CLEANING INSTRUCTIONS (continued)

CAUTION:

CHEMICAL BURN HAZARD

Deilimng chemicals may be caustic. Wear appropriate personal protective equipment. Follow cleaner manufacturer's instructions for safest use.

WEEKLY CLEANING INSTRUCTIONS

PREPARATIONS: Remove any insets, pans and/or adapter tops. Drain or remove water from well if used for wet operation.

FREQUENCY: Weekly, or whenever lime or scale is seen accumulating on the sides of the warmer pans.

TOOLS: Commercial Delime Cleaner

Plastic Scouring Pad

Clean Cloth or Sponge

1.Add water to pans until water is at normal operating level (1” - 1 1/2” deep) or covers accumulated scale.

2.Heat water to maximum temperature (190ºF or higher).

3.Pour contents of one package of commercial delime cleaner into each warmer pan. Stir to dissolve cleaner. Turn heat control OFF. Cover pans.

4.Allow solution to soak at least one hour, or overnight for heavy scale buildup.

5.Drain hot water from pans. Scrub with a plastic scouring pad. Rinse thoroughly with hot water, then dry.

6.Refill pans with hot tap water and resume operation.

7.Heavy scale buildup may require additional treatments.

021 303333 OpManual for Built-In Bain Marie Warmers

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Wells HT-527, HT-200 operation manual Chemical Burn Hazard, Weekly Cleaning Instructions
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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.
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