Fagor SERV-V - Manual (Page 22)

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Danger
Do not place a Chafing Dish
employing heating cans near
flammable objects or materials.
Danger of fire.
Caution
Children or people not in
complete control of their
faculties should not be permitted
to serve food from the Chafing
Dish. They may not know the
risks inherent in its use.
CHAFING DISH MODELS CDRT-A, CDRT-
V, CDROUND-A, CDSOP-A, CDROUND-V
and CDSOP-V:
7.1 Lid Positions
The frame for the Fagor Chafing Dish
models CDRT-A, CDRT-V, CDROUND-A,
CDSOP-A, CDROUND-V and CDSOP-V has
a lateral brake. This permits the lid () to be
set in the three following positions (Fig. J):
1. Lid () closed.
2. Lid is () opened to the first resistance
point (position for serving food).
This may be done by guests or staff
members.
3. Lid () is completely opened and
pushed past the second resistance
point. This may be done only by staff
members.
Closing the lid () (Fig. K) from a completely
open position requires a certain amount of
force until it reaches the extraction position.
Close the lid () very carefully from this
position in order to insure that the Chafing
Dish remains stable. May be done only by
staff members!
In the case of models CAL-A, CAL-V, CDC-
E and CDR pull the lid handle in order to
close it.
7.2 Changing the food pan (models
CAL-A and CAL-V NO)
The food pan (3) can be changed with
the lid () in the extraction position or
7. OPERATION completely open. The support frame does
not need to be removed (4). Check the
water level every time the food pan is
changed (3).
7.3 Heating time
For health reasons, it is recommended not
to keep food hot in the Chafing Dish for
more than 2 or 3 hours.
7.4 Water level (models CAL-A
and CAL-V NO)
Check the water level in the water pan (5)
periodically, especially when the Chafing
Dish is used for several hours. This can be
done when the food pan is changed. Do
not use the Chafing Dish without water as
this will lead to extreme overheating and
danger of burns and damage to the Dish.
7.5 Food Quality
Close the lid () if possible. This is more
hygienic, preserves the quality of the food,
and saves energy.
7.6 Serving liquids (models CAL-A and
CAL-V) y CAL-V))
To serve the liquid, a receptacle should be
placed under the spout. The handle should
be pulled towards the server to release the
hot liquid.