Duke FWM3-22 User manual

OPERATORS MANUAL
This manual is Copyright © 2019 Duke Manufacturing Company. All rights reserved.
Reproduction without written permission is prohibited. Duke is a registered
trademark of the Duke Manufacturing Company.
Duke Manufacturing Company
2305 N. Broadway
St. Louis, MO 63102
Phone: [phone]
Toll Free: 1-800-735-3853
Fax: [phone]
www.dukemfg.com
P/N 155746
REV AR 02/13/2019
For information or technical assistance on the ICC Product Quality
Timer System, call: [phone]
PRODUCT HOLDING
CABINET
IMPORTANT INFORMATION, READ BEFORE USE.
PLEASE SAVE THESE INSTRUCTIONS.
MODELS
FWM3-22
FWM3-23
FWM3-24
FWM3-34
FWM3-42
U.S. Patent 6175099, 6262394
Other U.S. and Foreign Patents Pending

Product Holding Unit
Restaurant Equipment Manual
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Product Holding Unit
Restaurant Equipment Manual
TABLE OF CONTENTS
Manufacturer’s Introduction..............................................................................................4
Important Safety Instructions............................................................................................5
Specication Sheet ............................................................................................................6
Installation Instructions....................................................................................................11
Stacking Units....................................................................................................................12
Unit to Unit Communication Connections ......................................................................12
Periodic Maintenance, Checklist And Cleaning Guide ..................................................14
Troubleshooting ................................................................................................................15
Electronic Control Fault Indications................................................................................15
Temperature Check Procedure ........................................................................................15
Control Programming .......................................................................................................16
Parts Lists And Illustrations.............................................................................................17
Wiring Schematic ..............................................................................................................20
Interface Cable Wiring Schematic....................................................................................22

Product Holding Unit
Restaurant Equipment Manual
4
Manufacturer’s Introduction
The Duke Product Holding Unit was developed in response to Burger King’s need for extended food-holding
capabilities to provide consistently high, “just cooked” food quality as part of the HIYW kitchen.
The Duke Product Holding Unit utilizes Duke’s patented “heat sink” holding technology that provides even heat
distribution to food pans through the bottom and sides. This allows pre-cooked foods to be held for extended
periods without noticeable degradation of quality, reducing food scrap/waste.
The self contained, individually formed, sealed compartments of the Duke Product Holding Unit eliminate food
odor and taste transfer.
Because the compartments are sealed and formed to the shape of the pan, no disassembly is required for cleaning
and product changes.
The unique design of the Duke Product Holding Unit allows single temperature operation for all existing product
groups. This 190° F approved temperature is preset at the factory. This reduces the likelihood of inconsistent
performance between Burger King restaurant locations.
The Duke Product Holding Cabinet was also designed to rethermalize food product. A thermostat setting of 200° F
minimum is required for rethermalization. See Temperature Programming instructions for thermostat adjustment.
NOTE: Only qualied service persons should modify control temperature presets.

