FWE RHRB-20 Manuel utilisateur
OPERATING
INSTRUCTIONS
RHRB-20 RETHERM OVEN
RETHERM DOCKING SYSTEM
“RHRB SERIES”
RETHERM OVEN FOR ROLL-IN RACKS
FWE RETHERM DOCKING SYSTEM OVEN
STREAMLINE YOUR OPERATION!
CONGRATULATIONS...
...and thank you for purchasing an FWE Retherm Docking System
Oven. Your unit has been designed and manufactured under rigid
controls to assure you the most efficient service.
Please take a moment to read through this booklet of important
information pertaining to your cabinet. By following a routine of
proper use and care described on the following pages, your cabinet
will last for many years.
IMPORTANT: Your Manufacturer Registration Card must be
returned within 30 days after initial delivery to activate the warranty.
2
FWE’s RHRB-20
RETHERM OVEN
for use with with Baskets
using Transport Base,
Transfer Dolly,
or Transfer Rack
(Sold Separately)
3
FWE RHRB-20 models operate on 208/240 volt, 60 Hz, 3 ph, A.C.
(unless ordered otherwise). If you have any questions with regard
to adequate wiring or grounding in your building, a qualified
electrician should be contacted before using your cabinet.
The amperage of your cabinet is stamped on the name plate
attached to the unit.
WARNING: ONLY A QUALIFIED ELECTRICIAN SHOULD
ATTEMPT TO REPAIR OR REPLACE ELECTRICAL
COMPONENTS OR WIRING.
FWE RETHERM DOCKING SYSTEM OVEN
SERIAL AND MODEL NUMBER
INSTALLATION AND CARE
UNPACKING
ELECTRICAL REQUIREMENTS AND GROUNDING
These numbers are found on the nameplate (serial tag) affixed to
the lower back of the unit. Please record them in this booklet, in the
space provided on page 13. When ordering parts and/or service,
you will need to provide this information. The voltage and amperage
of the unit are also stamped on the serial tag.
After uncrating your cabinet, remove all tape and padding which
held all doors, shelves, racks, cord, etc., in place during shipment.
FWE RETHERM DOCKING SYSTEM OVEN
OVEN LOCATION
4
The well planned and proper placement of your oven will result in
long term operator convenience and satisfactory performance.
• Proper clearance must be kept on both the left and right of the
cabinet, allowing proper ventilation to the cooling fans. As the oven
achieves heat, latent heat will build inside the control panel area.
Cooling fans assure that these temperatures are kept to a minimal.
If proper clearance of these vents are NOT kept, heat will quickly
build up. The thermal protectors will trip, shutting the unit down.
Improper installation, or failure to keep proper clearance will void
warranty.
• Keep the oven area free and clear of all combustibles such as
paper, cardboard, and flammable liquids and solvents, as these
materials may ignite and become a fire / safety hazard.
• Agency regulations may require 6” clearance on the bottom and
sides of the unit for cleaning. Do not place the oven on a curb base
or seal to a wall. Please check with your local health code agencies
to assure proper placement of your unit, as local codes may vary.
• Before making any utility connections to this oven, check the
rating plate to be sure the oven specifications are compatible with
the electrical services supplied for the oven. Please review all
installation instructions, electrical requirements and connection to
power.
INSTALLATION
Installation must conform with all Local and National installation
standards. Local installation codes and / or requirements may vary.
If you have any questions regarding the proper installation and / or
operation of your oven, please contact your local distributor.
If you do not have a local distributor, please call your local
FWE representative, government agency, qualified electrical
contractor or Health Department to verify your local standards.
5
FWE RETHERM DOCKING SYSTEM OVEN
CARE AND OPERATION
Keep your cabinet clean by simply wiping the interior and
exterior, as needed, with a damp cloth or sponge and a mild
soapy solution.
NEVER USE ABRASIVES, ACIDS, OR
STRONG CLEANERS.
Do not flood or allow electrical parts to become wet.
The interior tray slide assemblies and humidifier pans
are removable for easy cleaning.
A stainless steel cleaner/polish is recommended for the
exterior to maintain a "like-new" appearance.
DO NOT USE WAX OR STRONG CLEANERS ON
DOOR GASKETS, VINYL , OR RUBBER.
