Operation - Wells HT200 Owner's Manual

OPERATION

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.
A. WET OPERATION
Make sure the drain valve is fully closed before turning thermostat ON.
Add approximately 1" of hot tap water before turning the warmer ON.
Use of hot water will allow a faster preheat.
1. For non-autofill units: check the water level frequently and
add hot water as necessary to prevent the tank from running
dry. Do not add water to the tank if it has run dry.
2. If your Bain Marie runs dry, turn it OFF and allow to cool to
room temperature before adding water.
B. PRE-HEATING THE BAIN MARIE
Make sure the drain valve is fully closed before filling tank.
Turn temperature control to HI or highest temperature setting.
Allow tank to preheat for approximately 30 minutes, then set the control
for the desired temperature.
C. OPERATION
Check water level frequently during use. Autofill units should be
checked periodically to verify proper operation of the autofill feature.
Running warmers dry will lower the temperature of the food, and will
damage the tank.
DO: Always use pot or inset.
DO NOT place food directly into the tank.
DO: Always pour hot water into the warmer before it is preheated.
DO NOT pour water of any temperature into a dry, heated tank.
This will damage the unit.
DO NOT put ice into the tank. This will cause condensation on the
inside of the tank shrouds. Damage caused by condensation is
NOT covered by warranty.
DO: Stir thick food items frequently to keep food heated uniformly.
DO: Keep pots and insets covered to maintain food quality and
temperature.
DO NOT use metal implements, steel wool, or caustic or abrasive
cleansers to clean warmer pan.
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