M508 p/n 2M-304456 Owners Manual WV
-2HG
16
OPERATION (continued)
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.
DRAWER WARMER OPERATION (when provided)
HEATING OPTIONS
1. Moist heat with Humitrol Rack:
a. MOIST operation prevents food from drying out as moisture, as
well as heat, is applied to the warming chamber.
b. To set for MOIST operation, remove Humitrol Rack from bottom
of drawer insert pan and carefully pour approximately 2 quarts of
water (½” depth) into the pan. Reinstall rack.
c. The Humitrol Rack decreases the sloshing effect of the water in
the pan when the drawer is opened. When the drawer is closed,
the Humitrol Rack allows steam to rise through the stored product
in the drawer.
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 pans in
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.
Indicator
Light
Temperature
Control
(Infinite
Switch)
Fig. 9 Roll Warmer
Temperature Control
OPERATING CHART FOR DRAWER WARMERS
PRODUCT TYPE
RECOMMENDED
STORAGE TEMP.
TYPE OF
HEAT
CONTROL
SETTING
AIR VENT
SETTING
Hard Rolls
160-185ºF
Dry
7-8
Closed
Soft Rolls
150-175ºF
Moist
6-7
Open - ½
Vegetables
175-185ºF
Moist
7-8
Open - ½
Meats
165-185ºF
Dry
6-8
Closed
Fish
165-185ºF
Moist
6-8
Open
Casseroles
150-175ºF
Dry
6-7
Closed
Pies, Desserts
160-185ºF
Dry
6-7
Closed