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Product Holding Unit
Restaurant Equipment Manual
WARNING!
GENERAL WARNING. Indicates information
important to the proper operation of the
equipment. Failure to observe may result
in damage to the equipment and/or severe
bodily injury or death.
CAUTION!
GENERAL CAUTION. Indicates information
important to the proper operation of the
equipment. Failure to observe may result in
damage to the equipment.
WARNING!
ELECTRICAL WARNING. Indicates
information relating to possible shock
hazard. Failure to observe may result in
damage to the equipment and/or severe
bodily injury or death.
WARNING!
HOT SURFACE WARNING. Indicates
information important to the handling of
equipment and parts. Failure to observe
caution could result in personal injury.
Throughout this manual, you will nd the following safety words and symbols
that signify important safety issues with regards to operating or maintaining the
equipment.
In addition to the warnings and cautions in this man-
ual, use the following guidelines for safe operation of
the unit.
• Read all instructions before using equipment.
• For your safety, the equipment is furnished with a
properly grounded cord connector. Do not attempt
to defeat the grounded connector.
• Install or locate the equipment only for its intended
use as described in this manual.
• Do not use corrosive chemicals in this equipment.
• Do not operate this equipment if it has a damaged
cord or plug, if it is not working properly, or if it
has been damaged or dropped.
• This equipment should be serviced by qualied
personnel only. Contact the nearest Duke autho-
rized service facility for adjustment or repair.
• Do not block or cover any openings on the unit.
• Do not immerse cord or plug in water.
• Keep cord away from heated surfaces.
• Do not allow cord to hang over edge of table or
counter.
The following warnings and cautions appear through-
out this manual and should be carefully observed.
• Turn the unit o, disconnect the power source and
allow unit to cool down before performing any
service or maintenance on the unit.
• The procedures in this manual may include the use
of chemical products. You must read the Mate-
rial Safety Data Sheets before using any of these
products.
• The unit should be grounded according to local
electrical codes to prevent the possibility of elec-
trical shock. It requires a grounded receptacle
with separate electrical lines, protected by fuses or
circuit breaker of the proper rating.
• Disposal of the unit must be in accordance with
local environmental codes and/or any other appli-
cable codes.
• This appliance is not intended for use by persons
(including children) with reduced physical, senso-
ry or mental capabilities, or lack of experience and
knowledge, unless they have been given supervi-
sion or instruction concerning use of the appliance
by a person responsible for their safety.

Product Holding Unit
Restaurant Equipment Manual
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Figure 1.1, FWM Specication Sheet
Model FWM3-22
Shipping Weight: 61 lbs/27.7 Kg
Electrical: FWM3-22-120 120 V, 6.7 A, 800 W, 50/60 Hz
FWM3-22-208 208 V, 5.8 A, 1200 W, 50/60 Hz
FWM3-22-230 230 V, 5.2 A, 1200 W, 50/60 Hz
FWM3-22-240 240 V, 5.0 A, 1200 W, 50/60 Hz
1 3/8”
3.6cm
1”
2 3/4”
6.9cm
2.4cm

 



 
 






 



7
Product Holding Unit
Restaurant Equipment Manual
Figure 1.2, FWM Specication Sheet
Model FWM3-23
Shipping Weight: 83.5 lbs/37.9 Kg
Electrical: FWM3-23-120 120 V, 10.0 A, 1200 W, 50/60 Hz
FWM3-23-208 208 V, 8.7 A, 1800 W, 50/60 Hz
FWM3-23-230 230 V, 7.8 A, 1800 W, 50/60 Hz
FWM3-23-240 240 V, 7.5 A, 1800 W, 50/60 Hz
1 3/8”
3.6cm
1”
2 3/4”
6.9cm
2.4cm




 



 




 
 



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Restaurant Equipment Manual
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Figure 1.3, FWM Specication Sheet
Model FWM3-24
Shipping Weight: 100 lbs/45 Kg
Electrical: FWM3-24-120 120 V, 13.3 A, 1600 W, 50/60 Hz
FWM3-24-208 208 V, 11.5 A, 2400 W, 50/60 Hz
FWM3-24-230 230 V, 10.4 A, 2400 W, 50/60 Hz
FWM3-24-240 240 V, 10.0 A, 2400 W, 50/60 Hz
1 3/8”
3.6cm
1”
2 3/4”
6.9cm
2.4cm




 






 





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Product Holding Unit
Restaurant Equipment Manual
Figure 1.4, FWM Specication Sheet
Model FWM3-34
Shipping Weight: 165 lbs/75 Kg
Electrical: FWM3-34-208 208 V, 11.5 A, 2400 W, 50/60 Hz
FWM3-34-230 230 V, 10.4 A, 2400 W, 50/60 Hz
FWM3-34-240 240 V, 10.0 A, 2400 W, 50/60 Hz
1 3/8”
3.6cm
1”
2 3/4”
6.9cm
2.4cm





 








 



