Operators and Service Manual
Contents
1. Es POWER SUPPLY END APPLIANCE END N LE s ee NEMA 5 15P NEMA 5 20 NEMA 6 15P CEE 7 7 2 3 4 i190 VAC FWM3 e4 amp 208 240 AC 230 VAC C 60320 C20 6 9 cm tj 2 piae 20 VAC UNITS 6 FT POWER CORD DETAIL BPELIANGE emend 24 rh Fa Fa 65 39226 22 209 1 A M A M A LE FRENT X CONTROL SIDE E DWER INLET ud 30 cm POWER IN 47 15 374 3 a i94 cr 40 cm REAR END LISTED INDEXER COMMERCIAL COMMERCIAL COOKING APPARIEL APPLIANCE DE QUISINE 509L pk ALSO CLASSIFIED BY UNDERWRITERS LABORATORIES INC IN ACCORDANCE WITH NSF NO 4 1999 U S Patent 6175099 6262394 Other U S and Foreign Patents Pending DUKE MANUFACTURING CO REVISED TOLL FREE 800 735 DUKE 3853 314 231 1130 Feb 21 2005 6 of 20 RESTAURANT EQUIPMENT PRODUCT HOLDING UNIT MANUAL2. KEYBDARD CONNECTION ap Figure 7 2 SB1 Interface Cable Schematic KEY BOARD CONNECTION REAR MODIFIED 4 f CONNECTOR N lt 55 N n 1 N N N KEY BOARD CENNE TION Figure 7 3 MB2 amp SB2 Interface Cable Schematic FRONT U S Patent 6175099 6262394 Other U S and Foreign Patents Pending DUKE MANUFACTURING CO REVISED TOLL FREE 800 735 DUKE 3853 Feb 21 2005 314 231 1130 16 of 20 RESTAURANT PRODUCT HOLDING UNIT EQUIPMENT MANUAL FWM3 42 Wiring Schematics MODIFIED T CONNECTOR gp CONNECTION BETWEEN KEYBOARDS CONNECTION BETWEEN KEYBOARDS N X Y KEYBOARD KEYBOARD CONNECTION CONNECTION FRONT REAR Figure 7 4 FWM 3 42 MB1 Interface Cable Schematic MODIFIED T CONNECTOR CONNECTION BETWEEN KEYBOARDS N KEYBOARD Figure 7 5 FWM 3 42 SB1 Interface Cable Schematic CONNECTION FRONT U S Patent 6175099 6262394 Other U S and Foreign Patents Pending DUKE MANUFACTURING CO REVISED TOLL FREE 800 735 DUKE
3. 12 Parts Lists And Illustrations uei iced cie cedet irc pae 13 Wiring Schemalic enel eee et ede idc tive 15 Supplier Name Address Duke Manufacturing Co 2305 N Broadway St Louis MO 63102 Manufacturer s Introduction The Duke Product Holding Unit was developed in response to Burger Kings need for extended food holding capabilities to provide consistently high just cooked food quality as part of the HIYW kitchen The Duke Product Holding Unit utilizes Duke s patented heat sink holding technology that provides even heat distribution to food pans through the bottom and sides This allows pre cooked foods to be held for extended periods without noticeable degradation of quality reducing food scrap waste The self contained individually formed sealed compartments of the Duke Product Holding Unit eliminates food odor and taste transfer Because the compartments are sealed and formed to the shape of the pan no disassembly is required for cleaning and product changes The unique design of the Duke Product Holding Unit allows single temperature operation for all existing product groups This 190 F approved temperature is preset at the factory This reduces the likelihood of inconsistent performance between Burger King restaurant locations The Duke Product Holding Cabinet was also designed to rethermalize food produc
