Perfect•Temp Users Guide Revised July, 2007 INTERNATIONAL, INC. WWW.DINEX.
Perfect•Temp User’s Guide Thank you for purchasing the Dinex Perfect•Temp System. For more than 35 years, Dinex has been the leader in contemporary, innovative products for healthcare foodservice. Today, Dinex is the industry standard for healthcare systems, equipment and tray-top products throughout the United States and Canada. The Dinex range of products extends from basic traytop ware and disposables to high-tech induction heating and cook-chill rethermalization systems. We appreciate your business.
Table of Contents Introduction Perfect•Temp System Overview ........................................................................... 3 Perfect•Temp Principles of Operation................................................................... 3 Advantages of Cook-Chill .................................................................................... 4 Equipment Perfect•Temp Cart ................................................................................................ 6 Perfect•Temp Main Controller.
Introduction Perfect•Temp System Overview The Perfect•Temp system consists of a walk-in or roll-in refrigerator, a Perfect•Temp rethermalization cart, an electronic controller, a set of serving trays with insulated covers, and an assortment of reusable and disposable dishware. The purpose of this system is to permit cold plating of patient meals in advance so as to achieve maximum productivity from the kitchen staff.
Advantages of Cook-Chill The Perfect•Temp meal delivery system is based upon cook-chill technology, which allows food to be prepared in advance of service, rapidly chilled, and held in chilled inventory (food bank). Patient meals are plated chilled and held under refrigeration. Just prior to service, foods to be served hot are rethermalized. Advantages: 1. Rapid chilling and chilled storage techniques simplify handling to such an extent that fluctuations in daily workloads can be virtually eliminated. 2.
Equipment 5
Equipment The Perfect•Temp Cart The Perfect•Temp rethermalization cart is the culmination of many years of development and testing. Its design has addressed the deficiencies of similar rethermalization systems on the market and has produced a rethermalization cart that surpasses the competition in appearance, flexibility, durability—and most importantly, performance. Feature Highlights: • Solid 3/8” aluminum top and bottom surfaces provide exceptional wear resistance and caster support.
The Perfect•Temp Cart Structure The Perfect•Temp cart has a solid aluminum base, 3/8” thick, which has been machined to accept the aluminum corner extrusions. The top of the cart is the mirror image of the bottom, which securely locks the vertical corner extrusions into place. The side panels of the cart incorporate a sandwich design consisting of an aluminum outer panel, a 3/8” thick, honeycomb panel, and another aluminum inner panel.
Classic II system permits the placing of salads, desserts, and so on, directly on the tray without cumbersome and unattractive plastic over-wraps. Patient perception is enhanced; convenience is improved for both patients and dietary staff; and clean-up is reduced. The ability to use disposable, reusable plastic, or china dishware interchangeably is helpful in fulfilling specific patient needs. The limits of dietary staffing require staggering the delivery of Perfect•Temp carts to patient areas.
The design of the heater pad assembly offers the advantage of being field replaceable without affecting the adjoining heater pads. Separate pads also minimize heat conductivity to the Perfect•Temp cart body, reducing electrical loads and improving efficiency. Heater Pad Control (On-Off) Depending upon the cart model, each Perfect•Temp cart will have 16, 20 or 24 tray levels. Each tray level consists of two heater pads. Each level is controlled by one or two selector switches.
Perfect•Temp Main Controller The primary purpose of the main controller is to deliver consistent, precisely controlled electrical voltage to the heater pads. The controller accepts 200 to 240 VAC input and delivers the necessary output voltage and current to the pads. The second function of the main controller is to time there rethermalization cycle. Once the cycle has started, a red digital display begins counting down from the programmed time.
PERFECT-TEMP STATION COMMANDER CONTROLLER – MODEL PT-SC SERIES OPERATION INSTRUCTIONS Introduction The PT-SC controller (Station Commander) is configured into two independent modules, the Operator Module and the Power Module which are linked together by an interconnecting, low-voltage cable. The software, or programming information, is entered and stored in the operator module which may be wall mounted or installed in a roll-in refrigerator bezel.
