Traulsen Oven TRT32 User Manual

Quality Refrigeration  
OWNER’S MANUAL  
Instructions for the installation, operation  
and maintenance of Traulsen:  
Rethermalization Oven  
Reach-In Model TRT32 and Roll-In Model TRT32R  
This Traulsen unit is built to our highest quality standards. We build our Rethermalization Oven this way as a matter  
of pride. This philosophy has made Traulsen the leader in commercial refrigeration since 1938. We thank you for your  
choice and confidence in Traulsen equipment and we know you will receive many years of utility from this equipment.  
All Traulsen units are placed on a permanent record file with the service department. In the event of any future questions  
you may have, please refer to the model and serial number found on the name tag affixed to the unit. Should you need  
service, call us on our toll free number, 800-825-8220 between 7:30 am - 4:30 pm CST, Monday thru Friday. You may also  
INSTALLER  
COMPLETETHE FOLLOWING INFORMATION PRIORTO UNIT INSTALLATION  
INITIAL START DATE:  
MODELTYPE:  
SERIAL NO.  
COMPANY/INDIVIDUAL NAME:  
INSTALLER:  
FORM NUMBER TR35898 REV. 11/08  
P/N 375-60302-00  
 
II. RECEIPT INSPECTION  
III. INSTALLATION (cont’d)  
National Electrical Code (ANSI/NFPA No. 70 latest edition) avail-  
able from the National Fire Protection Association, Batterymarch  
Park, Quincy, MA 02269  
All Traulsen products are factory tested for performance  
and are free from defects when shipped. The utmost care  
has been taken in crating this product to protect against  
damage in transit.  
Vapor Removal from Cooking Equipment, (NFPA-96, latest edi-  
tion) available from NFPA.  
You should carefully inspect your unit for damage during  
delivery. If damage is detected, you should save all the  
crating materials and make note on the carrier’s Bill Of  
Lading describing the damage. A freight claim should be  
filed immediately. If damage is subsequently noted dur-  
ing or immediately after installation, contact our customer  
care team to file a freight claim. There is a fifteen (15)  
day limit to file freight damage with the carrier. Under no  
condition may a damaged unit be returned to Traulsen  
without first obtaining written permission (return authori-  
zation). You may contact Hobart/Traulsen customer care  
at 800-333-7447 to request a return or file a claim.  
In Canada, the Traulsen oven system must be installed in ac-  
cordance with the following local codes:  
Canadian Electrical Code available from the Canadian Standards  
Association, 5060 Spectrum Way, Mississauga, Ontario, Canada  
L4W 5N6.  
III. d - LOCATION:  
For efficient cabinet operation, choose a location that will provide  
easy loading and unloading without interfering with the final as-  
sembly of food orders.  
III. INSTALLATION  
III. a - PACKAGING:  
Your unit is packed in a cardboard carton which in turn,  
is banded to a wooden pallet.  
The final location must allow adequate clearances for servicing  
and air circulation for proper operation.  
III. e - ELECTRICAL CONNECTION :  
WARNING  
Before connecting the oven to the power source,  
Remove the banding material holding the carton to the  
pallet. Remove the cardboard carton and the plastic bag  
covering the cabinet and the banding material holding the  
cart to the skid. Metal pan slides and shelves are shipped  
under the cabinet, in between the casters (careful not to  
discard boxes with other packaging material). Remove  
items from boxes and install in the interior of cabinet.  
verify that the voltage and phase of the power source are identical  
to the voltage and phase information on the data plate.  
WARNING  
Electrical and grounding connections must com-  
ply with the applicable portions of the National Electrical code  
and/or other local electrical codes.  
WARNING  
Do not store or use gasoline or other flammable  
Most exterior stainless steel surfaces have a protective  
vinyl covering to prevent scratching during manufactur-  
ing, shipping and installation. After the unit is installed  
in place of application peel, remove and discard the  
covering from all surfaces.  
vapors or liquids in the vicinity of this or any other appliance.  
The cord and plug come with a proper strain relief to prevent unit  
from moving away from electrical connection.  
Refer to the wiring diagram in this manual for proper connec-  
tion.  
III. b - ELECTRICAL REQUIREMENTS:  
Verify that the power source matches the serial tag elec-  
trical data, before the connection is made. A dedicated  
circuit is required for all models. See page 1 for serial  
tag location and data.  
At the circuit breaker, turn off power to the circuit to which the  
oven system is to be connected.  
Check that the oven power ON/OFF switch is in the OFF posi-  
tion.  
III. c - INSTALLATION CODES & STAN-  
DARDS:  
Connect the power cord from the oven system to the electrical  
power source.  
In the United States, the Traulsen oven system must  
be installed in accordance with the following state and  
local codes:  
At the circuit breaker, turn on power to the circuit.  
-2-  
 
