Food Warming Equipment LCH Operator’s Manual
OPERATING INSTRUCTIONS
LOW TEMPERATURE COOK & HOLD
Cooks and Roasts with Natural Browning:
No Browning Agents Required
COOK BY PRODUCT PROBE OR TIME
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LCH-4 LCH-6 LCH-6-6S LCH-8 LCH-10 LCH-18
LCH-6-6S
FOOD WARMING EQUIPMENT COMPANY, INC
P. O. Box 1001 • 7900 S. Route 31 • Crystal Lake, IL 60039-1001 | 5599 Highway 31 West • Portland, TN 37148
Under Counter
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FWE LOW TEMPERATURE COOK & HOLD OVENS
BEFORE SETTING UP
DELIVERY
INSPECTION
All FWE ovens are shipped in containers in to prevent damage. Upon delivery of your new oven:
• Inspect the shipping container for external damage.Any evidence of damage should be noted on the
delivery receipt which should be then signed by the driver.
• Uncrate the oven and check for external damage. Carriers will accept claims for concealed damage if
notified within fifteen (15) days of delivery and shipping container is retained for inspection.
The FWE - Food Warming Equipment Company cannot assume responsibility for loss or damage
suffered in transit.The carrier assumed full
responsibility of delivery in good order when
shipment was accepted.We are, however,
prepared to assist you if filing a claim is
necessary. Notices are posted on the outside of
each carton regarding freight claims and damage
to further familiarize you with this information, as
shown here.
All units are factory tested for performance and
certified free from defects when shipped.The
utmost care has been taken in manufacturing,
crating and final inspection at the factory and / or
shipping point to assure against damage in
transit.
Should there be noted damage upon uncrating,
carefully check the crate for visible signs of the
cause. Save all crating material and immediately
file a claim of damage with the carrier.Under no
conditions may a damaged unit be returned to
FWE without an RGA -
Authorization Number.
Return Goods
If damage is discovered,
call your dealer, trucking company & FWE Customer Service Depar tment at 815-459-7500.
This merchandise has been thoroughly inspected and carefully packed
before leaving our plant.Responsibility for its safe delivery was assumed
by the carr ier at the time of shipment. Claims for loss or damage to the
contents, should therefore, be made upon the carrier as follows:
In case of damage, it is your responsibility to
SAVE ALL CARTON(S) AND PACKING MATERIALS
VISIBLE LOSS OR DAMAGE
Any external evidence of loss or damage must be noted on the
freight bill or express receipt, and signed by the carrier’s agent.
Failure to ADEQUATELY DESCRIBE EXTERNAL DAMAGE of
loss or damage may result in the carrier refusing to honor a
damage claim.The form required to file such a claim will be
CONCEALED LOSS OR DAMAGE
Concealed loss or damage means loss or damage that does not
become apparent until the merchandise has been unpacked.The
contents may be damaged in transit due to rough handling even
though the carton may not show external damage.When the
damage is discovered upon unpacking, SAVE PACKING
MATERIALS,TAKE PHOTOS OF DAMAGE and make a written
request for inspection by the carrier’s agent within fifteen (15) days
of the delivery date.Then file a claim with the carrier since such
damage is the carrier’s responsibility. By following these
instructions carefully, we guarantee our full support of your
claims to protect you against loss from concealed damage.
DO NOT RETURN DAMAGED MERCHANDISE
TO US. FILE YOUR CLAIM AS ABOVE.
IMPORTANT
for the carrier’s inspection.
supplied by the carrier.
