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FOOD TEMPERATURES CAN BE
ACCURATELY DETERMINED ONLY
THROUGH THE USE OF FOOD
THERMOMETERS!
Important Operation Tips:
• Preheat case 30 minutes before loading product using
higher settings.
•
Using thermometer
, check product before loading in
case (150°F-160°F).
• At start, set lamps to “3”. After loading, recheck tempera
-
ture every 1/2 hour to see that unit is operating properly.
Adjust the thermostat (a higher number for hotter and a
lower number for cooler) to maintain product temperature
of 140°F (60°C) minimum. The setting will depend on the
type of product being displayed Be sure to test product
temperature with a thermometer frequently for good prod
-
uct maintenance.
• Food should maintain contact directly with the “griddle” at
all times.
Controls
There are three sets of controls for the hot case, they are
located behind the access panel on the side of the case. The
switch(s) is for the overhead lights/heat system. The digital
controls manipulate the top and lower shelf griddle system.
See page 10.
Overhead Heating System
100W bulbs are used not only to provide light, but they are
also a primary source of heat. In order to maintain proper
food temperatures, “ALL” bulbs must all be operational and
must immediately be replaced in case of a bulb failure
General Cleaning Rules
1 . Turn temperature control knobs to OFF position.
2. ALLOW SURFACES TO COOL BEFORE HANDLING.
3. Wipe entire unit with clean cloth and mild detergent.
The EXTERIOR surfaces of these hot tables must
be cleaned with a mild detergent and warm water to
protect and maintain their attractive finish. Never use
abrasive cleaners or scouring pads.
2. Clean frequently and regularly.
3. Rinse thoroughly after cleaning.
4. Remove surface spills immediately with a damp cloth.
TO REMOVE “BAKED-ON” SPLATTER, GREASE OR
LIGHT DISCOLORATION TO STAINLESS STEEL.
CLEANSING AGENT
APPLICATION
Grade F Italian Pumice........Scour or rub with damp cloth
Liquid NuSteel.....................Scour with small amount on
dry cloth
Paste NuSteel
Household Cleansers...........Rub with damp cloth
TO REMOVE HEAT TINT OR HEAVY DISCOLORATION
CLEANSING AGENT
APPLICATION
Allen Stainless Steel Polish........Small amount on damp
cloth
Birdsall “Staybright” ...................Rub with damp cloth
Wyandotte
Bab-O
Nusteel.......................................Rub with stainless steel
wool
Glass Care
Cleaning
Clean with plenty of nonabrasive soap (or detergent) and
lukewarm water, using the bare hand to feel and dislodge
any caked-on dirt. A soft, grit-free cloth, sponge, or chamois
may be used, but only as a means of carrying the water to
the plastic. Dry with a clean damp chamois or clean soft cloth
such as cotton flannel. Hard, rough cloths or paper towels
will scratch the acrylic and should not be used.
Stainless Steel Cleaning and Care
There are three basic things, which can break down your
stainless steel’s passivity layer and allow corrosion.
1. Mechanical Abrasion
Mechanical Abrasion means those things that will scratch
the steels surface. Steel Pads, wire Brushes, and Scrapers are
prime examples.
2. Water
Water comes out of our tap in varying degrees of hardness.
Depending on what part of the country you live in, you may
have hard or soft water. Hard water may leave spots. Also,
when heated, hard water leaves deposits behind that if left
to sit, will break down the passive layer and rust your stain
-
less steel. Other deposits from food preparation and service
must be properly removed.
3. Chlorides
Chlorides are found nearly everywhere. They are in water,
food and table salt. One of the worst perpetrators of
chlorides can come from household and industrial cleaners.
Cleaners and sanitizers should not be used. They can attack
painted and bare metal surfaces.
Cleaning and Maintenance
