Alto Shaam HFM-30, HFM-48, HFM-72 Operation Manual

Download

Page 1

W164 N9221 Water Street • P.O. Bo x 450 • M en om on ee Fa ll s, Wisconsin 53052-0450 USA

PHONE: 262.251.3800 • 800.558.8744 USA /C AN AD A FAX: 262.251.7067 • 800.329.8744 U.S .A . ONLY

www.alto-shaam.com

H o t F o o d M o d u l e

E l e c t r i c

HFM-24

HFM-30

HFM-48

HFM-72

Models:

HFM-24 HFM-30 HFM-48 HFM-72

• I NSTALLATION

• OPERAT I O N

• MAI N T E NAN C E

P RIN T E D I N U. S . A .

MN- 2 88 7 3 • 02/ 1 0

Page 2

Delivery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

Safety Procedures and Precautions . . . . . . . . . . . . . . . . . 2

Sanitation

Sanitation/Food Safety . . . . . . . . . . . . . . . . . . . . . . . 10

Internal Food Product Temperatures . . . . . . . . . . . . . 10

Installation

Site Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Dimension Drawings . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Options and Accessories . . . . . . . . . . . . . . . . . . . . . . . 4

Electrical Specifications . . . . . . . . . . . . . . . . . . . . . . . 5

Operating Instructions

User Safety Information . . . . . . . . . . . . . . . . . . . . . . . 6

Before Initial Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

General Holding Guidelines. . . . . . . . . . . . . . . . . . . . . 7

Care and Cleaning

Cleaning and Preventative Maintenance . . . . . . . . . . . 8

Protecting Stainless Steel Surfaces. . . . . . . . . . . . . . . 8

Cleaning Agents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Cleaning Materials . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Care and Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Clean After Each Use . . . . . . . . . . . . . . . . . . . . . . . . . 9

Service

Service Parts List . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Service View . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Wire Diagrams

HFM-24, 208V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

HFM-30, 208V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

HFM-48, 208V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

HFM-72, 208V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

HFM-24, 230V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

HFM-30, 230V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

HFM-48, 230V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

HFM-72, 230V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Warranty

Transportation Damage and Claims . . . . . . Back Cover

Limited Warranty . . . . . . . . . . . . . . . . . . . . . Back Cover

Page 3

D E L I V E R Y

This Alto-Shaam appliance has been thoroughly tested and inspected to ensure only the highest quality unit is provided. Upon receipt, check for any possible shipping damage and report it at once to the delivering carrier. See

Transportation Damage and Claims section

located in this manual.

This appliance, complete with unattached items and accessories, may have been delivered in one or more packages. Check to ensure that all standard items and options have been received with each model as ordered.

Save all the information and instructions packed with the appliance. Complete and return the warranty card to the factory as soon as possible to ensure prompt service in the event of a warranty parts and labor claim.

This manual must be read and understood by all people using or installing the equipment model. Contact the Alto-Shaam service department if you have any questions concerning installation, operation, or maintenance.

NOT E: All claims for warranty must include the

full model number and serial number of the unit.

U N P A C K I N G

1. Carefully remove the appliance from the carton or crate.

NOT E: Do not discard the

carton and other packaging material until you have inspected the unit for hidden damage and tested it for proper operation.

2. Read all instructions in this manual carefully before initiating the installation of this appliance.

DO NOT DISCARD THIS MANUAL. This manual is considered to be part of the appliance and is to be provided to the owner or manager of the business or to the person responsible for training operators. Additional

manuals are available from the Alto-Shaam

service department.

3. Remove all protective plastic film, packaging materials, and accessories from the appliance before connecting electrical power. Store any accessories in a convenient place for future use.

Page 4

1. This appliance is intended to cook, hold or process foods for the purpose of human consumption. No other use for this appliance is authorized or recommended.

2. This appliance is intended for use in commercial establishments where all operators are familiar with the purpose, limitations, and associated hazards of this appliance. Operating instructions and warnings must be read and understood by all operators and users.

