Shelleybasic by Delfield Service & Installation Manual
8
Operation SE-H And SES-H
Operation SE-C And SES-C
There is a switch on the right side of the compressor stand used
to turn the unit on and off.
These units are designed to hold cold food product between
33°F to 41°F (0.6°C to 5°C).
Cold pans are adjusted at the factory to provide satisfactory
operation without any further adjustments. However, if it is
necessary to adjust the temperature, the control is located in the
machine compartment. Turn the knob clock-wise as indicated
on the control. Settings are from 1 through 7; 7 being the
coldest. Adjustments should be made gradually. Several small
adjustments will be more effective than one large adjustment. It
may take an hour or longer to realize the temperature change
depending on the application and location of the unit.
These units are not designed to cool warm food products. Items
should be placed in the unit pre-cooled at least to the desired
holding temperature, if not slightly colder. In some applications,
a gradual warming of product may occur, particularly at the
exposed top of the product. Stirring or rotation of the product
may be necessary to maintain overall temperature. Warming of
food product can occur very quickly outside of the unit. When
loading or rotating product, avoid leaving food items in a non-
refrigerated location to prevent warming or spoilage.
When the cold pan is used with ice, use perforated bottoms.
These will allow ice to melt properly.
The unit must be turned off when not in use or overnight for
defrosting and cleaning.
These units are designed to hold warm food product between
140˚F to 160˚F (60˚C to 71˚C).
Individually heated hot food units may be operated “wet”
(with water in the wells) or “dry”. However, “wet” operation is
recommended for better performance.
After plugging in the power supply cord, select desired
temperature by rotating temperature control. A knob and
indicator light are provided for each individual heated food well.
First Time Use
Before the unit is used the first time for serving, turn the
temperature knob to
HI
and heat the well for 20 to 30 minutes.
Any residue or dust that adhered to the heater element(s) will
be burned off during this initial preheat period.
When serving thick sauces always operate the hot food well in
“wet” operation. This provides more uniform temperature for
the sauce.
Never place food directly in well. Always use
pans.
For most efficient operation, keep covered insets in each well
during preheating or when empty.
Always place covers on pans when not serving to prevent food
from drying out.
Wet Operation
Fill the food well with about 2” of water and cover with lid or
empty pan. To preheat water, set temperature control at
HI
.
With pans in place, wells will boil water. Food temperature will
vary depending on type and amount of product. To minimize
steam and water usage, set control to lowest setting that will
maintain proper food temperature. To reduce preheating time,
use hot water to fill the well.
When operating these units “wet”, never use
anything other than plain water in the wells
or tank. Failure to observe this warning may
result in personal injury or damage to the unit.
When operated at the highest temperature
setting, the top of the unit will become very
hot. Staff and customers using the equipment
should be informed about this.
Steam can cause serious burns. Always wear
some type of protective covering on your
hands and arms when removing lids from
the unit. Lift the lid in a way that will direct
escaping steam away from your face and body.
Dry Operation
Wet operation is usually much more efficient and is preferred.
However, these units may be operated without water with no
damage to the unit.
When operated dry, the bottom of the well will discolor. To
clean, use a stainless steel cleaner or mild abrasive.
When operated dry, the well bottoms become
very hot. Do not allow unprotected skin to
contact any well surface.
DANGER
DANGER
DANGER
