BKI Self Service Hot Food Merchandiser MODEL... User manual

Operating Instructions
MODEL MHC4/8
Self Service Hot Food Merchandiser
1
NOTICE:
THE COMBINATION OF FACTS, DATA, DESIGN ELEMENTS, ENGINEERING DATA, MANUFACTURING DATA & ASSEMBLY DATA
WHICH MAY BE CONTAINED IN THIS DOCUMENT ARE OF A PROPRIETARY NATURE TO BKI.
THESE MATERIALS ARE NOT TO BE USED OR COPIED WITHOUT PRIOR WRITTEN PERMISSION FROM BKI.
ALL RIGHTS ARE RESERVED.

INTRODUCTION
GENERAL
Your hot food deli case has been completely assembled and tested before despatch.
Any accessories may have been supplied or packed separately, check all parts and accessories
against the delivery note.
Ensure that all packaging has been removed before switching on.
Installation
Due to the open fronted design, the maximum holding time for the product to be held will depend
on the siting of the cabinet in store. Ideally the cabinet should not be sited by entranceways,
ventilation fans or next to refrigeration units as this could adversely effect the performance.
After positioning the Cabinet, connect the main power lead to a 230v 13A electrical supply ensuring
that the lead is kept as short as practical.
The unit is fitted with 2 control thermostats linked in series – 1 variable and 1 hi-limit,
Set 1 thermostat to 90
o
C and the other to 110
o
C.
Set Point is at 6 O’clock
This will provide a cabinet air temperature of between 75-80
o
C.
Ensure that the Cabinet is connected to a suitable power supply and that the power is ON, the main
ON/OFF switch is to the rear of the Cabinet.
The Cabinet should be switched on at least 30 minutes before intended use to allow for pre-heating.
After the dial thermometer has reached 75-80
o
C, hot bagged or boxed product can be placed onto
the shelves for holding above 65
o
C.
2
NOTICE:
THE COMBINATION OF FACTS, DATA, DESIGN ELEMENTS, ENGINEERING DATA, MANUFACTURING DATA & ASSEMBLY DATA
WHICH MAY BE CONTAINED IN THIS DOCUMENT ARE OF A PROPRIETARY NATURE TO BKI.
THESE MATERIALS ARE NOT TO BE USED OR COPIED WITHOUT PRIOR WRITTEN PERMISSION FROM BKI.
ALL RIGHTS ARE RESERVED.

3
NOTICE:
THE COMBINATION OF FACTS, DATA, DESIGN ELEMENTS, ENGINEERING DATA, MANUFACTURING DATA & ASSEMBLY DATA
WHICH MAY BE CONTAINED IN THIS DOCUMENT ARE OF A PROPRIETARY NATURE TO BKI.
THESE MATERIALS ARE NOT TO BE USED OR COPIED WITHOUT PRIOR WRITTEN PERMISSION FROM BKI.
ALL RIGHTS ARE RESERVED.
OPERATING INSTRUCTIONS
NOTE:
To ensure your Hot Case operates at the correct temperature, the controls are set to
ambient conditions for the cabinet to operate and maintain a minimum product
internal temperature of 65
o
C .
Remember a digital thermometer should be used to read the internal
temperature of each food product, check the food temperatures hourly and
record on product temperature sheets.
PREHEATING
Ensure shelves are clean before switching the cabinet main switch “ON”.
The cabinet is fitted with internal display lighting that will come on when the unit is plugged-in and
the main power supply is “ON”.
The unit is fitted with 2 control thermostats linked in series – 1 variable and 1 hi-limit,
Set 1 thermostat to 90
o
C and the other to 110
o
C.
During operation the temperature controller will maintain set temperature.
You should allow the case to preheat for a minimum of 30 minutes before loading with product.
If display lighting fails to come on when the cabinet is switched on, view the control panel and
check that the mains switch is “ON” and that the unit is switched on at the wall socket
If the lamp has failed, replace as soon as possible, each lamp provides important display lighting.

