Fwe Lch-g2 series User manual

COOK & HOLD OVEN

OPERATING

INSTRUCTIONS

LCH-G2 SERIES

Caution: Read the

instructions before

using the machine.

INTERNATIONAL/DOMESTIC

WITH OPTIONAL 8-BUTTON KEYPAD

2FWE COOK & HOLD OVEN

FWE COOK & HOLD OVEN

...and thank you for purchasing an FWE Cook & Hold Oven. Your unit

has been designed and manufactured under rigid controls to assure

you the most efficient service. It is a full time unit, and may be used

continuously.

Please take a moment to read through this booklet of important

information pertaining to your cabinet. By following a routine of

proper use and care described on the following pages, your cabinet

will last for many years.

IMPORTANT: Your Manufacturer Registration Card must be

returned within 30 days after initial delivery to activate the warranty.

SERIAL AND MODEL NUMBER

UNPACKING

After uncrating your cabinet, remove all tape and padding

which held all doors, shelves, racks, cord, etc., in place

during shipment.

These numbers are found on the nameplate (serial tag) affixed

near the electrical cord portal. Please record them in this

booklet, in the space provided on page 13. When calling in

regards to service, you will need to provide this information.

The voltage and amperage of the unit are also stamped

on the serial tag.

CONGRATULATIONS...

CASTER WEIGHT LIMIT AND SERVICE

3

FWE COOK & HOLD OVEN

CASTER DESCRIPTION

2” GREY RUBBER CASTER,SWIVEL W/BRK

CASTER 2” RIGID

CASTER 3” RIGID

CASTER 3.5” RIGID HEAVY DUTY

CASTER 4X2” EZ ROLL RIGID POLYBLUE

CASTER 5” RIGID HEAVY DUTY

CASTER 5” RIGID SUPER DUTY

CASTER 5” SWIVEL BRAKE RB GRS FIT Poly

CASTER 5” RIGID EZ ROLL POLY

CASTER 5” SWIVEL BRAKE EZ ROLL POLY

CASTER 6” RIGID HEAVY DUTY

CASTER 6” RIGID SUPER DUTY

CASTER 6” SWIVEL BRAKE EZ ROLL POLY

CASTER 6” RIGID EZ ROLL POLY

CASTER 8” PNEUMATIC RIGID

CASTER 8” RIGID HEAVY DUTY

CASTER 8” RIGID SUPER DUTY

CASTER 8” SWIVEL BRAKE EZ ROLL POLY

CASTER 8” RIGID EZ ROLL POLY

MAX WEIGHT

34Kg

68Kg

113Kg

272Kg

124Kg

226Kg

340Kg

362Kg

158Kg

272Kg

453Kg

113Kg

226Kg

272Kg

544Kg

IN THE EVENT OF ACCIDENT OR

BREAKDOWN - UNPLUG UNIT.

FOR SERVICE INQUIRIES PLEASE CALL

FWE SERVICE - 800-222-4393

Improper use of this machine can result in injury and/or death.

A schedule should be put in place for inspections and

preventative maintenance.

New users should be properly trained in the use of this

equipment.

No special protective equipment is required to operate

this unit.

Unplug unit before servicing.

SEE SHIPPING LABEL FOR CASTER SIZE

4FWE COOK & HOLD OVEN

FWE COOK & HOLD OVEN

To indicate hazards arising from dangerous

voltages

To identify the terminals which, when connected

together, bring the various parts of an equipment or of a

system to the same potential.

To identify the terminal which is intended for

connection to an external conductor for protection against

electric shock in case of a fault, or the terminal of a

protective earth (ground) electrode

To indicate that the marked item can be hot and should not

be touched without taking care

To indicate the “ON” condition for a part of

equipment

To indicate the “OFF” condition for a part of

equipment

To indicate the stand-by or preparatory state for a part of

equipment

To indicate maximum ll level

To indicate minimum water level

WARNING SYMBOLS

WARNING SYMBOLS AND EXPLANATIONS

*Symbols will vary from unit to unit.

