Carter Hoffman HWC16S1XM Installation Manual

LOGIX

9 Series

HUMIDIFIED HOLDING CABINETS

MODELS: HWU18S1XM, HWU14S1XM, HWU8S1XM & HWU5S1XM

HWC36S1XM, HWC28S1XM, HWC16S1XM & HWC10S1XM

OWNERS / OPERATORS MANUAL

MANUFACTURED BY:

CARTER-HOFFMANN

1551 McCormick Avenue

Mundelein, IL 60060 U.S.A.

Phone: [phone]

Fax: [phone]

Toll Free: 800-323-9793

Email: [e-mail]

HWU14S1XM-D

with optional Dutch doors

TABLE OF CONTENTS

SAFETY PRECAUTIONS……………………………..……….. 2

FEATURES & SPECIFICATIONS………..……………..……. 3

UNPACKING, INSPECTION & FREIGHT DAMAGE……….. 4
INSTALLATION & STARTUP …………………….…………… 5
CONTROL PANEL LAYOUT………………………………….. 6
NORMAL OPERATION……………………...………………… 7-8
FOOD HOLDING GUIDE………………………………………. 9
REGULAR CLEANING PROCEDURES………………..……. 10
CABINET MAINTENANCE……………………………………. 11
WIRING DIAGRAM...…………………………………………… 12

REPLACEMENT PARTS………………………………………. 13
TROUBLESHOOTING GUIDE ……………………………….. 14

WARRANTY STATEMENT……….……………….………….. 15

Part Number: 18400-3088c Printed in The United States of America Rev: KBA101310

SAFETY PRECAUTIONS

WARNING: ELECTRIC SHOCK HAZARD

WARNING

All service requiring access to non-insulated components must be performed by
qualified service personnel. Failure to heed this warning may result in severe
electric shock.

CAUTION: ELECTRIC SHOCK HAZARD

Disconnect this appliance from electrical power before performing any
maintenance or service.

CAUTION: BURN HAZARD

Exposed metal surfaces can be hot to the touch and may cause burns.

CAUTION: STEAM HAZARD

This cabinet produces steam and may cause burns. Use caution when opening
the doors for escaping steam.

IMPORTANT SAFETY INSTRUCTIONS

When using electrical appliances basic safety precautions should be adhered to, incl uding the following:

1) Be familiar with the appliance use, limitations and associated restrictions. Operating instructions must
be read and understood by all persons using or installing this appliance.

2) This appliance must be grounded. Connect only to properly grounded outle t.

3) Use this appliance only for its intended purpose as described in the manual.
a. This equipment is specifically designed to hold pre-cooked food at temperature.
b.
c. This equipment is not designed for industrial or laboratory use.

4) Cleanliness of this appliance and its accessories is essential to good sanitation.

5) DO NOT submerge this appliance in water. This appliance is not jet stream approved. DO NOT direct
water jet or steam jet at this appliance, or at any control panel or wiring. DO NOT splash or pour
water on, in or over any controls, control panel or wiring. DO NOT use corrosive chemicals or vapors
in this appliance.

6) DO NOT store this appliance outdoors. DO NOT use this product near water – for example,

7) DO NOT operate this appliance if it has a damaged cord or plug, if it is not working properly, or if it has
been damaged or dropped. Do not immerse cord or plug in water, keep cord away from heated
surfaces, and do not let cord hang over edge of table or counter.

8) DO NOT cover or block any openings on the appliance.

9) Only qualified service personnel should service this appliance.

This equipment is intended for use in commercial establishments only.

near a kitchen sink, in a wet basement, or near a swimming pool, and the like.

NOTE:

illustrations and/or adjustment procedures, is intended for use by qualified technical personnel and is
subject to change without notice.

The technical content of this manual, including any wiring diagrams, schem atics, parts breakdown

2

FEATURES & SPECIFICATIONS

Top-mounted enclosed water reservoir
cannot be contaminated by food debris.

Off-the-shelf standard size pan is easy
to clean and inexpensive to replace.

•

Precision-engineered heat ducts with blower for even heat and humidity.

•

90% humidity attainable at high temperatures. Tempe rature range of 85°F - 200°F.

•

Simple dial controls for heat and humidity. Easy color match to set proper tempera­ture and humidity. Dial temperature readout.

