E300-BCW01-11 Horizontal Banquet Cart-A
Quick Summary: The E300-BCW01-11 Horizontal Banquet Cart-A (Model:
SL-E300-BCW01-11) is a heavy-duty commercial system engineered for high-throughput production in central kitchens, hotel banquet facilities, and commercial canteens. Built from food-grade AISI 304 stainless steel with a heavy-duty thermal configuration, it delivers precise operating control, energy efficiency, and full HACCP hygiene compliance. For technical project layouts, explore our Canteen Serving Line Equipment Category or read our Equipment Selection Guide.
Product Overview
E300-BCW01-11 Horizontal Banquet Cart-A is presented for buyers evaluating Heated Food Transport Trolley for a commercial kitchen project. The page focuses on Product Code SL-E300-BCW01-11, available specifications, workflow fit and the information needed for a reliable quotation.
For canteens, buffets, hotels, schools, hospitals and staff restaurants planning efficient meal service, the main task is to connect product data with a real workflow. Review the technical table, site questions and related models before asking HSYL to confirm the final configuration.
For this Heated Food Transport Trolley, compare holding process, container or rack format, service duration, mobility and loading route. The specification table highlights Dimensions, Shelf / Trolley Size, Voltage, Power, Temperature Range to support model selection and site planning.
Applications and Workflow Fit
A useful product comparison starts with the work the equipment must support. For this category, buyers should review the following workflow points:
- Match the module to the menu items, pans, trays or displays used during service.
- Plan capacity around the busiest meal period and replenishment frequency.
- Arrange modules in the same sequence as the customer or staff service workflow.
- Coordinate the serving line with holding, beverage, tray-return and cashier positions.
Technical Specifications
The specification table for Product Code SL-E300-BCW01-11 covers Dimensions, Shelf / Trolley Size, Voltage, Power, Temperature Range, Layers. Review these details alongside your required capacity, utilities, site conditions and kitchen layout.
| Product Code | Equipment Type |
|---|---|
| SL-E300-BCW01-11 | Heated Food Transport Trolley |
| Product Code | SL-E300-BCW01-11 |
|---|---|
| Dimensions | 970 × 705 × 910 mm |
| Shelf / Trolley Size | 560 × 530 × 20 mm |
| Voltage | 220 V |
| Power | 1.2 kW |
| Temperature Range | 30–80 °C |
| Layers | 4 |
| Capacity | 300 L |
| Net Weight | 65 kg |
For a final quotation, send HSYL the selected Product Code together with the required utilities, dimensions, accessories, packing and destination details.
Quality Assurance and Factory Verification
Every E300-BCW01-11 Horizontal Banquet Cart-A (Product Code: SL-E300-BCW01-11) is manufactured under strict ISO 9001 quality management gates. Before dispatch, our engineering team completes full functional testing including thermal stability logging, electrical safety insulation, and gas pressure seal verification. Export documentation (CE compliance, factory test reports, and packing list) is provided with every shipment.
How to Select the Right Configuration
To compare this model with alternatives, evaluate capacity, utilities and workflow together rather than as separate decisions:
- Define menu sections, serving method, pan or tray format and peak customer flow.
- Compare listed dimensions, capacity and utility requirements for each module.
- Confirm whether the selected model is heated, refrigerated, neutral or display-only from its specifications and intended service use.
- Check counter height, queue direction, replenishment access and operator reach.
- Provide the planned module sequence and room dimensions with the RFQ.
Installation and Site Planning
A smooth installation depends on matching the selected equipment to the building services and access route. Review:
- Confirm the final line layout, customer direction and operator-side access.
- Coordinate electrical, water or drainage points required by individual modules.
- Allow room for tray rails, doors, pan loading and cleaning.
- Check floor level, module connections and alignment with adjacent counters.
- Approve dimensions and utility points against the full serving-line drawing.
Operation, Cleaning and Maintenance Planning
Maintenance planning begins before installation. Keep cleaning access, service clearance and operator responsibilities visible in the project plan.
- Create cleaning routines for display, pan, counter and operator-access areas.
- Keep ventilation, drains and service panels accessible where present.
- Inspect module joints, controls, doors and movable parts as applicable.
- Train service staff on replenishment and cleaning without disrupting customer flow.
Request a Project-Specific Quote
Request a technical quotation with Product Code SL-E300-BCW01-11, the planned workflow, capacity target, site services and destination market. Final dimensions, options and order scope should be confirmed in writing before production.
HSYL will use the approved quotation to define the selected configuration, included accessories and order scope for production and delivery.
This written confirmation helps reduce specification errors during purchasing, delivery coordination and final installation on site.
