Alto-Shaam 3DN User's Manual
Contents
1. 7 Food Product Tips essieu ainni oanade naiean 7 Operation MEE TETTE T T EAT 8 General Holding Guidelines eere 9 Care and Cleaning Cleaning and Preventative Maintenance 10 Protecting Stainless Steel Surfaces 10 Cleaning Agents 10 Cleaning Materials 10 Care and Cleaning 11 HAAM Sanitation Sanitation Food Safety 12 Internal Food Product Temperatures 12 Service Thermostat Accuracy 13 Trouble Shooting 13 Trouble Shooting Error Codes 14 500 1D 2D 3D Exterior Service Parts 15 16 Service View Drawer Assembly 17 500 1DN 2DN 3DN Exterior Service Parts 18 19 Service View Drawer Assembly 500 DN 20 Electronic Service Parts 21 Wire Diagrams Always refer to the wire diagram s included with the unit for most current version Warranty Transportation Damage and Claims Back Cover Limited Warran2. Repeat to toggle to Set point SET Press the Temperature Display Key at any time to display the alternate temperature When the inside air temperature reaches the desired holding temperature the Heat Indicator Light will turn off Load the cabinet with hot food only The purpose of the holding cabinet is to maintain hot food at proper serving temperatures Only hot food should be placed into the cabinet Before loading the unit with food use a food thermometer to make certain all food products are at an internal temperature range of 140 to 160 F 60 to 71 C All food not within the proper temperature range should be heated before loading into the holding cabinet Heat Indicator Light T On Off Power Switch 5 Check to make certain the cabinet drawer is securely closed and using the Up and Down Arrow Keys set the temperature to 160 F 71 C THIS WILL NOT NECESSARILY BE THE FINAL SETTING The proper temperature range for the food being held will depend on the type and quantity of product Whether or not the optional drawer vents should be open or closed will also depend on the type of food being held When holding food for prolonged periods it is advisable to periodically check the internal temperature of each item to assure maintenance of the proper temperature range Reset the holding temperature accordingly TO TOGGLE BETWEEN FAHRENHEIT AND CELSIUS Press the Temperature Display Key a
3. 25mm TOP 2 51mm WEIGHT EsT 500 1D 500 2D 500 3D NET 80 Ib 36 kg 115 Ib 52 kg 150 1b 68 kg SHIP 90 Ib 41 kg 125 1b 57 kg 165 lb 75 kg WEIGHT EsT 500 1DN 500 2DN 500 3DN NET 671b 30kg 1001b 45kg 130 1b 59 kg SHIP 751b 34kg 1121b 51kg 145 lb 66 kg PRODUCT CAPACITY 36 lbs 16 kg MAXIMUM EACH DRAWER 34 BAKED POTATOES 50 DINNER ROLLS MN 29742 Rev 1 04 13 Drawer Warmer Installation Operation Service Manual e 3 SITE INSTALLATION 500 1D 500 2D 500 3D 12 5 16 812mm Electrical Connection 6 3 4 171mm FOR LEG STAND OR 5 127mm CASTER STAND ASSEMBLY Cord Length 120V 5 1524mm 208 240V 8 2438mm 230V 8 2438mm 4 7 8 121mm FOR CASTER STAND ASSEMBLY WITH 3 76mm CASTERS CUTOUT DIMENSIONS FOR UNITS WITH BUILT IN TRIM Add 3 4 19mm to unit height and 1 1 2 38mm to unit width OPTIONS amp ACCESSORIES Built in Trim Kit 500 1D 500 2D 500 2D for BU2 48 BU2 72 500 2D for BU2 96 500 3D 5015147 5015149 5015151 5015152 5005153 Caster Stand Assembly MN 29742 Rev 1 04 13 Drawer Warmer Installation Operation Service Manual e 4 with 5 127mm casters 15379 with 3 76mm casters 5010920 Leg Stand Assembly 15380 Pan oversize 15 x 20 x 5 381 x 508 x 127mm PN 2123 Perforated pan
4. 2438mm cn 3551 1 CORDSET 230V 8 2438mm cp 3922 1 Bk 3019 1 8 SCREW 6 32 X 1 1 4 ROUND HD 9 SPACER SNAP IN 7 16 sP 29392 6 10 j CONTROL 0 N DANGER MXDANGER DISCONNECT UNIT FROM LOCK OUT OR POST BREAKER PANEL UNTIL POWER SOURCE BEFORE SERVICE WORK HAS CLEANING OR SERVICING BEEN COMPLETED MN 29742 Rev 1 04 13 Drawer Warmer Installation Operation Service Manual 21 T 40 7 I GL U ANA LAY 8 CVI oma Cav Jal AJEW3SSV JAIA Adel S04 IFFSIOS Mad 33S 133HS WWWHS OLTW ATEWASSY JAIM NIVW 304 6EYSI0S MY 35S c JLON WN ASVIO DNISIA SUSENNN Lavd NYVHS 01 719 ZH09 AOZT SAIWAYA JIMVAC SALAS 00S NI SH38AQN 17 T SLON ddv ava NOIIdl3OS3q 003 A dav 11 91 11 ISYA TVILINI 819 0 lt 2 22 19 138 MAOI Adel vI AA Sri ees LWITIH 9Zvee 11 qaqqv 819 WM ES E dGI G VW3N uA alta a a 7 AG2I VGI fld ve S MOY9 Adel E 628p 82 E I I E ves More Adel Z I 610 AD a 2018 1 Z l SdWy SILVA SIDA l y l 1 l l l l j l l 1 l l l I 8 Dl i 9LVE8 11 I I 9 OL