Product Holding Unit
Restaurant Equipment Manual
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Figure 1.5, FWM Specication Sheet
Model FWM3-42
Shipping Weight: 100 lbs/45 Kg
Electrical: FWM3-42-120 120 V, 13.3 A, 1600 W, 50/60 Hz
FWM3-42-208 208 V, 11.5 A, 2400 W, 50/60 Hz
FWM3-42-230 230 V, 10.4 A, 2400 W, 50/60 Hz
FWM3-42-240 240 V, 10.0 A, 2400 W, 50/60 Hz
1 3/8”
3.6cm
1”
2 3/4”
6.9cm
2.4cm








 







 



11
Product Holding Unit
Restaurant Equipment Manual
WARNING!
To avoid risk of electrical shock or death,
this unit must be grounded and plug must
not be altered.
Unpacking Unit
• Inspect the shipping carton and/or container, care-
fully noting any exterior damage on the delivery
receipt which was not evident on the outside of the
shipping container (concealed damage). Contact
the carrier immediately and le a damage claim
with them. Save all packing materials when ling
a claim. Freight damage claims are the responsi-
bility of the purchaser and are not covered by the
warranty.
• Inspect unit for damage such as broken glass, etc.
• Report any dents or breakage to source of purchase
immediately.
Do not attempt to use unit if damaged.
• Remove all materials from unit interior.
• If unit has been stored in extremely cold area, wait
a few hours before connecting power.
Unit Placement
• Do not install unit next to or above source of heat
such as oven or deep fat fryer.
• Install unit on level countertop surface.
• Outlet should be located so that plug is accessible
when the unit is in place.
• The following minimum clearances must
be maintained between the warmer and any
combustible or non-combustible substance:
Unit Clearance
Right Side 0”
Left Side 0”
Rear 8”
Floor 0”
Proper airow around unit will cool the electrical
components. With restricted airow, the unit may
not operate properly and the life of the electrical
components may be reduced.
Earthing Instructions
Unit MUST be grounded.
Grounding reduces risk of electric shock by providing
an escape wire for the electric current if an electrical
short occurs. This unit is equipped with a cord
having a grounding wire with a grounding plug. The
plug must be plugged into an outlet that is properly
installed and grounded.
Consult a qualied electrician or servicer if grounding
instructions are not completely understood, or if doubt
exists as to whether the oven is properly grounded.
Do not use an extension cord. If the product power
cord is too short, have a qualied electrician install a
three-slot receptacle. This unit should be plugged into
a separate circuit with the electrical rating as provided
in product specications.
External Equipotential
Earthing Terminal (export only)
Equipment has secondary earthing terminal.
Terminal provides external earthing connection used in
addition to earthing prong on plug. Located on outside
of oven back, terminal is marked with this symbol.
Installation Instructions
Place holding unit onto stable surface.
Attach power supply cord to IEC 60320 C20 using approved cordset.
Follow instructions in the Operators Manual PERIODIC MAINTENANCE, CHECKLIST AND CLEANING
GUIDE.

Product Holding Unit
Restaurant Equipment Manual
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Stacking Units
The FWM3 Product Holding Unit is designed to allow limited stacking capabilities. This section out-
lines how to safely stack the holding unit.
WARNING!
TIP HAZARD! Do not stack FWM3-42 units.
Do not exceed 3 holding units per stack. Do
not place holding unit stacks on surfaces that
may easily tip over.
Place bottom unit into position then stack the next unit on top. The top of
the lower holding unit rests inside of the base of the upper unit.
Step 1 Remove the base pan from all holding units, except for
bottom unit, that are to be stacked. The pan is held in place
by two screws on the bottom of the unit.
Step 2
Unit to Unit Communication Connections
Alpha Numeric Communication Connections
Each unit with an ICC Timer Control can control up to two additional units (only one FWM3-34 can be added)
(those without ICC Timer Control). The following are the eld connections for these units. The program
connection is used with the ICC provided Palm Pilot programming device.
NOTE: Product Holding Cabinets with digital keyboard timer can only use up to a maximum of four digital
keyboard combinations.
WARMER’S WITHOUT
ICC TIMER CONTROL
(OPTIONAL)
WARMER WITH
ICC TIMER CONTROL
CONNECTION
CABLE
Figure 2.1

