Rethermalizer

1. Make sure the high temperature limit, temperature probe and elements are secured in place in the correct position.
2. Check that the wires and cords are not frayed or loose both in and out of the cabinet.
3. Check around the appliance for loose parts or accessories that need to be secured or other foreign objects that need to be removed (example: aerosol cans).
4. Check for water leaks around the drain lines, water supply in and out of the cabinet, and around the appliance.

1. Scrub the tank, basket hanger, baskets, heating element and temperature prove with an abrasive pad and commercial cleaner designed for cleaning and sanitizing food contact surfaces.
2. Rinse the inside of the tank and its components thoroughly with cool water at least twice.
3. Clean the inside of the cabinet with a clean, dry cloth.
4. Clean the outside of the cabinet with a wet cloth and mild detergent. Do not introduce the detergent into the tank and food zone regions.
5. Descale regularly by using Boil Out. Rinse the inside of the tank and components thoroughly with cool water – a minimum of twice – until no chemical residue is present.

• Check to see if the water sensor is clean – located on the inner front side of the well and it looks like two screws. DO NOT clean with an abrasive pad – use a soft brush and cleaning chemical.
• Make sure the water is turned on.
• Make sure the gas is turned to the ON position. If electrical, make sure the unit is plugged in.
• Check to make sure the gas hose is fully seated.
• Make sure the breaker is turned on. If tripped, place a service call to help determine why.

The food safety Danger Zone is any temperature between 40°–140°F. When food is at room temperature for too long, bacteria can grow at dangerous levels, doubling in size within 20 minutes*.

Foods should be reheated to an internal temperature of 165°F.

Food stored in a freezer should be held at 0°F or lower. When held below 0°F, food is kept safe indefinately**.