Corp. Food Warmer User Manual
IGHT-RHR, RHR2-HEX-0608
22
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)
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