Service Manual - Heritage Parts
Contents
1. 8 D E 5 2 51mm lt 25 1 8 638mm gt A 261mm 9 24 3 4 629mm eal z eamm 23 1 8 587mm gt gt 7 v la A 1 25mm Se D Operation amp Care Manual 806 2 3 44 gt 4 3 32 1 SERVICE VIEW 5617 ay WF tan 15 ON 9Ad 1 31 05 19 navaa 5317180355 JAIA _NISNOOSIA 57193 33NONON3N fel 803 5028 Mad 335 2 WYVHS OL IV 13 Sy3gNnN 15 0179 WVADYIT 1 JLON 12 002 SNOISIA3Y 28206 19 1606 119 109719 LViSOWYSHL 6706 8422 MOSS 31893 ONILVSH 4831 IH 6705 83 gt MOSS AGI 37873 ONILVSH CEe5 QCD 135 0509 amp 7 8 MOOTT 2 09 661 5 806 2 97 98 02 8 3190 ON MEE S3I1gN3aSSY IXIA NISNOOSIA 57794 JJNOWONIW 6668 440 335 310 ONT WVVHS OL IV 079 88 2 SXJAWNN 1394 NYYHS DLTY 22 NI W 0 2 802 gt 206 gt 1606 11 11 01 191 50 6705 85 gt 0001 5092 802 319493 1666 12 135 2791 0001 006 0cc 008 96 6 8022. 2506 2 Pg 6 08 68 0 3144 2207 lt SamgN3SSY FAA 5 251 51194 413 ySes v 335 2 FLON ONT 5 111 nv 68 11 6 Sy3gNnN 13 4 5 0119 NI Sy3gNnN T 310 aiva Se 2626 02 135 GXUI 5 71 T OE AMS HILIAS 319901 1806 1171 10114 SLLVM 009 7 09 1 11 LYLSOWJJHL 1913 6706 8202 M009 31893 ONILV3SH dW31 IH 806 2 TRANSPORTATION DAMAGE and CLAIMS ALTO SHAAM LIMITED WARRANTY and the consignee In such cases the carrier is assumed to be responsible for the safe delivery of the merchandise unless negli gence 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 the delivery receipt Driver r
3. 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 HOT FOODS internal product DANGER ZONE 40 140 F 4 TO 60 C CRITICAL ZONE70 TO 120 F 21 TO 49 C temperature A SAFE ZONE 140 165 F 60 74 C quality ther mometer is an COLD FOODS DANGER ZONE ABOVE 40 F ABOVE 4 C SAFE ZONE 36 F TO 40 F 2 C TO 4 C FROZEN FOODS DANGER ZONE ABOVE 32 F ABOVE 0 C CRITICAL 2 0 TO 32 F 18 TO 0 C SAFE ZONE 0 F OR BELOW 18 C OR BELOW 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 per sonal 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 Safe food handling practices to prevent food borne illness is of critical
4. gt MODEL p SERIAL VOLTS 1PH ALTO SHAAM INC MILW WI 3521030 MAXIMUM RATED FREQUENCY MAXIMUM RATED WATTAGE XXX XX XXXX XX WATTS 4 MAXIMUM RATED VOLTAGE 1 An identification tag is permanently mounted on cabinet 2 Plug the cabinet into a properly grounded receptacle ONLY ENSURE POWER SOURCE MATCHES VOLTAGE STAMPED ON NAMEPLATE OF UNIT CAUTION 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 pro vide an evenly applied heat source controlled by a thermostat The design and operational characteristics of the cabinet elimi nates 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 START UP or of the unit with a damp cloth and mild soap solution Rinse well 2 Install equipment legs before operating the cabinet Clean install the wire baskets in the cabinet interior 1 PREHEAT AT 200 F 93 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 Allow a minimum of 30 min ute
5. importance to the health and safty 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 quali ty 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 the USDA FDA Food borne Illness Education Information Center at 301 504 6803 effective tool for GENERAL HOLDING GUIDELINE Chefs cooks and other specialized food service personnel employ varied methods of cooking Proper holding tempera tures 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 fora specific product Halo Heat maintains the maximum amount of product mois ture content without the addition of water water vapor steam Maintaining maximum natural product moisture pre serves the natural flavor of the product and provides a more gen uine 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 distribu tion fan thereby p
6. with water or liquid solution NEVER STEAM CLEAN Severe damage or electrical hazard CAUTION could result Operation amp Care Manual 806 2 1 SANITATION GUIDELINES 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 absorp tion 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 ran cidity 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 visi ble 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 effi ciency 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
7. 5 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 POULTRY CHICKEN Fried Baked DUCK TURKEY GENERAL FISH SEAFOOD FISH Baked Fried LOBSTER SHRIMP Fried BAKED GOODS BREADS ROLLS MISCELLANEOUS CASSEROLES DOUGH Proofing EGGS Fried FROZEN ENTREES HORS D OEUVRES PASTA PIZZA POTATOES PLATED MEALS SAUCES 160 175 F 160 175 160 175 F 160 175 F 71 79 C 71 79 71 79 C 71 79 C 160 175 F 160 175 F 160 175 F 71 79 C 71 79 C 71 79 C 120 140 F 49 60 C 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 SOUP 140 200 F 60 93 C VEGETABLES 160 175 F 71 79 C THE HOLDING TEMPERATURES LISTED ARE SUGGESTED GUIDELINES ONLY 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 Operation amp Care Manual 806 2 2 THERMOSTAT PILOT LIGHT SEQUENCE SERVICE VIEW PARTS LIST Whenever the thermostat is turned ON the pilot light 200 200 Bl will indicate the power ON OFF condition of the heating cable ALTO SHAAM and consequently the cycling of the cabinet a
