display hot prepared foods at safe serving temperatures in foodservice operations. The Eagle HT4OB-208, a model in this category, features four open wells with thermostatic controls, constructed from corrosion-resistant stainless steel. Installed in restaurants, cafeterias, and catering venues, it provides consistent heat retention and easy accessibility to hot foods, supporting high-volume serving needs with precise temperature control and reliable durability.

Top serving counters for medium-volume foodservice operations

These commercial heated food counters, such as the Eagle HT4OB-208, are built for medium-demand kitchens and buffet lines, offering durable stainless steel construction, precise thermostatic controls, and open well design for efficient food holding and presentation. With a compact footprint and robust features, they support stable, restaurant-ready operation in busy hospitality environments.

• Medium-volume operation suitable for moderate throughput
• Built for durable, operator-friendly performance in commercial kitchens
• Supports efficient workflow with open access and stable construction
• Designed for consistent heating and easy sanitation in foodservice settings
• Ideal for installed food presentation stations in busy catering venues

Why Choose Eagle HT4OB-208 Spec-Master® Hot Food Table

The Eagle HT4OB-208 stands out from similar models through its robust stainless steel construction, precise thermostatic controls, and four large open wells designed for reliability in high-traffic, professional foodservice environments. Its open cabinet base and adjustable legs ensure stability and ease of maintenance, supporting efficient workflow while maintaining optimal food temperatures. Its durable build and straightforward operation make it an efficient addition to commercial kitchens and buffet lines seeking consistent, restaurant-ready heat retention and presentation standards.

• Compact footprint with a stainless steel open cabinet design
• Robust construction enhances longevity in high-volume use
• Precise thermostatic controls for accurate temperature regulation
• Open well configuration promotes quick access and cleaning
• Ideal for fixed installation in commercial buffet and cafeteria setups