Alto-Shaam 100-HSL/BCB-2, Installation, Operation And Maintenance Manual

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#802/1 Operation & Care Manual •
3.
1. WHEN THE UNIT IS EQUIPPED WITH A
SNEEZE GUARD:
Refer to the Service Views located in this
manual. Swing the sneeze guard up to the
proper position and secure each side with
the two (2) additional screws provided.
Tighten all four (4) screws to mount the
sneeze guard securely.
2. The hot carving shelf is designed to be
mounted directly on top of a Halo Heat
cook/hold oven or holding cabinet. The
shelf can also be used as a free-standing unit
without the Halo Heat cabinet.
A. CABINET MOUNTED SHELVES:
Install the four (4) nylon screws in the leg
mounting holes to protect the top surface
of the cabinet and to provide a more
stable placement between the shelf and
the cabinet.
Do not install the 1" (25mm)
equipment legs.
B. FREE-STANDING SHELVES:
Install the 1” (25mm) legs before
operating the shelf. Failure to install the
1" legs prior to heating the shelf could
result in damage to the surface on which
the shelf is placed, may pose a potential
fire hazard, and nullifies the validity of
the UL listing mark.
3. Before operating the shelf, clean the metal
surface exterior of the unit with a clean,
damp cloth and mild soap solution. Rinse
carefully. Clean the acrylic sneeze guard
with soap or mild detergent and water. Dry
with a clean, damp chamois. Grease and oil
may be removed with naphtha or hexane.
Do not use commercial or household cleaners
containing ammonia.
To avoid scratching, do
not use dry cloths or scouring compounds.
1. Turn power switch ON.
2. Turn lamp switch ON.
3. The base of the shelf is equipped with a
thermostat indicating a range of 1 through
10. Set the dial at 8 to preheat the shelf.
When the indicator light goes out, the unit is
preheated.
4. The product must be at the proper internal
temperature before transferring to the
carving shelf. Use a meat thermometer to
check the internal temperature of the product
being held. Adjust the thermostat on the
shelf to give the best overall setting based on
the internal product temperature.
5. The proper temperature range for the
products being held will depend on the
type and quantity of product. When
holding food for prolonged periods,
it is advisable to periodically check the
internal temperature of each item with a
food thermometer to assure maintenance
of the proper temperature range of
140° to 160°F (60° to 71°C). Read this
manual for additional information on safe
internal product temperatures, general
holding guidelines, and sanitation
procedures.
✧
Use hand protection when handling
hot items.
✧
DO NOT use knives or utensils
on the hot shelf surface.
A cutting board is supplied.
I N S T A L L A T I O N O P E R AT I O N