SERVIT 423CC1UFNCF Non Insulated Heated Holding And Proofing Cabinets User Manual

SERVIT 423CC1UFNCF Non Insulated Heated Holding And Proofing Cabinets

Product Information

• Specifications:
  • Models: 423CC1UFNCF, 423CC2UFNCF, 423CH1UFNCF, 423CH2UFNCF
  • Website: www.servitproducts.com.
  • Power Plug: NEMA 5-20P
  • Conforms to UL STD. 197
  • Conforms to NSF/ANSI STD. 4

Product Introduction

• Congratulations on your purchase:
  • Congratulations on your purchase of a ServIt Cabinet.
  • They are designed to keep foods at optimum temperatures without affecting quality.
  • They are built for commercial use with rugged metal construction, heavy-duty hardware, fully adjustable universal slides, and easy-to-use controls.
  • Combination module cabinets have additional functionality to proof bread, pastries, and more, giving you dual flexibility all in a single unit.
  • This manual provides the installation, safety, and operating instructions for Non-Insulated Holding and Proofing Cabinets.
  • ServIt recommends all installation, operating, and safety instructions appearing in this manual to be read before installation or operation of the unit.
• Safety Information:
  • WARNING: Follow all food safety guidelines. Preheat the cabinet to the desired temperature before placing cooked, hot food into the cabinet. This is not a re-thermalizing cabinet. Food must be at the appropriate temperature before being placed into this cabinet. Use a food probe to check the internal food temperature – the cabinet temperature is not necessarily the internal food temperature.
  • WARNING: Only certified and insured food service technicians should attempt to service the unit.
  • WARNING: Unplug the cabinet before cleaning or servicing. Do not wash the cabinet with a water jet or high-pressure water.
  • WARNING: This cabinet is for hot food-holding applications only.
  • WARNING: This unit is not designed or intended to cook raw food or reheat prepared food.
  • CAUTION: A stainless steel water pan must be installed over the moisture element inside the cabinet during operation. The plastic drip pan can NOT be used inside the cabinet and shall be installed outside the cabinet, below the drip trough.
  • CAUTION: Do not spray or pour water on the module.
  • CAUTION: Water dripping onto the floor from open doors can be a slip hazard.
  • CAUTION: Use of this unit other than its intended use will void the warranty.
• Installation and Setup:
  • WARNING: Do not allow combustible materials to be stored or accumulate on, under, or next to the cabinet.
  • CAUTION: Do not block any ventilation louvers or slots.
  • CAUTION: Check the packaging and cabinet for shipping damage after unloading the unit and after removing all the packaging. The receiver of this product is responsible for filing freight damage claims.  This equipment must be opened immediately for inspection. All visible damage must be reported to the freight company within 48 hours and must be noted on the freight bill at the time of delivery. Concealed damage is your responsibility — you must advise the carrier of any loss or damage within 15 days after receipt of the cabinet. If there is damage, retain the original packaging for inspectors.

FAQs

• Q: Can I use this cabinet to cook raw food?
  • A: No, this cabinet is not designed or intended to cook raw food or reheat prepared food. It is for hot food holding applications only.
• Q: Can I use water inside the cabinet?
  • A: Yes, a stainless steel water pan must be installed over the moisture element inside the cabinet during operation. However, a plastic drip pan cannot be used inside the cabinet and should be installed outside the cabinet below the drip trough.
• Q: What should I do if I notice shipping damage?
  • A: After unloading the unit and removing all packaging, check the packaging and cabinet for any shipping damage. If there is visible damage, report it to the freight company within 48 hours and note it on the freight bill at the time of delivery. Retain the original packaging for inspectors in case of concealed damage.

SAFETY INFORMATION

• WARNING: Follow all food safety guidelines. Preheat the cabinet to the desired temperature before placing cooked, hot food into the cabinet. This is not a re-thermalizing cabinet. Food must be at the appropriate temperature before being placed into this cabinet. Use a food probe to check the internal food temperature – the cabinet temperature is not necessarily the internal food temperature.
• WARNING: Only certified and insured food service technicians should attempt to service the unit.
• WARNING: Unplug the cabinet before cleaning or servicing. Do not wash the cabinet with a water jet or high-pressure water.
• WARNING: This cabinet is for hot food-holding applications only.
• WARNING: This unit is not designed or intended to cook raw food or reheat prepared food.
• CAUTION: A stainless steel water pan must be installed over the moisture element inside the cabinet during operation. The plastic drip pan can NOT be used inside the cabinet and shall be installed outside the cabinet, below the drip trough.
• CAUTION: Do not spray or pour water on the module.
• CAUTION: Water dripping onto the floor from open doors can be a slip hazard.
• CAUTION: Use of this unit other than its intended use will void the warranty.

