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Hot Dry Channel Holding Unit Operators and Service Manual (2

1. or for units that do not have a gasket The underside of the overhanging top rim should have applied to it a generous bead of silicone before the unit is set into the cutout in the counter top Any excess sealant which squeezes out between the unit top rim and counter top should be wiped off before the sealant cures or stripped away with a sharp knife after curing Electrical The voltage and wattage ratings of this holding unit are given on the device nameplate Connect the holding unit to a circuit having a voltage similar to that stamped on the device nameplate Connections to supply line are to be made through the flex conduit whip supplied on the unit The body of the appliance should be grounded by connecting the ground wire provided in flex conduit whip to a good electrical ground such as a water pipe a steam pipe or a grounded supply conduit The holding unit is not fused and consequently must be connected to a fused circuit equipped with suitable disconnect means as required by local code authorities Follow instructions in the Operators Manual PERIODIC MAINTENANCE CHECKLIST AND CLEANING GUIDE Operating Instructions All foodservice equipment should be operated by trained personnel Do not allow your customers to come in contact with any surface labeled CAUTION HOT Never pour water into wells This unit is designed for dry operation only Where applicable Do not cook warm or hold food directly in wells Never hold food b
2. 31 1130 RESTAURANT DRY CHANNEL HOLDING UNIT EQUIPMENT MANUAL Wiring Layout for Relay Box Connection PLACE GREEN GRO UND WIRE FROM POWER WIRE HARNESS UNDER HUT ON STUD HERE IF PROVIDED RTD WIRE HARHESS FROM TUB ENTERS HERE POWER WIRE HARHESS FROM TUB ENTERS HERE MATCH WIRE LABELS ON WIRES FROM DRY CHAHHEL TO LABELS IH RELAY BOX U S and Foreign Patents Pending DUKE MANUFACTURING CO TOLL FREE 800 735 DUKE 3853 13 of 14 314 231 1130 RESTAURANT DRY CHANNEL HOLDING UNIT EQUIPMENT MANUAL FOR CUSTOMER ASSISTANCE To aid in reporting this unit in case of loss or theft please record below the model number and serial number located on the unit We also suggest you record all the information listed and retain for future reference MODEL NUMBER SERIAL NUMBER DATE OF PURCHASE DEALER TELEPHONE SERVICER TELEPHONE TO PHONE Dial 1 800 735 DUKE 3853 SERVICE PARTS ADDITIONAL CUSTOMER IMFORMATION TO WRITE Duke Manufacturing Co 2305 N Broadway St Louis MO 63102 TO ACCESS INTERNET www dukemfg com Please provide the following information when you write or call model number serial number date of purchase your complete mailing address including zip code and description of the problem U S and Foreign Patents Pending DUKE MANUFACTURING CO TOLL FREE 800 735 DUKE 3853 14 of 14 314 231 1130
3. L HOLDING UNIT EQUIPMENT MANUAL HDC Specification Sheet Model HDC6 37 5 Shipping Weight 315 Ibs 117 6Kg O HDC6 37 5 208 V 20 2 A 4200 W 50 60 Hz Uu LISTED EPH 240 V 23 3 A 5592 W 50 60 Hz Figure 1 3 CONTROL BOX MOUNT UNDER COUNTER 2 REQUIRED 1 PER SIDE 7 15 16 3l 7T 7 16 11 4 ay M E 1 B 1 4 4 5 3 4 Lp h 38 1 2 J DISPLAY BOX MOUNT IN THE APRON 2 REQUIRED 1 PER SIDE 5 8 L m 1 4 sums g 13 16 cous OPENING OPENING U S and Foreign Patents Pending 5 of 14 DUKE MANUFACTURING CO TOLL FREE 800 735 DUKE 3853 314 231 1130 RESTAURANT DRY CHANNEL HOLDING UNIT EQUIPMENT MANUAL on OP OV Be Go IN Installation Instructions Operating temperatures permit safe installation of this holding unit with 1 of spacing between the bottom of the unit and a combustible wall or partition Do not install the holding unit near any combustible objects or surfaces affected by heat or moisture When Mounting by the Overhanging Top Rim in a cut out in the counter top In order to relieve part of the load from the top rim the unit should be supported from below with metal components in a manner compatible with the construction of the counter Models HDC3 37 5 and HDC6 37 5 An extruded gasket is supplied to seal the Dri Channel unit to the counter top Verify the gasket is in place and seals properly to the counter top Model HDC4 44