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FWE LOW TEMPERATURE COOK & HOLD OVENS
TABLE OF CONTENTS
Upon Delivery ................................................................................................................... 5
Location and Ventilation .................................................................................................... 6
Electrical Requirements..................................................................................................... 7
Equipment Installation....................................................................................................... 8
Introduction and Equipment Features .............................................................................. 9
Initial Start-Up & Operating Instructions............................................................................ 10
General Cleaning and Maintenance..................................................................................12
Food Safety....................................................................................................................... 14
HACCP Seven Step Food Guidelines................................................................................15
Table A - Critical Control Points.................................................................................15
Table B - Storage Shelf Life .................................................................................... 16
Table C - Storage Life of Chicken ............................................................................ 16
Table D - Bacteria Growth on Chicken .................................................................... 17
Table E - Internal Cooking Temperatures................................................................. 17
Quick Reference Outline........................................................................................... 18
Minimum Cook Times............................................................................................... 19
Table F - Water Content of Food............................................................................. 20
Operating Tips .................................................................................................................. 21
Cooking Guidelines........................................................................................................... 22
Trouble Shooting Chart .................................................................................................... 23
Warranty............................................................................................................................ 25
Service Record.................................................................................................................. 27
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FWE LOW TEMPERATURE COOK AND HOLD OVENS
CONGRATULATIONS . . .
...and thank you for purchasing an FWE Low Temperature Cook & Hold Oven.
Your unit has been designed and manufactured under rigid controls to assure you
the most efficient service. It is a full time unit, and may be used continuously.
Please take a moment to read through this booklet of important information
pertaining to your cabinet. By following a routine of proper use and care
described on the following pages, your cabinet will last for many years.
IMPORT ANT THINGS T O DO:
•Properly uncrate your unit and check for any possible damage.
• Read this operating manual and instructions.
• Return your warranty & manufacturer Registration Card.Your Manufacturer Registration Card
must be returned within 30 days after initial delivery to put warranty into effect.
•Review installation instructions and have your unit(s) properly installed.
•Make sure all operators understand the contents of this manual, operation, and food safety information.
IMPORTANT
This information contained in this manual is important for the proper installation, use, and
maintenance of this oven.Adherence to these procedures and instr uctions will result in
satisfactory performance and results as well as long trouble-free service. Please read this
manual carefully and retain it for future reference. All operators of this equipment should be
familiar with the operation of this unit and have access to this manual for easy reference.
FOR YOUR SAFETY - PLEASE NOTE :
THE INFORMATION CONTAINED IN THIS SECTION IS PROVIDED FOR THE USE OF QUALIFIED
OPERATING PERSONNEL. QUALIFIED OPERATING PERSONNEL ARE THOSE WHO HAVE
CAREFULLY READ THE INFORMATION CONTAINED IN THIS MANUAL AND ARE FAMILIAR WITH
THE FUNCTIONS OF THE OVEN AND/OR HAVE PREVIOUS EXPERIENCE WITH THE OPERATION OF
THE EQUIPMENT DESCRIBED. ADHERENCE TO THE PROCEDURES RECOMMENDED HEREIN WILL
ASSURE THE ACHIEVEMENT OF OPTIMUM PERFORMANCE AND LONG, TROUBLE-FREE SERVICE.
Please take the time to read the following safety and operating instructions.
They are the key to the successful operation of your FWE oven.
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 OR SERVICING THIS EQUIPMENT.
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FWE LOW TEMPERATURE COOK & HOLD OVENS
UPON EQUIPMENT DELIVERY
UNPACKING
After uncrating your cabinet, remove all packing materials from inside the cabinet, remove all tape,
zip-ties, and padding which held all doors, shelves, racks, cord, etc., in place during shipment.
SERIAL AND MODEL NUMBER
These serial number and model number are found on the nameplate (serial tag) affixed to the lower back
of the unit. Please record them in this booklet, here in the space provided and on page 27. When ordering
parts and / or service, you will need to provide this information. The voltage and amperage of the unit are
also stamped on the serial tag.
All FWE Models are manufactured to high demanding standards outlined by several agencies known
throughout the industry. Our models are recorded with our Service Department In the event of any further
questions concerning your unit, please refer to the Model and Serial Numbers found on the name plate
affixed to the unit. It is our pleasure to help assist you in every possible way.
VERIFY ELECTRICAL REQUIREMENTS
BEFORE PLUGGING UNIT
INTO POWER SOURCE.
