Commercial CHEF CCD100W6 User manual

Page 1
User Manual
Food Dehydrator
MODEL: CCD100W6
1. READ these instructions carefully before installing and operating the
appliance. Keep them for further reference.
2. Record in the space below the “SERIAL/MODEL NUMBER” found on the back
or bottom of your appliance and retain this information for future reference.
SERIAL NUMBER:
MODEL NUMBER:
DATE OF PURCHASE:
Save and staple your sales receipt to your manual for warranty coverage.

Page 2
CONTENTS
SAFETY INFORMATION
Important Safety Instructions .......................................................................................................................................... 3
Polarized Plug............................................................................................................................................................................4
SET UP & USE
Parts & Features ....................................................................................................................................................................... 5
Operation Instructions..........................................................................................................................................................6
Dehydration Guide................................................................................................................................................................7-11
Drying Tables for Fruits.........................................................................................................................................................12
Drying Tables for Vegetables.............................................................................................................................................13
CLEANING & CARE............................................................................................................................................. 14
TROUBLESHOOTING & WARRANTY
Before You Call For Service ............................................................................................................................................... 14
Customer Service .................................................................................................................................................................... 14
Limited Warranty......................................................................................................................................................................15

Page 3
IMPORTANT SAFETY INSTRUCTIONS
1. Read all instructions.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against electrical shock do not immerse cord, plugs, or
(unit base) in water or other liquid.
4. Close supervision is necessary when any appliance is used by or near
children.
5. Unplug from outlet when not in use and before cleaning. Allow to
cool before putting on or taking off parts.
6. Do not operate any appliances with a damaged cord or plug or after
the appliance malfunctions or has been damaged in any manner.
Return appliance to the nearest authorized service facility for
examination, repair or adjutsment.
7. The use of accessory attachments not recommended by the
appliance manufacturer may cause injuries.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter or touch hot
surfaces.
10. Do not place on or near a hot gas or electric burner or in a heated
oven.
11. To disconnect, turn any control to “off”, then remove plug from wall
outlet.
12. Do not use appliance for other than intended use.
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
SAFETY INFORMATION
DANGER
DANGER - Immediate hazards
which WILL result in severe
personal injury or death
WARNING
WARNING - Hazards or unsafe
practices which COULD result in
severe personal injury or death
CAUTION
CAUTION - Hazards or unsafe
practices which COULD result in
minor personal injury
WARNING
When using electrical appliances, basic safety
precautions should be followed, including the following
WARNING: To reduce the risk of burns, electric shock,
re, and injury to persons:

Page 4
SAFETY INFORMATION
POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the other). To reduce
the risk of electrical shock, the plug is intended to t into a polarized outlet only one
way. If the plug does not t fully into the outlet, reverse the plug. If it still does not
t, contact a qualied electrician. DO NOT ATTEMPT TO MODIFY THE PLUG IN ANY
WAY.
POWER SUPPLY CORD
Longer extension cords are available & may be used if care is excercised in their use.
1. The marked electrical ratings of the cord should be at least as great as the
electrical rating of the appliance.
2. The cord shall be arranged so that it will not dape over the countertop
where it can be pulled on by children or tripped over unintentionally.
NOTE: Neither Commercial Chef nor the dealer can accept any liability for damage to the product
or
personal injury resulting from failure to observe the electrical connection procedures.
WARNING
Improper use of the grounding
plug can result in a risk of electric shock.

Page 5
SET UP & USE
PARTS & FEATURES
Lid
Base
Detachable
Trays
Power / Temperature
Selector Control
BEFORE FIRST TIME USE
• Remove all packaging from the appliance.
• Check that your mains voltage corresponds with that stated on the
appliances rating label.
• Wash the lid and tray sections of the appliance in warm soapy water.
The base should be cleaned with a damp cloth
CAUTION: Do not wash or immerse the base in water.

