!
WARNING:
Unit is not waterproof. To avoid electrical shock or personal injury,
DO NOT
submerge
in water.
DO NOT
operate if it has been submerged in water.
DO NOT
clean the unit with a water jet.
DO NOT
steam clean or use excessive water on the unit.
!
4
General Operating Instructions:
1. All foodservice 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).
General Cleaning Instructions:
1. NEVER clean any electrical unit by immersing it in water. Unplug unit before surface cleaning.
2. Always clean equipment thoroughly before first use. Clean unit daily. Except where noted on charts,
use warm, soapy water. Mild cleansers and PLASTIC scouring pads may be used to remove baked-
on food and water scale.
3. Unplug all units before cleaning or servicing. All service should be performed by an APW authorized
service agency.
4. Do not use chlorides or chloride-based products in this unit. Always clean equipment before first
use. Clean unit daily. Use warm, soapy water. Rinse thoroughly to remove all residue. Chlorides,
chloride-based products and improper cleaning may cause corrosion and pitting.
Failure to comply with these instructions may void unit warranty.
General Troubleshooting—Always ask and/or check:
1. Is the unit plugged in?
2. Check circuit breaker.
3. Is power switch on and pilot light glowing?
4. Check rating label. Are you operating unit on proper voltage?
5. If the supply cord is damaged, it should only be replaced by an identical supply cord.
If the above checks out and you still have problems, call an APW authorized service agency.
DS-1A—MR. FRANK DISPLAY STEAMER
Installation:
1. Follow general installation instructions on page 3.
2. The operator must slide basket in over support pins and support flange.
Operations:
1. Follow general operation instructions on page 4.
2. Pour 3 quarts of hot water, 120°-140°F (50°-60°C), into lower pan. Cap on drain pipe must be finger
tight.
3. Place perforated hot dog tray into lower compartment. Load with up to 150 hot dogs.
4. Heat up time will depend on size and temperature of the hot dogs. Place bun basket into upper
cabinet, slide drip shield on top of bun basket, load up to 60 buns. Buns may be stored in plastic bag
for prolonged holding periods.
5. Turn on unit. Set infinite control to “HI” position to begin steaming.
6. For holding, readjust control to “4” or “5” setting after 15 minutes (or when water steams).
7. Add water to unit if level is low.
Cleaning:
1. Follow general cleaning instructions on page 4.
2. Turn off unit and allow cabinet to cool.
3. Unscrew drain cap and drain water from cabinet.
4. Remove trays, baskets and support shelves from cabinet. Clean thoroughly
!
!
CAUTION:
Use only non-abrasive cleaners. Abrasive cleaners could scratch the finish of your unit,
marring it’s appearance and making it susceptible to dirt accumulation. Do Not use steel wool, other
abrasive cleaners or cleaners/sanitizers containing chlorine, iodine, ammonia or bromine
chemicals as these will deteriorate the stainless steel and glass material and shorten the life of the
unit.