For U.S. and Canada Models:

The amperage of your cabinet is stamped on the name plate serial tag attached

to the unit. FWE models are equipped with a grounded cord plug for your

protection against possible shock hazards. Be sure to plug only into a properly

grounded wall receptacle. If you have any questions with regard to adequate

wiring or grounding in your building, a qualified electrician should be contacted

before using your cabinet.

For International Models:

May be shipped with no cord or plug

Contact qualified service personnel for cord and plug installation.

DO NOT, UNDER ANY CIRCUMSTANCES, CUT OR REMOVE THE

GROUNDING PRONG FROM THE

CORD PLUG.

WARNING: ONLY A QUALIFIED SERVICE PERSONNEL WILL REMOVE,

REPAIR OR REPLACE ELECTRICAL COMPONENTS OR WIRING.

BE SURE THAT MODEL IS UNPLUGGED FROM ELECTRICAL SOURCE

BEFORE REMOVING

CONTROL PANEL, MOVING, CLEANING, OR SERVICING UNIT.

WARNING AND CLEANING CARE

5

Keep your cabinet clean by simply wiping the interior and

exterior, as needed, with a damp cloth or sponge and a mild soapy solution.

NEVER USE ABRASIVES, ACIDS, OR STRONG CLEANERS.

Do not flood or allow electrical parts to become wet. The interior tray slide

assemblies are removable for easy

cleaning. A stainless steel cleaner/polish is recommended for the exterior to

maintain a “like-new” appearance.

DO NOT USE WAX OR STRONG CLEANERS ON DOOR GASKETS OR

VINYL TRIM.

ELECTRICAL REQUIREMENTS AND GROUNDING

CLEANING

INTENDED USE AND REQUIREMENTS

This unit is to be used for cooking only.

Unit must be installed level.

FWE COOK & HOLD OVEN

6FWE COOK & HOLD OVEN

GENERAL OPERATING INSTRUCTIONS

FWE COOK & HOLD OVEN

• Press COOK

• Rotate Dial to Oven Temp Set Point

• Press PROBE/TIME 1X to select Cook By Probe

• Rotate Dial to Probe Temp Set Point

• Press HOLD

• Rotate Dial to Hold Temp Set Point

• Press START/CANCEL to begin preheat cycle

• Load food after ‘rdY’ is displayed

• Press START/CANCEL to begin cooking cycle

TO COOK MANUALLY BY PROBE

• Press COOK

• Rotate Dial to Oven Temp Set Point

• Press PROBE/TIME 2X to select Cook By Time

• Rotate Dial to Cook Time

• Press HOLD

• Rotate Dial to Hold Temp Set Point

• Press START/CANCEL to begin preheat cycle

• Load food after ‘rdY’ is displayed

• Press START/CANCEL to begin cooking cycle

TO COOK MANUALLY BY TIME

COOK PROBE/TIME

HOLD

START/CANCEL

DIAL

GENERAL OPERATING INSTRUCTIONS

FWE COOK & HOLD OVEN

7

• Press COOK

• Rotate Dial to Cook Temp Set Point

• Press START/CANCEL to begin cooking cycle - display shows oven set temp.

NOTE: Unit must manually be canceled or shut off to end cook cycle.

TO COOK MANUALLY WITH NO TIME OR PROBE CONTROL

• Display will alternate between ‘PrHE’ and ‘Actual Temp’ until ‘rdY’ is displayed

• To display Set and Actual temperatures, Press COOK The display shows

“Set” for 1 second, then the oven set temp for 2 seconds, followed by “Act” for

1 second, then the actual oven temp for 2 seconds, then return to the original

display. If there is no set point, the display will show “ - ˮ in place of the set

temperature.

• To display Set and Actual Probe temperatures during preheat, ready and cook

states, press PROBE The display shows “Set” for 1 second, then the set

probe temp for 2 seconds, then returns to the original display.

• To display Set Cook Time during preheat, ready and cook states, press PROBE

The display shows “Set” for 1 second, then the set cook time for 2 seconds,

then returns to the original display.

• To display Set Hold Temp, press HOLD The display shows “Set” for 1

second, then the hold set temp for 2 seconds. If hold was not programmed, the

default hold set temp of 160°F (71°C) will be shown.

