Hot and cold wells effectively keep food at proper temperatures and accessible for speed of service. 

Food wells can be hot, cold or a combination of the two. Operators use this equipment in both the front and back of house. It is most often seen in cafeterias, buffets and catering applications. 

This equipment is simple in terms of its construction and makeup. Standard features with food wells include stainless-steel construction, remote controls and slide-out compressors. For on- or off-site catering, countertop units have an outer shell and are portable, while built-in units are designed to be fabricated into counters.

Operators can choose from various food well configurations, with the most common holding 12-inch-by-20-inch stainless pans. By incorporating adapter plates as accessories, food wells can accommodate a combination of 1/3-, 1/6- or ½-size pans. Some merchandisers are built to hold 18-inch-by-26-inch sheet pans in different sections. Curved drop-in wells are also available.

Soup warmer wells are available in 4-, 7- and 11-quart round models. Integrated counter merchandisers have either slightly recessed sheet pan merchandising or vertical drop-in cold and hot configurations.

According to NSF guidelines and to ensure food safety guidelines are adhered to, hot drop-in wells must hold food at 150 degrees F and cold food wells should hold product between 33 degrees F and 41 degrees F. 

Hot food wells are available in both electric and gas versions that use water baths or waterless wells that keep food at proper temperatures. This type includes stainless-steel top rims and optional drains. 

Cold food wells are available in mechanically cooled models, forced-air units that push air on top of product and a newer technology that cools wells using refrigeration lines. Operators can also choose simplified, inexpensive versions of this equipment that utilize ice pans. 

Most cold food wells have compressors underneath, although models are available with remote compressors and condensing systems for operators who want to save space and reduce noise in the kitchen.

Operators can include optional components, such as adapter bars for different pan configurations, telescope covers, low-profile configurations, water pans and inset covers. Other add-ons include autofill devices that automatically add water to built-in warmers’ wells and drains that operators can easily open and close.

Convertible hot and cold food wells provide independent temperature controls with each well. There are also units with various tilts and angles that meet NSF guidelines.

This equipment category has benefited from technological innovations. Hot food wells are available with a heating method that reduces energy use from 1,200 to 1,000 watts down to 500 watts with separate heating mechanisms for each well.

There are also hot food wells that maintain food temperatures with heated convected air rather than steam. This type eliminates the need for water and uses less electricity than traditional equipment of this type since heat is transferred more directly. Well technology that incorporates eutectic fluid to efficiently cool pans is also available. With this method, food pans can be flush mounted rather than recessed.