READYFLEX RFHU-35M Hot Holding cabinet multi-product Instruction Manual

RFHU-35M Hot Holding cabinet multi-product
Instruction Manual

CAUTION: Please read this manual completely before attempting to install, operate or service this equipment
WARNING for CA residents: go to www.dukemfg.com/prop65 for prop 65 warning
This manual is Copyright © 2021 Duke Manufacturing Co. All rights reserved.
Reproduction without written permission is prohibited. Duke is a registered trademark of the Duke Manufacturing Co.
U.S. and Foreign Patents Pending

MANUFACTURER’S INTRODUCTION

The ReadyFlex™ Holding Unit (RFHU) delivers unsurpassed culinary performance for a broad variety of food products in a flexible, easy-to-use, easy-to- learn, adaptable format thus addressing the needs of the restaurant operations and profitability.
The Duke ideal holding curve, the DNA of the RFHU, has been developed, improved, and refined since Duke introduced the first product holding unit in 1999. Utilizing the innovative top and bottom patented Duke technology HeatSinksTM, extended hold times with improved food quality and consistency are achieved.
With the ReadyFlex™ holding unit, you can offer new menu items without limitation on how to hold them; change your recipes, and hold configurations by daypart; from breakfast to lunch to dinner. Independent top and bottom heat zones are programmable to dial in perfect recipes for any food….no compromises.
Utilizing an innovative and patent-pending flexible lid system, the ReadyFlex™ holding unit is multi-pan capable, both 2.5” and 4” deep pan configurations can adapt to hold 1/3, 1/2, and full-size pans, in addition to, 13×18” sheet pans. The Multi-pan feature is configurable and programmed without the use of any additional parts or tools.
The easy-to-use, easy-to-learn touchscreen user interface is visual, smart, intuitive, and colorful. Instore control and programming is easy and fast – change to stored library recipes or program new ones on the fly. Daypart switching is simple and pre-programmed.
ReadyFlex™ Technology is ready to connect when (and if) you are. RFHU has built-in Wi-Fi, Ethernet, USB, and Mesh networking and connectivity to Bluetooth-enabled devices. RFHU is ready to interact with 3rd party cloud and on-premise solutions.
Note: The RFHU is also available with a bottom-only Duke technology HeatSink option that provides improved holding times and food quality better than traditional FWM PHU models at an even more compelling price.
Note: The RFHU is also available with a dedicated lid system for those that choose to have fixed pan sizes for their operations.

IMPORTANT SAFETY INSTRUCTIONS

Throughout this manual, you will find the following safety words and symbols that signify important safety risks with regard to operating or maintaining the equipment.

WARNING: Indicates a hazardous situation that, if not avoided, could result in death or serious injury.
CAUTION Indicates a hazardous situation that, if not avoided, could result in minor or moderate injury.
CAUTION: Indicates Important Information
Indicates electrical shock hazard which, if not avoided, could result in death or serious injury and/or equipment damage.
Indicates hot surface which, if not avoided, could result in minor or moderate injury.
In addition to the warnings and cautions in this manual, use the following guidelines for the safe operation of the unit.

• Read all instructions before using the equipment.
• For your safety, the equipment is furnished with a properly grounded cord connector. Do not attempt to remove or disconnect the grounded connector.
• Install or locate the equipment only for its intended use as described in this manual.
• Do not use corrosive chemicals on this equipment.
• Do not operate this equipment if it has a damaged cord or plug, if it is not working properly, or if it has been damaged or dropped.
• This equipment should be serviced by qualified personnel only. Contact the nearest Duke authorized service facility for adjustment or repair.
• Do not block or cover any openings on the unit.
• Do not immerse the cord or plug in water.
• Keep cord away from heated surfaces.
• Do not allow the cord to hang over the edge of the table or counter.

The following warnings and cautions appear throughout this manual and should be carefully observed.

• Turn the unit off, disconnect the power source and allow the unit to cool down before performing any service or maintenance on the unit.

