Rev. 0508
73
10. When “freshening” foods such as macaroni
and cheese with added water, heat the water in
a clean container until it is 10° to 20°F above the
desired holding temperature of the food. This
will keep the food at a safe serving temperature.
Depending on the amount of water, the
temperature can drop 10° to 20°F in as little as
five minutes.
11. When transferring hot foods in the heated
merchandiser to clean pans, preheat the clean
pan. Transferring hot foods to room temperature
pans can cause the temperature of the food to
drop 20°F or more thus causing food to be at an
unsafe serving temperature.
12. Clean spills as they happen simply by wiping
with a cloth. Be sure to use a dry cloth on very hot
surfaces to prevent steam burns.
13. Turn the equipment off and allow to cool before
cleaning.
14. To remove “baked-on” splatter from Stainless
Steel, the following may be used
Grade F Italian Pumice Scour or rub with a
damp cloth
Liquid NuSteel
Scour with a small
amount of a dry cloth
Paste NuSteel
Household Cleaners Rub with a damp cloth
Coopers Stainless Steel Cleaner
Allen Stainless Steel Polish
Hot
1.0 Hussmann should provide instructions and
recommendations for proper periodic cleaning. The
user will be responsible for such cleaning, including
the cleaning of equipment within the compartment
and the hot area(s). Cleaning practices, particularly
with respect to proper refrigerator unloading and
warm-up, must be in accordance with applicable
recommendations.
1. Allow the case to preheat for one hour prior to
loading.
2. Hot foods should enter the case directly after
cooking or no lower than 150° - 160°F. The Hot
Cases are not designed to heat up or cook food.
3. Self Service - be sure to display product in single
layer in direct contact with heating surface and/or
wire rack.
4. All griddle type units are designed to maintain
temperatures above the FDA guideline of 140°F.
This is product temperature, not air or griddle
temperature. Due to the open design of these
units, they must be loaded with product for proper
operation. When units are empty, they experience
rapid rise of heated air from air outside the case.
This action gives empty units a false, lower than
desired, temperature reading. Loading the case
traps the air at the griddle, raising temperatures
to the 165° to 185°F range, keeping product well
above the FDA guidelines. Remember, these
units must be loaded with product to maintain
safe product temperature.
5. Check the food pulp temperature frequently with
a thermometer to make sure it is at the proper
holding temperature. Hot foods should be at
140°F. The thermometer must be inserted into the
food itself for the proper temperature.
6. Do not display more food than will be sold within a
4 hour period.
7. When restocking, bring older food to the front,
and stock fresher food on top.
8. Clean spills as soon as they happen.
9. Fingerprints and food splatter will drastically
shorten bulb life. Clean splatter off the bulbs
immediately with a soft cloth. When handling
bulbs, wear cotton gloves or use a cotton rag/
towel.
appendices (Cont'd)
For further technical information, please log on to http://www.hussmann.com/products/HEDN.htm
or http://www.hussmann.com/products/HEDW.htm
