Piper 11QT-D-T-R-120, Инструкция по установке и эксплуатации

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START-UP AND OPERATION
DRY OPERATION
• Make sure that the well is empty and clean. Place cover over well. Turn control knob
to the number 10 setting and allow to pre-heat for approximately 30 minutes. After
30 minutes turn knob back to the number 6 or 7 setting until food is placed into well.
NOTICE: Well will turn a blue-black color due to the high heat produced when operated
dry. This is normal and will not harm the well.
• Uncover food well and place pan of prepared food into the well. NEVER place food
directly into food well. Temperature of food being placed into food well must be 160°
Fahrenheit minimum. Turn control knob to desired operating setting. This setting will
vary according to room conditions and type of food being served.
CAUTION: Never add water to a HOT food well that has boiled dry or has
been operated dry. This will cause damage to the well. Allow pan to cool
before adding water.
• Always keep food pans covered when not serving. Change pans of food often to
insure that proper serving temperature is maintained.
THEORY OF OPERATION
Hot food wells are designed to maintain prepared foods at a serving temperature of 140°
to 160° Fahrenheit for one to two hours. They may be operated wet or dry depending on
the type of food being served. NOTICE: When operated dry the stainless steel well will
discolor due to the high heat.
Each individual well is controlled by a positive off adjustable thermostat or infinite control
switch. The knob is marked with an off position and numbered from 1 through 10 with
1 being the lowest setting and 10 being the highest. These numbers do not relate to
a set temperature as this will vary due to the ambient conditions and different types of
operation.
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