7. OPERATION
PREP TABLE
PAGE 11
7A - PAN CHILLER
To insure proper food temperatures are maintained in exposed insert pans, the following conditions are
recommended.
1. All food brought to line must be at 41°F.
2. No direct air blowing on food product from other equipment in the kitchen (max air velocity
50 FPM)
3. Room ambient temperatures of 86° or less around working area of Pan Chiller.
4. All shelving mounted over insert pans (with heated equipment above it) must be insulated. No line of
sight from radiant heat sources to insert pans.
5. Occasional stirring of certain foods may be required in order to maintain consistent temperatures.
6. Some food products chill faster than others i.e., lettuce, dried tomatoes, etc.
7. For remote refrigerators with pan chiller systems, it is imperative that the existing refrigeration
equipment be sized properly and in good working condition.
8. Kairak recommends specified pans for optimum performance.
7B - LOWER STORAGE CABINET
The lower storage cabinet is designed to maintain temperature between 33°F and 40°F. If the base is
overloaded with warm food products, a certain amount of time is required to remove heat from items
before operating temperatures can be maintained. The system is only designed for storage of refrigerated
product. Frequently opening the doors or drawers will increase the temperature in the cabinet and will
require a certain amount of time to recover.
7C - SHUTDOWN FOR EXTENDED PERIODS
If the prep table and lower storage cabinet are not to be used for an extended period of time, disconnect the
electrical power supply and open the doors (or drawers) to the lower storage cabinet. As soon as the divided
bars and the cabinet have warmed to room temperature, wipe out the pan chiller cavity and base interior.
Summary of Contents for K99597F15
Page 1: ...INSTRUCTION MANUAL KBP PREP TABLE ...
Page 20: ...NOTES ...
