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Due to continuous product research and development,
the information contained herein is subject to change without notice.
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Initial Start-up & Operation
• Before switching ON the unit - The element covers, dividers and shelves need to be placed in the unit
• Fill unit with water. Ensure the elements are submerged in water (minimum of 10mm)
• Turn the thermostat Dial to the required setting. Ensure the unit is heating to operating temperature
• Leave the Bain Marie to operate with water in the unit for 3 - 4 hours, checking water levels hourly
• Allow the unit to cool, drain the unit using the valve. Once this is complete, clean the whole unit, including the Gastronorm pans
Bain Marie - Initial Start-up
• Fill unit with water. Ensure the elements are submerged in water (minimum of 10mm). Hot or cold water can be used. Hot water will
save on heating time and power consumption. The unit can be filled with a bucket
• Do NOT switch ON the unit until after the unit has been filled with water to the required level
• A lemon slice or a few drops of lemon juice should be added to the water daily to reduce the build-up of scale in the unit
• Adjust the thermostat dial to the desired operating temperature (temperature range is 30°C -120°C) allow approximatley 10-15
minutes to heat up
• Check water levels while the unit is in use, top up the water level as required ensuring elements remain submerged
• This unit MUST be completely emptied/drained and re-filled with fresh water daily
• Water MUST not be recycled. After being in the unit, all water MUST be treated as waste water. Do NOT drink and/or serve to persons
• Mobile units:
Let the water cool then drain into a suitable container
• Do not use the top of the unit as a serving area
Note:
The thermometer is meant as guide only. It indicates the temperature of the water (when used as a wet unit) or the temperature under the
food pans (when used as a dry unit). It does not indicate the temperature of the food. Use a temperature probe on the food items to ensure the
well is maintaining the food temperature above 65°C.
Do not use Grids/Racks in bottom of pans as this causes a loss of heat transfer between the bottom of the pan (heat source) and the product
in the pan. Poor performance will occur with the use of Grids/Racks and the manufacturer will not cover warranty costs if this is found to be
the source of heating problems with the units.
Bain Marie - Operation (Wet Unit Only)
Operation
WARNING
The water in the unit and the surfaces of this unit are
HOT when operating. Take caution and do NOT place
any part of the body in the water.
IMPORTANT
Water with a low chloride levels must be used!
Water with high chloride levels will cause corrosion to the unit.
For areas with a high chloride content (ie. SA, WA or country
areas) demineralised water should be used in all cases.