5. O9flld CENUISI 35 NNO 30 3923 NUS3 MITA CH 310N T LON MN 29742 Rev 1 04 13 Drawer Warmer Installation Operation Service Manual 24 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 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 dat
6. sr zi s0 6 QNOD n sz ce qo axaav 819 A rui ii Aqa age ro diis as uic m eror eg ae US er de d yoz M88S Acez u FI voz M88S MEZ a 2 SONY SILVA SITHA ayaa 1437 Svza Hor ANDY4 LHOTA 931 83d O00 SNHU Sh GL862 13 SUYA DNILV3H G gt N 00S 1E 00S NAZ 00S 12 008 d1 006 RA cic Jag opp cep er queo maed o a ad 3 woe M88S nez f d FEL voz A88S A0E2 a 2 SdWV SILVA SIDA 931 83d 0109 SNHO S BEL62 13 Td SNL1V3H A rd PE PIENO A eee E taa tc ci ti a get d NdT 00S ATENISSY JAIA AVEC AOA EVPVSTOS MAM JAS AVI ATENISSY JAIM NIVW S04 6EVSTOS Mad AAS SAJWAN Lavd WVYVHS Ol lv CONI SXJEWNN TIY COTpTOZH A0S2 ANY 9T lt OANHIS gt 4 4 330 DNIA K 226 02 LAS 1909 y ANO ASN AN 3D4 628YE 9D w a Yu E a na me E z wc IN NJ I OU38 1 Z 8 OL QLVEE LD sol NadO 450 LIALI IH T3LNNOW SISSVH2 EDSPC N2 X2 SNId Xg0GvE ND Dd OVA SH OVA OST CG IS o Li JO M zx T y e keozvE sj 7 9S B U HOLIAS 1 SEND sbunjes uos z 9 werveae 0 6v 22 ANDO 38UBd dWil lV A KIOSv 32 X2_SNId 00Sr 329
7. 6 RIVET BLIND 44 S S28 O 1003936 1 1003936 1 8 SCREW M4 0 7X6MM PHIL 9 jHruwrTHERMOSTAT 33476 1 raso 1 10 INNERBACKPANEL 29 1 1012790 1 Bk 3019 1 Bk 3019 1 18 BRACKET SENSOR MOUNTING f 1008272 1 1008272 1 ex 27878 1 Bk 27878 1 Bk 27878 1 15 TEMPERATURESENSOR Pra3 s 1 PR 34494 1 16 SCREW 6 32 X 1 2 NC PHIL FLAT 1012795 1 1012792 1 18 ELEMENT 320W FOILPADHEATER ELEMENT 250W FOIL PAD HEATER ___ el 29788 1 19 BEARING DRAWERWARMER BG 24890 4 BG 24890 6 SCREW 1 4 20 x 1 1 8 FLAT HD BEARING MOUNT sc 25018 4 sc 25018 6 5014435 1 PAN FULL SIZE 20 3 4 x 12 3 4 x 6 PN 25088 1 PN 25088 3 sw 34769 1 sw 34769 1 PE 29686 1 PE 29686 1 co 34970 1 cc 34970 1 ws 23148 4 ws 23148 4 ws 23148 4 Nu 2361 4 nu 2361 4 Nu 2361 4 5014441 1 5014441 1 iN 2003 5 IN 2003 5 IN 2003 5 Nu 2361 4 nu 2361 4 nu 2361 4 PLUG 3 8 HOLE PG 25574 1 PG 25574 1 pG 25574 1 SCREW 10 32 X 1 4 PAN HD GROUND SCREW 6 32 X 1 1 4 ROUND HD SCREW 8 2 x 1 4 PHIL sc 2459 4 sc 2459 4 sc 2459 4 ws 23148 1 ws 23148 1 40 WASHER INT LOCK NOT SHOWN AXDANGER A DANGER DISCONNECT UNIT FROM LOCK OUT OR POST CLEANING OR SERVICING BEEN COM
8. N3dD 480 I I LIWTT IH i T3LNNOW SISSWHI l l I I 231 Sad 01025 SWHD Sp l S 862 13 gt Syd DNILV3H 2 l l A tmi Eua nies les lt E0SPE ND XZ SNId Gi NGE 00S GE 00S N 2 00S 12 008 1T 00S gosyE ND 3d OVA OEZ Co is H Ta F EZ T i c A A O E ma P 1 ke9Lve si 7 9S DH l HOLIAS yes Avo Acar S so 8 sbuges uols l m T G6 yC No yes A0r9 Ma E ond 3 amp DMd dW3l alv 2 SAV SILVA SIDA l P l I l i g ea i l l I GOSPE NO gt X2 SNId I 1 K 00SrE 32 Dflld 531 N3d 00 gt SHH SP l BEL62 13 Vd DNIIV3H l Papapa it a las aa UV IR p hua eE MS LE Nan E 4 IURE CINDY NNL amp 30 va Wed MIA MN 29742 e Rev 1 04 13 e Drawer Warmer Installation Operation Service Manual 22 T d 1 T 9VT AVA LAV 48 133HS E c v L L OMa WVYI9DVIA ONIJIM WWWHS O1L1Y ZH09 A0v2 802 SHIWBVA AJAVAT S3INJS 008 ddv alva NOlLdIJOS30 O93 Awa HV 11 91 11 3SV3 T33 TVILINI 8l9 O Ori Z1 6Z S JIWIHH 9Zr 1L Gaddv 819 1 Sie E ox a ES ub casia vU VP VE e P vac e 1 yz Moro or2 802 e EY v2 Movs Adve 8022 2 SdWV SLIVA SIIDA Da Yad 0109 SHHU Sy EL862 13 SQvd DNLLV3H 2 NG 00S 1E 00S NUZ 00S U2 00S 1 00S EA E Am m c 1 vL A0r9 0v2 802 Iz m vL A0r9 Adve 8022 2 SONY SILY
