Transcript
®
Food Holding Cabinet Electric
Models: 500-S
Manual Control
Electronic Control
500-S 750-S 1000-S Manual or Electronic Control
750-S
1000-S Manual Control Casters
• I N STALLATION • OPERATION • MAI NTENANCE
W 1 6 4 N 9 2 2 1 Wa t e r S t r e e t • P. O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 USA PHONE: 262.251.3800 • 800.558.8744 USA/CANADA FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY WEBSITE: www.alto-shaam.com PRINTED IN U.S.A.
#823/32/36 • 10/06
®
D E L I V E RY
U N PA C K I N G
This Alto-Shaam appliance has been thoroughly tested and inspected to insure only the highest quality unit is provided. Upon receipt, check for any possible shipping damage and report it at once to the delivering carrier. See Transportation Damage and Claims section located in this manual. This appliance, complete with unattached items and accessories, may have been delivered in one or more packages. Check to ensure that all standard items and options have been received with each model as ordered. Save all the information and instructions packed with the appliance. Complete and return the warranty card to the factory as soon as possible to assure prompt service in the event of a warranty parts and labor claim. This manual must be read and understood by all people using or installing the equipment model. Contact the Alto-Shaam service department if you have any questions concerning installation, operation, or maintenance. NOTE: All claims for warranty must include the full model number and serial number of the unit.
1. Carefully remove the appliance from the carton or crate.
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NOTE: Do not discard the carton and other packaging material until you have inspected the unit for hidden damage and tested it for proper operation. 2. Read all instructions in this manual carefully before initiating the installation of this appliance. DO NOT DISCARD THIS MANUAL. This manual is considered to be part of the appliance and is to be provided to the owner or manager of the business or to the person responsible for training operators. Additional manuals are available from the Alto-Shaam service department. 3. Remove all protective plastic film, packaging materials, and accessories from the appliance before connecting electrical power. Store any accessories in a convenient place for future use.
# 8 2 3 / 3 2 / 3 6 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 1.
SAFETY PROCEDURES AND PRECAUTIONS Knowledge of proper procedures is essential to the safe operation of electrically and/or gas energized equipment. In accordance with generally accepted product safety labeling guidelines for potential hazards, the following signal words and symbols may be used throughout this manual. Used to indicate the presence of a hazard that will cause severe personal injury, death, or substantial property damage if the warning included with this symbol is ignored. Used to indicate the presence of a hazard that can cause personal injury, possible death, or major property damage if the warning included with this symbol is ignored. Used to indicate the presence of a hazard that can or will cause minor or moderate personal injury or property damage if the warning included with this symbol is ignored.
1. This appliance is intended to cook, hold or process foods for the purpose of human consumption. No other use for this appliance is authorized or recommended. 2. This appliance is intended for use in commercial establishments where all operators are familiar with the purpose, limitations, and associated hazards of this appliance. Operating instructions and warnings must be read and understood by all operators and users. 3. Any troubleshooting guides, component views, and parts lists included in this manual are for general reference only and are intended for use by qualified technical personnel. 4. This manual should be considered a permanent part of this appliance. This manual and all supplied instructions, diagrams, schematics, parts lists, notices, and labels must remain with the appliance if the item is sold or moved to another location.
Used to indicate the presence of a hazard that can or will cause minor personal injury, property damage, or a potential unsafe practice if the warning included with this symbol is ignored.
NOTE:
Used to notify personnel of installation, operation, or maintenance information that is important but not hazard related.
# 8 2 3 / 3 2 / 3 6 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 2.
I N S TA L L AT I O N Site Installation 1. The appliance, complete with unattached items and accessories, may be delivered in one or more packages. Check to ensure that the following items have been received as standard with each unit. 500-S
2: SIDE RACKS
2: WIRE SHELVES
750-S
2: SIDE RACKS
3: WIRE SHELVES
1000-S
2: SIDE RACKS
4: CASTERS
2. This appliance is designed for the purpose of maintaining hot food at a temperature for safe consumption. The unit must be installed on a level surface in a location that will permit the equipment to function for its intended purpose and allow adequate access for proper cleaning and maintenance. 3. The appliance must not be installed in any area where it will be affected by steam, grease, dripping water, high temperatures, or any other severely adverse conditions.
IMPROPER INSTALLATION, ALTERATION, ADJUSTMENT, SERVICE OR MAINTENANCE COULD RESULT IN SEVERE INJURY, DEATH OR CAUSE PROPERTY DAMAGE.
CLEARANCE REQUIREMENTS 3-inches (76mm) at the back, 2-inches (51mm) at the top, 1-inch (25mm) at both sides WEIGHT 500-S/STD
500-S/HD
NET
94 lb (43 kg)
104 lb (47 kg)
SHIP
120 lb (54 kg)
130 lb (59 kg)
750-S/STD
750-S/HD
NET
138 lb (63 kg)
150 lb (68kg)
SHIP
161 lb (73 kg)
175 lb (79kg)
NET
1000-S/STD 141 lb (64 kg)
1000-S/HD 158 lb (72 kg)
SHIP
163 lb (74 kg)
180 lb (82 kg)
4. Level the appliance from side-to-side and frontto-back using a spirit level.
5. In order to maintain standards established by the National Sanitation Foundation, all equipment must be equipped with casters or 6" (152mm) legs to provide minimum unobstructed space beneath the unit; or secured flush at the bottom and the entire base sealed with NSF approved sealant. Warranty will become null and void if these directions are not followed.
TO PREVENT PERSONAL INJURY, USE CAUTION WHEN MOVING OR LEVELING THIS APPLIANCE.
# 8 2 3 / 3 2 / 3 6 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 3.
I N S TA L L AT I O N
3-3/8" (86mm)
EXTERIOR DIMENSIONS - 500-S Series
C L
19-5/16" (491mm)
65-3/4" (1670mm) MAXIMUM
22-1/4" (565mm) 39-7/8" (1013mm) 57-1/2" (1461mm)
Electrical Connection 1-7/8" (48mm) from top
PASS-THROUGH
28-13/16" (732mm) 25-7/16" (646mm)
C L REACH-IN
33-11/16" (855mm) 27-9/16" (700mm)
PASS-THROUGH
21" (533mm) 17-5/8" (447mm)
6-1/32" (153mm) for 5" casters or 6" legs
500-S 500-S/PT
500-S/TM
OPTIONS & ACCESSORIES - 500-S SERIES ■ Bumper Assembly,
FULL PERIMETER RUBBER W / CASTERS
■ Carrying Handle Kit
55662
■ Carving Shelf Mounting Adapter ■ Carving Holder, prime rib ■ Casters, 3" (76mm)
44094
16222 HL-2635
TWO RIGID , TWO SWIVEL W / BRAKE
■ Drip Pan* *WILL DECREASE PAN CAPACITY BY ONE SHELF
14227 PN-2122
■ Drip Tray - External
4018
■ Legs, 6" (152mm)
5205
■ Probe, Internal Product Temperature ( ELECTRONIC MODEL ONLY )
AVAILABLE
HACCP Network Options ( ELECTRONIC CONTROL ONLY ) REFER TO SPECIFICATION #9015, DATED 10/05 ON OR AFTER FOR APPLICABLE PART NUMBERS
■ HACCP Documentation ■ HACCP with Kitchen Management ■ Shelf, Chrome Wire
SH-2107
■ Shelf, Stainless Steel
SH-2326
■ Stacking Kit, 500-TH/III
OVER
500-S
5000811
■ Stacking Kit, 500-S
500-TH/III
5001359
OVER
■ Stacking Kit, 500-TH/II
OVER
■ Stacking Kit, 500-S
500-S
OVER
# 8 2 3 / 3 2 / 3 6 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 4.
or UNDER 500-S
5001359 5001359
I N S TA L L AT I O N
OPTIONAL DRIP TRAY MOUNTING INSTRUCTIONS EXTERNAL DRIP TRAY PACKAGE: #4018 MODELS:
500-S
OPTIONAL
OPTIONAL DRIP PAN [Bottom of oven interior • Below side-racks]
WHEN MOUNTING DRIP TRAY, SEAL DRIP TRAY HOLDER TO UNIT WITH AN R.T.V. SEALANT
DRIP TRAY
DRIP TRAY HOLDER 3: 8 — 32 x 1/2" SCREWS [A/S PN: SC-2425]
For on-site installation of the external drip tray, it is necessary to drill and tap 3 holes in the cabinet as shown on the above drawing. Use a 8 — 32 tap, 1/8" drill bit or #30 bit.
