Dri-Well Counter Top Soup Warmer Assembly and Operation Manual
Contents
1. Dri Well Counter Top Soup Warmer Assembly and Operation Manual U S and Foreign Patents Pending Units Starting with Serial 06130000 For information or technical assistance call 800 735 DUKE 3853 or 314 231 1130 Revised 10 1 13 229504 rev B RESTAURANT COUNTER TOP SOUP WARMER EQUIPMENT MANUAL TABLE OF CONTENTS Manufacturer s Introducth misciecs sis cies cascade oy cic a cde a a aaa aa a aa aa Aa Ea Kaa eaaa aaa aa araa a aaa Kaa E eaaa a aaa Ee 2 Specification Sheet x ss uirinn anawaona nani kanaan maaan an Ka aaae aaa iaaa aaraa Na Ea aeaa Aaaama aaae aaa ENa ia 3 Assemlby INStructions cccecenneesteni seen eeneeeeeeeeeeeeaseeeeeeaseeeeeaseneeeaseneeeegseeeseaseeessaseneeeeasenessaseeeeseaseeeeeaseneeeaseeneeenseneneas 4 Installation INStHUCTIONS 222 02 er eaaa aaaea seen aaa aa aaraa Aaaa saceueneecuedeesencunacteeceesesceccueleerselsececcemniverssnmecbeccselecce 5 Operating INStrUCIONS ssas siarianeni crunn anneau aoun e is onnaa aaaea eano nda iaa Danana Aaria Ea araara asoa aaRS nDun Sions rabana aonad asat 5 Operation Checklist And Cleaning Guide ccsecsescsssneseeeeeeeeeeeeeneneeeeeeenseeseeeeaseeeeseeeeneeesseeesaeeasseeeeaseesseeeseseeeeeeees 6 TrOUDIESNHOOUNG Maana EAE AET TTA A A AE E 6 Customer Assistance information c ccseseecessseeeeeseeeeeeseeeeeenseneeeessaeeeeseeeeeeessneeeeeseeseeseneesessaeeeeeseeeseeseeeeeeseneeeeeeas 7 Manufacturer s Introduction The Duke Dry Channel Ho2. P SOUP WARMER EQUIPMENT MANUAL Installation Instructions 1 Operating temperatures permit safe installation of this holding unit with 0 of spacing between the unit and a combustible wall or partition 2 Do not install the holding unit near any combustible objects or surfaces affected by heat or moisture 3 Electrical e The voltage and wattage ratings of this holding unit are given on the device nameplate Con nect the holding unit to a circuit having a voltage similar to that stamped on the device nameplate e Connections to supply line are to be made through the power cord supplied on the unit 4 The holding unit is not fused and consequently must be connected to a fused circuit equipped with suitable disconnect means as required by local code authorities 5 Follow instructions in the Operation Manual PERIODIC MAINTENANCE CHECKLIST AND CLEANING GUIDE General Instructions All foodservice equipment should be operated by trained personnel Do not allow your customers to come in contact with any surface labeled CAUTION HOT Never pour water into wells This unit is designed for dry operation only Do not cook warm or hold food directly in wells Never hold food below 150 F Always place covers on pans when not serving to prevent food from drying out and to reduce your operating costs 7 For most efficient operation keep empty covered pans in each pan location during preheating and when a pan location is not in u
3. TOLL FREE 800 735 DUKE 3853 314 231 1130 RESTAURANT COUNTER TOP SOUP WARMER EQUIPMENT MANUAL CSW Specification Sheet Shipping Weight Oy Merchandiser Shelf 15lbs 7Kg CSW 1 30lbs 14Kg C US LISTED EP CSW 2 40lbs 18Kg CSW 3 50lbs 23Kg Electrical All units 120V 60Hz 1Ph NEMA 5 15 Plug CSW 1 550W CSW 2 1100W CSW 3 1650W Physical Size OAH 30 3 4 OAD 15 7 8 Body Length CSW 1 9 1 2 CSW 2 17 1 2 CSW 3 26 1 2 3 of 7 U S and Foreign Patents Pending DUKE MANUFACTURING CO TOLL FREE 800 735 DUKE 3853 314 231 1130 RESTAURANT COUNTER TOP SOUP WARMER EQUIPMENT MANUAL 223802222222 lererereezrtesesstzrreseesizt Assembly Instructions Remove Soup Warmer from large box and place on counter facing away from you Remove Merchandiser and shelves from second box Screw thumbnuts to round holes in back panel with short screws Attach Merchandiser back panel to back of soup warmer with thumbscrews through obround holes in back panel Outside flanges of back panel face away from unit Turn unit around to face customers hang shelves on thumbnuts and install dividers into shelves Attach graphics supplied by soup supplier Plug unit into appropriate power source Proceed to next page 4 of 7 U S and Foreign Patents Pending DUKE MANUFACTURING CO TOLL FREE 800 735 DUKE 3853 314 231 1130 Fon gt NOOO RESTAURANT COUNTER TO
