APW Wyott HFW-23 - Manual (Page 2)

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CONTENTS
OWNER’S INFORMATION.................................2 General Troubleshooting...............................3
General Installation.......................................2 SPECIFICATIONS...............................................3
General Operating Instructions.....................2 INSTALLATION................................................... 4
Wet Set-Up (Units w/drains)......................... 2 PARTS LISTS w/EXPLODED VIEWS.................5
Dry Set-Up (Units w.o./drains)...................... 2
WIRING DIAGRAMS...........................................8
General Cleaning Instructions...................... 3 WARRANTY........................................................11
OWNER’S INFORMATION
General Installation:
1. Always clean equipment thoroughly before first use. (See general cleaning instructions.)
2. Check rating label for your model designation & electrical rating.
3. For best results, use stainless steel countertops.
4. All dimensions in parenthesis in centimeters, unless noted.
General Operating Instructions:
1. All food service 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)
Wet set-up and operation procedures (units with drains):
1. Add hot water 120°-140°F (50°-60°C) to well pan:
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Four Thirds size units (12x27) use 5-1/2 qts. (1-1/3 gallon) (5.5 litre)
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Full size units (12x20) use: 3-3/4 qts. (15 cups) (3.5 litre)
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Two Thirds size units use 2-1/2 qts. (10 cups) (2.5 litre)
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Half size units use: 1-1/2 qts. (6 cups) (1.5 litre)
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One Third size units use: 3 cups (.7 litre)
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4 Quart Round use 2 cups (.5 litre)
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7 Quart Round use 3 cups (.7 litre)
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11 Quart Round use 1-1/4 qts. (5 cups) (1.4 litre)
2. Turn the thermostat control to "10" setting or if equipped with infinite controls to "?" or "Hi". Preheat
for approximately 30 minutes.
3. Place covered inset with preheated product into well.
4. Re-adjust control after another 30 minutes of operation to the "6" setting depending on the amount
and thickness of product.
5. Keep inset/steamtable pan(s) covered to maintain ideal serving temperature.
6. Do not let well run dry.
Dry set-up and operation procedures (units without drains):
1. Turn the thermostat control to "10" setting or if equipped with infinite controls to "7" or "Hi". Preheat
for approximately 30 minutes.
2. Place covered inset with preheated product into well.
3. Re-adjust control after another 30 minutes of operation to the "6" setting depending on the amount
and thickness of product.
4. Keep inset/steamtable pan(s) covered to maintain ideal serving temperature.