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1. DO NOT ADD WATER TO COLD WELL
Alto-Shaam cold wells do not require the addition
of water. Adding water is not recommended
since water will accelerate the deterioration of
the product and may damage the unit voiding the
warranty.
2. PLACE PAN DIVIDERS AND EMPTY PANS IN
THE WELLS
NOTE: No matter what type of pan configuration
chosen, pan separator bars or divider bars must
be used to close all gaps between pans, and all
gaps between the pans and the edges of the
wells. If these gaps are not closed, cold will
escape, distribution will be uneven, and uniform
temperature will be difficult to maintain.
This is a VERY important requirement to follow
whenever this appliance is in use.
3. PRESS THE "ON" SWITCH AND BEGIN TO
PRECHILL THE COLD WELL
The cold temperature control is preset at the
factory. Due to varying conditions (i.e. elevation,
food product,
type of
operation, etc.)
adjustments
can be made
(within limits)
by turning
the control
dial until
the desired
temperature is
reached. Please
allow 24 hours
between adjustments. The control knob is located
on the unit base by the compressor. Turning the
knob clockwise will result in increased cooling.
Keep the arrow on the knob pointed within
the green arc. Turning it clockwise beyond the
green can result in freeze-up, while turning it
counterclockwise beyond the green arc will shut
the compressor off.
O P E R A T I N G I N S T R U C T I O N S
NOTE: If your cold pan temperature remains
too warm and your temperature control is at the
maximum setting, please contact your service
technician.
The unit should be pre chilled for a minimum of
30 minutes before loading the unit with chilled
food. If the unit is started at the full off position,
30-45 minutes may be necessary for unit to cool
down.
4. LOAD CHILLED FOODS INTO THE
APPLIANCE
After pre chilling, place cold foods into the pre
chilled pans located in the appliance or exchange
the pans with pre-filled product pans. This
appliance is designed for the purpose of cold food
holding. Product entering the cold pan must be at
40°F (4°C) or less.
All pan divider bars required must be utilized
at all times with the pan configuration chosen.
Before loading food into the unit, use a pocket-
type thermometer to make certain all products
are within the cold safe zone with an internal
temperature of 36° to 40°F (2° to 4°C).
5. CHECK FOOD TEMPERATURES
After all products are loaded into the unit,
periodically use a pocket thermometer to check
each item to make certain the correct temperatures
are being maintained. Proper temperature range
is between a minimum of 36° to 40°F (2° to 4°C).
6. SERVE FRESH, COLD FOOD
Keep cold foods looking fresh. Occasionally stir
or rotate food as needed. Wipe spills immediately
to ensure maximum eye appeal and to ease end of
day cleanup.
7. EVENING SHUTDOWN
Remove product at the end of the day's
preparation. Turn off the cold well with the switch
located on the base by the compressor. Cleaning
may be performed once the frost has melted off
the rail surface.
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