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W164 N9221 Water Street • P. O. Box 450 Menomonee Falls, Wisconsin 53052-0450
# 8 2 3 / 3 2 / 3 6 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 5.
I N S TA L L AT I O N Stacking Instr uctions for Car ving Shelf - 500-S & 750-S Ser ies Using Stacking Platform from kits 16222 or 16237 to provide carving shelf:
for kit 7 3 lf he 162 or gs n 2 i v 22 car . 16 ng No i k c sta
1. Remove the three screws in the top plate at the front of the cabinet.
Step 2 Step 1
or -S 0 50 0-S 75
2. Remove the three screws in the back plate near the top of the cabinet. 3. Position the stacking platform on top of the unit with the flange in front, aligning the holes in the platform over the holes in the cabinet. 4. Reinstall the cabinet screws removed in steps 1 and 2 through the platform holes to attach it to the cabinet, front and back. 5. Place the carvery shelf on the stacking platform.
# 8 2 3 / 3 2 / 3 6 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 6.
I N S TA L L AT I O N S t a ck i n g I n s t r u c t i o n s • P l a t e I n s t a l l a t i o n • K i t # 5 0 0 1 3 5 9 1.
Measure the length and width of the top surface of the cabinet to be positioned at the bottom of the stacking equipment combination. Add 1/8-inch to both the length and the width dimension.
2. Turn the cabinet to be placed at the top of the stacking combination upside down so that the top surface is on the floor. Remove the eight (8) bolts located at the front (door side) and at the rear of the cabinet. Replace the bolts with the eight (8) nylon plugs provided in the stacking kit (RI26196).
Stacking Plate
pth De
Wi dth
3. Place the four (4) stacking plates at each corner of the cabinet. Position the plates with the upright flange pointing up and to the outside of the cabinet. Align the holes in the stacking plates with the predrilled holes in the bottom of the cabinet using both the length and width dimensions obtained in step 1. 4. When the correct alignment has been achieved, loosely fasten each stacking plate with four (4) screws provided in the stacking kit. DO NOT TIGHTEN SECURELY since minor adjustments may be necessary. 5. Stack the cabinets and make any necessary minor adjustments to the stacking plates. When properly aligned, the door on the top cabinet should be flush with the door on the bottom cabinet. 6. When proper alignment has been made, remove the top cabinet from the stacking combination. Firmly secure all four stacking plates by individually removing each screw and reattaching it in combination with one of the square washers provided in the stacking kit.
Step 2 above.
Steps 3 and 4 above.
# 8 2 3 / 3 2 / 3 6 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 7.
I N S TA L L AT I O N
PASS-THROUGH CORD LOCATION
30-1/2" (775mm)
Electrical Connection 1-15/16" (49mm) from top
13" (330mm)
C L REACH-IN
52-1/2" (1334mm) 77-11/16" (1973mm)
3-3/8" (86mm)
EXTERIOR DIMENSIONS - 750-S Series
28-1/8" (714mm)
65-3/8" (1661mm)
32-7/16" (849mm)
27-1/8" (689mm)
1-15/16" (49mm)
25-1/2" (648mm)
6-3/16" (157mm) for 5" casters or 6" legs
OPTIONS & ACCESSORIES - 750-S SERIES ■ Bumper Assembly,
FULL PERIMETER RUBBER W / CASTERS
■ Carrying Handle Kit
55662
■ Carving holder, prime rib
HL-2635
■ Carving holder, ship round ■ Casters, 3" (76mm)
4459
TWO RIGID , TWO SWIVEL W / BRAKE
■ Door with Window,
FACTORY INSTALLATION ONLY
■ Drip Pan ■ Drip Tray,
EXTERNAL
■ Legs, 6" (152mm) ■ Probe, Internal Product Temperature ( ELECTRONIC
MODEL ONLY )
44107
HACCP Network Options ( ELECTRONIC CONTROL ONLY ) REFER TO SPECIFICATION #9015, DATED 10/05 ON OR AFTER FOR APPLICABLE PART NUMBERS
■ HACCP Documentation ■ HACCP with Kitchen Management
14227
■ Shelf, Stainless Steel
55609
■ Shelf, chrome plated,
PASS - THROUGH
SH-2327
1062
■ Shelf, chrome plated,
REACH - IN
SH-2105
4020
■ Stacking Kit, 750-TH/III
5205
■ Stacking Kit,
AVAILABLE
SH-2324
OVER
750-S
5000811
750-S
OVER
750-S
5001359
750-S
OVER
750-TH/II
5001359
# 8 2 3 / 3 2 / 3 6 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 8.
I N S TA L L AT I O N
DRIP TRAY MOUNTING INSTRUCTIONS EXTERNAL DRIP TRAY PACKAGE: #4020 MODEL:
750-S
OPTIONAL
OPTIONAL DRIP PAN [Bottom of oven interior • Below side-racks]
WHEN MOUNTING DRIP TRAY, SEAL DRIP TRAY HOLDER TO UNIT WITH AN R.T.V. SEALANT
DRIP TRAY
DRIP TRAY HOLDER 3: 8 — 32 x 1/2" SCREWS [A/S PN: SC-2425]
For on-site installation of the external drip tray, it is necessary to drill and tap 3 holes in the cabinet as shown on the above drawing. Use an 8 – 32 tap, 1/8" bit drill or #30 bit.
®
W164 N9221 Water Street • P. O. Box 450 Menomonee Falls, Wisconsin 53052-0450
# 8 2 3 / 3 2 / 3 6 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 9.
I N S TA L L AT I O N
PASS-THROUGH
Electrical Connection CL 2-7/8" (73mm) from top
29-1/4" (743mm) 32-3/8" (822mm) 34-3/8" (873mm) 49-1/2" (1258mm)
C L REACH-IN
(PASS- THROUGH)
71-3/4" (1823mm)
1-3/4" (44mm)
EXTERIOR DIMENSIONS - 1000-S Series
1000-S
OPTIONS & ACCESSORIES • 1000-S SERIES ■ Bumper Assembly, FULL PERIMETER RUBBER W / CASTERS 44119 ■ Carrying Handle Kit 55662 ■ Casters, 3" (76mm) TWO RIGID , TWO SWIVEL W / BRAKE 14227 ■ Door with Window, FACTORY INSTALLATION ONLY 15148R ■ Drip Pan, WITHOUT DRAIN 11906 ■ Drip Pan, WITH DRAIN 14824 ■ Legs, 6" (152mm) 5205 ■ Pan Grid, Chrome Plated, Wire ➥18" x 26" pan insert ■ Pan, Water Reservoir
PN-2115 1775
■ Pan Cover, Water Reservoir
1774
■ Probe, Internal Product Temperature ( ELECTRONIC MODEL ONLY )
AVAILABLE
36-1/8" (918mm)
33-1/4" (845mm)
41-3/4" (1060mm)
PASS-THROUGH ELECTRICAL CONNECTION
23-3/4" (603mm) 22" (559mm)
5-5/8" (143mm)
HACCP Network Options ( ELECTRONIC REFER TO SPECIFICATION
#9015,
DATED
CONTROL ONLY )
10/05
ON OR AFTER
FOR APPLICABLE PART NUMBERS
■ HACCP Documentation ■ HACCP with Kitchen Management ■ Shelf, Stainless Steel,
REACH - IN
SH-2325
■ Shelf, Stainless Steel,
PASS - THROUGH
SH-2346
■ Stacking Kit, 1000-TH/III
OVER
1000-S
■ Stacking Kit 1000-S
OVER
5000811 5001359
1000-S, 1000-S
1000-TH/II- SPLIT
OVER
or
# 8 2 3 / 3 2 / 3 6 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 10.
OVER
UNDER
1000-TH/III 1000-S
I N S TA L L AT I O N ELECTRICAL
To avoid electrical shock, this appliance MUST be adequately grounded in accordance with local electrical codes or, in the absence of local codes, with the current edition of the National Electrical Code ANSI/NFPA No. 70. In Canada, all electrical connections are to be made in accordance with CSA C22.1, Canadian Electrical Code Part 1 or local codes.