IV. OPERATION  
IV. OPERATION (cont’d)  
Adjustable  
Parameters  
• rth Lo  
• rth Hi  
• hld Lo  
Default  
Value  
1000  
3500  
1000  
2500  
00  
Adjustment  
Ranges  
IV. a - BEFORE FIRST USE:  
Thoroughly clean the oven before initial use.  
1000 - 3500  
1000 - 3500  
1000 - 2500  
1000 - 2500  
-300 - +300  
Avoid splashing water into upper areas of the cabinet to  
NOTE:  
prevent damage to electrical components or connections.  
• hld Hi  
• CAL OffSEt  
Never spray the unit with a hose.  
NOTE:  
NOTE:  
rth Lo  
Never use harsh chemicals or abrasive pads to clean the  
This is the RETHERM temperature low limit. It sets the  
lowest possible limit for the RETHERM temperature.  
Adjustments during normal operation may not be made  
lower than this parameter setting.  
cabinet.  
Remove the interior side racks and the air tunnel from the cabi-  
net.  
rth Hi  
Take the interior side racks and the air tunnel from the cabinet.  
Use a mild soap and water solution to clean these items.  
Wring out the cloth so it is only damp and not soaking wet.  
Reassemble oven.  
This is the RETHERM temperature high limit. It sets the  
highest possible limit for the RETHERM temperature.  
Adjustments during normal operation may not be made  
higher than this parameter setting.  
NOTE:  
Some local codes require the use of a ventilation  
hood for equipment operating in excess of 2500 degrees  
F. Many will allow operation of Rethermalization ovens  
at lower temperatures. Please modify this parameter if  
needed to meet local codes.  
IV. b - OVEN CONTROLS:  
The operating control is located in the top front panel. The con-  
trol contains the following displays, knob or push button (from  
left to right):  
hld Lo  
TIME (IN MINUTES) - Displays set time.  
This is the HOLD temperature low limit. It sets the lowest  
possible limit for the HOLD temperature. Adjustments  
during normal operation may not be made lower than  
this parameter setting.  
RETHERM TEMP - Displays set Retherm Temperature.  
HOLD TEMP - Displays set Hold Temperature.  
hld Hi  
CABINET TEMP (PROGRAM #) - Displays interior temperature,  
displays programming number in programming mode.  
This is the HOLD temperature high limit. It sets the high-  
est possible limit for the HOLD temperature. Adjustments  
during normal operation may not be made higher than  
this parameter setting.  
ADJ/SET - Knob allows Adjustment and Setting changes.  
START - Button will start the operation/pre-set settings.  
CAL OFFSet  
This parameter is a calibration offset and is used in con-  
junction with a precision thermometer. The cal offset may  
be set from -30 to 30 to calibrate the oven temperature  
regulation and display.  
IV. c - USER ADJUSTABLE PARAMETERS:  
The user’s parameter set menu is entered by turning the oven on  
while pushing the START button. The START button must remain  
depressed for 4 seconds after power has been applied. The user’s  
parameter settings menu is then active. There are 5 adjustable  
parameters. Rotate ADJ/SET to change the currently displayed  
parameter. Push ADJ/SET to advance to the next parameter. Push  
START to accept and save the current parameter settings and  
exit the parameter set menu. Normal oven operation is resumed  
with the new settings.  
IV. d - ALARMS:  
The oven reports an over temperature condition any time  
the oven temperature reaches 400° or higher.  
-3-  
 
