Randell 3500 Bruksanvisning

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OPERATOR MANUAL
IMPORTANT INFORMATION, KEEP FOR OPERATOR
PART NUMBER PP MNL0027, Rev E (06/25)
This manual provides information for:
ELECTRIC HOT FOOD HOLDING UNIT MODEL
SERIES 3300/3500/3600/HT-EHI
RETAIN THIS MANUAL FOR FUTURE REFERENCE
NOTICE: Due to a continuous program of product improvement, Randell reserves the
right to make changes in design and specifications without prior notice.
NOTICE: Please read the entire manual carefully before installation. If certain
recommended procedures are not followed, warranty claims will be denied.
MODEL NUMBER _________________________
SERIAL NUMBER _________________________
INSTALLATION DATE ______________________
The serial number is located on the control panel. An
example is shown here.
EQUIPMENT DESCRIPTION
3300 SERIES COMMON WATERBATH
MODEL LENGTH DEPTH HEIGHT
#
WELLS
#
ELEMENTS
208V 240V
SHIP WT
(LBS)
KW AMPS NEMA KW AMPS NEMA
3312 33” 30” 36” 2 1 3
14.4
6-20P 3 12.5 6-20P 116
3313 48” 30” 36” 3 1 3 14.4 6-20P 3 12.5 6-20P 174
3314 63” 30” 36” 4 2 6 28.8 6-50P 6 25 6-50P 232
3315 78” 30” 36” 5 2 6 28.8 6-50P 6 25 6-50P 290
NOTE: All 3300 series units require 1” to 2” of water be added PRIOR to heating of the elements. Hot water is recommended.
3500 SERIES OPEN WELL (spillage pans required for wet operation)
MODEL LENGTH DEPTH HEIGHT
#
WELLS
#
ELEMENTS
120V – 750 WATT 208V – 865 WATT 240V – 1150 WATT
SHIP WT
(LBS)
KW AMPS NEMA KW AMPS NEMA KW AMPS NEMA
3512 33” 30” 36” 2 2 1.5
12.5
5-20P 1.73 8.32 6-15P 2.3 9.58 6-15P 116
3513 48” 30” 36” 3 3 2.25 18.75 5-30P 2.6 12.48 6-20P 3.45 14.37 6-20P 174
3514 63” 30” 36” 4 4 3 25 5-50P 3.46 16.64 6-30P 4.6 19.16 6-30P 232
3515 78” 30” 36” 5 5 3.75 31.25 5-50P 4.33 20.8 6-30P 5.75 23.95 6-30P 290
Information contained in this document is known to be current and accurate at the time of printing/creation. Reference our product line website for the most updated
product information and specifications. © 2025 Electrolux Professional, Inc. All Rights Reserved.
888-994-7636, fax 888-864-7636
randell.com
THIS MANUAL MUST BE RETAINED FOR FUTURE REFERENCE. READ,
UNDERSTAND AND FOLLOW THE INSTRUCTIONS AND WARNINGS CONTAINED
IN THIS MANUAL.
FOR YOUR SAFETY Do not store or use gasoline or other flammable vapors
and liquids in the vicinity of this or any other appliance.
NOTIFY CARRIER OF DAMAGE AT ONCE It is the responsibility of the
consignee to inspect the container upon receipt of same and to determine
the possibility of any damage, including concealed damage. Randell suggests
that if you are suspicious of damage to make a notation on the delivery
receipt. It will be the responsibility of the consignee to file a claim with the
carrier. We recommend that you do so at once.
Manufacture Service/Questions 888-994-7636.
3313 shown
3613 shown
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. 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. If wet operation is desired, add water as noted in Unit Operation for specific
model. Check for any sign of leaks.
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. 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 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 & 3600 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.
HT-EHI SERIES: WET OR DRY OPERATION.
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 units are designed to operate up to 175°F product temperature under
normal conditions. 3300/3600 series are designed for wet operation only.
3500/HT-EHI series can be used in wet or dry operation, see below. Dry
operation can reduce product temperatures in some conditions.
1. Add 1” of water (less than one gallon) to holding pans on individual sealed
well models (including 3600/HT-EHI series). Add 1” to 2” of water to all
other models that require water. Hot water is recommended.
2. Turn thermostat to #6.
3. Red indicator light will energize to show corresponding well that is heating.
3600 SERIES SEALED WELL
MODEL LENGTH DEPTH HEIGHT
#
WELLS
#
ELEMENTS
120V – 750 WATT 208V – 865 WATT 240V – 1150 WATT
SHIP WT
(LBS)
KW AMPS NEMA KW AMPS NEMA KW AMPS NEMA
