Operation; Shutdown Procedure - USECO AFCHCP Series Operation Manual

OPERATION

CAUTION:
Electrical Shock Hazard
DO NOT splash or pour water
onto control panel or wiring.
CAUTION:
Hot Surfaces
Exposed surfaces can be hot to
the touch and may cause burns.
AFCHCP 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) - 85°F to
205°F.
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 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 the end rails or inserts on the pan rails.
IMPORTANT: Always use a pan or insert.
Never place food directly into the tank.
6. Cover pans and inserts 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 inserts.
3. Open drain valve