B.PRO Food Distribution Carts SAW/SAG/BTW9x7
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Overview of loading types
The Bain-Marie basins can be loaded in the following two ways:
Dry loading with standard food containers
Standard food containers are hung in the dry Bain-Marie basin
When filling with a small amount of food, we recommend preheating the
Bain-Marie basin
Procedure for dry loading:
Section “Filling the Bain-Marie basin dry” on page 19.
Wet loading with standard food containers
Standard food containers are hung in the Bain-Marie basins which have
been filled with hot water up to the mark. Filling up to the mark corre-
sponds with the specified amount of 4 liters
When filling with a small amount of food, we recommend preheating the
Bain-Marie basin
Advantages of wet loading:
– High level of heat transfer to the standard food container(s)
via hot steam
– The water is a good heat reservoir
Procedure for wet loading:
Section “Loading the Bain-Marie basin wet” on page 20.
Setting the setpoint temperature
Set the rotary knob of the corresponding unit basin or unit compartment
to the desired level.
Food distribution cart SAG 2
The desired setpoint temperature in the unit can be set exactly (not in
fixed steps) for both unit compartments. The setting value “10” corre-
sponds to a maximum setpoint temperature of approx. 85 °C.
Food distribution cart SAG 3
The desired setpoint temperature in the unit can be set continuously via
the rotary knob. The right-hand unit compartment (Compartment 5) can
be controlled individually. The central and the left-hand unit compartment
(Compartment 4) can be controlled together. The setting value “10” cor-
responds to a maximum setpoint temperature of approx. 85 °C.
Summary of Contents for SAW 1
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