A la Cart 98000-1 Installation Manual
OPERATOR MANUAL/USER GUIDE
IMPORTANT INFORMATION, KEEP FOR OPERATOR
This manual provides information for:
MODEL SYSTEM II
MEAL DELIVERY SYSTEM
· Hot Side, flexible to cold foods
· Cold Side
· Conduction heating with adjustable heat intensities
· Available Capacity: 20 trays
THIS MANUAL MUST BE RETAINED FOR FUTURE REFERENCE.
READ, UNDERSTAND AND FOLLOW THE INSTRUCTIONS AND
WARNINGS CONTAINED IN THIS MANUAL.
NOTIFY CARRIER OF DAMAGE AT ONCE
It is the responsibility of the consignee to inspect the container upon receipt of
same and to determine the possibility of any damage, including concealed damage. Unified Brands suggests that if you are suspicious of damage to make a
notation on the delivery receipt. It will be the responsibility of the consignee to file
a claim with the carrier. We recommend that you do so at once.
Manufacture Service/Questions 888-994-7636.
Information contained in this document is known to be current and accurate at the time
of printing/creation. Unified Brands recommends referencing our product line websites,
unifiedbrands.net, for the most updated product information and specifications.
PART NUMBER SYSII REV A (08/11)
1055 Mendell Davis Drive
Jackson, MS 39272
888-994-7636, fax 888-864-7636
unifiedbrands.net
Table of Contents
SECTION 1: Product Information
Product Description ...................................................................... page 3
Components & Accessories ....................................................... page 3-5
System II Cart Specication Sheet ............................................ page 6-7
System II Controller/Chiller Specication Sheet ......................... page 8-9
SECTION 2: Overview & Operating Instructions
Menu Planning ............................................................................. page 10
Plating Guidelines ................................................................... page 10-11
Plating Principles & Diagrams ............................................... page 11-16
Tray Presentation/Placement of Dishware ................................... page 17
Tray Presentation Diagrams .................................................... page 18-20
Display Panel Instructions ...................................................... page 21-26
• Overview of Display Panel ...................................................... page 21
• Normal Chiller Operation and Sequence of Events ............. page 22
• Using Manual Retherm & Hold Cycles ................................... page 23
• Using “Options” Menu for Programming, Reading Error Log, & Setting
Password .......................................................................... page 24-26
Instructional Postings ............................................................ page 27-32
• Cart Loader Checklist ............................................................ page 27
• Dock Cart to Chiller ............................................................... page 28
• Undock Cart from Chiller ........................................................ page 29
• Cart Cleaning ......................................................................... page 30
• Dishware Care – China ............................................................ page 31
• Dishware Care – Plastic .......................................................... page 32
Cleaning Agents .......................................................................... page 33
2 OM-SYSTEM II
SECTION 3: Troubleshooting Guide
Faults & Errors ........................................................................ page 34-35
Maintenance Log ........................................................................ page 36
Product Information
PRODUCT DESCRIPTION
System II Retherm Cart PN 98000-1; Controller/Chiller PN 98004-1
• System II uniquely uses a conduction heating method for rethermalizing hot
foods. The intensity of the conduction heating is adjustable, unlike any other
conduction retherm system on the market.
• Food is plated cold and completed trays are placed inside the retherm cart and
docked to a controller/chiller unit to hold foods in a refrigerated state, until an
automatic or manual retherm cycle is started.
• Conduction heaters are used for the entrée, and soup or hot side dish that can
be adjusted for heat intensity, in an approximate 38 minute heating cycle.
• Chilled air circulates throughout the entire cart, and the cart is thermostatically
controlled at 36° - 39° F. during the chill, retherm, and hold modes to keep cold
foods cold.
• The tray is 14” x 18” and is constructed with a ridge near the center that
horizontally divides the hot side from the cold side. The retherm cart holds 20
trays.
• Standard `A la Cart dishware is used on the hot side of the tray; any type or
brand of dishware can be used on the cold side of the tray in addition to or in
place of `A la Cart dishware.
