Design SERVER CSM User manual

CSM CREAM SERVER, MANUAL
Series 93I
94000
MMS CONDIMENT SERVER,
MANUAL MAYONNAISE
Series 93I
94070
CSM CREAM SERVER, MANUAL
W/(1)94055
Series 93I
94111
CSM CREAM SERVER, MANUAL
W/(1)94055 & (1)94056
Series 93I
94113
ECH ESPRESSO CREAM HOLDER
Series 94L
94090
01804-REVC-061821
MODEL:

UNIT SET-UP
ALWAYS CLEAN UNIT AND PUMP THOROUGHLY
BEFORE FIRST USE. SEE UNIT TAKE-DOWN,
SAFETY GUIDELINES AND CLEANING. SEE SEPARATE
PUMP MANUAL FOR PUMP INSTRUCTIONS.
1 PRE-FREEZE ICE PACK(S) OR HOLDCOLD
JAR(S).
• Each ice pack must be allowed to freeze for
about 12 hours (or overnight) prior to use.
• Each HOLDCOLD jar must be allowed to freeze
upside down for about 8 hours (or overnight)
prior to use.
• HOLDCOLD jars can be used to replace ice
packs and stainless steel jars or standard
#10 cans. A HOLDCOLD jar has 2.75 Quart
capacity.
2 INSERT ONE ICE PACK OR ONE HOLDCOLD JAR
INTO SHROUD OR BASE. KEEP OTHER ICE PACK
OR HOLDCOLD JAR IN FREEZER TO BE READY
FOR FUTURE USE.
3 IF USING ICE PACKS, INSTALL STAINLESS STEEL
JAR INTO SHROUD OR BASE AFTER ICE PACK IS
INSTALLED.
4 INSTALL LID OR PUMP.
5 MONITOR TEMPERATURE OF PRODUCT
AS NEEDED AND MAINTAIN A PRODUCT
TEMPERATURE OF 40ºF OR BELOW TO PREVENT
PRODUCT FROM BECOMING HAZARDOUS.
• Remove ice pack or HOLDCOLD jar from
shroud or base when product temperature
rises above 40ºF and replace with other frozen
ice pack or HOLDCOLD jar which has been
in freezer storage for the minimum hours
required for pre-freeze.
• A ice pack can keep product at 40ºF or
below for up to 4 hours when placed into
an insulated shroud or base and lled with
refrigerated product.
• A HOLDCOLD jar can keep product at 40ºF
or below for up to 12 hours when placed into
an insulated shroud or base and lled with
refrigerated product.
UNIT TAKE-DOWN
1 REMOVE LID OR PUMP.
2 REMOVE STAINLESS STEEL JAR OR HOLDCOLD JAR
FROM SHROUD OR BASE.
3 IF USED, REMOVE ICE PACK FROM SHROUD OR
BASE.
4 RE-FREEZE ICE PACK(S) OR HOLDCOLD JAR(S).
• Each ice pack must be allowed to freeze for
about 12 hours (or overnight) prior to use.
• Each HOLDCOLD jar must be allowed to freeze
upside down for about 8 hours (or overnight)
prior to use.
SAFETY GUIDELINES
According to food and safety regulations, most foods
must be stored and/or served at certain temperatures
or they could become hazardous. Check with local food
and safety regulators for specic guidelines.
Be aware of the product you are serving and the
temperature the product is required to maintain.
Server Products, Inc. can not be responsible for
the serving of potentially hazardous product.
Server Products Inc. claims no responsibility
for actual serving temperature of product. It is
the responsibility of the user to ensure that any
product is held and served at a safe temperature.
Stainless steel is one of the best materials for food
serving and storage, but there are many products which
can corrode it. If you notice corrosion beginning on
any stainless steel surface, you may need to change
the cleansing agent, sanitizing agent, or the cleaning
procedures you are using.
• Products containing: acids, alkalines, chlorine,
or salt can corrode stainless steel.
• Sauerkraut and Au Jus sauces corrode stainless
steel. Server Products, Inc. regrets that we can
not honor warranty claims on stainless steel
parts that have been affected by sauerkraut
or Aus Jus.
Insulated Units
• Do not place ice packs or crushed ice into
non-insulated units, they are not designed to
hold water and will leak.
• Do not expose insulated shroud or base of unit
to a dishwasher or temperatures over 150°F,
this will damage the insulation.
Ice Packs and HOLDCOLD jars
• Do not expose ice packs or HOLDCOLD jars to
a dishwasher or any extreme heat, this could
cause leakage or explosion of the ice packs or
HOLDCOLD jars. The operating temperature
range for the eutectic ice packs or HOLDCOLD
jars is between -40°F and 175°F.

