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Due to continuous product research and development,
the information contained herein is subject to change without notice.
www.stoddart.com.au
www.stoddart.co.nz
• All Gastronorm pans and extra dividers are sold separately
• Each module can hold one 1/1 pan, two 1/2 pans, three 1/3 pans, four 1/4 pans, six 1/6 pans and nine 1/9 pans. Pan depths are 25mm,
65mm, 100mm and 150mm. Contact your distributor about the best possible depth for the product you intend to display
• For 1/6 and 1/9 Gastronorm pans, extra dividers are required
Gastronorm Pans
• All food MUST be pre-heated/cooked before placing in the unit. Attempting to cook food with this unit can lead to food poisoning
• Ensure the unit is maintaining the food temperature over 65°C
• The temperature reached on the temperature gauge is the water/air temperature, NOT the food temperature
• It is important to regularly monitor the food temperature in the Bain Marie
Food Temperature
• All storage of food should comply with local health standards and regulations
• All pans should be cleaned and placed in night storage. No pans should be left in the unit
• This unit is NOT designed to store product after hours. The unit MUST be switched OFF
• If the unit is moved for night storage, ensure the castors are locked (mobile units only)
Food Storage
• Drain the unit Daily, no water should remain in the unit
• Ensure the benches around the unit are cleaned continuously to prevent contaminants entering the pans
• When operating, the surfaces may be hot
• Signage should be displayed for personal and customers to ensure no one will burn themselves
Bain Marie
• Ensure that the Bain Marie is switched ON and has reached operating temperature before placing any food in the unit
• All food placed in the unit MUST be pre-heated/cooked
• Only Gastronorm pans are to be placed in the unit
Loading Bain Marie
GN Pans, Loading Bain Marie
Food Safety
IMPORTANT
This unit is not designed to cook products, it only maintains
them above the regulated 65°C serving temperature.
Operation