Take a steaming hot tray of chicken piccata out of the oven or pull a pan of chilled dips and veggies out of the fridge and you know what’ll happen next. Sure, they might get eaten, but as soon as those tasty menu items hit the open air, they’ll slowly begin to move further and further away from their ideal serving temperatures.
Food wells, like most holding equipment, help operators slow this natural cooling or warming process. Available in hot, cold and hot/cold convertible models, food wells address a full range of temperature holding needs. But that’s not all. Take a look at any buffet, cafeteria line, staff prep area or to-go staging zone and you’re bound to see a food well in action. Why, you ask?
Well (pun intended), food wells accommodate certain types of operations with certain types of needs. Not all food wells are intended for every holding need; they shine in certain applications. Wondering if a food well is right for you? The below guide walks you through the ins and outs of food wells, helping you understand exactly what they are, how they work, where they’re a good fit, and much more. Get your free guide today!
