MODEL SYSTEM II MEAL DELIVERY SYSTEM OPERATOR MANUAL/USER GUIDE

MODEL SYSTEM II MEAL DELIVERY SYSTEM OPERATOR MANUAL/USER GUIDE
OPERATOR MANUAL/USER GUIDE
IMPORTANT INFORMATION, KEEP FOR OPERATOR
This manual provides information for:
MODEL SYSTEM II
MEAL DELIVERY SYSTEM
· Hot Side, flexible to cold foods
· Cold Side
· Conduction heating with adjustable heat intensities
· Available Capacity: 20 trays
THIS MANUAL MUST BE RETAINED FOR FUTURE REFERENCE.
READ, UNDERSTAND AND FOLLOW THE INSTRUCTIONS AND
WARNINGS CONTAINED IN THIS MANUAL.
NOTIFY CARRIER OF DAMAGE AT ONCE
It is the responsibility of the consignee to inspect the container upon receipt of
same and to determine the possibility of any damage, including concealed damage. Unified Brands suggests that if you are suspicious of damage to make a
notation on the delivery receipt. It will be the responsibility of the consignee to file
a claim with the carrier. We recommend that you do so at once.
Manufacture Service/Questions 888-994-7636.
Information contained in this document is known to be current and accurate at the time
of printing/creation. Unified Brands recommends referencing our product line websites,
unifiedbrands.net, for the most updated product information and specifications.
PART NUMBER SYSII REV A (08/11)
1055 Mendell Davis Drive
Jackson, MS 39272
888-994-7636, fax 888-864-7636
unifiedbrands.net
Table of Contents
SECTION 1: Product Information
Product Description ...................................................................... page 3
Components & Accessories ....................................................... page 3-5
System II Cart Specification Sheet ............................................ page 6-7
System II Controller/Chiller Specification Sheet ......................... page 8-9
SECTION 2: Overview & Operating Instructions
Menu Planning ............................................................................. page 10
Plating Guidelines ................................................................... page 10-11
Plating Principles & Diagrams ............................................... page 11-16
Tray Presentation/Placement of Dishware ................................... page 17
Tray Presentation Diagrams .................................................... page 18-20
Display Panel Instructions ...................................................... page 21-26
• Overview of Display Panel ...................................................... page 21
• Normal Chiller Operation and Sequence of Events ............. page 22
• Using Manual Retherm & Hold Cycles ................................... page 23
• Using “Options” Menu for Programming, Reading Error Log, & Setting
Password .......................................................................... page 24-26
Instructional Postings ............................................................ page 27-32
• Cart Loader Checklist ............................................................ page 27
• Dock Cart to Chiller ............................................................... page 28
• Undock Cart from Chiller ........................................................ page 29
• Cart Cleaning ......................................................................... page 30
• Dishware Care – China ............................................................ page 31
• Dishware Care – Plastic .......................................................... page 32
Cleaning Agents .......................................................................... page 33
SECTION 3: Troubleshooting Guide
Faults & Errors ........................................................................ page 34-35
Maintenance Log ........................................................................ page 36
2
OM-SYSTEM II
Product Information
PRODUCT DESCRIPTION
System II Retherm Cart PN 98000-1; Controller/Chiller PN 98004-1
•
System II uniquely uses a conduction heating method for rethermalizing hot
foods. The intensity of the conduction heating is adjustable, unlike any other
conduction retherm system on the market.
•
Food is plated cold and completed trays are placed inside the retherm cart and
docked to a controller/chiller unit to hold foods in a refrigerated state, until an
automatic or manual retherm cycle is started.
•
Conduction heaters are used for the entrée, and soup or hot side dish that can
be adjusted for heat intensity, in an approximate 38 minute heating cycle.
•
Chilled air circulates throughout the entire cart, and the cart is thermostatically
controlled at 36° - 39° F. during the chill, retherm, and hold modes to keep cold
foods cold.
•
The tray is 14” x 18” and is constructed with a ridge near the center that
horizontally divides the hot side from the cold side. The retherm cart holds 20
trays.
•
Standard `A la Cart dishware is used on the hot side of the tray; any type or
brand of dishware can be used on the cold side of the tray in addition to or in
place of `A la Cart dishware.
•
System II utilizes advanced retherm technology and programming features,
whereby the heater intensity per meal can be customized, a self-diagnostic
check of heaters and refrigeration is conducted with each use, and a security
password can be set, as outlined in the System II Display Panel Instructions
found in Section 2.
•
System II is ready to use with the optional `A la Cart Central Management Control
System (CMCS).
COMPONENTS & ACCESSORIES
ITEM
PART NO.
ITEM DESCRIPTION
System II Cart
98000-1
51.25” H x 21.5” W x 41.375” L
System II Controller/Chiller
98004-1
Holds 20 trays
Menu Minder Card
91144-1
60.7” H x 26” W x 24” D
Central Management Control
System (CMCS)
97603-1
Requires 208 VAC,
3 ph., 5 wire; 30 amp
OM-SYSTEM II 3
Product Information
IMAGE
PART NO.
ITEM DESCRIPTION
NO. PER
CASE
COMPONENTS & ACCESSORIES Continued
Items can be purchased
separately. All dishware and
trays come with a standard
90-day warranty except
where noted.
CHINA TABLEWARE
90682-2
Entrée Plate, oval, 8 3/8“L, 6 1/2”W,
7/8”H
36
90687-2
Entrée Dish Cradle, dark gray plastic
36
90689-2
Insulated Entrée Cover, oval, tinted
polysulphone, 9”L x 6 1/2”W x 2”H,
2 1/2” food clearance (polysulphone,
1-year warranty)
48
90658-2
Insulated Entrée Cover, oval, clear, 6
1/2”W x 2”H, 2 1/2” food clearance
(polycarbonate, 90-day warranty)
48
90684-2
Soup Bowl, 10 oz., 4 11/16“ diameter,
1 7/8“H,1 5/8” inner wall height, white
24
90688-2
Soup Bowl Cradle, dark gray plastic
24
90662-3
Soup Bowl Lid, opaque, disposable
1K
90662-4
Soup Bowl Lid, high heat, disposable
2K
90685-2
Bread Plate, 5 1/4” diameter,
13/16”H
48
90686-2
Dessert Cup, 4 11/16” diameter,
15/16”H
48
90682-1
Entrée Dish, rectangular, divided, 8
1/2“L x6”W, 1 3/8”H
45
90689-3
Insulated Entrée Cover, tinted
(polysulphone, 1year warranty)
48
90658-3
Insulated Entrée Cover, clear
(polycarbonate, 90-day warranty)
48
90658-1
Non-insulated Entrée Cover, tinted, 8
7/8”L x 6 3/8”W x 1 7/8”H,
2 1/2” food clearance
70
90684-1
Soup Bowl, 10 oz., 5 ½” L x 4”W x 1
7/8”H, inner wall height 1 3/8”
56
90662-1
Soup Bowl Lid, clear, disposable
500
PLASTIC TABLEWARE
4
OM-SYSTEM II
Product Information
IMAGE
PART NO.