Page 6
SET UP & USE
TO BEGIN USE
1. Place the food at on the trays. Do not completely cover the bottom of the tray as
this will stop the air circulation. Overloading the trays or placing the food on top of
each other will reduce the efciency of the dehydrator.
NOTE: The food dehydrator offers two options for setting tray heights. To set the
lower (default) height of 0.6 Inch (1.5cm), place the trays on top of each other
as shown in A. Turn the trays so that the tabs located at the bottom of the
trays are placed adjacent to the grooves, located at the top of every tray.
To set a clearance of 1.1 Inch (2.8cm), turn and seat the trays so that the tabs
t precisely in to the grooves as shown in B.
2. Prepare the food as recommended and place on the trays. Always start by placing
the food in the lower sections of the dehydrator. Leave the central hole uncovered.
3. Place the trays on the power base.
4. Place the lid onto the appliance. During the dehydrating process the upper lid
should always be left on the appliance.
5. Plug the appliance in to the electrical socket and turn on the appliance by rotating
the knob counter clockwise to the desired temperature setting.
6. Set the temperature of the dehydrator to the desired setting.
7. Rotate the trays at intervals throughout, to ensure even drying. Unplug the
appliance, rotate the trays, then plug the appliance back in and continue to dry.
8. When you have nished using the appliance, turn it off by putting the switch to
the “Off” position and unplug the appliance. Allow the food to cool down and then
place it into a container or jar.
NOTE:It is recommended to use all 5 trays whenever you use the appliance no
matter how many sections are left empty.
STORAGE
• Vacuum packing dried foods extends the shelf life of the food by 3 times.
• Store the foods in airtight, moisture-proof containers. Do not expose to light.
• Store in cool (below 59˚F / 15°C), dark and dry areas. Dehydrated meat and sh are
best stored in the refrigerator.
A B

Page 7
SET UP & USE
DEHYDRATION GUIDE
PRINCIPLES OF DEHYDRATION
There are no absolutes and quite a few variables in food dehydration. The best way
to become procient is to experiment using this booklet as a guideline and then
adjusting your drying technique according to your results.
Record keeping is helpful in food dehydration. Records of weight of produce before
and after the dehydration, length of time required for drying, etc., can be useful
information in attaining a good quality product. Information can be recorded on the
labels of the food storage containers.
Tasty ready-to-eat snacks and confections are some of the versatile products you
can create by drying fruits and vegetables at home. After soaking in water, the
re-hydrated foods can be used in favorite recipes for casseroles, soups, stews and
salads. Re-hydrated fruits and berries can also make excellent compotes or sauces.
Drying is appealing because the procedure is relatively simple and requires little
equipment. Only minimal storage space is needed.
Dehydrating is a method of heating the food to evaporate the moisture present, and
removing the water vapor formed.
Most food products release moisture rapidly during early stages of drying. This
means they can absorb large amounts of heat and give off large quantities of water
vapor while remaining at a temperature well below that of the drying air.
PROCEDURE
Fruits and vegetables selected for drying should be the highest quality obtainable –
fresh and fully ripened. Wilted or inferior produce will not make a satisfactory dried
product. Immature produce lacks avor and color. Overmature produce may be
tough and  brous or soft and mushy.
Prepare produce immediately after gathering, and begin drying at once. Wash
or clean all fresh food thoroughly to remove any dirt or spray. Sort and discard
defective food; decay, bruises, or mold on any piece may affect an entire batch.
For greater convenience when you  nally use the food, and to speed drying, it is
advisable to peel, pit, or core some fruits and vegetables. Smaller pieces dry more
quickly and uniformly.

