A wet well steam table heats a pan of water under the food, so the food sits in moist, even heat. A dry well heats the well directly with no water. Wet wells hold temperature more evenly and keep food from drying out; dry wells need less upkeep and no water lines. Many busy buffets and cafeterias use wet wells, and many food trucks and caterers prefer dry wells.
Shop the equipment in this article: steam tables and drop-in hot food wells. Freight is included on every order.
How each one works
- Wet well: an element heats water in the well, and the steam and hot water warm the pan above it. Some models have a drain to empty the water; others are filled and emptied by hand.
- Dry well: an element heats the air in the well directly. There is no water to fill, refill or drain.
- Many dry well units can also be run with water added for moister heat. Check your manual before doing this, since some cannot.
Side by side
- Even temperature: wet wells are more even across the pan. Dry wells can have hot spots near the element.
- Food quality: wet wells keep food moist. Dry wells can dry out rice, mashed potatoes and sauces faster.
- Upkeep: wet wells need daily water filling and draining, and can build up scale. Dry wells only need wiping down.
- Heat-up time: dry wells usually heat faster.
- Plumbing: wet wells with drains need a place to empty water. Dry wells need no water connection.
- Energy: dry wells often use less energy because they are not heating water.
Which one to choose
- Buffets, cafeterias, hotel breakfast and long service periods: wet well, for even, gentle heat over hours.
- Food trucks, catering and short service: dry well, for no water handling and quick setup.
- Mixed menu with sauces and starches: wet well, or a dry well run with water if your model allows it.
Keep food at 135 F or above
Whichever type you choose, the Food Code requires hot food held at 135 F or above. A steam table holds food; it is not meant to cook or reheat it. Reheat food to 165 F before it goes in the well, preheat the well, use lids, and check temperatures with a probe thermometer during service. See hot holding at 135 F and steam table not holding temperature.
Quick answers
- How many wells do I need? See our steam table well count guide.
- What size pans fit? Most wells take full size 12 x 20 inch pans or fractional pans with adapter bars. See our hotel pan size guide.
- How do I clean it? See how to clean a steam table.
What to buy
Browse our steam tables by well count and gas or electric, or choose drop-in hot food wells for a built-in serving line. Add the right steam table pans for your menu. Freight is included to the 48 contiguous states and DC.