Alto-Shaam 100-HW User's Manual
Contents
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3. 1 1 1 1 1 1 1 1 1 1 1 i 1 1 1 1 1 1 1 1 4 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 T 1 1 1 1 1 1 1 1 I 1 1 1 1 1 i i 1 1 C30 91 7 6 5 i 1 1 1 PUO DE E E NER E DARE SUEDE EP E UTD BEEN E EE I E E E E ER A A ER NER RE E BEER N E i DR EE RENE a 4 oT 8 5 t T I Hot Food Drop In Well Operation amp Care Manual 26 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 Do not sign a delivery receipt or a freight bill until you have made a proper count and inspection of all merchandise received Note all damage to packages directly on the carrie
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7. E Hot Food Drop In Well Operation amp Care Manual 22 0 5 1 8 L 2 amp y 2 1 Lam 992 60 2 10 avd 8 16101058 ASSSV JAIA 3ON3N3438 JHS NUES OL ZH09 06 AH 00E ddv ava NOUdRIOS3Q O23 Adr v 8 ver 9 9 9 HOLIMS SLIVA SLUOA IG6E I D PEN dorgE 10 1v LSDWSIHI xt T38 oy dW3l IN3ISHV H8 8 SWHO 1812 21 31492 dW3l IH 40 x Oe BEA WaLNOD 31DW33 a 1350409 9T A0E2 2266 021 HL E Hot Food Drop In Well Operation amp Care Manual 23
8. 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 O F or below 18 C or below o o o Hot Food Drop In Well Operation amp Care Manual 15 ADANGER THIS SECTION IS PROVIDED FOR THE ASSISTANCE DISCONNECT UNIT FROM OF QUALIFIED SERVICE TECHNICIANS ONLY AND POWER SOURCE BEFORE IS NOT INTENDED FOR USE BY UNTRAINED OR UNAUTHORIZED SERVICE PERSONNEL CLEANING OR SERVICING THERMOSTAT and HEAT LIGHT SEQUENCE SERVICE PARTS Whenever the thermostat is turned 10 the heat 1 CD 3232 CORDSET 14 3 SUTOW 125V indicator light will indicate the power ON OFF 2 CD 33882 CORDSET 230V 16 AMP condition of the heating cable and consequently the 3 CD 33840 CORDSET 16 3 250V 15A cycling of the appliance as it maintains the dialed 4 CD 33367 CORDSET 12 3 125V 30A temperature If the light does not illuminate after 5 KN 3473 KNOB THERMOSTAT normal start up the main power source thermostat 6 11 3027 LIGHT INDICATOR 250V and or light must be checked If the appliance does 7 11 3951 LIGHT INDICATOR 110V not hold the temperature as dialed the calibration of 8 SW 33648 SWITCH ROCKER the thermostat must be checked If the appliance fails 9 SW 33923 SWITCH ROCKER 230V to heat or heats continuously with the thermostat 10 TT 33461 THERMOSTAT FAST OFF the thermostat must be initially checked for 11 TT 3713 THERMOSTAT BEZEL proper operation If these it
9. MN aca IN3ISWV SWHO 22 9 66 1690 8021 31492 dW3l 1H 30 Sdva xx IHA THAZNSS MH dGI G VW3N xoa CEMINDUJ ALOWA m 138 ST 6 91 8 0 21 10 1 1 Ig 1 1 1 1 1 1 1 1 i 1 1 1 1 1 1 1 1 1 1 1 1 1 Qe 1 rae CORO CERO CEP CERO CERO CERO CRT CERO CHI 1 1 1 1 1 Y amp PU 4 oT 6 8 7 Y t 2 Hot Food Drop In Well Operation amp Care Manual 18 L0 6 8 L 2 2 I pes 92 1 i 4910105 AESSV JAIA 3ON3N343B WVvaSvid mus olv ZH09 Adve 802 MH 002 ava NOUdINOS3I oo3 60 6 v 989 M8921 M8921 fp 2 8 9 51 99 9 HOLIMS 9 112 SLIVA SL IDA IV ISUWSHI
10. 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 Hot Food Drop In Well Operation amp Care Manual 13 CARE AND CLEANING The cleanliness and appearance of this appliance will contribute considerably to operating efficiency and savory appetizing food Good equipment kept clean works better and lasts longer A DANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING NOTE Always allow the appliance to cool before cleaning CLEAN THE APPLIANCE DAILY DANGER 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 NOTE Completely avoid the M use of abrasive cleaning STA S7 compounds chloride based cleaners or cleaners containing quaternary salts To protect metal finish on stainless steel never use hydrochloric acid muriatic acid INTERIOR 1 Disconnect appliance from the power source Let unit cool 2 After the appliance has cooled remove all detachable items such as pans and divider bars Clean these items separately 3 Remove any food scraps 4 Wipe the
