hussman RHR-SQ, rhr-hex User Information, Food Handling, Food Temperatures Can Be, Controls

Rev. 0608

User Information

Food Handling

These hot tables are for short-term holding and display of precooked hot foods. They are not intended to cool or reheat food. The temperature of the food should be approximately 160°F when first put into the hot table. Any attempt to use the hot table to display large amounts of food for long periods of time will result in dehydrated, overcooked and unsafe food. The quality of food will progressively worsen as the length of time increases. The deterioration of product quality is a function of time and temperature. All products are affected even though in a gravy or other liquid. They may appear to withstand the temperature better than “dry” foods such as fried chicken but this is not necessarily true. ALL foods will continue to be affected by prolonged exposure to elevated temperatures.

The following guidelines are provided only as a general 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 maintain proper food temperatures. Hot foods should be held at a minimum temperature of at least 140°F (60°C) according to 1993 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.

All griddle type units are designed to maintain temperatures 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.

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 DETERMINED ONLY

THROUGH THE USE OF FOOD

THERMOMETERS!

Important Operation Tips:

•Preheat case 30 minutes before loading product using higher settings.

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

•At start, set lamps to “3”.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 Be sure to test product temperature with a thermometer frequently for good product maintenance.

•Food should maintain contact directly with the “griddle” at all times.

Controls

There are three sets of controls for the hex case, each behind its own access panel located on the side of the case. The dial with the numbered settings is for the griddle. The other dials/switches are for the overhead lights and heating components.

Overhead Heating System

Cal rod units are located above the griddles to provide top heat. To obtain the proper food temperatures, they must be adjusted. Settings may vary depending on food composition. Maximum limits should be avoided to prevent overcooking or drying out food.

Care and Cleaning

Long life and satisfactory performance of any equipment is dependent upon the care it receives. With this in mind, all of the exposed work surfaces of these hot tables have been made entirely of easy to clean stainless steel.

Stainless steel is one of the easiest materials to clean and keep clean. Normally it is just a matter of wiping spills off the surface when they happen followed by a thorough cleaning with soap and water at the end of the day. Frequent and regular cleaning will prevent the buildup of baked on difficult to remove spills. Many types of cleansers are available and safe to use on stainless steel. However, ordinary steel wool and steel brushes should not be used. Small particles of the steel may become imbedded into the stainless steel surfaces that will eventually rust and stain.

General Cleaning Rules

1.ALLOW SURFACES TO COOL BEFORE HANDLING.

2.Clean frequently and regularly.

3.Rinse thoroughly after cleaning.

4.Remove surface spills immediately with a damp cloth.