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Duke holding cabinet manual. Duke HS2-22-T Installation & Operation Manual
Left Side 0 6. If the unit has been stored in extremely cold area, Bottom 0 wait a few hours before connecting the power. Rear OPEN. With restricted airflow, the unit may not operate properly and life of the electrical parts In the United States, the PHU must be installed in is reduced. State and local codes. Failure to comply with this procedure can cause property damage, injury 1.
Local codes. Grounding reduces For CE Units, the PHU must be installed in accordance risk of electric shock by providing an escape wire for with the following: the electric current if an electrical short occurs. This unit is equipped with a cord having a grounding wire 1. The plug must be plugged into 2. If the product power cord is too short, have a qualified electrician install a three-slot receptacle or the country specific receptacle for International Units.
This unit should be plugged into a separate circuit with the electrical rating as provided on the product data plate. The terminal provides an external bonding connection used Figure 1: Removal of Base Pan in addition to the earthing prong on the plug.
The terminal provides a connection for bonding to the equipment 1. The external equipotential bonding terminal stacked, except the bottom unit. The pan is held is located on the rear outside surface of the oven, the in place by two screws on the bottom of each unit.
Place bottom unit into its final position then stack the next unit on top. Do not stack cabinet rests inside of the base of the upper unit. FWM units. Use these procedures to stack FWM models. These can damage the stainless steel and plastic surfaces. Ensure proper Pan Covers are inserted into the correct locations for fried and broiled products. Wipe down the interior and exterior of the Product 3.
Allow the Product Holding Cabinet to heat for at Holding Cabinet with warm water and mild detergent least 20 min. Do not use excessive amounts and the menu bars display the pre-programmed of water. Clean pans and pan covers using mild detergent no product. Ensure all soap is rinsed from plastic pans and pan covers. If the menu bars display temperature at any time during operation of the Product Holding Cabinet, Cleaning discontinue use of the affected shelf until the cabinet is serviced. If the film remains programming the keypad.
However, if the film is damaged, the stainless steel can break down and rust. Scrapers, files, wire brushes or scouring pads except for 2.
Remove all pans and pan covers. Allow the cabinet to cool for approximately 30 minutes. Many foods are acidic. For routine cleaning, use warm water, mild soap or detergent and a sponge or soft cloth.
For heavy-duty cleaning, use warm water, a degreaser and a plastic, stainless steel or Scotch-Brite pad. Always rinse thoroughly.
Always rub gently in the direction of the steel grain. Status LEDs: Used for indicating status of pan. Timer is Inactive - no product in pan, Special stainless steel polishing cleaners can preserve and restore the protective film. OR II. First, thoroughly clean, rinse and dry the c. Arrow Buttons a. Darkened areas, called heat tint, may appear on b. Used for Programming. It is unsightly but is not a c.
Indicate which pan the adjacent Status sign of permanent damage. LED and Pan Display are linked to i. Status LED and Pan Display on left side To remove heat tint, follow the routine cleaning of keyboard are linked to the pan above procedure.
Display on right side of keyboard are linked To reduce heat tint, limit the exposure of equipment to the pan below. Pan Display a. Enter Button.
Used for Time Decrement and Programming. Power Up 1. Place the Power Switch in the ON position. Software initializes at startup. Until warmer reaches preprogrammed operating 5. Discard temperature. Press corresponding Arrow Button to silence alarm and reset timer. When the set point is reached, Product Name appears on all Pan Displays. The pan is ready for more product. Note: For these instructions only the pertinent keypads will be shown, for simplicity, and not the warmer or pans.
It is implied that a product pan is located above and below each keypad. Note: To reset the time when product is depleted, press and release the corresponding arrow key. Press Arrow Button that corresponds to pan the product is in. In this example, there is product in pan above keypad. Time Decrement This program is used to alter Hold Time when introducing a product from another warming unit. Press and hold the Arrow Button corresponding 2.
Display indicating the timer is in decrement mode. Repeatedly pressing the Arrow Button decrements time by one minute per depression. Holding down the button continuously will count the time down. To increment time, press the Enter Button. The 4. Repeatedly pressing the Arrow Button increments time by one minute per depression. Holding down the button continuously will speed 3. Use the Arrow Buttons to scroll to desired Meal Set the time up. Press and hold the Enter Button for three seconds.
Press the Enter Button to accept. Press the Enter Button again. If the malfunction still exists, contact your Duke Manufacturing Company authorized service agent or call Use a thermocouple surface temperature probe to measure temperatures. No pans should be in wells during the pre-heat and temperature check. Pre-heat the warmer for 30 minutes before taking any temperature readings. Do not take readings unless the cavity has been empty for 30 minutes.
This will allow the temperature to stabilize and will prevent false readings. The warmer cavity should be cleaned and empty before the temperature is checked.
