Carter-Hoffmann SR1820 - 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 appear-
ance. At Carter-Hoffmann, every single unit is thoroughly inspected and functionally tested
prior to shipment.
This Carter-Hoffmann cabinet provides the best environment for food products in bulk pans
by regulating consistent the air temperature. This model uses hot circulating air (no mois-
ture) and heat retention technology. EnduraHeat® heat retention technology enables
heated transport of bulk food to remote locations, while maintaining serve safe holding tem-
peratures for two hours, unplugged and without the use of canned fuel.
Due to the retention capabilities of the heating module, this unit eliminates the need for any
type of canned fuel or “Sterno™” type heat. This is the major benefit of this unit, which will
pay for itself over a short period of time.
The major benefits of
EnduraHeat®
technology are:
Safety: elimination of po-
tential fire hazards from
fuel use reduces the like-
lihood of employee burns
Cost: eliminate expense of canned fuel; no
more scorched carpeting or other decor
Productivity: eliminate the extra labor in-
volved 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 temperature
Extended Unplugged Hold Time: Cabinet
temperature remains above 140
°F for 2
hours, unplugged.
INTRODUCTION
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
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 in-
tended to cook or reheat food. Food
must be at appropriate temperature be-
fore being placed into cabinet.