Operational Checks - Wells WB-2 Supplemental Service Instructions

Waffle bakers with electronic temperature control

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Owner's manual (24 pages)

Operation manual (13 pages)

Specifications (2 pages)

Table Of Contents

Table of Contents

A. AMPERAGE CHECKS

1. Waffle Baker sections are tested separately. Use WB-1 amperage

rating when testing an individual Waffle Baker section.

2. Total amperage may be checked with an inductive amperage tester

(Amprobe™ or similar) by encircling a single wire at the power

switch.

3. Make all testing hookups with the Waffle Baker unplugged and

when the cooking surfaces are cold

B. TEMPERATURE CHECKS

1. Desired baking temperature is 390ºF ±5ºF (200ºC ±3ºC).

2. Turn the power switch ON and allow Waffle Baker to heat for a

minimum of 30 minutes. Insert a pyrometer of known accuracy

between the closed grids and allow the readings to stabilize.

3. Temperature may be adjusted turning the controller dial adjustment

(item 6).

C. VOLTAGE AND RESISTANCE TEST POINTS

TOP GRID ASSEMBLY

TP 1

GROUND

CONNECTION

TP 2

D. VOLTAGE AND RESISTANCE CHECKS

1. Voltage between TP 1 and TP 2 (upper grid) will be

120V when unit is energized and controller is calling

for heat.

2. Voltage between TP 3 and TP 4 (lower grid) will be

120V when unit is energized and controller is calling

for heat.

3. IMPORTANT:

Always unplug appliance from electric power and

momentarily ground all three prongs of the power

cord before attempting resistance checks.

Resistance between TP 5 and TP 6 (with red and

white sensor leads disconnected from temperature

controller)

At room temperature ............... 100,000 ohms

At baking temperature .................. 600 ohms

BOTTOM GRID ASSEMBLY

TP 4

TP 3

TEMP

SENSOR

TP 5

TP 6

100KΩ