8. ALTO SHAAM OPERATION and CARE MANUAL CABINET FOOD HOLDING Models 200 CT 200 CT BI 227 efvice Hotline 800 558 8744 HALO COOK HOLD SERVE SYSTEMS W164 N9221 Water Street P O Box 450 Menomonee Falls Wisconsin 53052 0450 U S A PHONE 262 251 3800 FAX 262 251 7067 800 329 8744 U S A ONLY WEBSITE 800 558 8744 U S A CANADA 262 251 1907 INTERNATIONAL www alto shaam com 806 2 6 00 ALTO SHAAM HOLDING CABINETS UNPACKING and SET UP OPERATIONAL PROCEDURES and inspected toir insure only the highest quality cabinet is provided When you receive your cabinet 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 following items have been received as standard with each unit 4 1 25mm Legs 200 CT 2 Wire Baskets Save all the information and instructions packed inside the cabinet Complete and return the warranty card to the factory as soon as possible to assure prompt service in the event of a war ranty parts and labor claim NOTE claims for warranty must include the full model number and serial number of the cabinet ELECTRICAL INSTALLATION EXAMPLE SERIAL NUMBER AND WARRANTY CODE IDENTIFICATION MODEL NUMBER
9. LIBRATE WITH ANY FOOD PRODUCT HEATING CABLE 125 240V IN THE CABINET The thermostat should be set and should Length 76 5 23317 mm CB 3045 be allowed to stabilize at that setting for a minimum of one hour Following temperature stabilization the center of the THERMOSTAT TT 3057 thermal swing of the air temperature within the cabinet should THERMOSTAT KNOB KN 3473 coincide with the thermostat setting HEAT INDICATOR LIGHT 125V 11 3027 calibration is necessary the calibration screw should be HEAT INDICATOR LIGHT 208 240V 11 3025 adjusted with great care The calibration screw of the thermo stat is located in the thermostat dial shaft With the shaft held TEMPERATURE GAUGE GU 33384 stationary a minute clockwise motion of the calibration screw appreciably lowers the thermostat setting A reverse or DOOR TOP 4243 counter clockwise motion appreciably raises the thermostat set ting After achieving the desired cycling of the thermostat the DOOR BOTTOM 4244 calibration screw must be sealed Place a few drops of enamel sealant directly on the calibration screw Red nail polish or equivalent is acceptable DOOR HANDLE HD 2910 BASKET BS 22129 OUTSIDE DIMENSIONS lt 28 5 8 727mm gt lt 30 1 4 768mm gt 200 200 E 11
10. ective in material or workmanship will at our option subject to provisions hereinafter stated be replaced with a new or rebuilt part 2 A 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 Equipment damage caused by accident shipping improper installation or alteration 4 Equipment used under conditions of abuse misuse carelessness or abnormal conditions 5 losses 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 sub stitution 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 mer chantability and fitness for purpose In no event shall the Company _ be liable for loss of u
11. efuses to allow inspection of containers for visible damage 6 Telephone the carrier s office immediately upon finding dam age 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 respon sibility of any claims or accept deductions in payment for such claims All Alto Shaam equipment is sold F O B shipping point and when accepted by the carrier such shipments _ The labor warranty remains in effect one 1 year from installation or become the property of fifteen 15 months from the shipping date whichever occurs first the consignee The parts warranty remains in effect one 1 year from installation or fe 2222 fifteen 15 months from the shipping date whichever occurs first Should damage occur in shipment it is a matter between the carrier ae Exceptions to the one year part warranty period are as listed Model Serial Number Purchased From Date Installed Alto Shaam Inc warrants to the original purchaser that any original part that is found to be def
