An operation’s menu and volume will determine how many and what type of food wells it needs.
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 best.
Both wet and dry drop-in wells can present challenges during use. For example, because the wet style utilizes water and an insert pan to hold food, it requires plumbing hookups and draining capabilities. Because of this format, wet food wells are not as mobile because the plumbing needs to be disconnected in order to move the unit.
Dry wells are not suitable for all foods since some menu items may dry out quicker in these units, impacting quality.
Operators can choose from electric or gas wells that use water baths, in addition to waterless wells that feature stainless-steel top rims and optional drains.
While the majority of cold wells have compressors underneath, those looking to save space and reduce noise should consider drop-in wells that incorporate remote compressors.
Integrated drop-in wells with hot and cold capabilities accommodate a wide range of meals, such as hot entrees and sides, in addition to lighter cold items like fruits and parfaits. These wells can be specified with integrated counter merchandisers that provide either slightly recessed sheet pan merchandising or vertical drop-in cold and hot configurations.
It’s important to note that drop-in wells used in catering operations, buffets or the back of house as steam tables will have different requirements. Operators also need to decide if sealed or non-insulated wells will work best and whether a lid is required. Also, the menu will determine how many temperature set points are required for drop-in wells.
In terms of aesthetics, some designers prefer to specify wells from the same manufacturer for front-of-house use so the components match. This is not only preferable visually, but is also easier from a service and warranty standpoint.
