Outfitting K-12 Cafeterias With Wells Dry Food Well

Finding creative ways to save money without sacrificing quality is something that many schools battle. While it’s not always an easy task, one simple way to save time and money is to use a Wells waterless dry food well in K-12 school cafeterias.

Conserve Resources

Saving energy and water resources is not only important for monetary reasons. It is also because school systems are realizing that working to save on natural resources is the right thing to do. That can mean going to zero-emissions buses, using solar panels, or planting gardens. Another way is to convert to dry wells. Without using water to keep food hot, dry food wells can save about five gallons of water per day, which adds up to nearly 1,560 gallons of water a year. The dry wells also use 33% less energy than standard wet wells, helping to save on electricity too.

Keep Food Safe

Keeping food outside of the ‘danger zone’ is an essential part of foodservice. Especially with children who have less developed immune systems. Keeping wet wells at a high temperature requires monitoring water levels regularly as they’ll sometimes run dry during a lunch serving. There’s no concern of that with a dry well which, utilizing heating elements and a fan, consistently holds heated food at safe serving temperatures. Ensuring food never drops below temperature, helping to protect against foodborne illnesses.

Save on Labor and Maintenance

Maintaining wet wells requires cafeteria staff to clean the wells every day after lunch and, as stated above, have to refill water in the wells throughout the day to make sure the wells are working correctly. Having dry wells in the lunchroom allows staff to concentrate on other tasks to make sure that lunch is served smoothly to students and staff. In addition, there is the elimination of the risk of leaks and spills. Spills from filling wells with water can result in slip and fall accidents, while leaks are expensive to repair, not only to the pipes and valves but also counters, cabinets, and flooring replacements. And without having to fill the wells with water, there is no wear and tear or corrosion to the wells due to poor water quality.

Constructed in the USA, Wells MDW waterless dry food wells are built with a corrosion-resistant 430 stainless steel body and are available in different pan depths.

Discover how having a Wells Dry Food Well can save time, resources, and labor in your K-12 school cafeteria.

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Topics: K-12, Schools