Vollrath 46120 Manuel De L'opérateur page 2

OPERATION
This equipment is designed to heat with an induction warmer, electric
chafer heater or chafer fuel designed specifically for chafer application.
If using an induction warmer or electric chafer heater, we recommend
using a Vollrath brand product.
If using fuel, use only a high-quality chafer gel fuel. Always follow the
manufacturer's recommendations for safety and use.
CAUTION
Burn Hazard
Do not touch heating surfaces, liquid, or while unit is heating
or operating. Hot food, surfaces, steam and liquids can burn
skin. Use gloves, mitts or pot holders if it is necessary to
handle hot pans, plates and equipment.
WARNING
Fire Hazard
Use only chafer fuel designed for chafer use. Do not install
chafer fuel near combustible material. Fire could occur.
WARNING
Electrical Shock Hazard
Keep water and other liquids from entering the inside of the
heater. Liquid inside the heater could cause an electrical shock.
Do not use damaged power cord.
Set-up the Chafer
If your chafer has a rear support leg, turn the leg to extend it to support
the cover. Extend the leg until it is flush with the surface on which the
chafer is sitting.
NOTICE: Failure to stabilize the chafer could cause the chafer to tip.
2
Preheat the water
1. Remove the food pan from the water pan/base.
2. Add HOT water to the water pan. HOT water will reduce warm up
time otherwise water will need to be heated up to create steam into
the water pan/base.
Chafer
Note: Item numbers are on the bottom of the chafer.
3. Light or turn on the heat source. Follow the manufacturer's
instructions for safety and operation for the induction heater,
electric chafer heater or chafer fuel.
4. Close the cover.
5. Preheat the water based on the heat source:
• Induction heater: Follow the directions in Operator's Manual for
the induction heater
• Universal electric chafer heater: Set on "HI" until steam rises from
the water
• Chafer fuel: 30 minutes or until steam rises from the water.
Keep Hot Food Warm
1. Open the cover.
2. Place the food pan containing food product that is already at proper
serving temperatures (140 °F (60 °C)) into the water pan/base.
3. Close the cover.
NOTICE: Monitor food temperature closely for food safety. The
United States Public Health Service recommends that hot
food be held at a minimum of 140 ºF (60 ºC) to help
prevent bacteria growth.
4. Regularly check the food temperature. If necessary, adjust the
induction warmer or electric chafer heater between "HI" and "LO" or
reduce the flame on chafer fuel source to maintain correct food
temperature.
5. Make sure the water pan continues to generate steam. Note, adding
additional water to the water pan during use will require time to heat
up enough to generate steam.
6. When finished using the equipment, turn off the induction warmer
or turn the electric chafer heater to the "OFF" position, and unplug
or extinguish the flame on the chafer fuel source.
7. Remove the food pan. When removing hot food containers from
unit use gloves, mitts or pot holders to protect hands.
8. Allow ample time for the water to cool before removing the water
pan/base. Dispose the water.
Induction Chafers and Stands Operator's Manual
Water
Item No. Qt. (L)
46120, 46121,
46122, 46123,
46124, 46125
1
(.95)
46132, 46133,
46134, 46135
4644020,
1
4644025 (.95)
4644010,
2
4644015 (1.9)