Duke Thurmaduke G Series User manual

Installation and
Operation Manual
P/N 219736
REV E 08/08/2019
Foodwarmers
This manual is Copyright © 2019 Duke Manufacturing Co. All rights reserved.
Reproduction without written permission is prohibited. Duke is a registered
trademark of the Duke Manufacturing Co.
CAUTION: Please read this manual completely before attempting
to install, operate or service this equipment

2
Installation and Operation of: Foodwarmers
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.
WARNING
Indicates a hazardous situation which, if not avoided, could
result in death or serious injury.
CAUTION
Indicates a hazardous situation which, if not avoided, could
result in minor or moderate injury.
CAUTION
Indicates Important Information
Indicates electrical shock hazard which, if not avoided, could
result in death or serious injury and/or equipment damage.
Indicates hot surface which, if not avoided, could result in
minor or moderate injury.
Electrical shock hazard. Do not wash with water jet or hose.
CAUTION
IMPORTANT SAFETY INSTRUCTIONS
POST IN A PROMINENT LOCATION instructions to be followed in
the event the user smells gas. This information shall be obtained
by consulting the local gas supplier.
WARNING
Improper installation, adjustment, alteration, service or maintenance can cause
property damage, injury or death. Read the installation, operating and maintenance
instructions thoroughly before installing or servicing this equipment.
WARNING
THIS MANUAL MUST BE RETAINED FOR FUTURE REFERENCE.
CAUTION
Installation of this equipment should be done only by persons qualied
or licensed to install electrical or gas equipment, as per local codes, or in
the absence of local codes, with the National Fuel Gas Code, ANSI Z223.1/
NFPA 54, or the Natural Gas and Propane Installation Code, CSA B149.1
WARNING
For Your Safety
Do not store or use gasoline or other ammable vapors or liquids
in the vicinity of this or any other appliance
CAUTION

3
Installation and Operation of: Foodwarmers
TABLE OF CONTENTS
Important Safety Instructions........................................................................................................................................................... 2
Receiving and Inspection of Equipment ...................................................................................................................................... 5
General Troubleshooting.................................................................................................................................................................... 5
General Information............................................................................................................................................................................. 5
General Operation Instructions........................................................................................................................................................ 5
General Cleaning Instructions.......................................................................................................................................................... 5
Assembly Instruction Aerohot and Turmaduke Foodwarmers............................................................................................. 6
Foodwarmer “Quick Base” Pictorial ............................................................................................................................................ 7
Foodwarmer “Carving Board” Pictorial ..................................................................................................................................... 8
Installation - Electric Aerohot & Heritage Buet Hot Food units ......................................................................................... 9
Installation of Aerohot Sealed Well Units ...................................................................................................................................10
Operating the Aerohot or Thurmaduke......................................................................................................................................11
Maintenance of Aerohot & Thurmaduke Units.........................................................................................................................12
Wiring Diagrams for Sealed Well Aerohot Food Units ...........................................................................................................13
Parts List for Wells................................................................................................................................................................................14
Gas Water Bath Hot Food Table......................................................................................................................................................15
“ADI” ASI Units.......................................................................................................................................................................................17
Models BM80 Bottom Mount Hot Food Wells...........................................................................................................................18
Thurmaduke (G, S-SR- T & TD Series) & Aerohot (ASI, B-SR, CC-SR & 300 Series)..........................................................19
Pilot Assembly Valve Adjustment For Approximate Flame Height ...................................................................................20
Duke Stainless Steel Equipment Care And Cleaning..............................................................................................................22
Electric Parts List and Wiring...........................................................................................................................................................26
Gas Parts List and Diagrams ............................................................................................................................................................28
Wet Bath Parts List and Diagrams .................................................................................................................................................32

4
Installation and Operation of: Foodwarmers
In addition to the warnings and cautions in this manual, 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 onnector. Do
not attempt to remove or disconnect the grounded connector.
• Install or locate the equipment only for its intended use as described in this manual.
• Do not use corrosive chemicals on this equipment.
• Do not use caustic cleaners, acids, ammonia products or abrasive cleaners or abrasive
cloths. These can damage the stainless steel and plastic surfaces.
• 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 shall be serviced by qualied personnel only. Contact the nearest Duke
authorized 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.
• If the supply cord is damaged, it must be replaced by a special cord assembly available
from Duke Manufacturing Co. or its service agent.
Note: Refer to the specications data plate when ordering or replacing a cord set.
The following warnings and cautions appear throughout this manual and shall 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 Material Safety Data Sheets before using any of these products.
• The unit shall be grounded according to local electrical codes to prevent the possibility
of electrical shock. It requires a grounded receptacle with dedicated electrical lines,
protected by fuses or circuit breaker of the proper rating, in accordance with all
applicable regulations.
• This appliance is not intended for use by persons (including children) with reduced
physical, sensory or mental capabilities, or lack of experience and knowledge, unless
they have been given supervision or instruction concerning use of the appliance by a
person responsible for their safety.
• CAUTION: Never use a high-pressure water wash for this cleaning procedure as water
can damage electrical components
• Disposal of the unit must be in accordance with local environmental codes and/or any
other applicable codes.
Fluorescent Lamps contain Mercury Dispose of in Accordance to Local Regulations