3. Any troubleshooting guides, component views, and parts lists included in this manual are for general reference only and are intended for use by qualified technical personnel.

4. This manual should be considered a permanent part of this appliance. This manual and all supplied instructions, diagrams, schematics, parts lists, notices, and labels must remain with the appliance if the item is sold or moved to another location.

N O T E : Used to notify personnel of

installation, operation, or maintenance information that is important but not hazard related.

C A U T I O N

Used to indicate the presence of a hazard that can or will cause minor personal injury, property damage, or a potential unsafe practice if the warning included with this symbol is ignored.

C A U T I O N

Used to indicate the presence of a hazard that can or will cause minor or moderate personal injury or property damage if the warning included with this symbol is ignored.

D A N G E R

Used to indicate the presence of a hazard that WILL cause severe personal injury, death, or substantial property damage if the warning included with this symbol is ignored.

W A R N I N G

Used to indicate the presence of a hazard that CAN cause personal injury, possible death, or major property damage if the warning included with this symbol is ignored.

SAF E TY PROC E DURE S AND PRE C AUTI O NS

Knowledge of proper procedures is essential to the safe operation of electrically and/or gas energized equipment. In accordance with generally accepted product safety labeling guidelines for potential hazards, the following signal words and symbols may be used throughout this manual.

N O T E

For equipment delivered for use in any location regulated by the following directive:

DO NOT DISPOSE OF ELECTRICAL OR ELECTRONIC EQUIPMENT WITH OTHER MUNICIPAL WASTE.

Page 5

I N S T A L L A T I O N

C A U T I O N

TO PREVENT PERSONAL INJURY,

USE CAUTION WHEN MOVING OR

LEVELING THIS APPLIANCE.

D A N G E R

IMPROPER INSTALLATION, ALTERATION, ADJUSTMENT, SERVICE, OR MAINTENANCE COULD RESULT IN SEVERE INJURY, DEATH, OR CAUSE PROPERTY DAMAGE.

READ THE INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT.

SITE INSTALLATION

The appliance, complete with unattached items and accessories should be checked to ensure all the ordered items have been received.

This Alto-Shaam appliance is designed for the purpose of maintaining hot food at a temperature for safe consumption. The unit must be installed on a level surface in a location that will permit the equipment to function for its intended purpose and allow adequate access for proper cleaning and maintenance.

The appliance must not be installed in any area where it will be affected by steam, grease, dripping water, high temperatures, or any other severely adverse conditions.

1. When mounting the module, apply a food grade silicone along the bottom of the support flanges, place the module through the opening on counter top. Let silicone cure according to the manufacturer ’s recommendations before putting module into service.

2. Peel the protective film from the VHB tape located on the inside flanges of decor face. Press decor face (control) up against the mounting surface.

3. Level the appliance from side-to-side and front-to-back with the use of a spirit level.

4. Follow solid surface material manufacturer ’s instructions for its installation.

5. In order to maintain standards established by the National Sanitation Foundation, all edges must be sealed to the heated module with NSF approved sealant.

Page 6

29" (737mm)

30-5/8" (778mm)

24-5/8" (626mm)

47" (1194mm)

48-5/8" (1235mm)

24-5/8" (626mm)

71" (1803mm)

72-5/8" (1845mm)

24-5/8" (626mm)

4-7/16" (113mm)

23" (584mm)

OPENING REQUIRED

Flexible

water-tight tether

30" (762mm)

Control

Flexible

water-tight tether

30" (762mm)

Control

Flexible

water-tight tether

30" (762mm)

Control

ELECTRICAL CONNECTION 60" (1524mm) cord

ELECTRICAL CONNECTION

60" (1524mm) cord

5-5/16" (135mm)

4-5/16" (110mm)

5-3/8" (136mm)

22-13/16" (579mm)

24-3/4" (627mm)

24-3/4 (627mm)

Flexible

water-tight tether

30" (762mm)

