OPERATION
A. Location of Controls
The following information provides a basic description of the hot food server components, their location and function they perform.
B. Function of Controls
Hot food server models are either equipped with one set of controls for the complete unit of a separate set of controls for each drawer. Units with one set of controls have a thermostat control, indicator light and thermometer located below the drawer(s). Units with separate drawer controls have them under each drawer.
1.Thermostat Control Knob - The thermostat control knob is used to set the temperature to your requirements. The control knob is graduated from “0” to “10” with “OFF” position. The maximum temperature setting is 10 (200°F [93°C]), the minimum temperature setting is 0 (100°F [38°C]).
2.Indicator Light - An indicator light cycles on and off as the thermostat calls for heat.
3.Thermometer - The thermometer indicates the actual holding temperature within the unit.
4.Moisture Control - Hot food servers operate on a principle of holding food at proper and safe temperatures and with proper moisture content. Because hot food servers produce dry heat, moisture loss from the food must be controlled. The moisture control allows the operator to control the rate at which the natural moisture of the food escapes.
Slide the moisture control for the desired opening:
Crisp: Slide is fully opened to allow rapid escape of moisture so crisp foods placed in the hot food server will not get soggy.
Partially Open: Adjust slide for the desired amount of moisture retention.
Moist:
C.Operation
1.Turn the main power disconnect switch (circuit breaker) ON.
2.Turn the thermostat control knob to the desired setting. Allow the unit to preheat for the time shown in the following chart. The indicator light will cycle ON and OFF as it heats.
3.Read the thermometer after the preheat time has elapsed. If the indicated temperature is above or below the desired (set) temperature adjust the thermostat up of down unit the desired holding temperature is reached.
4.Place cooked food into hot food server drawer(s) WHILE HOT. Do not allow to cool.
5.Close drawer and set moisture control slide to the desired position appropriate for the food being held. Refer “FUNCTION CONTROLS” for moisture control settings.
6.Open drawers as required to remove and/or replenish food.
IMPORTANT: When holding bread and rolls it is important to rotate product. Rolls already in the drawer should be moved to the front and rolls being added should be placed at the rear.
Rolls that have been heated once and then cooled have lost most of their moisture while setting in the open air, they can not be reheated with satisfactory results.
