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Alto-Shaam 1000-TH/III Oven User Manual

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2. Hard wired models Hard wired models must be equipped with a country certified external allpole disconnection switch with sufficient contact separation 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 DANGER APPLIANCES WITH NO CORD PROVIDED BY FACTORY MUST BE EOUIPPED WITH A CORD OF SUFFICIENT LENGTH TO PERMIT THE APPLIANCE TO BE MOVED FOR CLEANING ELECTRICAL CONNECTIONS MUST BE MADE BY A OUALIFIED SERVICE TECHNICIAN IN ACCORDANCE WITH APPLICABLE ELECTRICAL CODES TH III INSTALLATION OPERATION SERVICE MANUAL PG 13 14 300 1 VOLTAGE PHASE CYCLE HZ AMPS kW CORD amp PLUG 120 1 60 6 7 80 17 NEMA 5 15 8 15 125 PLUG 230 1 50 60 27 62 7 7 No 220 230 PLUG 500 TH III VOLTAGE PHASE CYCLE HZ kW CORD amp PLUG 120 1 60 16 0 1 9 1 NEMA 53 7 20A 125v PLUG 208 1 60 11 2 2 7 CORD 240 1 60 12 5 3 0 NO PLUG 230 1 50 60 12 0 28 7 7 220 230v PLUG 750 TH III VOLTAGE PHASE CYCLE HZ AMPS kW CORD amp PLUG 208 1 60 140 2 9 CORD 240 1 60 16 0 3 9 NO PLUG 230 1 50 60 122 2 8 CEE 7 7 220 2301 PLUG 1000 TH III VOLTAGE PHASE CYCLE HZ AMPS KW CORD
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4. Documentation Data Logger Optional This oven meets the requirements of established HACCP criteria by providing automated sampling record keeping set point validation recipe used dates and time This data is retained for the last 30 days This information can be viewed on screen or downloaded to a USB drive and then copied to your computer The file format is a comma separated variable csv that is easily opened using a spreadsheet package To download the data collected 1 All oven cavities must be turned OFF 2 It is recommended that a completely empty USB flash drive is used Remove the cap of the USB port located on the right side of the control panel and insert the USB flash drive Display will show Usb If display does not show Usb try again with another flash drive device or call Alto Shaam Service Press and hold the START Key until display shows XYZ The number at the far right is the percentage of the download completed The START Key indicator light will flash while the download is in process When display shows 100 the download is complete gt e Remove the USB flash drive and replace the cap on the USB port When the USB is removed the oven will beep for 1 second acknowledging the removal LCD Display Lower ON OFF Key PG 22 Paste 4 CO s OY UI fa L J ja Align 1 A Formatting A26 fx A B 6 Unit Serial Number 01 10 04 Sof
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6. 2 6 ONINIM 01V ZH09 087 60 1 005 TII H1 00 909 1008 s N3AUd JAA el dav 06 NOUdRIOSIQ 093 SITA se SIA ecee vo 0000000 Srt TI 9T 9 H1 00 aaaav Z II H1 00 III H1 00S OLI 21 62 41 0 OINI AIMOd 7259 v TI 60 8 6 Lw9 XS ds Di B 8 99 628 6 784 3 MOLINOW 32 1 IDA 4 N nu 28 D 6 2 2 Qn 628rE 4 r 5 ALO ary on SS 2 2 090 BA N ng AINO 111 H1 00 13 4809 S A a p u INA Sel SI ui 51 6 YWAN DN Id D 2 o 0 8vE 82 5 KH lt C 9S d8 gt 655 05 Oj 334338 13 0802 21 i SIIDA SzI 02 yond we Z 5 402 5 Did a is 0612 28 lt Bm MIHIS o8 uem 7 SIT HEAR o ge E EI 050585 n ET a3990 z 2 3893 43991719190 j 28 ist T zs mo lt s dh 268 90 4 ATCHW3SSV 39094 III H1 00 9LHEE LLD 5 1397 2606 ms 8 2100857 ava N Eu 23 81 79 ad ATEWISSY 06 5155 2 kr 28 00 37 5 EI E HR FS ES 9 A p sn 3 1 g e 9 8 26210 2 6 epee sia 11 en E ey Hav3 07109 5 222 8 lt apos
7. press the PROBE Key The green PROBE indicator will illuminate and the last set internal product temperature will be displayed To change the set temperature press the Up or DowN ARROW Key The display will alternate between the set temperature the elapsed time and the probe temperature To set Hold temperature Press the HOLD Key The green cook indicator light will remain illuminated To change the hold temperature press the UP or DowN ARROW Key The display will alternate between the set hold temperature and the amount of time the product has been in the hold mode Oven will remain in the HoLp mode until the ON OFF key is pressed Select a letter