BKI CHS/2N - Manual (Page 8)

7
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 63.5
o
c 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.