INSTALLATION OPERATION MAINTENANCE MANUAL
Contents
1. 8 31492 ONILVSH dN3l ADI 886 52 HOLIAS d3M0d 1 DP 411111 1 8 31892 ONILVSH ADI 506 110 LVLSOWdSHL 820 INSTALLATION OPERATION SERVICE MANUAL 77 ny LEE ave 1 18 rer ong awos oy navaa 6 ANN LOH 34 1 1350803 ott NISNOISIA 4 33NONDN3MN INI 5 1 KE E WVADVIC ONIAIM 8 300 92 80 5 8 ON EAE 792 AE 0 2 09 Hd Hd 00S 8 181 38 7976 802 8 8 6 3 3SN NO YSN NI 07085 JAY SLINA NAHA 531 84355 JAIA X04 808 4 0 335 JLON 18 4 WYYHS OLIY gt SAJAWNN TW Wt ALON 113 XILI LIINI cago N CL88E MS HOLIAS 3 06 22 0001 062 3718999 ONILVSH 34 A01 1 10714 lt 06 112 4 158 83 41 ZH 09 06 820 INSTALLATION OPERATION SERVICE MANUAL 72 TRANSPORTATION DAMAGE and CLAIMS LIMITED WARRANTY SHAAM All Alto Shaam equipment is sold FO B shipping point and when accepted by the become the property of the consignee Should damage occur in shipment it is a matter between the carrier and the consignee In such2. Model Voltage Serial Number carrier such shipments The labor warranty remains in effect one 1 year from installation or fifteen 15 months from the shipping date whichever occurs first RECORD THE MODEL AND SERIAL NUMBERS OF THE UNIT FOR EASY REFERENCE ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBERS IN ANY CONTACT WITH ALTO SHAAM REGARDING THE UNIT Date Installed Purchased From Alto Shaam Inc warrants to the original purchaser that any original part that is found to be defective in material or workmanship will at our option subject to provisions hereinafter stated be replaced with a new rebuilt part The parts warranty remains in effect one 1 year from installation or fifteen 15 months from the shipping date whichever occurs first _ Exceptions to the one year part warranty period are as listed Halo Heat cook hold ovens include a five 5 year parts warranty on the heating element Labor will be covered under the terms of the standard warranty period of one 1 year or fifteen 15 months Alto Shaam Quickchillers include a five 5 year parts warranty on the refrigeration compressor Labor will be covered under the terms of the standard warranty period of one 1 year or fifteen 15 months 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 Equi
3. 6 5 THERMOSTAT amp PILOT LIGHT SEQUENCE Whenever the thermostat is turned ON the 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 this light does not illuminate after normal start up the main power source thermostat and or indicator 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 warming cabinet 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 and should be allowe
4. 75 71 79 C to 2 minutes must be the of product moisture SHRIMP Fried 160 175 71 79 C only time period allowed content without the BAKED GOODS for the initial heat to be addition of water water BREADS ROLLS 120 140 released from the product vapor or steam MISCELLANEOUS Maintaining maximum CASSEROLES 160 175 F 71 79 C This unit is equipped with natural product DOUGH Proofing 80 100 F 27 38 C a thermostat control moisture preserves the EGGS Fried 150 160 F 66 71 C between 60 and 200 F natural flavor of the FROZEN ENTREES 160 175 F 71 79 C 16 and 93 C If the product and provides a HORS D OEUVRES 160 180 F 71 82 C unit is equipped with more genuine taste In PASTA 160 180 F 71 82 C vents close the vents for addition to product PIZZA 160 180 F 71 82 C moist holding and open moisture retention the POTATOES 180 F 82 C the vents for crisp gentle properties of PLATED MEALS 180 F 82 C holding Use a metal Halo Heat maintain a SAUCES 140 200 F 60 93 C stemmed thermometer to consistent temperature SOUP 140 200 F 60 93 C measure the internal throughout the cabinet VEGETABLES 160 175 F 71 79 C temperature of the without the necessity of The holding temperatures listed are suggested guidelines only product being held a heat distribution fan Adjust the thermostat thereby
5. ALT HAAM INSTALLATION HALO OPERATION AND MAINTENANCE MANUAL Food Holding Cabinet Electric MODEL 500 W164 N9221 Water Street P O Box 450 Menomonee Falls Wisconsin 53052 0450 USA PHONE 262 251 3800 FAX 262 251 7067 800 329 8744 U S A ONLY WEBSITE 800 558 8744 USA CANADA 262 251 1907 INTERNATIONAL www alto shaam com PRINTED IN U S A 820 3 2005 ALTO SHAAM Hot Food Holding Cabinet UNPACKING and SET UP ELECTRICAL INSTALLATION The Alto Shaam holding cabinet has 1 been thoroughly tested checked for calibration and inspected to insure only the highest quality unit is provided When you receive it 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 The cabinet complete with unattached items and accessories may be delivered in one or more packages Check to ensure that all the accessories that were ordered have been received with each unit Save all the information and instructions packed inside with the unit 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 Alto Shaam holding cabinets are 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 t
