Alto-Shaam CS-100 Manual - Página 9
Procurar online ou descarregar pdf Manual para Equipamento comercial para alimentos Alto-Shaam CS-100. Alto-Shaam CS-100 20 páginas. Carving station
Também para Alto-Shaam CS-100: Instalação, operação e manutenção (20 páginas)
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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:
Clean the metal surface exterior of the appliance with
a damp cloth and mild soap solution. Rinse well.
Clean the glass breath 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 commerical or household cleaners
containing ammonia. To avoid scratching, do not use
dry cloths or scouring compounds.
O p e r A t i N G p r O c e d u r e s
1. set toggle switch.
Press toggle switch for heated surface to "ON"
position. Set 3-way toggle switch to desired
holding temperature (
Press toggle switch for lamps to "ON" position.
2. preheat.
Preheat for a minimum of 30 minutes.
3. transfer hot foods to the carving station.
The product must be at the proper internal
temperature before transferring food to the
carving station. Use a pocket-type meat
thermometer to check the internal temperature
of the product being held. Adjust the shelf
temperature to give the best overall setting based
on the internal product temperature. If any food
product is not at proper serving temperature, use
a Halo Heat Cook & Hold Oven or Combitherm®
CombiOven to bring the product within the
correct temperature range.
carving stations
AltoShaam-webshop.nl
O p e r A t i O N
/
/
).
low
Med
high
•
installation
c A u t i O N
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN
IN OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
discONNect uNit frOm
pOWer sOurce befOre
cLeANiNG 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 140° to 160°F (60° to 71°C)
or higher.
AVerAGe heat plate temperature:
Setting
Low
Med
High
NOte: do NOt use knives or utensils
on the hot metal surface. A cutting
board is supplied.
/
/
operation
service manual
d A N G e r
Temperature
127°F.(53°C)
160°F.(71°C)
180°F.(82°C)
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pg
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