HALO HEAT . . . a controlled, uniform heat source that maintains close temperaturetolerances throughout the cooking and holding function. Offers uniform and consistent cooking on a daily basis, low shrinkage of bulk or portion-cut protein items, higher food moisture content, and significantly longer holding life. . Cooks, roasts, re-heats, smokes and holds in the same cabinet with set-and-forget controls toprovide a better distribution of work loads. . Smokes with real wood chips — no pressure c

HALO HEAT . . . a controlled, uniform heat source that maintains close temperature tolerances throughout the cooking and holding function. Offers uniform and consistent cooking on a daily basis, low shrinkage of bulk or portion-cut protein items, higher food moisture content, and significantly longer holding life. . Cooks, roasts, re-heats, and holds in the same cabinet with set-and-forget controls to provide a better distribution of work loads. . Cooks by time and automatically converts from co

Box 450 • Menomonee Falls, Wisconsin 53052-0450 USA PhOne: 262.251.3800 • 800.558.8744 USA/CANADA FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY printed in u.s.a. MN -29249 • 11/11 INTRODUCTION ............................ 1 START-UP PROCEDURES .................... 2 CONTROL PANEL IDENTIFICATION............3-6 FACTORy DEFAULT SETTINGS................ 7 ChANGE TEmPERATURE SETTING............. 7 SAFETy PRECAUTIONS...................... 8 OPERATION mODES Steam.................................... 9 Co

20 OPERATING INSTRUCTIONS OPERATING INSTRUCTIONS CombiSmoker® ProCedureS LOAD wOOD ChIPS. • Measure one container full of dry wood chips. • soak dry chips in water for 5 minutes. • shake excess water off wood chips. • Place moistened chips back into the container and position the container securely on the two prongs located on the interior back panel of the oven. A full container of wood chips will produce smoke for an approximate period of one to two hours depending on the cooking temperature b

Delivery. 1 Unpacking. 1 Safety Procedures and Precautions. 2 Installation Installation Requirements. 3 Clearance Requirements. 3 Dimension Drawings, weights & capacities. 4 Options and Accessories. 4 Leveling. 4 Leg Installation Instructions. 5 Electrical Specifications. . . . . . . . . . . . . . . . . . . . . . . . 6 Operating Instructions User Safety Information. 7 Start-up Operation. 7 Audible Signals. 7 Control Features. 8 Operating Features & Functions. 9 Cook/Hold Instructions. 10 Cook/Ho

Box 450 • Menomonee Falls, Wisconsin 53052-0450 USA ТЕЛ: 262.251.3800 • 800.558.8744 USA/CANADA фАКС: 262.251.7067 • 800.329.8744 ТОЛЬКО USA напечатано в СШа MN -29249RU • 02/11 ВВЕДЕНИЕ................................ 1 ОПИСАНИЕ ПАНЕЛИ УПРАВЛЕНИЯ .......... 2-5 ЗАВОДСКИЕ УСТАНОВКИ ................... 6 ПРЕДУПРЕЖДЕНИЯ БЕЗОПАСНОСТИ.......... 7 РЕЖИМЫ РАБОТЫ .......................8-17 Пар...................................... 8 Комбинированный режим.................. 10 Конвекция................

Adequate means must be provided to limit the movement of this appliance without depending on or transmitting stress to the electrical conduit. The following requirements apply: 1. Maximum height of casters is 6" (152mm). 2. Two of the casters must of be the locking type. 3. Such mobile appliances or appliances on mobile stands must be installed with the use of a flexible connector secured to the building structure. A mounting connector for a restraining device is located on the lower back flange