Engineers built the well with a stainless steel basin and galvanized outer body, providing durable corrosion resistance and structural integrity. Insulation minimizes heat loss, so staff maintain consistent holding temperatures with lower energy input.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit before cleaning. Remove pans and wipe interiors with mild detergent and warm water using a soft cloth. Scrub stainless steel surfaces with non-abrasive cleaners; rinse and dry. Clean digital controls gently with a damp cloth. Remove grease from the outer body and vents to reduce fire risk. Inspect seals and fasteners; tighten if needed. Clean coils and components regularly to improve efficiency and prevent breakdowns. Sanitize food-contact surfaces before use.#@@#Additional Info#@#The Duke WWG2-SL 2-pan stainless steel electric insulated hot food well offers digital temperature control, insulated wells, and a galvanized body for durability.#@@#General Info#@#Description #@#
Engineers built the well with a stainless steel basin and galvanized outer body, providing durable corrosion resistance and structural integrity. Insulation minimizes heat loss, so staff maintain consistent holding temperatures with lower energy input.
Design accommodates two full-size pans for flexible menu staging and portion control. Operators replace or rotate pans without altering the unit footprint, enabling rapid changeovers during peak service.
Unit includes digital controls for accurate temperature selection and repeatable holding conditions. Kitchen managers set and verify temperatures quickly, reducing food waste and maintaining safe hot holding ranges required by CSA and other authorities.
Narrow 12.75-inch height and 46.25-inch width allow integration into crowded counters and modular service stations. Installers drop the unit into existing cutouts to expand hot holding without sacrificing undercounter storage.
System uses a waterless design that eliminates the need for circulating water, reducing maintenance and the risk of spills. Staff perform routine cleaning faster, while the unit retains even heat across pans for consistent product quality.
Manufacturer certifies the unit for electrical safety and performance, with CSA and ULEPH classifications indicated for regulatory compliance. Facility engineers rely on these certifications during equipment audits and risk assessments.
#@@#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#@#NA#@@#Maintenance Guide#@#Maintain the Duke WWG2-SL hot food well by inspecting stainless steel surfaces daily and removing residue with a pH-neutral detergent and soft cloth. Rinse and dry all pans and wells after cleaning to prevent streaks and corrosion. Calibrate digital controls monthly and verify setpoints with a calibrated probe for consistent temperatures. Vacuum condenser and ventilation openings weekly to preserve airflow.
