ITM-48 ITM-72 • INSTALLATION • OPERATION • MAINTENANCE
Contents
1. HILIMS aaa VST T1 25 SdWV 96 A0r2 8 0 8 1802 M866 SWHO 14 9 31492 93 lt 06 gt 318V9 9 1193 dW3l IH IN34313 403790 a3ddn TH 31492 D1H 21890 51H 21 LT 7 09 SdWV 9 1 0 2 021 8 82027 N ZH09 0 1 A802 021 8 A9ESE 9bSEE n 20 8 1 K86SEE dD ase WILLE 93 Adel M09 54491 9 2 T 2 SdWv 898E 1 MD I38IQ034 2 SdWV 82 802 MO6S 99866 13 IN3W313 9NILV3H 408190 33ddn 880 INSTALLATION OPERATION SERVICE MANUAL 17 14844455 JAIA 403 9008 8 335 QvION3I LI mare se 5 REM SNISIM 20 8 MOO 18 1 05 lt 9 6 01935 0 1 v 01 AIMOd 6 IM Id d0S 7T VW3N SIZE MS eg G20 I1 aaa 130 ROAS 0 86 HOLIMS XYINCOW 10714 Wd 2 a LHOI1 S20e 17 2vEEE MS T 1H9I1 10119 ASSY DU amp IDA S3AU1 n 5 a f I 1 T I a SdWV 96 8 MrvET 59 ZH02. 26986 DR 2533 GD 24853 16370 SP 25365 GD 2536 EL 33869 EL 33870 5002056 KN 3473 CS 24351 GL 22594 GS 22547 IN 2003 IN 22364 SH 2114 1000171 1000172 5000089 5000088 5000087 55239 1000169 5000181 1000438 um 0 26 Gasket 25 Glass sneezeguard GL 22593 GS 22547 48 57 000 329 16 Side Grid Shelf M Bumper End SH 2114 30 24083 Shelf Bracket LH 1000171 nel Base T anel Base 26656 V Caster CS 24351 72 Gasket GS 22547 EN 25 Glass sneezeguard GL 22594 19 Heat Guard GD 24853 19 29 ES Side 15 Bumper 16 Shelf BM 24082 Bumper End Cap SH 2114 BM 24083 86 Panel Base 1000169 i Caster CS 24351 880 INSTALLATION OPERATION SERVICE MANUAL 13 745 RARE Fi aa 1 Cable wrap 5 Circuit Breaker 15 Amp ON OFF Light Switch SW 33342 6 Circuit Breaker 30 Amp SW 3715 7 Light Toggle Switch SW 3041 9 Block modular assembly BK 33364 10 Upper Heat Calrod Thermostat TT 33461 11 Lower Heat Cable Thermostat TT 3498 12 Indicator Light LI 3025 13 Cable Heating CB 3045 880 INSTALLATION OPERATION SERVICE MANUAL 14 Assembled Well 55654 Cable H
3. An identification tag is permanently mounted 230V To prevent an electrical shock hazard on the unit DANGER ENSURE POWER SOURCE MATCHES VOLTAGE STAMPED ON APPLIANCE NAMEPLATE 2 If necessary a proper receptacle or permanent wiring for this unit must be installed by a licensed electrician in accordance with applicable local electrical codes Plug the unit 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 ELECTRICAL CONNECTIONS MUST BE MADE BY A QUALIFIED SERVICE TECHNICIAN IN ACCORDANCE WITH APPLICABLE ELECTRICAL CODES 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 DANGER 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
4. Preheat the unit along with any empty serving pans or containers which will be used to transfer hot foods for display Load prepackaged hot foods into the merchandiser Before loading food into the unit use a pocket type meat thermometer to make certain all products have reached an internal temperature of 160 F 71 C or higher If any food product is not at proper serving temperature use a Halo Heat cooking and holding oven or Combitherm Oven to bring the product within the correct temperature range Perimeter panel On Off switch Breaker switch Light switch Upper calrod heat thermostat Lower cable heat thermostat All controls are located in a concealed area behind the perimeter panel V Use hand protection when handling hot items v Do not stack food containers V Be certain only hot PREPACKAGED foods in appropriate heat tested containers are used in this hot display case Reset thermostats as needed Since proper temperature range depends on the type of products and the quantities being held it is necessary to periodically use a pocket thermometer to check each item to make certain the correct temperatures are being maintained Local health regulations may vary regarding minimum serving temperatures Proper temperature range is usually 160 F 71 C or higher Normally this will require a thermostat setting of 8 although a higher or lower setting may sometimes be required 880 INSTALL