9. be made in accordance with CSA C22 1 Canadian Electrical Code Part 1 or local codes ELECTRICAL VOLTAGE PHASE CYCLE HZ AMPS kW 120 1 60 53 0 64 V NEMA 5 15P 15A 125V PLUG 208 240 1 60 2 7 0 64 NEMA 6 15P 15A 250V PLuG 230 1 50 60 2 6 0 59 53 CEE 4 9 X27 220 230V PLUG Wire diagrams are located inside the bonnet of the unit MN 29742 Rev 1 04 13 Drawer Warmer Installation Operation Service Manual 6 USER SAFETY INFORMATION This appliance is intended for use in commercial establishments where all operators are familiar with the purpose limitations and associated hazards of this appliance Operating instructions and warnings must be read and understood by all operators and users 1 Make sure the unit is connected to the appropriate power source 2 Use hand protection when handling hot items s Preheat the unit for 30 minutes before use Be certain only hot foods are placed into the unit BEFORE INITIAL USE Before operating the unit clean both the interior and exterior of the unit with a clean damp cloth and mild soap solution Rinse carefully Clean and install the drawer warmer pan s The drawer assembly is completely removable Clean as a sanitation measure HEATING CHARACTERISTICS The drawer warmer is equipped with a special heating element Through this Halo Heat concept the heating element is mounted against the walls of the unit to provide an even
10. grid 15 x 20 381mm x 508mm 1231 12 x 20 305mm x 508mm 16642 SITE INSTALLATION 500 1DN 500 2DN 500 3DN 500 3D 500 2D 500 1D 481mm 5 8 296mm 11 E s 2 Lo D pni o gt N 423mm Electrical Connection 16 11 16 E 6 3 4 171mm FOR LEG STAND di 5 127mm CASTER STAND heer aly dt Cord Length 120V 5 1524mm 208 240V 8 2438mm 230V 8 2438mm 4 7 8 121mm FOR An STAND ASSEMBLY WITH 3 76mm CASTERS CUTOUT DIMENSIONS FOR UNITS WITH BUILT IN TRIM Add 3 4 19mm to unit height and 1 1 2 38mm to unit width OPTIONS amp ACCESSORIES Built in Trim Kit 500 1DN 5015148 500 2DN 5015150 500 3DN 5015154 Caster Stand Assembly with 5 127mm casters 55534 with 3 76mm casters 5010921 Leg Stand Assembly 55535 16642 Perforated pan grid 12 x 20 305mm x 508mm MN 29742 Rev 1 04 13 Drawer Warmer Installation Operation Service Manual e 5 1 An identification tag is permanently mounted on the cabinet 2 Plug cabinet into a properly grounded receptacle ONLY positioning the unit so the power supply cord is easily accessible in case of an emergency Arcing will occur when connecting or disconnecting the unit unless all controls are in the OFF position 3 If necessary a proper receptacle or outlet configuration as required for this unit mu
11. 1 2 NC PHL FLAT sozme 2 so 2000 2 so2x 2 15 ELEMENT 320W FOIL PADHEATER rtosers 1 ev 2oers 2 ttzwers 2 e ournowwa 5e 1 rr 1 0225 17 BEARING DRAWERWARWER ec2asoo 2 86 2450 4 Bo 6 18 SCREW 1 4 20 x 1 1 8 FLAT HD BEARING MOUNT sc 25018 2 sc 25018 4 sc 25018 6 19 DRAWER FRAME ASSEMBLY COMPLETE soso 1 sorors 2 soraors 3 PAN FULL SIZE 20 3 4 x 12 3 4 x 6 PN 25088 1 PN 25088 2 PN 25088 3 21 SWITCH ROCKER 125277V 20A swx3769 1 sw saze9 1 sw sa7eo 22 OVERLAY CONTROL PANEL PE 29685 1 PE 20685 1 PE 29685 1 25 covRoL coesero 1 ccs coero 24 FRONT TRIM STUD ASSEMBLY 5014253 1 5014255 1 soraora 1 25 eLectTRic cHassisspoT 44 1 sosa 1 so 27 retock ska 1 Bkso 1 Bk so19 1 BUSHING 3 8 BLACK HOLE Bu 3419 1 Bu 3419 29 CONNECTOR 12 FERRULE cno 3 CR 34830 3 cm 34890 3 sor SULATON Ho 5 iw200 5 i003 5 sr NUT Hex 8 32 ua 3 Nu 226 3 NU 2206 3 3 NUT 6 32 HEX S S Nu 36 4 Nu 36 4 nu 2361 4 ss PLUGSe HoE sd 25574 1 PG 25574 1 Pa 25574 1 SCREW 10 32 X 1 4 PAN HD GROUND sc 2190 1 sc 2190 1 SCREW 6 32 X 1 1 4 ROUND HD SCREW 8 32 x 1 4 PHIL sc 2459 4 sc 2459 4 sc 2459 4
12. 37 WASHER 6 32 FLAT NYLON ws 231a8 1 ws 29148 ws 2s148 1 3e WASHERINLLOCK ws 1 ws 2a67 1 ws 2467 NOT SHOWN DANGER DANGER DISCONNECT UNIT FROM LOCK OUT OR POST POWER SOURCE BEFORE SERVICE WORK BAS CLEANING OR SERVICING BEEN COMPLETED BREAKER PANEL UNTIL MN 29742 Rev 1 04 13 Drawer Warmer Installation Operation Service Manual 16 SERVICE VIEW DRAWER ASSEMBLY 5013915 500 D 10 Item 49 must be ordered when installing item 10 Part numbers and drawings are subject to change without notice DESCRIPTION PART NO ASHER 1 4 LOCK WS 2294 STUD S S PIVOT NUT INSERT THREADED 1 4 20 RAWER FRONT SPOT MN 29742 Rev 1 04 13 Drawer Warmer Installation Operation Service Manual e 17 SERVICE VIEW EXTERIOR 500 1DN Shown Part numbers and drawings are subject to change without notice MN 29742 e Rev 1 04 13 e Drawer Warmer Installation Operation Service Manual e 18 SERVICE VIEW EXTERIOR PARTS LIST MODEL gt 500 1DN 500 2DN 500 3DN ITEM DESCRIPTION 1012779 1 1012779 1 1012779 1 Gs 23622 8 Gs 23622 8 as 23622 8 Bu 3964 1 Bu 396 1 Bu s964 1 4 REARTRM 1012796 1 1012791 5 CORDSET 120V 5 1524mm cD 3232 1 co 3282 1 CORDSET 208 240V 8 2438mm cD 3551 1 co 3551 1 CORDSET 230V 8 2438mm
