4
NOTICE:
THE COMBINATION OF FACTS, DATA, DESIGN ELEMENTS, ENGINEERING DATA, MANUFACTURING DATA & ASSEMBLY DATA
WHICH MAY BE CONTAINED IN THIS DOCUMENT ARE OF A PROPRIETARY NATURE TO BKI.
THESE MATERIALS ARE NOT TO BE USED OR COPIED WITHOUT PRIOR WRITTEN PERMISSION FROM BKI.
ALL RIGHTS ARE RESERVED.
PLACING PRODUCT INTO THE CABINET
In order to maintain a satisfactory product internal temperature and achieve a 2 hour holding time,
cook products to Minimum 85
o
C Maximum 90
o
C, package quickly to minimise temperature loss
& place directly into multi-deck merchandiser.
Do not over-cook or overheat food items that are to be held hot, over-cooking will result in
excessive moisture loss that will reduce holding times.
Do not package and display products from another hot cabinet in the multi-deck merchandiser
Check and record product temperatures every Hour.
If a satisfactory holding time or correct product temperature is not achieved check the following:-
•
Is the unit switched “ON” ?
•
Is the temperature controller set too Low/High ?
•
Have you allowed enough Cabinet Pre-heat time before loading product ?
•
Check product internal cook temperatures and bagging up procedures
•
Rotate the food products. Check bagging times, Foods loaded in first should be sold first.
UNIT SHUTDOWN
Remove all food items left at the end of business.
Turn cabinet main switch “OFF”.
Remove all bagged products and any residue, allow the cabinet to cool.
After the case has cooled to below 50
o
C (Hand Hot), remove any residue from the well and clean
the case thoroughly.
