BKI BHI, Руководство по обслуживанию

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Hot Deli Display Island Operation
8
Operational Guidelines
•
Foods should be a minimum of 160
°
F. before being placed in the unit.
•
Foods loaded in first should be served first as much as is practical.
•
Check Federal and State Health and Sanitation Regulations for internal temperature required for holding
cooked foods for sale. Maintaining these temperatures often tends to continue to cook certain products.
Therefore, smaller amounts of bulk foods should be displayed at non-peak periods and the warmer
refilled as needed.
This equipment is designed to temporarily slow the cooking of food.
Unit Shutdown
1. Remove all food from the equipment.
2. Place the THERMOSTAT knobs to the OFF position.
3. Place the POWER switch to the 0 position.
4. Allow the equipment to cool to room temperature.
5. Remove any residue and clean the equipment thoroughly.