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User Manual for HS and HIS Warming Cabinets
PREHEATING & FOOD STORAGE
Food should not be placed in a cold warming cabinet. To
preheat the warming cabinet, turn it on one (1) hour before
it will be needed. See page 13 on how to use the control
display panel to assist in preheating and operation.
If the food has been cooked in the same pan in which it
will be served, it should be left in the same pan when being
placed in the warming cabinet. However, if food is cooked
and served in different pans, the food should be panned as
soon as the cooking is completed and placed in the warmer.
Although the two methods mentioned may not necessarily
pertain to the requirements of daily foodservice activity,
another approach for good food quality is to place the food
directly to a serving counter after cooking. The warmer
keeps the food in good condition during the interval
between cooking and serving. It is recommended that food
should be stored within the cabinet and in its original pan in
which it will be served.
The food should be placed in the cabinet while hot, but not
until it stops giving off steam
Note: if steam is excessive, use a lid on pots or pans.
Risk of personal injury from hot
CAUTION
pans or racks.
User proper hot container handling
materials.
It is possible to reheat some food without further
deterioration if sufficient time is allowed for the heat to
slowly penetrate the entire mass.
Most food can be kept in best condition at a temperature
of approximately 160°F, but the exact temperature varies
depending upon the kind of food and method of its
preparation; therefore, it is impossible to give any exact
instructions which will fit all conditions. It is necessary to
experiment by increasing or decreasing the temperature
of the unit until you find the temperature at which the
majority of the food kept in the unit will keep in the best
condition. Once this setting is determined, the controller
should always be kept at this setting.
Rev. 01/23
Some food, such as breaded meats, fish, etc., when kept at
proper temperature, requires less degree of moisture in the
cabinet to prevent sogginess. For this reason, all cabinets
are equipped with vents or dampers. The damper should
be opened for such food by turning the knob in the desired
direction for opening and closing. This knob opens or
closes the vent in the top of the cabinet. By looking into the
cabinet when operating the knob, you can fully understand
its function and adjustment.
Some foods can be kept in good condition much longer than
others, and certain foods cannot be satisfactorily kept at
all in any manner. French fried potatoes, roasts, waffles and
similar foods, where the outside must be crisp and centers
steaming hot must be prepared immediately before serving.
Do not expect the impossible from the warming cabinet, but
if used intelligently it will keep food over a longer period of
time and with less deterioration than is possible with any
other equipment. By reducing the deterioration between
the time the food is cooked and the time it is served,
the warming cabinet will assure serving the food to the
customer in proper condition. See the recommended food
storage periods table as a reference guide.
Victory
Victory
11
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