NOTE (applies to all cooking modes):

• Power on while pressing START/CANCEL

• Turn dial clockwise to select °F or counterclockwise to select °C

TO SET °F/°C UNITS

• Manual Cook - Press and hold START/CANCEL for 3 seconds, control beeps 3x displays

“----”

• Preset Cook - Press and hold START/CANCEL for 3 seconds, control beeps 3x and

displays the selected “Pr#”. After 5 seconds without a key press, the control returns to idle mode

and displays “----”. All LED’s turn OFF.

TO CANCEL ANY COOK CYCLE

TO VIEW HOLD TIME

• Press and hold the HOLD , hold time will be displayed in a count up timer until released.

GENERAL OPERATING INSTRUCTIONS

FWE COOK & HOLD OVEN

TO EDIT PRESETS

• To enter the edit mode, press and hold ANY keypad button (1-8) or ANY cook function

button (“Cook”, “Hold”, or “Probe/Time”) for 4 seconds to enable editiong of ALL cook

functions within the selected preset #. Edit mode entry will be indicated by a 1

second beep, then control will alternate displaying “edit” and “Pr#” for 1 second each

• Press and release any cook function button, current set value will be displayed along

with the associated LED, Rotate encoder dial to change set value and repeat as

necessary for remaining cook functions - (No auto save, must save changes manually)

• After 5 seconds without a key press or encoder dial rotation, the control beeps for 1

second, then exits edit mode and displays the preset # that was selected for editing. LED

constant ON.

• After an additional 5 seconds without a key press or encoder dial rotation, the control

returns to idle mode and displays “----”. All LED’s turn OFF.

• Pressing START/CANCEL at any time while in edit mode will save the current

settings and the control will beep for 1 second, then exits the edit mode and displays the

preset # that was selected for editing. LED is constant ON. You may select another preset

to edit or after 5 seconds without a key press, the control returns to idle mode and

displays “----”. All LED’s turn OFF.

8FWE COOK & HOLD OVEN

DEFAULT PRESETS (EDITABLE):

No: Smoke Oven Temp. Cook Time Probe Temp. Hold Temp.

Pr01

Pr02

Pr03

Pr04

Pr05

Pr06

Pr07

Pr08

NONE

190°F /

225°F /

350°F /

190°F / 88°C

190°F /

225°F /

350°F /

225°F /

NONE

6:00

8:00

6:00

130°F /

180°F /

160°F /

165°F / 74°C

NONE

160°F / 71°C

140°F /

155°F /

150°F /

160°F /

145°F /

155°F /

107°C

177°C

88°C

107°C

177°C

107°C

54°C

82°C

71°C

60°C

68°C

66°C

71°C

63°C

68°C

88°C

• Press and release keypad button (1-8) to select a preset.

• (Pr01 - Pr08) is displayed with corresponding LED turned ON.

• Press START/CANCEL to begin cooking by preset

• If no key is pressed after 5 seconds, the control returns to idle mode and displays “-----”

TO COOK BY PRESETS

CONTROL LOCKOUT FUNCTION: UPON INITIAL POWER UP, THE CONTROL WILL BE UNLOCKED

• To lock the control to prevent unwanted changes: ONLY idle, “----”,

START/CANCEL , and presets are accessible.

• From idle “----”, Press and Hold START/CANCEL , for 10 seconds. Control will

display “Loc” mode, pressing and holding any keypad button or cook function button

(“Cook”, “Hold”, or “Probe/Time”), for 4 seconds, display will indicate “Loc” and control will

beep 5 times to indicate editing is not allowed when unit is locked.

NOTE: Control will remember it is in “Loc” mode when powering up after a power

loss or after unit was turned OFF.

From idle “----”, Press and hold START/CANCEL for 10 seconds. Control will display

“ULoc” for two second with a one (1) second beep to acknowledge the change, then

returns to idle mode displaying “----”.