• System II utilizes advanced retherm technology and programming features,
whereby the heater intensity per meal can be customized, a self-diagnostic
check of heaters and refrigeration is conducted with each use, and a security
password can be set, as outlined in the System II Display Panel Instructions
found in Section 2.
• System II is ready to use with the optional `A la Cart Central Management Control
System (CMCS).
COMPONENTS & ACCESSORIES
ITEM PART NO. ITEM DESCRIPTION
System II Cart 98000-1 51.25” H x 21.5” W x 41.375” L
System II Controller/Chiller 98004-1 Holds 20 trays
Menu Minder Card 91144-1 60.7” H x 26” W x 24” D
Central Management Control
System (CMCS)
97603-1
Requires 208 VAC,
3 ph., 5 wire; 30 amp
OM-SYSTEM II 3
Items can be purchased
separately. All dishware and
trays come with a standard
90-day warranty except
where noted.
Product Information
COMPONENTS & ACCESSORIES Continued
IMAGE PART NO. ITEM DESCRIPTION
CHINA TABLEWARE
NO. PER
CASE
90682-2
90687-2 Entrée Dish Cradle, dark gray plastic 36
90689-2
90658-2
90684-2
90688-2 Soup Bowl Cradle, dark gray plastic 24
90662-3 Soup Bowl Lid, opaque, disposable 1K
90662-4 Soup Bowl Lid, high heat, disposable 2K
90685-2
90686-2
Entrée Plate, oval, 8 3/8“L, 6 1/2”W,
7/8”H
Insulated Entrée Cover, oval, tinted
polysulphone, 9”L x 6 1/2”W x 2”H,
2 1/2” food clearance (polysulphone,
1-year warranty)
Insulated Entrée Cover, oval, clear, 6
1/2”W x 2”H, 2 1/2” food clearance
(polycarbonate, 90-day warranty)
Soup Bowl, 10 oz., 4 11/16“ diameter,
1 7/8“H,1 5/8” inner wall height, white
Bread Plate, 5 1/4” diameter,
13/16”H
Dessert Cup, 4 11/16” diameter,
15/16”H
36
48
48
24
48
48
4 OM-SYSTEM II
PLASTIC TABLEWARE
90682-1
90689-3
90658-3
90658-1
90684-1
90662-1 Soup Bowl Lid, clear, disposable
Entrée Dish, rectangular, divided, 8
1/2“L x6”W, 1 3/8”H
Insulated Entrée Cover, tinted
(polysulphone, 1year warranty)
Insulated Entrée Cover, clear
(polycarbonate, 90-day warranty)
Non-insulated Entrée Cover, tinted, 8
7/8”L x 6 3/8”W x 1 7/8”H,
2 1/2” food clearance
Soup Bowl, 10 oz., 5 ½” L x 4”W x 1
7/8”H, inner wall height 1 3/8”
45
48
48
70
56
500
Items can be purchased
separately. All dishware and
trays come with a standard
90-day warranty except
where noted.
Product Information
COMPONENTS & ACCESSORIES Continued
IMAGE PART NO. ITEM DESCRIPTION
PLASTIC TABLEWARE CONTINUED
NO. PER
CASE
DISPOSABLE DISHWARE
TRAYS
90683-1
90659-1
90811-1
90812-1
90662-4 Soup Bowl Lid, disposable, high heat 2K
90709-5 Grey Tray, 14” x 18” 20
90709-7 Speckled Almond Tray, 14” x 18” 20
Side Dish, 5 ½”H x 4”W x 1 3/8”H,
inner wall height 15/16”
Side Dish Cover, 6 15/16”L x
4 7/16”W x 1 7/8”H, 2 ½” food
clearance
Entrée Dish, 9” oval, white
(requires Entrée Plate Cradle and
Entrée Cover listed under China
Tableware)
Soup Bowl, 10 oz. round, white
(requires Soup Bowl Cradle listed
under China Tableware)
80
56
500
500
TRAY MATS
90664-1 Moon Rise Tray Mat, ts 14” x 18” tray 1K
90666-1 Flower Tray Mat, ts 14” x 18” tray 1K
90667-1
90668-1 Patriotic Tray Mat, ts 14” x 18” tray 1K
90669-1 Fall Tray Mat, ts 14” x 18” tray 1K
90665-2
Southwestern Tray Mat, ts 14” x 18”
tray
Season’s Greetings Tray Mat,
ts 14” x 18” tray
1K
1K
OM-SYSTEM II 5
SPECIFICATION SHEET/CART
Product Information
System II Cart
Model Numbers
20-Tray Model 98000-1
Description
The System II Cart is both a meal storage unit (prior to rethermalization)
and a meal delivery and tray retrieval unit. The design offers the
optimum in operational simplicity and reliability.