ELECTRICAL CONNECTIONS MUST BE MADE BY A QUALIFIED SERVICE TECHNICIAN IN ACCORDANCE WITH APPLICABLE ELECTRICAL CODES.
1. An identification tag is permanently mounted on the cabinet. 2. Plug cabinet into a properly grounded receptacle ONLY, positioning the unit so the power supply cord is easily accessible in case of an emergency. Arcing will occur when connecting or disconnecting the unit unless all controls are in the “OFF” position. 3. If necessary, a proper receptacle or outlet configuration as required for this unit, must be installed by a licensed electrician in accordance with applicable, local electrical codes.
For 230V: To prevent an electrical shock hazard between the appliance and other appliances or metal parts in close vicinity, an equalization-bonding stud is provided. An equalization bonding lead must be connected to this stud and the other appliances / metal parts to provide sufficient protection against potential difference. The terminal is marked with the following symbol. NOTE: The appliance must be connected to an electrical circuit that is protected by an external GFCI outlet.
ELECTRICAL - 500-S SERIES PHASE
CYCLE/HZ
AMPS
kW
at 120
1
60
9.8
1.18
at 208
1
50/60
4.2
0.89
at 240
1
50/60
4.9
1.18
at 230
1
50/60
4.7
1.09
CORD
& PLUG INCLUDED
NEMA
5-15 P, 15A-125 V
PLUG
NEMA
6-15 P, 15A-250 V
PLUG
IMPROPER INSTALLATION, ALTERATION, ADJUSTMENT, SERVICE OR MAINTENANCE COULD RESULT IN SEVERE INJURY, DEATH OR CAUSE PROPERTY DAMAGE.
(USA ONLY) CEE
7/7, 220-230 V
PLUG
ELECTRICAL - 750-S SERIES PHASE
CYCLE/HZ
AMPS
kW
at 120
1
60
8.6
1.04
at 208
1
50/60
3.7
0.78
at 240
1
50/60
4.3
1.04
at 230
1
50/60
4.1
0.95
CORD
& PLUG INCLUDED
NEMA
5-15 P, 15A-125 V
PLUG
NEMA
6-15 P, 15A-250 V
PLUG
(USA ONLY) CEE
7/7, 220-230 V
PLUG
ELECTRICAL - 1000-S SERIES PHASE
CYCLE/HZ
AMPS
kW
at 120
1
60
8.3
1.00
at 208
1
50/60
3.6
0.75
at 240
1
50/60
4.1
1.00
at 230
1
50/60
4.1
0.95
20 8 24 0
1 20
VOLTAGE
2 30
20 8 24 0
120
VOLTAGE
230
2 30
208 240
120
VOLTAGE
# 8 2 3 / 3 2 / 3 6 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 11.
CORD
& PLUG INCLUDED
NEMA
5-15 P, 15A-125 V
PLUG
NEMA
6-15 P, 15A-250 V
PLUG
(USA ONLY) CEE
7/7, 220-230 V
PLUG
I N S TA L L AT I O N User Safety Infor mation BEFORE INITIAL USE: This appliance is intended for use in commercial establishments where all operators are familiar with the purpose, limitations, and associated hazards of this appliance. Operating instructions and warnings must be read and understood by all operators and users. 1. Make sure the unit is connected to the appropriate power source.
1. Clean both the interior and exterior of the unit with a damp, clean cloth and mild soap solution. Rinse carefully. 2. Clean and install the cabinet side racks. Shelves should be positioned with the curved end up and toward the back of the unit (reach-in models). HEATING CHARACTERISTICS
2. Use hand protection when handling hot items. 3. Preheat the unit for 30 minutes before use. 4. Be certain only hot foods are placed into the unit.
P R O D U C T \ PA N C A PA C I T Y - 5 0 0 - S S E R I E S 60 lbs (27kg) MAXIMUM VOLUME MAXIMUM : 37.5 QUARTS (47.5 LITERS ) FULL - SIZE PANS : GASTRONORM 1/1: Five (5) 20" x 12" x 2-1/2" (530mm x 325mm Four (4) 20" x 12" x 4" (530mm x 325mm HALF - SIZE PANS GASTRONORM 1/2: Ten (10) 10" x 12" x 2-1/2" (265mm x 325mm Eight (8) 10" x 12" x 4" (265mm x 325mm
The cabinet is equipped with a special heating cable. Through this Halo Heat concept, the heating cable is mounted against the walls of the unit to provide an evenly applied heat source controlled by a thermostat. The design and operational characteristics of the unit eliminate the need for a moisture pan or a heat circulating fan. Through even heat application, the quality of food products is maintained up to several hours or more.
METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION. TO AVOID BURNS, ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE.
x 65mm) x 100mm) x 65mm) x 100mm)
P R O D U C T \ PA N C A PA C I T Y - 7 5 0 - S S E R I E S 120 lbs (54 kg) MAXIMUM VOLUME MAXIMUM : 100 QUARTS (95 LITERS ) FULL - SIZE PANS : GASTRONORM 1/1: Ten (10) 20" x 12" x 2-1/2" 530mm x 325mm x 65mm Six (6) 20" x 12" x 4" 530mm x 325mm x 100mm Four (4) 20" x 12" x 6" 530mm x 325mm x 150mm FULL - SIZE SHEET PANS ( ON WIRE SHELVES ONLY ) UP TO Five (5) 18" x 26" x 1" — WITH ADDITIONAL WIRE SHELVES
P R O D U C T \ PA N C A PA C I T Y - 1 0 0 0 - S S E R I E S 96 lbs (43.5kg) 60
VOLUME MAXIMUM : FULL - SIZE SHEET PANS :
MAXIMUM QTS .
(76
LITERS )
Eight (8) 18" x 26" x 1" (457mm x 660mm x 25mm) FULL - SIZE PANS :
Eight (8) 20" x 12" x 2-1/2" (530mm x 325mm x 65mm) GN/1/1 EIGHT (8) OPTIONAL WIRE SHELVES REQUIRED
# 8 2 3 / 3 2 / 3 6 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 12.
O P E R AT I O N M A N UA L C O N T R O L 1. Preheat at 200°F (93°C) for 30 minutes. When the thermostat is turned clockwise to the ON position, the indicator light will illuminate and will remain lit as long as the unit is calling for heat. Allow a minimum of 30 minutes of preheating before loading the holding cabinet with food. Closing the vents on the inside of the door will speed up the process. The indicator light will go OUT after approximately 30 minutes, or when the air temperature inside the unit reaches the temperature set by the operator. 2. Load the cabinet with hot food only. The purpose of the holding cabinet is to maintain hot food at proper serving temperatures. Only hot food should be placed into the cabinet. Before loading the unit with food, use a food thermometer to make certain all food products are at an internal temperature range of 140° to 160°F (60° to 71°C). All food not within the proper temperature range should be heated before loading into the holding cabinet.
3. Reset the thermostat to 160°F (71°C). Check to make certain the cabinet door is securely closed, and reset the thermostat to 160°F (71°C). THIS WILL NOT NECESSARILY BE THE FINAL SETTING.
The proper temperature range for the food being held will depend on the type and quantity of product. Whether or not the door vents should be open or closed will also depend on the type of food being held. When holding food for prolonged periods, it is advisable to periodically check the internal temperature of each item to assure maintenance of the proper temperature range.