TO UNLOCK THE CONTROL:

“ERROR” Displayed

“Prb”,

constant beep

“Prb”,

constant beep

“no”...“Prb”

Beeps 5X

“Prb”...“Err”

Beeps 5X

“C by”...“Err”

Beeps 5X

ERROR MESSAGES:

When error is displayed

During power up

During cook cycle

Pressing “START”

after cook by probe

selected

During cook cycle

Pressing “START”

after setting cook

and hold values

in a manual cook

program

Reason for error

Temp Probe (TS1)

is open, shorted or

out of range

Temp Probe (TS1)

is open, shorted or

out of range

(Any cook

cycle canceled)

Meat Probe (TS2)

is open, or

not installed

Meat Probe (TS2)

is open, shorted

or out of range

“Cook by function”

not selected

Recommended Action

Turn power OFF

1) Check connections

2) Replace temp probe

Turn power OFF

1) Check connections

2) Replace temp probe

1) Check connections

2) Install meat probe

1) Check connections

2) Install meat probe

1) Choose “cook by

function”, set value, and

press “START”,

corresponding LED

will be lit

GENERAL OPERATING INSTRUCTIONS

FWE COOK & HOLD OVEN

9

FWE COOK & HOLD OVEN

ADJUSTABLE TRAY SLIDES

EQUIPPED ON SOME MODELS.

Some cabinet models are equipped

with adjustable tray slides.

Adjust tray slide positions

by inserting “J” end of slide into

upright key hole.

Release tray slide from upright with

upward “J” motion.

Tray slides provide bottom

support of trays, pans, or shelves.

TRAY SLIDE

“J” END OF TRAY SLIDE

UPRIGHT

UPRIGHT KEY HOLE

Food safety is of paramount importance in any kitchen and

proper steps should always be taken to assure “Safe Food

Practices.” As a helpful guide, FWE has compiled the following

information for your review and use. Though the information

in this guide is deemed reliable and up-to-date, food safety is

always being updated. This information should be used with

a complete, ongoing safety program (HACCP, Food Safety

Course), and in accordance with your local health department.

DISCLAIMER: The information provided in this booklet has been compiled from sources and documents deemed to be

reliable and represent the best judgment of Food Warming Equipment Company, Inc. The accuracy of the information

is not guaranteed, however, nor is any responsibility assumed or implied by FWE for any damage or loss resulting from

inaccuracies, errors or omissions. Food safety laws change frequently and may vary by city, county or country. Food

Service operators and Consultants are urged to keep information of all regulations and safe food practices as well as

developed food safety-related policies and procedures as part of their commitment to employee and customer safety.

Use the advice and guidance of legal counsel. This booklet is not intended to provide legal advice.

DISCLAIMER

TRAY SLIDE INSTRUCTIONS

10 FWE COOK & HOLD OVEN

FWE COOK & HOLD OVEN

FOOD SAFETY

11

Effective use of HACCP Guidelines will

assure food protection. There are seven

(7) steps in HACCP:

1. Assessment

2. Steps or points of control

3. Failure mode analysis

4. Employee procedures

5. Corrective action

6. Record keeping

7. Verification

There are twelve (12) common conditions

that support the growth of bacteria in food.

Thus, all twelve (12) critical control points

should be monitored to assure food

safety.

160 –

–

150 –

–

140 –

–

130 –

–

120 –

–

110 –

–

100 –

–

90 –

–

80 –

–

70 –

–

60 –

–

50 –

–

40 –

–

30 –

–

20 –

–

10 –

–

0 –

–

– 70

–

– 60

–

– 50

–

– 40

–

– 30

–

– 20

–

– 10

–

– 0

–

– -10

–

– -20

°F °C

SEVEN STEP HACCP FOOD GUIDELINES

!

Bacteria

Reproduce

Rapidly

TEMPERATURE

DANGER ZONE

Most foods are at risk during preparation and service. As foods

are thawed, cooked, held, served, cooled and reheated, they may

pass several times through the temperature danger zone of 40°F

to 140°F (4.4°C to 60°C). Each time food is handled, it runs the

risk of cross-contamination from other food and from food-contact

surfaces, such as: human hands, cutting boards and utensils. It is

recommended that passing through the 40°F to 140°F (4.4°C to

60°C) zone be done as quickly and infrequently as possible.

