Loading ...
Loading ...
Loading ...
September 2016
When Finished with Unit
Press the control on/off button (6) and switch the power switch (9) to the “OFF” position. Allow the unit and water to cool
completely.
NOTE:
Monitor food temperature closely for food safety. The United States Public Health Service recommends that hot food be heated
and held at a minimum of 140 ºF (60 ºC) to help prevent bacteria growth. Heat water only. Do not use this unit to heat oil,
grease or other liquid.
Other liquids may become unstable and become hazardous. Vacuum packed food creates a low oxygen environment. With
improper handling or preparation bacteria can grow. It is recommend that a HCAPP program be put in place. Check with the
U.S. Food and rug Administration for details.
CLEANING
To maintain the appearance and increase the service life, clean your equipment daily.
NOTE:
Do not immerse the cord, plug or equipment in water or any other liquid. Do not use a hose to clean this equipment.
1. Add a few capfuls of white vinegar to the bath or vessel and operate the unit for 20 minutes at 75°F (23°C). If a deeper cleaning is
needed.
2. Mix a solution that is 1/2 white vinegar and 1/2 water and fi ll and operate the unit for 20 minutes at 75°F (23°C).
3. Allow the equipment to cool completely before emptying the liquid.
4. Empty the liquid and rinse thoroughly.
5. Completely dry the equipment.
Loading ...
Loading ...