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- Blast Chiller
Reach-in Freezer
- Walk-in Freezer
Refrigerators
- Pass-through
Refrigerator
- Reach-in Refrigerator
- Service Refrigerator
- Walk-in Refrigerator
Hot
- Hot Carts
- Infrared Lamps
- Pass-through Warmer
- Proof Cabinet
- Steam Table
- Warmers
-
Freezers
- Blast Chiller image | printable
page
Principle Uses:
- Rapid chilling of food
- Shock freezing of food
Special Characteristics:
- Provides soft or hard chilling modes
- Provides shock freezing mode
- Provides UV sterilization of cabinet interior
- Chilling or freezing time is measured in minutes or factions of a minute
rather than hours
Operating Hints:
- Capacity per cycle is ten 12" x 20" x 2.5" deep pans
containing up to 110# of food for chilling or 66# for freezing
- Consult manual for task specific settings
Cleaning:
- Remove shelving and take to dishroom
- Use mild detergent solution to wash interior and exterior. Rinse
and dry all surface
- Return shelving to cabinet
- Finish outside surfaces with stainless steel polish
Reach-in Freezer image | printable page
- Walk-in Freezer image | printable page
Principle use
Special Characteristics
Operating Hints
Commercial freezing is done at minus 40 degrees F.
Storage type freezers are not capable of sufficiently rapid freezing for large amounts of
chilled foods
Stored food must be well wrapped to prevent dehydration
and freezer burn
Refreezing foods is unwise due to undesirable changes in
color, texture, flavor and the risk of bacterial growth
Check temperature daily, report any malfunction
Install alarms against accidental entrapment or
malfunction
Unopened freezer will function well for up to 48 hours if
electric current goes off
Cleaning
Daily wiping of exterior surfaces
Defrost when frost is 3/8 to 1/2 inch thick on sides and
coils
To defrost remove stored items to coolers, disconnect
power, use cold water to soften frost
Scrape frost carefully
Rinse interior with solution of 1 Tbs baking soda and
quart of water
Sanitize with solution of 1 Tbs bleach and quart of water
After defrosting run freezer to bring temperature back
down before reloading
Special fluids are available for mopping walk-in floors
Holding & Serving Index
Refrigerators | printable page
- Pass-through
Refrigerator image |
printable page
- Reach-in
Refrigerator image | printable page
- Service
Refrigerator image | printable page
- Walk-in
Refrigerator image | printable page
Principle use
Special Characteristics
Maintains temperature of 45 degree F depending on type of
food
Temperatures vary in different parts of refrigerators, so
locate foods accordingly
Locate containers and foods so that mechanical units and
air circulation are not hampered
Wrapping and covering foods prevents transfer of odors
Plan to minimize time door is left open
Holding & Serving Index
Hot
Hot Carts image
Principle Use
Special Characteristics
Operating Hints
Food should be at serving temperature when loaded, carts
are intended to maintain warmth
Follow manufacturer's suggestions
Cleaning
Unplug electric carts
Surfaces may be aluminum or stainless steel. Avoid
abrasive cleaners and harsh chemicals
Wipe daily with a damp cloth using a mild detergent
solution, rinse and dry.
Holding & Serving Index
Infrared
Lamps image
Principle Use
Special Characteristics
Operating Hints
Cleaning
Unplug and allow lamps to cool
Wipe down with a soft cloth using a mild detergent
solution
Rinse and polish with a dry cloth
Holding & Serving Index
Pass-through
Warmer image
Principle Use
Operating Hints
Cleaning
Holding & Serving Index
Principle Uses:
Special Characteristics:
Operating Hints:
Preheat cabinet for 30 minutes given a normal room
temperature of 72F
This is a hot food holding cabinet
and is not intended to rethermalize cold food. -make sure food is a proper
temperatures before placing in cabinet
Holds 17 full sheets or 34 half sheets at 3 inch
intervals
Preset conditions can be retained at the end of the day
by switching the power off rather than disrupting temperature or humidity settings
Water pan must be in place during proofer module
operation - fill with hot water and check level every 2 hours
Cleaning:
At no time should the cabinet be steam cleaned or washed
or flooded with water or liquid solution -severe damage or electrical hazard could
result
Allow cabinet to cool before cleaning - remove water pan
and slide racks
Do not use abrasive cleaners - mild detergent and water
are recommended
The poly carbonate door must have special cleaners -
ordinary cleaning will dull and scratch the panel - use soft flannel cloth with isopropyl
alcohol to remove grease and fingerprints
Holding & Serving Index
Steam Table image | printable page
Principle Use
Special Characteristics
Operating Hints
Fill with hot tap water to save time
Water in compartment should be kept at temperature to
maintain 140-180 degrees F. Too low a temp affords ideal conditions for the growth of
dangerous organisms, too high will overcook food
Hold vegetables at 140 degrees F
Hold meats at 145-150 degrees F
Hold thin soups at 180 degrees F
Cover food in table until service time
Cleaning
Drain water pan and wipe it out
Remove scale as needed using white vinegar
Pans/inserts are washed using standard dishwashing
procedures
Holding & Serving Index
Warmers image
Principle Uses
- Holding finished hot foods at proper temperature for service
Special Characteristics
- Temperature in cavity is thermostatically controlled
- Water reservoir provides humidity to prevent drying out
- Adjustable racks hold hotel pans or sheet pans as needed
- Models on wheels can be used to transport hot foods
Operating Hints
- Preheat unit
- Fill water reservoir as needed
- Avoid opening doors unnecessarily
- Unit may be used to ferment and proof yeast raised products
Cleaning
- Unplug unit before beginning and replug when finished
- Mild Detergent solution on damp rags is usually sufficient
- De-lime reservoir as needed
- Stainless steel exterior may be polished with special cleaner for that
purpose
Holding & Serving Index
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