• The procedures in this manual may include the use of chemical products. You must read the Material Safety Data Sheets before using any of these products.

• The unit should be grounded according to local electrical codes to prevent the possibility of electrical shock. It requires a grounded receptacle with dedicated electrical lines, protected by fuses or circuit breakers of the proper rating, in accordance with all applicable regulations.

• Disposal of the unit must be in accordance with local environmental codes and/or any other applicable codes.

• This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge unless they have been given supervision or instruction concerning the use of the appliance by a person responsible for their safety.

• Contains Transmitter Module FCC ID: 2AQ2Q-MUR1LVUFL

• Contains Transmitter Module IC: Still need.

• This device complies with part 15 of the FCC Rules. Operation is subject to the following two conditions:
  1. This device may not cause harmful interference, and
  2. This device must accept any interference received, including interference that may cause undesired operation.

• This equipment complies with radiation exposure limits set forth for an uncontrolled environment. This equipment should be installed and operated with a minimum separation distance of 20cm between the radiator (enclosed antenna) and your body.

• This device is granted for use in Mobile only configurations in which the antennas used for this transmitter must be installed to provide a separation distance of at least 20cm from all persons and not be co-located with any other transmitters except in accordance with FCC and Industry Canada multi-transmitter product procedures.

• Changes or modifications not expressly approved by the party responsible for compliance could void the user’s authority to operate the equipment.

INSTALLATION

UNPACKING UNIT
Inspect the shipping carton and/or container, carefully noting any exterior damage on the delivery receipt; also note any damage not evident on the outside of the shipping container (concealed damage). Contact the carrier immediately and file a damage claim with them. Save all packing materials when filing a claim. Freight damage claims are the responsibility of the purchaser and are not covered by the warranty.

• Follow the instructions on the Carton Box for unpacking the unit.
• Inspect unit for damage.
• Report any dents or breakage to the source of purchase immediately.
• Do not attempt to use the unit if damaged.
• Remove all materials from the unit interior.
• If the unit has been stored in an extremely cold area, wait a few hours before connecting power.

INSTALLATION CODES AND STANDARDS
In the United States, the RFHU must be installed in accordance with the following:

1. State and local codes.
2. National Electrical Code (ANSI/NFPA No. 70, latest edition) is available from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
3. Vapor Removal from Cooking Equipment, (NFPA-96, latest edition) available from NFPA.
4. Sealed to the counter upon which the equipment is placed per NSF/ANSI 4 standard.

In Canada, the RFHU must be installed in accordance with the following:

1. Local codes.
2. Canadian Electrical Code (CSA C22.2 No. 3, latest edition) available from the Canadian Standards Association, 5060 Spectrum Way, Mississauga, Ontario, Canada L4W 5N6.

UNIT PLACEMENT

• Do not install units next to, below, or above the source of heat such as an oven or deep fat fryer.
• Install the unit on the level countertop surface.
• The outlet should be located so that plug is accessible when the unit is in place.
• Do not install the unit in the direct path of air-conditioned airflow.

The following minimum clearances must be maintained between the warmer and any combustible or non-combustible substance:

Proper airflow around the unit will cool the electrical components. With restricted airflow, the unit may not operate properly and the life of the electrical components may be reduced. A 2” clearance is recommended at the control side for longer control life expectancy.
WARNING
THE ELECTRICAL SHOCK HAZARD UNIT MUST BE SAFELY GROUNDED AND EARTHED.
DO NOT MODIFY, DEFEAT ELECTRICAL CONNECTIONS OR ALTER PLUG.
ELECTRICAL CONNECTIONS
WARNING: BEFORE CONNECTING THE UNIT TO THE POWER SOURCE, VERIFY THAT THE VOLTAGE AND PHASE OF THE POWER SOURCE ARE IDENTICAL TO THE VOLTAGE AND PHASE INFORMATION ON THE DATA LABEL.
EARTHING INSTRUCTIONS
THE UNIT MUST BE GROUNDED. Grounding reduces the risk of electric shock by providing an escape wire for the electric current if an electrical short occurs. This unit is equipped with a cord having a grounding wire with a grounding plug. The plug must be plugged into a receptacle that is properly installed and grounded.
Consult a qualified electrician or service agent if grounding instructions are not completely understood, or if doubt exists as to whether the unit is properly grounded.
DO NOT USE AN EXTENSION CORD. If the product power cord is too short, have a qualified electrician install a three-slot receptacle (or the country-specific receptacle for International Units). This unit should be plugged into a dedicated circuit with the electrical rating as provided on the product data plate.

