DOCKING DEVICE
The device is comprised of two sub-assemblies: a male bullet catch and a female receiver with a locking plate.
1. Align the units so that the bullet catch and receivers line up.
2. Pull the lever and push the two units together so that the bullet catch
is pushed all the way into the receiver.
3. Release the lever and the two units are now securely docked together.
4. To release the two units, pull the lever and slowly pull the two units
apart. Release the lever and now your units are separate.
OPERATION
The unit is ready to operate as soon as it is plugged in. Set the thermostat on the required temperature (between 80˚ and 200˚ F) and
wait until it reaches the set temperature. Once the indicator light goes off, the unit is ready for use.
MAINTENANCE
Proper cleaning of the unit is required. Disconnect unit from power supply. When rubbing or scouring, always move gently in the
direction of the polish lines(grains). A Scotch-Brite™ general purpose pad may be used. DO NOT USE STEEL WOOL.
MAINTENANCE FOR LAMINATES
Laminate surfaces should be cleaned with warm water and mild soaps. Non-abrasive cleaners may also be used. Cleaning products
containing bleaching agents should not be used, large quantities of these agents or extended periods of time can cause discoloration.
CAUTION:
1. This equipment is designed and sold for commercial use only by personnel trained and experienced in its operation and is not sold
for consumer use in and around the home nor for use directly by the general public in food service locations.
2. Do not immerse unit in water.
3. All repairs should be done by an authorized service center.
4. Unit should be turned off when not in use. It is recommended that unit be disconnected from power supply by removing plug from
receptacle or shutting off power disconnect supply to the unit.
OPERATIONS MANUAL & INSTRUCTIONS
Director’s Choice
®
Heated Surface Unit
EG10079 Revised 10/23
bullet catch
receiver
lever
Retain this manual
for future reference.
INSTRUCTION SHEET
#366617
Eagle Foodservice Equipment, Eagle MHC, and SpecFAB
®
are divisions of Eagle Group. ©2023 by the Eagle Group
• 100 Industrial Boulevard, Clayton, Delaware 19938-8903 U.S.A.
• Phone: 302/653-3000 • 800/441-8440 • Fax: 302/653-2065
• www.eaglegrp.com • www.eaglegrpnews.com • www.eaglemhc.com
CAUTION
INSPECT CONTENTS IMMEDIATELY AND FILE CLAIM WITH DELIVERING
CARRIER FOR ANY DAMAGE. SAVE YOUR BOX AND ALL PACKING MATERIALS.
YOU ARE RESPONSIBLE FOR DAMAGE TO YOUR UNIT IF RETURNED IMPROPERLY PACKED.
Work Shelves
location of
screws
location of
screws
Tray Slides
ASSEMBLY INSTRUCTIONS
Director’s Choice
®
Heated Surface Unit
1. Remove screws from the front of the unit.
2. Hold tray slide up to unit and align the holes
with the predrilled screw holes in the unit.
3. Tighten screws and make sure tray slide is
securely mounted on unit.
1. Remove screws from the front of the unit.
2. Hold work shelf up to unit and align the
holes with the predrilled screw holes in
the unit.
3. Tighten screws and make sure work shelf
is securely mounted on unit.
Eagle Foodservice Equipment, Eagle MHC, and SpecFAB
®
are divisions of Eagle Group. ©2023 by the Eagle Group
• 100 Industrial Boulevard, Clayton, Delaware 19938-8903 U.S.A.
• Phone: 302/653-3000 • 800/441-8440 • Fax: 302/653-2065
• www.eaglegrp.com • www.eaglegrpnews.com • www.eaglemhc.com