5
Installation and Operation of: Foodwarmers
RECEIVING AND INSPECTION OF THE EQUIPMENT
Even though most equipment is shipped boxed or crated, care should be taken during unloading so the
equipment is not damaged while being moved into the building.
Carefully check for any visible signs of damage to the cartons or containers. If evidence of damage exists,
the package should be opened immediately and a joint inventory and examination of the contents should
be made by you and the driver.
CONCEALED DAMAGE
If a concealed loss or damage is discovered after you have given the carrier a clear delivery receipt, notify
the carrier in writing immediately or within ten (10) days from the delivery date. If you phone the carrier, you
must follow up the call in writing to protect your rights. You can only improve your position as a
claimant by promptly reporting such loss or damage. You should also retain all cartons or containers,
including packing material, until an inspection has been made or waived.
FILING A CLAIM
Notation of loss or damage does not constitute the ling of a claim. You should le your claim in writing with
the carrier immediately!
Carriers will furnish the necessary form upon request. You should also request an inspection. If a claim is led
by phone, always follow up immediately in writing.
GENERAL TROUBLESHOOTING
Always ask and check:
1. Is the unit connected to a live power source?
2. Check circuit breaker.
3. Is power switch on and pilot light glowing?
4. Check rating label. Are you operating the unit on the proper voltage?
GENERAL INFORMATION
1. Always clean equipment thoroughly before rst use. (See general cleaning instructions.)
2. Check rating label for your model designation & electrical rating.
3. For best results, use stainless steel countertops.
GENERAL OPERATION INSTRUCTIONS
1. All foodservice equipment should be operated by trained personnel.
2. Do not allow your customers to come in contact with any surface labeled "CAUTION HOT".
3. Where applicable: Never pour cold water into dry heated units.
4. Where applicable: Do not cook, warm or hold food directly in liner pans (well pans). Always use steam
table pans/insets, etc.
5. Never hold food below 150°F.
GENERAL CLEANING INSTRUCTIONS
1. NEVER clean any electrical unit by immersing it in water.
2. Disconnect the power supply to the appliance before cleaning or servicing.
3. Always clean equipment thoroughly before rst use. Clean unit daily, except where noted on charts:
Use warm, soapy water. Mild cleansers and PLASTIC scouring pads may be used to remove baked-on
food and water scale.
4. Turn o electrical units before cleaning or servicing.

6
Installation and Operation of: Foodwarmers
ASSEMBLY INSTRUCTIONS FOR
AEROHOT AND THURMADUKE FOODWARMER UNITS
1. Place telescoping carton with printed side up and remove top. Remove foodwarmer from carton, and
miscellaneous parts, etc., from heating compartments.
2. Flatten carton top and place it on oor. Place foodwarmer on the carton with top down.
3. Attach four (4) leg angles to the body by sliding the ends of the leg angles inside the body corners
between body and leg plate bracket. Each leg angle is fastened with four bolts already installed, but
loose.
4. Attach the undershelf to the other end of the leg angles. Use one bolt to line up and support the
undershelf to the leg angles.
5. Starting at one leg angle, remove the bolt and line up with leg or caster bracket to the holes on the
undershelf and leg angle. Fasten each with two bolts.
6. Repeat step "5" until all legs or casters are fastened in place.
7. At this point, the unit may be set upright. If the unit has leg brackets it should be leveled by
turning the adjustable feet as needed.
8. The cutting board brackets should be attached with the screws already in place.
9. If a pusher bar has been provided, it should be attached with the screws already in place.
10. Push all knobs onto control stems.
11. Tighten all fasteners securely.
CAUTION
UNIT IS SHIPPED UNASSEMBLED. TO MEET NATIONAL SANITATION FOUNDATION
STANDARDS, THE INSTALLER MUST USE A NSF-APPROVED SILICONE SEALANT TO
SEAL THE SEAMS BETWEEN THE UNIT AND ASSEMBLED PARTS
See Foodwarmer Quick Base
Pictorial on next page.
CARTON
CARTON
CARTON
FOODWARMER BODY
Upside Down
UNDERSHELF
LEG ANGLE
Step 1 Step 2 Step 3
PUSHER
BAR
BOARD
BRACKET
CARVING BOARD
KNOB
UNDERSHELF
LEG
BRACKET
LEG
ANGLE
UNDERSHELF
CASTER

7
Installation and Operation of: Foodwarmers
Food Warmer Quick Base
Step 1
Mount leg gussets to bottom shelf
NOTE: Leave screws loose.
Step 2
Leg angle screws will be shipped installed in the
body unit but left loose for easy leg angle insertion.
NOTE: Insert leg between unit and bracket.
SCREWS FOR
MOUNTING LEG
GUSSETS.
Step 3
Slide bottom shelf over leg angle so that loose
screws seat into leg angle slots.
NOTE:Tighten all screws
LEG ANGLE SLOTS
LEG ANGLE SCREWS
LEG ANGLE SLOTS
Step 4
Tighten all screw securely.
Unit is now ready to turn right side up.