Page 8
SET UP & USE
PRETREATING
Enzymes in fruit and vegetables are responsible for color and  avor changes during
ripening. These changes will continue during drying and storage unless the produce
is pretreated to slow down enzyme activity.
Blanching can be used in the pretreatment of vegetables, as it helps set color and
hastens drying by relaxing tissues. Blanching may also prevent undesirable changes
in  avor during storage, and improve reconstitution during cooking.
Many light-colored fruits (especially apples, apricots, peaches, nectarines, and pears)
tend to darken during drying and storage. To prevent this darkening, the fruit may
be pretreated by blanching or by a suitable dip, but effectiveness of pretreatment
methods varies.
Fruits may be dipped in one of the following:
• Pineapple or lemon juice as a natural alternative to other pretreatments to reduce
browning. Slice fruit directly into juice. Remove promptly (about 2 minutes) and
place on trays. Fruits may also be dipped in honey, spices, lime or orange juice, or
sprinkled with coconut to give them a snappy dried avor. Use your imagination
and make your own  avorful dip.
• Sodium Bisul te: Ask for food safe, (USP) grade only. Dissolve 1 teaspoon of
sodium bisul te in one quart of water. Prepare small amounts of fruit and dip for 2
minutes in the solution. This helps prevent loss of Vitamin C and maintains a bright
color. Sodium bisulte may be obtained from a local pharmacy.
• A solution of table salt.
• A solution of ascorbic acid or citric acid. Commercial antioxidant mixtures
containing ascorbic acid may also be used, but often are not as effective as pure
ascorbic acid.
Fruits may be steam-blanched. However, blanched fruits may turn soft and become
difcult to handle.
Syrup blanching may help retain the color of apples, apricots,  gs, nectarines,
peaches, pears and plums. A sweetened candied product will result.
Fruits with tough skins (grapes, prunes and small dark plums, cherries,  gs and some
berries) may be water-blanched to crack the skins. This will allow moisture inside to
surface more readily during drying.
Before drying pretreated food, remove any excess moisture by placing the food on
paper towels or clean cloths. Drying trays should be loaded with a thin layer of food
as directed. If needed, clean cheesecloth can be spread on the trays to prevent food
pieces from sticking or falling through.
The amount of food being dried at one time should not exceed roughly 3/4 of each
tray‘s surface area and a 1/4“ thick.

Page 9
SET UP & USE
RECONSTITUTING FOODS
All dehydrated foods need to be reconstituted. Most fruits are actually preferable
in their dried form. Most vegetables, however, are most taste-tempting when
reconstituted.
To reconstitute vegetables for cooking, merely wash product in clean water, then
place in an amount of cold, unsalted water and cover. Soak 2 to 8 hours, if possible,
then cook in same water used for soaking.
Add more water if necessary. Bring product to a boil, then reduce heat to simmer
just until done. Add salt, if desired, at end of cooking time, as salt slows down the
reconstitution process. As with fresh products, overcooking will diminish  avor and
texture. To reconstitute vegetables like carrots, soak in ice water or soak in water in
the refrigerator.
Dried foods can be reconstituted by soaking, cooking, or a combination of both and
will resemble their fresh counterparts after reconstitution. However, dried foods are
unique and should not be expected to resemble a fresh product in every respect.
Drying does not render the food free of bacteria, yeasts, and molds. Thus, spoilage
could occur if soaking is prolonged at room temperature. Refrigerate if soaking for
longer than 1 to 2 hours.
To conserve nutritive value, use the liquid remaining after soaking and cooking as
part of the water needed in recipes.
One cup of dried vegetables reconstitutes to about 2 cups. To replace the moisture
removed from most vegetables, barely cover them with cold water and soak 20
minutes to 2 hours. Cover greens with boiling water. To cook, bring simmer until
done.