4
NOTICE:
THE COMBINATION OF FACTS, DATA, DESIGN ELEMENTS, ENGINEERING DATA, MANUFACTURING DATA & ASSEMBLY DATA
WHICH MAY BE CONTAINED IN THIS DOCUMENT ARE OF A PROPRIETARY NATURE TO BKI.
THESE MATERIALS ARE NOT TO BE USED OR COPIED WITHOUT PRIOR WRITTEN PERMISSION FROM BKI.
ALL RIGHTS ARE RESERVED.
PLACING PRODUCT INTO THE CABINET
In order to maintain a satisfactory product internal temperature and achieve a 2 hour holding time,
cook products to Minimum 85
o
C Maximum 90
o
C, package quickly to minimise temperature loss
& place directly into multi-deck merchandiser.
Do not over-cook or overheat food items that are to be held hot, over-cooking will result in
excessive moisture loss that will reduce holding times.
Do not package and display products from another hot cabinet in the multi-deck merchandiser
Check and record product temperatures every Hour.
If a satisfactory holding time or correct product temperature is not achieved check the following:-
•Is the unit switched “ON” ?
•Is the temperature controller set too Low/High ?
•Have you allowed enough Cabinet Pre-heat time before loading product ?
•Check product internal cook temperatures and bagging up procedures
•Rotate the food products. Check bagging times, Foods loaded in first should be sold first.
UNIT SHUTDOWN
Remove all food items left at the end of business.
Turn cabinet main switch “OFF”.
Remove all bagged products and any residue, allow the cabinet to cool.
After the case has cooled to below 50
o
C (Hand Hot), remove any residue from the well and clean
the case thoroughly.

5
NOTICE:
THE COMBINATION OF FACTS, DATA, DESIGN ELEMENTS, ENGINEERING DATA, MANUFACTURING DATA & ASSEMBLY DATA
WHICH MAY BE CONTAINED IN THIS DOCUMENT ARE OF A PROPRIETARY NATURE TO BKI.
THESE MATERIALS ARE NOT TO BE USED OR COPIED WITHOUT PRIOR WRITTEN PERMISSION FROM BKI.
ALL RIGHTS ARE RESERVED.
CLEANING
NOTICE:
THIS CABINET SHOULD BE CLEANED AT THE END OF EACH WORKING DAY
1. Remove Bagged products to sale or waste.
2. Turn the cabinet “OFF” and allow to cool below 50
o
C (Hand Hot).
3. Wipe shelves clean with a soft cloth and solution of Antibacterial detergent and warm water.
Note: Do Not Remove Shelves
4. Wipe down Interior and exterior cabinet surfaces (Except glass end panels) with Antibacterial
detergent solution.
5. Dry all shelves and cabinet surfaces with a soft cloth or paper towel.
6. Clean Glass end walls with, Clearly Clean glass cleaner.
7. Leave cabinet open to air-dry, once dry, pull down overnight screen.
CAUTION
Never use abrasive cleaners that may damage the cabinet finish
Take care not to scratch glass end wall surfaces
Avoid getting excess water into the interior of the cabinet

6
NOTICE:
THE COMBINATION OF FACTS, DATA, DESIGN ELEMENTS, ENGINEERING DATA, MANUFACTURING DATA & ASSEMBLY DATA
WHICH MAY BE CONTAINED IN THIS DOCUMENT ARE OF A PROPRIETARY NATURE TO BKI.
THESE MATERIALS ARE NOT TO BE USED OR COPIED WITHOUT PRIOR WRITTEN PERMISSION FROM BKI.
ALL RIGHTS ARE RESERVED.
PREVENTATIVE MAINTENANCE
1. Read and understand the Operating Instructions.
2. Clean the unit each day.
3. Refer to the troubleshooting guide if the unit does not operate properly.
4. Have only an authorised serviceman check and repair unit when needed.
TROUBLE – SHOOTING
PROBLEM CORRECTIVE ACTION
Unit fails to operate
1. No Power 1. Assure that power is sound
2.Circuit breaker is off 2. Reset circuit breaker
No Heat
1. Defective heating element 1. Replace heating element
2. Defective thermostat 2. Replace thermostat
3. Loose wire or bad connection 3. Repair
4. Defective Fan 4. Replace Fan
5. Fuse blown 5. Check for short circuit
Holding Temperature not adequate
1. Shelf missing 1. Replace shelf (Do Not Remove)
2. Temperature is too low 2. Thermostat set too low
3. Unit is off 3. Check Main switch