OPERATION MANUAL INSTALLATION & MODELS

OPERATION MANUAL INSTALLATION &  MODELS

INSTALLATION &

OPERATION MANUAL

MODELS

742HW

744HW

For additional information on Thermodyne Foodservice Products,

Inc., or to locate an authorized parts and service provider in your area, visit our website at www.tdyne.com

Thermodyne Foodservice Products, Inc.

4418 New Haven Avenue

Fort Wayne, IN 46803

(07-10)

1-800-526-9182 www.tdyne.com

IMPORTANT FOR YOUR SAFETY

THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL

ELECTRICAL EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD STARTUP AND

ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL.

READ THIS MANUAL THOROUGHLY BEFORE OPERATING, INSTALLING OR

PERFORMING MAINTENANCE ON THE EQUIPMENT.

: Failure to follow all the instructions in this manual can cause property damage, injury or death.

: Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death.

: Electrical connections should be performed only by a certified professional.

: Electrical and grounding connections must comply with the applicable portions

of the National Electric Code and/or all local electric codes. Failure to comply with this procedure can cause property damage, injury or death.

: Before connecting the unit to the electrical supply, verify that the electrical and grounding connections comply with the applicable portions of the National Electric Code and/or other local electrical codes. Failure to comply with this procedure can cause property damage, injury or death.

: Before connecting the unit to the electrical supply, verify that the electrical connection agrees with the specifications on the data plate. Failure to comply with this procedure can cause property damage, injury or death.

: UL73 grounding instructions: This appliance must be connected to a grounded, metal, permanent wiring system. Or an equipment-grounding conductor must be run with the circuit conductors and connected to the equipment-grounding terminal or lead on the appliance. Failure to comply with this procedure can cause property damage, injury or death.

: Appliances equipped with a flexible electric supply cord, are provided with a three-prong grounding plug. It is imperative that this plug be connected into a properly grounded three-prong receptacle. Failure to comply with this procedure can cause property damage, injury or death.

: If the receptacle is not the proper grounding type, contact an electrician. Do not

remove the grounding prong from the plug. Failure to comply with this procedure can cause property damage, injury or death.

: Before performing any service that involves electrical connection or

disconnection and/or exposure to electrical components, always perform the Electrical

LOCKOUT/TAGOUT Procedure. Disconnect all circuits. Failure to comply with this procedure can cause property damage, injury or death.

— 2 —

: Before removing any sheet metal panels or servicing this equipment, always

perform the Electrical LOCKOUT/TAGOUT Procedure. Be sure all circuits are disconnected.

Failure to comply with this procedure can cause property damage, injury or death.

: Do not operate this equipment without properly placing and securing all covers

and access panels. Failure to comply with this procedure can cause property damage, injury or death.

: Do not use or store gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance. Failure to comply can cause property damage, injury or death.

: In the event of a power failure, do not attempt to operate this appliance.

Failure to comply can cause property damage, injury or death .

CAUTION: These models have glass doors. Remove carton carefully.

FOR YOUR SAFETY

DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE

VAPORS OR LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER

APPLIANCE. FAILURE TO COMPLY CAN CAUSE PROPERTY

DAMAGE, INJURY OR DEATH.

— 3 —

TABLE OF CONTENTS

IMPORTANT FOR YOUR SAFETY

......................................................................................................

2

INTRODUCTION

..................................................................................................................................

5

GENERAL .....................................................................................................................................

5

SPECIFICATIONS

.........................................................................................................................

5

UNPACKING

..................................................................................................................................

7

Thermodyne Damaged Goods Policy

.......................................................................................

7

INSTALLATION CODES AND STANDARDS

.................................................................................

7

INSTALLATION

.................................................................................................................................

.. 8

LOCATION

.....................................................................................................................................

8

ELECTRICAL CONNECTION ......................................................................................................

8

ELECTRICAL SPECIFICATIONS

...................................................................................................

8

OPERATION

........................................................................................................................................

9

CONTROLS AND INDICATORS

....................................................................................................

