Hussman RHR-HEX Manuel d'utilisateur télécharger pdf (Page 22)

IGHT-RHR, RHR2-HEX-0608

4. All griddle type units are designed to maintain

temperatures above the FDA guideline of

140°F. This is product temperature, not air or

griddle temperature. Due to the open design

of these units, they must be loaded with

product for proper operation. When units are

empty, they experience rapid rise of heated

air from air outside the case. This action

gives empty units a false, lower than desired,

temperature reading. Loading the case traps

the air at the griddle, raising temperatures to

the 165°F to 185°F range, keeping product

well above the FDA guidelines. Remember,

these units must be loaded with product to

maintain safe product temperature.

5. Check the food pulp temperature frequently

with a thermometer to make sure it is at

the proper holding temperature. Hot foods

should be at 140°F. The thermometer must

be inserted into the food itself for the proper

temperature.

6. Do not display more food than will be sold

within a 4 hour period.

7. When restocking, bring older food to the

front, and stock fresher food on top.

8. Clean spills as soon as they happen.

9. Fingerprints and food splatter will drastically

shorten bulb life. Clean splatter off the bulbs

immediately with a soft cloth. When handling

bulbs, wear cotton gloves or use a cotton

rag/towel.

10. When “freshening” foods such as macaroni

and cheese with added water, heat the water

in a clean container until it is 10°F to 20°F

above the desired holding temperature of the

food. This will keep the food at a safe serving

temperature. Depending on the amount of

water, the temperature can drop 100°F to

20°F in as little as ve minutes.

11. When transferring hot foods in the heated

merchandiser to clean pans, preheat the

clean pan. Transferring hot foods to room

temperature pans can cause the temperature

of the food to drop 20°F or more thus causing

food to be at an unsafe serving temperature.

12. Clean spills as they happen simply by wiping

with a cloth. Be sure to use a dry cloth on

very hot surfaces to prevent steam burns.

13. Turn the equipment off and allow to cool

before cleaning.

14. To remove “baked-on” splatter from Stainless

Steel, the following may be used

Grade F Italian Pumice Scour or rub

with a damp cloth

Liquid NuSteel Scour with a small

amount of a dry cloth

Paste NuSteel

Household Cleaners Rub with a damp cloth

Coopers Stainless Steel Cleaner

Allen Stainless Steel Polish

Appendices (Cont'd)

For further technical information, please log on to http://www.hussmann.com/products//RHR_HEX.htm

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Hussman RHR-HEX Manuel d'utilisateur Page 22

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