Alto-Shaam HALO HEAT 200-HFT, Руководство пользователя по установке, эксплуатации и техническому обслуживанию

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1. DO NOT ADD WATER TO THE UNIT.
Halo Heat buffet servers maintain a constant but
gentle temperature and eliminate much of the
moisture loss associated with conventional holding
methods. Because of this gentle heat, it is not
necessary to add water to the hot food table.
Adding water is not recommended since water will
accelerate the deterioration of the product, presents
an electrical hazard, and may damage the table and
void the warranty.
2. PLACE DIVIDER BARS & PANS INTO UNIT.
Refer to the pan layout diagrams for different types of
pan accommodations. A complete pan configuration
layout is located in this manual. It is VERY important
to note that pan separator bars or divider bars must be
used to close all gaps between pans and all gaps
between the pans and the edges of the table;
otherwise, heat distribution will be uneven, and uniform
temperature will be difficult to maintain. Additional pan
divider bars are available if needed.
3. TURN ON LIGHTS (if applicable).
To extend the life of the bulbs, it is recommended to
turn on the lights while preheating the unit.
4. PREHEAT BY SETTING THERMOSTATS
TO NUMBER “10”.
An indicator light will illuminate when each thermostat
is turned “
ON
.” These indicators will remain lit as long
as the unit is preheating or calling for heat. The unit
should be preheated, at the number 10 setting, for a
minimum of thirty minutes before loading with food.
When preheating is completed, or whenever the unit
reaches any temperature set by the operator between
1 and 10, the indicator light(s) will go “
OUT
”.
5. LOAD HOT FOODS INTO HOT FOOD TABLE.
Be certain only hot food is transferred into the hot food
table. Before loading food into the table, use a pocket-
type meat thermometer to make certain all products
have reached an internal temperature of 140° to 180° F
(60° to 82°C). If any food product is not at proper
serving temperature, use a Halo Heat cooking and
holding oven, set at 250° to 275°F (121° to 135°C),
or a Combitherm oven to bring the product within the
correct temperature range.
6. RESET THERMOSTAT AS NEEDED.
After all products are loaded into the hot food table,
reset the thermostat(s) to the number "8" setting. THIS
WILL NOT NECESSARILY BE THE FINAL SETTING.
Since proper temperature range depends on the type
of products and the quantities being held, it is necessary
to periodically use a pocket thermometer to check
each item to make certain the correct temperatures
are being maintained. Proper temperature range is
between 140° and 180°F (60° and 82°C). Normally,
this will require a thermostat setting of between number
"6" and "8", although a higher or lower setting may
sometimes be required.
7. SERVE FRESH HOT FOOD.
Keep hot foods looking fresh. Occasionally stir or
rotate foods as needed. Wipe spills immediately to
assure maximum eye appeal and minimize
end-of-the-day cleanup.
#813/22
INSTALLATION
/
OPERATION
/
SERVICE
• 5.
OPERATION PROCEDURES
On/Off Switch
Panel Overlay
Thermostat Knob
Light Switch
Indicator Light
Switch Boot