13. A SIDA 531 83d 07109 SHHD Sy lt BEL62 13 Vd 9NILV3H NGT 00S 628v8 40 C6T0E AD gt oo 8 1 ATENISSY JAIM A0b2 802 SOs crvSIO0S Mad 33S CAV ap AJ8W3SSV JAIA NIVW ADA 6EYSIOS Mad 33S c JALON SIJENNN LAVA WVVHS OL IW lt NI SH38ADN TN 14 LON lt ISSE 19 LAS 1909 DLPS vI iF 1 dS1 9 VN3N A0S2 YSI 9fYld NAJ 3 c EN I d AN OLVEE LL NadO 4S0 LIWI1 IH dSiNnoW SISSVHI E0SYE 3D X2 SNId K 20SPE H2 Df ld S O I9 K69Lv s HILTAS I 3908 12 lt v6vbe Ad gt lt OZ6vE ID 08LND9 340 d dW3l aIv T OQ T K I0SpE 82 XZ SNId K 00Sp 32 9flld CINO 3NNU8 JD vy3 WO3 ASIA OVA SIL OVA OFZ IS TESI 9S Dg sbunjes uols MN 29742 e Rev 1 04 13 e Drawer Warmer Installation Operation Service Manual e 23 Tees Ton TL 9V T iva LAY 18 mus VCVLZ coma wvadvid ONIJIM WVWHS OLIW ZH0S AOE SNINAVM AJAVAT S3IN3S 00S ddv ava NOI1Idl3OS3q O23 aa HV 11 91 11 3SV31323 TVILINI 819 o Or euez s IWIHH 9Zree aaay 819
14. Drawer Warmers Electric 500 1DN Models 500 1D 1DN 500 2D 2DN 500 3D 3DN INSTALLATION OPERATION MAINTENANCE 500 3DN HALO py W164 N9221 Water Street P O 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 www alto shaam com PRINTED IN U S A MN 29742 Rev 1 04 13 Delivery sak 1 Unpackingx Innere ree ii lacio 1 Safety Procedures and Precautions 2 Installation Installation Requirements 3 Clearance Requirements 3 Weights aie r E E a re 3 Product Capacity eene 3 500 1D 2D 3D Cutout Dimensions 4 Dimension Drawing 4 Options and Accessories 4 500 1DN 2DN 3DN Cutout Dimensions 5 Dimension Drawing eere 5 Options and Accessories 5 Electrical Specifications 6 Operating Instructions User Safety Information 7 Before Initial US oooocoonncconnncconnncnccnnenccnnenennnnecanennonnes 7 Heating Characteristics
15. E 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 O F or below 18 C or below MN 29742 Rev 1 04 13 Drawer Warmer Installation Operation Service Manual 12 THERMOSTAT ACCURACY The electronic thermostat is a precise instrument and is designed to offer trouble free service If you suspect the temperature inside the holding compartment does not match the temperature indicated on the digital display follow the instructions listed below 1 Check to make certain the unit voltage matches the power source A power source less than that required to operate the unit will result in inaccurate temperatures Verify the temperature inside the holding compartment with a quality thermal indicator a Completely empty the holding compartment b Make certain the holding cabinet sensor located inside the holding compartment is completely clean c Suspend the thermal indicator in the center of the holding compartment Allow the temperature set on the electronic thermostat to stabilize for a minimum of one hour before comparing the digital display with the reading on the thermal indicator DO NOT OPEN THE CABINET DRAWER S DURING THE TEMPERATURE STABILIZATION PERIOD If the reading on the thermal indicator does not match the digital display there may be a problem with the air sensor See troubleshooting g
16. EANING OR SERVICING The cleanliness and appearance of this equipment will contribute considerably to operating efficiency and savory appetizing food Good equipment that is kept clean 5 Wipe control panel vents handles and gaskets thoroughly since these areas harbor food debris 6 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 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 on a clean cloth and wipe with the grain of the stainless steel Always follow appropriate state or local health hygiene regulations regarding all applicable cleaning and sanitation requirements for foodservice equipment 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 MN 29742 Rev 1 04 13 Drawer Warmer Installation Operation Service Manual 11 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