11. interior metal surfaces with a paper towel to remove any remaining food debris 5 Clean interior with a damp cloth or sponge and any good commercial detergent at the recommended strength 6 For baked on food deposits use a non caustic and non toxic commercial oven cleaner appropriate for the interior surface Follow the product manufacturer s instructions carefully for the use of this product Any commercial oven cleaner must be approved for use on food contact areas Remove soil with the use of a plastic scouring pad 7 Rinse surfaces by wiping with a clean cloth or sponge and clean warm water 8 Remove excess water with a sponge and wipe dry with a clean cloth or air dry Leave area open until interior is completely dry Replace divider bars and pans 9 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 DO NOT USE ABRASIVE CLEANING COMPOUNDS Always follow appropriate state or local health hygiene regulations regarding all applicable cleaning and sanitation requirements for food service equipment Hot Food Drop In Well Operation amp Care Manual 14 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 app
12. oven For all other parts one 1 year from the date of installation 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 overtime holiday rates or any additional fees To be valid a warranty claim must be asserted during the applicable warranty period This warranty is not transferable THIS WARRANTY DOES NOT APPLY TO 1 Calibration 2 Replacement of light bulbs 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 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 Damage caused by use of any cleaning agent other than Alto Shaam s Combitherm
13. receptacle ONLY positioning the unit so that the plug 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 Proper receptacle or outlet configuration or permanent wiring for this unit must be installed by a licensed electrician in accordance with applicable local electrical codes 4 For 230V 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 NOTE The appliance must be connected to an electrical circuit that is protected by an external GFCI outlet ADANGER ELECTRICAL CONNECTIONS MUST BE MADE BY A QUALIFIED SERVICE TECHNICIAN IN ACCORDANCE WITH APPLICABLE ELECTRICAL CODES 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 be made in according with CSA C22 1 Canadian Electrical Code Part 1 or local codes Hot Food Drop In Well Operation amp Care Manual 4 ELECTRICA
14. 1 2 190mm 9 1 2 241mm 28 15 16 734mm 6 3 16 157mm 8 3 16 208mm 5 125mm 22 658mm 7 175mm a i 3 1 16 78mm to electrical cord 24 3 16 614 14 1 2 367mm to electrical cord One 1 flexible water tight tether 36 914mm Electrical Cord 60 1524mm 5 3 8 136mm PRODUCT PAN CAPACITY 24 Ib 10 8 kg MAXIMUM BASED ON 4 DEEP PANS MAX VOLUME 15 qt 19 L FULL SIZE PANS Two 2 12 x 20 x 2 1 2 GN 1 1 325mm x 530mm x 65mm HALF SIZE PANS Four 4 12 x 10 x 2 1 2 E GN 1 2 325mm 265mm 65mm THIRD SIZE PANS Six 6 12 x 6 x 2 1 2 GN 1 3 325mm x 176mm x 65mm WILL ALSO ACCEPT 4 100mm DEEP PANS D6 UNITS WILL ACCEPT 6 153mm DEEP PANS Hot Food Drop In Well Operation amp Care Manual 8 DIMENSIONS CAPACITY HW DEPTH 7 1 2 190mm 9 1 2 241mm 6 3 16 157mm 8 3 16 208mm 22 558mm 4 PRODUCT PAN CAPACITY 36 Ib 16 kg MAXIMUM BASED ON 4 DEEP PANS MAX VOLUME 22 5 qt 28 5 L FULL SIZE PANS THIRD SIZE PANS Three 3 12 x 20 x 2 1 2 GN 1 1 325mm x 530mm x 65mm Six 6 12 x 10 x 2 1 2 GN 1 2 325mm x 265mm x 65mm Nine 9 12 x 6 x 2 1 2 GN 1 3 325mm x 176mm x 65mm WILL ALSO ACCEPT 4 100mm DEEP PANS D6 UNITS WILL ACCEPT 6 153mm DEEP PANS HW D6 DEPTH HW DEPTH HW D6 DEPTH 7 1 2 190mm 9
