Low Temp Industries EF2-CPA User Manual
Item: __________________________
Quantity: ______________________
Hot Food Table
EF5-CPA-74, shown with optional protector, cutting board and tray slide (mounted at an optional 32” O.F.)
Top:
❑ 36” Counter Top Height
❑ Other Height (specify _____________)
❑ Recess for 18”x26” pans
❑ Top Extensions (width_____________)
❑ Top Extensions (length ____________)
❑ 7 qt. Soup Well
❑ 11 qt. Soup Well
❑ Bread Loaf Divider Pan
❑ End Drop Shelf
Tray Slide:
Stainless Steel
❑ Flat Surface
❑ Solid “V” ridge
❑ Tubular
Solid Surface
❑ Corian
®
(specify ______________)
❑ Powder Coated brackets (specify RAL #)
❑ 34” Tray Slide Height
❑ Other Slide Height ___________
Project: ________________________
Date: __________________________
MODELS
❑ EF2-CPA 36 3/8” 2 wells
❑ EF3-CPA 50 3/8” 3 wells
❑ EF4-CPA 60 3/8” 4 wells
❑ EF4-CPA-66 66 3/8” 4 wells
❑ EF5-CPA 74 3/8” 5 wells
❑ EF5-CPA-84 84 3/8” 5 wells
❑ EF6-CPA 96 3/8” 6 wells
NEW 500 watt heat source
outperforms standard 1000
watt elements
NEW solid state digital
controllers
Hot food wells can be used
with 208V, 120V, or 240V
power (with appropriate
controllers)
Above the Top:
❑ Overshelf
❑ Sloped Front Protector
❑ Curved Front Protector
❑ Other Style Protector (specify _______)
❑ Buffet Shield Single Service
❑ Buffet Shield Double Service
❑ Lift-up Hinge for shield
❑ 2 tier Display Shelf, single service
❑ 2 tier Display Shelf, double service
❑ 3 tier Display Shelf, single service
❑ 3 tier Display Shelf, double service
❑ Curved Glass for Display Shelf
❑ Powder Coated nish (specify RAL #)
❑ Fluorescent Lights
❑ Infra-Red Lamp Strip
❑ Bullet Type Heat Lamps
❑ Infra-Red Strip with Lights
❑ Water ll Faucet
Base Options:
❑ Enclosed Base (specify EB after model #)
❑ Cam Operated Line-up Locks
❑ Common Hot Food Well Drains
❑ Individual Hot Food Well Drains
❑ Other Drain Options ______________
❑ Hinged Doors
❑ Heated Storage Base
❑ Fiberglass Door Panels
❑ Stainless Steel Legs
❑ Powder Coat Louvers (specify RAL #)
❑ Custom Color (specify RAL #)
❑ 5” Diameter Casters
❑ Other ___________
Electrical Options:
❑ Convenience outlet, ush
❑ Convenience outlet, pedestal
❑ Daisy chain
❑ Load center
P.O. Box 795 • Jonesboro, GA 30237
Tel: 770.478.8803 • Fax: 770.471.3715
www.lowtempind.com • colorpoint@lowtempind.com
Cutting Board:
❑ 8” wide Stainless Steel
❑ 8” wide Richlite
®
composite
❑ Other width ___________
Other Options:
❑ Canopy (specify style & color)
❑ Over-structure with signage & lights
(specify _____________________)
❑ Theme Package
❑ School Bus
❑ Train
❑ Space Shuttle
❑ Covered Wagon
❑ Circus Train
❑ Other (specify)
U.L. SanitationClassified to NSF Standards
1
Item: _____________________________
Quantity: _________________________
Hot Food Table
Project: ___________________________
Date: _____________________________
”
2
/
1
1
30”
36”
S
”
4
/
1
L
Plan View Rear View End View
208V, 1 phase 120V, 1 phase 240V, 1 phase
MODEL WELLS LENGTH AMPS WATTS NEMA AMPS WATTS NEMA AMPS WATTS NEMA
EF2-CPA 2 36
EF3-CPA 3 50
EF4-CPA 4 60
EF4-CPA-66 4 66
EF5-CPA 5 74
EF5-CPA-84 5 84
EF6-CPA 6 96
Adding additional electrical components will change the total electric load.
3
/8” 4.8 1000 6-15 11.0 1322 5-15 5.5 1322 6-15 400 lbs.
3
/8” 7.2 1500 6-15 16.5 1983 5-30 8.3 1983 6-15 450 lbs.
3
/8” 9.6 2000 6-15 22.0 2644 5-30 11.0 2644 6-15 580 lbs.
3
/8” 9.6 2000 6-15 22.0 2644 5-30 11.0 2644 6-15 600 lbs.
3
/8” 12.0 2500 6-15 27.5 3305 5-50 13.8 3305 6-20 676 lbs.
3
/8” 12.0 2500 6-15 27.5 3305 5-50 13.8 3305 6-20 700 lbs.
3
/8” 14.4 3000 6-20 33.0 3966 5-50 16.5 3966 6-30 750 lbs.
5
Drain Valve
APPROXIMATE
SHIP WEIGHT
Hot Food Table
TOP: Top to be 30” wide and fabricat-
ed from a minimum of 14 ga. stainless
steel with square turndown on all sides
and corners fully welded, ground and
polished. Top to have #4 satin finish
and with all edges having a #7 hi-lite
finish.
HOT FOOD UNITS: Provide with
dry/moist electric hot food wells to be
bottom mounted and have a 12” x 20”
die stamped opening with ¼” raised
beaded edge. Interior pan to be 304
stainless steel, deep drawn with coved
corners and fully insulated with fiberglass insulation. The exterior jacket
to be constructed of galvanized steel.
Each hot food well to use a 500 watt
at 208V heat source, or 661 watt at
120-240V heat source, with solid state
digital controls for maximum energy efficiency. All switches and controls to
be fully accessible. All wells are wired
to a circuit breaker for current overload
protection.
BODY: Body to be seamless molded
fiberglass (F.R.P.) with smooth exterior
surfaces and rounded corners. To be
constructed by a hand lay-up process
with four layers of 1.5 oz continuous
strand fiberglass mat, plus a 24 oz
layer of woven roving on the bottom
for added strength. Fiberglass to be
flame retardant per specification ASTM
E-162 having a flame spread of 25
or less. Body interior to be reinforced
at each end with 4” wide, 12 gauge
P.O. Box 795 • Jonesboro, GA 30237
Tel: 770.478.8803 • Fax: 770.471.3715
www.lowtempind.com • colorpoint@lowtempind.com
galvanized channels welded to form
integral “U” frame for maximum stress
relief.
Rear of body to have an open storage
base made from 18-gauge stainless
steel. Liner to have removable top
panels to allow for service access.
CASTERS: 4” diameter, ball bearing,
swivel type casters to be non-marking
and with brakes on all wheels. Casters
to be mounted thru two 12 gauge channels for extra rigidity.
We reserve the right to change specifications and product design without notice. Such revisions do not entitle the buyer to
corresponding changes, improvements, additions or replacement for previously purchased equipment.
All equipment to be built in accordance with the Underwriters
Laboratories. Inc. and the National Sanitation Foundation, Inc.
standards and shall bear the Underwriters Laboratories, Inc.
listing label for safety and the Underwriters Laboratories classification label for sanitation.
08/2006
U.L. SanitationClassified to NSF Standards
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