AltoShaam MARINE 100-HSL/BCS-2S Manuale d'uso e manutenzione - Pagina 6
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I N S TA L L AT I O N
1.
WHEN THE UNIT IS EQUIPPED WITH A
SNEEZE GUARD:
Refer to the Service Views located in this
manual. Swing the sneeze guard up to the
proper position and secure each side with the
two (2) additional screws provided. Tighten
all four (4) screws to mount the sneeze
guard securely.
2.
The hot carving shelf is designed as a free-
standing unit.
FREE-STANDING SHELVES:
Install the 1" (25mm) legs before operating the
shelf. Failure to install the 1" legs prior to
heating the shelf could result in damage to the
surface on which the shelf is placed, may pose a
potential fire hazard, and nullifies the validity of
the UL listing mark.
3.
Before operating the shelf, clean the metal
surface exterior of the unit with a clean, damp
cloth and mild soap solution. Rinse carefully.
Clean the acrylic sneeze guard with soap or mild
detergent and water. Dry with a clean, damp
chamois. Grease and oil may be removed with
naphtha or hexane. Do not use commercial or
household cleaners containing ammonia.
To avoid scratching, do not use dry cloths or
scouring compounds.
AT NO TIME SHOULD THE INTERIOR OR
EXTERIOR BE STEAM CLEANED, HOSED
DOWN, OR FLOODED WITH WATER OR
LIQUID SOLUTION OF ANY KIND. DO NOT
USE WATER JET TO CLEAN.
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 LT.
WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED.
O & C M A N U A L • M A R I N E H O T C A R V I N G S H E L F
P G . 5
O P E R AT I O N
1.
Turn power switch ON.
2.
Turn lamp switch ON.
3.
The base of the shelf is equipped with a
thermostat indicating a range of 1 through 10.
Set the dial at 8 to preheat the shelf. When the
indicator light goes out, the unit is preheated.
4.
The product must be at the proper internal
temperature before transferring to the carving
shelf. Use a meat thermometer to check the
internal temperature of the product being held.
Adjust the thermostat on the shelf to give the
best overall setting based on the internal
product temperature.
5.
The proper temperature range for the products
being held will depend on the type and quantity
of product. When holding food for prolonged
periods, it is advisable to periodically check the
internal temperature of each item with a food
thermometer to assure maintenance of the proper
temperature range of 140° to 160°F (60° to 71°C).
Read this manual for additional information on
safe internal product temperatures, general
holding guidelines, and sanitation procedures.
✧
Use hand protection when handling
hot items.
✧
DO NOT use knives or utensils on the hot
shelf surface. A cutting board is supplied.
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION.
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
TO AVOID BURNS,