8
Installation and Operation of: Foodwarmers
Installation of Carving Shelf
Step 1
Remove bottom carving shelf bolts and top center
screw.
REMOVE
Step 2
Slide carving shelf bracket over top bolt
NOTE: Flat side of bracket to outside edge of
warmer.
Step 3
Replace bottom carving shelf bolt and tighten.Re-
peat step 2 & 3 on opposite end of warmer
Step 4
Remove top bolts from Food warmer brackets. Place
carving shelf into bracket slots.
Step 5
Replace top bolts through brackets and carving
shelf and into foodwarmer. Tighten.
Step 6
Replace center screw through carving shelf into
warmer. Tighten.
Step 7
Insert position pen into corners of carving shelf and
hole of support bracket. Secure with nut.
Step 8
Place polyboard over position pens.

9
Installation and Operation of: Foodwarmers
INSTALLATION INSTRUCTIONS FOR ELECTRIC AEROHOT
FOOD WARMERS & HERITAGE BUFFET HOT FOOD UNITS
GENERAL
This foodwarmer is designed for installation as an independent heavy-duty appliance.
For Heritage Buet Units: Do not use alcohol or mineral spirits, or products with a high con-centration of
these solvents, to clean the body panels.
INSTALLATION
Operating temperatures permit safe installation of this foodwarmer within 2" of a combustible wall or
partition.
Unit should be set adjusted to desired height, or to align with other equipment before it is per-manently
connected to electrical supply. For leveling the foodwarmer on an uneven oor or to eliminate rocking, turn
the feet of the legs in the proper direction until the desired results are obtained.
ELECTRICAL CONNECTIONS
The voltage and wattage ratings of this foodwarmer are given on the device nameplate. Connect the
foodwarmer to a circuit having a voltage and type of current (AC or DC) similar to that stamped on the
device nameplate. For movable equipment a proper cord and cap are included for connection to the
matching power supply outlet.
For permanent installations, connections to supply line may be made through conduit or armored cable.
For supply connections use No. 12 AWG or larger wires suitable for at least 90°C (194°F). Use copper wire for
power supply or suitable copper to aluminum wire connector.
Supply connections are made through a knockout in the junction box. The device leads extend into the
junction box for making easy connections. After making and taping connections, push excess wire back into
junction box and replace cover.
The body of the appliance should be grounded by connecting the ground wire provided in the junction box
to a good electrical ground, such as a water pipe, a steam pipe, or a grounded supply conduit.
The foodwarmer is not fused and consequently must be connected to a fused circuit equipped with
suitable disconnect means, as required by local code authorities.

10
Installation and Operation of: Foodwarmers
INSTALLATION OF AEROHOT SEALED WELL UNITS
Check unit’s electrical rating tag to insure that electrical service is of the proper voltage
and adequately sized for this equipment.
CAUTION
LOCATION
• Do not install the hot food unit near any combustible objects or surfaces aected by heat or moisture.
LEVELING
• This unit must be level, both front and back and left to right, in order to maintain an equal water depth
throughout the wells.
UNITS WITH DRAINS
• A 1/2" female pipe thread drain is supplied on all models. The installer must provide a suitable drain
connection and shut-o valve.
Over tightening or failure to use proper tools may result in damage to the weld where
the drainpipe is connected to the well.
NOTE: This equipment is to be installed to comply with applicable Federal, State or Local Plumbing Code.
ELECTRICAL CONNECTION
• When installed, must be electrically grounded in accordance with local codes, or in the absence of
local codes, with the National Electric Code, NFPA 70, or the Canadian Electrical Code, CSA C22.2, as
applicable. NOTE: Refer to the wiring diagrams on the following pages.
OPERATION
• Before the unit is used for the rst time, turn the temperature knob to "10" and heat the well for 20-30
minutes. Do not be alarmed if smoke appears; this preheat should burn o any residue or dust on the
heating element.
Steam can cause serious burns. Always wear some type of protective covering on
your hands and arms when removing lids or pans from the unit. Lift the lid or pan in
a way that will direct escaping steam away from your face and body.
• Never place food directly into the well. Always use pans.
• Wet operation is recommended.
• Always place covers on pans when not serving to prevent food from drying out and to reduce your
operating costs.
For most ecient operation, keep empty, covered insets in each well during preheating and when the well is
not in use.
CAUTION
WARNING
WET OPERATION
1. Fill food well with two (2) quarts of water. For quicker pre-heating, use hot water to till the well.
2. Turn the control to "HIGH" and pre-heat the warmer for 30 minutes.
3. After pre-heating, set the control to your desired serving temperature.
4. Never pour water into a well that has been heated dry. This may cause well to crack and leak.
Always ll well before preheating or before water level is below 1/2".
DRY OPERATION
1. Pre-heat the well on "HIGH" for approximately 15 minutes.
2. After pre-heating, set the control to
your desired serving temperature.

