Steam Tables & Food Wells

Hold menu items at target temperatures with equipment sized to your pans and service style. Steam tables and hot buffet lines keep entrees and sides ready to plate, while cold tables hold salads, toppings, and dairy safely. Drop‑in wells integrate into counters for compact lines, and outdoor steam tables support catered or patio service. Confirm pan configurations, drain and water connections, and the covers or sneeze guards your setup needs. Choose controls that match your workflow and look for easy‑clean edges and spillage pans that simplify resets. Plan aisle space and power access so staff can refill without slowing the queue. To complete the station, review salad & buffet supplies, host & server supplies, and salad bar accessories.