![background image](http://html1.mh-extra.com/html/fpg/inline-3000s-series/inline-3000s-series_product-manual_2325951009.webp)
IN 3H06/09/12/15
- 9 -
© Future Products Group
Preparation
HEATED CABINETS
-
OPERATION
Shelf Location
and Ticketing
The shelves are adjustable in height and can
easily be moved up or down, to match
product size.
The movement is restricted to 50mm,
because of the electric cables to the lights.
For greater movement contact the
manufacturer or supplier for advice, as
electrical modifications may be required.
Optional ticketing/label strips may be fitted to the front and rear of the shelves.
Shelf
Adjustment
To move the shelf brackets, first remove the
sliding doors and the shelf trays.
Using two people, one on each bracket, lift the
brackets straight up firmly and then pull the
brackets forward, to disengage them from the
slots in the support posts.
Insert the brackets into their new position, and
push bracket down firmly.
The brackets may be positioned to give two different degrees of slope to the
shelves.
Refit all shelf trays and doors
.
N.B.
Make sure brackets are pushed down as far as they can go. Failure
to do this may result in shelf collapse, when loaded with product.
Power Supply
Ensure that power is connected to the cabinet.
Set the
Temperature
Set the thermostat to the desired temperature, 75 degrees Celsius is the
recommended setting to maintain food temperature within food safety
guidelines.
NOTE
Setting the dial to a higher temperature than required will not speed up
the heating process.
Set it to the desired temperature.
Fumes and
Odours
Before use, operate the cabinet for 4 hours to remove any fumes or odours,
which may be present. This will avoid possible tainting of food.
Continued on next page