11
Installation and Operation of: Foodwarmers
OPERATING THE AEROHOT OR THURMADUKE
PREHEAT
To preheat individual sections, turn the switch dial to high for 10 - 20 minutes before the foods are placed in
the compartments. Insure that pan openings are covered to prevent loss of heat.
ECONOMY OF OPERATION
• WATER IS NOT NECESSARY IN THE AEROHOT FOODWARMER.
IF WATER IS USED, SPILLAGE PANS ARE REQUIRED.
Air, being easier and quicker to heat than water, makes the waterless foodwarmer faster and more
economical to operate than a table using water.
Foods can be kept moist by keeping them at the correct temperature. Foods dry out only when excessive
temperatures are reached, so when foods tend to dry out, REDUCE HEAT.
If only part of the foodwarmer is needed, the compartment not in use need not be heated. Insulation
between the compartments divide the unit into a series of smaller independent foodwarmers.
CARE AND CLEANING
Care should be used to prevent spilling when placing full food containers into the pan openings. Spilled
foods that are not removed will dry out and eventually burn, causing odors. The inside of the heating
compartments should be wiped out daily and thoroughly cleaned at least once each week.
SWITCH SETTINGS
The most satisfactory switch settings must be determined by experience based on the nature of the
foodservice and the type of operation as well as individual preference of the restaurant operator. The proper
switch setting necessary to keep foods at the desired temperature will vary dependent upon the frequency
of turnover, size of food containers, amount of food in each container, room temperature, location of
foodwarmer with respect to range or other heated equipment, air outlets, fans, doors and passageways.
CAUTION
SWITCH DIAL
SETTINGS RECOMMENDED
TEMPERATURES
(in degrees)
FOODS OR TYPES OF FOODS
Covers
ON
Covers
OFF
Lo 2 140° - 150°F Rolls - Thick Soups
Creamed Foods - Mashed Potatoes
2-3 4-5 150° - 170°F
Roasts* - Short Ribs - Sliced Meats
Baked Ham* - Fish - Vegetables - Cutlets
Stews - Baked Beans - Croquettes
Fried Liver – Fried Potatoes
Fried Chicken Medium Gravies
3-4 4-6 170° - 200°F Baked Potatoes - Barbecued Ribs
Dressing - Thin Gravies and Soups
* A low perforated rack is recommended to keep roasts and hams o the bottom of the pan. When a rack is used, keep 1" - 2" of thin gravy in the
bottom of the pan.

12
Installation and Operation of: Foodwarmers
MAINTENANCE OF AEROHOT AND THURMADUKE HOT FOOD UNITS
DAILY CLEANING
1. Turn the control knob to the OFF position and allow unit to cool before cleaning.
2. Drain or remove water from the well.
Do not allow water to splash or run on to the controls or wiring.
3. Use a soft cloth or sponge with a mild detergent to clean the entire warmer assembly. Rinse completely
with warm water and then dry.
4. A plastic scouring pad and a mild detergent may be used to remove hardened food.
Do not use steel wool.
WEEKLY CLEANING
1. Scale deposits due to the mineral content of the water may be removed using a plastic scouring pad
and a de-scaling agent approved for use on stainless steel. It is important to keep these deposits from
building up as they may cause corrosion of the stainless steel well.
2. After de-scaling, the well assembly should be rinsed thoroughly with a solution of vinegar and water to
neutralize all cleaner residue.
3. Wipe the well assembly dry and leave uncovered.
Do not use any highly caustic cleaners, acids or ammonia. These may cause corrosion and/or damage to the
stainless steel well. Do not allow water to stand in the well for long periods of time. Water must be removed
from the well and the well cleaned after each use.
TROUBLE SHOOTING GUIDE
1. Problem: Pilot light o and unit does not heat:
a. Has unit been connected to a proper electrical source of the proper voltage?
b. Is electric turned on at the main? Check the circuit breaker or fuse.
c. Are the master switch and/or control knobs set to the “ON”position?
2. Problem: Unit does not maintain proper food temperature.
a. Are the controls set to the proper setting?
b. If used with water, was hot water used to ll well? If not, allow extra pre-heat time.
c. Has unit been pre-heated for 30-45 minutes?
d. Were pans of food placed into unit at or above desired temperature?
e. Has the food been kept covered?
f. Are there air conditioning ducts, take-up air ducts or fans located near or over unit, causing
cool drafts?
g. Has unit been connected to a proper electrical source of the proper voltage? If so, is there a
“low” voltage condition?
CAUTION
WARNING
WARNING

