SERVIT 423EST2WO Electric Open and Sealed Well Steam Tables User Manual

SERVIT 423EST2WO Electric Open and Sealed Well Steam Tables

Owner’s information

Please complete this information and retain this manual for the life of the equipment. For warranty purposes, please fill out and retain this information. An example of the serial plate(s) for these units are included below for reference.

423EST2WO, 423EST3WO, 423EST4WO500, 423EST4WO750, 423EST5WO, 423EST2WS, 423EST3WS, 423EST4WS500, 423EST4WS750, 423EST5WS

KEEP THIS MANUAL FOR FUTURE REFERENCE.

Serial Plate Example:

Introduction

ServIt Hot Food Tables are designed to keep foods at optimum serving temperatures without affecting quality. They are built for tough kitchen duty with rugged stainless steel construction, heavy-duty hardware, adjustable under shelves, and compatible with a varieties of accessories (sold separately) to customize your food tables to your exact needs.

Hot Food Tables are intended to hold food pans of hot, already cooked food at proper serving temperature. This unit is not designed or intended to cook raw food or reheat prepared food. Open well units are designed to be operated dry. If wet operation is required, a spillage pan must be used. Use of this unit other than intended use will void warranty.

This manual provides the installation, safety, and operating instructions for Hot Food Tables. ServIt recommends all installation, operating, and safety instructions appearing in this manual be read prior to installation or operation of the unit.

SAFETY WARNINGS

ServIt Electric Steam Tables are designed, built, and sold for commercial use and should be operated by trained personnel only. Clearly post all CAUTIONS, WARNINGS, and OPERATING INSTRUCTIONS near each unit to ensure proper operation and to reduce the chance of personal injury and/or equipment damage.

WARNING: Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance. Keep the area free and clear of combustible materials.
WARNING: Improper installation, adjustment, alteration, service, or maintenance can cause property damage, injury, or death. Read the Installation, Operating, and Maintenance Instructions thoroughly before installing or servicing this equipment.
CAUTION: These models are designed, built, and sold for commercial use only. If these models are positioned so the general public can use the equipment, make sure all cautions, warnings, and operating instructions are clearly posted near each unit so that anyone using the equipment can use it correctly and not injure themselves or the equipment.
CAUTION: Make sure food product has been heated to the proper food-safe temperature before placing in unit.
Failure to heat food product properly may result in serious health risks. This unit is for holding preheated food product only.
CAUTION: Locate unit in an area that is convenient for use. The location should be level and strong enough to support the weight of the unit and contents.
WARNING: Do not touch the interior or exterior of the heating wells during operation.
WARNING: Use protective gloves when adding a pan to a heated well to prevent burns from steam or touching the hot surface.

Specifications

ELECTRIC STEAM TABLES

ITEM #| POWER TYPE| WELL TYPE| # WELLS| PLUG TYPE| VOLTAGE| WATTS/ WELL| TOTAL WATTS
---|---|---|---|---|---|---|---
423EST2WO| Electric| Open| 2| 5-15P| 120V| 500| 1000
423EST2WS| Electric| Sealed| 2| 5-15P| 120V| 500| 1000
423EST3WO| Electric| Open| 3| 5-15P| 120V| 500| 1500
423EST3WS| Electric| Sealed| 3| 5-15P| 120V| 500| 1500
423EST4WO500| Electric| Open| 4| 5-20P| 120V| 500| 2000
423EST4WS500| Electric| Sealed| 4| 5-20P| 120V| 500| 2000
423EST4WO750| Electric| Open| 4| 6-20P| 208/240V| 750| 3000
423EST4WS750| Electric| Sealed| 4| 6-20P| 208/240V| 750| 3000
423EST5WO| Electric| Open| 5| 6-20P| 208/240V| 750| 3750
423EST5WS| Electric| Sealed| 5| 6-20P| 208/240V| 750| 3750

Receiving & Inspecting The Equipment

Even though most equipment is shipped crated, care should be taken during unloading so the equipment is not damaged while being moved into the building.

