hussman IGHT-ESH/ESHS-0010 manual Important Operation Tips, Controls, Overhead Heating System

Rev. 0010

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 controls must be adjusted to achieve proper food temperatures. Hot foods should be held at a minimum temperature 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 considered 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 deter- mined only through the use of food thermom- eters!

IMPORTANT OPERATION TIPS:

*Preheat case 30 minutes before loading product using higher settings. Self Service griddle type merchandiser using Granite tiles require a longer preheat period.

*Never place food directly into warmer.Always use an inset and pan.

*Never pour water into a dry preheated warmer. This may damage the unit. Always pour water into warmer BEFORE preheating.

*Always use water in case wells, as it provides even heat and humidity.

*Too much water or too much heat will cause excessive condensation on the front glass, decreasing visibility.

*Make sure all pans are in the well units no matter the configuration.

*Using thermometer, check product before loading in case (150° -160°).

*Always use warmer in wet operation when warming thick food items.

*Stir thick foods such as chili, fudge and chowders often to keep foods uniformly heated and prevent scorching.

*At start, set wells to "7", and overhead heat to "5". 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 140° F+ (60° C.) minimum. The setting will depend on the type of product being displayed and how much there is in the well. Be sure to test product temperature with a thermometer frequently for good product maintenance.

*Keep cover(s) on insets to maintain food quality and temperature.

*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.

*Food juice or gravy should be stirred frequently and any meats should be basted with the gravy. Stir and rotate foods as needed. Wipe up spills immediately - for eye appeal now, and easier cleaning later.

*Food should be rotated periodically from the bottom to top.

*If practical, the food should be covered during slow sale periods to reduce dehydration.

*At end of the day,remove product and let case cool. Then clean with soap and water (use oven cleaner on the difficult spots). Polish and clean glass with a good glass cleaner.

All griddle type units are designed to maintain termperatures above the FDA guideline of 140° F. This is product temperature, not air or griddle temperature. Due to the open design of these units, they must be loaded with product for proper operation. When units are empty, they experience rapid rise of heated air from air outside the case.This action gives empty units a false, lower than desired, temperature reading. Loading the case traps the air at the griddle, raising temperatures to the 165° F to 185° F range, keeping product well above the FDA guidelines. Remember, these units must be loaded with product to maintain safe product temperature.*

Food must be displayed in a single layer in direct contact with the griddle at all times.

CONTROLS

The controls to regulate the temperature of the well heaters, griddle, and the overhead heat are located at the rear of the case.

OVERHEAD HEATING SYSTEM

Tubular heating units are located above each well to provide top heat. To obtain the proper food tempera- tures, the well heaters, griddles, and heat lamps must be adjusted. Maximum limits should be avoided to prevent overcooking or drying out food.

WELL HEATING SYSTEM

The heating well is thermostatically controlled with an indicator light showing when the heater has cycled on and

7