Co. Self Service Hot Food Merchandiser Operating Instructions

ManualsBrandsBakers Pride Oven ManualsFood WarmerSelf Service Hot Food Merchandiser MODEL MHC4/8

Operating Instructions

MODEL MHC4/8

Self Service Hot Food Merchandiser

NOTICE:

THE COMBINATION OF FACTS, DATA, DESIGN ELEMENTS, ENGINEERING DATA, MANUFACTURING DATA & ASSEMBLY DATA

WHICH MAY BE CONTAINED IN THIS DOCUMENT ARE OF A PROPRIETARY NATURE TO BKI.

THESE MATERIALS ARE NOT TO BE USED OR COPIED WITHOUT PRIOR WRITTEN PERMISSION FROM BKI.

ALL RIGHTS ARE RESERVED.

Summary of content (6 pages)

PAGE 1
Operating Instructions MODEL MHC4/8 Self Service Hot Food Merchandiser 1 NOTICE: THE COMBINATION OF FACTS, DATA, DESIGN ELEMENTS, ENGINEERING DATA, MANUFACTURING DATA & ASSEMBLY DATA WHICH MAY BE CONTAINED IN THIS DOCUMENT ARE OF A PROPRIETARY NATURE TO BKI. THESE MATERIALS ARE NOT TO BE USED OR COPIED WITHOUT PRIOR WRITTEN PERMISSION FROM BKI. ALL RIGHTS ARE RESERVED.
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INTRODUCTION GENERAL Your hot food deli case has been completely assembled and tested before despatch. Any accessories may have been supplied or packed separately, check all parts and accessories against the delivery note. Ensure that all packaging has been removed before switching on. Installation Due to the open fronted design, the maximum holding time for the product to be held will depend on the siting of the cabinet in store.
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OPERATING INSTRUCTIONS NOTE: To ensure your Hot Case operates at the correct temperature, the controls are set to ambient conditions for the cabinet to operate and maintain a minimum product internal temperature of 65 oC . Remember a digital thermometer should be used to read the internal temperature of each food product, check the food temperatures hourly and record on product temperature sheets. PREHEATING Ensure shelves are clean before switching the cabinet main switch “ON”.
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PLACING PRODUCT INTO THE CABINET In order to maintain a satisfactory product internal temperature and achieve a 2 hour holding time, cook products to Minimum 85 oC Maximum 90 oC, package quickly to minimise temperature loss & place directly into multi-deck merchandiser. Do not over-cook or overheat food items that are to be held hot, over-cooking will result in excessive moisture loss that will reduce holding times.
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CLEANING NOTICE: THIS CABINET SHOULD BE CLEANED AT THE END OF EACH WORKING DAY 1. Remove Bagged products to sale or waste. 2. Turn the cabinet “OFF” and allow to cool below 50 oC (Hand Hot). 3. Wipe shelves clean with a soft cloth and solution of Antibacterial detergent and warm water. Note: Do Not Remove Shelves 4. Wipe down Interior and exterior cabinet surfaces (Except glass end panels) with Antibacterial detergent solution. 5. Dry all shelves and cabinet surfaces with a soft cloth or paper towel. 6.
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PREVENTATIVE MAINTENANCE 1. 2. 3. 4. Read and understand the Operating Instructions. Clean the unit each day. Refer to the troubleshooting guide if the unit does not operate properly. Have only an authorised serviceman check and repair unit when needed. TROUBLE – SHOOTING PROBLEM CORRECTIVE ACTION Unit fails to operate 1. No Power 2.Circuit breaker is off 1. Assure that power is sound 2. Reset circuit breaker No Heat 1. Defective heating element 2. Defective thermostat 3.