Duke CSW-1 Manual De Montagem página 6

Installation and Operation of: Counter Soup Warmer
Counter soup warmer with dry container
ENG
Installation and operation manual
US and other patents pending
Units starting with serial number 06130000
Manufacturer Introduction
Dry Channel Holding Technology (Dry Channel Holding
Technology), from Duke, was developed to offer the
market a more efficient method of keeping food warm.
This equipment uses heaters to heat the aluminum ducts
to the temperature set by the user. Its advantages over
steam tables include lower costs in energy consumption
and maintenance, as well as the elimination of water to
preserve the product.
Unpacking the unit:
• Inspect the box and / or transport container and write
down carefully on the delivery receipt any external
damage, which must also be signed by the driver or
the person who delivered it.
• Unpack the product, inspect it for any damage that
has not been visible on the outside of the transport
container (hidden damage). If it is damaged,
immediately contact the carrier and file a claim. Save
all packing materials when submitting a claim. Claims
for damage during transport are the responsibility of
the buyer and are not covered by the warranty.
• Do not attempt to use the unit if it is damaged.
• If the unit has been stored in a very cold area, wait a
few hours before connecting the power.
Never put water in the containers.
This unit is designed for dry heat only
Supplier Name: Duke Manufacturing Co.
Address: 2305 N. Broadway
St. Louis, MO 63102
Telephone: 1 (800) 735-DUKE (3853)
1 (314) 231-1130
Fax: 1 (314) 231-5074
CSW Specification Sheet
Model No.:
Shipping Weight:
Display rack
7 kg
Electric system:
All units CSW-1
230 V 50 Hz CEE7 / W 550 W
Physical dimensions: CSW-1
Case length: 241 mm 443 mm
Overall height: 780/956 mm
Overall Diameter: 403mm
Space Requirements: NONE
6
Caution!
CSW-1, CSW-2, CSW-3
CSW-1 CSW-2 CSW-3
14 kg 18 kg 23 kg
CSW-2 CSW-3
1100 W 1650 W
CSW-2 CSW-3
672 mm
Installation instructions:
1. Operating temperatures allow the safe installation
of this storage unit even if there is no space between
the unit and a wall or partition that is combustible.
2. Do not install the unit near combustible objects or
surfaces that are affected by heat or moisture.
Electrical system:
1. The voltage and power rating of this unit appear on
the device's rating plate. Connect the unit to a circuit
that has a voltage matching that shown on the device
board.
2. Connections to the power supply conduit must be
made through the power cable supplied with the
unit.
3. The unit has no fuses and, therefore, must be
connected to a circuit with fuses that is equipped
with a suitable disconnection mechanism, as required
by local authorities.
General instructions:
1. All food handling equipment must be handled by
trained personnel.
2. Do not allow customers to touch any surface that has
the "HOT CAUTION" label.
3. Never put water in the containers. This unit is
designed to run dry only.
4. Do not cook, heat, or store food directly in containers.
5. Never store food at a temperature below 66 ° C.
6. Always place lids on pans when food is not being
served to prevent food from drying out and to reduce
operating costs.
7. To make the operation as efficient as possible, keep
the empty pans covered in each of their locations
during preheating and when that particular location
is not being used.
8. The unit is shipped with the factory control settings,
which keep the soup warm at approximately 68 ° C
under normal conditions.
9. The most appropriate control settings should be
determined based on experience, based on the
nature of the food service and the type of operation,
as well as the individual preference of the restaurant
operator. The appropriate control setting to keep the
food at the desired temperature will vary depending
on the frequency of refueling, the size of the food
containers, the amount of food in each container,
the ambient temperature, the location of the unit in
relation to proximity to other heated equipment, air
vents, fans, doors and corridors.