4. NNEL HOLDING UNIT EQUIPMENT MANUAL Parts Lists and Illustrations Continued U S and Foreign Patents Pending DUKE MANUFACTURING CO TOLL FREE 800 735 DUKE 3853 11 of 14 314 231 1130 RESTAURANT DRY CHANNEL HOLDING UNIT EQUIPMENT MANUAL Wiring Schematics Electronic Control Board PRE 18 PRB 1A PREZA PRa 28 CIB CIA 028 CZA C18 C1A E eere e CONNECTOR TO RELAYS amp XFMR wogarrmgxao BY FOR 208 SUPPLY VOLTAGE FOR 240 SUPPLY VOLTAGE USETH TERMINAL 5 RTD Cable E3 PROBE 3A 4 TO CONNECTOR PROBE 3B TO CONNECTOR eet LAA AVA Heating Element 3A Heating Element 3B Back Left Back Right PROBE 2A TO CONNECTOR PROBE 2B I 10 CONNECTOR High Limit AA VAA AV Ve pe Heating Element 2A Heating Element 28 Center Left Center Right CTPROBETA 4 TO CONNECTOR CL PROBE TE 4 To CONNECTOR TYNN tri Heating Element 1A Heating Element 18 Front Left Front Right U S and Foreign Patents Pending DUKE MANUFACTURING CO TOLL FREE 800 735 DUKE 3853 12 of 14 314 2
5. Operators and Service Manual Hot Dry Channel Holding Unit U S and Foreign Patents Pending For information or technical assistance call E 800 735 DUKE 3853 or 314 231 1130 Rev 08 22 2008 1 of 14 228987 RESTAURANT DRY CHANNEL HOLDING UNIT EQUIPMENT MANUAL TABLE OF CONTENTS Manufacturer s Introduction cccceeeseeeeeeeeeeeeeneeneeeeeeeeeegeeeeeee seen aaaeaeeaeeeeaaaneeeeeeeeeagseaaeeeeeeeesaaeeeeeeseeesaeeeeeeeeeeeess 2 Specification Sheet oinean nonan ianea ce lteedsceeweccaesducksbecdectanstdeazsssusmossaccecsbeteccucsatcchiecdseecdeuateeracegsoddeehirsdaudeGeercstbaeseetea 3 Installation NStrUCtONS s 6 Operating Instr ctloris nene ee GANGBANG RAANG 6 Periodic Maintenance Checklist And Cleaning Guide 11017777aa nete entente nnne nnn nnn nnn nnnnnnns 7 Troubleshooting mm aaa 8 Electronic Control Fault Indications aa 8 Control Programming aaa 9 Parts Lists And Illustrations Aa 9 Wiring Schematiq 0 2 BANG AA nG aa aba 12 Wiring Layout for Relay Box Connection 2 2 27 4a sese sasaka NE NENE NENE NENE NANA NANANA NANANA eases sees sense 13 Manufacturer s Introduction The Duke Dry Channel Holding Unit was developed to provide the market with a more efficient method of keeping food warm This Supplier Name D
6. Specification Sheet Model HDC3 37 5 Shipping Weight 160 Ibs 59 7 Kg NON HDC3 37 5 208 V 10 1 A 2100 W 50 60 Hz Figure 1 1 LIE bk 12 5 8 l CONTROL BOX MOUNT UNDER COUNTER 39 1 2 J M n N 776 fe 1 1 4 fete i 5 3 4 1i DISPLAY BOX MOUNT IN THE APRON 5 8 E Lia 1 4 COUNTER oe COUNTER OPENING OPENING U S and Foreign Patents Pending 3 of 14 DUKE MANUFACTURING CO TOLL FREE 800 735 DUKE 3853 314 231 1130 RESTAURANT DRY CHANNEL HOLDING UNIT EQUIPMENT MANUAL HDC Specification Sheet Model HDC4 44 Shipping Weight 230 Ibs 85 8Kg 9X HDC4 44 208 V 16 3 A 3400 W 50 60 Hz V 240 V 18 9 A 4528 W 50 60 Hz C US LISTED Figure 1 2 DEEEETEEETTTTEEEETEEETEEEEEET TTE TETTE KAKA NAKAKA KA NAKAKA KAKA NAKAKA KAKA AKA NAKAKA A AA 2 1 2 cel LU LEEEEEEEEEEEEEEETETEEEEEEETTTEEEEEETTTITITI be 125 8 e 31 5 8 VHHEEEEEEEEEEEEEEEEEEEEEEEEEEEEHEEEEEEEEE ERE EEEEEEEEEEEHEE EHE EEEEEEEHEEEEEEE HE E REECE OEE CONTROL BOX MOUNT UNDER COUNTER 2 REQUIRED 1 PER SIDE 3f 7 19 16 sd i 7 716 ng 11 4 ag n ri Bi 1 4 i DISPLAY BOX MOUNT IN THE APRON 2 REQUIRED 1 PER SIDE NENNEN 46 9 16 _ O Lu 7 1 32 44 13 16 COUNTER 28 COUNTER OPENING OPENING 5 8 x U S and Foreign Patents Pending 4 of 14 DUKE MANUFACTURING CO TOLL FREE 800 735 DUKE 3853 314 231 1130 RESTAURANT DRY CHANNE
