2 OM-3000 SERIES ELECTRIC HOT FOOD HOLDING UNIT
INSTALLATION
WARNING: FAILURE TO FOLLOW INSTALLATION GUIDELINES AND RECOMMENDATIONS
MAY VOID THE WARRANTY ON YOUR UNIT.
SELECTING A LOCATION FOR YOUR NEW UNIT
The following conditions should be considered when selecting a location for
your unit:
1. Floor Load: The area on which the unit will rest must be level, free of
vibration, and suitably strong enough to support the combined weights of
the unit plus the maximum product load weight.
2. Clearance: There must be a combined total of at least 3” clearance on all
sides of the unit.
3. Ventilation: The unit must not be inserted into a cabinet.
INSTALLATION CHECKLIST
WARNING: DAMAGE TO EQUIPMENT MAY RESULT IF NOT FOLLOWED. RANDELL IS NOT
RESPONSIBLE FOR DAMAGE TO EQUIPMENT IF IMPROPERLY INSTALLED.
NOTE: ALL MOTORS ARE OILED AND SEALED.
After the final location has been determined, refer to the following checklist prior
to start-up:
1. Check all exposed power cords and plugs to ensure that they are not kinked,
damaged, or show exposed wires.
2. Check that the thermostat knobs turn on/off and stop at the designated
position.
3. Unit must be properly leveled; check all legs or casters to ensure they
all are in contact with the floor while maintaining a level work surface.
Adjusting bullet feet heights or shimming casters may be necessary if the
floor is not level.
4. Add 1” of water (less than one gallon) to holding pans on individual well
models (including 3600 Series).Add 1” to 2” of water to all other models that
require water. Check for any sign of water leaking. (See Unit Operation.)
5. Plug in unit and turn on thermostats. (Indicator lights for each well will
illuminate indicating the thermostat is calling for heat).
6. Allow unit time to heat water to temperature. (See Unit Operation.)
7. Refer to the front of this manual for serial number location. Please record
this information in your manual on page 3 now. It will be necessary when
ordering replacement parts or requesting warranty service.
8. Confirm that the unit is holding temperature. Set controls to desired
temperature for your particular ambient and altitude.
9. Allow your unit to operate for approximately 1 hour before putting in food to
allow of unit to heat to storage temperature.
ELECTRICAL SUPPLY
The wiring should be done by a qualified electrician in accordance with local
electrical codes. A properly wired and grounded outlet will assure proper
operation. Please consult the data tag attached to the control panel to ascertain
the correct electrical requirements.
OPERATION
WARNING: DO NOT ADD WATER TO 3500 OPEN WELL UNITS UNLESS SPILLAGE PANS
ARE UTILIZED.
WARNING: DO NOT ADD WATER TO AN EMPTY WELL THAT IS AT HOLDING
TEMPERATURE.
3300 SERIES: WET OPERATION ONLY
3500 SERIES: WET OR DRY OPERATION. SPILLAGE PANS REQUIRED IF WET
OPERATION IS DESIRED. SPILLAGE PANS NOT PROVIDED WITH STANDARD
UNITS.
3600 SERIES: WET OPERATION ONLY.
WARNING: EACH WELL WITH A DRAIN IS SUPPLIED WITH A SCREEN TO PREVENT
LARGE OBJECTS FROM ENTERING THE DRAIN. DO NOT FORCE LARGE
OBJECTS THROUGH THE DRAIN.
WARNING: ELECTRIC ELEMENTS ARE NOT SUBMERSIBLE.
CAUTION: MOISTURE COLLECTING FROM IMPROPER DRAINAGE CAN CREATE A
SLIPPERY SURFACE ON THE FLOOR AND A HAZARD TO EMPLOYEES.
All 3300/3500/3600 units are designed for 145°F to 175°F operation or 140°F to
170°F product temperature. When using the unit dry expect at least a 15°F drop
in product temperatures compared to using the unit wet.
1. Add 1” of water (less than one gallon) to holding pans on individual sealed
well models (including 3600 Series).Add 1” to 2” of water to all other models
that require water. Hot water is recommended.
2. Turn thermostat to #4
3. Red indicator light will energize to show corresponding well that is heating.
4. Wait 1 hour before adjusting thermostat. Higher number will increase
temperature. Lower number will decrease temperature.
5. Turn thermostat to off position when operation is completed.
Some models of electric hot food holding units may be operated wet or dry. Wet
operation is recommended for higher efficiency. Hot water is recommended for
the unit achieving operating temperature sooner. Refilling of wet operation units
is required periodically if the water level is lower than 1”.
PLUMBING
The units drain must have an outlet to an appropriate drainage area or container.
The drain valve can be found under the wells of the unit nearest the left or right
side wall of the lower shelf.
1. Place container directly under drain valve.
2. Open valve slowly to prevent splatter of hot water.
3. Close valve completely before remove container for drainage.
3600 SERIES – SEALED WELL
MODEL LENGTH DEPTH HEIGHT #
WELLS
#
ELEMENTS
SS BOTTOM
SHELF
SQ. FT.
120V – 750 WATT 208V – 865 WATT 240V – 1150 WATT
SHIP WT
(LBS)
KW AMPS NEMA KW AMPS NEMA KW AMPS AMPS
3612 33” 30” 36” 2 2 5.5 1.5
12.5
5-20P 1.73 8.32 6-15P 2.3 9.58 6-15P 116
3613 48” 30” 36” 3 3 8.1 2.25 18.75 5-30P 2.6 12.48 6-20P 3.45 14.37 6-20P 174
3614 63” 30” 36” 4 4 10.7 3 25 5-50P 3.46 16.64 6-30P 4.6 19.16 6-30P 232
3615 78” 30” 36” 5 5 13.3 3.75 31.25 5-50P 4.33 20.8 6-30P 5.75 23.95 6-30P 290
