Operational Tests - Wells BWB-1S Supplemental Service Instructions

A. TEMPERATURE CHECK
1. Desired baking temperature is 390ºF ±5º (200ºC ±3º)
2. Turn power switch ON and allow waffle baker to heat for a
minimum of 30 minutes. Insert a pyrometer of known accuracy
between the closed grid plates and allow the reading to stabilize.
3. Temperature controller is located behind the back panel. Remove
the back panel to access. Turn the temperature controller dial
clockwise to increase; counter-clockwise to decrease.
NOTE: Manufacturer's setting (390ºF) is indicated by a black dot
on the dial face.
CALIBRATION
B. ELECTRICAL TEST POINTS
TP1 TP2
TP3 TP4
ELEMENT / GRID
bottom shown - top similar
C. AMPERAGE & RESISTANCE CHECKS
1. Total current may be checked with an inductive amperage tester
(Amprobe™ or similar) by encircling wire #4 connected to
temperature controller terminal #2.
2. Heating element is integral with the grid casting.
Disconnect wire #7 to #8 from temperature controller to check
resistance of both grids at once.
Resistance from # 7 to #8 is 16Ω (cold) ± 1Ω. A reading of 32Ω
indicates one defective element or a broken element jumper wire.
390ºF
POINT
TEMPERATURE CONTROLLER
test points are terminals
OPERATIONAL CHECKS
Live electric circuits may
be exposed during these
procedures. Take necessary
precautions to avoid electric
shock.
Equipment surfaces may be hot
during these procedures. Take
necessary precautions to
avoid burns.
TOTAL AMPS: 7.5A
With waffle baker in the
pre-heat mode.
Data for one element:
450 Watts, 3.8 Amps
TIMER MODULE
test points are terminals
Resistance of one element
TP1 to TP2, is 32W ± 1W.
(element cold and wires
disconnected)
IMPORTANT:
Always unplug appliance
from electric power and
momentarily ground all three
prongs of the power cord
before attempting resistance
checks.
3
CAUTION:
ELECTRIC SHOCK
HAZARD
CAUTION:
BURN HAZARD
HOT SURFACES