• InstallatIon • operatIon • MaIntenance - Alto
Contents
1. N 440 jdn 26 5 H9IH GaN S9PE AS L20 17 440 NO SIHBI1 CLNDSI AD 8S9y8 AS 440 NO 193 NO 193 JINn A3IA 3 31 Ivdd CARVING STATIONS INSTALLATION OPERATION SERVICE MANUAL 11 12 PG 16 vis 0211 aver IVD TD 9906006 ATEWISSY 3814 33S ILON WWWHS OLIW 002 520 2 X USATE ADR 002 53 001 53 001 825 dwy T ddv ava Aza o ADEE 18265701 14 6 200 69 aad 71 81 18466 41 8108 Liv aaay c aval 21 41 01 61 91 SYM IB E 431 869 9 co D LY C118 a SUOZS SIAM AAY 4699 7 82 elor _ 293 B EIE Og 5 ONE dem aaa 69 002 59 24034 69 6 22 A 001 59 204 91056 22 92 29 4904 104109 me 82556 19 AIL 9b9vE NI gt Oe 22 2 10 ISN MOSZ A0VE A0el 00 522 yrSve do 001 522 0 9v 82 lV3H2. 132 6148 Ge NOs OG 330 NO ERN 92676 50 ACT SG9yS AS _ 1566 12 S1H9I1 5 gt JJOZND LV3H 193 LINN 40 A3IA NOLLOg 13 31 1V3H CARVING STATIONS INSTALLATION OPERATION SERVICE MANUAL 11 12 PG 17 TRANSPORTATION 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 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 driver 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
3. 13 Service View 5 200 14 ant 7 Service View Parts List 5 200 15 Me Gattis 7 7 Wiring Diagrams Bete 8 Always refer to the wire diagram s included with the unit for most current version Warranty Transportation Damage and Claims Back Cover Limited ALT DELIVERY This Alto Shaam appliance has been thoroughly tested and inspected to ensure 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 ensure 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 Tech Team Service Department if you have any questions concerning installation operation or maintenance NOTE claims for w
4. LAMB CHICKEN Fried Baked 160 175 F 160 175 F DUCK 160 175 F TURKEY 160 175 F GENERAL FISH Baked Fried 160 175 F 160 175 F FISH SEAFOOD LOBSTER 160 175 F SHRIMP Fried CASSEROLES 160 175 F 160 175 F BAKED GOODS BREADS ROLLS 120 140 F 49 60 C DOUGH Proofing 80 100 F EGGS Fried 150 160 F FROZEN ENTREES 160 175 F HORS D OEUVRES 160 180 F PASTA 160 180 F PIZZA 160 180 F POTATOES 180 F PLATED MEALS 140 165 F SAUCES 140 200 F SOUP 140 200 F VEGETABLES 160 175 F CARVING STATIONS INSTALLATION OPERATION SERVICE MANUAL 11 12 PG 8 THE HOLDING TEMPERATURES LISTED ARE SUGGESTED GUIDELINES ONLY ALL FOOD HOLDING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS CARE AND CLEANING CLEANING AND PREVENTATIVE 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 causi
5. 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 LIMITED WARRANTY Alto Shaam Inc warrants to the original purchaser only 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 original parts warranty period is as follows For the refrigeration compressor on Alto Shaam Quickchillers 5 years from the date of installation of appliance For the heating element on Halo Heat cooking and holding ovens as long as the original purchaser owns the oven This excludes holding only equipment For all other original parts one 1 year from the date of installation of appliance or fifteen 15 months from the shipping date whichever occurs first The labor warranty pe
6. 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 NOTE Where local codes and CE regulatory requirements apply appliances must be connected to an electrical circuit that is protected by an external GFCI outlet For CE approved units 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 ELECTRICAL CS 100 VOLTAGE PHASE CYCLE HZ AMPS kW CORD amp PLUG 120 1 60 4 2 50 5 15 15A 125V Plug 230 1 50 60 2 2 50 72 CEE 7 7 Wo 220 230V PLUG ELECTRICAL CS 200 VOLTAGE PHASE CYCLE HZ AMPS kW CORD amp PLUG 120 1 60 6 3 75 NEMA 5 15P T 15A 125V Plu 230 1 50 60 3 3 75 oN 7 7 E 220 230V PLUG Wire diagrams are located on the bottom outside of the unit CARVING STATIONS INSTALLATION OPERATION SERVICE MANUAL 11 12 PG 6 USER SAFETY INFORMATION USER SAFETY INFORMATION This is intended for use in commercial establishments by qualified personnel who are familiar with the purpose limitat
7. 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 nd 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 Safe food handling practices to prevent food borne illness is of critical importance to the health and safety of your customers HACCP 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 is 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 INTERNAL FOOD PRODUCT TEMPERATURES HOT FOODS DANGER ZONE CRITICAL ZONE SAFE ZONE 40 TO 140 F 4 TO 60 C 7
