OPERATION MANUAL
IBS 40002210
Page | 19
V13 (January 2019)
Display and Merchandising
Different products require varying display times. These must be considered to ensure the best quality and
temperature for consumption is achieved. The Alan Nuttall Partnership Ltd does not accept responsibility
for variances or loss of quality that may occur due to product differences.
All items placed in the unit should be in the correct packaging/containers, in line with in-store procedures
and best practice.
To ensure good heat conduction into the product, only place a single layer of products on the display area.
Remove products in damaged packaging from the equipment and clean as soon as possible.
Product Probing
INFORMATION
Legal requirements dictate all products displayed for an extended period within any
heated display area should be periodically probed throughout the day’s trading to ensure
the core temperature of the product is above the legal holding temperature of 63°C.
Refer to in-house operations manual for product probing instructions.
It is beneficial for the holding time to enter the product into the hot-hold unit as hot as possible for that
particular food product.
The equipment is not designed to increase product temperature; the products gradually fall in temperature
throughout the display period to ensure good product quality. It is critical that the entry core temperature
is as high as possible so that the maximum display time is achieved. The product will fall in temperature
during its display time regardless of the entry temperature; therefore a low entry temperature will reduce
display time.
At the end of recommended display times, any unsold products should be removed and disposed of, in
accordance with company and food safety standards.
The Alan Nuttall Partnership Ltd does not take responsibility for variances or loss of quality that may occur
due to product differences.
Checking of the Product Temperature
