User manual HATCO TFC461RM-1104(1)

[. . . ] THERMO-FINISHERTM Conveyor Food Finisher TFC-461R Series Installation & Operating Manual I & W #07. 05. 149. 00 This manual contains important safety information concerning the maintenance, use and operation of this product. Failure to follow the instructions contained in this manual may result in serious injury. If you are unable to understand the contents of this manual, please bring it to the attention of your supervisor. Do not operate this equipment unless you have read and understood the contents of this manual. Este manual contiene importante información sobre seguridad concerniente al mantenimiento, uso y operación de este producto. [. . . ] The time value can be set from 0 (never shuts off) to 60 minutes, in single minute increments. Press the ENTER button to save setting. CONVEYOR STOP ADJUSTMENT When operating the unit using control buttons one through eight the unit will cycle once, conveying the product into the heating area pausing to heat the food at the pre-set time/temperature, and then conveying the product out the left side of the unit and stopping. NOTE: If food product does not stop in the center of the heating area please adjust using the following steps: 1. With display showing , press the UP and DOWN buttons simultaneously for three seconds. Display will indicate the current setting. If the food product is transported too far into the heating area, adjust by pressing the DOWN button. If food product is not transported far enough, adjust by pressing the UP button. Each time the UP or DOWN button is pressed the valve will change by 0. 1 of a second. button to save the new SELECTING AN ADDITIONAL PROGRAM Once food product is transported into the heating area one additional program can be selected in advance. After the selection is made the program lamp will blink indicating the next program. PROGRAMMING HINTS: · On menu items in which internal temperatures are critical (such as chicken or pork), the primary heat source comes from the bottom. On menu items in which the surface temperatures are critical (such as cheese melting), the primary heat source comes from the top. See RECOMMENDED FOOD FINISHING GUIDE for specific menu examples. · When performing product testing, use three food pan/plates with the same product and run through the unit in succession. Adjust program accordingly to achieve optimum product temperature. · When testing a menu item not listed in the RECOMMENDED FOOD FINISHING GUIDE start by dividing the conventional cooking time by three and use that number as your cooking time. Set top and bottom heat at 50% and adjust from there. Program setting will vary based on model and food product. CANCELLING A PROGRAM To cancel any program in process push and hold any program number. When cancelling program selections one through eight the food product will immediately be transported out of the cooking area. Cancelling programs selections nine or ten will cause the conveyor belt to immediately stop. 9 Form No. TFC461RM-1104 OPERATION BASIC FOOD FINISHING WARNING Some exterior surfaces on the unit will get hot. Use caution when touching these areas to avoid injury. CAUTION DO NOT use "Pyrex" glass plates or serving pieces in the finisher. [. . . ] Portland PENNSYLVANIA Elmer Schultz Services Philadelphia 215-627-5401 FAST Comm. Service Philadelphia 215-288-4800 GCS Service Pittsburgh 412-787-1970 717-236-9039 610-376-5444 503-231-7171 503-624-0890 419-385-9121 518-563-3200 315-422-9271 Armstrong Repair Service Houston 713-666-7100 Commercial Kitchen Repair Co. San Antonio 210-735-2811 UTAH La Monica's Rest. Service Murray 801-263-3221 VIRGINIA Daubers Norfolk Daubers Springfield WASHINGTON Restaurant Appl. [. . . ]