Alto-Shaam EcoSmart Steam Tables & Food Wells - 300-CW/R

Alto-Shaam  EcoSmart Steam Tables & Food Wells - 300-CW/R

Safely hold salads, desserts, garnishes and grab-n-go favorites at 41 °F (5 °C) or below without the drying effect of forced air. The EcoSmart cold-wall system gently envelops pans in conductive chill, maintaining fresh appearance and flavor for hours while reducing operating costs.

Features                    

• Remote refrigeration design keeps heat and noise out of the serving area (remote condensing unit required, sold separately).
• Cold-wall conductive cooling – no fans, no drafts, no product dehydration.
• Digital thermostat for precise, adjustable holding temperature.
• NSF 7 certified to hold food at or below 41 °F (5 °C).
• Room for three full-size 12" × 20" pans up to 6" deep (pans not included).
• Includes four 20" pan divider bars to support fractional pans.
• 6-1/4" deep stainless-steel well with coved corners for easy cleaning.
• CFC-free foamed-in-place insulation locks in cold and saves energy.
• Corrosion-resistant exterior and recessed stainless pan ledge for a polished built-in look.

Specifications

What our Experts Think

• EcoSmart Performance = Smarter Energy Use
  Designed to reduce utility consumption while maintaining stable, consistent holding temperatures for high-volume service
• Cold-Wall Holding = Better Food Quality
  Uses conductive cooling (not forced air) to keep foods like salads, desserts, and grab-and-go items fresh without drying or texture loss
• 3-Pan Capacity for Efficient Service Flow
  Holds multiple full-size pans in a compact footprint, ideal for buffets, cafeterias, and retail food stations
• No Fans = No Product Dehydration
  Gentle cooling avoids airflow over food, helping preserve appearance, moisture, and shelf life
• Remote Refrigeration Design (Commercial Advantage)
  Keeps heat and noise out of the service area while allowing flexible kitchen layout and cleaner front-of-house presentation
• Precise Digital Temperature Control
  Allows operators to fine-tune holding conditions for food safety and consistent quality control
• Durable Stainless Steel Construction
  Built for heavy commercial environments with easy cleaning and long-term reliability
• Flexible Pan Configuration
  Supports full, half, and third-size pans for menu versatility and faster service changes

Q&A

Q: What is the Alto-Shaam 300-CW/R used for?
A: A commercial drop-in refrigerated cold food well designed to safely hold salads, desserts, and chilled foods in buffets, cafeterias, and retail foodservice lines.

Q: What temperature does it maintain?
A: It holds food at 41°F (5°C) or below, meeting NSF food safety standards for cold food storage.

Q: How does the EcoSmart cold-wall system work?
A: It uses conductive cold-wall technology that surrounds food pans with consistent cooling, avoiding dry air and keeping food fresh longer without fans.

Q: What is the pan capacity of the 300-CW/R?
A: It holds three full-size 12" x 20" pans, with divider bars for flexible pan configurations.

Q: Does it require water or plumbing?
A: No. It is a self-contained drop-in unit with no plumbing or drain connections required, simplifying installation.

Q: Is the refrigeration built-in?
A: It uses a remote refrigeration system, meaning the compressor is installed separately to reduce heat and noise in the serving area.

Q: What type of control system does it use?
A: It includes a digital thermostat for precise temperature control and consistent cold holding performance.

Q: What materials is it made from?
A: Durable stainless steel construction with insulated walls for energy efficiency and long service life.

Maintenance Tips

• Daily cleaning routine: Wipe stainless steel wells and surfaces with warm water + mild detergent to maintain hygiene and presentation quality.
• No abrasive chemicals: Avoid steel wool or harsh cleaners to protect stainless steel and prevent surface damage.
• Drain & clean regularly: Empty and clean wells to prevent buildup and ensure efficient EcoSmart cold-wall performance.
• Inspect refrigeration system: Check remote compressor performance and airflow for consistent holding at ≤41°F (5°C).
• Sanitize food-contact areas: Maintain strict sanitation for salads, desserts, and ready-to-serve items.
• Check seals & components: Inspect gaskets, pan dividers, and stainless edges for wear or damage.
• Avoid food debris buildup: Keep wells clear to ensure even cold-wall conduction and prevent performance loss.
• Schedule preventive servicing: Routine professional maintenance ensures energy efficiency and long-term reliability.