hussman CR3HTO-HTB operation manual Food Handling and Hot Food Equipment, Otherwise indicated

Rev.1104

otherwise indicated.

REPLACING FLUORESCENT LAMPS

Fluorescent lamps are furnished with a shatterproof protective coating. The same type of lamp with protec- tive coating must be used if replaced.

ENCAPSULITE

SHATTERPROOF COATING - SA 10645

R	Complies with FDA USDA
RU	& OSHA Regulations	NSF

for replacement call:

1-800-395-9229

Turn switch off then on after replacing bulb

TIPS & TROUBLESHOOTING

Before calling for service, check the following:

1.Check electrical power supply to the equipment for connection.

2.Check fixture loading. Overstocking case will affect its proper operation.

3.If frost is collecting on fixture and/or product, check that no outside doors or windows are open— allowing moisture to enter store. These merchandis- ers were designed for use in stores were tempera- ture & humidity does not exceed 75° F and 55% H.

User Information

Food Handling and Hot Food Equipment

These hot tables are for short-term holding and display of precooked hot foods. They are not intended to cool or reheat food. The temperature of the food should be approximately 160°F when first put into the hot table.

These hot tables are best suited when used in a cafete- ria type application where the food is held and served rapidly, within a few hours. Any attempt to use the hot table to display large amounts of food for long periods of time will result in dehydrated, overcooked and unsafe food. The quality of food will progressively worsen as the length of time increases.

The deterioration of product quality is a function of time and temperature. All products are affected even though in a gravy or other liquid. They may appear to withstand the temperature better than “dry” foods such

as fried chicken but this is not necessarily true. ALL foods will continue to be affected by prolonged expo- sure to elevated temperatures.

The following guidelines are provided only as a general guide for the use of this equipment. The local health agency for your area can provide specific temperature requirements.

Critical attention must be given to the heat controls for these hot tables. Both the upper and lower heat con- trols must be adjusted to achieve proper food tempera- tures. Hot foods should be held at a minimum tempera- ture of at least 140°F (60°C) according to 1995 FDA Food Code. However, increasing the temperature too high will also cause the food to overcook, dry out, lose its flavor, texture and color. Food held for prolonged periods at high temperatures will also lose some of their nutritional value.

Different foods will require different control settings. The type of food, the quantities of food and length of time that it is to remain in the hot table must be consid- ered when establishing control settings. Therefore, it must be the user’s responsibility to establish the correct control settings to maintain the food at the safest, tastiest and most saleable condition.

Food temperatures can be accurately determined only through the use of food thermometers!

IMPORTANT OPERATION TIPS:

*Preheat case 30 minutes before loading product using higher settings.

*Never place food directly into warmer. Always use aninsetandpan.

*Using thermometer, check product before loading in case (135°).

*Stir sauces often to keep foods uniformly heated and prevent scorching.

*At start, set wells to "4". After loading, recheck temperature every 1/2 hour to see that unit is operating properly. Adjust the thermostat (a higher number for hotter and a lower number for cooler) to maintain product temperature of 135°F+ (57°C.) minimum. Be sure to test product temperature with a thermometer frequently for good product mainte- nance.

*Food must always be placed into a display pan over the well, never directly into the well.

*Food should not be stacked above the top of the pan. Food above the top of the pan will dry out rapidly.

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