IM-H
U.S. & Canada 1-800-922-1919 • Mexico 1-800-890-2900 • www.hussmann.com
10
s
tartup
/ o
pEratIon
4. Operation
STARTUP INSTRUCTIONS
1. Turn Power to ON
2. Preheat merchandiser for 10 minutes before
loading.
3. Load fully cooked / heated foods only (internal
product temperatures > 160°F).
Case is not
designed to heat food.
4. Use only approved hot food containers in direct
contact with shelves; Do NOT stack containers.
5. Check internal product temperature periodically,
using a pocket food thermometer.
6. Adjust *SHELF-Setpoint as needed to maintain
ideal Internal Product Temperatures:
(1) Press SET key,
(2) Press UP ARROW / DOWN ARROW keys to
change *SHELFSetpoint,
(3) Press SET key again.
•
When increasing *SHELF-temperatures, heat
food in a separate cooking/warming oven, then
reload.
NOTES
:
*
Controller temperature indicates SHELF-
temperature only (not Internal product
temperature).
- Shelves are pre-set to 185°F, suitable for many
foods in approved containers. Do not overheat
as containers may melt.
- Refer to Instruction Manual for detailed
operating instructions.
- Refer to NSF- and local- regulations for internal
product temperature requirements.
-
SERVICE: Review the Trouble Shooting Guide
in this manual. For heated component failures,
contact HATCO Parts and Service at
800-558-0607.
Operation
• Food must be preheated BEFORE loading;
this case MUST NOT be used to cook or heat
product.
• Check Internal Product Temperatures (IPTs)
periodically with a portable food thermometer
• Do not stack containers.
•
Be careful not to overheat as containers may
melt.
• When restocking, rotate food products: oldest
foods should be placed in front and served first.
• Wipe spills immediately to maintain product
freshness, minimize odors, reduce end-of-day
cleanup (See Maintenance Section).
Adjustment
• Use a pocket food thermometer regularly to
check internal product temperatures.
•
Before adjusting shelf temperatures, ensure only
pre-heated foods are being loaded into the case.
• Shelves are pre-set to 185°F, suitable for many
food and container types.
• Adjust SHELF-Setpoint as needed to maintain
ideal Internal Product Temperatures:
(1) Press SET key,
(2) Press UP ARROW / DOWN ARROW keys
to change *SHELF-Setpoint,
(3) Press SET key again.
(4) When increasing SHELF-temperatures,
heat food in a separate cooking/warming
oven, then reload.
• Temperature controls should be adjusted to the
lowest possible setting that will maintain proper
internal product temperature.
• See troubleshooting guide if, after adjustment,
pre-heated product does not maintain
regulatory temperature.
HOLDING TEMPERATURE GUIDE
• Food must be preheated
BEFORE
loading
the case; the case must not be used to heat
product.
• Always consult local health and sanitation
regulations for internal product temperature
and holding requirements.
• Holding Temperatures listed below are internal
product temperatures, and are guidelines only.
HOLDING TEMPERATURE GUIDELINES
* Internal Product Temperatures (IPT)
MEAT
*IPT
STEAKS - Broiled/Fried
140° - 160°F
RIBS - Beef or Pork
160°F
VEAL
160° - 175°F
HAM
160° - 175°F
PORK
160° - 175°F
CHICKEN / POULTRY
160° - 175°F
TURKEY
160° - 175°F
FISH/SEAFOOD
FISH - Baked/Fried
160° - 175°F
LOBSTER
160° - 175°F
SHRIMP - Fried
160° - 175°F
MISCELLANEOUS
CASSEROLES
160° - 175°F
PASTA
160° - 180°F
PIZZA
160° - 180°F
POTATOES
180°F
PLATED MEALS
140° - 165°F
VEGETABLES
160° - 175°F
