2
Hot Drop-ins with Dry Wells Operator’s Manual
FEATURES AND CONTROLS
OPERATION
NOTICE: Do not use food pans deeper than 6
"
(15.2 cm).
NOTICE: Do not use plastic pans.
1. Plug electrical power cord into a outlet that matches the rated
voltage on the nameplate.
2. Turn the temperature control to the maximum heat setting. Cover the
well(s). Preheat for 30 minutes.
3. Place containers of hot food, above 140 °F (60 °C), into preheated
equipment.
4. Reduce heat setting to a level that will maintain a safe holding
temperature and maintain food quality.
NOTICE: Monitor food temperature closely for food safety. The
United States Public Health Service recommends that hot
food be held at a minimum of 140 ºF (60 ºC) to help prevent
bacteria growth.
5. Use gloves, mitts or pot holders to protect hands when removing
hot food containers.
CLEANING
To maintain the appearance and increase the service life, clean your
equipment daily.
NOTICE: Do not use caustic cleaning chemicals, steel wool or
commercial lime removal products to clean the equipment.
Thoroughly rinse equipment with water after cleaning.
1. Remove hot food containers. Use gloves, mitts or pot holders to
protect hands
2. Turn the temperature control to the “0” setting.
3. Unplug the drop-in.
4. Allow the drop-in to cool completely.
5. Remove the shield from the bottom of the well.
6. Hand wash the shield in soapy water.
7. Dry the shield.
8. Use a damp cloth or sponge dipped in soapy water to clean the
inside of the well and the outside of the equipment.
9. Use a damp cloth or sponge to thoroughly wipe off the soapy water.
TROUBLESHOOTING
A
THUMBSCREW. Secures the drop-in to the mounting surface.
B
TEMPERATURE CONTROL. Used to set or adjust the
temperature of the well. The larger the number the higher the
temperature, the smaller the number the lower the temperature.
The “0” position is off.
C
POWER INDICATOR LIGHT. Illuminates when the well is in the
heating mode.
A
B
C
WARNING
Electrical Shock Hazard
Keep water and other liquids from entering the inside of the
unit. Liquid inside the unit could cause an electrical shock.
Do not over fill pans or trays. Liquid could contact the electrical
components and cause a short circuit or an electrical shock.
CAUTION
Burn Hazard
Do not touch hot food, liquid or heating surfaces while
equipment is heating or operating.
CAUTION
Burn Hazard
Hot surfaces and food can burn skin. Allow the hot surfaces to
cool before handling.
Problem
Might be Caused By
Course of Action
Drop-in does not heat to the
correct temperature.
Low or incorrect voltage to unit.
Verify that voltage rating on the drop-in matches the source voltage. If
not, have a licensed electrician install proper source voltage.