OPERATING INSTRUCTIONS
HOLDING PROCEDURE
Heat | Digital |
Indicator Light | Display |
I
o 
On/Off Power | Temperature | Up/Down |
Switch | Display Key | Arrow Keys |
1.Preheat at 200°F for 30 minutes.
Allow a minimum of 30 minutes for preheating before loading the banquet cart with product.
2.Load the cart with hot food only.
The purpose of the banquet cart is to maintain hot food at proper serving temperature. Only hot food should be placed into the banquet cart. Before loading the cart with food, use a food thermometer to make certain all products have reached an internal temperature range of 140° to 160°F (60° to 71°C). Any food product not within the proper temperature range should be heated before loading into the banquet cart. For best results, use a Halo Heat Low Temperature
Cooking and Holding Oven set at 250° to 275°F (121° to 135°C), or a Combitherm oven, to bring the product within the correct temperature range.
3.Load covered plates or carriers into the banquet cart.
After the food has reached proper serving temperature:
A.Use HEATED plates only.
B.Load each series of four (4) plates into the banquet cart as soon as assembled and as quickly as possible to retain maximum heat.
C. Load the plates in the upper section of the banquet cart first.
D. Securely close the doors of the banquet cart after loading each series of plates.
E.When loading the upper section of the banquet cart, the door on the lower section should remain closed.
F.When loading the lower section of the banquet cart, the door on the upper section should remain closed.
4.Reset the thermostat to desired temperature.
After the cart has been completely filled with product, check to make certain the doors are securely closed, and reset the thermostat to to the desired holding temperature or the suggested
180°F (82°C).
The proper temperature range for the products being held, and whether or not to open or close the door vents, will depend on the type and quantity of product. When holding food for prolonged periods, it is advisable to periodically check the internal temperature of each item with a food thermometer to assure maintenance of the proper temperature range of 140° to 160°F
(60° to 71°C).
5.Unload covered plates, trays or plate carriers as needed.
A.Unload the items from the lower section of the cart first, and work up toward the top of the cart.
B.When unloading the lower section of the banquet cart, the door on the upper section should remain closed.
C.When unloading the upper section of the cart, the door on the lower section should remain closed.
D.Securely close the doors of the cart after each product removal.