9

STARTUP

......................................................................................................................................

9

Setting Temperature ............................................................................................................... 10

Preheating

..............................................................................................................................

10

FLUID REPLENISHMENT

............................................................................................................

10

CLEANING AND MAINTENANCE ...................................................................................................

12

Electrical LOCKOUT/TAGOUT Procedure ................................................................................. 12

When to Clean ............................................................................................................................

12

STAINLESS STEEL CARE ........................................................................................................... 12

Cleaning

.................................................................................................................................

12

Preserving & Restoring .........................................................................................................

12

Heat Tint

................................................................................................................................

13

CLEANING HEAT TRANSFER PLATES

......................................................................................

13

CLEANING DOOR GASKETS

......................................................................................................

13

CHANGING FLUID

.......................................................................................................................

13

TROUBLESHOOTING

.......................................................................................................................

16

SCHEMATIC WIRING DIAGRAM

.......................................................................................................

17

WARRANTY

......................................................................................................................................

18

HEAT TRANSFER FLUID MSDS

.......................................................................................................

18

— 4 —

INTRODUCTION

GENERAL

Thermodyne cabinets are produced with quality workmanship and materials. Proper installation, operation and maintenance will result in many years of satisfactory performance. It is suggested that you thoroughly read this manual in its entirety and carefully follow all of the instructions provided.

The cabinets described in this manual are programmable for the desired holding temperature.

The factory setting is 185° F unless otherwise specified. Each shelf in the cabinet maintains an exact temperature, allowing for extended holding times without sacrificing appearance or taste.

SPECIFICATIONS

DIMENSIONS AND MAXIMUM TEMPERATURE

Model

Ext.

Ext.

Ext.

Int.

Int.

Int.

Max

Width Depth Height Width Depth Height

Oper.

inches inches inches inches inches inches Temp

°F

742HW

744HW

30.50

30.94

40.50

26.50

22.50

20.00

230

60.00

30.94

40.50

56.00

22.50

20.00

230

— 5 —

Model

742HW

744HW

WEIGHT

Net

Shipping

Weight Weight lbs lbs

265

470

340

560

30 1/2"

Ext. Width

"

26 1/2"

Int. Width

30 15/16"

Ext. Depth

22 1/2"

Int. Depth

Thermodyne

20"

Int.

Height

40 1/2"

Ext.

Height

3 7/16"

Cord & Plug

FRONT VIEW SIDE VIEW

Figure 1: Outline Dimensional Drawing, 742HW

60"

Ext. Width

56"

Int. Width

PLAN VIEW

30 15/16"

Ext. Depth

22 1/2"

Int. Depth

Thermodyne

20"

Int.

40 1/2"

Height

Height

Ext.

FRONT VIEW SIDE VIEW

3 3/8"

Cord & Plug

Front

PLAN VIEW

Figure 2: Outline Dimensional Drawing, 744HW

— 6 —

UNPACKING

All Thermodyne cabinets are factory tested for performance and certified free from defects.

Thermodyne Damaged Goods Policy

There are two types of damaged merchandise:

A. Visible Damage and B. Concealed Damage.

A. Visible

Damage: The product being received is visibly damaged.

1. The receiver should refuse the damaged merchandise.

2. Receiver should sign the bill of lading indicating which merchandise is being refused due to damage.

3. Contact Thermodyne Customer Service

Representatives immediately.

B. Concealed

Damage: Damaged merchandise cannot be externally detected.

Your receiving operation should inspect for this type of damage. Please inspect your delivery carefully.

If the product is damaged:

1. Save all packing material.

2. Contact Thermodyne Customer Service

Representatives immediately.

3. Receiver must call the carrier to schedule an inspection of the damaged merchandise within 5 business days.

— 7 —

INSTALLATION CODES

AND STANDARDS

These installation instructions are for the use of

qualified installation and service personnel

only.

1. Installation or service by other than qualified personnel may result in damage to the

Thermodyne cabinet and/or injury to the operator.

