BLOOMFIELD WV-2HFG User Manual

16 

Exposed surfaces can be hot 
to the touch and may cause 
burns. 
 
 
 
 

 
 
NOTE:   
The chart below is intended 
as a guide ONLY.  Your own 
experience with this            
appliance, type of foods and 
method of operation will      
enable you to determine the 
temperature control and air 
vent settings best suited to 
your operation. 

 
HEATING OPTIONS 

 
1.  Moist heat with Humitrol Rack: 
 

a.  MOIST operation prevents food from drying out as moisture, as 

 

 

well as heat, is applied to the warming chamber. 

 

b.  To set for MOIST operation, remove Humitrol Rack from       

 

 

bottom of drawer insert pan and carefully pour approximately   

 

 

2 quarts of water (½” depth) into the pan.  Reinstall rack. 

 

c.  The Humitrol Rack decreases the sloshing effect of the water 

 

 

in the pan when the drawer is opened. When the drawer is  

 

 

closed, the Humitrol Rack allows steam to rise through the  

 

 

stored product in the drawer. 

 

d.  Place the food directly on the rack.  The rack is designed to  

 

 

support the food off of the steam vents, where water droplets 

  may 

form. 

 

e.  Check the water level in the pan periodically, and add water  

  when 

necessary. 

 

f. 

Set the front air vent between fully closed and half-open.       

 

 

Actual setting will depend upon the type and amount of product 

 

 

stored in the drawer, the temperature setting, and the            

 

 

frequency with which  the drawer is opened. 

 
2.  Moist heat with pans: 
 

a.  This Wells warmer is designed to accommodate any            

 

 

combination of standard-size, steam table pans. 

 

b.  Place a small amount of water in drawer pan.  Place pans in  

  drawer 

pan. 

 

c.  Check the water level in the pan periodically, and add water  

  when 

necessary. 

 
3. Dry 

heat: 

 

a.  For some applications, you may want to store previously      

 

 

prepared foods in a dry-heat  environment.  To do so, place   

 

 

the  food directly into the empty (i.e. no water) drawer pan. 

 
  Hard Rolls 

160-185ºF 

Dry   

7-8 

Closed 

 
  Soft Rolls 

150-175ºF 

Moist   

6-7 

  Open - ½ 

 
  Vegetables 

175-185ºF 

Moist 

7-8 

Open - ½ 

 
  Meats 

165-185ºF 

Dry 

6-8 

Closed 

 
  Fish 

165-185ºF 

Moist 

6-8 

Open 

 
  Casseroles 

150-175ºF 

Dry 

6-7 

Closed 

 
  Pies, Desserts 

160-185ºF 

Dry 

6-7 

Closed