STACKING UNITS

The RFHU is designed to allow limited stacking capabilities. This section outlines how to safely stack the holding unit.
Step 1 Remove the base pan from the unit that will be on top. The pan is held in place by four screws on the bottom of the unit. Step 2 Place the bottom unit into position then stack the next unit on top. The top of the lower holding unit rests inside the base of the upper unit. WARNING: TIP HAZARD! DO NOT STACK RFHU-42 OR RFHU-34 UNITS. DO NOT EXCEED 2 HOLDING UNITS PER STACK. DO NOT PLACE HOLDING UNIT STACKS ON SURFACES THAT MAY EASILY TIP OVER.

PROPER USE OF HEATSINK™ COVERS
Proper usage of each is important and is outlined below:

Product Type| Dedicated 1/3 Size Lid Option| Multi-pan Flexible Lid Option
Broiled and Grilled| Solid Lid| Solid Lid
Fried| No Lid| Vented Lid
Consult your Kitchen Operations Manual for any modifications to the above based on your specific food requirements.

RFHU OPERATING INSTRUCTIONS

OVERVIEW
When the ReadyFlex™ Holding Unit is turned on the boot screen will appear first for 2 or 3 seconds. This will display the Duke Logo along with the firmware version number of the RFHU.

RUNTIME SCREEN
After the RFHU has loaded the runtime screen will load.

In this instance, a 3X4 RFHU has been detected.
A “3X4” has a layout consisting of 3 rows by 4 columns containing up to 12 programmed recipes in total.
Different types of information are found on the runtime screen. Details below. When the unit first boots each well will contain a preheating icon. This indicates the well is heating to temperature. When the recipe temperature is reached the preheat icon will clear and the well will be ready for use.

Each recipe is programmed with a “hold time”. The hold time can be configured for any time between 1 minute to 540 minutes. Pressing on any well will start the timer.

When a well is started the color of the well will change to green, use this product first. When the second well of the same recipe is started the started well change to amber, use this next. When subsequent wells of the same recipe are started, they will also be amber. If a different well is started with a different recipe and there is no other well running with the recipe – then it will also have a green background.
When the good countdown timer expires, the timer shows an “X”, the will turns red and an alarm will sound. Touching the well cancels the alarm. To cancel an unexpired timer you must press and hold.

Three-day part menus are available to be selected on the runtime screen.
When selected these will change the recipe display.
For example, during Breakfast hours you may hold different recipes for lunch or dinner.
Changing from “Menu 1” to “Menu 2” will change all non-running programmed recipes’ names to the new menu layout.

If a well is currently running and the menu is changed the new recipe name will not take effect until the well has been stopped or expired and cleared.
A Cook More time value can be programmed for each individual recipe. The “Cook More time” is used to indicate that the remaining hold time of the current recipe is low and they should start cooking/preparing the recipe once more.
A “+” symbol appears on the individual well with the cook more time indicator.
For example:

PREHEATING
When the RFHU first boots each well will contain a preheating icon. This indicates the well is heating to temperature. When the recipe temperature is reached the preheat icon will clear and the well will be ready for use.

FAULTS
On occasion faults may occur on the RFHU. If a fault occurs an indicator will appear on the well and the well will not be usable (cannot start/stop timers).

1. Top Heater High-Temperature Fault
2. Top Heater Low-Temperature Fault
3. Bottom Heater High-Temperature Fault
4. Bottom Heater Low-Temperature Fault
5. CAN Error Fault
6. Back Screen Disconnected

Each fault will display an indicator that is unique for the top of the fault that has appeared.

