HOW TO DISLODGE JAMMED TOAST
BEFORE OPERATING- A SPECIAL NOTE OF INTEREST
Due to the commercial stainless steel construction, you may notice that a “cold toaster” requires more toasting time than a “warmed-up toaster” to obtain proper toast color. Our specially designed electronic controls will automatically adjust to these conditions, altering the toast cycle for either frequent or infrequent use. The more frequently this unit is used and the stainless steel warms up, the faster it will toast until the maximum cycle rate is reached. Once you find the optimum setting for your toasting requirements, there is no need to continually adjust the setting.
NOTE: If your toast production varies- white bread to rye to sourdough- it may be necessary to adjust for the various products. Savory has provided reference numbers (1-10) on the control panel for your convenience. Since experience is the best teacher, we suggest that a few test cycles with various types of product will quickly show you the best reference number for your various bread products. Although white bread is most commonly used in today’s restaurants, health conscious customers are asking for rye, multiple grains, and whole wheat in increasing numbers. Since rye, wheat, and sourdough normally take longer to toast than white bread, due to having lower sugar content, you may have two settings or more to properly toast these products to your specifications.
