Drop-in wells can effectively keep food hot and/or cold, depending on the unit. An operation’s menu always dictates how many wells it requires. Other factors that determine the necessary number of wells include quantity of food or number of people the operation will serve.
Drop-In Modular/Ganged Dry Heated Wells are insulated, full-sized wells grouped in a modular fashion. The units use dry convected heat to keep hot foods at consistent holding temperatures for extended periods. Compact individual thermostatic controls regulate each well’s temperature.
Stoelting Foodservice, a division of The Vollrath Co. LLC
Enhanced dipping cabinet designs are available with two, three or four dipping wells. The units feature R290 propane-refrigerant and digital temperature control. Each dipping well compartment holds 4.25-gallon
(16 liter), square buckets that are removable for flavor changes and cleaning.
The confluence of high labor costs and consumers’ need for speed creates a recipe for accessible, portable food options, either as the main meal or as add-on items. As a result, the role of the reach-in continues to evolve from simple storage item to profit center for many foodservice operators, including fast-casual and quick-service operators.
Undercounter and underbar refrigeration serve as supplemental storage solutions for the front of house or in the kitchen as part of a prep station. Timothy A. Barker, founder of Table & Bar Consulting Group in Memphis, Tenn., provides information on what to consider when purchasing undercounter refrigeration.