IV. OPERATION (cont’d)  
IV. OPERATION (cont’d)  
When this condition exists the oven will sound an audible alarm by User programming of the 9 most used cycle parameters.  
emitting a triple beep (three quick short beeps) every 2 seconds Fast recall and cycle start of the pre-programmed cycle  
and it will flash the message “Err too Hot” on the display to alert parameters.  
nearby staff. The audible alarm may be temporarily canceled FOR Very fast recall and cycle start of pre-programmed cycle  
3 MINUTES by pushing ADJ/SET. After 3 minutes have expired #1 parameters.  
the oven will begin beeping again. The error message on the  
display cannot be canceled. The proper action when this alarm Manual Setting Features  
is present is to turn the oven off and call for service.  
From the IDLE STATE (TIME is blinking) rotate the ADJ/  
SET knob to adjust the retherm time. Press START to ac-  
cept the currently displayed settings and begin the cycle  
or press ADJ/SET to set the currently displayed time and  
advance to the RETHERM TEMP setting. RETHERM is  
blinking. Rotate the ADJ/SET knob to adjust the retherm  
temperature. Press START to begin the cycle or press  
ADJ/SET to set the retherm temperature and advance  
to the HOLD TEMP setting. HOLD is blinking. Rotate  
ADJ/SET to adjust the hold temperature. Press START  
to execute the cycle or press ADJ/SET to re-adjust the  
three parameters. After a cycle is started press ADJ/SET  
at any time to abort the cycle and return to idle.  
IV. e - TESTING THE OVEN:  
Before using the oven for the first time, verify that the oven oper-  
ates normally.  
Check that the oven is connected to the correct power source.  
Turn the oven ON at the power switch.  
Use the controls to set the HOLDING TEMPERATURE to 1400F.  
Check that the oven circulating fans are running.  
Check that the heaters ON indicator is lit.  
Pre-Programmed Cycle Feature  
From the IDLE STATE (Time Blinking) press and hold  
ADJ/SET for 3 seconds. TIME no longer blinks. The  
current temperature display TEMP displays “P-1” and  
is blinking. TIME, RETHERM and HOLD display the pa-  
rameters pre programmed for AUTO CYCLE #1. Press  
START to execute a retherm cycle with these parameters  
or rotate the ADJ/SET knob to select one of the other  
pre-programmed cycle settings (0–9) then press START  
. After a cycle is started press ADJ/SET at any time to  
abort the cycle and return to idle.  
Check that the oven is warming to the displayed holding tem-  
perature.  
NOTE:  
The cooling fans may not operate when the oven is first  
turned on. The cooling fans operate only when the thermostat  
to which they are connected requires it.  
Set the TIME to 2 hours, Set the RETHERM TEMP to 2500, push  
the START BUTTON, check the interior rear of the oven cavity to  
determine that the oven is heating.  
Programming The Pre-Programmed Cycles  
From the IDLE STATE (Time Blinking) press and hold  
ADJ/SET for 3 seconds. TIME no longer blinks. The  
current temperature display TEMP displays “P-1” and  
is blinking. If necessary rotate ADJ/SET to the desired  
pre-programmed cycle “P-x”. Press and hold ADJ/SET  
for 3 seconds. P-x no longer blinks and TIME is blinking.  
Rotate ADJ/SET to adjust the retherm time and press  
ADJ/SET to accept the retherm time. RETHERM is blink-  
ing. Rotate ADJ/SET to adjust the retherm temperature  
and press ADJ/SET to accept the retherm temperature.  
HOLD is blinking. Rotate ADJ/SET to adjust the hold  
temperature and press ADJ/SET to accept the hold tem-  
perature. P-x has been updated to the currently displayed  
settings and P-x is again blinking. To program another  
location rotate ADJ/SET to the desired cycle # then press  
and hold ADJ/SET for 3 seconds. To return to IDLE press  
and release ADJ/SET. To start a cycle with the currently  
displayed settings press START.  
Push the ADJ/SET knob to cancel the cycle, set the TIME to 0,  
set the HOLD TEMP to 2500F, push the START BUTTON.  
Check that the RETHERM TEMP display has been blanked and  
the HOLD TEMP display is lighted.  
Check the interior rear of the oven to ensure that the oven is  
heating. If all the functions perform satisfactory, the oven is  
ready for operation.  
IV. f - OPERATING THE OVEN:  
Main Features  
Flexibility-Manual setting of the parameters RETHERM TIME,  
HOLD TEMP and RETHERM TEMP.  
Quick cycle start-Press START at any time during parameter  
entry to execute a cycle with the existing parameters displayed.  
The only exception to this is during programming of the stored  
settings (1 – 9).  
Fast cycle Start Using Pre-programmed Setting #1  
Press ADJ/SET. While holding ADJ/SET press START.  
Quick cycle abort-Press the ADJ/SET knob at any time during  
the retherm cycle to return to the Idle State.  
(see page 11 for Retherm & Holding Guide)  
-4-  
 
