PG
. 8
HSM
INSTALLATION
/
OPERATION
/
SERVICE MANUAL
O P E R A T I O N
1.
Check that the unit is connected to the
appropriate power source.
2.
Slide open the control panel.
Press
power and light switches on.
3.
Turn thermostat(s) to a predetermined
number and preheat for 30 minutes.
Each shelf has its own thermostat control
numbering from 0 to 10. When the thermostat is
turned clockwise to the determined number, the
indicator light will illuminate and will remain
lit as long as the shelf is calling for heat.
The indicator light will go OUT when the
temperature on the glass top reaches the set
number determined by the operator. It will then
cycle “
ON
/
OFF
” at this holding point.
The shelves will hold a steady even heat as
assigned. The user must determine what set
point can be used regarding each food item
held on its corresponding shelf. It is
recommended that a similar food product be
placed on each shelf.
Always use the top shelf for the highest heat
assignment, and the bottom shelf for the lowest
heat assignment.
The proper temperature range for the food
being held will depend on the food type, the
packaging, and the quantity of product. When
holding food for prolonged periods, it is
advisable to periodically check the internal
temperature of each item to assure maintenance
of the proper temperature range.
4.
Load prepackaged hot foods into the
merchandiser.
Before loading food into the unit, use a pocket-
type meat thermometer to make certain all
products have reached an internal temperature
of 160° F (71°C) or higher. If any food product
is not at proper serving temperature, use a Halo
Heat cooking and holding oven or Combitherm
Oven to bring the product within the correct
temperature range.
5.
Occasionally stir or rotate foods
as needed.
Wipe spills immediately to assure maximum
eye appeal and minimize end-of-the-day
cleanup.
ON
/
OFF
switch
LIGHT
switch
bottom shelf
2nd shelf
3rd shelf
4th shelf
top shelf
from bottom
from bottom
from bottom
