TABLE OF CONTENTS
SECTION | ITEM | PAGE |
1 | General Information & Troubleshooting | 4 |
2 | Description | 5 |
3 | Installation | 5 |
4 | Thermostat Calibration | 5 |
5 | Operation | 6 |
6 | Maintenance | 6 |
7 | Cleaning | 7 |
8 | Wiring Diagrams | 8 |
9 | Troubleshooting Guide | 10 |
10 | Suggested Temperature & Times | 11 |
11 | Replacement Parts | 11 |
12 | Warranty | 16 |
1. GENERAL INFORMATION
General Installation:
1.Always clean equipment thoroughly before first use (see “General Cleaning Instructions”).
2.Check rating label for your model designation & electrical rating.
3.For best results, use stainless steel countertops.
4.Attach legs to unit.
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.Where applicable, never pour cold water into dry heated units.
4.NEVER hold food below 140°F.
General Cleaning Instructions:
1.Refer to section 7, page 7.
General Troubleshooting:
Always ask and check:
1.Is the unit connected to a live power source?
2.Check circuit breaker.
3.Is power switch “ON” and 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/Wyott authorized service agency.
4
