ページを印刷する- 1. Table of Contents
- 2. Manufacturer's Introduction
- 3. Specification Sheet
- 4. Installation Instructions
- 5. Stacking Units
- 6. Unit to Unit Communication Connections
- 7. Periodic Maintenance, Checklist and Cleaning Guide
- 8. Troubleshooting
- 9. Electronic Control Fault Indications
- 10. Temperature Check Procedure
- 11. Control Programming
- 12. Parts Lists and Illustrations
- 13. Wiring Schematic
PRODUCT HOLDING UNIT
Troubleshooting
There are no user serviceable parts on the Duke Product Holding Unit. If a malfunction occurs, ensure unit is
plugged in then check all switches and circuit breakers. If the malfunction still exists, contact your Duke
Manufacturing Company authorized service agent or call 1-800-735-3853.
Electronic Control Fault Indications
The Service Light is located on the front of the control next to the heat light (see Figure 3). It provides an
indication to alert the operator to failures in the heater circuit. When a Service Light is on, the affected shelf
should not be used until the cause of the fault is corrected by a qualified service technician. The fault
conditions that could cause the control to turn the service light on are as follows:
Over – Temperature Fault - An over-temperature
1.
fault occurs when the control senses that the shelf
temperature is higher than the specified factory
preset temperature. This occurs when the power is
not removed from the heating element after the
shelf has achieved the preset temperature, causing
the control to turn on the service light. The auxiliary
thermostat prevents the temperature from
exceeding safe levels by regulating the temperature
to a maximum of 250° F.
2. Under – Temperature Fault - An under-
temperature fault occurs when the control senses
that the shelf temperature is lower than the
specified factory preset temperature for more than
30 minutes continuously. This occurs when heating
element circuit opens or the RTD Feedback signal
is faulty, causing the control to turn on the service
light.
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 pre-heat 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. Locate the surface temperature probe on the bottom of the first cavity in the geometric center. The first
cavity is the one closest to the control panel (see Figure 3). Make sure the probe is making good contact
with the surface while taking readings.
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 ± 5°F from the set
point.
REVISED:
Feb. 21, 2005
U.S. Patent 6175099, 6262394
Other U.S. and Foreign Patents Pending
DUKE MANUFACTURING CO.
TOLL FREE 800-735-DUKE (3853)
314-231-1130
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RESTAURANT
EQUIPMENT
MANUAL
Figure 3
SERVICE LIGHT
THERMOCOUPLE
LOCATION