•

Can be operated with or without humidity.

•

Low water indicator light.

•

Under-counter, 1/2-size, 3/4 size and full size cabinets.

•

All swivel heavy-duty casters, front casters fitted with brakes.

•

Stainless steel door(s) is standard, opti on al clear door(s) — field reversible.

•

Top-mounted enclosed water reservoir cannot be contaminated by food debris.

•

Off-the-shelf standard pan is easy to clean and inexpensive to replace.

Cabinets with Adjustable Universal Slides for 12”x20” Pans, 18” x 26” Trays and Gastronorm Pans

Model

Number

HWU5S1XM

(under-counter)

HWU8S1XM

(

1/2 size)

HWU14S1XM

(3/4 size)

HWU18S1XM

(full size)

Pan/Tray
Capacity

Adjustable spacing from

1.5” to 3” centers

12”x20” 18”x26”

10 5 5 15-5/16

16 8 8 24-15/16

28 14 14 42-1/2

36 18 18 54-1/2

Slide Pairs

Provided

Inside

Working

Height

in (mm)

(389)

(633)

(1080)

(1384)

Overall Dimensions

Height Depth Width

in (mm)

33-1/2 33-1/16 28 3/16

(851) (840) (716)

45-1/2 33-1/16 28 3/16

(1156) (840) (716)

64-3/8 33-1/16 28 3/16

(1635) (840) (716)

76-3/8 33-1/16 28 3/16

(1940) (840) (716)

Caster

Diameter

in (mm)

3

(76)

5

(127)

5

(127)

5

(127)

Class 100

Shipping

Weight

lbs (kg)

271

(123)

322

(146)

423

(192)

495

(225)

Model

Number

HWC10S1XM

(under-counter)

HWC16S1XM

(1/2 size)

HWC28S1XM

(3/4 size)

HWC36S1XM

(

full size)

APPROVALS :

Pan/Tray
Capacity

18”x26”

Fixed spacing @

1.5” centers

10 10 15-5/16

16 16 24-15/16

28 28 42-1/2

36 36 54-1/2

All models except
HWU5S1XM and
HWC10S1XM

NSF/ANSI 4

Cabinets with Fixed Channel Slides for 18” x 26” Trays

Slide Pairs

Provided

Inside

Working

Height

in (mm)

(389)

(633)

(1080)

(1384)

Overall Dimensions

Height Depth Width

33-1/2 33-1/16 28 3/16

(851) (840) (716)

45-1/2 33-1/16 28 3/16

(1156) (840) (716)

64-3/8 33-1/16 28 3/16

(1635) (840) (716)

76-3/8 33-1/16 28 3/16

(1940) (840) (716)

in (mm)

MODELS

HWU14
HWU18

HWU8

HWU5
HWC36
HWC28
HWC16
HWC10

Caster

Diameter

in (mm)

3

(76)

5

(127)

5

(127)

5

(127)

2100 Watts
120 volts

17.5 Amps
60 Hz
Single Phase

Class 100

Shipping

Weight

lbs (kg)

(114)

(137)

(188)

(215)

251

302

403

475

3

UNPACKING AND INSPECTION

This appliance
should be
thoroughly

cleaned prior to use.
See the CLEANING

INSTRUCTIONS in
this manual.

NOTE: DO NOT discard
the carton or other
packing materials until
you have inspected the
appliance for hidden
damage and checked it
for proper operation.

Refer to FREIGHT

DAMAGE CLAIM
PROCEDURE on

bottom of this page.

1. Remove the cabinet from shipping carton, ensuring that all pack-

2. Inspect all components for completeness and condition.

3. If any freight damage is present, a freight claim must be filed im-

4. Freight damage is not covered under warranty.

5. Check to insure all components are included: cabinet, instruction

6. Read operation instructions completely.

7. Appliance should be thoroughly cleaned before use. See

ing materials and protective plastic has been removed from the
unit.

mediately with the shipping company.

packet and additional accessories: amber water reservoir,
stainless steel water trough.

CLEANING INSTRUCTIONS in this manual.

UNPACKING AND INSPECTION

FREIGHT DAMAGE CLAIM PROCEDURE

NOTE: For your protection, please note that equipment in this shipment was carefully inspected

and packaged by skilled personnel before leaving the factory. Upon acceptance of this shipment,
the transportation company assumes full responsibility for its safe delivery.

