Vollrath 7277024 Owner’s Manual

Operating and Safety Instructions

Cayenne

Model Numbers:

7277024 – 24”, 120V Left Side Control 7277124 – 24”, 120V Right Side Control
7277036 – 36”, 120V Left Side Control 7277136 – 36”, 120V Right Side Control
7277048 – 48”, 120V Left Side Control 7277148 – 48”, 120V Right Side Control
7277060 – 60”, 120V Left Side Control 7277160 – 60”, 120V Right Side Control

Heated Shelves

Cayenne Heated Shelv es

Thank you for purchasing this Vollrath Cayenne® Heated Shelf. Before operating this unit, read
and familiarize yourself with the following operating and safety instructions. SAVE THESE
INSTRUCTIONS FOR FUTURE REFERENCE.

WARNING

ELECTRIC SHOCK, FIRE OR BURN INJURI ES CAN OCCUR IF

THIS EQUIPMENT IS NOT USED PROPERLY. TO REDUCE RISK OF INJURY:

• Plug only into grounded electrical outlets with the nameplate rated voltage.

• Unit should only be used on a flat, level surface.

• Turn OFF and/or unplug heated shelf and let cool before cleaning or moving.

• Do not spray controls of unit with liquid or cleaning agents.

• Unplug heated shelf when not in use.

• Do not operate unattended.

Function and Purpose:

This unit is intended to help maintain proper temperature of hot prepared food product ready for
service.

Installation:

This unit is to be used in a flat, level position. Countertop units are not designed to be enclosed
or built in any area.

Operation:

1. Place the heated shelf on a flat, stable surface.

2. Verify the unit is plugged into a grounded outlet with proper outlet configuration and the
nameplate rated voltage.

3. Preheat the heated shelf by setting the heat control to the maximum heat setting. Preheat for 45

Minutes

4. Place container of prepared hot food onto the heated shelf.

5. Reduce heat setting to a level that will help maintain a safe holding temperature and maintain

food quality. (See Food Safety Precautionary Note)

FOOD SAFETY PRECAUTIONARY NOTE

Monitor food temperatures closely for food safety. The United States Public Health
Service recommends that food be held at a minimum of 140°F (60°C) to help prevent

bacteria growth.

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