Multiteria HFSX Installation Manual

Installation & Service Manual

Modular Hot Food Stations

Model # HFSX

INSPECTION

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

INSTALLATION INSTRUCTIONS
MULTITERIA HFSX SERIES

IS 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. T HIS UNIT

*** 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.

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.

PERSONNEL ONLY PER NATIONAL ELECTRICAL

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.

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.

IF THE WATER

HFSX 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.

LAMINATE BODY & STAINLESS STEEL BODY

THE LAMINATE BODY SHOULD BE CLEANED WITH A MILD NON-ABRASIVE CLEANER. STAINLESS
STEEL BODY, SEE SECTION IN THIS MANUAL “HOW TO CLEAN STAINLESS STEEL”

*** CAUTION ***

DO NOT USE BLEACHES, ABRASIVE CLEANERS OR ABRASIVE CLOTHS OR PADS AS THEY MAY
DISCOLOR AND SCRATCH THE SURFACE. DO NOT USE HARSH CHEMICALS, ACIDS OR ALKALIS IN
THE CLEANING OF THE STAINLESS STEEL.

PLEXIGLASS SHIELDS:

USE A MILD SOAP AND A SOFT CLOTH WHEN CLEANING THE PLEXIGLASS SURFACES. WIPING THE
SURFACE WITH A DRY CLOTH CAN CAUSE SCRATCHES.

DO NOT USE WINDOW CLEANING SPRAY OR KITCHEN SCOURING COMPOUNDS. PRODUCTS WITH
A HIGH ALCOHOL CONTENT CAN CAUSE SURFACE FISSURES COMMONLY REFERRED TO AS
"CRAZING". THIS WILL OCCUR IN ANY SPOT THAT HAS BEEN SUBJECT TO STRESSES, SUCH AS
CHIPPED OR BURNED SAW CUTS, CRACKED HOLES FLAME POLISHED EDGES, FORMED EDGES,
ETC. FOR BEST RESULTS USE "NOVUS PLASTIC POLISH NO. 1".

TEMPERED GLASS SHIELDS:

MANY TYPES OF WINDOW CLEANING SPRAYS ARE AVAILABLE FOR CLEANING GLASS

HOW TO CLEAN STAINLESS STEEL

THE FOLLOWING INFORMATION WAS TAKEN FROM A PAMPHLET BY MR. RICHARD E. PARET,
STAINLESS STEEL SPECIALIST, AMERICAN IRON AND STEEL INSTITUTE.

STAINLESS STEEL IS ONE OF THE EASIEST MATERIALS TO CLEAN AND KEEP CLEAN.
THE REASONS FOR STAINLESS STEEL'S EASE OF CLEANING IS EASY TO SEE; THEY LIE IN THE

NATURE OF THE METAL ITSELF.

1. IT'S HARD, TOUGH SURFACE. STAINLESS STEEL WILL WORK HARDER, THAT IS, THE MORE IT
IS USED, THE MORE RESISTANT TO WEAR IT BECOMES. STAINLESS STEEL WILL NOT DEVELOP
ROUGH SPOTS THAT HARBOR BACTERIA AND SOIL.

2. HIGH CORROSIVE RESISTANCE. STAINLESS STEEL IS PRACTICALLY UNTOUCHED BY THE
CORROSIVE ATTACKS OF MOISTURE, DETERGENTS, FOOD ACIDS, BLOOD SALTS AND OTHER
CORRODENTS CONNECTED WITH FOOD PREPARATION. THIS MEANS THAT STAINLESS STEEL
ALWAYS HAS A BRIGHT SURFACE FREE FROM OXIDES THAT CAN AFFECT THE FLAVOR OF
FOODS.

THE SECRET OF MAINTAINING STAINLESS STEEL IS FREQUENT, SCHEDULED CLEANING THAT WILL
PREVENT BUILD UP OF SURFACE DEPOSITS. SURFACE DEPOSITS, IF ALLOWED TO REMAIN FOR
LONG PERIODS OF TIME CAN HARM STAINLESS STEEL. STAINLESS STEEL THRIVES ON EXPOSURE
TO AIR; UNDER CERTAIN CONDITIONS, THE LENGTHY DEPRIVATION OF OXYGEN BY HEAVY SOIL
DEPOSITS CAN CAUSE LOCALIZED PITTING OR STAINING.

NEGLECTING THE MATERIAL IN THIS MANNER IS DEFINITE ABUSE, WHICH EVEN STAINLESS STEEL
IS NOT IMMUNE.

