TM 10-7310-282-10
0003 00
Steam Table
Capacity ................................................................................................ 5 full size (8 in depth) serving pans
Width ..................................................................................................................................... 30 in (76.2 cm)
Length .............................................................................................................................. 77.5 in (196.8 cm)
Electrical Requirements ...................................................................................... 220-230VAC single phase
The steam table (1) is used to keep food hot or cold as required on the serving line. When used for
heating, a common reservoir containing two or more heating elements is filled with water. The heating
elements are controlled by a thermostat, which supplies power to the element as needed. Indicator lights
provide visual indications that the elements are heating. Serving pans with food are set into pan
openings (2) in the deck of the steam table, where they are in contact with the hot water in the reservoir.
A drain valve is fitted to allow for easy drainage of the heating water when service is finished.
When used for cooling, no electricity is used. The reservoir is filled with ice, which cools the serving
pans. The ice may be melted and drained through the drain valve.
A shelf and sneeze guard assembly (3) provides additional service of food items or utensils, as well as a
boundary from accidental contamination of food.
2
2