code for the product programmed by the previous steps Press and hold the selected PRESET key for two seconds When the preset has been saved you will hear a one second beep and the preset light will illuminate Note Only one preset can be programmed at a time If programming an additional preset is desired the unit must be started and stopped either by cycling the power to the cavity or by pressing the START STOP key The last PRESET Key used will be the oven cooking run sequence for the next product to be programmed Settings can be manually changed for the next product and an alternate pre programmed letter key selected Erasing a Preset To erase a program the oven must be in either the power up hold mode or in the preheat mode The oven cannot be running a PRESET Menu program W
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10. A button has been held down for gt 60 seconds Adjust control Error will reset when the problem has been resolved atakey error Datakey digital signature incompatible Cycle power and install compatible Datakey if error persists atakey error Datakey incompatible with control Install compatible Datakey EPROM Error Contact factory atakey 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 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 ohm scale The reading should be 100 ohms resistance If it is more than 2 ohms higher or lower sensor needs to be replaced PG 28 TH III INSTALLATION OPERATION SERVICE MANUAL 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 beyo
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12. HACCP an acronym for Hazard Analysis at Critical Control Points is a guality control program of operating procedures to assure food integrity guality and safety Taking steps necessary to augment food safety practices is both cost effective and relatively simple While HACCP guidelines go far beyond the scope of this manual additional information is available by contacting CENTER FOR FOOD SAFETY AND APPLIED NUTRITION FOOD AND DRUG ADMINISTRATION 1 888 SAFEFOOD INTERNAL FOOD PRODUCT TEMPERATURES HOT FOODS DANGER ZONE CRITICAL ZONE SAFE ZONE 40 TO 140 F 4 TO 60 C 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 ZONE 36 TO 40 F 2 TO 4 C FROZEN FOODS DANGER ZONE ABOVE 32 F ABOVE 0 C CRITICAL ZONE 0 TO 32 F 18 TO 0 C SAFE ZONE O F or below TH III INSTALLATION OPERATION SERVICE MANUAL 18 or below PG 27 TROUBLESHOOTING Description Possible Cause E 5 Cavity air sensor shorted Cavity air sensor reading lt 5 F Verify sensor integrity See sensor test instructions below Cavity air sensor reading gt 517 F Verify sensor integrity See sensor test instructions below Oven will cook in time only See sensor test instructions below Oven will cook in time only See sensor test instructions below nder temperature Unit has not reached set point 25 F for more than 90 minute
13. Key at same time Lowest Temperature Press PROBE Key and DOWN ARROW Key at same time Probe Usage When the oven probe remains inserted in the probe bracket the LED temperature display will indicate the ambient air temperature inside the oven To use the probe for cooking remove it from the bracket and wipe the full length of the metal probe with a disposable alcohol pad to clean and sanitize before using Only the tip of the probe senses the internal product temperature therefore it is important the tip be placed correctly in the product for internal temperature accuracy Push the probe tip halfway into the product positioning the tip at the center of the food mass When inserting the probe into solid foods such as meat roast or poultry breasts push the probe in from a straight downward position or in from the side to the center position If placing into a semi liquid or liquid product the probe cable must be secured to keep the probe positioned properly Do not let the probe tip touch the edges bottom or side of a container Tape the probe cable to the lip or edge of the container NOTE When cooking by probe insert the probe into the raw product after the oven has been preheated WAIT ONE FULL MINUTE to allow the probe temperature to decrease to the internal temperature of the product Press the start button to begin the cooking process after this probe temperature adjustment period A false probe reading of the
