Carter Hoffman PH1200 Installation Manual

HEATED TRANSPORT CARTS

with FH100 HEATING SYSTEM

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]

(insulated stainless steel)

MODELS:

HEATED CABINETS

PH1200

PH512
PH812
PH912

PH1200

TABLE OF CONTENTS

UNPACKING, INSPECTION & FREIGHT DAMAGE…………………. 2
SAFETY PRECAUTIONS……………………………………………….. 3
INSTALLATION & STARTUP…………………………………………… 4
OPERATION……………………………………………………………… 5
THERMOMETER & THERMOSTAT CALIBRATION………………… 6
FOOD HOLDING GUIDE……………………………………………….. 7
DAILY CLEANING PROCEDURES...………………..………………... 8
MAINTENANCE, REPLACEMENT PARTS & WIRING DIAGRAM… 9
WARRANTY STATEMENT……….……………….……………………. 10

Part Number: 18400-alhc Printed in The United States of America Rev: KBA081209

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.

1. Remove the cabinet from shipping carton, ensuring that all pack­ing materials and protective plastic has been removed from the
unit.

2. Inspect all components for completeness and condition.

3. If any freight damage is present, a freight claim must be filed im­mediately with the shipping company.

4. Freight damage is not covered under warranty.

5. Check to insure all components are included: cabinet, instruction
packet and additional accessories.

6. Read operation instructions completely.

7. Appliance should be thoroughly cleaned before use. See
CLEANING INSTRUCTIONS in this manual.

Refer to SHIPPING

DAMAGE CLAIM
PROCEDURE on

bottom of this page.

FREIGHT DAMAGE 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

: Regardless of the extent of damage. Contact

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.

2

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.

IMPORTANT SAFETY INSTRUCTIONS

When using electrical appliances basic safety precautions should be followed, including 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.

This equipment is intended for use in commercial establishments only.

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

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.

NOTE:

The technical content of this manual, including any wiring diagrams, schem atics, parts breakdown
illustrations and/or adjustment procedures, is intended for use by qualified technical personnel and is
subject to change without notice.

3 3

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
15 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 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.

START UP

1. Prior to use, thoroughly clean the interior of the unit, per
the instructions in this manual (see page 8). Familiarize
yourself with the controls.

2. Plug the power cord of the cabinet into a grounded outlet
with a electrical service according to the electrical infor­mation provided below. DO NOT MODIFY CORD PLUG.

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

4. 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.

4

NORMAL OPERATION

CAUTION:
HOT SURFACE

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

Avoid touching the cabinet
when loading or removing

Operating ranges:

- air temp: 80ºF-210ºF

*For food safety reasons,
it is recommended that
the food be held at 140°F
or higher.

PH1200

FIRST USE

Before using the cabinet, familiarize yourself with the heater con­trols. Plug the cabinet into a proven power source. The power indica­tor lamp and fan will operate continuously whenever the heater is
plugged in. This unit operates on 1500 watts, 120 volts, 13 Amps,
NEMA 5-15P plug.

HEATER OPERATION

1. Turn thermostat knob to 160°F to 180°F; allow cabinet to preheat
for at least 20 minutes. Be sure cabinet door remains closed
during preheat time. Dial thermometer will display actual cabinet
temperature.

2. Food serving temperature will vary with the mass, type & quan­tity of food (see FOOD HOLDING GUIDE on page 7). To adjust
the temperature setting, rotate the HEAT dial clockwise to in­crease temperature and counter-clockwise to decrease tempera­ture to the desired set point. Dial settings range from 80°F to
210°F. HEAT cycle light will turn on and off as the heat thermo­stat cycles.

3. Load food pans into cabinet. NOTE: Follow all food safety guide­lines. Put hot, cooked food into the cabinet. This cabinet is not
intended to reheat food. Food must be cooked and at safe serv­ing temperature prior to being placed in the cabinet.

