LoLo TS-37E-INTL, Руководство оператора

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OM-TS-37E-INTL 5
Congratulations on your purchase of LoLo commercial cooking
equipment. LoLo takes pride in the design and quality of our products.
When used as intended and with proper care and maintenance, you will
experience years of reliable operation from this equipment. To ensure
best results, it is important that you read and follow the instructions in
this manual carefully.
The LoLo TS-37E is a stainless steel, electrically heated skillet which is equipped with
integrated heating elements, a hand operated tilting mechanism, electrical controls and
a hinged cover. The skillet can serve as a griddle, fry pan, oven, kettle, bain-marie, or
food warmer and server. It can also be adapted for use as a non-pressure steamer.
The pan body is constructed of heavy-duty stainless steel, welded into a solid piece.
It has a polished interior and exterior finish. A pouring lip is inset and welded to the
top of the front wall. The cooking surface is a stainless steel clad plate fitted with
clamped-on electrical heating elements. The elements are positioned to ensure
uniform heat transfer over the entire surface.
Model TS-37E is mounted on an open-leg frame which is fabricated from heavy
stainless steel tubing. An easily operated worm and gear mechanism tilts the pan
body and provides precise control for pouring or dumping its contents. To facilitate
cleaning, the pan body can be tilted past the vertical position.
Heating elements and other electrical components are enclosed for safety. The
power-on switch, thermostat, heating indicator light and tilting handle are contained in
a compact control console, which is mounted to the right of the pan body.
A thermostat provides automatic control of cooking temperature between 93-204°C
(200-400°F). Turning the thermostat dial starts and stops heating and sets the pan
temperature. Only one electrical connection is required to install the unit.
A heavy gauge, one-piece, stainless steel cover is standard on the skillet. The cover opens
to the back. It is hinged to the frame, so it moves independently from the pan body.
Optional equipment includes:
•
Flanged feet kit (set of 4) height-adjustable (for floor anchoring)
• Caster-mounting kit (set of 4)
• Pouring lip strainer (for holding back food solids)
• Steamer pan insert kit (for steaming or holding foods)
• Front-mounted pan holder (for easy pouring into 305 x 508 mm (12” x 20”) pans)
• Faucet mounting bracket (faucet to be supplied by others)
KEY UNIT DIMENSIONS
Dimension Metric/US Performance Characteristics
Overall Width 1245 mm 49” Pan Body Tilt Through 90°
Rim Height 991 mm 39” Temp. Range
93 to 204°C
(200 to 400°F)
Unit Depth 902 mm 35.5” Rim Capacity 140 l 37 gal.
Ship Weight 195 kg 430 lbs Working Cap. 112 l 30 gal.
Equipment Description