TWO BASIC RULES:

1. CLEAN FREQUENTLY, AND ON A FIXED SCHEDULE.

2. SELECT THE SIMPLEST METHOD.
TO REMOVE ORDINARY DIRT AND FOOD RESIDUE FROM STAINLESS STEEL EQUIPMENT THAT

OPERATES AT LOW TEMPERATURES, USE ORDINARY SOAP AND WATER AND APPLY WITH A
SPONGE, FIBER BRUSH OR CLOTH. TO HASTEN ACTION, ADD EITHER SODA ASH, BAKING SODA,
BORAX OR ANY OF SEVERAL NON-ABRASIVE COMMERCIAL CLEANSING AGENTS.

TO REMOVE SPLATTER OR CONDENSED VAPOR, WHICH HAVE "BAKED" ONTO THE EQUIPMENT,
THE TREATMENT OUTLINED ABOVE IS OFTEN SUFFICIENT. IN OTHER CASES A GENTLE TO
VIGOROUS POLISHING ACTION MAY BE NECESSARY.

FIRST TRY A PASTE MADE WITH WATER AND AMMONIA AS THE LIQUID AND EITHER MAGNESIUM
OXIDE, FINELY POWDER PUMICE OR FRENCH CHALK AS THE SOLID. YOU CAN ALSO USE ONE OF
SEVERAL COMMERCIAL CLEANERS LISTED IN THE FOLLOWING TABLE.

RUB AS GENTLY AS POSSIBLE IN THE DIRECTION OF THE POLISHING MARKS ON THE STEEL,
USING A SOFT CLOTH. FOR MORE RESISTANT DEPOSITS, USE A STAINLESS STEEL SCOURING
SPONGE OR STAINLESS STEEL WOOL OF THE FINEST POSSIBLE TEXTURE.

WHAT NOT TO DO:
DO NOT USE COMMON STEEL WOOL, SCOURING PADS, SCRAPERS, WIRE BRUSHES, FILES OR

OTHER STEEL TOOLS, SINCE THESE CAN MAR THE STAINLESS STEEL. THESE PARTICLES WILL
EVENTUALLY RUST AND STAIN THE SURFACE, AND YOU MAY HAVE TO REFINISH IT.

HOW TO CLEAN STAINLESS STEEL

(CONT.)

SLIGHTLY DARKENED AREAS SOMETIMES APPEAR ON STAINLESS STEEL SURFACES WHERE HEAT
HAS BEEN APPLIED DURING FABRICATION OR IN SERVICE.

THESE ARE CAUSED BY THICKENING OF THE PROTECTIVE SURFACE OF STAINLESS STEEL, AND
ARE NOT HARMFUL. REMOVAL CALLS FOR ENERGETIC SCOURING, AGAIN USING A STAINLESS
STEEL WOOL OR SCOURING PAD, COMBINED WITH A SCOURING POWDER OR ONE OF THE HEAT­TINT REMOVERS LISTED IN THE TABLE.

THREE RULES WILL PREVENT HEAT TINTING:

1) USE ONLY ENOUGH HEAT TO DO THE JOB EFFICIENTLY.

2) DO NOT APPLY HEAT TO EMPTY EQUIPMENT.

3) AVOID CONCENTRATING HEAT ON A SMALL AREA.
*** CAUTION IS ADVISED ***

IN STERILIZING STAINLESS STEEL EQUIPMENT, PAY PARTICULAR ATTENTION TO AGENTS
CONTAINING CHLORINE COMPOUNDS SUCH AS POTASSIUM HYPOCHLORITE. THESE COMPOUNDS
MAY BREAK DOWN AND RELEASE FREE CHLORINE, OR HYDROLYZE TO FORM HYDROCHLORIC
ACID.

STAINLESS STEEL RESISTS ATTACK BY SUCH COMPOUNDS FOR UP TO TWO HOURS. SEVERE
LOCALIZED PITTING MAY OCCUR FROM LONGER EXPOSURE. FOR SAFE USE OF THESE AGENTS,
KEEP CONTACT TIME SHORT, FLUSH THOROUGHLY WITH WATER, AND OPERATE EQUIPMENT
NORMALLY BETWEEN APPLICATIONS. USING THESE PRECAUTIONS, THE STERILIZATION
PROCESS CAN BE REPEATED ANY NUMBER OF TIMES.

