Duke FWM3-22 - Stacking Units; Unit to Unit Communication Connections

6/12/2009
12 of 20
PRODUCT HOLDING CABINET
RESTA
URANT
EQUIPMENT
MANUAL
U.S. Patent 6175099, 6262394
Other U.S. and Foreign Patents Pending
DUKE MANUFACTURING CO.
TOLL FREE 800-735-DUKE (3853)
314-231-1130
Control Programming
The electronic temperature control is pre-set at the factory to maintain the temperature at the bottom
center of the pan cavity +/- 5° F. This temperature is the result of many hours of laboratory food
testing. There are no operator temperature adjustments that can be made. Because the electronic
control uses a platinum type RTD sensor, routine calibration is not required.
! DANGER!
LIVE ELECTRICAL COMPONENTS.
ONLY QUALIFIED SERVICE PERSONS SHOULD MODIFY CONTROL
TEMPERATURE PRESETS.
Temperature Programming
1. Remove cover from control side of the Holding
Cabinet and turn the Holding Cabinet on.
2. Locate the pushbutton S1 and S2 on the rear of
the control. (see Figure 4.1)
3. Press and hold S1 until any LED on the rear of
the control illuminates. (approximately 5
seconds)
4. Observe the front of the control (Figure 4.2).
Press and release S1 on the back of the control
until the desired light on the front of the control
flashes. (see Table 1)
NOTE: To comply with NSF sanitation requirements,
do not set the control preset temperature
below 180° F.
5. Press and release S2 until the sum of the LED
values illuminated on the rear of the board match
the desired pre-set temperature.
6. Repeat steps 4 and 5 for each pre-set
temperature then press and hold S1 until no LED
on the rear of the control is illuminated and the
lights on the front of the board no longer flash.
7. Replace cover on control side of the Holding
Cabinet.
FIGURE 4.1
Flashing Lights
A B
Top Shelf
X
Bottom Shelf
X
TABLE 1
Figure 4.1
Figure 4.2