Specifications
CABINET EXTERIOR: High-impact molded polyethylene and stainless
steel construction.
CABINET BASE/INTERIOR: The cabinet interior and base are formed,
welded and riveted stainless steel.
DOORS: Two stainless steel and molded polyethylene doors; swing
270 degrees; held open via magnets.
MOBILITY: 4 swivel casters; 2 locking and 2 nonlocking.
REFRIGERATION SYSTEM: Cooling provided by a cold air supply from
a companion Controller Chiller Unit. Refrigerant is R404.
HEATING: Individual conduction heaters slide between the tray surface
and the underside of the dishware. Rethermalization controlled by the
processor in the Controller Chiller Unit.
ELECTRICAL: Plugs into Controller Chiller Unit and receives all
commands and heating power from that unit.
Standard Features
• Narrow width for all standard door openings
• Cold rethermalizing environment – trays and covers remain cool
to the touch
• “Gentle” heating during rethermalization – preserves food quality
Dimensions (WxLxH)
• 21.5” x 41.375” x 51.25 ”
• Weight: 231 lbs
Accessories - Dishware
90682-2 Oval China Entrée Dish
90658-2 China Entrée Cover
90687-2 Cradle Oval China Entree
90689-2 China Insulated Entrée Cover
90682-1 Plastic Entrée Dish
90658-3 Plastic Entrée Cover
90689-3 Plastic Insulated Entrée Cover
model 98000-1
Accessories - Dishware Continued
90684-1 Plastic Soup Bowl
90684-2 China Soup Bowl
90688-2 Cradle China Soup Bowl
90685-2 China Dessert Cup
90686-2 China Bread Plate
90662-3 China Soup Bowl Lid
90662-1 Plastic Soup Bowl Lid
90664-1 Moonrise Tray Mat
90665-2 Seasons Greetings Tray Mat
90666-1 Flower Tray Mat
90667-1 Southwestern Tray Mat
90668-1 Patriotic Tray Mat
90669-1 Fall Tray Mat
90709-5 Gray Tray
90709-7 Speckled Almond Tray
90811-1 Disposable Entrée Dish
90812-1 Disposable Soup Bowl
Accessories - Support Equipment
G101099 Enclosed Tray Transport Cart
98003-1 A la Cart Transport Cart
207304 Open Rack for 32 Trays
BR229004 Mobile Basket Rack
DC501-5-480 Side Dish Cart
DC501-7-240 Entree Dish Cart
95008-1 Tray Storage Rack
97603-1 CMCS
6 OM-SYSTEM II
SPECIFICATION SHEET/CART
Model 98000-1
Product Information
OM-SYSTEM II 7
SPECIFICATION SHEET/
control all units – on every floor, in remote buildings – right from a computer
track cart arrival and meal delivery times, as well as faults. CMCS generates
CONTROLLER/CHILLER
Product Information
System II Controller/Chiller
Model Numbers
Model 98004-1
Description
The A la Cart Controller/Chiller is the companion unit to the System
II Cart. It is typically located in the pantry on the patient floor of a
hospital, and in a central kitchen or any other location dedicated for
storage and holding of loaded carts before delivery to the patient floor.