1. Visually inspect the exterior of the package and skid or container. Any damage should be noted and reported to the delivering carrier immediately.
2. If damaged, open and inspect the contents with the carrier.
3. In the event that the exterior is not damaged, yet upon opening, there is concealed damage to the equipment notify the carrier. Notification should be made verbally as well as in written form.
4. Request an inspection by the shipping company of the damaged equipment. This should be done within 5 days from receipt of the equipment.
5. Freight carriers can supply the necessary damage forms upon request.
6. Retain all crating material until an inspection has been made or waived.

Parts List

1. Steam table – 1pc
   

2. Under shelf – 1pc
   

3. Left support for hanging shelf – 1pc
   

4. Left support for hanging shelf – 1pc
   

5. Middle support for hanging shelf – 1pc
   

6. Poly cutting board – 1pc
   

7. Cutting board shelf – 1pc
   

8. Leg – 4pcs
   

9. Screw – 11pcs

Assembly

STEP 1:

STEP 2:

STEP 3:

STEP 4:

STEP 5:

General Installation

1. Upon completion of assembly, choose a proper location for the unit. Use care when placing unit, do not place unit near any flammable or heat sensitive surfaces.
2. During initial use, turn the knob to high and let it heat up for 30 minutes. This will burn off any residue on the heating element. Some smoke may appear, this is normal.

Clearances

ServIt Hot Food Tables must be placed at minimum 2” away from non-combustible or combustible equipment and surfaces. This allows proper ventilation for the Hot Food Tables, as well as safety precaution to avoid heating unwanted equipment or surfaces.

NON-COMBUSTIBLE & COMBUSTIBLE UNITS

SIDES| 2″
REAR| 2″

Initial Startup

1. Local area of installation that it is free of objects and a level surface.
   NOTE: Keep away from combustible, flammable, or heat sensitive equipment or surfaces.

2. Using a qualified installer, hook the Hot Food Table up to specified electrical outlet.

3. Turn the unit on and set all wells to high heat to preheat unit for 30-45 minutes.

4. During initial start-up a small amount of smoker or odor will appear. This is normal as the coating is being burnt off the elements and will only last during initial startup period.

5. Turn off unit, allow to cool and wipe down.

6. Ready for normal usage.

Operation For Open Well Units

For Dry Use:

1. Never place food or water directly into the wells.
2. Turn all wells to high heat, allow unit 15-20 minutes to preheat.
3. Place precooked food (minimum 160°F) in food pans, place in the wells and cover with lids.
4. Adjust individual wells to desired heat setting.

NOTE: Food pans should be covered to maintain temperature when food is not being served and to prevent food from drying out.

For Wet Use:

1. Fill a spillage pan with 1-2” of HOT tap water.
2. Turn all wells to high heat, allow unit 15-20 minutes to preheat.
3. Place precooked food (minimum 160°F) in food pans, place in the wells and cover with lids.
4. Adjust individual wells to desired heat setting.
5. Maintain water level in pan throughout the day, recommended to check once every 2 hours minimum.

NOTE: Food pans should be covered to maintain temperature when food is not being served and to prevent food from drying out.

Operation For Sealed Well Units

For Dry Use:

1. Never place food or water directly into the wells.
2. Turn all wells to high heat, allow unit 15-20 minutes to preheat.
3. Place precooked food (minimum 160°F) in food pans, place in the wells and cover with lids.
4. Adjust individual wells to desired heat setting.

NOTE: Food pans should be covered to maintain temperature when food is not being served and to prevent food from drying out.

For Wet Use:

1. Fill the well with 1-2” of HOT tap water and make sure drains are closed.
2. Turn all wells to high heat, allow unit 15-20 minutes to preheat.
3. Place precooked food (minimum 160°F) in food pans, place in the wells and cover with lids.
4. Adjust individual wells to desired heat setting.
5. Maintain water level in pan throughout the day, recommended to check once every 2 hours minimum.

NOTE: Food pans should be covered to maintain temperature when food is not being served and to prevent food from drying out.

WARNING: If the information in this manual is not followed exactly, a fire or explosion may result causing property damage, personal injury, or death.
NOTE: All maintenance and repairs should be referred to the authorized representative of Servit or to the qualified local service repairman.

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