ITEM DESCRIPTION
NO. PER
CASE
COMPONENTS & ACCESSORIES Continued
Items can be purchased
separately. All dishware and
trays come with a standard
90-day warranty except
where noted.
PLASTIC TABLEWARE CONTINUED
90683-1
Side Dish, 5 ½”H x 4”W x 1 3/8”H,
inner wall height 15/16”
80
90659-1
Side Dish Cover, 6 15/16”L x
4 7/16”W x 1 7/8”H, 2 ½” food
clearance
56
90811-1
Entrée Dish, 9” oval, white
(requires Entrée Plate Cradle and
Entrée Cover listed under China
Tableware)
500
90812-1
Soup Bowl, 10 oz. round, white
(requires Soup Bowl Cradle listed
under China Tableware)
500
90662-4
Soup Bowl Lid, disposable, high heat
2K
90709-5
Grey Tray, 14” x 18”
20
90709-7
Speckled Almond Tray, 14” x 18”
20
90664-1
Moon Rise Tray Mat, fits 14” x 18” tray
1K
90666-1
Flower Tray Mat, fits 14” x 18” tray
1K
90667-1
Southwestern Tray Mat, fits 14” x 18”
tray
1K
90668-1
Patriotic Tray Mat, fits 14” x 18” tray
1K
90669-1
Fall Tray Mat, fits 14” x 18” tray
1K
90665-2
Season’s Greetings Tray Mat,
fits 14” x 18” tray
1K
DISPOSABLE DISHWARE
TRAYS
TRAY MATS
OM-SYSTEM II 5
SPECIFICATION SHEET/CART
Product Information
System II Cart model 98000-1
Model Numbers
20-Tray Model 98000-1
Description
The System II Cart is both a meal storage unit (prior to rethermalization)
and a meal delivery and tray retrieval unit. The design offers the
optimum in operational simplicity and reliability.
Specifications
CABINET EXTERIOR: High-impact molded polyethylene and stainless
steel construction.
CABINET BASE/INTERIOR: The cabinet interior and base are formed,
welded and riveted stainless steel.
DOORS: Two stainless steel and molded polyethylene doors; swing
270 degrees; held open via magnets.
MOBILITY: 4 swivel casters; 2 locking and 2 nonlocking.
REFRIGERATION SYSTEM: Cooling provided by a cold air supply from
a companion Controller Chiller Unit. Refrigerant is R404.
HEATING: Individual conduction heaters slide between the tray surface
and the underside of the dishware. Rethermalization controlled by the
processor in the Controller Chiller Unit.
ELECTRICAL: Plugs into Controller Chiller Unit and receives all
commands and heating power from that unit.
Standard Features
• Narrow width for all standard door openings
• Cold rethermalizing environment – trays and covers remain cool
to the touch
• “Gentle” heating during rethermalization – preserves food quality
Dimensions (WxLxH)
• 21.5” x 41.375” x 51.25 ”
• Weight: 231 lbs
Accessories - Dishware
90682-2 Oval China Entrée Dish
90658-2 China Entrée Cover
90687-2 Cradle Oval China Entree
90689-2 China Insulated Entrée Cover
90682-1 Plastic Entrée Dish
90658-3 Plastic Entrée Cover
90689-3 Plastic Insulated Entrée Cover
1055 Mendell Davis Drive, Jackson, MS 39272
unifiedbrands.net
6 888-994-7636,
OM-SYSTEM
II
Please reference our website for the most
Accessories - Dishware Continued
90684-1 Plastic Soup Bowl
90684-2 China Soup Bowl
90688-2 Cradle China Soup Bowl
90685-2 China Dessert Cup
90686-2 China Bread Plate
90662-3 China Soup Bowl Lid
90662-1 Plastic Soup Bowl Lid
90664-1 Moonrise Tray Mat
90665-2 Seasons Greetings Tray Mat
90666-1 Flower Tray Mat
90667-1 Southwestern Tray Mat
90668-1 Patriotic Tray Mat
90669-1 Fall Tray Mat
90709-5 Gray Tray
90709-7 Speckled Almond Tray
90811-1 Disposable Entrée Dish
90812-1 Disposable Soup Bowl
Accessories - Support Equipment
G101099 Enclosed Tray Transport Cart
98003-1 A la Cart Transport Cart
207304 Open Rack for 32 Trays
BR229004 Mobile Basket Rack
DC501-5-480 Side Dish Cart
DC501-7-240 Entree Dish Cart
95008-1 Tray Storage Rack
97603-1 CMCS
A la Cart, Page 4
SYSIIC 157327 Rev. A
SPECIFICATION SHEET/CART
Product Information
Model 98000-1
1055 Mendell Davis Drive, Jackson, MS 39272, 888-994-7636, unifiedbrands.net
© 2011 Unified Brands. All Rights Reserved. Unified Brands is a wholly-owned subsidiary of
Dover Corporation.
OM-SYSTEM II 7
SPECIFICATION SHEET/
CONTROLLER/CHILLER
Product Information
System II Controller/Chiller model 98004-1
Model Numbers
Model 98004-1
Description
The A la Cart Controller/Chiller is the companion unit to the System
II Cart. It is typically located in the pantry on the patient floor of a
hospital, and in a central kitchen or any other location dedicated for
storage and holding of loaded carts before delivery to the patient floor.
Controller/Chiller units easily accommodate centralized or
decentralized holding and rethermalization plans.
The Controller/Chiller provides a chilling function to the trays during
the initial loading and holding phase and then maintains chilling for
dishes that are served cold, during rethrermalization of dishes that
are served hot. The processor in the Controller/Chiller unit initiates
the rethermalization sequence inside the System II Cart by turning on
electrical power to the conduction heaters.
Specifications
CABINET EXTERIOR: Heavy Gauge aluminum with a textured powdercoat. Front fascia and top are formed from a high impact, flame
retardant plastic (UL approved).
