Bloomfield H-636 Specifications download pdf (Page 7)

222 p/n 2M-303734 Owners Manual Built-In Hotplates

OPERATION

GENERAL OPERATIONAL NOTES

Carefully read the description of the hotplate operation on the

specication sheet.

DO NOT attempt to perform any maintenance or service unless the

hotplate is disconnected from electrical power.

DO turn the circuit breaker for the hotplate off before cleaning,

servicing or performing any maintenance.

DO NOT use sharp objects or metal implements to clean the heating

element(s).

DO use a plastic spatula or plastic scouring pad to remove burned-on

food product.

OPERATION

Each heating element is controlled by an innite switch temperature

control:

OFF removes power from the element

LOW thru 8 are temperature settings

Higher numbers indicate higher temperatures

There is a continuous range of settings between LOW and HI

HI is a continuous ON setting

The indicator light will glow any time the temperature control is on.

Cooking Recommendations:

Save energy by turning the temperature control off any time the

hotplate is not in use. The coil-type heating elements will provide full

heat within 30 seconds, while french plate heating elements will reach

full heat within 2 minutes, making it unnecessary to leave the unit on

during intermittent use.

Each heating element can hold up to a 16 quart pot or pan. For

efcient heating of food product, pots and pans should be no more

than 10” in diameter.

Maximize the efciency of solid (french plate) elements by using at-

bottom pots and pans.

Stir thick liquids frequently to maintain a consistent temperature.

CAUTION:

HOT SURFACES

Exposed surfaces can be hot

to the touch and may cause

burns.

IMPORTANT:

The dial markings are an

INDICATION of temperature

only. The temperature of the

food product depends on many

factors, including the size,

shape and material of the food

container, and the quantity and

consistency of the food

product.

1 2 3 4 5 6 7 8 9 10 11 12 ... 19 20

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Bloomfield H-636 Specifications Page 7

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