17. 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 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 Most Halo Heat holding equipment is provided with a thermostat control between 60 and 200 F 16 to 93 C If the unit is equipped with vents close the vents for moist holding and open the vents for crisp holding MN 29742 Rev 1 04 13 Drawer Warmer Installation Operation Service Manual e 9 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 causing damage to this prote
18. PLETED MN 29742 Rev 1 04 13 Drawer Warmer Installation Operation Service Manual e 19 BREAKER PANEL UNTIL SERVICE VIEW DRAWER ASSEMBLY 5014435 500 DN Item 410 must be ordered when installing item 11 Part numbers and drawings are subject to change without notice DESCRIPTION RAIL PAN LEFT HAND RAIL PAN LEFT HAND PRIOR TO 4 1 13 LOCK WASHER 1 4 NUT 1 4 20 NC ACORN 1118 8 S S RAIL PAN RIGHT HAND RAIL PAN RIGHT HAND PRIOR ro 4 1 13 ITEM 1 4 He 5 DRAWER FRAME SPOT 6 E a ART NO 101465 1014370 S 229 U 2187 101465 1014391 501443 G 24890 C 25018 1 2710 1 25019 U 24613 101280 z z N o BEARING DRAWER WARMER SCREW 1 4 20 x 1 1 8 FLAT HD RIVET SEALED STUD S S PIVOT NUT INSERT THREADED 1 4 20 DRAWER INNER WITH HANDLE RIVET BLIND 444 S S RI 2100 OUTER DRAWER NARROW 1012804 INSULATION 7 13 X 16 X 50 THICK IN 2003 N Z N D v 00 AB MN 29742 Rev 1 04 13 Drawer Warmer Installation Operation Service Manual 20 SERVICE VIEW ELECTRICAL Part numbers and drawings are subject to change without notice ITEM DESCRIPTION PART no QTY 1 BUSHING 3 e HOLE Bu 3419 1 S014441 1 ws 2467 1 4 SCREW 10 32X1 4PANHDGROUND sc 2190 1 5 CONNECTOR 6 FERRULE 6 CORDSET120V 5 i52 amm cp 3232 1 CORDSET 208 240V 8
19. age Configuration connector error DIP switch EEPROM Error Ensure that all temperatures and times are properly set Contact factory if problem persists EEPROM Error EEPROM Error EEPROM Error All timers if previously on are now off Possible bad EEPROM Stored HACCP memory corrupted HACCP Address reset to 1 Possible bad Ar EEPROM Contact factory if problem persists Stored offsets corrupted Offsets reset to 0 Control may need a recalibration EEPROM Error Possible bad EEPROM Contact factory if problem persists z All timer set points are reset to 1 minute Timers if previously on are now ECT OA off Possible bad EEPROM A button has been held down for gt 60 seconds Adjust control Error will reset when the problem has been resolved Datakey error Datakey digital signature incompatible Cycle power and install compatible Datakey if error persists Datakey error Datakey incompatible with control Install compatible Datakey Datakey unplugged Install Datakey and cycle power to control to clear error Datalogger has timed out Cycle power Contact factory if error persists Micro SD card not plugged in Plug in SD card and cycle power Contact factory if error persists EEPROM Error Contact factory Note If in doubt always cycle the power to the control and contact factory if the problem persists To test probe and air sensor Test probe and air sensor by placing sensor in ice water bath and using an ohmmeter set on the o
20. al 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 instructions 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 MN 29742 Re
21. ctive 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 scratches Never use wire brus
22. e 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 TM For the refrigeration compressor on Alto Shaam Quickchillers five 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 period 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 o
