INSTALLATION
1. Follow General Installation Instructions on page 4 .
2. Make applicable Cut-Out per below table. Note: Unit is designed for installation in stainless steel
tops.
3. Apply putty tape to underside perimeter of the well rim outer edge.
4. Apply a 1/4" (.6) bead of silicone sealant adjacent to the putty tape on the well flange.
5. Drop well into opening from the top and push down until entire perimeter of rim is flush with the
counter surface.
6. From below the counter surface insert an #8 to #10 (20 to 25 cm) flat tip screwdriver into the locking
ring tab slots and twist in a clockwise motion to lock well in place.
7. Trim excess putty and sealant from around well rim.
8. Mount control to front panel using hardware. Maintain 4" (10.2) clearance between well and front
panel.
9. Check nameplate for proper voltage. Connect power.
Electrically connect units to comply with local and NEC codes.Note:
(above)
4
3. For best results, use stainless steel countertops.
4. All dimensions in parenthesis in centimeters, unless noted.
1. All food service 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
steam table pans/insets, etc.
5. Never hold food below 150°F (66°C)
1. Add hot water 120°-140°F (50°-60°C) to well pan:
2. Turn thermostat control to “10” setting or if equipped with infinite control to “7” or “High”. Preheat for
approximately 30 minutes.
3. Place covered inset with preheated product into well.
4. Re-adjust control after another 30 minutes of operation to acquire desired temperature depending
on the amount and thickness of product.
5. Keep inset/steamtable pan(s) covered to maintain ideal serving temperature.
6.
General Operating Instructions:
Wet set-up and operation procedures:
Do not let well run dry.
(12 x 20) use: 3.75 Quarts (15 Cups) (3.5 Litres)
General Cleaning Instructions:
Always Ask & Check:
1. NEVER clean any electrical unit by immersing it in water. Turn off before surface cleaning.
2. Always clean equipment thoroughly before first use. Clean unit daily. Use warm, soapy water
(except where noted on charts). Mild cleansers and PLASTIC scouring pads may be used to
remove baked-on food and water scale.
3. Turn off electrical units before cleaning or servicing. All service should be performed by an APW
Wyott authorized service agency.
1. Is the unit connected to a live power source?
2. Check circuit breaker.
3. Is power switch on & pilot light glowing?
4. Check rating label. Are you operating unit on proper voltage?
GENERAL TROUBLESHOOTING
(15 pages)
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