FWE RH SERIES User manual

RETHERMALIZATON AND HOLDING OVENS
OPERATING
INSTRUCTIONS
RH SERIES
RH-B SERIES
RH-RB SERIES
ORIGINAL INSTRUCTIONS
INTERNATIONAL/DOMESTIC
Caution: Read the
instructions before
using the machine.

2FWE RETHERM OVENS
WARNING SYMBOLS
FWE RETHERMALIZATION AND HOLDING OVENS
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 protec-
tive 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 MAY VARY FROM UNIT TO UNIT

INSTALLATION
3
FWE RETHERMALIZATION AND HOLDING OVENS
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

CLEANING
WARNING AND CLEANING CARE
4 FWE RETHERM OVENS
FWE RETHERMALIZATION AND HOLDING OVENS
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 and humidifier pans 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.

FWE RETHERMALIZATION AND HOLDING OVENS
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.
ELECTRICAL REQUIREMENTS AND GROUNDING
INTENDED USE AND REQUIREMENTS
This unit is to be used for Cooking only.
Unit must be installed level.
5
REQUIREMENTS

FWE RETHERMALIZATION AND HOLDING OVENS
CONGRATULATIONS...
...and thank you for purchasing an FWE Rethermalization Holding
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 oven. 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
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 ordering
parts and/or service, you will need to provide this information.
The voltage and amperage of the unit are also stamped
on the serial tag.
After uncrating your oven, remove all tape and padding which
held all doors, shelves, racks, cord, etc., in place
during shipment.
6FWE RETHERM OVENS

7
FWE RETHERMALIZATION AND HOLDING OVENS FWE RETHERMALIZATION AND HOLDING OVENS
GENERAL OPERATING INSTRUCTIONS
NOTE: FOR INITIAL STARTUP A NEW OVEN NEEDS TO BURN
OFF FACTORY OILS AND POLISH BEFORE ITS FIRST USE.
DO NOT LOAD FOOD INTO OVEN UNTIL THIS HAS BEEN DONE.
1) PLUG OVEN INTO A PROPERLY GROUNDED POWER
RECEPTACLE. TURN ON MAIN POWER ROCKER. CONTROL
PANEL WILL LIGHT ANS DISPLAY MESSAGE "OFF".
PREPARING THE OVEN BEFORE LOADING FOOD
"COOK BY TIME"CYCLE:
CONTROL MUST DISPLAY THE "OFF" MODE TO BEGIN A
SELECTION.
PRESS "STOP CYCLE" KEY ONCE.
PRESS THE "COOK BY TIME"KEY ONCE
• SELECT COOK TIME - by rotating Knob "A" to desired time
(HR:MN).
• SELECT COOK TEMPERATURE by rotating "Knob B" to desired
temperature.
• SELECT HOLD TEMPERATURE by rotating Knob C to desired
temperature.
PRESS "START/PAUSE" KEY to start the PREHEAT CYCLE "PREHE"
The PREHET indicator will light and begin the PREHEAT CYCLE
untimed. "PREHE" message will display.
At the end of the PREHEAT CYCLE, the control will beep and "RDY"
("Ready") message will display.
LOAD CABINET WITH FOOD PRODUCT.
PRESS "START/PAUSE" KEY to start COOK BY TIME CYCLE.
The indicator will light. Timer "##:##" (HR:MIN) will display and begin
countdown. When the oven reaches the designated COOK TIME,
the indicator light will go off. The oven will automatically switch to the
"HOLD" mode after the COOK TIME duration.

8FWE RETHERM OVENS
FWE RETHERMALIZATION AND HOLDING OVENS
FAHRENHEIT OR CELSIUS SCALE
While unit is "ON", press an hold the "START/PAUSE"KEY for five (5)
seconds. The display will read "dgF"for Fahrenheit or "dgC"for Celsius.
Press and hold to change scale.
Fahrenheit Temperature Range: 100°F to 350°F
Celsius Temperature Range: 38°C to 177°C
GENERAL OPERATING INSTRUCTIONS
"COOK BY PROBE"CYCLE: PROBE OPTIONAL
CONNECT PROBE INTO SOCKET
Place PROBE TIP outside cabinet door.
TURN ON MAIN SWITCH.
Set up cooking perimeters as shown below.
Control must display the "OFF" mode to begin selection.
PRESS "STOP CYCLE" KEY ONCE.
PRESS "COOK BY PROBE" KEY ONCE.
SELECT PROBE TEMPERATURE or desired product internal temperature by
rotating "Knob A".
SELECT CABINET OR COOKING TEMPERATURE by rotating Knob "B".
SELECT HOLD TEMPERATURE by rotating Knob "C" to desired cabinet
temperature
PRESS "START/PAUSE" KEY to start the PREHEAT CYCLE.
The Pre-heat indicator light will light and begin the Pre-heat mode untimed.
"PRHE" message will display. At the end of the Pre-Heat Cycle, the control will
beep and "RDY" ("Ready") message will display.
LOAD CABINET WITH PRODUCT.
PLACE PROBE TIP INTO CENTER OF PRODUCT.
PRESS "START/PAUSE" KEY to start the COOK BY PROBE CYCLE and the
indicator is lighted. The product internal temperature, the indicator light will go off
and the oven will automatically switch to the "HOLD" mode.
NOTE: to BYPASS PRE-HEAT, PRESS START TWICE.

FWE RETHERMALIZATION AND HOLDING OVENS
9
CONTROL PANEL
LOCK OR UNLOCK YOUR CURRENT OVEN SETTING:
PRESS THE HIDDEN KEY UNTIL YOU HEAR THE
AUDIBLE SOUND. PRESS THE COOK BY TIME KEY
FIRST, FOLLOWED BY THE COOK BY PROBE KEY
SECOND, AND FINALLY THE COOK BY TIME KEY
AGAIN. INDICATOR WILL LIGHT IN LOCKED SETTING.
NOTE: Cooling fans will run to ventilate the heat from be-
hind the control panel area, as long as the Power switch
is in the "ON" Position. Allow proper cool down periods
of 1/2 hour after cooking before turning unit "OFF" or
disconnecting.

10 FWE RETHERM OVENS
FWE RETHERMALIZATION AND HOLDING OVENS
RETROFITTING A FWE RETHERM OVEN WITH A MEAT PROBE
INSIDE OF UNIT, REMOVE VENTED COVER FROM THE TOP
INSTALL THERMOCOUPLE BRACKET AND THERMOCOUPLE
USING 6 X 32 X 1 SCREWS INTO THE VENT COVER.
RUN WIRES THROUGH THE TOP.
CONNECT WIRES TO MEAT PROBE LOCATION ON THE BACK OF
THE CONTROL BOARD
REPLACE COVER INSIDE OF UNIT.
NOTE: use the LEFT socket for a
RIGHT hand hinged door. Use RIGHT
socket for LEFT hand hinged door.

FWE RETHERMALIZATION AND HOLDING OVENS
11
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
TRAY SLIDES INSTRUCTIONS

FWE RETHERMALIZATION AND HOLDING OVENS
12 FWE RETHERM OVENS
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 RETHERMALIZATION AND HOLDING OVENS
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.

Model Number ______________________
Serial Number ______________________
Date of Purchase ____________________
Notes:
___________________________________________________
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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 RETHERMALIZATION AND HOLDING OVENS
SERVICE RECORD
14 FWE RETHERM OVENS

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 RETHERMALIZATION AND HOLDING OVENS
15

© 2015 Food Warming Equipment Co., Inc. Errors subject to correction. All specifications subject to change without notice. Printed in USA.
Ops-Manual-RH R.15.1
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]