• Table body and top are constructed of highly polished 20 gauge 430 series stainless steel. • An adjustable heavy gauge type 430 stainless steel undershelf with gussets, stainless steel 8˝ (203mm)-wide dish shelf, and a removable 73 ⁄4˝ (197mm)-wide poly cutting board are provided. • Legs are 15 ⁄8˝ (41mm) diameter, type 304 stainless steel with stainless steel gussets. • Stationary units feature non-marking stainless steel adjustable bullet feet, which adjust unit height from 341 ⁄2˝ to 351 ⁄2˝. • Portable units include 4˝-diameter NSF-approved ball-bearing swivel casters (two with brake), and push bar attached to end panel at operator’s right. 34˝ height.

• A six-foot (1829mm) cord with plug extends from the bottom of the righthand control side as standard equipment.

• A 120-volt/750-watt, 208-volt/712-watt, or 240-volt/ 950-watt tubular heating element is secured to the underside of each well.

• Individual infinite controls offer high and low selections along with eight other temperature settings. • Indicator light remains on continuously while control is in “ON” position.

Short Form Specifications

Eagle Hot Food Tables, open base design, model SPHT2-208. Top and body to be heavy gauge type 430 stainless steel. Heat compartments shall be one-piece deep-drawn type 304 stainless steel, with all corners fully coved, and insulated on all sides with 1˝ fiberglass or equal. 3 ⁄4˝-diameter drain with strainers in each well, and attached to a common copper manifold. Recessed control panel, with individual infinite controls, offer high and low settings. Each compartment—fitted with 120-volt/750-watt, 208-volt/ 712-watt, or 240-volt/950-watt heating element—is secured to underside of each well. Six foot cord & plug extends from the bottom right hand side of the unit. Furnished with polycarbonate cutting board, stainless steel dish shelf, stainless steel adjustable undershelf, 15 ⁄8˝ O.D. 16/304 stainless steel tubular legs, stainless steel gussets, and 1˝ adjustable bullet feet (stationary units) or 4˝-diameters swivel casters (portable units).

• One-piece deep-drawn 304 stainless steel with all corners fully coved. • A 3 ⁄4˝ (19mm) diameter drain with strainers is located in each well and attached to a common copper manifold for ease of draining or filling wells

Eagle Group SPHT2-208-3 Electric Hot Food Steam Table with (2) 12" x 20" (Wet/Dry) Sealed Wells and Infinite Controls, 208 Volts

Name: Eagle Group SPHT2-208-3 Electric Hot Food Steam Table with (2) 12" x 20" (Wet/Dry) Sealed Wells and Infinite Controls, 208 Volts
Brand: Eagle Group
SKU: SPHT2-208-3
Price: 2334.47 USD
Availability: InStock

MPN#: SPHT2-208-3

Eagle Group SPHT2-208-3 Electric Hot Food Steam Table with (2) 12" x 20" (Wet/Dry) Sealed Wells and Infinite Controls, 208 Volts

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Eagle Group SPHT2-208-3 Specifications

Number of Wells	2
Product Line	Commercial Electric Steam Table
Well Type	Sealed Well
Base Style	Undershelf
Brand	Eagle Group
Certifications	5-20P
Power Type	Electric
Control Type	Infinite
Type	Mobile
Base	Open Shelf Base
Capacity	(2) 12" x 20" (Wet/Dry) Sealed Wells
Heat	Electric
Material	Stainless Steel
Voltage	208 Volts
Width (in)	35.5
Height (in)	34
Depth (in)	32.25
Weight	101

Additional Information on Eagle Group SPHT2-208-3

warrantysheet.pdf

autofillinstallationsheet.pdf

ownersmanual.pdf

eagle-group-spht2-208-3specsheet.pdf

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Eagle Group SPHT2-208-3 Certifications

5-20P

Plug has the neutral blade rotated 90° and shifted so its inner edge is approximately 1⁄2 in (12.7 mm) from the hot blade

cULus

UL (Underwriters Laboratories) approval for the US and Canada

NSF

This mark is your assurance that the product has been tested by one of the most respected independent certification organizations in existence today.

