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VERTICAL CRISP ‘N HOLD® FOOD HOLDING STATION
MODELS: VCNH2W3S & VCNH3W3S
OWNERS / OPERATORS MANUAL
MANUFACTURED BY:
CARTER-HOFFMANN
1551 McCormick Avenue
Mundelein, IL 60060 U.S.A.
Phone: 847-362-5500
Fax: 847-367-8981
Toll Free: 800-323-9793
Email: TechnicalService@Carter-Hoffmann.com
READ THIS MANUAL COMPLETELY
BEFORE OPERATING THIS APPLIANCE
IMPORTANT: DO NOT DISCARD THIS MANUAL
This manual is considered to be part of the appliance and is to
be given to the OWNER of MANAGER, or to the person responsible for training operators of this appliance.
THIS MANUAL IS TO BE UNDERSTOOD BY ALL PERSONS
Contact Carter-Hoffmann if you have questions regarding installation, operation or maintenance of this equipment.
USING OR INSTALLING THIS APPLIANCE.
TABLE OF CONTENTS
SAFETY PRECAUTIONS 2
FEATURES & SPECIFICATIONS 3
UNPACKING, INSPECTION & FREIGHT DAMAGE 4
INSTALLATION & STARTUP 5
CONTROL PANEL LAYOUT 6
NORMAL OPERATION 6
CONTROLLER PROGRAMMING INSTRUCTIONS 7-8
FOOD HOLDING GUIDE 8
DAILY CLEANING PROCEDURES 9
WIRING DIAGRAM 10
PARTS LIST & TROUBLESHOOTING GUIDE 11
WARRANTY STATEMENT 12
Part Number: 18400-3154 Printed in The United States of America Rev: KBA071916
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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 adhered to, 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, schematics, parts br eakdown
illustrations and/or adjustment procedures, is intended for use by qualified technical personnel and is
subject to change without notice.
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FEATURES & SPECIFICATIONS
Features & Benefits
Crisp ‘N Hold technology in a free-standing cabinet;
dual fan heating system with precision circulated
heat
All stainless steel construction; under-counter height
Pull-out wire racks for easy access to pans
Electronic temperature control. Allows user to pro-
gram temperature in one degree increments up to
200°F (93°C)
Removable interior caddy for easy cleaning; front
plenums at top and bottom provide even, directed
heat circulation within the cabinet
Sliding wire pan racks for easy access to pans
Operates on 120 volts, 60 Hz, 1800 watts, 15.2 Amps;
NEMA 5-20P
Vertical Crisp ‘N Hold— 1/2 Size Long Steam Table Pans
Model
Number
VCNH2W3S
Free-standing
VCNH3W3S
Free-standing
1/2 size long amber plastic pans
Capacity¹
6 32-7/8 30-5/8 20
9 32-7/8 30-5/8 29
VCNH2W3S
VCNH3W2S shown with
stacked CNH28XD and
accessories package
Overall Dimensions
Height Depth Width
(835) (778) (508)
(835) (778) (737)
Class 100
Ship Wt.
lbs (kg)
172
(78)
219
(99)
Accommodates
1/2 size long pan
Crisp ‘N Hold™ Performance vs. Heat Lamps
210° F
170° F
Food
Temp
0 5 10 20 30 40
Time
3
Crisp ‘N Hold™ Performance
Crisp ‘N Hold™ Performance and Results: Food comes out
of the fryer at 200° to 210°F. Active air circulation through
brings it to holding temperature quickly to reduce moisture loss
and stop the cooking process. Excess moisture and oils are
wicked away from the product and it remains crispy for an
extended time.
Heat Lamp Performance
Food comes out of the fryer at 200° to 210°F. Under the heat
lamp, heat is released slowly from the product as it continues to
cook for as much as 45 minutes. Moisture and oil seep out and
collect on the food. The result is overcooked, mushy food after
10-15 minutes.
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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 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, manual,
and additional accessories (if ordered).
6. Read operation instructions completely.
7. Appliance should be thoroughly cleaned before use. See
CLEANING INSTRUCTIONS in this manual (page 9).
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: 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.
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INSTALLATION and START-UP
WARNING:
Risk of personal injury
Installation procedures must be
performed by a qualified technician
with full knowledge of all applicable
electrical codes and with proper
load-bearing hardware. Failure
could result in personal injury and
property damage.
IMPORTANT:
Power cord is 6' 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
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.
The 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.
To prevent an electrical shock hazard between the
appliance and other appliances or metal parts in close
vicinity, an equalization-bonding stud is provided. An
equalization bonding lead must be connected to this
stud and the other appliances/metal parts to provide
sufficient protection against potential difference. The
terminal is marked with the following symbol:
START-UP
1. Prior to use, thoroughly clean the cabinet, according to
the instructions in this manual (page 9).
