Features And Controls - Vollrath Hot Well Drop-ins Manual Del Operador

FUNCTION AND PURPOSE
This drop-in is intended and designed to hold containers of food at
proper serving temperatures. Hot food stations are not intended or
designed to cook raw food or to reheat prepared food. Food must be
prepared and placed in food stations at proper serving temperatures.
This equipment is not intended for household, industrial or laboratory
use.

FEATURES AND CONTROLS

A B
TEMPERATURE CONTROL. Used to set or adjust the
A
temperature of the well. The larger the number the higher the
temperature, the smaller the number the lower the temperature.
The "0" position is off.
POWER INDICATOR LIGHT. Illuminates when the well is in the
B
heating mode.
THUMBSCREW. Secures the drop-in to the mounting surface.
C
DRAIN VALVE (not shown). Used to empty water from the
D
well(s).
Open
2
C
Closed
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 over fill 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: 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 6" (15.2 cm).
1. Check the drain valve(s) to verify it is in the closed position to
prevent water from draining out.
2. Fill each well with ³⁄₈" (1 cm) of clean hot water. Do not over fill.
3. Plug electrical power cord into a outlet that matches the rated
voltage on the nameplate.
4. Preheat the water in the wells by covering wells with empty food
containers or covers. Turn the temperature control to the maximum
heat setting. Preheat for 60 minutes.
5. Place containers of hot food, above 140 °F (60 °C), into preheated
equipment.
6. Reduce 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. Maintain correct water level and
temperature setting. Periodically remove food container
and check the water level. Add water in needed.
7. Maintain water level during operation. Periodically (approximately
every 2 hours) remove the containers of food and check the water
level. Add hot water if needed.
8. Use gloves, mitts or pot holders to protect hands when removing
hot food containers.
Hot Well Drop-ins Operator's Manual