RFHU Operator’s Manual - Shelf Control
14
TEMPERATURE CHECK PROCEDURE
1. A digital temperature meter that has been
calibrated must be used to get an accurate
temperature reading. Use a thermocouple
surface temperature probe to measure
temperatures.
2.
No pans, or product containers, should be in
wells during the pre-heat and temperature
check.
Pre-heat the warmer for 30 minutes
before taking any temperature readings. Do not
take readings unless the cavity has been empty
for 30 minutes. This will allow the temperature
to stabilize and will prevent false readings.
3. The warmer cavity should be cleaned and
empty before the temperature is checked.
Avoid any air drafts that might flow through the
cavity.
4. Temperature readings should be taken when
standing on the front side of the unit with on/
off switch. Locate the surface temperature
probe on the bottom of the first cavity. Position
the probe half way back on the heat sink and
centered left to right as shown.
5. All temperature controls exhibit a swing in
temperature as the control cycles on and off
while regulating to the set point. The correct
calibration temperature is the average of several
readings taken over a period of 20 minutes after
the warmer has been pre-heated. The average
temperature should be no greater than ± 10°F
(± 6°C) from the set point.
6. The allowable range of well temperatures which
can be programmed on the RFHU is 140°F-280°F
(60°C-137.8°C).
7. If the calibration temperature is greater than
+/- 10F (6C) from the set point, adjust the
temperature calibration offset value under
the Tools menu. The offset value should be
set as the difference between the calibration
temperature and the set point.
8. Repeat for all heat sinks.
Center Probe Front to Back
