Ubert HT Series User manual

User Manual
HOT DISPLAY CABINET
HT-Series

Contents 3
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1 Contents
1Contents ...................................................................................................................................3
2Important References................................................................................................................4
2.1 Fundamental Safety Notes.................................................................................................4
2.2 Warranty and Liabilities ......................................................................................................5
2.3 Symbols and Notes ............................................................................................................5
2.4 Copyright............................................................................................................................5
2.5 Special safety references ...................................................................................................6
3Introduction...............................................................................................................................8
3.1 Introduction.........................................................................................................................8
3.2 Special features..................................................................................................................8
3.3 Technical details.................................................................................................................9
4Installation and putting into operation......................................................................................12
4.1 Unwrapping......................................................................................................................12
4.2 Installation........................................................................................................................12
4.3 Electrical connection.........................................................................................................12
4.4 Preparation of Using / Starting up.....................................................................................13
5Operation................................................................................................................................14
5.1 Operation elements..........................................................................................................14
5.2 Operation..........................................................................................................................14
5.3 Optional............................................................................................................................15
6Maintenance ...........................................................................................................................16
6.1 Cleaning and care ............................................................................................................16
6.2 Trouble shooting...............................................................................................................18
6.3 Wiring Diagrams...............................................................................................................19
6.4 Spare Parts ......................................................................................................................25
6.5 Declaration Of Conformity ................................................................................................32

4 Important References
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2 Important References
2.1 Fundamental Safety Notes
2.1.1 Consider notes in the operating manual
Precondition for the safe and trouble free use of this unit is the knowledge of the fundamental safety
notes and safety regulations.
The operating instruction contains the most important references to operate the unit safely.
This operating instruction, particularly the safety references, are to be considered by all persons,
who work on the unit.
Furthermore the rules and regulations to avoid accidents are to be considered.
2.1.2 Obligation of the operator
The Operator is obliged to only let persons work with the unit who:
are familiar with the fundamental regulations of work safety and accident avoiding and who have
been instructed how to operate the unit.
read and understood the chapter about safety and warning notes and have confirmed this with
their signature.
The safe consious operation of the personnel has to be examined regularly.
2.1.3 Obligation of the personnel
All induviduals who are authorized to work with the unit are obliged to:
pay attention to the fundamental regulations of work safety and accident avoiding,
read the chapter on work safety and warning notes in this manual and to confirm through their
signature that they have understood these, before actually operating the unit.
2.1.4 Possible risks
Hot cabinets are built state of the art and in acknowledgement of all safety related rules. Neverthe-
less is it possible that danger for body and lifes of the user and/or third and/or impairments at the
unit or at other real values merge. The unit is to be used only :
for the due use.
in safety related flawless condition.
Disturbances which can hurt the safety are to be eliminated immediately.
2.1.5 Due use
The Hot Cabinets are built exclusively for the preparation of food only. Any other use of the unit are
only allowed after consulting UBERT GASTROTECHNIK GMBH. Damages which result out of
wrong use UBERT GASTROTECHNIK GMBH cannot be held responsible. Part of the due use is
also:
the consideration of all references of the operating manual and
the observance of neccessary maintenance and service.

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2.2 Warranty and Liabilities
Fundamentaly our "General terms of sale and delivery" count. These are known to the operator at
the latest since signing of the contract. Claims to warranty and liability at persons- and property
damages are impossible, if they are to be led back to one or serveral of the following causes:
Non due use of the unit.
Improper assembling, starting up, operating and servicing of the unit.
Operating the unit with defective safety devices or safety devices which have not been installed
properly and are in no working condition.
Disobeyment of the references in the operating manual concerning transportation storage, instal-
lation, start-up, operation, maintenance and assembling of the unit.
Unauthorized mechanical or electrical changes of the unit.
Unsufficient maintenance of wear and tear parts.
Unauthorized repair.
Force of nature and act of god.
2.3 Symbols and Notes
In the operating manual the following symbols and signs are used:
This symbol means a possibly or directly threatening danger for the life and the
health of persons and/or a possibly dangerous situation.
Ignoring of these references may result in consequences for your health and/or
can lead to property damages !
This symbol points to important references for the proper use of the unit.
Not paying attention to these references can lead to disturbances at the unit or in
the environment !
This symbol points to operation tips and especially useful information.
Help to use all functions at your unit optimally
2.4 Copyright
The copyright on this operating manual remains at the company UBERT GASTROTECHNIK GMBH
This operating manual is intended only for the operator and his personal. It contains instructions and
references wich neither completely nor partially:
be duplicated
be circulated or
be otherwise made available to third parties.
Offences may violate applicable laws.