REFRIGERATION SYSTEM: 208 Vac, single phase (internally fused)
compressor with R404A refrigerant.
ELECTRICAL REQUIREMENTS: 208 Vac, 30 Amps, 3 phase WYE, 60
Hz, 5-wire grounded, Plug configuration: NEMA L-2130-P
TEMPERATURE STATEMENT: The chiller thermostatically maintains a
System II cart at 38 degrees.
MANAGEMENT: An A la Cart Central Management Control System (CMCS)
can be added to any System II operation. It can program, monitor and
control all units – on every floor, in remote buildings – right from a computer
in an office or central kitchen. On-screen indicators provide real time
information regarding the status of every Controller/Chiller unit, so you can
track cart arrival and meal delivery times, as well as faults. CMCS generates
temperature logs that document food safety compliance and produces
management reports for HACCP control.
Dimensions (WxLxH)
• 24” x 26” x 60.7”
• Weight: 242 lbs
MOBILITY: The Chiller/Controller unit can be easily moved using a
two wheel hand truck. This facilitates installation and allows for easy
chiller relocation during renovation or hospital growth.
CONTROL: programmable electronic controller; self diagnostics for
Chiller and System II cart; unsafe temperature display for HACCP
monitoring.
1055 Mendell Davis Drive, Jackson, MS 39272
888-994-7636, unifiedbrands.net
Please reference our website for the most
8 updated
OM-SYSTEM
II and specifications.
product information
A la Cart, Page 5
SYSIICC 157329 Rev. A
Created 05/11
SPECIFICATION SHEET/
CONTROLLER/CHILLER
Product Information Model 98004-1
OM-SYSTEM II 9
Overview & Operating Instructions
MENU PLANNING
With System II any menu format can be utilized, depending on your patients or
clientele, length of stay, budget, and other factors. System II provides maximum
flexibility with the type of food items to include in your menu that will result in
excellent end point quality, due to the ability to customize heat intensity settings for
the entrée and soup/side heaters separately for each mealtime. This allows for having
a combination of different density foods on the same tray that retherm together with
excellent results. You can confidently plan to include a variety of menu items of
various density, thickness, texture, and moistness. All foods are prepared according to
cook/chill standards, methods, and procedures, prior to plating.
PLATING GUIDELINES
Many factors determine how hot foods are plated in System II which, in turn, affects
the end result of rethermalization. These major factors include:
• food density
• thickness
• texture
• input temperatures
• food item’s tolerance to heat
• type of dishware (plastic vs. china)
With System II you have the flexibility of setting the power intensity that is applied
to the heaters during the retherm and hold cycles. This allows you to establish the
appropriate end point temperatures for the rethermed plate quality you desire. It is
done by setting “duty cycle values” for each meal on the entrée and side heaters. The
duty cycle value is equal to the number of seconds per minute that a heater remains
on during the retherm and hold cycles. Refer to the “Display Panel Instructions” in this
manual for instructions on how to set the duty cycles. In general, meals that contain
delicate more “easy-to-heat” items require a lower duty cycle value, such as breakfast
items like scrambled eggs and French Toast. Meals that contain thick meats require a
higher duty cycle value. The table below shows the standard duty cycles.
Standard Duty Cycle Values
10
OM-SYSTEM II
RETHERM
CYCLE
TOTAL MINS
BREAKFEAST
ENTRÉE
SEC/MIN
BREAKFAST
SIDE
SEC/MIN
LUNCH/
DINNER
ENTRÉE
SEC/MIN
LUNCH/
DINNER
SIDE
SEC/MIN
Factory Setting
38
60
60
60
60
China Dishware
38
45
55
55
55
Plastic Dishware
40
36
45
45
45
Overview & Operating Instructions
Plating procedures are the most critical for the hot foods, or hot side of the tray, and will
be addressed in this section. For cold foods, placement of items on the tray is important
to ensure that the cold foods are set away from the heat, near the outer most edge of
the cold side of the tray.
China dishware conducts heat differently than plastic dishware. It gets hotter more
quickly and stays hotter for a longer period of time than plastic. China also distributes
heat a little more evenly than plastic, although the center of the dish is always the
hottest spot for both. Plastic dishware takes longer to heat, therefore the retherm time
is generally longer than it is for china. Plating procedures need to be individualized for
each facility based on their menu items, food consistency and the type of dishware used.
To simplify plating techniques all food items can be classified as easy or hard to heat.
“Easy to heat” food items are low to the plate, moist, and have maximum plate contact.
“Hard to heat” food items rest high on the plate, are dry, and very dense. Easy to heat
items are made hard to heat by either placing away from the center of the dish, using a
buffer under the product, placing on plate frozen (breakfast items only) and/or reducing
heat time. Hard to heat items are made easier to heat by either placing in center of the
dish, adding moisture to product, increasing plate surface contact, and/or increasing
heat times. Ideal plating combinations are one hard to heat item with two easy to heat
items. These points are illustrated in the Plating Principles below.
PLATING PRINCIPLES
TYPE OF HEAT: CONDUCTION HEAT
• Heat transfers from heating element -----> to dishware -----> to food
• Center of the plate is the hottest spot; heat transfers out to the edges
EASY TO HEAT
• Fish
• Eggs, Omelets
• Pancakes, French Toast
• Sliced Meats
• Sausage Patty
• Casseroles
• “Low” products
• Breakfast breads
TO MAKE HEATING “HARDER”
• place to side of dish
• use a buffer underneath (fruit slices,
melba toast, etc.)
• place in high heat cup (i.e. eggs)
• plate partially frozen
(breakfast items only)
• reduce heat time
HARD TO HEAT
• Baked Potatoes
• Whole Potatoes
• Bread Dressing
• Thick/dense meats
• Meats with bone
• Sausage links (rounded)
• “High” products (i.e. hot
sandwiches)
• Hard Cooked Eggs (rounded)
TO MAKE HEATING “EASIER”
• place in center of dish
• add moisture
• add sauce
• increase plate surface area
• increase heat time
OM-SYSTEM II 11
Overview & Operating Instructions
It is highly recommended that food product testing be conducted on all menu
items that will be rethermed to determine the proper plating of food items, and verify
that the desired food consistency, quality, flavor and end temperature are met after
rethermalization. When testing product, a complete entrée plate is to be tested.