7. elow 150 F Always place covers on pans when not serving to prevent food from drying out and to reduce your operating costs For most efficient operation keep empty covered pans in each channel during preheating and when the well is not in use The most satisfactory control settings must be determined by experience based on the nature of the foodservice and the type of operation as well as individual preference of the restaurant operator The proper switch setting necessary to keep foods at the desired temperature will vary dependent upon the frequency of turnover size of food containers amount of food in each container room temperature location of holding unit with respect to range or other heated equipment air outlets fans doors and passageways U S and Foreign Patents Pending 6 of 14 DUKE MANUFACTURING CO TOLL FREE 800 735 DUKE 3853 314 231 1130 RESTAURANT DRY CHANNEL HOLDING UNIT EQUIPMENT MANUAL Periodic Maintenance Checklist And Cleaning Guide Opening Checklist 1 Place the Power Switch to the ON position 2 Place empty pans or cover the channels with lids 3 Allow the Product Holding Cabinet to heat for at least 20 min peration Instructions Adjustments If the control displays a Heating Error it will shut down the affected well Discontinue use of the affected well until the unit is serviced Closing Checklist Turn power switch OFF Remove all pans and pan covers Allow unit to cool for appr
8. ircuit The display will read PRX where X is the channel with a bad probe The control will display O00 for the temperature of the channel in a fault condition DISPLAY WINDOW READY ml AL CH CHANNEL Your Solutions Partner U S and Foreign Patents Pending DUKE MANUFACTURING CO TOLL FREE 800 735 DUKE 3853 8 of 14 314 231 1130 RESTAURANT DRY CHANNEL HOLDING UNIT EQUIPMENT MANUAL Control Operation Apply power to the unit with the main dry channel power switch Press the on off button to turn the unit on The display will scroll through the temperature of each channel F Front C Center b Back Press and hold the on off button for 3 seconds to turn the unit off The controls for the Duke drywell maintain the temperature of 3 channels front center and back Each channel has a left and right zone The control monitors each zone s temperature and activates a relay to supply power to the heater for that zone The display will cycle through the temperature of each channel followed by any fault messages The displayed temperature will be the average of the two zones associated with that channel If the Up arrow is pressed the system will cycle through the six temperature zones displaying their actual temperatures If the Down arrow is pressed the system will cycle through the set point temperature of each channel The Heat On LED
9. oximately 30 minutes Clean Dry Channel Unit as outlined in the Cleaning Instructions Cleaning Instructions Turn unit off and allow unit to cool before surface cleaning Wipe down the interior and exterior of the Dry Channel Unit with warm water and mild detergent using a soft cloth Do not use excessive amounts of water Plastic scouring pads may be used to remove baked on food Clean pans and pan covers using mild detergent and warm water Caution Electrical shock hazard Do not wash with water jet or hose Do not use caustic cleaners acids ammonia products or abrasive cleaners or abrasive cloths These can damage the stainless steel and plastic surfaces Troubleshooting There are no user serviceable parts on the Duke Dry Channel Holding Unit If a malfunction occurs then check all switches and circuit breakers Check rating label and confirm that unit is operating at the proper voltage If the malfunction still exists contact your Duke Manufacturing Company authorized service agent or call 1 800 735 3853 U S and Foreign Patents Pending DUKE MANUFACTURING CO TOLL FREE 800 735 DUKE 3853 7 of 14 314 231 1130 RESTAURANT DRY CHANNEL HOLDING UNIT EQUIPMENT MANUAL Electronic Control Fault Indications The control will display a Heating Error under certain conditions It provides an indication to alert the operator to failures in the heater circuit A buzzer will sound for one second every 30 seconds The operato