UNIT TAKE-DOWN
UNIT SET-UP

 Server Products Inc.
3601 Pleasant Hill Road
Richfield, WI 53076 USA
 262.628.5600
 800.558.8722
 262.628.5110
 [email protected]
 www.server-products.com
GENERAL SERVICE, REPAIR,
OR RETURNS
Before sending any item to Server Products for service,
repair, or return, contact Server Products customer
service to request a Return Authorization Number.
Merchandise must be sent to Server Products with this
number.
Merchandise being returned for credit must be in new
and unused condition and not more than 90 days old
and will be subject to a 20% (percent) restocking
charge. Electrical parts (thermostats, heating elements
etc.) are not returnable.
Server Products maintains a fully staffed service depart-
ment with highly skilled factory trained personnel.
Service is extremely prompt. Under normal circum-
stances, a repaired unit is shipped out the day after it is
received. Labor charges are reasonable.
SERVICE
Contact your dealer or Server Products Inc.
customer service department for the following:
ORDERING REPLACEMENT PARTS
Be prepared to give this information:
• Model Letters/Name/Numbers
• Part Numbers- P/N
• Series Numbers/Letters
• Part Description
This information and other important data is stamped
on the lid or cylinder of pumps or on the bottom or
back side of every unit.
SERVER PRODUCTS
LIMITED WARRANTY
All Server Products equipment is backed by a
two-year limited warranty against defects in materials
and workmanship. For complete warranty information
go to: www.server-products.com
UNIT CLEANING
BEFORE FIRST USE AND AFTER USE DAILY,
DISASSEMBLE AND CLEAN UNIT AND PUMP. STAINLESS
STEEL PARTS CAN CORRODE. IT IS IMPORTANT TO
CLEAN, RINSE, SANITIZE, AND DRY THESE PARTS
DAILY AND PROPERLY. FAILURE TO COMPLY WITH ANY
OF THESE INSTRUCTIONS MAY VOID UNIT WARRANTY.
1 SEE UNIT TAKE DOWN. SEE SEPARATE PUMP
MANUAL FOR PUMP INSTRUCTIONS.
2 WASH ALL REMOVABLE PARTS WITH
DISHWASHING DETERGENT AND HOT WATER
DAILY. RINSE THOROUGHLY AND DRY WITH A
CLEAN SOFT CLOTH.
• A general purpose, nonabrasive cleaner may be
used on hard to remove food deposits.
• A mildly abrasive NYLON or brass brush may be
used to remove any stubborn food or mineral
deposits inside water vessel.
• Do not use abrasive cleansers, scrapers, steel
pads, steel wool, or other cleaning tools that can
scratch surfaces.
• Do not use cleansing agents with high
concentrations of acid, alkaline or chlorine.
These agents can corrode stainless steel.
• Fully rinsing all parts can help prevent corrosion.
• Various elements and minerals, such as chlorides
in tap water, can accumulate on stainless steel
parts and create corrosion.
• To prevent corrosion on any stainless steel parts,
it is important to fully dry with a clean soft cloth
regularly.
3 WIPE EXTERNAL SURFACES OF UNIT DAILY WITH
A CLEAN DAMP CLOTH. DRY WITH A CLEAN SOFT
CLOTH.
• A nontoxic glass cleaner may be used for
cleaning any stainless steel parts.
4 SANITIZE ALL PARTS FOLLOWING YOUR LOCAL
SANITIZATION REQUIREMENTS. ALL PARTS IN
CONTACT WITH FOOD MUST BE SANITIZED.
• Allow parts to fully air dry after sanitization.
• Fully air drying all parts will prevent condensation
from developing between food vessel and unit
basin.