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Operator’s Manual
CAYENNE® HOT FOOD MERCHANDISER
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 Model Description Voltage Watts Amps Plug
40733 FMA7026 26” Hot Food Merchandiser 120V AC 1440 12 Amps 5-15P
40734 FMA7036 36” Hot Food Merchandiser 120V AC 1440 12 Amps 5-15P
40735 FMA7048 48” Hot Food Merchandiser 120V AC 1440 12 Amps 5-15P
Register your product on-line at www.vollrath.com
Item No. 2350122-1 en Rev 05/14
saFety Precautions
Function and PurPose
To ensure safe operation, read the following statements and
understand their meaning. 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.
WARNING
Burn Hazard.
Do not touch hot food, liquid or heating surfaces
while equipment is heating or operating.
Hot surfaces and food can burn skin. Allow the hot surfaces to cool
before handling. Do not drop or spill water onto the cooking surface
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as it can spray or splatter.
WARNING
This equipment is designed for illuminated display of food products at
temperatures between 85°F (29°C) and 175°F (66°C). This equipment
is intended and designed to keep food at proper serving temperatures.
Food must be prepared and placed in display cabinets at proper serving
temperatures. Heated display cabinets are not intended or designed to
cook raw food or to reheat prepared food. It is not intended for household,
industrial, or laboratory use.
unPacking the equiPment and initial setuP
When no longer needed, dispose of all packaging and materials in an
environmentally responsible manner.
1. Remove all packing material and tape, as well as any protective plastic
from the equipment.
2. Remove bolts that secure the equipment to the pallet.
3. Clean any glue residue left over from the plastic or tape.
4. Installing doors: The longer doors are for the front or slopped side and
the shorter doors are for the back or straight side. The doors are tted
with the handles facing toward the outside of the unit. Place the top of
the door into the top track and slide the door up to clear, and then lower it
into the bottom track.
5. Installing the shelves: Place the uprights into the provided slots making
sure that the longer tab is on top and the at sides face inward. Place the
shelf supports at the desired locations and position the shelf on these
supports.
NOTE:
The shelf supports and shelves can be positioned level or sloping
forward for improved presentation.
6. Plug the unit into a properly grounded electrical supply matching the
nameplate rating. Damage to the unit can occur if incorrect power is
supplied to unit.
Electrical Shock Hazard.
Keep water and other liquids from entering the
inside of the equipment. Liquid inside the equipment
could cause an electrical shock.
Do not spray water or cleaning products. Liquid could contact the
electrical components and cause a short circuit or an electrical
shock. Do not use equipment if power cord is damaged or has been
modied
Features and controls
To reduce risk of injury or damage to the equipment:
Use only grounded electrical outlets matching the nameplate rated
voltage.
Use equipment in a at, level position.
Do not use an extension cord with this equipment. Do not plug this
equipment into a power strip or multi-outlet power cord.
Turn off and unplug equipment before cleaning or moving.
Do not spray controls or outside of equipment with liquids or cleaning
Figure 1. Controls (located on the back of the display cabinet).
agents.
Keep equipment and power cord away from open ames, electric
A
burners or excessive heat.
Do not operate unattended.
B
Do not operate if equipment has been damaged or is malfunctioning in
any way.
C
B
THERMOSTAT CONTROL dial. Used to set or adjust the
temperature. The “0” position is off.
A
PILOT LIGHT. This light indicating that the element is heating. Once
the temperature has been reached the light will go out. Unit will
continue to maintain heat and temperature with light cycling on and off.
This is not an “ON/OFF” light.
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C
LIGHT SWITCH. Switches the lights “ON” or “OFF”.
D
WATER PAN (not shown). When lled with water will add humidity to
display.
oPeration
Before using this equipment clean as described in the CLEANING section of
this document.
Before placing food product into this equipment operate to desired
temperature for approximately 15 minutes. Food must be prepared and
placed in display cabinets at proper serving temperatures. This equipment
is not intended or designed to heat or cook food. Regularly check the food
temperature.
In areas of high humidity it mat be necessary to open rear doors slightly to
help eliminate condensation.
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.
1. Adjust the thermostat control (A) to the desired temperature; the pilot
light (B) indicates when the elements are energized. See Figure 1.
2. Switch the light switch (C) to the “ON” position if desired.
3. Water may be added to the water pan to add humidity if desired. Monitor
the water level during operation.
4. Turn the thermostat control (A) to lowest setting, turn the light switch
(C) to the “OFF” position and unplug unit. When removing hot food
containers from unit use gloves, mitts or pot holders to protect hands.
5. If water pan is used water to cool completely and dispose of the water.
6. Follow the CLEANING section of this manual.
cleaning
To maintain the appearance and increase the service life, clean your
equipment daily.
NOTE:
Do not use cleaning products containing aggressive
chemicals, acids, or that contain chlorine.
NOTE:
Do not immerse the cord, plug or equipment in water
or any other liquid. Do not use a hose to clean this
equipment.
1. Unplug the equipment.
2. Allow the equipment to cool completely before cleaning.
3. Using a damp cloth, sponge dipped in soapy water to clean the
equipment.
4. A high quality non-toxic glass cleaner may be used to clean the
components of the unit.
5. Completely dry all surfaces of the equipment to preserve the nish.
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troubleshooting
Problem It might be caused by Course of Action
Condensation (moisture) on the glass. Combination of heat and moisture is high. Open doors slightly.
No power to unit.
Unit not heating. Faulty heating element. Have unit serviced by qualied personal.
Pilot Light does not come on when the temperature
control is turned up.
Light(s) does not work. Defective or faulty starter(s). Replace starter(s).
Light(s) does not work. Defective or faulty ballast(s). Replace ballast(s).
Light(s) does not work. Defective or faulty light(s). Replace light(s).
Light(s) does not work. Loose connection or defective socket. Tighten connection or replace socket.
Faulty outlet. Have outlet replaced by qualied personal.
Circuit breaker tripped. Reset the circuit breaker.
Unit is not plugged in. Plug unit in.
Pilot Light malfunction. Replace Pilot Light.
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