15. 1 2 241mm 6 3 16 157mm 8 3 16 208mm 2 5 22 558mm I T 42 1066 EQ E o te 28 e Mo N 1 20 15 16 533mm to electrical cord One 1 flexible water tight tether Electrical Cord 36 914mm 60 1524mm 5 3 8 136mm 5 125mm 7 175mm L o 55 1 16 1398 PRODUCT PAN CAPACITY 48 lb 22 kg MAXIMUM MAX VOLUME 30 qt 38 L FULL SIZE PANS THIRD SIZE PANS Four 4 12 x 20 x 2 1 2 GN 1 1 325mm x 530mm x 65mm Eight 8 12 x 10 x 2 1 2 GN 1 2 325mm x 265mm x 65mm Twelve 12 12 x 6 x 2 1 2 GN 1 3 325mm x 176mm x 65mm WILL ALSO ACCEPT 4 100mm DEEP PANS D6 UNITS WILL ACCEPT 6 153mm DEEP PANS e Eo E o 2 5 525 959 E N 27 5 8 699mm to electrical cord One 1 flexible Electrical Cord water tight tether 60 1524mm 36 914mm dee 136mm 10 5 8 267mm 1 5 1 Hot Food Drop In Well Operation amp Care Manual 9 DIMENSIONS CAPACITY 7 1 2 190mm 9 1 2 241 6 3 16 157 8 3 16 208 22 558mm E 3 1 8 78mm to electrical cord 34 146 865mm to electrical One 1 flexible water tight tether 36 914mm Ele
16. 60 175 F STEAKS Broiled Fried RIBS Beef or Pork 160 F VEAL 160 175 140 160 F HAM 160 175 F PORK 160 175 F LAMB 160 175 F CHICKEN Fried Baked DUCK TURKEY GENERAL FISH Baked Fried LOBSTER SHRIMP Fried 160 175 F BAKED GOODS BREADS ROLLS 49 60 C CASSEROLES 160 175 F DOUGH Proofing 80 100 F EGGS Fried 150 160 F 160 175 F 160 175 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 SAUCES 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 140 165 F 140 200 F Hot Food Drop In Well Operation amp Care Manual CLEANING AND PREVENTIVE MAINTENANCE PROTECTING STAINLESS STEEL SURFACES It is important to guard against corrosion in the care of stainless steel surfaces Harsh corrosive or inappropriate chemicals can completely destroy the protective surface layer of stainless steel Abrasive pads steel wool or metal implements will abrade surfaces causing damage to this protective coating and will eventually result in areas of corrosion Even water particularly hard water that contains hig
17. 7 7 220 230V PLUG Hot Food Drop In Well Operation amp Care Manual 5 100 HW 200 HW amp 300 HW REMOTE CONTROL HOUSING MOUNTING INSTRUCTIONS PAN DIVIDER BARS 16019 FLEXIBLE WATER TIGHT TETHER Apply a food grade silicone along the outside edge of the hot well support flange DECOR FACE BEZEL THERMOSTAT KNOB Cut a 5 1 4 x 4 1 2 133 4mm x 114 3mm opening in the location where the control is to be positioned Thoroughly clean and dry the mounting surface around the control cut out opening on which the decor face will be applied NOTE The control face will not properly adhere to an unclean surface Remove the protective film from the mounting tape on the inside flanges of the decor face and apply the decor face to the mounting surface Position the remote control housing behind the decor face Use the two 2 mounting screws through the thermostat bezel of the decor face to fasten the decor face to the control housing Insert the thermostat knob s onto the thermostat shaft s Hot Food Drop In Well Operation amp Care Manual 6 400 HW amp 500 HW REMOTE CONTROL HOUSING MOUNTING INSTRUCTIONS PAN DIVIDER BARS 16019 FLEXIBLE WATER TIGHT TETHER Apply a food grade silicone along the outside edge of the hot well support flange N N DECOR FACE BEZEL THERMOSTAT KNOB Cut a 9 x 4 1 2 228 6mm 114 3mm opening in the location where the control is to be positioned Thorou
18. 94 9 zl x18 1 T3AZNSB EEPE ROEIT Ey E Ix 1 31033 WM 6 Yo di 13503103 001 1511 OE ASZT E 2l 9 12 Hot Food Drop In Well Operation amp Care Manual 21 0 5 1 8 L 2 amp y 2 1 Lam G92 60 2 10 avd 8 OSTOTOS AESSV JAIM 3ON3N343N JHS NUES OLI ZH09 A0vc 802 008 ddv ava NOUdRIOS3Q O23 Adr 60 2 6 v 9201 9201 926 MIEGI aso 9 HOLIMS SLIVA SIDA cisee I gt PNJ ases 19 ISOWSGHI e 1 xa T38 0G2 GI dW3l LN3ISHV TAA NAS dSI 9 YWAN DNIA 8 SWHO 1812 4 G 0 82 31492 dW3l IH 40 SAVAA xu res JDALNOI 310W3a Ez 13504 2 ST E 9I 109886 021 1 HL