Ideally 6 to 10 trays of food are tested at a time. The emphasis in food product
testing is evaluating food placement on the plate. A variety of plating options exist
for some menu items, depending on what is desired as the end product. Each facility
must decide on what is most acceptable to them in terms of presentation and food
temperatures.
From the food product testing, plating diagrams can be developed to illustrate proper
plating of menu items for your specific menu. See the sample plating diagrams below:
Breakfast Examples (All Easy to Heat Items)
1. Hard Cooked Eggs: Place in
high heat cup in center of dish.
2. Bacon or Sausage Patty: Place
on side of the plate.
Bacon or
Sausage Patty
Eggs
Breakfast
Breads
(Muffins)
Breakfast
Potatoes
Bagel or
English
Muffin
3. Breakfast Breads: Place on a
doily on edge of plate.
1. Scrambled Eggs or Omelete or
Breakfast Burrito: Burrito can
be frozen.
2. Breakfast Potatoes: Place in
center of entree plate.
Omelete
3. English Muffin or Bagel: Toast
and place toast side down on
plate.
Note: Breakfast burrito to be
wrapped in foil.
1. French Toast or Pancakes:
Place pancakes or french toast
to edge of plate.
2. Breakfast Meats: Place on side
of the plate.
12
OM-SYSTEM II
Pancakes or
French Toast
Breakfast
Meats (Bacon,
Sausage Patty)
Overview & Operating Instructions
Lunch or Dinner Examples (One Hard to Heat, Two Easy to Heat)
Dense Meat (Meatloaf, Chicken
Breast, Ham, Pork) Starch/
Vegetable
1. Served meat in center of entree
plate. Top with glaze or gravy.
Starch
2. Serve vegetable and starch to
each side of the meat.
Meatloaf
Chicken Breast
Thick Cut Ham
Thick Cut Pork
Vegetable
Casserole / Vegetable
1. Lasagna is served in center of
entree plate with tomato sauce
on top. Layers not to exceed
three. Lasagna to be fully baked
and chilled prior to serving.
Lasagna with Tomato
Sauce, Casserole
Over Starch
Vegetable
2. Vegetables to side of dish.
3. Bread, if used, serve across top
of plate.
Note: Meat casseroles or enchiladas
to be served on top of rice. Beef
stew can be served in bowl or on
plate.
Sliced and Delicate Meat (thin
sliced meat, steak, fish) Baked
Potato / Vegetable
1. Roll sliced meat and place rolled
and delicate meat to the side of
the entree plate. Top with gravy
or sauce.
Fish Filet
Steak
Rolled Meat
Baked Potato
(slice strip from
bottom of potato)
Sweet Potato
Whole Potatoes
Vegetable
2. Serve baked potato in center of
the entree plate. Cut thin strip
from the bottom of the potato
prior to serving to improve the
plate contact.
3. Serve vegetable to side of the
plate.
Hot Open Faced Sandwich
1. Place bread on entree plate to
the side of the dish.
2. Cover bread completely with
meat. Top with one ounce of
gravy.
Sandwich
Mashed Potato
Bread/Meat/Gravy
Vegetable
3. Serve vegetable to the bottom
side of plate.
4. Serve the mashed potatoes to
the top side of the plate and
back scoop.
OM-SYSTEM II 13
Overview & Operating Instructions
Lunch and Dinner Sandwich Examples (Challenging Plating Styles)
Grilled Sandwich / Fries
1. Grilled sandwiches should be
buttered on both sides, grilled
on one side and served ungrilled
side down to the entree plate.
Grilled
Sandwich
Fries
2. Grilled sandwiches should NOT
be cut prior to serving.
3. Steak fries for dry vegetable to
be served to side of the plate.
Hot Sandwich (Hamburgers,
Chicken Breast Filet, Cheese
Burger)
Option 1
1. Serve hamburger patty in center
of entree plate. Serve bun on top
of patty.
Hamburger
Option1: Meat/Bun/Bun
Option 2: Assembled
Sandwich Wrapped in Foil
Fries or
Tater Tots
2. Serve steak cut fries or tater tots
to the side of the entree plate.
Option 2
1. Assemble sandwich, wrap in foil
and put in center of entree plate.
2. Serve steak cut fries or tater tots
to the side of the entree plate.
Ground or Pureed Meat Entree /
Vegetable / Mashed Potatoes
Option 1
1. Serve pureed meat and gravy in
center of the entree plate.
Vegetable
Pureed
Meat
Mashed
Potato
2. Mashed potatoes and
vegetables in egg cup served
to each side of the meat. Back
scoop potatoes.
Option 2
1. Serve pureed meat in center of
back scooped mashed potatoes
with gravy placed at the top of
the plate.
2. Serve vegetables to the side of
the plate in a high heat cup.
Option 3
1. Serve formed, frozen purees with
meat in the center of the entree
plate.
2. The mashed potatoes and
vegetables are served to the
side of the dish. Back scoop the
potatoes and place gravy (1 oz)
in center.
You can develop your own plating diagrams using the forms on the following pages.
14
OM-SYSTEM II
Overview & Operating Instructions
Plating Diagram Form: China Dishware
OM-SYSTEM II 15
Overview & Operating Instructions
Plating Diagram Form: Plastic Dishware
16
OM-SYSTEM II
Overview & Operating Instructions
TRAY PRESENTATION
Tray presentation for System II allows for a main plate hot entrée and soup or hot side
dish on the hot side of the tray. It also allows for a cold plate entrée on the hot side of
the tray, allowing maximum use of the tray space. This is accomplished by setting a
“Menu Minder” card that controls the individual shelf heaters when the tray is loaded
into the cart. The Menu Minder is set for each shelf heater to heat or not to heat,
according to what food items are placed on the hot side of the tray.
The cold side of the tray accommodates all cold menu items such as entrée cold
plates, salads, desserts, condiments, and cold beverages. Frozen desserts are added
to the tray at the time of meal service. The cold items are chilled by super-cold
circulating air throughout the cart.
PLACEMENT OF DISHWARE
The same principles of dishware placement on the tray apply to both plastic and
china. The only difference is that when setting up a tray with china, a “cradle” is
utilized to hold the entrée plate and soup bowl in place over the heaters.
The following are basic rules for placement of dishware on the hot side of the tray,
with the hot side closest to you:
1. The entrée plate is ALWAYS placed to the right. This is also the correct placement
for a main dish cold plate. The Menu Minder card is set according to hot or cold
entree.
2. The soup/side dish is ALWAYS placed to the left when used alone or in combination
with an entrée plate.
