OP ERATION
OPT IONAL ELE CTRONIC HOLDI NG CABINET CONTRO | L O PERAT ION | ||||
1. Preheat at 200°F (93°C) | therm ometer to make certa in all pr odu cts are at | ||||
| for 30 minutes. | an i ntern al tem perature range of 140° to 160°F | |||
| Press the O N key, and set | (60° to 71°C). Any f ood produ ct not with in t he | |||
| the temperature to 2 00°F | proper te mperature r ange s hou ld be heat ed b efor e | |||
| (93°) by using the | loading into the holding cabinet. |
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| UP/DOWN arrow key s. | 3. Res et the con t ol to 160°F (71°C). | is s ecu rely | ||
minutes preheat ing time | Allow a minimum of 30 | Check to m ake c erta in the cabinet door | |||
be fore loading th e | close d, and r ese t to 160°F ( 71°C) by us ing the | ||||
holding cab inet with food. | Closing the vents on | UP/D OWN keys |
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the inside of the door wi ll sp eed the preheati ng | THIS W IL L NOT | NEC ESSAR ILY | |||
process. The LE D heat i ndicator lig ht wi ll go | |||||
“Out” after ap proximate ly 3 0 minutes preheat | BE TH E F INAL SETTING. |
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time, or w hen the air te mperature ins ide t he uni t | The proper temperature range and OPEN or CLOSED | ||||
reaches the te mpera ture set by the operat or. The | door vent position will depend on the type and | ||||
Set indicato r wi ll light u p anytime t he temp erature | quantity of product. When holding food for | ||||
is set or res et. |
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| prolonged periods, it is advisable to pe riodically | ||
2. Load with h t food | o | ly . | check the internal temperature of each ite m with a | ||
The pur pose of the hold | ing cabinet is to m aintain | food thermometer to assure maintenance of the | |||
hot food at proper servi | ng temperatu re. Only ho t | proper temperature range of 140° to 160° F | |||
food should be placed into the cabinet. Be fore | (60° to 71°C). |
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load ing th e ca binet with | fo od, use a f ood |
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OPTION AL E LECTRONIC H OLDING CABINET S PECI AL FEAT URE S
HEAT RECOVERY |
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The pa tente d S ureTemp ™ h eat re covery sy stem in | |
this uni t will im medi ately comp ensate for any los | s |
of heat when the doo r is op ened. In order to |
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maintai n a mor e con sisten t cavity tem perature, t he | |
con trol will au tomat ically apply heat to the unit's |
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interior while th e d oor is open and fo r a sho rt time | |
after the d oor is closed. If t he door remains open | for |
more tha n thr ee mi nutes, the solid state ele ctronic |
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con trol will sou nd t hree ra pid b eeps e very ten |
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sec ond s un til t he doo r is closed. |
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HACC P DOCUME NTATION
Hard wire d, we
•Recor ds cooking and holdin g t ime and temp erat ure
•Pass/fail sum mary fo r rev iew or printi ng
•Autom atic da ta storag e a ccessibl e in a varie ty of for mats
•Supports up to 16 applianc e addresses on on e networ k
HACCP DOCUM ENTATIO N WITH
KITC HEN MANAGEMENT
Hard w ired, we
Desi gne d to hel p manage the fully in tegr ated f ood service f acility.
• HACCP com pliant automated loggin g
database s tora ge/
• Pri nted HACCP r eport s
• Data analysi s for cor rective a ction
• “Rea l ti me” sen sor v alues and alarm s
• A larm not ification via
• Supports up to 16 appliance addresses on one net wor k
For more information refer to HACCP Spec Sheet #9015.