19. ALT HAAM Hot Food Drop In Wells Electric Models 100 HW 100 06 200 HW 200 HW D6 300 HW 300 HW D6 pans not included 400 HW 400 HW D6 500 HW 500 HW D6 INSTALLATION OPERATION MAINTENANCE 24 7 HALO d AT W164 N9221 Water Street P O Box 450 Menomonee Falls Wisconsin 53052 0450 USA PHONE 262 251 3800 800 558 8744 USA CANADA FAX 262 251 7067 800 329 8744 U S A ONLY www alto shaam com PRINTED IN U S A MN 28756 05 09 ALT DELIVERY This Alto Shaam appliance has been thoroughly tested and inspected to insure only the highest quality unit is provided Upon receipt check for any possible shipping damage and report it at once to the delivering carrier See Transportation Damage and Claims section located in this manual This appliance complete with unattached items and accessories may have been delivered in one or more packages Check to ensure that all standard items and options have been received with each model as ordered Save all the information and instructions packed with the appliance Complete and return the warranty card to the factory as soon as possible to assure prompt service in the event of a warranty parts and labor claim This manual must be read and understood by all people using or installing the equipment model Contact the Alto Shaam service department if you have any questions concerning installation operation or maintenance NOTE
20. 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 Any losses or damage resulting from malfunction including loss of product or consequential or incidental damages of any kind 8 Equipment modified in any manner from original model substitution of parts other than factory authorized parts removal of any parts including legs or addition of any parts This warranty is exclusive and is in lieu of all other warranties express or implied including the implied warranties of merchantability and fitness for a particular purpose In no event shall Alto Shaam be liable for loss of use loss of revenue or profit or loss of product or for any indirect 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 ALTO SHAAM INC Effective 02 09 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 Voltage Serial Number Date Installed Purchased From W164 N9221 Water Street P O Box 450 Menomonee Falls Wisconsin 53052 0450 U S A PHONE 262 251 3800 800 558 8744 USA CANADA
21. E 1 1 I 3NDZ 1138 40 AJIA WDLIDS SI SIHL 310N LOH 1 Ga Ga C Ga Ga C Ca Ca Gra Ga Ca Ga Qa Gap GC C Ga Ga Ga Ga Ga Ga Ga GG Ga Ga Ga Ga Ga Ga Ga Ga 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 I 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 T 1 1 1 1 1 1 1 1 1 1 I 1 1 1 1 1 1 CHEE o co uc eo uo uo uz uz a PUO DE E E NER DT RE E DARE SUEDE EP E UTD BEEN E EE I E E E ER NER RE E BEER DR EE RENE a ar 4 0 6 8 5 Y t T T Hot Food Drop In Well Operation amp Care Manual 24 _ 6 1 8 4 9 amp 1 I 892 SU veri 58 101068 AESSV JAIM 3ON3N3i38 E SNRIM ZH09 Adve 802 MH 00S 00 4 ava NOUdRIOSSQ oa Aza MACHR 2 T 3NDZ 0 1 c 11 I9v E 115 901 A 06 2 Adve 966 Adve 1VISDWBHl IV
22. FAX 262 251 7067 800 329 8744 U S A ONLY www alto shaam com PRINTED IN U S A
23. ISDWB 3H p I yor 986 998 262 A802 z 9 8 2441 A802 z 1 SdWy SLIVA SL IDIA SdWv SLIVA SL ID X4 1 MH 00S 009 134 T3AZNSB 1 IVA 068 GI xe d amp I 9 YWAN CEMINDUJ 310W33 ir M 13544012 GI A0G2 9I 0r8EE 021 dWil LNSIGWY SWHO 9 9 LGP0E H21 41892 dWil IH 5 MH 00S 2 9 0 821 378VO dW3l IH 40 5493 AH 00b Disc C CLE LE C EC D MMC MEMO M M A A CN M CE poem 1 INOZ 713M JHL 40 AJIA WDLLDE SI SIHL 3LON CR Ga Ga Gg Ga Gg Ga Ga Ga C Ga C Ge Ga Ge C Gg Cay GA G9 G9 G9 Qa G9 Ga G9 Ga AA AE AE GE EG 0450 0508 CEA CHA CA cA i 2 COMO 05 ce 00 eh ee ce Hot Food Drop In Well Operation amp Care Manual 25