IV. OPERATION (cont’d)  
V. MAINTENANCE (cont’d)  
IV. g - SHUTDOWN:  
Turn the Power ON/OFF Switch to OFF position.  
NOTE:  
Leave the compartment door (s) slightly open  
(unlatched) when the unit is not in use. Keeping the  
gasket under pressure when the unit is not in use can  
IV. h - EXTENDED SHUTDOWN:  
Perform the following procedure to shut down the oven for an  
extended period of time.  
cause a permanent deformation of the gasket and reduce  
its serviceable life.  
V. d - STAINLESS STEEL CARE - CLEANING:  
Stainless steel contains 70-80% iron, which will rust if  
not properly maintained. It also contains 12-30% chro-  
mium, which forms an invisible passive, protective film  
that shields against corrosion. If the film remains intact,  
the stainless steel will remain intact.  
Perform shutdown procedure. Unplug the unit.  
Thoroughly clean the oven according to the cleaning proce-  
dures in this manual.  
Leave the door (s) slightly open to allow ventilation and pres-  
ervation of the gasket (s).  
However, if the film is damaged, the stainless steel can  
break down and rust. To prevent stainless steel break-  
down, follow these steps:  
V. MAINTENANCE  
V. a - INTERIOR:  
Wash the inside of the compartment with a solution of mild  
detergent and warm water.  
Never use any metal tools. Scrappers, files, wire brushes  
or scouring pads (except for stainless steel scouring  
pads), will mar the surface.  
Rinse thoroughly with warm water.  
Wipe dry.  
Never use steel wool, which will leave behind particles  
that rust.  
Never use acid based or chloride-containing cleaning  
solutions, which will break down the protective film.  
Never rub in a circular motion.  
This should be performed based upon a schedule predeter-  
mined for your operation.  
V. b - EXTERIOR:  
Refer to “Stainless Steel Care-Cleaning”.  
Never leave any food products or salt on the surface.  
Many foods are acidic. Salt contains chloride.  
For routine cleaning, use warm water, mild soap or de-  
tergent and a sponge or soft cloth.  
V. c - Door Gasket (s):  
At least once a week, thoroughly clean the gasket sealing  
surfaced of the oven door (s) to remove food acids; this action  
will ensure maximum gasket life.  
For heavy-duty cleaning, use warm water a de greaser  
and a plastic, stainless steel or scotch-brite pad.  
NOTE:  
the gasket (s).  
Do not use any solvents or sharp instruments to clean  
Always rinse thoroughly. Always rub gently in the direc-  
tion of the steel grain.  
Wash the gasket (s) with a cloth moistened with a solution of  
mild detergent and warm water.  
V. e - PRESERVING AND RESTORING:  
Special stainless steel polishing cleaners can preserve  
and restore the protective film.  
Rinse with a fresh cloth moistened in warm water to remove  
all traces of detergent.  
Preserve the life of stainless steel with a regular applica-  
tion of a high quality stainless steel polishing cleaner as  
a final step to daily cleaning.  
Wipe dry with a clean dry cloth.  
Never apply food oils or petroleum lubricants directly to the  
gasket (s); petroleum-based solvents and lubricants will reduce  
gasket life.  
If signs of breakdown appear, restore the stainless steel  
surface. First, thoroughly clean, rinse and dry surface.  
Then, on a daily basis, apply a high-quality stainless steel  
Leaking and/or damaged or gaskets (s) cause inefficient and  
unsatisfactory operation of the unit. Replace any door gasket  
(s) that are damage or deformed.  
polish according to manufacturer’s instructions.  
-5-  
 
