Part No.21966 Rev. M February 2016
- 10 -
Heated Well GN Series
Operating Mode
DROP-IN HEATED WELL ASSEMBLIES
-
OPERATION
Choice of Mode
It is important to select an appropriate operating mode, to suit the type of food,
the type of dish and the required food temperature.
The actual food temperature can be influenced by many variables, and it is
important to regularly check actual food temperatures with a thermometer.
Dry Mode
In this mode, no water is
used. The air in the well is
heated by the elements, and
the dishes are warmed by
conduction and radiation
through the air.
The capacity of air to conduct
heat to the dishes is low, and
uniform heating is difficult to
achieve. The radiant heat from the elements can cause hot spots, particularly if
deep dishes are used.
This mode works best if the food in the dishes has a high liquid content, to allow
heat circulation inside the dish.
Steam Mode
In this mode, the heating
elements are covered with
water, but the dishes do not
touch the water.
Heat is transferred to the
dishes by the steam. The higher thermal capacity of the water vapour/steam
ensures faster heat transfer and more even dish temperatures than with a dry
well.
Dishes of differing depth can be used, but 150 mm dishes will tend to wet mode.
Wet Mode
In this mode the water level is
higher, so that the dishes are
in contact with the water.
This gives the highest heat
transfer rate to the dishes, and
a uniform temperature is more
easily achieved.
For correct operation, the
dishes should be of equal
depth. Settings are provided
for three sizes, 65 mm, 100
mm and 150 mm deep.
Summary of Contents for IN-GNH03
Page 1: ...Inline GN Series Heated Well...
Page 29: ...IN GNH03 4 5 6 8 29 Future Products Group IN GNH08...
Page 31: ...IN GNH03 4 5 6 8 31 Future Products Group Flush Mount Installation...
Page 32: ...Part No 21966 Rev M February 2016 32 Heated Well GN Series Under Mount Installation...
Page 34: ...Part No 21966 Rev M February 2016 34 Heated Well GN Series...