HSS Hot Food Merchandiser
Operation
CS-TM-003.01
Revised 10/01/18
11
Operational Guidelines
Unit is intended for pre-package food products only.
All food products should be preheated to 70°C (160°F ) minimum before being placed in the unit.
Only use product packaging suitable for the application.
Do not stack product packages on the shelf. Bottom of all product packages must be in contact with shelf service.
Maintain a minimum 50 mm [2 in.] space between the top of the product package and the bottom of the shelf above it.
Measure the internal temperature of the food products hourly with a food thermometer.
Check Federal and State Health and Sanitation Regulations for internal temperature required for holding cooked foods for
sale. Maintaining these temperatures often tends to allow continued cooking of certain products. Therefore, smaller
amounts of bulk foods should be displayed at non-peak periods and the unit refilled as needed.
Foods held for long periods of time are more difficult to maintain at proper temperature. Also, freshness and product
quality diminish if foods are held too long. Most areas of the country have sanitation regulations governing how long foods
can be held. Make certain to check with your local authorities.
Unit Shutdown
1. Remove product from the unit.
2. Place the Main Power Switch in the OFF position.
3. Place the Light Switch in the OFF position.
4. After the unit has cooled down, remove any residue from the shelves and clean the unit thoroughly with mild
soapy solution.
5. Clean and polish glass with a good quality glass cleaner.
DO NOT FLOOD! Use only enough solution the clean surface. Water or solution must
not drip down into base.
Never use ammonia based cleaners, abrasive cleansers or scouring pads.
