OPERATION
The food bar tank element and heat lamps are controlled individually. The tank
element is controlled by an energy regulator, located on the control panel. The heat
lamps are switched on with a toggle switch, also located on the control panel. The
thermometer on the control panel has been designed to function as a guide for
operation only. It reflects the temperature beneath the pans. The thermometer does
not directly reflect the temperature of the food in the pans.
DRY OPERATION
Place all the pans in the food bar and switch on the heat lamps. Set the energy
regulator to the desired position and allow the food bar to pre-heat for approximately
15 minutes before placing any food in the pans. An operating position of around 2 to
2½ should suffice, but experience will dictate the best position for the particular food
being displayed.
Please note: Care should be taken while operating dry not to leave the energy
regulator on HIGH for extended periods. The build up of excessive heat may damage
the thermometer and cause excessive and hazardous external surface temperatures.
A hazard assessment and appropriate risk management practices should be
conducted and implemented prior to operating these units dry.
WET OPERATION
For wet operation, the most important factor is the volume of water placed in the tank.
The tank should be filled with fresh clean water to a level where it just touches the
bottom of the element. If the water level is too high, performance will be
compromised.
Once the water has been placed in the tank, place all the pans in the food bar and
switch on the heat lamps. Turn the energy regulator to high and pre-heat the food
bar, bringing the water up to a temperature of approximately 65-70°C. As a guide this
will take approximately 20 to 30 minutes. When the water has reached this
temperature, the food may be placed in the pans and the energy regulator can be
returned to a lower, operating value. As with dry operation, around 2 to 2½ should
suffice, but experience will dictate the best position for the particular food being
displayed. The food bar should not be operated wet without the heat lamps
operating. The heat generated from the lamps prevents steam from condensing
inside the food bar. If the food bar is fitted with rear sliding glass doors, it is
recommended that they are not fully closed during operation. This ensures that the
steam can escape from inside the food bar. When the food bar is shut down these
doors should be left open to allow the moisture to evaporate.
Note: These units are not “humidity cabinets” and are not suited to holding Chickens
at serving temperature and maintaining humidity for extended periods. For Further
information refer to the “Use Outside Design Parameters” section.
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