2
Cayenne
®
Drop-in 4/3 Size Rethermalizers Operator’s Manual
FEATURES AND CONTROLS
OPERATION
NOTICE: If using fractional size pans, adapter bars must be used to
keep steam from escaping from between pans.
NOTICE: Monitor food temperature closely for food safety. The
United States Public Health Service recommends that hot
food be held at a minimum of 140 ºF (60 ºC) to help prevent
bacteria growth. Maintain correct water level and
temperature setting. Periodically remove food container
and check the water level. Add water if needed.
NOTICE: Do not add cold food to hot food.
NOTICE: Do not operate without water.
NOTICE: The equipment may be damaged if incorrect power is
supplied to the equipment.
Plug the equipment into a properly grounded outlet that matches the
voltage rating on the nameplate.
Rethermalize Cooked, Chilled Food
1. Fill the well to the correct level water mark with clean fresh water. Do
not over fill.
2. Preheat the water in the wells by covering wells with empty food
containers or covers, and then turning the unit ON and setting the
heat control to the maximum heat setting. Preheat for 15 minutes.
3. Place covered container(s) of chilled food into the equipment.
To reach the required safe food temperature as quickly as
possible, do not add water or remove food pans during the
rethermalization process.
4. During the rethermalization process, monitor food temperatures
closely for food safety.
5. Reduce the heat setting to a level that will maintain a safe holding
temperature and maintain food quality.
6. Maintain the water level at or near the water level mark. the low
water indicator light illuminates when the water level is low.
however, vollrath recommends periodically (approximately 2 hours)
remove the container of food and check the water level. Add hot
water if needed.
Hold Cooked, Hot Food
1. Preheat the water in the wells by covering wells with empty food
containers or covers, and then turning the unit ON and setting the
heat control to the maximum heat setting. Preheat for 15 minutes.
2. Place container of hot, above 140 °F (60 °C), food into preheated
equipment.
3. Reduce the heat setting to a level that will maintain a safe holding
temperature and maintain food quality.
4. Maintain the water level at or near the water level mark. The low
water indicator light illuminates when the water level is low.
However, Vollrath recommends periodically remove the container of
food and check the water level. Add hot water if needed.
C
B
H
G
A
F
A
ON/OFF and Heat Control.
Turns the equipment power ON or
OFF and sets or adjusts the temperature of the well.
B
Low Water Light.
Illuminates when clean hot water needs to be
added to the well.
C
Water Level Marks.
Indicates the correct water level.
F
Power Light.
Illuminates when power is switched on to the unit
G
Drain Valve (some models).
Used to drain water from the well.
H
Thumbscrews.
Used to secure the unit to the counter.
WARNING
Electrical Shock Hazard
Keep water level at or below the required level. If level is too
high, water may overflow when the food container is inserted.
The overflow could enter the electrical compartment and cause
a short circuit or electric shock.
CAUTION
Burn Hazard
Do not touch hot food, liquid or heating surfaces while
equipment is heating or operating.