4. Q3 cm APPLIANCE INLET DETAIL 58 FRONT 11 3 J CONTROL SIDE G0 cw pp 30 POWER INLET P i 4 15 3 4 53 cm REAR END LISTED INDEXER COMMERCIAL COMMERCIAL COOKING APPARIEL APPLIANCE 509L DE QUISINE 254 c on ALSO CLASSIFIED BY UNDERWRITERS LABORATORIES INC IN ACCORDANCE WITH SF NO 4 1999 U S Patent 6175099 6262394 Other U S and Foreign Patents Pending DUKE MANUFACTURING CO REVISED TOLL FREE 800 735 DUKE 3853 Feb 21 2005 314 231 1130 4 of 20 RESTAURANT PRODUCT HOLDING UNIT EQUIPMENT MANUAL Figure 1 2 FWM Specification Sheet Model FWM3 23 Shipping Weight 83 5 Ibs 37 9 Kg FWM3 23 120 120 V 10 0 A 1200 W 50 60 Hz FWM3 23 208 208 V 8 7 A 1800 W 50 60 Hz FWM3 23 230 230 V 7 8 A 1800 W 50 60 Hz FWM3 23 240 240 V 7 5 A 1800 W 50 60 Hz
5. e on Sa gaps reece pe sc rt SS SAS EMM CES eg a e e uet o 3 5 cm POWER SUPPLY END APPLIANCE END N wc iu Q A er i E 1 2 3 4 NEMA 5 15 NEMA 6 15P CEE 7 7 6 9 cm 20 VAC 208 240 VA 230 VAC 1 i 2 2 5 aub 6 FT POWER CORD DETAIL APPLIANCE INLET DETAIL TOP _ CONTROL SIDE POWER INLET LISTED INDEXER COMMERCIAL COMMERCIAL COOKING APPARIEL APPLIANCE DE QUISINE 5091 RS ALSO CLASSIFIED BY UNDERWRITERS LABORATORIES INC IN ACCORDANCE WITH NSF NO 4 1999 U S Patent 6175099 6262394 Other U S and Foreign Patents Pending DUKE MANUFACTURING CO REVISED TOLL FREE 800 735 DUKE 3853 Feb 21 2005 314 231 1130 5 of 20 RESTAURANT EQUIPMENT PRODUCT HOLDING UNIT MANUAL Figure 1 3 FWM Specification Sheet Model FWM3 24 Shipping Weight 100 165 45 Kg FWM3 24 120 120 V 13 3 A 1600 W 50 60 Hz FWM3 24 208 208 V 11 5 A 2400 W 50 60 Hz FWM3 24 230 230 V 10 4 A 2400 W 50 60 Hz FWM3 24 240 240 V 10 0 A 2400 W 50 60 Hz
6. FWM CONTROLLER 1 1 1 2 3 155749 TRANSFORMER 208 230CE 240 VAC 1 1 1 1 156838 TRANSFORMER 230 VAC 156316 TRANSFORMER 120 VAC 4 155741 RECEPTACLE ELECTRIC 1 1 1 1 5 156616 COUPLER 6X6 RJ12 MB1 amp SB1 UNITS ONLY 2 2 2 2 6 156617 COUPLER 8X8 RJ45 MB1 amp SB1 UNITS ONLY 1 1 1 1 7 156059 CONNECTOR SPECIAL T REAR VIEW MB2 amp SB2 1 1 1 1 8 156527 SWITCH LIGHTED DPST 16A 1 1 1 1 10 156485 FACE PLATE WITH GASKET FWM3 22 2 156558 FACE PLATE WITH GASKET FWM3 23 2 155849 FACE PLATE WITH GASKET FWM3 24 2 156548 FACE PLATE WITH GASKET FWM3 42 2 11 156285 LATCH PAN 4 8 8 8 12 156288 SCREW SHOULDER 4 8 8 8 13 0653638 SCREW 1 4 20 X 3 4 8 8 8 16 14 155750 RTD 1K OHM THIN 2 2 2 4 15 156483 ELEMENT FOIL HEAT FWM3 22 120 amp FWM3 42 120 4 8 156539 ELEMENT FOIL HEAT FWM3 22 208 amp FWM3 42 208 4 8 156632 ELEMENT FOIL HEAT FWM3 22 230CE amp FWM3 42 230CE 4 8 156540 ELEMENT FOIL HEAT FWM3 22 240 amp FWM3 42 240 4 8 156564 ELEMENT FOIL HEAT FWM3 23 120 6 156301 ELEMENT FOIL HEAT FWM3 23 208 6 156611 ELEMENT FOIL HEAT FWM3 23 230CE 6 156565 ELEMENT FOIL HEAT FWM3 23 240 6 156566 ELEMENT FOIL HEAT FWM3 24 120 8 155752 ELEMENT FOIL HEAT FWM3 24 208 8 156318 ELEMENT FOIL HEAT FWM3 24 230CE 8 155755 ELEMENT FOIL HEAT FWM3 24 240 8 16 155753 THERMOSTAT AUXILIARY 2 2 2 4 17 155680 NUT 48 32 KEPS 4 4 4 8 18 155873 LID FOODWARMER VENTED FRIED GRAY AR AR AR AR 19 155876 LID FOODWARMER SOLID BROILED BLACK AR AR AR AR 20 156