3. Two soup/side dishes alone are ALWAYS placed to the right. The entrée slide is set
to hot on the Menu Minder card. Note: recommended for plastic soup bowls only.
4. Three soup/side dishes alone are ALWAYS placed together on both the right and left
sides, in a row. Note: recommended for plastic soup bowls only.
The tray presentation diagrams on the following pages illustrate the correct placement
of dishware and food items on the tray. Correct dishware placement is important so
that the dishware rests on top of the large or small heating elements, allowing proper
heating.
OM-SYSTEM II 17
Overview & Operating Instructions
Tray Presentation: China Dishware
18
OM-SYSTEM II
Overview & Operating Instructions
Tray Presentation: Plastic Dishware
OM-SYSTEM II 19
Overview & Operating Instructions
Tray Presentation: Plastic Dishware
20
OM-SYSTEM II
Overview & Operating Instructions
DISPLAY PANEL INSTRUCTIONS
➢
The 4-Line LCD Display Screen
Top 3 lines: Displays Docking status, Meal Start Times, Operator
Messages, and information to setup parameters
Bottom Line: Displays Time, Date, Return Air (RET) and Input Air
(INPUT) temperatures, Error Messages
RETHERM Button
Starts/Stops a manual Retherm cycle
HOLD Button
Starts/Stops a manual Hold cycle
BACKLIGHT Button
Turns the display backlight ON/OFF
OPTIONS Button
Accesses the Options menus and saves
displayed parameters during parameter setup
ENTER Button
Used to select options and set parameters, and moves cursor horizontally on the screen
UP/DOWN
Buttons Used to navigate vertically through the Options menus
Chill Light (Blue)
Illuminates when a cart has been docked
Retherm Light (Red)
Illuminates when a Retherm cycle is in process and
flashes during the automatic heater check
Ready Light (Green)
Illuminates when a Hold cycle is in process
Fault Light (Yellow)
Illuminates when a fault has been detected
OM-SYSTEM II 21
Overview & Operating Instructions
Normal Operation & Sequence of Events:
STATUS/
ACTIVITY
DISPLAY SHOWS
COMMENTS
Cart
Undocked
(Idle)
MENU MINDER: NO
CART DOCKED: NO
CART PLUGGED: NO
-
Cart Docking
Completed
MENU MINDER: YES
Chiller beeps during docking
CART DOCKED: YES
until all steps are completed and
CART PLUGGED IN: YES “yes” is displayed by each. When
all docking steps are completed
the display shows retherm start
times.
Automatic
Heater Check
Red Light flashes
when heater check is
completed.
Heater check is automatically
performed each time cart is
docked; takes 20 seconds.
Yellow Light is ON if fault/ Error message includes the
specific entrée or side heater
error is detected.
that is disabled (Example: SIDE
1 OPEN CKT); all other heaters
Error messages appear
on bottom display line at work; error messages are
automatically stored in the Error
5 second intervals.
Log in Options menu.
Cart Docked
(Chilling)
BRKFST START 7:00 AM
LUNCH START 11:30 AM
DINNER START 5:00 PM
Blue Light is ON
Cart Docked
(Retherming)
RETHERM IN PROCESS
TIME LEFT: 38 MIN
Red Light is ON
Cart Docked
(Holding)
HOLD IN PROCESS
TIME ELAPSED: 3 MIN
Green Light is ON
Cart
Undocking
Completed
22
OM-SYSTEM II
CART NOT PLUGGED IN
STOP CYCLE: 5 MIN
HOLD = FORCE STOP
Automatic retherm start times
for each meal appear on display
as programmed; if no times are
preset, times will read as “Not
Set”.
Chiller automatically starts
retherm at the programmed
time or manually when retherm
button is pressed; display shows
number of minutes left in retherm
cycle until completed.
Hold cycle automatically begins
at the end of retherm or manually
when hold button is pressed;
display shows number of minutes
cart has been in hold cycle; hold
cycle will automatically stop
when maximum hold time is
reached (default is 60 min.).
Once undocking is completed
screen appears for 5 minutes
then returns to idle screen, or
pressing Hold returns it to idle.
Overview & Operating Instructions
Using Manual Retherm & Hold Cycles:
ACTIVITY
STEPS/DISPLAY SHOWS
START Manual 1. Press Retherm button:
Retherm Cycle
START RETHERM CYCLE?
HIT ENTER TO CONFIRM
2. Press Enter button:
WHICH DUTY CYCLE?
OPTIONS = BREAKFAST
ENTER = LUNCH/DINNER
3. Press either Options button for
Breakfast, OR Enter button for
Lunch or Dinner:
RETHERM IN PROCESS
TIME LEFT: 38 MIN
COMMENTS
Manual Heating
parameter must be set to
“ON” to start a manual
retherm cycle. This
parameter is found under
the OPTIONS menu in
Factory Parameters.
Red Light will be ON.
STOP Manual 1. Press Retherm button:
Retherm Cycle
RETHERM IN PROCESS
STOP RETHERM?
HIT ENTER TO CONFIRM
2. Press Enter button:
BRKFST START Time AM
LUNCH START Time AM
DINNER START Time PM
Once ENTER is pressed
the screen will return
to the meal start time
display and chilling will
continue until cart is
undocked.
Blue Light will be ON until cart is
undocked.
START Manual 1. Press Hold button:
Hold Cycle
START HOLD CYCLE?
HIT ENTER TO CONFIRM
2. Press Enter button:
HOLD IN PROCESS
TIME ELAPSED: 0 MIN
Green Light will be ON.
STOP Manual
Hold Cycle
1. Press Hold button:
HOLD IN PROCESS
STOP HOLD?
HIT ENTER TO CONFIRM
2. Press Enter button:
BRKFST START Time AM
LUNCH START Time AM
DINNER START Time PM
Hold cycle will
automatically stop when
maximum hold time is
reached (default is 60
min.). Elapsed time will
go to 60 and return to
chill mode if cart is still
docked.
Once Enter is pressed
the screen will return
to the meal start time
display and chilling will
continue until cart is
undocked.
Blue Light will be ON until cart is
undocked.
OM-SYSTEM II 23
Overview & Operating Instructions
Using “OPTIONS” Menu, Reading Error Log, & Setting Password:
ACTIVITY
Access OPTIONS Menu
(No Password Set)
(OPTIONS menu contains all
equipment parameter settings)
Access OPTIONS Menu
(Password Already Set)
(OPTIONS menu contains all
equipment parameter settings)
STEPS/DISPLAY SHOWS
COMMENTS
1. Press Options button:
>MEAL PARAMETERS
HEATER PARAMETERS
FACTORY PARAMETERS
ENTER = EDIT, OPTIONS = QUIT
See the following pages for the
parameter settings included
within each group of parameters.
