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
log onto www.traulsen.com for further information. It is our pleasure to help and assist you in every possible way.
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:
www.traulsen.com. If service is not satisfactory, please contact our in-house service department at:
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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