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.

Before choosing this equipment, operators should assess whether hot, cold or a combination of wells are best for the application. The menu will indicate whether wet or dry food wells are most appropriate. The wet style utilizes water and has an insert pan to hold food but requires plumbing hookups and draining capabilities.

Both wet and dry drop-in wells can present challenges during use. For example, wet food wells are not as mobile since the plumbing needs to be disconnected in order to move the unit.