1. Press Options button:
ENTER PASSWORD
000
^^
2. Enter password using the Enter button to move
the (^^) across on setting and the up or down
keys to change values.
The password is a 3-digit
numeric setting. Holding down
the up or down key while
pressing allows quick scrolling.
3. Press Options button when correct values are
displayed:
Screen First Shows:
PASSWORD ACCEPTED
Screen Then Shows:
>MEAL PARAMETERS
HEATER PARAMETERS
FACTORY PARAMETERS
ENTER = EDIT, OPTIONS = QUIT
View/Change Meal Parameters
1. Complete steps under “Access OPTIONS
menu”.
2. With Meal Parameters already selected press
the Enter button to go to parameters list.
3. Use the up or down keys to scroll through
parameters list to select a setting.
4. Press Enter button to edit or change the selected
setting.
5. Use the Enter button to move the (^^)
horizontally on the setting and the up or down
keys to change values of the setting:
Example Screen:
BREAKFAST TIME
07:00 AM
^^
ENTER = EDIT, OPTIONS = QUIT
6. Press Options button to save changes and
return to previous screen.
24
OM-SYSTEM II
If the password is entered
incorrectly the display will show:
PASSWORD REJECTED
See the following pages for the
parameter settings included
within each group of parameters.
Meal Parameter Settings:
Breakfast Time
(sets retherm start time)
Lunch Time
(sets retherm start time)
Dinner Time
(sets retherm start time)
Retherm Time
(sets retherm time in minutes)
Hold Time
(sets hold time in minutes)
Current Time
(sets current time/chiller clock)
Current Date
(sets current date)
Daylight Savings
(turns on/off daylight
savings mode)
It is important that AM/PM
designation is correct when
setting meal start times.
Overview & Operating Instructions
Using “OPTIONS” Menu, Reading Error Log, & Setting Password:
ACTIVITY
View/Change Heater
Parameters
STEPS/DISPLAY SHOWS
1. Complete steps under “Access OPTIONS
menu”.
2. Move the “>” down to Heater Parameters using
the down key and press Enter button to go to
parameters list.
3. Use the up or down keys to scroll through
parameters list to select a setting.
4. Press Enter button to edit or change the
selected setting.
5. Use the up or down keys to change values of the
setting:
Example Screen:
BREAKFAST ENTREE
45 (sec/min)
^^
ENTER = EDIT, OPTIONS = QUIT
COMMENTS
Heater Parameter Settings:
Breakfast Entrée
(sets duty cycle for breakfast
entrée heater)
Breakfast Side
(sets duty cycle for breakfast side
heater)
Lunch Entrée
(sets duty cycle for lunch &
dinner entrée heater)
Lunch Side
(sets duty cycle for lunch &
dinner side heater)
Hold Cycle
(sets duty cycle for Hold cycle)
Heater intensity value indicates
how many seconds per minute
the heater remains ON during
Retherm and Hold cycles.
6. Press the Options button to save changes and
return to previous screen
View/Change Factory
Parameters
1. Complete steps under “Access OPTIONS
menu”.
2. Move the“ >” down to Factory Parameters using
the down key and press Enter button to go to
parameters list.
3. Use the up or down keys to scroll through
parameters list to select a setting.
4. Press the Enter button to edit or change the
selected setting.
5. Use the Enter button to move the (^^)
horizontally on the setting and the up or down
keys to change values of the setting:
Example Screen:
ENTER PASSWORD
000
^^
ENTER = EDIT, OPTIONS = QUIT
Factory Parameter Settings:
Error Log
(used to access last 10 faults)
Enter Password
(used to set a password)
*Other Parameters for
Technical Service Only:
Compressor Points
Defrost Interval
Max. Defrost Time
Entrée Current
Side Current
Max. Interrupt Time
Max. Evaporator Time
Manual Heating
Temperature Display
Temperature Scale
Factory Reset
*Refer to Technical Service
Manual for information on these
parameters.
6. Press the Options button to save changes and
return to previous screen
OM-SYSTEM II 25
Overview & Operating Instructions
Using “OPTIONS” Menu, Reading Error Log, & Setting Password:
ACTIVITY
Access/Read Error Log
STEPS/DISPLAY SHOWS
1. Complete steps under “Access OPTIONS menu”.
2. Move the “>” down to Factory Parameters
using the down key and press Enter button to go
to parameters list.
COMMENTS
The Error Log cannot be
accessed if the unit is in the
Retherm or Hold cycles.
3. Position the “>” in front of Error Log. Press
Enter button to access the Error Log.
4. Any faults stored in the ERROR LOG will be
displayed on the screen:
Example Screen:
SIDE 1 OPEN CKT
DATE: 07/07/07
TIME: 10:30 AM
ENTER NEXT, OPTIONS = QUIT
5. Press Enter button to view the next fault. If
there are no other faults the display shows:
ERROR LOG EMPTY
OPTIONS = QUIT
Yellow Light is OFF
6. If no cart is docked press the Options button
until the cart status screen is displayed OR, if a
cart is docked, continue to press Options until
the meal start time screen is displayed.
Set Chiller Password
1. Complete steps under “Access OPTIONS menu”.
2. Move the “>” down to Factory Parameters
using the down key and press Enter button to go
to parameters list.
3. Position the “>” in front of Enter Password.
Press Enter button:
ENTER PASSWORD
000
^^
4. Enter password using the Enter button to
move the (^^) across on setting and the up or
down keys to change values.
5. Press Enter button when correct values are
displayed:
OPTIONS = QUIT
6. Press Options button to save changes and
return to idle or previous screen.
26
OM-SYSTEM II
The Error Log stores up to
the TEN most current faults
recorded.
The password can be any 3-digit
numeric setting.
Holding down the up or down
key while pressing allows quick
scrolling.
Once the password is set, if
it is forgotten in the future the
password can be bypassed by
using a Julian calendar to enter
the Julian equivalent for the
current date as the password:
Example password per Julian
calendar: If current date is February
15 the Julian calendar date = 046
(has to be 3 digits). January 1 to
February 15 = 46 days.
Overview & Operating Instructions
CART LOADER CHECKLIST
• Menu Minder switches MATCH each tray for heater settings
and shelf number.
