2components and features, 1 application, 2 components included – Garland HO IN 1500 INDUCTION TEMPERATURE CONTROLLED BUILT-IN HOLD-LINE User Manual

Page 7: 3 features

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Components and Features

RTCSmp Built-In Temperature Controlled Hold-Line


Part # 4532288 Rev 3 (6/11/14)

7

2

Components and Features

2.1

Application

The RTCSmp Install Hold-Line units are specially designed as built-in equipment for closed counters. These units
are ideal for buffets, events and banqueting, providing constant and precise temperature to ensure top quality
food presentations and appeal. Temperature adjustment within a large temperature range (122-212

o

F / 50-100

o

C)

allows for flexibility and precise food temperature requirements. To guarantee the induction units’ reliability and
performance, please observe all safety, installation, and operation requirements mentioned in this manual.

2.2

Components Included

 One (1) RTCSmp Induction Built-In Heat Retaining Unit 1500 with Cord and Plug.

 Two (2) Control Units with RJ-45 cables.

2.3

Features

Built with a robust construction, the RTCSmp Hold-Line units are compact and powerful with a revolutionary
RTCSmp-Technology (Realtime Temperature Control System with Multi-Point sensing). The RTCSmp Technology
monitors the energy supply, the state of the induction coil, power board, CPU, and the cooking zone in realtime.
Please review the following features this induction unit offers:

 Engineered specifically for warm holding applications.

 Compact, light weight and low profile design.

 Integrated cooling fan keeps electronics cool.

 Air deflector prevents hot exhaust air to be pulled back into the unit.

 Removable and dishwasher-safe air intake filter.

 Two heat zones.

 High impact Ceran glass-top with two highly visible digital displays beneath to show the set and the current

temperatures.

 Thermostatically controlled overheat sensor shuts off the unit preventing damage from pans cooking dry.

 Instant energy transmission to the cookware only, not to the surrounding air.

 Electronic output limitation continually monitors the energy transfer to the cookware, ensuring the most

efficient energy transfer possible.

 The control unit regulates the temperature in an increment of 5

o

F(1

o

C), from 122-212

o

F / 50-100

o

C.

 Simple to operate. Adjust power level simply by turning the knob.

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