DRY OPERATION
a. Make sure that each well is empty and clean. Place a cover over each well. Turn each
thermostat to the HI setting and allow wells to pre-heat for approximately 30 minutes.
After 30 minutes turn thermostats back to the number 5 or 6 setting until food is placed into
wells.
NOTICE: Well will turn a blue-black color due to the high heat produced when operated dry. This is
normal and will not harm the well.
b. Uncover food wells and place pans of prepared food into the well. NEVER place food directly
into food well. Temperature of food being placed into food well must be 160° Fahrenheit
minimum. Turn thermostat to desired operating setting. This setting will vary according to
room conditions and type of food being served.
CAUTION: Never add water to a food well that has boiled dry or has been operated dry until the well
has cooled.
c. Always keep food pans covered when not serving, change pans of food often to insure that
proper serving temperature is maintained.
WET OPERATION
a. IMPORTANT: Make sure that food wells are at room temperature and that each well is empty
and clean. If table is equipped with optional drains be sure that drain valve is closed.
b. Fill each well with HOT tap water to the water fill mark located at the end of each well.
Approximately 3 /4-inch of water per well, cover each well using a tight fitting cover or food
pan.
c. Turn each thermostat to the HI setting and allow wells to pre-heat for approximately 45
minutes.
d. Uncover food wells and place pans of prepared food into the well. NEVER place food directly
into food wells. Temperature of food being placed into food well must be 160° Fahrenheit
minimum. Turn thermostat to desired operating setting. This setting will vary according to
room conditions and type of food being served.
e. Periodically check the water level in each food well. It is very important that food wells not be
allowed to boil dry. When approximately one half of the water has boiled off, hot tap water
should be added to bring water level up to the fill mark.
CAUTION: Never add water to a food well that has boiled dry, this will cause damage to the
food well.
f. Always keep food pans covered when not serving, change pans of food often to insure that
proper serving temperature is maintained.
g. After the serving period turn thermostats to "OFF" position and allow wells to cool before
cleaning.
h. Always drain or remove water from all wells after each meal. If unit is equipped with drains,
place a bucket under the drain pipe and open drain valve. When bucket is full, close drain
valve and empty bucket. Repeat this until all wells are drained.
CAUTION: Only cleaners approved for use on stainless steel should be used. Do not use
chlorinated cleaners.
