Traulsen TBC13 - Manuals

Traulsen TBC13 – Manual in PDF format online.

Manuals:

Manual Traulsen TBC13

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Summary

Page 4 - III. RECEIPT INSPECTION; The cabinet must be blocked and stable; WARNING

IV. d - INSTALLING LEGS OR CASTERS (cont’d): To install the legs or casters, first raise and block the unit a minimum of 7” from the floor. For model TBC5 slide the legs or casters into the two chan- nels under the front and back of the cabinet (see figure 1). Secure in place by tightening the two b...

Page 7 - NOT; NOTICE

V. e - CLEANING THE EXTERIOR: Exterior stainless steel should be cleaned with warm water, mild soap and a soft cloth. Apply with a dampened cloth and wipe in the direction of the metal grain. Avoid the use of strong detergents and gritty, abrasive cleaners as they may tend to mar and scratch the sur...

Page 8 - TIME; VII. BASIC OPERATING GUIDELINES

-7- VII. a - CHILLING WITHIN HACCP GUIDELINES: The current FDA Food Code allows much more time for safe chilling than 90-minutes. This actually requires two critical control points of: a) From 135°F to 70°F within two hours, then... b) From 70°F to below 41°F within four hours, for a total chill tim...

Traulsen Manuals