CARTER-HOFFMANN Logix6 Series User manual

LOGIX 6 Series HUMIDIFIED HOLDING CABINETS
OWNERS / OPERATORS MANUAL
Part Number: 18400-3133b Printed in The United States of America Rev: KBA060811
TABLE OF CONTENTS
SAFETY PRECAUTIONS……………………………..……….. 2
FEATURES & SPECIFICATIONS………..……………..……. 3
UNPACKING, INSPECTION & FREIGHT DAMAGE……….. 4
INSTALLATION & STARTUP …………………….…………… 5
CONTROL PANEL LAYOUT………………………………….. 6
NORMAL OPERATION……………………...………………… 7-8
FOOD HOLDING GUIDE………………………………………. 9
REGULAR CLEANING PROCEDURES………………..……. 10
CABINET MAINTENANCE……………………………………. 11
WIRING DIAGRAM...…………………………………………… 12
REPLACEMENT PARTS………………………………………. 13
TROUBLESHOOTING GUIDE ……………………………….. 14
WARRANTY STATEMENT……….……………….………….. 15
MANUFACTURED BY:
CARTER-HOFFMANN
1551 McCormick Avenue
Mundelein, IL 60060 U.S.A.
Phone: [phone]
Fax: [phone]
Toll Free: 800-323-9793
Email: [email protected]
HWU14J1XM-D
with optional Dutch doors
MODELS:
LOGIX6 HEATED
CABINETS
(insulated)
HWU5J1XM
HWU8J1XM
HWU14J1XM
HWU18J1XM
HWC10J1XM
HWC16J1XM
HWC28J1XM
HWC36J1XM

2
WARNING: ELECTRIC SHOCK HAZARD
All service requiring access to non-insulated components must be performed by
qualified service personnel. Failure to heed this warning may result in severe
electric shock.
CAUTION: ELECTRIC SHOCK HAZARD
Disconnect this appliance from electrical power before performing any
maintenance or service.
CAUTION: BURN HAZARD
Exposed metal surfaces can be hot to the touch and may cause burns.
SAFETY PRECAUTIONS
WARNING
NOTE: The technical content of this manual, including any wiring diagrams, schematics, parts breakdown
illustrations and/or adjustment procedures, is intended for use by qualified technical personnel and is
subject to change without notice.
IMPORTANT SAFETY INSTRUCTIONS
When using electrical appliances basic safety precautions should be adhered to, including the following:
1) Be familiar with the appliance use, limitations and associated restrictions. Operating instructions must
be read and understood by all persons using or installing this appliance.
2) This appliance must be grounded. Connect only to properly grounded outlet.
3) Use this appliance only for its intended purpose as described in the manual.
a. This equipment is specifically designed to hold pre-cooked food at temperature.
b. This equipment is intended for use in commercial establishments only.
c. This equipment is not designed for industrial or laboratory use.
4) Cleanliness of this appliance and its accessories is essential to good sanitation.
5) DO NOT submerge this appliance in water. This appliance is not jet stream approved. DO NOT direct
water jet or steam jet at this appliance, or at any control panel or wiring. DO NOT splash or pour
water on, in or over any controls, control panel or wiring. DO NOT use corrosive chemicals or vapors
in this appliance.
6) DO NOT store this appliance outdoors. DO NOT use this product near water – for example,
near a kitchen sink, in a wet basement, or near a swimming pool, and the like.
7) DO NOT operate this appliance if it has a damaged cord or plug, if it is not working properly, or if it has
been damaged or dropped. Do not immerse cord or plug in water, keep cord away from heated
surfaces, and do not let cord hang over edge of table or counter.
8) DO NOT cover or block any openings on the appliance.
9) Only qualified service personnel should service this appliance.
CAUTION: STEAM HAZARD
This cabinet produces steam and may cause burns. Use caution when opening
the doors for escaping steam.

