Owner's Manual

MAINTENANCE
GENERAL INFORMATION:
1. Always clean equipment thoroughly before first use.
2. Check rating label for your model designation and electrical rating.
GENERAL OPERATING INSTRUCTIONS:
1. All food equipment’s should be operated by trained personnel.
2. Do not touch or have any customers or employee come in contact with any surface labeled
“CAUTION HOT” and “CAUTION HOT SURFACE, AVOID CONTACT.”
3. Do not pour cold water into dry heated units.
4. Do not cook, or hold food directly in wells. Always use steam table pans or inserts.
5. Food should never be held below 150°F.
Preheat
With opening covered, set dial on highest position for 45 minutes to preheat unit.
Place precooked food (minimum 160°F) in food pans, place in openings, and cover food pans with lids.
Pan
Always use standardized steam table pans. (ex. 1/4” or 1/8”)
Switch Setting
The most satisfactory switch settings must be determined by experience based on the nature of the
foodservice and the type of operation as well as individual preference of the restaurant operator.
The proper switch setting necessary to keep foods at the desired temperature will vary dependent
upon the frequency of turnover, size of food containers, amount of food in each container, room-
temperature, location of steam table with respect to range or other heated equipment, air outlets, and fans.
Leg or caster
If legs or casters are defective, please contact qualified service person.
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