IF SHIPMENT ARRIVES DAMAGED:

1. VISIBLE LOSS OR DAMAGE: Be certain that any visible loss or damage is noted on the freight
bill or express receipt, and that the note of loss or damage is signed by the delivery person.

2. FILE CLAIM FOR DAMAGE IMMEDIATELY
your dealer immediately.

3. CONCEALED DAMAGE: If damage is unnoticed until the merchandise is unpacked, notify the
transportation company or carrier immediately, and then file a “CONCEALED DAMAGE” claim
with them. This should be done within fifteen (15) days from the date the delivery was made to
you. Be sure to retain the container for inspection.

Carter-Hoffmann cannot assume liability for damage or loss incurred in transit, freight damage is
not covered under warranty. We will, however, at your request, supply you with the necessary
documents to support your claim.

: Regardless of the extent of damage. Contact

4

INSTALLATION and STARTUP

WARNING:

Risk of personal injury

Installation procedures must be
performed by a qualified technician
with full knowledge of all applicable
electrical codes. Failure could
result in personal injury and prop­erty damage.

IMPORTANT:

Power cord is 10' long

If necessary, contact a licensed
electrician to install an appropriate
20 amp electrical circuit with correct
NEMA receptacle.

DO NOT use an extension cord.

CAUTION:

Electrical Shock Hazard

T

he ground prong of the power
cord is part of a system designed to
protect you from electric shock in
the event of internal damage.

DO NOT cut off the large round
ground prong or twist a blade to fit
an existing receptacle.

IMPORTANT:
Not under warranty

Damage to unit due to being
connected to the wrong voltage or
phase is NOT covered by warranty.

WARNING:

Risk of personal injury

Unit is not waterproof, to avoid
electrical shock, keep unit and
counter from being submerged in
water. Do not operate if unit has
been in contact with water.

LOCATION

For proper operation and maximum performance, locate the
unit in an ambient air temperature of 70ºF (21ºC).

Avoid placement in areas near exhaust fans or where there
are active air movements.

For safe operation and maximum performance, locate the
unit at least 2” from any wall or combustible material.

Unit must be on a solid level surface.

GROUNDING INSTRUCTIONS

This appliance is equipped with a cord having a grounding
wire with a grounding plug which must be plugged into an
outlet that is properly installed and grounded. In the event of
an electrical short circuit, grounding reduces the risk of elec­tric shock by providing an escape wire for the electric current.

WARNING—Improper use of the grounding can result in
a risk of electric shock. Consult a qualified electrician or

service agent if the grounding instructions are not completely
understood, or if doubt exists as to whether the appliance is
properly grounded.

STARTUP

1. Prior to use, thoroughly clean
the interior of the unit and the
water reservoir, per the instruc­tions in this manual.

2. Install water trough at base of
door. Keyhole cutouts will fit
over bolts at base of door. Slide
trough until the ends are flush
with the edges of the door.

3. Plug the power cord of the cabinet into a grounded outlet
with a minimum 20 Amp 120VAC, 60HZ, single phase
electrical service.

4. Set POWER switch to the “ON” position.

5. Set temperature dial to 190°F. Do not fill humidity pan.
Set humidity dial to off (line up white dot on dial with
white hash mark, located at top of dial on control panel)

6. Do not load product into the cabinet. Allow the heat to
remove any residual oils which may adhere to inside
metal surfaces. A slight emission of smoke is common
during the first few hours of operation.

2100 Watts
120 volts

17.5 Amps
60 Hz
Single Phase

5

Air temperature readout dial

Cycle indicator for water element

Humidity reference

chart: Low, Medium

and High RH%

Control panel layout

Cycle indicator for heat element

On/Off Switch

X

Humidity Knob: Rotate clockwise to in-

crease humidity set-point; rotate counter-

clockwise to reduce humidity set-point.

Temperature Knob: Rotate clock-

wise to increase temperature; rotate

counterclockwise to reduce tem-

Power Indicator

Low water indicator:

Match Low, Medium and High locations

perature. Line up white dot on dial

Add water to reservoir

within same color bands on the temperature

dial and humidity dial. For example: For

with desired temperature.

when lit

165°F and 60% RH, turn temperature dial

to 165°F (in the red band); turn humidity

dial to “M” setting in matching red band.