Units with the optional Timer bar
TO ENSURE OPTIMAL HOLD QUALITY, THE USER WOULD PRESS THE BUTTON ON THE TIMER BAR CORRESPONDING WITH THE PAN LOCATION TO ACTIVATE A HOLD CYCLE.
THIS STARTS THE TIMER COUNTDOWN.

1. Status LED’s: Indicates the status of the pan
   a. Non-Illuminated – the timer is inactive – no product in the pan.
   b. Green – the timer is active – product in the pan (use 1 ST )
   c. Amber – the timer is active – product in the pan (use next)
   d. Non-Illuminated – timer active – product in pan (use later)
   e. Flashing Green – cook warning time reached (cook more product)
   f. Flashing Red – product is expired (discard)

2. Arrow buttons
   a. Used for starting and stopping the timer
   b. Used to access menu mode
   c. Indicates which pan the adjacent status LED and pan display are linked to

3. Pan Display
   a. In startup mode it will display spinning bars then transition to PRE HEAT, and then cycle through the bottom actual temp and top actual temp
   b. Once the unit reaches the recipe set points it will display the product name. (If an associated recipe requires a lid display will toggle prod name, lid.)
   c. unit will display the product name and hold the time remaining (display will alternate between the two when a timer is active)

• ENSURE PROPER HEAT SINK COVERS ARE INSERTED INTO THE CORRECT LOCATION (BROILED AND MOISTURE-SENSITIVE PRODUCTS ONLY).
• ENSURE METAL TRIVETS ARE INSERTED INTO THE PANS FOR FRIED PRODUCTS.
• UPON TURNING ON, ALLOW THE HOLDING UNIT TO HEAT FOR AT LEAST 30 MINUTES OR UNTIL THE TEMPERATURE DISAPPEARS AND THE TIMER BARS DISPLAY THE PRE-PROGRAMMED PRODUCT NAMES.
• IF THE TIMER BARS DISPLAY “HIGH” OR “LOW” AT ANY TIME AFTER THE PRE-HEAT PERIOD, DISCONTINUE USE OF THE AFFECTED PAN LOCATION(S) UNTIL THE HOLDING UNIT CAN BE SERVICED.

RFHU DAYPART MENU
WILL CYCLE THE UNIT THROUGH THE DIFFERENT DAYPARTS AND SHOW PRODUCTS ASSOCIATED WITH EACH MENU.

• 1 – Breakfast
• 2 – Lunch3 – Dinner

Menu Mode

1. Press and hold the paired arrows for a display segment for 3 seconds to enter Menu Mode. The display will toggle (NAME, product name)
2. A 1ST button press will display (ACT TEMP, actual temp bottom, actual temp top)
3. 2ND button press will display (SET TEMP, temp set point bottom, temp set point top)
4. 3RD button press will display (TIME, receptive in minutes)
5. 4TH button press will display (LID, ON or OFF)
6. STH button press will display (COOK MORE TIME, cook more time in minutes)
7. 6TH button press will display (FIRM, actual firmware version)
8. 7TH button press will display (LED display will light all LEDs in a testing sequence)

SETTINGS

Several Settings are available on the RFHU. To enter the Settings menu click on the cog icon ( ) which is found in the lower right-hand corner of the runtime screen.
Menu
The “Menu” option allows you to select the number of Menus (or dayparts) you want to be available (1 to 3).

Temp Mode
“Temp Mode” will display an option where the temperature mode can be changed from the default of Fahrenheit to Celsius.
NOTE: Any temperature throughout the control will display in the selected temperature mode.

PHU Configurator
When the user loads the “RFHU Config” menu option within Settings the following screen will appear.

In the same way as the runtime screen, the unit’s configuration (for example 3X4) will be detected and displayed.
The PHU config option allows the recipe mapping of each well to be modified for each menu.
The number in the middle of each zone along with the color indicates that the individual wells are within the same temperature zone.

