Stop sacrificing throughput for control. This drop-in hot/cold unit delivers stable holding for two standard pans while allowing operators to set hot and cold zones independently, enhancing menu flexibility and reducing food waste. Facilities that require reliable temperature control for extended service periods will benefit from a compact, code-compliant design built for continuous duty.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit before cleaning. Remove pans and wash with warm, soapy water; rinse and dry. Wipe stainless steel top and well with non-abrasive cleaner and a soft cloth. Clean exterior corrosion resistant steel with mild detergent. Vacuum condenser area and clean coils to improve efficiency. Inspect door seals and controls; tighten or replace parts as needed. Sanitize food-contact surfaces to remove bacteria and prevent contamination.#@@#Additional Info#@#Wells HRCP-7200 Hot/Cold Drop In Unit offers dual-temperature wells with two pans, single controls, and 208/240 volts. Stainless steel top and corrosion-resistant exterior ensure continuous food holding.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This drop-in hot/cold unit delivers stable holding for two standard pans while allowing operators to set hot and cold zones independently, enhancing menu flexibility and reducing food waste. Facilities that require reliable temperature control for extended service periods will benefit from a compact, code-compliant design built for continuous duty.
#@@# Dual Temperature Wells#@#
The unit provides separate hot and cold zones with thermostatic regulation to maintain safe holding ranges for distinct menu items. Operators achieve consistent product quality and minimize waste by controlling each well independently.
#@@# Single Controls#@#
A single control layout simplifies operation while offering precise setpoint adjustment for both zones, reducing training time for staff. Technicians can easily access controls from the top-mounted drop-in location for quick verification and adjustments.
#@@# Stainless Top Construction#@#
The stainless steel top and well resist corrosion and allow rapid surface cleaning between shifts, supporting sanitation protocols. Maintenance teams find routine wipe-downs quick and effective, minimizing downtime.
#@@# Corrosion Resistant Exterior#@#
The exterior uses corrosion-resistant steel to withstand humid kitchen environments and steam exposure, extending service life. Facilities operating long hours receive durable protection against routine wear.
#@@# Compact Drop-In Design#@#
The top-mounted drop-in installation fits standard counters with a 32.75-inch width and 27.13-inch depth, optimizing kitchen layout without sacrificing capacity. Planners conserve counter space while adding two full-size pan positions for menu staging.
#@@# Electrical Compatibility#@#
The unit operates on 208/240 volts and includes CSA and NSF certifications for commercial foodservice use, ensuring compliance with regional electrical and sanitation codes.
#@@#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 Wells HRCP-7200 by inspecting thermostatic controls weekly and calibrating to specified setpoints. Drain and flush wells after each service period; sanitize interiors with food-safe detergent and rinse thoroughly. Clean stainless steel top and corrosion-resistant exterior with nonabrasive cloth and neutral cleaner. Verify electrical connections at 208/240 volts monthly and tighten terminals. Replace worn seals and test CSA and NSF compliance labels during scheduled inspections.