Alto-Shaam 1000-BQ2/192 Specifications download pdf (Page 10)

1000-BQ2 series ope ration & c are m anual • 8

1. Preheat at 200°F for 30 minutes.

Allow a minimum of 30 minutes for preheating

before loading the banquet cart with product.

2. Load the cart with hot food only.

The purpose of the banquet cart is to maintain

hot food at proper serving temperature. Only

hot food should be placed into the banquet cart.

Before loading the cart with food, use a food

thermometer to make certain all products have

reachedaninternaltemperaturerangeof140°

to160°F(60°to71°C).Anyfoodproductnot

within the proper temperature range should be

heated before loading into the banquet cart. For

best results, use a Halo Heat Low Temperature

CookingandHoldingOvensetat250°to275°F

(121°to135°C),oraCombithermoven,tobring

the product within the correct temperature range.

3. Load covered plates or carriers into the

banquet cart.

After the food has reached proper

serving temperature:

A. Use HEATED plates only.

B. Loadeachseriesoffour(4)platesintothe

banquet cart as soon as assembled and as

quickly as possible to retain maximum heat.

C. Load the plates in the upper section of the

banquet cart first.

D. Securely close the doors of the banquet cart

after loading each series of plates.

E. When loading the upper section of the banquet

cart, the door on the lower section should

remain closed.

F. When loading the lower section of the banquet

cart, the door on the upper section should

remain closed.

4. Reset the thermostat to desired

temperature.

After the cart has been completely filled with

product, check to make certain the doors are

securely closed, and reset the thermostat to to

the desired holding temperature or the suggested

180°F(82°C).

The proper temperature range for the products

being held, and whether or not to open or close

the door vents, will depend on the type and

quantity of product. When holding food for

prolonged periods, it is advisable to periodically

check the internal temperature of each item with

a food thermometer to assure maintenance of the

propertemperaturerangeof140°to160°F

(60°to71°C).

5. Unload covered plates, trays or plate

carriers as needed.

A. Unload the items from the lower section of

the cart first, and work up toward the top

of the cart.

B. When unloading the lower section of the

banquet cart, the door on the upper section

should remain closed.

C. When unloading the upper section of the

cart, the door on the lower section should

remain closed.

D. Securely close the doors of the cart after each

product removal.

OPERATING INSTRUCTIONS

HOLDING PROCEDURE

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On/Off Power

Switch

Digital

Display

Up/Down

Arrow Keys

Heat

Indicator Light

Temperature

Display Key

1 2 ... 5 6 7 8 9 10 11 12 13 14 15 ... 28 29

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