GASTRONORM PANS

Each WDC hot case has a number of fixed well sections that will accept Gastronorm food pans up to a maximum depth of 100mm.

Each well section will accommodate a 1/1 + a 1/3 size Gastronorm pan.

I.E.: WDC 4

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3 x 1/1 + 1/3 Pans

WDC 6

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5 x 1/1 + 1/3 Pans

WDC 9

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7 x 1/1 + 1/3 Pans

or equivalent combinations of smaller size Gastronorm pans.

NOTE: The following Gastronorm pan sizes will not fit this case. 2/1, 1/4, 1/6, or 1/9.

TEMPERATURE ADJUSTMENT

The Hot cabinet will be set up prior to store opening.

However after some time it may become necessary to adjust the temperature in order to maintain the correct internal temperature for the products on display.

This should be performed by trained personnel only,

See separate sheet: (New Carel Temperature Controller IR-32-A) How to adjust cabinet temperature, if further adjustment is required, if in doubt contact the Technical / Training dept at BKI, Tel: 01189 508222.

A digital thermometer should be used to read the internal temperature of each product, check the food temperatures hourly.

The temperature control should be set to maintain the minimum legal requirement for holding hot foods, of at least 63.5oC.

OPERATIONAL GUIDELINES

•Rotate the food products. Foods loaded in first should be served first, as much as is practical.

•Do not over cook or overheat food items that are to be held hot, overcooking will result in excessive moisture loss that will reduce holding times.

•Always allow time for the cabinet to pre-heat before loading with product.

•Keep sliding doors closed after loading or unloading produc

•Keep your hot case clean.