2. National Electrical Code (ANSI/NFPA No.

70, latest edition) available from the

National Fire Protection Association,

Batterymarch Park, Quincy, MA 02269.

In Canada, the cabinet must be installed in accordance with:

1. Local codes.

2. Canadian Electrical Code (CSA C22.2 No. 3, latest edition) available from the Canadian

Standards Association, 5060 Spectrum Way,

Mississauga, Ontario, Canada L4W 5N6.

INSTALLATION

Before installing, verify the required electrical supply agrees with the specifications on the data plate located on the back or side of the unit. If the supply and

LOCATION

Allow adequate space for electrical connections. equipment requirements do not agree, do not proceed with installation. Contact your dealer or Thermodyne

Foodservice Products, Inc. immediately.

CAUTION: These models have glass doors. Remove carton carefully.

1. Allow ample overhead clearance for

The electrical cord and plug are located at the right rear of the unit. The minimum clearance for proper air circulation on back should be 4‖, and

2‖ on at least one side. Allow adequate access space for operating and servicing the unit.

NOTICE: Louvers on the sides of the oven are used to circulate cool air throughout the

removal of carton.

2. Cut banding (2 pieces) and remove nails

(not for all units).

3. To remove cabinet from carton, slide carton up and off the cabinet.

4. Check packing list against items received:

A. Thermodyne Heat Transfer Fluid

B. Installation & Operation Manual

5. Use proper lifting equipment to raise the cabinet.

6. Remove the plastic covering from glass door frames and hinges.

7. Mount doors on cabinet, and then check doors for alignment.

8. Set cabinet on a level surface.

electrical components. The unit must not be placed where extensive airborne grease is present, such as near deep fryers or griddles.

ELECTRICAL CONNECTION

: Electrical and grounding connections must comply with applicable portions of the National Electrical Code and/ or other local electrical codes.

: Disconnect the electrical power to the Thermodyne unit and follow LOCKOUT/TAGOUT procedures.

Refer to the wiring diagrams in this manual for wiring information.

ELECTRICAL SPECIFICATIONS

Model VOLTS AMPS

742HW 208/240 20/23

25/29

744HW* 208/240 23/26

* Two (2) plugs required for this unit.

WATTS

4100/5600

5250/7000

4660/6300

— 8 —

HERTZ PHASE

60

60

1

1

PLUG

NEMA 14-30

NEMA 14-30*

CONTROLS AND INDICATORS

All controls are located at the top right front of the Thermodyne cabinet:

• The control closest to the cabinet‘s right side controls the oven

• The control to the left of the oven control is for the hot wells.

ITEM

ON/OFF

Switch

FUNCTION

When lit, it indicates the unit is turned on.

ADD FLUID

When lit, it indicates additional fluid is

Light (Red)

required.

Controller

Provides readout of actual temperature and desired temperature. It has increase and decrease buttons for setting the desired temperature.

In addition, a red OUT light blinks indicating the desired temperature is being maintained.

Controller Actual

Temperature

Set

Point

Power

On/Off

Switch

OPERATION

STARTUP

: The oven cabinet and hot wells are hot. Use care when operating, cleaning or servicing this equipment.

Once the cabinet is installed and electrical connections have been made, thoroughly test the Thermodyne cabinet before operation.

1. Check that all packing materials and other items have been removed from the cabinet.

2. Press the Power ON/OFF Switches to the

ON position. The operating temperature will be reached in approximately 30 minutes.

3. Check ADD FLUID Light.

• OVEN CONTROL: If the light remains on or flickers continuously, it indicates that some fluid was lost during shipment. Add fluid as described in the section FLUID

REPLENISHMENT.

• HOT WELL CONTROL: The light will come on if there is no water in at least one of the wells or the water drops below the water level sensors. Add water to about ¾" above the water sensors.

ADD FLUID

OUT

ADD FLUID Output 1 Increase Decrease

Light Indicator Button Button

Figure 3: Control Panel

Water Sensors

— 9 —

Figure 4: Location of Water Sensors

NOTE: The controller has an OUT light (red lamp). This light blinks as the controller maintains the desired temperature.

