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Due to continuous product research and development,
the information contained herein is subject to change without notice.
www.stoddart.com.au
www.stoddart.co.nz
Initial Start-up & Operation
Initial Start-up
Operation
Operation
• All Gastronorm pans and extra dividers are sold separately
• Each module can hold one 1/1 pan, two 1/2 pans, three 1/3 pans, four 1/4 pans, six 1/6 pans and nine 1/9 pans. Pan depths are 25mm,
65mm, 100mm and 150mm. Contact your distributer about the best possible depth for the product you intent to display
• For 1/6 and 1/9 Gastronorm pans, extra dividers are required
Gastronorm Pans
• Ensure that the display is switched ON and has reached operating temperature before placing any food in the unit
• All food placed in the well MUST be pre-heated/cooked
• Only Gastronorm pans are to be placed in the well
Loading Display
GN Pans, Loading Chicken Display
Upon setting up your equipment, the following steps must be followed:
1. Fill the containers with water, about 6mm from the top
2. Fill well with pans so there are no gaps
3. Switch unit ON
and turn the thermostat to the maximum temperature
4. Switch on the heat lamps to 100%
5. Close the doors
6. The unit should heat to a safe operating temperature within 45 minutes, this will vary depending on ambient temperature at the time
Thermometer
Thermostat
ON / OFF
Heat Lamps
Pilot light
• After heating as above set the thermostat to 70-80 degrees and adjust the heat lamps to about 80%. These are just a guide and the
temperature will vary depending on location of unit, ambient temperature, amount of product in warmer. You will need to figure out what
suits your operating environment best.
• Check the water pans regularly during operation and top up if required.
• Product placed in the warmer should be 66 deg C or greater, bacteria grows between 2 and 65 deg C, anything less than 65 greatly
increases the chance of food poisoning.
• Small items like nuggets/popcorn chicken should be kept for no longer than 45 minutes in the warmer, larger items and burgers no longer
than 90 minutes in the warmer. Again this is dependant on the location of the unit and the amount in product in the warmer. You will need
to figure out what suits your operating environment best.