CLEANERS AND THEIR EFFECT ON

STAINLESS STEEL

Cleaning agent

1. Tightly adhering deposits of "baked on" spatter, oil, grease, weather stain, dyes or other light discoloration
may be removed with any of the following cleaners.

Grade FFF Italian pumice scour or rub with damp cloth satisfactory for all
Whiting or bon ami finishes use light
pressure on no.7

Liquid NuSteel scour with small amount on dry cloth satisfactory for all

Paste NuSteel or Temp scour with small amount on dry cloth satisfactory for no. 4

Household cleaners such as Rub with damp cloth will scratch no. 4
Old Dutch, Sunbrite, Wyandotte, finish slightly
Bob-O, Gold Dust and Sapolio

Grade F Italian Pumice Rub with damp cloth will scratch no.4

Cooper's stainless steel polish Rub with damp cloth satisfactory for no.4

Allen stainless steel polish Rub with damp cloth Scractches considerably

Best Effect Chemical Co. cleaner Rub with damp cloth May scratch no.4
& Passivator finish slightly

2. Heat tint or heavy discoloration with the following (see notes below)
Allen stainless polish Small amount on damp cloth excellent heat tint

remover
Birdsall's "Staybright" Rub with damp cloth Very good for heat

tint removal. Does

Wyandotte or Bob-O Rub with damp cloth Good for heat tint removal
Oxalic acid (use warm) Swab or immerse. Always follow Good discoloration

Or15% nitric acid with a 5% sodium carbonate or remover

Best Effect Chemical Co. cleaner Rub with damp cloth May scratch no 4
& Passivator but leaves clean surface

Method of Application Effect on finish

finish

neutralizer rinse

finishes if rubbing
pressure is light

finish. Will scratch no.7

finish slightly

but leaves mirror
reflection

not scratch no.4finish
but does scratch no.7

CLEANERS AND THEIR EFFECT ON

STAINLESS STEEL

(Cont.)

Cleaning agent

3. The following detergents and solvents are excellent removers of grease, oil and fatty acids, where
swabbing or rubbing is not practical.

4 to 6% solution of all excellent
(sodium Metasillcate) removers of grease,
(Trisodium Phosphate) oil, and milkstone
(Sodium Metaphosphate)
(Sodium Pyrophosphate)

5-15% caustic soda (hot or cold) will remove grease

4. The following organic solvents may be used for removing oils and grease deposits:
Carbon-tetrachloride, Naphtha, Trichlorethylene No affect on finish,

Acetone, Kerosene, Gasoline, Ether, Alcohol, Benzene however, take all

Notes: ordinary wool or steel brushes should never be used on stainless steel surfaces. Particles of steel
may become imbedded in the stainless steel surface, and rusting of these particles will eventually appear
as stains. Use stainless steel wool or sponge on stainless steel equipment. Heat tint removers will
usually scratch stainless steel surfaces. This, however, is necessary in removing heat tint by hand.
Oakite, a fibrous material, may be used in place of metal sponges or cloth pads for applying cleaners and
polishes. This material is effective in aiding in removal of milkstone.

For heavy hard water deposits, 15-20% (by volume) nitric acid is very effective. Acid treatment should be
followed by a thorough water rinse.

The action of soldering fluxes should be neutralized immediately with a 5% sodium carbonate solution.
Soap and water followed by a water rinse will not harm stainless steel.

Effect on finish

and milkstone

precautions against
fire.

PREVENTATIVE MAINTENANCE OF MULTITERIA

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.

TROUBLE SHOOTING

SERVICE CHART

SERVICE TO BE PREFORMED BY QUALIFIED SERVICE TECHNICIAN ONLY.

COMPLAINT PROBLEM SOLUTION

TABLE WILL NOT HEAT 1. PLUG DISCONNECTED 1. CHECK ALL ELECTRICAL
CONNECTIONS.

2. LINE SWITCH OPEN 2. CLOSE SWITCH

3. BREAKER TRIPPED 3. RESET BREAKER

4. HEATER BURNED 4. REPLACE
OUT OR DEFECTIVE

5. THERMOSTAT DEFECTIVE 5. REPLACE

TABLE DOES NOT HEAT 1. LOW VOLTAGE 1. USING INSTRUMENT

CHECK LINE VOLTAGE
AND AMPERAGE.
VOLTAGE MUST BE

WITHIN 10 % OF NAME

PLATE RATING.

HOT FOOD WELL HEATING ELEMENT DATA SEE SPEC SHEETS

FOR VOLTAGE REQUIRED.