24. L SPECIFICATIONS ELECTRICAL 100 HW amp 100 HW D6 VOLTAGE PHASE CYCLE HZ AMPS kW PLUG CONFIGURATION 120 1 60 4 8 0 58 Tor NEMA 5 15 15 125 PLUG ELECTRICAL 200 HW amp 200 HW D6 VOLTAGE PHASE CYCLE HZ AMPS kW PLUG CONFIGURATION 120 1 60 10 6 1 27 5 15 15A 125v PLUG 240 AGCY 1 60 5 3 1 27 at 208 1 50 60 4 6 0 95 S NEMA 6 15P 15A 250v PLUG at 240 1 50 60 5 3 1 27 230 AGCY 1 50 60 5 1 1 17 7 7 220 230V PLUG ELECTRICAL 300 HW amp 300 HW D6 VOLTAGE PHASE CYCLE HZ AMPS kW PLUG CONFIGURATION 120 1 60 21 4 2 57 NEMA 15 30 30A 125V PLUG 240 AGCY 1 60 10 7 2 57 at 208 1 50 60 9 2 1 93 8 at 240 1 50 60 10 7 2 57 6 15 15A 250v PLUG 230 AGCY 1 60 10 3 2 36 C3 CEE 7 7 220 230V PLUG 0 9 ELECTRICAL 400 HW 8 400 HW D6 VOLTAGE PHASE CYCLE HZ AMPS kW PLUG CONFIGURATION 120 AGCY 1 60 19 7 2 36 NEMA 15 30 304 125v PLUG 240 AGCY T 60 9 9 2 38 at 208 1 60 8 5 1 77 a at 240 1 60 9 8 2 36 NEMA 6 15 15A 250v PLUG 230 AGCY 1 50 60 9 5 2 19 7 7 220 230V PLUG ELECTRICAL 500 HW amp 500 HW D6 VOLTAGE PHASE CYCLE HZ AMPS kW PLUG CONFIGURATION 120 1 60 20 0 2 39 NEMA L5 30P 30 125 PLUG 240 AGCY 1 60 10 0 2 39 at 208 1 60 8 6 1 80 NEMA 6 15 15A 250v PLUG at 240 1 60 10 0 2 39 230 1 50 60 9 5 2 20 CEE
25. 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 for hidden damage and tested it for proper operation Read all instructions in this manual carefully before initiating the installation of this appliance DO NOT DISCARD THIS MANUAL This manual is considered to be part of the appliance and is to be provided to the owner or manager of the business or to the person responsible for training operators Additional manuals are available from the Alto Shaam service department Remove all protective plastic film packaging materials and accessories from the appliance before connecting electrical power Store any accessories in a convenient place for future use Hot Food Drop In Well Operation amp Care Manual 1 AND precautions AND PRECAUTIONS Knowledge of proper procedures is essential to the 1 This appliance is intended to cook hold or safe operation of electrically and or gas energized process foods for the purpose of human equipment In accordance with generally accepted consumption No other use for this appliance is product safety labeling guidelines for potential authorized or recommended h ds the followi ignal ds and bol RAUM PN 0 72 2 This appliance is intended for
26. ctrical Cord 60 1524mm 5 3 8 136mm PRODUCT PAN CAPACITY 60 Ib 27 kg MAXIMUM BASED ON 4 DEEP PANS MAX VOLUME 37 5 qt 47 5 L 5 125mm FULL SIZE PANS Five 5 12 x 20 x 2 1 2 a GN 1 1 325mm x 530mm x 65mm __ HALF SIZE PANS Ten 10 12 x 10 x 2 1 2 2 GN 1 2 325mm x 265mm 65mm THIRD SIZE PANS Fifteen 15 12 x 6 x 2 1 2 GN 1 3 325mm x 176mm x 65mm WILL ALSO ACCEPT 4 100mm DEEP PANS D6 UNITS WILL ACCEPT 6 153mm DEEP PANS Hot Food Drop In Well Operation amp Care Manual 10 OPERATING INSTRUCTIONS 1 DO NOT ADD WATER TO HOT WELL Halo Heat hot wells maintain a constant and gentle temperature Adding water is not recommended since water will accelerate the deterioration of the product and may damage the unit voiding the warranty PLACE PAN DIVIDERS AND EMPTY PANS IN THE WELLS NOTE No matter what type of pan configuration chosen pan separator bars or divider bars must be used to close all gaps between pans and all gaps between the pans and the edges of the wells If these gaps are not closed heat will escape heat distribution will be uneven and uniform temperature will be difficult to maintain This is a VERY important requirement to follow whenever this appliance is in use PREHEAT AT THE NUMBER 10 SETTING FOR A MINIMUM OF 30 MINUTES An indicator light will illuminate when the thermostat s is are
27. d before the electrical supply is connected Level the appliance from side to side and front to back with the use of a spirit level For appliances installed on a mobile stand it is important that the floor surface be level due to the probability of frequent repositioning NOTE It is important to apply a food grade silicone underneath the decor flange to seal flange to the countertop OPTIONS AND ACCESSORIES PAN DIVIDER BARS FULL SIZE HaALr SizE THIRD SIZE ROUGH CUT COUNTER TOP OPENING MODEL 100 HW and 100 HW 6D ONE PAN 22 3 8 x 14 1 4 568mm x 362mm MODEL 200 HW 200 HW 6D TWO PAN 22 3 8 x 27 1 8 568mm x 689mm MODEL 300 HW and 300 HW 6D THREE PAN 22 3 8 x 40 1 8 568mm x 1019mm MODEL 400 HW and 400 HW 6D FOUR PAN 22 3 8 x 53 1 4 568mm x 1353mm MODEL 500 HW and 500 HW 6D FIVE PAN 22 3 8 x 66 1 4 568mm x 1683mm Hot Food Drop In Well Operation amp Care Manual 3 ELECTRICAL CONNECTION 1 An identification tag is permanently mounted on the appliance A DANGER ENSURE POWER SOURCE MATCHES VOLTAGE STAMPED ON APPLIANCE NAMEPLATE This appliance is equipped with a three prong grounding plug For your protection against shock hazard this appliance should be plugged directly into a properly grounded three prong receptacle Do not cut or remove the grounding prong from this plug Plug the unit into a properly grounded
