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INSTALLATION
WARNING
Fire, Injury, Death Hazard
This equipment must installed by a qualified installer in
accordance with all federal, state and local codes. Failure to
install this equipment properly can result in injury or death.
Applicable Codes and Standards
United States
Vollrath recommends all commercial cooking equipment be provided
with a ventilation system in compliance with NFPA96.
• Cooking equipment that uses or produces grease (e.g. fryer,
griddle), must be provided with hoods that are designed to capture
grease and provide fire protection.
• Equipment must be installed in accordance with the requirements
and approval of the AHJ "Authority Having Jurisdiction."
FEATURES AND CONTROLS
D
C
B
A
A Temperature Control Dial. Sets or adjusts the temperature of
the heating surface. The numbers on the dial range from 0 to 6.
The "0" position is off.
B Pilot Light. Indicates that the oven is heating. Once the set
temperature has been reached the light will go out. The light will
cycle on and off as the equipment heats to maintain temperature.
This is not a power indicator light.
C Crumb Tray. Collects crumbs and drips from the food product
and can be removed for cleaning.
D Grid/Tray Supports. Supports the food grid and crumb tray.
E Back Panel. May be removed to create a pass through.
F Food Grid. Supports the food product while grilling or warming.
G Adjustable Leg. Supports the equipment. Used to level the
equipment.
2
All manuals and user guides at all-guides.com
Unpack the Equipment
1. Remove all packing material and tape, as well as any protective
plastic from the equipment.Save the original packaging. Use this
packing to ship the product if repairs are needed.
2. Clean any glue residue left over from the plastic or tape.
Install the Included Legs
The included legs must be installed. Turn the feet to adjust the legs until
the equipment is level.
BEFORE FIRST USE
E
F
Before using, the Cayenne
thoroughly cleaned and burned-in.
Clean the Equipment
1. Use a food grade cleaner to remove the protective coating from the
griddle surface.
G
Burn-in the Equipment
1. Plug the equipment into a properly grounded electrical supply
matching the nameplate rating.
NOTICE: Damage to the equipment can occur if incorrect power is
2. Turn the temperature control to the maximum setting, and allow
equipment to burn-in for 30 minutes.
3. Allow the equipment to heat for 30 minutes. You may notice smoke
and an odor during burn-in. This is normal.
4. After the 30 minute burn-in period the equipment is ready for use.
Cayenne
WARNING
Fire Hazard
Do not install or use without 4" legs. Use of this equipment
without legs can cause the appliance to overheat and cause a
fire.
CAUTION
Burn Hazard
Hot surfaces and food can burn skin. Allow the hot surfaces to
cool before handling. Do not drop or spill water onto the
cooking surface as it can spray or splatter.
®
Cheese Melter/Warmer Oven it must be
supplied to equipment.
®
Cheese Melter/Warmer Oven Operator's Manual
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