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7. OPERATION
A thermometer is provided on all cabinets.
Allow cabinet and pan chiller to reach normal operating temperature before loading (approximately 1 hour). Frosting of pan
chiller plates is normal.
NOTE: PAN CHILLER SYSTEM MUST BE PERIODICALLY SHUT DOWN FOR PROPER DEFROST AND FUNC-
TIONING OF THE UNIT. (SEE INSTRUCTIONS FOR SETTING DEFROST TIME CLOCK).
7A - PAN CHILLER
To insure proper food temperatures are maintained in exposed insert pans, the following conditions are recommended:
1. No direct air blowing on food product from other equipment in the kitchen.
2. Room ambient temperatures of 86°F (30°C) or less around working area of pan chiller.
3. Food sits a minimum of 1" (25.4mm) below top of insert pan.
4. All shelving mounted over insert pans (with heated equipment above it) must be insulated.
5. Occasional stirring of certain foods may be required in order to maintain consistent temperatures.
6. Some food products chill faster than others i.e., lettuce, diced tomatoes, etc. Double pans will help prevent over chilling.
For remote refrigerators with pan chiller systems, it is imperative that the existing refrigeration equipment must be sized
properly and in good working condition.
7B – LOWER STORAGE CABINET
The lower storage cabinet is designed to maintain temperatures between 34°F (1.1°C) and 40°F (4.4°C) for refrigerated
bases. If the base is overloaded with warm food products, a certain amount of time is required to remove heat from items
before operating temperatures can be maintained. The system is designed for storage of refrigerated or frozen product.
Frequently opening the doors or drawers will increase the temperature in the cabinet and will require a certain amount of
time to recover.
7C – SHUTDOWN FOR EXTENDED PERIODS
If the prep table and lower storage cabinet are not to be used for an extended period of time, disconnect the electrical power
supply and open the doors (or drawers) to the lower storage cabinet. As soon as the divider bars have defrosted and the
cabinet has warmed to room temperature, wipe out the pan chiller cavity and base interior.
DO NOT HOSE DOWN OR POUR WATER OR LIQUID CLEANERS IN THE PAN CHILLER COMPARTMENT AS
THIS COULD CAUSE DAMAGE TO THE PAN CHILLER AND REQUIRE AN AUTHORIZED SERVICE TECHNICIAN TO
REPAIR. FAILURE TO FOLLOW THIS INSTRUCTION WILL VOID WARRANTY. (FOR PROPER CLEANING PROCE-
DURES SEE "MAINTENANCE PROCEDURES").
TRP SERIES
Page 8
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