Bakers Pride Oven CHS-3N User Manual

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HOT FOOD DISPLAY CABINETS

MODELS:- CHS/1N, CHS/2N,CHS/3N

OPERATING INSTRUCTIONS

CONTENTS

SECTION

PAGE

WARRANTY

2

INTRODUCTION

3

GENERAL NOTES

3

KNOW YOUR “HOT SHOP”

4-5

OPERATING

6-7

HOLDING TIMES

7

CLEANING & MAINTENANCE

8

GLASS & LAMPS

8-9

TROUBLE-SHOOTING

10

GASTRONORM PANS & SPARE PARTS

11

BKI ‘HOT FOOD DISPLAY’ CABINETS ARE MANUFACTURED ACCORDING TO THE FOLLOWING STANDARD:-

BS EN 60 335-2-2.50:1992

1

WARRANTY

Each appliance is despatched with a pre-paidwarranty registration card, this card should be filled in at the time of installation.

Please Note:- No warranty is given on glass/bulbs or quartz tubes.

All BKI equipment is supplied to the following Warranty from Standex International Ltd T/A BKI - Europe (hereinafter called “the Manufacturer”)

1.Subject to the other terms of this Warranty the Manufacturer will provide free replacement of detective materials and other components within a period of 12 months from delivery, where any defective part or component is reasonably attributable to faulty materials or workmanship and provided that the equipment or alleged defective part is forwarded pre-paidto the manufacturer. Except for quartz and halogen lamps, bulbs and glass doors which are not covered by warranty.

2.The Manufacturer shall not be under any liability under this warranty if the equipment or any part thereof shall have been altered in any way or operated from the incorrect voltage circuit or used in a manner inconsistent with the Manufacturer’s instructions or otherwise neglected or misused or if any parts not supplied or approved by the Manufacturer shall be fitted to the equipment.

3.The Manufacturer’s liability is limited to the terms of this Warranty which is given in consideration of the Purchaser’s agreeing that it shall be so limited and that the Manufacturer shall be under no liability for any direct or consequential loss or for any personal injury or damage to property caused by any defect in the equipment or any part thereof howsoever the same may occur and whether or not the same is due to the negligence of the Manufacturer. Except for the foregoing no warranty or condition whether express or implied by common law statue or otherwise shall apply to any BKI equipment.

4.This warranty shall be construed in accordance with English Law.

2

OPERATING INSTRUCTIONS

INTRODUCTION

Thank you for deciding to purchase a “Hotshop” food display cabinet from BKI.

Your “Hot Shop” food display has been designed for the modern caterer and serves the following needs:-

As a Merchandiser : It will attract customers, enhance the appearance of the

 

food and act as a “silent salesman” to help sell your

 

Product.

For Health & Safety:

It will maintain hot food at the correct temperature to

 

meet statutory requirements.

For The Operator:

It is designed for safety, is user friendly and easy to

 

Maintain.

Please read these instructions carefully and if you follow them faithfully you will have years of trouble free use.

GENERAL NOTES & INFORMATION

Your “Hot Shop” food display cabinet has been completely assembled and tested before despatch.

It has been packed for safe shipment to your premises, any accessories against the delivery note.

This appliance requires a 220/240v,50Hz single phase power supply.

It is recommended that this appliance is installed by a qualified electrician.

Check that the voltage shown on the data rating plate conforms with your power supply.

Warning – This appliance must be earthed

Important:- Read the installation & operating instructions thoroughly and ensure all Packaging has been removed before connecting to the power supply.

3

Know your “Hot Shop”

Operator Control View

Controls

Water Drawer

Rubber Feet

Controls

Sliding doors

Data rating plate

Serial Number

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Temperature Controller

Heater “ON”

Main Power Switch

 

 

 

Light

(Illuminated)

4

CONTROLS

Mains Power Switch :-

Controls the light, fans and supplies

 

power to the heating elements via the

 

temperature controller.

Temperature Controller :-

(Simmerstat) Regulates cabinet

 

temperature by switching the heat

 

elements on/off

Heater “ON” Light :-

Indicates Simmerstat` on (heating) or

 

`off``

Water Drawer :-

Provide humidity to help prevent hot

 

foods drying out.

FOOD CONTAINERS

“Hot Shop” food display cabinets are supplied with a mezzanine shelf and 65mm deep 1/1 gastronorm pans fitted with wire inserts as standard.

Wet Foods :-

Chicken, cooked meats etc, should be placed in the gastonorm

 

pans, on the wire inserts to allow for drainage.

Pies, Pastries :-

Should be placed above on the mezzanine shelf.

The gastronorm pan section can be split up using the various sizes available in the gastronorm pan range, to a maximum depth of 65mm see page 11 (spare parts) for full listing.

5

OPERATING

In order to comply with the Food Safety Act 1990 and the Food Safety (General Food Hygiene) regulations 1995, hot food must be kept at a temperature of at least 63.5oc.