Page 10
SET UP & USE
One cup of dried fruit reconstitutes to about 1 1/2 cups. Add water just to cove
the fruit; more can be added later if needed. One to eight hours are required
to reconstitute most fruits, depending on fruit type, size of pieces, and water
temperature. (Hot water takes less time). Over-soaking will produce a loss of  avor.
To cook reconstituted fruit, cover and simmer in the soak water.
Dried or reconstituted fruits and vegetables can be used in a variety of ways.Use
dried fruit for snacks at home, on the trail, or on the ski slopes. Use pieces in cookies
or confections.
Serve reconstituted fruit as compotes or as sauces. It can be incorporated into
favorite recipes for breads, gelatin salads, omelets, pies, stuf ng, milk-shakes,
homemade ice cream and cooked cereals.
Add dried vegetables to soups and stews or vegetable dishes. Use as dry snacks or
dip chips.
Include reconstituted vegetables in favorite recipes for meat pies and other main
dishes, as well as gelatin and vegetable salads.
Powdered vegetables in the dried form make a tasty addition to broths, raw soups,
and dressings.
For optimum maintenance of nutritional value, we suggest:
• Blanching the correct length of time.
• Packaging dried foods properly and storing containers in a cool, dry, dark place.
• Checking dried foods periodically during storage to insure that moisture has not
been reabsorbed.
• Eating dried foods as soon as possible.
• Using liquid remaining after reconstitution in recipes.
DRYING
Drying time varies according to fruit or vegetable type, size of pieces, and tray load.
Before testing foods for desired dryness, remove a handful and cool for a few
minutes. Foods that are warm or hot seem softer, moister, and more pliable than
they will when cooled.
Foods should be dry enough to prevent microbial growth and subsequent spoilage.
Dried vegetables should be hard and brittle. Dried fruits should be leathery
and pliable. For long-term storage, home dried fruits will need to be drier than
commercially dried fruits sold in grocery stores.

Page 11
SET UP & USE
PACKING AND STORAGE
Fruits cut into a wide range of sizes should be allowed to “sweat” or condition for a
week after drying to equalize the moisture among the pieces before placing in long-
term storage. Place fruit in a non-aluminum, non-plastic container and put in a dry,
well-ventilated and protected area.
Dried foods should be thoroughly cooled before packing. Package in small amounts
so that food can be used soon after containers have been opened. Pack food as
tightly as possible without crushing into clean, dry, insect-proof containers. Glass jars
or moisture vapor proof freezer cartons or bags (heavy gauge plastic type) make
good containers. Metal cans with lids can be used if the dried food is  rst placed in a
plastic bag.
Your dehydrated food should be checked about once a month. Should you nd mold
growing on a piece of the dried food, please discard it.
ROTATING THE TRAYS
Your new Food Dehydrator is scienti cally designed to rely on natural heat
convection to carry away moist air from the food. Trays should be rotated during the
processing period to insure even drying.
Trays nearest the bottom exposed to the hottest, driest air will dry more rapidly. So
simply move them up and move the ones on top to the bottom.
HELPFUL HINTS
1) The best results are achieved when the quality of the food is high. Be sure to select
ripe produce in good condition, as one bad food may give an off- avor to the
entire lot.
2) Clean produce in important. Wash thoroughly, remove soft or spoiled areas, slice
and pretreat if necessary. Be certain that your hands, your cutting utensils and
your food preparing area are also clean.
3) You can expect a variation in the drying times. Drying times are affected with
the size of the load, thickness of the sliced products, humidity of the air, and the
moisture content of the food itself.
4) Be sure to let the produce cool before testing for dryness.
5) Trays may be fully loaded, if desired, with pieces barely touching but not
overlapping.
6) About six to ten percent of the moisture may remain in your foods without danger
of spoilage. Many dried foods will have a leathery consistency, rather like licorice.
7) Rotate trays if you notice uneven drying or a very heavy load. Just move bottom
tray up to the middle and top ones down.
8) To remove seeds or pits from prunes, grapes, cherries etc., dehydrate 50 % then
pop seeds out. This prevents juice from dripping out.

