OPERATION
6
WET OR DRY OPERATION for WARMERS
1. Carefully read the description of the warmer operation on the
specification sheet.
2. a. Most warmers are designed for
WET OR DRY
operation.
b. Warmers may be used
wet
, or may be used
dry
. However
warmers
may
NOT
be used
wet-to-dry
or
dry-to-wet
unless
they have been allowed to cool to room temperature
between the change in wet or dry operation.
c. Wells Manufacturing recommends operating WET for
consistent food heating.
d. If your wet-operation warmer is allowed to run dry, turn it
OFF and allow to cool to room temperature before adding
water.
3. If the warmer is to be used for
WET
operation, add
approximately 1” of hot tap water before turning the warmer
ON
. Use of hot water will allow a faster preheat.
a. Check the water level frequently and add hot water as
necessary to prevent the warmer from running dry. Do not
add water to the warmer if it has run dry.
b. If your wet-operation warmer is allowed to run dry, turn it
OFF and allow to cool to room temperature before adding
water.
4. Damage caused by allowing a wet-operation warmer to run dry,
is
NOT
covered by warranty. Damage caused by adding water
to a dry warmer when hot is
NOT
covered by warranty.
PRE-HEATING THE WARMER
1. Place desired pan(s) or inset(s) with appropriate adapter top on
warmer.
a. Insets are available as accessories in 2½ qt., 4qt., 7 qt.,
and 11 qt. sizes with lids and adapter tops.
b. For dry operation, a 6” deep pan or inset is recommended.
2.
Turn temperature control to HI or highest temperature setting.
3.
Allow warmer to preheat for approximately 30 minutes, then set
the control for the desired temperature. Be sure to keep the
warmer covered during preheat and operation.
OPERATION
1.
Always use an inset.
DO NOT
place food directly into the
warmer.
2. Check water level in wet-operation warmer frequently during
use. Running warmers dry will lower the temperature of the
food in the insert pan, and may damage the warmer.
3. Alternating between wet and dry operation in any individual
warmer
is
NOT
recommended.
4.
DO NOT
use metal tools, steel wool, or caustic or abrasive
cleanser to clean warmer pan.
011
303
308
Op
M
anual for
Built-In
T
’Stat
W
a
rmer
s
CAUTION:
HOT SURFACE
Exposed surfaces can be hot
to the touch and may cause
burns.
CAUTION:
SHOCK HAZARD
DO NOT splash or pour water
onto control panel or wiring.
Always use an inset.
DO NOT
place food directly
into the warmer.
Always pour hot water into the
warmer before it is
preheated.
DO NOT
pour
water into a dry, heated
warmer. This may damage
the unit.
DO NOT
put ice into a
warmer pan. This will cause
condensation on the inside of
the warmer. Damage caused
by condensation is
NOT
covered by warranty.
Stir thick food items frequently
to keep food heated uniformly.
Keep insets covered to
maintain food quality and
temperature.