28. earance of equipment contribute considerably to savory appetizing foods Good equipment that is kept clean works better and lasts longer Most food imparts its own particular aroma and many foods also absorb existing odors Unfortunately during this absorption there is no distinction between GOOD and BAD odors The majority of objectionable flavors and odors troubling food service operations are caused by bacteria growth Sourness rancidity mustiness stale or other OFF flavors are usually the result of germ activity The easiest way to insure full natural food flavor is 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 A controlled holding environment for prepared foods is just one of the important factors involved in the prevention of food borne illnesses Temperature monitoring and control during receiving storage preparation and the service of foods are of equal importance The most accurate method of measuring safe temperatures of both hot and cold foods is by internal product temperature A quality thermometer is an effective tool for this purpose and should be routinely u
29. ems are checked and found to be in order a continuity and resistance check of the heating cable should be made SEE CIRCUIT DIAGRAM Cable Heating Replacement Service Kits 100 HW 200 HW 300 HW 400 HW amp 500 HW Kit Number 4877 4878 4880 4881 Service kit includes CB 3045 Cable Heating Element OF MEE CV Aa E oes 192 144 ft CR 3226 Ring Connector 2 12 IN 3488 Insulation Corner Sft ous ess 8 ft g a BU 3105 Shoulder Bushing rr 12 4 BU 3106 Cup Bushing TEE PERPE TERME 12 Your Sefvice Hotline SL 3063 Insulating Sleeve DENN ere cot 12 1 800 558 8 744 TA 3540 High Temp Electrical Tape 1roll Toll 1 1 roll 51 2439 10 325tud 12 1 NU 2215 c k 24 Hot Food Drop In Well Operation amp Care Manual 16 ii 1 6 8 L 2 I 092 60 b2 20 ANG 1010 8 AESSV JAIA 3ON3N343B me WvaSvid
30. ghly clean and dry the mounting surface around the control cut out opening on which the decor face will be applied NOTE The control face will not properly adhere to an unclean surface Remove the protective film from the mounting tape on the inside flanges of the decor face and apply the decor face to the mounting surface Position the remote control housing behind the decor face Use the two 2 mounting screws through the thermostat bezel of the decor face to fasten the decor face to the control housing Insert the thermostat knob s onto the thermostat shaft s Hot Food Drop In Well Operation amp Care Manual 7 DIMENSIONS CAPACITY 7 1 2 190mm 9 1 2 241mm 16 3 16 409mm 6 3 16 157mm 8 3 16 208mm 22 558mm PRODUCT PAN CAPACITY 12 Ib 5 4 kg MAXIMUM BASED ON 4 DEEP PANS MAX VOLUME 7 5 qt 9 5 L 3 1 8 79mm to electrical cord 24 3 16 614mm One 1 flexible water tight tether 12 1 16 306mm 36 914mm to electrical cord Electrical Cord 60 1524mm 5 3 8 136mm H FULL SIZE PANS One 1 12 x 20 x 2 1 2 GN 1 1 325mm x 530mm x 65mm HALF SIZE PANS Two 2 12 x 10 x 2 1 2 GN 1 2 325mm x 265mm x 65mm THIRD SIZE PANS Three 3 12 x 6 x 2 1 2 GN 1 3 325mm x 176mm x 65mm WILL ALSO ACCEPT 4 100mm DEEP PANS D6 UNITS WILL ACCEPT 6 153mm DEEP PANS HW DEPTH HW D6 DEPTH 7
31. h 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 brushes metal scouring pads or scrapers to remove food residue TO PROTECT STAINLESS STEEL SURFACES COMPLETELY AVOID
