OPERATOR'S MANUAL Site Preparation and Installation

These instructions must be retained by the owner/user for future reference.

 

This Equipment is built to comply with applicable standards for manufacturers, including approval agencies, such as UL, NSF, CSA, ETL, and others.  Many local codes exist, and it is the responsibility of the owner and installer to comply with these codes.

 

Check the electrical rating label to ensure that the Equipment is connected to the correct voltage, phase, amperage and wattage that are stated on the Equipment’s identification label.  The identification label is located on the control panel plate of the Equipment.  A secondary label is included inside the Equipment behind the control panel plate.  This Equipment should be connected to a power supply that is 120 volts, 60 Hz, AC only.  Do not operate on direct current (DC).  A substantial voltage drop will cause a loss of power and the Equipment may overheat.  If the Equipment does not operate when plugged into an outlet, check the power supply.

 

Do not operate more than two Hot Hold® Systems on a single 120V, 20 Amp circuit.

 

Observe all clearance requirements to provide air supply for proper operation, as well as sufficient clearance for servicing. Keep the area around the Equipment free and clear of combustibles. Dimensions and clearance specifications are shown under “Specifications for Hot Hold®” and “Clearances Requirements for Hot Hold®”.

WARNING: The installation and connection must comply with national and local electrical codes.  Ensure electrical supply conforms with electrical characteristics shown on the identification label. All services must be performed by a qualified technician.

CAUTION:  The operator of this Equipment is solely responsible for ensuring safe holding temperature levels for all food items. Failure to do so could result in unsafe and unhealthy food products for customers.

Tested, approved and listed by ETL as per UL 197, NSF 4 and CSA 22.2

© 2018 By Meister Cook LLC. All Rights Reserved.

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