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FWE LOW TEMPERATURE COOK & HOLD OVENS
SETTING UP
OVEN
LOCATION
The well planned and proper placement of your oven will result in long term operator convenience
and satisfactory performance.
• Proper clearance must be kept on both the left and right of the cabinet, allowing proper ventilation to the
cooling fans.As the oven achieves heat, latent heat will build inside the control panel area. Cooling fans
assure that these temperatures are kept to a minimal. If proper clearance of these vents are NOT kept,
heat will quickly build up.The ther mal protectors will tr ip, shutting the unit down. Improper installation, or
failure to keep proper clearance will void warranty.
• Keep the oven area free and clear of all combustibles such as paper, cardboard, and flammable liquids
and solvents, as these materials may ignite and become a fire / safety hazard.
• NSF may require 6” clearance on the bottom and sides of the unit for cleaning. Do not place the oven
on a curb base or seal to a wall. Please check with your local health code agencies to assure proper
placement of your unit, as local codes may vary.
• Before making any utility connections to this oven, check the rating plate to be sure the oven
specifications are compatible with the electrical services supplied for the oven.Please review all
installation instructions, including page 7 that reviews electrical requirements and connection to power.
VENTING
YOUR OVEN
1. The pur pose of ventilating hoods is to direct and capture smoke, grease-latent vapors, heat,
odors, or fumes.
2. Low temperature equipment (defined as ‘
does not produce heat, odors, fumes, grease-laden vapors or smoke and is not required to be vented.
a unit with a maximum temperature 250°F or 120°C
’)
3. Most jur isdictions consider our low-temperature ovens (maximum temperature of 325°F / 160°C
or 350°F / 175°C) as low-heat appliances not requiring vent hoods.
4. Installation must conform with local codes. The authority having jurisdiction of enforcement
of the codes will have the responsibility for making interpretations of the rules.
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FWE LOW TEMPERATURE COOK & HOLD OVENS
POWER SOURCE
ELECTRICAL
REQUIREMENTS
AND CONNECTION
using your cabinet. The amperage of your cabinet is stamped on the name plate attached to the unit.
THE INSTALLATION INSTRUCTIONS CONTAINED HEREIN ARE FOR THE USE OF QUALIFIED
INSTALLATION AND SERVICE PERSONNEL ONLY. INSTALLATION OR SERVICE BY OTHER THAN
QUALIFIED PERSONNEL MAY RESULT IN DAMAGE TO THE OVEN AND/OR INJURY TO THE
OPERATOR.
Qualified installation personnel are individuals, a firm, a corporation, or a company
which either in person or through a representative are engaged in, and responsible
for the installation of electrical wiring from the electric meter, main control box or
service outlet to the commercial or industrial equipment and is familiar with
foodservice equipment.
Qualified installation personnel must be experienced is such work, familiar with all precautions required,
and have complied with all requirements of state or local authorities having jurisdiction.
FWE Low Cook and Hold Oven models operate with a
grounding cord plug for your protection against possible
shock hazards. Be sure to plug only into a properly
grounded three prong wall receptacle. If you have any questions with regard to adequate wiring or grounding in your
building, a qualified electrician should be contacted before
FWE CANNOT ASSUME RESPONSIBILITY FOR LOSS OR DAMAGE SUFFERED
AS A RESULT OF IMPROPER INSTALLATION.
Wiring diagrams are located in the control compartment of the unit and in this manual. This oven is
supplied with a 220 volt 20 amp rated cord / plug, located at the rear of the oven.
WARNING!This oven is equipped with a grounding type plug for your protection against shock hazard
and should be plugged directly into a properly grounded receptacle. DO NOT cut or remove the
grounding prong from this plug.
HARDWIRE APPLICATIONS
WARNING! Risk of Electrical Shock
Should the oven have casters and be ordered for hardwire electrical
connection for permanent connection, a cable restraint is required
to limit oven movement.
Oven must be secured to building structure.
Preferred installation: Cable restraint is approximately six (6) inches
shorter than flexible conduit. Secure cable restraint to building stud.
Do not attach to drywall only.
