USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
1. OWNER’S INFORMATION
General Information
1. Always clean equipment thoroughly before
first use. (See general cleaning instruction)
2. Check rating label for your model designation and electrical rating.
3. For best results, use stainless steel countertops.
4. All dimensions in parenthesis in centimeters unless noted.
General operation instructions:
1. All foodservice equipment should be operated by trained personnel.
2. Do not allow your customers to come in contact with any surface labeled"CAUTION HOT"
3. Where applicable: Never pour cold water into dry heated units.
4. Where applicable: Do not cook, warm or hold food directly in liner pans
(well pans). Always use steamtable pans/inset, etc.
5. Never hold perishable food below 150°F(66°C).
2. SAFETY INFORMATION
Warmer drawers 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 insure proper peration and to reduce the chance of
personal injury and/or equipment damage.
Always disconnect power before serving the Warmer Drawer. Surfaces will remain hot after
power has been turned off. Allow unit to cool before cleaning or servicing. Never clean the
Warmer Drawer by immersing it in water. The warmer drawer is not protected against water
jets, DO NOT CLEAN WARMER DRAWER WITH A WATER JET. Always clean equipment
before first use.
3.SPECIFICATION
120V: NEMA5-15P plug, 6 foot,3 wire grounded cord.
208/240V: NEMA6-20P Plug,6 foot, 3 wire ground cord.
If the supply cord is damaged, the manufacturer or an authorized service agent or a similarly
qualified person must replace it to avoid a hazard or voiding the warranty.
