Vollrath 4635710 Operator’s Manual

ENGLISH

ENGLISH

Operator’s Manual

SOMERVILLE BUFFET SERVICE

Item Description

4634010 9 qt. Full-size Roll Top Chaffer

4635710 7 qt. Soup Urn

4635410 4 qt. Gravy Urn

4635310 3 gallon Coffee Urn

4635510 5 gallon Coffee Urn

Thank you for purchasing this Vollrath equipment. Before operating the equipment, read and familiarize yourself with the following operating and
safety instructions. SAVE THESE INSTRUCTIONS FOR FUTURE REFERENCE. Save the original box and packaging. Use this packaging to
ship the equipment if repairs are needed.

Item Description

4635110 Milk Dispenser

4635810 Juice/Cold Beverage Dispenser

4635210 Double Cereal Dispenser

4634110 6 qt. Round Drop-In Chafer

4635610 6 qt. Round Roll Top Chafer

Item No. 2350039-1 en Rev 02/12

Buffet and taBletop Service

Safety PrecautionS

To ensure safe operation, read the following statements and
understand their meaning. This manual contains safety precautions
which are explained below. Please read carefully.

WARNING

Warning is used to indicate the presence of a hazard that can cause
severe personal injury, death, or substantial property damage if the
warning is ignored.

CAUTION

Caution is used to indicate the presence of a hazard that will or can
cause minor personal injury or property damage if the caution is
ignored.

NOTE

Note is used to notify people of installation, operation, or maintenance
information that is important but not hazard-related.

For Your Safety!

These precautions should be followed at all times. Failure to follow
these precautions could result in injury to yourself and others or
damage the equipment.

To reduce risk of injury or damage to the unit:

 Equipment should only be used in a at, level position.
 Do not store or place any materials below the unit or near the heating

source.
 Always turn off and unplug electric chafer heaters when not in use.
 Always use a snuffer paddle or saucer to extinguish ame when using a

chafer fuel heating source.
 Allow equipment to cool before moving or cleaning.
 Do not operate unattended.
 Do not operate without water in the water pan body.

WARNING

Burn Hazard.

Do not touch heating surfaces, liquid, or while unit
is heating or operating.

and liquids can burn skin. Use gloves, mitts or
pot holders if it is necessary to handle hot pans,
plates and equipment.

Hot food, surfaces, steam

WARNING

Fire Hazard.

Use only chafer fuel designed for chafer use.
Do not install chafer fuel near combustible material.
Fire could occur.

WARNING

Electrical Shock Hazard.

Keep water and other liquids from entering the
inside of the heater. Liquid inside the heater could
cause an electrical shock. Do not damaged power
cord.

A

C

D

H

B

C

function and PurPoSe

This equipment is intended and designed to keep food at proper serving
temperatures. This equipment is not intended or designed to cook raw food or
to reheat prepared food. This equipment is not intended or designed to chill
beverages or food. Food and beverages must be prepared and placed into the
chafers, urns or dispensers at proper serving temperatures.

unPacking the equiPment and initial SetuP, all modelS

Carefully remove crating or packaging materials from the unit. When no longer
needed, dispose of all packaging materials in an environmentally responsible
manner. Follow any special instructions for specic models.

oPeration, tabletoP hot food and beverage

This equipment is designed to heat with an electric chafer heater or chafer fuel
designed specically for chafer application.

If using an electric chafer heater, we recommend that a Vollrath Universal
Chafer Heater is used.

If using fuel, use only high quality chafer gel fuel. Always follow the
manufacture’s recommendations for safety and usage.

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OperatOr’s Manual

F

Figure 1. Chafer Features and Controls.

A

L

I

K

F

B

J

E

G

Figure 2. Soup Urn or Gravy Urn Features and Controls.

C

A

O

N

K

F

B

J

M

G

Figure 3. Coffee Urn Features and Controls.

A

COVER HANDLE. Used to open and close the cover.