5. maximum of 1 to 2 minutes must be the only time period allowed for the initial heat to be released from the product Use a metal stemmed thermometer to measure the internal temperature of the product being held Adjust the thermostat setting to achieve the best overall setting based on internal product temperature 880 INSTALLATION OPERATION SERVICE MANUAL 8 OPERATION MEAT BEEF ROAST Rare BEEF ROAST Med Well Done BEEF BRISKET CORN BEEF PASTRAMI PRIME RIB Rare STEAKS Broiled Fried RIBS Beef or Pork VEAL HAM PORK LAMB FAHRENHEIT 140 F 160 F 160 175 F 160 175 F 1609 175 F 140 F 140 160 F 160 F 160 175 F 160 175 F 160 175 F 160 175 F HOLDING TEMPERATURE RANGE CELSIUS 60 C 71 C 71 79 C 71 79 C 71 79 C 60 C 60 71 C 71 71 79 71 79 71 79 71 79 POULTRY CHICKEN Fried Baked DUCK TURKEY GENERAL 160 175 F 160 175 F 160 175 F 160 175 F 71 79 71 79 71 79 71 79 FISH SEAFOOD FISH Baked Fried LOBSTER SHRIMP Fried 160 175 F 1609 175 F 160 175 F 71 79 71 79 71 79 BAKED GOODS BREADS ROLLS 120 140 F 49 60 MISCELLANEOUS CASSEROLES DOUGH Proofing EGGS Fried FROZEN ENTRE
6. or other harmful chemicals Use of Alto Shaam s Combithermg Cleaner on Combithermg 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 CONTACT WITH ALTO SHAAM REGARDING THIS APPLIANCE Model Voltage Serial Number Date Installed Purchased From E W164 N9221 Water Street P O Box 450 Menomonee Falls Wisconsin 53052 0450 U S A 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
7. 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 Heatg cook hold ovens and the refrigeration compressor on Alto Shaam Quickchillersm 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 Combithermg Cleaner including but not limited to damage due to chlorine
8. x 70 x 52 est 67 x 93 x 52 1729mm x 1778mm x 1321mm 1702mm x 2362mm x 1321mm H x W x D CAUTION TO PREVENT PERSONAL INJURY USE CAUTION WHEN MOVING OR LEVELING THIS APPLIANCE 38809 INSTALLATION OPERATION SERVICE MANUAL 3 OPTIONS amp ACCESSORIES Exterior Base Panels Custom color P146 Stainless steel side 2 REQUIRED 1000428 Stainless steel end 2 REQUIRED 5000215 39 9 16 1004mm 18 457mm Exterior 74 7 16 1891mm 59 6 3 4 172mm 14 1 8 14 1 8 359mm 359mm Electrical Qo Connection lt 66 5 16 1684 lt 102 11 16 2609mm 58 5 8 1490 gt 37 939mm H 171 16 13 1 16 332mm 14 1 8 14 1 8 Electri 4 Behind Riser Panel ical Junction 9 229mm gt I 22 3 8 568mm tb 2 5 16 1074 gt Dimensions OPTIONS amp ACCESSORIES Exterior Base Panels Custom color P147 Stainless steel side 2 REQUIRED 1000429 Stainless steel end 2 REQUIRED 5000215 39 9 16 1004mm PERN J I lt 58 5 8 1490mm 713 880 INSTALLATION OPERATION SERVICE MANUAL 4 ELECTRICAL CONNECTION 1
9. 9 SdWV 692 0 2 02 9 2169 w w E f D 4 2909 54 802 021 tv 959 31492 93 99 CIXINOZA g3 Dd Wwlol 31 90 ONILVSH dW3i IH 28 LIN3W3 13 OLH 10X773 X3dan 5 2149432 GG6 de 2038 1 866EE d1 3dAL 93 Adel M09 Sawy 8 2 2 8 006 0 8E 13 3D 51 I33IQB32 2 A802 8 M006 69866 13 a3ddn LN3W314 ONILV3H 402190 add 880 INSTALLATION OPERATION SERVICE MANUAL 18 TRANSPORTATION DAMAGE and CLAIMS All Alto Shaam equipment is sold 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 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 2 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 drive
10. A
11. ATION OPERATION SERVICE MANUAL 7 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
12. ES HORS D OEUVRES PASTA PIZZA POTATOES PLATED MEALS SAUCES SOUP VEGETABLES 160 175 F 80 100 F 150 160 F 160 175 F 160 180 F 160 180 F 160 180 F 180 F 180 F 140 200 F 140 200 F 1609 175 F 71 79 C 27 38 C 66 71 C 71 79 C 71 82 C 71 82 C 71 82 C 82 C 82 C 60 93 C 60 93 C 71 79 C The holding temperatures listed are suggested guidelines only CARE and CLEANING CLEANING AND PREVENTIVE MAINTENANCE PROTECTING STAINLESS STEEL SURFACES 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 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 t
13. Island Takeout Merchandiser INSTALLATION OPERATION MAINTENANCE 24 7 HALO d AT W164 9221 Water Street Box 450 Menomonee Falls Wisconsin 53052 0450 USA PHONE 262 251 3800 e 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 880 11 06 ALT DELIVERY 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 HAAM UNPACKING 1 Carefully remove the appliance f
