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Resumen del manual
INSTALLATIONELECTRICALCONNECTIONDANGERELECTRICALCONNECTIONSMUSTBEMADEBYAQUALIFIEDSERVICETECHNICIANINACCORDANCEWITHAPPLICABLEELECTRICALCODES. DANGERToavoidelectricalshock,thisapplianceMUSTbeadequatelygroundedinaccordancewithlocalelectricalcodesor,intheabsenceoflocalcodes,withthecurrenteditionoftheNationalElectricalCodeANSI/NFPANo.70.InCanada,allelectricalconnectionsaretobemadeinaccordingwithCSAC22.1, CanadianElectricalCodePart1orlocalcodes. ELECTRICALCONNECTIONDANGERELECTRICALCONNECTIONSMUSTBEMADEBYAQUALIFIEDSERVICETECHNICIANINACCORDANCEWITHAPPLICABLEELECTRICALCODES. DANGERToavoidelectricalshock,thisapplianceMUSTbeadequatelygroundedinaccordancewithlocalelectricalcodesor,intheabsenceoflocalcodes,withthecurrenteditionoftheNationalElectricalCodeANSI/NFPANo.70.InCanada,allelectricalconnectionsaretobemadeinaccordingwithCSAC22.1, CanadianElectricalCodePart1orlocalcodes. D A N G E R ENSURE POWER SOURCE MATCHES VOLTAGE STAMPED ON APPLIANCE NAMEPLATE. ONLY, positioning the unit so the power supply cord is easily accessible in case of an emergency. NOTE: The appliance must be connected to an Arcing will occur when connecting or electrical circuit that is protected by an disconnecting the unit unless all controls are in external GFCI outlet. the OFF position. ELECTRICAL VOLTAGE PHASE CYCLE/ HZ AMPS kW 125 230 1 1 50/60 50/60 8.0 1.0 4.5 1.0 NEMA 5-15P 15A 125V PLUG CEE 7/7220-233V PLUG DANGER IMPROPER INSTALLATION, ALTERATION, ADJUSTMENT, SERVICE, OR MAINTENANCE COULDRESULT IN SEVERE INJURY, DEATHOR CAUSE PROPERTY DAMAGE. READ THE INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT. Operation & Care Manual • 5. OPERATINGUSERSAFETYINFORMATIONSTART-UPOPERATIONOPERATINGUSERSAFETYINFORMATIONSTART-UPOPERATION This appliance is intended for use in commercial establishments by qualified personnel who are familiar with the purpose, limitations, and associated hazards of this appliance. Operating instructions and warnings must be read and understood by all operators and users. P R O D U C T C A PA C I T Y 70 lbs (31.7 kg) MAX. (LARGE STEAMSHIP ROUND) CAUTIONMETALPARTSOFTHISEQUIPMENTBECOMEEXTREMELYHOTWHENINOPERATION.TOAVOIDBURNS, ALWAYSUSEHANDPROTECTIONWHENOPERATINGTHISAPPLIANCE. D A N G E R DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING. HEATING CHARACTERISTICS The shelf is equipped with a special, low-heat-density, heating cable. Through the Halo Heat concept, the heating cable is mounted against the top surface of the shelf to provide an evenly applied heat source, controlled by a thermostat. Through even heat application, the quality of a food product is maintained up to as much as several hours. BEFORE INITIAL USE: Clean the metal surface exterior of the appliance with a clean, damp cloth and mild soap solution. Rinse carefully. NOTE: Clean the acrylic sneeze guard with soap or mild detergent and water. Dry with a clean, damp chamois. Grease and oil may be removed with naphtha or hexane. Do not use commercial or household cleaners containing ammonia. To avoid scratching, do not use dry cloths or scouring compounds. 1. Turn power switch ON. 2. Turn lamp switch ON. 3. The base of the shelf is equipped with a thermostat indicating a range of 1 through 10. Set the dial at 8 to preheat the shelf. When the indicator light goes out, the unit is preheated. 4. The product must be at the proper internal temperature before transferring to the carving shelf. Use a meat thermometer to check the internal temperature of the product being held. Adjust the thermostat on the shelf to give the best overall setting based on the internal product temperature. 5. The proper temperature range for the products being held will depend on the type and quantity of product. When holding food for prolonged periods, it is advisable to periodically check the internal temperature of each item with a food thermometer to assure maintenance of the proper temperature range of 140° to 160°F (60° to 71°C). Read this manual for additional information on safe internal product temperatures, general holding guidelines, and sanitation procedures. . Use hand protection when handling hot items. . DO NOT use knives or utensils on the hot shelf surface. A cutting board is supplied. Operation & Care Manual • 6. GENERALHOLDINGGUIDELINESOPERATINGGENERALHOLDINGGUIDELINESOPERATING Chefs, cooks and other specialized food service personnel employ varied methods of cooking. Proper holding temperatures for a specific food product must be based on the moisture content of the product, product density, volume, and proper serving temperatures. Safe holding temperatures must also be correlated with palatability in determining the length of holding time for a specific product. Halo Heat maintains the maximum amount of product moisture content without the addition of water, water vapor, or steam. Maintaining maximum natural product moisture preserves the natural flavor of the product and provides a more genuine tas...
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