Wells WV-4H Series, Owner'S Manual

Page: 17 / 44

M504 p/n 2M-303903 Owners Manual WV
-4H V
entless Hotplate Cooktop
15
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
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.
OPERATING CHART FOR DRAWER WARMERS
Fig. 11 Roll Warmer
Temperature Control
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