Server Fudge FS 120V USA 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 container into the water
vessel basin.
• Maximum capacity of food product is
3 quarts (96 oz./12 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.
SMART TIP
ALWAYS USE SPACER
BENEATH FOOD CONTAINER
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
container in water vessel basin.
• Maximum capacity of food product is
3 quarts (96 oz./12 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.
WITH SPACER WITHOUT SPACER
Food may overheat from resting
on the bottom.
Water may overflow into food
container.
Excess product may be left in
food container.