* STANDARD HEATING ELEMENT FOR COLORPOINT EQUIPMENT. OTHER ELEMENTS
AVAILABLE UPON REQUEST.

FOIL TYPE HEATING ELEMENT FOR HEATED BASE
DOUBLE HEATED BASE

STANDARD ELECTRICAL 208V/ 500W/ 2.4A
SINGLE HEATED BASE

STANDARD ELECTRICAL 208V/ 500W/ 2.4A

REPLACEMENT PARTS LIST

MODEL HFSX-2 thru HFSX-6

ITEM NO. DESCRIPTION STOCK NO. MFG. NO. MANUFACTURER

1 HOT FOOD UNIT LT-EF1 LT-MW LOW TEMP

120/208/240 PAN WITH HEATING ELEMENT

1A HOT FOOD UNIT W/ DRAIN LT-EF1D LT-MWD LOW TEMP

120/208/240 PAN WITH HEATING ELEMENT AND DRAIN 3/4" FPT

2 THERMOSTAT 195441 PCVE-1S05-0721 WATLOW

120 VOLT

3 THERMOSTAT 195442 PCVE-1S05-722 WATLOW
208/240 VOLT

NOTE! FOR PART NUMBERS ON HOT FOOD WELLS OTHER THAN THOSE LISTED ABOVE
CONTACT THE FACTORY.

4 CASTERS 4" W/ BRAKES 130810 2-4056-43 JARVIS AND JARVIS
5 CIRCUIT BREAKERS

1 POLE 15 AMP 332100 QOU-115 SQUARE "D"
1 POLE 20 AMP 332110 QOU-120 SQUARE "D"
1 POLE 30 AMP 332120 QOU-130 SQUARE "D"
2 POLE 15 AMP 332200 QOU-215 SQUARE "D"
2 POLE 20 AMP 332210 QOU-220 SQUARE "D"
2 POLE 30 AMP 332220 QOU-230 SQUARE "D"
2 POLE 40 AMP 332230 QOU-240 SQUARE "D"
3 POLE 15 AMP 332300 QOU-315 SQUARE "D"
3 POLE 20 AMP 332310 QOU-320 SQUARE "D"
3 POLE 30 AMP 332320 QOU-330 SQUARE "D"

CHECK YOUR UNIT FOR SPECIFIC CIRCUIT BREAKER NEEDED.

ADDITIONAL OPTIONS AVAILABLE

6 SWITCH SINGLE POLE 335900 90-0001 McGILL

(BALL BAT LIGHT SWITCH)

7 SWITCH DOUBLE POLE 335920 0121-0001 McGILL

(BALL BAT HEAT LAMP SWITCH)

8 TUNGSTEN SWITCH 335911 TA115PWBXGC1 CARLING

(PADDLE SWITCH USED WITH BULLET TYPE HEAT LAMPS)
9 FLUORESCENT FIXTURE 360700 M15L NULITE
10 FLUORESCENT BULB 358100 F15T8/CW SYLVANIA
11 BULB SLEEVE & CAP 493510 18" T8 TRU-TEST

REPLACEMENT PARTS LIST

MODEL HFSX-2 thru HFSX-6

ADDITIONAL OPTIONS

(CONT.)

ITEM NO. DESCRIPTION STOCK NO. MFG. NO. MANUFACTURER

13 SINGLE PORCELAIN SOCKET 360610 10035-000 LEVITON

(USED WITH BULLET TYPE HEAT LAMP OR INCANDESCENT BULBS NOT IN HEAT

LAMPS)

14 DOUBLE PORCELAIN SOCKET 533800 4010 LEVITON

(USED WITH INCANDESCENT BULB NOT IN HEAT LAMPS)
15 BULLET HEAT LAMPS 357800 250R40/1CVG GENERAL ELECTRIC

(250 W / 120 V / CLEAR WITH TOUGH SKIN COATING)
16 INCANDESCENT BULBS 494300 R79-0040 COMPONENT

17 FUSE HOLDER 358210 571027 LITTLE FUSE

18 STOCK 1A 513800 SLC-1 CLASS G LITTLE FUSE

FUSES 2A 513810 SLC-2 CLASS G LITTLE FUSE

NOTE! REPLACE WITH SAME TYPE AND AMPERAGE FUSE. CHECK YOUR UNIT FOR THE SPECIFIC
FUSE USED.

