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Performance of the unit
The heat bain-marie is designed to keep food warm at a temperature above 63°C, according to hygiene
requirements, for 120 minutes, using GN1/1 150 mm deep gastronorme trays.
The temperature of the food provided should be between 70°C and 80°C.
To ensure the smooth operation of the unit, it is necessary to set up each gastronorme tray with its lid.
The ventilated heat cupboardis recommended to store plates.
These units comply with applicable EC norms and should be installed and used following the
instructions in this manual to ensure good performance and to be covered by the warranty.
Vauconsant SA, all rights reserved A623xx -rev0-ENG, 14/10/2010
Introduction
USER MANUAL
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