Victory HIA-1D-S7-XH - Manual (Page 18)

SECTION 3
OPERATION
A. Electrical Control
The temperature of the Victory Warming Cabinet is maintained by means of a thermostat which can be adjusted to give
the desired temperature 80
° F -180 ° F. The thermostat setting determines the temperature at which the heating
elements are de-energized by the control.
The dial thermometer indicates the approximate temperature within the cabinet. It can be recalibrated to read actual
cabinet temperature, but this is not necessary. The proper thermostat setting must be obtained by experiment and
after it is determined at which setting food keeps the best. It will always maintain the same temperature at the same
setting.
Do not change the setting once it has been correctly determined, unless it is necessary to keep an entirely different
type of food. In heating up a cold unit, do not change the setting, as it does not increase the speed of preheating. It
only changes the temperature at which the current will be automatically turned off.
B. Preheating
Food should not be placed in a cold Victory Warming Cabinet. To preheat the Warming Cabinet, turn the knob on the
thermostat, which is also used as the “on” and “off” switch, one hour before it will be needed. When turning on the
switch or thermostat, set it at the temperature desired. It will not preheat any faster by setting the knob up to full heat.
If the food has been cooked in the same pan in which it will be served, it should be left in the same pan when being
placed in the Warming Cabinet. However, if food is cooked and served in different pans, the food should be panned
as soon as the cooking is completed and placed in the warmer cabinet. Although, the two methods mentioned may
not necessarily pertain to the requirements of daily foodservice activity, another approach for good food quality is to
place the food directly to a serving counter after cooking. The Warmer Cabinet keeps the food in good condition during
the interval between cooking and serving. It is recommended that food should be stored within the cabinet and in its
original pan in which it will be served.
The food should be preferably be placed in the cabinet while hot, but not until it stops giving off steam (if
excessive, use a lid on pots or pans). It is possible to reheat some food without further deterioration if sufficient time
is allowed for the heat to slowly penetrate the entire mass.
Most food can be kept in best condition at a temperature of approximately 175
°
F, but the exact temperature varies
depending upon the kind of food and method of its preparation; therefore, it is impossible to give any exact instructions
which will fit all conditions. It is necessary to experiment by increasing or decreasing the temperature of the unit until
you find the temperature at which the majority of the food kept in the unit will keep in the best condition. Once this
setting is determined, the control should always be kept at this setting.
Some food, such as breaded meats, fish, etc., when kept at proper temperature, require less degree of moisture in the
cabinet to prevent sogginess. For this reason, all cabinets are equipped with vents or dampers. The damper should
be opened for such food by turning the knob in the desired direction for opening and closing. This knob opens or
closes the vent in the top of the cabinet. By looking into the into the cabinet when operating the knob, you can fully
understand its function and adjustment.
SECTION 3-OPERATION SECTION 3-OPERATION
14