TW 27R and TSM 27
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. Operation of:
Hot Food Holding
1. Preheat the water in the wells by covering wells with empty food containers or
covers, and then setting the heat control to the maximum heat setting.
Preheat for15 minutes
2. Place container of hot food product into preheated food merchandiser. Reduce
heat setting and monitor 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 wells by covering wells with empty food containers or
covers, and then setting the heat control to the maximum heat setting.
Preheat for 1 hour
2.
Set the timer to 1 (one) hour for rethermalizing. (TW 27R Only)
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.
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