Advertisement
FOR YOUR SAFETY
Keep gasoline and other flammable vapors and liquids away from this or any other appliance.
Keep this appliance and the surrounding area free of combustibles.
Keep the vent holes on the top and back of this unit free of obstructions to provide proper airflow for
combustion and ventilation.
1
Advertisement
Table of Contents
Subscribe to Our Youtube Channel
Related Manuals for Autodoner 3PEM
Summary of Contents for Autodoner 3PEM
- Page 1 FOR YOUR SAFETY Keep gasoline and other flammable vapors and liquids away from this or any other appliance. Keep this appliance and the surrounding area free of combustibles. Keep the vent holes on the top and back of this unit free of obstructions to provide proper airflow for combustion and ventilation.
- Page 2 Drip Pan Cover INSTALLATION This appliance is for counter‐top placement. Installation shall not be closer than 3” from sidewall and 3” from rear wall. Make sure the voltage on the rating plate of the Autodoner is the same (120 VOLTS or 220 VOLTS) with the voltage in your restaurant. For 220V, consult your electrician for proper installation. COOKING AND HANDLING INSTRUCTIONS (FOR GYROS, DONER KEBAB, & SHAWARMA) As you well know, when dealing with raw meat, strict adherence to accepted cooking directions is mandatory. The following directions covering the cooking and serving of Meat Cones, which comes from Public Health sources all over the country, will provide you with all the information you need to serve your customers a consistent delicious and safe sandwiches. LOADING MEAT CONES: 1. Place skewer through hole in cone, with smaller diameter of cone supported on the round disk of the skewer. The higher the meat is placed on the skewer, the faster it cooks. ALWAYS LOAD FROZEN, NEVER THAW. 2. Pull out the upper and lower skewer supports. Place skewer through the upper support first and then lower the skewer through the drip pan to engage the motor drive. 3. Adjust upper and lower supports so that the meat is 4”–5” away from the heating element. ...
- Page 3 9. At the end of the day, all remaining meat MUST be cooked and carved. No cooked meat can be taken off the skewer and refrigerated. The cooked slices must be held under refrigeration at 45° F. or below in shallow covered pans. 10. All leftovers must be heated rapidly the following workday to minimum of 165° F. until served. (Grill, Microwave, etc.) For consistent, quality product, please insure that your operation strictly adheres to the preparation directions listed above. MAINTENANCE CAUTION disconnect from power supply before servicing. This appliance should be cleaned regularly. Removable parts (skewer, catch pan, drip pan, meat base, and heat shields) can be run through the dishwasher with your other pots and pans. Oven cleaners (e.g., Easy‐Off) may be used to clean stainless steel surfaces. Care should be exercised not to get oven cleaner on elements. They may be protected by covering them with aluminum foil. Do not soak unit with water as this may damage electrical parts inside. The motor bearing is permanently lubricated, and it does not require maintenance. No other maintenance is required. 120 Stanley St., Elk Grove Village, IL 60007 Toll Free Phone: 888‐878‐9611 Fax: 847‐439‐9115 www.autodoner.com ...
Need help?
Do you have a question about the 3PEM and is the answer not in the manual?
Questions and answers