No meals programmed for this cart. This cart is unplugged. No meals programmed for this cart. Cart is plugged in. Meals are programmed for this cart. This cart is unplugged. Meals are programmed for this cart. Cart is plugged in. Cart is rethermalizing meal. Remaining time is shown in center of icon. Meal is ready. Outer box area will blink. Hold time is exceeded. Rethermalization has stopped. Warning or informational message.
Programming Number of Carts Displayed and Speaker 1) Press the “PROGRAM” key 2) Display will prompt: Select: Program Meal Times Configure Unit 3) Use the “ “ keys to highlight “Configure Unit”. 4) Press the “YES” key to select. 5) Enter pass code “15037” on the keypad. 6) Display will prompt: Select: System Setup Set Meal Parameters Set Pass codes Set Time of Day Reset 7) Use the “ “ keys to highlight “System Setup”. 8) Press the “YES” key to select.
Meal Parameters The Station Commander operator module has the capability of programming the carts under its control for different rethermalization cycle lengths for each meal. This means that the breakfast meal rethermalization cycle could be less than the dinner and lunch cycles, should this be desirable. In addition, an automatic hold cycle can be programmed to supply intermittent heating after the normal rethermalization cycle is complete.
8) Press the “YES” key to select. 9) Display will prompt: Retherm Breakfast 35 Lunch 37 Dinner 37 Hold 30 30 30 Maintain(on) 01 01 01 Ready(off) 02 02 02 The retherm times depend on the type of dishes used. Fro example: HH Disposables average 37 minutes; HH Resuables average 38 minutes; china averages 40 minutes. 10) Use the “ “ keys to highlight the parameter you would like to change. 11) Use the keypad to enter the new parameters.
3) Use the “ “ keys to highlight “Configure Unit”. 4) Press the “YES” key to select. 5) Enter pass code “15037” on the keypad. 6) Display will prompt: Select: System Setup Set Meal Parameters Set Pass codes Set Time of Day Reset 7) Use the “ “ keys to highlight “Pass codes”. 8) Press the “YES” key to select. 9) Display will prompt: Change Pass codes Supervisor: 4444 User 333 Note: These are the default factory settings. 10) Use the keypad to enter new pass codes.
5) Enter pass code “15037” on the keypad. 6) Display will prompt: Select: System Setup Set Meal Parameters Set Pass codes Set Time of Day Reset 7) Use the “ “ keys to highlight “Set Time of Day”. 8) Press the “YES” key to select. 9) Use the keypad to enter a new time. 10) Press the “SAVE” key to store the change(s).
7) Use the “ “ keys to highlight “Reset”. 8) Press the “YES” key to select. 9) Display will prompt: Resetting the unit will Destroy all programming information. Do you wish to continue? 10) Press the “YES” key to complete the resetting process. 11) Press the “CANCEL” key to exit programming. Meal Times The meal times programmed are the actual meal times that the Perfect-Temp cart is expected to be ready for meal service.
4) Press the “YES” key to select. 5) Enter pass code “4444” on the keypad. 6) Display will prompt: Select: Program Meals Copy Meals 7) Use the “ “ keys to highlight “Program Meals”. 8) Press the “YES” key to select. 9) Display will prompt: Select Cart: 12345678 10) Use the “ “ keys to highlight the cart you would like to program. 11) Press the “YES” key to select.
Copy Meal Times The “Copy Meals” command can be very convenient if multiple carts have the same “Meal Times”. This command copies the meal times from one cart to another. 1) Press the “PROGRAM” key 2) Display will prompt: Select: Program Meal Times Configure Unit 3) Use the “ “ keys to highlight “Program Meal Times”. 4) Press the “YES” key to select. 5) Enter pass code “4444” on the keypad.
15) Display will prompt: Cart Copied. Press Yes to Continue. 16) Press the “YES” key to continue. 17) Repeat steps 9-16 to copy information to additional carts. 18) Press the “CANCEL” key to exit programming. Manual Starting of Carts Regardless of what has been programmed, any Perfect-Temp cart may be manually started to begin rethermalization at any time. The Station Commander display will confirm that a Perfect-Temp cart has been properly plugged in. 1) Press the “MANUAL” key.