Food and public health dangers can be avoided with proper food

handling, storage, cooking (rethermalizing) and holding methods.

The key to food-borne illness prevention is constant monitoring of

food temperatures (both storage and internal).

HACCP is a Food Safety Program that is an effective tool for

safety and quality of food, from processing, receiving, storage,

cooking, holding and serving. By definition, HACCP is:

“HAZARD ANALYSIS CRITICAL CONTROL POINT”

Bacteria Survive and Grow

12 FWE COOK & HOLD OVEN

FWE COOK & HOLD OVEN

FOOD SAFETY

CRITICAL CONTROL POINTS TO

ELIMINATE BACTERIA - Table A

CRITICAL POINT MONITORED TEMPERATURE MONITORED TIME

1. Receive food

2. Dry - Storage

3. Store refrigerated food

4. Store deep-chill food

5. Store frozen food

6. Thaw food

7. Prepare food 1

8. Cook food

9. Hold food

10. Serve food

11. Cool food and leftover

food - Two proper

cooling methods [a]

and [b]

12. Retherm leftover food

less than 40°F (5°C)

50°F (10°C) to 70°F (21°C)

with 50% - 60% relative humidity

best: 35°F (2°C), or less than 40°F (5°C)

26°F (-3°C) to 32°F (0°C)

less than 0°F (-18°C)

less than 40°F (5°C) or under water

70°F (21°C) or lower

generally less than 50°F (10°C)

proper internal temperature*

hot food greater than 140°F (54°C)

cold food less than 40°F (5°C)

hot food greater than 140°F (54°C)**

cold food less than 40°F (5°C)**

[a] maximum 6 hours, broken down as:

•from 140°F (60°C) to 70°F (21°C)

•from 70°F (21°C) to 41°F (5°C) or

below

[b] cooled to 41°F (5°C) or lower

minimum 165°F (74°C) or 15 seconds

within 7 days max

within 2 hours

2 hours or less

4 hours or less

within 4 hours or

less

within 2 hours

1Depends upon product.

* Must pass from 40°F (5°C) through 140°F (60°C) in 2 hours or less.

** Serve or discard all food within four (4) hours from the time it was removed from temperature control.

FWE COOK & HOLD OVEN

13

SERVICE RECORD

Model Number ______________________

Serial Number ______________________

Date of Purchase ____________________

Notes:

___________________________________________________

CAUTION: HOLDING FOOD AT TEMPERATURES

OF LESS THAN 140°F MAY BE DANGEROUS.

TEMPERATURES UNDER 140°F PROMOTE THE GROWTH OF

HARMFUL BACTERIA AND TOXINS IN SOME FOODS.

FWE COOK & HOLD OVEN

14 FWE COOK & HOLD SMOKER OVEN

___________________________________________________

CAUTION: HOLDING FOOD AT TEMPERATURES

OF LESS THAN 140°F MAY BE DANGEROUS.

TEMPERATURES UNDER 140°F PROMOTE THE GROWTH OF

HARMFUL BACTERIA AND TOXINS IN SOME FOODS.

SERVICE RECORD

FWE COOK & HOLD OVEN

15

FWE COOK & HOLD OVEN

___________________________________________________

CAUTION: HOLDING FOOD AT TEMPERATURES

OF LESS THAN 140°F MAY BE DANGEROUS.

TEMPERATURES UNDER 140°F PROMOTE THE GROWTH OF

HARMFUL BACTERIA AND TOXINS IN SOME FOODS.

SERVICE RECORD

16 FWE COOK & HOLD OVEN

SERVICE RECORD

FWE COOK & HOLD OVEN

___________________________________________________

CAUTION: HOLDING FOOD AT TEMPERATURES

OF LESS THAN 140°F MAY BE DANGEROUS.

TEMPERATURES UNDER 140°F PROMOTE THE GROWTH OF

HARMFUL BACTERIA AND TOXINS IN SOME FOODS.

___________________________________________________

SERVICE RECORD

FWE COOK & HOLD OVEN

CAUTION: HOLDING FOOD AT TEMPERATURES

OF LESS THAN 140°F MAY BE DANGEROUS.