3
FEATURES & SPECIFICATIONS
Model
Number Pan/Tray Capacity
Adjustable spacing from
1.5” to 3” centers
12”x20” 18”x26”
Slide Pairs
Provided
Inside
Working
Height
in (mm)
Overall Dimensions
Height Depth Width
in (mm)
Caster
Diameter
in (mm)
Class 100
Shipping
Weight
lbs (kg)
HWU5J1XM
(under-counter)
10 5 5 15-5/16
(389) 33-1/2 33-1/16 28 3/16 (851) (840) (716) 3 (76) 271 (123)
HWU8J1XM
( 1/2 size)
16 8 8 24-15/16
(633) 45-1/2 33-1/16 28 3/16 (1156) (840) (716) 5 (127) 322 (146)
HWU14J1XM
(3/4 size)
28 14 14 42-1/2
(1080) 64-3/8 33-1/16 28 3/16 (1635) (840) (716) 5 (127) 423 (192)
HWU18J1XM
(full size)
36 18 18 54-1/2
(1384) 76-3/8 33-1/16 28 3/16 (1940) (840) (716) 5 (127) 495 (225)
Model
Number Pan/Tray
Capacity
18”x26”
Fixed spacing @
1.5” centers
Slide Pairs
Provided Inside Working
Height
in (mm)
Overall Dimensions
Height Depth Width
in (mm)
Caster
Diameter
in (mm)
Class 100
Shipping
Weight
lbs (kg)
HWC10J1XM
(under-counter)
10 10 15-5/16
(389) 33-1/2 33-1/16 28 3/16 (851) (840) (716) 3 (76) 251 (114)
HWC16J1XM
(1/2 size)
16 16 24-15/16
(633) 45-1/2 33-1/16 28 3/16 (1156) (840) (716) 5 (127) 302 (137)
HWC28J1XM
(3/4 size)
28 28 42-1/2
(1080) 64-3/8 33-1/16 28 3/16 (1635) (840) (716) 5 (127) 403 (188)
HWC36J1XM
( full size)
36 36 54-1/2
(1384) 76-3/8 33-1/16 28 3/16 (1940) (840) (716) 5 (127) 475 (215)
• Precision-engineered heat ducts with blower
for even heat and humidity.
• 90% humidity attainable at high temperatures.
Temperature range of 85°F - 200°F.
• Simple dial controls for heat and humidity.
Easy color match to set proper temperature
and humidity. Dial temperature readout.
• Can be operated with or without humidity.
• Low water indicator light.
• Under-counter, 1/2-size, 3/4 size and full size
cabinets.
• All swivel heavy-duty casters, front casters
fitted with brakes.
• Solid insulated aluminum doors are standard,
optional clear doors — field reversible.
• Top-mounted enclosed water reservoir cannot be contaminated by food debris.
• Off-the-shelf standard pan is easy to clean and inexpensive to replace.
• Insulated lightweight aluminum construction with top mounted heat & humidity system
and controls
Top-mounted enclosed water reservoir
cannot be contaminated by food debris.
Off-the-shelf standard size pan is easy
to clean and inexpensive to replace.
MODELS
HWU14
HWU18
HWU8
HWU5
HWC36
HWC28
HWC16
HWC10
2100 Watts
120 volts
17.5 Amps
60 Hz
Single Phase
Cabinets with Adjustable Universal Slides for 12”x20” Pans, 18” x 26” Trays and Gastronorm Pans
Cabinets with Fixed Angle Slides for 18” x 26” Trays
APPROVALS :
NSF/ANSI 4
All models except
HWU5S1XM and
HWC10S1XM
Condensation drip trough

4
UNPACKING AND INSPECTION
1. Remove the cabinet from shipping carton, ensuring that all pack-
ing materials and protective plastic have been removed from the
unit.
2. Inspect all components for completeness and condition.
- tray racks: Qty 2—one on each side of the cabinet. HWC
cabinets will have angle slides welded to the tray racks. HWU
cabinets will include a separate box of universal tray slides,
located on the bottom of the cabinet
- condensation drip trough
- amber plastic water reservoir
3. If any freight damage is present, a freight claim must be filed
immediately with the shipping company.
4. Freight damage is not covered under warranty.
5. Check to insure all components are included: cabinet, instruction
packet and additional accessories: amber water reservoir,
stainless steel water trough.
6. Read operation instructions completely.
7. Appliance should be thoroughly cleaned before use. See
CLEANING INSTRUCTIONS in this manual.