3612 33” 30” 36” 2 2 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 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 3 25 5-50P 3.46 16.64 6-30P 4.6 19.16 6-30P 232
3615 78” 30” 36” 5 5 3.75 31.25 5-50P 4.33 20.8 6-30P 5.75 23.95 6-30P 290
HT-EHI SERIES SEALED WELL
MODEL LENGTH DEPTH HEIGHT
#
WELLS
120V – 500 WATT 208V – 500 WATT 240V – 666 WATT
SHIP WT
(LBS)
AMPS NEMA AMPS NEMA AMPS NEMA
HT33-EHI-2 33” 30” 36” 2
8.33
5-15P 4.81 6-15P 5.55 6-15P 116
HT48-EHI-3 48” 30” 36” 3 12.5 5-20P 7.21 6-15P 8.33 6.15P 174
HT63-EHI-4 63” 30” 36” 4 16.67 5-30P 9.62 6-15P 11.1 6-15P 232
HT78-EHI-5 78” 30” 36” 5 20.83 5-30P 12.02 6-20P 13.88 6-20P 290
3 OM-3000 SERIES ELECTRIC HOT FOOD HOLDING UNIT
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 removing container for drainage.
PREVENTIVE MAINTENANCE
WARNING: DO NOT USE STEEL PADS, WIRE BRUSHES, SCRAPERS, OR CHLORIDE
CLEANERS TO CLEAN YOUR STAINLESS STEEL. CAUTION: DO NOT USE
ABRASIVE CLEANING SOLVENTS, AND NEVER USE HYDROCHLORIC ACID
(MURIATIC ACID) ON STAINLESS STEEL.
WARNING: DO NOT PRESSURE WASH EQUIPMENT AS DAMAGE TO ELECTRICAL
COMPONENTS MAY RESULT.
Randell strongly suggests a preventive maintenance program which would
include the following Monthly procedures:
1. Clean your hot food unit with a solution of warm water and a mild
detergent. The stainless steel portion of your unit can be polished with any
quality polish.
2. Drain water from wells daily and wipe them out. Clean wells thoroughly
twice a week to help insure a longer life for your wells.
3. Clean and disinfect drains with a solution of warm water and mild soap.
Recommended cleaners for your stainless steel include the following:
JOB CLEANING AGENT COMMENTS
Routine cleaning
Soap, ammonia,
detergent Medallion
Apply with a sponge or
cloth
Fingerprints and smears
Arcal 20, Lac-O-Nu,
Ecoshine
Provides a barrier film
Stubborn stains and
discoloration
Cameo, Talc, Zud,
First Impression
Rub in the direction of
the polish lines
Greasy and fatty acids, blood,
burnt-on foods
Easy-Off, Degrease It,
Oven Aid
Excellent removal on all
finishes
Grease and Oil
Any good commercial
detergent
Apply with a sponge or
cloth
Restoration/Preservation Benefit, Super Sheen Good idea monthly
Reference: Nickel Development Institute, Diversey Lever, Savin, Ecolab, NAFEM
Proper maintenance of equipment is the ultimate necessity in preventing costly
repairs. By evaluating each unit on a regular schedule, you can often catch and
repair minor problems before they completely disable the unit and become
burdensome on your entire operation.
For more information on preventive maintenance, consult your local
service company, ASA, or CFESA member. Most repair companies offer
this service at very reasonable rates to allow you the time you need to run
your business along with the peace of mind that all your equipment will last
throughout its expected life. These services often offer guarantees as well as
the flexibility in scheduling or maintenance for your convenience.
REPLACEMENT PARTS
To order parts, contact your Authorized Service Agent. Supply the model
designation, serial number, part description, part number, quantity, and when
applicable, voltage and phase.
CONTACT US
If you have questions pertaining to the content in this manual, contact Randell
at 888-994-7636.
TROUBLESHOOTING
This unit is designed to operate smoothly and efficiently if properly maintained.
However, the following is a list of checks to make in the event of a problem.
Wiring diagrams are found at the end of this manual. When in doubt, turn unit
off and contact service at 888-994-7636.
SYMPTOM POSSIBLE CAUSE PROCEDURE
Unit doesn’t heat
No power to unit Plug in unit
Temperature control turned
off
Check temperature control
Temperature control faulty
Test temperature control
Element does not heat Test element for continuity
Unit too hot
Thermostat not shutting off
Test thermostat
Unit runs constantly
Too much water in well 1” - 2” of water per well
Thermostat sensing bulb
Check location of sensing bulb
Unit leaking water
Drain Check drains for leaks
Pan cracked
Call ASA for repair

Produkspesifikasjoner

Merke: Randell
Kategori: Ikke kategorisert
Modell: 3500

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