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Product Holding Unit
Restaurant Equipment Manual
Red Light Green Light Communication Connections
Main Board Field Connection
The MB-1 Main board Unit that has the ICC Black Box internally mounted can be identied as the warmer with timer bars
on both sides and plug connections numbered Warmer #1 and #3 as shown in Figure 2.1. This unit is internally wired
and ready to operate. Should your restaurant have two units on the main board this second unit can be identied as the
warmer with timer bars on each side and one plug connection as shown in Figure 2.2. To put this second unit into opera-
tion connect the provided cable between the #1 plug connection on the MB-1 and the single plug connection on the MB-2
unit.
The ICC provided steamer bar and cable plugs into the #3 plug connection on the MB-1 unit as shown in Figure 2.1. The
program connection is used with the ICC provided Palm Pilot programming device.
Specialty Board Field Connection
The SB-1 Specialty Board Unit that has the ICC black box internally mounted can be identied as the warmer with one
timer bar and plug connections number Warmer #2 and #3 as shown in Figure 2.2. This unit is internally wired and ready
to operate. The SB-2 Specialty board Unit has one timer bar and one plug connection as shown in Figure 2.2. To put this
unit into operation connect the provided cable between the #3 plug connection on the SB-1 and the single plug connection
on the SB-2 unit. The #2 plug connection is NOT used. The program connection is used with the ICC provided Palm Pilot
programming device.
Figure 2.2
Figure 2.3
STEAMER BAR
MB-2
(OPTIONAL 2ND WARMER)
MB-1
WARMER
OPTIONAL
USE CONNECTION
CABLE
MAIN BOARD UNITS
SB-2
WARMER
SB-1
WARMER
NOT
USED CONNECTION
CABLE
SPECIALITY BOARD UNITS

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Restaurant Equipment Manual
14
Periodic Maintenance, Checklist And Cleaning Guide
DAILY
Opening Checklist
1. Ensure proper Pan Covers are inserted into the correct locations for fried and broiled products.
2. Place the Power Switch, located on the front of the Product Holding Unit, to the ON position.
3. Ensure both top and bottom HEAT Lights are illuminated.
4. Allow the Product Holding Unit to heat for at least 20 min. or until the HEAT Lights cycle o.
Operation Instructions/Adjustments
1. If the SERVICE Light illuminates during operation of the Product Holding Unit, discontinue use
of the aected shelf until the module is serviced.
2. Operate using Menu Bar as outlined in the Menu Scoreboard Operators Manual.
Closing Checklist
1. Turn power switch OFF.
2. Remove all pans and pan covers.
3. Allow to cool for approximately 30 minutes.
4. Clean Product Holding Unit as outlined in the Daily Cleaning Instructions.
Cleaning Instructions
1. Wipe down the interior and exterior of the Product Holding Unit with warm water and mild deter-
gent using a soft cloth. Do not use excessive amounts of water.
2. Clean pans and pan covers using mild detergent and warm water. Ensure all soap is rinsed from
plastic pans and pan covers.
Caution!
Electrical shock hazard. Do not wash with water jet or hose.
Do not use caustic cleaners, acids, ammonia products or abrasive cleaners or abrasive
cloths. These can damage the stainless steel and plastic surfaces.
!Warning!
Bottom and sides of warmer wells are very hot and cool slowly.