Current good mapping is displayed. For example “BURG” is selected for both wells in “Zone 1”. The “CHKN” recipe is selected for both wells in “Zone 2”. When programming, only recipes with the same BOTTOM (and TOP) temperature can be configured next to each other within the same temperature zone.
When an individual well has pressed a list of available recipes will appear available for selection within the zone, for example:

Use the left and right navigation buttons to scroll through the available recipes for this RFHU. To assign a new recipe to the well, simply select the desired recipe.
Select to exit without making a change.
Select to save and update the RFHU
Configuration.
When the user returns to the runtime screen and the well has stopped, the new recipe name will appear where programmed.
Note: If a change is made and there is a current recipe running, the new recipe name will not take effect until the previous receipt has stopped/ expired or been cleared.
Language
“Language” Setting. This is reserved for future use and will allow RFHU users to change the language display on all screens.
RFHU Recipe Editor
Selecting the “Recipe Config” option will display the list of local recipes currently stored on the unit. These are sorted alphabetically

Key information on each recipe is displayed on this screen view. This includes the Recipe Name (appears on the well on the runtime screen), the Hold Time, Cook More Time, Top temperature, and the Bottom Temperature.
Page navigation buttons can be used on each screen to navigate through each set of recipes.
The “+” icon can be used to add a new local recipe. Selecting an existing recipe will load the recipe in edit mode.
Each of the 8 recipe fields can be modified here.
Help
“Help Mode” will be reserved for future use where instructional material relating to the RFHU will be displayed.
About
The “About” screen will detail specific settings available to the RFHU.
This will include the unit’s serial number, API key, and firmware version along with the unique network MAC address used for both WiFI and ethernet connectivity.

Tools Menu
The following configurations are available on the TOOLS menu.

Network
The Network Config option will allow the RFHU network connection to be configured. After selecting “Network Config” the following screen will load.

Network Config can be set to “Read Only” mode if the access is locked within the Tools menu. Alternatively, if “Network” is unlocked in the Access menu then changes can be made to the selected network.
The RFHU supports both WiFi and Ethernet connections. In each network mode, both automatically assigned IP addresses (DHCP) and manually entered static IP addresses are supported.
To modify Network Settings first ensure that Network Settings are unlocked in the Access Menu (they are by default). Then enter the “Network” option found within the  “Tools” menu.
The current network selection will be highlighted, either Ethernet or WiFi. For example:

To change to WiFi select the WiFi icon ( ) near the top of the Network Config screen. A list of available WiFi SSIDs will then appear.

To connect to a WiFI SSID click on the SSID name. The Wifi SSID password will then be required.

Press anywhere within the “Enter Password” box to load the on-screen keyboard to enter the WiFi password.

Once entered select “OK” on the on-screen keyboard followed by the check button to attempt to join the WiFi SSID.
If the WiFi password is incorrect the RFHU will not join the WiFi network. If the WiFI password is correct the RFHU will join the network and the RFHU will be connected.
If the RFHU is currently connected to a WiFi network the connected SSID will be displayed in blue.

To disconnect from the WiFi select the disconnect icon ( ) in the lower left- hand corner of the RFHU or alternatively click on another WiFi SSID to join a different WiFI network (WiFi password entry will then be required).
The “DHCP” toggle is available for both ethernet and WiFI connections. By default, DHCP will be selected. Instead of being assigned an IP address automatically a static IP address will allow the network settings (IP Address, Subnet Mask, Default Gateway, Primary DNS Server, Secondary DNS Server) to be manually configured and saved.

Selecting on any of the 5 Network Settings will load an on-screen numeric keypad where the IP address details can be entered manually.

Once entered select the check button to save the newly entered settings.
Access Menu
The ACCESS menu allows a number of configuration options to be “locked” or unable to be changed. When selected the following screen will appear.

