Because of a simplified design, cleaning and maintenance for food wells tends to be straightforward.

On a daily basis, rinse and thoroughly wipe down food wells using a mild detergent. If a well uses water to keep foods at proper temperatures, drain the water and refill the well daily to prevent scale and mineral buildup.

With plumbing connections, staff members should not yank or hang items on the unit’s pipes, which can cause a break in the connection point.

Scorch marks on the bottom of a food well may indicate the unit is failing.

Monitor temperature consistency. If issues arise with the thermostat, the food well is not getting enough heat, cooling is not sufficient or temperatures vary too much, service the unit.