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AR-7H Hot Holding Rotisserie Companion Operation & Care Manual • 9
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MANUAL CONTROL
IDENTIFICATION
HEAT INDICATOR
LIGHT
THERMOSTAT
ON/OFF SWITCH
TEMPERATURE
GAUGE
HEATING PROCEDURE
1. PREHEAT AT 200°F (93°C) FOR 30 MINUTES.
When the ON/OFF Switch is turned to the ON position
and the thermostat is turned clockwise, the indicator light
will illuminate and will remain lit as long as the unit is
calling for heat. Allow a minimum of 30 minutes of
preheating before loading the holding cabinet with food.
The indicator light will go OUT after approximately 30
minutes, or when the air temperature inside the unit
reaches the temperature set by the operator.
2. LOAD THE CABINET WITH HOT FOOD ONLY.
The purpose of the holding cabinet is to maintain hot
food at proper serving temperatures. Only hot food
should be placed into the cabinet. Before loading the
unit with food, use a food thermometer to make certain
all food products are at an internal temperature range of
140° to 160°F (60° to 71°C). All food not within the
proper temperature range should be heated before
loading into the holding cabinet.
3. RESET THE THERMOSTAT TO 160°F (71°C).
Check to make certain the cabinet door is securely
closed, and reset the thermostat to 160°F (71°C).
THIS WILL NOT NECESSARILY BE THE
FINAL SETTING.
The proper temperature range for the food being held
will depend on the type and quantity of product. When
holding food for prolonged periods, it is advisable to
periodically check the internal temperature of each item
to assure maintenance of the proper temperature range.
THERMOSTAT AND HEAT LIGHT SEQUENCE
Whenever the thermostat is turned ON the heat indicator
l
ight will indicate the power ON/OFF condition of the
heating cable, and consequently, the cycling of the cabinet as
it maintains the dialed cavity temperature. If the light does
n
ot illuminate after normal start-up, the main power source,
thermostat, and/or light must be checked. If the warming
cabinet does not hold the temperature as dialed, the
c
alibration of the thermostat must be checked. If the
warming cabinet fails to heat or heats continuously with the
thermostat OFF, the thermostat must be initially checked for
proper operation. If these items are checked and found to
be in order, a continuity and resistance check of the heating
cable should be made. SEE CIRCUIT DIAGRAM.
THERMOSTAT CALIBRATION
The thermostat is precision calibrated at the factory.
Normally, no adjustment or recalibration is necessary
unless the thermostat has been mishandled in transit,
changed or abused while in service. A thermostat with a
sensing bulb operates on hydraulic pressure, consequently,
any bending of the bulb results in a change in its volume,
and alters the accuracy of the thermostat calibration.
A thermostat should be checked or recalibrated by placing
a quality, thermal indicator at the center of an empty
holding cavity. DO NOT CALIBRATE WITH ANY FOOD
PRODUCT IN THE CABINET. The thermostat should be
set at 160°F (71°C), and should be allowed to stabilize at
that setting for a minimum of one hour. Following
temperature stabilization, the center of the thermal swing
of the air temperature within the cabinet should
approximately coincide with the thermostat dial setting.
If calibration is necessary, the calibration screw should be
adjusted with great care. The calibration screw of the
thermostat is located in the thermostat dial shaft. With
the shaft held stationary, a minute, clockwise motion of
the calibration screw appreciably lowers the thermostat
setting. A reverse, or counter-clockwise motion
appreciably raises the thermostat setting. After achieving
the desired cycling of the thermostat, the calibration screw
must be sealed. Place a few drops of enamel sealant
directly on the calibration screw.
(
RED NAIL POLISH OR EQUIVALENT IS ACCEPTABLE.)