Follow these instructions carefully to ensure compliance.

Fill water drawer to level marked with fresh clean cold water,

Water drawer holds approximately:

4

Ltrs (CHS2/3)

 

2

Ltrs (CHS1)

Do not overfill !

Water – Level

Fill to top of baffle

Turn mains switch “ON”, interior heat lamp & fan will operate.

Set the Simmerstat to number 3 and allow 25-30minsfor the cabinet topre-heatbefore loading with freshly cooked products.

Ensure that all cabinet doors are closed to retain heat during Pre-heat& Operation.

Do Not set Simmerstat to “full” as this will cause the water to boil and fill cabinet with steam.

Check Product temperatures every hour using a digital thermometer and adjust the Simmerstat to maintain a minimum product internal temperature of 63.50C.

Check Water level every 2-3hours.

Do Not allow the water drawer to boil dry as serious damage to the cabinet could occur.

6

OPERATING

IMPORTANT:- Always allow time for the cabinet topre-heatbefore loading any food items.

Keep sliding doors closed to retain heat after loading or unloading.

Check water drawer every2-3hours, carefully add fresh water to maintain correct level,Do Not Over Fill.

HOLDING TIMES

Many factors will affect the length of holding time possible with the variety of foods available in todays market place.

In order to comply with the current Food Hygiene & Safety Regulations we offer the following advice.

The “Hot Shop” display cabinet is intended for display and holding of hot food direct from cooking or re-heating.

Microwaved or re-heatedfoods will generally have a shorter storage life than freshly cooked foods.

Do not over cook or overheat food items that are to be held hot, (overcooking will result in excessive moisture loss that will not be re-gained,even in a humidified cabinet).

Always serve food products from the cabinet in strict rotation ie: first in –firstout.

Keep sliding doors closed after loading or unloading.

Keep water drawer full to level indicated at all times.

Take regular product internal temperatures using a digital thermometer, any products found below 63.5oc must be removed and blast chilled or wasted.

Adjust temperature controller according to ambient conditions, set to the lowest possible setting that will maintain a safe product internal temperature.

Keep your “Hot Shop” display cabinet clean.

Important:- The “Hot Shop” display cabinet must not be used to re-heatfoods.

7

CLEANING & MAINTENANCE

IMPORTANT:- This cabinet should be cleaned at the end of each working day.

Always disconnect the cabinet from the power supply before the start of any cleaning or maintenance.

Remove any food items left at the end of business.

Turn mains switch “off”, disconnect from power supply and allow cabinet to cool.

Remove sliding doors by first lifting upwards to release bottom runner from track, then out and down from top runner.

Remove mezzanine shelf & gastronorm food pans, allow to soak in a hot cleaning solution.

Open front curved glass, support glass & clean using a bactericidal detergent sanitiser then a clear liquid glass cleaner.

Remove water drawer, empty old water, refill with mild cleaning solution, rinse and wipe clean.

Wipe over cabinet interior with a mild solution of warm water and bactericidal detergent cleaner using a damp cloth, avoid getting excess water into the cabinet interior or over the control panel section.

Do not attempt to clean the elements or lamp.

Do not use a water jet or steam cleaner.

Do not use abrasive or corrosive cleaners.

GLASS

All flat and curved glass panels fitted to “Hot Shop” holding cabinets are manufactured from toughened or tempered safety glass.

IMPORTANT:- Take care when cleaning or handling glass, allow glass to cool before cleaning, for best results use a clear liquid smear free glass cleaner.

Do not use abrasive cleaners or scouring pads on glass panels.

8

The Front Curved glass and Side glass panels can be removed for maintenance or cleaning as follows:

CURVED GLASS

Lift front curved glass section forwards from the top.

(The front glass section is attached to the cabinet at the bottom by the aluminium strip).

Hold the glass in the forward position for cleaning or tilt forwards and lift out of track for complete removal

IMPORTANT:- Do not leave the front curved glass section unsupported in the open position.

Slide the side panels our from the front

Replace in reverse order

LAMPS

The “Hot Shop” display cabinets are illuminated with T5 Fluorescent lamps fitted with a protective over tube.

Replace failed lamps as soon as possible as follows:-

Remove any food items from the cabinet, then switch “off”.

Disconnect the cabinet from the power supply, allow to cool.

Remove sliding doors.

Remove mezzanine shelf and any food pans.

Remove lamp, grip lamp through lamp cover & twist ¼ turn clockwise towards front of cabinet to release ends.

Replace with a new lamp of the correct voltage and rated input.

Important:- Do Not forget to refit lamp cover. Replace cover if damaged.

Important:- In the event of a glass breaking whilst the

cabinet is in use, any food items held at that time must be wasted.

The cabinet must be thoroughly inspected and cleaned before future use.

9