During Operation - Vollrath CAYENNE 1776-11 Manual Del Operador

Burn Hazard.
Do not touch hot food, liquid or heating surfaces
while equipment is heating or operating.
Hot surfaces, steam and food can burn skin. Allow the hot surfaces
to cool before handling. Do not drop or spill water onto the cooking
surface as it can spray or splatter.
1. Fill the well to the correct level marks with clean fresh water. Correct
level is about 1-1/2" (2.8 CM) or approximately 4 cups (1 Lt.) of water.
Do not over fill. See Figure 1.
2. Plug electrical power cord into a grounded outlet matching the nameplate
rated voltage.
NOTE:
If using fractional size pans, adapter bars must be used to keep steam
from escaping from between pans.
Rethermalizing refrigerated food that has been previously
cooked:
1. Preheat the water in the well by covering well with empty food containers
or covers, and then turning the unit ON and set the on/off heat control
switch (A) to the maximum heat setting. Preheat for 15 minutes.
2. Place covered container of chilled food product to be rethermalized into
equipment. See food safety precautionary note.
3. During the rethermalization process, monitor food temperatures closely
for food safety. The United States Public Health Service recommends
that the entire food product reaches and maintains a minimum of 165°F
(74°C) for at least 15 seconds to be properly rethermalized. In addition,
rethermalized food must pass through the danger zone of 40°F (4° C)
to 165°F (74°C) in less than 2 hours to prevent growth of organisms
of public health concern. Do not add cold food for rethermalizing while
holding hot food.
NOTE:
To reach the required safe food temperature as quickly as possible, do
not add water or remove food pan during the rethermalization process.
4. Reduce heat setting to a level that will maintain a safe holding
temperature and maintain food quality. See food safety precautionary
note.
Hot Food Holding:
1. Preheat the water in the well by covering well with empty food containers
or covers, and then turning the unit ON and setting the on/off heat control
switch (A) to the maximum heat setting. Preheat for 15 minutes.
2. Place container of hot food product, above 140 °F (60 °C), into
preheated equipment.
3. Reduce heat setting to a level that will maintain a safe holding
temperature and maintain food quality. See food safety precautionary
note.
Food Safety Precautionary Note:
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 if needed.
WARNING

During operation:

4. Maintain water level at or near water level mark. Periodically
(approximately 2 hours) remove container of food and check the water
level. Add hot water if needed. Some models are equipped with a low
water indicator light (D) that illuminates when the water level is low.
When finished using the equipment:
5. Turn the on/off heat control switch (A) to the OFF position and unplug
unit. When removing hot food containers from unit use gloves, mitts or
pot holders to protect hands.
6. Allow the unit and water to cool completely.
c
leaning
To maintain the appearance and increase the service life, clean your
equipment daily.
Burn Hazard.
Do not touch hot food, liquid or heating surfaces
while equipment is heating or operating.
Hot surfaces, steam and food can burn skin. Allow the hot surfaces
to cool before handling. Do not drop or spill water into the cooking
surface as it can spray or splatter.
NOTE:
Do not use caustic cleaning chemicals, steel wool or
commercial lime removal products to clean the equipment.
Thoroughly rinse equipment with water after cleaning.
7. Turn the on/off heat control switch (A) to the OFF position and unplug
unit. When removing hot food containers from unit use gloves, mitts or
pot holders to protect hands.
8. Allow the equipment to cool completely before cleaning.
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 damaged power cord.
Do not over fill wells, pans or trays. Liquid could contact the
electrical components and cause a short circuit or an electrical
shock. Unplug unit before performing service, draining or removing
spillage pans and trays. Do not spray water or cleaning products.
Do not use a power cord that has been modified or damaged.
NOTE:
Do not immerse the cord, plug or equipment in water or
any other liquid.
9. Dispose of the water.
10. Using a damp cloth, sponge dipped in soapy water to clean the inside of
the well and the outside of the equipment.
WARNING
WARNING
O ' M
peratOr s anual
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