Stop sacrificing temperature control for layout flexibility. This insulated drop-in heated well delivers precise thermostatic holding, modular installation, and durable stainless-steel construction to support continuous service in high-volume food operations. Designed for institutions that require wet or dry operation, the unit maintains consistent product temperatures while simplifying cleaning and pan changes.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and allow unit to cool before cleaning. Remove pans and drain water. Clean stainless top and pans with mild detergent and soft cloth; rinse and dry. Flush drain and inspect seals for wear; replace if damaged. Vacuum condenser coils and wipe exterior to improve efficiency. Sanitize food-contact surfaces after cleaning to remove bacteria and prevent foodborne illness. Reconnect power only when completely dry.#@@#Additional Info#@#The Hatco HWBI43-6D heated well has six 4/3-size stainless steel pans (12" x 27") for wet or dry use. It features thermostatic controls, an integrated drain, and a corrosion-resistant exterior, with 208v power and 7215 watts.#@@#General Info#@#Description #@#
Stop sacrificing temperature control for layout flexibility. This insulated drop-in heated well delivers precise thermostatic holding, modular installation, and durable stainless-steel construction to support continuous service in high-volume food operations. Designed for institutions that require wet or dry operation, the unit maintains consistent product temperatures while simplifying cleaning and pan changes.
#@@# Insulated Wells#@#
Thermal insulation around each well reduces heat loss and improves energy efficiency, allowing the unit to hold set temperatures with less power cycling. Installers will appreciate that insulation also protects underside cabinetry from heat exposure.
#@@# Thermostatic Control#@#
A dedicated thermostatic control provides repeatable temperature regulation and reduces food-safety risk by maintaining safe holding ranges. Operators can set and verify temperatures quickly, which supports HACCP compliance and consistent results across service periods.
#@@# Six Pan Capacity#@#
The configuration accepts six 4/3 size pans, supporting segmented menu setups and rapid product rotation during peak periods. Chefs can stage multiple items in a compact footprint to maximize serving speed without sacrificing portioning flexibility.
#@@# Wet or Dry Operation#@#
The well supports both wet and dry modes, enabling versatile use for soups, sauces, and plated items or for dry holding of prepared entrees. Supervisors can switch modes to match menu needs and cleaning schedules without equipment changes.
#@@# Corrosion-Resistant Build#@#
A stainless-steel top combined with a corrosion-resistant steel exterior withstands daily use in commercial kitchens and resists surface degradation from cleaning agents. Maintenance teams will find surfaces that clean readily and retain a professional appearance.
#@@# Integrated Drain#@#
The built-in drain simplifies removal of standing fluid during wet-mode operation and speeds sanitation cycles between services.
#@@#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 Hatco HWBI43-6D by scheduling weekly inspections of the thermostatic controls and verifying setpoints against a calibrated thermometer. Drain and flush the reservoir monthly when operating wet, removing scale with a manufacturer-approved descaler. Clean stainless steel surfaces after each shift with a mild detergent; avoid abrasives. Check door gaps and gasket compression biweekly. Tighten electrical connections quarterly and document amperage to detect faults.
