Built-In Heated Wells

Create the ultimate heated food display and keep food fresh for customers to enjoy with Built-In Heated Wells from Hatco. With a wide selection of models and configurations to choose from, you can easily find the ideal hot food well for your operation.

DROP-IN 4/3-SIZE HEATED WELL (HWB-43)

The HWB-43 Drop-In 4/3-Size Heated Well holds a variety of hot and fresh foods at safe-serving temperatures, with self-adjusting thermostats that read the actual temperature of the well and add heat only when needed.

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DROP-IN MODULAR/GANGED HEATED WELL (HWBI)

The HWBI Drop-In Modular/Ganged Heated Well is an insulated full-sized steam well, grouped together in a modular fashion with better quality construction, which keeps hot foods at more accurate temperatures for longer periods of time.

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DROP-IN MODULAR/GANGED DRY SLIM HEATED WELL (DHWBI-S)

The DHWBI-S Drop-In Modular/Ganged Dry Slim Heated Well is an insulated full-sized well, grouped together in a lengthwise, modular fashion, to keep hot foods at more accurate temperatures for longer periods of time. The unit provides a dry convected heat, with uniform convected airflow consistently surrounding each food pan for efficient heat transfer.

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MODULAR/GANGED HEATED WELL COVER (COVFUL)

The COVFUL Modular/Ganged Heated Well Cover establishes versatility for hot food bars by converting our Drop-In Modular/Ganged Heated Wells and Drop-In Modular/Ganged Slim Heated Wells into heated shelves. The cover creates a heated space to hold pre-packaged, pre-heated foods at safe-serving temperatures for self-serve purposes.

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RESOURCES

What’s the Difference Between a Wet and Dry Heated Well?

Heated wells are a foodservice operator's dream and are one of the top hot-holding equipment types on the market. But what type of heated well — wet or dry — is right for you?
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Five Defining Characteristics of a Winning Heated Well

Finding the best heated wells for any foodservice business is no small task. What’s “best” will depend on an operation’s specific needs, but there are characteristics that separate the best heated wells from the rest.
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Five Lessons for a Pain-Free Wells Installation

Many restauranteurs are hesitant to use temperature-regulating equipment — such as hot and cold wells — because of the installation process. Here are five installation tips to ensure food is fresh and safe. 
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