IDENTIFYING YOUR CABINET

INSTALLATION AND SETUP

• WARNING: Do not allow combustible materials to be stored or accumulate on, under, or next to the cabinet. CAUTION: Do not block any ventilation louvers or slots.
• CAUTION: Always maintain the following clearances:
  • Rear: 2¼”
  • Sides: 5/8″
  • Top: 2″
  • Bottom: Casters must always be installed. They will maintain proper clearance from the floor.

1. Check the packaging and cabinet for shipping damage after unloading the unit and after removing all the packaging.
2. The receiver of this product is responsible for filing freight damage claims. This equipment must be opened immediately for inspection. All visible damage must be reported to the freight company within 48 hours and must be noted on the freight bill at the time of delivery.
3. Concealed damage is your responsibility — you must advise the carrier of any loss or damage within 15 days after receipt of the cabinet. If there is damage, retain the original packaging for inspectors.
4. Any protective covers (plastic or paper sheet) must also be removed before turning the cabinet on.
5. Heated Holding & Proofing Cabinets: Make sure the stainless steel water pan is installed inside the cabinet in the floor opening on top of the proofing element. (Fig. 1)
6. Heated Holding & Proofing Cabinets: Install the plastic drip pan under the trip trough at the base of the cabinet. (Fig. 1)
7. Install the universal slides into the notches that are built into the walls (Fig. 2). The notches are spaced at 1.5″ intervals, and each cabinet is supplied with 12 sets of slides, if additional slides are desired please order part number 423PCUSLDPR (which is 1 additional set of slides).
8. Refer to the data plate located near the power cord for the electrical specifications of the cabinet as shown on Pg. 3.
   • With the POWER switch OFF, plug the cord into the appropriately rated, grounded receptacle.
   • Cabinets rated at 120V must be plugged into a 20 amp 125 VAC receptacle.

REVERSING THE DOOR

The door on your cabinet can be reversed to accommodate a right- or left-hand opening. The cabinet has been shipped with the hinges mounted on the right- hand side. To reverse, follow the instructions listed below:

1. With the door in the closed position, remove the hinge pin by driving it out using a hammer and a drive pin or small-diameter screwdriver.
2. Once the pins are removed, grasp the door firmly and pull the latch lever, this will release the door. Set the door aside being careful not to damage the gasket.
3. Remove the screws from the left side of the cabinet and set aside. Then remove the cabinet-mounted part of the hinge and remount to the left side of the cabinet. Put the screws removed from the left side of the cabinet into the remaining holes on the right side of the cabinet. Tighten all screws before proceeding.
4. Relocate the latch plate(s) from the left side to the right by removing the two mounting screws. Tighten all screws before proceeding.
5. Rotate the door 180° align the door mounted hinge part with the cabinet-mounted hinge part and tap the hinge pin into place so the top of the pin is flush with the top of the cabinet-mounted hinge part. Invert the door latch by removing the black plastic screw covers and remove the screws holding the latch in place.

CONTROL PANEL

HEATED HOLDING & PROOFING CABINETS

OPERATING INSTRUCTIONS

HEATED HOLDING & PROOFING CABINETS

1. Fill the stainless pan with water if proofing or if you desire a small amount of passive humidity while in heated holding mode.
2. Your cabinet has a 3-way power/selector switch that powers the cabinet on and off and also allows dual functionality. For heated holding mode, set the switch to “hold” (up); for proofing mode, set it to “proof” (down); to power the unit down, set it to “off” (middle).
3. Heated holding mode (selector switch set to “hold”)
   • Set the thermostat at the desired setting, number 7 is approximately 150°F (66°C), and 10 is approximately 190°F (88°C).
   • Monitor the temperature read-out on the thermometer and adjust the thermostat to fine-tune as necessary.
4. Proofing mode (selector switch set to “proof”)
   • Set the thermostat at the desired setting, each setting yields a pre-determined humidity level.
   • Monitor the temperature read-out on the thermometer and adjust the thermostat to fine-tune as necessary.
   • NOTE: When the switch is set to “hold” or “proof”, the fan is always energized. To power off the fan and the unit, set the switch to “off” (middle).

