Eagle Foodservice Equipment, Eagle MHC, and SpecFAB
®
are divisions of Eagle Group. ©2022 by the Eagle Group
• 100 Industrial Boulevard, Clayton, Delaware 19938-8903 U.S.A.
• Phone: 302/653-3000 • 800/441-8440 • Fax: 302/653-2065
• www.eaglegrp.com • www.eaglegrpnews.com • www.eaglemhc.com
INSTRUCTION SHEET
#303780
EG9811 Revised 12/22
Retain this manual
for future reference.
Electric Dry Hot Food Table
DHT Series and HT_OB/CB Series
CAUTION
INSPECT CONTENTS IMMEDIATELY AND FILE CLAIM WITH DELIVERING CARRIER
FOR ANY DAMAGE
.
SAVE YOUR BOX AND ALL PACKING MATERIALS.
YOU ARE
RESPONSIBLE FOR DAMAGE TO YOUR UNIT IF RETURNED IMPROPERLY PACKED.
OPERATING MANUAL AND INSTRUCTIONS
ELECTRIC
• This hot food table is designed to be operated dry. If wet operation is required, spillage pan (#302027) must be used.
• The unit is for holding hot food for short periods of time. When not serving, cover must be kept on food to maintain desired temperature.
• During initial start up, a little smoke or odor may be detected. This will occur when the coating on the heating element burns off.
This should stop approximately a half hour after start up.
• This hot food table is equipped with a variable control for different selections.
Contact a factory representative or Eagle’s authorized service center in your area.
DHT unit
(model shown: DHT3-120)
HT_CB unit
(model shown: HT3CB-120)
HT_OB unit
(model shown: HT3OB-120)