13
Installation and Operation of: Foodwarmers
GAS WATER BATH HOT FOOD TABLE INSTALLATION
Do not store or use gasoline or other ammable vapors and liquids in the vicinity of this
or any other appliances.
CAUTION
Improper installation, adjustment, alternation, service or maintenance can cause
property damage, injury or death.
Read these instructions thoroughly before installing or servicing this equipment.
WARNING
BEFORE PLACING THIS APPLIANCE INTO OPERATION CONTACT YOUR LOCAL GAS
SUPPLIER AS TO WHAT INSTRUCTIONS ARE TO BE FOLLOWED IF YOU SMELL GAS. THE
INSTRUCTIONS OBTAINED SHOULD THEN BE POSTED IN A PROMINENT LOCATION.
CAUTION
CLEARANCE INSTRUCTIONS:
APPLIANCES TO BE INSTALLED ON COMBUSTIBLE FLOORS AND/OR ADJACENT TO COMBUSTIBLE WALLS
OR PARTITIONS:
• ALLOW MINIMUM 2" CLEARANCE FROM COMBUSTIBLE AND NON-COMBUSTIBLE WALLS OR
PARTITIONS FROM REAR AND BOTH ENDS OF UNIT.
• The appliance area must be free and clear of all combustible items.
• The unit must he leveled before placing into operation. To level the unit on an uneven oor, adjustable
feet have been provided.
• The appliance and its individual shut o valve must be disconnected from the gas supply piping
system during any pressure testing of that system at test pressures in excess of 1/2 pound per square
inch gauge.
• The appliance must be isolated from the gas supply system by closing its individual manual shut-o
valve during any pressure testing of the gas supply system at test pressures equal to or less than 1/2
pound per square inch gauge.
GAS CONNECTION:
INSTALLATION PERSONNEL:
• Check all connections and ttings on valves and tubing supplied as a pan of this unit to make sure they
did not come loose during shipment.
• A manual shut-o valve should be provided between the gas supply system and the gas inlet on the
appliance.
• A pressure regulator has been provided with this unit and must be installed to ensure proper operation.
• All piping should be clean and free of burrs and metal chips.
• All pipe connections should be made using a joint compound resistant to the action of LP gasses.
• A drip tee must be used to collect any moisture or particles.
• After completing the installation of the unit all connections must be checked for leaks.
• Use a commercial brand leak detector or a solution of liquid detergent and water to check for leaks.
DO NOT USE AN OPEN FLAME TO CHECK FOR LEAKS.
• When installing this unit, all local codes must be followed.
• In the absence of local codes, the installation must conform to the latest edition of ANSI Z223.1 - booklet
titled, "THE NATIONAL FUEL GAS CODE". This publication is available from the American Gas Association,
1515 Wilson Blvd., Arlington, VA 22209.
CAUTION

14
Installation and Operation of: Foodwarmers
• Provisions for adequate air supply must be taken into account when installing the unit.
• Care should be taken so as not to obstruct the area around the burner or pilot. DO NOT close o the
space between the undershelf and lower edge of the body.
• A minimum of 4" air space must be maintained between items stored on the undershelf and the burner.
• Combustible items should NOT be stored on the undershelf.
• Do not block o the louvered air vents on the rear and ends of the unit as this will aect the operation of
the burner and could cause it to go out due to lack of oxygen.
• See schematic drawing of the burner and manifold assembly for the location of the various components.
PREHEAT INSTRUCTIONS
• Fill water compartment with maximum 2" of HOT water.
NOTE: Water is necessary to operate this unit. Failure to use water or allowing the compartment to dry
will damage the unit and void the warranty.
• Turn the burner control knob to the "HIGH" position for 15-30 minutes with the pan openings covered
before pans containing hot food are placed in the unit. This will retain heat in the unit and be more
ecient.
• Adjust burner control knob to maintain foods at desired temperatures.
LIGHTING INSTRUCTIONS
• Push in red reset button on bottom of safety pilot valve body and light pilot.
• Hold reset button in for approximately 30 seconds, then release.
• If the pilot ame goes out, repeat the above procedure until the pilot stays on.
• When the pilot ame stays burning, a valve disc will open, permitting gas to ow to the burner.
• To activate the main burner, turn the burner control valve to HIGH position, then MEDIUM or LOW as
desired. Be certain to check for proper burning.
NOTE: If pilot or burner goes out, turn o all gas and wait ve (5) full minutes before attempting to
relight.
• The pilot light and main burners were preset and tested at the factory. However, due to vibrations, etc.,
in shipping and handling, they should be rechecked upon installation of the unit and readjusted as
required.
PILOT LIGHT ADJUSTMENT
To adjust the pilot:
• First remove the cap screw from the safety pilot valve body located on the underside near the pilot inlet.
• The adjustment screw is inside.
• Insert a small screwdriver into the slot and turn to adjust the height of the pilot ame.
• The pilot ame should be high enough to prevent it from blowing out due to drafts or ventilating fan air
movement.
• Excessive height of the pilot ame is simply wasting energy.
NOTE: Due to the pilot light burning at all times, it is important to be certain to put a small
aount of water (approximately 1/4” deep) into the pan after cleaning.
Under no circumstances should the water pan be dry. This will cause discoloration of the
stainless steel and possible damage to the unit as well as voiding the warranty.
GAS WATER BATH HOT FOOD TABLE INSTALLATION - continued

