HOW TO DISLODGE JAMMED TOAST
BEFORE OPERATING- A SPECIAL NOTE OF INTEREST
Due to the commercial stainless steel construction, you may notice that a “cold toaster” requires
more toasting time than a “warmed-up toaster” to obtain proper toast color. Our specially
designed electronic controls will automatically adjust to these conditions, altering the toast cycle
for either frequent or infrequent use. The more frequently this unit is used and the stainless steel
warms up, the faster it will toast until the maximum cycle rate is reached. Once you find the
optimum setting for your toasting requirements, there is no need to continually adjust the setting.
NOTE:
If your toast production varies- white bread to rye to sourdough- it may be necessary to
adjust for the various products. Savory has provided reference numbers (1-10) on the control
panel for your convenience. Since experience is the best teacher, we suggest that a few test
cycles with various types of product will quickly show you the best reference number for your
various bread products. Although white bread is most commonly used in today’s restaurants,
health conscious customers are asking for rye, multiple grains, and whole wheat in increasing
numbers. Since rye, wheat, and sourdough normally take longer to toast than white bread, due to
having lower sugar content, you may have two settings or more to properly toast these products
to your specifications.