Avoid any air drafts that might flow through the cavity. Locate the surface temperature probe on the bottom of the first cavity in the geometric center. The first cavity is the one closest to the control panel see figure. Make sure the probe is making good contact with the surface while taking readings.
All temperature controls exhibit a swing in The keypad display provides an indication to alert the temperature as the control cycles on and off while operator to failures in the heater circuit.
The possible regulating to the set point. The correct calibration fault conditions are as follows: temperature is the average of several readings taken over a period of 20 minutes after the warmer 1. Over-Temperature Fault - An over-temperature has been pre-heated. The auxiliary thermostat prevents the Check the display for fault messages. Perform the temperature from exceeding safe levels by regulating Temperature Check Procedure in this manual.
If this note of the findings. For optimum support, please be near is corrected by a qualified service technician. This will allow the temperature to stabilize and will prevent false readings.
The warmer cavity should be cleaned and empty before the temperature is checked. Avoid any air drafts that might flow through the cavity. Locate the surface temperature probe on the bottom or top of the first cavity. Position the probe half way back on the heat sink beneath the rail as shown. The top readings should be taken on either side of the rail half way back on the heat sink. Four wide units require 2 readings, left and right side.
All temperature controls exhibit a swing in temperature as the control cycles on and off while regulating to the set point. The correct calibration temperature is the average of several readings taken over a period of 20 minutes after the warmer has been preheated.
The allowable range of well temperatures which can be programmed on the HS2 is. The HS2 Holding Unit is designed to allow limited stacking capabilities. This section outlines how to safely stack the holding unit.
Step 2 Place bottom unit into position then stack the next unit on top. The top of the lower holding unit rests inside of the base of the upper unit. Consult your Kitchen Operations Manual for any modifications to the above based on your specific food requirements. To prevent discoloration or rust on stainless steel several important steps need to be taken. As long as the protective layer is intact, the metal will not corrode. Proper cleaning of stainless steel requires soft cloths or plastic scouring pads.
Cleaning solutions need to be alkaline based or nonchloride cleaners. Chlorides are also commonly found in hard water, salts and household and industrial cleaners. If cleaners containing chlorides are used, be sure to rinse repeatedly and dry thoroughly upon completion. Routine cleaning of stainless steel can be done with soap and water. Extreme stains or grease should be cleaned with a non-abrasive cleaner and plastic scrub pad. It is always good to rub with the grain of the steel.
There are also stainless steel cleaners. Early signs of stainless steel breakdown can consist of small pits and cracks. If this has begun, clean thoroughly and start to apply stainless steel cleaners in an attempt to restore the passivity of steel. Turn unit off, unplug, and allow to cool for 30 minutes. Remove all holding pans and heat sink covers. Wash, rinse, and sanitize at the 3 compartment sink.
Fully clean upper heat sink surfaces by hand, as well as lower heat sink surfaces. Pan and lid guides present sheet metal edges which could be sharp. If daily cleaning is performed routinely, deeper, more aggressive, cleaning methods can be avoided. Over longer periods of time, fried food product can accumulate and bake on to the upper heat sink surfaces of the compartments.
Use a sanitizer-soaked towel and wipe out all compartments on the holding unit. Wipe top compartments first, and then lower compartments. Non-Illuminated — timer is inactive — no product in pan. Green — timer is active — product in pan use 1 ST.
Amber — timer is active — product in pan use next. Non-Illuminated — timer active — product in pan. Flashing Green — cook warning time reached. Flashing Red — product is expired discard. Used for starting and stopping the timer. Indicates which pan the adjacent status LED and pan display are linked to. In startup mode it will display spinning bars then transition to PRE HEAT, and then cycle through the bottom actual temp and top actual temp.
Once unit reaches the recipe set points it will display product name. If associated recipe requires a lid display will toggle prod name, lid. Unit will display product name and hold time remaining. Welcome to ManualMachine. We have sent a verification link to to complete your registration. Log In Sign Up. Forgot password? Enter your email address and check your inbox.
Please check your email for further instructions. Enter a new password. Duke is a registered trademark of the Duke Manufacturing Company. Duke Manufacturing Company N.
Broadway St. This gives you the ability to maintain gold standard sensory attributes at significantly extended hold times while delivering hotter food to your customers. Indicates Important Information. You must read the Material Safety Data Sheets before using any of these products. State and local codes. In Canada, the HS2 must be installed in accordance with the following: 1.
Local codes. Consult a qualified electrician or service agent if grounding instructions are not completely understood, or if doubt exists as to whether the unit is properly grounded. Step 1 Remove the base pan from the unit that will be on top. The pan is held in place by four screws on the bottom of the unit. Do not wash with water jet or hose. Allow to air dry. NOTE: Never spray cleaning solution directly onto the cabinet. Green — timer is active — product in pan use 1 ST c. Amber — timer is active — product in pan use next d.
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