B

COVER. Covers the food/beverage product.

C

HINGE. Allows the cover to rotate.

D

FOOD PAN. Holds the food product.

E

INSERT. Holds the food product.

F

HEATER/FUEL TRAY. Holds the electric chafer heater or

chafer fuel.

G

FUEL HOLDER with COVER. Designed to hold chafer fuel.

Includes a paddle for extinguishing the fuel ame.

H

WATER PAN. Holds the water.

I

URN BODY. Holds the water.

J

HANDLE. Used to lift the urn body.

K

BASE. Supports the urn body or beverage body.

L

UTENSIL CUTOUT. Opening that allows the handle of a

serving utensil remain in the insert with the cover closed.

M

BEVERAGE BODY. Holds the beverage product.

N

FAUCET. Opening that the beverage ows through.

O

FAUCET HANDLE. Controls the ow of beverage.

Buffet and taBletop Service

1. Remove the food pan (D) from the water pan (H) or remove the insert (E)
from the urn body (I). See Figures 1 and 2.

2. Pour about 2 quarts (2 L) of clean fresh water into the water pan (H) or
urn body (I).

NOTE:
Follow the manufacture’s instructions for usage and safety for the
electric chafer heater of chafer fuel.

3. Put the cover (B) in the closed position. Preheat the water by using a
universal electric chafer heater on “HI” or by using chafer fuel for 30
minutes.

4. Open the cover (B).

5. Place the food pan (D) or insert (E) containing food product that is
already at proper serving temperatures into the water pan (H) or urn
body (I). Close the cover (B).

NOTE:
Monitor food temperature closely for food safety. The United States
Public Health Service recommends that hot food be held at a minimum
of 140 ºF (60 ºC) to help prevent bacteria growth.

6. Regularly check the food temperature.

7. If necessary adjust the electric chafer heater between “HI” and “LO” to
maintain correct food temperature.

8. When nished with the equipment turn the electric chafer heater to the
“OFF” position and unplug or extinguish the ame on the chafer fuel
source.

ENGLISH

9. Open the cover (B). Remove the food pan (D) or the insert (E). When
removing hot food containers from unit use gloves, mitts or pot holders to
protect hands. See Figures 1 and 2.

10. Allow ample time for the water to cool. Remove the water pan (H) or the
urn body (I) and dispose of water.

cleaning, tabletoP hot food and beverage

To maintain the appearance and increase the service life, clean your
equipment daily.

1. Unplug the electric chafer heater or extinguish the ame on chafer fuel
and let it completely cool.

2. Remove the heating source.

3. Wipe the unit exterior with a clean damp cloth.

4. For coffee urns: Thoroughly clean the inside of the beverage body (E)
with hot water and mild soap. Run the hot soapy water through the faucet
(H). Rinse the beverage body (E) and faucet (H) completely with warm
water. Dry the equipment thoroughly.

5. Do not use abrasive materials, scratching cleansers or scouring pad to
clean the unit. These can damage the nish.

6. Thoroughly wipe off any mild soap or chemical cleaners. Residue could
corrode the surface of the unit.

OperatOr’s Manual

3

Buffet and taBletop Service

oPeration, cold beverage diSPenSerS

This equipment is designed to help keep beverages chilled and at proper

1. Remove the cover (A) and ice tube(D). See Figure 4 and 5.

2. Place the pre-chilled beverage product into the beverage body (E). Leave

serving temperature.

3. Fill the ice tube (D) with ice and place into the beverage body (E).

B

I

D

E

NOTE:
Monitor food temperature closely for food safety. The United States
Public Health Service recommends that cold food/beverage be held at a
maximum of 41 ºF (5 ºC) to help prevent bacteria growth.

4. Regularly check the beverage temperature.

5. Remove the drip cover (G) from time to time and clean any spilled

I

H

6. When nished using the equipment remove cover (B). Remove and drain

7. Remove and empty the beverage body (E).

F

G

cleaning, cold and beverage

To maintain the appearance and increase the service life, clean your
equipment daily.