32. ill cause minor personal injury property OTHER MUNICIPAL WASTE damage or a potential unsafe practice if the warning included with this symbol is ignored NO T E Used to notify personnel of installation operation or maintenance information that is important but not hazard related Hot Food Drop In Well Operation amp Care Manual 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 The Alto Shaam appliance must be installed in a location that will permit the unit to function for its intended purpose and to allow for proper cleaning and maintenance 1 The appliance must be installed on a stable and level surface A non combustible heat resistant surface is highly recommended 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 etc The outer walls of the hot well can reach 200 F 93 C to 260 F 127 C Verify countertop material temperature rating with manufacturer before installing to ensure counter can withstand heat TO PREVENT PERSONAL INJURY USE CAUTION WHEN MOVING OR LEVELING THIS APPLIANCE LEVELING Eye RE The heated well should be levele
33. r s delivery receipt Make certain the driver signs this receipt If he refuses to sign make a notation of this refusal on the receipt If the driver refuses to allow inspection write the following on the delivery receipt Driver refuses to allow inspection of containers for visible damage 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 Save any packages and packing material for further inspection by the carrier 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 ALTO SHAAM The parts warranty period is as follows For the refrigeration compressor on Alto Shaam Quickchillers five 5 years from the date of installation For the heating element on Halo Heat cook hold ovens as long as the original purchaser owns the
34. rrect temperatures are being maintained Proper temperature range is between a minimum of 140 and 180 F 60 and 82 C Normally this will require a thermostat setting of between number 8 and 10 6 TO MAINTAIN PROPER FOOD TEMPERATURE OVERHEAD HEATING IS REQUIRED METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION TO AVOID BURNS ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE 6 SERVE FRESH HOT FOOD Keep hot foods looking fresh Occasionally stir or rotate food as needed Wipe spills immediately to assure maximum eye appeal and to ease end of the day cleanup Hot Food Drop In Well Operation amp Care Manual 11 GENERAL HOLDING GUIDELINES HOLDING TEMPERATURE RANGE 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 main
35. sed on all products that require holding at a specific temperature A comprehensive sanitation program should focus on the training of staff in basic sanitation procedures This includes personal hygiene proper handling of raw foods cooking to a safe internal product temperature and the routine monitoring of internal temperatures from receiving through service Most food borne illnesses can be prevented through proper temperature control and a comprehensive program of sanitation Both these factors are important to build quality service as the foundation of customer satisfaction Safe food handling practices to prevent food borne illness is of critical importance to the health and safety of your customers an acronym for Hazard Analysis at Critical Control Points is a quality control program of operating procedures to assure food integrity quality and safety Taking steps necessary to augment food safety practices are both cost effective and relatively simple While HACCP guidelines go far beyond the scope of this manual additional information is available by contacting CENTER FOR FOOD SAFETY AND APPLIED NUTRITION FOOD AND DRUG ADMINISTRATION 1 888 SAFEFOOD INTERNAL FOOD PRODUCT TEMPERATURES HOT FOODS DANGER ZONE 40 TO 140 F 4 TO 60 C CRITICAL ZONE 70 TO 120 F SAFE ZONE 140 TO 165 F 21 TO 49 C 60 TO 74 C COLD FOODS DANGER ZONE ABOVE 40 F ABOVE 4 C SAFE ZONE 36 F TO 40
