Alto-Shaam 500-2D Manual de uso y mantenimiento - Página 2
Navegue en línea o descargue pdf Manual de uso y mantenimiento para Calentador de alimentos Alto-Shaam 500-2D. Alto-Shaam 500-2D 14 páginas. Cabinet, food holding - drawer warmers
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U N PA C K I N G a n d S E T- U P
The Alto-Shaam Holding Cabinet has been
thoroughly tested, checked for calibration,
and inspected to insure only the highest quali-
ty cabinet is provided. When you receive
your cabinet, check for any possible shipping
damage and report it at once to the delivering carrier.
See Transportation Damage and Claims section located in this manual.
Save all the information and instructions packed inside the
cabinet. Complete and return the warranty card to the factory as
soon as possible to assure prompt service in the event of a warran-
ty parts and labor claim.
NOTE: Any claims for warranty must include the full model number and serial
number of the cabinet.
E L E C T R I C A L I N S TA L L AT I O N
1. An identification tag is permanently mounted on cabinet.
2. Plug cabinet into a properly grounded receptacle ONLY.
S E R I A L N U M B E R A N D WA R R A N T Y C O D E
I D E N T I F I C AT I O N M O D E L N U M B E R
MODEL
SERIAL NO.
VOLTS
M A X I M U M R AT E D V O LTA G E
ENSURE POWER SOURCE
MATCHES VOLTAGE S T A M P E D
S TA R T
O N N A M E P L A T E O F U N I T
S TA R T U P, C A R E a n d C L E A N I N G
• Before operating the cabinet, clean both the interior and
exterior of the unit with a damp cloth and mild soap solution.
Rinse well. Clean and install the drawer warmer pan(s).
• Remove drawer pans and clean separately. The Drawer
Assembly and the Drawer Rail Assembly located on the interior
side walls of the cabinet are completely removable. These items
should be removed from the cabinet and cleaned as a sanitation
measure, and to prevent a build-up of food residue from interfer-
ing with the function of the Drawer Assembly. Drawer Rail
Assemblies can be immersed in water. Regular cleaning of the
drawer rails will help prolong the life of these parts. After clean-
ing, lubricate by spraying the bearings with vegetable release
spray.
C L E A N D A I L Y
• With the cabinet disconnected from its power source, clean
the interior metal surfaces with a damp cloth and any good alka-
line or alkaline chlorinated based commercial detergent or grease
solvent at the recommended strength. Use a plastic scouring pad
or oven cleaner for difficult areas. Avoid the use of abrasive clean-
ing compounds, chloride based cleaners, or cleaners containing
quaternary salts. Rinse well to remove all residue and wipe dry.
NOTE: Never use hydrochloric acid (muriatic acid) on stainless steel.
• To help maintain the protective film coating on polished
stainless steel, clean the exterior of the cabinet with a cleaner rec-
ommended for stainless steel surfaces. Spray on clean cloth and
wipe with the grain of the stainless steel.
• Always follow appropriate state or local health (hygiene)
regulations regarding all applicable cleaning and sanitation
requirements for equipment.
EXAMPLE
M A X I M U M R AT E D
WAT TA G E
xxx-xx
WATTS
xxxx-xx
xxxx
xxx
AC
1 PH
xx
HZ
ALTO-SHAAM INC. MILW. WI. PAT. NO. 3521030
M A X I M U M R AT E D F R E Q U E N C Y
O
D R A W E R W A R M E R S
®
When the thermostat is turned clockwise to an "ON" position,
the indicator light will illuminate and will remain lit as long as the
unit is calling for heat. Allow a minimum of 30 minutes of pre-
heating before loading the cabinet with food. The indicator light
will go "OUT" after approximately 30 minutes preheat time or
when the air temperature inside the unit reaches the temperature
set by the operator. Verify the full, preheated temperature with
the holding temperature gauge located on the control panel of the
cabinet.
The purpose of the cabinet is to maintain hot food at proper
serving temperature. Only hot food should be placed into the
warmer. Before loading the cabinet with food, use a food ther-
mometer to make certain all products have reached an internal
temperature range of 140° to 180°F (60° to 82°C). Any food prod-
uct not within the proper temperature range should be heated
before loading it into the cabinet.
The one and two drawer, 125V warmers are provided with a
HI/LO power switch. Use the HIGH position at 1000 watts for
meats, potatoes, and vegetables — use the LOW position at 500
watts for breads and rolls.
B R E A D S a n d R O L L S
Breads and rolls are traditionally difficult to hold for pro-
longed periods due to the very low moisture content of these
products. For best results and longest possible holding life, it is
recommended these products be placed in a plastic bag while in
the warming drawer. Breads and rolls should be held at a temper-
ature no higher than 120° to 140°F (49° to 60°C).
P O T A T O E S — For the best results holding potatoes:
1. D O N O T O V E R - C O O K
Regardless of the temperature at which potatoes are
cooked or what type of oven is used, it is important that this
product does not achieve a final internal product temperature
in excess of 195°F (91°C). Over-cooking will further reduce the
moisture content and consequently, reduce the holding life.
Potatoes should be removed from the oven when they reach an
internal temperature of approximately 190°F (88°C). After they
are removed from the oven, the internal temperature will con-
tinue to increase.
2. ALLOW POTATOES TO STABILIZE BEFORE PLACING
THEM IN DRAWER WARMER.
When potatoes are removed from a conventional high-
temperature oven, they have an extremely high surface temper-
ature. If they are placed in the drawer warmer while they are
this hot on the outside, moisture will be pulled from the inside
of the potato and condensation will form on the outside.
Holding results under these conditions will not be totally satis-
factory. Remove potatoes from the oven and allow the surface
temperature to stabilize before placing them in the controlled
holding atmosphere of the drawer warmer.
c o m p a r t m e n t , d r a w e r a s s e m b l y
o r t h e u n i t b e s t e a m e d c l e a n e d ,
w a s h e d d o w n o r f l o o d e d w i t h w a t e r
o r l i q u i d s o l u t i o n . S e v e r e d a m a g e
o r e l e c t r i c a l h a z a r d c o u l d r e s u l t .
C
M
P E R A T I O N A N D
A R E
A N U A L
H O L D I N G P R O C E D U R E
A t n o t i m e s h o u l d a w a r m i n g
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