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16 |Operation
NORMAL OPERATING GUIDELINES CONT.
FOR WET USE:
1. Fill a spillage pan with 1-2" of HOT tap water and place the spillage pan(s) into the desired well(s).
2. Turn all control knobs to the OFF position.
3. Connect LP Cylinder to Gas Regulator and slowly open the LP cylinder regulator.
4. Light the burners using the electronic ignition or manual lighting listed in the 'Lighting the Burners' section.
5. Turn all wells to high heat, allow unit 15-20 minutes to preheat.
6. Place precooked food (minimum 160°F in food pans, place in the wells and cover with lids.
7. Adjust individual wells to desired heat setting.
NOTE:
Food pans should be covered to maintain temperature when food is not being served and to prevent food from drying out.
8. Maintain water level in pan throughout the day, recommended to check once every 2 hours minimum.
9. When done serving, turn the unit off by turning off the gas supply at the LP cylinder by turning the valve clockwise to a full stop.
10. Turn all the burner control knobs to the OFF position.
BURNER FLAMES
• Always check the burner flame patterns after lighting.
• A good flame should be primarily blue with a yellow tip and have a minimal amount of flicker.
• Some yellow tips are OK if they are smaller than 2.5 cm (1").
• New burners sometimes have oil residue, which will cause yellow flame when burning off. Variations in gas supply, altitude, weather,
and other factors can all impact burner performance.
• Older hot food tables can also show more yellow flame due to food deposit, oil, and fat buildup.
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GOOD
YELLOW
LIGHT BLUE
BLUE
BAD
YELLOW
LIGHT BLUE
BLUE
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