The key to keeping food fresh and safe is temperature control. Countertop heated wells, as well as drop-in hot and cold wells, are specially designed to help your clients keep their food on point and on display throughout the day. However, many restaurateurs are hesitant to use these temperature-regulating equipment because of the installation process. But, not to worry. With these five lessons, your clients will be hummin’ along to a pain-free wells installation.
1. Verify that the order is the correct equipment
Before investing in a well of any type, the restaurateur will need to ensure that he or she is ordering the correct well for the establishment’s specific needs. Here are some factors that your client will want to consider before making a purchase:
- What type of configuration or mounting style works best in the space?
- Does the size of the well work for the location?
- Are hot, cold or both types of wells needed for this location?
- Where will the controls be located?
- Is cord or hard-wired electricity sufficient?
- Is the countertop material suggested by the manual suitable?
At the end of the process, you will also want to verify that the correct well is ordered according to your client’s specific needs. Don’t be afraid to ask questions to ensure you fully understand the customer’s needs and use case.
2. Consider the desired location
When using a drop-in hot or cold well, the installer will need to consider where the plumbing, electricity, floor drains, and water supply (if using a wet well) are all located. In addition, he or she will need to make sure that there is an adequate power supply nearby where your client intends to install the well. Finally, the counter will need to be at the right height, and strong enough to support the weight of the unit.
Encourage your clients (and any design teams!) to think about the traffic flow where the well will be located. Can people easily get to and from the food? Air ducts, exhaust fans and hoods can also impact the temperature of the food in the well. Will it be located beneath or near any of these variables? Remember, it’s about more than looks — location matters.
3. Hire a top-notch installer
If a wells install goes sideways, it’s usually because of an install error made by the fabricator, plumber, electrician or other installers. Above all else, encourage your clients to use a qualified and trained installer. This can not be understated. With the right man or woman on the job, there’s nothing to sweat — including the next four lessons!
4. “Cut once, measure twice”
The old notion, “Cut once, measure twice,” can come in handy when installing wells. Purchasers will want to make sure that the countertop and control cutout dimensions are accurate before making any cuts for installation.
5. Test once, twice and again
After the well has been installed, it should be tested to ensure that it is doing exactly what it was intended to do: keep food fresh and safe. A thermometer can be used to verify that desired food temperatures are being met (here’s a handy guide). However, if the well was installed right, there’s rarely an issue with the actual equipment.
In the end, installation doesn’t have to come between your customers and a well that keeps their food fresh and safe. By taking these tips into account, the process can be painless. So what are you waiting for? Ask your clients to check out Hatco’s large selection of wells to find the best possible solution for their needs.
