Wells HRCP-Series Operation Manual page 11

COLD OPERATION
1. Verify that drain valve is OPEN, and the ELEMENT COVER is
properly positioned over the heating element. The tank must be
dry.
2. Turn SELECTOR SWITCH to COLD. The white COLD indicator will
glow. When the tank cools to 100ºF or less, the refrigeration
system will start.
3. The temperature is factory set to NSF 7 required of 33ºF - 41ºF.
4. Install the pan rails.
a. Side rails are installed first.
For normal cold operation, install the side rails on the upper pan
rail supports.
For holding potentially hazardous foods, install the side rails on
the lower pan rail supports.
b. Install the end rails, then any intermediate rails.
5. Install pans or insets on the pan rails.
IMPORTANT:
Always use a pan or inset. Never place food directly into the tank.
IMPORTANT:
For NSF 7 operation, use 12" x 20" x 4" deep pans, and use the
lower pan rail supports which are recessed 3" from tank top.
SHUT DOWN PROCEDURE
1. Turn SELECTOR SWITCH to OFF. The white COLD indicator will
turn off.
2. Remove all pans and insets.
OPERATION (continued)
9
CAUTION:
ELECTRICAL
SHOCK HAZARD
DO NOT splash or pour water
onto control panel or wiring.
HRCP units are performance
tested to NSF Standard 4 for
holding non-critical foods.
HRCP units are performance
tested to NSF Standard 7 for
holding potentially hazardous
foods only when the pan rails
are installed on the lower pan
rail supports,
Ambient room temperature
must be 86ºF (30ºC) or less.
Unit maintains pre-chilled
foods at 33ºF - 41ºF.
Tank must be dry for COLD
operation. Water in the tank
will form ice, compromising
the cooling to the food
product. Ice in the tank will
delay the proper use of the
unit when switching to HOT
operation.