Heat Indicator Light
Thermostat
Temperature Gauge
# 8 2 3 / 3 2 / 3 6 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 13.
O P E R AT I O N ELECTRONIC CONTROL LED DISPLAY HEAT ON/OFF POWER KEY
INDICATOR LIGHT LOCK INDICATOR
POWER INDICATOR LIGHT
UP/DOWN ARROWS
ON/OFF KEY Press the on/off key once and the power indicator light will illuminate. Press and hold the on/off key until the LED display turns off (at least three seconds) and on/off indicator goes out. UP/DOWN ARROW KEY The up and down arrow keys are used for a variety of settings when selecting the holding temperature. If an arrow key is pressed and released the display will show the current set temperature for two seconds. If an arrow key is held (at least eight seconds), the value will change at a rapid rate. If the arrow key is pressed and released in rapid succession, the set temperature will change by increments of one degree.
°F /°C
1. Preheat at 200°F (93°C) for 30 minutes. Press the ON key, and set the temperature to 200°F (93C°) by using the UP/DOWN arrow keys. Allow a minimum of 30 minutes preheating time before loading the drawer warmer with food. The LED heat indicator light will go “OUT” after approximately 30 minutes preheat time, or when the air temperature inside the unit reaches the temperature set by the operator.
2. Load with pans of hot food only. The purpose of the warmer is to maintain hot ENABLE/DISABLE BEEPER food at proper serving temperature. Only hot food should be placed into the unit. Before A beeper sounds when an error code is displayed. loading with food, use a food thermometer to To choose between beeper on and beeper off mode, the make certain all products are at an internal control must be OFF, then press and hold the down arrow temperature range of 140° to 160°F (60° to key until either "ON" or "OFF" is shown in the LED display. 71°C). Any food product not within the Release arrow key when desired mode is displayed. proper temperature range should be heated FAHRENHEIT / CELSIUS before loading into the unit. With the control OFF, to choose between Fahrenheit and Celsius, press and hold the up arrow key until either °F or °C is shown in the LED display. Release key when desired setting is displayed. The control has a four-digit LED display. When the display is ON, it will show current holding temperature, as well as diagnostic information. CONTROL LOCK The warmer controls can be locked so that no changes can be made to the set temperature. To lock the display, press and hold the ON/OFF key and the Up Arrow key at the same time. The lock indicator will illuminate. When the lock indicator is illuminated, additional programming will not be functional other than the key sequence required to unlock the panel. To unlock the display, press and hold the ON/OFF key and the Down Arrow key at the same time. The lock indicator will extinguish. The panel keys will resume normal function.
3. Reset the control to 160°F (71°C). Check to make certain the drawer is securely closed, and reset to 160°F (71°C) by using the UP/DOWN keys. THIS WILL NOT NECESSARILY BE THE FINAL SETTING. The proper temperature range will depend on the type and quantity of product. When holding food for prolonged periods, it is advisable to periodically check the internal temperature of each item with a food thermometer to assure maintenance of the proper temperature range of 140° to 160°F (60° to 71°C).
# 8 2 3 / 3 2 / 3 6 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 14.
O P E R AT I O N ELECTRONIC CONTROL EXCLUSIVE FEATURES HEAT RECOVERY The patented SureTemp™ heat recovery system in this unit will immediately compensate for any loss of heat when the door is opened. In order to maintain a more consistent cavity temperature, the control will automatically apply heat to the unit's interior while the door is open and for a short time after the door is closed. If the door remains open for more than three minutes, the solid state electronic control will sound three rapid beeps every ten seconds until the door is closed.
HACCP & KITCHEN MANAGEMENT SOFTWARE These holding units can be ordered equipped with the HACCP/Kitchen Management option for connection to a PC. The units also have the capability of being connected to the internet via a Gateway device. This can provide temperature recording data as well as setup and diagnostic information which can be used for HACCP documentation.
# 8 2 3 / 3 2 / 3 6 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 15.
O P E R AT I O N TIMER PROGRAMMING INFORMATION
Power Indicator Light
1
Up/Down Arrows
LED Display
On/Off Key
2
3
4
5
Shelf Timer Keys
6
The Multiple Shelf Timer Key option is available for hot food holding units with the electronic control. These keys monitor food safety by using a timer-based "First-In, First-Out" product management system. Products should be cooked to HACCP recommended internal temperature and then held in the unit. The Timer system allows operator to select holding times when the unit is loaded. Multiple timer keys correspond to various pan locations in the holding unit. As the timers expire, alarms notify the operator.
1. Turn On/Off Power Key OFF. Press the On/Off Key until the display turns OFF (at least 3 seconds) and On/Off Key's Power Indicator Light goes out. Note: The following steps can only be done when the On/Off Power Key is OFF. 2. Set Shelf Timer Keys. Press and hold a Shelf Timer Key (at least 3 seconds) until a value is shown in the LED display. Use the Up or Down Arrow Key to change the time desired. 3. Set Additional Timer Keys. Repeat step 2 for each Shelf Timer Key to be programmed. 4. Turn On/Off Power Key ON. When selected timers have been programmed, press the On/Off key to turn ON unit. Power Indicator Light will illuminate. 5. Press Shelf Timer Key. Press selected Shelf Timer Keys to activate. Shelf LED display will illuminate and the count down will begin. The Shelf Timer Key LED with the least amount of time remaining will flash slowly and the LED display will alternate between hold temperature and time remaining.
Reprogram Shelf Timer Keys If you wish to reprogram holding times, turn OFF power. Press the desired Timer Shelf Key and input new time using Up or Down Arrow Key. Turn unit ON and press each Shelf Timer Key to start the count downs. Important Note: Timer Station Key retains initial time settings in memory. Count down times are cancelled when On/Off Key is turned OFF. It may help to note any remaining count down times before reprogramming. Power Failure: The Power Indicator Light by On/Off Power Key will blink to indicate a power failure. To stop the blinking, simply depress On/Off Key. The memory will not be impaired.
6. Turn OFF alarm. Listen for beeping alarm. Press flashing shelf timer key to turn OFF alarm. # 8 2 3 / 3 2 / 3 6 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 16.
O P E R AT I O N GENERAL HOLDING GUIDELINES Chefs, cooks and other specialized food service personnel employ varied methods of cooking. Proper holding temperatures for a specific food product must be based on the moisture content of the product, product density, volume, and proper serving temperatures. Safe holding temperatures must also be correlated with palatability in determining the length of holding time for a specific product. Halo Heat maintains the maximum amount of product moisture content without the addition of water, water vapor, or steam. Maintaining maximum natural product moisture preserves the natural flavor of the product and provides a more genuine taste. In addition to product moisture retention, the gentle properties of Halo Heat maintain a consistent temperature throughout the cabinet without the necessity of a heat distribution fan, thereby preventing further moisture loss due to evaporation or dehydration. When product is removed from a high temperature cooking environment for immediate transfer into equipment with the lower temperature required for hot food holding, condensation can form on the outside of the product and on the inside of plastic containers used in self-service applications. Allowing the product to release the initial steam and heat produced by high temperature cooking can alleviate this condition. To preserve the safety and quality of freshly cooked foods however, a maximum of 1 to 2 minutes must be the only time period allowed for the initial heat to be released from the product. Most Halo Heat holding equipment is provided with a thermostat control between 60° and 200°F (16° to 93°C). If the unit is equipped with vents, close the vents for moist holding and open the vents for crisp holding. If the unit is equipped with a thermostat indicating a range of between 1 and 10, use a metal-stemmed indicating thermometer to measure the internal temperature of the product(s) being held. Adjust the thermostat setting to achieve the best overall setting based on internal product temperature.