Temperature reference chart: Match color on tem-

perature & humidity dials to set desired temperature

and humidity.

6

NORMAL OPERATION

CAUTION:
HOT SURFACE

Inner surfaces of the unit
will be very hot during and
after operation.

Avoid touching the cabinet
when loading or removing
product.

Operating ranges:

- air temp: 85ºF-200ºF

- humidity: OFF-90%

CAUTION:
STEAM HAZARD

This unit produces steam,
use caution when cleaning
or opening the doors.

CAUTION:
WATER HAZARD

A water trough is located at
the base of the door to col­lect condensation. Make
sure to periodically check
and empty it regularly to
avoid overflow. The trough
can be removed and emp­tied by simply sliding it off
the bolts at the base of the
door.

The Logix9 Series Humidified Holding Cabinet is equipped with two
dials to control the temperature and humidity settings. Before using,
familiarize yourself with the cabinet controls. See detail on page six
of this manual.

This holding cabinet is equipped with an active air flow and humidity
system. Warm air flows over the water that is heated by an element
in the reservoir and is distributed via ducts on the sides of the cabi­net. As the cabinet maintains the desired humidity level, water will
be used from the reservoir. When the water level drops below the
low level probe, the low water light will illuminate. To maintain de­sired humidity, replenish water supply in reservoir at this time.

HOLDING

1. Fill water reservoir with WARM WATER if humidity is desired
(cabinet may also be operated without humidity). Watch water
level in amber water pan. Do not overfill. Approximate capacity:

HWU5, HWU8, HWC10 & HWC16: one gallon
HWU14, HWU18, HWC28 & HWC36: two gallons

2. Turn cabinet on and set temperature and humidity dials to
desired settings (see chart on page 8). Allow cabinet to preheat
for 45 minutes.

3. Load cabinet with pans or trays. Load from top to bottom for
best results.

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

Due to food safety concerns, we recommend that the holding
temperature should not be set below 140°F.

PROOFING

1. Fill water reservoir with WARM WATER. Watch water level in
amber water pan. Do not overfill. Approximate capacity:

HWU5, HWU8, HWC10 & HWC16: one gallon
HWU14, HWU18, HWC28 & HWC36: two gallons

2. Turn cabinet on. Set temperature dial to lowest setting and
humidity to 90% (H, Yellow Zone). Allow cabinet to preheat for
45 minutes.

3. Load cabinet with pans or trays. Load from top to bottom for
best results.

4. Proof according to your recipe instructions.

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

Water reservoir located at top left of cabinet interior.
To fill, pull out metal frame with pan. IF CABINET IS HOT, USE OVEN MITTS AND

PROCEED WITH CAUTION—FRAME AND WATER WILL BE HOT.
To remove, pull out metal frame. DO NOT REMOVE IF CABINET OR WATER IS

HOT. ALLOW CABINET TO COOL COMPLETELY. While holding metal frame, slide
pan to rear and then lower to clear the frame. To install, reverse procedure.

7

NORMAL OPERATION (CONT.)

CAUTION:
HOT SURFACE

Inner surfaces of the unit
will be very hot during and
after operation.

Avoid touching the cabinet
when loading or removing
product.

Operating ranges:

- air temp: 85ºF-200ºF

- humidity: OFF-90%

CAUTION:
STEAM HAZARD

This unit produces steam,
use caution when cleaning
or opening the doors.

RELATIVE HUMIDITY LEVELS FOR DIAL SETTINGS

The chart below indicates the settings for temperature and humidity.
The key is to match the Low (L), Medium (M) and High (H) relative
humidity levels in each color band on the humidity dial with the cor­responding color band at your desired temperature setting.

X

Example: For 150°F and 30% RH, set dials as indicated by the
green arrows.

Humidity Setting

Temperature

Setting

100°F to 130°F Yellow Zone

Low Medium High

L = 30%

Yellow Zone

M = 60%

Yellow Zone

H = 90%

CAUTION:
WATER HAZARD

A water trough is located at
the base of the door to col­lect condensation. Make
sure to periodically check
and empty it regularly to
avoid overflow. The trough
can be removed and emp­tied by simply sliding it off
the bolts at the base of the
door.

