Eagle DHT and HT_OB/CB Series Electric Dry Hot Food Table Operating Manual

About this manual

This document serves as the operating and assembly manual for the Eagle DHT Series and HT_OB/CB Series Electric Dry Hot Food Tables. It provides detailed instructions on assembling optional undershelves and cutting boards, along with specific setup procedures for both dry operation (standard) and wet operation using spillage pans.

What's inside

• Assembly Instructions
• Operating Instructions
• Wet Operation
• Dry Operation
• Parts Lists
• Warranty Information

Frequently asked questions

What is the minimum temperature required for food according to NSF?

NSF requires food to be a minimum of 150˚F.

What is the minimum temperature for pre-cooked food before placing it in pans?

Pre-cooked food must have a minimum temperature of 160˚F.

How long should the unit be set to the highest setting during initial start up?

The dial should be set at the highest position for 45 minutes.