6. D 3984 INLET 230V IT 33173 CORDSET 230V FOR USA USAGE CD 3858 CORD AND PLUG SET 125V CD 3029 INSULATION 18 x 82 457mm x 2082mm IN 2381 CORDSET 230V INTL TYPE HO7 RN F CD 3984 CORDSET 230V FOR USA USAGE CD 3858 CABLE CONNECTION HARDWARE HEATING CABLE Length 107 32614mm CB 3044 INSULATION 18 x 82 457mm x 2082mm IN 2381 THERMOSTA TT 3057 CABLE CONNECTION HARDWARE THERMOSTAT KNOB Fahrenheit KN 3469 HEATING CABLE Length 107 32614mm CB 3044 THERMOSTAT KNOB Celsius KN 3474 THERMOSTAT TT 3057 HEAT INDICATOR LIGHT 125V 11 3493 THERMOSTAT KNOB Fahrenheit KN 3469 HEAT INDICATOR LIGHT 230V 11 3923 THERMOSTAT KNOB Celsius KN 3474 POWER SWITCH 125V SW 3887 HEAT INDICATOR LIGHT 125V 11 3493 POWER SWITCH 230V SW 3887 HEAT INDICATOR LIGHT 230V 11 3923 TEMPERATURE GAUGE GU 3273 POWER SWITCH 125V SW 3887 POWER SWITCH 230V SW 3887 DOOR ASSEMBLY RIGHT HAND 15248 DOOR ASSEMBLY LEFT HAND 5001 TEMPERATURE GAUGE GU 3273 HINGE SET 1 pair of 2 hinges HG 2015 HINGE SET 1 pair of 2 hinges HG 2047 HINGE TO DOOR TO UNIT MOUNTING SCREWS SC 2072 HINGE TO DOOR TO UNIT MOUNTING SCREWS SC 2470 DOOR HANDLE HD 2008 DOOR HANDLE MOUNTING SCREWS SC 2664 DOOR HANDLE PULL PL 2005 DOOR LATCH LT 2040 DOOR LATCH MOUNTING SCREWS SC 2239 DOOR TATCH 1152040 DOOR LATCH MOUNTING SCREWS SC 2239 DOOR GASKET Length 9 2743mm GS 2398 DOOR GA
7. SKET Length 9 2743mm GS 2398 CARRYING HANDLE HD 2021 CARRYING HANDLE MOUNTING SCREWS SC 2070 CARRYING HANDLE HD 2021 CARRYING HANDLE MOUNTING SCREWS SC 2070 SHELF SH 2102 SHELF SH 2102 Cable Heating Service Kit No 4874 includes CB 3044 Cable Heating 106 feet CR 3226 Ring CORECOR cle ido ee 4 IN 3488 Insulation Corner 8 feet BU 3105 Shoulder 75 2 RR Ses a 4 BU 3106 Cup Bushing an ERN ren o 4 51 3063 Insulating Sleeves gt Sa 4 3540 High Temperature 1 roll NU 2215 Hex Nuty 10 32 Ab ett e el 8 ST 24 39 Std 10 32 EE 4 820 INSTALLATION OPERATION SERVICE MANUAL 8 S00 PH SERVICE VIEW 5 644 1 820 INSTALLATION OPERATION SERVICE MANUAL 9 2UU PH DG SERVICE VIEW 5 64 1 820 e INSTALLATION OPERATION SERVICE MANUAL 10 SEHR 5 35 STWA 33NDNDN3N 54196 21 9 INT 5 1V 68 1 2 AVSOVIG ONINI el P 9 4144 005 SNOISIAZN SATIGWASSY 2918 8 4 2808 9 80 335 8 Lavd 5 gt NI SYSEWAN TIY 18 1 CASE 8 AMO00l wi GENEE Es
8. 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 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
9. d to stabilize at that setting for a minimum of one hour The center of the thermal swing of the air temperature within the cabinet should approximately coincide with the thermostat 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 DISCONNECT CABINET FROM THE POWER SOURCE BEFORE CLEANING OR SERVICING CAUTION 241 Your Service Hotline 1 800 558 8744 820 INSTALLATION OPERATION SERVICE MANUAL 7 SERVICE 500 PH GD PART DESCRIPTION UNIT 5 PART DESCRIPTION ae ALTO SHAAM QTY PART NO PART NO CASING 1365 GLASS DOOR ASSEMBLY 4100 CASING BOTTOM 1383 GLASS DOOR MOUNTING SCREWS SC 2425 CASING BACK 1393 CASING 1365 CASING MOUNTING RIVETS RI 2100 CASING BOTTOM 1383 INLET 125 IT 3001 CASING BACK 1393 INLET 230V IT 33173 CASING MOUNTING RIVETS RI 2100 CORD AND PLUG SET 125V CD 3029 INLET 125V IT 3001 CORDSET 230V INTL TYPE HO7 RN F C
10. e control panel of the cabinet Load the cabinet with hot food only The purpose of the holding cabinet is to maintain hot food at proper serving temperature Only hot food should be placed into the cabinet Before loading the cabinet with food use a food thermometer to make certain all products are at an internal 4 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 products being held 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 lt Use hand protection when handling hot items Be certain only hot foods are placed into the cabinet CAUTION HOT SURFACE To avoid personal injury and damage to the unit treat glass with care Remember glass can shatter 820 INSTALLATION OPERATION SERVICE MANUAL 3 OPERATION GENERAL HOLDING GUIDELINES Chefs cooks and other HOLDING TEMPERATURE RANGE When product is removed specialized food service MEAT FAHRENHEIT CELSIUS from a high temperature personnel employ BEEF ROAST Rare 140 F 60 C cooking environment for varied
