Wells TMPT Hot Surface, Shock Hazard, WET OR DRY OPERATION for WARMERS, Pre-Heatingthe Warmer

001 p/n 303305 OpManual CT Warmers / Thermostat Control

WET OR DRY OPERATION for WARMERS

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

2.a. Most warmers are designed for WET OR DRY operation.

b.Warmers may be used wet, or may be used dry. However warmers may NOT be used wet-to-dryor dry-to-wetunless they have been allowed to cool to room temperature between the change in wet or dry operation.

c.Wells Manufacturing recommends operating WET for consistent food heating.

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

3.If the warmer is to be used for WET operation, 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. Do not add water to the warmer if it has run dry.

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

4.Damage caused by allowing a wet-operation warmer to run dry, is NOT covered by warranty. Damage caused by adding water to a dry warmer when hot is NOT covered by warranty.

PRE-HEATING THE 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.

b.For dry operation, a 6” deep pan or inset is recommended.

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

3.Allow warmer to preheat for approximately 30 minutes, then set the control for the desired temperature. Be sure to keep the warmer covered during preheat and operation.

OPERATION

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.

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.

5