This appliance
should be
thoroughly
cleaned prior to use.
See the CLEANING
INSTRUCTIONS in
this manual.
NOTE: DO NOT discard
the carton or other
packing materials until
you have inspected the
appliance for hidden
damage and checked it
for proper operation.
Refer to SHIPPING
DAMAGE CLAIM
PROCEDURE on
bottom of this page.
FREIGHT DAMAGE PROCEDURE
NOTE: For your protection, please note that equipment in this shipment was carefully inspected and packaged
by skilled personnel before leaving the factory. Upon acceptance of this shipment, the transportation company
assumes full responsibility for its safe delivery.
IF SHIPMENT ARRIVES DAMAGED:
1. VISIBLE LOSS OR DAMAGE: Be certain that any visible loss or damage is noted on the freight bill or
express receipt, and that the note of loss or damage is signed by the delivery person.
2. FILE CLAIM FOR DAMAGE IMMEDIATELY: Regardless of the extent of damage. Contact your dealer
immediately.
3. CONCEALED DAMAGE: If damage is unnoticed until the merchandise is unpacked, notify the transporta-
tion company or carrier immediately, and then file a “CONCEALED DAMAGE” claim with them. This
should be done within fifteen (15) days from the date the delivery was made to you. Be sure to retain the
container for inspection.
Carter-Hoffmann cannot assume liability for damage or loss incurred in transit, freight damage is not covered
under warranty. We will, however, at your request, supply you with the necessary documents to support your
claim.
GROUNDING INSTRUCTIONS
This appliance is equipped with a cord having a grounding wire with a grounding plug which must be plugged
into an outlet that is properly installed and grounded. In the event of an electrical short circuit, grounding re-
duces the risk of electric shock by providing an escape wire for the electric current.
WARNING—Improper use of the grounding can result in a risk of electric shock. Consult a qualified elec-
trician or service agent if the grounding instructions are not completely understood, or if doubt exists as to
whether the appliance is properly grounded.

5
LOCATION
For proper operation and maximum performance, locate the unit
in an ambient air temperature of 70ºF (21ºC).
Avoid placement in areas near exhaust fans or where there are
active air movements.
For safe operation and maximum performance, locate the unit at
least 2” from any wall or combustible material.
Unit must be on a solid level surface.
INSTALLATION and STARTUP
Damage to unit due to being
connected to the wrong voltage or
phase is NOT covered by warranty.
If necessary, contact a licensed
electrician to install an appropriate
20 amp electrical circuit with cor-
rect NEMA receptacle. Power cord
is 10' long. DO NOT use an exten-
sion cord.
Installation procedures must be
performed by a qualified technician
with full knowledge of all applicable
electrical codes. Failure could
result in personal injury and prop-
erty damage.
STARTUP
1. Prior to use, thoroughly clean the interior of the unit and the
water reservoir, per the instructions in this manual.
2. Install water trough at base of door. Keyhole cutouts will fit
over bolts at base of door. Slide trough until the ends are
flush with the edges of the door.
3. If the cabinet is an HWU, install the universal pan slides in
each tray rack located at each side of the cabinet. Standard
spacing is every other slot (3” apart). Begin with the lowest
slot at the bottom of the cabinet and work your way up. Hold
the slide at an angle and line up the tabs at either end with
the slots in the tray rack. Slide the tabs into the slots, then tilt
the slide down so that it is level.
4. Install water reservoir by pull-
ing out the metal frame at the
upper left front of the cabinet
interior in front of the ele-
ment. Slide pan up and then
forward so that it hangs from
inside the metal frame; make
sure the element is inside the
pan. Push entire assembly
back into the cabinet.
5. Plug the power cord of the cabinet into a grounded outlet with
a minimum 20 Amp 120VAC, 60HZ, single phase electrical
service.
6. Set POWER switch to the “ON” position.
7. Set temperature dial to 190°F. Do not fill humidity pan. Set
humidity dial to off (line up white dot on dial with white hash
mark, located at top of dial on control panel)
8. Do not load product into the cabinet. Allow the heat to re-
move any residual oils which may adhere to inside metal sur-
faces. A slight emission of smoke is common during the first
few hours of operation.
