Hussmann® Impact™ Hot Food Merchandiser
Operation
7
Check Federal and State Health and Sanitation Regulations for internal temperature required for holding
cooked foods for sale. Maintaining these temperatures often tend to allow continued cooking of certain
products. Therefore, smaller amounts of bulk foods should be displayed at non-peak periods and the
warmer refilled as needed.
All meats and vegetables should be preheated to 160 degrees F. before being placed in the case.
A screen liner can be used in the bottom of the display pans that are used for holding meats. This will
keep meats from sticking to the bottom of the pans.
Temperature Adjustment
After placing the product into the equipment, it may be necessary to adjust the temperature adjustment
knobs in order to maintain the proper internal temperature for the product on display. A thermometer
should be used to read the internal temperature of each product. The temperature control knobs should
be set to the lowest possible number that will maintain the proper product temperature.
Operational Guidelines
•
Keep portable meat thermometers on hand. Check the food temperatures hourly.
•
Rotate the food products. Foods loaded in first should be served first as much as is practical.
•
Foods held for long periods of time are more difficult to maintain at proper temperature. Also,
freshness and product quality diminish if foods are held too long. Most areas of the country have
sanitation regulations governing how long foods can be held. Make certain to check with your
local authorities.
Unit Shutdown
Remove all food pans holding the food product from the equipment. Turn
OFF
the power to the wells by
positioning the temperature knobs to the
OFF
position. Turn
OFF
the lights. After the temperature has
cooled down, remove any residue from the wells and clean the equipment thoroughly.