Stopping Meal Rethermalization Warning!! Meals should be stopped at the controller prior to disconnecting cart. Failure to do this will result in excess wear on cart plugs and receptacles. Use the “ “ keys to highlight the cart you would like to stop. Press the “CANCEL” key. Display will prompt: Do you want to stop this meal? Press YES or NO. Press the “YES” key to stop rethermalization of meal.
Trays and Dishware 23
Perfect•Temp Trays and Dishware The Perfect•Temp system uses two dish styles and two tray designs that will meet any requirement: The Classic is a traditional, open style tray using individual dome covers. The Classic II is compartmentalized and has a full, insulated cover. This is ideal for satellite operations where trays must be stacked. PERFECT•TEMP® Classic II PERFECT•TEMP® Classic For service ware with your Perfect•Temp tray system, you may choose ceramic or disposable designs.
Classic Server Individual Dome Covers The Perfect•Temp Classic server is a round entrée, open style, non-obstructive food service tray specifically designed to hold individual soup and entrée domes. The server consists of three compartments. Two are elevated above the server bottom and are dedicated to soup and entrée dishes. The round entrée dish accommodates the meat, starch and vegetable. The remainder of the tray has no use restrictions and includes an area for silverware, napkin and condiments.
Soup Dome The Perfect•Temp Classic series round dish thermalization system features a one-piece, insulated, rectangular soup dome. Construction: • Polypropylene insulated dome molded with an exterior texture that matches Classic entrée dome, while interior surfaces are smooth • Recessed, injection molded knob hot platten bonded to the top of the soup dome Dimensions: Overall height: Internal height: 2.0625” 1.750” Overall width: Overall length: 4.750” 5.9375” Internal width: Internal length: 4.4375” 5.
Classic Server to Dishware Compatibility ________________________________________________________________________ Server Cavity Sales Code Description Qty/Case ________________________________________________________________________ Servers PTCLS3 Ivory 20 Dome Covers – Entrée PTCLED10 PTCLED12 PTCLED17 Teal Midnight Blue Cranberry 20 20 20 Dome Covers – Soup PTCLSD10 PTCLSD12 PT-CLSD-8 Teal Blue Mauve 20 20 20 China Entrée Dishes A HHC10 Ivory 24 High Heat Disposable Dishware B B A B&D HH20 H
Tray Mat D&E D&E 5312X122733 5312Z122733 Whispering Floral Classic Whispering Floral Classic II 1000 1000 Insulated Mugs/Lids E E E E E E 4Mxx TT59 1197/xxHT 1194/8714 4000/xxH 4000/8714 Tradition Mug Tradition Mug Lid Classic Mug Classic Mug Lid Heritage Mug Heritage mug Lid 48 2000 48 2000 48 2000 .......................................................................................................................................
Classic II Server Server and Full Cover Server The Perfect•Temp Classic II server is a compartmented style, round entrée food service tray specifically designed for the Perfect•Temp rethermalization system. It incorporates individual soup, entrée and side dishware. The Classic II server consists of six compartments, two of which are cut through the server bottom and are dedicated to soup and entrée dishes. The round entrée is designed to accommodate the meat, starch and vegetable.
Classic II Server to Dishware Compatibility ________________________________________________________________________ Server Cavity Sales Code Description Qty/Case ________________________________________________________________________ Servers PTCL2S3 Ivory 20 Covers - Full PTCL2C8D Mauve 10 Covers – Partial PTCL2PC8D Mauve 10 China Entrée Dishes A HHC10 Ivory 24 High Heat Disposable Dishware B B A HH20 HH30 HH10 Soup Bowl Soup Lid Entrée Dish 1000 1000 500 Standard Disposable Dishware D&E
Menus and Plating Recommendations 31
Menus When planning a menu for use on a Perfect•Temp cart, remember these basic rules to obtain the best results: • Use “oven frying” instead of deep fat frying to eliminate the release of fats during rethermalization. If you must deep fry some foods, it is preferable to bread the product and avoid batter. Deep fry at controlled temperatures, and drain food well on wire racks to decrease fat absorption. • It is recommended that bone in meats be removed from the menu.
