For high-volume steam tables and buffet lines needing precise temperature control, this drop-in heated well ensures stable heat distribution and service-ready food holding. The insulated top and remote thermostat maintain temperatures while reducing heat loss and energy waste. Designed for modular installations, it supports continuous lineups in schools, hospitals, universities, and restaurants.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Drain well and open drain valve to remove water. Wipe interior and pans with mild detergent and warm water; rinse and dry. Clean exterior stainless steel with non-abrasive cleaner. Flush autofill line monthly and inspect EZ locking hardware. Remove debris from thermostat area and vents to ensure proper airflow. Verify unit is dry before reconnecting power. Regular cleaning prevents bacteria, fires, higher bills, and equipment failures.#@@#Additional Info#@#Hatco HWBI43-6DA drop-in heated well holds six 4/3 pans, operates at 208V, 7215W, 34.7A, 1-Ph, 60Hz; stainless steel, insulated, thermostatic control, drain, autofill, EZ locking, CE, cULus, UL EPH Classified, made in USA.#@@#General Info#@#Description #@#
For high-volume steam tables and buffet lines needing precise temperature control, this drop-in heated well ensures stable heat distribution and service-ready food holding. The insulated top and remote thermostat maintain temperatures while reducing heat loss and energy waste. Designed for modular installations, it supports continuous lineups in schools, hospitals, universities, and restaurants.
#@@# Pan Capacity#@#
The unit holds six 4/3 size pans (12" x 27"), enabling efficient layouts for multiple menu items. This setup simplifies pan swapping during peak service and maintains portion organization.
#@@# Thermostatic Control#@#
A remote thermostat with an on/off rocker lets operators set and maintain precise temperatures. Technicians gain consistent control, reducing food waste and ensuring compliance with temperature policies.
#@@# Insulated Construction#@#
An insulated top and corrosion-resistant exterior minimize heat transfer, keeping surfaces cooler. Facilities benefit from improved energy efficiency and safer service zones for staff.
#@@# Wet Or Dry Operation#@#
The design supports wet or dry use with an integrated drain and autofill for wet wells. Staff can switch modes quickly, streamlining sanitation and reducing maintenance labor.
#@@# Electrical Performance#@#
Operating on 208 volts, single-phase power at 7215 watts, the unit draws 34.7 amps, delivering robust heat for continuous service. Planners can size circuits accurately and avoid derating issues when linking modules.
#@@# Modular Installation#@#
The top-mounted drop-in format with EZ locking hardware allows quick placement and alignment in counters. Teams benefit from stable mounting and easy expansion for future extensions.
Made in the USA with a stainless steel top and corrosion-resistant exterior, the unit is CE, cULus, and UL EPH Classified for commercial foodservice.
#@@#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#@#Please descale and sanitize the Hatco HWBI43-6DA weekly by draining, flushing with warm water, and using a food-safe descaler per manufacturer guidelines. Monthly, inspect and clean the thermostat, switch, and hardware; tighten fasteners and check 208-volt connections with power off. Clean the stainless steel top with pH-neutral detergent, rinse, and dry. Verify door fit and test wet/dry operation post-maintenance.
