Multiteria EF1-EF6 Installation Manual

OPERATION AND MAINTENANCE MANUAL

FOR

EF1 THRU EF6

SERIES

Hot Food Pan

System

Used in MULTITERIA Essence

Counters

INSPECTION

UPON RECEIPT, THE CRATE SHOULD BE INSPECTED FOR VISUAL DAMAGE. ANY DAMAGE
SHOULD BE REPORTED IMMEDIATELY TO THE CARRIER.

INSTALLATION INSTRUCTIONS
COLOR POINT EF SERIES

DESIGNED TO HELP MAINTAIN A PRODUCT TEMPERATURE AT A MINIMUM OF 140 DEGREES
FAHRENHEIT DURING SERVING PERIODS. THE EF SERIES ARE AVAILABLE WITH HEATED UNDER
STORAGE. THIS UNITS DESIGNED FOR ON LINE STORAGE OF PRODUCT. THEY SHOULD NOT BE
USED AS LONG TERM STORAGE OF BULK PRODUCT. THE DESIGN OF THIS UNIT ALLOWS FOR A
MODULAR OPERATION, WHERE A GROUP OF UNITS CAN BE ARRANGED TO FORM A CAFETERIA
SERVING LINE. ROLL THE TABLE INTO A SERVING LINE OR OTHER NEEDED POSITION AND LOCK
THE BRAKES ON THE CASTERS.

IF LINE UP LOCKS ARE PROVIDED, SIMPLY ALIGN THE UNITS AND PUSH THE BARREL BOLTS
THROUGH THE KEY HOLE SLOTS ON BOTH UNITS THEN TURN T HE BOLT DOWN AND PUSH UP THE
CAM LOCKING LEVER. TO UNLOCK THE UNITS, REVERSE THIS PROCEDURE.

PLUG THE UNIT INTO THE PROPER GROUNDED ELECTRICAL OUTLET. THE UNIT IS NOW READY
FOR OPERATION.

HOT FOOD UNITS ARE DESIGNED FOR DISPENSING FOOD. THIS UNIT IS

OPERATING INSTRUCTIONS

HOT FOOD SECTION:

SINCE THE FOOD WARMING UNIT IS DESIGNED FOR HOLDING OR WARMING PRECOOKED FOOD, IT
WILL NOT OVERCOOK FOOD WHEN PROPERLY USED. THERE ARE THREE (3) WAYS OF
MAINTAINING HOT FOOD IN THE RECEPTACLE: 1. DRY HEATING, 2. STEAM HEATING AND 3. HOT
WATER HEATING.

1. DRY HEATING
A. SET THE CONTROL SETTING ON THE DESIRED POSITION AND ALLOW THE RECEPTACLE TO

PREHEAT FOR 20 TO 30 MINUTES.

B. PLACE THE CONTAINER OF FOOD IN THE RECEPTACLE. KEEP THE FOOD COVERED WHEN

NOT SERVING.

*** WARNING ***

NEVER POUR COLD WATER INTO A HOT FOOD PAN RECEPTACLE.

BOILS OUT, REFILL WITH HOT WATER OR WAIT UNTIL WELL HAS COOLED DOWN. IF COLD WATER
IS POURED ON A HOT, EMPTY RECEPTACLE IT WILL CAUSE THE WELL TO SPLIT OR CRACK.

2. STEAM HEATING

A. PLACE A FEW QUARTS OF COLD WATER OR HOT WATER (FOR A FASTER PRE-HEAT) IN TO

THE RECEPTACLE OR ABOUT 3/4 “ INCH OF WATER IN BOTTOM OF WELL. THE WATER
SHOULD NOT BE IN CONTACT WITH THE FOOD PAN. BOTTOM.PLACE A COVER OR EMPTY
FOOD PAN OVER THE RECEPTACLE AND SET THE THERMOSTAT TO A POSITION FOR
MODERATE BOILING NO. (7) SETTING ON CONTROLLER . ALLOW UNIT TO PREHEAT UNTIL
WATER BOILS IN ABOUT 40 TO 45 MINUTES.

