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405WELLS BLOOMFIELD, LLC 10 Sunnen Dr., St. Louis, MO 63143 telephone: 3146786314 fax: 3147812714 www.wellsbloomfield.comOPERATIONS MANUAL DROPIN REFRIGERATED COLD PANS, NSF7RCP7100, RCP7200, RCP7300,
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01
Make sure the drop-in cold panmodel is turned off and unplugged before beginning.
02
Remove any existing items from the cold panmodel.
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Prepare the ingredients or items that you want to place in the cold panmodel.
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Place the items in the designated compartments of the cold panmodel, ensuring they are evenly spread out.
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Close the lid or cover of the cold panmodel to maintain the desired temperature.
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Monitor the temperature settings and adjust as needed to keep the items fresh and properly refrigerated.

Who needs refrigerated drop-in cold panmodel?

01
Restaurants
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Catering companies
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Buffet establishments
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Food trucks
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Any food service establishment that needs to keep items cold and refrigerated
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The refrigerated drop-in cold pan model is a specialized food storage unit designed to keep perishable items at the required low temperatures, typically used in commercial kitchens or food service settings.
Food service establishments and commercial kitchens that utilize refrigerated drop-in cold pans as part of their operations are required to file the refrigerated drop-in cold pan model.
To fill out the refrigerated drop-in cold pan model, one must include details such as the type of food stored, temperature settings, maintenance records, and compliance with health regulations.
The purpose of the refrigerated drop-in cold pan model is to ensure food safety by maintaining proper temperatures for perishable foods and complying with health and safety regulations.
Information required includes the refrigerator's operating temperature, type of food being stored, any maintenance checks, and records of temperature monitoring.
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