8. not at proper serving temperature use a Halo Heat Cook amp Hold Oven or Combitherm CombiOven to bring the product within the correct temperature range 4 Check food temperature 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 140 to 160 F 60 to 71 C or higher 127 F 53 C 160 F 71 C terr erc NOTE Do NOT use knives or utensils on the hot metal surface A cutting board is supplied CARVING STATIONS INSTALLATION OPERATION SERVICE MANUAL 11 12 PG 7 OPERATION 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 moi
9. with initial installation and start up Installation and start up adjustments are the responsibility of the dealer or user These adjustments include but are not limited to leveling electrical hook up and installation of bulbs LEVELING Level the appliance from side to side and front to back with the use of a spirit level NOTE Failure to properly level this appliance can cause improper function CARVING STATIONS INSTALLATION OPERATION SERVICE MANUAL 11 12 PG 3 SITE INSTALLATION 60 1524mm Cord HEATED PRODUCT CAPACITY Weight 105 16 3 4 425mm gt Heat Surface 1 2 12mm _ 17 7 16 443mm Electrical Connection 7 8 22mm CARVING STATIONS INSTALLATION OPERATION SERVICE MANUAL 11 12 PG 4 Cord Position SITE INSTALLATION CS 200 HEATED PRODUCT CAPACITY ct oci E E 5 3b WO nage OPTIONS AND ACCESSORIES Full Size Carving Board BA 28066 uU 9 Half Size Carving BA 29244 N Carving Holder Prime Rib HL 2635 Carving Holder Steamship 4459 26 660mm with Breath Guard k 25 3 4 653mm 5 E 222 ne A39 m gt 31 9 16 802mm Height to be added when stacked on 750 unit 14 1 16 357mm
10. 0 TO 120 F 140 TO 165 F 60 TO 74 C 21 TO 49 C COLD FOODS DANGER ZONE ABOVE 40 F ABOVE 4 C SAFE ZONE 36 TO 40 F 2 TO 4 C FROZEN FOODS DANGER ZONE ABOVE 32 F ABOVE 0 C CRITICAL ZONE 0 TO 32 F 18 TO 0 C SAFE ZONE or below 18 C or below CARVING STATIONS INSTALLATION OPERATION SERVICE MANUAL 11 12 Pc 11 SERVICE VIEW CS 100 201401 CARVING STATIONS INSTALLATION OPERATION SERVICE MANUAL 11 12 PG 12 SERVICE PARTS LIST CS 100 gt 7 LAMP SOCKET ONLY 230V SK 35028 SCREW HEX HEAD 24751 2 CUTTING BOARD BA 28482 10 11 WHITE PILOT LIGHT 110V 11 3027 WHITE PILOT LIGHT 250V LI 3951 12a HEAT ON OFF SWITCH ROCKER SW 34654 E 12b HEAT LEVEL SWITCH ROCKER 3 WAY SW 34653 TOP BASE PANEL 5008801 3 LIGHT ON OFF SWITCH ROCKER SW 34924 4 HEAT PAD 120V CB 34630 2 5 7 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 CARVING STATIONS INSTALLATION OPERATION SERVICE MANUAL 11 12 13 SERVICE VIEW CS 200 201301 CARVING STATIONS INSTALLATION OPERATION SERVICE MANUAL 11 12 14 SERVICE PARTS LIST CS 200 j QTY 1 AMP LAMP 5 1 1 scams ITE
11. 7 Any losses or damage resulting from malfunction including loss of product food product revenue 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 express or implied including the implied warranties of merchantability and fitness for a particular purpose In no event shall Alto Shaam be liable for ALT loss of use loss of revenue profit loss of product for any indirect special incidental or consequential damages No person except an officer of Alto Shaam Inc is authorized to modify this warranty to incur on behalf of Alto Shaam any other obligation or liability in connection with Alto Shaam equipment Effective November 1 2012 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 Street 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 www alto shaam com PRINTED IN U S A
12. ALT HAAM Carving Station 5 200 with Breath Guard CS 100 with Breath Guard INSTALLATION OPERATION MAINTENANCE 24 7 HALO HEAT ics W164 N9221 Water Street 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 www alto shaam com PRINTED IN U S A MN 29250 0 11 12 DeliVety e Unpacking cha ahr Safety Procedures and Precautions Installation Installation Requirements leveling on reet Dimension Drawings CS 100 Dimension Drawings CS 200 Electrical Connection Operation User MAUD e revocet Operating Procedures General Holding Guidelines ALTO SHAAM D 1 Cleaning 1 Protecting Stainless Steel Surfaces 9 Fans x Ape bones cis 2 Cleaning 5 9 Cleaning Materials 9 Equipment 10 3 Clean 10 hi ick ORD Wee 3 Sanitation S d x oce vc ne reae nce pas 4 5 Service 6 Service View 5 100 12 Service View Parts List 65 100
13. M puo a O ET a ESSEN ERN ax 2 EEN uu 2 a as 10 11 2a 2b 3 4 5 7 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 Not Shown CARVING STATIONS INSTALLATION OPERATION SERVICE MANUAL 11 12 PG 15 as 8914 uud 0082 52 8098006 EN3SSY 3MIA 33S LON wwvaevia LIN 40 AJIA WOLLOE 001 522 ZH09 A0aT 2 002 52 1001 52 o 5 12422 7 69 ddv NOudN2s0 e AG2I SdHWST GOLLVE D en zuio s 159 v 03 v1 aval 21 2101 9106 115 zese _ 8099 5 canta s Qr 12 e1 oz s_ oL NOudnrosaa aav 2699 9 SS T mo 1 LE Q dST S VW3N 0 139 002 59 204 33 007 59 04 51086 99 qavod 104109 9976 42 82 CX ALO ASN MOSZ A0ve A0eT 002 522 vvSrE 82 001 522 0 9 2 jv