Eagle Group SPHT2-208-3 Description

Portable Sealed Well Hot Food Table, electric, open base, 35-1/2"W x 32-1/4"D x 34"H, wet or dry operation, (2) 12" x 20" stainless steel sealed wells, individual infinite controls, (2) 3/4" drains, drain manifold with valve, includes removable 8"D polyethylene cutting board, stainless steel dish shelf, & adjustable stainless steel undershelf, push bar attached to end panel, 20/430 highly polished stainless steel top & body, 1-5/8" diameter stainless steel tubular legs, 4" diameter swivel casters, 208v/60/3-ph, 6.0 amps, NEMA 15-20P, NSF, cULus

Options for Eagle Group SPHT2-208-3

Undershelf option

Bolted in undershelf, add -B model number SURCHARGE: 20% +$462.27

Flex-Master overshelf kits & overshelves

Flex-Master Overshelf Kit, for (2) well hot food tables +$856.27 Flex-Master Overshelf Kit, with pot rack for (2) well +$1,151.92

AutoFill®

AutoFill® Automatic Water Fill System, for sealed well hot food tables (SHT & SPHT models), add "A" in front of the dash in model number, NSF & UL approved +$935.64

Ckitchen's additional options

Welded base setup (crossrails/undershelf) +$140.04 Fully Welded (base and top – top is non-removable) +$208.20

Features
Construction:	• Table body and top are constructed of highly polished 20 gauge 430 series stainless steel. • An adjustable heavy gauge type 430 stainless steel undershelf with gussets, stainless steel 8˝ (203mm)-wide dish shelf, and a removable 73 ⁄4˝ (197mm)-wide poly cutting board are provided. • Legs are 15 ⁄8˝ (41mm) diameter, type 304 stainless steel with stainless steel gussets. • Stationary units feature non-marking stainless steel adjustable bullet feet, which adjust unit height from 341 ⁄2˝ to 351 ⁄2˝. • Portable units include 4˝-diameter NSF-approved ball-bearing swivel casters (two with brake), and push bar attached to end panel at operator’s right. 34˝ height.
Electrical:	• A six-foot (1829mm) cord with plug extends from the bottom of the righthand control side as standard equipment.
Heating element:	• A 120-volt/750-watt, 208-volt/712-watt, or 240-volt/ 950-watt tubular heating element is secured to the underside of each well.
Controls:	• Individual infinite controls offer high and low selections along with eight other temperature settings. • Indicator light remains on continuously while control is in “ON” position.
Short Form Specifications:	Eagle Hot Food Tables, open base design, model SPHT2-208. Top and body to be heavy gauge type 430 stainless steel. Heat compartments shall be one-piece deep-drawn type 304 stainless steel, with all corners fully coved, and insulated on all sides with 1˝ fiberglass or equal. 3 ⁄4˝-diameter drain with strainers in each well, and attached to a common copper manifold. Recessed control panel, with individual infinite controls, offer high and low settings. Each compartment—fitted with 120-volt/750-watt, 208-volt/ 712-watt, or 240-volt/950-watt heating element—is secured to underside of each well. Six foot cord & plug extends from the bottom right hand side of the unit. Furnished with polycarbonate cutting board, stainless steel dish shelf, stainless steel adjustable undershelf, 15 ⁄8˝ O.D. 16/304 stainless steel tubular legs, stainless steel gussets, and 1˝ adjustable bullet feet (stationary units) or 4˝-diameters swivel casters (portable units).
Heat compartments:	• One-piece deep-drawn 304 stainless steel with all corners fully coved. • A 3 ⁄4˝ (19mm) diameter drain with strainers is located in each well and attached to a common copper manifold for ease of draining or filling wells