7. 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 190 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 Unit Flashing Lights M LES Top Shell U S Patent 6175099 6262394 Bottom Shelf X U S and Foreign Patents Pending TABLE 1 NOME Figure 4 2 U S Patent 6175099 6262394 Other U S and Foreign Patents Pending DUKE MANUFACTURING CO REVISED TOLL FREE 800 735 DUKE 3853 Feb 21 2005 314 231 1130 12 of 20 RESTAURANT PRODUCT HOLDING UNIT EQUIPMENT MANUAL Parts Lists and Illustrations Qty Per Unit Locator P N Description FWM3 22 FWM3 23 FWM3 24 FWM3 42 2 600106 KIT
8. Figure 1 4 FWM Specification Sheet Model FWM3 42 Shipping Weight 100 165 45 Kg 3 42 120 120 V 13 3 1600 W 50 60 Hz FWMS3 42 208 208 V 11 5 A 2400 W 50 60 Hz FWM3 42 230 230 V 10 4 A 2400 W 50 60 Hz FWM3 42 240 240 V 10 0 A 2400 W 50 60 Hz 1 1 2 35 p O PL UT iea IRI te ae ae en Tae POWER SUPPLY END APPLIANCE END L v T OG 7 Cn Em M TD 2 2 2 3 4 2 m 69 xm NEMA 5 15 P CEE TT 11 Y 120 VA 230 VAC IEC 60320 20 amp 3 cm APPLIANCE INLET DETAIL 6 FT POWER CORD DETAIL 4 LJ i J 1 1 VLL X LL J 1 ra r FRONT U Sse 1 21 3 4 d 55 cm cP VJ _ CONTROL SIDE LIE POWER INLET Y LISTED NDEXER COMMERCIAL COMMERCIAL COOKING APPARIEL APPLIANCE DE QUISINE 5091 RS ALSO CLASSIFIED BY UNDERWRITERS LABORATORIES INC N ACCORDANCE WITH
9. temperature from exceeding safe levels by regulating the temperature to a maximum of 250 F SERVICE LIGHT 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 THERMOCOUPLE LOCATION Figure 3 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 co
10. 3853 Feb 21 2005 314 231 1130 17 of 20 RESTAURANT PRODUCT HOLDING UNIT EQUIPMENT MANUAL FWMS3 42 Wiring Schematics Continued CONNECTION KEYBOARDS N o KEYBOARD CONNECTION REAR m MODIFIED CONNECTOR KEYBOARD CONNECTION FRONT Figure 7 6 FWM 3 42 MB2 amp SB2 Interface Cable Schematic U S Patent 6175099 6262394 Other U S and Foreign Patents Pending DUKE MANUFACTURING CO REVISED TOLL FREE 800 735 DUKE 3853 Feb 21 2005 314 231 1130 18 of 20
11. 491 CABLE 8 FT FOR INTERCONNECTING UNITS NOT SHOWN AR AR AR AR 21 156533 CORDSET NEMA 5 15P 120V NOT SHOWN 1 1 1 1 156811 CORDSET NEMA 5 20P 120V CANADIAN FWM3 24 42 NOT SHOWN 156421 CORDSET NEMA 6 15P 208 240V NOT SHOWN 156400 CORDSET 230V CE NOT SHOWN 22 156938 TERMINAL BLOCK 1 1 1 1 U S Patent 6175099 6262394 Other U S and Foreign Patents Pending DUKE MANUFACTURING CO REVISED TOLL FREE 800 735 DUKE 3853 Feb 21 2005 314 231 1130 13 of 20 RESTAURANT PRODUCT HOLDING UNIT EQUIPMENT MANUAL Parts Lists and Illustrations Continued Rear View of MB1 amp SB1 Rear View of MB2 amp SB2 Figure 5 FWM Product Holding Unit Exploded View U S Patent 6175099 6262394 Other U S and Foreign Patents Pending DUKE MANUFACTURING CO REVISED TOLL FREE 800 735 DUKE 3853 Feb 21 2005 314 231 1130 14 of 20 RESTAURANT PRODUCT HOLDING UNIT EQUIPMENT MANUAL Wiring Schematics SECOND TEMPERATURE CONTROLLER ON FWM3 42 ONLY TEMPERATURE TOP SHELF RTD CONTROL aj cH BOTTOM SH
12. ELF RTD M CHANNEL 1 8 VAN ANY ae d 8 T OP SHELF 5 ELEMENTS AUXILIARY THERMOSTAT 4 9 17 K BOTTOM SHELF G S ee ELEMENTS AUXILIARY THERMOSTAT PN TEMPERATURE 5 TOP SHELF RTD CONTROL BOTTOM SHELF RTD x CHANNEL 1 8j X us TOP SHELF e ELEMENTS AUXILIARY THERMOSTAT BOTTOM SHELF d S ELEMENTS AUXILIARY mre THERMOSTAT YS 4 4 E QUALITY TIMER D 7 OPTIONAL To 7 3 TRANSFORMER T oN 60320 C20 6 4 _INLET De 1 Lig ui RET 5 9 2 POWER SWITCH GND CONNECT WIRE Z4 TO 240V TERMINAL FOR 