ELECTRICAL CONNECTION

60" (1524mm) cord

SITE INSTALLATION

HFM-24

HFM-30

I N S T A L L A T I O N

DIMENSIONS: L X W X D

HFM-24 EXTERIOR:24-3/4" x 24-3/4" x 4-7/16" (627mm x 627mm x 113mm)

SURFACE MATERIAL: 22-1/4" x 22-1/4" x 3/4" (565mm x 565mm x 19mm) OPENING REQUIRED: 22-13/16" L x 22-13/16" W (579mm x 579mm)

HFM-30 EXTERIOR:30-5/8" x 24-5/8" x 4-7/16" (778mm x 626mm x 113mm)

SURFACE MATERIAL: 28-3/8" x 22-3/8" x 3/4" (721mm x 569mm x 19mm) OPENING REQUIRED: 29" L x 23" W (737mm x 584mm)

HFM-48 EXTERIOR:48-5/8" x 24-5/8" x 4-7/16" (1235mm x 626mm x 113mm)

SURFACE MATERIAL: 46-3/8" x 22-3/8" x 3/4" (1178mm x 569mm x 19mm) OPENING REQUIRED: 47" L x 23" W (1194mm x 584mm)

HFM-72 EXTERIOR:72-5/8" x 24-5/8" x 4-7/16" (1845mm x 626mm x 113mm)

SURFACE MATERIAL: 70-3/8" x 22-3/8" x 3/4" (1788mm x 569mm x 19mm) OPENING REQUIRED: 71" L x 23" W (1803mm x 584mm)

CONTROL BOX CUTOOUT REQUIRED:

4-1/2" x 5-1/2" (115mm x 140mm)

HFM-48

HFM-72

Options and Accessories

Cutting Board . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .BA-2054

Page 7

ELECTRICAL CONNECTION

D A N G E R

ENSURE POWER SOURCE

MATCHES VOLTAGE STAMPED

ON APPLIANCE NAMEPLATE.

D A N G E R

ELECTRICAL CONNECTIONS MUST

BE MADE BY A QUALIFIED SERVICE

TECHNICIAN IN ACCORDANCE WITH

APPLICABLE ELECTRICAL CODES.

D A N G E R

To avoid electrical shock, this appliance MUST be adequately grounded in accordance with local electrical codes or, in the absence of local codes, with the current edition of the National Electrical Code ANSI/NFPA No. 70. In Canada, all electrical connections are to be made in accordance with CSA C22.1, Canadian Electrical Code Part 1 or local codes.

I N S T A L L A T I O N

1. An identification tag is permanently mounted on

the unit.

2. If necessary, a proper receptacle or permanent wiring for this unit must be installed by a licensed electrician in accordance with applicable local electrical codes.

3. Plug the unit into a properly grounded receptacle

ONLY, positioning the unit so the power supply cord is easily accessible in case of an emergency. Arcing will occur when connecting or disconnecting the unit unless all controls are in the OFF position.

23 0V: To prevent an electrical shock hazard between

the appliance and other appliances or metal parts in close vicinity, an equalization-bonding stud is provided. An equalization bonding lead must be connected to this stud and the other appliances / metal parts to provide sufficient protection against potential difference. The terminal is marked with the following symbol.

NO TE: The appliance must be connected

to an electrical circuit that is protected by an external GFCI outlet.

ELECTRICAL

HFM-24

VOLTAGE PHASE CYCLE/ HZ AMPS kW

208V (AGCY)1 50/60 5.3 1.1 NEMA 6-15P

15A, 250V PLUG

230V 1 50/60 5.7 1.3 CEE 7/7

16A, 250V PLUG

HFM-30

VOLTAGE PHASE CYCLE/ HZ AMPS kW

208V (AGCY)1 50/60 5.3 1.1 NEMA 6-15P

15A, 250V PLUG

230V 1 50/60 5.7 1.3 CEE 7/7

16A, 250V PLUG

HFM-48

VOLTAGE PHASE CYCLE/ HZ AMPS kW

208V (AGCY)1 50/60 10.6 2.2 NEMA 6-15P

15A, 250V PLUG

230V 1 50/60 11.4 2.6 CEE 7/7

16A, 250V PLUG

HFM-72

VOLTAGE PHASE CYCLE/ HZ AMPS kW

208V (AGCY)1 60 15.9 3.3 NEMA 6-20P

20A, 250V PLUG

230V 1 50/60 17.1 3.9 CEE 7/7

16A, 250V PLUG

Wiring diagram is attached to the unit.