T he ground prong of the power
cord is part of a system designed to
protect you from electric shock in
the event of internal damage.
DO NOT cut off the large round
ground prong or twist a blade to fit
an existing receptacle.
2100 Watts
120 volts
17.5 Amps
60 Hz
Single Phase
CAUTION:
Electrical Shock Hazard
Unit is not waterproof, to avoid
electrical shock, keep unit and
counter from being submerged in
water. Do not operate if unit has
been in contact with water.
IMPORTANT:
Not under warranty
WARNING:
Risk of personal injury
WARNING:
Risk of personal injury
Keyhole cutouts—fit over shoulder bolts located at the base of the door.

6
Control panel layout
Temperature reference chart: Match color on tem- perature & humidity dials to set desired temperature and humidity.
On/Off Switch
Temperature Knob: Rotate clock- wise to increase temperature; rotate counterclockwise to reduce tem- perature. Line up white dot on dial with desired temperature.
Power Indicator
Low water indicator: Add water to reservoir when lit
Humidity Knob: Rotate clockwise to in- crease humidity set-point; rotate counter- clockwise to reduce humidity set-point. Match Low, Medium and High locations within same color bands on the temperature dial and humidity dial. For example: For 165°F and 60% RH, turn temperature dial to 165°F (in the red band); turn humidity dial to “M” setting in matching red band.
Cycle indicator for heat element Cycle indicator for water element
Humidity reference chart: Low, Medium and High RH
Air temperature readout dial
X

7
NORMAL OPERATION
CAUTION:
HOT SURFACE
Inner surfaces of the unit
will be very hot during and
after operation.
Avoid touching the cabinet
when loading or removing
product.
The Logix6 Series Humidified Holding Cabinet is equipped with two
dials to control the temperature and humidity settings. Before using,
familiarize yourself with the cabinet controls. See detail on page six
of this manual.
This holding cabinet is equipped with an active air flow and humidity
system. Warm air flows over the water that is heated by an element
in the reservoir and is distributed via ducts on the sides of the cabi-
net. As the cabinet maintains the desired humidity level, water will
be used from the reservoir. When the water level drops below the
low level probe, the low water light will illuminate. To maintain de-
sired humidity, replenish water supply in reservoir at this time.
HOLDING
1. Fill water reservoir with WARM WATER if humidity is desired
(cabinet may also be operated without humidity). Watch water
level in amber water pan. Do not overfill. Approximate capacity:
HWU5, HWU8, HWC10 & HWC16: one gallon
HWU14, HWU18, HWC28 & HWC36: two gallons
2. Turn cabinet on and set temperature and humidity dials to
desired settings (see chart on page 8). Allow cabinet to preheat
for 45 minutes.
3. Load cabinet with pans or trays. Load from top to bottom for
best results.
4. When removing items, start at the bottom and work to the top.
This keeps food hotter and eliminates spillage onto lower items.
For safety reasons, we recommend that the holding tempera-
ture be set at or above 140°F.
PROOFING
1. Fill water reservoir with WARM WATER. Watch water level in
amber water pan. Do not overfill. Approximate capacity:
HWU5, HWU8, HWC10 & HWC16: one gallon
HWU14, HWU18, HWC28 & HWC36: two gallons
2. Turn cabinet on. Set temperature dial to lowest setting and
humidity to 90% (H, Yellow Zone). Allow cabinet to preheat for
45 minutes.
3. Load cabinet with pans or trays.
4. Proof according to your recipe instructions.
5. When removing items, start at the bottom and work to the top.
This keeps food hotter and eliminates spillage onto lower items.
Operating ranges:
- air temp: 85ºF-200ºF
- humidity: OFF-90%
CAUTION:
STEAM HAZARD
This unit produces steam,
use caution when cleaning
or opening the doors.
CAUTION:
WATER HAZARD
A water trough is located at
the base of the door to col-
lect condensation. Make
sure to periodically check
and empty it regularly to
avoid overflow. The trough
can be removed and emp-
tied by simply sliding it off
the bolts at the base of the
door.
Water reservoir located at top left of cabinet interior.
