OPERA TING INS TRUCTIO NS
OP ERATIN G PROC EDU RE S
1.Check that the unit is connected to the appropriate power sour ce.
2.Check that all break er switchers are in the “ON” posit ion.
3.Turn display lights “ON” and set the thermostat(s) at number “7” and
preheat for 30 minut es.
Eac h shelf has its own ther mos tat control numbering from 0 to 10. Be cert ain only hot food is transfe rred int o the dis play case. When the therm ostat is turned clockwise to the determined number, the indicat or light wil l illuminate and will rema in lit as long as the shelf is cal ling for heat .
The indicator light will go OUT when the
tem perature on the glas s reaches the set number det ermined by the oper ator. It will then cycle “on /off” at thi s holding poin t.
The shelves will hold a stea dy even heat as assi gned. The user must det ermin e what set point can be used regarding each foo d item held on its cor respond ing shelf . It is recom mend ed tha t a similar food prod uct be placed on each shelf .
The proper temperatu re range for the food being held will depen d on the food type, the pack aging , and the quantit y of product . When holding food for prolo nged per iods, it is advisab le to perio dic ally check the intern al tem perature of each item to assure mai ntenance of the proper tem perature range.
4.Load prepackaged hot foods into the
display case.
Be cert ain only hot foo d is transfer red into the dis play case. Before loa ding food into the case, use a pock
If any food product is not at proper serving temperature, use a Halo Heat coo king and holdi ng oven or Combitherm Oven to bring the product within the corr ect temperature range.
5.Reset thermostat(s) as needed.
After all produc ts are loaded into the dis play case and the door s are clos ed, it is neces sary to rese t the thermost at(s). For fully enclo sed secti ons, reset the thermost at to the numbe r “8” setting. Cases with a self- ser vice section shou ld be maintained between number “9” and number “10” for the self- service sect ion onl y. THESE SETTINGS WILL NOT NEC ESSARILY BE FINAL. Since proper temperature range depends on the type of product s and the
qua ntities being held, it is neces sary to periodic ally use a pock et thermome ter to che ck each item to make certain the correct temperatures are being maintained. Proper temperature range is between a minimu m of 140° and 160°F (60° and 71°C). Nor mal ly, this will require a thermo stat set ting of number “8” although a higher or lower setting may
som etimes be required.
6.Serve fresh hot food.
Keep hot foods look ing fresh. Occasi onally sti r or rotate food as needed. Serve food produ cts in appropriate heat teste d packages or containers . Keep display case doors close d aft er serving. Wipe spill s immediately to assure max imum eye appeal and to ease end of the day cleanu p.
CC Ser ies Oper at ion & Care Manual • 7