130°F to 160°F Orange Zone

L = 30%

160°F to 200°F Red Zone

L = 30%

Proofing

Set at Lowest

Temp in White

Zone

8

N/A N/A

Orange Zone

M = 60%

Red Zone

M = 60%

Orange Zone

H = 90%

Red Zone

H = 90%

Yellow Zone

H = 90%

FOOD HOLDING GUIDE

CAUTION: SAFE
FOOD HOLDING
PRACTICES
RECOMMENDED

Cooking food to a safe tem­perature, holding at a tem­perature of at least 140°F is
critical in the prevention of
foodborne illness. Hold only
cooked, hot food at 140°F
or higher. This cabinet is
not intended to cook or re­heat food. Food must be at
appropriate temperature
before being placed into
cabinet.

COOK TO AT LEAST
165°F Destruction of

165°F
140°F

41°F

NOTE: Times and temperatures
observed in a test kitchen environ­ment. Times and temperatures
may vary, depending on initial food
quality, initial cooked temperature
and user expectations of accept­able food quality.

most bacteria

HOLD at 140°F or higher

DANGER ZONE: 41°F
to 140°F Bacteria
grow rapidly

PRODUCT
(Uncovered Food, except where
noted)

Bacon, Canadian 180°F / 82°C 50% 30
Bacon, Crisp 180°F / 82°C NONE REQUIRED 30
Baked Potato 180°F / 82°C 60% 60
Biscuits 170°F / 77°C 20% 60
Casseroles (Covered) 175°F / 79°C NONE REQUIRED 90
Chops, Sliced Meats 160°F / 71°C 45% 60
Chicken, Fried 170°F / 77°C NONE REQUIRED 30
Chicken, Boneless Breasts 175°F / 79°C 75% 60
Chicken Nuggets, Deep Fried 190°F / 88°C NONE REQUIRED 25
Chicken, Pre-Cooked Grilled

Boneless Patties
Coffee Cakes 170°F / 77°C MINIMAL 60
Cookies 175°F / 79°C NONE REQUIRED 90
Crab Legs 160°F / 71°C 80% 45
Croissants 170°F / 77°C 30% 45
Eggs 160°F / 71°C 90% 45
Fish, Deep-Fried 170°F / 77°C NONE REQUIRED 30
Fish, Baked 155°F / 68°C 80% 45
Fish, Broiled 155°F / 68°C 70% 45
French Toast 165°F / 74°C 30% 60
Gravies / Sauces 170°F / 77°C 85% 45
Hamburgers / Ground Meat Patties 180°F / 82°C 55% 45
Hot Dogs 180°F / 82°C 70% 90
Muffins 170°F / 77°C 20% 60
Omelets 160°F / 71°C 90% 30
Pancakes 180°F / 82°C 60% 30
Pasta 175°F / 79°C 75% 60
Pastries 165°F / 74°C 20% 30
Pizza (uncovered) 180°F / 82°C 10% 30
Pizza (boxed) 180°F / 82°C NONE REQUIRED 60
Poppers, Deep Fried 190°F / 88°C NONE REQUIRED 25
Poultry, Whole, bone-in 175°F / 79°C 55% 60
Poultry, Cut-up, bone-in 175°F / 79°C 75% 60
Ribs 175°F / 79°C 60% 90
Rice 175°F / 79°C 70% 30
Roasts / Bone-in Meats 165°F / 74°C 60% 90
Sausage 180°F / 82°C 50% 90
Shrimp / Shellfish 150°F / 66°C 80% 60
Soups (broth) 185°F / 85°C NONE REQUIRED 90
Tortillas (soft) 180°F / 82°C 70% 60
Vegetables 175°F / 79°C 70% 45

SET TEMPERA-

TURE

(°F /°C)

150°F / 66°C 55% 90

RELATIVE HUMIDITY % MAXIMUM

(MINUTES)

TIME

9

DAILY CLEANING PROCEDURES

CAUTION:

ELECTRIC SHOCK
HAZARD

Disconnect appliance from
electric power before cleaning.

CAUTION:

HOT SURFACE

Exposed surfaces can
be hot to the touch and may
cause burns. Allow appliance
to cool before cleaning.

IMPORTANT:

DO NOT spill or pour

water into controls,
control panel or wiring.
Water damage is not covered
by warranty.