11. emperature control and a comprehensive program of sanitation important to build quality service as the foundation of customer satisfaction to prevent food borne illness is of critical importance Both these factors are Safe food handling practices 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 are both cost effective and relatively simple While HACCP guidelines go far beyond the scope of this manual additional information is available by contacting A controlled holding environment for prepared foods is just one of the important factors involved the prevention of food borne illnesses Temperature monitoring and control during receiving storage preparation and the service of foods are of equal importance DANGER ZONE CRITICAL ZONE SAFE ZONE HOT FOODS 5 7 40 TO 140 F 70 TO 120 F 140 TO 165 F Center for Food Safety and Applied Nutrition Food and Drug Administration 1 888 SAFEFOOD COLD FOODS 8 ZONE ABOVE 40 F ABOVE 4 C E ZONE 36 F TO 40 F 2 C 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 0 F OR BELOW 18 C OR BELOW 820 INSTALLATION OPERATION SERVICE MANUAL
12. he equipment to function for its intended purpose and allow adequate access for proper cleaning and maintenance Installation minimum clearance recommendations are 3 inches 76mm at the back 2 inches 51mm at the top and 1 inch 25mm at both sides NOTE Any claims for warranty must include the full model number and serial number HEATING CHARACTERISTICS The Cabinet is equipped with a special low heat density heating cable Through the Halo Heat concept the heating cable is mounted against the walls of the warming compartment to provide an evenly applied thermostat controlled heat source The design and operational characteristics of the cabinet eliminates the need for a moisture pan or a heat circulating fan Through even heat application the quality of a food product is maintained up to as much as several hours 2 4 An identification tag is permanently mounted on the unit See sample below WATTS RE e nos gt ALTO SHAAM INC MENOMONEE FALLS WI MADE IN USA ENSURE POWER SOURCE MATCHES VOLTAGE STAMPED ON NAMEPLATE OF UNIT CAUTION Plug unit into a properly grounded receptacle ONLY positioning the unit so that the power supply cord is easily accessible in case of an emergency 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 units To p
13. ive film coating on degreaser and let stand for 10 minutes then polished stainless steel clean the exterior of the remove soil with a plastic scouring pad cabinet 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 NOTE Avoid the use of abrasive cleaning compounds chloride based cleaners or cleaners containing quaternary salts Never use hydrochloric acid 11 Clean glass with a window cleaner muriatic acid on 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 unit be washed down flooded with water or liquid solution NEVER STEAM CLEAN Do not use water jet to clean Severe damage or electrical hazard CAUTION could result CAUTION Warranty becomes void if unit is flooded 820 INSTALLATION OPERATION SERVICE MANUAL 5 SANITATION 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 temperatu
14. methods of BEEF ROAST Med Well Done 160 F 71 C immediate transfer into cooking Proper BEEF BRISKET 160 175 71 79 C equipment with the lower holding temperatures CORN BEEF 160 175 71 79 C temperature required for for a specific food PASTRAMI 160 175 71 79 C hot food holding product must be based PRIME RIB Rare 140 F 60 C condensation can form on on the moisture content STEAKS Broiled Fried 140 160 60 71 C the outside of the product of the product product RIBS Beef or Pork 160 F 71 C and on the inside of density volume and VEAL 160 175 71 79 C plastic containers used in proper serving HAM 160 175 71 79 C self service applications temperatures Safe PORK 160 175 71 79 C Allowing the product to holding temperatures LAMB 160 175 71 79 C release the initial steam must also be correlated POULTRY and heat produced by with palatability in CHICKEN Fried Baked 160 175 71 79 C high temperature cooking determining the length DUCK 160 175 71 79 C can alleviate this of holding time for a TURKEY 160 175 71 79 C condition To preserve specific product GENERAL 160 175 71 79 C the safety and quality of FISH SEAFOOD freshly cooked foods Halo Heat maintains FISH Baked Fried 160 175 71 79 C however a maximum of 1 the maximum amount LOBSTER 160 1