• Entree Plates are covered.
• Soup/Cereal lids are on tight.
• Cradles’ “feet” are in ridge of tray.
• Tray slides UNDER heater.
• Tray drops behind lip edge of shelf.
• Trays are loaded from top down.
• Patient’s name and room number are visible.
OM-SYSTEM II 27
Overview & Operating Instructions
DOCK CART TO CHILLER
REMEMBER:
DOCK IT – LOCK IT – SOCKET
– PULL FROM POCKET
Dock it, lock it, socket, and pull from pocket:
• Open back door of cart.
• Dock cart to chiller. BLUE light is on. Chiller starts beeping.
• Lock wheel brakes.
• Plug Cable Connector into socket. Turn connector to right until
it clicks and yellow dots line up.
• Place Menu Minder in chiller pocket. Chiller stops beeping.
REMEMBER:
STOP – LOOK – LISTEN
Stop, look, and listen:
• Stop - wait for red flashing light on display board to turn off.
• Look - check display for any fault messages, and that the blue
light is on.
• Listen - make sure the chiller is not beeping.
28
OM-SYSTEM II
Overview & Operating Instructions
UNDOCK CART FROM CHILLER
REMEMBER:
RELEASE SOCKET –
UNLOCK IT – UNDOCK IT
– PULL FROM POCKET
Release socket, unlock it, undock it, and pull from pocket:
• When GREEN ready light is on turn Cable Connector to left until
it releases from socket.
• Unlock wheel brakes on cart. Pull cart away from chiller.
• Pull Menu Minder from chiller pocket.
• Place Menu Minder in back door of cart and shut door.
• Display shows:
-
Cart Not Plugged in.
-
Stop cycle: 5 min.
-
Hold = Force Stop.
This display will remain for 5 min.
OM-SYSTEM II 29
Overview & Operating Instructions
CART CLEANING
• Open cart doors and remove all items from cart.
• Remove Menu Minder. Close all switches. Run it through dish
machine ONLY if soiled.
• Spray heater shelves and inside of cart with approved cleaner
(Oasis 146, Mikro-Quat, Render II or D10). Let set 5 minutes.
Wipe with clean damp cloth.
• For heavy food soil only: Spray heater shelves with approved
degreaser* Grease Cutter NC or Grease Beast or D3 or Grease
Relief. Let set 5 minutes. Scrub off soil with approved white
nylon pad. Rinse with water; wipe dry.
• Cover electrical outlet with cap. Spray outside of cart with
approved cleaner. Wipe with clean damp cloth.
* Degreaser is NOT necessary for heaters with nonstick dark
protective coating (PN 97492-1 & 2).
30
OM-SYSTEM II
Overview & Operating Instructions
DISHWARE CARE - CHINA
• SEPARATE and place entree and side cradles in flat rack.
Scrape and SORT dishware.
• Load sorted dishes into dish machine and wash.
Detergent/rinse agent: Solid Power/Polydry (High Temp Washing-Ecolab)
Ultraklene Plus/Ultra Dry (Low Temp Washing-Ecolab)
• Wash and rinse water temperature not to exceed 180º F.
• SOAK dishes that do not come clean. Use an approved light
duty nylon scrubber to remove tough soil. Run through dish
machine again.
• STORE clean dishware in carts or racks:
Cradles in Basket Rack (separated)
Trays on Tray Drying Rack (rimmed edge down)
Entree dishes in Entree Dish Cart
Soup & side dishes in Side Dish Cart
Domes in Entrée Cover Rack (right side up)
OM-SYSTEM II 31
Overview & Operating Instructions
DISHWARE CARE - PLASTIC
• Scrape and SORT dishware. SOAK entree plates and soup
bowls in hot water for 15 minutes in one of the following:
Bleach (1cup to 20 gallons hot water)
Silver Power–Solid or Soilmaster (water at least 120º F. Ecolab)
K2 (water at least 120º F. – Johnson Diversey)
• Load sorted dishes into dish machine and wash.
Detergent/rinse agent: Solid Power/Polydry (High Temp Washing-Ecolab)
Ultraklene Plus/Ultra Dry (Low Temp Washing-Ecolab)
• Wash and rinse water temperature not to exceed 180º F.
• SCRUB dishes that do not come clean with an approved light
duty nylon scrubber. Run through dish machine again.
• STORE clean dishware in carts or racks:
32
OM-SYSTEM II
Trays on Tray Drying Rack (rimmed edge down)
Entree dishes in Entree Dish Cart
Soup & side dishes in Side Dish Cart
Domes in Entrée Cover Cart
Overview & Operating Instructions
APPROVED CLEANING AGENTS FOR USE WITH `A LA CART EQUIPMENT
USES
Product Information:
Ecolab 1 (800) 352-5326
Johnson Diversey 1 (800) 626-5015
PRODUCT NAME/
MANUFACTURER
PRODUCT
TYPE
DILUTION FACTOR/COMMENTS
Cart cleaning
MicroQuat or
Oasis 146
Ecolab
Sanitizer
Standard dilution;
Oasis 146 is
automatically diluted in
dispenser,
Cart cleaning
Render II or D10
Johnson Diversey
All purpose
cleaner and
sanitizer
200 ppm (1/4 oz per
gal of water)
Cart cleaning
– for stainless
steel
EcoShine
Ecolab
Cleaner/
Polisher
Ready to use.
Cart cleaning
– for stainless
steel
Deep Gloss
Johnson Diversey
Cleaner/
Polisher
Ready to use.
Removal of
baked on spills
on heater
elements.
Grease Cutter NC
or Oasis 133
Ecolab
Cleaner/
Degreaser
Less than 6% final
concentration (3/4 cup
per gal water)
Removal of
baked on spills
on heater
elements
Grease Beast or
D3
Johnson Diversey
Degreaser
Less than 6% final
concentration (3/4 cup
per gal water)
Presoaking
plastic dishware
Bleach
Bleacher
1 cup per 20 gal of
water.
Presoaking
plastic dishware
Soilmaster or
Enzyme
Silver Power-Solid presoak
Ecolab
Use in water at 120°F.
or hotter.
Presoaking
plastic dishware
MikroClor
Ecolab
Bleacher,
sanitizer
Follow manufacturer’s
instructions to dilute.
Presoaking
plastic dishware
K2
Johnson Diversey
Oxygen
presoak
Use in water at 120°F.
or hotter.
