SECTION 1 -
GENERAL DESCRIPTION
SECTION 2 - USING THE SERVERY
The servery should be switched on at least 20 minutes
before hot food is placed in bains-marie or hot-cupboard.
Each area can be operated individually or in combination,
by means of three green-illuminating rocker switches.
Hotcupboard
Switching on lowest rocker switch operates hotcupboard.
The appliance is supplied with a digital controller that
displays cupboard temperature.
To maintain efficiency, hotcupboard doors should be
closed as soon as trays are inserted or removed.
Controller temperature display will cycle above and below
the set temperature by ± 15°C approximately.
Set temperature can be adjusted if required.
To adjust hotcupboard set temperature, press
“set”
on
controller and adjust temperature using
▲
or
▼
keys.
Press
“set”
to return to temperature display.
Bains-Marie
Switching on the middle green-illuminating rocker switch
operates the bains-marie.
The bains-marie is a dry-well type, therefore no water is
required in the well. The hob apertures will accommodate
gastronorm trays up to 150mm deep.
For best practice and maximum efficiency;
• trays should be in place when the bains-marie
is operated.
• tray lids should be used whenever possible,
and removed only when service is imminent.
The bains-marie temperature is preset to maintain a hot
food temperature above a minimum of 76°C.
Overhead Gantry
The top green-illuminating rocker switch operates the
gantry lamps.
These are used to heat the ambient air above food
containers.
SECTION 3 -
CLEANING and MAINTENANCE
The unit must never be cleaned with a water jet or
pressurised spray.
Always switch off and disconnect from mains before
cleaning and allow appliance to cool before cleaning.
Clean using hot, soapy water and a soft cloth.
