Carter-Hoffmann HL8-10-RW - Manual (Page 10)

10
DRAWER WARMER—NORMAL OPERATION
CAUTION:
HOT SURFACE
Exposed surfaces can be
hot to the touch and may
cause burns
Avoid touching the cabinet
when loading or removing
product.
HEATING OPTIONS
MOIST HEAT: Moist operation prevents food from drying out as
heat is applied to the warming chamber.
DRY HEAT: For some applications, you may want to store previ-
ously prepared foods in a dry-heat environment.
1. MOIST HEAT WITH PANS
A. The drawer warmers are designed to accommodate any
combination of standard-size, steam table pans.
B. Place a small amount of water in the drawer pan. Place
the steam table pans in the drawer pan.
C. Check the water level periodically, and add water when
necessary
D. Set the front air vent between fully closed and half open.
Actual setting will depend on the type and amount of product
stored in the drawer, the temperature setting, and the
frequency in which the drawer is opened.
2. DRY HEAT
A. To warm with dry heat, place the food directly into the empty
(i.e. no water) drawer pan.
3. MOIST HEAT WITH OPTIONAL HUMITROL RACK
A. To set for MOIST OPERATION, remove the Humitrol Rack
from the bottom of the drawer insert pan and carefully pour
approximately 2 quarts of water (1/2” depth) into the pan.
Reinstall rack.
B. When the drawer is closed, the Humitrol Rack allows water
vapor to rise through the stored product in the drawer. The
Humitrol Rack also decreases the sloshing effect of the water
in the pan when the drawer is opened.
C. Place the food directly on the rack. The rack is designed to
support the food off of the steam vents, where condensation
may form.
D. Check the water level in the pan periodically and add water
when necessary.
E. Set the front air vent between fully closed and half open.
Actual setting will depend on the type and amount of product
stored in the drawer, the temperature setting, and the
frequency in which the drawer is opened.