Hot holding equipment for back of house and customer service areas is essential for maintaining the quality and temperature of customer’s food. While there are plenty of excellent hot-holding options out there, the unique features of a heated well shine. Crafted with the perfect height for service, convenient depth for holding, temperature controls and more, heated wells are a foodservice operator’s dream. That’s why heated wells are one of the top hot-holding equipment types on the market. But what type of heated well is right for you? The answer typically comes down to whether you need a wet or a dry heated well. Let’s discuss.
The scoop on wet and dry well similarities
It’s easy to see the similarities between a wet and dry heated well. First, they both utilize deep wells to keep food at optimal temperatures. Additionally, wet and dry heated wells can contain one or more wells within a single unit (multiple wet wells in one unit are sometimes called a steam table). Depending on the model, the temperature controls (infinite or thermostatic) adjust the heat of the wells. At a quick glance, the two look close to identical. However, there are plenty of differences to explore.
The 411 on wet wells
A basic heated wet well is composed of a deep well, a heating element and operator controls. As the name suggests, wet wells must be filled with water to operate correctly. They can be filled manually, or some models come installed with a convenient auto-fill feature. Once the unit is filled to the required level and the water heats up, that hot water generates steam. This steam gently and evenly heats the food pans from below, keeping their contents at the right temperature without scorching or drying out the food. This allows operators to maintain the quality of foods for longer periods than with many other hot holding solutions on the market.
But even with all the positives of wet wells, there are a few realities to keep in mind. When food, water and warmth mix, there’s more potential for increased bacteria buildup and mold. And while a good cleaning is essential for all foodservice equipment, thorough daily cleaning is even more vital with a wet well. If a wet well is the ticket for you, be sure to train all employees on proper cleaning procedures. The process can get lengthy and includes draining, scrubbing, de-liming and refilling each well. For the best results, look for a quality crafted, thick-gauge steel wet well that is NSF certified.
The skinny on dry wells
A dry well is similar to a wet well, but a dry well is — well, dry. Different dry well models contain heating mechanisms that include either radiant, conductive or convection heat. Although excellent sources of heat, radiant and conductive heat are better suited for quick-turn applications. Therefore, it’s best to look for well-crafted dry wells that employ gentle convection heat that’ll maintain the integrity and quality of food for longer periods — without scorching the food they’re holding.
Additionally, dry wells have the added bonus of quick heating and increased portability. Have a last minute catering request? No problem — just simply plug the dry well in where you need it. Also, cleaning is a cinch with most units, no draining or refilling necessary. While it’s not usually an issue with wells that utilize conductive heat, just ensure that the unit you purchase doesn’t have an exposed heating element at the bottom of the well, as this can complicate cleaning (and expose the element to potential damage). And finally, if choosing a dry well, you can look forward to an affordable price point and easy install.
Hold onto your hat.
There are certainly similarities and differences between wet and dry wells, but both are solid hot-holding solutions for any operation. The decision comes down to operational needs and preferences. But hold onto your hat; this rockstar of foodservice equipment is also available in a convertible wet/dry option. Want more information on the best of both worlds? Head over to our website to learn more.
