Operation - Wells HRCP7200 Owner's Manual

OPERATION

CAUTION:
HOT SURFACE
Exposed surfaces can be hot
to the touch and may cause
burns.
CAUTION:
ELECTRICAL
SHOCK HAZARD
DO NOT splash or pour water
onto control panel or wiring.
CAUTION:
EQUIPMENT
DAMAGE
DO NOT operate the unit
without the element cover in
place. Operation without the
element cover will allow
damage to the temperature
sensing element.
HRCP units are performance
tested to NSF Standard 4 for
holding hot foods.
Always drain unit and allow to
cool before switching to
COLD operation.
HOT OPERATION
1. Verify that drain valve is CLOSED, the DRAIN SCREEN is in
place, and the ELEMENT COVER is properly positioned over the
heating element.
2. Turn SELECTOR SWITCH to HOT. The red HOT indicator will
glow and the tank will begin filling with water.
3. Set the TEMPERATURE CONTROL to the desired temperature.
When the water in the tank reaches the minimum water level the
heating elements are energized and the water will begin heating.
The HEAT indicator will glow while the unit is heating.
a. Temperature range is (OFF) - 85ºF to 205ºF.
b. When the HEAT indicator goes out, the water in the tank is up
to the set temperature.
4. Install the pan rails.
a. Side rails are installed first. For normal hot operation, install
the side rails on the upper 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.
6. Cover pans and insets to maintain consistent temperature. Stir
thick foods frequently.
SHUT DOWN PROCEDURE
1. Turn SELECTOR SWITCH to OFF. The red HOT indicator will
turn off.
2. Remove all pans and insets.
3. Open drain valve.
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