Wells RCP-100, Operation Manual

Page: 8 / 16

OPERATION NOTES
1. Never place food directly in cold pans. Always use insets or food
pans.
2. Use only pre-chilled products. Stir product occasionally to maintain
chilled temperatures and prevent bottom freezing.
3. Use perforated bottom strainer plates when operating units with
ice. Perforated bottom strainer plates are optional and must be
ordered separately.
4. Models RCP-7100 thru RCP-7600 are performance tested to
NSF-7 for use with potentially hazardous foods when the pan rails
are installed on the lower pan rail supports.
5. Periodically clean condensing coils to remove accumulated dust
and debris. Failure to clean coils will decrease performance and
may void the warranty.
See
CONDENSER CLEANING , page 8.
DAILY START-UP
1. Turn POWER SWITCH (located on condensing unit)
ON . Allow
unit to run for approximately 30 minutes to reach operating
temperature.
2. Add necessary adapter bars or adapter plates. Adapter bars
provided with the unit are designed to hold 12" x 20" food pans up
to 6" deep.
For NSF-7 operation, use 12" x 20" x 4" deep pans on the lower
pan rail supports.
3. Install appropriate food pans or insets. Place pre-chilled product in
food pans. Unit will maintain pre-chilled product at 33 - 41ºF.
DAILY SHUT-DOWN
1. Turn POWER SWITCH
OFF . Remove product, food pans and
adapters.
2. Allow unit to defrost before cleaning.
See
CLEANING INSTRUCTIONS , page 7.
OPERATION
6
CAUTION:
Electrical Shock
Hazard
DO NOT splash or pour water
onto control panel or wiring.
RCP units are designed to
hold REFRIGERATED
PRE-CHILLED product at
serving temperature.
RCP units should not be used
to chill product, nor to hold
product for long term storage.
Ambient room temperature
must be 86ºF (30ºC) or less.