5. During loading, the cabinet temperature will drop. Close door
and allow the cabinet to recover for 10-15 minutes before mov­ing the cabinet.

6. Be sure to unplug the cord and wind it around the cord bracket
before moving the cabinet. Move the cabinet to the service area
as quickly as possible.

7. Upon reaching the service area, unwind the power cord and re­connect the heater as soon as possible. Wait 5-10 minutes for
the cabinet to recover temperature (check the thermometer to
see if the temperature is at the desired level). Adjust thermostat
as needed.

8. When removing items, start at the bottom and work up. This will

keep food hotter and eliminate spillage onto lower items.

5 5

CALIBRATION PROCEDURES

CAUTION:
HOT SURFACE

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

Operating ranges:

- air temp: 80ºF-210ºF

THERMOMETER CALIBRATION

Place and oven thermometer in the center of the cabinet. Turn
heater on; turn thermostat to maximum setting and wit 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, as it is very fragile.

THERMOSTAT CALIBRATION

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

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

THERMOMETER CALIBRATION

THERMOSTAT CALIBRATION

6

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 SET TEMPERATURE

Bacon, Canadian 180°F / 82°C 30
Bacon, Crisp (uncovered) 180°F / 82°C 30
Baked Potato 180°F / 82°C 60
Biscuits 170°F / 77°C 60
Casseroles 175°F / 79°C 90
Chops, Sliced Meats 160°F / 71°C 60
Chicken, Fried (uncovered) 170°F / 77°C 30
Chicken, Boneless Breasts 175°F / 79°C 60
Chicken Nuggets, Deep Fried (uncovered) 190°F / 88°C 25
Chicken, Pre-Cooked Grilled Boneless Patties 150°F / 66°C 90
Coffee Cakes (uncovered) 170°F / 77°C 60
Cookies (uncovered) 175°F / 79°C 90
Crab Legs 160°F / 71°C 45
Croissants 170°F / 77°C 45
Eggs 160°F / 71°C 45
Fish, Deep-Fried (uncovered) 170°F / 77°C 30
Fish, Baked 155°F / 68°C 45
Fish, Broiled 155°F / 68°C 45
French Toast 165°F / 74°C 60
Gravies / Sauces 170°F / 77°C 45
Hamburgers / Ground Meat Patties 180°F / 82°C 45
Hot Dogs 180°F / 82°C 90
Muffins 170°F / 77°C 60
Omelets 160°F / 71°C 30
Pancakes 180°F / 82°C 30
Pasta 175°F / 79°C 60
Pastries 165°F / 74°C 30
Pizza (uncovered) 180°F / 82°C 15
Pizza (boxed) 180°F / 82°C 60
Poppers, Deep Fried (uncovered) 190°F / 88°C 25
Poultry, Whole, bone-in 175°F / 79°C 60
Poultry, Cut-up, bone-in 175°F / 79°C 60
Ribs 175°F / 79°C 90
Rice 175°F / 79°C 30
Roasts / Bone-in Meats 165°F / 74°C 90
Sausage 180°F / 82°C 90
Shrimp / Shellfish 150°F / 66°C 60
Soups (broth) 185°F / 85°C 90
Tortillas (soft) 180°F / 82°C 60
Vegetables 175°F / 79°C 45

(°F /°C)

MAXIMUM TIME

(MINUTES)

7 7

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

of sharp edges with
sheet metal during

cleaning process.

CAUTION

use steel wool pads

as they will result in
rusting from the ferrous metal
in the pads.

:

Beware

:

Do not

1. Clean cabinet regularly, using the following procedure:

2. Allow cabinet to cool completely.

3. The entire heating unit can be lifted
out of the cabinet prior to cleaning.
Unplug the heating unit then grasp
the heater cord with one hand and
the rear of the heater unit with the
other. Lift heater straight up and then
out.

4. 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 dishwasher.

