Évaluations - 3, GPA: 3.7
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Facilité d'utilisation
The terminal is marked with the following symbol. CC Series Operation & Care Manual • 5 OPERATINGINSTRUCTIONSUSERSAFETYINFORMATIONOPERATINGINSTRUCTIONSUSERSAFETYINFORMATION This appliance is intended for use in commercial HEATING CHARACTERISTICS establishments where all operators are familiar with The heated upper glass surface provides the purpose, limitations, and associated hazards of this even heat transfer to hot food in heat tested appliance. Operating instructions and warnings must containers that are held in direct contact be read and understood by all operators and users. with the glass top. BEFORE INITIAL USE: Before operating, clean with a damp cloth and mild soap solution. Glass cleaner can be used on the glass. SPECIAL INSTRUCTIONS: 1. Do not allow liquids or food to come in direct contact with the glass shelves. 2. Use hand protection when handling hot items. 3. Be certain only hot foods in appropriate heat tested containers are used. 4. It is recommended that plastic or paper containers be used. Pans or dishes will scratch the glass. 5. Be careful not to overheat as this may cause some containers to melt. 6. Do not stack containers. DANGERATNOTIMESHOULDTHEINTERIOROREXTERIORBESTEAMCLEANED, HOSEDDOWN,ORFLOODEDWITHWATERORLIQUIDSOLUTIONOFANYKIND.DONOTUSEWATERJETTOCLEAN. SEVEREDAMAGEORELECTRICALHAZARDCOULDRESULT. WARRANTYBECOMESVOIDIFAPPLIANCEISFLOODED PRODUCT CAPACITY CC-48 Twenty-six (26) chicken boats with dome cover CC-72 Thirty-two (32) chicken boats with dome cover D A N G E R DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING. CAUTIONMETALPARTSOFTHISEQUIPMENTBECOMEEXTREMELYHOTWHENINOPERATION.TOAVOIDBURNS, ALWAYSUSEHANDPROTECTIONWHENOPERATINGTHISAPPLIANCE. To avoid personal injury and damage to the unit, treat glass with care. Remember –– glass can shatter. CC Series Operation & Care Manual • 6 OPERATINGINSTRUCTIONSOPERATINGPROCEDURESOPERATINGINSTRUCTIONSOPERATINGPROCEDURES 1. Check that the unit is connected to the appropriate power source. 2. Check that all breaker switchers are in the “ON” position. 3. Turn display lights “ON” and set the thermostat(s) at number “7” and preheat for 30 minutes. Each shelf has its own thermostat control numbering from 0 to 10. Be certain only hot food is transferred into the display case. When the thermostat is turned clockwise to the determined number, the indicator light will illuminate and will remain lit as long as the shelf is calling for heat. The indicator light will go OUT when the temperature on the glass reaches the set number determined by the operator. It will then cycle “on/off” at this holding point. The shelves will hold a steady even heat as assigned. The user must determine what set point can be used regarding each food item held on its corresponding shelf. It is recommended that a similar food product be placed on each shelf. The proper temperature range for the food being held will depend on the food type, the packaging, and the 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. 4. Load prepackaged hot foods into the display case. Be certain only hot food is transferred into the display case. Before loading food into the case, use a pocket-type meat thermometer to make certain all products have reached an internal temperature of 140° to 160°F (60° to 71°C). If any food product is not at proper serving temperature, use a Halo Heat cooking and holding oven or Combitherm Oven to bring the product within the correct temperature range. 5. Reset thermostat(s) as needed. After all products are loaded into the display case and the doors are closed, it is necessary to reset the thermostat(s). For fully enclosed sections, reset the thermostat to the number “8” setting. Cases with a self-service section should be maintained between number “9” and number “10” for the self-service section only. THESE SETTINGS WILL NOT NECESSARILY BE FINAL. Since proper temperature range depends on the type of products and the quantities being held, it is necessary to periodically use a pocket thermometer to check each item to make certain the correct temperatures are being maintained. Proper temperature range is between a minimum of 140° and 160°F (60° and 71°C). Normally, this will require a thermostat setting of number “8” although a higher or lower setting may sometimes be required. 6. Serve fresh hot food. Keep hot foods looking fresh. Occasionally stir or rotate food as needed. Serve food products in appropriate heat tested packages or containers. Keep display case doors closed after serving. Wipe spills immediately to assure maximum eye appeal and to ease end of the day cleanup. CC Series Operation & Care Manual • 7 OPERATINGINSTRUCTIONSOPERATINGINSTRUCTIONS GENERAL HOLDING GUIDELINES Chefs, cooks and other specialized food service personnel employ varied methods of cooking. Proper holding temperatures for a sp...
Ce manuel est également adapté pour les modèles :Greeley - CC-48 (683.69 kb)
Greeley - CC-72 (683.69 kb)
Greeley - CC-48 (683.69 kb)