Operating with Product

  1. Rotate food from front to back.

  2. Food in half-size pans does not hold as well as food in full size pans. Rotate pan to back of merchandiser where it is directly under upper heating elements or move food to a smaller pan that has been preheated.

  3. When freshening foods such as macaroni and cheese with added water, heat the water in a clean container until it is 10º F to 20º F (6º C to 12º C) above the desired holding temperature of the food. This will keep food at a safe serving temperature. Depending on the amount of water, the temperature can drop 10º F to 20º F (6º C to 12º C) in as little as five minutes.

  4. When transferring hot foods in the heated merchandiser to clean pans, preheat the clean pan. Transferring hot foods to room temperature pans can cause the temperature of the food to drop 20º F (12º C) or more, thus causing food to be at an unsafe serving temperature.

  5. If operating unit with rear doors removed, it is recommended that third size pans be placed in the center section of the well for optimal holding. Food temperatures will be maintained for up to an hour with doors removed and upper heat set to 9 or 10. Remember to frequently monitor food temperatures.

  6. To keep hot foods from drying too fast, keep a clean misting bottle (such as you find in a garden supply store) with a mixture of 1/3 vegetable oil and 2/3 water on hand. Set the nozzle for a fine mist. Shake the vegetable oil and water mixture well. Spray surface of food immediately, shaking the bottle between each entree. The frequency with which the foods need to be misted depends upon the unique characteristics of the food, the water heat setting in the case and atmospheric conditions. Do not use this mixture on foods with a pastry crust or crumb toppings where a dry surface is desirable.

  7. If prepackaging foods, place containers directly under upper heating elements (in back of the case) for maximum holding time. Upper heat may need to be increased slightly.

  8. If operating unit with 6 in. deep pans, DO NOT place pans in the back of serving area in unit, closest to the doors. The pans will obstruct the blowers and will overheat the unit. Place pans in the front of unit for best heating results.