12. f the cabinet CARE and CLEANING The cleanliness and appearance of this equipment will contribute considerably to operating efficiency and savory appetizing food _ Good equipment that is kept clean works better and lasts longer CLEAN THE UNIT DAILY 1 Disconnect the cabinet from the power source 2 Remove all detachable items such as baskets shelves etc Clean these items separately 3 Clean the interior metal surfaces of the cabinet with a damp cloth and any good alkaline or alkaline chlorinated based commercial detergent or grease solvent at the recommended strength Use a plastic scouring pad or oven cleaner for dif ficult areas Avoid the use of abrasive cleaning compounds chloride based cleaners or cleaners containing quaternay salts Rinse well to remove all residue and wipe dry NOTE Never use hydrochloric acid muriatic acid on stainless steel 4 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 clean ing agent on the cloth and wipe with the grain of the stain less steel Always follow appropriate state and local health hygiene 1 Before operating the cabinet clean both the interior and exteri regulations regarding applicable equipment cleaning and sanitation requirements At no time should the inside or outside of the cabinet be washed down flooded
13. reventing further moisture loss due to evapo ration or dehydration enclosed holding environment too much moisture _ content is a condition which can be relieved A product achiev ing extremely high temperatures in preparation must be allowed to decrease in temperature before being placed in a controlled holding atmosphere If the product is not allowed to decrease in temperature excessive condensation will form increasing the moisture content on the outside of the product Most Halo Heat Holding Equipment is provided with a ther mostat 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 metal stemmed indicating thermome ter 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 HOLDING TEMPERATURE RANGE MEAT FAHRENHEIT CELSIUS BEEF ROAST Rare 140 F 60 C BEEF ROAST Med Well Done 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 140 F 60 C STEAKS Broiled Fried 140 160 F 60 71 C RIBS Beef or Pork 160 F 71 C VEAL 160 17
14. s it maintains the PART DESCRIPTION PART NUMBER ster normal startup the main power source thermostat CORDand PLUG 025 3232 and or pilot light must be checked If the warming cabinet does not hold the temperature as dialed the calibration of the 2 CORD PLATE 11123 thermostat must be checked If the warming cabinet fails to heat or heats continuously with the thermostat OFF the ther CORD PLATE MTG SCREWS SC 2470 mostat must be initially checked for proper operation If these items are checked and found to be in order a continuity and LEGS 1 25 4 mm 200 only LG 2043 resistance check of the heating cable should be made SEE CIRCUIT DIAGRAM BOTTOM 4591 THERMOSTAT CALIBRATION BOTTOM MOUNTING SCREWS SC 2470 The thermostat is precision calibrated at the factory INSULATION pieces Normally no adjustment or recalibration is necessary unless size 23 x 28 584 mm x 711 mm IN 22364 the thermostat has been mishandled in transit changed or abused while in service A thermostat with a sensing bulb CABLE CONNECTION HARDWARE operates on hydraulic pressure consequently any bending of SHING 5 the bulb results change in its volume and alters the accura HEX NUT NU 2215 cy of the thermostat calibration CONNECTOR CR 3226 A thermostat should be checked or recalibrated by placing a STUD ST 2439 quality thermal indicator at the center of an empty holding cavity DO NOT CA
15. s of preheating before loading the holding cabinet with food The indicator light will go our after approximately 30 minutes preheat time or when the air temperature inside the unit reaches the temperature set by the operator Verify the full preheated temperature with the holding temperature gauge located on the control panel of the cabinet 2 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 inter nal 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 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 NECES SARILY 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 tem perature of each item with a food thermometer to assure maintenance of the proper temperature range of 140 to 160 F 60 to 71 the best holding results with wrapped hot dogs and sausages put one or two cups of water in the bot tom o
16. se loss of revenue or loss of product or profit for indirect or consequential damages This warranty is in lieu of other warranties expressed or implied and Alto Shaam Inc nei _ ther assumes 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 Record the model and serial numbers of the unit for easy reference Always refer to both model and serial numbers in your correspondence regarding the unit Voltage HALO HEAT COOK HOLD SERVE SYSTEMS BY 5 W164 9221 Water Street P O 450 Menomonee Falls Wisconsin 53052 0450 U S A PHONE 262 251 3800 FAX 800 558 8744 5 262 251 7067 800 329 8744 5 262 251 1907 INTERNATIONAL WEBSITE www alto shaam com PRINTED IN U S A
Download Pdf Manuals
Related Search