2. If the cabinet is supplied with a grounded plug, plug the
power cord of the cabinet into a grounded outlet with a
electrical service. If the cabinet is supplied with a hardwire power whip, a qualified electrician must the electrical
connection.
15.2 Amps; NEMA 5-20P
Unit operates on 120 volts, 60 Hz, 1800 watts,
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.
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CONTROL PANEL LAYOUT
Heat “ON” Indicator
Alarm Button
Temperature Button
Controller
185
Digital Display Readout
Up and Down Arrow Buttons
On/Off Toggle Switch
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.
Factory default setpoints:
- temperature: 185ºF (85°C)
- low temp alarm: 140ºF
(60°C)
Operating ranges:
- temp alarm: 60ºF-140ºF
(16°C– 60°C)
- air temp: 140ºF-210ºF
(60°C - 99°C)
NORMAL OPERATION
OPERATION
1. The power switch is located on the right front edge of the cabinet. Turn the power switch ON and let cabinet preheat for 30
minutes. When the cabinet is turned on, the air heater will operate until the cabinet reaches the air temperature setpoint. The
display will read the actual cabinet temperature. The heat “ON”
light will illuminate when the cabinet temperature is below the
air temperature setpoint and the heating elements are activated. The controller will flash alternately “LO” and the actual cabinet air temperature until it reaches the low alarm temperature
setpoint (140ºF).
2. After preheat, load cabinet with food product. Food is held in
1/2 size long pans as that fit into the sliding wire racks inside
the cabinet.
3. When cabinet is not in use, turn power off.
4. Cabinet must be cleaned daily. See cleaning instructions on
page 9.
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CONTROLLER PROGRAMMING INSTRUCTIONS
The controller (part number 18616-0333) has been factory pre-set for a holding temperature of 185°F
(85°C) and an alarm set point of 140°F (60°C). In most cases, these set points will not need to be
changed. However, if changes are necessary, the controller is programmable.
To View or Change Temperature Scale: The cabinet is programmable for a temperature scale in
degrees Fahrenheit and Centigrade (Celsius). Turn power OFF. Hold down both arrow buttons. While
holding both arrows, turn power back ON. Display will show current scale (C or F). To change the
scale, push the up or down arrow. Turn power OFF to save your changes.
To View or Change the Temperature Set Point: Turn power ON. To view the temperature set
point, press and hold the temperature set button and press the up or down arrow button until the desired air temperature is displayed. The display will advance in 1° increments.
To View or Change Alarm Set Point: Turn power ON. To view the alarm set point, press and hold
the alarm reset button and press the up or down arrow button until the desired alarm temperature is
displayed. The display will advance in 1° increments.
Changing the Temperature Range: The temperature range that this cabinet is designed within
should be programmed for 210°F (93°C) Maximum and 140°F (60°C) Minimum. The ca binet operating temperature can be programmed to operate within these two set points.
1. Turn power OFF.
2. Press and hold the UP and DOWN arrow buttons. While holding the buttons, turn cabinet power
back ON. The display will read: Ser F and then F will display (if temperature scale is set to F).
3. To change to range, press and release the TEMPERATURE button. The display will read: rLo
and then the current low temperature range set point.
4. To change the temperature, press the UP or DOWN arrows until the desired temperature is displayed. The low setting should be set to 140°F.
5. Press the TEMPERATURE button again. The display will read Rhi and then the current high temperature range set point.
6. To change the temperature, press the UP or DOWN arrow buttons until the desired temperature
is displayed. The high setting should be set to 210°F.
7. To save the changes into the controller memory, turn the cabinet power OFF.
Heat “ON” Indicator
185
Alarm Button
Temperature Button
7
Digital Display Readout
Up and Down Arrow Buttons
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CONTROLLER PROGRAMMING INSTRUCTIONS (Continued)
Changing the Alarm Range: The alarm range that this cabinet is designed to operate withing should
be programmed for 140°F (60°C) Maximum and 60°F (16°C) Minimum. The cabinet low temp erature
alarm can be programmed to operate within these two set points.
1. Turn power OFF.
2. Press and hold the UP and DOWN arrow buttons. While holding the buttons, turn cabinet power
back ON. The display with read: SerF and then F will display (if temperature scale is set to F).
3. To change the range, press and release the ALARM button. The display will read ALo and then
the current low alarm temperature set point.
4. To change the low alarm temperature, press the UP or DOWN arrows until the desired temperature is displayed. The low setting should be set to 60°F.
5. Press the ALARM button again. The display will read AHi and then the current high alarm temperature set point.
6. To change the high alarm temperature, press the UP or DOWN arrows until the desired temperature is displayed. The high setting should be set to 140°F.