10. r can cancel the alarm with the push of any button The alarm will reactivate after twenty minutes When a Heating Error is displayed the affected well should not be used until a qualified service technician corrects the cause of the fault The control will automatically shut down the affected well The fault conditions that could cause the control to display a heating error are as follows 1 Over Temperature Fault An over temperature fault occurs when the control senses that the well temperature is higher than the specified factory preset temperature This occurs when the power is not removed from the heating element after the channel has achieved the preset temperature causing the control to display the error HIX where X is F for front C is for center and b for the back channel The auxiliary thermostat prevents the temperature from exceeding safe levels by regulating the temperature to a maximum of 375 F 2 Under Temperature Fault An under temperature fault occurs when the control senses that the well 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 The display will read LOX where X is the channel with the fault F C or b 3 Sensor Failure A temperature sensor fault occurs when the control senses a short circuit or open circuit condition in the temperature sensor c
11. uke Manufacturing Co equipment uses electronically controlled heaters to Address 2305 N Broadway warm aluminum channels to a user programmable St Louis MO 63102 temperature Advantages over steam tables include lower energy and maintenance costs Model HDC3 37 5 HDC4 44 HDC6 37 5 Unpacking Unit e Inspect the shipping carton and or Serial container carefully noting any exterior Date Received damage on the delivery receipt which must Date Installed also be signed by the driver delivery Telephone 800 735 DUKE 3853 persai 314 231 1130 e Unpack and inspect for any damage which Fax 314 231 5074 was not evident on the outside of the Service Referral shipping container concealed damage Local Service Contact the carrier immediately and file a Name damage claim with them Save all packing materials when filing a claim Freight Local Service damage claims are the responsibility of the purchaser and are not covered by the Installation requirements warranty e Do not attempt to use the unit if Spacing Requirements 1 of spacing damaged required below unit If unit has been stored in extremely cold area wait a few hours before connecting power Caution Never pour water into wells This unit is designed for dry heating only 2 of 14 U S and Foreign Patents Pending DUKE MANUFACTURING CO TOLL FREE 800 735 DUKE 3853 314 231 1130 RESTAURANT DRY CHANNEL HOLDING UNIT EQUIPMENT MANUAL HDC
12. will be lit to indicate whether a relay is activated for either the left or right zone of the channel being displayed A fault message will be displayed to indicate any zone that does not reach the set point temperature within 45 minutes of power up The default set point is 275 F CAUTION To comply with sanitation requirements do not set the temperature control lower than 170 F Parts Lists and Illustrations 1 588900 Assy Cone Channel HDC SHDOSRepacemen NA NA NA 091863281 Assy Genter Channel HDG 4 Replacement NA NA NIA 4 Assy Relay Box W Switch HDC 3 HDC 6 553288 Assy Relay Box W Swich HOGA NA 2 wa 5 553258 Assy Relay Box W O Switch 1 Produnit N A NA 6 218963 Switch Toggle NKK RelayBox 1 2 7 218829 Transformer 208 240P 24SE Tyco 3 1611450 4 1 2 2 E te 9 218805 Terminal Block 2Pole 1 2 J 2 10 218946 Conduit AssyPowerSupplyRelayBox 1 2 2 aah njn Te 18 a902 Terminal Bock eal 1 2 18964 18965 U S and Foreign Patents Pending DUKE MANUFACTURING CO TOLL FREE 800 735 DUKE 3853 9 of 14 314 231 1130 S RESTAURANT DRY CHANNEL HOLDING UNIT EQUIPMENT MANUAL Parts Lists and Illustrations Continued U S and Foreign Patents Pending DUKE MANUFACTURING CO TOLL FREE 800 735 DUKE 3853 10 of 14 314 231 1130 RESTAURANT DRY CHA

Hot Dry Channel Holding Unit Operators and Service Manual (2

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