FWE LCH-SK-G Series User manual

COOK & HOLD SMOKER OVEN
OPERATING
INSTRUCTIONS
LCH-SK-G2 SERIES
Original Instructions
Caution: Read the
instructions before
using the machine.
INTERNATIONAL/DOMESTIC

2FWE COOK & HOLD SMOKER OVEN
FWE COOK & HOLD SMOKER OVEN
WARNING SYMBOLS AND EXPLANATIONS
WARNING SYMBOLS *
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
*Symbols will vary from unit to unit.

CASTER WEIGHT LIMIT AND SERVICE
3
FWE COOK & HOLD SMOKER 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
68Kg
113Kg
272Kg
124Kg
226Kg
340Kg
362Kg
362Kg
158Kg
272Kg
453Kg
453Kg
113Kg
226Kg
272Kg
544Kg
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

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 pro-
tection 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.
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.
WARNINGS AND CLEANING CARE
4FWE COOK & HOLD SMOKER OVEN
ELECTRICAL REQUIREMENTS AND GROUNDING
FWE COOK & HOLD SMOKER OVEN
CLEANING
INTENDED USE AND REQUIREMENTS
This unit is to be used for cooking only.
Unit must be installed level.

5
...and thank you for purchasing an FWE Cook & Hold Smoker 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.
FWE COOK & HOLD SMOKER OVEN
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 14. 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...

6FWE COOK & HOLD SMOKER OVEN
FWE COOK & HOLD SMOKER 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
GENERAL OPERATING INSTRUCTIONS
COOK PROBE/TIME
HOLD
START/CANCEL
SMOKE
DIAL

GENERAL OPERATING INSTRUCTIONS
FWE COOK & HOLD SMOKER OVEN
7
• 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 SMOKE
• Rotate Dial to Smoke Time
• 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 AND SMOKE
• 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
• 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 SMOKE
• Rotate Dial to Smoke Time
• Press START/CANCEL to begin preheat cycle
• Load food after ‘rdY’ is displayed
• Press START/CANCEL to begin cooking cycle
• To bypass Preheat, press START/CANCEL again
TO COOK MANUALLY BY TIME AND SMOKE

FWE COOK & HOLD SMOKER OVEN
8FWE COOK & HOLD SMOKER OVEN
GENERAL OPERATING INSTRUCTIONS
• Press SMOKE Display shows “ -- ˮ
• Rotate Dial to set Smoke Time
• Press START/CANCEL to begin cold smoke
NOTE: Decimal point in right-most 7-segment display will be lit to indicate smoke element has
been activated.
TO COLD SMOKE
• Press and hold the SMOKE button for 5 seconds. Set desired smoke time
• Rotate Dial to set Smoke Time
• Press START/CANCEL to start
NOTE: This overrides a smoke cycle in process or may add the desired smoke time.
If the probe temperature or cook time expires during this addition, the smoke will be canceled
and hold will be initiated.
TO ADD SMOKE TO ANY COOK CYCLE
• Press and hold START/CANCEL for 5 seconds
TO CANCEL ANY COOK CYCLE
• 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: this function is inoperable in manual cook preheat, manual cook ready
and manual cook.
NOTE (applies to all cooking modes):

GENERAL OPERATING INSTRUCTIONS
FWE COOK & HOLD SMOKER OVEN
DEFAULT PRESETS (EDITABLE):
No: Smoke Oven Temp. Cook Time Probe Temp. Hold Temp.
1
2
3
4
5
6
7
8
NONE
4:00
2:00
2:00
NONE
4:00
2:00
2:00
190°F /
225°F /
350°F /
NONE
190°F /
225°F /
350°F /
225°F /
NONE
NONE
NONE
NONE
6:00
8:00
3:00
6:00
130°F /
180°F /
160°F /
NONE
NONE
NONE
NONE
NONE
NONE
140°F /
155°F /
150°F /
140°F /
155°F /
150°F /
150°F /
• To edit a preset, from idle press and hold the COOK for 5 seconds
• After 2 seconds, display will show “PrE1” and after 5 seconds, the display will flash
indicating programming mode
• Rotate dial to show the desired program to edit and press the SMOKE
• The display shows current value
• Rotate dial to obtain the desired value (00:00 is off)
• Press COOK to display the current oven temperature
• Adjust as desired (for cold smoke, set to “oFF”), if set to off, no other settings will be
available
• If oven temp is not Off, press PROBE/TIME once to set probe temperature or
twice to set time.
• If pressed twice, the probe will be canceled and time will override. As above, the
current value will be displayed and adjust to the desired value.
• Press HOLD and adjust as above
• Press the START/CANCEL to save the preset and return to idle
TO EDIT PRESETS
9
• Power on while pressing START/CANCEL
• Turn dial clockwise to select °F or counterclockwise to select °C
TO SET °F/°C UNITS
• Press and hold COOK for 2 seconds
• Dial preset selection (PrE1 - PrE8)
• Press START/CANCEL to begin cooking by preset
TO COOK BY PRESETS
107°C
177°C
88°C
107°C
177°C
107°C
54°C
82°C
71°C
60°C
68°C
66°C
60°C
68°C
66°C
66°C
88°C