CONTROL PANEL HEATED HOLDING CABINETS

OPERATING INSTRUCTIONS HEATED HOLDING CABINETS

1. Your cabinet has a power switch that powers the cabinet on and off. For heated holding mode, send the switch to “on” (up).
2. Heated holding mode (selector switch set to “on”)
   • Set the thermostat at the desired setting, number 7 is approximately 150°F (66°C), and 10 is approximately 190°F (88°C).
   • Monitor the temperature read-out on the thermometer and adjust the thermostat to fine-tune as necessary.
   • NOTE: When the switch is set to “on” (up) the fan is always energized. To power off the fan and the unit, set the switch to “off” (down).

CARE AND MAINTENANCE

NOTICE: Before proceeding with any maintenance activity, strictly follow “Safety Information” on page 3 of this manual.

Cleaning the Cabinet

• WARNING: Unplug the cabinet before cleaning or servicing.
• CAUTION: Do not wash the cabinet with a water jet or high-pressure water.
• CAUTION: Do not spray or pour water into the control enclosure.
• CAUTION: Do not use abrasive chemicals or cleaners with chlorides or phosphates as they may cause damage to stainless steel and aluminum.

1. Unplug the cabinet and allow sufficient time for the cabinet to cool down before cleaning.
2. Remove the control module, ensuring that the power cord is NOT plugged into the wall receptacle or hooked onto the cord keeper. Lift up the front enough to clear its detent, then pull the module away from the cabinet. The power cord will slip through the clearance hole at the rear of the cabinet.
3. Open the door(s).
4. If there is water in the stainless steel pan, remove it and empty it.
5. Remove the slide racks.
6. Use dish soap or cleaner suitable for aluminum, warm water, and a cloth or sponge to clean interior surfaces and all interior parts.
7. When finished, wipe clean with a dry cloth to remove any remaining residue.
8. When dry, reassemble the unit, making sure all slide racks are seated in the hangers correctly.
9. Push the power cord through the plastic snap bushing in the rear of the cabinet and re-install the control module. Note: It is recommended to clean on a daily and weekly basis to avoid staining and residue buildup.

Cabinet Maintenance

• WARNING: Unplug the cabinet before cleaning or servicing.
• WARNING: Only certified and insured food service technicians may service, repair, or replace electrical components, wiring, or power cord.

1. Regularly inspect casters to make sure they are free of dirt build-up and in working order. Replace worn or damaged casters immediately.
2. Regularly inspect door latches and hinge screws to ensure they are properly secured. Tighten any loose fasteners and replace worn or damaged parts with ServIt brand parts.

TROUBLESHOOTING

1. Controls do not work (no heat being generated or fan does not run):
   • Check that the cabinet is plugged in.
   • Check that the outlet has power.
   • Check that the power switch is in the “on”, “proof”, or “hold” position (depending on the unit).
   • Check the cabinet wiring from the power cord to the power switch and the thermostat.
2. Temperature too hot:
   • During initial pre-heat, the cabinet may overshoot the set point.
   • If displayed temperature exceeds 220°F (104°C):
   • The blower wiring is faulty or disconnected. The blower needs to be replaced.
   • The thermostat may have failed and the thermal cut-out device is controlling the temperature.
   • The thermal cut-out device may have failed.
3. Temperature too cold:
   • The cabinet may still be in pre-heat or recovering from the door being opened.
   • The door is not closed or sealed properly.
   • Worn out door gasket. Replace gasket.
   • The blower is not circulating the air
   • The blower wiring is faulty or disconnected.
4. No heat generated:
   • When the unit is “on” or in “hold” mode (depending on the unit), the amp draw for 120V units should be approximately 16 amps.
   • When in “proof” mode (holding & proofing units), the amp draws for 120V units should be approximately 6.0 amps.
   • The air heater element may be faulty.
   • The wiring to the air heater element may be faulty or disconnected.
   • The thermostat may be faulty.
   • The thermal cut-out may be open or have a disconnected wire coming or going from it to the element.

www.servitproducts.com. REV 12/23

References

• ServIt Commercial Food Holding & Insulating Equipment

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