Carter-Hoffmann HC75 Operation Manual
Warranty
Since
1947,
foodservice Equipment Tliol
For Model HC75
Cleaning, Operating, Maintenance Instructions, Parts List &
Shown with optional
beverage containers.
Delivers!
NOTE:
This equipment has been designed and
manufactured to meet all applicable health
and safety codes and will give years of
dependable service if used properly. All
carts should he thoroughly cleaned before
using.
Cleaning Instructions
Be sure the cabinet is unplugged and cool before
Cleansers, detergents, degreasers,
sanitizers, or
CAUTION bleaching agents
that contain chlorides or
will cause permanent damage to
stainless steel products. The
appears as pits, eruptions, voids,
small holes, cracks, severe discol
oration, or dulling of the metal
finish. Water with high chloride
content can also damage stainless
steel. If unsure of your water
quality, we recommend you have
it tested. THIS DAMAGE IS
NENT, COSTLY TO REPAIR,
NOT COVERED BY THE
WARNING components will result.
1. Before cleaning, unplug the cabinet.
2. Racks or shelves are easily removed without tools for cleaning. Simply
lift up and pull out. The tray slides may be hand washed or run through
an automatic washer.
3. If applicable, vinyl trim or laminate should be washed with a chlorine-free
detergent and water. Rinse thoroughly with clear water and allow to dry.
Never use abrasive cleaners, waxes, car polish or substances containing
strong aromatic solvents or alcohol. Caution: When using solvents, it is
essential that proper precautionary measures be observed. Refer to
solvent manufacturer's instructions. Us e of direct steam/hot water
cleaning at temperatures above 190°F may result in "bubbling" or
loosening of vinyl adhesive.
4. To clean stainless steel surfaces use only cleansers, detergents,
degreasers, or sanitizers that are certified to be "chloride-free" and
"phosphate-free," and cleansers, degreasers, or sanitizers only in the
recommended concentrations. DO NOT exceed recommended
concentrations or mixing ratios. After cleaning and sanitizing, rinse all
exposed surfaces thoroughly with large amounts of clear water. Wipe off
any standing liquid or residue from all surfaces, corners, or near edges.
The heater should not be exposed to direct contact with
or cleaning sprays. Permanent damage to the electrical
Purpose Frequency Cleaning Agent Method of Application
Routine Daily Soap, ammonia detergent Sponge with cloth, rinse with clear water and wipe dry.
cleaning
Smears/ As Needed Stainless steel cleaner Rub with cloth as directed on package. Rub in direction
fingerprints
Stubborn Daily Any chloride-free Apply with damp sponge or cloth. Rub in direction of polish
--spots and As Needed or phosphate-free lines. Rinse thoroughly after use, especially if cleaner
stains
Hard water Daily Vinegar Swab with cloth. Rinse with water and wipe dry.
spots As Needed
RECOMMENDED "TIPS" FOR CLEANING STAINLESS STEEL
and water
or similar products of grain of stainless steel. Do not use on vinyl trim.
cleaner contains chlorine bleach. Do not use on vinyl trim.
CAUTION: Do not use steel wool pads as they will result in rusting from the ferrous metal in the pads.
Cabinet Operations
Do not plug into ungrounded receptacle. Check to ensure that
heater plug is in safe operating condition.
1. Familiarize yourself with the control panel located in lower left of center
section in the front of the cabinet. The control panel contains the
following:
-White light (ON) indicates unit is plugged into electrical outlet
and power is on.
-Thermostat knob is for heated section. Turn knob clockwise to
increase temperature and counterclockwise to decrease
temperature to off position.
2. Plug the cabinet into proper outlet and turn power switch on. The white
light will illuminate indicating the heating and the refrigerating units are
on and working. Food serving temperature will vary with the mass,
type and quantities of food served. Set the thermostat for the desired
holding setting. Turn clockwise to increase the temperature and
counterclockwise to decrease the temperature.
NOTE: On the initial start-up time, allow approximately 45 minutes with
doors closed to reach operating temperature for both sections. Heated
range 140°F to 180°F. Refrigerated range 38°F-42°F.
3. The HC75 provides complete service for twenty patients using half
size trays in the hot and cold sections. Trays are supplied with the
cabinet. The full size serving tra ys are stored in the center work area
AT ROOM TEMPERATURE eliminating the unpleasant effect of a
patient receiving a hot or cold serving tray. Reassembly of hot and
cold trays is fast and simple as each patient's hot and companion cold
tray is removed from its compartment and placed on the serving tray
and then delivered to the bedside.
4. During loading, the cabinet temperature will drop. Try not to move the
cart right away: wait 10 -15 minutes until the cabinet recovers air
temperature. After loading the t rays, place the loaded hot and cold half
trays in their respective hot and cold sections in the cabinet, on the
matching tray slides in the hot and cold sections, in the order they are
to be served.
NOTE: When loading the cabinet be sure to keep the unit plugged in.
DO NOT keep the doors open unnecessarily. Be sure the hot foods you
are dishing up are hot when put into the cabinet. Your food should be
as hot as, or hotter, than serving temperature when put into the cabinet.
The cabinet is designed for food holding, not cooking. If your food is
cool when inserted, it will not reach serving temperature. After loading
be sure the doors are kept closed at all times. Keep the cabinet
plugged in at all times. In loading the refrigerated compartment keep
doors closed as much as possible and put food in at serving
temperature. If food is warm when inserted, it will not reach serving
temperature. After loading be sure the doors are kept closed at all
times and the compartment is allowed to recover to the desired
temperature.
5. Be sure to remove the plug from the outlet and wind the cord on the cord
bracket or push handle before moving the cart. Move the cart to the service
area as quickly as possible.
6. Upon reaching the serving area, unwind the power cord and reconn ect the
heater as quickly as possible. Wait 5-10 minutes (check the thermometer to
see if the temperature is at the desired level). If not, adjust the thermostat as
required.
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