Each of the Recipe Config, Menu, Temp Mode (C/F), and Network can be locked or unlocked.
For example, if “Recipe Config” is locked when the Recipe Config option described previously is loaded it will be in “VIEW MODE” only. Modifications such as editing existing recipe settings, deleting a recipe, or adding a new recipe will not be available.
Admin
The “Admin” option is reserved for future use.
Temp Offset
The Temperature Offset function will allow the temperature offset to be adjusted per ZONE on the selected RFHU.
After selecting the “TEMP OFFSET” function the following screen will appear.

The screen will be divided into a grid-like display. Instead of each “colored area” indicating a well, it will now indicate a “Zone”. In most PHU configurations a “Zone” generally means the two wells next to each other – however, there may be exceptions to this rule. Select a zone.
After selecting a zone the following screen will appear.

When this screen appears the TOP and BOTTOM current temperature offset value will appear. The actual temperature read from the RFHU for both the top and bottom heaters will also appear. The edit icon ( ) will load the offset editor screen for either “Top Offset” or “Bottom Offset”.

Once again the current temperature will be displayed. The current offset value will also be displayed.
The and can be selected to increase the offset value by 1F each press.
Select to exit without making a change. Select to saves and update the offset value.
PHU Volume
The PHU Volume option will either enable or disable the sound on the RFHU.
The slider can be moved either on or off.
Select to save and update the PHU Volume Configuration.
Select to exit without making a change.

Duke Connected Equipment Platform (DCEP) Programming
The ReadyFlex™ Holding Unit can have its recipes and well programming updated locally on the RFHU Control as mentioned in previous sections. Recipes and well programming can also be updated via Duke’s cloud solution – the Duke Connected Equipment Platform (DCEP).
The DCEP requires the user’s Account Name to be defined along with a user login and password. This can be created via the DCEP registration process without the assistance of Duke Customer Service. An option exists for this purpose on the connected.dukemfg.com landing page – “Create an Account”.

The ReadyFlex™ Holding Unit can then be added to the account using its serial number and API key which can be found on the unit itself.
After logging onto the DCEP all connected devices within the account will be displayed. Multiple RFHUs are possible to be loaded within the account.

After selecting the “Dashboard” icon to connect to a specific RFHU the programming grid will appear. As this is a connected unit the unit configuration will be detected automatically, for example, a 2×2 RFHU configuration appears below.

The RFHU programming grid will be color-coded per zone. Recipes programmed within each zone will be required to be of the same top temperature and bottom temperature.
Three MENU are available for selection for each well. The three menus may be used as BREAKFAST, LUNCH, or DINNER. The “All Day” option can be used when the well holds the exact same recipe for the entire day.
To program a well select the dropdown boxes next to each MENU. A list of available recipes will be displayed.

The “SHOW LEGEND” button can also be used to display the full recipe list for the full account.

When grid programming has been completed a completely programmed PHU looks like the below.

After programming the wells two options are then available. “DOWNLOAD PHU CONFIGURATION FILE” will create a local RCP formatted file with the programming. Alternatively, the “SAVE button” can be selected. This will update the good programming on the unit instantly from the DCEP to the RFHU unit itself. This is a real-time recipe program update.
Another option available within the DCEP is to be able to view the online RFHU Recipe List. This is available by selecting “Recipes” under “Equipment Dashboard” on the DCEP side menu.

A list of local recipes found on the RFHU will appear here.
These can be edited, added, or deleted using the appropriate function which will update the connected RFHU local recipe set in real-time.
Selecting “Create Recipe” will load the following form where a new recipe can be added. Fields between “add” and “edit” are the same.

Fields consist of Recipe Name, Bottom Temp, Top Temp, Cook More enabled, Cook More Message-ID, Cook more time, enabled/disabled, and lid enabled/ disabled. When finished adding or editing select the “SAVE” button. The updated recipe list will be sent to the connected RFHU where it is updated in real-time.
NOTE:
H1 – Bottom Heat Only Unit Configurations
H2 – Top and Bottom Heat Unit Configurations
You must select the proper configuration for your unit.

USB Programming

In some cases, the connected RFHU unit may not be online and connected to the DCEP. If this is the case the RFHU recipe and programming settings can be modified on the actual unit UI or alternatively the RFHU Offline Configurator menu option can be used on the DCEP.
This can be found under the “Recipe” menu on the side menu of the DCEP.

