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Rev. 0608
21
Appendices
1.1 The following recommendations are made
for the purpose of arriving at easily taken and
understood data which, coupled with other
observations, may be used to determine whether
a hot case is working as intended:
a) INSTRUMENT - A stainless steel stem-type
thermometer is recommended and it should
have a dial a minimum of 1 inch internal
diameter. A test thermometer scaled only
in Celsius or dually scaled in Celsius and
Fahrenheit shall be accurate to 1°C (1.8°F).
Temperature measuring devices that are
scaled only in Fahrenheit shall be accurate to
2°F. The thermometer should be checked for
proper calibration. (It should read 32°F when
the stem is immersed in an ice water bath).
b) LOCATION - The thermometer must be
inserted into the food itself to acquire proper
food pulp temperature.
c) READING - The thermometer reading should
be made only after it has been allowed to
stabilize, i.e., maintain a constant reading.
Loading Product: Cases should be allowed
to heat up for one hour before product is
loaded.
Temperature adjustments: Allow 4 hours after
adjustment has been made before testing
pulp temperature of product.
d) OTHER OBSERVATIONS - Other
observations should be made which may
indicate operating problems, such as
unsatisfactory product, feel/appearance.
Appendix D. - Recommendations to User
1.0 The manufacturer should provide instructions and
recommendations for proper periodic cleaning.
The user will be responsible for such cleaning,
including the cleaning of equipment within the
compartment and the hot area(s). Cleaning
practices, particularly with respect to proper
refrigerator unloading and warm-up, must be in
accordance with applicable recommendations.
1. Allow the case to preheat for one hour prior
to loading.
2. Hot foods should enter the case directly after
cooking or no lower than 150° - 160°F. The
Hot Cases are not designed to heat up or
cook food.
3. Self Service - be sure to display product in
single layer in direct contact with heating
surface.
Appendix A. - Temperature Guidelines
1.0 Hot cases are tested to maintain all hot food at
140°F - 150°F. These cases are not designed to
heat up or cook food. It is the user’s responsibility
to stock the hot food cases immediately after the
cooking of the food with a pulp temperature of at
least 150°F to 160°F.
All griddle type units are designed to maintain
temperatures above the FDA guideline of
140°F. This is product temperature, not air or
griddle temperature. Due to the open design
of these units, they must be loaded with
product for proper operation. When units are
empty, they experience rapid rise of heated
air from air outside the case. This action
gives empty units a false, lower than desired,
temperature reading. Loading the case traps
the air at the griddle, raising temperatures to
the 165°F to 185°F range, keeping product well
above the FDA guidelines. Remember, these
units must be loaded with product to maintain
safe product temperature.
Appendix B. - Application Recommendations
1.0 The installer should perform a complete start-up
evaluation prior to the loading of food into the hot
food case, which includes such items as:
a) Initial temperature performance, Griddles and
Hot Wells.
b) Observation of outside inuences such
as drafts, radiant heating from the ceiling
and from lamps. Such inuence should be
properly corrected or compensated for.
c) Complete start-up procedures should include
1. Heat/display lamps are lighting.
2. Indicator lamps on control panel(s) are
working
3. Auto-ll is functioning properly (Service
cases)
4. Hot Griddles are functioning.
Appendix C. - Field Recommendations
1.0 The most consistent indicator of display hot case
performance is temperature of the product itself.
NOTE: Public Health will use the temperature of the product
in determining if the hot case will be allowed to display
potentially hazardous food. For the purpose of this
evaluation, product temperature above the FDA Food
Code 1993 temperature for potentially hazardous food
will be the rst indication that an evaluation should be
performed. It is expected that all hot case will keep food
at the FDA Food Code 1993 temperature for potentially
hazardous food.