36. tain a consistent temperature throughout the cabinet without the necessity of a heat distribution fan thereby preventing further moisture loss due to evaporation or dehydration When product is removed from a high temperature cooking environment for immediate transfer into equipment with the lower temperature required for hot food holding condensation can form on the outside of the product and on the inside of plastic containers used in self service applications Allowing the product to release the initial steam and heat produced by high temperature cooking can alleviate this condition To preserve the safety and quality of freshly cooked foods however a maximum of 1 to 2 minutes must be the only time period allowed for the initial heat to be released from the product 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 If the unit is equipped with a thermostat indicating a range of between 1 and 10 use a metal stemmed indicating thermometer 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 BEEF ROAST Rare 130 F BEEF ROAST Med Well Done 155 F BEEF BRISKET CORN BEEF PASTRAMI PRIME RIB Rare 130 F 160 175 F 160 175 F 1
37. turned ON The indicator s will remain lit as long as the unit is preheating or calling for heat The unit should be preheated at the 10 setting for a minimum of 30 minutes before loading the unit with hot food When preheating is completed or whenever the unit reaches any temperature set by the operator between 1 and 10 the indicator light s will go OUT LOAD HOT FOODS INTO THE APPLIANCE After preheating place hot foods into the preheated pans located in the appliance or exchange the pans with pre filled product pans This appliance is designed for the purpose of hot food holding Only hot foods should be placed into the unit All pan divider bars required must be utilized at all times with the pan configuration chosen Before loading food into the unit use a pocket type thermometer to make certain all products have reached an internal temperature of 140 to 180 F 60 to 82 C If any food product is not at proper serving temperature use a Halo Heat cooking and holding oven set at 250 to 275 F 121 to 135 C or a Combitherm oven to bring the product within the correct temperature range 5 RESET THERMOSTAT S AS NEEDED After all products are loaded into the unit it is necessary to reset the thermostat s Since proper temperature range depends on the type of products and the quantities being held it is necessary to periodically use a pocket thermometer to check each item to make certain the co
38. use in commercial may be used throughout this manual establishments where all operators are familiar with the purpose limitations and associated D A N t R hazards of this appliance Operating instructions and warnings must be read and Used to indicate the presence of a hazard that WILL cause severe understood by all operators and users personal injury death or substantial property damage if the warning included with this symbol is ignored 3 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 4 This manual should be considered a permanent Used to indicate the presence of a part of this appliance This manual and all hazard that CAN cause personal injury supplied instructions diagrams schematics possible death or major property parts lists notices and labels must remain with damage if the warning included with the appliance if the item is sold or moved to this symbol is ignored another location Used to indicate the presence of a hazard that can or will cause minor or moderate personal injury or property damage if the warning included with this symbol is ignored For equipment delivered for use in any location regulated by the following directive DO NOT DISPOSE OF ELECTRICAL Used to indicate the presence of a hazard that can OR ELECTRONIC EQUIPMENT WITH or w
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