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Hersteller: Alto-Shaam Dateigröße: 1.68 mb Dateiname: Unterrichtssprache:

Most Halo Heat holding equipment is provided with a thermostat control between 60° and 200°F (16° to 93°C). If the unit is equipped with vents, close the vents for moist holding and open the vents for crisp holding. If the unit is equipped with a thermostat indicating a range of between 1 and 10, use a metal-stemmed indicating thermometer to measure the internal temperature of the product(s) being held. Adjust the thermostat setting to achieve the best overall setting based on internal product temperature. Hot Food Drop-In Well Operation & Care Manual • 11 Hot Food Drop-In Well Operation & Care Manual • 12 CARE AND CLEANING The cleanliness and appearance of this appliance will contribute considerably to operating efficiency and savory, appetizing food. Good equipment kept clean works better and lasts longer. NOTE: Always allow the appliance to cool before cleaning. CLEAN THE APPLIANCE DAILY. NOTE: Completely avoid the use of abrasive cleaning compounds, chloride-based cleaners, or cleaners containing quaternary salts. To protect metal finish on stainless steel, never use hydrochloric acid (muriatic acid). INTERIOR: 1. Disconnect appliance from the power source. Let unit cool. 2. After the appliance has cooled, remove all detachable items such as pans and divider bars. Clean these items separately. 3. Remove any food scraps. 4. Wipe the interior metal surfaces with a paper towel to remove any remaining food debris. 5. Clean interior with a damp cloth or sponge and any good commercial detergent at the recommended strength. 6. For baked-on food deposits, use a non-caustic and non-toxic commercial oven cleaner appropriate for the interior surface. Follow the product manufacturer’s instructions carefully for the use of this product. Any commercial oven cleaner must be approved for use on food contact areas. Remove soil with the use of a plastic scouring pad. 7. Rinse surfaces by wiping with a clean cloth or sponge and clean warm water. 8. Remove excess water with a sponge and wipe dry with a clean cloth or air dry. Leave area open until interior is completely dry. Replace divider bars and pans. 9. Interior can be wiped with a sanitizing solution after cleaning and rinsing. This solution must be approved for use on stainless steel food contact surfaces. DO NOT USE ABRASIVE CLEANING COMPOUNDS. Always follow appropriate state or local health (hygiene) regulations regarding all applicable cleaning and sanitation requirements for food service equipment. Hot Food Drop-In Well Operation & Care Manual • 13 SANITATION Hot Food Drop-In Well Operation & Care Manual • 14 SERVICE SERVICE PARTS CALIBRATION PROCEDURES Every unit is calibrated at the factory. Only a qualified service technician should calibrate the unit in the field if necessary. SHOCK RISK WARNING: Unit must be disconnected from power source before making adjustments or calibrating switch. TOOLS REQUIRED: 2mm allen (hex) wrench LOC P/N DESCRIPTION 1. CD-3232 CORDSET 120V (100-HW & 200-HW) 2. CD-3336...

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