240VAC AND 230VAC CE UNITS SHOWN CONNECT WIRE 4 TO 208V TERMINAL FOR 208 VAC UNITS 120 VAC UNITS USE A 120V TRANSFORMER Figure 6 FWM Internal Wiring Schematic U S Patent 6175099 6262394 Other U S and Foreign Patents Pending DUKE MANUFACTURING CO REVISED TOLL FREE 800 735 DUKE 3853 Feb 21 2005 314 231 1130 15 of 20 RESTAURANT PRODUCT HOLDING UNIT EQUIPMENT MANUAL Wiring Schematics Continued MODIFIED CONNECTOR KEYBOARD CONNECTION KEYBOARD CONNECTION FRONT Figure 7 1 MB1 Interface Cable Schematic MODIFIED T CONNECTOR
13. ESTAURANT PRODUCT HOLDING UNIT EQUIPMENT MANUAL Periodic Maintenance Checklist And Cleaning Guide DAILY ad Checklist Ensure proper Pan Covers are inserted into the correct locations for fried and broiled products Place the Power Switch located on the front of the Product Holding Unit to the ON position Ensure both top and bottom HEAT Lights are illuminated Allow the Product Holding Unit to heat for at least 20 min or until the HEAT Lights cycle off Operation Instructions Adjustments 1 Ifthe SERVICE Light illuminates during operation of the Product Holding Unit discontinue use of the affected shelf until the module is serviced 2 Operate using Menu Bar as outlined in the Menu Scoreboard Operators Manual Closing Checklist 1 Turn power switch OFF 2 Remove all pans and pan covers 3 Allow to cool for approximately 30 minutes 4 Clean Product Holding Unit as outline in the Daily Cleaning Instructions Cleaning Instructions 1 Wipe down the interior and exterior of the Product Holding Unit with warm water and mild deterger t using a soft cloth Do not use excessive amounts of water 2 Clean pans and pan covers using mild detergent and warm water Ensure all soap is rinsed from plastic pans and pan covers 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
14. NSF NO 4 1999 U S Patent 6175099 6262394 Other U S and Foreign Patents Pending DUKE MANUFACTURING CO REVISED TOLL FREE 800 735 DUKE 3853 314 231 1130 Feb 21 2005 7 of 20 RESTAURANT PRODUCT HOLDING UNIT EQUIPMENT MANUAL Installation Instructions 1 Place holding unit onto stable surface 3 Follow instructions in the Operators Manual Attach power supply cord to IEC 60320 C20 PERIODIC MAINTENANCE CHECKLIST AND using approved cordset CLEANING GUIDE ICAUTION Risk of fire or electric shock Replace cord with one of the following Duke cordsets only P N 156533 Cordset NEMA 5 15P 120 V P N 156811 Cordset NEMA 5 20P 120 V Canadian FWM3 24 amp FWM3 42 units P N 156421 Cordset NEMA 6 15P 208 240 V P N 156400 Cordset 230 V CE ees Ceo DUKE P N 155741 POWER INLET 42 WITH 156332 CORD CLAMP RJ 18 DATA CONNECTION The proper way to connect the power cord is to loosen the screw push the cord fully into the holder and then retighten the screw Stacking Units The FWM3 24 Product Holding Unit is designed to allow limited stacking capabilities This section outlines how to safely stack the holding cabinet Remove the base pan from all holding units except for bottom unit that are to be stacked The pan is held in place by two screws on the bottom of the unit Step Place bottom unit into position then stack the next unit on top The top of the lower holding unit rests insi