For the user’s Account an “offline recipe set” will always be available to the user. This information will be saved and readily available if a USB file is required to be created.
The RFHU Configurator is available for good programming.
As the unit is not connected the RFHU configuration, for example, 2×2, and 2×4 will not be automatically detected.

Instead, a list of available configurations will be available for programming.
NOTE:
H1 – Bottom Heat Only Unit Configurations
H2 – Top and Bottom Heat Unit Configurations
You must select the proper configuration for your unit.
These include:

When a selected PHU configuration is selected the appropriate programming grid will appear. For example a 2×4 will appear as:

This can then be programmed in the same way as the online RFHU. For example:

When finished select the “DOWNLOAD PHU CONFIGURATION FILE” option.
This will create a RFHU “RCP” file which contains both the recipe list and well-mapping settings.
This file can then be copied to the “root” directory of a USB flash drive.
Plug this same USB drive into the USB port on an RFHU and if the configuration is correct both the recipe list and wellness programming will be uploaded to the unit itself. A confirmation message will appear on the RFHU display when a new recipe set has been successfully loaded.

CLEANING GUIDE

CAUTION Electrical shock hazard. Do not wash with a water jet or hose.
DO NOT USE CAUSTIC CLEANERS, ACIDS, AMMONIA PRODUCTS, ABRASIVE CLEANERS, OR ABRASIVE CLOTHS. THESE CAN DAMAGE THE STAINLESS STEEL AND PLASTIC SURFACES.
WARNING The bottom and sides of warmer wells are very hot and cool slowly.
DAILY CLEANING
• Stainless Steel Surfaces
To prevent discoloration or rust on stainless steel several important steps need to be taken. Stainless steel contains 70-80% iron which will rust. It also contains 12-30% chromium which forms an invisible passive film over the steel surface and acts as a shield against corrosion. As long as the protective layer is intact, the metal will not corrode.
If the film is broken or contaminated, outside elements can begin to break down the steel and begin to form rust or discoloration.
Proper cleaning of stainless steel requires soft cloths or plastic scouring pads.
CAUTION
Never use steel pads, wire brushes, or scrapers.
Cleaning solutions need to be alkaline-based or non-chloride cleaners. Any cleaner containing chlorides will damage the protective film of the stainless steel. Chlorides are also commonly found in hard water, salts, and household and industrial cleaners. If cleaners containing chlorides are used, be sure to rinse repeatedly and dry thoroughly upon completion.
Routine cleaning of stainless steel can be done with soap and water. Extreme stains or grease should be cleaned with a non-abrasive cleaner and plastic scrub pad. It is always good to rub with the grain of the steel. There are also stainless steel cleaners available that can restore and preserve the finish of the steel’s protective layer.
Early signs of stainless steel breakdown can consist of small pits and cracks. If this has begun, clean thoroughly and start to apply stainless steel cleaners in an attempt to restore the passivity of the steel.
WARNING   NEVER USE AN ACID-BASED CLEANING SOLUTION! MANY FOOD PRODUCTS HAVE AN ACIDIC CONTENT WHICH CAN DETERIORATE THE FINISH. BE SURE TO CLEAN ALL FOOD PRODUCTS FROM ANY STAINLESS STEEL SURFACE. COMMON ITEMS INCLUDE TOMATOES, PEPPERS, AND OTHER VEGETABLES.
WARNING THE POWER MUST BE TURNED OFF AND DISCONNECTED AT ALL TIMES WHEN PERFORMING MAINTENANCE OR REPAIR FUNCTIONS.
CAUTION NEVER USE A HIGH-PRESSURE WATER WASH FOR THIS CLEANING PROCEDURE AS WATER CAN DAMAGE ELECTRICAL COMPONENTS
CAUTION ELECTRICAL SHOCK HAZARD. DO NOT WASH WITH A WATER JET OR HOSE.
RECOMMENDED SUPPLIES
Cleaning Towels
Non-Scratch Scrub Pad
KAY™ Degreaser
KAY® SINK SANITIZER, KAYQUAT™ Sanitizer, or compatible sanitizer
PROCEDURE