C. PLACE THE CONTAINER OF FOOD IN THE RECEPTACLE. KEEP FOOD COVERED WHEN NOT

BEING SERVED.

D. SET THE THERMOSTAT TO A POINT WHERE THE WATER JUST BOILS NO (6) SETTING ON

CONTROLLER.

2. HOT WATER
A. PLACE A FEW QUARTS OF WATER IN THE RECEPTACLE WITH A DEPTH SO THAT THE

FOOD CONTAINER WILL NOT BE IN CONTACT WITH THE WATER.

B. PLACE A COVER OR EMPTY FOOD PAN OVER THE RECEPTACLE AND SET THE

THERMOSTAT TO A POSITION FOR MODERATE BOILING NO. (7) SETTING ALLOW UNIT TO
PREHEAT UNTIL WATER BOILS.

C. LOWER THE SETTING ON THE THERMOSTAT SLIGHTLY SO THAT THE WATER

TEMPERATURE IS JUST BELOW THE BOILING POINT NO. (6) SETTING.

D. PLACE THE CONTAINER OF FOOD IN THE RECEPTACLE. KEEP FOOD COVERED WHEN NOT

BEING SERVED.

EXACT DIAL SETTING TO MAINTAIN DESIRED FOOD TEMPERATURE WILL VARY WITH THE
CHARACTER OF THE FOOD, SUCH AS WHETHER OR NOT THE FOOD IS WATERY OR HAS A
CONSIDERABLE AMOUNT OF GREASE. THE MOST SATISFACTORY TEMPERATURE SETTING MUST
BE DETERMINED BY EXPERIENCE.

WITH STEAM AND HOT WATER HEATING THE DRYING OUT OF THE FOOD IS MINIMIZED BECAUSE
THE WATER VAPOR FROM THE RECEPTACLES CREATES HUMID AIR OVER THE FOOD.

UNITS CAN BE USED WET OR DRY. BEST PERFORMANCE
FOR WET 4 THRU 7 SETTINGS.
FOR DRY 8 THRU 10 SETTINGS.

IF THE WATER

TO SET CONTOLLER: PRESS THE SET BUTTON ONCE AND
RELEASE. THEN PRESS THE UP ARROW FOR HIGHER OR DOWN
ARROW FOR LOWER TEMPERATURES SETTINGS. RELEASE THE
ARROW BUTTON, WAIT 5 SECONDS AND SETTING WILL BLINK
TELLING YOU THE SETTING HAS BEEN ACTIVATED.

THERMOSTAT:
THE THERMOSTAT WHENEVER THE HEATING UNIT IS ENERGIZED THE LOAD LIGHT COMES ON

AND GOES OFF WHEN THE PRESET TEMPERATURE IS REACHED.THE CYCLING OF THE
THERMOSTAT IS THEREFORE INDICATED BY THE LOAD LIGHT.

EF SERIES HOT FOOD PAN WATER TEMPERATURES

SETTING

1. = OFF 6. = 200 DEGREE WATER

2. = 80 DEGREE WATER 7. = 206 DEGREE WATER

3. = 115 DEGREE WATER 8. = 210 DEGREE WATER

4. = 150 DEGREE WATER 9. = 212 DEGREE WATER

5. = 180 DEGREE WATER 10. = 212 DEGREE WATER
SHUTDOWN:

AT THE END OF THE DAY OR SERVING PERIOD, SET THE THERMOSTAT CONTROLS TO THE (1)
POSITION WHICH IS THE OFF SETTING. THIS REMOVES ALL POWER TO THE HEATING UNITS. TO
SHUT OFF THE EQUIPMENT FOR LONG PERIODS OF TIME OR TO PREVENT THE UNAUTHORIZED
USE OF THE EQUIPMENT PLACE THE CIRCUIT BREAKER TO THE OFF POSITION.

