Delfield E-Chef Series Operation Manual

™

DELFIELD®

E-Chef™ Series

Installation and Operation Manual

Please read this manual completely before attempting to install or operate this equipment! Notify carrier of damage! Inspect all components immediately. See page 2.

UTION CA

				INFORMATION
IMPORTANT						USE
	READ		BEFORE
					INSTRUCTIONS!
	SAVE	THESE
PLEASE

Effective December 2007

E-Chef™ Series Installation and Operation Manual

CONTENTS SERIAL NUMBER LOCATION

SERIAL NUMBER LOCATION................................................	2
RECEIVING & INSPECTING ..................................................	2
SPECIFICATIONS ..................................................................	3
INSTALLATION .....................................................................	4
OPERATION ..........................................................................	5
MAINTENANCE.....................................................................	6
WIRING DIAGRAMS .............................................................	7
DELFIELD FOOD WARMER (DFW) ASSEMBLIES
with infinite control.........................................................	8
REPLACEMENT PARTS LISTS .............................................	9
STANDARD WARRANTY ...............................................	10-12

The serial number on all E-Chef™ Series models is printed on the tag located on the plate shelf.

Always have the serial number of your unit available when calling for parts or service. A complete list of authorized Delfield parts depots is shown on the back cover of this manual.

©2007 The Delfield Company. All rights reserved. Reproduction without written permission is prohibited. “Delfield” is a registered trademark of The Delfield Company.

RECEIVING AND INSPECTING THE EQUIPMENT

Even though most equipment is shipped crated, care should be taken during unloading so the equipment is not damaged while being moved into the building.

1.Visually inspect the exterior of the package and skid or container. Any damage should be noted and reported to the delivering carrier immediately.

2.If damaged, open and inspect the contents with the carrier.

3.In the event that the exterior is not damaged, yet upon opening, there is concealed damage to the equipment notify the carrier. Notification should be made verbally as well as in written form.

4.Request an inspection by the shipping company of the damaged equipment. This should be done within 10 days from receipt of the equipment.

5.Check the lower portion of the unit to be sure legs or casters are not bent.

6.Also open the compressor compartment housing and visually inspect the refrigeration package. Be sure lines are secure and base is still intact.

7.Freight carriers can supply the necessary damage forms upon request.

8.Retain all crating material until an inspection has been made or waived.

Uncrating the Equipment

First cut and remove the banding from around the crate. Remove the front of the crate material, use of some tools will be required. If the unit is on legs remove the top of the crate and lift the unit off the skid. If the unit is on casters it can be "rolled" off the skid.

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2	For customer service, call [phone], [phone], [phone], Fax [phone], www.delield.com	DELFIELD

E-Chef™ Series Installation and Operation Manual

SPECIFICATIONS

OVERALL

MODEL NUMBER

L

D

H

VOLTS

AMPS

HZ

PHASE

OPENSHELF MODULES

ECOS24

24”

31.5”

36”

N/A

N/A

N/A

N/A

ECOS36

36”

31.5”

36”

N/A

N/A

N/A

N/A

ECOS48

48”

31.5”

36”

N/A

N/A

N/A

N/A

ESOS24

24”

20”

34”

N/A

N/A

N/A

N/A

ESOS27

27”

20”

34”

N/A

N/A

N/A

N/A

ESOS32

32”

20”

34”

N/A

N/A

N/A

N/A

ESOS36

36”

20”

34”

N/A

N/A

N/A

N/A

ESOS48

48”

20”

34”

N/A

N/A

N/A

N/A

ESOS60

60”

20”

34”

N/A

N/A

N/A

N/A

ESOS64

64”

20”

34”

N/A

N/A

N/A

N/A

ESOS72

72”

20”

34”

N/A

N/A

N/A

N/A

ESOS74

74”

20”

34”

N/A

N/A

N/A

N/A

SINK MODULE

ECSR24

24”

31.5”

36”

N/A

N/A

N/A

N/A

DOUBLE-TIER CANTILEVERED OVERSHELF ON OPENSHELF MODULE

EODC24

24”

28”

70”

N/A

N/A

N/A

N/A

EODC27

27”

28”

70”

N/A

N/A

N/A

N/A

EODC32

32”

28”

70”

N/A

N/A

N/A

N/A

EODC36

36”

28”

70”

N/A

N/A

N/A

N/A

EODC48

48”

28”

70”

N/A

N/A

N/A

N/A

EODC60

60”

28”

70”

N/A

N/A

N/A

N/A

EODC64

64”

28”

70”

N/A

N/A

N/A

N/A

EODC72

72”

28”

70”

N/A

N/A

N/A

N/A

EODC74

74”

28”

70”

N/A

N/A

N/A

N/A

SOUPWELL MODULE

ESSW36

36”

20”

34”

120

8.3

60

1

DOUBLE-TIER CANTILEVERED OVERSHELF ON SOUPWELL MODULE

EODC36S

36”

28”

70”

120

8.3

60

1

ICE PAN MODULE

ESIC36

36”

20”

34”