23. e placed in the drawer warmer while they are this hot on the outside moisture will be pulled from the inside of the potato and condensation will form on the outside Holding results under these conditions will not be totally satisfactory Remove potatoes from the oven and allow the surface temperature to stabilize before placing them in the controlled holding atmosphere of the drawer warmer MN 29742 e Rev 1 04 13 e Drawer Warmer Installation Operation Service Manual 7 1 N 2 gt OPERATION OPERATING INSTRUCTIONS PREHEAT AT 200 F 93 C FOR 30 MINUTES BEFORE LOADING FOOD Push power switch to ON position The unit will begin operating at the previous set temperature Press the Up or Down Arrow Keys to 200 F 93 C Pressing and releasing the Arrow Keys will increase the set point by 1 degree Pressing and holding the Arrow Key will increase set point by 10 degrees When Arrow Key is released a new set point temperature is set The Set temperature will appear in the Digital Display and the Heat Indicator Light will illuminate Press the Temperature Display Key for three seconds at any time to display the Actual inside air temperature To toggle between Set and Actual Factory default is to display Set temperature in the Digital Display To display Actual temperature Press and hold the Temperature Display Key and the Up Arrow Key for 5 seconds The control will show then show the Actual temperature
24. hes 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 MN 29742 Rev 1 04 13 Drawer Warmer Installation Operation Service Manual e 10 CARE AND CLEANING works better and lasts longer THOROUGHLY CLEAN DAILY 1 Disconnect unit from power source and let cool Remove cover or wrap and refrigerate food Remove drawer pans and clean separately The drawer assembly is completely removable Remove from the cabinet and clean to prevent a build up of food residue from interfering with the function of the drawer assembly Regular cleaning will help prolong the life of these parts o SSRAPES Clean interior metal surfaces 7 TR 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 2 O STEEL eS 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 A DANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CL
25. hm scale The reading should be 100 ohms resistance If it is more than 2 ohms higher or lower sensor needs to be replaced MN 29742 Rev 1 04 13 Drawer Warmer Installation Operation Service Manual 14 SERVICE VIEW EXTERIOR 500 2D Shown a 5 O aC Part numbers and drawings are subject to change without notice MN 29742 e Rev 1 04 13 e Drawer Warmer Installation Operation Service Manual e 15 SERVICE VIEW EXTERIOR PARTS LIST PEL gt ooo 500 20 50030 En DESCRIPTION parr NO ary PART wo av PART NO QTY ropa ora 1 toners rra ren rm oie rr 30246 a mversuwosu sez mro 20 meo 2s mmo 30 a GASKET ADHESIVE 0125x0376 im eszwwz s sss s ss 5 susto STRAIGHT STRAN RELEF museos 1 uos 1 puso 1 CORDSET 120V 5 1524mm co 3232 1 CD 3232 compsenaezav s tuom pones on pases 3 x compsenzwv spusmm cp 1 cp 1 ooo 7 wruwmrmorecnoNcovem J toosese 1 1003606 1009995 1 s scm ma o7xeMMPHL ear 2 soc sozem 2 eo muwrmemwosm rrswre mosar 1 roses 1 10 INNER BAGK PANEL nier toresrs 02259 1 1 BRACKET SENSOR MOUNTING 1008272 1 1008272 1008272 3 12 sensor MOUNTING BLOCK J ekarsrs 1 seres 1 erzrers 1 PROBE TEMPERATURE SENSOR sean 1 Pasa PR32454 1 4 screw 632
26. intain a consistent temperature throughout the cabinet without the necessity of a heat distribution fan thereby preventing further moisture loss due to evaporation or dehydration In an enclosed holding environment too much moisture content is a condition which can be relieved A product achieving 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 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 HOLDING TEMPERATURE RANGE BEEF ROAST Rare 130 F 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 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
27. itution 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 HAAM loss of use loss of revenue or profit or loss of product or for any indirect special incidental 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 I 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 P O Box 450 Menomonee Falls Wisconsin 53052 0450 U S A PHONE 262 251 3800 e 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
