Vollrath Hot Well Drop-ins Operator's Manual

Introduction

Thank you for purchasing this Vollrath equipment. Before operating the equipment, read and familiarize yourself with the following operating and safety instructions. SAVE THESE INSTRUCTIONS FOR FUTURE REFERENCE. Save the original box and packaging. Use this packaging to ship the equipment if repairs are needed.

Safety Precautions

To ensure safe operation, read the following statements and understand their meaning. This manual contains safety precautions which are explained below. Please read carefully.

▲ WARNING

Warning is used to indicate the presence of a hazard that will or can cause severe personal injury or death.

▲ CAUTION

Caution is used to indicate the presence of a hazard that will or can cause minor or major personal injury if the caution is ignored.

NOTICE

Notice is used to note information that is important but not hazard-related.

To reduce risk of injury or damage to the equipment:

• This equipment must be installed by a qualified person.
• Use only grounded electrical outlets that match the rated voltage on the nameplate.
• NOTICE: Do NOT modify the cord or plug on the drop-in. Modifying any component may damage the drop-in or cause injury, and will void the warranty. See the specification sheet on Vollrath.com for electrical specifications.
• Do not use an extension cord with this equipment. Do not plug this equipment into a power strip or multi-outlet power cord.
• This equipment should only be used in a flat, level position.
• Do not spray the controls or the outside of equipment with liquids or cleaning agents.
• Keep the equipment and power cord away from open flames, electric burners or excessive heat.
• Do not use food pans deeper than 6" (15.2 cm).
• Do not operate equipment if it is damaged or malfunctioning.
• Do not operate unattended.
• Unplug and allow the equipment to cool before cleaning or moving.
• Handle hot water carefully.
• Do not clean this equipment with steel wool.

Function and Purpose

This drop-in is intended and designed to hold containers of food at proper serving temperatures. Hot food stations are not intended or designed to cook raw food or to reheat prepared food. Food must be prepared and placed in food stations at proper serving temperatures. This equipment is not intended for household, industrial or laboratory use.

Features and Controls

The drop-in units are available in several configurations, including Bain Marie, Short-Sided, and Modular designs.

• A TEMPERATURE CONTROL: Used to set or adjust the temperature of the well. The larger the number the higher the temperature, the smaller the number the lower the temperature. The "0" position is off.
• B POWER INDICATOR LIGHT: Illuminates when the well is in the heating mode.
• C THUMBSCREW: Secures the drop-in to the mounting surface.
• D DRAIN VALVE: Used to empty water from the well(s). (Not shown in diagrams, but typically a valve with a handle that rotates to open or close.)

Operation

▲ WARNING - Electrical Shock Hazard

Keep water and other liquids from entering the inside of the unit. Liquid inside the unit could cause an electrical shock. Do not overfill pans or trays. Liquid could contact the electrical components and cause a short circuit or an electrical shock.

▲ CAUTION - Burn Hazard

Do not touch hot food, liquid or heating surfaces while equipment is heating or operating.

NOTICE:

• Drop-in meets NSF4 performance standards only when using moist heat. Operation with water is required for even heating of the food product.
• Do not use food pans deeper than 6" (15.2 cm).

Steps for Operation:

1. Check the drain valve(s) to verify it is in the closed position to prevent water from draining out.
2. Fill each well with 3/8" (1 cm) of clean hot water. Do not overfill.
3. Plug electrical power cord into an outlet that matches the rated voltage on the nameplate.
4. Preheat the water in the wells by covering wells with empty food containers or covers. Turn the temperature control to the maximum heat setting. Preheat for 60 minutes.
5. Place containers of hot food, above 140 °F (60 °C), into preheated equipment.
6. Reduce heat setting to a level that will maintain a safe holding temperature and maintain food quality.
7. NOTICE: Monitor food temperature closely for food safety. The United States Public Health Service recommends that hot food be held at a minimum of 140 °F (60 °C) to help prevent bacteria growth. Maintain correct water level and temperature setting. Periodically remove food container and check the water level. Add water if needed.
8. Maintain water level during operation. Periodically (approximately every 2 hours) remove the containers of food and check the water level. Add hot water if needed.
9. Use gloves, mitts or pot holders to protect hands when removing hot food containers.

Cleaning

▲ CAUTION - Burn Hazard

Hot surfaces and food can burn skin. Allow the hot surfaces to cool before handling.

To maintain the appearance and increase the service life, clean your equipment daily.

NOTICE: Do not use caustic cleaning chemicals, steel wool or commercial lime removal products to clean the equipment. Thoroughly rinse equipment with water after cleaning.

1. Turn the heat control to the "0" setting or turn the power switch (some models) to the OFF position.
2. Unplug the drop-in.
3. Use gloves, mitts or pot holders to protect hands when removing hot food containers.
4. Rotate the drain valve(s) to the open position. Drain the water.
5. Use a damp cloth or sponge dipped in soapy water to clean the inside of the well and the outside of the equipment.
6. Thoroughly rinse equipment with water after cleaning.
7. Rotate the valve to the closed position.

Troubleshooting

Item Numbers

A comprehensive list of item numbers for various configurations (Bain Marie, Short-Sided, Modular, etc.) is provided in the original document. Key model number prefixes include 364xx and 366xx series.

Example configurations include:

• Bain Marie (e.g., Two Pan, Three Pan, Four Pan, Five Pan, Six Pan)
• Short-Sided (e.g., Two Well, Three Well, Four Well)
• Modular
• One Well, Two Well, Three Well, etc.

Please refer to the original document for the complete list of specific part numbers.

Service and Repair

Serviceable parts are available on Vollrath.com.

To avoid serious injury or damage, never attempt to repair the unit or replace a damaged power cord yourself. Do not send units directly to The Vollrath Company LLC. Please contact Vollrath Technical Services for instructions.

When contacting Vollrath Technical Services, please be ready with the item number, model number (if applicable), serial number, and proof of purchase showing the date the unit was purchased.

Warranty Statement for The Vollrath Co. L.L.C.

This warranty does not apply to products purchased for personal, family or household use, and The Vollrath Company LLC does not offer a written warranty to purchasers for such uses.

The Vollrath Company LLC warrants the products it manufactures or distributes against defects in materials and workmanship as specifically described in our full warranty statement. In all cases, the warranty runs from the date of the end user's original purchase date found on the receipt. Any damages from improper use, abuse, modification or damage resulting from improper packaging during return shipment for warranty repair will not be covered under warranty.

For complete warranty information, product registration and new product announcement, visit www.vollrath.com.

Contact Information

The Vollrath Company, L.L.C.
1236 North 18th Street
Sheboygan, WI 53081-3201 U.S.A.

Main Tel: 800.624.2051 or 920.457.4851
Main Fax: 800.752.5620 or 920.459.6573
Customer Service: 800.628.0830
Canada Customer Service: 800.695.8560

Technical Services: techservicereps@vollrathco.com
Induction Products: 800.825.6036
Countertop Warming Products: 800.354.1970
All Other Products: 800.628.0832

Visit: www.vollrath.com