Filter
Top Products
3
General Operation Instructions
1. All foodservice equipment should be operated by trained personnel.
2. Do not allow your customers to come in contact with any surface labeled “CAUTION HOT.”
3. Do not cook, warm or hold food directly in liner pans (well pans). Always use steam table pans / insets, etc.
Steam table pan depth should not exceed 6”.
4. Never hold food below 150º F (66º C).
Wet set-up and operation procedures (Units with drains)
1. Turn thermostat control to "10" setting or if equipped with infinite controls to “7” or “HI”. Preheat for
approximately 30 minutes. Pans will fill, to correct level, with water to white probe.
2. Place covered inset with preheated product into well.
3. Readjust control after another 30 minutes of operation to the “6” setting depending on the amount and/or
thickness of product.
4. Keep inset / steamtable pan(s) covered to maintain ideal serving temperature.
5. Water is automatically kept at correct level.
NOTE: Turning on any control will activate autofill.
General Cleaning Instructions
1. NEVER clean any electrical unit by immersing it in water. Turn off before surface cleaning.
2. Always clean equipment thoroughly before first use. Clean unit daily. Except where noted on charts: Use
warm, soapy water. Mild cleansers & PLASTIC scouring pads may be used to remove baked-on food &
water scale.
3. Turn off electrical units before cleaning or servicing. All service should be performed by an APW authorized
agency.
GENERAL TROUBLESHOOTING
Always Ask & Check:
1. Is the unit connected to a live power source?
2. Check the circuit breaker.
3. Is power switch on & pilot light glowing?
4. Check rating label. Are you operating unit on proper voltage?
If the above checks out, and you still have problems, call an APW authorized service agency.