Hussman RHR-HEX Manuel d'utilisateur télécharger pdf (Page 9)

Rev. 0608

User Information

Food Handling

These hot tables are for short-term holding and display of

precooked hot foods. They are not intended to cool or reheat

food. The temperature of the food should be approximately

160°F when rst put into the hot table. Any attempt to use

the hot table to display large amounts of food for long

periods of time will result in dehydrated, overcooked and

unsafe food. The quality of food will progressively worsen

as the length of time increases. The deterioration of product

quality is a function of time and temperature. All products

are affected even though in a gravy or other liquid. They

may appear to withstand the temperature better than “dry”

foods such as fried chicken but this is not necessarily

true. ALL foods will continue to be affected by prolonged

exposure to elevated temperatures.

The following guidelines are provided only as a general

guide for the use of this equipment. The local health

agency for your area can provide specic temperature

requirements.

Critical attention must be given to the heat controls for

these hot tables. Both the upper and lower heat controls

must be adjusted to maintain proper food temperatures. Hot

foods should be held at a minimum temperature of at least

140°F (60°C) according to 1993 FDA Food Code. However,

increasing the temperature too high will also cause the

food to overcook, dry out, lose its avor, texture and color.

Food held for prolonged periods at high temperatures will

also lose some of their nutritional value.

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.

Different foods will require different control settings. The

type of food, the quantities of food and length of time that

it is to remain in the hot table must be considered when

establishing control settings. Therefore, it must be the

user’s responsibility to establish the correct control settings

to maintain the food at the safest, tastiest and most saleable

condition.

FOOD TEMPERATURES CAN BE

ACCURATELY DETERMINED ONLY

THROUGH THE USE OF FOOD

THERMOMETERS!

Important Operation Tips:

• Preheat case 30 minutes before loading product

using higher settings.

• Using thermometer, check product before loading

in case (150°F-160°F).

• At start, set lamps to “3”.After loading, recheck

temperature every 1/2 hour to see that unit is

operating properly.Adjust the thermostat (a higher

number for hotter and a lower number for cooler)

to maintain product temperature of 140°F (60°C)

minimum. The setting will depend on the type of

product being displayed Be sure to test product

temperature with a thermometer frequently for good

product maintenance.

• Food should maintain contact directly with the

“griddle” at all times.

Controls

There are three sets of controls for the hex case, each

behind its own access panel located on the side of the

case. The dial with the numbered settings is for the griddle.

The other dials/switches are for the overhead lights and

heating components.

Overhead Heating System

Cal rod units are located above the griddles to provide

top heat. To obtain the proper food temperatures, they

must be adjusted. Settings may vary depending on

food composition. Maximum limits should be avoided

to prevent overcooking or drying out food.

Care and Cleaning

Long life and satisfactory performance of any equipment

is dependent upon the care it receives. With this in mind,

all of the exposed work surfaces of these hot tables have

been made entirely of easy to clean stainless steel.

Stainless steel is one of the easiest materials to clean and

keep clean. Normally it is just a matter of wiping spills off the

surface when they happen followed by a thorough cleaning

with soap and water at the end of the day. Frequent and

regular cleaning will prevent the buildup of baked on difcult

to remove spills. Many types of cleansers are available and

safe to use on stainless steel. However, ordinary steel wool

and steel brushes should not be used. Small particles of

the steel may become imbedded into the stainless steel

surfaces that will eventually rust and stain.

General Cleaning Rules

1. ALLOW SURFACES TO COOL BEFORE

HANDLING.

2. Clean frequently and regularly.

3. Rinse thoroughly after cleaning.

4. Remove surface spills immediately with a damp

cloth.

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Hussman RHR-HEX Manuel d'utilisateur Page 9

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