Page 8

O P E R A T I O N

C A U T I O N

METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION. TO AVOID BURNS, ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE.

D A N G E R

IMPROPER INSTALLATION, ALTERATION, ADJUSTMENT, SERVICE, OR MAINTENANCE COULD RESULT IN SEVERE INJURY, DEATH, OR CAUSE PROPERTY DAMAGE.

READ THE INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT.

D A N G E R

DIS C ONNE C T U NIT FROM

POW E R S OURC E BE F ORE

CLE A NING OR SER V ICIN G .

U S E R S A F E T Y I N F O R M A T I O N S TA R T- U P

This appliance is intended for use in commercial establishments by qualified personnel who are familiar with the purpose, limitations, and associated hazards of this appliance. Operating instructions and warnings must be read and understood by all operators and users.

➤ Customer-supplied solid heated surface

material must be rated to withstand temperatures at 200°F (93°C) or above. Material must be 3/4" (19mm) thickness.

➤ DO NOT use knives or utensils on the heated

surface. Use a cutting board.

➤ Use hand protection when handling hot

items.

BEFORE INITIAL USE:

Before operating, clean the exterior with a clean, damp cloth and mild soap solution. Rinse carefully.

1. Turn power switch ON.

2. The unit is equipped with a thermostat

indicating a range of 1 through 10. Set the dial at 8 to preheat. When the indicator light goes out, the unit is preheated.

3. The product must be at the proper internal temperature before transferring to the hot food module. Use a meat thermometer to check the internal temperature of the product being held. Adjust the thermostat on the shelf to give the best overall setting based on the internal product temperature.

4. The proper temperature range for the products will depend on the type and quantity of product. When holding food for prolonged periods, it is advisable to periodically check the internal temperature of each item with a food thermometer to assure maintenance of the proper temperature range of 140° to 160°F (60° to 71°C). Read this manual for additional information on safe internal product temperatures, general holding guidelines, and sanitation procedures.