15. pment damage caused by accident shipping improper installation or alteration 24 Equipment used under conditions of abuse misuse carelessness or abnormal conditions 5 Any losses or damage resulting from malfunction including loss of product or consequential or incidental damages of any kind 6 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 purpose In no event shall the Company be liable for loss of use loss of revenue or loss of product or profit or for indirect or consequential damages This warranty is in lieu of all other warranties expressed or implied and Alto Shaam Inc neither assumes or authorizes any persons to assume for it any other obligation or liability in connection with Alto Shaam equipment ALTO SHAAM INC Warranty effective January 1 2000 W164 N9221 Water Street P O Box 450 9 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 CANADA 262 251 1907 INTERNATIONAL WEBSITE www alto shaam com PRINTED IN U S A
16. preventing further moisture setting to achieve the best overall setting based on loss due to evaporation or dehydration internal product temperature 820 INSTALLATION OPERATION SERVICE MANUAL 4 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 Turn lights and adjustable 6 Clean control panel door vents door handles thermostat s to the OFF position and door gaskets thoroughly since these areas Disconnect unit from power source harbor food debris and let cool 27 Rinse surfaces by wiping with sponge and clean Remove cover or wap and store NO SCRAPERS warm water unused products under refrigeration 8 Remove excess water with sponge and wipe dru with a clean cloth or air dry Leave door open until interior is completely dry Replace shelves Remove all detachable items such as wire shelves side racks and drip pan NO STEEL PADS Clean these items separately 9 Interior can be wiped with a sanitizing solution Clean interior with a damp cloth or sponge after cleaning and rinsing This solution must and any good commercial detergent at the be approved for use on stainless steel food recommended strength contact surfaces Spray heavily soiled areas with a water soluble 10 To help maintain the protect
17. res 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 specific temperature comprehensive sanitation program should focus on the training of staff in basic sanitation procedures Most food imparts its own particular aroma and 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 through 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 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 t
18. revent 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 Disconnect unit from power source before cleaning or servicing At no time should the unit be steamed cleaned washed down or flooded with water or liquid solution Do not use water jet to clean Severe damage or electrical hazard could result CAUTION Warranty becomes void if unit is flooded 820 INSTALLATION OPERATION SERVICE MANUAL 5 1 INSTALLATION Outside Dimensions Product Capacity Thirteen 13 16 406mm pizzas y lt 1 3 4 45mm E aN Interior Dimensions HxWxD 527mm gt 479mm gt ELECTRICAL 27 7 8 x 17 378 x 17 1 2 CONNECTION 5 3 4 146mm 708mm x 441mm x 445mm FROM BOTTOM 20 3 4 18 7 8 Electrical Information 125 V A C 50 Hz 1 ph 1000 Watts 8 4 Amps d 1016mm 230 V A C 50 60 Hz 1 ph 950 Watts 4 1 Amps ii Net Weight 57 lb 26 kg 23 1 4 591mm gt Ship Weight o l 71 15 32 kg z l Option
19. s amp Accessories Wire Shelf Chrome Plated SH 2102 gt d Caster Stand Assembly 15633 S Leg Stand Assembly 15634 5 Solid Door Model 125V 405001 Solid Door Model 230V 405005 Stacking 8 5001359 START UP The unit 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 Before operating the unit clean it with a clean damp cloth and mild soap solution Glass cleaner or distilled vinegar can be used on the glass Clean and install the cabinet wire shelves 820 INSTALLATION OPERATION SERVICE MANUAL 2 OPERATION temperature range of 140 to 160 F 60 to 71 C Any food product not within the proper temperature range should be heated before loading into the holding cabinet 1 Make sure the unit is connected to the appropriate power source 2 Turn thermostat to 200 F 93 C and preheat for 30 minutes When the thermostat is turned clockwise to an ON position the indicator light will illuminate and will remain lit as long as the unit is calling for heat The indicator light will go OUT when the air temperature inside the unit reaches the temperature set by the operator It will then cycle ON OFF at this holding point Verify the full preheated temperature with the holding temperature gauge located on th
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