Duke FWM3-22 Operator's Manual
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Duke FWM3-22 Operator's Manual

Product holding cabinet
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PRODUCT HOLDING
CABINET
U.S. Patent 6175099, 6262394
Other U.S. and Foreign Patents Pending
MODELS
FWM3-22
FWM3-23
FWM3-24
FWM3-34
FWM3-42
IMPORTANT INFORMATION, READ BEFORE USE.
This manual is Copyright © 2019 Duke Manufacturing Company. All rights reserved.
Reproduction without written permission is prohibited. Duke is a registered
For information or technical assistance on the ICC Product Quality
PLEASE SAVE THESE INSTRUCTIONS.
trademark of the Duke Manufacturing Company.
Duke Manufacturing Company
2305 N. Broadway
St. Louis, MO 63102
Phone: 314-231-1130
Toll Free: 1-800-735-3853
Fax: 314-231-5074
www.dukemfg.com
Timer System, call: (877) 422-8788
OPERATORS MANUAL
P/N 155746
REV AR 02/13/2019

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Summary of Contents for Duke FWM3-22

  • Page 1 FWM3-42 IMPORTANT INFORMATION, READ BEFORE USE. PLEASE SAVE THESE INSTRUCTIONS. This manual is Copyright © 2019 Duke Manufacturing Company. All rights reserved. Reproduction without written permission is prohibited. Duke is a registered trademark of the Duke Manufacturing Company. Duke Manufacturing Company 2305 N.
  • Page 2 Product Holding Unit Restaurant Equipment Manual...

  • Page 3: Table Of Contents

    Product Holding Unit Restaurant Equipment Manual TABLE OF CONTENTS Manufacturer’s Introduction ....................4 Important Safety Instructions ....................5 Specification Sheet ......................6 Installation Instructions ....................11 Stacking Units........................12 Unit to Unit Communication Connections ..............12 Periodic Maintenance, Checklist And Cleaning Guide ..........14 Troubleshooting ........................15 Electronic Control Fault Indications ................15 Temperature Check Procedure ..................15 Control Programming .......................16 Parts Lists And Illustrations .....................17...

  • Page 4: Manufacturer's Introduction

    This 190° F approved temperature is preset at the factory. This reduces the likelihood of inconsistent performance between Burger King restaurant locations. The Duke Product Holding Cabinet was also designed to rethermalize food product. A thermostat setting of 200° F minimum is required for rethermalization. See Temperature Programming instructions for thermostat adjustment.

  • Page 5: Important Safety Instructions

    • This equipment should be serviced by qualified circuit breaker of the proper rating. personnel only. Contact the nearest Duke autho- • Disposal of the unit must be in accordance with rized service facility for adjustment or repair.

  • Page 6: Specification Sheet

    Product Holding Unit Restaurant Equipment Manual Figure 1.1, FWM Specification Sheet Model FWM3-22 Shipping Weight: 61 lbs/27.7 Kg Electrical: FWM3-22-120 120 V, 6.7 A, 800 W, 50/60 Hz FWM3-22-208 208 V, 5.8 A, 1200 W, 50/60 Hz FWM3-22-230 230 V, 5.2 A, 1200 W, 50/60 Hz FWM3-22-240 240 V, 5.0 A, 1200 W, 50/60 Hz...
  • Page 7 Product Holding Unit Restaurant Equipment Manual Figure 1.2, FWM Specification Sheet Model FWM3-23 Shipping Weight: 83.5 lbs/37.9 Kg Electrical: FWM3-23-120 120 V, 10.0 A, 1200 W, 50/60 Hz FWM3-23-208 208 V, 8.7 A, 1800 W, 50/60 Hz FWM3-23-230 230 V, 7.8 A, 1800 W, 50/60 Hz FWM3-23-240 240 V, 7.5 A, 1800 W, 50/60 Hz 1 3/8”...
  • Page 8 Product Holding Unit Restaurant Equipment Manual Figure 1.3, FWM Specification Sheet Model FWM3-24 Shipping Weight: 100 lbs/45 Kg Electrical: FWM3-24-120 120 V, 13.3 A, 1600 W, 50/60 Hz FWM3-24-208 208 V, 11.5 A, 2400 W, 50/60 Hz FWM3-24-230 230 V, 10.4 A, 2400 W, 50/60 Hz FWM3-24-240 240 V, 10.0 A, 2400 W, 50/60 Hz 1 3/8”...
  • Page 9 Product Holding Unit Restaurant Equipment Manual Figure 1.4, FWM Specification Sheet Model FWM3-34 Shipping Weight: 165 lbs/75 Kg Electrical: FWM3-34-208 208 V, 11.5 A, 2400 W, 50/60 Hz FWM3-34-230 230 V, 10.4 A, 2400 W, 50/60 Hz FWM3-34-240 240 V, 10.0 A, 2400 W, 50/60 Hz 1 3/8”...
  • Page 10 Product Holding Unit Restaurant Equipment Manual Figure 1.5, FWM Specification Sheet Model FWM3-42 Shipping Weight: 100 lbs/45 Kg Electrical: FWM3-42-120 120 V, 13.3 A, 1600 W, 50/60 Hz FWM3-42-208 208 V, 11.5 A, 2400 W, 50/60 Hz FWM3-42-230 230 V, 10.4 A, 2400 W, 50/60 Hz FWM3-42-240 240 V, 10.0 A, 2400 W, 50/60 Hz 1 3/8”...