28. ly applied heat source controlled by a digital control The design and operational characteristics of the unit eliminate the need for a moisture pan or a heat circulating fan Through even heat application the quality of food products is maintained up to several hours or more FOOD PRODUCT TIPS Bread and Rolls Breads and rolls are traditionally difficult to hold for prolonged periods due to the very low moisture content of these products For best results and longest possible holding life it is recommended these products be placed in a plastic bag while in the warming drawer Breads and rolls should be held at a temperature no higher than 120 to 140 F 49 to 60 C Potatoes For the best results when holding potatoes Do not overcook Regardless of the temperature at which potatoes are cooked or what type of oven is used it is important that this product does not achieve a final internal product temperature in excess of 195 F 91 C Over cooking will further reduce the moisture content and consequently reduce the holding life Potatoes should be removed from the oven when they reach an internal temperature of approximately 190 F 88 C After they are removed from the oven the internal temperature will continue to increase Allow potatoes to stabilize before placing in drawer warmer When potatoes are removed from a conventional high temperature oven they have an extremely high surface temperature If they ar
29. 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 both hot and cold foods is by internal product temperature A quality thermometer is an effective tool for this purpose and
30. 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 MN 29742 Rev 1 04 13 Drawer Warmer Installation Operation Service Manual 1 AND PRECAUTIONS i s 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 property damage if the warning included with this symbol is ignored Used to indicate the presence of a hazard that CAN cause personal injury possible death or major property damage if the warning included with this symbol is ignored Used to indicate the presence of a hazard that can or will cause minor or moderate person
31. 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 HOTFOODS DANGER ZONE CRITICAL ZONE SAFE ZONE 40 TO 140 F 4 TO 60 C 70 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 ZON
32. st be installed by a licensed electrician in accordance with applicable local electrical codes 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 Y Hard wired models must be equipped with a country certified external allpole disconnection switch with sufficient contact separation Hard wired models If a power cord is used for the connection of the product an oil resistant cord like HO5RN or HO7RN or equivalent must be used 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 THIS SECTION IS PROVIDED FOR THE ASSISTANCE OF QUALIFIED SERVICE TECHNICIANS ONLY AND IS NOT INTENDED FOR USE BY UNTRAINED OR UNAUTHORIZED SERVICE PERSONNEL DANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING 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 connections are to
33. t any time to display the alternate temperature The factory default is Fahrenheit To change to Celsius 1 Press and hold the Temperature Display Key and the Down Arrow Key for 5 seconds The control will show for 3 seconds to verify selection and then show the temperature Set Point or Actual whichever the user has selected in C 2 3 Repeat to toggle to Fahrenheit Note With a power failure factory test etc the control will retain the C or F setting selected by the user when power is restored Digital Display E YU Temperature Display Key Up Down Arrow Keys MN 29742 Rev 1 04 13 Drawer Warmer Installation Operation Service Manual 8 OPERATION 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 ma
34. ty Back Cover MN 29742 Rev 1 04 13 Drawer Warmer Installation Operation Service Manual b 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 All claims for warranty 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 S for hidden damage and tested it for proper