1. Turn the unit off, unplug, and allow it to cool for 30 minutes.

2. Remove all holding pans and heat sink covers. Wash, rinse, and sanitize at the 3 compartment sink.

3. Allow to air dry.

4. Spray a cleaning towel, or non-scratch scrub pad when necessary, with a soapy solution or KAY™ Degreaser. Fully clean upper heat sink surfaces by hand, as well as lower heat sink surfaces
   CAUTION Take care when reaching into the cabinet. Pan and lid guide present sheet metal edges which could be sharp.
   NOTE: Never spray cleaning solution directly onto the cabinet.

5. If daily cleaning is performed routinely, deeper, more aggressive, cleaning methods can be avoided. Over longer periods of time, the fried food products can accumulate and bake onto the upper heat sink surfaces of the compartments.

6. Use a sanitizer-soaked towel and wipe out all compartments on the holding unit. Wipe top compartments first, and then lower compartments.

IMPORTANT: Use clean, sanitizer-soaked towels (Important: towels must be wrung out so that they are damp and not dripping, dripping towels may harm the unit.)
DAILY INSPECTION CHECKLIST:
Make sure that:

• The unit is free of any visible food soils.
• The unit is free of grease or soil in the holding compartment.
• The exterior of the unit is free of smudges or soil.
• Holding pans are free of any food soil residue.
• Pans are free of damage such as cracks.

TEMPERATURE CHECK PROCEDURE

1. A digital temperature meter that has been calibrated must be used to get an accurate temperature reading. Use a thermocouple surface temperature probe to measure temperatures.
2. No pans should be in wells during the preheat and temperature check. Pre-heat the warmer for 30 minutes before taking any temperature readings. Do not take readings unless the cavity has been empty for 30 minutes. This will allow the temperature to stabilize and will prevent false readings.
3. The warmer cavity should be cleaned and empty before the temperature is checked. Avoid any air drafts that might flow through the cavity.
4. Temperature readings should be taken when standing on the front side of the unit with an on/ off switch. Locate the surface temperature probe on the bottom of the first cavity. Position the probe halfway back on the heat sink beneath the rail as shown. The top readings should be taken on either side of the rail halfway back on the heat sink. Four wide units require 2 readings, left and right side.
5. All temperature controls exhibit a swing in temperature as the control cycles on and off while regulating to the set point. The correct calibration temperature is the average of several readings taken over a period of 20 minutes after the warmer has been pre-heated. The average temperature should be no greater than ± 10°F (± 6°C) from the set point.
6. The allowable range of good temperatures which can be programmed on the RHFU) is 140°F-280°F (60°C-137.8°C). 7. If the calibration temperature is greater than +/- 10F (6C) from the set point, adjust the temperature offset as described under the Tools menu. The offset value should be set as the difference between the calibration temperature and the set point. 8. Repeat for all heat sinks.

Center Probe Front to Back

RFHU SPECIFICATIONS

ELECTRICAL SPECIFICATION/CORD RATING (TOP AND BOTTOM HEAT)

DIMENSIONS

Model| Row 1 – (2) 1/2 size pans & (2) 1/3 size pans (2.5” deep)
Rows 2 & 3 – (2) 1/2 size pans & (2) 1/3 size pans (4” deep)
---|---
Height| Width| Depth (body only)| Depth With Timer Bar
in.| cm| in.| cm| in.| cm| in.| cm
RFHU-35M| 19.3| 49| 40| 101.6| 14.1| 35.8| 17.3| 43.9

Wire Diagram

Model: RFHU-35M
Front Display & Timer Bars

Duke Manufacturing Co.
2305 N. Broadway
St. Louis, MO 63102
Phone: 314-231-1130
Toll-Free: 1-800-735-3853
Fax: 314-231-5074
www.dukemfg.com

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