Hot
Holding & Serving Equipments

Principle Use

• Delivery of portioned and plated food in quantity

Special Characteristics

• Mobile, heated cabinet with insulated walls and doors. Usually electrically heated, but sometimes heated by alcohol lamps. Some have refrigerated sections.

Operating Hints

• Food should be at serving temperature when loaded, carts are intended to maintain warmth

• Follow manufacturer's suggestions

Cleaning

• Unplug electric carts

• Surfaces may be aluminum or stainless steel. Avoid abrasive cleaners and harsh chemicals

• Wipe daily with a damp cloth using a mild detergent solution, rinse and dry.

Principle Use

• To maintain temperature of cooked food to be picked up by wait staff or food displayed on counters

Special Characteristics

• Radiant energy from lamp maintains surface temperatures

Operating Hints

• Minimize time food is under lamps to avoid loss of eating quality

Cleaning

• Unplug and allow lamps to cool

• Wipe down with a soft cloth using a mild detergent solution

• Rinse and polish with a dry cloth

Principle Use

• To support hot section of serving line

Operating Hints

• Preheat passage compartments to maintain proper service temperature

• Equipment is not intended for cooking or continued cooking of food

Cleaning

• Turn thermostat to "off" position

• Wipe out compartment with a damp cloth using mild detergent solution

• Rinse and dry

Principle Uses:

• Proofing dough products

• Maintaining  the temperature of  hot prepared foods

Special Characteristics:

• Provides thermostatically controlled conditions of warmth and humidity in the proof mode

• Provides thermostatically controlled dry heat in the the heat mode

Operating Hints:

• Preheat cabinet for 30 minutes given a normal room temperature of 72F

• This is a hot food holding cabinet and is not intended to rethermalize cold food.  -make sure food is a proper temperatures before placing in cabinet

• Holds 17 full sheets or 34 half sheets at 3  inch intervals

• Preset conditions can be retained at the end of the day by switching the power off rather than disrupting temperature or humidity settings

• Water pan must be in place during proofer module operation - fill with hot water and check level every 2 hours

Cleaning:

• At no time should the cabinet be steam cleaned or washed or flooded with water or liquid solution -severe damage or electrical hazard could result

• Allow cabinet to cool before cleaning - remove water pan and slide racks

• Do not use abrasive cleaners - mild detergent and water are recommended

• The poly carbonate door must have special cleaners - ordinary cleaning will dull and scratch the panel - use soft flannel cloth with isopropyl alcohol to remove grease and fingerprints

Principle Use

• To keep foods hot and ready for immediate service

Special Characteristics

• Industry-wide standard size compartments and inserts allowing considerable flexibility as required by the menu

Operating Hints

• Fill with hot tap water to save time

• Water in compartment should be kept at temperature to maintain 140-180 degrees F. Too low a temp affords ideal conditions for the growth of dangerous organisms, too high will overcook food

• Hold vegetables at 140 degrees F

• Hold meats at 145-150 degrees F

• Hold thin soups at 180 degrees F

• Cover food in table until service time

Cleaning

• Drain water pan and wipe it out

• Remove scale as needed using white vinegar

• Pans/inserts are washed using standard dishwashing procedures

Principle Uses

• Holding finished hot foods at proper temperature for service

Special Characteristics

• Temperature in cavity  is thermostatically controlled
• Water reservoir provides humidity to prevent drying out
• Adjustable racks hold hotel pans or sheet pans as needed
• Models on wheels can be used to transport hot foods

Operating Hints

• Preheat unit
• Fill water reservoir as needed
• Avoid opening doors unnecessarily
• Unit may be used to ferment and proof yeast raised products

Cleaning

• Unplug unit before beginning and replug when finished
• Mild Detergent solution on damp rags is usually sufficient
• De-lime reservoir as needed
• Stainless steel exterior may be polished with special cleaner for that purpose