Table of Contents
Advertisement
O P E r A T I N G I N S T r u c T I O N S
u S E r S A F E T Y I N F O r M A T I O N
c A u T I O N
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN
IN OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
w A r N I N G
Hood glass extended to the full,
upright portion is stabilized through
the use of gas struts designed
for the full, load-bearing weight.
these struts could weaken or fail due
to wear, environmental conditions
or aging. OpEratOrs sHOUlD
BE aWarE Of any InCrEasE In
EffOrt tO lIft tHE HOOD anD
InItIatE an IMMEDIatE Gas strUt
safEty CHECK. DO nOt lIft tHE
HOOD In tHIs COnDItIOn.
S T A r T - u P O P E r A T I O N
bEFOrE INITIAL uSE:
Interior display case surfaces must be heated to
remove surface oils and the accompanying odor
produced during the first use of the appliance.
Remove pans. Turn thermostats to the "ON"
position. Set thermostats to the 10 setting. Allow
the unit to heat for 30 minutes or until no odor
is detected.
D A N G E r
DIScONNEcT uNIT FrOM
POwEr SOurcE bEFOrE
cLEANING Or SErVIcING.
The Alto-Shaam heated display case is intended
for use in commercial establishments by qualified
operating personnel where all operators are
familiar with the purpose, limitations, and
associated hazards of this appliance. Operating
instructions and warnings must be read and
understood by all operators and users.
PrEhEATING:
The unit should be preheated at the 10 setting
for a minimum of 30-45 minutes before loading
the case with hot food. Follow the operating
instructions indicated on the next page of
this manual.
ED2-60 Opera ti on & Care Manual • 6
D A N G E r
To avoid electrical shock, this
appliance MUST be adequately
grounded in accordance with local
electrical codes or, in the absence of
local codes, with the current edition
of the National Electrical Code ANSI/
NFPA No. 70. In Canada, all electrical
connections are to be made in
accordance with CSA C22.1, Canadian
Electrical Code Part 1 or local codes.
Advertisement
Table of Contents