35. uide in this manual or call the factory service department for advice TROUBLESHOOTING Ny Nel DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING THIS SECTION IS PROVIDED FOR THE ASSISTANCE OF QUALIFIED SERVICE TECHNICIANS ONLY AND IS NOT INTENDED FOR USE BY UNTRAINED OR UNAUTHORIZED SERVICE PERSONNEL 243 7 Your Service Hotline 1 800 558 8744 y This section is provided for the assistance of qualified technicians only and is not intended for use by untrained or unauthorized service personnel If your Alto Shaam unit is not operating properly check the following before calling your Authorized Alto Shaam Service Agent Check main power circuit breaker to the unit and verify that the circuit breaker on the back of the unit is turned on if applicable Do not attempt to repair or service the unit beyond this point Contact Alto Shaam for the nearest authorized service agent Repairs made by any other service agents without prior authorization by Alto Shaam will void the warranty on the unit DANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING THIS SECTION IS PROVIDED FOR THE ASSISTANCE OF QUALIFIED SERVICE TECHNICIANS ONLY AND IS NOT INTENDED FOR USE BY UNTRAINED OR UNAUTHORIZED SERVICE PERSONNEL MN 29742 Rev 1 04 13 Drawer Warmer Installation Operation Service Manual 13 TROUBLE SHOOTING ELECTRONIC CONTROL Description Possible Cause Cavit
36. v 1 04 13 Drawer Warmer Installation Operation Service Manual e 2 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 TO PREVENT PERSONAL INJURY USE CAUTION WHEN MOVING OR LEVELING THIS APPLIANCE METAL PARTS OF THIS EQUIPMENT canon BECOME EXTREMELY HOT WHEN HOT SURFACE IN OPERATION TO AVOID BURNS ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE DO NOT store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance This Alto Shaam appliance must be installed in a location that will permit it to function for its intended purpose and to allow adequate clearance for ventilation proper cleaning and maintenance access 1 This appliance must be installed on a stable and level surface 2 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 3 This appliance must be kept free and clear of any obstructions blocking access for maintenance or service SITE INSTALLATION MINIMUM CLEARANCE REQUIREMENTS BACK 3 76mm LEFT SIDE 1 25mm RIGHT SIDE 1
37. vertime 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 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 subst
38. y air sensor shorted Cavity air sensor reading lt 5 F Verify sensor integrity See sensor test instructions below Cavity air sensor open Cavity air sensor reading gt 517 F Verify sensor integrity See sensor test instructions below Product probe is shorted Product probe reading 5 F Verify sensor integrity Oven will cook in time only See sensor test instructions below Product probe is open Product Probe reading gt 517 F Verify sensor integrity Oven will cook in time only See sensor test instructions below Under temperature Unit has not reached set point 25 F for more than 90 minutes Unit has been higher than 25 F above the maximum cavity set point for Over temperature more than 2 minutes Note Holding Cabinets with this error code are more than 145 F higher than the maximum set point Contact factory Contact factory Real time clock error Data set to factory default Ensure that date and time are correct if applicable Real time clock error Contact factory Clock is not oscillating Contact factory Refer to wiring diagram for the particular model and ensure dip switches on the control match the settings called out on the WD If the dip switch settings are correct according to the print replace the control Voltage below 90 VAC on a 125 VAC unit or below 190 VAC on a Voltage low 208 240 VAC unit Correct voltage Voltage over 135 VAC on a 125 VAC unit or over 250 VAC on a Veltago high 208 240 VAC unit Correct volt
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