Page 12
SET UP & USE
FRUIT PREPARATION DRYNESS TEST TIME
Apples
Pare, core and cut in slices or rings. Dip in
pretreatment for 2 minutes. Drain and place on
tray.
Pliable 4 – 10 hrs.
Apricots
Dry in halves and turn inside out or cut into
quarters. Pretreat to help retain color without
penetrating skin of fruit.
Pliable 8 – 16 hrs.
Bananas Peel and cut into 1/8“ slices. Crisp 5 – 14 hrs.
Berries
Strawberries may be sliced in 3/8“ slices. Leave
other berries whole. Bathe wax-coated berries in
boiling water.
No visible
moisture 5 –14 hrs.
Cherries Do not stem until ready to prepare. Pitting is
optional, or pit when 50 % dry.
Leathery but
sticky 6 – 16 hrs.
Cranberries Wash well, chop for  akes or leave whole. No visible
moisture 4 – 10 hrs.
Grapes (Raisins) Wash, remove stems and leave whole. Pliable &
leathery 6 – 16 hrs.
Nectarines No need to peel. Dry with skin down on screen, or
cut in 3/8“ slices or circles. Pliable 6 – 14 hrs.
Orange Rind Peel in long strips and dry. Do not grate until ready
to use. Brittle 6 – 14 hrs.
Peaches
Remove peels during dehydration if desired. Pit
when 50 % dehydrated. Halve or quarter, with cup
size up.
5 – 14 hrs.
Pears Peel, remove core and woody tissue. Cut into slices
or rings, halves, quarters or eights.
Pliable &
leathery 5 – 14 hrs.
Persimmons Use only ripe fruit. Wash, remove cap, slice in 3/8“
circles or slices. Pliable 5 – 10 hrs.
Pineapple (Fresh) Remove core, cut in slices or wedges or chunks. Pliable 6 – 16 hrs.
Pineapple (Canned) Drain and pat dry. Place on trays. Leathery 6 – 16 hrs.
Plums Wash, leave whole or cut in half and remove pits or
pop them out when half dried. Pliable 5 – 14 hrs.
Prunes Same as plums, but soak in boiling water for two
minutes  rst. Leathery 8 – 16 hrs.
Rhubarb Use only tender stalks. Wash, cut in 1“ lengths. No visible
moisture 4 – 10 hrs.
DRYING TABLE FOR FRUITS
The times are approximate. Your drying times will vary with room temperature,
humidity, moisture content of the food and how thinly the food is sliced. The
presence of natural juices in food will also vary. Some fruit sugars tend to be sticker
than others. Dry best at 135˚F / 57˚C . Adjust temperatures as needed.

