Vollrath

RETHERMALIZER PERFORMANCE CRITERIA
The Cayenne® Colonial Kettles™ are designed to take a
container of cooked food from a chilled state (below 40.0° F
[4.4° C]) through the HACCP “danger zone” of 165° F (73.9°
C) in less than 90 minutes. The performance standard is
measured using the NSF mixture chilled to 35° F (1.7° C). The
electric unit will raise the temperature of this product above
165° F (73.9° C) in less than 90 minutes. The temperature will
be maintained above 150° F (65.6° C) when the food product
and pan or inset are used with a standard pan or inset cover,
the proper water level is maintained in the well, and the food
product is stirred regularly.
WARMER PERFORMANCE CRITERIA
Cayenne® Colonial Kettles™ are designed to hold heated
prepared foods at temperatures above the HACCP “danger
zone” of 140° F (60° C). The performance standard is
measured using the NSF mixture preheated to 165° F (73.9°
C). The unit will hold the temperature of this product above
150° F (65.6° C). The temperature will be maintained best
when the food product is held using pans with covers, the
proper water level is maintained in the well, and the food
product is stirred regularly