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rev. 0508
replacing Fluorescent lamps
Fluorescent lamps are furnished with a shatterproof
protective coating. The same type of lamp with protective
coating must be used if replaced.
ENCAPSULITE
SHATTERPROOF COATING - SA 10645
U R
Complies with FDA USDA
R
& OSHA Regulations
for replacement call:
1-800-395-9229
Turn switch off then on after replacing bulb
Food Handling and Hot Food equipment
These hot tables 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 should be
approximately 160°F when first put into the hot table.
These hot tables are best suited when used in a cafeteria
type application where the food is held and served rapidly,
within a few hours. Any attempt to use the hot table to display
large amounts of food for long periods of time will result in
dehydrated, overcooked and unsafe food. The quality of 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
a 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. Both the upper and lower heat controls
must be adjusted to achieve proper food temperatures. Hot
foods should be held at a minimum temperature of at least
140°F (60°C) according to 1995 FDA Food Code. 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 will 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 most saleable condition.
Maintenance (Cont'd)
tips and troubleshooting
Before calling for service, check the following:
1. Check electrical power supply to the equipment for
connection.
2. Check fixture loading. Overstocking case will affect
its proper operation.
3. If frost is collecting on fixture and/or product, check
that no outside doors or windows are open allowing
moisture to enter store. These merchandisers were
designed for use in stores were temperature &
humidity does not exceed 75°F and 55% H.
NSF
user information
Food temperatures can be accurately determined only
through the use of food thermometers!
important operation tips:
*
Preheat case 30 minutes before loading product
using higher settings.
*
Never place food directly into warmer. Always use
an inset and pan.
*
using thermometer, check product before loading
in case (135°F).
*
Stir sauces often to keep foods uniformly heated
and prevent scorching.
*
At start, set wells to "4". After loading, recheck
temperature every 1/ hour to see that unit is
operating properly. Adjust the thermostat (a higher
number for hotter and a lower number for cooler)
to maintain product temperature of 135°F
minimum. Be sure to test product temperature
with a thermometer frequently for good product
maintenance.
*
Food must always be placed into a display pan over
the well, never directly into the well.
*
Food should not be stacked above the top of the
pan. Food above the top of the pan will dry out
rapidly.
*
If practical, the food should be covered during slack
sale periods to reduce dehydration.
*
At end of the day, remove product and let case cool.
Then clean with soap and water (use oven cleaner
on the difficult spots). Polish and clean glass with a
good glass cleaner.
7
(57°C.)
+
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