Features And Controls - Vollrath Signature Server 37047 Manuel D'utilisation

POSITIONING AND CLEARANCE
NOTICE: If this is equipped with a breath guard, do not move the
equipment by pushing or pulling on the breath guard.
• This equipment is to be used on a flat, level surface.
• Controls and drains need to be accessible at all times of operation.

FEATURES AND CONTROLS

A
B
C
A Controls
Touch Panel Controls
F
D
E
D Master ON/OFF Power. Turns on power to the hot well
component.
E Low Water Light. Illuminates when water needs to be added to
the well.
F Power Indicator Light. Illuminates when the well is turned ON.
G Heat Control. Increases or decreases heat setting. One switch
per well. Additional switches are inactive.
Dial Controls
H Heat Control Knob. The "0" position is OFF.
I Power Indicator Light. Illuminates when the well is turned ON.
B Drain Access Door. Covers the drain valve.
C Drain Valve. Empties water from the well(s).
Signature Server® Hot Food Stations Operator's Manual
G
H
I
OPERATION
WARNING
Electrical Shock Hazard
Keep water and other liquids from entering the inside of the
unit. Liquid inside the unit could cause an electrical shock.
Do not over fill pans or trays. Liquid could contact the electrical
components and cause a short circuit or an electrical shock.
CAUTION
Burn Hazard
Do not touch hot food, liquid or heating surfaces while
equipment is heating or operating.
NOTICE: Drop-in meets NSF4 performance standards only when
using moist heat. Operation with water is required for even
heating of the food product.
NOTICE: Do not use food pans deeper than 6" (15.2 cm).
1. Verify that the drain valve is in the closed position.
2. Fill each well with clean water to the Max Fill line. Do not overfill.
Always maintain water in well.
3. Plug electrical power cord into a grounded outlet matching the
nameplate rated voltage.
4. Preheat the water in the wells by covering wells with empty food
containers or covers. Turn the temperature control to the maximum
heat setting. Preheat for 60 minutes. The water will be boiling.
5. Remove empty food containers or covers.
6. Place containers of hot food, above 140 °F (60 °C), into the
preheated wells.
7. Set the heat control as needed to maintain proper hot holding
temperature for food safety.
8. Regularly check food temperature.
NOTICE: Monitor food temperature closely for food safety. The
United States Public Health Service recommends that hot
food be held at a minimum of 140 ºF (60 ºC) to help
prevent bacteria growth.
9. Maintain water level during operation. Approximately every 2 hours
remove the containers of food and check the water level. Add hot
water if needed.
2