HUSSMANN CORPORATION • CHINO, CA 91710
19
Hot or Cold Food Counters
ISLA Food Counters IM-FS IM-FH IM-FR 10/20
7. User Information
HOT WELL/SOUP WELL OPERATING
INSTRUCTIONS (IM-FH, IM-FS)
Each hot unit has an individual heater with a separate control.
These are thermostatically controlled with an indicator light
showing when the heater has cycled on and is heating. The
light below each control knob indicates when the well heater is
heating.
The switch is to turn the well on, it will be green as long as it is
switched on and will not cycle on and off with the t-stat.
These units are for short-term holding and display of precooked
hot foods. They are not intended to cool or reheat food. Hot food
should be a minimum of 165° F when first inserted. See note 5 on
start up instructions.
Any attempt to use the hot unit to display large amounts of food or
soup for long periods of time will result in dehydrated, overcooked
and unsafe food. The quality of the food will progressively worsen
as the length of time increases.
The deterioration of product quality is a function of time and
temperature. All products are affected even though in gravy or
other liquid. They may appear to withstand the temperature better
than “dry” foods such as fried chicken but this is not necessarily
true. All foods will continue to be affected by prolonged exposure
to elevated temperatures.
The following guidelines are provided only as a general guide for
the use of this equipment. The local health agency for your area
can provide specific temperature requirements.
Critical attention must be given to the heat controls for these hot
tables/soup bars. Both the upper and lower heat controls (soup
only require lower control) must be adjusted to achieve proper
food temperatures. However, increasing the temperature too high
will also cause the food to overcook, dry out, lose its flavor, texture
and color. Food held for prolonged periods at high temperatures
will also lose some of their nutritional value.
Different foods require different control settings. The type of food,
the quantities of food and length of time that it is to remain in the
hot table must be considered when establishing control settings.
Therefore, it must be the user’s responsibility to establish the
correct control settings to maintain the food at the safest, tastiest
and sale-able condition.
STARTUP INSTRUCTIONS - HOT WELL (IM-FH)
1. Turn main power ON
2. Turn the lights ON (if applicable)
3. Set the hot well controls to 9, and the overhead heaters to 6.
Adjust as required.
4. Preheat the unit for 1 hour before loading product
5. Load fully cooked/heated foods only. Suggested temperature
for poultry products is 180~183F and other products is >165F
(Vollrath induction soup wells will preheat food from 40° F to
165° F when in the rethermalizer mode in 90 minutes when lid
is used and product is stirred regularly.)
6. Make sure inserts and pans are used to display food (use
approved 2”, 4” or 6” deep containers only). The closer the pan
bottom is to the heat, the better the product temperature will be.
(For Vollrath induction wells, you must use the insert provided
from Vollrath.)
7. Ensure that pans are preheated to above stated temperatures
before transferring food from cooking range into display
pan. At no time should product be placed into a pan at room
temperature and placed into the case.
8. Determine product placement per your merchandising
scheme. Generally, poultry products should be grouped
together and other products separately
9. Load products to level pan height. Do not stack above level pan
height at any time.
10. Usage of wire grate or similar devices inside the pan has a
cooling effect on product temperatures at the bottom of the pan
and could impact product holding temperatures.
11. Periodically check internal temperature to be at least 135F
(57.2C) in accordance to 2009 FDA Food Code.
12. Stir food juice or gravy frequently and any meats should be
basted with gravy. We recommend doing this every hour to
preserve quality of food.
13. When using piece chicken (fried or baked), it is recommended
to rotate the product every hour. Rotate pieces on top with
pieces on the bottom of the pan.
14. If practical, food should be covered during slack sale periods to
reduce dehydration.
15. Use the following guidelines to adjust temperatures:
a. Turn the hot well control up or down by 1 full point in
order to increase or decrease product temperature by
3~5F respectively. Half point will equal 2~4F. Wait 10~15
minutes for the food product to reach equilibrium and
check temperatures. Repeat process as necessary until
suitable temperatures are reached. Please note that these
ranges can vary from product to product and in varying
environmental conditions
b. Turn the OH heater up or down by 1 point in order to
decrease product temperature by 3~5F. Half point will equal
2~4F. Wait 10~15 minutes for the food product to reach
equilibrium and check temperatures. Repeat process as
necessary until suitable temperatures are reached. Please
note that these ranges can vary from product to product and
in varying environmental conditions
