Drawer Warmer Operation when provided | Wells WV-FGRW instruction

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:

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)

CAUTION:

HOT SURFACE

Exposed surfaces can be hot to the touch and may cause burns.

Fig. 9 Roll Warmer Temperature Control

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.

OPERATING CHART FOR DRAWER WARMERS

PRODUCT	RECOMMENDED		TYPE	CONTROL	AIR VENT
TYPE	STORAGE TEMP.		OF HEAT	SETTING	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
Nachos	150-170ºF	Dry	do not put water	4-6	Full Open
Corn Chips	150-170ºF	Dry	< in the pan	4-6	Full Open

WV-FGRW specifications

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