Product Holding Unit
Restaurant Equipment Manual
16
Control Programming
The electronic temperature control is pre-set at the factory to maintain the temperature at the
bottom center of the pan cavity at 190° F +/- 5° F. This temperature is the result of many hours
of food testing at the Burger King test laboratory. There are no operator temperature adjust-
ments that can be made. Because the electronic control uses a platinum type RTD sensor,
routine calibration is not required.
!DANGER!
LIVE ELECTRICAL COMPONENTS.
ONLY QUALIFIED SERVICE PERSONS SHOULD MODIFY CONTROL
TEMPERATURE PRESETS.
Flashing Lights
A
B
Top Shelf
X
Bottom Shelf
X
Temperature Programming
1. Remove cover from control side of the
Holding Unit and turn the Holding Unit on.
2. Locate the push button S1 and S2 on the rear
of the control. (see Figure 4.1)
3. Press and hold S1 until any LED on the rear
of the control illuminates. (approximately 5
seconds)
4. Observe the front of the control (Figure 4.2).
Press and release S1 on the back of the
control until the desired light on the front of
the control flashes. (see Table 1)
NOTE: To comply with NSF sanitation
requirements, do not set the control preset
temperature below 190° F.
5. Press and release S2 until the sum of the LED
values illuminated on the rear of the board
match the desired pre-set temperature.
6. Repeat steps 4 and 5 for each pre-set
temperature then press and hold S1 until no
LED on the rear of the control is illuminated
and the lights on the front of the board no
longer flash.
7. Replace cover on control side of the Holding
Unit.
Figure 4.1
Figure 4.2
Table 1
