MANHATTAN Heated Servery Counter
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Loading bain-marie well dry
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An explanation of the loading types can be found following the overview:
Section "Loading types" on page 16.
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We recommend wet loading due to the better heat transfer to the
Gastronorm containers.
B.PRO recommends loading with Gastronorm containers made of
stainless steel (good heat distribution compared to synthetic Gastronorm
containers). Gastronorm containers placed in the unit must be able to
withstand a temperature of at least +100 °C. For example, polycarbonate
Gastronorm containers may
not
be used.
We recommend using Gastronorm containers with universal bow
handles, by which the containers can easily be lifted out of the unit.
Always cover Gastronorm containers filled with liquid food with a sealing
lid.
Caution!
Discolouration of bain-marie well!
Due to the poor heat conductivity of air, extremely high temperatures primarily
result at the bottom of the well, but also on the sides in case of dry loading of
the bain-marie well.
Preheating bain-marie wells
Preheating is not necessary if a large portion of the bain-marie well is
loaded with hot food. If only a small amount of hot food is placed in the
well, we recommend preheating the unit for 30 minutes before loading it
with food.
Bain-marie wells are cleaned and dry
Bain-marie well not yet loaded
Unit connected to a socket outlet
Ensure that no heat-sensitive objects are located in the bain-marie well.
Switch on the desired bain-marie well with the respective "Bain-marie
well heater" On/Off switch.
The operation indicator LED of the "Heating of bain-marie well" On/Off
switch lights up.
Summary of Contents for MANHATTAN MWA 3
Page 59: ......