Size, weight, pan loading, and product quality will affect cooking times and should be adjusted to fit the requirements of your operation.

Preheating

Preheat the Thermodyne cabinet when first

Setting Temperature

1. To set temperature:

KEY

Up

Key

FUNCTION

Press and release quickly to increase the value of the displayed parameter.

Press and hold to accelerate

Down

Key increment speed.

Press and release quickly to decrease the value of the displayed parameter.

Press and hold to accelerate used for the day or whenever the unit is cold.

Preheating takes approximately 30 minutes at which time the temperature set point and the actual temperature will display the same temperature. If the cabinet has door(s), keep the doors closed during the preheat cycle.

FLUID REPLENISHMENT

CAUTION: Use only supplied

Thermodyne Heat Transfer Fluid.

: Disconnect the electrical power to the hot well and perform

LOCKOUT/TAGOUT procedure.

decrement speed.

: Drain the hot water for the hot wells before beginning any

2. OUT light will illuminate while cabinet is warming up.

3. When OUT light is blinking, the cabinet has reached the desired temperature.

procedure that requires lifting the hot wells to gain access to the power head.

CAUTION: The cabinet and the hot well may be hot, allow them to cool before

NOTE: The controller is not an indicator of fluid level in the heater or reservoir tank.

beginning this procedure.

1. Move the Hot Well power ON/OFF switch to its OFF position. DO NOT turn the oven off.

2. Drain all water from the hot wells.

Alarm 1 Indicator

Alarm 2 / Output 2 Indicator

A1 A2 PV

Set

Point

Value

Indicator

Output 1

OUT

SV

Indicator

Process Value Indicator

Process Unit

Indicator

ϒC

ϒF

Upper

Display

Displays process value, menu symbol and error code.

Lower

Display

Displays set point value, parameter value or control output value.

Rubber buttons control setup and set point adjustment.

Figure 5: Control Panel Functions

Drain

Valve

Figure 6: Location of Hot Well Drain Valve

3. Using the handle, raise the hot well to gain

— 10 — access to the power head.

4. Place the safety catch in its holder.

Safety

Catch

Figure 7: Hot Well in Raised Position

5. Remove the reservoir tank cap.

Reservoir

Tank

Reservoir

Tank Cap

Observe ADD FLUID light.

Figure 8: Reservoir Tank Replenishment

6. Fill reservoir tank until oven controller ADD

FLUID light turns off.

7. Re-install the reservoir tank cap and fill cap cover.

— 11 —

NOTE: If the ADD FLUID Light remains on after the Thermodyne unit has been filled, refer to TROUBLESHOOTING.

CLEANING AND MAINTENANCE

Electrical LOCKOUT/TAGOUT

Procedure

: Before performing any

STAINLESS STEEL CARE

Cleaning cleaning or maintenance that involves

Stainless steel contains 70-80% iron, which will rust

electrical connection or disconnection

if not properly maintained. It also contains 12-30%

and/or exposure to electrical components,

chromium, which forms an invisible passive,

always follow the Electrical LOCKOUT/

protective film that shields against corrosion. If the

TAGOUT Procedure. Disconnect all

film remains intact, the stainless steel will remain

circuits. Failure to comply can cause

intact. However, if the film is damaged, the stainless

property damage, injury or death.

The Electrical LOCKOUT/TAGOUT Procedure is used to protect personnel working on an steel can break down and rust.To prevent stainless steel breakdown, follow these steps:

CAUTION: Never use any metal tools.

electrical appliance. Before performing any

Scrapers, files, wire brushes or scouring

maintenance or service that requires exposure

pads (except for stainless steel scouring

to electrical components, follow these steps:

1. In electrical box, place appliance circuit

pads) will mar the surface.

CAUTION: Never use steel wool, which

breaker into OFF position.

2. Place a lock or other device on electrical

will leave behind particles that rust.