14. Safe food handling practices to prevent food borne illness is of critical importance to the health and safety of your customers an acronym for Hazard Analysis at Critical Control Points is a quality control program of operating procedures to assure food integrity quality and safety Taking steps necessary to augment food safety practices are both cost effective and relatively simple While HACCP guidelines go far beyond the scope of this manual additional information is available by contacting Center for Food Safety and Applied Nutrition Food and Drug Administration 1 888 SAFEFOOD HOT FOODS DANGER ZONE CRITICAL ZONE SAFE ZONE 40 140 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 880 INSTALLATION OPERATION SERVICE MANUAL 11 i 69 9 R9 Description Bulb 60W 130V coated Bulb Receptacle Cord Set electric NOT SHOWN CD 33672 Block 4 terminal NOT SHOWN 3023 Circuit Breaker Switch 15 Amp SW 33342 Circuit Breaker Switch 30 Amp SW 3715 Light Switch toggle 6 Amp Block 2 terminal Sensor NOT SHOWN 33546 Block modular assembly Thermostat U
15. avory appetizing food Good equipment that is kept clean works better and lasts longer DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING THOROUGHLY CLEAN THE APPLIANCE DAILY 1 Turn lights and adjustable thermostat s to the OFF position Disconnect unit from power source by turning breaker switch to the OFF position Let the unit cool 2 Remove cover or wrap and refrigerate food 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 Use a plastic scouring pad or oven cleaner for difficult areas Rinse carefully to remove all residue and wipe dry E BR NOU Us o O STEEL PM 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 Wipe control panel any vents handles and gaskets thoroughly since these areas harbor food debris 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 Clean glass and heat guard with a window cleaner 7 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
16. connections are to be made in accordance with CSA 22 1 Canadian Electrical Code Part 1 or local codes ELECTRICAL ITM 48 VOLTAGE PHASE CYCLE HZ AMPS kW amp PLUG INCLUDED gt S at 208 1 60 17 0 3 5 NEMA 14 30P 120 250V 9 at 240 1 60 17 6 4 2 A AME PLUG e S PROVIDED WITH A LOAD CENTER AND CIRCUIT BREAKERS FOR POWER INPUT WITHIN BASE ELECTRICAL ITM 72 VOLTAGE PHASE CYCLE HZ AMPS kW CORD amp PLUG INCLUDED gt 3 at 208 1 60 25 4 5 3 NEMA 14 50P o at 240 1 60 26 3 63 120 250V o 50 AMP PLUG N N PROVIDED WITH A LOAD CENTER AND CIRCUIT BREAKERS FOR POWER INPUT WITHIN BASE 880 INSTALLATION OPERATION SERVICE MANUAL 5 OPERATION USER SAFETY INFORMATION This appliance is intended for use in commercial establishments by qualified personnel who are familiar with the purpose limitations and associated hazards of this appliance Operating METAL PARTS OF THIS EQUIPMENT instructions and warnings must be read and Se BECOME EXTREMELY HOT WHEN IN understood by all operators and users OPERATION TO AVOID BURNS ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE v certain only hot PREPACKAGED foods in appropriate heat tested containers are used in this hot display case v not stack food containers C A U T l N The performance of this unit has been optimized using the factory provided bulbs These bulbs should be replaced with an handling hot ite