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Product Holding Unit
Restaurant Equipment Manual
Electronic Control Fault Indications
The Service Light is located on the front of the control next to the heat light (see Figure 3). It provides
an indication to alert the operator to failures in the heater circuit. When a Service Light is on, the
a󰀨ected shelf should not be used until the cause of the fault is corrected by a qualied service
technician. The fault conditions that could cause the control to turn the service light on are as follows:
1. Over – Temperature Fault - An over-temperature
fault occurs when the control senses that the shelf
temperature is higher than the specied factory preset
temperature. This occurs when the power is not removed
from the heating element after the shelf has achieved
the preset temperature, causing the control to turn on
the service light. The auxiliary thermostat prevents the
temperature from exceeding safe levels by regulating the
temperature to a maximum of 250° F.
2. Under – Temperature Fault - An under-temperature
fault occurs when the control senses that the shelf
temperature is lower than the specied factory preset
temperature for more than 30 minutes continuously. This
occurs when heating element circuit opens or the RTD
Feedback signal is faulty, causing the control to turn on
the service light.
Temperature Check Procedure
1. A digital temperature meter that has been calibrated must be used to get an accurate temperature
reading. Use a thermocouple surface temperature probe to measure temperatures.
2. No pans should be in wells during the pre-heat and temperature check. Pre-heat the warmer
for 30 minutes before taking any temperature readings. Do not take readings unless the cavity
has been empty for 30 minutes. This will allow the temperature to stabilize and will prevent false
readings.
3. The warmer cavity should be cleaned and empty before the temperature is checked. Avoid any air
drafts that might ow through the cavity.
4. Locate the surface temperature probe on the bottom of the rst cavity in the geometric center.
The rst cavity is the one closest to the control panel (see Figure 3). Make sure the probe is
making good contact with the surface while taking readings.
5. All temperature controls exhibit a swing in temperature as the control cycles on and o󰀨 while
regulating to the set point. The correct calibration temperature is the average of several
readings taken over a period of 20 minutes after the warmer has been pre-heated. The average
temperature should be ± 5°F from the set point.
Troubleshooting
There are no user serviceable parts on the Duke Product Holding Unit. If a malfunction occurs,
ensure unit is plugged in then check all switches and circuit breakers. If the malfunction still exists,
contact your Duke Manufacturing Company authorized service agent or call 1-800-735-3853.
Figure 3




Product Holding Unit
Restaurant Equipment Manual
16
Control Programming
The electronic temperature control is pre-set at the factory to maintain the temperature at the
bottom center of the pan cavity at 190° F +/- 5° F. This temperature is the result of many hours
of food testing at the Burger King test laboratory. There are no operator temperature adjust-
ments that can be made. Because the electronic control uses a platinum type RTD sensor,
routine calibration is not required.
!DANGER!
LIVE ELECTRICAL COMPONENTS.
ONLY QUALIFIED SERVICE PERSONS SHOULD MODIFY CONTROL
TEMPERATURE PRESETS.
Flashing Lights
A B
Top Shelf X
Bottom Shelf X
Temperature Programming
1. Remove cover from control side of the
Holding Unit and turn the Holding Unit on.
2. Locate the push button S1 and S2 on the rear
of the control. (see Figure 4.1)
3. Press and hold S1 until any LED on the rear
of the control illuminates. (approximately 5
seconds)
4. Observe the front of the control (Figure 4.2).
Press and release S1 on the back of the
control until the desired light on the front of
the control ashes. (see Table 1)
NOTE: To comply with NSF sanitation
requirements, do not set the control preset
temperature below 190° F.
5. Press and release S2 until the sum of the LED
values illuminated on the rear of the board
match the desired pre-set temperature.
6. Repeat steps 4 and 5 for each pre-set
temperature then press and hold S1 until no
LED on the rear of the control is illuminated
and the lights on the front of the board no
longer ash.
7. Replace cover on control side of the Holding
Unit.
Figure 4.1
Figure 4.2
Table 1

