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Taco Bueno Original Instructions Installation, Operation and Maintenance Manual This manual is updated as new information and models are released. Visit our website for the latest manual. Part Number: 9291465 06/17...
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Safety Notices Warning This product contains chemicals known to the State of Warning California to cause cancer and/or birth defects or other Read this manual thoroughly before operating, installing reproductive harm. Operation, installation, and servicing or performing maintenance on the equipment. Failure of this product could expose you to airborne particles to follow instructions in this manual can cause property of glasswool or ceramic fibers, crystalline silica, and/...
Table of Contents Section 1 General Information Serial Number Location ..................... 5 Warranty Information......................5 Regulatory Certifications ....................5 Taco Bueno Dual Line Drawings ..................6 Section 2 Installation Location ..........................8 Clearance Requirements ....................8 Dimensions ........................8 Electrical Service ....................... 9 Voltage ..........................
Section 1 General Information Serial Number Location Taco Bueno Dual Line serial number locations are as follows: • Compressor housing in refrigerated base • Underside of hot food table • Behind electrical panel access Always havc ohc scrtal numbcr Nf yNur unto avatlablc whcn ialltng fNr paros Nr scrvtic.
This equipment is intended for indoor use only. Do not Dimensions install or operate this equipment in outdoor areas. Caution Line Length Depth Height Taco Bueno Dual 216.00” 46.00” 71.44” Do not position the air intake vent near steam or heat Line (549cm) (117cm) (181cm) exhaust of another appliance.
Section 2 Installation Electrical Service RATED AMPERAGES, HORSEPOWER & VOLTAGE CHART Taco Bueno Dual Line Electrical Rating: DANGER 120/208Y or 120/240Volts, 60Hz, 3Ph, 4 Wire, 200A Check all wiring connections, including factory terminals, Component Amps Voltage, Hertz, Watts before operation. Connections can become loose during Phase shipment and installation.
Installation Section 2 Assembly Installation (By General Contractor) Cold Food Table Hot Food Table 1. Place hot food table into the proper location. 2. Screw cold food table feet all the way in to adjust work height to its lowest point. 3.
Section 3 Operation Warning DANGER Do not block the supply and return air grills or the air The on-site supervisor is responsible for ensuring that space around the air grills. Keep plastic wrappings, operators are made aware of the inherent dangers of paper, labels, etc.
Section 3 Operation Hot Food Table Operation • When the water level reaches the upper probe, the water shuts off. When the water drops below the • The hot food table keeps WATER at the correct upper probe the water will fill until it again reaches temperature of 195°F.
Operation Section 3 Cold Food Section Operation REFRIGERATOR EVAPORATOR FAN OPERATION When the refrigerator is initially powered up or immediately Refrigerated Base following a power outage the unit will begin cooling after a The refrigerated base is designed to maintain a continuous 3-6 minute delay.
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Section 3 Operation At Start Up Operation / Indication 1. At initial start-up or anytime power is disconnected, then Status Displayed Comments reconnected to the unit, the control will go into defrost High temperature alarm Automatically switching mode. at 2 sec rate Low temperature alarm 2.
Operation Section 3 CHANGING DISPLAY FROM FAHRENHEIT TO CELSIUS ON 6. -F should be displayed indicating Fahrenheit. Use the ERC112 CONTROL down arrow to change it to -C for Celsius and hit the stand-by button (lower left button) to enter the change. 1.
Section 4 Maintenance Warning DANGER Never use sharp objects or tools to remove ice or frost. Do It is the responsibility of the equipment owner to perform not use mechanical devices or other means to accelerate a Personal Protective Equipment Hazard Assessment the defrosting process.
Maintenance Section 4 Interior Cleaning Refrigerated cold pans need to be defrosted daily. The interior can be cleaned using soap and warm water. If DRAIN this isn’t sufficient, try ammonia and water or a nonabrasive Each unit has a drain located inside the unit that removes liquid cleaner.
Section 5 Service Information Hot Food Table Troubleshooting Chart Use the table below to find the appropriate troubleshooting procedure. If troubleshooting does not solve the problem, call KitchenCare (844) 724-2273. Problem Possible Solutions Auto water fill system does not begin to fill table •...
Section 5 Service Information Replacement Parts Part Number Description 2194356 Holder, Water Level Probe Part Number Description 3234557 Knob, Control, Infinite 2194187 Board,Water Level 9291219 Label, Overlay Graphic for TBP30033 9321137 Bolt, Shoulder 3234645 Leg, 6, S/S, Removable Foot 3234391 Bracket, L 000AZ00VAZG1 Lid Holder Assembly...
Service Information Section 5 Replacement Part Drawings Delfield Part # Description 000-187-006J Door Assembly, 27, 26.75X15.72 000-187-006I Door Assembly, Ref, 27X16, Rt 9321107 Bushing, Nylon, Hinge Pin 3234391 Hinge, L-Shaped 3234218 Hinge, Door, Top RH, Bottom LH 3234214 Hinge, Door, Top LH, Bottom RH...
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Section 5 Service Information Replacement Part Drawings, continued 2194345 Timer, 24 Hr, Clock Face 270-BEU-0036 Divider, I-Bar Adapter 2194247 Transformer, Power, 000-187W8BV2 Door Assembly, Dry, 18” x 26” 2194156 Float 223-BR3-0030 Guard, Switch 2193985 Heater, Immersion, 4.5 KW, 240V TBP60137 Switch, DPST/On 223-B8SV5HPI Taco Rail...
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Section 6 Wiring Diagrams Hot Food Section 3 Heater Electrical Schematic Part Number: 9291465 06/17...
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Wiring Diagrams Section 6 Hot Food Section 4 Heater Electrical Schematic Breaker Panel Part Number: 9291465 06/17...
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DELFIELD 980 SOUTH ISABELLA ROAD, MOUNT PLEASANT, MI 48858 800-733-8821 WWW.DELFIELD.COM WWW.WELBILT.COM Welbilt provides the world’s top chefs, and premier chain operators or growing independents with industry leading equipment and solutions. Our cutting-edge designs and lean manufacturing tactics are powered by deep knowledge, operator insights, and culinary expertise.