CAUTION: Never use acid-based or

box cover to prevent someone from placing

chloride-containing cleaning solutions,

circuit breaker ON.

3. Place a tag on electrical box cover to indicate that appliance has been disconnected for service and power should not be restored until

which will break down the protective film.

CAUTION: Never rub in a circular motion.

CAUTION: Never leave any food products

tag is removed by maintenance personnel.

4. Disconnect appliance power cord from electrical outlet.

5. Place a tag on the cord to indicate that unit has been disconnected for service and

or salt on the surface. Many foods are acidic. Salt contains chloride.

For routine cleaning, use warm water, mild soap or detergent and a sponge or soft cloth.

For heavy-duty cleaning, use warm water, a power should not be restored until tag is degreaser and a plastic, stainless steel or removed by maintenance personnel.

Scotch-Brite pad.

Always rinse thoroughly. Always rub gently in

When to Clean

It is recommended that all stainless steel the direction of the steel grain.

equipment be cleaned on a regular basis. Any piece of stainless steel equipment that is soiled should be cleaned daily to ensure the long life of the equipment. Routine cleaning will also lessen stainless steel abrasion.

Preserving & Restoring

Special stainless steel polishing cleaners can preserve and restore the protective film.

Preserve the life of stainless steel with a regular application of a high quality stainless steel polishing cleaner as a final step to daily cleaning.

— 12 —

If signs of breakdown appear, restore the stainless steel surface. First, thoroughly clean, rinse and dry the surface. Then, on a daily basis, apply a high-quality stainless steel polish according to manufacturer‘s instructions.

Heat Tint

Darkened areas, called heat tint, may appear on stainless steel exposed to excessive heat, which causes the protective film to thicken. It is unsightly but is not a sign of permanent damage.

To remove heat tint, follow the routine cleaning procedure. S tubborn heat tint will require heavy-duty cleaning.

To reduce heat tint, limit the exposure of equipment to excessive heat.

CLEANING HEAT TRANSFER PLATES

The Thermodyne unit operates on the principle of conduction, rather than convection. Therefore, it is very important to keep the heat transfer shelves clean, so heat transfer may take place with maximum efficiency. It is also very important to keep the bottom contact surfaces of pots and pans as clean as possible to ensure even and complete heat transfer. The surface and flat coating of the thermal heat transfer shelf is extremely hard, but will react with strong caustic cleaning solutions and deteriorate.

CAUTION: Most concentrated soaps and ammonia cleaners are too caustic to be used on the Thermodyne unit.

If the coating is destroyed, the heat transfer shelves will lose their non-stick properties and their surface hardness.

The cleaners should always be used at the recommended concentrations. In the case of dry powders, the powders must not be placed directly on the surface of the heat transfer plate.

Care must be taken not to scratch the shelf surfaces when using brushes or pads. If harsh scouring is needed, use a nylon type scouring pad. NEVER use steel wool.

It is recommended that a weekly cleaning schedule be followed to avoid the buildup of heavy food

— 13 — product deposits. In the event heavy deposits occur that are difficult to remove with ordinary cleaning procedures, stronger chemical cleaning agents may be applied if the products are intended for food service use and are also compatible with hard coat anodized aluminum surfaces. When using these stronger solvents, it is very important that heat transfer shelves are rinsed thoroughly with clean potable water after cleaning. Be sure to remove all traces of the cleaning agent. Between the regular scheduled cleaning, wipe off the anodized aluminum surfaces periodically with a clean damp cloth.

CLEANING DOOR GASKETS

Clean the gasket-sealing surface of the Thermodyne doors to remove food product acids for maximum gasket life. Do not use any solvents or sharp instruments as these will damage the gasket. Wash with a cloth moistened in a solution of mild detergent and warm water. Rinse with a fresh cloth moistened with warm water to remove all traces of detergent.

Wipe dry with a clean cloth. Never apply food product oils or petroleum lubricants directly to the door gasket as these will reduce gasket life.

