Steam tables. Just the name evokes the need to pour water into the hot wells so you can produce, wait for it, steam to heat the food! Except that using water in hot wells to warm food is actually very old technology and is not used in our equipment.
Modern "steam tables" do not use water and are more energy efficient thanks to its omission. Adding water to GalleyLine hot wells is a terrible idea and will only cost you untold thousands of dollars per year if you do so. These increased costs show up in the electricity bill (it costs energy & money to heat water needlessly), shorter "shelf life" of hot food as water will "burn up" and unevenly heat food, installation costs for floor drains, labor costs for cleanup, hardware & installation costs for the actual drain to be put into a hot well plus increased water & sewage disposal costs.
Here are the reasons in detail that we do not recommend adding drains and water to Galley hot wells.
- SAVE ELECTRIC! GALLEY CUTS ENERGY USE IN HALF & SAVES WATER
The hot well GalleyLine manufactures has a patented hot well design that uses ½ the amount of electric to heat foods than hot wells used by other serving line manufacturers.
- Only Galley patented Hot Wells heat from all 4 sides and the bottom. Our competitors don't which causes uneven heat distribution and higher electricity costs.
- Galley Hot Wells use only ½ the electricity of other hot food tables and draw only 500 watts per well. 500 watts is half the power than competitors.
- Galley's Hot Wells meet NSF Standard 04 for temperature performance using less energy than competitive designs.
- Only Galley manufactures energy savings hot wells.
- Galley hot wells are designed to be used dry (without water).
- GALLEY HOT WELLS IMPROVE FOOD QUALITY
Food Quality is improved by proper temperature maintenance and proper holding techniques. Using water defeats all the good efforts that you put in to cook your products. Water baths which continually heat and then cool burn up your food. Using Galley’s dry hot wells improves food quality.
- SAVE INSTALLATION COSTS
Galley uses less electric and can even be plugged into a normal outlet thereby reducing or eliminating the cost of installing new electric lines. Galley’s modules are also designed to be mobile and easily moved and relocated since floor drains are not required.
- SAVE LABOR
Galley’s dry heat is superior to wet baths in terms of reduced labor costs. Galley hot wells do not require labor to monitor the temperature & level of water, and also require less labor to clean up thanks to no draining and cleaning up nasty water stains. An hour a day in labor or more is saved! That’s $100.00 per week or $5,000 per year saved.
- HOT WATER DISADVANTAGES
- Hot water can only heat to boiling 212 degrees. This takes time and costs money.
- Once it gets boiling water evaporates and the hot well water level gets lower.
- The bottom of the pan overheats the food.
- The top of the pan does not get enough heat.
- Someone must constantly monitor the water level and frequently add more water.
- Then when they add water the temperature goes down cooling the food, requiring labor monitor the temperature and stir it up.
- EVEN HEAT DISTRIBUTION
With hot air we can heat up to 500 degrees, just like an oven.
- Moreover, the air always stays hot.
- The air heats the food from all four sides and bottom at a constant temperature.
- The foods heat more evenly and hotter.
- In addition, because of the high-efficiency design these hot wells use one-half to two-thirds less energy than conventional wells.
- REDUCE THE COST OF EQUIPMENT
This design saves $80 per year per hot well where electricity costs 12 cents per kilowatt-hour, based on a 4-hour per day usage. Over the lifetime of the hot wells the energy savings exceed the equipment costs! Not only do you save on energy, you also save the hardware and installation cost of the drain itself.
- SAVE WATER & REDUCE SEWAGE
It’s time to go green and save money. Using dry hot wells saves on water usage & waste treatment charges.
- LONG LIFE LOWERS MAINTENANCE COSTS
These hot wells work flawlessly when used without water! Thousands have been in use for over 25 years.
- DRAINS AND MANIFOLD
Yes we can put drains into the 4” deep pan if you require it. However we still strongly recommend that the unit be run without water and that the drain should only be used for cleaning purposes. Either way the addition of drains to hot wells mandates a reduction in warranty to one year parts and labor.
- OPTIONAL 6” PAN ADAPTER
Galley hot wells are 4” deep and have an optional pan adapter( part #8750) for the usage 6” deep pans.
- MEETS CURRENT HEALTH CODES
At Galley our hot wells are manufactured in accordance with National Sanitation Foundation Standard 4 (NSF STD 04) which requires foods to be held at no less than 165 degrees. Hot foods taste better and are healthier too.
- OMIT THE COST OF FLOOR DRAINS
Galley’s modules are designed to be mobile and easily moved and relocated. This means that floor drains are not required if you run the hot wells dry.
Galley’s hot wells are superior to others for these reasons and are designed to be used dry to reduce labor, service & installation costs. They also last longer than our competitors, maintain a constant temperature with no monitoring and heat food evenly. If water is put in them the cost saving advantages over our competitors is destroyed, extra labor is required, electric costs are increased, service costs are far greater and the foods are less evenly heated.
Food in our hot wells taste & look better. Nothing is gained by using hot water baths and every advantage is lost. However the decision is yours and we will be happy to produce the items that work best in your environment.