Rev. 0608
Appendices
Appendix A. - Temperature Guidelines
1.0Hot cases are tested to maintain all hot food at 140°F - 150°F. These cases are not designed to heat up or cook food. It is the user’s responsibility to stock the hot food cases immediately after the cooking of the food with a pulp temperature of at least 150°F to 160°F.
All griddle type units are designed to maintain temperatures above the FDA guideline of 140°F. This is product temperature, not air or griddle temperature. Due to the open design of these units, they must be loaded with product for proper operation. When units are empty, they experience rapid rise of heated air from air outside the case. This action gives empty units a false, lower than desired, temperature reading. Loading the case traps the air at the griddle, raising temperatures to the 165°F to 185°F range, keeping product well above the FDA guidelines. Remember, these units must be loaded with product to maintain safe product temperature.
Appendix B. - Application Recommendations
1.0The installer should perform a complete
a)Initial temperature performance, Griddles and Hot Wells.
b)Observation of outside influences such as drafts, radiant heating from the ceiling and from lamps. Such influence should be properly corrected or compensated for.
c)Complete
1.Heat/display lamps are lighting.
2.Indicator lamps on control panel(s) are working
3.
4.Hot Griddles are functioning.
Appendix C. - Field Recommendations
1.0The most consistent indicator of display hot case performance is temperature of the product itself.
NOTE: Public Health will use the temperature of the product in determining if the hot case will be allowed to display potentially hazardous food. For the purpose of this evaluation, product temperature above the FDA Food Code 1993 temperature for potentially hazardous food will be the first indication that an evaluation should be performed. It is expected that all hot case will keep food at the FDA Food Code 1993 temperature for potentially hazardous food.
1.1The following recommendations are made for the purpose of arriving at easily taken and understood data which, coupled with other observations, may be used to determine whether a hot case is working as intended:
a)INSTRUMENT - A stainless steel
b)LOCATION - The thermometer must be inserted into the food itself to acquire proper food pulp temperature.
c)READING - The thermometer reading should be made only after it has been allowed to stabilize, i.e., maintain a constant reading. Loading Product: Cases should be allowed to heat up for one hour before product is loaded.
Temperature adjustments: Allow 4 hours after adjustment has been made before testing pulp temperature of product.
d)OTHER OBSERVATIONS - Other observations should be made which may indicate operating problems, such as unsatisfactory product, feel/appearance.
Appendix D. - Recommendations to User
1.0The manufacturer should provide instructions and recommendations for proper periodic cleaning. The user will be responsible for such cleaning, including the cleaning of equipment within the compartment and the hot area(s). Cleaning practices, particularly with respect to proper refrigerator unloading and
1.Allow the case to preheat for one hour prior to loading.
2.Hot foods should enter the case directly after cooking or no lower than 150° - 160°F. The Hot Cases are not designed to heat up or cook food.
3.Self Service - be sure to display product in single layer in direct contact with heating surface.
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