CLEANING
CONTROLS
The control panel, recessed at the top of the unit above the
door, is equipped with an adjustable thermostat (225°F to 550°F)
for temperature selection, and a master power ON/OFF rocker-switch.
Count-down timer has a bell alert only and does not
control oven functions.
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OVEN HAS TWO (2) ON/OFF SWITCHES:
1) Press main power ON/OFF Rocker-Switch
to “ON” position. This will power the blower fans.
2) SELECT A TEMPERATURE SETTING
recommended by MEAL CONTAINER manufacturer.
CAUTION: Food container may melt if temperature is set too high.
Temperature settings vary due to food tray material.
Temperature dial also has an “OFF” position.
3) PRE-HEAT CABINET FOR 30 MINUTES.
By pre-heating the unit 30 minutes before each use, you can be
assured of maintaining the temperature and obtaining the best
results from your cabinet.
4) DOCK THE ROLL-IN RACK. Dock the cart to the oven
using the alignment pins as a guide. Cart will latch to cabinet
automatically.
5) LOAD THE CABINET.Release Baskets by stepping down on
the Basket Rack Release (upper latch). Slide Roll-In Rack from
Transport Cart into oven. Baskets and Rack are now loaded into
the cabinet.
6) UNDOCK THE CART. Step down on Docking Latch Release
(lower latch) to remove cart.
CAUTION: PRODUCT IS HOT.
Use oven mitts and proper precautions.
GENERAL OPERATING INSTRUCTIONS
PREPARING AND LOADING THE OVEN
Retherm Product Notes:
Menu Item: Tray Type: Temperature: Time:
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GENERAL OPERATING INSTRUCTIONS
OVEN SETTINGS
BELL TIMER
TIMER has an bell alert function only.
Does not control oven functions.
Follow food tray manufacturer
retherm guidelines for
temperature and time settings.
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Transport Cart or
Transport Base
Docking
Latch
Release
Basket Rack
Release
GENERAL OPERATING INSTRUCTIONS
DESCRIPTION OF DOCKING / RELEASE FEATURES
Docking
Latch
Alignment
Pin 1
Alignment
Pin 2
Transfer Dolly
or Dolly Frame
FWE: RBD-BL
Blodgett: DBRI-L
Dolly Frame or
Transfer Dolly
Maximum
320 Food
Containers
Container
Size: 1.3 lb
Maximum
total food load
is 416 lbs.
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Release Baskets
by stepping down on the
Basket Rack Release
(upper latch).
Release Cart
by stepping down on
Docking Latch Release
(lower latch).
Close the door to oven
and retherm product.
GENERAL OPERATING INSTRUCTIONS
LOADING THE OVEN
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FWE RETHERM DOCKING SYSTEM OVEN
FOOD SAFETY GUIDELINES
FOOD SAFETY & COOKING
Most foods are at risk during preparation and service. As foods
are thawed, cooked, held, served, cooled and reheated, they may
pass several times through the temperature danger zone of
40°F to 140°F (4.4°C to 60°C). Each time food is handled, it
runs the risk of cross-contamination from other food and from
food-contact surfaces, such as: human hands, cutting boards,
and utensils. It is recommended that passing through the
40°F to 140°F (4.4°C to 60°C) zone be done as quickly and
infrequently as possible.
THE FOUR HOUR RULE
The temperature danger zone is considered 40°F to
140°F (4.4°C to 60°C) and rapid bacteria growth zone
is considered 70°F to 120°F (21°C to 49°C). Prevent
potentially hazardous foods from spending more than four
(4) hours combined total time in these zones. The exposure
time is accumulative from time of receiving products until
time it is cooked. Exposure time begins again when food is
fully cooked, held, served, cooled, and reheated.
FOOD
SHOULD NEVER BE REHEATED TWICE!
Food and public health dangers can be avoided with proper food
handling, storage, cooking (rethermalizing) and holding methods.
The key to foodborne illness prevention is constant monitoring of
food temperatures (both storage and internal).
FOOD SAFETY
HACCP is a Food Safety Program that is an effective tool for
safety and quality of food, from processing, receiving, storage,
cooking, holding and serving. By definition, HACCP is:
“
H
AZARD
A
NALYSIS
C
RITICAL
C
ONTROL
P
OINT.”
PROPER FOOD HANDLING - HACCP OVERVIEW
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