V. MAINTENANCE (cont’d)  
V. f - HEAT TINT:  
Darkened areas, called “heat tint”, may appear on stain-  
less steel exposed to excessive heat, which causes the  
protective film to thicken. It is unsightly but is not a sign  
of permanent damage.  
To remove heat tint, follow the routine cleaning procedure.  
Stubborn heat tint will require heavy-duty cleaning.  
V. g - CALIBRATION PROCEDURE:  
All units are tested and calibrated to run precisely as  
designed prior to shipment. However, if over time there  
becomes a need to calibrate or adjust the sensors please  
utilize the procedure noted below.  
First, set the CAL OFF Set parameter to 0 using the  
procedure described under User Adjustable Parameters.  
Place a precision thermometer inside the oven’s cavity.  
Turn on the oven and adjust the HOLD Temperature to  
160 Degrees. When the oven has reached the set tem-  
perature wait another 10 minutes for temperatures to  
become homogenous inside the oven, read the precision  
thermometer and compare it to the oven’s temperature  
display. If the oven’s current temperature display is  
greater than the precision thermometer reading, the  
CAL OFF Set must be set negative (-) the number of de-  
grees that the oven display is higher than the precision  
thermometer reading. If the oven’s current temperature  
display is lower, the CAL OFF Set must be set positive  
the number of degrees that the oven display is lower than  
the precision thermometer reading.  
EXAMPLE  
The oven’s current temperature display after reaching 160  
and a 10 minute wait is 161. The precision thermometer  
reading is 164. The CAL OFF Set parameter should be  
set to 3.  
EXAMPLE  
The oven’s current temperature display after reaching 160  
and a 10 minute wait is 160. The precision thermometer  
reading is 156. The CAL OFF Set parameter should be  
set to -4.  
-6-  
 
VI. WIRING DIAGRAM  
Refer to the wiring diagram below for any service work performed by a qualified technician.  
C O I L -  
C O I L +  
-7-  
 
VII. TROUBLE SHOOTING GUIDE  
PROBLEM  
POSSIBLE CAUSE  
1. Oven NOT operating.  
a. Power ON/OFF switch is not on?  
b. Oven is not plugged into power source.  
c. Fuse is blown.  
2. Oven Compartment is NOT heating and  
a. Defective connection.  
blower motor is operating with power switch on. b. Defective wiring.  
3. Oven is warming but cooling fans are NOT  
operating.  
a. Oven is below 1500F.  
b. Defective connection or wiring.  
c. Defective Fan.  
d. DefectiveTemperature Probe.  
4. Oven compartment IS NOT heating and blow- a. Oven is below 400F.  
er motor IS operating with power switch ON. b. Missing or defective thermocouple.  
c. Defective High-LimitThermostat.  
d. Defective Heating Element.  
VIII. SERVICE ASSISTANCE  
VIII. a - SERVICE INFORMATION:  
If after checking the items in the trouble shooting guide, and the unit is still not operating properly, please contact an au-  
thorized Traulsen service agent. You may obtain the name of a service agent from the Tech Service page of our web site:  
Traulsen  
4401 Blue Mound Road  
Fort Worth, TX 76106  
(800) 825-8220  
VIII. b - SPARE PARTS INFORMATION:  
To purchase replacement parts or to speak to service support for Traulsen and most Hobart Refrigeration units please  
contact our Ft. Worth facility by phone at 800-825-8220 or fax to 817-740-6748 (parts) or 817-740-6757 (service).  
To source parts locally follow instructions below for nearest location:  
2. Select Service Directory (top of screen)  
3. Select Locate Parts (left side of screen)  
4. Click on State desired  
To source service support locally follow instructions below for nearest authorized service agent:  
2. Select Service Directory (top of screen)  
4. Click on State desired  
VIII. c - WARRANTY REGISTRATION:  
The warranties for your new Traulsen unit may be registered with us by contacting our Ft. Worth facility by phone at 800-  
825-8220 or you may register on line:  
2. Select Service Directory (top of screen)  
3. Select Warranty Registration Form (left side of screen)  
4. Fill out information requested  
5. Select Submit to complete unit warranty registration  
Note: When calling for spare parts or service support, please make sure you have model and serial number of unit available.  
-8-  
 
