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INTRODUCTION
This staging cabinet is a basic unit of food
processing equipment designed to hold hot
foods at proper temperature in commercial
food operations. This cabinet will keep hot
foods humid while maintaining temperature.
Features:
• Easily cleaned
• Front panel programmable time and
temperature
• Easy access to Electrical Components
• Moist heat
• Removable control module
• Clear glass front door
• Lift out racks
• Venting system to limit humidity levels
in cabinet
Hazard Communication Standard (HCS) -
The procedure in this chapter include the
use of chemical products. These chemi-
cal products. These chemical products
will be highlighted with bold face letters
followed be the abbreviation (HCS). See
the Hazard Communication Standard
(HCS) Manual for the appropriate Mate-
rial Safety Data Sheet(s) (MSDS).
This piece of equipment is made in America
and has American sizes on hardware. All
metric conversions are approximate and
vary in size.
WARNING: Do not puncture the skin of the
Staging Cabinet with any tools or fastening
devices. Electrical shock or component
damage could result.
The staging cabinet should be placed on an
approved table or shelf to allow easy access
for loading and unloading of product. For
proper operation, the cabinet must be level.
Electrical Connection
The Staging Cabinet is available from the
factory as a 120 VAC unit for domestic use, or
as a 240 VAC unit for foreign use. The data
plate on the side of the unit will specify the
correct electrical supply. The unit requires a
grounded receptacle with a separate electrical
line protected by a fuse or circuit breaker of
the proper rating.
WARNING: The cabinet must be ad-
equately and safely grounded according to
local electrical codes to prevent the possi-
bility of electrical shock.
Cabinet Preparation
When the cabinet is turned on for the first time,
you may experience the following:
A. A burning odor.
B. Slight smell of smoke.
This indicates oils used on stainless steel and
the new electrical connections are burning off
residue.
It will take 3 to 4 hours of burn off to eliminate
this inconvenience. The burning off procedure
should be done the day before you intend to
use the cabinet. It should be done in a venti-
lated area away from the kitchen and custom-
ers. After the burn off procedure is complete,
thoroughly clean the staging cabinet following
the daily cleaning procedures.
3
INSTALLATION
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