TEMPERATURES UNDER 140°F PROMOTE THE GROWTH OF

HARMFUL BACTERIA AND TOXINS IN SOME FOODS.

17

___________________________________________________

FWE COOK & HOLD OVEN

SERVICE RECORD

CAUTION: HOLDING FOOD AT TEMPERATURES

OF LESS THAN 140°F MAY BE DANGEROUS.

TEMPERATURES UNDER 140°F PROMOTE THE GROWTH OF

HARMFUL BACTERIA AND TOXINS IN SOME FOODS.

18 FWE COOK & HOLD OVEN

FWE / Food Warming Equipment Company, Inc. (Seller) warrants to the original purchaser,

subject to the exceptions and conditions below, that FWE manufactured equipment shall be

free from defects in material or factory workmanship, under ordinary use for the purpose for

which it is designed. The effective warranty period is as follows:

PARTS: Seller will furnish without charge to the original purchaser, FOB Sellers’ factory,

replacement parts for repairs to all new standard catalog products and factory custom /

modified units, which in Seller’s sole judgment, prove defective in materials or workmanship

under normal and proper use with the reserved right to request the return of any part claimed

to be defective, prior to issuing replacement part or authorizing warranty service, for a period

of two (2) years from date of original shipment from Seller’s plant, except for equipment used

in a Correctional Environment / Facilities, which is warranted for a period of one (1) year

from date of original shipment from Seller’s plant.

LABOR: Seller’s labor warranty shall be performed by a Seller-approved Service Agency

who must contact Seller to obtain a Warranty Service Authorization (WSA) number prior to

performing any repairs. If service is required during overtime periods, the difference between

overtime and standard labor rates shall be paid by the purchaser. Seller does not assume any

responsibility for any charges not expressly authorized, incidental to the repair or replacement

of equipment covered by this warranty, nor charges exceeding, in Sellers sole judgment,

normal and customary amounts. Only approved travel charges will be allowed. Seller’s labor

warranty shall be from the date of original shipment date from Seller’s plant for a period of

one (1) year, except for equipment used in a Correctional Environment / Facilities which is

warranted for a period of six (6) months.

This warranty is for normal usage and does not apply to any product or parts thereof that

have been misused, altered, or where Seller’s operating instructions or specific voltage is not

observed; nor shall this warranty apply to defective products or parts resulting from accident

following date of original shipment, nor extend to or cover removal, installation, re-installation

or calibration, or service calls or cost of repairs undertaken by a customer. This warranty is

also subject to the following:

1.] Customer returning the warranty registration card, accompanying Sellers original

shipment, to Seller within thirty (30) days of receipt;

2.] Giving immediate notice of any allegedly defective part or product to Seller; and

3.] Customer, at Sellers request, returning said defective parts or product to Seller.

This is the sole warranty applicable to the merchandise. It is expressly understood that Seller’s

liability hereunder is limited to the repair or replacement, at Seller’s option, of products or parts,

defective materials or workmanship as provided above. Seller’s judgment as to the cause and

nature of any defect will be final. Seller shall in no case be responsible for special or

consequential damages or any other obligation or liability with respect to products sold by

Seller.

This warranty, as stated above, applies to equipment installed in the Continental United

States. FWE equipment installed outside the Continental United States shall carry parts

coverage only. All labor costs are approved on a discretionary basis, based on like repairs

in the Continental U.S. This warranty shall stand in whole or in part as allowed by law. Any

exclusion of a part of this warranty, as may be allowed by law, shall not void balance of

warranty.

This is a limited warranty pursuant to the Consumer Product Warranties Act, 15 U.S. Code. section 2303.

LIMITED TWO YEAR WARRANTY

FWE COOK & HOLD OVEN

19

Ops-Manual-LCH-Oven R.16.01

FWE Parts Department:

www.FWEparts.com

Order Hotline: 800-222-4393

FOOD WARMING EQUIPMENT COMPANY, INC.

5599 HWY. 31 W. Portland, TN 37148

800.222.4393 |815.459.7500 |Fax: 815.459.7989

www.FWE.com |[email protected]

FWE LCH-G2 Series User manual

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