Alto-Shaam Halo HeatI TM2-48/DLX Instalacja, obsługa i konserwacja - Strona 8
Przeglądaj online lub pobierz pdf Instalacja, obsługa i konserwacja dla Merchandiser Alto-Shaam Halo HeatI TM2-48/DLX. Alto-Shaam Halo HeatI TM2-48/DLX 19 stron. Island takeout merchandiser
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O P E R A T I O N
U S E R S A F E T Y I N F O R M A T I O N
USER SAFETY INFORMATION:
This appliance is intended for use in commercial
establishments by qualified personnel who are
familiar with the purpose, limitations, and
associated hazards of this appliance. Operating
instructions and warnings must be read and
understood by all operators and users.
S T A R T U P
BEFORE INITIAL USE:
Before operating the unit, clean both the interior and
exterior of the unit with a damp cloth and mild soap
solution. Rinse well.
Merchandiser heat plate must be heated to remove
surface oils and the accompanying odor produced
during the first use of the appliance.
Turn ON/OFF toggle switch to ON position. Turn
LOW/MED/HIGH toggle switch to HIGH. Allow the
unit to heat for 30 minutes or until no odor is
detected.
O P E R A T I N G P R O C E D U R E S
1. Set toggle switch.
Turn toggle switch to "ON" position. Lights will
illuminate and heat plate will begin to warm.
Set 3-way toggle switch to desired holding
temperature (
/
LOW
2. Preheat:
Preheat for a minimum of 30 minutes before
loading food
3. 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.
Use hand protection when handling hot items.
Do not stack food containers.
Be certain only hot PREPACKAGED foods in
appropriate heat tested containers are used in
this hot display case.
/
).
MED
HIGH
#880 • INSTALLATION/OPERATION/SERVICE MANUAL • 7.
C
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
D
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLE NING OR SERVICING.
4. Check food temperature.
Since proper temperature range depends on the
type of products and the quantities being held, it
is necessary to periodically use a pocket
thermometer to check each item to make certain
the correct temperatures are being maintained.
Local health regulations may vary regarding
minimum serving temperatures. Proper
temperature range is usually 160°F (71°C)
or higher.
AVERAGE Heat Plate Temperature:
Setting
Low
Med
High
U T I O N
N G E R
Temperature
200°F (93°C)
225°F (107°C)
250°F (121°C)