15. Operators and Service Manual Product Holding Unit U S Patent 6175099 6262394 Other U S and Foreign Patents Pending lt _ Be FW M 3 2 4 For information or technical assistance call TOLL FREE 800 735 DUKE 3853 Or 314 231 1130 For information or technical assistance on the ICC Product Quality Timer System call 877 422 8788 156931K RESTAURANT EQUIPMENT MANUAL PRODUCT HOLDING UNIT TABLE OF CONTENTS Manufacturer s BEL 3 eee 4 Installation Instr ctlOns creen Lee eere eI eene ced Sec ed emori Cie ui see re a Feeney 8 icBMdhpRHceeee RR 8 Unit to Unit Communication 9 Periodic Maintenance Checklist And Cleaning nennen nnne 10 Troubleshootirig aa amaeana aaea E an nacen dads Prio noD Oi ivacusiedsedcsedenuserisdsncadedaduerdiaasenedudanneds 11 Electronic Control Fault Indications re ea eaa a a aeae a raa r aE aa aa Kaa EEE araar aara EEEE 11 Temperature Check 11 Control Programming Sa Dano ca
16. de of the base of the upper unit WARNING TIP HAZARD Do not stack FWM3 42 units Do not exceed 3 holding units per stack Do not place holding unit stacks on surfaces that may easily tip over U S Patent 6175099 6262394 Other U S and Foreign Patents Pending DUKE MANUFACTURING CO REVISED TOLL FREE 800 735 DUKE 3853 Feb 21 2005 314 231 1130 8 of 20 RESTAURANT PRODUCT HOLDING UNIT EQUIPMENT MANUAL Unit to Unit Communication Connections The following are the two different field connections i e Specialty Board and Main Board Main Board Field Connection The MB 1 Main Board Unit that has the ICC Black Box internally mounted can be identified as the warmer with timer bars on both sides and plug connections numbered Warmer 2 and 3 as shown in Figure 2 1 This unit is internally wired and ready to operate Should your restaurant have two or more units on the main board the second or third unit can be identified as the warmer with timer bars on each side and one plug connection as shown in Figure 2 1 To put this second unit into operation connect the provided cable between the 2 plug connection on the MB 1 and the single plug connection on the MB 2 unit To put the third warmer into operation connect the provided cable between the 3 plug connection on the MB1 and the single plug connection on the 2 The ICC steamer bar if provided plugs into the 3 plug connection on the MB1 unit as shown in figure 2 1 The p
17. ntrols 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 U S Patent 6175099 6262394 Other U S and Foreign Patents Pending DUKE MANUFACTURING CO REVISED TOLL FREE 800 735 DUKE 3853 Feb 21 2005 314 231 1130 11 of 20 RESTAURANT PRODUCT HOLDING UNIT EQUIPMENT MANUAL Control Programming The electronic temperature control is pre set at the factory to maintain the temperature at the bottom center of the pan cavity at 190 F 5 This temperature is the result of many hours of food testing at the Burger King test laboratory 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 IDANGER LIVE ELECTRICAL COMPONENTS ONLY QUALIFIED SERVICE PERSONS SHOULD MODIFY CONTROL TEMPERATURE PRESETS Temperature Programming 1 Remove cover from control side of the Holding Unit and turn the Holding Unit on 2 Locate the pushbutton S1 and S2 on the rear of the control see Figure 4 1 3 Press and hold 51 until any LED on the rear of the control illuminates approximately 5 seconds 4 Observe the front of the control Figure