CAUTION

STEAM HAZARD

Cabinet generates steam, use
caution when opening doors to
clean unit.

CAUTION

Beware of sharp
edges with sheet

metal during cleaning process.

:

:

1. After all food products have been removed from the cabinet,
turn the power switch to “OFF” and allow the cabinet to cool.

2. Unplug the unit prior to any cleaning.

3. Remove and clean the water pan from the inside top of the
cabinet. Caution, water may still be hot from prior use. A vine­gar & water solution may be used to remove stubborn mineral
deposits. Remove and clean the water drip pan mounted to
the bottom of the door.

4. Remove the side heat duct and rack assemblies. Clean the
inside of the unit as well as the removed parts. Reinstall when
all parts are dry and clean.

5. Inspect and clean the areas where there are vents or filters,
making sure no water gets into the internal controls or
electrical areas of the cabinet.

6. Plastic control panel should be washed with a clean damp
cloth and chlorine-free detergent. Rinse thoroughly with clean
damp cloth and allow to dry. Do not use abrasive cleaners,
waxes, car polish, or substances containing strong aromatic
solvents or alcohol.

CAUTION:

sanitizers, or bleaching agents that contain chlorides or

phosphates will cause permanent damage to stainless
steel products. The damage appears as pits, eruptions, voids,
small holes, 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 COVERED BY THE WARRANTY.

Cleansers, detergents, degreasers,

RECOMMENDED TIPS FOR CLEANING STAINLESS STEEL

Purpose Frequency Cleaning Agent Method of Application

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

Smears/ As Stainless steel cleaner Rub with soft cloth as directed on package.
Fingerprints needed or similar products Rub in direction of grain of stainless steel.
Do not use on vinyl trim.

Stubborn Daily Any chloride-free Apply with damp sponge or cloth. Rub in
spots and as or direction of grain of stainless steel. Rinse
stains needed phosphate-free thoroughly, especially if cleaner contains
cleaner chlorine bleach, do not use on vinyl trim.

Hard water Daily Vinegar Swab with cloth.
spots as needed Rinse with water and wipe dry.

10

CABINET MAINTENANCE

WARNING:

DO NOT perform

these procedures
while the cabinet is turned on
or heated. Turn off the power
and wait for the cabinet to cool
to room temperature.

CAUTION:

Do not move cabinet

unless door is se­curely closed. Serious dam­age to hinges and door may
result if bumped into tables,
walls, or other equipment when
the doors are open.

CASTERS

Caster bearings are equipped with Zerk grease fittings so that they
may be easily lubricated with a grease gun. Lubricate bearings at
least once every six months.

REPLACING THE DOOR GASKET

1. Remove the screws located under the gasket on the cabinet.

2. Remove the gasket and discard.

3. Install the new gasket and replace the screws.

REVERSING THE DOOR

Reversing the door takes about 30 minutes & requires two people.

1. Using a small screwdriver, pry off the hinge covers and set
aside. Removing the covers will allow access to the inside
hinge screws. Remove the three screws that hold each hinge
to the cabinet. DO NOT REMOVE THE SCREWS THAT
HOLD THE HINGES TO THE DOOR. Remove the door, tak­ing care not to let it fall.

2. Remove the door strike plate and screws adjacent to the door
opening on the cabinet. Reinstall door strike plate and screws
on opposite side of the cabinet.

3. Screw hinges onto opposite side of the door.

4. With the help of another person, hold door up to the cabinet
and attach with the screws removed in step one. Before tight­ening the screws, be sure the door is flush, level and square.
Replace the hinge covers.

11

WIRING DIAGRAMS

Logix9 SERIES WITH ANALOG CONTROL

120 VOLT, 2100 WATT, 17.5 AMP, 1 PH, 60 HZ

12

Use only
(OEM) original
equipment

manufacturer
replacement parts. Us­ing unauthorized parts
may cause serious in­jury. Replacement
parts should be in­stalled by a qualified
service technician.

Contact factory with
your model and serial
number for replacement
parts.