15
Installation and Operation of: Foodwarmers
MAIN BURNER ADJUSTMENT
• With burner on, turn control knob to LOW position, then remove knob from stem. Insert small
screwdriver into hollow stem or burner control valve and engage screw slot.
• Turn screw clockwise to increase height. Ensure that valve stem does not turn while adjusting.
• At this time also adjust the air shutter at the end of the burner for proper air-gas mixture.
• Observe the ame and open or close the air shutter until only tiny yellow tips appear on the ame.
Do not operate main burner without water in the pan.
This will cause damage to the unit and void the warranty.
CAUTION
GAS WATER BATH HOT FOOD TABLE INSTALLATION - continued
“ADI “ASI UNITS INSTALLATION INSTRUCTIONS
WHEN MOUNTING FROM BELOW THE COUNTER TOP:
• The top surface of the unit should have applied to it a generous bead of a silicone rubber sealant such as
Dow Corning "RTV" or G.E. Silicone sealant.
• After clamping the unit up against the counter top, wipe from the joint any excess sealant, which
squeezes out.
• The unit mounted in this manner should be supported from below by an appropriate metal structure or
hung from the underside of the top by mounting angles of at least 18-gauge steel.
WHEN MOUNTING BY THE OVERHANGING TOP RIM (in a cut-out in the counter top):
• The underside of the overhanging top rim should have applied to it a generous bead of silicone before
the unit is set into the cutout in the counter top.
• In order to relieve part of the load from the top rim, the unit should be supported from below with
metal components in a manner compatible with the construction of the counter.
• Any excess sealant, which squeezes out between the unit top rim and counter top, should be wiped o
before the sealant cures or stripped away with a sharp knife after curing.
• If the above instructions are followed, application 1 does not require any additional support. However,
caution must be used to insure that the top cutout is the proper size as listed below:
1 -section 17"L x 23"W (front to back)
2 -section 31"L x 23"W (front to back)
3 -section 45"L x 23"W (front to back)
4 -section 59"L x 23"W (front to back)
5 -section 73"L x 23"W (front to back)
6 -section 87"L x 23"W (front to back)
• Be sure the unit is centered in the opening in the counter top.
• If support from below is used for application 2, or because the cutout is cut too large, caution must be
used to avoid supporting the unit against any of the gas or electric components.
The gas units MUST have 35 square inches of air space per burner for proper ventilation. The
gas unit is manufactured with permanently attached spacer legs, which provide the required area. It is
mandatory that the area directly below the operator’s controls, between these legs, remains open at all
times. The remaining three (3) sides of the unit may be enclosed by the cabinet housing the unit.
CAUTION

16
Installation and Operation of: Foodwarmers
MODELS BM80 BOTTOM MOUNT HOT FOOD WELLS
INSTALLATION
1. Follow general installation instructions.
2. Install in an all stainless steel counter top.
3. Turn down edges of counter top into well pan. Use 1” radius-ed
corners or square corners depending on the bottom mount well
you selected.
4. Apply ¼” bead of silicone sealant to top ange of unit and
position unit underneath counter.
5. Secure unit to counter with stainless steel fasteners.
6. Mount control as indicated and connect power. Again, check
rating label for correct voltage.
Units are available with square corners or with 1”radiused corners for die-stamped cutouts.
GENERAL SPECIFICATIONS (ALL 80 Series)
OUTSIDE
DIMENSIONS
INSIDE
DIMENSIONS CUTOUT FLANGE FLANGE CONTROL LOCATION CONTROL CUTOUT
13-13/16” X
21-3/4” X
8-3/16”
12-3/16” X 20-
1/8” X 6-1/4”
11-7/8” X
19-7/8” 13/16” ¾”
36” Capillary
26” Eective
Length
Use Increase/
Decrease Plate for Hole
Pattern
OPTION SPECIFICATIONS
ROUND CORNERS SQUARE CORNERS DRAIN
LOCATION
DRAIN
COUPLING
THERMOSTAT RECESSED
BEZEL*
ELECTRICAL
CODE KIT
SHIP WT
1” Radiused.
Standard on stock
#’s 55486, 55485,
55354, 55360,
56299
¾” DOWN.
Standard on stock
#’s 55352, 55355m,
55358, 55361,
56288.
Standard stock #’s
with drains:
55353, 55356,
55359, 5362,56297
1-11/16” x
1-11/16”
From
back right
corner
1/2NP NPT
Stainless 1-1/2”
long
W/72” Capil-
lary eective
length 62”.
Add “S”to
Stock #
See Above,
Stock
#56370 Ship
Wt. 2 lbs.
Add “E” to
applicable
Stock No.
19 lbs.
8-1/2"
5-13/16"
3-7/16"
4"
min.
9"
min.
11-1/8" x 19-1/4" Cutout
3/4" max. Turndown
22 ga. min. Closeout Panel
(by fabricator)
2 Pole Thermostat
(use INCREASE-
DECREASE plans
for hole pattern.)
Indicator Lamp
Wiring Box
(by fabricator
or recessed)
Metal Table
(by fabricator) 3/8"
holes
RECESSED BEZEL
CUTOUT
OPTIONAL RECESSED
BEZEL CUTOUT

