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PN_3034423_C
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User Information
Hot Well/Soup Well Operating Instructions
Each hot unit has an individual heater with a separate control. These are thermostatically controlled with an indicator
light showing when the heater has cycled on and is heating. The light below each control knob indicates when the well
heater is heating.
These units are for short-term holding and display of precooked hot foods. They are not intended to cool or reheat food.
The temperature of the food entering the display should be approximately 160°F when first inserted.
Any attempt to use the hot unit to display large amounts of food or soup for long periods of time will result in dehydrated,
overcooked and unsafe food. The quality of the food will progressively worsen as the length of time increases.
The deterioration of product quality is a function of time and temperature. All products are affected even though in gravy
or other liquid. They may appear to withstand the temperature better than "dry" foods such as fried chicken but this is
not necessarily true. All foods will continue to be affected by prolonged exposure to elevated temperatures.
The following guidelines are provided only as a general guide for the use of this equipment. The local health agency for
your area can provide specific temperature requirements.
Critical attention must be given to the heat controls for these hot tables/soup bars. Both the upper and lower heat controls
(soup only require lower control) must be adjusted to achieve proper food temperatures. Hot foods should be held at a
constant temperature of at least 140°F (60°C) (minimum FDA requirements to prevent spoiling). However, increasing
the temperature too high will also cause the food to overcook, dry out, lose its flavor, texture and color. Food held for
prolonged periods at high temperatures will also lose some of their nutritional value.
Different foods require different control settings. The type of food, the quantities of food and length of time that it is to remain
in the hot table must be considered when establishing control settings. Therefore, it must be the user's responsibility to
establish the correct control settings to maintain the food at the safest, tastiest and saleable condition.
1
ISLA FOOD COUNTERS
HUSSMANN CORPORATION • BRIDGETON, MO 63044-2483 U.S.A.
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