Page 13
SET UP & USE
VEGETABLE PREPARATION DRYNESS TEST TIME
Artichoke Hearts Cut hearts into 1/8“ strips. Boil 5-8 minutes in 3/4
cup water containing 1 tablespoonful lemon juice. Brittle 4 – 8 hrs.
Asparagus
Wash and cut into 1“ pieces. Tips yield better
product. Stems, crushed after drying, make an
excellent seasoning.
Brittle 4 – 8 hrs.
Beans (Green or
Wax)
Cut into 1“ pieces or cut French style. Steam blanch
until translucent. Stir beans on tray after partial
drying, moving inside beans to outside for more
even drying.
Brittle 4 – 8 hrs.
Beets
Trim off all but one inch of tops and roots. Wash,
blanch, cool, remove tops, skin and roots. Dice or
slice.
Brittle, Dark 4 – 8 hrs.
Brussels Sprouts Cut sprouts from stalks, cut in half lengthwise
through stem. Brittle 5 – 10 hrs.
Broccoli Trim, cut as for serving, wash thoroughly. Steam
tender, about 3-5 minutes. Brittle 5 – 10 hrs.
Cabbage Trim, cut into strips 1/8“ thick. Cut core into 1/4“
strips. Use bottom shelf of dehydrator. Leathery 4 – 10 hrs.
Carrots Select young tender roots. Steam until tender. Cut
into slices, shreds, cubes or strips. Leathery 4 – 8 hrs.
Cauliower Dip cauli owers into 3 tablespoons salt per 2
quarts of water for 2 minutes. Steam until tender. Leathery 5 – 10 hrs.
Celery
Separate stalks from leaves. Wash both thoroughly.
Cut stalks into 1/4“ slices. Leaves dry  rst, so
remove when dry. Flake leaves after drying for use
in soups, stews, etc.
Brittle 4 – 8 hrs.
Corn
Remove husks, silk and blemishes just before
steaming. Blanch on cob until milk is set. Cut from
cob and spread over tray. Stir several times for
even drying.
Brittle 4 – 10 hrs.
Cucumber Pare, slice in 1/8“ slices and dry. Leathery 4 – 10 hrs.
Eggplant, Kohlrabi,
Summer & Italian
Squashes, Zucchini
Trim, wash and slice 1/4“ to 1/2“ thick, and spread
on trey. Brittle 4 – 10 hrs.
Onions and Leeks Remove peels and cut into 1/2“ slices, nuggets, or
chop. Stir several times during drying. Leathery 4 – 8 hrs.
Okra Use young, tender pods. Wash, trim, and slice into
1/4“ discs. Leathery 3 – 6hrs.
DRYING TABLE FOR VEGETABLES
The times are approximate. Your drying times will vary with room temperature,
humidity, moisture content of the food and how thinly the food is sliced. The
presence of natural juices in food will also vary. Dry best at 125˚F / 52˚C . Adjust
temperatures as needed.

Page 14
CLEANING AND CARE
CLEANING THE UNIT
Before cleaning switch off the appliance and remove the mains plug from the wall
socket. Clean with a soft, dry or damp cloth, if required with a neutral detergent.
Do not use any abrasive cleaning agents, scourers etc. to clean the appliance. Wash
the drying trays and top lid in hot water, clean with neutral detergent, rinse in potable
water and let them dry. Switch the appliance on without any food inside and let it
operate for minimum of 4 hours.
Switch the appliance off, let all parts of the food dehydrator cool down and air out.
This procedure is also recommended before using the appliance for the rst time.
Unplug from the wall socket if the appliance has not been used for a long time.
Before putting the appliance in storage, clean thoroughly then cover with a plastic
bag and store in a dry place. Keep the appliance away from children!
BEFORE YOU CALL FOR SERVICE
IF THE PRODUCT FAILS TO OPERATE:
A) Check for a blown circuit fuse or a tripped main circuit breaker. If these seem to
be operating properly, test the outlet with another appliance.
B) Check to make sure the power / temperature selector control is set in correct
position.
IF NONE OF THE ABOVE SOLVES THE PROBLEM, DO NOT TRY TO ADJUST OR
REPAIR THE PRODUCT YOURSELF.
CUSTOMER SERVICE
IMPORTANT
DO NOT RETURN THIS PRODUCT TO THE STORE
If you have a problem with this product, please contact the W
Appliance Co. Customer Satisfaction Center at 1-855-855-0294.
DATED PROOF OF PURCHASE, MODEL # AND SERIAL #
REQUIRED FOR WARRANTY SERVICE
TROUBLESHOOTING & WARRANTY