CHANGING FLUID

NOTICE: The Thermodyne Heat Transfer Fluid has lubricating additives, anticorrosion additives, and heat transfer properties that may decrease with the passing of time. Thermodyne Heat

Transfer Fluid will protect the unit indefinitely if the fluid is changed on an annual basis.

CAUTION: The following procedure is to be performed by a qualified service technician only.

: Before removing any sheet metal panels or servicing this equipment, always perform the Electrical LOCKOUT/

TAGOUT Procedure. Be sure all circuits are disconnected. Failure to comply with this procedure can cause property damage, injury or death.

1. Move Power ON/OFF switches to the OFF position and perform LOCKOUT/TAGOUT procedures.

2. Drain all water from the hot wells.

6. Locate heater tank and remove cap.

Drain

Valve

Figure 9: Drain Valve

3. Allow the unit to cool completely.

4. Using the handle, raise the hot well unit to its up position.

5. Place the safety catch in its holder.

Safety

Catch

Figure 10: Hot Well in Raised Position

Heater

Tank Cap

Heater

Tank

Figure 11: Heater Tank and Cap

7. Remove left side panel to gain access to drain valve.

8. Place a pan or bucket beside drain plug in order to catch drained fluid.

Return

Manifold

Drain

Valve

Drain

Hose

Figure 12: Drain Hose

9. Place drain hose into pan or bucket and turn valve to open position.

10. Once unit has drained completely turn valve to off position and tuck drain hose back into cabinet.

11. Reattach the left side panel.

12. Refill the unit with Thermodyne Heat

Transfer Fluid only. Never substitute with water or other liquids.

— 14 —

13. Reattach the heater tank cap.

14. Restore power to the unit and place the

Power ON/OFF switch in its ON position.

NOTE: Unit may run briefly and shut off due to low fluid level.

15. Remove reservoir cap and heater tank cap and fill heater tank.

Heater

Tank Cap

Heater

Tank

Figure 13: Heater Tank Cap & Reservoir Cap

16.

— 15 —

Repeat steps 12-14 until unit is completely full of fluid.

17. Once unit is completely filled, reattach the heater tank cap and the powerhead lid.

NOTE: If ADD FLUID light is on, add fluid to reservoir tank until light goes out.

18. Allow the unit to heat until set temperature is reached.

19. Once set temperature is reached, place the power switch in the OFF position and let the unit cool down to at least 100°F.

20. Turn unit back on, and if ADD FLUID light is on again, add fluid to reservoir tank until light goes out.

NOTE: Steps 18-20 are very critical in order to purge any trapped air from the unit.

TROUBLESHOOTING

Most problems associated with the holding cabinet are due to low fluid level.

Always check fluid level first.

PROBLEM POSSIBLE CAUSE SOLUTION

No Power: 1. Main power switch off.

2.

Not plugged in.

Oven not heating properly: level cut out.

1.

2.

Turn switch on.

Check plug.

3.

Breaker off or tripped.

4.

Bad contactor.

LOW FLUID light is on

1. Oven is low on fluid.

Oven heating properly:

3.

4.

Check breaker.

Replace contactor.

1.

Add Thermodyne Heat Transfer

Fluid per instructions.

LOW FLUID light is on

1. Hot Well is low on water

Hot Well heating properly.

1.

Add water to 3/4" above water level sensors.

LOW FLUID light is on

1. Oven disabled due to low fluid 1.

Main heater tanks low on fluid. Add

Thermodyne Heat Transfer Fluid and determine cause of fluid loss.

2.

Fluid level probe defective.

3.

System leak.

2.

3.

Repair or replace.*

Repair leak.*

Heater(s) not working: 1. Unit not properly wired.

2.

Bad heater(s).

1.

Check wiring.*

2.

Replace heater(s).*

3.

Contactor or solid state relays 3.

Repair or replace.* not working.

4.

Off due to low fluid cut out.

4.

Add Thermodyne Heat Transfer

Fluid per instructions.

5.

Failed temperature controller.

5.

Replace temperature controller.*

6.

High limit snap disc tripped.

6.

