Because of a simplified design, cleaning and maintenance for food wells tends to be straightforward.
An operation’s volume and menu will dictate the number and type of food wells it needs. Although most often used with non-prepackaged foods, drop-in hot and cold food wells can also accommodate packaged items, such as beverages, fruit and yogurt.
Hot and cold wells effectively keep food at proper temperatures and accessible for speed of service.
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 wells hold hot or cold food, keeping it at required temperatures. Due to these units’ basic design, cleaning and maintenance are not as complicated as with other equipment.
Food wells consist of wet and dry units. The wet style utilizes water, has an insert pan to hold food and requires plumbing hookups and draining capabilities.
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