Alto-Shaam Halo Heat 300-HW/D6 - Manual (Page 12)

O P E R A T I N G I N S T R U C T I O N S
Hot Food Drop-In Well Operation & Care Manual • 11
1. DO NOT ADD WATER TO HOT WELL
Halo Heat ® hot wells maintain a constant and
gentle temperature. Adding water is not
recommended since water will accelerate the
deterioration of the product and may damage the
unit voiding the warranty.
2. PLACE PAN DIVIDERS AND EMPTY PANS
IN THE WELLS
NOTE:
No matter what type of pan configuration
chosen, pan separator bars or divider bars must
be used to close all gaps between pans, and all
gaps between the pans and the edges of the wells.
If these gaps are not closed, heat will escape, heat
distribution will be uneven, and uniform
temperature will be difficult to maintain.
This is a VERY important requirement to follow
whenever this appliance is in use.
3. PREHEAT AT THE NUMBER “10” SETTING
FOR A MINIMUM OF 30 MINUTES
An indicator light will illuminate when the
thermostat(s) is (are) turned “ON.”
The indicator(s) will remain lit as
long as the unit is preheating or
calling for heat. The unit should
be preheated at the 10 setting for a
minimum of 30 minutes before
loading the unit with hot food. When preheating
is completed, or whenever the unit reaches any
temperature set by the operator between 1 and 10,
the indicator light(s) will go “OUT”.
4. LOAD HOT FOODS INTO THE APPLIANCE
After preheating, place hot foods into the
preheated pans located in the appliance or
exchange the pans with pre-filled product pans.
This appliance is designed for the purpose of hot
food holding. Only hot foods should be placed
into the unit. All pan divider bars required must
be utilized at all times with the pan configuration
chosen. Before loading food into the unit, use a
pocket-type thermometer to make certain all
products have reached an internal temperature of
140° to 180° F (60° to 82°C).
If any food product is
not at proper serving temperature, use a Halo Heat
cooking and holding oven, set at 250° to 275°F (121°
to 135°C), or a Combitherm oven to bring the
product within the correct temperature range.
5. RESET THERMOSTAT(S) AS NEEDED
After all products are loaded into the unit, it is
necessary to reset the thermostat(s). Since proper
temperature range depends on
the type of products and the
quantities being held, it is
necessary to periodically use a
pocket thermometer to check each
item to make certain the correct temperatures are
being maintained. Proper temperature range is
between a minimum of 140° and 180° F (60° and
82° C). Normally, this will require a thermostat
setting of between number “8” and “10.”
6. TO MAINTAIN PROPER FOOD
TEMPERATURE, OVERHEAD HEATING IS
REQUIRED.
6. SERVE FRESH HOT FOOD
Keep hot foods looking fresh. Occasionally stir or
rotate food as needed. Wipe spills immediately to
assure maximum eye appeal and to ease end of
the day cleanup.
10
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5 4
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1
10
9
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5 4
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C A U T I O N
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.