Reset snap disc and check for cause.*

Shelves hotter than set point:

1. Temperature controller out of 1.

Recalibrate temperature calibration.

controller.*

2.

Thermocouple defective.

2.

Replace thermocouple.*

3.

Solid state relay(s) stuck on.

3.

Replace solid state relay(s).*

4.

Failed temperature controller.

4.

Replace temperature controller.*

Shelves colder than set point:

1. Low fluid in tank. (LOW FLUID 1.

Add Thermodyne Heat Transfer light should be lit) Fluid per instructions.

2.

Failed temperature controller.

2.

Replace temperature controller.*

3.

Heater(s) not working.

3.

See ―Heater(s) not working‖.

4.

5.

Pump failure.

Thermocouple failure.

Oven heats up too slow: 1. Heater(s) not working.

*Recommended service to be done by a qualified service agency.

4.

Repair or replace pump.

5.

Replace thermocouple.

1.

See ―Heater(s) not working‖.

NOTE: Most problems associated with the Thermodyne cabinet are due to failure to add Thermodyne

Heat Transfer Fluid. Check fluid level first. In the event service is required on your Thermodyne cabinet, please call: (800) 526-9182.

— 16 —

SCHEMATICWIRINGDIAGRAM

C

H

X

L

N

H

C

XL

N

—17—

WARRANTY

Thermodyne Foodservice Products, Inc. warrants to the original purchaser for use of each new Thermodyne Conductive

Cooking/Holding Oven the following: Any part which proves to be defective in materials or workmanship within the warranty period will, subject to the terms of this warranty, be repaired or replaced at Thermodyne

Foodservice, Inc.‘s option. Claims under this warranty must be presented to Thermodyne

Foodservice Products, Inc. in writing, promptly.

Thermodyne stainless steel cabinets are warranted for 5 years and all other original equipment parts such as heat transfer plates, doors, casters, fluid system components and electrical components are warranted against defect for one year from the date of purchase.

This warranty applies only to Thermodyne

Conductive Cooking/Holding Ovens in the

Continental United States. This warranty shall not apply if the oven or any part is subjected to accident, casualty, alteration, misuse, abuse, neglect, faulty installation, or if the date of manufacture is altered or removed.

The obligation of Thermodyne Foodservice

Products, Inc. is limited specifically to the aforementioned. No additional guarantees or warranty, expressed or implied, to include without limitation warranties of Fitness or

Merchantability with respect to Thermodyne

Conduction Ovens and Thermodyne

Foodservice Products, Inc. regarding other liability with respect thereto including, without limitation, liability for incidental, special, or consequential damages.

RESPONSIBILITIES OF PURCHASER It is the responsibility of the purchaser to:

1. Arrange on site electrical services in accordance with Thermodyne specifications.

2. Receive shipment of Thermodyne conduction oven to include unloading, uncrating, inspecting for damage in shipment, and installation of the oven in its proper location; in accordance with installation instructions.

3. Arrange that the electric services are connected properly by a qualified technician. All such connections must be in accordance with applicable code requirements and Thermodyne installation procedures.

Please note the specific details on the Warranty and make certain that service connections are made to the proper utility services.

This warranty and purchasers responsibility information should be retained for future reference.

For assistance please call:

Toll Free: (800) 526-9182

Local: (260) 428-2535

HEAT TRANSFER FLUID MSDS

Dow Chemical U.S.A.

Midland, MI 48674

Emergency Phone: 517-636-4400 absorption of harmful amounts.The

LD50 for skin absorption in rabbits is

>10,000 mg/kg.

Product Code: 23545

Product Name: PROPYLENE GLYCOL

HEAT TRANSFER FLUID

Effective Date: 03-02-88

Date Printed: 06/02/88

MSDS: 000130

1. INGREDIENTS:

Propylene glycol CAS# 000057-55-6

Repeated exposures may cause slight flaking, tenderness and softening of skin.

