Product Holding Unit
Restaurant Equipment Manual
14
Periodic Maintenance, Checklist And Cleaning Guide
DAILY
Opening Checklist
1. Ensure proper Pan Covers are inserted into the correct locations for fried and broiled products.
2. Place the Power Switch, located on the front of the Product Holding Unit, to the ON position.
3. Ensure both top and bottom HEAT Lights are illuminated.
4. Allow the Product Holding Unit to heat for at least 20 min. or until the HEAT Lights cycle o.
Operation Instructions/Adjustments
1. If the SERVICE Light illuminates during operation of the Product Holding Unit, discontinue use
of the aected shelf until the module is serviced.
2. Operate using Menu Bar as outlined in the Menu Scoreboard Operators Manual.
Closing Checklist
1. Turn power switch OFF.
2. Remove all pans and pan covers.
3. Allow to cool for approximately 30 minutes.
4. Clean Product Holding Unit as outlined in the Daily Cleaning Instructions.
Cleaning Instructions
1. Wipe down the interior and exterior of the Product Holding Unit with warm water and mild deter-
gent using a soft cloth. Do not use excessive amounts of water.
2. Clean pans and pan covers using mild detergent and warm water. Ensure all soap is rinsed from
plastic pans and pan covers.
Caution!
Electrical shock hazard. Do not wash with water jet or hose.
Do not use caustic cleaners, acids, ammonia products or abrasive cleaners or abrasive
cloths. These can damage the stainless steel and plastic surfaces.
!Warning!
Bottom and sides of warmer wells are very hot and cool slowly.
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