Page 15
LIMITED WARRANTY
Commercial Chef brand is used under license.
Any repair, replacement, or warranty service,
and all questions about this product should be
directed to W Appliance Co. at 1 (855) 855-
0294 from the USA or Puerto Rico.
W Appliance Co. warrants to the original purchaser
that the product will be free from defects in material,
parts and workmanship for the period designated for
this product. The warranty commences the day the
product is purchased and covers up to a period of
1 year (12 months) for labor/1 year (12 months) for
parts (manufacturing defects only).
W Appliance Co. agrees that it will, at its option,
replace the defective product with either a new or
remanufactured product equivalent to your original
purchase during the warranty period. Should the
Part warranty period exceed the Labor warranty
period, W Appliance Co. will supply at no charge
for the remainder of the Part warranty, any new
or remanufactured replacement parts as required
by the product. During this period all labor and
service charges will become the responsibility of the
customer.
Exclusions: This warranty does not apply to the
below:
1. If the appearance or exterior of
the product has been damaged or
defaced, altered or modied in design or
construction.
2. If the product original serial number
has been altered or removed or cannot
be readily determined.
3. If there is damaged due to power line
surge, user damage to the AC power
cord or connection to improper voltage
source.
4. If damage is due to general misuse,
accidents or acts of God.
5. If repair attempts are done by
unauthorized service agents, use of
parts other than genuine parts or parts
obtained from persons other than
authorized service companies.
6. On units that have been transferred
from the original owner.
7. On products that have been purchased
as refurbished, like new, second-hand, in
a “As-Is” or “Final Sale” terms.
8. To products used in a commercial or
rental setting.
9. To products used in settings other than
ordinary household use or used other
than in accordance with the provided
instructions.
10. To damages for service calls for
improper installations.
11. To damages to decorative trims,
nishes of the appliance or home
incurred during installation.
12. Transportation and shipping costs.
13. Labor after the initial 12 months.
14. Food loss for loss due to product
failure or delay in service, repair or
replacement.
15. To charges occurred for after hour
service, weekend, holiday charges, tolls
or mileage expense for service calls to
remote areas.
16. Charges to make product available for
service, such as removal of trim, shelves
etc. that are not a part of the appliance.
17. Service calls to install or correct the
installation of your product.
18. Service calls to instruct you how to use
your product.
19. Service calls to repair or replace the
house fuse, reset the circuit breaker or
correct the wiring in the house.
REPAIR OR REPLACEMENT AS PROVIDED UNDER
THIS WARRANTY IS THE EXCLUSIVE REMEDY OF
THE CUSTOMER; W Appliance Co. SHALL NOT BE
LIABLE FOR ANY INCIDENTAL OR CONSEQUENTIAL
DAMAGES FOR BREACH OF ANY EXPRESS OR
IMPLIED WARRANTY ON THIS PRODUCT, EXCEPT
TO THE EXTENT PROHIBITED BY APPLICABLE LAW.
ANY IMPLIED WARRANTY OF MERCHANTABILITY
OF FITNESS FOR A PARTICULAR PURPOSE ON THIS
PRODUCT IS LIMITED TO THE DURATION OF THE
WARRANTY.
Some states do not allow the exclusion or limitations
of incidental or consequential damages, or limitations
on how long the warranty lasts. In these cases the
above exclusions or limitations may not apply to you.
This warranty gives you specic legal rights and you
may also have other rights which vary from state to
state.
Obtaining Service: To obtain service, product
literature, supplies or accessories please call
1 [phone] to create a ticket for exchange/
repair. Please make sure to provide the date of
purchase, model number and a brief description of the
problem. Our customer service representative
will contact you or send detailed return instructions.
W Appliance Co. does not warrant that the appliance will work
properly in all environmental conditions, and makes no warranty
and representation, either implied or expressed, with respect
to the quality, performance, merchantability, or tness for a
particular purpose other than the purpose identied within this
user’s manual. W Appliance Co. has made every effort to ensure
that this user’s manual is accurate and disclaims liability for any
inaccuracies or omissions that may have occurred. Information
in this user’s manual is subject to change without notice and
does not represent a commitment on the part of W Appliance
Co. W Appliance Co. reserves the right to make improvements
to this user’s manual and/or to the products described in this
user’s manual at any time without notice. If you nd information
in this manual that is incorrect, misleading, or incomplete, please
contact us at 1- 855-855-0294.
W Appliance Co.,
1356 Broadway
New York, NY 10018
TROUBLESHOOTING & WARRANTY

Page 16 083018
© 2018 Commercial Chef is a W Appliance Company.
All Rights Reserved.