Page 9

GE NER AL HOLDING GUIDELINES

H O L D I N G T E M P E R A T U R E R A N G E

ME AT FAHRENHEIT CELSIUS

BE EF R OAST — R are 13 0°F 54 °C

BE EF R OAST — Med/Well Done 15 5°F 68 °C

BE EF B RISKE T 16 0° — 175 °F 71 ° — 7 9°C

CO RN B EEF 16 0° — 175 °F 71 ° — 7 9°C

PAS TRA MI 16 0° — 175 °F 71 ° — 7 9°C

PR IME RI B — Rare 13 0°F 54 °C

ST EAK S — B ro ile d/ Fri ed 140 ° — 1 60 °F 60° — 71 °C

RI BS — Bee f or Po rk 16 0°F 71 °C

VE AL 16 0° — 175 °F 71 ° — 7 9°C

HA M 16 0° — 175 °F 71 ° — 7 9°C

PO RK 16 0° — 175 °F 71 ° — 7 9°C

LA MB 1 60 ° — 1 75° F 71° — 79 °C

PO ULTR Y

CH ICK EN — Fr ied /B ake d 16 0° — 175 °F 71 ° — 7 9°C

DU CK 16 0° — 175 °F 71 ° — 7 9°C

TU RKE Y 16 0° — 175 °F 71 ° — 7 9°C

GE NER AL 16 0° — 175 °F 71 ° — 7 9°C

FI SH /S EA FO OD

FI SH — Bak ed /Fr ie d 16 0° — 175 °F 71 ° — 7 9°C

LO BST ER 16 0° — 175 °F 71 ° — 7 9°C

SH RIM P — F rie d 16 0° — 17 5°F 71 ° — 7 9°C

BA KE D G OO DS

BR EAD S/ ROL LS 12 0° — 140 °F 49 ° — 6 0°C

MI SC EL LA NE OU S

CA SSE RO LES 16 0° — 175 °F 71 ° — 7 9°C

DO UGH — Pr oo fin g 80 ° — 1 00° F 27 ° — 3 8°C

EG GS — Fried 15 0° — 160 °F 66 ° — 7 1°C

FR OZE N ENTR EES 16 0° — 175 °F 71 ° — 7 9°C

HO RS D 'OEUV RES 16 0° — 180 °F 71 ° — 8 2°C

PAS TA 16 0° — 180 °F 71 ° — 8 2°C

PI ZZA 16 0° — 180°F 71 ° — 8 2°C

PO TATOE S 18 0°F 82 °C

PL ATED MEALS 14 0° — 165 °F 60° — 74 °C

SA UCE S 140 ° — 2 00°F 60° — 93 °C

SO UP 14 0° — 200°F 60 ° — 9 3°C

VE GETA BL ES 160 ° — 17 5° F 71° — 79° C

TH E H O LD IN G T EM PE RA TU RE S L IS TE D AR E S UG GE S TE D GU ID EL I NE S O NLY. AL L FO OD H OL DI NG S HO UL D B E B AS E D O N IN TE RN A L P RO DU CT T EM PE RAT UR ES . AL WAY S F OL LO W L OC A L HE ALT H ( HY GI ENE ) R EG UL ATI O NS FO R A L L I NT ER NA L TE MP ER AT UR E R EQ UI RE M EN TS .

Chefs, c ooks and ot her speci alized food ser vice person nel e mploy var ied m ethods of c ooking. Proper holdin g tempera tures for a spec ific food p rod uct must be ba sed on the moistu re co ntent of th e product, product density, vo lume, and p roper servin g temper atures . Safe holdin g tempera tures must als o be c orrelated wi th palata bility in d etermin ing t he length o f holding t ime for a specifi c pro duct.

Halo Hea t maintai ns the maxi mum amount of product moi sture content without t he additi on of water, wa ter v apor, or steam. Mai ntainin g maximum natura l pro duct mois ture preserves the natural f lavor of t he product and pro vides a more genuine t aste. In additi on to p rod uct m oisture retenti on, t he gentle properties of Halo Hea t maintai n a consistent temper ature throu ghout the cabinet without t he necess ity o f a heat d istributio n fan, t hereby preventing further m oisture loss d ue to e vaporat ion or d ehydrat ion.

When produc t is re moved from a hig h tempera ture cookin g environment for i mmediat e transfe r into equipm ent w ith t he lower temperatu re requi red f or hot food h olding, c ondensa tion can form on th e outsid e of the product a nd on th e inside of p lastic contai ners used i n self-se rvice app licatio ns. Allowi ng the product t o rel ease the in itial ste am and heat produc ed by h igh tempe rature c ooking ca n allevi ate t his c onditio n. To preser ve the s afety and qualit y of freshly coo ked f oods howe ver, a ma ximum of 1 t o 2 minu tes m ust b e the on ly time per iod allowe d for t he initia l heat t o be re leased from the product .

Use a meta l-stemm ed thermo meter to measure the intern al temper ature of t he product bei ng held. Adjust t he thermo stat sett ing t o achieve t he best overal l setting b ased on int ernal produc t

temperature.

O P E R A T I O N

Page 10

PR O TE C TI N G STAIN LES S ST EEL SUR FA CES

It is important to guard against

corrosion in the care of

stainless steel surfaces. Harsh, corrosive, or inappropriate chemicals can

completely destroy the protective surface layer of stainless steel. Abrasive pads, steel wool, or metal implements will abrade surfaces causing damage to this protective coating and will eventually result in areas of corrosion. Even water, particularly hard water that contains high to moderate concentrations of chloride, will cause oxidation and pitting that result in rust and corrosion. In addition, many acidic foods spilled and left to remain on metal surfaces are contributing factors that will corrode surfaces.

