HEATING OPTIONS
1. Moist heat with Humitrol Rack:
a. MOIST operation prevents food from drying out as heat is
applied to the warming chamber.
b. To set for MOIST operation, remove the Humitrol Rack from
bottom of drawer insert pan and carefully pour approximately
2 quarts of water (½” depth) into the pan. Reinstall rack.
c. When the drawer is closed, the Humitrol Rack allows water
vapor to rise through the stored product in the drawer. The
Humitrol Rack also decreases the sloshing effect of the water
in the pan when the drawer is opened.
d. Place the food directly on the rack. The rack is designed to
support the food off of the steam vents, where water droplets
may form.
e. Check the water level in the pan periodically, and add water
when necessary.
f. Set the front air vent between fully closed and half-open.
Actual setting will depend upon the type and amount of product
stored in the drawer, the temperature setting, and the
frequency with which the drawer is opened.
2. Moist heat with pans:
a. This Wells warmer is designed to accommodate any
combination of standard-size, steam table pans.
b. Place a small amount of water in drawer pan. Place the steam
table pans in the drawer pan.
c. Check the water level in the pan periodically, and add water
when necessary.
3. Dry heat:
a. For some applications, you may want to store previously
prepared foods in a dry-heat environment. To do so, place the
food directly into the empty (i.e. no water) drawer pan.
OPERATION (continued)
8
PRODUCT
RECOMMENDED
TYPE
CONTROL
AIR VENT
TYPE
STORAGE TEMP.
OF HEAT
SETTING
SETTING
Hard Rolls
160-185ºF
Dry
7-8
Full Open
Soft Rolls
150-175ºF
Moist
6-7
Open - ½
Vegetables
175-185ºF
Moist
7-8
Open - ½
Meats
165-185ºF
Dry
6-8
Full Open
Fish
165-185ºF
Moist
6-8
Closed
Casseroles
150-175ºF
Dry
6-7
Full Open
Pies, Desserts
160-185ºF
Dry
6-7
Full Open
Taco Shells
150-170ºF Dry do not put water
4-6
Full Open
Corn Chips
150-170ºF Dry in the pan
4-6
Full Open
OPERATING CHART FOR DRAWER WARMERS
<
047 p/n 307538 OpM Free-Standing Drawer W
armer w/ Solid State Control
CAUTION:
HOT SURFACE
Exposed surfaces can be hot
to the touch and may cause
burns.
NOTE:
The chart below is intended
as a guide ONLY. Your
own experience with this
appliance, type of foods
and method of operation will
enable you to determine the
temperature control and air
vent settings best suited to
your operation.
