Traulsen Transport Cart Service Manual
Quality Refrigeration
OWNER’S MANUAL
Instructions for the installation, operation
and maintenance of Traulsen:
Heated Banquet & Transport Carts
This Traulsen unit is built to our highest quality standards. We build our heated carts this way as a matter of
pride. This philosophy has made Traulsen the leader in commercial refrigeration since 1938. We thank you for
your choice and condence in Traulsen equipment and we know you will receive many years of utility from this
equipment.
All Traulsen units are placed on a permanent record le with the service department. In the event of any future
questions you may have, please refer to the model and serial number found on the name tag afxed to the unit.
Should you need service, call us on our toll free number, 800-825-8220 between 7:30 am - 4:30 pm CST, Monday thru Friday. You may also log onto www.traulsen.com for further information. It is our pleasure to help and
assist you in every possible way.
INSTALLER
COMPLETE THE FOLLOWING INFORMATION PRIOR TO UNIT INSTALLATION
INITIAL START DATE: SERIAL NO.
MODEL TYPE:
COMPANY/INDIVIDUAL NAME:
INSTALLER:
FORM NUMBER TR35896 REV. 3/09 P/N 375-60299-00
TABLE OF CONTENTS
I. THE SERIAL TAG Page 1
II. RECEIPT INSPECTION Page 2
III. INSTALLATION
a-Packaging Page 2
b-Electrical Requirements Page 2
IV. OPERATION-STANDARD
a-Control Panel Page 2
b-Thermostat Page 2
c- Thermometer Page 2
V. OPERATION-ELECTRONIC/FORCED AIR
a-Control Panel Page 2
b- Temperature Controller Page 3
c- Determining Previous Holding Temperature Page 3
d-Modifying Previous Holding Temperature Page 3
VI. CLEANING THE CABINET Page 3
VII. WIRING DIAGRAMS-STANDARD
a-Standard Page 4
VIII. WIRING DIAGRAMS-ELECTRONIC/FORCED AIR
a-Electronic/Forced Air Page 4
IX. TROUBLE SHOOTING GUIDE Page 5
X. SERVICE ASSISTANCE
a-Service Information Page 5
b-Spare Parts Information Page 5
c-Warranty Registration Page 5
XI. WARRANTIES Page 6
XII. SERVICE PARTS LIST
a-Banquet Cart Page 7
b-Transport Cart Page 8
Model Serial
Volts Phase Watts
Amps Cycle
I. THE SERIAL TAG
The serial tag is a permanently afxed label on which is
recorded vital electrical data about your Traulsen product, as well as the model and serial number. This tag is
located in the exterior back top corner on all standard
banquet and transport cart models.
READING THE SERIAL TAG
• Model = The model # of your Traulsen unit
• Serial = The permanent ID# of your Traulsen unit
• Volts = Voltage
• Phase = Phase
• Watts = Wattage
• Amps = Amps
• Cycle = Cycle
• Agency Labels = Designates agency listings
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II. RECEIPT INSPECTION
IV. OPERATION-STANDARD
All Traulsen products are factory tested for performance
and are free from defects when shipped. The utmost care
has been taken in crating this product to protect against
damage in transit.
You should carefully inspect your unit for damage during
delivery. If damage is detected, you should save all the
crating materials and make note on the carrier’s Bill Of
Lading describing the damage. A freight claim should be
led immediately. If damage is subsequently noted during or immediately after installation, contact our customer
care team to le a freight claim. There is a fteen (15)
day limit to le freight damage with the carrier. Under no
condition may a damaged unit be returned to Traulsen
without rst obtaining written permission (return authorization). You may contact Hobart/Traulsen customer care
at 800-333-7447 to request a return or le a claim.
III. INSTALLATION
III. a - PACKAGING:
Your unit is packed in a cardboard carton which in turn,
is banded to a wooden pallet.
IV. a - CONTROL PANEL:
The control panel contains a dual indicator operating light with
both amber and red lamps, a dial thermometer, and a full range
thermostat.
After the cart is connected to an appropriated power source, the
operator will notice that the red indicator light is illuminated. This
light will continue to be on as long as the cabinet is connected
to the power source.