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FWE LOW TEMPERATURE COOK & HOLD OVENS
INSTALLING THE CABINET
1. After uncrating your cabinet, remove all packing materials from inside the cabinet,
remove all tape, zip-ties, and padding which held all doors, shelves, racks, cord, etc.,
in place during shipment.
2. Install the cabinet interior (pan slides).
3. No vent hood required - check local code.
4. Proper connect power cord into wall receptacle.
CAUTION! IF YOU ARE UNSURE IF YOU HAVE PROPER OR ADEQUATE WIRING, AMPERAGE,
OR GROUNDING. A QUALIFIED ELECTRICIAN SHOULD BE CONTACTED BEFORE
ATTEMPTING HOOK-UP OR OPERATION.
(See page 6.)
(See page 7.)
INSTALLATION
SAFETY
▲ Installation should be reviewed by properly qualified personnel prior to turning on appliance for first time.
Qualified installation personnel must be experienced is such work, familiar with all precautions required,
and have complied with all requirements of state or local authorities having jurisdiction.
▲ When oven is in operation, or when just turned OFF, the unit will be hot.
Use care not to burn yourself and never touch or attempt to adjust tray/pan slides, remove or adjust
uprights or air tunnel until tunnel has cooled!
▲ Only a qualified electrician should attempt ser vice/repair of unit.
▲ Always make sure power is “OFF” and the unit is unplugged prior to removal of control panel.
!
W A R N I N G S :
Installation must conform with all Local and National installation standards. Local installation codes
and / or requirements may vary. If you have any questions regarding the proper installation and / or
operation of your oven, please contact your local distributor.If you do not have a local distributor, please
call your local FWE representative, government agency, qualified electrical contractor or Health Department
to verify your local standards.
MOVING THE OVEN
If oven needs to be moved for any reason:
1. Allow proper “COOL DOWN” time for control panel (15 minutes to 30 minutes).
2. Disconnect power plug.
3. Reconnect power cord only in to a proper outlet (see installation instructions).
IN CASE OF POWER FAILURE
• Turn power switch to “OFF”
• Do not attempt to operate the oven until the power is properly restored and is constant.
• Avoid using in stormy weather, as with any electrical appliance.
• Allow a five (5) minute rest after electricity is restored prior to attempting a restart.
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FWE LOW TEMPERATURE COOK & HOLD OVENS
INTRODUCTION
FOR YOUR SAFETY - PLEASE NOTE :
THE INFORMATION CONTAINED IN THIS SECTION IS PROVIDED FOR THE USE OF QUALIFIED
OPERATING PERSONNEL. QUALIFIED OPERATING PERSONNEL ARE THOSE WHO HAVE
CAREFULLY READ THE INFORMATION CONTAINED IN THIS MANUAL AND ARE FAMILIAR WITH THE
FUNCTIONS OF THE OVEN AND / OR HAVE PREVIOUS EXPERIENCE WITH THE OPERATION OF
THE EQUIPMENT DESCRIBED. ADHERENCE TO THE PROCEDURES RECOMMENDED HEREIN WILL
ASSURE THE ACHIEVEMENT OF OPTIMUM PERFORMANCE AND LONG, TROUBLE-FREE SERVICE.
Please take the time to read the following safety and operating instructions.
They are the key to the successful and safe operation of your FWE oven.
FWE Low Temperature Cook and Hold Oven
With An Automatic Hold Cycle
With an FWE Low Temperature Low Cook and Hold Oven, you receive
unequaled performance in any high-volume foodservice operation, especially
in satellite locations where kitchen space and staff levels are minimal.FWE
ovens quickly reach preset temperatures and can quickly recover after doors
have been opened.
Simple to use manual controls take the guess work out of food preparation. Door vents allow excessive
humidity to be released during cook cycle and cabinet temperature can be quickly adjusted to holding
temperature.
CONTROL PANEL
OFFERS
CHOICE
OF COOKING BY
PRODUCT PROBE
OR TIME
LCH-18
- 9 -
LCH-4
LCH-10
LCH-6/6S
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