Wells SC-7 Estimated Preheat Time By Model, Hot Surface, Shock Hazard, Capacity, Well Material

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.

PREHEAT FOR COOK ‘N HOLD 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.

2.Turn temperature control to HI or highest temperature setting.

3.Allow warmer to preheat for recommended time (see

chart below), then set the control for the desired temperature. Be sure to keep the warmer covered during preheat and operation.

WET OPERATION ONLY for COOK ‘N HOLD WARMERS (LLCH-1220)

1.Carefully read the description of the warmer operation on the specification sheet.

2.The warmer is to be used for WET operation ONLY. 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.

b.Do not add water to the warmer if it has run dry.

c.If your warmer is allowed to run dry, turn it OFF and allow to cool to room temperature before adding water.

3.Damage caused by allowing this warmer to run dry, in NOT covered by warranty. Damage caused by adding water to a dry warmer when hot is NOT covered by warranty.

OPERATION FOR COOK ‘N HOLD WARMERS

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.

5.Turn control to “COOK” until food is at desired temperature.

6.Turn control to “HOLD” to maintain food at desired temperature.

7.Stir this food occasionally to maintain consistency.

004 p/n 305145 OpM LL-Series

ESTIMATED PREHEAT TIME BY MODEL

MODEL	CAPACITY		WELL MATERIAL	PREHEAT TIME
				WET	DRY
6411	11 QT. INSET	STAINLESS STEEL		10 min.	10 min.
SC-7	7 QT INSET	ANODIZED ALUMINUM		10 min.	10 min.
SC-11	11 QT INSET	ANODIZED ALUMINUM		10 min.	10 min.
LLCH-1220	12” x 20” x 6” Pan	STAINLESS STEEL		30 min.	- - - -
			6

Warmers