3
IMMEDIATELY INSPECT FOR SHIPPING DAMAGE
All containers should be examined for damage before and during unloading. The freight carrier has
assumed responsibility for its safe transit and delivery. If equipment is received damaged, either apparent
or concealed, a claim must be made with the delivering carrier.
A) Apparent damage or loss must be noted on the freight bill at the time of delivery. It must then be signed
by the carrier representative (Driver). If this is not done, the carrier may refuse the claim. The carrier can
supply the necessary forms.
B) Concealed damage or loss if not apparent until after equipment is uncrated, a request for inspection
must be made to the carrier within 15 days. The carrier should arrange an inspection. Be certain to hold all
contents and packaging material.
Installation and start-up should be performed by a qualified installer who thoroughly read, understands and
follows these instructions.
CONTENTS
Safety Precautions
2
General Information
3
Cleaning The Dispenser
4
Cleaning The Pump
4
Sanitizing Guidelines
5
Parts Lists w/Exploded Views
6
Warranty
7
GENERAL INFORMATION
General Installation
General Operation Instructions
General Cleaning Instructions
General Troubleshooting
1.
Always clean equipment thoroughly before first use. (See general cleaning instructions.)
2.
Check rating label for your model designation & electrical rating.
3.
For best results, use stainless steel counter tops.
4.
Attach legs to units, if needed.
1.
All foodservice equipment should be operated by trained personnel.
2.
Do not allow your customers to come in contact with any surface labeled "CAUTION HOT".
3.
Where applicable, never pour cold water Into dry heated units.
4.
Where applicable, do not cook, warm or hold food directly in liner pans (well) pans. Always
use steam table pans/insets, etc. .
5.
NEVER hold food below 140° F.
1.
NEVER clean any electrical unit by Immersing it in water. Turn unit off and allow to cool down
before surface cleaning.
2.
Always clean equipment thoroughly before first use. Clean unit daily. Except where noted on
charts: Use warm, soapy water. Mild cleansers & PLASTIC scouring pads may be used to
remove baked-on food and water scale on metal units.
3.
Unplug electrical units before cleaning or servicing. All service should be performed by an
APW WYOTT authorized service agency.
Always ask & check:
1.
Is the unit connected to a live power source.
2.
Check circuit breaker.
3.
Is power switch on?
4.
Check rating label.Are you operating unit on proper voltage? .
If the above checks out and you still have problems, call anAPW WYOTT authorized service agency.
