This stainless steel drop-in heated well delivers controlled temperature management across six 4/3 pans while resisting corrosion and simplifying service routines. Foodservice teams achieve reliable hot holding in either wet or dry operation without compromising safety or sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and drain the unit before cleaning. Remove pans and wipe interiors with a mild detergent and warm water, rinse thoroughly, and dry with a lint-free cloth. Clean stainless steel tops with a non-abrasive cleaner to avoid scratches. Flush and inspect drains and seals; replace damaged gaskets. Clean condenser coils and vents to improve efficiency and lower utility costs. Perform weekly grease removal from ovens and vents to reduce fire risk and prevent equipment failure.#@@#Additional Info#@#The Hatco HWBI43-6M drop-in heated well holds six 4/3-size pans (12" x 27") in an insulated stainless steel top.#@@#General Info#@#Description #@#
This stainless steel drop-in heated well delivers controlled temperature management across six 4/3 pans while resisting corrosion and simplifying service routines. Foodservice teams achieve reliable hot holding in either wet or dry operation without compromising safety or sanitation.
Holds six 4/3 size pans to support large portion volumes and varied menu items. Operators can stage bulk entrees and sides in a single footprint to reduce changeover time and increase line throughput.
Operates on 208 volts, single-phase with a 7215 watt draw and 34.7 amp current demand to provide steady heat distribution. Electrical ratings allow planners to size circuits and breakers precisely and to integrate the unit into existing kitchen power layouts.
Uses thermostatic controls to maintain set temperatures with responsive adjustments for load changes. Users achieve consistent food temperatures without frequent manual intervention, improving food safety and quality retention.
Features a stainless steel top and corrosion-resistant steel exterior for durable daily use and simplified cleaning. Insulated design reduces heat transfer to the cabinet and surrounding surfaces, lowering ambient kitchen heat and conserving energy.
Designed for drop-in, top-mounted installation and modular ganging to expand holding capacity across a continuous serving line. Facility teams can configure multiple units to match service layout and streamline plate-up ergonomics.
Supports both wet and dry operation and includes an integrated drain for efficient emptying and sanitation turnover. Compliance with CSA, cULus certifications, and ULEPH classification confirms electrical and safety standards for institutional and commercial settings.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect condenser and heating elements weekly to prevent residue buildup and ensure consistent thermal transfer. Drain and flush the reservoir monthly when operating wet to remove sediment; follow manufacturer torque specs for drain fittings. Calibrate thermostatic controls quarterly and verify voltage at 208v and phase alignment to prevent electrical stress. Clean stainless steel surfaces with mild detergent and nonabrasive cloth; dry immediately to avoid spotting.
