Carter-Hoffmann PH129 User Manual
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 cabinets
should be thoroughly cleaned before
using.
For Heated Transport Carts
Models Include:
PH125, PH128 & PH129
with flush door
Cleaning, Operating, Maintenance Instructions, Parts List & Warranty
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, eruptions, voids, small holes,
cracks, severe discoloration, or dulling
of the metal finish. Water with high
chloride content can also damage
stainless steel. If you are uncertain of
your water quality, we recommend you
have it tested. THIS DAMAGE IS
PERMANENT, COSTLYTO
REPAIR, AND IS NOT COVERED
BY THE WARRANTY.
CAUTION
Be sure the cabinet is
unplugged and cool
before cleaning. The
heater components
should not be exposed
to direct contact with water or cleaning
sprays. Permanent damage to the
electrical components will result.
WARNING
1. Before cleaning, unplug unit from power supply. If the cabinet has been operating,
allow to cool completely before cleaning.
2. The racks or shelves can be 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. If applicable, vinyl trim or laminate 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. Caution: when using solvents, it is essential that proper precautionary
measures be observed. Refer to solvent manufacturer’s instructions. Use of direct
steam/hot water cleaning at temperatures above 190
o
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 clean clear
water. Wipe off any standing liquid or residue from all surfaces, corners, and near
edges.
Cleaning Instructions
Purpose Frequency Cleaning Agent Method of Application
Routine Daily Soap, ammonia detergent Sponge with cloth, rinse with clear water and wipe dry.
cleaning and water
Smears/ As Needed Stainless steel cleaner Rub with cloth as directed on package. Rub in direction of grain
finger prints or similar products of stainless steel. Do not use on vinyl trim or adhesive labels.
Stubborn Daily Any chloride-free Apply with damp sponge or cloth. Rub in direction of polish
spots and As Needed or phosphate-free lines. Rinse thoroughly after use, especially if cleaner contains
stains cleaner chlorine bleach. Do not use on vinyl trim or adhesive labels.
Hard water Daily Vinegar Swab with cloth. Rinse with water and wipe dry.
spots As Needed
RECOMMENDED TIPS FOR CLEANING STAINLESS STEEL
NO!
Installation
Do not locate this
unit under an overhead ventilation
system or close to
other cooking
equipment. Fumes and grease
particles generated by other
equipment can be drawn by the
cooling fans into the control compartment of the heater. These
deposits should be avoided in
order to assure top performance
and longer life.
NOTE:
This unit is designed for HOLDING
hot foods. To insure best results, be
sure your food containers and
covers are at or above the desired
holding temperature and the cabinet
is completely pre-heated.
Recommended safe holding
temperatures for heated cabinets are
140
o
F or above.
Do not plug into ungrounded receptacle. Check to
ensure that heater plug is in safe operating condition.
1. Remove the cabinet from its shipping carton and make sure that all packing
materials are removed from the cabinet. Check to ensure that all separate
components are present and removed from the cabinet:
-Heat Ducts
-Tray Slides
2. Read this equipment manual completely before operating cabinet.
3. Locate cabinet on a dry, level surface. Set caster brakes to prevent accidental
movement of cabinet.
4. Clean cabinet thoroughly before operation (see instructions on page 1).
5. Connect the cabinet power cord to a correctly-wired and protected power source.
1. Familiarize yourself with the heater controls.
A On/Off Switch with Indicator Light
B Thermostat
C Dial Thermometer
2. Plug cabinet into a proper power source.
3. Turn power switch on. The fan motor will operate continuously. The indicator light
will cycle with the heat element.
4. To pre-heat the cabinet, turn the thermosat to “7” and heat for 20-25 minutes. Be
sure the cabinet door is securely closed.
5. Food serving temperature will vary with the mass, type and quantity of food served.
Set the thermostat for the desired hold setting. Clockwise to increase the
temperature and counter-clockwise to decrease the temperature.
6. During loading, the cabinet temperature will drop. Try not to move the cabinet right
away; wait 10-15 minutes until the cabinet recovers air temperature.
7. Be sure to remove the plug from the outlet before moving the cabinet. Move the
cabinet to the service area as quickly as possible.
8. Upon reaching the service area, reconnect the unit to proper power source 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.
9. When removing items, start at the bottom and work to the top position. This keeps
food hotter and eliminates spillage on lower items.
2
CAUTION
WARNING
Operating
Procedures
A
B
C
FOOD
HOLDING
DANGER
ZONE
140oF
40oF
Never move cabinet
unless the door is
securely closed.
Serious damage to
hinges and door
may result if bumped into tables,
walls, or other equipment when
doors are open.
CAUTION
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