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12
Overhead Heating s ystem
Overhead heaters and fluorescent lights are located above
each well to provide both top heat and illumination.
To obtain the proper food temperatures, the well heater and
overhead heater must be adjusted. Maximum limits should
be avoided to prevent overcooking or drying out of food.
Note: Soup Wells do not have overhead heaters.
f ood temperatures can be accurately determined
only through the use of food thermometers!
Important Food Handling Tips:
1. Preheat case 30 minutes before loading product.
. Never place food directly into the warmer. Always
use an inset.
3. Food must be displayed in a single layer, in contact
with the heat source at all times.
4. Using thermometer, check product before loading in
case (150°-160°).
5. At start, set control to "7". After loading, recheck
temperature every ½ hour to see that unit is
operating properly. Adjust the temperature to
maintain a product temperature of 140°F (60°C)
and above. The setting will depend on the type and
quantity of product being displayed. Be sure to test
product temperature with a thermometer frequently
for good product maintenance.
6. Food should be rotated periodically.
7. At the end of the day, remove product and let case
cool. Then clean with soap and water.
Do not run hot wells without any water!
PN_3034423_C
User Information (Contd)
15
U.S. & Canada 1-800-922-1919 • Mexico 1-800-890-2900 • www.hussmann.com
General Cleaning
Case Cleaning
Long life and satisfactory performance of any equipment
are dependent upon the care given to it. To insure long
life, proper sanitation and minimum maintenance costs,
the unit should be cleaned thoroughly and frequently.
The interior may be cleaned with any domestic soap
or detergent based cleaners. Sanitizing solutions will
not harm the interior bottom, however, these solutions
should always be used according to the manufacturer's
directions. It is essential to establish and regulate
cleaning procedures. This will minimize bacteria
causing discoloration which leads to degraded product
appearance and significantly shortening product shelf
life.
Soap and hot water are not enough to kill this bacteria. A
sanitizing solution must be included with each cleaning
process to eliminate this bacteria.
1. Scrub thoroughly, cleaning all surfaces, with soap
and hot water.
2. Rinse with hot water, but do not flood.
3. Apply the sanitizing solution according to the
manufacturer's directions.
4. Rinse thoroughly.
5. Dry completely before resuming operation.
Cleaning Glass and Mirrors
Only use a soft cloth and mild glass cleaner for cleaning
any glass or mirrored components. Be sure to rinse and/
or dry completely.
Never use hot water on cold glass surfaces! It may
shatter and cause serious injury! Allow glass surfaces to
warm first.
CAUTION
CLEANING PRECAUTIONS
When cleaning:
• Do not use high pressure water hoses
• Do not introduce water faster then waste outlet can drain
• NEVER INTRODUCE WATER ON SELF CONTAINED UNIT
WITH AN EVPORATOR PAN
• NEVER USE A CLEANING OR SANITIZING SOLUTION
THAT HAS AN OIL BASE (these will dissolve the butyl
sealants) or an AMMONA BASE (this will corrode the
copper components of the case)
• TO PRESERVE THE ATTRACTIVE FINISH:
• DO USE WATER AND A MILD DETERGENT FOR THE
EXTERIOR ONLY
• DO NOT USE A CHLORANITED CLEANER ON ANY
SURFACE
• DO NOT USE ABRASIVES OR STEEL WOOL SCOURING
PADS (these will mar the finish)
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