Sentinel PA0200 User manual

ELECTRIC HOT FOOD TABLE
OPERATOR MANUAL
Model Number:PA0200 /PA0203/PA0204/PA0205

IMPORTANT SAFETY INFORMATION
When using electrical appliances, basic safety precautions should always be followed,
including the following:
1. Read all instructions carefully and completely.
2. For commercial use only.
3. Do not touch hot surfaces.
4. Protect against electrical shock by keeping all cords, plugs, and other electrical components
away from water or other liquids.
5. Unplug this unit when not in use and before cleaning.
6. Allow the unit to cool before putting on or taking off parts.
7. Do not operate this or any appliance with a damaged electrical cord orplug.
8. Do not operate this or any appliance after it has malfunctioned or been damaged in anyway.
9. Do not use outdoors.
10. Do not place on or near a hot gas or electric burner.
11. Attach plug to appliance first, then plug electrical cord into the walloutlet.
12. Disconnect the unit by turning the temperature and timer control to "OFF", then removing
the electrical plug from the wall outlet.
13. Do not use appliance for any application other than intended use.
14. Do not insert metal utensils or oversized foods into this unit as they may cause a fire and
heighten the risk of electrical shock.
15. Do not store any item on top of this unit when in operation.
16. Do not allow this oven to touch or be covered by flammable material, such as curtains,
draperies, walls, etc., when in operation.
17. Do not clean with metal scouring pads as pieces can break off and touch electrical
components, heightening the risk of electrical shock
18. Never place materials such as paper, cardboard, plastic, etc. in this oven.
19. Do not cover interior of this unit with metal foil as it may cause the oven tooverheat.
20. Avoid scratching the surface or nicking the edges of this unit’s tempered, safety glass door. If
the oven door has a scratch or nick, contact customer service before use.
21. Turn the appliance off by turning the temperature and timer control to the "OFF"position.
22. Note that the use of accessories not recommended by the manufacturer may result ininjury.
23. Children should be supervised to ensure that they do not play with the oven.
24. 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
theirsafety.

25. When using the appliance in shops, snack bars, hotels etc., check the voltage and outlet to
make sure the appliance is correctly connected with power.
26. Place unit on a flat surface that is well ventilated. The appliances must be supervised
during operation, DO NOT leave appliance without powering off.
: 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
NOTE: Save these instructions for future reference.
ELECTRIC SPECIFICATIONS
DIMENSION
Model
Volts
Wells
Watts/well
Total Watts
PH
PA0200
120V
2
500W
1000W
1
PA0203
120V
3
500W
1500W
1
PA0204
208-240V
4
750W
2240-3000W
1
PA0205
208-240V
5
750W
2800-3750W
1

Model
Length
Width
Height
Top
Opening
Unit Weight
PA0200
30”
29.52”
33.5”
2
63.90 lbs
PA0203
44”
29.52”
33.5”
3
83.70 lbs
PA0204
58”
29.52”
33.5”
4
108.00 lbs
PA0205
72”
29.52”
33.5”
5
130.50 lbs
INSTALLATION INSTURCITON
If the carton appears damaged, or damage is discovered once the carton is opened, stop immediately and
contact the freight company to file a damage claim.
CAUTION: The steam table is shipped without the legs, under shelf or cutting board shelf attached. Please
read the installation and operation instruction before operating the unit. Remove all supports and packaging
materials before operating the unit. Failure to remove all packaging materials may lead to a fire and/ or
damage to the appliance.
1. Remove all external packaging that is protecting top portion of unit
2. Remove all internal packaging to the unit, if present.
3. Visually inspect all external and internal portions of unit for damage.
4. Wipe down the exterior of the unit using a damp cloth with warm water. Do not use abrasive pads or
cleaners as they will damage the stainless steel surface.
Note: Ambient Conditions- make sure that the operating location is in an area where the ambient
temperature is held constant (minimum 70ºF). Please avoid areas such as near exhaust fans and air
conditioning ducts.
Waring! Operating environment
Ensure that operate location is at a reasonable distance from combustible walls and materials otherwise
combustion or discoloration could occur.

Caution! Operating environment
Place unit on a stable, level floor. The unit must be level, both front and back and left to right, in order to
maintain an equal water depth throughout the wells. To eliminate rocking or adjust height turn the adjustable
feet in the proper direction until the desired results are obtained.
Note: Maximum adjustment is 1 inch
5. Before plugging unit into wall outlet or permanently electrical connecting, the unit should be adjusted to
the desired height and align with other equipment.
6. The voltage and wattage ratings of this hot food table are given on the device nameplate. Connect the
hot food table to a circuit having a voltage and type of current similar to that stamped on the device
nameplate. For movable equipment a proper cord and plug are included for connection to the matching
power supply outlet.
7. Plug unit into grounded electrical outlet with correct voltage, and plug configuration.
a. Waring! Using any receptacle that is not designed to match the attached cord and plug MAY cause
personal injury and WILL void your warranty. Please attach the Hot Food Table, to an individual
branch circuit
8. For permanent installations, connections to supply line may be made through conduit or armored cable.
Use copper wire for power supply or suitable copper to aluminum wire connector.
9. The body of the appliance should be grounded by connecting the ground stud provide in the junection
box to a good electrical ground.
10. The hot food table is not fused and consequently must be connected to a fused circuit equipped with
suitable disconnect means, as required by local code authorities.
11. To assembly the units follow steps 1 thru 6 listed below.

