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V. Operating Instructions for Non-Electric Use
Non-electric (Passive Units) Models**
Hot / Cold Holding Test Results for Passive Non-Electric Units
Hot Holding Test Results
Hot
— temperature loss averaging 3˚F/hour (1,5˚C/hr).
190˚F
186˚F
(87,8˚C)
(85,6˚C)
Hot
Starting Temp.
1 hr.
**Based on test with 10 each 4" (10 cm) deep H-Pans
with door shut. Water temperature dropped an average of only 3˚F (-1,61˚C) /hr.
Transport Cart Operation:
• Before transporting or relocating the cart, ensure doors are shut and latched securely. If electric, turn off power, unplug and store the cord in the holding straps
locate in the back of the cart.
• Insulated PCU carts will hold food at safe temperatures for 4+ hours unplugged**. (see chart above).
VI. Removing and Installing Modules
Tools Needed: Philips #3 Screwdriver (manual or electric)
Caution: Place cart against a wall or have a helper hold the module from the back so it doesn't fall out when the fasteners are removed.
1. Put the cart's brakes on, if applicable and make sure all supply cords are unplugged from the power source.
2. From the inside of the food storage compartment, carefully remove the 4 screws with washers at the corners of the module.
3. Push module from the inside if needed, (make sure there is someone to receive the unit or it is against a wall). Firmly grasp the module and remove it from the main body.
4. Make sure the module gasket is in place (this may require some tacky glue or wax to hold it in place in the groove on the body) and install the module into an opening
on the back. Press the module firmly into the opening and ensure someone is there to hold it while another person installs the screws with washers from inside the food
compartment.
5. Tighten the screws firmly but not excessively. DO NOT use tools other than a #3 Phillips screwdriver. During normal operation, periodically check screws for tightness.
6. Store modules when not in use in a cool, dry place away from grease and heat. DO NOT store on top of oven or on the cart. Cambro
(sold separately) is a suitable storage option.
Gasket
Hot Module
184˚F
181˚F
179˚F
(84,5˚C)
(82,8˚C)
(81,7˚C)
2 hrs.
3 hrs.
4 hrs.
with GripLids
filled with hot water at starting temperature of 190˚F (87,8˚C) held in compartment
™
®
Cold Holding Test Results
Cold
— temperature loss averaging 0.7˚F/hour (0,4˚C/hr).
33.4˚F
34.2˚F
(0,8˚C)
(1,2˚C)
Cold
Starting Temp.
1 hr.
4 fasteners
with washers
34.9˚F
36.1˚F
36.2˚F
(1,6˚C)
(2,3˚C)
(2,3˚C)
2 hrs.
3 hrs.
4 hrs.
Food Storage Box DB18266CW
®
5
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