UNIT MUST BE KEPT CLEAR OF COMBUSTIBLES AT ALL TIMES
IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain this manual for the life of the equipment. For
Warranty Service and/or Parts, this information is required.
Model NumberSerial NumberDate Purchased
WARNING: Improper installation, adjustment, alteration, service or maintenance can
cause property damage, injury or death. Read the Installation, Operating and
Maintenance Instructions thoroughly before installing or servicing this equipment.
This equipment has been engineered to provide you with year-round dependable service when used
according to the instructions in this manual and standard commercial kitchen practices.
care and maintenance, you will experience years of reliable operation from this equipment. To ensure best
results, it is important that you readandfollowthe instructions inthis manual carefully.
Installation and start-up should be performed by a qualified installer who thoroughly read, understands and
follows these instruction.
If you have questions concerning the installation, operation, maintenance or service of this product, write
Technical Service Department APW/Wyott Foodservice Equipment Company, P.O. Box 1829, Cheyenne,
WY 82003.
takes pride in the design and quality of our products. When used as intended and with proper
SAFETY PRECAUTIONS
Before installing and operating this equipment be sure everyone involved in its operation are fully trained
and are aware of all precautions.Accidents and problems can result by a failure to follow fundamental rules
and precautions.
The following words and symbols, found in this manual, alert you to hazards to the operator, service
personnel or theequipment. The wordsare defined asfollows:
All containers should be examined for damage before and during unloading. The freight carrier has
assumed responsibility for its safe transit and delivery. If equipment is received damaged, either apparent
or concealed, aclaim must be made withthe delivering carrier.
A) Apparent damage or loss must be noted on the freight bill at the time of delivery. It must then be signed
by the carrier representative (Driver). If this is not done, the carrier may refuse the claim. The carrier can
supply the necessaryforms.
B) Concealed damage or loss if not apparent until after equipment is uncrated, a request for inspection
must be made to the carrier within 15 days. The carrier should arrange an inspection. Be certain to hold all
contents and packaging material.
Installation and start-up should be performed by a qualified installer who thoroughly read, understands and
follows these instructions.
WARNING: Improper installation, adjustment, alteration, service or maintenance can
cause property damage, injury or death. Read the Installation, Operating and
Maintenance Instructions thoroughly beforeinstalling or servicingthis equipment.
SHOCKHAZARD
Donotopenanypanelsthatrequiretheuseoftools.
!
!!
INSTALLATION
The warming shelfhas been inspected and tested atthe factory prior toshipment.
Unpack the warming shelf and remove all packing materials. Place it on a flat, horizontal surface at the
desired location.
Clean the unit before using. Wipe body and the inside of the unit with a hot, wet cloth to remove any shipping
dust or protectiveoil.
NOTE:
other appliances, the fuse will blow out or the circuit breaker will trip, or a reduction in performance will be
experienced.
All food serviceequipment should be operated by trainedpersonnel.
At 120 volts, this unit draws up to 5 amperes. If connected to a circuit loaded down with too many
Check the data plate to determine for which voltage this unit is wired and what voltage service is to use.
These units have beenprovided with the appropriate cord and plug set. Do not attempt to defeat its purpose
by substituting aplug with different configuration.
When installed, the plug for this unit should be accessible.
1.Switch power toon. NOTE: auxiliary outlet willbe energized at this time.
2.Adjust heater toa setting of 7 1/2.
3.Allow 20-30 minutes for unit to come up to temperature. Surface temperature of the shelf will be
between 180°F and 190°F. If too hot or too cool, adjust knob to a better setting for the product.
Higher numbers arehotter and lower numbers are cooler.
MAINTENANCE
Once a week, or more often if necessary, clean the warming shelf thoroughly. Turn off the warming shelf
and allow itto cool.
STAINLESS STEEL: To remove normal dirt or product residue from stainless steel, use ordinary soap and
water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth. Never
use vinegar orcorrosive cleaner.Do not use chorine based cleaners.
To remove grease and food splatter or condensed vapors that have hardened on the equipment, apply
cleaners to a dampcloth or sponge and rubcleanser on the metal in the direction of the polished lines on the
metal. Rubbing cleanser as gently as possible in the direction of the polished lines will not mar the finish of
the stainless steel. NEVER RUB WITH A CIRCULAR MOTION. Soil and burned on deposits which do not
respond to the above procedure can usually be removed by rubbing the surface with SCOTCH-BRITE
scouring pads or STAINLESS scouring pads.
NEVER USE
tools. Surfaces which are marred collect dirt more rapidly and become more difficult to clean. Marring also
increases the possibilityof corrosive attack.
NEVER
NEVER
!
!
a wire brush, steel or abrasive scouring pads (except stainless), scraper, file or other steel
use any corrosivecleaner. Use only cleaners approved for stainless steel.
1.Make sure the unit is connected to a livepower source.
2.Check the circuitbreaker to be sure ithas not been tripped.
3.Check if thepower switch is on andthe indicator light is glowing.
4.Check the data plate and make sure the unit is operating on the proper voltage.
If the above checks out and you still have problems, call an APW Wyott Foodservice authorized service
agency.
NOTIC
knowledge-able with the operation of commercial gas, electric, steam cooking equipment. Contact the
Authorized Service Agency for reliable service, dependable advice or other assistance and for genuine
factory parts.
Warranty will be void and the manufacturer is relieved ofall liability if:
A current listing of all authorized APW Wyott Foodservice authorized parts/service distributors is included
with this product manual at the time of shipment. In the absence of this list, you can call the APW Wyott 24hour Service Hot Line which gives access to the nearest Authorized APW Wyott parts/service distributor.
Call 1-800-733-2203.
E: Service work should be performed only by a qualified technician who is experienced in and
A.Service work is performed by other than an APW Wyott Foodservice authorized Service
Agency; or
B.Other than GenuineAPW Wyott Foodservicereplacement parts are installed.
IF YOU NEED WARRANTY SERVICE FOR YOUR APW EQUIPMENT, FOLLOW THESE STEPS:
1.Secure the modeland serial number from the data tag of your unit.
2.Non-portable equipment - The service agency will dispatch a technicianto your location forrepairs.
3.Portable equipment - If you request service at your location, you will be responsible for payment of
travel and mileagecharges. You can take the unit to the service agency to avoidthese charges.
4.For the name of the closest authorized service/parts distributor consult the published list supplied
byAPW Wyott or call the APW Wyott Service Hot Line, 1-800-733-2203