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Model
CAFEOAT3
WARNING HOT LIQUID,
Scalding may occur.
Avoid splashing.
CAUTION: Please use
this setup procedure
before attempting to use
this appliance. Failure to follow the
instructions can result in injury or the
voiding of the warranty.
CAUTION: DO NOT
connect this unit to hot
water. The inlet valve is
not rated for hot water.
WARNING TO AVOID
SCALDING, Do not
remove cup while product
is dispensing.
ISO 9001:2008
Wilbur Curtis Company
Montebello, CA 90640
Tel: (323) 837-2300
www.wilburcurtis.com
Service Manual – CAFEOAT3
Important Safeguards/Conventions
This appliance is designed for commercial use. Any servicing other than cleaning and maintenance should be performed by an autho-
rized service technician.
• Do NOT immerse the unit in water or any other liquid
• To reduce the risk of fire or electric shock, do NOT open top panel. No user serviceable parts inside.
• Keep hands and other items away from hot surfaces of unit during operation.
• Never clean with scouring powders or harsh chemicals.
Symbols:
WARNINGS – To help avoid personal injury
Important Notes/Cautions – from the factory
Sanitation Requirements
Your Curtis Cafe Oat unit is Factory Pre-Set and Ready to Go... Right from the Box.
Following are the Factory Settings for your Cafe System:
• Tank Temperature = 190°F
• Flavor Controls= Set at 90%
• Dispensing Mode Set for Manual Dispensing
Generally there will never be a reason to change your programming. However, should you need to make slight adjustments to meet your
dispensing needs, programming instructions are provided later in this manual.
System Requirements:
• Water Source 20 – 90 PSI (Minimum Flow Rate of 1 GPM)
• Electrical: See attached schematic for standard model or visit www.wilburcurtis.com for your model.
Equipment to be installed to comply with applicable federal, state, or local plumbing/electrical codes having jurisdiction.
SETUP STEPS
The unit should be level (left to right and front to back) and located on a secure counter top. Connect a water line from the water filter to
the brewer.
NOTE: Some type of water filtration device must be used to maintain a trouble-free operation. (In areas with extremely hard water, we
suggest that a sedimentary and taste & odor filter be installed.) This will prolong the life of your dispensing system and enhance cappuc-
cino product quality.
NSF International requires the following water connection:
1. A quick disconnect or additional coiled tubing (at least 2x the depth of the unit) so that the machine can be moved for
cleaning underneath.
2. In some areas an approved backflow prevention device may be required between the CAFEOAT3 and the water supply.
3. Water pipe connections and fixtures directly connected to a potable water supply shall be sized, installed and maintained in
accordance with federal, state, and local codes.
1. Connect a water line from your facility to the 1/4" flare water inlet fitting of the valve, behind the machine. Water volume going to the
machine should be stable. Use tubing sized sufficiently to provide a minimum flow rate of one gallon per minute.
2. Plug the power cord into an electrical outlet rated at 20A.
3. Switch on the toggle switch, behind the unit, that runs power to the components in the machine. The display window and Stop/Wash
light on the front door will activate and the heating tank will start to fill.
4. Water in the heating tank will require about ½ hour to reach operating temperature (factory setting of 190°F). At this time the Ready
LED will light.
5. Remove and fill the canisters with oatmeal mixes.
OPERATION INSTRUCTIONS
1. Choose a flavor. Place your cup under the spout beneath the desired flavor.
2. Press and release the dispensing button for this flavor.
3. The cup will fill automatically and stop when full.
FILL CANISTERS DAILY
1. Open the front door to access the product canisters.
2. Removed the canisters from the unit for filling. Pull the canister towards you while
lifting slightly from it's place on the canister shelf.
3. Return the canisters to their position within the machine. Align the gear socket behind
the canister with the gear on the auger motor.
FOR THE LATEST SPECIFICATIONS AND INFORMATION GO TO WWW.WILBURCURTIS.COM
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Summary of Contents for Curtis CAFEOAT3
- Page 1 WARNINGS – To help avoid personal injury Important Notes/Cautions – from the factory Sanitation Requirements Your Curtis Cafe Oat unit is Factory Pre-Set and Ready to Go… Right from the Box. Following are the Factory Settings for your Cafe System: • Tank Temperature = 190°F • Flavor Controls= Set at 90% •...
