Eagle Group Director's Choice DCS3-TMU Instruction Sheet

INSTRUCTION SHEET
#366616
Retain this manual
for future reference.
CARRIER FOR ANY DAMAGE. SAVE YOUR BOX AND ALL PACKING MATERIALS.
YOU ARE RESPONSIBLE FOR DAMAGE TO YOUR UNIT IF RETURNED I MPROPERLY PACKED.
The food warmer will work most efficiently when used with water in the well. The hot water will give a better distribution of heat and
help keep food from drying out. It is not designed for cooking foods but merely to keep hot foods at desired temperatures for serving.
1. With openings covered, set dial on highest position for 45 minutes to preheat unit. Place precooked food (minimum 160˚F) in food
pans, place in openings, and cover food pans with lids. (Note: Indicator light is the set point for the control knob.)
2. Adjust to desired setting for proper food temperature. This will vary with the type of food, size of pans and individual serving
temperatures. NSF requires food to be a minimum of 150˚F.
3. To increase temperature turn knob toward highest setting, to decrease turn toward lowest setting.
4. Food pans should be covered to maintain temperature when food is not being served and to prevent food from drying out.
1. Fill bottom of well with hot water (minimum 185˚F) so water is
2. Set dial to highest position for 45 minutes with well covered to preheat unit, place food pan with precooked food (minimum 160˚F) into
well and cover food pans with lids.
3. Adjust to desired setting for proper food temperature. This will vary with the type of food, type of food pans and individual serving
temperature. NSF requires a minimum temperature of 150˚F in food product.
4. To increase temperature turn knob toward highest setting, to decrease turn knob toward lowest setting.
5. Change water, clean well and wipe dry every 24 hours of operation. Water may have to be added to well during operation depending
on operating time and temperature setting.
6. Food pans should be covered to maintain temperature when food is not being served and to prevent food from drying out.
The above Instructions are starting suggestions only and may be changed to suit your individual needs. With so many different applications
for this item, it is impossible to have standard settings to suit all applications.
Note: If unit is used dry, the bottom of receptacle will take on a brown colored appearance where the heater is located. The discoloration
will not come off with normal cleaning procedures, but in no way affects the operation of the unit.
1. This equipment is designed and sold for commercial use only by personnel trained and experienced in its operation and is not
sold for consumer use in and around the home nor for use directly by the general public in food service locations.
2. All repairs should be done by an authorized service agency.
3. Unit should be turned off when not in use. It is recommended that unit be disconnected from power supply by removing the plug
from receptacle or by shutting off power disconnect switch.
4. Unit should be operated with legs provided to prevent overheating of surfaces below.
5. Check cord and plug, if provided, appearance for damage, cracking or deterioration. If visible, have replaced by an authorized
service agency.
Eagle Foodservice Equipment, Eagle MHC, and SpecFAB
Hot Food Service Counters
Models #DCS3-TMU, DCS4-TMU, DCS5-TMU,
DCS6-TMU, DCS4-TMLL & DCS4-TMLR
OPERATIONS MANUAL & INSTRUCTIONS
INSPECT CONTENTS IMMEDIATELY AND FILE CLAIM WITH DELIVERING
DRY OPERATION WITH COVER
WET OPERATION WITH COVER
• 100 Industrial Boulevard, Clayton, Delaware 19938-8903 U.S.A.
• Phone: 302/653-3000 • 800/441-8440 • Fax: 302/653-2065
• www.eaglegrp.com • www.eaglegrpnews.com • www.eaglemhc.com
Director's Choice
CAUTION
⁄ ˝ above the bottom of food pans.
1
4
CAUTION:
® are divisions of Eagle Group. ©2023 by the Eagle Group
®
EG10080 Revised 02/23