Single purpose pans are best suited for heating water to cook vegetables, boil gammon etc. Milk
based foods, such as custard or
milk puddings, are best cooked in a dual purpose pan (i.e. using
inner pan) to avoid sticking and/or burning due to direct heat.
The following advice should be adhered to for the safety of the end user and other catering staff
within the kitchen area.
When using a single purpose pan, the pan should be charged with food/water as required,
NEVER over or under- filled, and
only
then should burner be lit. The burner should
then be adjusted to appropriate setting for the product being cooked.
When vegetable baskets or containers are used, these should be placed upon the strainer
plate.
When using inner pan, position it and clamp in position. Fill outer pan using filler funnel to a
visible depth of 50mm and replace funnel cover. Charge inner pan with food as required and
light burner.
Allow pan to heat up and adjust gas control to maintain simmer in outer pan between full
and low rate. Do not leave
full on
, or water between pans will evaporate away.
(Note:
Prolonged running full
on with no water in outer pan may cause the safety cut out to trip).
Top up water level in outer pan periodically to maintain correct level.
As a general guide, pan will take approximately 1 hour to boil from cold when filled to
capacity with water.
When food has been cooked and is ready for service, the unit should be turned off to cease
cooking process.
Important: When lifting cover from a hot pan, grasp centre handle and raise rear edge first. This
will direct steam away from operator.
Lift cover to a vertical position to allow condensation to drip back into pan and store in side
mounted rack.
The food should then be removed from pan into a smaller serving receptacle, such as a bain
marie container or a deep gastronorm container.
Warning: This transfer manoeuvre should be carried out using a ladle or baler.
The dish that food is transferred into must be placed upon a steady flat worktop. This will
eliminate risk of burning and spillage.
Place lid upon pan to retain heat within food product.
When serving container is empty and requires topping up, remove lid and repeat above
procedure.
Warning
never leave this appliance unsupervised when in use and always turn products off at the
end of service.
SECTION 4 - CLEANING and MAINTENANCE
When removing heavy items to aid cleaning or maintenance particular care should be taken. A
manual handling risk assessment is the best way to determine the level of risk to anyone using or
maintaining this equipment. To help with such an evaluation we have included the weights of
individual components that may present significant risk.
For further help and information on manual handling and associated risk assessment we would refer
you to you the Health and Safety Executive website;
handling at work INDG143. International customers should default to the health and safety
guidelines provided by your government body.
The cleaning of fryers or other products that use hot oil present significant risks to end users and
particular care should be taken. Cold water and hot oil for example are an explosive mix and should
be avoided at all costs.