CLEANING

HOT FOOD WELLS:
WET OPERATION - IF HOT WATER OR STEAM HEATING IS USED, ALL SURFACES ARE COVERED

WITH A FILM OF WATER. FOOD SPILLAGE INTO THE RECEPTACLE WILL NOT STICK OR CARBONIZE.
IT WILL DROP IN TO THE WATER AN FLOAT OR SETTLE TO THE BOTTOM. TO CLEAN THE
RECEPTACLE, REMOVE THE WATER BY OPENING THE DRAIN VALVE LOCATED UNDER THE UNIT
AND DRAIN THE WATER IN TO A SUITABLE CONTAINER AND SPONGE OUT THE REMAINING
WATER. WASH THE RECEPTACLE WITH A MILD DETERGENT AND HOT WATER, RINSE AND DRY.
SEE THE FOLLOWING SECTION ON "HOW TO CLEAN STAINLESS STEEL" FOR SPECIFIC
RECOMMENDATIONS.

DRY OPERATION - WHEN THE FOOD WARMER IS USED DRY, FOOD SPILLAGE ON THE HOT
SURFACES WILL BURN AND STICK. THE SAME COMMERCIAL CLEANERS USED ON STAINLESS
STEEL UTENSILS MAY BE USED TO CLEAN THE RECEPTACLE. WASH THE INTERIOR SURFACES
WITH WATER AND A MILD DETERGENT TO REMOVE DISCOLORATION. RINSE WITH PLAIN WATER
AND DRY WITH AN ABSORBENT CLOTH. THE BOTTOM OF THE RECEPTACLE MAY TAKE ON A
STRAW COLORED APPEARANCE WHEN IT IS USED DRY. THIS IS DUE TO THE INTENSE HEAT. T HE
DISCOLORATION WILL NOT COME OFF WITH NORMAL CLEANING PROCEDURES BUT DOES NOT
POSE ANY PERFORMANCE OR HEALTH PROBLEMS. SEE THE SECTION ON "HOW TO CLEAN

STAINLESS STEEL" FOR SPECIFIC RECOMMENDATIONS.

*** WARNING ***

DO NOT USE HARSH CHEMICALS, ACIDS OR ALKALIS IN CLEANING THIS TABLE OR HEATING
RECEPTACLES. WITH ANY CLEANERS, READ INSTRUCTIONS CAREFULLY AND DILUTE AS
INSTRUCTED BEFORE APPLYING TO STAINLESS STEEL EQUIPMENT.

THE FOOD WARMING RECEPTACLE IS MADE OF STAINLESS STEEL, BUT USE CARE DURING THE
CLEANING OPERATION. HEAVY OBJECTS SHOULD NOT BE DROPPED IN THE RECEPTACLE.

*** WARNING ***

IN ORDER TO PREVENT ANY ELECTRICAL ACCIDENTS, THIS EQUIPMENT SHOULD BE INSTALLED
AND SERVICED BY QUALIFIED MAINTENANCE
CODE STANDARDS.

VARIOUS OPTIONS MAY BE PURCHASED WITH THIS EQUIPMENT. WHEN THESE OPTIONS ARE
PROVIDED THE ELECTRICAL CIRCUITS MAY BE SEPARATELY FUSED WITH CLASS "G" FUSES. IF
FUSES MUST BE REPLACED REPLACE WITH THE SAME TYPE AND AMPERAGE FUSE.

PREVENTATIVE MAINTENANCE OF

PERSONNEL ONLY PER NATIONAL ELECTRICAL

EQUIPMENT

To insure that your equipment will continue to operate properly, please follow these simple steps:

1. The food receptacle wells should be clean thoroughly every day. Food spillage left in the pans
such as tomato paste can cause damage to the unit. The acidic base of foods over time can
cause pitting of the units. For more cleaning information on these models, see the section on
"HOW TO CLEAN STAINLESS STEEL" in this manual.

2. Always wipe the unit down with a damp cloth. Do not spray water directly in control panel
areas or on areas with exposed heating elements.

3. Where applicable, clean sneeze guards daily. See the section on cleaning plexiglass.