4. lding Technology was developed to provide the market with a more Supplier Name Duke Manufacturing Co efficient method of keeping food warm This Address 2305 N Broadway equipment uses heaters to warm aluminum St Louis MO 63102 channels to a user set temperature Advantages over steam tables include lower energy and Model CSW 1 maintenance costs and the elimination of water CSW 2 to hold product CSW 3 Unpacking Unit e Inspect the shipping carton and or Serial container carefully noting any exterior Date Received damage on the delivery receipt which Date Installed must also be signed by the driver delivery Telephone 800 735 DUKE 3853 person 314 231 1130 e Unpack and inspect for any damage Fax 314 231 5074 which was not evident on the outside of the shipping container concealed Service Referral damage Contact the carrier immediately and file a damage claim with them Save Local Service all packing materials when filing a claim Name Freight damage claims are the responsibility of the purchaser and are Local Service not covered by the warranty e Do not attempt to use the unit if damaged If unit has been stored in extremely cold area Installation requirements wait a few hours before connecting power k Spacing Requirements None Caution Never pour water into wells This unit is designed for dry heating only 2of7 U S and Foreign Patents Pending DUKE MANUFACTURING CO
5. or cover the channels with lids 2 Turn the Knob s to the Hold position 3 Allow the Product Holding Cabinet to heat for at least 20 min Operation Instructions Adjustments 1 Indicator light will be lit while control is in the ON position Closing Checklist Turn the Knob s to the OFF position Remove all pans and pan covers 2 3 Allow unit to cool for approximately 30 minutes 4 Clean Dry Channel Unit as outlined in the Cleaning Instructions Cleaning Instructions Turn unit off and allow unit to cool before surface cleaning Wipe down the exterior and top of the unit with warm water and mild detergent using a soft cloth or sponge Wipe down the interior of the heated Dry Channel with mild detergent and a damp sponge or soft cloth Do not use excessive amounts of water Do not wring water out of cleaning pads into Dry Channel Plastic scouring pads may be used to remove baked on food Clean pans and pan covers using mild detergent and warm water or in a dishwasher CAUTION Electrical shock hazard Do not wash with water jet or hose Do not use caustic cleaners acids ammonia products or abrasive cleaners or abrasive cloths These can damage the stainless steel Aluminum and plastic surfaces Troubleshooting There are no user serviceable parts on the Duke Counter Top Soup Warmer Unit If a malfunction occurs then check all switches and circuit breakers Check rating label and confirm that unit is operating at the prope
6. r voltage If the malfunction still exists contact your Duke Manufacturing Company authorized service agent or call 1 800 735 3853 6 of 7 U S and Foreign Patents Pending DUKE MANUFACTURING CO TOLL FREE 800 735 DUKE 3853 314 231 1130 RESTAURANT COUNTER TOP SOUP WARMER EQUIPMENT MANUAL FOR CUSTOMER ASSISTANCE To aid in reporting this unit in case of loss or theft please record below the model number and serial number located on the unit We also suggest you record all the information listed and retain for future reference MODEL NUMBER SERIAL NUMBER DATE OF PURCHASE DEALER TELEPHONE SERVICER TELEPHONE TO PHONE Dial 1 800 735 DUKE 3853 SERVICE PARTS ADDITIONAL CUSTOMER IMFORMATION TO WRITE Duke Manufacturing Co 2305 N Broadway St Louis MO 63102 TO ACCESS INTERNET www dukemfg com Please provide the following information when you write or call model number serial number date of purchase your complete mailing address including zip code and description of the problem 7 of 7 U S and Foreign Patents Pending DUKE MANUFACTURING CO TOLL FREE 800 735 DUKE 3853 314 231 1130
7. se 8 The unit is shipped with Factory control settings that will hold soup at approximately 155 F under normal conditions 9 The most satisfactory control settings must be determined by experience based on the nature of the foodservice and the type of operation as well as individual preference of the restaurant operator The proper control setting necessary to keep foods at the desired temperature will vary dependent upon the frequency of turnover size of food containers amount of food in each container room temperature location of holding unit with respect to range or other heated equipment air outlets fans doors and passageways Dep o Operating Instructions 1 Place empty pans or cover the channels with lids 2 Turn the Knob s to the Hold position 3 Allow the Channels to heat for at least 20 min 4 Place fully warmed food into pans and place in pre heated unit This unit is not designed to reheat cold food product 5 At end of day remove all food pans and lids and turn off main power switch 6 Let unit cool and clean per cleaning instructions CAUTION To comply with sanitation requirements do not set the temperature control to hold product lower than 155 F 5 of 7 U S and Foreign Patents Pending DUKE MANUFACTURING CO TOLL FREE 800 735 DUKE 3853 314 231 1130 RESTAURANT COUNTER TOP SOUP WARMER EQUIPMENT MANUAL Operation Checklist and Cleaning Guide Opening Checklist 1 Place empty pans
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