Bakers Pride 301 Installation Manual
Instruction Manual For Your Super Chef Container
(Food & Beverage)
Precaution
Your Super Chef insulated container is not built for cooking or reheating foods. It is intended to keep hot foods
hot (or cold foods cold). To avoid damage, DO NOT PLACE CONTAINER ON or IN ANY HEAT SOURCE including
stove top, oven, barbeque or campfire. Heating the unit will void your warranty.
Using your Super Chef
Before first use, please wash the entire container with hot soapy water and rinse well. If you purchased
a beverage container, be sure to drain both the cleaning solution and clean rinse water through the
faucet (or remove the faucet and clean seperately). Your Super Chef container should be washed after
every use (see cleaning instructions on pg. 2 & 3). Please be sure the unit is dry inside before storing between
uses. Before each use make sure the lid gasket is in place around the neck of the container, the vent gasket is
in place and the vent release is closed. On beverage models, in addition to the lid and vent gaskets, be sure the
faucet and faucet gasket are in place and finger tight (do not over tighten).
For optimal thermal efficiency, pre-heat or pre-chill your unit before each use as follows:
For COLD food /beverage: Fill container to capacity with ice water and let stand for five minutes;
empty container and fill with your cold food or beverage.
For HOT food /beverage: Fill container to capacity with very hot water and let stand for five minutes;
empty container and fill with your hot food or beverage.
Immediately replace the lid on the unit, and secure the clamps. Be sure the vent release on the lid is closed.
To serve from your Super Chef
Open the vent release on the top of the lid by turning to the left. It is not necessary to remove the vent
completely. This will release the vacuum and enable you to easily remove the lid. If dispensing
beverages, please open the vent release so the liquid can flow freely through the faucet.
USING INSERT PANS with your Super Chef Containers
Your Super Chef insert pans, lids and rack are made from food grade stainless steel and are designed to give you
many years of service (Available for models 111, 311, 356 & 1056). Please wash and dry insert pans, lids and rack
before the first use. For optimal thermal efficiency, pre-heat or pre-chill your unit and insert pans before each use
as follows:
For COLD food: Fill insulated container to capacity with ice water and let stand for five minutes; insert pan(s) may
be pre-chilled with ice water (as above) before filling or food may be chilled [in your refrigerator] inside the stainless steel insert pan.
Place pre-chilled insert pan onto the carrier rack [one at a time]. Do not stack filled pans without pan lids in
place. All insert pans must be in place in the carrier rack even if not all pans are filled with food.
To secure pans in rack, place rack handle on top pan lid and align with the side straps on the rack. Place one end
of the rack handle bar into the retaining hole on the rack strap. With the heel of your hand, apply downward
pressure on the free end of the rack handle bar and push inward on the side strap until the bar engages the hole
on the strap. Empty ice water from insulated container and lower carrier rack with filled insert pans into the
unit. Immediately replace the lid on the unit, and secure the clamps. Be sure the vent release on the lid is closed.
Pg. 1
For HOT food: Fill insulated container and insert pans to capacity with very hot water and let stand for five
minutes; Carefully empty hot water from an insert pan, fill with your hot food and cover pan with lid. Optionally,
place empty pre-heated pan onto rack and fill with hot food while in place on the rack. Do not stack filled pans
without pan lids in place. All insert pans must be in place in the carrier rack even if not all pans are filled with food.
To secure pans in rack, place rack handle on top pan lid and align with the side straps on the rack. Place one end
of the rack handle bar into the retaining hole on the rack strap. With the heel of your hand, apply downward
pressure on the free end of the rack handle bar and push inward on the side strap until the bar engages the hole
on the strap. Empty hot water from insulated container and lower carrier rack with filled insert pans into the
unit. Immediately replace the lid on the unit, and secure the clamps. Be sure the vent release on the lid is closed.
To Dispense Food:
Open vent release on top of lid, open clamps and remove lid. Carefully lift rack and pan assembly from unit. With
the heel of your hand, apply downward pressure on one end of the rack handle bar and pull outward on the side
strap until the bar comes out of the hole on the strap. Carefully remove pans from carrying rack and serve.
Cleaning & Care of Insulated Stainless Steel Containers
Wash containers with normal dishwashing solution – be sure to drain some of the cleaning solution from the containers
through the faucet. Rinse containers thoroughly being sure to drain clean rinse water through faucet. Faucet may also
be removed from containers and cleaned separately. When sterilization is desired, filling or immersing containers in hot
water (171°F or above) for a minimum of 30 seconds(1) is the preferred method.
The U.S. Department of the Navy(1) recommends a 10 second chlorine rinse using any of the following:
Minimum Water Temperature Min. Chlorine Concentration
120°F 25 mg/L (ppm)
100°F 50 mg/L (ppm)
55°F 100 mg/L (ppm)
If using chemical sanitizers, follow manufacturers guidelines for proper dilution of solution and recommended exposure
timetable for sanitizing. Do not exceed recommended concentrations or minimum timetable. Immediately rinse the
containers and faucet thoroughly with clean water if any chemical sanitizer is used (this includes chlorine bleach).
Do not allow prolonged contact with chloride solutions, chemical sterilizers or bleaching agents, as these are corrosive
to stainless steel. With minimum care precautions and maintenance these units will last for many years.
Note: Using a Sodium Hypochlorite Liquid with 5% available chlorine, an example of a 100 ppm concentration would be
1.25 ounces per 5 gallons of water.
1 U.S. Department of the Navy, Manual of Naval Preventive Medicine: Chapter 1, Section IV: Food Safety-Sanitation of Food Service Equipment.
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