hussman RHR2-HEX ユーザーズマニュアル

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1.1  The following recommendations are made 

for the purpose of arriving at easily taken and 

understood data which, coupled with other 

observations, may be used to determine whether 

a hot case is working as intended:

a)  INSTRUMENT - A stainless steel stem-type 

thermometer is recommended and it should 

have a dial a minimum of 1 inch internal 

diameter. A test thermometer scaled only 

in Celsius or dually scaled in Celsius and 

Fahrenheit shall be accurate to 1°C (1.8°F). 

Temperature measuring devices that are 

scaled only in Fahrenheit shall be accurate to 

2°F. The thermometer should be checked for 

proper calibration. (It should read 32°F when 

the stem is immersed in an ice water bath).

b)  LOCATION - The thermometer must be 

inserted into the food itself to acquire proper 

food pulp temperature.

c)  READING - The thermometer reading should 

be made only after it has been allowed to 

stabilize, i.e., maintain a constant reading.

   Loading Product: Cases should be allowed 

to heat up for one hour before product is 

loaded.

   Temperature adjustments: Allow 4 hours after 

adjustment has been made before testing 

pulp temperature of product.

d)  OTHER OBSERVATIONS - Other 

observations should be made which may 

indicate operating problems, such as 

unsatisfactory product, feel/appearance.

1.0  The manufacturer should provide instructions and 

recommendations for proper periodic cleaning. 

The user will be responsible for such cleaning, 

including the cleaning of equipment within the 

compartment and the hot area(s). Cleaning 

practices, particularly with respect to proper 

refrigerator unloading and warm-up, must be in 

accordance with applicable recommendations.

1.  Allow the case to preheat for one hour prior 

to loading.

2.  Hot foods should enter the case directly after 

cooking or no lower than 150° - 160°F. The 

Hot Cases are not designed to heat up or 

cook food.

3.  Self Service - be sure to display product in 

single layer in direct contact with heating 

surface.

appendix a. - temperature Guidelines
1.0  Hot cases are tested to maintain all hot food at 

140°F - 150°F. These cases are not designed to 

heat up or cook food. It is the user’s responsibility 

to stock the hot food cases immediately after the 

cooking of the food with a pulp temperature of at 

least 150°F to 160°F.

 

1.0  The installer should perform a complete start-up 

evaluation prior to the loading of food into the hot 

food case, which includes such items as:

a)  Initial temperature performance, Griddles and 

Hot Wells.

b)  Observation of outside influences such 

as drafts, radiant heating from the ceiling 

and from lamps. Such influence should be 

properly corrected or compensated for.

c)  Complete start-up procedures should include

1.  Heat/display lamps are lighting.

2.  Indicator lamps on control panel(s) are 

working

3.  Auto-fill is functioning properly (Service 

cases)

4.  Hot Griddles are functioning.

1.0  The most consistent indicator of display hot case 

performance is temperature of the product itself.