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Product Holding Unit
Restaurant Equipment Manual
Parts Lists and Illustrations
Qty Per Unit
Locator P/N Description FWM3-22 FWM3-23 FWM3-24 FWM3-34 FWM3-42
1
RED LIGHT - GREEN LIGHT UNITS TIMER BARS
156672 KEYBOARD FWM3-24, DAYPART/TRANSFER 1 OR 2 1 OR 2
156857 KEYBOARD FWM3-24, DAYPART/TRANSFER UP ARROW FRONT 1
156858 KEYBOARD FWM3-24, DAYPART/TRANSFER UP ARROW REAR 1
156807 KEYBOARD FWM3-22, DAYPART 1 OR 2
156808 KEYBOARD FWM3-23, DAYPART 1 OR 2
156756 KEYBOARD FWM3-42 DAYPART 1 OR 2
ALPHA NUMERIC UNITS TIMER BARS
160416 KEYBOARD - AN 1 or 2 1 or 2
160417 KEYBOARD - AN TOP 1 or 2
160512 KEYBOARD - AN 1 or 2
160511 KEYBOARD - AN 1 or 2
160510 KEYBOARD - AN 1 or 2
2 600106 KIT, FWM CONTROLLER 1 1 1 2 2
3
155749 TRANSFORMER 208/240 VAC 1 1 1 1 1
156838 TRANSFORMER 230 VAC (CE) 1 1 1 1
156316 TRANSFORMER 120 VAC 1 1 1 1
160985 TRANSFORMER 16 VAC/230 VAC (AUS/NZ) 1 1 1 1 1
4 156616 COUPLER 6X6 RJ12 (MB1 &SB1 UNITS ONLY) 2 2 2 1 2
5 156617 COUPLER, 8X8 RJ45 (MB1 &SB1 UNITS ONLY) 1 1 1 1 1
6156059 CONNECTOR SPECIAL T 1 1 1 1 OR 2 1
157449 CONNECTOR T (MB2 &SB2 UNITS ONLY) 2
7600261 SWITCH, LIGHTED, DPST, 16A, 250V 1 1 1 1 1
600228 SWITCH, LIGHTED, DPST, 20A, 120V



















6

Product Holding Unit
Restaurant Equipment Manual
18
Qty Per Unit
Loctor P/N Description FWM3-22 FWM3-23 FWM3-24 FWM3-34 FWM3-42
8
RED LIGHT - GREEN LIGHT UNIT CONTROLERS
156868 CONTROL, ICC TIMER, DAYPART W/O SOUNDER 34 1
156819 CONTROL, ICC TIMER, DAYPART W/O SOUNDER 22, 23 1 1
156409 CONTROL, ICC TIMER, DAYPART W/O SOUNDER 24,42 1 1
ALPHA NUMERIC UNIT CONTROLERS
160418 CONTROL, ICC TIMER, ALPHA-NMERIC W/O SOUNDER 34 1
160415 CONTROL, ICC TIMER, ALPHA NUMERIC 24, 42 1 1
160509 CONTROL, ICC TIMER, ALPHA NUMERIC 22, 23 1 1
157454 POWER SUPPLY, ALPHA NUMERIC (MB2 AND SB2 ONLY) 1 1 1 1 1
9
156485 FACE PLATE WITH GASKET, FWM3-22 2
156558 FACE PLATE WITH GASKET, FWM3-23 2
155849 FACE PLATE WITH GASKET, FWM3-24 2
156548 FACE PLATE WITH GASKET, FWM3-42 2
156837 FACE PLATE WITH GASKET, FWM3-34 2
10 156285 LATCH, PAN 4 8 8 12 8
11 156288 SCREW SHOULDER 4 8 8 12 8
12 0653638 SCREW 1/4-20 X 3/4 8 8 8 16 16
13 155750 RTD 1K OHM THIN 2 2 2 3 4
14
156994 ELEMENT FOIL HEAT FWM3-22-100 & FWM3-42-100 4 8
156483 ELEMENT FOIL HEAT FWM3-22-120 & FWM3-42-120 4 8
156539 ELEMENT FOIL HEAT FWM3-22-208, FWM3-22-200 & FWM3-42-208 4 8
156632 ELEMENT FOIL HEAT FWM3-22-230CE & FWM3-42-230CE 4 8
156540 ELEMENT FOIL HEAT FWM3-22-240 & FWM3-42-240 4 8
156564 ELEMENT FOIL HEAT FWM3-23-120 6
156301 ELEMENT FOIL HEAT FWM3-23-208 & FWM3-23-200 6
156611 ELEMENT FOIL HEAT FWM3-23-230CE 6
156565 ELEMENT FOIL HEAT FWM3-23-240 6
157520 ELEMENT FOIL HEAT FWM3-24-100 8
156566 ELEMENT FOIL HEAT FWM3-24-120 8
155752 ELEMENT FOIL HEAT FWM3-24-208 8
156318 ELEMENT FOIL HEAT FWM3-24-230CE 8
155755 ELEMENT FOIL HEAT FWM3-24-240 8
156856 ELEMENT FOIL HEAT FWM3-34-208 12
157887 ELEMENT FOIL HEAT FWM3-34-230 & FWM3-34-240 12
15 155753 THERMOSTAT AUXILIARY 2 2 2 3 4
16 155680 NUT #8-32 KEPS 4 4 4 6 8
17 155873 LID,FOODWARMER VENTED (FRIED)(GRAY) AR AR AR AR AR
18 155876 LID,FOODWARMER SOLID (BROILED)(BLACK) AR AR AR AR AR
*19 156491 CABLE, 8 FT, (FOR INTERCONNECTING UNITS) AR AR AR AR AR
156666 CABLE, 26IN, (FOR INTERCONNECTING DIGITALUNITS)
*20
156603 CORD, NEMA 5-15P, 120V
1 1 1 1 1
156621 CORD, NEMA 5-20P, 120V, CANADIAN
156624 CORD, NEMA 6-15P, 208/240V
156631 CORD, 230V CE
175887 CORD, AUS/NZ
161069 CORD, 16A, 230V, BRAZIL
21 156938 TERMINAL BLOCK 1 1 1 1 1
*22 600328 KIT, TIMER BAR STAND OFF FRONT 1

