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appendix a. – temperature Guidelines
1.0 Hot cases are tested to maintain all hot food at 140°
- 150°F. These cases are not designed to heat up
or cook food. It is the user's responsibility to stock
the hot food cases immediately after the cooking of
the food with a pulp temperature of at least 150° to
160°F.
appendix B. – application
recommendations
1.0 The installer should perform a complete start-up
evaluation prior to the loading of food into the hot
food case, which includes such items as:
a) Initial temperature performance, Griddles and
Hot Wells.
b) Observation of outside influences such as drafts,
radiant heating from the ceiling and from lamps.
Such influence should be properly corrected or
compensated for.
c) Complete start-up procedures should include:
1. Heat / display lamps are lighting
. Indicator lamps on control panel(s) are
working
3. Auto-fill is functioning properly (Service
cases)
4. Hot Griddles are functioning.
appendix C. – Field recommendations -
1.0 The most consistent indicator of display hot case
performance is temperature of the product itself.
note:
public Health will use the temperature of the product
in determining if the hot case will be allowed to display
potentially hazardous food. For the purpose of this
evaluation, product temperature above the FDa Food
Code 1993 temperature for potentially hazardous food
will be the first indication that an evaluation should be
performed. it is expected that all hot cases will keep
food at the FDa Food Code 1993 temperature to prevent
the sale of potentially hazardous food.
1.1 The following recommendations are made for the
purpose of arriving at easily taken and understood
data which, coupled with other observations, may
be used to determined whether a display refrigerator
is working as intended:
a) INSTRUMENT – A stainless steel stem-type
thermometer is recommended and it should have
a dial a minimum of 1 inch internal diameter. A
test thermometer scaled only in Celsius or dually
scaled in Celsius and Fahrenheit shall be accurate
to 1°C (1.8°F). Temperature measuring devices
that are scaled only in Fahrenheit shall be accurate
to °F. The thermometer should be checked for
proper calibration. (It should read 3°F when the
stem is immersed in an ice water bath).
b) LOCATION – The thermometer must be inserted
into the food itself to acquire proper food pulp
temperature.
appendices
c) READING – The thermometer reading should be
made only after it has been allowed to stabilize,
i.e., maintain a constant reading.
Loading Product: Cases should be allowed to
heat up for one hour before product is loaded.
Temperature adjustments: Allow 4 hours after
adjustment has been made before testing pulp
temperature of product.
d) OTHER OBSERVATIONS – Other observations
should be made which may indicate operating
problems, such as unsatisfactory product, feel/
appearance.
appendix D. – recommendations to user
1.0 Hussmann should provide instructions and
recommendations for proper periodic cleaning. The
user will be responsible for such cleaning, including
the cleaning of equipment within the compartment
and the hot area(s). Cleaning practices, particularly
with respect to proper refrigerator unloading and
warm-up, must be in accordance with applicable
recommendations.
1. Allow the case to preheat for one hour prior to
loading.
. Hot foods should enter the case directly after
cooking or no lower than 150° - 160°F. The Hot
Cases are not designed to heat up or cook food.
3. Self Service - be sure to display product in single
layer in direct contact with heating surface and/or
wire rack.
4. All griddle type units are designed to maintain
temperatures above the FDA guideline of 140°F.
This is product temperature, not air or griddle
temperature. Due to the open design of these
units, they must be loaded with product for proper
operation. When units are empty, they experience
rapid rise of heated air from air outside the case.
This action gives empty units a false, lower than
desired, temperature reading. Loading the case
traps the air at the griddle, raising temperatures
to the 165°F to 185°F range, keeping product
well above the FDA guidelines. Remember, these
units must be loaded with product to maintain
safe product temperature.
5. Check the food pulp temperature frequently with
a thermometer to make sure it is at the proper
holding temperature. Hot foods should be at
140°F. The thermometer must be inserted into the
food itself for the proper temperature.
6. Do not display more food than will be sold within a
4 hour period.
7. When restocking, bring older food to the front,
and stock fresher food on top.
8. Clean spills as soon as they happen.
iGFC-Cr3H-HtB-0508
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