HEATED HOLDING AND TRANSPORTING
GENERAL OPERATING INSTRUCTIONS
1) PLUG UNIT INTO OUTLET, making sure that it is a properly
grounded power receptacle. Press ON-OFF rocker switch
to "ON" position.
2) FILL THE HUMIDIFIER PAN WITH HOT WATER (Optional).
The water pan is removable for ease in cleaning and filling. Fill this pan
with HOT water prior to heating the cabinet. This will allow the heating
system to condition and add humidity to the cabinet's air and help
prevent your food from drying out and shrinking. NOTE; If dry heat is
desired (without humidity),
do not add water or simply drain the water
out of the pan.
3) SELECT A TEMPERATURE SETTING. For most foods, a holding
temperature of 150° - 160°F should be adequate. By keeping the water
pan filled and the HEAT control set at 150°F, a normal (40%) humidity
level will be achieved.
4) PRE-HEAT CABINET FOR 20-30 MINUTES. AVOID PUTTING
YOUR HOT FOODS INTO A COLD CABINET! By pre-heating the unit
20-30 minutes before each use, you can be assured of maintaining the
temperature and obtaining the best results from your cabinet.
5) LOAD THE CABINET. During the loading procedure, keep the
door(s) closed as much as possible. After loading is completed,
do not open doors again until you are ready to serve.
6) TRANSPORTING HOT FOODS. Your cabinet is equipped with a
positive latch to assure safety during transportation. Plug the unit into
an electrical outlet at the serving location (if available), so that the
thermostat will re-activate and automatically hold your pre-selected
temperature.
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