Henny Penny HMR-103, HMR-104, HMR-105, HMR-106, HMR-107 Operation Manual

Model HMR-103,104,105,106,107

SECTION 3. OPERATION

3-1. INTRODUCTION This section provides the daily operating procedure for the

heated merchandiser . Read this section thoroughly before
operating the merchandiser.

3-2. ST ART-UP

1. Turn the POWER and HEAT switches to the ON position.

2. Fill water pan assembly (inside the well area) with about 1.5
gallons (5.7 liters) of water. This should provide approximately
8 hours of humidified operation under normal circumstances.

3. Allow approximately 30 minutes preheat time before placing
product into the merchandiser.

4. The lower heat controls are located above the far left well of each
full-serve section, along with the upper heat controls for that well.
The air temperature is shown at all times and can be changed by
using the UP and DOWN buttons. The temperature range is
140º-180º F (60º-82º C).

T o check the actual air temperature, press the button marked
“Press to view Actual T emp.” Also, if the controls are

locked, the

controls cannot be changed until the controls are unlocked. See
Special Programming section.

5. The upper heat controls (radiant heat), are located above each
well and can be individually set depending on the types of food
that are being held in each well. The upper heat setting is shown
at all times, and can be changed from settings of 1 to 10, by using
the UP and DOWN buttons.

The upper heat settings read 1, 2, 3, etc. One meaning the heat is
on 10% of the time, 10 meaning the heat is on 100% of the time.
Settings of 9 and 10 have been designed for use when the rear
doors of the unit have been removed. Use of these settings with
the doors in place is not recommended.

6. As a rule, a lower radiant heat setting, such as 3 or 4, holds

dense foods like macaroni and cheese or cherry cobbler. Use
higher upper heat settings for less dense foods, such as fried
chicken.

203 3-1

Model HMR-103,104,105,106,107

3-2. ST ART-UP

(Continued)

3-3. OPERA TION WITH

PRODUCT

7. The water (humidity) temperature controls are located above the
water pan of each full serve section. If humidity is desired in the
merchandiser, press the button marked ON to activate the water
pan heater . If “Add H2O” flashes in the display, water needs to
be added to the water pan. If no humidity is desired, press the
OFF button so the water pan heater does not come on.

T o prevent a false “Add H20” code, make sure the water pan is
touching the operator side of the unit, inside the well area.

8. T o use a food temperature probe to monitor food, plug the probe

into a receptacle located above each well inside the unit. Place
the probe into the food, and press the probe button to toggle
between showing the probe temperature and upper heat setting.

1. Rotate food from front to back.

2. Food in half-size pans does not hold as well as food in full size

pans. Rotate pan to back of merchandiser where it is directly
under upper heating elements or move food to a smaller pan that
has been preheated.

3. When freshening foods such as macaroni and cheese with

added water, heat the water in a clean container until it is 10º F to
20º F (6º C to 12º C) above the desired holding temperature of
the food. This will keep food at a safe serving temperature.
Depending on the amount of water, the temperature can drop
10º F to 20º F (6º C to 12º C) in as little as five minutes.

4. 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
20º F (12º C) or more, thus causing food to be at an unsafe
serving temperature.

5. If operating unit with rear doors removed, it is recommended that

third size pans be placed in the center section of the well for
optimal holding. Food temperatures will be maintained for up to
an hour with doors removed and upper heat set to 9 or 10.
Remember to frequently monitor food temperatures.

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