GENERAL OPERATING INSTRUCTIONS
4
FWE MOBILE SERVING STATION
HEATED BASIN TOP SERVING WELL
Top basin depth is 6.5″ (165mm) and is designed to be used wet.
Basin accommodates a pan up to 6″ deep 12″x 20″ or a GN 1/1-150.
Combinations of deep and shallow pans may be used. Steam is intended
to envelope all five services of the food pan (bottom and four sides). Steam
transfers heat much more efficiently than either heated water or air. A gap
between the water in the basin and the pan is require to create steam. Add
HOT
water until
MAX WATER LEVEL
(
See page 6, Figure 1
) is reached
on the
WATER BASIN
. For optimal performance keep water level at
MAX
WATER LEVEL
. . Monitor the level as water evaporates over the course of
service to maintain steam. Stir the food occasionally so that the temperature
redistributes in the pan.
HEATED COMPARTMENT CONTROLS
The recessed control panel is equipped with an adjustable thermostat
to 190
°F (87.7°C) for temperature selection and an operational range
thermometer to show the actual internal temperature of the cabinet.
Top Serving Well Control
Heated Compartment
Control
Thermometer for
Heated Compartment
Indicator Light for
Heated Compartment
(Arrow points to Compartment)
Indicator Light for
Serving Well
(Arrow points to Well)
Position, color, shape of indicator lights may vary.
Illuminated Indicator lights show heating element is “ON” and in a heat cycle.