Garnishes and Sauces Garnishes Nothing dresses up a meal more than an attractive garnish. Since the garnish is subject to rethermalization, it is preferable to use items which will not detract from the food by contributing foreign odor or by wilting due to exposure to heat. The garnish should be clean and edible, and it should enhance the food being served.
Sauces Pineapple Raisin and pineapple Cheese Dill Tomato Lemon Sweet and sour Mornay Veloute Bechamel Pork Pork Lamb, fish Fish Fish, lamb Fish Pork Eggs, fish Poultry Chicken, beef Another suggestion is to dress up gravies with carrots, peppers, tomato pieces, mushrooms, celery and/or pimento to give them a colorful look instead of the flat look you get from most gravies.
Plating Recommendations Proper plating of foods will ensure that satisfactory temperatures will be reached during the heating cycle. Plating is really a matter of using these common sense guidelines: • The greater the area of food on the dish that comes in contact with the heater pad, the better the results. • If you are using disposables, line personnel must recognize the difference between the standard and high heat dishes.
General Plating Guide and Procedures Use proper portion sizes to ensure that the food is heated to the proper temperature. Follow this guide to obtain the best results: Dish Rectangular Bowl High Heat Side Dish Rectangular Entrée Round Entrée Side Dish Food Cereals and Soup Vegetables Meat, Starch, Casserole Meat, Starch, Vegetable Casserole Salad, Dessert, Rolls Maximum Weight 6 oz. 4 oz. 12 oz. 12 oz. 4 oz. All foods should be in a thawed condition with temperatures not over 40°F.
Production Specifics Breakfast Foods Hot Cereals – Increase water for recipe by 15%. Hold 1/3 of water required for recipe until cooking is complete. Then add reserved water as ice or ice water. After rethermalization, cereal will be at the desired consistency, not overly thick. French Toast – Prepare as usual. When toast is placed on grill, add extra egg mixture to top side until it won’t absorb any more liquid. Cool as usual. When plating, put the side with the extra egg mixture toward the plate.
Vegetables General Instructions Vegetable preparation is determined by the desired softness or doneness. Since frozen vegetables are already blanched, they can be used in a thawed state for a crisp final texture.
Miscellaneous Nonstick Cooking Spray – Coating the entire plate is recommended for: • • • • Unbreaded fish products Vegetable lasagna without sauce Stiff macaroni and cheese Pancakes Variation on Mashed Potatoes – If mashed potatoes are to be used atop an entrée dish such as shepherds pie, brown the mashed potatoes in a 350°F. oven before blast chilling. English Muffin Sandwich (eggs, ham and egg, egg and cheese) – Toast muffins as usual in split form.
Meatloaf, Macaroni & Cheese and Vegetables A. Meat Loaf (4 oz.) C. Vegetables (4 oz.) B. Macaroni & Cheese (up to 6 oz.) A. Place meat flat on dish, add gravy if desired. B. Spread macaroni and cheese on dish. C. Add vegetables on dish (Classic, Classic II). Scrambled Eggs, Home Fries and Meat (Ham, Bacon or Sausage) A. Eggs (4 oz.) B. Home Fries (4 oz.) C. Meat (3 oz.) A. Spread eggs on dish. B. Spread home fries on dish. C. Place meat or bread on dish.
Beef Stew with Noodles Entrée Dish A. Beef Stew (6 oz.) B. Noodles (4 oz.) A. Portion stew on plate and spread. B. Spread noodles alongside stew and add gravy, if desired. Casserole and Vegetables A. Casserole (up to 8 oz.) B. Vegetables (4 oz.) A. Spread casserole on plate. B. Add vegetables to plate (Classic, Classic II).
