Garland PHD PLUS, Installation And Operation Manual

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Part # 1844066 Rev 01 (02/13/2008) Page 6
PRODUCT INFORMATION Continued
The PHD holding drawer is intended to keep cooked food
warm and fresh. It is not intended for cooking or steaming
food. The product allows food to be cooked ahead of
incoming orders at peak periods and maintain freshness and
quality while the food is being serviced.
The humidity set point is intended to approximate a Relative
Humidity scale not replicate it. There are many factors that
limit the accuracy of an RH scale that can be achieved.
Settings will however be repeatable under consistent
circumstances and our humidity scale will be consistent with
all PHD products.
Air temperature and humidity settings will have to be
determined experimentally for optimal product life and
quality. As a guide we provide the following typical data:
PRODUCT
HOLDING TEMP.
TYPICAL
MAXIMUM
HOLDING TIME
°C °F
Hamburger Patties 70 158 60 minutes
Chicken Pieces 85 185 45 minutes
Chicken Chunks 85 185 45 minutes
Bread 60 140 60 m
NOTE: For Safe hot food holding, NEVER allow food
temperatures to be less than 140°F or 60° C .
For those foods that require additional moisture during the
holding period, water can be added to the interior pan. For
those foods that do not require additional moisture, the
bottom control and heating element can still be utilized
without the additional of water to the pan. It is suggested
that the drawer be closed during the heat up and holding
process to minimize heat loss, also to assure proper
temperature control.
It is suggested prior to holding prepared foods that the
drawer or drawers be preheated for approximately 60
minutes.
INTRODUCTION
Rating Plate
For proper operation, the information on the rating plate of
your new equipment must match your electrical supply.
When corresponding with the factory or your equipment
dealer regarding service problems or replacement parts,
be sure to refer to the particular unit by the correct model
number, including prefix and suffix letters and numbers and
serial number. The rating plate affixed to the unit contains
this information.
Safety
It is the responsibility of the supervisor or equivalent
person to ensure that users of this equipment wear suitable
protective clothing and to draw attention to the fact that
some parts will by necessity, become very hot and will cause
burns if touched accidentally.