10
FWE COOK & HOLD SMOKER OVEN
FWE COOK & HOLD SMOKER OVEN
SMOKE DRAWER
• PRESOAK the wood chips
in water (or liquid of choice).
The chips should be covered
completely with liquid for a
minimum of 2 hours
prior to using them.
• Shake off any excess water.
• Fill smoke drawer
according to desired smoke
setting.
• Close smoke drawer.
SMOKE SETTING CHIPS APPLICATION
LIGHT
SMOKE FLAVOR
NORMAL
SMOKE FLAVOR
EXTENDED
SMOKE FLAVOR
1
HR
2
HR
4
HR
ll 1/4 of compartmnet
ll 1/2 of compartmnet
ll full compartmnet
Subtle smoke avor: for foods
that absorb smoke easily such
as cheese or delicate sh
Standard smoke avor: for
every day items such as chicken,
turkey, salmon, etc.
Robust smoke avor: for dis-
tinct smoky avor in pulled pork,
beef, lamb, brisket, etc.
Please note that smoke may vary due to amount of wood chips and the soak time of wood chips.
Smoke will maintain in the unit for multiple hours if not released through the door.
Food product will not stop absorbing this smoke until the smoke is released or the product is removed.
SMOKE DRAWER
SWEETNESS WOODSY NUTTY SPICY HARDY ROBUST PUNGENT BITTER HARSH OVER-POWERING
LIGHT NORMAL STRONG EXCESSIVE
SMOKE FLAVOR INTENSITY CHART
1HOUR 2HOURS 4HOURS 4+HOURS

11
WOOD CHIPS & FOOD SAFETY
FWE COOK & HOLD SMOKER OVEN
WOOD SMOKED FLAVOR RESULTS APPLICATION
-Slightly sweet but dense, fruity smoke avor
-The strongest avor of all fruit-woods
Beef, poultry, game birds,
pork (particularly ham)
WOOD CHIP FLAVORS
CHERRY
-Slightly sweet, fruity smoke that is great with
poultry
-This smoke is a mild, sweet, fruity smoke,
which gives a rosy tint to light-colored meats.
Good with all meats
HICKORY
-Sweet to strong, heavy bacon avor
-The most common hard wood used
-These chips must be soaked for 1-2 hours to
prevent a bitter taste.
Pork, ribs, hams,
poultry, beef
APPLE
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
1HOUR 2HOURS 4HOURS 4+HOURS

FWE COOK & HOLD SMOKER OVEN
12 FWE COOK & HOLD SMOKER OVEN
FOOD SAFETY
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

FWE COOK & HOLD SMOKER OVEN
13
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.

ADJUSTABLE TRAY SLIDES EQUIPPED ON SOME MODELS.
FWE COOK & HOLD SMOKER OVEN
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.
14 FWE COOK & HOLD SMOKER OVEN
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

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.
© 2003 Food Warming Equipment Co., Inc.
LIMITED TWO YEAR WARRANTY
FWE COOK & HOLD SMOKER OVEN
15

© 2015 Food Warming Equipment Co., Inc. Errors subject to correction. All specifications subject to change without notice. Printed in USA.
Ops-Manual-LCH-Smoker-Oven R.15.4
FWE Parts Department:
www.FWEparts.com
Order Hotline: [phone]
FOOD WARMING EQUIPMENT COMPANY, INC.
COOK |HOLD |TRANSPORT |SERVE |REFRIGERATION |BARS
5599 HWY. 31 W. Portland, TN 37148
800.222.4393 |815.459.7500 |Fax: [phone]
www.FWE.com |[email protected]