This drop-in heated well delivers precise temperature regulation and a compact footprint to support continuous hot holding in high-volume service lines, cafeteria stations, and hospital kitchens. Engineered for uninterrupted operation on 120 volts, the unit handles wet or dry configurations while providing consistent heat across a single pan.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Hatco HWBHRT-43 and let it cool. Remove pans and wipe interior with mild soap and warm water; rinse and dry. Clean stainless steel exterior with non-abrasive cleaner and soft cloth. For wet operation, drain and sanitize trough; for dry use, remove food debris and vacuum loose particles. Clean thermostatic controls and check seals. Clean coils and vents monthly to maintain efficiency and reduce fire risk.#@@#Additional Info#@#Hatco HWBHRT-43 drop-in heated well provides (1) 4/3 size pan (12" x 27"), stainless steel construction, thermostatic control, wet or dry operation, 120v, 1650 watts, 13.8 amps, non-insulated, made in USA.#@@#General Info#@#Description #@#
This drop-in heated well delivers precise temperature regulation and a compact footprint to support continuous hot holding in high-volume service lines, cafeteria stations, and hospital kitchens. Engineered for uninterrupted operation on 120 volts, the unit handles wet or dry configurations while providing consistent heat across a single pan.
The unit uses stainless steel to resist corrosion and simplify sanitation in daily cleaning cycles. Designers specified durable panels and a welded basin to maintain structural integrity under continuous use.
A control provides repeatable set points for hot holding, enabling staff to maintain product quality without constant adjustment. Operators benefit from straightforward dial operation that reduces training time.
The device operates at 120v, draws 13.8 amps, and consumes 1650 Watts, offering strong thermal output while remaining compatible with standard single-phase circuits. Facilities avoid complex electrical upgrades in most installations.
The well accepts one pan, enabling menu teams to hold large-format items or multiple product batches in a single insert. Chefs gain load capacity without enlarging counter profiles.
A drop-in, top-mounted design fits into standard cutouts to streamline retrofit or new-build installations and reduces labor during changeover. Field technicians can seal and secure the unit rapidly to minimize downtime.
The basin supports wet or dry operation and ships without a drain to match site plumbing preferences and service procedures. Maintenance teams can choose the holding method that best aligns with sanitation protocols and staffing.
#@@#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#@#Inspect the Hatco HWBHRT-43 heating element and thermostat monthly to ensure consistent temperature control. Drain and dry the well after wet operation to prevent mineral buildup; flush with a 1:10 vinegar solution for ten minutes, then rinse thoroughly. Wipe stainless steel surfaces with a nonabrasive detergent and soft cloth; remove pans and clean with warm, soapy water. Verify electrical connections at 120v and tighten terminal screws annually to prevent arcing.
