DPAH 2-HF
FOODWARMERS
INSTALLATION
&
OPERATIONS
MANUAL
Duke Manufacturing Co.
2305 N. Broadway St. Louis, MO 63201
800.735.3853 314.231.1130 314.231.5074 fax
www.dukemfg.com
219736 Page 1 of 32 9/4/08
TABLE OF CONTENTS
Receiving and Inspection of Equipment
Concealed Damage 4
Filing a Claim 4
Warning 4
General Troubleshooting . 4
Safety Precautions
Gas Foodwarmers 5
Electric Foodwarmers 5
General Information
Operation Instructions 5
Cleaning Instructions 5
Assembly Instructions for Aerohot Foodwarmers 6
Foodwarmer “Quick Base” Pictorial 7
Foodwarmer “Carving Board” Pictorial 8
Installation Instructions
Aerohot Foodwarmers and Heritage Buffet Hot Food Units 9
Operating
Aerohot Foodservice and Thurmaduke Foodwarmer 10
Installation of the Aerohot Sealed Wells Hot Food Units 11
Maintenance of the Aerohot Foodservice and Thurmaduke Foodwarmers
Cleaning 12
Trouble Shooting Guide 12
Wiring Diagram for Aerohot Sealed Well Units 13
Parts Diagram and List for Wells 14
Gas Water Bath Hot Food Units
Clearances 15
Gas Connections 15
Preheat Instructions 16
Lighting Instructions 16
Pilot Light Adjustment 16
Main Burner Adjustment 16
"ADI, "ASI" Installation Instructions 17
BM80 - Bottom Mount Hot Food Wells. 18
Gas Food Warmers (G, S-SR, T & TD, ASI, B-SR, CC-SR & 300 Series) – General Information 19
Operating Instructions – Gas Food Warmers 20 20
Stainless Steel Equipment Care and Cleaning 21
Cleaning Procedures for Polyethylene or ABS Rubber Composition Table Tops or Cutting Boards 24
Electric Parts List 25
Aerohot Foodservice Electric Parts Diagram 27
Heritage Buffet Unit Electric Parts Diagram 28
Thurmaduke Foodwarmer Electric Parts Diagram 29
Gas Parts List 30
Aerohot Foodservice Gas Parts Diagram 31
Thurmaduke Foodwarmer Gas Parts Diagram 32
Page
219736 Page 3 of 32 9/4/08
RECEIVING AND INSPECTION OF THE EQUIPMENT
Even though most equipment is shipped boxed or crated, care should be taken during unloading so the
equipment is not damaged while being moved into the building.
Carefully check for any visible signs of damage to the cartons or containers. If evidence of damage exists, the
package should be opened immediately and a joint inventory and examination of the contents should be made
by you and the driver.
C
ONCEALED DAMAGE
If a concealed loss or damage is discovered after you have given the carrier a clear delivery receipt, notify the
carrier in writing immediately or within ten (10) days from the delivery date. If you phone the carrier, you must
follow up the call in writing to protect your rights. You can only improve your position as a claimant by
promptly reporting such loss or damage. You should also retain all cartons or containers, including packing
material, until an inspection has been made or waived.
F
ILING A CLAIM
Notation of loss or damage does not constitute the filing of a claim. You should file your claim in writing with
the carrier immediately!
Carriers will furnish the necessary form upon request. You should also request an inspection. If a claim is filed
by phone, always follow up immediately in writing.
WARNING
Installation of this equipment should be done only by persons qualified or licensed to install electrical
equipment.
Adjustments and service work should be performed only by a qualified service technician. Service is available
through Duke Authorized Parts & Service Distributors throughout the United States. For a complete listing of
these, consult your distributor listing or write to Duke for the name of the nearest distributor.
This equipment is intended for commercial use only. Not for household use.
GENERAL TROUBLESHOOTING
Always ask and check:
1. Is the unit connected to a live power source?
2. Check circuit breaker.
3. Is power switch on and pilot light glowing?
4. Check rating label. Are you operating the unit on the proper voltage?
219736 Page 4 of 32 9/4/08
G
AS FOODWARMERS
FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapors and liquids in the
vicinity of this or any other appliance.
WARNING
Improper installation, adjustment, alteration, service or maintenance can
cause property damage, injury or death. Read the installation, operating
and maintenance instructions thoroughly before installing this equipment.
NOTICE
Due to the availability of parts, this foodwarmer may not have the ability
to adjust the gas valve as described in the operations manual. All valves
are factory pre-set to provide proper flame height with the type of gas
listed on the nameplate.
E
LECTRIC FOODWARMERS
CAUTION
To protect from possible severe electrical shock, this appliance is designed
to be connected to a properly grounded electrical circuit.
For a cord connected appliance: In order to provide proper grounding, it is
essential that the grounding prong of the plug be inserted into a properly
grounded receptacle. If you do not know whether a receptacle is properly
grounded, consult a licensed electrician.