17. eating Service Kit includes CB 3045 Cable Heating Element CR 3226 Ring Connector IN 3488 Insulation Corner BU 3105 Shoulder Bushing BU 3106 Cup Bushing SL 3063 Insulating Sleeve TA 3540 Electrical tape ST 2439 Stud 10 32 NU 2215 Hex Nut 10 32 Heated well can be lifted for servicing cable heating element Assembled Well 55655 Cable Heating Service Kit includes CB 3045 Cable Heating Element CR 3226 Ring Connector IN 3488 Insulation Corner BU 3105 Shoulder Bushing BU 3106 Cup Bushing SL 3063 Insulating Sleeve TA 3540 Electrical Tape ST 2439 Stud 10 32 NU 2215 Hex Nut 10 32 880 INSTALLATION OPERATION SERVICE MANUAL 15 880 INSTALLATION OPERATION SERVICE MANUAL 16 Glass Clamp CM 26985 or CM 26986 Bumper to protect glass DR 2533 Bulb LP 33598 Bulb Receptacle RP 3955 Guard thermostat capillary GD 2536 Calrod heating element EL 33966 or EL 33869 208V EL 33868 or EL 33870 240V NIAVaO 14 4355 ONISIA 203 S008 88 MAA 335 E 206 380 SNISIM C 06 062 02 22966 02 N _ _ v el amp 3ALd 21 e 5 v 2 9 9 0 11 0 HOLIMS 9X8 COSTAS 1559 d9s E 1D 868 11 LHOTT BEBE 120 HILIAS X00784 WASHL 10119 WASHL Oia Jd 2 voe 92 1H917
18. he 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 AGENTS 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 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 CAUTION TO PROTECT STAINLESS STEEL SURFACES COMPLETELY AVOID THE USE OF ABRASIVE CLEANING COMPOUNDS CHLORIDE BASED CLEANERS OR CLEANERS CONTAINING QUATERNARY SALTS NEVER USE HYDROCHLORIC ACID MURIATIC ACID ON STAINLESS STEEL NEVER USE WIRE BRUSHES METAL SCOURING PADS OR SCRAPERS 880 INSTALLATION OPERATION SERVICE MANUAL 9 CARE and CLEANING The cleanliness and appearance of this equipment will contribute considerably to operating efficiency and s
19. ms exact replacement or with a factory recommended replacement These bulbs have been treated to resist breakage and must be replaced with similarly treated bulbs in order to maintain compliance with NSF standards DO NOT over tighten bulbs in their receptacles as this can cause damage to the bulb filament v Use hand protection when PRODUCT CAPACITY ITM 48 CHICKEN BOATS WITH DOMES CAPACITY 12 DOME PACKAGE SIZE APPROX 7 x 10 178mm x 254mm PRODUCT CAPACITY ITM 72 75 lbs 34 kg MAXIMUM VOLUME MAXIMUM 47 QUARTS 44 LITERS CHICKEN PACKAGES WITH DOMES CAPACITY 21 DOME PACKAGE SIZE APPROX 7 x 10 178mm x 254mm 880 INSTALLATION OPERATION SERVICE MANUAL 6 OPERATION BEFORE INITIAL USE Before operating the unit clean both the interior and exterior of the unit with a damp cloth and mild soap solution Rinse well ao oe Turn the breaker switch ON Following is the recommended preheat sequence Set lower cable heat thermostat to 9 Set upper calrod heat thermostat to 9 Turn the light power switch ON Turn the lights ON An indicator light will illuminate when the thermostats are turned ON The indicators will remain lit as long as the unit is preheating or calling for heat This unit should be preheated for a minimum of 45 60 minutes before loading the case with food When preheating is completed the indicator lights will turn off
20. ng included with this symbol is ignored TION 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 CAUTION 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 N OTE Used to notify personnel of installation operation or maintenance information that is important but not hazard related 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 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 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 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 l
21. ocation For equipment delivered for use in any location regulated by the following directive DO NOT DISPOSE OF ELECTRICAL OR ELECTRONIC EQUIPMENT WITH OTHER MUNICIPAL WASTE 880 INSTALLATION OPERATION SERVICE MANUAL 2 SITE INSTALLATION The appliance complete with unattached items and accessories should be checked to ensure all the ordered items have been received This Alto Shaam 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 Level the appliance from side to side and front to back with the use of a spirit level IMPROPER INSTALLATION ALTERATION ADJUSTMENT SERVICE OR MAINTENANCE COULD RESULT IN SEVERE INJURY DEATH OR CAUSE PROPERTY DAMAGE Locate the merchandiser indoors with a normal room temperature of 68 70 F 20 21 C in an area where it will not be affected by constant cool air current from air conditioners open doors and windows etc INSTALLATION REQUIREMENTS Unit must not be kept in any area where it may be affected by steam grease dripping water high temperatures or any other severely adverse conditions WEIGHT ITM 48 ITM 72 NET 421 Ib 191 kg 677 lb 307 kg SHIP 630 Ib 286 kg 845 Ib 383 kg CRATE 68