Controller/Chiller units easily accommodate centralized or
decentralized holding and rethermalization plans.
The Controller/Chiller provides a chilling function to the trays during
the initial loading and holding phase and then maintains chilling for
dishes that are served cold, during rethrermalization of dishes that
are served hot. The processor in the Controller/Chiller unit initiates
the rethermalization sequence inside the System II Cart by turning on
electrical power to the conduction heaters.
Specifications
CABINET EXTERIOR: Heavy Gauge aluminum with a textured powdercoat. Front fascia and top are formed from a high impact, flame
retardant plastic (UL approved).
REFRIGERATION SYSTEM: 208 Vac, single phase (internally fused)
compressor with R404A refrigerant.
ELECTRICAL REQUIREMENTS: 208 Vac, 30 Amps, 3 phase WYE, 60
Hz, 5-wire grounded, Plug configuration: NEMA L-2130-P
TEMPERATURE STATEMENT: The chiller thermostatically maintains a
System II cart at 38 degrees.
model 98004-1
MANAGEMENT: An A la Cart Central Management Control System (CMCS)
can be added to any System II operation. It can program, monitor and
in an office or central kitchen. On-screen indicators provide real time
information regarding the status of every Controller/Chiller unit, so you can
temperature logs that document food safety compliance and produces
management reports for HACCP control.
Dimensions (WxLxH)
• 24” x 26” x 60.7”
• Weight: 242 lbs
MOBILITY: The Chiller/Controller unit can be easily moved using a
two wheel hand truck. This facilitates installation and allows for easy
chiller relocation during renovation or hospital growth.
CONTROL: programmable electronic controller; self diagnostics for
Chiller and System II cart; unsafe temperature display for HACCP
monitoring.
8 OM-SYSTEM II
SPECIFICATION SHEET/
Model 98004-1
CONTROLLER/CHILLER
Product Information
OM-SYSTEM II 9
Overview & Operating Instructions
MENU PLANNING
With System II any menu format can be utilized, depending on your patients or
clientele, length of stay, budget, and other factors. System II provides maximum
flexibility with the type of food items to include in your menu that will result in
excellent end point quality, due to the ability to customize heat intensity settings for
the entrée and soup/side heaters separately for each mealtime. This allows for having
a combination of different density foods on the same tray that retherm together with
excellent results. You can confidently plan to include a variety of menu items of
various density, thickness, texture, and moistness. All foods are prepared according to
cook/chill standards, methods, and procedures, prior to plating.
PLATING GUIDELINES
Many factors determine how hot foods are plated in System II which, in turn, affects
the end result of rethermalization. These major factors include:
• food density
• thickness
• texture
• input temperatures
• food item’s tolerance to heat
• type of dishware (plastic vs. china)
With System II you have the flexibility of setting the power intensity that is applied
to the heaters during the retherm and hold cycles. This allows you to establish the
appropriate end point temperatures for the rethermed plate quality you desire. It is
done by setting “duty cycle values” for each meal on the entrée and side heaters. The
duty cycle value is equal to the number of seconds per minute that a heater remains
on during the retherm and hold cycles. Refer to the “Display Panel Instructions” in this
manual for instructions on how to set the duty cycles. In general, meals that contain
delicate more “easy-to-heat” items require a lower duty cycle value, such as breakfast
items like scrambled eggs and French Toast. Meals that contain thick meats require a
higher duty cycle value. The table below shows the standard duty cycles.
Standard Duty Cycle Values
RETHERM
CYCLE
TOTAL MINS
Factory Setting 38 60 60 60 60
China Dishware 38 45 55 55 55
Plastic Dishware 40 36 45 45 45
BREAKFEAST
ENTRÉE
SEC/MIN
BREAKFAST
SIDE
SEC/MIN
LUNCH/
DINNER
ENTRÉE
SEC/MIN
LUNCH/
DINNER
SIDE
SEC/MIN
10 OM-SYSTEM II
Overview & Operating Instructions
Plating procedures are the most critical for the hot foods, or hot side of the tray, and will
be addressed in this section. For cold foods, placement of items on the tray is important
to ensure that the cold foods are set away from the heat, near the outer most edge of
the cold side of the tray.