H O L D I N G T E M P E R AT U R E R A N G E MEAT BEEF ROAST — Rare BEEF ROAST — Med/Well Done
FA H R E N H E I T
CELSIUS
140°F
60°C
160°F
71°C
BEEF BRISKET
160° — 175°F
71° — 79°C
CORN BEEF
160° — 175°F
71° — 79°C
PASTRAMI
160° — 175°F
71° — 79°C
PRIME RIB — Rare STEAKS — Broiled/Fried RIBS — Beef or Pork
140°F
60°C
140° — 160°F
60° — 71°C
160°F
71°C
160° — 175°F
71° — 79°C
HAM
160° — 175°F
71° — 79°C
PORK
160° — 175°F
71° — 79°C
LAMB
160° — 175°F
71° — 79°C
CHICKEN — Fried/Baked
160° — 175°F
71° — 79°C
DUCK
160° — 175°F
71° — 79°C
TURKEY
160° — 175°F
71° — 79°C
GENERAL
160° — 175°F
71° — 79°C
FISH — Baked/Fried
160° — 175°F
71° — 79°C
LOBSTER
160° — 175°F
71° — 79°C
SHRIMP — Fried
160° — 175°F
71° — 79°C
120° — 140°F
49° — 60°C
160° — 175°F
71° — 79°C
DOUGH — Proofing
80° — 100°F
27° — 38°C
EGGS —Fried
150° — 160°F
66° — 71°C
FROZEN ENTREES
160° — 175°F
71° — 79°C
HORS D'OEUVRES
160° — 180°F
71° — 82°C
PASTA
160° — 180°F
71° — 82°C
PIZZA
160° — 180°F
71° — 82°C
POTATOES
180°F
82°C
PLATED MEALS
180°F
82°C
SAUCES
140° — 200°F
60° — 93°C
SOUP
140° — 200°F
60° — 93°C
VEGETABLES
160° — 175°F
71° — 79°C
VEAL
POULTRY
FISH/SEAFOOD
BAKED GOODS BREADS/ROLLS MISCELLANEOUS CASSEROLES
The holding temperatures listed are suggested guidelines only.
# 8 2 3 / 3 2 / 3 6 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 17.
CARE and CLEANING
CLEANING AND PREVENTIVE MAINTENANCE PROTECTING STAINLESS STEEL SURFACES
CLEANING AGENTS
It is important to guard against corrosion in the care of stainless steel surfaces. Harsh, corrosive, or inappropriate chemicals can completely destroy the protective surface layer of stainless steel. Abrasive pads, steel wool, or metal implements will abrade surfaces causing damage to this protective coating and will eventually result in areas of corrosion. Even water, particularly hard water that contains high to moderate concentrations of chloride, will cause oxidation and pitting that result in rust and corrosion. In addition, many acidic foods spilled and left to remain on metal surfaces are contributing factors that will corrode surfaces.
Use non-abrasive cleaning products designed for use on stainless steel surfaces. Cleaning agents must be chloride-free compounds and must not contain quaternary salts. Never use hydrochloric acid (muriatic acid) on stainless steel surfaces. Always use the proper cleaning agent at the manufacturer's recommended strength. Contact your local cleaning supplier for product recommendations.
Proper cleaning agents, materials, and methods are vital to maintaining the appearance and life of this appliance. Spilled foods should be removed and the area wiped as soon as possible but at the very least, a minimum of once a day. Always thoroughly rinse surfaces after using a cleaning agent and wipe standing water as quickly as possible after rinsing.
CLEANING MATERIALS The cleaning function can usually be accomplished with the proper cleaning agent and a soft, clean cloth. When more aggressive methods must be employed, use a non-abrasive scouring pad on difficult areas and make certain to scrub with the visible grain of surface metal to avoid surface scratches. Never use wire brushes, metal scouring pads, or scrapers to remove food residue.
# 8 2 3 / 3 2 / 3 6 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 18.
CARE and CLEANING The cleanliness and appearance of this unit will contribute considerably to operating efficiency and savory, appetizing food. Good equipment kept clean works better and lasts longer.
THOROUGHLY CLEAN THE UNIT DAILY 1. Disconnect unit from power source, and let cool. 2. Remove all detachable items such as shelves, side racks, and drip pan. Clean these items separately with a good grease solvent or commercial detergent. Rinse well and dry. 3. Clean interior metal surfaces of the unit with a damp, clean cloth and any good commercial detergent or grease solvent at the recommended strength. Spray heavily soiled areas with a water soluble degreaser and let stand for 10 minutes, then remove soil with a plastic scouring pad. Rinse by wiping with a sponge and clean warm water to remove all residue. Remove excess water with sponge and wipe dry with a clean cloth or air dry. Replace side racks and shelves. NOTE: Avoid the use of abrasive cleaning, compounds, chloride based cleaners, or cleaners containing quaternary salts. Never use hydrochloric acid (muriatic acid) on stainless steel.
4. Clean control panel, door vents, door handles, and door gaskets thoroughly since these areas harbor food debris. Rinse by wiping with sponge and clean warm water. Wipe dry with a clean cloth. 5. Interior can be wiped with a sanitizing solution after cleaning and rinsing. This solution must be approved for use on stainless steel food contact surfaces. 6. To help maintain the protective film coating on polished stainless steel, clean the exterior of the unit with a cleaner recommended for stainless steel surfaces. Spray the cleaning agent on a clean cloth and wipe with the grain of the stainless steel. Always follow appropriate state or local health (hygiene) regulations regarding all applicable cleaning and sanitation requirements for foodservice equipment.
AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED, HOSED DOWN, OR FLOODED WITH WATER OR LIQUID SOLUTION OF ANY KIND. DO NOT USE WATER JET TO CLEAN. S EV ER E DA M A GE O R ELECT R ICA L HAZ ARD CO ULD R ES ULT. WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED.
# 8 2 3 / 3 2 / 3 6 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 19.
S A N I TAT I O N
Food flavor and aroma are usually so closely related that it is difficult, if not impossible, to separate them. There is also an important, inseparable relationship between cleanliness and food flavor. Cleanliness, top operating efficiency, and appearance of equipment contribute considerably to savory, appetizing foods. Good equipment that is kept clean, works better and lasts longer.
The most accurate method of measuring safe temperatures of both hot and cold foods is by internal product temperature. A quality thermometer is an effective tool for this purpose, and should be routinely used on all products that require holding at a specific temperature. A comprehensive sanitation program should focus on the training of staff in basic sanitation procedures. This includes personal hygiene, proper handling of raw foods, cooking to a safe internal product temperature, and the routine monitoring of internal temperatures from receiving through service.
Most food imparts its own particular aroma and many foods also absorb existing odors. Unfortunately, during this absorption, there is no distinction between GOOD and BAD odors. The majority of objectionable flavors and odors troubling food service operations are caused by bacteria growth. Sourness, rancidity, mustiness, stale Most food-borne illnesses can be prevented through proper temperature control and a comprehensive or other OFF flavors are usually the result of program of sanitation. Both these factors are important germ activity. to build quality service as the foundation of customer satisfaction. Safe food handling practices to prevent The easiest way to insure full, natural food flavor is food-borne illness is of critical importance to the health through comprehensive cleanliness. This means good and safety of your customers. HACCP, an acronym for control of both visible soil (dirt) and invisible soil Hazard Analysis (at) Critical Control Points, is a quality (germs). A thorough approach to sanitation will provide essential cleanliness. It will assure an attractive control program of operating procedures to assure food integrity, quality, and safety. Taking steps necessary to appearance of equipment, along with maximum augment food safety practices are both cost effective efficiency and utility. More importantly, a good sanitation program provides one of the key elements in and relatively simple. While HACCP guidelines go far beyond the scope of this manual, additional information the prevention of food-borne illnesses. is available by contacting: Center for Food Safety and Applied Nutrition A controlled holding environment for prepared foods Food and Drug Administration is just one of the important factors involved in the 1-888-SAFEFOOD prevention of food-borne illnesses. Temperature monitoring and control during receiving, storage, preparation, and the service of foods are of equal importance. I N T E R N A L F O O D P R O D U C T T E M P E R AT U R E S
HOT FOODS DANGER ZONE CRITICAL ZONE SAFE ZONE
40° TO 140°F 70° TO 120°F 140° TO 165°F
(4° TO 60°C) (21° TO 49°C) (60° TO 74°C)
COLD FOODS DANGER ZONE SAFE ZONE
ABOVE 40°F 36°F TO 40°F
(ABOVE 4°C) (2°C TO 4°C)
FROZEN FOODS DANGER ZONE CRITICAL ZONE SAFE ZONE
ABOVE 32°F 0° TO 32°F 0°F OR BELOW
(ABOVE 0°C) (-18° TO 0°C) (-18°C OR BELOW)
# 8 2 3 / 3 2 / 3 6 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 20.
SERVICE MANUAL CONTROL THERMOSTAT and HEAT LIGHT SEQUENCE Whenever the thermostat is turned “ON,” the heat indicator light will indicate the power ON/OFF condition of the heating cable, and consequently, the cycling of the cabinet as it maintains the dialed cavity temperature. If the light does not illuminate after normal start-up, the main power source, thermostat, and/or light must be checked. If the warming cabinet does not hold the temperature as dialed, the calibration of the thermostat must be checked. If the warmer fails to heat or heats continuously with the thermostat “OFF,” the thermostat must be initially checked for proper operation. If these items are checked and found to be in order, a continuity and resistance check of the heating cable should be made. SEE CIRCUIT DIAGRAM.