  • Page 11: Installation Instructions

    Product Holding Unit Restaurant Equipment Manual Unpacking Unit • Inspect the shipping carton and/or container, care- WARNING! fully noting any exterior damage on the delivery receipt which was not evident on the outside of the To avoid risk of electrical shock or death, shipping container (concealed damage).

  • Page 12: Stacking Units

    Product Holding Unit Restaurant Equipment Manual Stacking Units The FWM3 Product Holding Unit is designed to allow limited stacking capabilities. This section out- lines how to safely stack the holding unit. Remove the base pan from all holding units, except for Step 1 bottom unit, that are to be stacked.
  • Page 13 Product Holding Unit Restaurant Equipment Manual Red Light Green Light Communication Connections Main Board Field Connection The MB-1 Main board Unit that has the ICC Black Box internally mounted can be identified as the warmer with timer bars on both sides and plug connections numbered Warmer #1 and #3 as shown in Figure 2.1. This unit is internally wired and ready to operate.

  • Page 14: Periodic Maintenance, Checklist And Cleaning Guide

    Product Holding Unit Restaurant Equipment Manual Periodic Maintenance, Checklist And Cleaning Guide DAILY Opening Checklist 1. Ensure proper Pan Covers are inserted into the correct locations for fried and broiled products. 2. Place the Power Switch, located on the front of the Product Holding Unit, to the ON position. 3.

  • Page 15: Troubleshooting

    Restaurant Equipment Manual Troubleshooting There are no user serviceable parts on the Duke Product Holding Unit. If a malfunction occurs, ensure unit is plugged in then check all switches and circuit breakers. If the malfunction still exists, contact your Duke Manufacturing Company authorized service agent or call 1-800-735-3853.

  • Page 16: Control Programming

    Product Holding Unit Restaurant Equipment Manual Control Programming The electronic temperature control is pre-set at the factory to maintain the temperature at the bottom center of the pan cavity at 190° F +/- 5° F. This temperature is the result of many hours of food testing at the Burger King test laboratory.

  • Page 17: Parts Lists And Illustrations

        Qty Per Unit Locator P/N Description FWM3-22 FWM3-23 FWM3-24 FWM3-34 FWM3-42 RED LIGHT - GREEN LIGHT UNITS TIMER BARS 156672 KEYBOARD FWM3-24, DAYPART/TRANSFER 1 OR 2 1 OR 2 156857 KEYBOARD FWM3-24, DAYPART/TRANSFER UP ARROW FRONT...
  • Page 18 RTD 1K OHM THIN 156994 ELEMENT FOIL HEAT FWM3-22-100 & FWM3-42-100 156483 ELEMENT FOIL HEAT FWM3-22-120 & FWM3-42-120 156539 ELEMENT FOIL HEAT FWM3-22-208, FWM3-22-200 & FWM3-42-208 156632 ELEMENT FOIL HEAT FWM3-22-230CE & FWM3-42-230CE 156540 ELEMENT FOIL HEAT FWM3-22-240 & FWM3-42-240 156564...
  • Page 19 Product Holding Unit Restaurant Equipment Manual Qty Per Unit Loctor P/N Description FWM3-22 FWM3-23 FWM3-24 FWM3-34 FWM3-42 600329 KIT, TIMER BAR STAND OFF REAR 600121 KIT, DAYPART/TRANSFER MYLAR, 2X2 AND 2X3 1 OR 2 1 OR 2 600122 KIT, DAYPART/TRANSFER MYLAR, 2X4 AND 4X2...

  • Page 20: Wiring Schematic

    Product Holding Unit Restaurant Equipment Manual Wiring Schematics Figure 5.1: FWM 2 High/4 High Internal Wiring Schematic...
  • Page 21 Product Holding Unit Restaurant Equipment Manual Wiring Schematics Figure 5.2: FWM3-34 Internal Wiring Schematic...

  • Page 22: Interface Cable Wiring Schematic

    Product Holding Unit Restaurant Equipment Manual Interface Cable Wiring Schematics WARMER 1 MODIDIED ‘T’ POWER COMM WARMER 2 CONNECTOR SCOREBOARD WARMER 3 CONNECTION BETWEEN CONNECTION KEYBOARDS BETWEEN (4-HIGH KEYBOARDS MODELS (4-HIGH MODELS ONLY) ONLY) PROGRAM WARMER WARMER KEYBOARD KEYBOARD CONNECTION CONNECTION (FRONT) (REAR)
  • Page 23 Product Holding Unit Restaurant Equipment Manual Interface Cable Wiring Schematics MODIDIED ‘T’ CONNECTOR WARMER 1 POWER COMM WARMER 2 SCOREBOARD WARMER 3 PROGRAM WARMER KEYBOARD KEYBOARD CONNECTION CONNECTION (REAR)(MB1 ONLY) (FRONT) Figure 6.3: FWM3-34 MB1 & SB1Interface Cable Schematic CONNECTION BETWEEN CONNECTION KEYBOARDS...
  • Page 24 Product Holding Unit Restaurant Equipment Manual Duke Manufacturing Co. 2305 N. Broadway St. Louis, MO 63102 Phone: 314-231-1130 Toll Free: 1-800-735-3853 Fax: 314-231-5074 www.dukemfg.com...

This manual is also suitable for:

Fwm3-23Fwm3-24Fwm3-34Fwm3-42

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