BKI CHS/2N - Manual (Page 7)

6
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 63.5
o
c.
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 63.5
0
C.
• Check Water level every 2-3
hours.
• Do Not allow the water drawer to boil dry as serious damage to the cabinet
could occur.