THERMOSTAT CALIBRATION The thermostat is precision calibrated at the factory. Normally, no adjustment or recalibration is necessary unless the thermostat has been mishandled in transit, changed or abused while in service. A thermostat with a sensing bulb operates on hydraulic pressure, consequently, any bending of the bulb results in a change in its volume, and alters the accuracy of the thermostat calibration. A thermostat should be checked or recalibrated by placing a quality, thermal indicator at the center of an empty holding cavity. DO NOT CALIBRATE WITH ANY FOOD PRODUCT IN THE CABINET. The thermostat should be set at 140°F (60°C), and should be allowed to stabilize at that setting for a minimum of one hour. Following temperature stabilization, the center of the thermal swing of the air temperature within the cabinet should approximately coincide with the thermostat dial setting. If calibration is necessary, the calibration screw should be adjusted with great care. The calibration screw of the thermostat is located in the thermostat dial shaft. With the shaft held stationary, a minute, clockwise motion of the calibration screw appreciably lowers the thermostat setting. A reverse, or counter-clockwise motion appreciably raises the thermostat setting. After achieving the desired cycling of the thermostat, the calibration screw must be sealed. Place a few drops of enamel sealant directly on the calibration screw. (RED NAIL POLISH OR EQUIVALENT IS ACCEPTABLE.)
TROUBLE SHOOTING CHECKLIST • ELECTRONIC CONTROL R e p a i r s s h o u l d b e m a d e b y a u t h o r i z e d s e r v i c e a g e n t s o n l y. TROUBLE Unit does not operate.
No display in electronic control.
POSSIBLE CAUSE
REMEDY
Insufficient power supply.
Check power source.
Defective power cord or plug.
Check and replace if necessary.
Faulty power supply board.
Check line voltage for 24V across pins 7 and 8 on the power supply board and across terminals J9 and J10 on the electronic control.
Faulty electronic control.
Replace control.
Cannot control temperature but sensor and electronic control checks O.K.
Faulty relay
Replace relay.
Heating element grounded.
Replace element.
Temperature readout incorrect.
Dirty or faulty sensor.
Check sensor at 32°F (0°C). If Ohm reading is 100, replace display. If Ohm reading is not 100, replace sensor.
Faulty control.
# 8 2 3 / 3 2 / 3 6 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 21.
SERVICE 1000-S with Electronic Control
Sensor
Door Assembly
Panel Overlay
Door Vent
Side Rack
Wire Shelves
Door Handle
Bumper Assembly
Swivel Casters with Brake
MODEL 500-S C A B L E H E AT I N G S E R V I C E KIT No. 4878 (one kit per unit cavity) includes:
CB-3045 CR-3226 IN-3488 BU-3105 BU-3106 ST-2439 NU-2215 SL-3063 TA-3540
Door Gasket
MODEL 750-S C A B L E H E AT I N G S E R V I C E KIT No. 4874 (one kit per unit cavity) includes:
Cable Heating Element Ring Connector Insulation Corner Shoulder Bushing Cup Bushing Stud Hex Nut Insulating Sleeve Electrical Tape
85 feet 4 1 foot 4 4 4 8 4 1 roll
CB-3044 CR-3226 IN-3488 BU-3105 BU-3106 ST-2439 NU-2215 SL-3063 TA-3540
MODEL 1000-S C A B L E H E AT I N G S E R V I C E KIT No. 4874 (one kit per unit cavity) includes:
Cable Heating Element Ring Connector Insulation Corner Shoulder Bushing Cup Bushing Stud Hex Nut Insulating Sleeve Electrical Tape
108 feet 4 1 foot 4 4 4 8 4 1 roll
CB-3044 CR-3226 IN-3488 BU-3105 BU-3106 ST-2439 NU-2215 SL-3063 TA-3540
# 8 2 3 / 3 2 / 3 6 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 22.
Cable Heating Element Ring Connector Insulation Corner Shoulder Bushing Cup Bushing Stud Hex Nut Insulating Sleeve Electrical Tape
108 feet 4 1 foot 4 4 4 8 4 1 roll
Service Parts
500-S/HD
Description
500-S/HD/PT
P a r t
Manual or Electronic Units Side rack for shelf, s/s ea., standard, 208/240V Side rack for G/N pans, s/s, option, 230V Shelf, chrome plated wire, ea., use with SR-2214 Shelf, stainless steel wire, ea., use with SR-2214 or 14978 Bottom Casing Back, heavy duty Casing Back, standard Side, heavy duty Side, standard Front Trim Bonnet Control Top Cordset, 125V, 6' (1829mm) Cordset, 208/240V, 9' (2743mm) Cordset, 230V, 9' (2743mm) Circuit Breaker, 230V ONLY Stacking Hardware, cabinet over cabinet Stacking Adapter, carving station over cabinet Door Assembly, slab, RH or LH (w/gasket) Door Handle -Mounting Screws for handle (4) -Mounting Screws for latch (2) Door Hinge, ea. Door Gasket, ea. Rubber Bumper Assembly option, full perimeter -Bumper, Rubber, 8’ (2428mm) -Caster, stem, 5" (127mm) swivel w/brake -Caster, stem, 5" (127mm) rigid Insulation Manual Units Control Face, Manual Panel Overlay, Manual Thermostat, Manual, 125V, 208/240V, 230V Heat Indicator Light, Manual, 125V Heat Indicator Light, Manual, 208/240V, 230V Temperature Gauge, Manual Thermostat Knob, Manual, Fahrenheit degrees Thermostat Knob, Manual, Celsius degrees Electronic Units Control Face Power Supply Board Electronic Control, Hold ONLY Electronic Control, Hold ONLY, WITH SCI Electronic Control, Hold W/TIMER Electronic Control, Hold W/TIMER, WITH SCI Sensor Terminal block for sensor Relay Reed Switch Terminal Circuit Strip (2) Latch Plate, Electronic Panel Overlay, Electronic Panel Overlay, Electronic Timer Beeper Probe Assembly Probe
500-S/STD
500-S/STD/PT
N u m b e r s
SR-2214 14978 SH-2107 SH-2326 16253 16260 N/A 16259 N/A 16261 44145 44111 CD-3232 CD-3551 CD-3922 SW-33788 5001359 16222 55649 HD-24171 SC-2073 SC-2070 HG-2015 GS-23790 44094 BM-24766 CS-24875 CS-24874 IN-2381
SR-2214 14978 SH-2107 N/A 16253 16260 N/A 16259 N/A 16261 44145 44111 CD-3232 CD-3551 CD-3922 SW-33788 5001359 16222 55649 HD-24171 SC-2073 SC-2070 HG-2015 GS-23790 44094 BM-24766 CS-24875 CS-24874 IN-2381
SR-2214 14978 SH-2107 SH-2326 16253 N/A 16250 N/A 16251 16261 44145 44111 CD-3232 CD-3551 CD-3922 SW-33788 5001359 16222 55649 HD-24171 SC-2073 SC-2070 HG-2015 GS-23790 44094 BM-24766 CS-24875 CS-24874 IN-2381
SR-2214 14978 SH-2107 N/A 16253 N/A 16250 N/A 16251 16261 44145 44111 CD-3232 CD-3551 CD-3922 SW-33788 5001359 16222 55649 HD-24171 SC-2073 SC-2070 HG-2015 GS-23790 44094 BM-24766 CS-24875 CS-24874 IN-2381
16258 PE-24659 TT-33626 LI-3493 LI-3923 GU-3273 KN-3469 KN-3474
16258 PE-24659 TT-33626 LI-3493 LI-3923 GU-3273 KN-3469 KN-3474
16258 PE-24659 TT-33626 LI-3493 LI-3923 GU-3273 KN-3469 KN-3474
16258 PE-24659 TT-33626 LI-3493 LI-3923 GU-3273 KN-3469 KN-3474
16262 BA-33554 5000872 5000873 5000874 5000875 SN-33541 BK-33546 RL-33558 SW-33559 TM-33560 PA-24657 PE-24660 PE-24661 BP-3567 15892 PR-3945
16262 BA-33554 5000872 5000873 5000874 5000875 SN-33541 BK-33546 RL-33558 SW-33559 TM-33560 PA-24657 PE-24660 PE-24661 BP-3567 15892 PR-3945
16262 BA-33554 5000872 5000873 5000874 5000875 SN-33541 BK-33546 RL-33558 SW-33559 TM-33560 PA-24657 PE-24660 PE-24661 BP-3567 15892 PR-3945
16262 BA-33554 5000872 5000873 5000874 5000875 SN-33541 BK-33546 RL-33558 SW-33559 TM-33560 PA-24657 PE-24660 PE-24661 BP-3567 15892 PR-3945
