6
Part Number: 9291472 05/18
DANGER
The on-site supervisor is responsible for ensuring that
operators are made aware of the inherent dangers of
operating this equipment.
DANGER
Steam can cause serious burns. Always wear some type
of protective covering on your hands and arms when
removing lids or pans from the unit. Lift the lid or pan
in a way that will direct escaping steam away from your
face and body.
DANGER
Do not operate any appliance with a damaged cord or
plug. All repairs must be performed by a qualified service
company.
DANGER
Keep power cord AWAY from HEATED surfaces. DO NOT
immerse power cord in water. DO NOT let power cord
hang over edge of table or counter.
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Warning
When operated dry, the well bottoms become very hot.
Do not allow unprotected skin to contact any well surface.
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Warning
The operator of this equipment is solely responsible
for ensuring safe holding temperature levels for all
food items. Failure to do so could result in unsafe food
products for customers.
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Warning
Do not use electrical appliances or accessories other than
those supplied by the manufacturer.
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Warning
All covers and access panels must be in place and properly
secured, before operating this equipment.
,
Caution
Never use anything other than plain water in the wells
or tank. Failure to observe this warning may result in
personal injury or damage to the unit.
,
Caution
Using ice in a hot food well can cause condensation and
damage to the well over time.
Before the unit is used the first time, turn the temperature
knob to HI and heat the well for up to 30 minutes. Any
residue or dust that adhered to the heater element(s) will be
burned off during this initial preheat period.
NOTE: Never place food directly into the well. Always use
pans.
Although these models may be operated either with or
without water in the wells, wet operation is recommended.
When using thick sauces always operate the hot food
well filled with water. This will provide a more uniform
temperature for the sauce.
Always place covers on pans when not serving to prevent
food from drying out and to reduce your operating cost.
For most efficient operation when empty or pre-heating,
keep covered insets in each well.
Do not put food down drain.
WET OPERATION
Use only 4” (10cm) deep pans during wet operation.
1. Fill food well with 2” (50mm) of water. For quicker pre-
heating, use hot water to fill the well.
2. Turn the control to HI and pre-heat the warmer for 30
minutes. For fastest pre-heating place covers or empty
pans in well.
3. After pre-heating, set the control to your desired serving
temperature.
DRY OPERATION
Use only 6” (15.2cm) deep pans during dry operation. When
operated dry, the bottom of the food well will discolor. A mild
abrasive cleaner is recommended to clean this discoloration.
1. Pre-heat the well on HI for approximately 15 minutes.
For fastest pre-heating place covers or empty pans in
well.
2. After pre-heating, set the control to your desired serving
temperature.
TEMPERATURE
Water in wells
160°F to 180°F (71°C to 82°C)
Product in pans
140°F to 160°F (60°C to 71°C)
Section 3
Operation