19
Product Holding Unit
Restaurant Equipment Manual
Qty Per Unit
Loctor P/N Description FWM3-22 FWM3-23 FWM3-24 FWM3-34 FWM3-42
*23 600329 KIT, TIMER BAR STAND OFF REAR 1
*24
600121 KIT, DAYPART/TRANSFER MYLAR, 2X2 AND 2X3 1 OR 2 1 OR 2
600122 KIT, DAYPART/TRANSFER MYLAR, 2X4 AND 4X2 1 OR 2 1 OR 2
600318 KIT, DAYPART/TRANSFER MYLAR, 1X4 AND 3X4 1 OR 2
600124 KIT, DIGITAL MYLAR, 2X2 AND 2X3 1 OR 2 1 OR 2
600129 KIT, STANDARD MYLAR 2X2 AND 2X3 1 OR 2 1 OR 2
600385 KIT, ALPHA NUMERIC MYLAR, 2X2 AND 4X2 1 1 OR 2
600386 KIT, ALPHA NUMERIC MYLAR, 2X3 1
600387 KIT, ALPHA NUMERIC MYLAR, 2X4 1 1
600388 KIT, ALPHA NUMERIC MYLAR, 1X4 1
600389 KIT, ALPHA NUMERIC LEGACY MYLAR, 2X2 1 OR 2
600390 KIT, ALPHA NUMERIC LEGACY MYLAR, 2X3 1 OR 2
600391 KIT, ALPHA NUMERIC LEGACY MYLAR, 2X4 AND 4X2 1 1 OR 2
600392 KIT, ALPHA NUMERIC LEGACY MYLAR, 1X4 2 OR 4
*25
600399 KIT, SS FACEPLATE, FWM3-24SB 1
600400 KIT, SS FACEPLATE, FWM3-24MB 1
600401 KIT, SS FACEPLATE, FWM3-34SB 1
600402 KIT, SS FACEPLATE, FWM3-34MB 1
600468 KIT, SS FACEPLATE ICC FWM3-42 SB 1
600469 KIT, SS FACEPLATE ICC FWM3-42 MB 1
* Not Shown

Product Holding Unit
Restaurant Equipment Manual
20
Figure 5.1: FWM 2 High/4 High Internal Wiring Schematic
Wiring Schematics