Delfield Shelleyglas KFW-1-NU, Installation, Operation And Maintenance Manual

Page: 18 / 24

Operation Section 4
18 Part Number: 9291544 07/20
Heated and Refrigerated Combo Counter
Operation
HEATED SECTION OPERATION
DANGER
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.
These units are designed to hold warm food product
between 140F to 160F (60C to 71C). They must be
opperated with water.
First Time Use
Verify the unit is plugged in and filled with water to the
proper hieght; turn the unit on. Before the unit is used the
first time for serving, turn the temperature knob to HI and
heat each well for 20 to 30 minutes.
Do not be alarmed if smoke appears; this preheat should
burn off any residue or dust that has adhered to the heating
element.
Daily Use
Verify drain valve is properly closed. Fill the food well with
approximately 4 gallons of water per well, or a minimum
of 4.0” (10.2cm) of water (2” over the heating element) and
cover with lid or empty pan. Verify the unit is plugged in;
turn the unit on. To preheat water, set temperature control
at HI. A knob and indicator light are provided for each
individual heated food well. Select desired temperature
by rotating temperature control. 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 at lowest setting that will maintain proper
food temperature. To reduce preheating time, use hot water
to fill the well.
If the same temperature settings for each well are used
every day, the temperature knobs can be left in their set
position and the wells can be turned off using the on/off
switch.
• When serving thick sauces always use 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 pans in each
well during preheating or when empty.
• Always place covers on pans when not serving to
prevent food from drying out.
Operation
DANGER
Steam can cause serious burns. Always use 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.
,
Caution
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.
,
Caution
After draining a heated well, a unit must rest to cool
down at a minimum of 1 hour, dry of water, before
starting cold operation.
Note
Before cold operation the pan brackets must be lowered.
Setting the pans into the well
Note
Drain the water from units daily for unit longevity.
Drain Valve
Units may increase in performance if they have the drainage
shut-off valve closed at each well. Closing the valve will stop
warm air being introduced into the dry well of the unit.