5
Installation and Operation of: Foodwarmers
RECEIVING AND INSPECTION OF THE EQUIPMENT
Even though most equipment is shipped boxed or crated, care should be taken during unloading so the
equipment is not damaged while being moved into the building.
Carefully check for any visible signs of damage to the cartons or containers. If evidence of damage exists,
the package should be opened immediately and a joint inventory and examination of the contents should
be made by you and the driver.
CONCEALED DAMAGE
If a concealed loss or damage is discovered after you have given the carrier a clear delivery receipt, notify
the carrier in writing immediately or within ten (10) days from the delivery date. If you phone the carrier, you
must follow up the call in writing to protect your rights. You can only improve your position as a
claimant by promptly reporting such loss or damage. You should also retain all cartons or containers,
including packing material, until an inspection has been made or waived.
FILING A CLAIM
Notation of loss or damage does not constitute the filing of a claim. You should file your claim in writing with
the carrier immediately!
Carriers will furnish the necessary form upon request. You should also request an inspection. If a claim is filed
by phone, always follow up immediately in writing.
GENERAL TROUBLESHOOTING
Always ask and check:
1. Is the unit connected to a live power source?
2. Check circuit breaker.
3. Is power switch on and pilot light glowing?
4. Check rating label. Are you operating the unit on the proper voltage?
GENERAL INFORMATION
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 countertops.
GENERAL OPERATION INSTRUCTIONS
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 150°F.
GENERAL CLEANING INSTRUCTIONS
1. NEVER clean any electrical unit by immersing it in water.
2. Disconnect the power supply to the appliance before cleaning or servicing.
3. Always clean equipment thoroughly before first use. Clean unit daily, except where noted on charts:
Use warm, soapy water. Mild cleansers and PLASTIC scouring pads may be used to remove baked-on
food and water scale.
4. Turn off electrical units before cleaning or servicing.