22. on a 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 Remember to turn the breaker switch ON again before operating the unit DANGER 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 SEVERE DAMAGE OR ELECTRICAL HAZARD COULD RESULT WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED 880 e INSTALLATION OPERATION SERVICE MANUAL 10 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 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 or other OFF flavors are usually the result of germ activity The easiest way to insure full natural food flavor is thr
23. ough comprehensive cleanliness This means good control of both visible soil dirt and invisible soil germs A thorough approach to sanitation will provide essential cleanliness It will assure an attractive appearance of equipment along with maximum efficiency and utility More importantly a good sanitation program provides one of the key elements in the prevention of food borne illnesses A controlled holding environment for prepared foods is just one of the important factors involved in the prevention of food borne illnesses Temperature monitoring and control during receiving storage preparation and the service of foods are of equal importance 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 borne illnesses can be prevented through proper temperature control and a comprehensive program of sanitation Both these factors are important to build quality service as the foundation of customer satisfaction
24. pper heat Thermostat Lower heat Light Indicator Cable Heating Extrusion Bumper ITM 48 LP 33598 RP 3955 125V SW 3041 33364 33461 3498 11 3025 CB 3045 iH imHBimHBimBi HIO OO 1000230 Bumper black vinyl extrusion BM 24082 Bumper rail end cap black vinyl BM 24083 Clamp glass CM 26985 Bumper to protect glass sneezeguard DR 2533 Guard Heat End Heat Guard NOT SHOWN End Heat Guard Spacer NOT Guard thermostat capillary GD 24852 16370 SHOWN SP 25365 GD 2536 Element Calrod heating 208V EL 33866 Element Calrod heating 240V EL 33868 Heat Guard Cover for Calrod Element NOT SHOWN 5002055 Knob Thermostat KN 3473 Caster 3 76mm swivel w brake CS 24351 Glass sneezeguard Gasket Insulation NOT SHOWN Insulation NOT SHOWN Shelf side grid Shelf bracket LH Shelf bracket RH Control side trim Customer trim Control door panel End Panel base Front amp Rear Panel base Pan insert shallow Guard mount NOT SHOWN GL 22593 GS 22547 IN 2003 IN 22364 SH 2114 1000171 1000172 5000097 5000096 5000087 55239 OP26656 5000182 1000440 N FP NN NFP FP YN A See service views on following pages 880 INSTALLATION OPERATION SERVICE MANUAL 12 ITM 72 LP 33598 RP 3955 CD 33673 BK 3023 SW 33342 SW 3715 SW 3041 BK 33546 BK 33364 TT 33461 TT 3498 11 3025 3045 1000209 24082 24083
25. r signs this receipt If he refuses to sign make a notation of this refusal on the receipt 5 If the driver refuses to allow inspection write the following on the delivery receipt Driver refuses to allow inspection of containers for visible damage 6 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 21 LIMITED SHAAM WARRANTY 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 ALTO 5 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
26. rom the carton or crate 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 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 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 880 INSTALLATION OPERATION SERVICE MANUAL 1 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 TET T DANGER 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 AwARNING Used to indicate the presence of a hazard that can cause personal injury possible death or major property damage if the warni
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