6 Important References
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2.5 Special safety references
2.5.1 Safety devices
Before operating the unit all protective devices as well as all removable parts must
be installed correctly and be fully workable.
Protective devices may only be removed:
after stand still and
prevention of unintentional restart.
If partial components are delivered, an authorized staff member or service tech-
nician has to execute assembly according to installation guidelines.
2.5.2 Informal safety steps
The operating manual is to be kept constantly accessible in the operating area.
In addition to the operating manual all generally acknowledged and all local regula-
tions for accident avoiding and environmental protection have to be applied with.
All safety- danger labels at the unit are to be kept in readable condition.
2.5.3 Education of the personal
Only trained and instructed personal may work at the unit.
The responsibilities of the personal are to be determined clearly for installing, start-
up, operation, assembling, and servicing of the unit.
During instruction the personal may only work at the unit under supervision of an
experienced person.
2.5.4 Unit-control
Only instructed personal is allowed to operate the controls.
2.5.5 Safety during regular operation
The unit is only to operate if all protective devices are fully workable.
At least once per shift the unit is to be examined with regard to visible damages and
functional ability of the safety devices.
2.5.6 Dangers caused by electric energy
Any work on the electrical supply is to be executed only by a specialist.
Likewise the electrical connection of this unit to the power supply must be executed
by an electro-specialist; the connection must follow the rules of the local determina-
tions.
The electric installation is to be examined regularely. Loose connections and brased
cabels are to be eliminated immediately.
If works at any life-parts are necessary, a second person who switches off the main
switch if neccessary is to consult.
2.5.7 Special danger-spots
Before starting cleaning make sure that all parts of the unit have cooled down.
Do not touch the hot water in the water drawer!

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2.5.8 Service and maintenance, troubleshooting
•Prescribed adjustment, service and inspection work is to be accomplished timely by
the manager or if neccessary by an authorized service technician.
•The operating personal is to be informed before the beginning of the maintenance
and service work.
•The unit is to be disconnected from the mains befor maintaining, inspecting and re-
pairing is performed; the main switch is to be guarded against unintended reclosing.
•Check all screw connections for tight fitting.
•After finishing maintenance check all safety devices for proper functionality.
2.5.9 Structual changes to the unit
•Do not perform any changes, extensions or conversions to the unit without the manu-
facturers permission, especially welding work at supporting parts.
•For all conversions a written permission of the company UBERT GASTROTECHNIK
GMBH is necessary.
•Change all parts of the unit, that are in impropper condition.
•Use only original spare parts.
2.5.10 Cleaning of the unit and disposal of the waste
Used substances and materials are to be handled and disposed appropriatly, ecspecially
lubricants. Detergents have to follow the rules of food-hygiene.

8 Introduction
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3 Introduction
3.1 Introduction
All Ubert Hot Cabinets operate with hot air
convection. The air circulates slowely to mini-
mize weight loss and drying of the products.
The temperature is regulated by Thermostat.
Specially designed heating elements above the
water drawers humidify the air that is moved by
fans circulating in the cabinet. The optimized,
constant climate guarantees long holding times
at low quality-loss. To optimize the product
presentation, the cabinet is equipped with an
effective hallogen lighting.
The maximum holding time depends on the kind of product and on the products
starting temperature. It might be limited by national or local regulations. Never equip
the cabinet with cold or deep frozen products.
3.2 Special features
•Ergonomic, stylish design
•Optically doubled foodpresentation by mirrored sliding doors
•Maximum product visibility by curved front glass
•All models are available as self-service equipment for impulse buying

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3.3 Technical details
3.3.1 Dimensions [mm]
HT 700 / HT 700 DB :
HT 100 / HT 1100 DB :