# 8 2 3 / 3 2 / 3 6 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 23.
Service Parts
750-S/HD
Description
750-S/HD/PT
P a r t
Manual or Electronic Units Side rack for shelf, s/s ea., standard, 208/240V Side rack for G/N pans, s/s, option, 230V Shelf, chrome, wire, ea., use with SR-2219 Shelf, stainless steel wire, ea., use with SR-2219 or 14979 Bottom Casing Back, heavy duty Casing Back, standard Side, heavy duty Side, standard Front Trim Bonnet Control Top Cordset, 125V, 6'(1829mm) Cordset, 208/240V, 9' (2743mm) Cordset, 230V, 9' (2743mm) Circuit Breaker, 230V ONLY Stacking Hardware, cabinet over cabinet Stacking Adapter, carving station over cabinet Door Assembly, slab, RH or LH (w/gasket) Door Handle -Mounting Screws for handle (4) -Mounting Screws for latch (2) Door Hinge, ea. Door Gasket, ea. Rubber Bumper Assembly option, full perimeter -Bumper, Rubber, 10’ (3048mm) -Caster, stem, 5" (127mm) swivel w/brake -Caster, stem, 5" (127mm) rigid Insulation Manual Units Control Face Panel Overlay, Manual Thermostat, Manual, 125V, 208/240V, 230V Heat Indicator Light, Manual, 125V Heat Indicator Light, Manual, 208/240V, 230V Temperature Gauge, Manual Thermostat Knob, Manual, Fahrenheit degrees Thermostat Knob, Manual, Celsius degrees Electronic Units Control Face Power Supply Board Electronic Control, Hold ONLY Electronic Control, Hold ONLY, WITH SCI Electronic Control, Hold W/TIMER Electronic Control, Hold W/TIMER, WITH SCI Sensor Terminal block for sensor Relay Reed Switch Terminal Circuit Strip (2) Latch Plate, Electronic Panel Overlay, Electronic Panel Overlay, Electronic Timer Beeper Probe Assembly Probe
750-S/STD
750-S/STD/PT
N u m b e r s
SR-2219 14979 SH-2105 SH-2324 44099 16228 N/A 16229 N/A 16235 16232 44097 CD-3232 CD-3551 CD-3922 SW-33788 5001359 16237 55648 HD-24171 SC-2073 SC-2070 HG-2015 GS-23778 44107 BM-24766 CS-24875 CS-24874 IN-2381
SR-2219 14979 SH-2327 N/A 44099 N/A N/A 16229 N/A 16235 16232 44097 CD-3232 CD-3551 CD-3922 SW-33788 5001359 16237 55648 HD-24171 SC-2073 SC-2070 HG-2015 GS-23778 44107 BM-24766 CS-24875 CS-24874 IN-2381
SR-2219 14979 SH-2105 SH-2324 44099 N/A 16225 N/A 16224 16235 16232 44097 CD-3232 CD-3551 CD-3922 SW-33788 5001359 16237 55648 HD-24171 SC-2073 SC-2070 HG-2015 GS-23778 44107 BM-24766 CS-24875 CS-24874 IN-2381
SR-2219 14979 SH-2327 N/A 44099 N/A N/A N/A 16224 16235 16232 44097 CD-3232 CD-3551 CD-3922 SW-33788 5001359 16237 55648 HD-24171 SC-2073 SC-2070 HG-2015 GS-23778 44107 BM-24766 CS-24875 CS-24874 IN-2381
16234 PE-24662 TT-33626 LI-3493 LI-3923 GU-3273 KN-3469 KN-3474
16234 PE-24662 TT-33626 LI-3493 LI-3923 GU-3273 KN-3469 KN-3474
16234 PE-24662 TT-33626 LI-3493 LI-3923 GU-3273 KN-3469 KN-3474
16234 PE-24662 TT-33626 LI-3493 LI-3923 GU-3273 KN-3469 KN-3474
16230 BA-33554 5000872 5000873 5000874 5000875 SN-33541 BK-33546 RL-33558 SW-33559 TM-33560 PA-24657 PE-24663 PE-24664 BP-3567 15872 PR-3945
16230 BA-33554 5000872 5000873 5000874 5000875 SN-33541 BK-33546 RL-33558 SW-33559 TM-33560 PA-24657 PE-24663 PE-24664 BP-3567 15872 PR-3945
16230 BA-33554 5000872 5000873 5000874 5000875 SN-33541 BK-33546 RL-33558 SW-33559 TM-33560 PA-24657 PE-24663 PE-24664 BP-3567 15872 PR-3945
16230 BA-33554 5000872 5000873 5000874 5000875 SN-33541 BK-33546 RL-33558 SW-33559 TM-33560 PA-24657 PE-24663 PE-24664 BP-3567 15872 PR-3945
