Server FS-7 Manual page 4

RETHERMALIZATION
Rethermalization of food products is achieved by
this appliance when it elevates the food product
temperature from a refrigerated 40°F (4°C) to a
safe serving temperature of 165°F (74°C) within a
period of 2 hours.
PRE-HEAT UNIT
1
for at least 5 minutes with:
• Correct amount of water in basin.
• Lid closed.
• Thermostat knob set at maximum setting.
ADD FOOD PRODUCT
2
• Put food into the inset.
• Maximum capacity of food product
for FS-7: 5.5 quarts (22 cups)
for FS-11: 8 quarts (32 cups)
• Do not overfill.
MAINTAIN SAFE
3
HOT FOOD HOLDING
• After food reaches safe serving temperature
of 165°F (74°C), maintain product
temperature at or above 150°F (66°C).
• Adjust controller if needed to avoid
overheating food.
Page 4
NSF International and ANSI (American National Standards Institute) list this unit as a
"Rethermalization and Hot Food Holding unit (Standard 4)."
HOT FOOD HOLDING
Hot Food Holding is achieved with this appliance
when it maintains a food product temperature at or
above 150°F (66°C), in all locations throughout the
product, for a minimum of 2 hours, even if any lid,
cover, or pump is removed. The lid, cover, or pump is
recommended to help maintain product temperature.
PRE-HEAT UNIT
1
for at least 5 minutes with:
• Correct amount of water in basin.
• Lid closed.
• Thermostat knob set at maximum setting.
ADD FOOD PRODUCT
2
• Put food which has already been
preheated to 150°F (66°C) into the inset.
• Maximum capacity of food product
for FS-7: 5.5 quarts (22 cups)
for FS-11: 8 quarts (32 cups)
• Do not overfill.
MONITOR FOOD CLOSELY FOR FOOD SAFETY.
The United States Public Health Service
recommends that hot food be held at a minimum
of 140°F (60°C) to help prevent bacteria growth.
COLD FOOD IS NOT TO BE ADDED TO THE
UNIT FOR RETHERMALIZATION WHILE HOT
FOOD IS BEING HELD.