- Page 2 Steps to Programming Your Curtis Cafe System is Factory Pre-Set for Optimum Performance. WARNING HOT LIQUID, Scalding may occur. Avoid splashing. Place an empty container under the dispensing nozzles while programming. All programming is performed at the control panel (illustration, right). The STOP/WASH BUTTON has several func- tions. This button is used to stop a Portion Control dispense cycle. It is used to dispense hot water, and it is used to enter the programming functions. Product % Ratio This controls the amount of dry product that is metered from the hoppers. This can be programmed from 10% to 100% of the capacity of the dispensing system. By counting number of flashes you can determine the product % ratio currently set for this dispense button (see table). Enter Program Mode – Press and hold the STOP/WASH button for about ten [10] seconds Number of Volume Flashes until all lights start blinking. To program Product % Ratio – Select the product button, marked PUSH, that you wish to change. Press and hold this PUSH button for approximately one second, then release. The...
- Page 3 190ºF To Change Temperature – Press and hold the STOP/WASH button again. Each quick flash 192ºF increases the temperature. Release the STOP/WASH button when desired temperature is 194ºF reached. After releasing the button, the slow blinking light will resume. The new temperature 196ºF setting is indicated by counting the number of blinks. 198ºF 200ºF 202ºF To Set and Exit, press one of the PUSH buttons. 204ºF ERROR CODES: Curtis Cafe systems contain various safety features in the electronic circuitry that shut down the functions of the unit in the event of a system failure. Error codes are signalled by the READY light blinking one of three patterns: WATER LEVEL ERROR – 3 LONG AND 1 SHORT When this code is seen on the control panel, there is a malfunction in the water level control system. TEMPERATURE SENSOR ERROR – 3 LONG AND 2 SHORT When this light pattern is flashing on the control panel there is a system failure with the heating tank. COMMUNICATION ERROR – 3 LONG AND 3 SHORT This flashing light pattern indicates a communication error between the switch panel on the door and the power module.
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Page 4: Illustrated Parts List
COVER, BACK DOOR WC-1438-101 * SENSOR, TEMPERATURE TANK WC- 521 * SWITCH, #4680 VESSEL LIMIT WC-68218 DOOR, CAFEPC WC- 722K PANEL, SW 120V CAFE PC3 (W/SMART CARD) WC-6291 TANK COMPLETE, CAFE PC3 WC-3765L* KIT, INLET VALVE REPAIR USE ON WC-826L WC-39554 LABEL, CONTROL PANEL CAFEPC3 WC-7389 COVER, TOP CAFE PC3 WC-66033 SCREEN, DRIP TRAY CAFE PC3 WC-66036-101 DRIP, TRAY ASSY CAFEOAT3 CA-1111-06 CANISTER ASSY 4LB CAFEPC2/3/4 CA-1168 ELBOW, CANISTER 3-WAY WC- 826L * VALVE, INLET 1GPM 120V 10W WC- 102* SWITCH, TOGGLE NON-LIT 25A 120/240VAC WC-58142 COVER, DUMP VALVE CA-1036* GEAR, PLASTIC WC-68211 COVER, SIDE LEFT CAFE3OAT WC-37266 KIT, TANK OVERFLOW FITTING WITH BUSHING CA-1095 CONNECTOR, ORIFICE WATER WC-2627... - Page 5 Illustrated Parts List...
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Page 6: Electrical Diagram
Electrical Diagram 1 PIN CONNECTOR PEN ASSIGNMENTS PIN 1: 12V TRANS OMER PIN 2: 12V TRANS ORMER PIN 3: A TER LEVEL PRO E PIN 4: V PIN 5: NOT USED PIN 6: TEMPERATURE SENSOR PIN 7: TEMPERATURE SENSOR PIN 8: NOT USED PIN 9: NOT USED PIN 10: CA EPC3 E 3 PIN 11: NOT USED... - Page 7 Cleaning and Food Safety Clean the CAFEOAT unit daily. Cleaning should be performed, not only to maintain a pleasant appearance but as a food safety discipline. 1. Switch off the unit at the power toggle switch, marked CONTROL, behind the unit. 2. Wipe all exterior surfaces with a damp cloth; removing any spills, dust or debris from the unit. 3. Remove the drip tray and louvered screen and wash out its contents. For hard to clean deposits, use a mild detergent solution. 4. Clean around the dispensing area, wiping with a nontoxic cleaner. 5. Turn on the unit at the power switch to return it to normal operation. Food Safety is a discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. The Basics: Clean, Separate, Cook and Chill You can help prevent food poisoning from bacteria and viruses by following four simple steps when you prepare food: CLEAN: Wash hands and surfaces often SEPARATE: Don’t cross-contaminate! COOK: Cook to proper temperature CHILL: Refrigerate promptly...
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Page 8: Product Warranty Information
Curtis equipment that have not been purchased from the Wilbur Curtis Company, Inc. The Wilbur Curtis Company will not accept any responsibility if the following conditions are not met. The warranty does not cover and is void under the following circumstances: 1) Improper operation of equipment: The equipment must be used for its designed and intended purpose and function.