Alto-Shaam Drawer Warmers 3DN - Manual (Page 9)

Drawer Warmer Installation/Operation/Service Manual • 7
This appliance is intended for use in commercial
establishments where all operators are familiar with
the purpose, limitations, and associated hazards of
this appliance. Operating instructions and warnings
must be read and understood by all operators
and users.
1. Make sure the unit is connected to the
appropriate power source.
2. Use hand protection when handling
hot items.
3. Preheat the unit for 30 minutes before use.
4. Be certain only hot foods are placed into
the unit.
bEfOrE INITIAL uSE:
Before operating the unit, clean both the interior
and exterior of the unit with a clean, damp cloth
and mild soap solution. Rinse carefully. Clean
and install the drawer warmer pan(s). The drawer
assembly is completely removable. Clean as a
sanitation measure.
hEATINg chArAcTErISTIcS
The drawer warmer is equipped with a special
heating element. Through this Halo Heat concept,
the heating element is mounted against the walls of
the unit to provide an evenly applied heat source
controlled by a digital control. The design and
operational characteristics of the unit eliminate the
need for a moisture pan or a heat circulating fan.
Through even heat application, the quality of food
products is maintained up to several hours or more.
fOOD prODucT TIpS
bread and rolls
Breads and rolls are traditionally difficult to
hold for prolonged periods due to the very low
moisture content of these products. For best
results and longest possible holding life, it is
recommended these products be placed in a
plastic bag while in the warming drawer. Breads
and rolls should be held at a temperature no
higher than 120° to 140°F (49° to 60°C).
potatoes
For the best results when holding potatoes:
1. Do not overcook.
Regardless of the temperature at which potatoes
are cooked or what type of oven is used, it is
important that this product does not achieve a
final internal product temperature in excess of
195°F (91°C). Over-cooking will further reduce
the moisture content and consequently, reduce
the holding life. Potatoes should be removed
from the oven when they reach an internal
temperature of approximately 190°F (88°C).
After they are removed from the oven, the
internal temperature will continue to increase.
2. Allow potatoes to stabilize before placing
in drawer warmer.
When potatoes are removed from a conventional
high-temperature oven, they have an extremely
high surface temperature. If they are placed in
the drawer warmer while they are this hot on the
outside, moisture will be pulled from the inside
of the potato and condensation will form on the
outside. Holding results under these conditions
will not be totally satisfactory. Remove potatoes
from the oven and allow the surface temperature
to stabilize before placing them in the controlled
holding atmosphere of the drawer warmer.
u S E r S A f E T y I N f O r M A T I O N
I N S T A L L A T I O N