18. plastic surfaces Warning Bottom and sides of warmer wells are very hot and cool slowly U S Patent 6175099 6262394 Other U S and Foreign Patents Pending DUKE MANUFACTURING CO REVISED TOLL FREE 800 735 DUKE 3853 Feb 21 2005 314 231 1130 10 of 20 RESTAURANT PRODUCT HOLDING UNIT EQUIPMENT MANUAL 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 1 Over Temperature Fault An over temperature 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
19. rogram connection is used with the ICC provided Palm Pilot programming device MB 1 2 2 WARMER COPTIONAL 2ND WARMER COPTIONAL 3RD WARMER MAIN BOARD UNITS OPTIONAL USE CABLE OPTIONAL STEAMER BAR Figure 2 1 Specialty Board Field Connection The SB 1 Specialty Board Unit that has the ICC black box internally mounted can be identified as the warmer with one timer bar and plug connections numbered Warmer 2 and 3 as shown in Figure 2 2 This unit is internally wired and ready to operate The SB 2 Specialty board Unit has one timer bar and one plug connection as shown in Figure 2 2 To put this unit into operation connect the provided cable between the 2 plug connection on the SB 1 and the single plug connection on the SB 2 unit The 3 plug on the SB1 is used if a third SB2 warmer is added The program connection is used with the ICC provided Palm Pilot programming device SB 1 5 2 58 2 WARMER TIONAL 2ND WARMER lt OPTIONAL 3RD WARMER SPECIALTY BOARD UNITS OPTIONAL FH USE C1 CONNECTION water CABLE Lie j Lose vem SR 25 LAMP ERES FISD EIN 27 1 Figure 2 2 U S Patent 6175099 6262394 Other U S and Foreign Patents Pending DUKE MANUFACTURING CO REVISED TOLL FREE 800 735 DUKE 3853 Feb 21 2005 314 231 1130 9 of 20 R
20. t A thermostat setting of 200 minimum is required for rethermalization See instructions on page 12 for thermostat adjustment NOTE On ly qualified service persons should modify control temperature presets REVISED Feb 21 2005 Model Serial st FWM3 22 120 FWM3 22 208 FWM3 22 230 FWM3 22 240 FWM3 23 120 FWM3 23 208 FWM3 23 230 FWM3 23 240 FWMS 24 120 FWMS 24 208 FWMS 24 230 FWMS 24 240 FWMS 42 120 FWMS 42 208 FWMS 42 230 FWMS 42 240 Date Received Date Installed Telephone Fax Service Referral st Local Service Name 800 735 DUKE 3853 314 231 1130 314 231 5074 3 of 20 Local Service Installation requirements Power Connection See diagrams on pages 2 5 ICAUTION Risk of fire or electric shock Replace only with Manufacturer s cord set or equivalent U S Patent 6175099 6262394 Other U S and Foreign Patents Pending DUKE MANUFACTURING CO TOLL FREE 800 735 DUKE 3853 314 231 1130 T RESTAURANT PRODUCT HOLDING UNIT EQUIPMENT MANUAL Figure 1 1 FWM Specification Sheet Model FWM3 22 Shipping Weight 61 Ibs 27 7 Kg FWM3 22 120 120 V 6 7 A 800 W 50 60 Hz FWM3 22 208 208 V 5 8 A 1200 W 50 60 Hz FWM3 22 230 230 V 5 2 A 1200 W 50 60 Hz FWM3 22 240 240 V 5 0 A 1200 W 50 60 Hz 1 172 AR C cA POWER SUPPLY END 252
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