China dishware conducts heat differently than plastic dishware. It gets hotter more
quickly and stays hotter for a longer period of time than plastic. China also distributes
heat a little more evenly than plastic, although the center of the dish is always the
hottest spot for both. Plastic dishware takes longer to heat, therefore the retherm time
is generally longer than it is for china. Plating procedures need to be individualized for
each facility based on their menu items, food consistency and the type of dishware used.
To simplify plating techniques all food items can be classified as easy or hard to heat.
“Easy to heat” food items are low to the plate, moist, and have maximum plate contact.
“Hard to heat” food items rest high on the plate, are dry, and very dense. Easy to heat
items are made hard to heat by either placing away from the center of the dish, using a
buffer under the product, placing on plate frozen (breakfast items only) and/or reducing
heat time. Hard to heat items are made easier to heat by either placing in center of the
dish, adding moisture to product, increasing plate surface contact, and/or increasing
heat times. Ideal plating combinations are one hard to heat item with two easy to heat
items. These points are illustrated in the Plating Principles below.
PLATING PRINCIPLES
TYPE OF HEAT: CONDUCTION HEAT
• Heat transfers from heating element -----> to dishware -----> to food
• Center of the plate is the hottest spot; heat transfers out to the edges
EASY TO HEAT
• Fish
• Eggs, Omelets
• Pancakes, French Toast
• Sliced Meats
• Sausage Patty
• Casseroles
• “Low” products
• Breakfast breads
TO MAKE HEATING “HARDER”
• place to side of dish
• use a buffer underneath (fruit slices,
melba toast, etc.)
• place in high heat cup (i.e. eggs)
• plate partially frozen
(breakfast items only)
• reduce heat time
HARD TO HEAT
• Baked Potatoes
• Whole Potatoes
• Bread Dressing
• Thick/dense meats
• Meats with bone
• Sausage links (rounded)
• “High” products (i.e. hot
sandwiches)
• Hard Cooked Eggs (rounded)
TO MAKE HEATING “EASIER”
• place in center of dish
• add moisture
• add sauce
• increase plate surface area
• increase heat time
OM-SYSTEM II 11
Overview & Operating Instructions
It is highly recommended that food product testing be conducted on all menu
items that will be rethermed to determine the proper plating of food items, and verify
that the desired food consistency, quality, flavor and end temperature are met after
rethermalization. When testing product, a complete entrée plate is to be tested.
Ideally 6 to 10 trays of food are tested at a time. The emphasis in food product
testing is evaluating food placement on the plate. A variety of plating options exist
for some menu items, depending on what is desired as the end product. Each facility
must decide on what is most acceptable to them in terms of presentation and food
temperatures.
From the food product testing, plating diagrams can be developed to illustrate proper
plating of menu items for your specific menu. See the sample plating diagrams below:
Breakfast Examples (All Easy to Heat Items)
1. Hard Cooked Eggs: Place in
high heat cup in center of dish.
2. Bacon or Sausage Patty: Place
on side of the plate.
3. Breakfast Breads: Place on a
doily on edge of plate.
Bacon or
Sausage Patty
Eggs
Breakfast
Breads
(Muffins)
1. Scrambled Eggs or Omelete or
Breakfast Burrito: Burrito can
be frozen.
2. Breakfast Potatoes: Place in
center of entree plate.
3. English Muffin or Bagel: Toast
and place toast side down on
plate.
Note: Breakfast burrito to be
wrapped in foil.
1. French Toast or Pancakes:
Place pancakes or french toast
to edge of plate.
2. Breakfast Meats: Place on side
of the plate.
Omelete
Pancakes or
French Toast
Breakfast
Potatoes
Bagel or
English
Muffin
Breakfast
Meats (Bacon,
Sausage Patty)
12 OM-SYSTEM II
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