19 INFINITE CONTROL 190600 INF-240-3 E.G.O.

(USED WITH HEATED BASE)
20 THERMOMETER 500040 2215-01-4 COOPER

(USED WITH HEATED BASE)

FOR REPLACEMENT HEATING SYSTEMS FOR HEATED BASES, SPECIFY SINGLE OR DOUBLE BASE.
STANDARD VOLTAGE IS 208V.

FOR PARTS CONCERNING CALROD TYPE HEAT LAMPS STRIPS SUPPLIED WITH THIS SYSTEM
CONTACT YOUR FACTORY REPRESENTATIVE.

(40 W / 12O V / APPLIANCE BULBS WITH TOUGH SKIN COATING) HARDWARE

4A 513820 SLC-4 CLASS G LITTLE FUSE
5A 513830 SLC-5 CLASS G LITTLE FUSE
6A 513840 SLC-6 CLASS G LITTLE FUSE
8A 513850 SLC-8 CLASS G LITTLE FUSE
10A 513860 SLC-10 CLASS G LITTLE FUSE
15A 513870 SLC-15 CLASS G LITTLE FUSE
20A 513880 SLC-20 CLASS G LITTLE FUSE

NEW (HFSX) HOT FOOD PAN WATER TEMPERATURES

TEMPERATURES WITH ONE INCH OF WATER IN BOTTOM OF HEATED WELL
COVERED.

SETTINGS:

1 = OFF
2 = 80 DEGREE WATER
3 = 115 DEGREE WATER
4 = 150 DEGREE WATER
5 = 180 DEGREE WATER
6 = 200 DEGREE WATER
7 = 212 DEGREE WATER
8 = 212 DEGREE WATER
9 = 212 DEGREE WATER
10=212 DEGREE WATER

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

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.

ALL MULTITERIA HFSX & HTSX SERIES HOT F OOD SERVICE EQUIPMENT IS FULLY WARRANTED BY
THE MANUFACTURER AGAINST DEFECTS IN MATERIALS OR WORKMANSHIP FOR A PERIOD OF
TWO (1) YEAR FROM THE DATE OF PURCHASE BY THE ORIGINAL USER AND ONLY TO THE
ORIGINAL PURCHASER PROVIDED IT IS INSTALLED AND OPERATED IN ACCORDANCE WITH THE
INSTRUCTIONS SUPPLIED WITH THE UNIT. ALSO, IT MUST NOT BE MISUSED, ALTERED OR
NEGLECTED AND USED ONLY ON CIRCUITS AND VOLTAGES REQUIRED FOR THAT UNIT.

OUR OBLIGATION UNDER THIS WARRANTY SHALL BE LIMITED TO ONE OF THE FOLLOWING
PROCEDURES. SELECTION OF A PROCEDURE SHALL BE AT THE SOLE DISCRETION OF
MULTITERIA

MULTITERIA LLC, WARRANTY SERVICE DEPARTMENT MUST BE NOTIFIED PRIOR TO ANY SERVICE
WORK FOR WARRANTY AUTHORIZATION. ANY REQUESTS FOR WARRANTY CLAIMS WITHOUT
WARRANTY AUTHORIZATION, WILL

A. REPLACEMENT OF DEFECTIVE PARTS, SHIPPED F.O.B. FACTORY, IN EXCHANGE FOR THE
RETURNED DEFECTIVE PART, SHIPPED PREPAID FREIGHT.

B. FREE REPLACEMENT OF DEFECTIVE PART, SHIPPED F.O.B. FACTORY.
C. DEFECTIVE PART SHIPPED PREPAID FREIGHT TO FACTORY, REPAIRED AND RETURNED,

SHIPPED F.O.B. . FACTORY.
D. ALL LABOR COSTS SHALL BE COVERED FOR A PERIOD OF 1 YEAR FROM THE DATE

OF PURCHASE.
MULTITERIA LLC. SHALL NOT BE RESPONSIBLE FOR ANY DAMAGE CAUSED BY FIRE, FLOOD,

WINDSTORM, OR ANY OTHER ACT OF GOD; WAR, WHETHER DECLARED OR UNDECLARED NOR
SHALL WE BE RESPONSIBLE FOR THE LOSS OF FOOD OR OTHER PRODUCTS DUE TO POWER OR
MECHANICAL FAILURE. THIS WARRANTY SHALL NOT COVER ANY DAMAGE CAUSED DURING
SHIPMENT WHICH SHOULD BE REPORTED TO THE DELIVERING CARRIER.

NOT BE HONORED.

MULTITERIA LLC

1444 N Farnsworth Ave

Suite 502

Aurora, IL 60505

630-585-1369