6
OPERATING INSTRUCTIONS
Plug Coldwell in and turn on the power switch. The unit has been calibrated at the factory for 35° F - 39° F at
sea level. Wait about 45 to 60 minutes for the unit to cool. If the product is too cold or too warm, adjust the
pressure switch. The pressure switch adjustment is located behind the notched panel on the compressor
housing.
Disconnect power from the unit before removing any panels to access controls.
Disconnect power from the unit and remove the notched panel on the compressor housing. The pressure
switch is located above the power switch. To adjust the temperature, turn the square screw on the top of the
pressure switch. Turning the screw 1/4 turn clockwise will lower the temperature approximately 5° F .
Conversely, turning the screw 1/4 turn counterclockwise will raise the temperature 5° F . If you are unable to
set your Coldwell to the desired temperature, contact your factory authorized service agent for help with
adjustments.
1. All food service equipment should be operated by trained personnel.
2. Never hold food below 150°F or above 40°F.
The product must be precooled to less than 40°F (4.4°C) before being placed in the cold well. These units
are designed to maintain product temperature, but not cool down warm product.
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WARNING: This unit is not intended to hold potentially hazardous foods such as un-cooked or un-
preserved meats and sausages.
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WARNING: SHOCK HAZARD - De-energize all power to equipment before cleaning the
equipment.
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CAUTION: Do not use ordinary steel wool as any particles left on the surface will rust.
MAINTENANCE
Once a week or more often if necessary clean the unit thoroughly. Turn off the unit and allow it to cool.
Pan supports are to be removed for cleaning. Machine washing is preferred but hand washing is
acceptable. Follow all state and local codes for sanitation when cleaning the pan supports.
STAINLESS STEEL: To remove normal dirt or product residue from stainless steel, use ordinary soap and
water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth. Never use
vinegar or corrosive cleaner. Do not use chorine based cleaners.
To remove grease and food splatter or condensed vapors that have baked on the equipment, apply cleaners
to a damp cloth or sponge and rub cleanser on the metal in the direction of the polished lines on the metal.
Rubbing cleanser as gently as possible in the direction of the polished lines will not mar the finish of the
stainless steel. NEVER RUB WITH A CIRCULAR MOTION. Soil and burnt deposits which do not respond to
the above procedure can usually be removed by rubbing the surface with SCOTCH-BRITE scouring pads
or STAINLESS scouring pads.
NEVER USE a wire brush, steel or abrasive scouring pads (except stainless), scraper, file or other steel
tools. Surfaces which are marred collect dirt more rapidly and become more difficult to clean. Marring also
increases the possibility of corrosive attack.
NEVER use any corrosive cleaner. Use only cleaners approved for stainless steel.
NEVER use cleaning solvents with a hydrocarbon base.
Painted surfaces should be cleaned with a non-abrasive cleaner only (soap and water recommended).
(2 Seiten)
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