Chafing Dish
$20.00
per hour
$20.00
for 2 hours
$20.00
for 3 hours
$20.00
for 4 hours
$20.00
for 5 hours
$20.00
for 6 hours
$20.00
for 7 hours
$20.00
for 8 hours
$20.00
for 9 hours
$20.00
for 10 hours
$20.00
for 11 hours
$20.00
for 12 hours
$20.00
for 13 hours
$20.00
for 14 hours
$20.00
for 15 hours
$20.00
for 16 hours
$20.00
per day
$20.00
per additional hour
$20.00
per additional day
$40.00
for 2 days
$60.00
for 3 days
$80.00
for 4 days
$100.00
for 5 days
$140.00
for 1 week
$280.00
for 2 weeks
$420.00
for 3 weeks
$600.00
for 1 month
Product Information:
Chafing Dish Instructions (English)
- Before using chafing dish, hand-wash with warm, soapy water and dry thoroughly.
- Always operate chafing dish on a level, sturdy table or other flat, stable surface.
- Keep chafing dish away from children, and always store fuel burners in a child-safe place.
- Always make sure water and food pans are placed correctly and fit securely on the stand.
- Set water pan into base and fill water level between 1 and 1.5 inches deep.
- Do not allow water to exceed 1.5 inches deep.
- Water may be preheated for faster operation.
- Periodically check water level, as water will evaporate during operation.
- Place fuel burners in stand and use a match or long-tipped lighter to light at center hole.
- Keep fuel burner caps handy while chafing dish is in use, so flame can be extinguished when cooking/heating is complete.
- For best heat efficiency, keep lid on food pan.
- Do not move or tip fuel burners and/or stand once fuel burners are lit.
- The food pan is safe for preheating food in oven at temperatures up to 390°F (198°C) without lid. However, prolonged oven use at high temperatures may cause discoloration.
- Always use a hot pad or oven mitt when handling hot parts.
- Use caution when removing lid by tilting, so steam is directed away from you.
CAUTION: TO AVOID INJURY OR SPILLS, DO NOT MOVE OR CARRY THE STAND WHILE THE CHAFING DISH IS FULL OR FUEL BURNERS ARE LIT.
Fuel Burner
- For use in chafing dish only.
- Cans must be properly placed on fuel burner tray prior to lighting the product.
- Never light product outside of designated holder or tray.
- Light product with a long-stemmed match or lighter.
- Do not burn unattended.
- Do not touch fuel burner when lit.
- Always use upright on level surface.
- Do not place in direct contact with tabletop, tablecloth or near combustible materials.
- Never use more than two fuel burners at a time.
- To extinguish, use fuel burner cap as a snuffer. Keep fuel burner tightly sealed when not in use.
CAUTION: FUEL BURNERS CONTAIN DIETHYLENE GLYCOL – A COMBUSTIBLE MIXTURE.
WARNING: HARMFUL IF SWALLOWED. IF SWALLOWED, CALL A POISON CONTROL CENTER OR DOCTOR IMMEDIATELY. DO NOT INDUCE VOMITING. GIVE MILK OR WATER.
KEEP OUT OF THE REACH OF CHILDREN.
Use and Care
- When cooking is complete, cover flame with fuel burner cap to extinguish.
- Allow chafing dish to cool completely on its stand.
- Do not leave or store food in chafing dish for long periods of time.
- Superficial pitting may occur if very salty or acidic foods are left in the pans.
- Remove all contents; wash and rinse chafing dish and components with warm water.
- Hand-dry each part immediately after washing to preserve the original finish.
- Prolonged exposure to high heat settings may cause the chafing dish to discolor.
- To recondition the chafing dish or to remove stubborn spots or stains, use a nonabrasive pad and quality stainless steel cleaner such as Bar Keepers Friend.
Cold Foods
• Chafing dish is also great for chilling seafood or fruits.
• Use crushed ice or a mixture of ice and water in water pan.
Bakers & Chef Product General Instructions - September 2009
Circuits needed:
0
Item Dimensions:
Space Needed:
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