HS 7 & HS 11
3.
Plug power cord into grounded electrical outlet with the nameplate rated voltage.
WARNING
BURN HAZARD
Hot water and steam in the well can burn skin.
Use protective gloves, mitts or potholders when removing food containers or covers.
Hot food can also cause burns. Handle hot food carefully.
4.
For the operation of:
Holding hot food at the proper serving temperature
1.
Preheat the water in the well by covering well with an empty food container or
cover, and then set the heat control to the maximum heat setting.
Preheat for
20 minutes
2.
Place container of hot food product into preheated food merchandiser. Set heat
control knob to “7” Adjust as needed while monitoring food temperatures
closely for food safety. (See food safety precautionary note below)
3.
Maintain water level at or near water level mark. Periodically (approximately
2 hours) remove container of food and check the water level. Add hot water if
needed.
Rethermalizing refrigerated food that has been previously cooked
1.
Preheat the water in the well by covering well with an empty food container or
cover, and then set the heat control to the maximum heat setting.
Preheat for
30 minutes.
2.
Place stainless steel container of cold food into the well.
Maintain maximum
heat setting.
3.
During the rethermalization process, monitor food temperatures closely for
food safety. The United States Public Health Service recommends that the
entire food product reaches and maintains a minimum of 165
F (74
C) for at
least 15 seconds to be properly rethermalized. In addition, rethermalized food
must pass through the danger zone of 41
F (5
C) to 165
F (74
C) in less than
2 hours to prevent growth of organisms of public health concern.
Do not add
cold food for rethermalizing while holding hot food; the merchandiser
will cool down and not hold the hot food at proper serving temperature.
To reach the required safe food temperature as quickly as possible, do not add
water or remove food pan during the rethermalization process.
5.
Reduce heat setting to a level that will maintain a safe holding temperature and maintain food
quality. (See Food Safety Precautionary Note)
FOOD SAFETY PRECAUTIONARY NOTE
Monitor food temperatures closely for food safety. The United States Public Health
Service recommends that food be held at a minimum of 140
F (60
C) to help prevent
bacteria growth