IX. WARRANTIES  
STANDARD DOMESTIC WARRANTY  
TRAULSEN warrants new equipment to the original purchaser, when installed within the United States against defective  
material and workmanship for one (1) year from the date of original installation. Under this warranty, TRAULSEN, will repair  
or replace, at its option, including service and labor, all parts found to be defective and subject to this warranty.  
Lifetime parts warranty on door hinges and door latch.  
This warranty does not apply to damage resulting from fire, water, burglary, accident, abuse, misuse, transit, acts of God,  
terrorism, attempted repairs, improper installation by unauthorized persons, and will not apply to food loss.  
THERE ARE NO ORAL, STATUTORY OR IMPLIED WARRANTIES APPLICABLE TO TRAULSEN, INCLUDING BUT NOT  
LIMITED TO, ANY IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR ANY PARTICULAR PURPOSE WHICH  
EXTEND BEYOND THE DESCRIPTION ON THE FACE HEREOF. TRAULSEN SHALL HAVE NO OBLIGATION OR LIABILITY  
FOR CONSEQUENTIAL OR SPECIAL DAMAGES, GROWING OUT OF OR WITH RESPECT TO THE EQUIPMENT OR ITS  
SALE, OPERATION OR USE, AND TRAULSEN NEITHER ASSUMES NOR AUTHORIZES ANYONE ELSE TO ASSUME FOR  
IT ANY OBLIGATION OR LIABILITY IN CONNECTION WITH THE EQUIPMENT OR ITS SALE, OPERATION OR USE OTHER  
THAN AS STATED HEREIN.  
INTERNATIONAL COMMERCIAL WARRANTY  
(for Canadian warranties see domestic US warranty)  
TRAULSEN warrants to the original purchaser, new equipment to be manufactured and sold by, it to be free from defects in material and workmanship under  
normal use and service for a period of one (1) year from date of shipment. Under this warranty, TRAULSEN will reimburse the purchaser for the replacement of  
any part of said equipment, which then proves to be defective. This warranty does not apply to damage resulting from fire, water, burglary, accident, abuse,  
misuse, transit, acts of God, terrorism, attempted repairs, improper installation by unauthorized persons, and will not apply to food loss.  
TRAULSEN’S standard warranty does not apply to Export Sales. Rather, for a period of one (1) year from date of original installation not to exceed Fifteen (15)  
months from date of shipment from factory, TRAULSEN:  
will replace, F.O.B. factory, any defective parts normally subject to warranty.  
will not cover the cost of packing, freight or labor such costs being the sole responsibility of the dealer/end user.  
THIS WARRANTY IS IN LIEU OF ALL OTHER WARRANTIES EITHER EXPRESSED OR IMPLIED AND CONSTITUTES  
TRAULSEN’S FULL OBLIGATION AND LIABILITY. WARRANTIES NOT AVAILABLE ON REMOTE MODELS.  
-9-  
 
X. SERVICE PARTS LIST  
DESCRIPTION  
PART NUMBER  
AD-206-2000-0  
BLOCK TERMINAL (INTERNAL DISTRIBUTION)  
BLOCK, TERMINAL (POWER CONNECT)  
BOLT, RETAINING RACK (PACK OF 4)  
CONTACTOR, 3POLE-50AMP(208/240V)  
CORD, POWER 208/240V  
ELEMENT, OVEN 208/240V/1900W  
FAN, COOLING 208/240V  
FUSE, 3 AMP  
AD-206-1000-0  
WP-305  
AD-260-6000-COR  
AD-161-3000-0  
AD-280-1000-0  
AD-305-2000-0  
AD-207-0000-0  
WP-302  
GASKET, DOOR (PER FOOT)  
GRATE, RETURN AIR  
AD-266-0000-0  
AD-253-0000-0  
WP-114-6R  
GUARD, FAN  
CASTER, RIGID  
CASTER, SWIVEL WITH BRAKES  
SHELF, WIRE  
WP-114-6S  
WP-019  
HANDLE, SIDE  
AD-307-1000-0  
AD-306-1000-0  
AD-210-0000-0  
AD-150-1  
HINGE, DOOR  
HOLDER, FUSE  
HOLDER, PROBE (TEMPERATURE) 1/4”  
LATCH, DOOR CHROME  
MOTOR, BLOWER (208/240V)  
RACK, MEAT (INSERT FOR SHEET PAN 18”X26”)  
STRAIN RELIEF, POWER CORD  
SUPPRESSER, ORANGE (W/RESISTOR)  
SWITCH, ROCKER  
WP-215  
AD-301-2000-0  
AD-400  
AD-252-2000-00  
AD-135-0000-0  
AD-213  
THERMOSTAT, COOLING FAN W/BRACKET  
THERMOSTAT, HIGH-LIMIT  
VENT, SCREEN  
AD-251-0000-0  
AD-241-0000-0  
AD-253-10000-0  
950-60420-00  
336-10148-00  
337-60169-03  
336-10149-00  
337-60425-00  
336-10147-01  
351-60059-250  
PRINTED CIRCUIT BOARD ASSEMBLY  
ENCODER  
TRANSFORMER  
RELAY  
PUSH BUTTON  
CONTROL KNOB  
STAND OFFS FOR BOARD MOUNTING (6-6/32X.250)  
-10-  
 
