Alto-Shaam SC-36/2S Manuel d'installation, d'utilisation et d'entretien - Page 4
Parcourez en ligne ou téléchargez le pdf Manuel d'installation, d'utilisation et d'entretien pour {nom_de_la_catégorie} Alto-Shaam SC-36/2S. Alto-Shaam SC-36/2S 16 pages. Countertop merchandiser
Également pour Alto-Shaam SC-36/2S : Fiche technique (2 pages), Brochure (4 pages), Brochure & Specs (4 pages), Spécifications (2 pages)
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1.
Make sure the unit is connected to the
appropriate power source.
2. Press power and light switches on.
3.
Turn thermostat(s) to a predetermined
number and preheat for 30 minutes.
Each shelf has its own thermostat control
numbering from 0 to 10. When the thermostat
is turned clockwise to the determined number,
the indicator light will illuminate and will remain
lit as long as the shelf is calling for heat.
The indicator light will go OUT when the
temperature on the glass top reaches the set
number determined by the operator. It will then
cycle "
/
" at this holding point.
ON
OFF
The shelves will hold a steady even heat as
assigned. The user must determine what set
point can be used regarding each food item
held on its corresponding shelf. It is
recommended that a similar food product be
placed on each shelf.
Always use the top shelf for the highest heat
assignment, and the bottom shelf for the lowest
heat assignment.
✧ Do not allow liquids or food to come in direct contact with the glass shelves.
✧ Use hand protection when handling hot items.
✧ Be certain only hot foods in appropriate heat tested containers are used.
Be careful not to overheat as this may cause some containers to melt.
✧ It is recommended that plastic or paper containers be used.
Pans or dishes will scratch the glass.
✧ Do not stack containers.
✧ A clearance of 3" (76mm) is needed at the top of the unit for ventilation.
Do not block the top vent by covering it with utensils, signs, plates, etc.
To avoid personal injury and damage to the unit –– treat glass with care.
O P E R AT I O N
/
switch
switch
ON
OFF
LIGHT
Remember –– glass can shatter.
# 8 7 5 • I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 3.
bottom shelf
top shelf
The proper temperature range for the food
being held will depend on the food type, the
packaging, and the quantity of product. When
holding food for prolonged periods, it is
advisable to periodically check the internal
temperature of each item to assure maintenance
of the proper temperature range.
4.
Load prepackaged hot foods into the
merchandiser.
Before loading food into the unit, use a pocket-
type meat thermometer to make certain all
products have reached an internal temperature
of 160° F (71°C) or higher. If any food product
is not at proper serving temperature, use a Halo
Heat cooking and holding oven or Combitherm
Oven to bring the product within the correct
temperature range.
Keep hot foods looking fresh. Occasionally stir or
rotate foods as needed. Wipe spills immediately
to assure maximum eye appeal and minimize end-
of-the-day cleanup.