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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 08-10-2013, 10:47 AM   #1
speers90
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Default Steam Table: Open Well vs. Sealed Well?

For those of you who use steam tables, what are the pro's and con's of open well vs. sealed well steam tables? If it makes a difference I am looking at 4 well gas steam tables.
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Unread 08-14-2013, 10:50 PM   #2
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I'm not positive this is right but I think sealed wells are built better and more costly. They have a drain valve to drain the water for cleaning. The open well has removable pans for water and must be removed and dumped. I have the Duke 4 well (open well) unit and it is great.
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Unread 08-17-2013, 11:13 AM   #3
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Quote:
Originally Posted by HBMTN View Post
I'm not positive this is right but I think sealed wells are built better and more costly. They have a drain valve to drain the water for cleaning. The open well has removable pans for water and must be removed and dumped. I have the Duke 4 well (open well) unit and it is great.
All true. If you need a steam table for a full service restaurant, sealed is the way to go. It will stand up to the use and it's much easier to keep clean.

If you need a steam table for the occasional use, go with an open table. Open table won't take the abuse but it will be half the price.
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