5. 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 (88°C)
may result in bubbling or loosening of vinyl adhesive.

6. To clean stainless steel surfaces use only cleansers, deter­gents, degreasers, or sanitizers that are certified to be
“chloride-free” and “phosphate-free”. 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.

7. Wipe dry with a clean soft cloth.

8. Replace heating unit.

CAUTION:

Cleansers, detergents, degreasers, sanitizers, or bleaching agents that contain chlorides or phosphates

will cause permanent damage to stainless steel products. The damage appears as pits, erupt ions, voids,
can also damage stainless steel. If unsure of your water quality, we recommend you have it tested.
Use of cleaning agents that are not recommended for stainless steel may cause permanent damage to the cabinet.

THIS DAMAGE IS PERMANENT, COSTLY TO REPAIR AND IS NOT COVERED BY THE WARRANTY.

Purpose Frequency Cleaning Agent Method of Application

Routine Cleaning Daily Soap, ammonia detergent & water Sponge with cloth, rinse with clear water and

Smears/fingerprints As Needed Stainless steel cleaner or similar

Stubborn spots & stains Daily

Hard water spots Daily

small holes, cracks, severe discoloration, or dulling of the metal finish. Water with high chloride content

RECOMMENDED TIPS FOR CLEANING STAINLESS STEEL

wipe dry
Rub with cloth as directed on package. Rub in

direction of stainless steel grain. Do not use on
vinyl trim.

Apply with damp sponge or cloth. Rub in direc­tion of stainless steel grain. Rinse thoroughly.
Do not use on vinyl trim.

As Needed

As Needed

products

Any chloride-free or phosphate-free
cleaner

Vinegar Swab with cloth. Rise with water & wipe dry.

8

MAINTENANCE

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.

REPLACEMENT PARTS & WIRING DIAGRAM

CASTERS

Some cabinets may have caster bearings that 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.
Lubrication will be required more often if cabinet is cleaned with a
hot water or steam cleaning system. Casters with special sealed
bearings are recommended for frequent cart wash or steam clean­ing systems.

LATCHES & HINGES

Make sure all joints remain sealed and door latches do not stick. If
necessary, use WD-40, silicone spray, graphite or other commer­cial lubricants for aluminum products, to keep door latches &
hinges from sticking. Do not use oil.

FOR CABINETS WITH PERIMETER BUMPERS

Vinyl which has been dislodged from the channel due to severe
bumping or scraping can be pried back into place with a common
screwdriver.

FH100 HEATER COMPONENTS 120, 1500W, 13A

Item Part Number Description
1 FH100-000A FH-100 (heater unit 120 volts)
2 FH100-001A FH-100 (heater unit 220 volts)

3 16503-6006 Element cover
4 16501-0760 Motor cover
5 16501-1103 Aluminum handle
6 18617-0850 Handle spacer
7 11270-2010 Water pan
8 18603-0025 Fan motor 120 volts
9 18603-0095 Fan motor 220 volts
10 18603-5017 Fan blade
11 18612-0368 Heat element 120 volts, 1500 watts
12 18612-0190 Heat element 120 volts, 1700 watts
13 18600-0010 Thermostat
14 18608-0010 Thermostat knob
16 18601-0 070 Indicating light 120 volt
17 18601-0 080 Indicating light 220 volt
18 18605-0 010 120 volt power cord
19 18605-0 015 220 volt power cord
20 18617-001 0 5/8” strain relief grommet
21 18617-0 100 5/8” snap bushing

CAUTION: Use only (OEM) original equipment manufacturer replacement parts. Using unauthor­ized parts may cause serious injury or damage to the cabinet. Replacement parts should be in-

stalled by a qualified service technician.
Contact Carter-Hoffmann with your model and serial number for replacement parts.
Call: 800-323-9793 or email: [e-mail]

9

9

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; to refrigeration compressor unit for
one year (limited to replacement only - not to include labor for removal, repa ir 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

10