INGESTION: Single does oral toxicity is low. The LD50 for female rats is about 20.3 g/kg

INHALATION: A single prolonged

(hours) inhalation exposure is not

95%

Dipotassium phosphate CAS# likely to cause adverse side effects.

Mists are not to be hazardous.

SYSTEMIC & OTHER EFFECTS:

007758-11-4 <5%

Deionized water CAS# 007732-18-5

Repeated excessive ingestion may cause central nervous system effects.

<5%

No carcinogenic effects have been

This document is prepared pursuant to the seen in long-term animal studies. Birth

OSHA Hazard Communication Standard defects are unlikely. Exposures having

(29CFR 1910.1200). In addition, other no adverse effects on the mother substances not ‗Hazardous‘ per this OSHA should have no effect on the fetus. In

Standard may be listed. Where proprietary animal studies, has been shown not to ingredient shows, the identity may be made interfere with reproduction. Results of available as provided in this standard.

2. PHYSICAL DATA: mutagenicity tests in vitro (test tube) and in animals have been negative.

7. FIRST AID

BOILING POINT: 370F, 188C

EYES: Irrigate immediately with water

VAP. PRESS: 0.22 mmHg @ 20C,

68F VAP. DENSITY: 2.62 for at least 5 minutes.

SKIN: wash off in flowing water or

SOL. IN WATER; Complete

SP. Gravity: 1,050 @ 60/60F, shower

INGESTION: Induce vomiting if large

16C APPEARANCE: Colorless. amounts are ingested, consult medical

ODOR: Odorless liquid.

3. FIRE AND EXPLOSION HAZARD

INHALATION: Remove to fresh air if effects occur. Consult medical.

DATA:

NOTE TO PHYSICIAN: No specific

FLASH POINT: 215F, antidote. Supportive care. Treatment

102C METHOD USED: based on judgment of the physician in

COC FLAMMABLE LIMITS

LFL: 2.6% @ 100C response to reactions of the patient.

8. HANDLING PRECAUTIONS:

UFL: 12.5% @ 130C

EXPOSURE GUIDELINE (S): Dow

EXTINGUISHING MEDIA: Water fog,

IHG is 10mg/m3 for propylene glycol alcohol foam, dry chemical mist. Dow IHG 440 ppm for propylene

FIRE AND EXPLOSION HAZARDS: glycol vapors.

None.

FIRE-FIGHTING EQUIPMENT: None.

4. REACTIVITY DATA:

VENTILATION; Good ventilation sufficient. general

RESPIRATORY PROTECTION: No

STABILITY: (CONDITIONS TO respiratory protection should be

AVOID) Stable over normal

Operating temperature range of

–30F needed.

SKIN PROTECTION: No precautions to 250F. other than clean body covering should

INCOMPATIBILITY: (SPECIFIC be needed.

MATERIALS TO AVOID)

EYE PROTECTION: Use safety

Oxidizing material. glasses.

9. ADDITIONAL INFORMATION:

HAZARDOUS DECOMPOSITION

PRODUCTS: None

HAZARDOUS POLYMERIZATION:

Will not occur,

5. ENVIROMENTAL AND DISPOSAL

REGULATORY REQUIREMENTS:

SARAHAZARDCATEGORY:Thisproduct has been reviewed according to the EPA

‗Hazard Categories‘ promulgated under

Section 311 and 312 of the Superfund

INFORMATION:

Amendment and Reauthorization Act of

ACTIONTOTAKE FOR

1986 (SARA Title III) and is considered,

SPILLS/LEAKS: Cover with absorbent under applicable definitions, to meet the material, soak up and sweep into bag.

6. HEALTH HAZARD DATA: following categories: A delayed hazard.

SPECIAL PRECAUTIONSTO BETAKEN

EYE: May cause slight transient eye

IN HANDLING AND STORAGE: Exercise irritation. Corneal injury is unlikely. SKIN reasonable care and caution.

MSDS STATUS: Revised Section 9 CONTACT: Essentially nonirritating to skin on prolonged contact.

SKIN ABSORPTION: A single prolonged skin exposure is not likely to result in

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NOTES

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