3
ENGLISH
O
peratOr
’
s
M
anual
o
Peration
NOTE: Before using this equipment it must be cleaned and dried
thoroughly. Clean all surfaces before use. Failure to clean
surfaces before using the unit could cause food contamination.
NOTE: There must be a minimum of 4” (10cm) between the equipment
and any surrounding walls. The surrounding walls must be
made of noncombustible materials.
NOTE: The equipment must be installed in accordance with local fire
and building regulations.
WARNING
Electrical Shock Hazard.
Keep water and other liquids from entering the inside
of the equipment. Liquid inside the equipment could
cause an electrical shock.
CAUTION
Burn Hazard.
Do not touch hot food, liquid, heat lamps or other
surfaces while equipment is heating or operating.
1. Clean and sanitize the cutting board (B), cutting board base (C), and drip
pan (D) following the
Cleaning and Sanitizing
section of this manual.
2. Verify the cutting board (B), cutting board base (C), and drip pan (D) are
clean and positioned correctly.
3. Plug electrical power cord into a grounded outlet matching the nameplate
rated voltage. Switch the on/off power switch (A) to the “ON” position.
4. Place the precooked prepared food product onto the cutting board (B).
Process food product according to safe food handling guidelines.
Food Safety Precautionary Note:
Monitor food temperature closely for food safety. The United States
Public Health Service recommends that hot food be held at a minimum
of 140
º
F (60
º
C) to help prevent bacteria growth. Check the food
product temperature often.
5. When not in use, switch the on/off power switch (A) to the “OFF” position
and unplug the power cord.
c
leaning
and
S
anitizing
To maintain the appearance and increase the service life, clean your
equipment daily.
NOTE: Do not immerse the cord, plug or equipment in water or any
other liquid.
NOTE: Do not use caustic or abrasive cleaners on this unit.
1. Turn the on/off power switch (A) to the “OFF” position. See Figure 2.
2. Allow the equipment to cool completely before cleaning.
3. Remove the cutting board (B), cutting board base (C), and drip pan (D).
See Figure 2.
4. Wash hands.
5. In a clean basin or sink, in a solution of clean warm water and correctly
diluted food compatible sanitizing solution soak and wash the cutting
board (B), cutting board base (C), and drip pan.
6. Remove the parts from the basin or sink and allow them to air dry. Or,
wash the cutting board (B), cutting board base (C), and drip pan in a
commercial dishwasher.
7. If a stain on the carving station base is not responsive to soap and
water, then use an abrasive cleanser and buff with a light duty Scotch-
Brite
TM
pad, using a circular motion. Should the stain require additional
treatment, you may need to sand the surface lightly with a fine
sandpaper (220 grit or higher), then buff with a light duty Scotch-Brite
TM
pad. DO NOT USE STEEL WOOL PADS.
8. For gray discoloration caused by cutting with metal utensils, clean
gently using a cleanser recommended for rust removal such as Zud
®
or
Bar Keepers Friend
®
.
9. For hard water deposits, scrub with a general cleanser such as
Bon Ami
®
.
10. Clean the breath guard with a high quality glass cleaner.
11. Clean the tubing with a damp soapy sponge and dry immediately.
m
aintenance
(
changing
heat
lamPS
)
CAUTION
Burn Hazard.
Do not touch hot food, liquid, heat lamps or other
surfaces while equipment is heating or operating.
1. Turn the on/off power switch (A) to the “OFF” position. See Figure 2.
2. Allow the equipment to cool completely before proceeding.
3. Remove the heat lamp (E) by unscrewing it from the heat lamp
shade (F). Use only heat lamps that are 250W and shatter resistant.
Vollrath recommends GE 47724 or Halco 404066 heat lamps. Discard
old heat lamps in an environmentally responsibly manner.
4. Install new heat lamp (E) into the heat lamp shade and tighten.