Randell PH120E2, Руководство оператора

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Unit Operation
MORNING STARTUP
1. Rail cleaning may be performed at this time.
2. Turn on the rail with the switch located on the front mechanical panel of
the unit.
3. Allow 45 minutes to one hour for your unit to cool down before loading
product.
4. Load the product and proceed with food preparation.
NOTE: Product entering unit must be at 41°F or less.
NOTE: Lids should be kept closed during periods of inactivity to
keep product temperatures as cool as possible.
NOTE: If pans are left empty when condiment rail is on, fill empty
pans with 1” or 2” of water as an insulating barrier.
NOTE: Although your maketable was designed for heavy use,
excessive door openings should be avoided in order to maintain
proper base temperature and reduce the possibility of coil freeze-up.
EVENING SHUT DOWN
1. Remove product from rail at the end of the day’s preparation. The
product may be stored in the refrigerated base compartment or another
cooler.
2. Turn off rail with the switch located on the front mechanical panel of the
unit.
3. Rail cleaning may be performed at this time.
Randell has attempted to preset the cold controls to ensure that your unit runs at
an optimum temperature, but due to varying ambient conditions, including
elevation, food product as well as type of operation, you may need to alter this
temperature.
Your maketable was equipped with a temperature adjustment control for the
refrigerated rail located in the mechanical housing (Figure 1, item A).
Figure 1 illustrates the inside of
the mechanical housing behind the
louvered panel. Item
A is pointing
out the temperature control for
refrigerated rail. Item
B is pointing
out the digital thermometer for the
refrigerated base.