Electrical Installation, Plumbing Installation

INSTALLATION (continued)

021 303333 OpManual for Built-In Bain Marie Warmers

3.For “top-mounted” installation:

a.Verify that provided sealants are applied to the underside of the warmer top flange prior to setting the unit into the cutout.

b.After installation, verify that the tabs on the Wellsloks are turned out to lock the warmer into the counter.

c.Apply a thin bead of food-grade silicone sealant around the flange to seal it to the counter.

d.Wellslok extension kits are available for installing warmers in counter tops where the standard Wellslok would not normally reach. The extension kit will adapt to counter tops up to

1¾” thick.

e.For heated tanks installed in plastic (e.g. Corian®) counter tops, the counter material must be protected from the heat of the warmer in order to prevent discoloration and/or deterioration. Wellsloks are not suitable for this purpose. The installer should contact the manufacturer or distributor of the countertop material for specific installation instructions.

D. ELECTRICAL INSTALLATION

1.Refer to the nameplate. Verify the electrical service power. Voltage and phase must match the nameplate specifications. Wiring the warmer to the wrong voltage can severely damage the unit or cause noticeably decreased performance.

2.Available electrical service amperage must meet or exceed the specifications listed on the provided specification sheet .

3.Warmer and control unit must be connected to an appropriate building ground. Ground connection will be marked “GND” or “ ” .

E. PLUMBING INSTALLATION

For use in the State of Massachusetts, this appliance must be installed in compliance with Massachusetts Fuel Gas and

Plumbing Code CMR 248.

1.IMPORTANT:

All plumbing installations must be performed by a qualified plumber.

2.Some jurisdictions may require an approved back-flow preventer in the drain line. It is the responsibility of the plumber to determine such requirement, to provide the proper back-flow prevention device, and to properly install the required back-flow preventer.

3.For AUTOFILL units: Some jurisdictions may require an approved back-flow preventer in the water supply line. It is the responsibility of the plumber to determine such requirement, to provide the proper back-flow prevention device, and to properly install the required back-flow preventer.

Autofill supply must be connected to a COLD WATER line only.

NOTE: Damage caused by leaks due to improper installation is NOT covered by warranty.

CAUTION:

SHOCK HAZARD

The ground lug of this appliance must be connected to a suitable building ground.

IMPORTANT:

Contact a licensed electrician to install and connect electrical power to the appliance.

IMPORTANT: Damage due to being connected to the wrong voltage or phase is NOT covered by warranty.

IMPORTANT: Electrical installation other than as specified on the specification sheet will void the UL listing, and may void the warranty.

NOTE: Plumb connections must be made in compliance with all Federal, State and Local Plumbing Codes and Ordinances.

HT-200, HT-527 specifications

Wells HT-527 and HT-200 are two prominent models in the realm of commercial food service equipment, renowned for their efficiency and innovative technologies. Both units emphasize performance in cooking and heating, making them popular choices among restaurateurs and catering professionals.

The Wells HT-527 is a versatile heated holding cabinet designed to maintain the ideal serving temperature for various food items. It features a stainless-steel construction, ensuring durability and easy cleaning, which is essential in busy kitchens. The unit is equipped with a digital temperature control that allows precise adjustments, ranging from 80°F to 200°F. This versatility ensures that a wide array of foods can be held at optimum temperatures without compromising quality. Additionally, the HT-527 incorporates forced air technology, which circulates warm air throughout the cabinet, ensuring even heating and reducing hot and cold spots.

Another key feature of the HT-527 is its adjustable shelving system, which provides flexibility in organizing food items. This model also includes a visible thermometer that allows for easy monitoring of internal temperatures without having to open the cabinet door, thus minimizing heat loss.

On the other hand, the Wells HT-200 focuses on rapid heating applications, making it an excellent choice for operations that require quick service. The HT-200 is designed with high-efficiency heating elements that provide fast heat-up times, allowing for swift food prep and turnover. The unit’s compact design makes it suitable for establishments with limited space, ensuring that it can fit seamlessly into any kitchen layout.

One of the standout characteristics of the HT-200 is its user-friendly interface, offering intuitive controls that simplify operation. This model also features an insulated cabinet, which enhances energy efficiency and minimizes heat loss, helping commercial establishments reduce energy costs.

Both models, the HT-527 and HT-200, are designed with ease of use in mind, offering features that cater to the demands of a bustling kitchen environment. They are built to withstand the rigors of daily use while providing reliable performance. With their advanced technologies, these units empower foodservice operators to present food in its best form, ensuring customer satisfaction and enhancing overall operational efficiency.