Dishwashing
Detergent
Solid Power
Wash Agent
Ultra Klene Plus
(low temp)
Ecolab
Suma Super L1
Low Energy – LED
Johnson Diversey
-
Dishwashing
Rinse Agent
Poly Dry
Ultra Dry (low
temp)
Ecolab
Suma Select A7
Johnson Diversey
-
Rinse Agent
OM-SYSTEM II 33
Troubleshooting Guide
FAULTS & ERRORS
ERROR MESSAGE
WHAT IT MEANS
RECOMMENDED ACTION
Cart and chiller cannot communicate
regarding a specified heater component
(side or entrée) on a specified shelf
because there is no electrical current flow.
This can be a blown fuse in the chiller, a
failed heater component in the cart, bad
connector pin or cable assembly wire.
Undock cart and clear fault from chiller,
recording them on the Cart Chiller
Maintenance Log. Dock cart to another chiller
and see if fault message recurs. If so, the cart
is the source of the problem. Otherwise, dock
a good cart to the same chiller and see if the
fault recurs. If so, the chiller is the source of
the problem. If the fault does not recur at all,
then it was likely a docking error. Re-dock
the cart to it’s designated chiller, and finally,
move the affected tray to a heater shelf that is
working, and reset the menu minder. System
is operational, but service is required.
SOFT FAULT - NON FATAL ERROR
Entrée Heater Failure Open Ckt
Error message includes shelf #
Side Heater Failure Open Ckt
Error message includes shelf #
Entrée Heater Short Ckt
Error message includes shelf #
Side Heater Short Ckt
Error message includes shelf #
Menu Minder Entrée Failure LED
Error message includes shelf #
Menu Minder Side Failure LED
Error message includes shelf #
When cart and chiller try to communicate
electrically, the current flow is out of range
(too high) regarding a specified heater
component (side or entrée) on a specified
shelf because this is usually a bad heater,
and may cause a fuse in the chiller to blow.
The system cannot read the menu minder
for the specified entrée or side component
of the heater on the specified shelf.
System still operational, but shelf may not
heat properly. It may not heat even when
programmed hot, and it may heat even
if programmed cold. Service required to
repair if recurs.
Move the affected tray to a heater shelf that is
working, and reset the menu minder. System
is operational, but service is required.
Menu Minder Locator Failure LED
Message specifies #1 or #2
If one locater is faulting and it is reading the
There are 2 locator devices that read the
menu minder. One or both of them (1 and/ menu minder when you dock the cart, it is
operational, but service is still required.
or 2) has failed and cannot read the menu
minder. If both fail, it cannot be used. If one
fails, and the idle screen changes to menu
minder “yes” when docking, it will retherm.
If it keeps beeping and remains “menu
minder no” after docking is complete, it will
not retherm.
Defrost Failure
The maximum defrost cycle is 10 minutes.
A failure may mean the defrost termination
switch failed.
You may continue to use the system, but if the
fault recurs, call for service.
Cart Undocked Fault
Remove Cart, ENTER to continue
The cart has come undocked during the
chill cycle, but the menu minder is still in
and the cable is connected. 90 minutes
after the cart comes off the docking
switches, this message appears. Human
intervention is required.
The food has not been actively refrigerated for
over 90 minutes. Check food temperature with
probe. If food has not been out of temperature
range for too long, re-dock the cart and press
ENTER and the cart will resume chilling. If
you judge the food to be compromised, than
discard and replace food. The fault does not
have to be cleared from CMCS or Error log.
Power Fail(ed)
Messages will vary depending on
which cycle the chiller is in: Chill,
Retherm or Hold.
There was a power failure that exceeded
the “interrupt time.” The interrupt time is 90
minutes if chilling, 5 minutes if retherming
or holding. Messages will read as “Power
failed during chill more than 90 ms, Food
may be ruined,” “Power Fail exceeded Int.
time in retherm, Food may be ruined” or
“Power failed while holding, the Food may
be ruined”
Cart must be undocked for screen to clear.
Then, cart can either be re-docked (if it was
chilling and is found to be safe;) Served if it
was holding and is found to be hot enough;
or put back into the retherm cycle and
undocked when trays are hot enough. Human
intervention is required to continue operation,
but the fault does not have to be cleared from
CMCS or Error log.
34
OM-SYSTEM II
Troubleshooting Guide
FAULTS & ERRORS
ERROR MESSAGE
WHAT IT MEANS
RECOMMENDED ACTION
HARD FAULT - FATAL ERROR
Return Air Temperature Failure
Chiller will beep and display “Fatal
Error Service Required” message
Return air (air circulating from cart into
chiller) does not achieve 55˚ temperature
within 90 minutes of docking the cart.
Usually environment e.g. high room
temperature >80˚, poor docking seal,
blocked chiller vents.
Check environment and correct issue. Undock
cart, turn chiller off and back on, allowing the
LED display panel to reboot until idle screen
appears. Re-dock cart to chiller and continue
to operate. If problem does not recur, or
environmental factor is not evident, call for
service.
Input Air Temperature Failure
Chiller will beep and display “Fatal
Error Service Required” message
Input air (air circulating from chiller into
cart) does not drop below 35˚ within 15
minutes of docking the cart. Service
required. Usually equipment refrigeration
issues, not safe to operate, service
required.
Take unit out of service, unless very obvious
environmental factor is evident (eg. cart door
open for 15 min.) If environment, correct issue,
power chiller off and on, reboot LED display
to idle screen. Re-dock and see if problem
recurs. If so, service required.
Water Pressure Fail
(water cooled units)
Water pressure required to run refrigeration
was not achieved.
Undock the cart and power the chiller off and
then back on. Take chiller out of service until
water pressure issue is corrected. Service is
required.
OM-SYSTEM II 35
Troubleshooting Guide
MAINTENANCE LOG:
DATE
CHILLER #
CHILLER
SERIAL#
CART #
CART
SERIAL#
UNIT
MEAL
ERROR MESSAGE
NOTE: When calling Unified Brands for technical service have serial # of unit available: 1-888-994-7636.
36
OM-SYSTEM II
CHECKED
BY/DATE
OM-SYSTEM II 37
38
OM-SYSTEM II
OM-SYSTEM II 39
1055 Mendell Davis Drive • Jackson MS 39272
888-994-7636 • 601-372-3903 • Fax 888-864-7636
unifiedbrands.net
© 2011 Unified Brands. All Rights Reserved. Unified Brands is a wholly-owned subsidiary of Dover Corporation.
PART NUMBER SYSII REV A (08/11)
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