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Rev.1104
7
otherwise indicated.
REPLACING FLUORESCENT LAMPS
Fluorescent lamps are furnished with a shatterproof
protective coating. The same type of lamp with protec-
tive coating must be used if replaced.
ENCAPSULITE
SHATTERPROOF COATING - SA 10645
Complies with FDA USDA
& OSHA Regulations
for replacement call:
1-800-395-9229
Turn switch off then on after replacing bulb
NSF
U
R
R
TIPS & TROUBLESHOOTING
Before calling for service, check the following:
1. Check electrical power supply to the equipment for
connection.
2. Check fixture loading. Overstocking case will affect
its proper operation.
3. If frost is collecting on fixture and/or product, check
that no outside doors or windows are open—
allowing moisture to enter store. These merchandis-
ers were designed for use in stores were tempera-
ture & humidity does not exceed 75° F and 55% H.
User Information
Food Handling and Hot Food Equipment
These hot tables are for short-term holding and display
of precooked hot foods. They are not intended to cool
or reheat food. The temperature of the food should be
approximately 160°F when first put into the hot table.
These hot tables are best suited when used in a cafete-
ria type application where the food is held and served
rapidly, within a few hours. Any attempt to use the hot
table to display large amounts of food for long periods
of time will result in dehydrated, overcooked and unsafe
food. The quality of food will progressively worsen as
the length of time increases.
The deterioration of product quality is a function of
time and temperature. All products are affected even
though in a gravy or other liquid. They may appear to
withstand the temperature better than “dry” foods such
as fried chicken but this is not necessarily true. ALL
foods will continue to be affected by prolonged expo-
sure to elevated temperatures.
The following guidelines are provided only as a general
guide for the use of this equipment. The local health
agency for your area can provide specific temperature
requirements.
Critical attention must be given to the heat controls for
these hot tables. Both the upper and lower heat con-
trols must be adjusted to achieve proper food tempera-
tures. Hot foods should be held at a minimum tempera-
ture of at least 140°F (60°C) according to 1995 FDA
Food Code. However, increasing the temperature too
high will also cause the food to overcook, dry out, lose
its flavor, texture and color. Food held for prolonged
periods at high temperatures will also lose some of their
nutritional value.
Different foods will require different control settings.
The type of food, the quantities of food and length of
time that it is to remain in the hot table must be consid-
ered when establishing control settings. Therefore, it
must be the user’s responsibility to establish the correct
control settings to maintain the food at the safest,
tastiest and most saleable condition.
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.
* Never place food directly into warmer. Always use
an inset and pan.
*
Using thermometer, check product before
loading in case (135°).
* Stir sauces often to keep foods uniformly heated and
prevent scorching.
*At start, set wells to "4". After loading, recheck
temperature 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 135°F
+
(57°C
.
)
minimum. Be sure to test product temperature with
a thermometer frequently for good product mainte-
nance.
* Food must always be placed into a display pan over
the well, never directly into the well.
* Food should not be stacked above the top of the
pan. Food above the top of the pan will dry out
rapidly.