6
OPERATING
In order to comply with the Food Safety Act 1990 and the Food Safety (General Food
Hygiene) regulations 1995, hot food must be kept at a temperature of at least 63.5
o
c.
Follow these instructions carefully to ensure compliance.
•
Fill water drawer to level marked with fresh clean cold water,
Water drawer holds approximately:
4 Ltrs (CHS2/3)
2 Ltrs (CHS1)
Do not overfill !
Water – Level
Fill to top of baffle
•
Turn mains switch “ON”, interior heat lamp & fan will operate.
•
Set the Simmerstat to number 3 and allow 25-30mins for the cabinet to pre-heat
before loading with freshly cooked products.
•
Ensure that all cabinet doors are closed to retain heat during Pre-heat & Operation.
•
Do Not set Simmerstat to “full” as this will cause the water to boil and fill
cabinet with steam.
•
Check Product temperatures
every hour using a digital thermometer and adjust
the Simmerstat to maintain a minimum product internal temperature of 63.5
0
C.
•
Check Water level
every
2-3
hours.
•
Do Not allow the water drawer to boil dry as serious damage to the cabinet
could occur.
