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USING YOUR HOT FOOD TABLE 

OPERATION INSTRUCTION FOR HOT FOOD TABLE 

1. PREHEAT - To preheat individual sections, turn the switch dial to 6 for 10 - 20 minutes

before the foods are placed in the compartments. Insure that pan openings are covered to
prevent loss of heat.

a. Water – Is not necessary for this model. Air heating is easier and quicker to heat than

water makes the waterless steam table faster and more economical to operate than a
table using water. Foods can be kept moist by keeping them at the correct temperature.
Foods dry out only when excessive temperatures are reached, so when foods tend to
dry out, REDUCE HEAT.

2. If only part of the food warmers is needed, the compartment not in use does not need to be

heated.

3. SWITCH SETTINGS

a. The most satisfactory switch settings must be determined by experience based on the

nature of the foodservice and the type of operation as well as individual preference of
the restaurant operator. The proper switch setting necessary to keep foods at the
desired temperature will vary dependent upon the frequency of turnover, size of food
containers, amount of food in each container, room temperature, location of food
warmer with respect to range or other heated equipment, air outlets, fans, doors and
passageways.

OPERATION INSTRUCTION 

Before the unit is used for the first time, turn the temperature knob to "6" and heat the well 
for 20- 30 minutes. Do not be alarmed if smoke appears; this preheat should burn off any 
residue or dust on the heating element. 

WARNING: Steam can cause serious burns. Always wear some type of 
protective covering on your hands and arms when removing lids or pans from 
the unit. Lift the lid or pan in a way that will direct escaping steam away from 
your face and body. 

4.

Never place food 

or water 

directly into the well. Always

use pans.

5.

Wet 

or dry 

operation 

is 

recommended.

6.

Always place covers on pans when not serving to prevent food from drying out and to

 

reduce your operating costs.

a.

DRY OPERATION

1.

Pre- heat the well on "HIGH" for approximately 15 minutes.

Содержание PA0200

Страница 1: ...ELECTRIC HOT FOOD TABLE OPERATOR MANUAL Model Number PA0200 PA0203 PA0204 PA0205...

Страница 2: ...s they may cause a fire and heighten the risk of electrical shock 15 Do not store any item on top of this unit when in operation 16 Do not allow this oven to touch or be covered by flammable material...

Страница 3: ...ering off Improper installation adjustment alteration service or maintenance can cause property damage injury or death Read the Installation Operating and Maintenance Instructions thoroughly before in...

Страница 4: ...remove all packaging materials may lead to a fire and or damage to the appliance 1 Remove all external packaging that is protecting top portion of unit 2 Remove all internal packaging to the unit if...

Страница 5: ...equipment a proper cord and plug are included for connection to the matching power supply outlet 7 Plug unit into grounded electrical outlet with correct voltage and plug configuration a Waring Using...

Страница 6: ...UNDATION STANDARDS THE INSTALLER MUST USE A NSF APPROVED SILICONE SALANT TO SEAL THE SEAMS BETWEEN THE UNIT AND ASSEMBLED PARTS Step 1 Insert the bullet leg into the 4 tubes CAUTION When inserting bul...

Страница 7: ...e floor upside down Be sure to protect the top surface and well from damage when the unit is placed on it top on the floor Once the legs are in place tighten the set screws in the leg inserts Step 3 S...

Страница 8: ...r to allow for cleaning and to comply with NSF standards Tighten the 4 set screws located in each corner of the shelf leg inserts Step 5 Install the supporting board on the fixing brackets first then...

Страница 9: ...G YOUR HOT FOOD TABLE 1 Wipe down the exterior of the unit using a damp cloth with warm water Do not use abrasive pads or cleaners as they will damage the stainless steel surface 2 Check if all portio...

Страница 10: ...f the restaurant operator The proper switch setting necessary to keep foods at the desired temperature will vary dependent upon the frequency of turnover size of food containers amount of food in each...

Страница 11: ...osits from building up as they may cause corrosion of the stainless steelwell 2 After de scaling the well assembly should be rinsed thoroughly with a solution of vinegar and water to neutralize all cl...

Страница 12: ...the cleaning section for the daily and weekly preventative maintenanceschedule 1 Use the proper tools When cleaning stainless steel products use non abrasive tools Soft cloths and plastic scouring pa...

Страница 13: ...4 Never use hydrochloric acid muriatic acid on stainless steel...

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