Carter Hoffman FH80 Parts List

Since 1947, Foodservice Equipment

For Carts with FH80

That Delivers!

NOTE:

This equipment has been designed and
manufactured to meet all applicable
health and safety codes and will give
years of dependable service if used
properly. All carts should be thoroughly
cleaned before using.

Cleansers, detergents, degreasers,
sanitizers, or bleaching agents that
contain chlorides or phosphates will
cause permanent damage to stainless
steel products. The damage appears
aspits, eruptions, voids, small boles,
cracks, severe discoloration, or
dulling of the metal finish. Water with
high chloride content can also
damage stainless steel. If unsure of
your water quality, we recommend
you have it tested. THIS DAMAGE IS
PERMANENT, COSTLY TO REPAIR,
AND IS NOT COVERE D BY THE
WARRANTY.

Purpose

RECOMMENDED "TIPS" FOR CLEANING STAINLE SS STEEL Frequency Cleaning Agent Method of Application

Heating System

Cleaning Instructions

Be sure the heater is unplugged and cool before removing it
from the cabinet. The heater should not be exposed to direct
contact with water or cleaning sprays. Permanent damage to
the electrical components will result.

1. Before cleaning, unplug the FH80 heating
unit. Remove the water pan then grasp the
heater cord wrap with one hand, the rear of
the heater with the other and lift the heater
straight up.

2. Racks or shelves are easily removed without

tools for cleaning. Simply lift up and pull out.
The tray slides may be hand washed or run
through an automatic washer.

3. Vinyl trim should be washed with a chlorine -free detergent and
water. Rinse thoroughly with clear water and allow to dry. Never
use abrasive cleaners, waxes, car polish, or substances containing
strong aromatic solvents or alcohol. Use of direct steam/hot water
cleaning at temperatures above 190°F may result in "bubbling" or
loosening of vinyl adhesive.

4. To clean stainless steel surfaces use only cleansers, detergents,
degreasers, or sanitizers that are certified to be "chloride-free" and
"phosphate-free," and cleansers, degreasers, or sanitizers only in
the recommended concentrations. DO NOT exceed recommended
concentrations or mixing ratios. After cleaning and sanitizing, rinse
all exposed surfaces thoroughly with large amounts of clear water.
Wipe off any standing liquid or residue from all horizontal surfaces
in corners, or near edges.

Routine
cleaning

Smears/
fingerprints

Stubborn
spots and
stains

Hard water
spots

Daily Soap, ammonia detergent and water Sponge with cloth, rinse with clear water and wipe dry.

As Needed Stainless steel cleaner or similar

Daily As Needed Any chloride -free or phosphate-free

Daily As Needed Vinegar Swab with cloth. Rinse with water and wipe dry.

CAUTION: Do not use steel wool pads as they will result in rusting from the ferrous metal in the pads.

products

cleaner

Rub with cloth as directed on package. Rub in direction of grain of
stainless steel. Do not use on vinyl trim.

Apply with damp sponge or cloth. Rub in direction of polish lines.
R inse thoroughly after use, especially if cleaner contains chlorine
bleach. Do not use on vinyl trim.

Heater Operations

THERMOSTAT CALIBRATION

___________________

Cabinet Operations

NOTE:

This unit is designed for HOLDING
hot foods. To insure best results, be
sure your food dishes and covers are
at or above the desired holding
temperature and the cabinet is
completely pre-beated.

Calibrations

Do not plug into ungrounded receptacle. Check to ensure that
beater plug is in safe operating condition.

1. Before using, familiarize yourself with the heater controls.

2. Plug the heater into a proven power source. The white indicator lamp
and the fan will operate continuously whenever t he heater is plugged
in.

3. Turn the thermostat to number 4 or 5 on the knob. Be sure the cabinet
door(s) are fully closed during the pre-heat time.

4. Food serving temperature will vary with the mass, type and quantities
of food served. Set the thermostat for the desired holding setting. Turn
clockwise to increase the temperature and counter clockwise to
decrease the temperature.

5. During loading, the cabinet temperature will drop. Try not to move the
cart right away; wait 10-15 minutes until the cabinet recovers air
temperature.

6. Be sure to remove the plug from the outlet and wind the cord on the
cord bracket or push handle before moving the cart. Move the cart to
the service area as quickly as possible.

7. Upon reaching the serving area, unwind the power cord and reconnect the
heater as quickly as possible. Wait 5-10 minutes (check the thermometer to
see if the temperature is at the desired level). If not, adjust the thermostat as
required.

8. When removing items, start at the bottom and work to the top
position. This keeps food hotter and eliminates spillage on lower
items.

If additional heat range is required in the heating unit, unplug unit, remove black
thermostat knob, insert small straight blade screwdriver into opening and turn
limit control set screw counterclockwise one full turn. Replace thermostat knob
and turn clockwise to reach new maximum temperature. Repeat this until desired
temperature is reached. Each 1/4 turn of the calibration set screw will raise the
element heating capacity by approximately 25T -35T degrees.

If a reduction of heat is desired, turn limit control set screw clockwise
one full turn. Hold the door open allowing unit to cool until inside
temperature is below the temperature desired. Close the door and allow
unit to rise to new maximum temperature. Repeat this until desired
temperature is reached.

THERMOMETER CALIBRATION_____________
Place an oven thermometer in the center of the cabinet. Turn heater
on; turn thermostat to maximum setting and wait approximately 45
minutes. Open the door and check inside thermometer temperature.
If recalibration is required, pry the plastic cover off the dial body and
with a small flat blade screwdriver insert into the pointer as shown.
Carefully turn the pointer with your finger to the correct setting. Be
careful not to bend the pointer, it is very fragile.

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