NOTICE
UNIT IS SHIPPED UNASSEMBLED. TO MEET NATIONAL STANITATION FOUNDATION STANDARDS,
THE INSTALLER MUST USE A NSF APPROVED SILICONE SALANT TO SEAL THE SEAMS BETWEEN
THE UNIT AND ASSEMBLED PARTS.
Step 1: Insert the bullet leg into the 4 tubes.
CAUTION When inserting bullet legs use a soft mallet only. To avoid damaging the leg
inserts.

.
Step 2: Place the unit on the floor upside down. Be sure to protect the top surface and well from damage
when the unit is placed on it top on the floor. Once the legs are in place tighten the set screws in the leg
inserts.
Step 3: Slide the shelf over the legs.

Step 4: Locate the shelf at minimum 6 inches from the floor to allow for cleaning and to comply with NSF
standards. Tighten the 4 set screws located in each corner of the shelf leg inserts.
Step 5: Install the supporting board on the fixing brackets first, then positioning this part in the front of the
shell by screws.

Step 6: Install the cutting board stops through the shelf and the shelf support brackets at each end as
shown.
BEFORE USING YOUR HOT FOOD TABLE
1, Wipe down the exterior of the unit using a damp cloth with warm water. Do not use abrasive
pads or cleaners as they will damage the stainless steel surface.
2, Check if all portions are well assembled.
3, Check if the power cord match the outlet well.
THIS UNIT COMES WITHOUT PANS, GET PANS BEFOREUSING

USING YOUR HOT FOODTABLE
OPERATION INSTRUCTION FOR HOT FOOD TABLE
1. PREHEAT - To preheat individual sections, turn the switch dial to 6 for 10 - 20 minutes
before the foods are placed in the compartments. Insure that pan openings are covered to
prevent loss of heat.
a. Water – Is not necessary for this model. Air heating is easier and quicker to heat than
water makes the waterless steam table faster and more economical to operate than a
table using water. Foods can be kept moist bykeeping them at the correct temperature.
Foods dry out only when excessive temperatures are reached, so when foods tend to
dry out, REDUCE HEAT.
2. If only part of the food warmers is needed, the compartment not in use does not need to be
heated.
3. SWITCH SETTINGS
a. 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 food
warmer with respect to range or other heated equipment, air outlets, fans, doors and
passageways.
OPERATION INSTRUCTION
Before the unit is used for the first time, turn the temperature knob to "6" and heat the well
for 20- 30 minutes. Do not be alarmed if smoke appears; this preheat should burn off any
residue or dust on the heating element.
WARNING: 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.
4. Never place food or water directly into the well. Always
usepans.
5. Wet or dry operation is recommended.
6. Always place covers on pans when not serving to prevent food from drying out and to
reduceyour operating costs.
a. 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.
2) CLEANING
Insure the appliance has been turned off and has had sufficient time for all surfaces to cool
down before cleaning.
DAILY CLEANING
1. Turn the control knob to the OFF position and allow unit to cool beforecleaning.
2. Drain or remove water from the well.
CAUTION: 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 hardenedfood.
NOTICE: 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
steelwell.
2. After de-scaling, the well assembly should be rinsed thoroughly with a solution of
vinegar and water to neutralize all cleaner residues.
3. Wipe the well assembly dry and leave uncovered.
WARNING
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.
CLEANING PROCEDURES FOR
POLYETHYLENE OR ABS (RUBBER) COMPOSITION TABLE TOPS OR
CUTTING BOARDS
If no cleaning equipment is available; use hot water, a granular cleanser or detergent and a stiff
bristle brush. (Abrasive action is necessary, as simply wiping the board will not suffice.) After
Scrubbing, rinse thoroughly with hot water. Allow to lie flat.
The cutting board is easy to move out for cleaning, wipe off the water and dry it before put it back to
the unit. The use of cleavers on synthetic boards or tabletops is not recommended.

TROUBLESHOOTING
Problem: The oven does not become hot after being switched on.
A, Be sure that the power cord is well plugged to a proper electric
source. B, Be sure that the temperature control knob is correctly
set.
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 fill 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?
PREVENTATIVE
MAINTENANCE SCHEDULE
•Please follow the cleaning section for the daily and weekly preventative maintenanceschedule.
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’ polishingmarks.
2. Keep your food equipment clean.
•Use alkaline, alkaline chlorinated or non-chloride cleaners at recommended
strength. Clean frequently to avoid build-up of hard, stubborn stains. If you boil
water in stainless steel equipment, remember the single most likely cause of
damage is chlorides in the water. Heating cleaners that contain chlorides have a
similar effect.
3. Rinse.
•If chlorinated cleaners are used, rinse and wipe equipment and supplies dry
immediately. The sooner you wipe off standing water, especially when it contains
cleaning agents, the better. After wiping equipment down, allow it to air dry;
oxygen helps maintain the stainless steels passivity film.

4. Never use hydrochloric acid (muriatic acid) on stainless steel.