XI. Retherm & Holding Guide  
Traulsen’s Guide to Retherm & Holding  
The below information is intended for use as a general reference only when using the Traulsen retherm oven. Please note  
that as products vary, as well as other elements such as altitude, so shall actual cooking times and temperatures. These  
should be adjusted as needed based upon your actual experience, and finished product temperatures should be verified  
manually prior to serving in order to insure food safety.  
Max.  
Cook  
Time  
Cook  
Temp  
Hold  
Temp  
Internal Loading Guidelines  
Temp  
Product  
Details/Weight  
USDA #109, 20 lbs.  
USDA #112A, 12 lbs.  
USDA #168, 18-20 lbs.  
USDA #160, 60 lbs.  
USDA #170, 20 lbs.  
USDA #180, 12 lbs.  
USDA #190, 4-6 lbs.  
USDA #184, 12-14 lbs.  
10 lbs.  
Hold Time  
4 hrs min  
4 hrs min  
4 hrs min  
4 hrs min  
8 hrs  
2 per shelf on 4 shelves  
3 per shelf on 6 shelves  
2 per shelf on 4 shelves  
2 per shelf on 4 shelves  
1 per shelf on 2 shelves  
2 per shelf on 4 shelves  
3 per shelf on 6 shelves  
4 per shelf on 8 shelves  
3 per shelf on 4 shelves  
1 per shelf on 6 shelves  
1 per shelf on 6 shelves  
4 per shelf on 6 shelves  
1 per shelf on 6 shelves  
2 per shelf on 6 shelves  
24 per shelf on 14 shelves  
4 per shelf on 4 shelves  
2 per shelf on 4 shelves  
Prime Rib  
5 hrs  
225  
225  
225  
225  
225  
225  
225  
225  
225  
225  
225  
225  
250  
225  
250  
250  
250  
255  
225  
250  
250  
350  
350  
250  
250  
375  
250  
250  
350  
250  
250  
225  
300  
350  
350  
325  
350  
350  
250  
350  
350  
250  
250  
°
F
140  
140  
140  
140  
140  
140  
140  
140  
155  
160  
160  
150  
150  
150  
160  
160  
160  
160  
160  
160  
160  
n/a  
°
F
135  
135  
130  
130  
130  
130  
130  
135  
165  
180  
175  
140  
165  
165  
165  
135  
175  
175  
175  
160  
170  
n/a  
°F  
Boneless Ribeye  
Top Round  
3 hrs  
°F  
°F  
°F  
4-1/2-5 hrs  
10 hrs  
5 hrs  
°F  
°F  
°F  
Steamship Round  
Bottom Round  
Boneless Strip Loin  
Whole Tenderloin  
Top Sirloin Butt  
Beef Short Ribs  
Cubed Steaks  
Beef Back Ribs  
Beef Stew  
°F  
°F  
°F  
°F  
°F  
°F  
3 hrs  
°F  
4 hrs  
°F  
°F  
2-1/2 hrs  
3 hrs  
°F  
2 hrs min  
4 hrs min  
4 hrs min  
3 hrs min  
4 hrs  
°F  
°F  
°F  
°F  
°F  
4 hrs  
°F  
°F  
°F  
10 lbs.  
4 hrs  
°F  
°F  
°F  
30 lbs.  
5 hrs  
°F  
°F  
°F  
10 lbs. (stew meat)  
12 lbs.  
4 hrs  
°F  
6 hrs1  
°F  
°F  
Corned Beef  
4 hrs  
°F  
4 hrs min  
4 hrs max  
4 hrs  
°F  
°F  
Frozen Burgers  
Fresh Ham2  
4-5 oz.  
45 min  
6 hrs  
°F  
°F  
°F  
12 lbs.  
°F  
°F  
°F  
Cooked Cured Ham  
Pork Back Ribs  
Pork Spare Ribs  
Fresh Sausages  
12 lbs.  
4 hrs  
°F  
4 hrs  
°F  
°F  
USDA #422, 10 lbs.  
30 lbs.  
4 hrs  
°F  
3 hrs  
°F  
°
F3 6 per shelf on 8 shelves  
F3 5 per shelf on 6 shelves  
4 hrs  
°F  
4 hrs  
°F  
°
10 lbs.  
2 hrs  
°F  
5 hrs max  
5 hrs max  
3 hrs min  
n/a  
°F  
°F  
52 per shelf on 6 shelves  
