Dry Hot Wells
If you're drilling for oil or water, the last thing you want is a dry well. Until recently, the same was true for foodservice operators; a dry well on your steam table meant the possibility of food held at improper temperatures, excessive lime and scale buildup, scorched equipment or even a burned-out heating element from getting to hot.
Read: Advantages of Dry Hot Wells
ALTO-SHAAM 200-HW SERIES
Waterless hot food wells from Alto-Shaam feature exclusive Halo Heat technology, using a unique thermal cable (radiant heat) that gently surrounds food and holds it at the optimal temperature with no harsh heating elements or forced air to overcook and dry out food. A simple electrical hookup, with no water, plumbing or water-related installation or service costs, is all that’s required. Available in a single standard size well with one control, double-well size with single control, or double-well with dual controls. All three units can be specified for 120V, 208/240V or 230V electrical service.
COOKTEK SINAQUA INDUCTION HOT WELLS
CookTek SinAqua hot food wells hold everything but the water and so they use 50% less energy than traditional steam wells. SinAqua units come in standard rectangular models (with depths of 2½ in., 4 in. and 6 in.) as well as round models of 11-in. and 14-in. diameters. SinAqua offers users of rectangular hot wells up to three independently controlled temperature zones, helping to extend product life and maximize profit potential.
HATCO DHWBI DRY HEATED WELLS
Hatco’s wells offer reduced installation costs since they require no plumbing or floor drains. Providing uniform, dry convected heat, these units keep hot foods at the most accurate holding temperatures. Each unit includes a digital thermostatic control per well and a separate power switch to retain settings. The design allows quick access to the components for easy serviceability. Available in one- to six-ganged (standard configuration) or two- to four-ganged (slim configuration) units. All DHWBI models are UL listed and come equipped with a ¾-in. NPT brass drain for easy cleaning and additional protection for the motor and fan.
VOLLRATH MODULAR INDUCTION DRY WELL DROP-IN
Vollrath’s drop-in uses induction technology to deliver superior hot food holding and precise temperature control in a waterless well. To offer flexibility, it is available with one to as many as six wells. Each well contains two induction capsules for two warming zones per well. The zones can operate independently or be synched and run through a single control panel per well. Additionally, each well can accommodate both 2½-in. and 4-in. pan depths with easily adjustable risers on the induction capsules. Temperature/power control setting is 140ºF-190ºF or choice of three power levels to maintain food freshness and quality.
WELLS MODULAR DRY HEATED WELLS
Wells’ models are constructed of corrosion-resistant 430 stainless, and designed with tubular heating elements and a stainless fan to provide even convection heat around food pans. Available in configurations from one to five wells, modules use 33% less energy than traditional steam well units, with each well using 610W at 208V or 800W at 240V. Fully insulated, the drop-in wells don’t need water or drains, and each holds one standard hotel pan (or fractional equivalents) up to 6-in.D. Infinite control knobs for each individual well manage temperature, and a built-in limit switch prevents overheating.