This appliance is intended for use in commercial
establishments by qualified personnel who are
familiar with the purpose, limitations, and associated
hazards of this appliance. Operating instructions
and warnings must be read and understood by all
operators and users.
BEFORE INITIAL USE:
Clean the metal surface exterior of the appliance
with a clean, damp cloth and mild soap solution.
Rinse carefully.
NOTE:
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 DISPLAY LIGHTS "ON" AND
PREHEAT THE SHELF BY SETTING THE
ADJUSTABLE THERMOSTAT TO THE
NUMBER "10" SETTING.
An indicator light will illuminate when the unit is
turned "ON". This indicator will remain lit as long
as the unit is preheating or calling for heat. The
unit should be preheated, at the number 10 setting,
for a minimum of twenty minutes before loading
the table with food. When preheating is completed,
or whenever the unit reaches any temperature set
by the operator between 1 and 10, the indicator
light will go "OUT".
2.
PLACE HOT FOODS ON THE SHELF
Be certain only hot food is transferred into the hot
food table. Before loading food onto the shelf, use a
pocket-type meat thermometer to make certain all
products have reached an internal temperature of
140° to 160° F (60° to 71°C). If any food product is
not at proper serving temperature, use a Halo Heat
cooking and holding oven, set at 250° to 275°F
(121° to 135°C), or a Combitherm oven, to bring the
product within the correct temperature range.
3.
RESET THERMOSTAT AS NEEDED
After all products are loaded, reset the thermostat
to the number "8" setting. This will not necessarily
be the final setting. Since proper temperature range
depends on the type of products and the quantities
being held, it is necessary to periodically use a
pocket thermometer to check each item to make cer-
tain the correct temperatures are being maintained.
Proper temperature range is between 140° to 160° F
(60° to 71°C). Normally, this will require a thermo-
stat setting of between number 7 and number 9,
although a higher or lower setting may sometimes
be required.
4.
SERVE FRESH HOT FOOD
Keep hot foods looking fresh. Occasionally stir or
rotate foods as needed. Wipe spills immediately to
assure maximum eye appeal, and to ease end of the
day cleanup.
Use hand protection when handling hot items.
Do not stack food containers.
Be certain only hot PREPACKAGED foods in
appropriate heat tested containers are used.
HEATING CHARACTERISTICS
The shelf is equipped with a special, low-heat-density,
heating cable. Through the Halo Heat concept, the
heating cable is mounted against the top surface of
the shelf to provide an evenly applied heat source,
controlled by a thermostat. Through even heat
application, the quality of a food product is
maintained as much as several hours.
# 8 1 5 O p e r a t i o n a n d C a r e M a n u a l • 6.
O P E R AT I O N
U s e r S a fe t y I n fo r m a t i o n
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
C A P A C I T Y
60 lbs (27 kg)
MAXIMUM
VOLUME MAXIMUM
: 37.5
QUARTS
(35.5
LITERS
)
