OPERATION MANUAL
IBS 40002206
Page | 22
V1 (January 2017)
Display and Merchandising
Different products require varying display times. These must be considered to ensure the best quality and
temperature for consumption is achieved. The Alan Nuttall Partnership Ltd does not accept responsibility
for variances or losses of quality that occur due to product differences.
All items placed in the unit should be in the correct packaging/containers, in line with in-store procedures
and best practice.
To ensure good heat conduction into the product, only place a single layer of products on to the display
area.
Remove products in damaged packaging from the equipment and clean as soon as possible.
Product Probing
INFORMATION
Legal requirements dictate all products displayed for an extended period within any
heated display area should be periodically probed throughout the day’s trading to ensure
the core temperature of the product is above the legal holding temperature of 149 °F.
Refer to in-house operations manual for product probing instructions.
All products to be displayed should enter the equipment immediately. To ensure products retain a suitable
temperature during the required display time, the minimum entry core should be ≥ 185 °F.
The equipment is not designed to increase product temperature; the products gradually fall in temperature
throughout the display period to ensure good product quality. It is critical that the entry core temperature
is as high as possible so the maximum display time is achieved. The product will fall in temperature during
its display time regardless of the entry temperature; therefore a low entry temperature will reduce display
time.
At the end of recommended display times, any unsold products should be removed, reduced and disposed
of, in accordance with company and food safety standards.
The Alan Nuttall Partnership Ltd does not take responsibility for variances or losses of quality that may
occur due to product differences.
Checking of the Product Temperature
