Server FSPW-SS Instrucciones Importantes página 2

SAFeTy GUIDeLINeS wheN
USING ThIS UNIT:
warning: This appliance must be earthed.
electrical shock could occur if the unit is not
earthed or grounded. This requires all three
prongs (terminals) on the cord plug to be
plugged into the power source.
According to food and safety regulations, most foods
must be stored and/or served at certain temperatures
or they could become hazardous. Check with your local
food and safety regulators for specific guidelines.
be aware of the product you are serving and the
temperature the product is required to maintain.
Server Products, Inc. can not be responsible for
the serving of potentially hazardous product.
Stainless steel is one of the best materials for food
serving and storage, but there are many products which
can corrode it. If you notice corrosion beginning on
any stainless steel surface, you may need to change
the cleansing agent, sanitizing agent, or the cleaning
procedures you are using.
• Products containing: acids, alkalines, chlorine,
or salt can corrode stainless steel.
• Sauerkraut and Au Jus sauces corrode stainless
steel. Server Products, Inc. regrets that we can
not honor warranty claims on stainless steel
parts that have been affected by sauerkraut
or Aus Jus.
SAFeTy GUIDeLINeS wheN
CLeANING ThIS UNIT:
ensure unit is "oFF" and unplugged.
Caution: If unit has already been in use, unit may
still be hot. Allow unit to cool before continuing.
warning: Never immerse unit into water.
• Never use any water jet or pressure
sprayer on unit.
• electrical shock could occur or electrical
components inside the unit could be
damaged from water exposure.
UNIT TAKe-DOwN
1
PreSS SwItCh to "oFF" PoSItIon.
2 unPlug Cord.
Caution: If unit has already been in use, unit may
still be hot. Allow unit to cool before continuing.
3 remoVe PumP From ProduCt tIn or
StAInleSS Steel JAr.
4 remoVe ProduCt tIn or StAInleSS Steel JAr
From wAter VeSSel.
5 emPty wAter out oF wAter VeSSel.
• tip unit over a drain to pour water out.
See SePArAte PumP mAnuAl For PumP
InStruCtIonS.
UNIT SeT-UP
AlwAyS CleAn unIt And PumP thoroughly
beFore FIrSt uSe. See unIt tAKe-down, SAFety
guIdelIneS And CleAnIng. See SePArAte PumP
mAnuAl For PumP InStruCtIonS.
1 FIll wAter VeSSel wIth wAter.
• Fill vessel to embossed water line inside water
vessel or fill with 2.5 cups (20 oz) water.
• Do not overfill.
2 InStAll SPACer And ProduCt tIn or StAInleSS
Steel JAr Into wAter VeSSel.
• Product being served must always be inside
product tin or stainless steel jar and never placed
directly into water vessel.
3 InStAll PumP Into ProduCt tIn or StAInleSS
Steel JAr.
4 PreSS SwItCh to the "on" PoSItIon.
5 Set thermoStAt Knob to reCommended
ProduCt SerVIng temPerAture.
• to heat unit faster, thermostat knob may be
rotated to maximum setting temPorArIly.
Server Products Inc. claims no responsibility
for actual serving temperature of product. It is
the responsibility of the user to ensure that any
product is held and served at a safe temperature.
ReTheRMALIzATION AND
hOT FOOD hOLDING
(National Sanitation Foundation)
nSF International and
(American National Standards Institute)
AnSI list this unit as a "rethermalization
and Hot Food Holding unit (Standard 4)"
rethermalization of food products is achieved by this
appliance when it elevates the food product temperature
from a refrigerated 40°F (4°C) to a safe food cooked
temperature of 165°F (74°C) within a period of 2 hours.
hot Food holding is achieved with this appliance when
it maintains a product temperature at or above 150°F
(66°C), in all locations throughout the product, for a
minimum of 2 hours, even if any lid, cover, or pump is
removed. the lid, cover, or pump is recommended to
help maintain product temperature.
TO AChIeve SAFe hOT FOOD hOLDING:
1 Pre-HeAt uNIt For 30 mINuteS wItH CorreCt
Amount oF wAter In VeSSel, lId CloSed or
CoVer or PumP InStAlled And thermoStAt
Set At 170°F (77°C).
2 mAxImum CAPACIty oF Food ProduCt muSt be
lImIteD to 3 quArtS, wHICH IS equAl to 12
CuPS, or 96 oz, or A #10 CAN Full oF ProDuCt.
• Do not overfill.
• Food product must limited to shoulder of inset.
3 AFter Pre-heAt, thermoStAt muSt be rotAted
to mAxImum SettIng For entIre durAtIon oF
hot Food holdIng.