Heated Serving Counter Operation - Delfield Shelleyglas Series Installation, Operation And Maintanance Manual

Operation

Heated Serving Counter Operation

Including:
Heated and Ice Cooled Combo Counter Operation
Trimline L-shaped Heated Serving Counter Operation
Carving Counter Operation
When operated at the highest temperature setting, the
top of the unit will become very hot. Staff and customers
using the equipment should be informed about this.
These units are designed to hold warm food product
between 140F to 160F (60C to 71C). They may be
operated wet (with water in the wells) or dry. Wet operation
is recommended for better performance.
First Time Use
Verify the unit is plugged in; turn the unit on. Before the
unit is used the first time for serving, turn the temperature
knob to HI and heat each well for 20 to 30 minutes.
Do not be alarmed if smoke appears; this preheat should
burn off any residue or dust that has adhered to the heater
element.
Daily Use
Verify the unit is plugged in; turn the unit on. A knob and
indicator light are provided for each individual heated food
well. Select desired temperature by rotating temperature
control.
If the same temperature settings for each well are used
every day, the temperature knobs can be left in their set
position and the wells can be turned off using the on/off
switch.
• When serving thick sauces always use the hot food
well in wet operation. This provides more uniform
temperature for the sauce.
• Never place food directly in well. Always use pans.
• For most efficient operation, keep covered pans in each
well during preheating or when empty.
• Always place covers on pans when not serving to
prevent food from drying out.
20
DANGER
Wet Operation
Steam can cause serious burns. Always use some type
of protective covering on your hands and arms when
removing lids from the unit. Lift the lid in a way that will
direct escaping steam away from your face and body.
,
Never use anything other than plain water in the wells
or tank. Failure to observe this warning may result in
personal injury or damage to the unit.
,
Using ice in a hot food well can cause condensation and
damage to the well over time.
Drain the water from units daily for unit longevity.
Fill the food well with a minimum of 2.0" (5.1cm) of water
and cover with lid or empty pan. To preheat water, set
temperature control at HI. With pans in place, wells will boil
water. Food temperature will vary depending on type and
amount of product. To minimize steam and water usage,
set control at lowest setting that will maintain proper food
temperature. To reduce preheating time, use hot water to
fill the well.
Dry Operation
When operated dry, the well bottoms become very
hot. Do not allow unprotected skin to contact any well
surface.
Wet operation is usually much more efficient and is
preferred. However, these units may be operated without
water with no damage to the unit.
When operated dry, the bottom of the well will discolor. To
clean, use a stainless steel cleaner or mild abrasive.
Operation of optional heated understorage
Verify the unit is plugged in; turn the unit on. If necessary,
preheat the heated understorage to desired temperature.
Temperature range of understorage is 100°F to 200°F (38°C
to 93°C). The temperature control knob and indicator lights
are always on the far left of the panel.
Part Number: 9291493 REV00 11/19
Section 3
DANGER
Caution
Caution


Note
DANGER