14. OR FLOODED WITH WATER OR LIQUID SOLUTION OF ANY KIND DO NOT USE WATER JET source Let the unit cool EL 3 Remove cutting board after each use Clean and sanitize separately following applicable state or TO CLEAN SEVERE DAMAGE OR ELECTRICAL HAZARD COULD RESULT WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED local health sanitation ordinances Air dry the board on a clean flat surface to prevent board from warping If the board becomes warped heating will restore flexibility to facilitate flattening Warped boards may be heated on the carving shelf surface in a preheated Combitherm CombiOven for 10 minutes on the steam program or in a preheated Halo Heat Cook amp Hold Oven for 15 minutes at 250 F 121 C PN R 4 Clean metal surfaces of the unit with a damp clean cloth and any good commercial detergent DISCONNECT UNIT FROM at the recommended strength Use a plastic POWER SOURCE BEFORE scouring pad or oven cleaner for difficult areas CLEANING OR SERVICING Rinse surfaces by wiping with sponge and clean warm water 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 CARVING STATIONS INSTALLATION OPERATION SERVICE MANUAL 11 12 PG 10 SANITATION Food flavor and aroma are usually so closely related that it is difficult if not impossible t
15. arranty must include the full model number and serial number of the unit HAAM UNPACKING 1 Carefully remove the appliance from 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 Tech Team 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 CARVING STATIONS INSTALLATION OPERATION SERVICE MANUAL 11 12 PG 1 AND PRECAUTIONS 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 DANGER Used to indicate the presence of a hazard that WILL cause severe personal injury death or substantial pro
16. es Never use wire brushes metal scouring pads or scrapers to remove food residue 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 CARVING STATIONS INSTALLATION OPERATION SERVICE MANUAL 11 12 PG 9 CARE AND CLEANING EQUIPMENT CARE 4 Surfaces can be wiped with a sanitizing solution after cleaning and rinsing This solution must The cleanliness and appearance be approved for use on stainless steel food of this equipment will contact surfaces contribute considerably to operating efficiency and 5 Clean breath guards with a window cleaner ss e 6 Do NOT use knives or utensils on the hot shelf equipment that is kept clean surface A cutting board is supplied works better and lasts longer savory appetizing food Good Always follow appropriate state or local health hygiene regulations regarding all applicable THOROUGHLY CLEAN THE APPLIANCE AFTER cleaning and sanitation requirements for EACH USE foodservice equipment SCRAPE ME BRUS ug 59 NY 1 Remove food from 2 carving station 2 Turn ON OFF toggle switch D A N G R to the OFF position Disconnect unit from power AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED HOSED DOWN
17. ions and associated hazards of this appliance Operating instructions and warnings must be read and understood by all operators and users BEFORE INITIAL USE Clean the metal surface exterior of the appliance with a damp cloth and mild soap solution Rinse well Clean the glass breath guard with soap or mild detergent and water Dry with a clean damp chamois Grease and oil may be removed with naphtha or hexane Do not use commerical or household cleaners containing ammonia To avoid scratching do not use dry cloths or scouring compounds METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION TO AVOID BURNS ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE A DANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING OPERATING PROCEDURES 1 Set toggle switch Press toggle switch for heated surface to ON position Set 3 way toggle switch to desired holding temperature LOW MED HIGH Press toggle switch for lamps to ON position 2 Preheat Preheat for a minimum of 30 minutes 3 Transfer hot foods to the carving station The product must be at the proper internal temperature before transferring food to the carving station Use a pocket type meat thermometer to check the internal temperature of the product being held Adjust the shelf temperature to give the best overall setting based on the internal product temperature If any food product is
