B.PRO Food Distribution Carts SAW/SAG/BTW9x7
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Switch on the desired unit compartment(s) with the respective
On/Off switch.
The operation indicator LED illuminates.
Change the setpoint temperature if necessary.
Section “Setting the setpoint temperature” on page 16.
Preheat the unit for at least 60 minutes.
Filling the Bain-Marie basin dry
I
An explanation of the loading types can be found in the unit overview in
the Appendix:
Section “Overview of loading types” on page 16.
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We recommend wet loading, due to the better heat transfer to the stand-
ard food containers.
B.PRO recommends loading with standard food containers made of
stainless steel (good heat distribution in comparison with standard food
containers made of plastic). Standard food containers placed in the unit
must be able to withstand a temperature of at least 100 °C. Polycar-
bonate standard food containers, for example, may
not
be used.
We recommend using standard food containers with universal bow
handles, used to lift the containers from the unit with ease.
Always seal standard food containers filled with food with a sealing lid.
Filling the Bain-Marie basins with standard food containers
Bain-Marie basins preheated if necessary (with small amount of food)
Food containers and food heated
Standard food containers in good condition (e.g. edge not deformed or
sharp)
Standard food containers covered (containers with liquid food provided
with sealing lids)
Each Bain-Marie basin can be divided lengthwise by a support crossbar
and crosswise with one or two support crossbars.
When using a support crossbar or two support crossbars crosswise, the
following standard food containers can be hung in the Bain-Marie basin:
GN 1/2, GN 1/4, GN 2/3, GN 1/3, GN 1/6, GN 2/8 and GN 1/9. When
using a support crossbar lengthwise, the following standard food con-
tainers can be hung in the Bain-Marie basin: GN 2/4, GN 1/4 and GN 1/6.
Summary of Contents for SAW 1
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