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HT 1400 / HT 1400 DB :
3.3.2 Weight
Type weight (in kg)
HT 700 50
HT 1100 70
HT 1400 88
HT 700 DB 51
HT 1100 DB 72
HT 1400 DB 91
3.3.3 Electrical details
Type electrical connection [EA] power
HT 700 230V, 1/N, 50Hz 2,8 kW
HT 1100 400V, 3/N, 50Hz 4,2 kW
HT 1400 400V, 3/N, 50Hz 5,6 kW
HT 700 DB 230V, 1/N, 50Hz 2,82 kW
HT 1100 DB 400V, 3/N, 50Hz 4,23 kW
HT 1400 DB 400V, 3/N, 50Hz 5,63 kW
HT 700-2 208V / 240V, 1/N, 60Hz 2.4 kW
HT 1100-2 208V / 240V, 3Ph / 1/N, 60Hz 3.6 kW
HT 1400-2 208V / 240V, 3Ph, 60Hz 4.8 kW
HT 700-2 DB 208V / 240V, 1/N, 60Hz 2.4 kW
HT 1100-2 DB 208V / 240V, 3/N / 1/N, 60Hz 3.6 kW
HT 1400-2 DB 208V / 240V, 3/N, 60Hz 4.8 kW
3.3.4 Noise emission
Type noise emission

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all types < 70 dB (A)

12 Installation and putting into operation
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4 Installation and putting into operation
In general all Hot Cabinets will be packed for safe transport after the final control in
order to reach you properly. Nevertheless we ask you to have a look at the machine
on arrival to detect any transport damages if there are any.
Note! Visible damages have to be reported immediately!
4.1 Unwrapping
•Open the carton and take out the wrappingmaterial carefully.
•Take care that the delivery is complete (see attached freight papers).
4.2 Installation
Place the Hot Cabinet in the desired location. Make sure, that is is good visible for
your customer to ensure good foodpresentation and successfull sales.
Take care of the following points:
The Hot Cabinet has to be placed on a horizontal level. Use a spirit level if neces-
sary.
Take care that both sides have at least 10cm clear space to enable cleaning of
the sideglasses.
There has to be enough free space to load, unload, clean and maintain the unit.
The machine has to be placed so that the complete area around it can be cleaned
easily.
4.3 Electrical connection
Note! In general, only service technicians of the company: UBERT GASTRO-
TECHNIK GMBH or service technicians of your responsible service partner are al-
lowed to perform el. connection and other service! All national and lokal rules and
regulations concerning electricity, fireprotection and the like have to be concidered.
During any servicing, take care that the unit is disconnected from the mains! Not pay-
ing attention may result in injury!
Please learn the electrical and technical data of your unit from the nameplate.
Check whether your lokal electrical power supply is in accordance with the values on the name
plate.
Make sure the supply cable is protected as listed below:
(3- wire, min. cross-section 1,5) separatly with 16 Amps.
UL-versions: For supply wire gauge note the specification as shown to the terminal block inside
the unit.
The power supply needs to be manufactured from heat resistant, flexible cable. It is to be routed
to prevent any contact to hot parts.
The unit is to be connected to the power supply either by means of an appropriate plug or if con-
nected permanently, a switch (interupting all poles) is to be provided. In case of an emergancy
the power supply must be interuptable immediately.
For further information please see the wiring diagram (below).
Note!
After finishing any installationwork, maintainance or repair check whether the ground
wires are connected properly to the casing.

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4.4 Preparation of Using / Starting up
Before you can use the Cabinet you have to clean all removable parts carefully with a grease sol-
vent.
Note! Do not use flammable cleaners. Do not use high-pressure-, water pressure- or
steam jet- cleaning machines. You will have further information about this in the sec-
tion ”cleaning and upkeeping”.
After cleaning the Hot Cabinet properly the smell will be minimal when using it the first time.

14 Operation
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5 Operation
Following you will find explanation and location of all components and their function for the use of
the cabinet.
5.1 Operation elements
Digital Control
5.2 Operation
STANDBY button
Switches the cabinet ON and OFF.
LIGHT Button
Switches the lights inside the cabinet ON and OFF.
PPROGRAMMING
button
Keep pushed to change the set temperature using .and
UP button
While is pushed, use the UP button to increase the set tempera-
ture.
DOWN Button
While is pushed, use the DOWN button to decrease the set tem-
perature. Also used to quit alarms.
HEATING Symbol
Is illuminated whenever the actual temperature as below the set temper-
ature and the heating elements are running.