Figure 4. Milk Dispenser Features and Controls.

NOTE:
Do not use ammonia based cleaners on acrylic or plastics. Do not use
abrasive materials, scratching cleansers or scouring pad to clean the

A

B

unit. These can damage the nish.

1. Wipe the unit exterior with a clean damp cloth.

2. Thoroughly clean the inside of the beverage body (E) with hot water and

D

E

3. Thoroughly wipe off any mild soap or chemical cleaners. Residue could

I

room for the ice tube (D).

beverage.

the ice tube (D).

mild soap. Run the hot soapy water through the faucet (H). Rinse the
beverage body (E) and faucet (H) completely with warm water. Dry the
equipment thoroughly.

corrode the surface of the unit.

H

Figure 5. Juice and Beverage Features and Controls.

A

COVER HANDLE. Used to open and close the cover.

B

COVER. Covers the food/beverage product or ice tube.

C

HANDLE. For lifting or carrying the milk beverage body.

D

ICE TUBE. Holds ice to keep the beverage products cold.

E

BEVERAGE BODY. Holds the beverage product.

F

BASE. Supports the beverage dispenser.

G

DRIP COVER. Covers the drip trough on the base. Can be

removed for cleaning.

H

FAUCET. Opening that the beverage ows through.

I

FAUCET HANDLE. Controls the ow of beverage.

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OperatOr’s Manual

Buffet and taBletop Service

SetuP, cereal diSPenSer

Carefully remove crating or packaging materials from the unit. When no
longer needed, dispose of all packaging materials in an environmentally
responsible manner.

1. Set the food chute (F) into the base (D). See Figure 7. The food chute (F)
is wider at the bottom. It ts onto the base (D) one way.

2. Set the paddle (H) into the food shoot (F) and align the holes.

3. Push the dispensing handle (E) through the holes of the paddle (H) and
food chute (F).

4. Set the food tube (C) onto the base (D) and set the cover (B) into place.

oPeration, cereal diSPenSer

This equipment is designed to dispense cereal type food product. A variety of
food products may be used with this dispenser.

1. Remove the cover (B) and place the food product into the food tube (C)
and return the cover (B). See Figure 7.

2. Place a bowl or other container under the food chute (F).

3. Rotate the dispensing handle (E) until the desired amount of food
product has been dispensed.

4. Remove the drip cover (G) from time to time and clean any spilled food
product.

cleaning, cereal diSPenSer

To maintain the appearance and increase the service life, clean your
equipment daily.

NOTE:
Do not use ammonia based cleaners on acrylic or plastics. Do not use
abrasive materials, scratching cleansers or scouring pad to clean the
unit. These can damage the nish.

1. Slide the dispensing handle (E) out of the food chute (F) and paddle. See

A

B

A

B

Figure 7.

2. Lift the food tube (C), food chute (F) and cover (B) out of the base (D).

3. Remove the cover (B). Store or discard the food product following local
food handling and storage codes. Retain the paddle (H) for reuse.

4. Thoroughly wash the components with hot soapy water and a soft cloth.
Wipe the unit exterior with a clean damp cloth.

C

D

E

H

F

G

F

G

Figure 7. Cereal Dispenser Features and Controls.

A

COVER HANDLE. Used to open and close the cover.

B

COVER. Covers the food/beverage product.

C

FOOD TUBE. Holds the food product.

D

BASE. Holds food tube and dispensing mechanism.

E

DISPENSING HANDLE. Dispenses food product when rotated.

F

FOOD CHUTE. Area where the food product is dispensed.

G

DRIP COVER. Covers the drip trough on the base. Can be

removed for cleaning.

H

PADDLE. Controls the ow of food product.

ENGLISH

C

D

E

H

OperatOr’s Manual

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