Built for continuous use in commercial kitchens, this drop-in hot well delivers consistent holding temperatures and straightforward operation for service lines, hospitals, schools, and catering operations. It maintains product quality while minimizing labor with thermostatic control and bottom-mount installation that keeps service counters clear and organized.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and let it cool. Remove pans and wipe interiors with a mild detergent and warm water using a soft cloth. Clean the bottom-mount area and exterior with non-abrasive cleaners to protect insulation and finishes. Scrub pan rests and the single pan cavity, rinse thoroughly, and dry completely to prevent corrosion and electrical hazards. Inspect door seals and thermostat controls for wear. Reinstall pans only after the unit is fully dry and plug back into the 120v supply.#@@#Additional Info#@#The Piper Products CC-D-A-T-L hot food well fits a 20" opening, runs on 120v, has thermostatic control, bottom-mount, insulation, one-pan capacity, CSA certified, and weighs 24 pounds for built-in warming.#@@#General Info#@#Description #@#
Built for continuous use in commercial kitchens, this drop-in hot well delivers consistent holding temperatures and straightforward operation for service lines, hospitals, schools, and catering operations. It maintains product quality while minimizing labor with thermostatic control and bottom-mount installation that keeps service counters clear and organized.
#@@# Thermostatic Temperature Control#@#
The unit uses a thermostatic control system to maintain steady holding temperatures, reducing product loss from over- or under-heating. Operators achieve repeatable results across shifts with minimal adjustment.
#@@# Bottom Mounted Installation#@#
Designed for bottom-mount installation, the well installs flush into counters to streamline service workflows and preserve counter space. Technicians access connections from below, simplifying installation in built-in configurations.
#@@# Single Pan Capacity#@#
This model accepts one full-size pan, enabling focused holding of a primary menu item without unnecessary footprint. Chefs allocate a single, consistent well for high-turn items to improve portion control.
#@@# Insulated Construction#@#
The assembly includes insulation to retain heat and improve energy efficiency during extended service periods. Staff notice reduced recovery time and lower energy draw compared with non-insulated wells.
#@@# 120 Volt Operation#@#
Operating on 120v electrical supply, the well integrates with standard commercial kitchen circuits without special volt requirements. Electric hookup follows typical field wiring practices for rapid commissioning.
#@@# Compact Footprint#@#
With a 20-inch width and 12-inch depth, the unit fits tight service counters while providing effective hot holding capacity. Facilities with limited space can add hot-holding capability without major layout changes.
#@@#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#@#Address the unit formally: Inspect the Piper Products CC-D-A-T-L hot food well weekly. Wipe food-contact surfaces with mild detergent to remove residue and prevent bacteria. Drain and flush the reservoir daily, then dry to prevent corrosion. Clean the control area with a soft cloth; avoid moisture near electrical parts. Wash the pan and rails in soapy water, rinse, and dry. Check installation level, repair seals, test 120v connection, and clean monthly. Log maintenance actions.