Boost heated holding capacity without sacrificing heat control or safety. This electric Bain Marie style heated tank delivers consistent wet operation across two 4/3 size pans and sustains safe holding temperatures for extended service periods. Operators gain thermostatic precision, durable stainless steel construction, and cULus certification to meet commercial kitchen requirements.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Drain water and remove pans and adapter bars. Wipe interior and heating tank with mild soap and warm water; scrub deposits with a soft brush. Clean exterior with non-abrasive cleaner and a damp cloth. Sanitize food contact surfaces per CSA guidelines and rinse. Dry all surfaces completely before refilling. Inspect door seals and thermostatic controls; replace worn parts. Regular cleaning prevents contamination, fires, inefficiency, and costly repairs.#@@#Additional Info#@#Wells HT-227 stainless steel bain marie heated tank has two 4/3-size 12" x 27" pans, thermostatic control, wet operation, and full insulation. It operates at 208/240 volts, draws 11.9–13.8 amps, and supports continuous hot holding for food service.#@@#General Info#@#Description #@#
Boost heated holding capacity without sacrificing heat control or safety. This electric Bain Marie style heated tank delivers consistent wet operation across two 4/3 size pans and sustains safe holding temperatures for extended service periods. Operators gain thermostatic precision, durable stainless steel construction, and cULus certification to meet commercial kitchen requirements.
#@@# Thermostatic Control#@#
Thermostatic control provides accurate temperature regulation to maintain product quality and reduce waste. Operators can quickly adjust set points, and the system stabilizes temperatures for reliable holding during peak service.
#@@# Stainless Steel Construction#@#
Stainless steel construction resists corrosion and simplifies cleaning in high-use environments. Staff achieve hygienic surfaces and long service life with fewer repairs and lower lifecycle costs.
#@@# Fully Insulated Design#@#
The fully insulated tank reduces heat loss and improves energy efficiency during continuous operation. Managers observe lower electrical draw over time while the unit sustains target temperatures for hours.
#@@# Wet Operation Capability#@#
Wet operation enables gentle, even heat transfer through a water bath to preserve food texture and moisture. Chefs retain product quality for hot entrees, sauces, and prepared sides without surface drying.
#@@# Capacity for Two Pans#@#
Designed to accept two 4/3 size pans measuring approximately 12 inches by 27 inches, the unit supports simultaneous holding of multiple items. Kitchens can scale production and fill service lines with consistent portion control and reduced handling.
#@@# Electrical Specification Compliance#@#
The unit operates on 208 to 240 volts single phase, draws 11.9 to 13.8 amps, and consumes between 2480 and 3300 watts, matching common commercial electrical setups. Installers appreciate cULus certification and straightforward integration into existing circuits.
#@@#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#@#Inspect gasket edges weekly and replace any that show cracking to maintain thermal seal. Clean stainless surfaces daily with mild detergent and a soft cloth; rinse and dry to prevent spotting. Flush tank interior monthly and descale using manufacturer-approved solution to prevent mineral buildup. Verify thermostat calibration quarterly and adjust per specification. Torque electrical connections annually and document all maintenance actions.