19
Installation and Operation of: Foodwarmers
OPERATING INSTRUCTIONS
SECTIONAL – VALVE – BURNER - PILOT ASSEMBLY
VALVE ADJUSTMENT FOR APPROXIMATE FLAME HEIGHT
1. Turn valve knob to low or medium
position.
2. Remove valve knob.
3. Insert small screwdriver into
hollow stem of valve and engage
screw slot.
4. Turn to right to decrease and left
to increase flame height. Insure
that valve stem does not turn
also. Observe flame while making
adjustment.
NOTE: *
For replacement of these
parts refer to the coinciding number.
213525-04-13* Piolot Tip for
all Other Gas Models
213525-03-56*
213505*
213527-02*
213541* - Natural Gas
213542* - Propane
213532-33*
The most satisfactory flame heights must be determined by experience based on the nature of the food
service and the type of operation as well as the individual preference of the restaurant operator. The flame
size necessary to keep foods at the desired temperature will vary dependent upon the frequency of turn
over, size of food containers, amount of food in each container, room temperature, location of food warmer
with respect to range or other heated equipment, air outlets, fans doors and passageways.
SWITCH DIAL SETTINGS
RECOMMENDED
TEMPERATURES
(in degrees)
FOODS OR TYPES OF FOODS
Covers ON
Covers OFF
Lo
2
140°- 150°F
Rolls - Thick Soups
Creamed Foods - Mashed Potatoes
2-3
4-5
150°- 170°F
Roasts* - Short Ribs - Sliced Meats
Baked Ham* - Fish - Vegetables – Cutlets
Stews - Baked Beans - Croquettes
Fried Liver - Fried Potatoes
Fried Chicken Medium Gravies
3-4
4-6
170° - 200°F
Baked Potatoes - Barbecued Ribs Dressing - Thin
Gravies and Soups
NOTE:
* A low perforated rack is recommended to keep roasts or hams off the bottom of the pan.
When a rack is used, keep 1” - 2” of thin gravy in the bottom of the pan.
213503* Pilot Tip for Models
302, 303, 304, & 305