7. To save the changes into the controller memory, turn the cabinet power OFF.
CRISP ‘N HOLD 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
most bacteria
HOLD at 140°F or higher
DANGER ZONE: 41°F
to 140°F Bacteria
grow rapidly
PRODUCT
Bacon, Crisp (uncovered) 180°F / 82°C 30
Biscuits 170°F / 77°C 60
Chicken, Fried (uncovered) 170°F / 77°C 30
Chicken Nuggets, Deep Fried (uncovered) 190°F / 88°C 25
Coffee Cakes (uncovered) 170°F / 77°C 60
Cookies (uncovered) 175°F / 79°C 90
Croissants 170°F / 77°C 45
Egg Rolls 165°F / 74°C 45
Fish, Deep-Fried 170°F / 77°C 30
French Fries, Homestyle 175°F / 79°C 15
Mozzarella Sticks, Breaded/Fried 170°F / 77°C 30
Muffins 170°F / 77°C 60
Mushrooms, Breaded/Fried 180°F / 82°C 30
Onion Rings 190°F / 88°C 30
Pastries 165°F / 74°C 30
Pizza 180°F / 82°C 15
Poppers, Deep Fried 190°F / 88°C 25
Shrimp, Fried 170°F / 77°C 60
NOTE: Times and temperatures observed in a test kitchen environment. Times
and temperatures may vary, depending on individual food properties, density, product load, initial food quality, initial cooked temperature and user expectations of
acceptable food quality.
SET TEMPERATURE
(°F /°C)
MAXIMUM
TIME
(MINUTES)
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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 the
warranty.
CAUTION:
Beware of sharp edges with sheet metal
during cleaning process.
CAUTION:
Do not use steel wool
pads to clean cabinet.
Ferrous deposits will cause
rusting; roughness of the pad
will scratch the black powder
coating on the front door frame.
1. After all food products have been removed from the cabinet,
turn the power switch to “OFF” and allow the cabinet to cool. If
cabinet is supplied with a plug, disconnect from power prior to
cleaning.
2. Remove the pan rack cassette by placing both hands on the
interior ceiling of the caddy. Lift up slightly and pull toward you.
The cassette should slide out easily. Using a clean damp cloth
with appropriate cleaner (see table below), clean the inside of
the unit and the removed parts. Wipe any residue with clean
damp cloth. Reinstall when all parts are clean and dry.
3. 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.
4. 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:
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, 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.
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.
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WIRING DIAGRAM
VCNH2W3S Crisp ‘N Hold Cabinet
120 VOLT, 1800 WATT, 15.2 AMP, 1 PH, 60 HZ, NEMA 5-20P
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PARTS LIST
Part Number Description
16090-2980 Caddy assembly
18301-3080 3” swivel caster
18301-3081 3” swivel caster w/brake
18600—0061 Hi-limit thermostat
18602-0083 On/off switch
18602-0031 Switch boot
18616-0229 Controller
18312-0442 Controller overlay
18616-0198 Temperature probe
18616-0135 Transformer
18616-0223 Relay
18614-0342 Blower wheel housing
Part Number Description
18614-0365 Blower wheel
18605-0017 Power cord, 14/3 HSJO
with 5-20P plug
18616-9998 Cord grip
18607-0017 Terminal board
18612-0113 Element—120v, 900w
18614-0272 Cooling fan guard
18614-0322 Cooling fan
18614-0316 Cooling fan cord set
18614-0362 Blower motor
18314-0108 Plastic pan, high-temp
20”L x 6”W x 4”D
TROUBLESHOOTING GUIDE
SYMPTOM POSSIBLE CAUSE SUGGESTED REMEDY
No power on display Not plugged 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
Operation where product temp is too
high or food should be covered
Control incorrectly set or defective Check proper operation or calibration
Check or reset circuit breaker
Connect to proper receptacle
Check product temps going into
holding cabinet; cover food pans
of control
Unit is on, motors
are running but no
heat
Takes too long to
Internal wiring error
Element hi-limit trip / defective Call service technician
Improper voltage Call service technician to verify
get to temperature
Unit is hot
but low or no airflow
Internal wiring error Call service technician
Circulation motor has quit Call service technician
Improper voltage Call service technician to verify
NOTE:
The technical content of this manual, includ-
ing any wiring diagrams, schematics, parts
breakdown illustrations and / or adjustment
procedures, is intended for use ONLY by
qualified technical personnel.
Call service technician
incoming voltage matches cabinet
specifications.
incoming voltage matches cabinet
specifications.
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 warranty
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 manifests itself d ur ing 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 hotLOGIX holding
cabinets, levels 3 through 10, 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 pro ducts other than that covered in this warranty. 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 purpose 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: 847-362-5500 Toll free: 800-323-9793 Fax: 847-367-8981
Sales and Marketing E-mail: sales@carter-hoffmann.com
Service E-mail: technicalservice@carter-hoffmann.com
Company Website: www.carter-hoffmann.com
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