18. ke 1 7 16 36mm 60 1524mm 7 8 22mm Cord lt Cord oa lt 30 7 8 782mm CARVING STATIONS INSTALLATION OPERATION SERVICE MANUAL 11 12 PG 5 ELECTRICAL CONNECTION DANGER ELECTRICAL CONNECTIONS MUST BE MADE BY A QUALIFIED SERVICE TECHNICIAN IN ACCORDANCE WITH APPLICABLE ELECTRICAL CODES DANGER ENSURE POWER SOURCE MATCHES VOLTAGE IDENTIFIED ON APPLIANCE RATING TAG 1 An identification tag is permanently mounted the carving station 2 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 3 Plug carving station 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 DANGER IMPROPER INSTALLATION ALTERATION ADJUSTMENT SERVICE OR MAINTENANCE COULD RESULT IN SEVERE INJURY DEATH OR CAUSE PROPERTY DAMAGE READ THE INSTALLATION OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT 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
19. n one or more packages Check to ensure all accessories ordered have been received The hot carving station is designed to be mounted directly on top of a Halo Heat Cook amp Hold oven or holding cabinet The shelf can also be used as a free standing unit HEATED CABINET MOUNTED SHELVES Remove the 1 legs prior to placing the carving shelf on top of the Halo Heat cook hold oven or holding cabinet Appliance must be installed on a stable and level surface FREE STANDING SHELVES Ensure that the 1 legs are in place prior to placing the carving shelf on work surface Failure to operate without the 1 legs prior to heating the shelf could result in damage to the surface on which the shelf is placed may pose a potential fire hazard and nullifies the validity of the UL listing mark Appliance must be installed on a stable and level surface DO NOT install this appliance in any area where it may be affected by any adverse conditions such as steam grease dripping water high temperatures or any other severely adverse conditions 4 DO NOT install near a cold air source such as a freezer air conditioning vents or in any area where outside air fluctuation can affect performance 5 This appliance must be kept free and clear of any obstructions blocking access for maintenance or service 6 Lift Breath Guard up and slide into place in brackets found in the front of the appliance A number of adjustments are associated
20. ng 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 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 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 scratch
21. o 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 not 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 through comprehensive cleanliness This means good control of both visible soil dirt and invisible soil germs A through 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
22. ons diagrams schematics parts lists notices and labels must remain with the appliance if the item is sold or moved to another location 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 CARVING STATIONS INSTALLATION OPERATION SERVICE MANUAL 11 12 PG 2 SITE INSTALLATION DANGER IMPROPER INSTALLATION ALTERATION ADJUSTMENT SERVICE OR MAINTENANCE COULD RESULT IN SEVERE INJURY DEATH OR CAUSE PROPERTY DAMAGE READ THE INSTALLATION OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT METAL PARTS OF THIS EQUIPMENT anos BECOME EXTREMELY HOT WHEN IN OPERATION TO AVOID BURNS ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE SITE INSTALLATION TO PREVENT PERSONAL INJURY USE CAUTION WHEN MOVING OR LEVELING THIS APPLIANCE The performance of this unit has been optimized using the factory provided bulbs These bulbs should be replaced with an 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 The appliance complete with unattached items and accessories may be delivered i
23. perty 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 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 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 instructi
24. riod is one 1 year from the date of installation or fifteen 15 months from the shipping date whichever occurs first Alto Shaam will bear normal labor charges performed during standard business hours excluding overtime holiday rates or any additional fees To be valid a warranty claim must be asserted during the applicable warranty period This warranty is not transferable THIS WARRANTY DOES NOT APPLY TO 1 Calibration 2 Replacement of light bulbs door gaskets and or the replacement of 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
25. sture 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 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 BEEF ROAST Rare 130 F HOLDING TEMPERATURE RANGE BEEF ROAST Med Well Done 155 F BEEF BRISKET 160 175 F CORN BEEF 160 175 F PASTRAMI 160 175 F PRIME RIB Rare 130 F STEAKS Broiled Fried 140 160 F RIBS Beef or Pork 160 F VEAL 160 175 F HAM 160 175 F PORK 160 175 F
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