Shelleyglas
®
/Shelleysteel™ Service and Installation Manual
For customer service, call (800) 733-8829, (800) 773-8821, Fax (989) 773-3210, www.delfield.com
4
Shelleyglas
®
/Shelleysteel™ Service and Installation Manual
5
For customer service, call (800) 733-8829, (800) 773-8821, Fax (989) 773-3210, www.delfield.com
INSTALLATION: HEATED UNITS
Location
Do not install the unit near combustible objects or surfaces
affected by heat or moisture.
Leveling
The unit must be level, both front and back and left to
right, in order to maintain an equal water depth through-
out the wells.
Electrical Connections
Connections must be made in accordance with
all applicable local codes and/or the National
Electrical Code. Refer to the amperage data on
page 3 and the wiring diagrams on pages 8 and 9.
A standard unit is provided with a power cord and
3-prong grounded plug. All units should be plugged
into a grounded receptacle with its own circuit pro-
tection that matches the amperage of the plug.
OPERATION: HEATED UNITS
After plugging in the power supply cord, select desired
temperature by rotating the knob on the temperature control
panel. Indicator light will come on when the switch is
activated. Individual temperature control knobs and indicator
lights are provided for each heated food well.
If the same temperature settings for each well are used
every day, the temperature knobs can be left in their set
position and the wells can be turned off using the ON/OFF
switch at the end of the control panel.
Before the unit is used the first time for serving, turn the
temperature knob to “10” and heat the well for 15 minutes.
Do not be alarmed if smoke appears; this preheat should
burn off any residue or dust that has adhered to the food well
element.
When serving thick sauces always use the hot food well in
“wet” operation. This provides more uniform temperature for
the sauce. Product temperature should range from 140˚F to
160˚F
Never place food directly in well. Always use
pans.
For most efficient operation, keep covered insets
empty in each well during preheating and when the well is not
in use.
Always place covers on pans when not serving to prevent
food from drying out and to reduce your operating costs.
Wet operation
Fill the food well with about two inches of water and cover
with lid or empty pan. To preheat water, set temperature
control at “High”. With pans in place, wells will boil water.
Food temperature will vary depending on type and amount of
product. To minimize steam and water usage, set control to
lowest setting that will maintain proper food temperature.
To reduce preheating time, use hot water to fill the well.
Steam can cause serious burns. Always wear
some type of protective covering on your hands
and arms when removing lids from the unit.
Lift the lid in a way that will direct escaping
steam away from your face and body. Water
temperature will average 180
˚F.
Dry operation
Wet operation is usually much more efficient and is usually
preferred. However, these units may be operated without
water with no damage to the unit.
The dry well should never be preheated longer
than 15 minutes. Only 6” deep pans should be
used with dry food wells.
When operated dry, the well bottoms become very
hot. Do not allow unprotected skin to contact any
well surface.
When operated dry, the bottom of the well will
discolor. To clean, use a stainless steel cleaner or mild
abrasive.
Operation of optional heated understorage
If necessary, preheat the heated understorage to desired
temperature. Temperature range of understorage is 100°F
to 300°F. The temperature control knob is always the far left
knob on the panel. Indicator light is also at the far left.