Sliced Meat with Gravy, Baked Potato and Vegetables A. Sliced Meat w/Gravy (up to 6 oz. including gravy) B. Baked Potato (4 oz.) C. Vegetables (4 oz.) A. Place meat directly on plate, add gravy. B. Cut potato in half and lay on plate, skin side up. C. Place vegetables on plate (Classic, Classic II). Baked Chicken, Rice and Vegetables A. Chicken Bone Up (up to 5 oz.) B. Rice (4 oz.) C. Vegetables (4 oz.) A. Place chicken* flat on dish, bone up. B. Spread rice. C.
Fish Fillet, Potatoes Au Gratin and Vegetables (Butter/Lemon Sauce) B. Potatoes Au Gratin (up to 5 oz.) A. Fish Fillet (up to 5 oz.) C. Vegetables (4 oz.) A. Put 1 oz. butter/lemon sauce on dish. Lay uncooked, thawed fillet flat and top with 1 oz. butter/lemon sauce. B. Spread potatoes au gratin on dish. C. Place vegetables on dish (Classic, Classic II).
Meal Assembly and Delivery 44
Meal Assembly and Delivery Tray Assembly A one-shift trayline operation offers two options: • Early starting, which will tray breakfast, lunch and dinner • Late starting, which will tray lunch, dinner and next day’s breakfast Personnel designated for tray assembly during the eight-hour shift should be responsible for setting up, operating, breaking down, pre-portioning soups, cereals and special items. Salads and desserts should be done by cold production personnel.
• • Set up cold food in air screen refrigerators before tray assembly, and store it in walk-in refrigerators. Once a Perfect•Temp cart is fully loaded, place it under refrigeration immediately. If cold food temperatures are unacceptable at the time of service, start by checking the temperatures of cold food on the trayline. If these appear acceptable (under 40°F.), check the temperature of cold food under refrigeration before and after rethermalization.
Specific Tray Assembly Considerations for Classic II Full Cover Since the cover places a limitation on the maximum height of tray components, and the individual compartment heights vary, it is recommended that sample trays be prepared, and various possible configurations tried, prior to actual trayline assembly. This will save much time and frustration in handling tray covers that do not close properly. Items to be Evaluated • Bowl packaged cereals • Juice cups of 4 oz. or larger • Squat cups 4 oz.
Hot Beverages Hot beverages are added to trays at time of service. However, since they cannot be added directly to each individual tray prior to cover removal, a method for handling hot beverages at the unit level needs to be established. Again, the use of an extra, miscellaneous tray on each side of the cart is suggested. A beverage tally (See Form 9 in the Implementation Manual.
If you need to remove only a few trays while keeping the rest of them in the hold cycle, do not push the stop button. Simply open the door, unplug the cart, remove the desired trays, replug the cart, and close the door. The hold cycle will continue until you push the stop button. When rethermalization occurs inside a walk-in refrigerator, do not unplug the cart to remove the needed trays. Upon removal of the cart, place the hot beverage on the wing of the tray.
Products such as Dip-It by Economics Laboratories, or Nuware by Dubois Chemicals are commercially available. Directions for proper formulization and use are provided by the manufacturer. Perfect•Temp Cart Sanitation and Cleaning The Perfect•Temp cart has been designed to withstand mild detergent cleaning and other non-steam-generating wash operations.
Perfect•Temp Roll-in Refrigerator Cleaning 1. Use proper detergent, i.e., a sanitizer or mild detergent (neutral or mildly alkaline) recommended for metal surfaces. Follow with a sanitizing rinse solution. Quats are usually the best sanitizing agents. Always follow label directions when using these products. CAUTION: Do not use abrasive cleaning solvents. Never scour any part of your refrigerator. 2. Prior to initial use, it’s advisable to wash the interior of the refrigerator.
