Installation and Operation Manual for Electric and Gas Hot Food Units

ASSEMBLY (NOT REQUIRED FOR DROP-IN UNITS): Follow figures on page 3.
For Units With Undershelf ( For units with an enclosed base, proceed to Step 6):
RECEIVING & INSPECTING THE EQUIPMENT:
Even though most equipment is shipped crated, care should be taken during unloading so the
equipment is not damaged while being moved into the building.
1. Visually inspect the exterior of the package and skid or container. Any damage should
be noted and reported to the delivering carrier immediately.
2. If damaged, open and inspect the contents with the carrier.
3. In the event that the exterior is not damaged, yet upon opening, there is concealed
damage to the equipment notify the carrier. Notification should be made verbally as
well as in written form.
4. Request an inspection by the shipping company of the damaged equipment. This
should be done within 10 days from receipt of the equipment.
5. Freight carriers can supply the necessary damage forms upon request.
6. Retain all crating material until an inspection has been made or waived.
Qty. Description
1 Hot Food Table Body
1 Poly Cutting Board
1 Stainless Steel Shelf
1 Stainless Steel Undershelf
2 Cutting Board Support Brace
Qty. Description
4 Legs
1 Screw Pack
8 Set Screws
12 1/4-20 Nylon Tree Plugs
Qty. Description
4 1/4-20 x 1/2” Screws
2 10-32 x 3/8” Screws
2 #10 Star Washers
2 10-32 Acorn Nuts
2
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PARTS & SCREW PACKET LIST
(Figure 1)
SHELF ASSEMBLY:
3. Remove Plastic Cap from Gusset. Set Screws &
Hardware located inside the Gusset (Figure 2).
1. This unit is shipped with the Undershelf. The 4
Legs (item 6) are in a separate carton.
2. Remove the unit from the shipping box, and
place it upside down (Figure 1).
Tools Required: Philip’s Head Screw Driver, Adjustable Wrench, 5/32” Allen Wrench
(Figure 2)