Assessments - 2, GPA: 5 ( )

Fabricante : Bakers Pride Oven Arquivo Tamanho: 285.3 kb Arquivo Nome : Língua de Ensino:

FOOD CONTAINERS “Hot Shop” food display cabinets are supplied with a mezzanine shelf and 65mm deep 1/1 gastronorm pans fitted with wire inserts as standard. Wet Foods :- Chicken, cooked meats etc, should be placed in the gastonorm pans, on the wire inserts to allow for drainage. Pies, Pastries :- Should be placed above on the mezzanine shelf. The gastronorm pan section can be split up using the various sizes available in the gastronorm pan range, to a maximum depth of 65mm see page 11 (spare parts) for full listing. 5 OPERATING In order to comply with the Food Safety Act 1990 and the Food Safety (General Food Hygiene) regulations 1995, hot food must be kept at a temperature of at least 63.5oc. Follow these instructions carefully to ensure compliance. • Fill water drawer to level marked with fresh clean cold water, Water drawer holds approximately: 4 Ltrs (CHS2/3) 2 Ltrs (CHS1) Do not overfill ! Water – Level Fill to top of baffle • Turn mains switch “ON”, interior heat lamp & fan will operate. • Set the Simmerstat to number 3 and allow 25-30mins for the cabinet to pre-heat before loading with freshly cooked products. • Ensure that all cabinet doors are closed to retain heat during Pre-heat & Operation. • Do Not set Simmerstat to “full” as this will cause the water to boil and fill cabinet with steam. • Check Product temperatures every hour using a digital thermometer and adjust the Simmerstat to maintain a minimum product internal temperature of 63.50C. • Check Water level every 2-3 hours. • Do Not allow the water drawer to boil dry as serious damage to the cabinet could occur. 6 OPERATING • IMPORTANT:-Always allow time for the cabinet to pre-heat before loading any food items. Keep sliding doors closed to retain heat after loading or unloading. • Check water drawer every 2-3 hours, carefully add fresh water to maintain correct level, Do Not Over Fill. HOLDING TIMES Many factors will affect the length of holding time possible with the variety of foods available in todays market place. In order to comply with the current Food Hygiene & Safety Regulations we offer the following advice. • The “Hot Shop” display cabinet is intended for display and holding of hot food direct from cooking or re-heating. • Microwaved or re-heated foods will generally have a shorter storage life than freshly cooked foods. • Do not over cook or overheat food items that are to be held hot, (overcooking will result in excessive moisture loss that will not be re-gained, even in a humidified cabinet). • Always serve food products from the cabinet in strict rotation ie: first in –first out. • Keep sliding doors closed after loading or unloading. • Keep water drawer full to level indicated at all times. • Take regular product internal temperatures using a digital thermometer, any products found below 63.5oc must be removed and blast chilled or wasted. • Adjust temperature controller according to ambient conditions, set to the lowest possible setting that will maintain a safe product internal temperature. • Keep your “Hot Shop” display cabinet clean. Important:- The “Hot Shop” display cabinet must not be used to re-heat foods. 7 CLEANING & MAINTENANCE IMPORTANT:-This cabinet should be cleaned at the end of each working day. Always disconnect the cabinet from the power supply before the start of any cleaning or maintenance. • Remove any food items left at the end of business. • Turn mains switch “off”, disconnect from power supply and allow cabinet to cool. • Remove sliding doors by first lifting upwards to release bottom runner from track, then out and down from top runner. • Remove mezzanine shelf & gastronorm food pans, allow to soak in a hot cleaning solution. • Open front curved glass, support glass & clean using a bactericidal detergent sanitiser then a clear liquid glass cleaner. • Remove water drawer, empty old water, refill with mild cleaning solution, rinse and wipe clean. • Wipe over cabinet interior with a mild solution of warm water and bactericidal detergent cleaner using a damp cloth, avoid getting excess water into the cabinet interior or over the control panel section. • Do not attempt to cl...

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