52 per shelf on 8 shelves  
°
F4 1 per shelf on 4 shelves  
Pre-Cooked Sausage 10 lbs.  
1-3/4 hrs  
6 hrs  
°F  
°F  
°F  
Roast Suckling Pig  
Bacon  
30 lbs.  
°F  
°F  
40 min  
45 min  
°F  
33 per shelf on 14 shelves  
80 per shelf on 8 shelves  
8 per shelf on 6 shelves  
Chicken Wings  
Chicken Pieces  
Whole Chickens  
Rottisserie Chicken  
Whole Turkeys  
Turkey Breast7  
Roast Duckling  
Rack of Lamb  
Braised Lamb Shanks  
Fish Filets  
10 lbs.  
°F  
n/a  
150  
150  
150  
160  
170  
160  
160  
140  
160  
160  
n/a  
°
F
165  
170  
170  
170  
170  
160  
170  
140  
180  
160  
190  
190  
190  
n/a  
°F  
8 pcs. per 3-1/2 lb. bird 2-1/4 hrs  
°F  
1 hr max  
5 hrs max  
1 hr max  
5 hrs max  
1 hr  
°F  
°F  
3-1/4 lbs.  
2-3/4 lbs.  
20 lbs.  
10 lbs.  
4 lbs.  
2-1/2 hrs  
2-1/2 hrs  
5 hrs  
°F  
°F  
°
F5 6 per shelf on 6 shelves  
F3 6 per shelf on 6 shelves  
F6 2 per shelf on 4 shelves  
F3 3 per shelf on 4 shelves  
F3 6 per shelf on 6 shelves  
14 per shelf on 8 shelves  
°
F3 1 per shelf on 8 shelves  
°F  
°F  
°
°F  
°F  
°
4 hrs  
°F  
°F  
°
1-1/2 hrs  
3-1/2 hrs  
4 hrs  
°F  
3 hrs max  
3 hrs max  
4 hrs min  
4 hrs max  
n/a  
°F  
°
10 lbs.  
°F  
°F  
°F  
°F  
°F  
4-6 oz.  
40 min  
1-1/4 hrs  
35 min  
40 min  
20-35 min  
1-1/4 hrs  
30 min  
3 hrs  
°F  
°F  
°
F
32 per shelf on 8 shelves  
1 per shelf on 8 shelves  
15 per shelf on 8 shelves  
6 per shelf on 8 shelves  
24 per shelf on 14 shelves  
3 per shelf on 8 shelves  
42 per shelf on 8 shelves  
1 per shelf on 6 shelves  
Sheet Cakes  
18” x 26”  
°F  
°F  
Kaiser Rolls  
°F  
n/a  
n/a  
°F  
Italian Bread  
°F  
n/a  
n/a  
°F  
Cookies  
Various Types  
°F  
n/a  
n/a  
Pies with Top Crust  
Dinner Rolls  
Various Types, 9” dia.  
°F  
n/a  
n/a  
n/a  
°F  
n/a  
n/a  
n/a  
Clear Soups  
12” x 20” Pans  
18” diameter  
12” x 20” Pans  
1 Quart Dry  
°F  
Overnight  
2 hrs max  
1-1/2 hrs  
18 hrs max  
Overnight  
160  
160  
170  
150  
160  
°
F
175  
175  
200  
160  
165  
°F  
Frozen Pizzas  
Baked Potatoes  
Rice  
40 min  
1-1/4 hr  
2 hrs  
°F  
°F  
°
F6 2 per shelf on 8 shelves  
°F  
°F  
°
F
30 per shelf on 8 shelves  
1 per shelf on 8 shelves  
2 per shelf on 8 shelves  
°F  
°F  
°F  
Frozen Entrees  
1 Quart Dry  
3 hrs  
°F  
°F  
°F  
NOTE: For preheating please allow 1-minute for every ten degrees needed above current displayed cabinet temperature.  
1= Overnight 2= Short Shank #402 or Bone Rolled Tied #402B 3= Internal holding temp 150°F  
5= Internal holding temp 140°F 6= Internal holding temp 160°F  
4= Internal holding temp 155°F  
7= Bone In  
© Traulsen 2008 - All Rights Reserved. Revised 10/08  
-11-  
 
Notes  
 
Notes  
 
Notes  
 
HOURS OF OPERATION:  
Monday thru Friday 7:30 am - 4:30 pm CST  
Traulsen  
4401 Blue Moud Road Fort Worth, TX 76106  
Phone (800) 825-8220 Fax (817) 740-6757  
Quality Refrigeration  
© 2008 Traulsen - All Rights Reserved  
 

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