Town Food Service Equipment RiceMaster 56912W User manual

OWNER’S MANUAL
SushiPot
56912W 12 Quart/Woodgrain Body
56912S 12 Quart/Stainless Body
56913W 18 Quart/Woodgrain Body
56913S 18 Quart/Stainless Body
NOTE
Completely read and understand these instructions prior to using this unit. Call our
customer service department at [phone] or your dealer if you have any questions
regarding to use.
WARNING: THIS UNIT TO BE USED TO SERVE
COOKED RICE TO COOK OR REHEAT FOOD.
When using this Sushi Pot keep
these basic precations in mind:
1. Read all instructions.
2. This pot can only be used to serve cooked rice for Sushi.
3. To prevent erosion and unpleasant odors do not use this sushi pot for soup,
vegetables, or moistened towels.
4. If other ingredients are added to the rice, (red beans, vinegar), empty pot as soon
as possible and carefully wash with water and then dry thotoughly.
5. Keep this sushi pot away from heat sources such as stoves or ovens. Heat may
cause deformation, color change and / or breakage.
6. When the sushi pot must be moved, do not drag or drop. Use the handles to lift
the sushi pot,
7. Do not use the sushi pot to wash dishes, flatware or other utensils since the pot
surface is stainless steel and may become damaged.
8. Keep the pot clean!
SAVE THESE INSTRUCTIONS!
SPECIFICATIONS
Model 56912W/S 56913W/S
Rice capacity 12 Qts. 18 Qts.
Thermal efficiency 84 C 84 C
Exterior measurement 15”d x 11”h 15”d x 13.5”h
Ship weight 16lbs 17lbs
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Maintenance and cleaning:
LID.........................Soak soft cloth in deluted kitchen detergent, squeeze dry and wipe
off any dirt, Rinse the cloth with fresh, clear water and wipe pot again to remove any
soap residue.
INTERNALCONTAINER.............Place warm water into the container, clean with
sponge. Rinse sponge with fresh, clear water and wipe pot again to remove any soap
residue. Do not clean pot in a washing basin or sink. Do not use metal or abrasive
powders to clean the pot. Use of these products will cause pot to rust.
CONDENSATION SPONGE......... To prevent mildew and discoloration use warm
water to clean sponge after each use. The sponge should be sterilized once a week in
boiling water for 5 minutes.After boiling, place sponge in cold water immediately to
prevent shrinkage and deformation. If it is necessary to use soap be sure to rinse
thoroughly and completely. Care should be taken when sponge dries since it will
becaome hard and may break. Do not bend when re-installing the sponge.
PERATING INSTRUCTIONS
8. Be sure interior of the warmer is clean.
9. To increase the efficiency of this sushi pot remove the condensation sponge from
the lid and add several cups of hot water to the pot and let stand covered for 5-10
minutes, This will preheat the pot.
10. After preheating the pot pour the water out and use a clean, dry cloth to wipe any
remaining moisture from this inside of the pot.
11. Re-install the condensation sponge into the lid.
12. Tighten the condensation sponge housing by turning in clockwise direction.
13. Place cooked, warm rice into the pot.
14. Rice should be spread out evenly and flat.
OPERATING INSTRUCTIONS
1. Be sure interior of the warmer is clean.
2. To increase the efficiency of this sushi pot remove the condensation sponge from the lid
and add several cups of hot water to the pot and let stand covered for 5-10 minutes,
This will preheat the pot.
3. After preheating the pot pour the water out and use a clean, dry cloth to wipe any
remaining moisture from this inside of the pot.
4. Re-install the condensation sponge into the lid.
5. Tighten the condensation sponge housing by turning in clockwise direction.
6. Place cooked, warm rice into the pot.
7. Rice should be spread out evenly and flat.
OPERATION TIPS
To prevent bad testing rice, DO NOT:
1. Add fresh rice on top of old rice that has been in the sushi pot for more than ten hours.
2. Put cold or reheated rice in the sushi pot.
3. Leave the cover open.
4. Leave rice in the sushi pot for more than 12 hours.
5. Leave implements in the sushi pot with the rice.
TO GET THE BEST TASTE FROM YOUR RICE:
1. Discard rice that has been in the sushi pot more than 12 hours.
2. Never serve rice (or any food) that may have spoiled.
3. Clean the sushi pot thoroughly if spoiled rice has been in the warmer.
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