Proper cleaning agents, materials, and methods are vital to maintaining the appearance and life of this appliance. Spilled foods should be removed and the area wiped as soon as possible but at the very least, a minimum of once a day. Always thoroughly rinse surfaces after using a cleaning agent and wipe standing water as quickly as possible after rinsing.

CLE AN I NG A GE N TS

Use non-abrasive cleaning products designed for use on stainless steel surfaces. Cleaning agents must be chloride-free compounds and must not contain quaternary salts. Never use hydrochloric acid (muriatic acid) on stainless steel surfaces. Always use the proper cleaning agent at the manufacturer's recommended strength. Contact your local cleaning supplier for product recommendations.

CLE AN I NG M ATE R IA L S

The cleaning function can usually be accomplished with the proper cleaning agent and a soft, clean cloth. When more aggressive methods must be employed, use a non-abrasive scouring pad on difficult areas and make certain to scrub with the visible grain of surface metal to avoid surface scratches. Never use wire brushes, metal scouring pads, or scrapers to remove food residue.

C L E A N I N G A N D P R E V E N T I V E M A I N T E N A N C E

C A U T I O N

TO PROTECT STAINLESS STEEL SURFACES, COMPLETELY AVOID THE USE OF ABRASIVE CLEANING COMPOUNDS, CHLORIDE BASED CLEANERS, OR CLEANERS CONTAINING QUATERNARY SALTS. NEVER USE HYDROCHLORIC ACID (MURIATIC ACID) ON STAINLESS STEEL. NEVER USE WIRE BRUSHES, METAL SCOURING PADS OR

Page 11

C AR E a nd C L EA N I NG

D A N G E R

AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED, HOSED DOWN, OR FLOODED WITH WATER OR LIQUID SOLUTION OF ANY KIND. DO NOT USE WATER JET TO CLEAN.

SEV E RE DAMA G E O R

ELE C TRIC A L H AZAR D

COU L D R ESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

D A N G E R

DIS C ONNE C T U NIT FROM

POW E R S OURC E BE F ORE

CLE A NING OR SER V ICIN G .

The cleanliness and appearance of this equipment will contribute considerably to operating efficiency and savory, appetizing food. Good equipment that is kept clean works better and lasts longer.

CLEAN AFTER EACH USE:

1. Disconnect from the power source.

2. Remove cutting board after each use. Clean and sanitize separately following

applicable state or local health sanitation ordinances. Air dry the board on a clean, flat surface to prevent board from warping. If the board becomes warped, heating will restore flexibility to facilitate flattening. Warped boards may be heated on the carving shelf surface, in a preheated Combitherm combination oven/steamer for 10 minutes on the steam program, or in a preheated Halo Heat cook and hold oven for 15 minutes at 250°F (121°C).

3. Clean metal surface with mild soap solutions only. DO NOT clean with lye

or alkaline based cleaners or any abrasive cleaners. Rinse carefully with a clean sponge and water to remove all soap or detergent residue.

4. Follow manufacturer ’s recommendations for the care of the customer-

supplied solid heated surface material.

Page 12

S A N I T A T I O N

Food flavor and aroma are usually so closely related that it is difficult, if not impossible, to separate them. There is also an important, inseparable relationship between cleanliness and food flavor. Cleanliness, top operating efficiency, and appearance of equipment contribute considerably to savory, appetizing foods. Good equipment that is kept clean, works better and lasts longer.

Most food imparts its own particular aroma and many foods also absorb existing odors. Unfortunately, during this absorption there is no distinction between GOOD and BAD odors. The majority of objectionable flavors and odors troubling food service operations are caused by bacteria growth. Sourness, rancidity, mustiness, stale or other OFF flavors are usually the result of germ activity.