17
Installation and Operation of: Foodwarmers
WIRING SPECIFICATIONS ELECTRICAL SPECS PER UNIT
HEATING WELLS BOTTOM HOUSING STOCK VOLTS WAT TS 1PH/AMPS
1 piece, die stamped. 304 stain-
less, 20 gauge
BOTTOM HOUSING:
Fully insulated, galvanized steel, insulated on
bottom of inspection housing.
THERMOSTATS:
Equipped with an all-position, using point
system and permanently dual, 250V, 25AMP,
double pole.
THERMOSTAT:
Thermostat is 2 pole and breaks both lines at
“OFF”position. Units are pre-wired to Ther-
mostat. Make line connections, as shown. All
wiring should be done in accordance with local
codes. Use minimum 14SWC copper wire rated
at least 90oOptional recessed bezel equipped
with 1” conduit knockouts.
55486
55351
55352
55353
120V 750W 6.25
HEATING ELEMENTS:
1600W tubular heating element
1200W tubular heating element
900W tubular heating element
750W tubular heating element
Tubular heating elements.
Silicone uid (or equivalent)
sealed heating elements.
Screw terminal connectors.
Manufactured in accordance
with UL standards.
55485
55354
55355
55356
120V 1200W 10
55481
55357
55358
55359
208V
240V
1200W
1600W
5.77
6.67
55480
55360
55361
55362
208V
240V
277V
900W
1200W
1600W
4.33
5.0
5.9
56300
56299
56298
56297
120V 1600W 13.3
ANY UNIT SHIPPED PRIOR TO MARCH 1, 2003 WILL NEED THE OLD STYLE PAN. (PN 154043)
MODELS BM80 BOTTOM MOUNT HOT FOOD WELLS - continued

18
Installation and Operation of: Foodwarmers
THURMADUKE (G, S-SR- T & TD Series) &
AEROHOT (ASI, B-SR, CC-SR & 300 Series)
GAS FOOD WARMERS
INSTALLATION
The Thurmaduke (G, S-SR, T & TD Series) and Aerohot (ASI, B-SR, CC-SR & 300 Series) must be installed with
a minimum horizontal clearance of 1" from combustible and non-combustible construction, but may be
installed against a wall or partition in reproof locations. For Canada only, the Aerohot (ASI, B and CC Series)
units are to be installed in non-combustible locations only.
Units should be adjusted to desired height, or to align with other equipment. Insure that unit is level. For
leveling on an uneven oor or to eliminate rocking, turn the feet of the legs in the proper direction until the
unit is the desired height and is level and all feet are in contact with the oor.
A pressure regulator is provided and must be installed in the gas line, adjacent to the Thurmaduke or
Aerohot series. The regulator for use with natural gas is set with a manifold pressure of 3.7 in W.C.P.
The regulator for use with propane gas is set with a manifold pressure of 10 in. W.C.P. A regulator is not
required for CGA LP gas units.
GAS CONNECTIONS
PLUMBER OR INSTALLER: Insure that all connections and ttings on valves, burners, and tubes are tight and
have not become loose in shipment. Connect gas pressure regulator, gas shut-o valve and ground joint
union in supply line for convenience in servicing unit. Pipe components and compounds used should be
resistant to the action of liqueed petroleum gases. Install a drip tee to collect dirt and moisture in the gas.
Regulator must be installed so as to be readily removable. A soap solution should be used for checking for
gas leaks in pipe connections. See "Operating Instructions" for proper ame height, etc.
GAS PARTS
This Thurmaduke and Aerohot Series is equipped with correct burners and gas pressure regulator for the
type gas shown on the AGA nameplate. Consult the AGA plate to insure that unit is equipped with the
correct parts. Each burner is rated at 3500 BTU per hour maximum input and needs no adjustment. The set
orice, xed secondary air entrainment, cap slots and pressure regulator will automatically provide for
correct BTU input.
The gas pressure regulator supplied with this unit is to be connected in the supply line of the foodwarmer to
insure satisfactory operation (The warranty covering this unit does not apply if the pressure regulator is not
installed in the line or the pressure settings are changed.)

