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FEATURES AND CONTROLS
C
Power Indicator Light. Illuminates when the well is
A
heating.
Heat Control. Adjusts the heat.
B
Mounting Tab. For use with sheet metal countertops.
C
Top-Mount Fabricator Well Operator's Manual
OPERATION
Electrical Shock Hazard
Keep water level at or below the required level. If level is
A
too high, water may overflow when the food container is
inserted. The overflow could enter the electrical
compartment and cause a short circuit or electric shock.
Burn Hazard
Hot water and steam can burn skin. Well and top surface
B
get hot and can burn skin or damage heat-sensitive
items. Use caution when touching the top and do not put
heat sensitive-items there.
NOTICE: Drop-in meets NSF4 performance standards only
when using moist heat. Operation with water is
required for even heating of the food product.
NOTICE: Do not use food pans deeper than 6" (15.2 cm).
NOTICE: Monitor food temperature closely for food safety. The
United States Public Health Service recommends that
hot food be held at a minimum of 140 ºF (60 ºC) to
help prevent bacteria growth. Maintain correct water
level and temperature, periodically remove food
container to check water level and refill as needed.
1. Fill the well with clean, hot water to the fill line. Do not over fill.
2. Preheat water for 15 minutes by covering with empty food
containers or covers and turning the unit to the highest
temperature setting (10).
3. Place containers of hot food, above 140 °F (60 °C), into
preheated water.
4. Reduce heat setting to a level that will maintain a safe holding
temperature and food quality.
5. Maintain water level during operation. Periodically
(approximately every 2 hours) remove food containers, check
the water level, and add hot water as needed.
6. Use gloves, mitts, or pot holders to protect hands when
removing hot food containers.
WARNING
CAUTION
2
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