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FWE RH SERIES Operating Instructions Manual

Rethermalizaton and holding ovens
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OPERATING
INSTRUCTIONS
ORIGINAL INSTRUCTIONS
RETHERMALIZATON AND HOLDING OVENS
RH SERIES
Caution: Read the
RH-B SERIES
instructions before
RH-RB SERIES
using the machine.
INTERNATIONAL/DOMESTIC

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Summary of Contents for FWE RH SERIES

  • Page 1 OPERATING INSTRUCTIONS ORIGINAL INSTRUCTIONS RETHERMALIZATON AND HOLDING OVENS RH SERIES Caution: Read the RH-B SERIES instructions before RH-RB SERIES using the machine. INTERNATIONAL/DOMESTIC...

  • Page 2: Warning Symbols

    FWE RETHERMALIZATION AND HOLDING OVENS WARNING SYMBOLS WARNING SYMBOLS* To indicate hazards arising from dangerous voltages To identify the terminals which, when connected together, bring the various parts of an equipment or of a system to the same potential. To identify the terminal which is intended for...

  • Page 3: Installation

    FWE RETHERMALIZATION AND HOLDING OVENS INSTALLATION SEE SHIPPING LABEL FOR CASTER SIZE CASTER DESCRIPTION MAX WEIGHT 2” GREY RUBBER CASTER,SWIVEL W/BRK 34Kg CASTER 2” RIGID 68Kg CASTER 3” RIGID 68Kg CASTER 3.5” RIGID HEAVY DUTY 113Kg CASTER 4X2” EZ ROLL RIGID POLYBLUE 272Kg CASTER 5”...
  • Page 4 FWE RETHERMALIZATION AND HOLDING OVENS WARNING AND CLEANING CARE CLEANING Keep your cabinet clean by simply wiping the interior and exterior, as needed, with a damp cloth or sponge and a mild soapy solution. NEVER USE ABRASIVES, ACIDS, OR STRONG CLEANERS.
  • Page 5 For U.S. and Canada Models: The amperage of your cabinet is stamped on the name plate serial tag attached to the unit. FWE models are equipped with a grounded cord plug for your protection against possible shock hazards. Be sure to plug only into a properly grounded wall receptacle.
  • Page 6 FWE RETHERMALIZATION AND HOLDING OVENS CONGRATULATIONS..and thank you for purchasing an FWE Rethermalization Holding Oven. Your unit has been designed and manufactured under rigid controls to assure you the most efficient service. It is a full time unit, and may be used continuously.

  • Page 7: General Operating Instructions

    FWE RETHERMALIZATION AND HOLDING OVENS GENERAL OPERATING INSTRUCTIONS PREPARING THE OVEN BEFORE LOADING FOOD NOTE: FOR INITIAL STARTUP A NEW OVEN NEEDS TO BURN OFF FACTORY OILS AND POLISH BEFORE ITS FIRST USE. DO NOT LOAD FOOD INTO OVEN UNTIL THIS HAS BEEN DONE.
  • Page 8 FWE RETHERMALIZATION AND HOLDING OVENS GENERAL OPERATING INSTRUCTIONS "COOK BY PROBE" CYCLE: PROBE OPTIONAL CONNECT PROBE INTO SOCKET Place PROBE TIP outside cabinet door. TURN ON MAIN SWITCH. Set up cooking perimeters as shown below. Control must display the "OFF" mode to begin selection.

  • Page 9: Control Panel

    FWE RETHERMALIZATION AND HOLDING OVENS CONTROL PANEL LOCK OR UNLOCK YOUR CURRENT OVEN SETTING: PRESS THE HIDDEN KEY UNTIL YOU HEAR THE AUDIBLE SOUND. PRESS THE COOK BY TIME KEY FIRST, FOLLOWED BY THE COOK BY PROBE KEY SECOND, AND FINALLY THE COOK BY TIME KEY AGAIN.
  • Page 10 FWE RETHERMALIZATION AND HOLDING OVENS RETROFITTING A FWE RETHERM OVEN WITH A MEAT PROBE NOTE: use the LEFT socket for a RIGHT hand hinged door. Use RIGHT socket for LEFT hand hinged door. INSIDE OF UNIT, REMOVE VENTED COVER FROM THE TOP INSTALL THERMOCOUPLE BRACKET AND THERMOCOUPLE USING 6 X 32 X 1 SCREWS INTO THE VENT COVER.
  • Page 11 FWE RETHERMALIZATION AND HOLDING OVENS TRAY SLIDES INSTRUCTIONS ADJUSTABLE TRAY SLIDES EQUIPPED ON SOME MODELS. Some cabinet models are equipped with adjustable tray slides. Adjust tray slide positions by inserting “J” end of slide into upright key hole. TRAY SLIDE “J”...

  • Page 12: Food Safety

    FWE RETHERMALIZATION AND HOLDING OVENS FOOD SAFETY Most foods are at risk during preparation and service. As foods are thawed, cooked, held, served, cooled and reheated, they may pass several times through the temperature danger zone of 40°F to 140°F (4.4°C to 60°C). Each time food is handled, it runs the risk of cross-contamination from other food and from food-contact surfaces, such as: human hands, cutting boards and utensils.
  • Page 13 FWE RETHERMALIZATION AND HOLDING OVENS FOOD SAFETY CRITICAL CONTROL POINTS TO ELIMINATE BACTERIA - Table A CRITICAL POINT MONITORED TEMPERATURE MONITORED TIME 1. Receive food less than 40°F (5°C) 2. Dry - Storage 50°F (10°C) to 70°F (21°C) with 50% - 60% relative humidity 3.

  • Page 14: Service Record

    FWE RETHERMALIZATION AND HOLDING OVENS SERVICE RECORD Model Number ______________________ Serial Number ______________________ Date of Purchase ____________________ Notes: ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ CAUTION: HOLDING FOOD AT TEMPERATURES OF LESS THAN 140°F MAY BE DANGEROUS.

  • Page 15: Limited Two-Year Warranty

    FWE RETHERMALIZATION AND HOLDING OVENS LIMITED TWO YEAR WARRANTY FWE / Food Warming Equipment Company, Inc. (Seller) warrants to the original purchaser, subject to the exceptions and conditions below, that FWE manufactured equipment shall be free from defects in material or factory workmanship, under ordinary use for the purpose for which it is designed.
  • Page 16 FWE Parts Department: www.FWEparts.com Order Hotline: 800-222-4393 FOOD WARMING EQUIPMENT COMPANY, INC. COOK HOLD TRANSPORT SERVE REFRIGERATION BARS 5599 HWY. 31 W. Portland, TN 37148 800.222.4393 815.459.7500 Fax: 815.459.7989 www.FWE.com sales@fwe.com Ops-Manual-RH R.15.1 © 2015 Food Warming Equipment Co., Inc.

This manual is also suitable for:

Rh-b seriesRh-rb series

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