IV. b - THERMOSTAT:
Rotate the thermostat knob so that it points to the number 5. This
will cause heating elements to start heating. When this occurs
the amber light will be illuminated. This light will stay on as long
as the heating elements are engaged. Once the predetermined
temperature is achieved, the heating elements will begin to cycle.
During this period the amber light will turn on and off.
IV. c- THERMOMETER:
As the elements are heating , the thermometer will begin to
move and indicate the interior temperature of the cabinet. At the
number 5 setting the thermometer should indicate an average
temperature of approximately 1500 degrees F.
Remove the banding material holding the carton to the
pallet. Remove the cardboard carton and the plastic bag
covering the cabinet and the banding material holding the
cart to the skid. Metal pan slides and shelves are shipped
under the cabinet, in between the casters (careful not to
discard boxes with other packaging material). Remove
items from boxes and install in the interior of cabinet.
NOTE: Prior to use, remove cardboard insert located
under the heat cover in the interior of the cabinet.
Most exterior stainless steel surfaces have a protective
vinyl covering to prevent scratching during manufacturing, shipping and installation. After the unit is installed
in place of application peel, remove and discard the
covering from all surfaces.
III. b - ELECTRICAL REQUIREMENTS:
Verify that the power source matches the serial tag electrical data, before the connection is made. A dedicated
circuit is required for all models. See page 1 for serial
tag location and data.
NOTE: The temperature in any heated cabinet will uctuate as
the heating elements cycle on and off. The thermostat setting will
supply an average temperature air temperature to keep food at a
proper serving temperature. However, the operator should always
test the food product itself to insure proper temperatures.
REMEMBER: The greater the thermostat number setting the
higher the cabinet temperature and the lower the thermostat
number setting the lower the cabinet temperature.
V. OPERATION-ELECTRONIC/
FORCED AIR
V. a - CONTROL PANEL:
The control panel contains an ON/OFF switch, and a full range
electronic temperature controller.
Turn the ON/OFF switch to the ON position. The interior air
circulating fans will immediately start, the LED on the electronic
temperature controller will display.
NOTE: Pre-heat the cabinet at 135 degrees for 30-45
minutes prior to use.
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V. OPERATION-ELECTRONIC/
FORCED AIR
VI. CLEANING THE CABINET
V. b - TEMPERATURE CONTROLLER:
The electronic temperature controller is extremely precise. The
controller has a “ SET” button to allow for modifying temperature
settings, LED display, and “UP” & “DOWN” buttons for either
increasing or decreasing the desired holding temperature.
V. c - DETERMINING THE PREVIOUS HOLDING TEMPERATURE:
Turn the ON/OFF switch to the “ON” position.
The controller LED will ash for a few seconds and then display
the air temperature of the unit.
A small indicator light in the upper left corner of the controller
LED window will illuminate indicating the unit is heating.
Depress and immediately release the “SET” button on the controller. The LED will display the last temperature setting for a
period of 5 seconds. After 5 seconds the LED will display the
air temperature in the unit.
If the displayed temperature setting is that which is desired no
further action is required by the operator.
The interior of the cabinet should be cleaned whenever
a food spill occurs. Use a mild soap and water to clean.
If using plate racks (supplied by others) they should be
removed and cleaned in a sink as necessary. Never use
harsh chemicals or abrasive pads to clean the cabinet.
The cabinet will preheat to the temperature setting and maintain
that temperature during the holding cycle.
V. d - MODIFYING THE PREVIOUS HOLDING TEMPERATURE:
Turn the ON/OFF switch in the “ON” Position.
Depress the “SET” button for at least 2 seconds. The controller
will immediately enter the “change” mode allowing the operator
to modify the holding temperature required. The LED will begin
ashing.
To increase the desired holding temperature simply depress the
“UP” button until the desired temperature is displayed and release
or to decrease the desired temperature depress the “DOWN”
button until the desired holding temperature is displayed and
release.
Depress the “SET” button after modifying the temperature. This
will lock-in the revised temperature setting.
NOTE: THE CONTROLLER HAS BUILT-IN SELF DIAGNOSTIC
FEATURES FOR TROUBLE SHOOTING.
NOTE: The temperature in any heated cabinet will uctuate as
the heating elements cycle on and off. The thermostat setting
will provide an average air temperature in the cabinet. However,
the operator should always monitor the food product to insure
that it remain at proper temperature.
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