Alto-Shaam HALO HEAT 300-HFT Instrukcja obsługi i konserwacji - Strona 2

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Alto-Shaam HALO HEAT 300-HFT Instrukcja obsługi i konserwacji

UNPACKING and SET-UP

The Alto-Shaam Hot Food Table has been thoroughly tested,

and inspected to insure only the highest quality unit is provided.

When you receive your unit, check for any possible shipping

damage and report it at once to the delivering carrier.

Transportation Damage and Claims section located in this manual.

Save all the information and instructions packed with the

unit. Complete and return the warranty card to the factory as

soon as possible to assure prompt service in the event of a war-

ranty parts and labor claim.

NOTE:

All claims for warranty must include the full model number and serial

number of the unit.

ELECTRICAL INSTALLATION

1. An identification tag is permanently mounted on the case.

2. Plug the unit into a properly grounded receptacle ONLY, posi-

tioning the unit so that the plug is easily accessible in case of

an emergency. Arcing will occur when connecting or discon-

necting the unit unless all controls are in the "OFF" position.

EXAMPLE

SE RI AL NUMB ER AND WAR RA N TY C OD E

I DE NT I F ICATI O N MOD EL N UM B ER

MODEL

xxx-xx

SERIAL NO.

xxxx-xx

VOLTS

xxx

ALTO-SHAAM INC. MILW. WI. PAT. NO. 3521030

M AXI MUM RATE D V OLTAGE

Proper receptacle or outlet configuration or permanent wiring for

this unit must be installed by a licensed electrician in accordance

with applicable local electrical codes.

ENSURE POWER SOURCE MATCHES

VOLTAGE STAMPED ON UNIT NAMEPLATE

START-UP

Before operating the table, clean the interior and exterior of the

unit with a damp cloth and mild soap solution. Rinse carefully.

OPERATIONAL PROCEDURES

1. DO NOT ADD WATER TO THE UNIT

Halo Heat buffet servers maintain a constant but gentle tem-

perature and eliminate much of the moisture loss associated

with conventional holding methods. Because of this gentle

heat, it is not necessary to add water to the hot food table.

Adding water is not recommended since water will accelerate

the deterioration of the product, presents an electrical hazard,

and may damage the table and void the warranty.

2. PLACE DIVIDER BARS & PANS INTO UNIT

Refer to the pan layout diagrams for different types of pan

accommodations. A complete pan configuration layout is

located in this manual. It is VERY important to note that

pan separator bars or divider bars must be used to close all

gaps between pans and all gaps between the pans and the

edges of the table; otherwise, heat distribution will be uneven,

and uniform temperature will be difficult to maintain.

Additional pan divider bars are available if needed.

3. TURN ON ALL LIGHTS AND PREHEAT BY SETTING

THERMOSTATS TO NUMBER "10"

An indicator light will illuminate when each thermostat is

turned "

." These indicators will remain lit as long as the

unit is preheating or calling for heat. The unit should be pre-

heated, at the number 10 setting, for a minimum of twenty

minutes before loading the table with food. When preheating

is completed, or whenever the unit reaches any temperature

Heated Buffet Cases

See

M A X IMU M R ATE D

WATTAGE

WATTS

xxxx

1 PH

M A XI MU M R ATE D FRE QU EN C Y

#813/22 Operation and Care Manual • 1.

set by the operator between 1 and 10, the indicator light(s)

will go "

OUT

4. LOAD HOT FOODS INTO HOT FOOD TABLE

Be certain only hot food is transferred into the hot food table.

Before loading food into the table, use a pocket-type meat

thermometer to make certain all products have reached an

internal temperature of 140° to 180° F. (60° to 82°C). If any

food product is not at proper serving temperature, use a Halo

Heat cooking and holding oven, set at 250° to 275°F (121° to

135°C), or a Combitherm oven to bring the product within the

correct temperature range.

5. RESET THERMOSTAT AS NEEDED

After all products are loaded into the hot food table, reset the

thermostat(s) to the number "8" setting. THIS WILL NOT

NECESSARILY BE THE FINAL SETTING. Since proper tem-

perature range depends on the type of products and the quan-

tities being held, it is necessary to periodically use a pocket

thermometer to check each item to make certain the correct

temperatures are being maintained. Proper temperature range

is between 140° and 180°F (60° and 82°C). Normally, this will

require a thermostat setting of between number "6" and "8",

although a higher or lower setting may sometimes

be required.

6. SERVE FRESH HOT FOOD

Keep hot foods looking fresh. Occasionally stir or rotate

foods as needed. Wipe spills immediately to assure maxi-

mum eye appeal and minimize end-of-day cleanup.

CARE & CLEANING

The cleanliness and appearance of this unit will contribute consider-

ably to operating efficiency and savory, appetizing food. Good

equipment kept clean works better and lasts longer.

THOROUGHLY CLEAN THE UNIT DAILY

Disconnect unit from power source, and let cool.

Remove, cover or wrap, and refrigerate food.

Clean the interior metal surfaces of the unit with a damp

cloth and any good alkaline 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 cleaning compounds, chloride based clean-

ers, or cleaners containing quaternary salts. Rinse care-

fully to remove all residue and wipe dry.

NOTE: Never use hydrochloric acid (muriatic acid) on

stainless steel.

Clean sneeze guard with mild detergent and water. Dry

with clean damp chamois. Avoid scratching; do not use dry

cloths or scouring compounds.

To help maintain the protective film coating on polished

stainless steel, clean the exterior of the unit with a cleaner

recommended for stainless steel surfaces. Spray the cleaning

agent on a 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.

At no time should the inside or outside of the unit be

washed down, flooded with water or liquid solution.

NEVER STEAM CLEAN. Do not use water jet to clean.

Severe damage or electrical hazard could result.