# 8 2 3 / 3 2 / 3 6 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 24.
Service Parts
1000-S/HD
Description
1000-S/HD/PT
P a r t
Manual or Electronic Units Side rack for shelf, s/s ea., standard Shelf, stainless steel wire, ea. Bottom Casing Back, heavy duty Casing Back, standard Side, heavy duty Side, standard Front Trim Bonnet Circuit Breaker, 230V ONLY Control Top Cordset, 125V, 6’ (1829mm) Cordset, 208/240V, 9’ (2743mm) Cordset, 230V, 9’ (2743mm) Door Assembly, slab, RH or LH (w/gasket) Door Assembly, window, RH or LH (w/gasket) Door Handle -Mounting Screws for handle (4) -Mounting Screws for latch (2) Door Hinge, ea. Door Gasket, ea. Rubber Bumper Assembly option, full perimeter -Bumper, Rubber, 10’ (3048mm) -Caster, stem, 5" (127mm) swivel w/brake -Caster, stem, 5" (127mm) rigid Insulation Manual Units Control Face, Manual Panel Overlay, Manual Thermostat, Manual, 125V, 208/240V, 230V Heat Indicator Light, Manual, 125V Heat Indicator Light, Manual, 208/240V Heat Ind. Light, Manual, 230V Temperature Gauge, Manual Thermostat Knob, Manual, Fahrenheit degrees Thermostat Knob, Manual, Celsius degrees Electronic Units Control Face, Electronic Power Supply Board Electronic Control, Hold ONLY Electronic Control, Hold ONLY, WITH SCI Electronic Control, Hold W/TIMER Electronic Control, Hold W/TIMER, WITH SCI Sensor Terminal block for sensor Relay Reed Switch Terminal Circuit Strip (2) Latch Plate, Electronic Panel Overlay, Electronic Panel Overlay, Electronic Timer Beeper Probe Assembly Probe
1000-S/STD 1000-S/STD/PT
N u m b e r s
SR-2120 SH-2325 44154 16383 N/A 16382 N/A 16381 16385 SW-33788 44155 CD-3232 CD-3551 CD-3922 55646 55647 HD-24171 SC-2073 SC-2070 HG-2535 GS-23794 44119 BM-24766 CS-24984 CS-24983 IN-2381
SR-2120 SH-2346 44154 16383 N/A 16382 N/A 16381 16385 SW-33788 44155 CD-3232 CD-3551 CD-3922 55646 55647 HD-24171 SC-2073 SC-2070 HG-2535 GS-23794 44119 BM-24766 CS-24984 CS-24983 IN-2381
SR-2120 SH-2325 44154 N/A 16393 N/A 16392 16381 16385 SW-33788 44155 CD-3232 CD-3551 CD-3922 55646 55647 HD-24171 SC-2073 SC-2070 HG-2535 GS-23794 44119 BM-24766 CS-24984 CS-24983 IN-2381
SR-2120 SH-2346 44154 N/A 16393 N/A 16392 16381 16385 SW-33788 44155 CD-3232 CD-3551 CD-3922 55646 55647 HD-24171 SC-2073 SC-2070 HG-2535 GS-23794 44119 BM-24766 CS-24984 CS-24983 IN-2381
16386 PE-24942 TT-33626 LI-3493 LI-3516 LI-3923 GU-3273 KN-3469 KN-3474
16386 PE-24942 TT-33626 LI-3493 LI-3516 LI-3923 GU-3273 KN-3469 KN-3474
16386 PE-24942 TT-33626 LI-3493 LI-3516 LI-3923 GU-3273 KN-3469 KN-3474
16386 PE-24942 TT-33626 LI-3493 LI-3516 LI-3923 GU-3273 KN-3469 KN-3474
16387 BA-33554 5000872 5000873 5000874 5000875 SN-33541 BK-33546 RL-33558 SW-33559 TM-33560 PA-24657 PE-24943 PE-25487 BP-3567 15892 PR-3945
16387 BA-33554 5000872 5000873 5000874 5000875 SN-33541 BK-33546 RL-33558 SW-33559 TM-33560 PA-24657 PE-24943 PE-25487 BP-3567 15892 PR-3945
16387 BA-33554 5000872 5000873 5000874 5000875 SN-33541 BK-33546 RL-33558 SW-33559 TM-33560 PA-24657 PE-24943 PE-25487 BP-3567 15892 PR-3945
16387 BA-33554 5000872 5000873 5000874 5000875 SN-33541 BK-33546 RL-33558 SW-33559 TM-33560 PA-24657 PE-24943 PE-25487 BP-3567 15892 PR-3945
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SERVICE M A N UA L C O N T R O L
125V Service View Thermostat TT-33626 Heat Indicator light LI-3493
Temperature Gauge GU-3273
Circuit Breaker SW-33788
230V Service View Temperature Gauge GU-3273 Heat Indicator Light LI-3923 Thermostat TT-33626
# 8 2 3 / 3 2 / 3 6 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 26.
SERVICE
Electronic Control • Service View • Top removed Electronic control (HOLD ONLY) WITH SCI 5000873 Electronic control W/TIMER WITH SCI 5000875
Electronic control (HOLD ONLY)5000872 Electronic control W/TIMER 5000874
Front of cabinet
Sensor SN-33541 (NOT SHOWN)
Beeper BP-3567
Terminal Block for Sensor BK-33546
Terminal Circuit Strip BK-33560
Power Supply Board BA-33554
Relay RL-33558
Circuit Breaker SW-33788 230V ONLY
Back of Cabinet
Electric Cordset
Terminal Block BK-3019
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T R A N S P O RTAT I O N DAMAGE and CLAIMS All Alto-Shaam equipment is sold F.O.B. shipping point, and when accepted by the carrier, such shipments become the property of the consignee. Should damage occur in shipment, it is a matter between the carrier and the consignee. In such cases, the carrier is assumed to be responsible for the safe delivery of the merchandise, unless negligence can be established on the part of the shipper. 1.
2.
Make an immediate inspection while the equipment is still in the truck or immediately after it is moved to the receiving area. Do not wait until after the material is moved to a storage area. Do not sign a delivery receipt or a freight bill until you have made a proper count and inspection of all merchandise received.
3.
Note all damage to packages directly on the carrier’s delivery receipt.
4.
Make certain the driver signs this receipt. If he refuses to sign, make a notation of this refusal on the receipt.
5.
6.
If the driver refuses to allow inspection, write the following on the delivery receipt: Driver refuses to allow inspection of containers for visible damage. Telephone the carrier’s office immediately upon finding damage, and request an inspection. Mail a written confirmation of the time, date, and the person called.
7.
Save any packages and packing material for further inspection by the carrier.
8.
Promptly file a written claim with the carrier and attach copies of all supporting paperwork.
We will continue our policy of assisting our customers in collecting claims which have been properly filed and actively pursued. We cannot, however, file any damage claims for you, assume the responsibility of any claims, or accept deductions in payment for such claims.
®
LIMITED WA R R A N T Y
Alto-Shaam, Inc. warrants to the original purchaser that any original part that is found to be defective in material or workmanship will, at Alto-Shaam's option, subject to provisions hereinafter stated, be replaced with a new or rebuilt part. The labor warranty remains in effect one (1) year from installation or fifteen (15) months from the shipping date, whichever occurs first. Alto-Shaam will bear normal labor charges performed during standard business hours, and excluding overtime, holiday rates or any additional fees. The parts warranty remains in effect for one (1) year from installation or fifteen (15) months from the shipping date, whichever occurs first. However, the heating element on Halo Heat ® cook/hold ovens and the refrigeration compressor on Alto-Shaam Quickchillers ™ are warranted for a period of five (5) years from installation. The labor warranty is the same as stated above; namely, for one (1) year from installation or fifteen (15) months from the shipping date, whichever occurs first. THIS WARRANTY DOES NOT APPLY TO: 1. Calibration. 2. Replacement of light bulbs and/or the replacement of display case glass due to damage of any kind. 3. Equipment damage caused by accident, shipping, improper installation or alteration. 4. Equipment used under conditions of abuse, misuse, carelessness or abnormal conditions including, but not limited to, equipment subjected to harsh or inappropriate chemicals including, but not limited to, compounds containing chloride or quaternary salts, poor water quality, or equipment with missing or altered serial numbers. 5. Damage incurred as a direct result of poor water quality, inadequate maintenance of steam generators and/or surfaces affected by water quality. Water quality and required maintenance of steam generating equipment is the responsibility of the owner/operator. 6. Damage caused by use of any cleaning agent other than Alto-Shaam's Combitherm ® Cleaner including, but not limited to, damage due to chlorine or other harmful chemicals. Use of Alto-Shaam's Combitherm ® Cleaner on Combitherm ® ovens is highly recommended. 7. Any losses or damage resulting from malfunction, including loss of product or consequential or incidental damages of any kind. 8. Equipment modified in any manner from original model, substitution of parts other than factory authorized parts, removal of any parts including legs, or addition of any parts. This warranty is exclusive and is in lieu of all other warranties, expressed or implied, including the implied warranties of merchantability and fitness for a particular purpose. In no event shall Alto-Shaam be liable for loss of use, loss of revenue or profit, or loss of product, or for any indirect or consequential damages. No person except an officer of Alto-Shaam, Inc. is authorized to modify this warranty or to incur on behalf of Alto-Shaam any other obligation or liability in connection with Alto-Shaam equipment.
ALTO-SHAAM, INC.
RECORD THE MODEL AND SERIAL NUMBER OF THE APPLIANCE FOR EASY REFERENCE. ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBER IN ANY CONTACT WITH ALTO-SHAAM REGARDING THIS APPLIANCE.
Model: _______________________________________________Date Installed: __________________________________________________________ Voltage: ______________________________________________ Purchased From: _______________________________________________ Serial Number: _______________________________________ _______________________________________________________________________ W164 N9221 Water Str eet
PHONE:
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P. O . B o x 4 5 0
262.251.3800 • 800.558-8744
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USA/CANADA
Menomonee Falls, Wisconsin 53052-0450
●
U.S.A.
FAX: 262.251.7067 • 800.329.8744 U.S.A. WEBSITE: www.alto-shaam.com
ONLY
PRINTED IN U.S.A.