To fill, pull out metal frame with pan. IF CABINET IS HOT, USE OVEN MITTS AND
PROCEED WITH CAUTION—FRAME AND WATER WILL BE HOT.
To remove, pull out metal frame. DO NOT REMOVE IF CABINET OR WATER IS
HOT. ALLOW CABINET TO COOL COMPLETELY. While holding metal frame, slide
pan to rear and then lower to clear the frame. To install, reverse procedure.

8
NORMAL OPERATION (CONT.)
CAUTION:
HOT SURFACE
Inner surfaces of the unit
will be very hot during and
after operation.
Avoid touching the cabinet
when loading or removing
product.
RELATIVE HUMIDITY LEVELS FOR DIAL SETTINGS
Operating ranges:
- air temp: 85ºF-200ºF
- humidity: OFF-90%
CAUTION:
STEAM HAZARD
This unit produces steam,
use caution when cleaning
or opening the doors.
CAUTION:
WATER HAZARD
A water trough is located at
the base of the door to col-
lect condensation. Make
sure to periodically check
and empty it regularly to
avoid overflow. The trough
can be removed and emp-
tied by simply sliding it off
the bolts at the base of the
door.
Humidity Setting
Temperature
Setting Low Medium High
100°F to 130°F Yellow Zone
L= 30% Yellow Zone M= 60% Yellow Zone H= 90%
130°F to 160°F Orange Zone
L= 30% Orange Zone M = 60% Orange Zone H= 90%
160°F to 200°F Red Zone
L= 30% Red Zone M= 60% Red Zone H= 90%
Proofing
Set at Lowest
Temp in White
Zone
N/A N/A
Yellow Zone
H= 90%
The chart below indicates the settings for temperature and humidity.
The key is to match the Low (L), Medium (M) and High (H) relative
humidity levels in each color band on the humidity dial with the cor-
responding color band at your desired temperature setting.
Example: For 150°F and 30% RH, set dials as indicated by the
green arrows.
X

9
FOOD HOLDING GUIDE
PRODUCT
(Uncovered Food, except where
noted)
SET TEMPERA-
TURE
(°F /°C)
RELATIVE HUMIDITY
% MAXIMUM TIME
(MINUTES)
Bacon, Canadian 180°F / 82°C 50% 30
Bacon, Crisp 180°F / 82°C NONE REQUIRED 30
Baked Potato 180°F / 82°C 60% 60
Biscuits 170°F / 77°C 20% 60
Casseroles (Covered) 175°F / 79°C NONE REQUIRED 90
Chops, Sliced Meats 160°F / 71°C 45% 60
Chicken, Fried 170°F / 77°C NONE REQUIRED 30
Chicken, Boneless Breasts 175°F / 79°C 75% 60
Chicken Nuggets, Deep Fried 190°F / 88°C NONE REQUIRED 25
Chicken, Pre-Cooked Grilled
Boneless Patties 150°F / 66°C 55% 90
Coffee Cakes 170°F / 77°C MINIMAL 60
Cookies 175°F / 79°C NONE REQUIRED 90
Crab Legs 160°F / 71°C 80% 45
Croissants 170°F / 77°C 30% 45
Eggs 160°F / 71°C 90% 45
Fish, Deep-Fried 170°F / 77°C NONE REQUIRED 30
Fish, Baked 155°F / 68°C 80% 45
Fish, Broiled 155°F / 68°C 70% 45
French Toast 165°F / 74°C 30% 60
Gravies / Sauces 170°F / 77°C 85% 45
Hamburgers / Ground Meat Patties 180°F / 82°C 55% 45
Hot Dogs 180°F / 82°C 70% 90
Muffins 170°F / 77°C 20% 60
Omelets 160°F / 71°C 90% 30
Pancakes 180°F / 82°C 60% 30
Pasta 175°F / 79°C 75% 60
Pastries 165°F / 74°C 20% 30
Pizza (uncovered) 180°F / 82°C 10% 30
Pizza (boxed) 180°F / 82°C NONE REQUIRED 60
Poppers, Deep Fried 190°F / 88°C NONE REQUIRED 25
Poultry, Whole, bone-in 175°F / 79°C 55% 60
Poultry, Cut-up, bone-in 175°F / 79°C 75% 60
Ribs 175°F / 79°C 60% 90
Rice 175°F / 79°C 70% 30
Roasts / Bone-in Meats 165°F / 74°C 60% 90
Sausage 180°F / 82°C 50% 90
Shrimp / Shellfish 150°F / 66°C 80% 60
Soups (broth) 185°F / 85°C NONE REQUIRED 90
Tortillas (soft) 180°F / 82°C 70% 60
Vegetables 175°F / 79°C 70% 45
NOTE: Times and temperatures
observed in a test kitchen environ-
ment. Times and temperatures
may vary, depending on initial food
quality, initial cooked temperature
and user expectations of accept-
able food quality.
