Carter-Hoffmann BR1000 - Manual (Page 2)

2
Thank you for purchasing this Carter-Hoffmann appliance. Proper installation, professional operation
and consistent maintenance of this appliance will ensure that it gives you the very best performance
together with a reliable, long lasting and economical life. This manual contains information needed
to properly install, operate and maintain this appliance
This product is the result of extensive research and field testing. The materials used were selected
to provide optimum performance, maximum durability and an attractive appearance. At Carter-
Hoffmann, every single unit is thoroughly
inspected and functionally tested prior to
shipment.
This Carter-Hoffmann cabinet provides the
best environment for pre-plated food prod-
ucts by regulating consistent the air tempera-
ture. This model uses hot circulated air (no
moisture) and heat retention technology.
Due to the retention capabilities of the heat-
ing module, this unit eliminates the need for
any type of canned fuel (i.e. “Sterno®” type
heat). This is the major benefit of this unit,
which will undoubtedly pay for itself over a
short period of time.
INTRODUCTION
Yearly Cost of Canned Heat Per
Cart (4 cans per cart, per m eal)
0
500
1000
1500
2000
2500
3000
3500
1 2 3
# Meals Served Per Day
C
o
st
o
f C
a
n
n
ed
H
eat
(1
ca
n
=
$0.76)
The major benefits of
EnduraHeat® technology are:
Safety: elimination of potential fire
hazards from fuel use reduces
the likelihood of employee burns
Cost:
eliminate expense of
canned fuel; no more scorched carpeting or other
decor
Productivity: eliminate the extra labor involved to
put cans into carts as well as monitor canned heat
use
Sanitation: no open flames to scorch pans, burn
food or scorch the cabinet interior; eliminate messy
residue from canned fuel
Food Quality: no transfer of fuel fumes to ruin the
flavor of food; food is maintained serving tempera-
ture
Extended Unplugged Hold Time: Cabinet tem-
perature remains above 140
°F for 2 hours, un-
plugged .
CAUTION: SAFE FOOD
HOLDING PRACTICES
RECOMMENDED
Cooking food to a safe temperature,
holding at a temperature of at least
140°F is critical in the prevention of
foodborne illness. Hold only cooked,
hot food at 140°F or higher. This
cabinet is not intended to cook or
reheat food. Food must be at appro-
priate temperature before being
placed into cabinet.
140°F
41°F
DANGER ZONE: 41°F
to 140°F Bacteria
grow rapidly
COOK TO AT LEAST
165°F Destruction of
most bacteria
165°F
HOLD at 140°F or higher