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Heated Holding Cabinet
GENERAL OPERATING INSTRUCTIONS
LOAD HOT FOOD INTO
A PRE-HEATED CABINET
4) LOAD THE CABINET. During the loading
procedure, keep the doors closed as much as
possible. After loading is completed, do not open
doors again until you are ready to serve.
5) UNLOADING THE CABINET. Unit and contents are
hot. Utilize appropriate gloves or pads to reduce the
potential for a contact burn.
6) MOVING A LOADED CABINET. If unit is not properly
loaded, it may be top heavy and tip over if moved.
WARNING! PREVENT FOOD CONTAMINATION.
Do not use this cabinet to heat COLD foods. It is not an
oven. Holding food at temperatures of less than 140°F
(60°C) may be dangerous.
Temperatures under 140°F (60°C) promote the growth of
harmful bacteria and toxins in some foods.
The temperature danger zone is considered 40°F to 140°F
(4.4°C to 60°C) and rapid bacteria growth zone is considered
70°F to 120°F (21°C to 49°C).
Prevent potentially hazardous foods from spending more
than four (4) hours combined total time in these zones.
The most common food contaminations come from employees
not washing their hands frequently.
7
PROFESSIONAL SERIES
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