Transform your food service operation with a high-performance hot food well unit designed for efficiency and reliability. This electric drop-in model from Alto-Shaam offers seamless integration into your kitchen setup, ensuring that your dishes remain at optimal serving temperatures without compromising quality. Built with durable stainless steel, this unit enhances the aesthetic of your kitchen and withstands the rigors of daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#To clean the Alto-Shaam 200-HWI/D6 Drop-In Hot Food Well, unplug it and let it cool. Remove food debris and wipe the interior with a damp cloth. Use a mild detergent for stubborn stains, ensuring no residue remains. Clean the exterior with a non-abrasive cleaner. Regularly check the thermostatic controls. Keeping the unit clean prevents bacteria buildup, reduces fire hazards, and extends equipment life. A clean food well helps pass health inspections.#@@#Additional Info#@#The Alto-Shaam 200-HWI/D6 Drop-In Stainless Steel Electric Halo Heat Hot Food Well operates at 120 volts with thermostatic control for precise temperature. It holds two full-size pans, ensuring optimal food holding in commercial kitchens.#@@#General Info#@#Description #@#
Transform your food service operation with a high-performance hot food well unit designed for efficiency and reliability. This electric drop-in model from Alto-Shaam offers seamless integration into your kitchen setup, ensuring that your dishes remain at optimal serving temperatures without compromising quality. Built with durable stainless steel, this unit enhances the aesthetic of your kitchen and withstands the rigors of daily use.
#@@# Thermostatic Control System#@#
The advanced thermostatic control system allows for precise temperature management, ensuring that your food stays at the ideal serving temperature. This feature minimizes the risk of food spoilage and enhances customer satisfaction by delivering consistently warm dishes. With easy-to-read settings, staff can quickly adjust temperatures to meet varying demands throughout service.
#@@# Insulated Construction#@#
Featuring an insulated design, this hot food well unit retains heat efficiently, reducing energy consumption while maintaining optimal temperatures. The insulation minimizes heat loss, allowing for a stable environment for your food. This not only saves on energy costs but also contributes to a more sustainable kitchen operation.
#@@# Dual Pan Capacity#@#
Designed to accommodate two full-size pans (12" x 20"), this unit maximizes your food holding capabilities. The spacious layout allows for a variety of dishes to be served simultaneously, catering to high-volume demands. This flexibility is essential for busy kitchens, enabling staff to serve a diverse menu without delay.
#@@# Stainless Steel Durability#@#
Constructed from high-quality stainless steel, this unit is built to last. The robust material resists corrosion and wear, making it ideal for the fast-paced environment of food service. Its sleek finish not only looks professional but also simplifies cleaning and maintenance, ensuring that your kitchen remains hygienic.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship and deliver the package.#@@#Maintenance Guide#@#To ensure the Alto-Shaam 200-HWI/D6 Drop-In Stainless Steel Electric Halo Heat Hot Food Well Unit operates efficiently, perform regular inspections of electrical components. Clean stainless steel surfaces with mild detergent to prevent buildup. Check thermostatic controls for accuracy and recalibrate if needed. Maintain insulation by inspecting for damage. Ensure the unit is level for even heating. Regular maintenance enhances performance and extends the equipment's lifespan.
