Features And Controls - Vollrath Signature Server Manual Del Operador

FEATURES AND CONTROLS

B
D
E
Cold Well On/Off Switch
A
Hot Wells Control Panel
B
F
G
F Master ON/OFF Power. Turns on power to the hot well
component.
G Low Water Light. Illuminates when water needs to be
added to a well.
H Power Indicator Light. Illuminates when the well is turned
ON.
I Heat Control. Increases or decreases heat setting. Last
three switches are not active.
Vent. Additional vent located on the customer side.
C
Drain Access Door. Covers the drain valve.
D
Drain Valve. Empties water from the well(s).
E
Signature Server® Food Stations with Hot and Cold Wells Operator's Manual
A
C
H I
HOT WELL 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: Using a voltage other than the nameplate rated voltage will
cause damage to the unit. Incorrect voltage, modification
to the power cord or electrical components can damage
unit and will void the warranty.
NOTICE: Drop-in meets NSF4 performance standards only when
using moist heat. Operation with water is required for even
heating.
NOTICE: Do not use food pans deeper than 6" (15.2 cm).
NOTICE: Verify the drain valve is in the closed position.
1. Fill each well with clean water to the Max Fill line. Do not overfill.
Always maintain water in well.
2. Plug electrical power cord into a grounded outlet matching the
nameplate rated voltage.
3. Press and hold the ON/OFF button on the control panel for
approximately two seconds. The well settings will default to the
previous settings.
4. Preheat the water in the wells by covering the wells with empty food
containers or covers. Set the heat control to the maximum setting.
Preheat for 60 minutes. The water will be boiling.
5. Remove the empty food containers or covers. Place containers of
hot food, above 140 °F (60 °C), into the preheated wells.
6. Set the heat control as needed to maintain proper hot holding
temperature for food safety.
7. 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.
8. 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