CAUTION: SAFE
FOOD HOLDING
PRACTICES
RECOMMENDED
Cooking food to a safe tem-
perature, holding at a tem-
perature of at least 140°F is
critical in the prevention of
foodborne illness. Hold only
cooked, hot food at 140°F
or higher. This cabinet is
not intended to cook or re-
heat food. Food must be at
appropriate temperature
before being placed into
cabinet.
140°F
41°F DANGER ZONE: 41°F
to 140°F Bacteria
grow rapidly
COOK TO AT LEAST
165°F Destruction of
most bacteria
165°F
HOLD at 140°F or higher

10
DAILY CLEANING PROCEDURES
1. After all food products have been removed from the cabinet,
turn the power switch to “OFF” and allow the cabinet to cool
completely.
2. Unplug the unit prior to any cleaning.
3. Remove and clean the water pan from the inside top of the
cabinet. Caution, water may still be hot from prior use. A vine-
gar & water solution may be used to remove stubborn mineral
deposits. Remove and clean the water drip pan mounted to
the bottom of the door.
4. Remove the side heat duct and rack assemblies. Clean the
inside of the unit as well as the removed parts. Reinstall when
all parts are dry and clean.
5. Inspect and clean the areas where there are vents or filters,
making sure no water gets into the internal controls or
electrical areas of the cabinet.
6. Clean the inside of the cabinet as well as the removed parts.
Reinstall when all parts are dry and clean.
7. On aluminum surfaces, a solution of two tablespoons of bak-
ing soda per quart of warm water is sufficient for most cleaning
jobs. Mild soap or detergent may be used on heavily soiled
interiors—follow manufacturer’s directions. Rinse with clean,
damp cloth.
8. If cabinet has a clear glass door, clean with window cleaner,
taking care not to get any of the solution on the aluminum
cabinet walls. Stubborn deposits may be cleaned with a mild
soap and water and then rinsed with clean water. Use a soft,
non-abrasive cloth to avoid scratching the door.
9. Control panel should be washed with a clean, damp, non-
abrasive cloth and chlorine-free detergent. Rinse thoroughly
with clean damp cloth and allow to dry. Do not use abrasive
cleaners, waxes, car polish, or substances containing strong
aromatic solvents or alcohol. If the control knob(s) need to be
removed for cleaning, simply pull the knob out, clean the con-
trol panel and knob, and then replace the knob.
CAUTION:
ELECTRIC SHOCK
HAZARD
Disconnect appliance from
electric power before cleaning.
CAUTION:
HOT SURFACE
Exposed surfaces can
be hot to the touch and may
cause burns. Allow appliance
to cool before cleaning.
IMPORTANT:
DO NOT spill or pour
water into controls,
control panel or wiring.
Water damage is not covered
by warranty.
CAUTION :
Beware of sharp
edges with sheet
metal during cleaning process.
CAUTION:
Do not use strong detergents, alkalis, ammonia solutions or
abrasive cleaners. Use only cleaning agents approved for alu-
minum and only in the recommended manufacturer’s concentration. Do
not use steel wool pads—ferrous deposits will cause rusting.
Use of cleaning agents that are not recommended for aluminum may
cause permanent damage to the cabinet. THIS DAMAGE IS PERMA-
NENT, COSTLY TO REPAIR AND IS NOT COVERED BY THE
WARRANTY.
Water drip pan
Water reservoir