NEVER
or if the plug has been altered or damaged.
insert the plug into a receptacle if the cord is frayed or damaged
GENERAL INFORMATION
1. Always clean equipment thoroughly before first use. (See general cleaning instructions.)
2. Check rating label for your model designation & electrical rating.
3. For best results, use stainless steel countertops.
GENERAL OPERATION INSTRUCTIONS
1. All foodservice equipment should be operated by trained personnel.
2. Do not allow your customers to come in contact with any surface labeled "CAUTION HOT".
3. Where applicable: Never pour cold water into dry heated units.
4. Where applicable: Do not cook, warm or hold food directly in liner pans (well pans). Always use
steam table pans/insets, etc.
5. Never hold food below 150°F.
GENERAL CLEANING INSTRUCTIONS
1. NEVER clean any electrical unit by immersing it in water. Turn unit off before surface cleaning.
2. Always clean equipment thoroughly before first use. Clean unit daily, except where noted on
charts: Use warm, soapy water. Mild cleansers and PLASTIC scouring pads may be used to
remove baked-on food and water scale.
3. Turn off electrical units before cleaning or servicin
219736 Page 5 of 32 9/4/08
g.
ASSEMBLY INSTRUCTIONS FOR AEROHOT FOODWARMER UNITS
1. Place telescoping carton with printed side up and remove top. Remove foodwarmer from carton, and
miscellaneous parts, etc., from heating compartments.
2. Flatten carton top and place it on floor. Place foodwarmer on the carton with top down.
3a. Attach four (4) leg angles to the body by sliding the ends of the leg angles inside the body corners between
body and leg plate bracket. Each leg angle is fastened with four bolts already installed, but loose.
b. Attach the undershelf to the other end of the leg angles. Use one bolt to line up and support the undershelf to
the leg angles.
c. Starting at one leg angle, remove the bolt and line up with leg or caster bracket to the holes on the undershelf
and leg angle. Fasten each with two bolts.
d. Repeat step "C" until all legs or casters are fastened in place.
e. At this point, the unit may be set upright. If the unit has leg brackets it should be leveled by turning the
adjustable feet as needed.
f. The cutting board brackets should be attached with the screws already in place.
g. If a pusher bar has been provided, it should be attached with the screws already in place.
h. Push all knobs onto control stems.
AEROHOT & THURMADUKE
[ S
EE FOODWARMER
Q
UICK BASE PICTORIAL
ON PAGE 7
]
[ S
EE CARVING
B
OARD PICTORIAL
ON PAGE 8
]
S
CREWS SHIPPED
INSTALLED
BE SURE ALL FASTENERS ARE TIGHTENED AS SECURELY AS POSSIBLE.
Your foodwarmer is now ready to be installed. Please read following Installation Instructions.
IMPORTANT
UNIT IS SHIPPED UNASSEMBLED. TO MEET NATIONAL SANITATION
FOUNDATION STANDARDS, THE INSTALLER MUST USE A NSFAPPROVED SILICONE SEALANT TO SEAL THE SEAMS BETWEEN THE
UNIT AND ASSEMBLED PARTS
219736 Page 6 of 32 9/4/08
GUSSETS
F
OOD WARMER QUICK BASE
S
CREWS FOR MOUNTING LEG
L
EG ANGLE
SLOTS
L
EG ANGLE
S
CREWS
1. Mount leg gussets to bottom shelf leaving
screws loose.
L
EG ANGLE
SLOTS
3. Slide bottom shelf over leg angle so
that loose screws seat into leg angle
slots. Tighten all screws.
2. Leg angle screws will be shipped in stalled in the body unit but left loose
for easy leg angle insertion. Insert
leg between unit and bracket.
4. Unit is ready to be turned right side
up.
219736 Page 7 of 32 9/4/08
I
NSTALLATION OF CARVING BOARD
1. Remove bottom carving board bolts & top
center screw.
3. Replace bottom carving board bolt and
tighten. Repeat step 2 & 3 on opposite
end of warmer.
2. Slide carving board bracket over top bolt
( flat side of bracket to outside edge of
warmer.)
4. Remove top bolts from Foodwarmer
brackets. Place carving board into
bracket slots.
5. Replace top bolts through brackets and
carving board and into foodwarmer.
Tighten.
7. Place polyboard over position pens.
6. Insert position pen into corners of carving
board and hole of bracket. Secure with nut
8. Replace center screw through carving
board into warmer. Tighten.
219736 Page 8 of 32 9/4/08
INSTALLATION INSTRUCTIONS FOR
ELECTRIC AEROHOT FOODWARMERS &
HERITAGE BUFFET HOT FOOD UNITS
GENERAL
This foodwarmer is designed for installation as an independent heavy-duty appliance.
For Heritage Buffet Units: Do not use alcohol or mineral spirits, or products with a high concentration
of these solvents, to clean the body panels.
INSTALLATION
Operating temperatures permit safe installation of this foodwarmer within 1" of a combustible wall or
partition.
Unit should be set adjusted to desired height, or to align with other equipment before it is permanently connected to electrical supply. For leveling the foodwarmer on an uneven floor or to
eliminate rocking, turn the feet of the legs in the proper direction until the desired results are obtained.