REPLACEMENT PARTS

Part Number Description

18600-0046 Hi limit—open at 300°F, close at 250°F
18602-0083 On/Off switch 20 Amp
18602-0031 Switch boot
18605-5025 Power cord
18606-0221 5-20P plug
18617-0011 Cord grip
Verify w/ factory Heat element 1000 watt (water reservoir)
18612-0315 Heat element 1000 watt (air)
18614-0291 Fan motor
18614-0314 Muffin fan
18603-5018 Fan blade (for motor 18614-0291)
29034-0282 Silicone sponge seal
29044-0017 Silicone grease
Verify w/ factory Door gasket
16001-1688 Drip pan assembly
18600-0017 Thermostat
18616-0014 Dial thermometer
18601-1170 Red low water light
18601-1171 Red power indicator light
18314-0108 Amber water reservoir: 4” deep
18314-0104 Amber water reservoir: 2” deep

13

TROUBLESHOOTING GUIDE

SYMPTOM POSSIBLE CAUSE SUGGESTED REMEDY

No power on display Not plug ged in or circuit breaker

tripped
Power cord damaged Check - replace if required

Power switch damaged or defective Check - replace if required

Food dries out too
quickly

Unit is on, motors
are running but no
heat

Takes too long to
get to temperature

Unit is hot
but low or no airflow

Operation where product temp is too
high

Control incorrectly set or defective Check proper operation or calibration

Internal wiring error

Element hi-limit trip / defective Call service technician
Improper voltage Call service technician to verify

Internal wiring error Call service technician
Circulation motor has quit Call service technician
Improper voltage Call service technician to verify

Check or reset circuit breaker
Connect to proper receptacle

Check product temps going into
holding cabinet

of control
Call service technician

incoming voltage matches cabinet
specifications.

incoming voltage matches cabinet
specifications.

NOTE:

The technical content of this manual,
including any wiring diagrams, schemat­ics, parts breakdown illustrations and / or
adjustment procedures, is intended for

use ONLY by qualified technical per­sonnel

.

NOTE:

For warranty service, call Carter-Hoffmann
direct at 800-323-9793 for authorization,
we will dispatch the nearest authorized
service agency.

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WARRANTY

Carter-Hoffmann Warranty:

Carter-Hoffmann (“CARTER-HOFFMANN”) warrants to the initial purchaser of its standard Carter
Line Products that CARTER-HOFFMANN will, at its option, repair or replace, during the warran ty
period set forth below, any part of such products made necessary due to a defect in material or work­manship which is present when the product leaves its factory and which man ifests itself du ring th e war­ranty period under normal use and service.

This warranty applies only to original equipment owned and possessed by the initial purchaser and the
warranty period begins on the date of original shipment from the CARTER-HOFFMANN factory and
extends as follows: to component parts and labor for 12 months (36 months on hotLO GIX holding
cabinets and cook & hold cabinets) ; to refrigeration compressor unit for one year (limited to re­placement only - not to include labor for removal, repair or replacement).

Repair or replacements under this warranty will be performed, unless otherwise authorized in writing
by CARTER-HOFFMANN, at its factory. All parts or components to be repaired or replaced under this
warranty are to be shipped prepaid to CARTER-HOFFMANN, with reimbursement credit for such part
or component to be given if found by CARTER-HOFFMANN to be defective.

CARTER-HOFFMANN neither makes nor assumes and does not authorize any other person to make or
assume any obligation or liability in connection with its products other than that covered in this wa r­ranty. This warranty applies only within the continental United States and Canada. In Alaska and Ha­waii, this warranty applies only to and is limited to the supply of replacement parts.

Warranty Exclusions and Limitations:

Any implied warranty of merchantability or fitness for a particular purpos e is hereby specifically dis-

claimed by CARTER-HOFFMANN. There are no warranties, expressed or implied, which extend be-

yond the description on the face hereof. This warranty does not cover and CARTER-HOFFMANN shall

not under any circumstances be liable for any incidental, consequential or other damages (such as in-

jury to persons or property, loss of time, inconvenience, loss of business or profits, or other matters not

specifically covered) arising in connection with the use of, inability to use, or failure of these products.

Specifications subject to change through product improvement and innovation.

Carter-Hoffmann

1551 McCormick Ave.

Mundelein, Illinois, 60060 USA

Phone: [phone] Toll free: 800-323-9793 Fax: [phone]

Sales and Marketing E-mail: [e-mail]

Service E-mail: [e-mail]
Company Website: www.carter-hoffmann.com

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