Alto-Shaam CC-48 - Manual (Page 8)

O P E R AT I N G I N S T R U C T I O N S
C C S e r i e s O p e r a t i o n & C a r e M a n u a l • 7
O P E R AT I N G P R O C E D U R E S
1. Check that the unit is connected to the
appropriate power source.
2. Check that all breaker switchers are in
the “
ON ” position.
3. Turn display lights “ ON ” and set the
thermostat(s) at number “7” and
preheat for 30 minutes.
Each shelf has its own thermostat control
numbering from 0 to 10. Be certain only hot
food is transferred into the display case.
When the thermostat is turned clockwise to
the determined number, the indicator light
will illuminate and will remain lit as long as
the shelf is calling for heat.
The indicator light will go OUT when the
temperature on the glass reaches the set number
determined by the operator. It will then cycle
“on/off” at this holding point.
The shelves will hold a steady even heat as
assigned. The user must determine what set
point can be used regarding each food item
held on its corresponding shelf. It is
recommended that a similar food product
be placed on each shelf.
The proper temperature range for the food
being held will depend on the food type,
the packaging, and the quantity of product.
When holding food for prolonged periods,
it is advisable to periodically check the
internal temperature of each item to assure
maintenance of the proper temperature range.
4. Load prepackaged hot foods into the
display case.
Be certain only hot food is transferred into the
display case. Before loading food into the case,
use a pocket-type meat thermometer to make
certain all products have reached an internal
temperature of 140° to 160°F (60° to 71°C).
If any food product is not at proper serving
temperature, use a Halo Heat cooking and
holding oven or Combitherm Oven to bring the
product within the correct temperature range.
5. Reset thermostat(s) as needed.
After all products are loaded into the display
case and the doors are closed, it is necessary to
reset the thermostat(s). For fully enclosed
sections, reset the thermostat to the number “8”
setting. Cases with a self-service section should
be maintained between number “9” and number
“10” for the self-service section only. THESE
SETTINGS WILL NOT NECESSARILY BE
FINAL. 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 160°F (60° and 71°C). Normally, this
will require a thermostat setting of number “8”
although a higher or lower setting may
sometimes be required.
6. Serve fresh hot food.
Keep hot foods looking fresh. Occasionally stir
or rotate food as needed. Serve food products in
appropriate heat tested packages or containers.
Keep display case doors closed after serving.
Wipe spills immediately to assure maximum eye
appeal and to ease end of the day cleanup.