Alto-Shaam 100-HSL/BCS-2 O Pe Ra T In G, Operation. To Avoid Burns Always Use Hand Protection

O PE RA T IN G

This appl iance is intended for use in commercial
esta bli shments	by qualif ied per sonn el who are familia r
with the purpo se, limitat ion s, and associated hazards of
this appliance.	Oper atin g instruction s and warn ings
must be read and und ers tood by all oper ators and
users.

PRODUC T CAPACITY 70 lbs (31. 7 kg) MAX.

(LARGE STE AMS HI P ROUND )

CAUTION

METAL PARTS OF THIS EQUIPMENT

BECOME EXTREMELY HOT WHEN IN

OPERATION. TO AVOID BURNS,

ALWAYS USE HAND PROTECTION

WHEN OPERATING THIS APPLIANCE.

DA NGE R

DIS CONNECT UNI T FROM

POWER SOURCE BEF ORE

CLEANI NG OR SER VICING .

HEATING CHARAC TERIS TICS

The shelf is equ ipp ed wit h a special, low-h eat-density, hea ting cab le. Through the Halo Heat concept, the hea ting cab le is moun ted aga inst the top surface of the shel f to provide an evenly app lied heat source, controlled by a thermos tat. Through even heat

appl icatio n, the qua lit y of a food product is maintained up to as much as sever al hour s.

BEFORE INITIAL USE:

Clean the metal surface exterio r of the appli ance with a cle an, dam p cloth and mild soap solut ion. Rinse carefull y.

NOTE:

Cle an the acrylic sne eze guard with soap or

mild det ergent and water. Dry with a clean, damp cha mois. Grease and oil may be remove d with nap htha or hexa ne. Do not use commercial or househ old cleaner s cont aini ng ammonia.

To avoid scra tching , do not use dry cloths or sco uri ng compo unds .

1. Turn power switch ON.

2. Turn lamp switch ON.

3. The base of the shelf is equippe d with a thermo sta t indi cating a range of 1 through 10. Set the dial at 8 to preheat the shel f. Whe n the indicator light goes out , the unit is preheated.

4. The produ ct must be at the prope r interna l tempe rature before tra nsferrin g to the carv ing she lf. Use a meat therm ometer to chec k the int ernal temper ature of the product being held. Adjust the the rmostat on the she lf to give the best ove rall sett ing based on the interna l product tempe rature.

5. The prope r temper ature range for the produc ts being held will depend on the type and quant ity of product . When holdi ng food for prolonge d

per iods, it is advisa ble to periodi cally che ck the int ernal temper ature of each item with a foo d the rmomete r to assur e maint ena nce of the prope r tempe rature range of 140° to 160°F (60° to 71°C). Read this manua l for addi tiona l inf orm ation on safe int ernal produ ct tempe ratures, genera l holdi ng guidelines, and sanit ation procedu res .

➤ Use hand protectio n when hand ling hot items.

➤ DO NOT use knives or ute nsils on the hot shelf surf ace .

A cutt ing board is supplied.

Operation & Care Manual • 6.