O P E R AT I O N
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O p e r a t i o n a n d C a r e M a n u a l • 7.
O p e r a t i n g P r o c e d u r e s
Before Initial Use:
Before operating the cabinet, clean both the interior
and exterior of the unit with a damp cloth and mild
soap solution. Rinse carefully. A standard commer-
cial glass cleaner can be used on all glass. Install the
optional casters or equipment legs before operating
the cabinet. Clean and install the cabinet side racks,
and wire shelves.
1. PREHEAT AT 200°F (93°C) FOR
30 MINUTES.
When the thermostat is turned clockwise to the
ON
position, the indicator light will illuminate
and will remain lit as long as the unit is calling
for heat. Allow a minimum of 30 minutes of pre-
heating before loading the display cabinet with
food. The indicator light will go
OUT
after
approximately 30 minutes preheat time, or when
the air temperature inside the unit reaches the
temperature set by the operator.
2. LOAD THE CABINET WITH
HOT FOOD ONLY.
The purpose of the holding cabinet is to
maintain hot food at proper serving temperature.
Only hot food should be placed into the
cabinet.
Before loading the cabinet with food,
use a food thermometer to make certain all
products are at an internal temperature range
of 140° to 160°F (60° to 71°C). Any food
product not within the proper temperature
range should be heated before loading into the
holding cabinet.
3. RESET THE THERMOSTAT TO
160°F (71°C).
Check to make certain the cabinet doors are
securely closed, and reset the thermostat to
160°F (71°C).
THIS WILL NOT NECESSARILY BE
THE FINAL SETTING.
The proper temperature range for the products
being held will depend on the type and quantity
of product. When holding food for prolonged
periods, it is advisable to periodically check the
internal temperature of each item with a food
thermometer to assure maintenance of the
proper temperature range of 140° to 160°F
(60° to 71°C).