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DISPLAY
The DISPLAY shows the actual temperature.
While is pushed, it shows the set temperature.
While the Cabinet is switched off the display shows “OFF”
Water Drawers:
Fill with water to increase air humidity in the cabinet. It is located behind
the section for cutlery. Pull out carefully to fill.
Section for Cutlery
Use this space to store the tools you require during operation.
Cutting Board:
Workspace to cut your products and do various other han-
dling during loading, unloading, packing and the like.
Note! Do not place hot GN-pans or other hot items on the
cutting board.
5.3 Optional
Cutting Board:
To cut your products and do various other work during loading, unload-
ing, packing and the like.
Note! Do not place hot GN-pans or other hot items on the
cutting board.
Motive-Sets:
The Motive-Sets are sales promoting picture sets for the Dia-
Menueboard.
Intermediate Shelf:
The Intermediate Shelf is located above the GN-pans for additional
storage space.

16 Maintenance
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6 Maintenance
Following we will show you some advices concerning maintenance, care, trouble shooting and ser-
vice for your Hot Cabinet.
6.1 Cleaning and care
6.1.1 Safety advices
Before you start to clean and care switch off the appliance and disconnect it from
the mains.
Do not use inflammable detergents, sharp-edged or metallic things for cleaning
the unit! Never use high-pressure-, water pressure- or steam jet- cleaning ma-
chines!
Wear acidproof gloves while cleaning the parts to prevent skin irritations.
6.1.2 General Recommendations
The unit has to be cleaned daily.
Only use cleaners that are appropriate for food (neutral or alkaline detergents),
even if there are plain and persistent residues.
After cleaning with special cleaners you have to wash all parts with clear water
and dry them afterwards so that there are no residues of the cleaner on these
parts.
It is absolutely necessary to watch out for some fundamental things to keep this
longliving high-grade-steel-machine working:
- always keep the high-grade-steel surface clean.
- watch out that there is always enough fresh air on the surface
- never contact the surface with rusty material
never use bleaching or chlorine cleaners.
Take brushes with plastic or natural bristles for cleaning.
6.1.3 Detergents
To make the cleaning fast and easy we have integrated some cleaners in our pro-
gram:
Grill- and ovencleaner:
To dispose persistend, dried-up dirt on metal surfaces.
Intensiv-cleaner:
Detergent for metal- and plastic-surfaces.
Glass-cleaner:
Removes fat from glass-surfaces.
Stainless-steel-cleaner
You have to spray this from a distance of app. 25 cm on the surface and wipe it
off with a dry cleaning rag. If you want to clean only small parts you have to spray
it directly on the cleaning rag and wipe it off this way. With this method it is possi-
ble to clean the Cold Display Cabinet easily and without stripes.

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6.1.4 Special cleaning hints
Please find below some special cleaning tips for this specific unit:
Lamps:
To be cleaned only with soft paper or cloth and alcohol.
Glass:
Tip the cuved front glass to clean the inside. Remove dust and dirt from the glass
surface with soft cloth to avoid scratches.
Drawers, GN-Pans:
Easily removable without tools for separate cleaning.

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6.2 Trouble shooting
If your Hot Cabinet does not work satisfactorily we would like to give a first help with the following
checklist. Only after checking these points you should contact:
a) your responsible service partner
or
b) directly the company: UBERT GASTROTECHNIK GMBH
Werk II Gewerbegebiet Nord
Vennekenweg 17
46348 Raesfeld
Tel.:02865 / 602-226
Service-Tel.:0172 / 2 82 86 31
Fax:02865 / 602-102 (or -103)
Only these two companies are allowed to carry out service work and replacement of
defect parts. If you do not observe this note or in case of manipulation of a third party
any claims for guarantee will become invalid!
Checklist for your Hot Cabinet:
1. Is the unit wired properly and connected to the mains?
2. Does the wall socket provide the required current / voltage (see the nameplate for
details)?
3. Does the fuse protection work properly?
4. Do all heating elements of the unit work properly?
Check the local power supply and the controll lamp!
5. Are there perhaps cold or frozen food in the cabinet?
6. Is the thermostat adjusted properly?
7. Do all lamps work properly? Check lamps and connection!

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6.3 Wiring Diagrams
6.3.1 HT 700 230V, 1/N, 50Hz
6.3.2 HT 700 DB 230V, 1/N, 50Hz

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6.3.3 HT 1100 400V, 3/N, 50Hz
6.3.4 HT 1100 DB 400V, 3/N, 50Hz