19
Installation and Operation of: Foodwarmers
OPERATING INSTRUCTIONS
SECTIONAL – VALVE – BURNER - PILOT ASSEMBLY
VALVE ADJUSTMENT FOR APPROXIMATE FLAME HEIGHT
1. Turn valve knob to low or medium
position.
2. Remove valve knob.
3. Insert small screwdriver into
hollow stem of valve and engage
screw slot.
4. Turn to right to decrease and left
to increase ame height. Insure
that valve stem does not turn
also. Observe ame while making
adjustment.
NOTE: *For replacement of these
parts refer to the coinciding number.
213525-04-13* Piolot Tip for
all Other Gas Models
213525-03-56*
213505*
213527-02*
213541* - Natural Gas
213542* - Propane
213532-33*
The most satisfactory ame heights must be determined by experience based on the nature of the food
service and the type of operation as well as the individual preference of the restaurant operator. The ame
size necessary to keep foods at the desired temperature will vary dependent upon the frequency of turn
over, size of food containers, amount of food in each container, room temperature, location of food warmer
with respect to range or other heated equipment, air outlets, fans doors and passageways.
SWITCH DIAL SETTINGS RECOMMENDED
TEMPERATURES
(in degrees)
FOODS OR TYPES OF FOODS
Covers ON Covers OFF
Lo 2 140°- 150°F Rolls - Thick Soups
Creamed Foods - Mashed Potatoes
2-3 4-5 150°- 170°F
Roasts* - Short Ribs - Sliced Meats
Baked Ham* - Fish - Vegetables – Cutlets
Stews - Baked Beans - Croquettes
Fried Liver - Fried Potatoes
Fried Chicken Medium Gravies
3-4 4-6 170° - 200°F Baked Potatoes - Barbecued Ribs Dressing - Thin
Gravies and Soups
NOTE: * A low perforated rack is recommended to keep roasts or hams o the bottom of the pan.
When a rack is used, keep 1”- 2” of thin gravy in the bottom of the pan.
213503* Pilot Tip for Models
302, 303, 304, & 305

20
Installation and Operation of: Foodwarmers
DUKE Stainless Steel Equipment Care and Cleaning
Contrary to popular belief, stainless steels are susceptible to rusting. Corrosion on metals is everywhere. It is
recognized quickly on iron and steel as unsightly yellow/orange rust. Such metals are called“active”because
they actively corrode in a natural environment when their atoms combine with oxygen to form rust.
Stainless steels are passive metals because they contain other metals, like chromium, nickel and manganese
that stabilize the atoms. 400 series stainless steels are called ferritic, contain chromium, and are magnetic;
300 series stainless steels are called austenitic, contain chromium and nickel; and 200 series stainless, also
austenitic, contains manganese, nitrogen and carbon. Austenitic types of stainless are not magnetic, and
generally provide greater resistance to corrosion than ferritic types.
With 12-30 percent chromium, an invisible passive lm covers the steel’s surface acting as a shield against
corrosion. As long as the lm is intact and not broken or contaminated, the metal is passive and stain-less. If
the passive lm of stainless steel has been broken, equipment starts to corrode. At its end, it rusts.
Enemies of Stainless Steel
There are three basic things which can break down stainless steel’s passivity layer and allow corrosion to
occur.
1. Mechanical abrasion
2. Deposits and water
3. Chlorides
Mechanical abrasion means those things that will scratch a steel surface. Steel pads, wire brushes and
scrapers are prime examples.
Water comes out of the faucet in varying degrees of hardness. Depending on what part of the country you
live in, you may have hard or soft water. Hard water may leave spots, and when heated leave deposits
behind that if left to sit, will break down the passive layer and rust stainless steel. Other deposits from food
preparation and service must be properly removed.
Chlorides are found nearly everywhere. They are in water, food and table salt. One of the worst chloride
perpetrators can come from household and industrial cleaners.
So what does all this mean? Don’t Despair! Here are a few steps that can help prevent stainless steel rust.
1. Use the proper tools.
When cleaning stainless steel products, use non-abrasive tools. Soft cloths and plastic scouring pads will
not harm steel’s passive layer. Stainless steel pads also can be used but the scrubbing motion must be in the
direction of the manufacturers’polishing marks.
2. Clean with the polish lines
Some stainless steel comes with visible polishing lines or “grain.”When visible lines are present, always scrub
in a motion parallel to the lines. When the grain cannot be seen, play it safe and use a soft cloth or plastic
scouring pad.