N/A

N/A

N/A

N/A

DOUBLE-TIER CANTILEVERED OVERSHELF ON ICE PAN MODULE

EODC36I

36”

28”

70”

N/A

N/A

N/A

N/A

MICROWAVE OVERSHELF

EOSM24

24”

24”

20”

N/A

N/A

N/A

N/A

MODEL

OVERALL

# OF WELLS

VOLTS

AMPS

HZ

PHASE

NEMA PLUG

NUMBER

L

D

H

HOT FOOD TABLES

EHEI36L

36”

31.5”

36”

2

120

17.0

60

1

5-30P

EHEI48L

48”

31.5”

36”

3

208/230

15.0/16.0

60

1

6-20P

EHEI60L

60”

31.5”

36”

4

208/230

20.0/22.0

60

1

6-30P

EHEI74L

74”

31.5”

36”

5

208/230

24.0/27.0

60

1

6-50P

EHEI36C

36”

31.5”

36”

2

120

17.0

60

1

5-30P

EHEI48C

48”

31.5”

36”

3

208/230

15.0/16.0

60

1

6-20P

EHEI60C

60”

31.5”

36”

4

208/230

20.0/22.0

60

1

6-30P

EHEI74C

74”

31.5”

36”

5

208/230

24.0/27.0

60

1

6-50P

™

DELFIELD

®

For customer service, call [phone], [phone], [phone],

Fax [phone], www.delield.com

3

E-Chef™ Series Installation and Operation Manual

INSTALLATION

Maximum weight for openshelves and over shelves is 250 pounds. Overloading shelves can damage equipment or cause bodily injury.

INSTALLATION: ESSW36 & EODC36S SERIES (ELECTRIC)

Installation should only be done by personnel certified and licensed to install and maintain electrical appliances.

Location

Intended for indoor use only. Do not install the hot food table near any combustible objects or surfaces affected by heat or moisture.

Flanged feet must be fastened to the floor.

Leveling

This unit must be level, both front and back and left to right, in order to maintain an equal water depth throughout the wells.

Plumbing

A waste connection is provided 26.5” (67.3cm) above the floor, 1/2” from the gate valve. You must supply the required 1/2” connection at gate valve.

Electrical connection

Connections must be made in accordance with all applicable local codes and/or the National Electrical Code. Refer to the wiring diagrams on page 10.

INSTALLATION: ESIC36 & EODC36I SERIES

Plumbing

The unit’s drain must have an outlet to an appropriate drainage area or container. The 1” IPC piece drain is shipped loose and must be connected during installation.

INSTALLATION: EHEI SERIES (ELECTRIC)

Installation should only be done by personnel certified and licensed to install and maintain electrical appliances.

Location

Intended for indoor use only. Do not install the hot food table near any combustible objects or surfaces affected by heat or moisture.

Leveling

This unit must be level, both front and back and left to right, in order to maintain an equal water depth throughout the wells.

Plumbing

A waste connection is provided 26.5” (67.3cm) above the floor, 5.25” (13.3cm) from the right end. You must supply the required 1/2” connection at gate valve.

Electrical connection

Connections must be made in accordance with all applicable local codes and/or the National Electrical Code. Refer to the wiring diagrams on page 10.

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4	For customer service, call [phone], [phone], [phone], Fax [phone], www.delield.com	DELFIELD

E-Chef™ Series Installation and Operation Manual

OPERATION: ESSW36, EODC36S & EHEI SERIES (ELECTRIC)

Before the unit is used the first time for serving, turn the temperature knob to HIGH and heat the well for 30 minutes. Any residue or dust that adhered to the heater element(s) will burn off during this initial preheat period.

When using thick sauces always operate the hot food well filled with water. This will provide a more uniform temperature for the sauce.

Wet operation

1)Fill food well with two inches of water. For quicker pre-heating, use hot water to fill the well.

2)Turn the control to “HIGH” and pre-heat the warmer for 30 minutes.

3)After pre-heating, set the control to your desired serving temperature.

Steam can cause serious burns. Always wear some type of protective covering on your hands and arms when removing lids or pans from the unit. Lift the lid or pan in a way that will direct escaping steam away from your face and body.

Never place food directly into the well. Always use pans.

Dry operation

1)Pre-heat the well on “HIGH” for approximately 15 minutes.

2)After pre-heating, set the control to your desired

serving temperature.

Only 6” (15.2cm) deep insets should be used with a dry food well. When operated dry, the bottom of the food well will discolor. A mild abrasive cleaner is recommended to clean this discoloration.

Although these models may be operated either with or without water in the wells, wet operation is recommended.

Always place covers on pans when not serving to prevent food from drying out and to reduce your operating cost.

For most efficient operation when empty, keep covered insets in each well during preheating and when the well is not in use.

Do not put food down drain.

Temperature

Water in wells . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160°F to 180°F

Product in pans . . . . . . . . . . . . . . . . . . . . . . . . . . . 140°F to 160°F

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	DELFIELD	®
		For customer service, call [phone], [phone], [phone], Fax [phone], www.delield.com	5