Step up service capacity without compromising temperature control or operational reliability. This electric stainless steel induction hot well system delivers precision holding across three separate wells while occupying a compact footprint of 41.5 inches by 26 inches, enabling high throughput in busy lines and serving stations. Foodservice teams benefit from digital control accuracy and consistent heat transfer that stabilizes product quality during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove pans and wipe wells with a soft cloth and mild detergent; rinse and dry. Clean stainless steel exterior with non-abrasive cleaner and soft cloth. Vacuum condenser and coils monthly to maintain efficiency. Inspect seals and controls; replace damaged parts. Remove grease from vents and hood daily to reduce fire risk. Follow CSA and manufacturer guidelines for electrical safety and service intervals.#@@#Additional Info#@#Vollrath's FC-6IH-03120 drop-in induction hot food well measures 41.5" W x 15" H x 26" D, operates on 120 volts and 19.8 amps, and uses digital controls for consistent temperatures across three wells. CSA and NSF certified, made in USA, 135 pounds.#@@#General Info#@#Description #@#
Step up service capacity without compromising temperature control or operational reliability. This electric stainless steel induction hot well system delivers precision holding across three separate wells while occupying a compact footprint of 41.5 inches by 26 inches, enabling high throughput in busy lines and serving stations. Foodservice teams benefit from digital control accuracy and consistent heat transfer that stabilizes product quality during peak periods.
#@@# Power-Dense Induction#@#
Induction elements provide rapid, even heat transfer directly to pans, significantly reducing recovery time between load changes. Units operate on 120 volts and draw 19.8 amps at 60 hertz, allowing seamless integration into standard single-phase kitchen circuits while ensuring dependable performance.
#@@# Three Well Configuration#@#
Three independent wells accommodate multiple menu items simultaneously, minimizing cross-contact and simplifying portion organization. Operators can stage different products at controlled temperatures to support a continuous service flow, enhancing efficiency.
#@@# Digital Control Interface#@#
Digital controls allow for precise temperature setpoints and repeatable operation, improving consistency across shifts. Staff can program and verify holding parameters quickly, which reduces guesswork and minimizes product loss.
#@@# Stainless Steel Construction#@#
Stainless steel surfaces resist corrosion and simplify daily sanitation routines, supporting compliance with health standards such as NSF and CSA certifications. The design materials reduce maintenance time and preserve presentation in both front-of-house and back-of-house installations.
#@@# Drop-In Top Mounting#@#
Drop-in installation enables placement into existing counters or service wells with minimal disruption to layout. Technicians find the top-mounted design straightforward to service and well-aligned with operational ergonomics.
#@@#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#@#Upon confirmation of completed payment, Culinary Depot will ship and deliver the package.#@@#Maintenance Guide#@#Inspect induction surfaces daily; remove food debris with a nonabrasive cloth and pH-neutral detergent. Calibrate digital controls monthly; verify temperature accuracy with a traceable probe. Tighten electrical connections and check strain reliefs quarterly; confirm 120v supply and 19.8 amp draw under load. Descale under-well drains annually; replace worn gaskets. Document maintenance logs and schedule CSA and NSF inspections per local requirements.
