OPERATION MANUAL
FLEXESERVE HUB®
FLEXESERVE® | Operation Manual Flexeserve Hub® | V1 AUG 2020 | 40002982
Page | 17 of 22
Display and Merchandising
Different products require varying display times according to their core temperature. These must be
considered to ensure the best quality and safe temperature for consumption is achieved. The Alan Nuttall
Partnership Ltd does not accept responsibility for variances or losses of quality that occur due to product
differences.
All items placed in Flexeserve Hub® should be in the correct packaging/containers, in line with in-store
procedures and best practice. Remove products in damaged packaging from the equipment and clean as
soon as possible.
The door handle must be used at all times when opening and closing the door. Ensure that the door is
fully closed once the products have entered the display area.
Product Probing
INFORMATION
Legal requirements dictate all products displayed for an extended period within any
heated display area should be periodically probed throughout trading to ensure the
core temperature of the product is above the legal holding temperature of the local
authority. Refer to in-house operations manual for product probing instructions.
It is beneficial to enter the product into the holding unit as hot as possible for that particular food product
to maximise shelf-life at the safe temperature.
The equipment is not designed to increase product temperature; the products gradually fall and regulate
in temperature throughout the display period to ensure good product quality. It is critical that the entry
core temperature is as high as possible so the maximum display time is achieved. The product will fall in
temperature during its display time regardless of the entry temperature; therefore, a low entry
temperature will reduce display time.
At the end of recommended display times, any unsold products should be removed, reduced and
disposed of, in accordance with company and food safety standards.
The Alan Nuttall Partnership Ltd does not take responsibility for variances or losses of quality that may
occur due to product differences.
Recording Product Temperatures
The core temperature of the products should be periodically probed and recorded according to local
authority guidelines.
