Operating instructions
4
General Operating Instructions:
General Cleaning Instructions:
General Troubleshooting—Always ask and/or check:
1. All foodservice equipment should be operated by trained personnel.
2. Do not allow your customers to come in contact with any surface labeled “CAUTION HOT.”
3. Where applicable, never pour cold water into dry heated units.
4. Where applicable, do not cook, warm or hold food directly in liner pans (well pans). Always
use steam table pans/insets, etc.
5. Never hold food below 150°F (66°C).
1. NEVER clean any electrical unit by immersing it in water. Unplug unit before surface
cleaning.
2. Always clean equipment thoroughly before first use. Clean unit daily. Except where noted
on charts, use warm, soapy water. Mild cleansers and PLASTIC scouring pads may be used
to remove baked-on food and water scale.
3. Unplug all units before cleaning or servicing. All service should be performed by an APW
authorized service agency.
4. Do not use chlorides or chloride-based products in this unit. Always clean equipment before
first use. Clean unit daily. Use warm, soapy water. Rinse thoroughly to remove all residue.
Chlorides, chloride-based products and improper cleaning may cause corrosion and pitting.
1. Is the unit plugged in?
2. Check circuit breaker.
3. Is power switch on and pilot light glowing?
4. Check rating label.Are you operating unit on proper voltage?
5. If the supply cord is damaged, it should only be replaced by an identical supply cord.
Failure to comply with these instructions may void unit warranty.
If the above checks out and you still have problems, call an APW authorized service agency.
DS-1A—MR. FRANK DISPLAY STEAMER
DR-1A—MR. FRANK DISPLAY BROILER WITH BW-1A BUN WARMER
Installation:
Operations:
Cleaning:
Installation:
1. Follow general installation instructions on page 3.
2. The operator must slide basket in over support pins and support flange.
1. Follow general operation instructions on page 4.
2. Pour 3 quarts of hot water, 120°-140°F (50°-60°C), into lower pan. Cap on drain pipe must
be finger tight.
3. Place perforated hot dog tray into lower compartment. Load with up to 150 hot dogs.
4. Heat up time will depend on size and temperature of the hot dogs. Place bun basket into
upper cabinet, slide drip shield on top of bun basket, load up to 60 buns. Buns may be stored
in plastic bag for prolonged holding periods.
5. Turn on unit. Set infinite control to “HI” position to begin steaming.
6. For holding, readjust control to “4” or “5” setting after 15 minutes (or when water steams).
7. Add water to unit if level is low.
1. Follow general cleaning instructions on page 4.
2. Turn off unit and allow cabinet to cool.
3. Unscrew drain cap and drain water from cabinet.
4. Remove trays, baskets and support shelves from cabinet. Clean thoroughly
1. Follow general installation instructions on page 3. The broiler is labeled “Caution Hot.” Do
not allow customers to come in contact with the hot surface.
2. Insert basket holder assembly into cabinet by placing shaft end into spring loaded fitting.
Connect slotted coupling end over motor shaft by compressing spring loaded fitting.
3. Place individual baskets into support holes on hold assembly. Open side of basket should