Food Warming Equipment Company P-120-XL Service Manual

OPERATING

INSTRUCTIONS

MOBILE HUMI-TEMP CABINETS

TM

“P” SERIES - Banquet Servers

“UHS” SERIES - Universal Servers

“TS” SERIES - Tray Servers
“PS” SERIES - Pan Servers

FWE MOBILE HUMI-TEMP CABINETS

Keeps food hot, moist and “oven fresh” longer!

TS-1826-7L

with optional
see-thru door

P-200

TS-1826-18U

with optional
see-thru door

CONGRATULATIONS...

...and thank you for purchasing an FWE Mobile “HUMI-TEMP” serving
cabinet. 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.

IMPORTANT: Your Manufacturer Registration Card must be
returned within 30 days after initial delivery to activate the warranty.

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“P Series” Banquet Cabinets for pre-plated meals

P-48 P-60 P-80 P-72 P-90 P-120 P-144 P-180 P-200

P-48-XL P-60-XL P-80-XL P-72-XL P-90-XL P-120-XL P-144-XL P-180-XL P-200-XL

“UHS Series” Universal Ser vers for various trays/pans

UHS-4 UHS-7 UHS-10 UHS-12 UHS-12-D UHS-12-P UHS-20

“TS Series” Tray Servers for specific trays/pans

TS-1826-7U TS-1826-15U TS-1826-18U TS-1826-7DU TS-1826-7PU TS-1826-30U TS-1418-15 TS-1418-20 TS-1418-30

“PS-1220 Series” for 12” x 20” pans

PS-1220-8 PS-1220-10 PS-1220-15 PS-1220-20 PS-1220-30 PS-1220-45

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FWE MOBILE HUMI-TEMP CABINETS

INSTALLATION AND WARNINGS

SERIAL AND MODEL NUMBER

These numbers are found on the nameplate (serial tag) affixed
to the lower back of the unit. Please record them in this booklet,
in the space provided on page 17. 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.

UNPACKING

After uncrating your cabinet, remove all tape and padding
which held all doors, shelves, racks, cord, etc., in place during
shipment.

ELECTRICAL REQUIREMENTS AND GROUNDING

FWE HUMI-TEMP models operate on 110/120 volt, 60 Hz, 1 ph,
A.C. (unless ordered otherwise), and are equipped with a three
prong grounding cord plug for your protection against possible
shock hazards. Be sure to plug only into a proper ly 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 using your
cabinet.The amperage of your cabinet is stamped on the
name plate attached to the unit.

DO NOT, UNDER ANY CIRCUMSTANCES, CUT OR REMOVE
THE GROUNDING PRONG FROM THE CORD PLUG.

WARNING: ONLY A QUALIFIED ELECTRICIAN SHOULD

ATTEMPT TO REPAIR OR REPLACE ELECTRICAL
COMPONENTS OR WIRING.

BE SURE THAT MODEL IS UNPLUGGED FROM ELECTRICAL
SOURCE BEFORE REMOVING CONTROL PANEL.

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FWE MOBILE HUMI-TEMP CABINETS

CABINET CARE AND LOCATION OF CONTROLS

CLEANING

Keep your cabinet clean by simply wiping the inter ior and
exterior, as needed, with a damp cloth or sponge and a
mild soapy solution.

NEVER USE ABRASIVES, ACIDS, OR
STRONG CLEANERS.

Do not flood or allow electrical parts to become wet.
The interior tray slide assemblies and humidifier pans
are removable for easy cleaning. A stainless steel
cleaner/polish is recommended for the exterior to
maintain a "like-new" appearance.

DO NOT USE WAX OR STRONG CLEANERS ON
DOOR GASKETS OR VINYL TRIM.

CONTROLS

The “Humi-Temp” control panel is located at the upper left
hand corner near the cabinet door. It is equipped with an
adjustable thermostat (to 190°F) for temperature selection,
an operational range thermometer to show the actual internal
temperature of the cabinet, a 20 amp ON/OFF switch, a red
power indicating light to tell you when the cabinet is on, and
an amber indicating light which illuminates when the heating
element is activated and cycling.

WARNING:

THE WATER PAN, AIR TUNNEL AND HEATING ELEMENT
ARE HOT WHEN CABINET IS IN USE AND COULD CAUSE
INJURY.USE CAUTION WHEN LOADING AND
UNLOADING - PROTECTIVE GLOVES ARE STRONGLY
RECOMMENDED.

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GENERAL OPERATING INSTRUCTIONS

PREPARING THE CABINET BEFORE LOADING FOOD

PLUG CABINET INTO OUTLET, MAKING SURE THAT IT

1)

IS A PROPERLY GROUNDED POWER RECEPTACLE.

The red indicating light will come on and remain on until
the unit is unplugged.

FILL THE HUMIDIFIER PAN WITH HOT WATER. This pan

2)

is located on the inside bottom of the unit, and pulls out
from the tunnel cover protecting the heating element.The
entire pan is removable for ease of cleaning and filling.
Fill this pan with HOT water prior to heating the cabinet.
This will allow the heating system to condition and add
humidity to the cabinet’s air and help prevent your food
from drying out and shrinking. NOTE: If dry heat is desired
(no humidity), simply drain the water out of the pan.

SELECT A TEMPERATURE SETTING. For most foods,

3)

a holding temperature of 150°F - 160°F should be
adequate. By keeping the water pan filled and the
thermostat set at @ 150°F, a normal (40%) humidity
level will be achieved. PRESS POWER SWITCH TO
“ON” POSITION T O ACTIVATE HEA T.

PRE-HEAT CABINET FOR 15-30 MINUTES. When the

4)

amber light goes off, the unit has reached the temperature
which you selected in step 3, and is ready to load with
your HO
as the heating element cycles on and off. Plates may be
heated in the cabinet before dish-up, but this will require
extra pre-heat time. AVOID PUTTING YOUR HOT FOODS
INTO A COLD CABINET! By pre-heating the unit 20-30
minutes before each use, you can be assured of
maintaining the temperature and obtaining the best
results from your cabinet.

T foods. NOTE: the amber light goes on and off

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