Cleaning Agents Found to Be Compatible Under Laboratory Conditions: Aqueous solutions of soaps and detergents: • Windex • Top Job • Joy • Mr. Clean • Fantastik • Formula 409 Organic solvents: • Aliphatic hydrocarbons • Petroleum spirits • Neleco-Placer • Kerosene • Hexcel, F.O. 554 • Turco 5042 • Naphtha (VM&P grade) Alcohols: • Methanol • Ethanol (denatured) • Isopropyl CAUTIONS: • Do not use abrasive or highly alkaline cleaners. Never scrape with razor blades or other sharp instruments.
1. Trays assembled in the central facility are loaded onto stacking carts and placed under refrigeration until delivery. 2. Trays are secured on stacking carts with adjustable belts. 3. Stacking carts are then loaded onto a refrigerated truck for delivery. 4. At the satellite unit, trays are unloaded and placed into Perfect•Temp carts. At this time, switches are set by the employee loading trays.
4. A system for handling diet changes and late trays at the satellite needs to be established. Suggestions: • Gather data on the number and types of trays required by meal. • If feasible, establish a late tray and diet change policy within the facility that delineates cut-off times for hot food and when diet changes will take effect. • Establish just a few standard late trays, i.e., regular, modified, texture controlled.
System Troubleshooting ___________________________________________________________________________ Problem Probable Causes Suggested Remedies _________________________________________________________________________________ Foods did not rethermalize Cart not plugged in ..................................Review procedures to start rethermalization Cart switch not properly set ....................Review switch setting procedure No power to cart.......................................
_________________________________________________________________________________________ Problem Probable Cause(s) Suggested Remedies __________________________________________________________________________________________ Perfect•Temp cart does Cart not connected properly.............Check that cart is properly connected not rethermalize at all Controller circuit breakers although controller tripped .............................................
Product Warranties and Service 57
Consolidated Product Warranty—Disposable Products WARRANTY SCOPE These Warranties cover the following Dinex International, Inc.
DINEX’S STANDARD WARRANTIES ONLY APPLY TO END-USER-PURCHASERS LOCATED IN THE UNITED STATES AND CANADA. ANY SALE TO END-USER-PURCHASERS OUTSIDE THE UNITED STATES AND CANADA WILL BE SUBJECT TO COMMERCIAL TERMS SPECIFICALLY AGREED BY DINEX AND THE END-USER-PURCHASER. DINEX MAKES NO WARRANTY, EXPRESS OR IMPLIED, TO END-USER-PURCHASERS OUTSIDE THE UNITED STATES OR CANADA UNLESS OTHERWISE EXPRESSLY AGREED IN WRITING.
Consolidated Product Warranty—Trays and Traytop Ware Products WARRANTY SCOPE These Warranties cover the following Dinex International, Inc.
ASSISTANCE NOT REQUIRED UNDER DINEX’S QUOTATION OR (3) ANYTHING OCCURRING AFTER THE WARRANTY PERIOD ENDS. DINEX’S STANDARD WARRANTIES ONLY APPLY TO END-USER-PURCHASERS LOCATED IN THE UNITED STATES AND CANADA. ANY SALE TO END-USER-PURCHASERS OUTSIDE THE UNITED STATES AND CANADA WILL BE SUBJECT TO COMMERCIAL TERMS SPECIFICALLY AGREED BY DINEX AND THE END-USER-PURCHASER.
Consolidated Product Warranty—Equipment Systems WARRANTY SCOPE These Warranties cover the following Dinex International, Inc.
personnel. With respect to the Dinex warranty for the services it provides to Customer, Customer’s exclusive remedy shall be the re-performance of the services by Dinex. The foregoing remedies are Customer’s exclusive remedies and Dinex sole liability for warranty claims under this warranty statement.
any adjustment, such as alignment, calibration, or other normal preventative maintenance required of Customer; and (iv) expendable supply items.
24/7 Service Dinex offers 24/7 service via the Parts & Service Customer Service Hotline. This features 24-hour-a-day, 7-day-a-week phone monitoring and provides instant response to all service calls from our customers. During normal business hours (8 a.m. to 5 p.m. Eastern Time), service calls to Dinex will be handled by Service Department staff. After hours on weekdays, and continuing through Saturday and Sunday, customer calls will be answered by the call center for Dinex Parts & Service.
