Vollrath Affordable Portable Manual Del Usuario página 3

CONTROLS
Heat Control Knob. The 0 position is OFF.
A
Illuminates when the well is turned ON.
Power Light.
B
OPERATION
WARNING
Electrical Shock Hazard
Keep water and other liquids from entering the inside of the
unit. Liquid inside the unit could cause an electrical shock.
Do not overfill pans or trays. Liquid could contact the electrical
components and cause a short circuit or an electrical shock.
CAUTION
Burn Hazard
Do not touch hot food, liquid or heating surfaces while
equipment is heating or operating.
NOTICE: Using a voltage other than the nameplate rated voltage will
cause damage to the unit. Incorrect voltage, modification to
the power cord or electrical components can damage unit
and will void the warranty.
NOTICE: Drop-in meets NSF4 performance standards only when
using moist heat. Operation with water is required for even
heating of the food product.
NOTICE: Do not use food pans deeper than 4" (10 cm).
1. Place spillage pans in the well opening.
2. Fill each spillage pan with approximately two quarts of clean fresh
water. Do not overfill.
3. Plug electrical power cord into a outlet that matches the rated voltage
on the nameplate.
4. Turn the temperature control to the maximum heat setting.
5. Cover the wells with empty food containers or covers. Allow the
water to preheat for 60 minutes.
6. Place containers of hot food, above 140 °F (60 °C), into the preheated
equipment.
7. Reduce the heat setting to a level that will maintain a safe holding
temperature and maintain food quality.
NOTICE: Monitor food temperature closely for food safety. The
United States Public Health Service recommends that hot
food be held at a minimum of 140 ºF (60 ºC) to help prevent
bacteria growth.
8. Maintain the water level during operation. Periodically (approximately
every two hours) remove the containers of food and check the water
level. Add hot water if needed.
9. Use gloves, mitts or pot holders to protect hands when removing hot
food containers.
Affordable Portable ™ Hot Food Station Operator's Manual
CLEANING
WARNING
Electrical Shock Hazard
A
Do not spray water or cleaning products. Liquid could contact
the electrical components and cause a short circuit or an
electrical shock.
B
CAUTION
Burn Hazard
Hot surfaces and food can burn skin. Allow the hot surfaces to
cool before handling.
NOTICE: Do not use caustic cleaning chemicals, steel wool or
commercial lime removal products to clean the equipment.
Thoroughly rinse equipment with water after cleaning.
To maintain the appearance and increase the service life, clean your
equipment daily.
1. Turn the heat control to the 0 setting. Place the power switch in the
OFF position.
2. Unplug the equipment.
3. Use gloves, mitts or pot holders to protect hands when removing hot
food containers.
4. Allow the equipment to cool completely before cleaning.
5. Remove the spillage pans and dispose of the water.
6. Use a damp cloth or sponge dipped in soapy water to clean the inside
of the well and the outside of the equipment.
7. Thoroughly rinse the equipment with clean water after cleaning.
Clean The Breath Guard
Always use a clean soft lint free cloth or microfiber cloth.
Clean with a neutral cleaner such as a solution of warm water and a
small amount of dish detergent or products specifically made for
cleaning Plexiglas® and acrylic plastic.
Recommended cleaners for Plexiglas® and acrylic include:
• Novus® #1
• Plexi-Clear
• Brillianize®
What Not To Do
• Do not use cleaners containing ammonia, alcohol, acetone or dry
cleaning products. Cleaners with these chemicals will damage
Plexiglas®, acrylic and other plastics.
• Do not use paper towels, abrasive materials, scratching cleansers,
razor blades, brushes, steel wool or scouring pads, such as Scotch
Brite™ pads.
• Do not use WD-40® or petroleum, industrial or commercial cleaning
products.
Removing Minor Scratches
Fine scratches can be removed with a specialized mild abrasive polish
such as Novus #2, or Novus #3. Heavier scratches may require sanding
and buffing. Hand sand with series of sandpapers with increasingly finer
grits (250,400,600). Then use a buffing wheel and buffing compound.
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