OPERATION MANUAL
IBS 40002210
Page | 18
V13 (January 2019)
Operation
WARNING
Only if the operator has been trained and is skilled in the operation of the equipment
covered in this guide should this information be followed.
Do NOT attempt to cook products in the Flexeserve Zone® shelves.
Do NOT place cooking vessels into the Flexeserve Zone®.
Do NOT place anything greater than 20 kg onto the display surfaces.
The equipment will only hot-hold products that have initially been cooked, prior to display. Ensure that
food is transferred to the display area immediately after cooking in appropriate display containers or
packaging.
Ensure that temperatures of the displayed products are checked and recorded on a regular basis, in
accordance with local procedures.
The temperature of each zone is displayed by the appropriate zone controller and is for indication only. Do
NOT use this as a reference; regular probing of the product temperatures is to be performed.
The minimum and maximum set-point values have been pre-set in the factory to prevent the equipment
holding temperatures from being adjusted beyond legal and safety limits. These can only be adjusted by a
Nuttall appointed engineer.
To view the temperature of the unit, press the ‘SET’ button for half a second. To change the temperature,
press and hold the ‘SET’ button and, at the same time, press the arrow buttons to increase (
▲
) or decrease
(
▼
) the temperature. After the temperature has been set, the display will revert back to the operating
temperature, which will rise or fall as it reaches the set temperature.
The Alan Nuttall Partnership Ltd complies with health regulations, and are tested and certified to NSF
standards. You must operate the equipment properly using only calibrated thermometers to ensure
produce is thoroughly cooked to safety standards.