The easiest way to insure full, natural food flavor is through comprehensive cleanliness. This means good control of both visible soil (dirt) and invisible soil (germs). A thorough approach to sanitation will provide essential cleanliness. It will assure an attractive appearance of equipment, along with maximum efficiency and utility. More importantly, a good sanitation program provides one of the key elements in the prevention of food-borne illnesses.

A controlled holding environment for prepared foods is just one of the important factors involved in the prevention of food-borne illnesses. Temperature monitoring and control during receiving, storage, preparation, and the service of foods are of equal importance.

The most accurate method of measuring safe temperatures of both hot and cold foods is by internal product temperature. A quality thermometer is an effective tool for this purpose, and should be routinely used on all products that require holding at a specific temperature.

A comprehensive sanitation program should focus on the training of staff in basic sanitation procedures. This includes personal hygiene, proper handling of raw foods, cooking to a safe internal product temperature, and the routine monitoring of internal temperatures from receiving through service.

Most food-borne illnesses can be prevented through proper temperature control and a comprehensive program of sanitation. Both these factors are important to build quality service as the foundation of customer satisfaction. Safe food handling practices to prevent food-borne illness is of critical importance to the health and safety of your customers.

HACCP, an acronym for Hazard Analysis (at) Critical Control Points, is a quality control program of operating procedures to assure food integrity, quality, and safety. Taking steps necessary to augment food safety practices is both cost effective and relatively simple. While HACCP guidelines go far beyond the scope of this manual, additional information is available by contacting:

CENTER FOR FOOD SAFETY AND APPLIED

NUTRITION FOOD AND DRUG ADMINISTRATION

1-888-SAFEFOOD

INTERNAL FOOD PRODUCT TEMPERATURES

HOT FOODS

DANGER ZONE 40° TO 140°F (4° TO 60°C)

CRITICAL ZONE 70° TO 120°F (21° TO 49°C)

SAFE ZONE 140° TO 165°F (60° TO 74°C)

COLD FOODS

DANGER ZONE ABOVE 40°F (ABOVE 4°C)

SAFE ZONE 36° TO 40°F (2° TO 4°C)

FROZEN FOODS

DANGER ZONE ABOVE 32°F (ABOVE 0°C)

CRITICAL ZONE 0° TO 32°F (-18° TO 0°C)

SAFE ZONE 0°F or below (-18°C or below)

Page 13

S ER V I CE

D A N G E R

DIS C ONNE C T U NIT FROM

POW E R S OURC E BE F ORE

CLE A NING OR SER V ICIN G .

C A U T I O N

THIS SECTION IS PROVIDED FOR THE ASSISTANCE

OF QUALIFIED SERVICE TECHNICIANS ONLY AND

IS NOT INTENDED FOR USE BY UNTRAINED OR

UNAUTHORIZED SERVICE PERSONNEL.

No. Part Description Part Number

1 HFM-24 HEAT PAD ASSEMBLY, 24X24 5000160

2 HFM-30 HEAT PAD ASSEMBLY, 24X30 5002604

3 HFM-48 HEAT PAD ASSEMBLY, 24X48 5002606

4 HFM-72 HEAT PAD ASSEMBLY, 24X72 5002610

5 BLOCK, TERMINAL BK-3023

6 BLOCK, 2 TERMINAL, CERAMIC BK-33546

7 BUSHING, CORD STRAIN RELIEF BU-3964

8 HFM-24, HFM-30 & HFM-48 CORDSET, 208V CD-33840

9 HFM-48 CORDSET, 230V CD-3922

10 HFM-72 CORDSET, 208V CD-3588

11 KNOB, THERMOSTAT KN-3473

12 LIGHT, INDICATOR LI-3951

13 SWITCH, ROCKER SW-33648

14 THERMOSTAT (NOT SHOWN) TT-33461

15 THERMOSTAT BEZEL TT-3713

1, 2,

3 & 4

8, 9

& 10