ELECTRICAL CONNECTIONS
The voltage and wattage ratings of this foodwarmer are given on the device nameplate. Connect the
foodwarmer to a circuit having a voltage and type of current (AC or DC) similar to that stamped on
the device nameplate. For movable equipment a proper cord and cap are included for connection to
the matching power supply outlet.
For permanent installations, connections to supply line may be made through conduit or armored
cable. For supply connections use No. 12 AWG or larger wires suitable for at least 90°C (194°F). Use
copper wire for power supply or suitable copper to aluminum wire connector.
Supply connections are made through a knockout in the junction box. The device leads extend into
the junction box for making easy connections. After making and taping connections, push excess wire
back into junction box and replace cover.
The body of the appliance should be grounded by connecting the ground wire provided in the junction
box to a good electrical ground, such as a water pipe, a steam pipe, or a grounded supply conduit.
The foodwarmer is not fused and consequently must be connected to a fused circuit equipped with
suitable disconnect means, as required by local code authorities.
219736 Page 9 of 32 9/4/08
OPERATING THE AEROHOT OR THURMADUKE
PREHEAT - To preheat individual sections, turn the switch dial to high for 10 - 20 minutes before the
foods are placed in the compartments. Insure that pan openings are covered to prevent loss of heat.
ECONOMY OF OPERATION
WATER IS NOT NECESSARY IN THE AEROHOT FOODWARMER.
IF WATER IS USED, SPILLAGE PANS ARE REQUIRED.
Air. being easier and quicker to heat than water, makes the waterless foodwarmer faster and more
economical to operate than a table using water.
Foods can be kept moist by keeping them at the correct temperature. Foods dry out only when excessive
temperatures are reached, so when foods tend to dry out, REDUCE HEAT.
If only part of the foodwarmer is needed, the compartment not in use need not be heated. Insulation between
the compartments divide the unit into a series of smaller independent foodwarmers.
CARE AND CLEANING
Care should be used to prevent spilling when placing full food containers into the pan openings. Spilled
foods that are not removed will dry out and eventually burn, causing odors. The inside of the heating
compartments should be wiped out daily and thoroughly cleaned at least once each week.
SWITCH SETTINGS
The most satisfactory switch settings must be determined by experience based on the nature of the
foodservice and the type of operation as well as individual preference of the restaurant operator. The proper
switch setting necessary to keep foods at the desired temperature will vary dependent upon the frequency of
turnover, size of food containers, amount of food in each container, room temperature, location of
foodwarmer with respect to range or other heated equipment, air outlets, fans, doors and passageways
SWITCH DIAL
Covers
ON
Lo
2-3
3-4
SETTINGS
Covers
OFF
2
4-5
4-6
RECOMMENDED
TEMPERATURES
(in degrees)
140° - 150°F
150° - 170°F
170° - 200°F
FOODS OR TYPES OF FOODS
Rolls - Thick Soups
Creamed Foods - Mashed Potatoes
Roasts* - Short Ribs - Sliced Meats
Baked Ham* - Fish - Vegetables - Cutlets
Stews - Baked Beans - Croquettes
Fried Liver – Fried Potatoes
Fried Chicken Medium Gravies
Baked Potatoes - Barbecued Ribs
Dressing - Thin Gravies and Soups
.
* A low perforated rack is recommended to keep roasts and hams off the bottom of the pan. When a rack is used, keep
1" - 2" of thin gravy in the bottom of the pan.
219736 Page 10 of 32 9/4/08
INSTALLATION OF AEROHOT SEALED WELL UNITS
Check unit’s electrical rating tag to insure that electrical service is of the proper voltage and
adequately sized for this equipment.
LOCATION
Do not install the hot food unit 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.
UNITS WITH DRAINS
A 1/2" female pipe thread drain is supplied on all models. The installer must provide a suitable drain connection
and shut-off valve. CAUTION: Over tightening or failure to use proper tools may result in damage to the weld
where the drainpipe is connected to the well. This equipment is to be installed to comply with
applicable Federal, State or Local Plumbing Code.
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 the following pages.
OPERATION
Before the unit is used for the first time, turn the temperature knob to "10" and heat the well for 20-30
minutes. Do not be alarmed if smoke appears; this preheat should burn off any residue or dust on the
heating element.
WARNING: 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.
Wet operation is recommended.
Always place covers on pans when not serving to prevent food from drying out and to reduce your
operating costs.
For most efficient operation, keep empty, covered insets in each well during preheating and when the well
is not in use.
W
ET OPERATION
1. Fill food well with two (2) quarts of water. For quicker pre-heating, use hot water to till 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.
4. Never pour water into a well that has been heated dry. This may cause well to crack and leak.
Always fill well before preheating or before water level is below 1/2".
D
RY OPERATION
1. Pre-heat the well on "HIGH" for approximately 15 minutes.
2. After pre-heating, set the control to your desired serving temperature.
219736 Page 11 of 32 9/4/08
Loading...