Alto-Shaam TY-72, Руководство по эксплуатации и уходу

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#855 Operation & Care Manual • 2
timer station keys correspond to various pan locations in the
display case. Contact factory for more information.
8. PLACEMENT OF FOOD PROBE (OPTION)
If the unit is equipped with the probe accessory, wipe each
probe and probe tip with a disposable alcohol pad to clean
and sanitize before using. If the probe is left in its bracket,
the LED temperature display will indicate the ambient air
temperature inside the case. To place a probe into food
kept in the case, remove the probe from the bracket and
push the probe tip halfway into the product, positioning the
tip at the center of the food mass.
When placing in solid foods such as meat roast or poultry
breasts, push the probe in from a straight downward
position or in from the side to the center position. When
placing in a semi-liquid or liquid product, the probe cable
will probably need to be secured to keep the probe
positioned properly. Do not let the probe tip touch the
edges or side of the container. Tape the probe cable to the
lip or edge of the container. Wipe each probe tip with a
clean paper towel to remove food debris after each use.
Follow by wiping probes with a disposable alcohol pad.
Return each probe to the proper bracket position.
9. SERVE FRESH HOT FOOD
Keep hot foods looking fresh. Occasionally stir or rotate
foods as needed. Serve products in the proper package or
container. Keep doors closed after serving. Wipe spills
immediately to assure maximum eye appeal, and to ease end
of-the-day cleanup.
The cleanliness and appearance of this
unit will contribute considerably to operating
efficiency and savory, appetizing food. Good
equipment kept clean works better and lasts longer.
THOROUGHLY CLEAN UNIT DAILY
A. Turn lights and adjustable thermostat(s) to the OFF position,
and disconnect unit from power source. Let unit cool.
B. Remove, cover or wrap, and store unused products under
refrigeration.
C. Clean the interior metal surfaces of the cabinet with a
damp cloth and any good alkaline or alkaline chlorinated
based commercial detergent or grease solvent at the
recommended strength. Use a plastic scouring pad
or oven cleaner for difficult areas. Avoid the use of
abrasive cleaning compounds, chloride based
cleaners, or cleaners containing quaternary salts.
Rinse carefully to remove all residue and wipe dry.
NOTE: Never use hydrochloric acid (muriatic acid) on
stainless steel.
D. Clean the glass with a window cleaner.
E. To help maintain the protective film coating on polished
stainless steel, clean the exterior of the unit with a cleaner
recommended for stainless steel surfaces. Spray the
cleaning agent on a clean cloth and wipe with the grain of
the stainless steel.
CLEAN PROBES DAILY
Remove all food soil from probes. Wipe entire probe and
cable assembly with warm detergent solution and a clean
cloth. Remove detergent by wiping each probe and cable
with clean rinse water and a cloth. Wipe probes with
disposable alcohol pad or sanitizing solution recommended
for food contact surfaces. Allow probe and cable to air dry
in probe holding bracket.
Always follow appropriate state or local health (hygiene)
regulations regarding all applicable cleaning and sanitation
requirements for equipment.
Remember to turn power and/or breaker switches ON
before use.
SHEET PAN CONFIGURATIONS • HOT DISPLAY CASES
48 Models
72 Models
96 Models
2 SHEET PAN ZONES
3 SHEET PAN
ZONES
4 SHEET PAN
ZONES
ONE-THIRD
SIZE PAN
ONE-HALF
SIZE PAN
ONE-HALF
SIZE PAN
72 MODELS
3 Full-size Sheet Pans
per display case
48 MODELS
2 Full-size Sheet Pans per display case
OR
1 Full-size Sheet Pan
2 One-half Size Pans
3 One-third Size Pans
96 MODELS
4 Full-size Sheet Pans
per display case
FULL-SIZE
SHEET PAN
ONE-THIRD
SIZE P
A
N
ONE-THIRD
SIZE P
A
N
C A R E a n d C L E A N I N G
At no time should the inside or
outside of the unit be washed
down, flooded with water or liquid
solution. Do not use water jet to
clean. NEVER STEAM CLEAN.
Severe damage or electrical hazard
could result, voiding the warranty.
Disconnect the unit from the power source
before cleaning or servicing.
H o o d g l a s s ex t e n d e d t o t h e f u l l u p r i g h t
p o s i t i o n i s s t a b i l i z e d t h r o u g h t h e u s e
o f g a s s t r u t s d e s i g n e d f o r t h e f u l l
l o a d b e a r i n g w e i g h t . T h e s e s t r u t s
c o u l d w e a k e n o r f a i l d u e t o w e a r,
e nv i r o n m e n t a l c o n d i t i o n s o r a g i n g .
Operators should be aware of any decrease in effort to lift
the hood and initiate an immediate gas strut safety check.
D O N OT L I F T T H E H O O D I N T H I S C O N D I T I O N .
!
C A U T I O N