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15. oven shelves and external drip tray TO CLEAN Shelves are installed with the curved edge toward SEVERE DAMAGE OR the back of the oven Insert the drip pan on the ELECTRICAL HAZARD interior bottom surface of the oven COULD RESULT 2 Close the oven doors WARRANTY BECOMES VOID IF e Press and release control ON OFF key APPLIANCE IS FLOODED Press the COOK key Press the up and down arrows to set the cooking temperature to 300 F 149 JN D A N G R e thie TIME ERY DISCONNECT UNIT FROM Press the up and down arrows to set the POWER SOURCE BEFORE cooking time to approximately 2 hours Allow the oven to cycle for approximately CLEANING OR SERVICING 2 hours or until no odor is detected AUDIBLE SIGNALS OVEN BEEPING indicates a response mode changes and error conditions One brief beep response to a key being pressed Two brief beeps informative beep that indicates that something has been changed such as the user entering a volume change entering a temperature scale Three brief beeps indicates the oven is done preheating the probe has exceeded set point in cold smoking the door has been open too long or the control is unlocked Four brief beeps indicates an error Refer to the Trouble Shooting section of this manual TH III INSTALLATION OPERATION SERVICE MANUAL PG 15 OPERATION Power ON Indicator On Off Key The on off control system key operates the function
16. 15 Control Features 16 Operating Features amp Functions 17 18 Cook Hold Instructions 19 To Cook Hold Using Preset Menu Keys 19 Programming a 20 Erasing Preset 20 User Options 21 FAG GPa E 22 General Holding Guidelines 23 Care and Cleaning Protecting Stainless Steel Surfaces 24 Cleaning Agents 24 Cleaning Materials 24 Equipment Cares 25 gt Seeded 26 Clean the Door 26 Check Overall Condition of Oven 26 Daily Prong 26 HAAM Sanitation Sanitation Food 27 Internal Food Product Temperatures 27 Service Trouble Shooting Error Codes 28 Trouble Shooting Electrical Components 29 Exterior Service View amp Parts 30 35 Electronic Components View
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19. LOCK S S 18 8 WS 22302 WS 22302 WS 22302 NOT SHOWN N TH lll INSTALLATION OPERATION SERVICE MANUAL pG 33 DOUBLE COMPARTMENT c EXTERIOR SERVICE VIEW 1200 TH III AN M ANN N MN N ys JA j 3 TH III INSTALLATION OPERATION SERVICE MANUAL Part numbers and drawings are subject to change without notice PG 34 EXTERIOR SERVICE VIEW 1200 TH III C DESCRIPTION Part DESCRIPTION 7 SHELF STAINLESS GASKET ADHESIVE 0 125 0 375 GS 23622 BUSHING STRAIN RELIEF BU 3964 PANEL OVERLAY PE26714 1 ONTROL 34194 1 7 TRIM SPOT 5014268 1 30 SCREW 8 32 X 1 2 PHIL SCREW 2425 ojo SIDE RACK CHROME 3452 5 22924 WS 22297 SWITCH ROCKER 125 277V 20A SW 34769 AN BOX 230V SENSOR MOUNTING BLOCK BK 29605 SCREW HHCS M6 X 20 10 INSULATION IN 2003 WASHER FLAT M6 DIN 125 11 PANEL SIDE 5015105 WASHER 6 SPLIT LOCK S S 18 8 2 12 CASTER 3 1 2 89mm 6 CS 24874 NUT THREADED INSERT NU 22770 13 CASTER 3 1 2 89mm swivEL w Brake CS 24875 2 36 SENSOR GUARD 1493 7 13239 1003936 HIGH LIMIT PROTECTION COVER 41 BUSHING 1 1 8 SNAP BUSHING BU 337 PROBE RECEPTACLE 2200MM WIRE 90 14 16 17 Aa B O PROBE RECEPTACLE 600MM WIR
20. and let cool of the stainless steel 2 Remove all detachable items 12 Clean any glass with a window cleaner such as wire shelves side racks and drip pans Clean these items separately Always follow appropriate state or local health hygiene regulations regarding all applicable cleaning and sanitation reguirements for eguipment 3 Wipe the interior metal surfaces of the oven with a paper towel to remove loose food debris 4 Clean the interior metal surfaces of the cabinet D G E R AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED with a damp clean cloth or sponge and any good commercial detergent NOTE Avoid the use of abrasive cleaning HOSED DOWN OR FLOODED WITH compounds chloride based cleaners or WATER OR LIQUID SOLUTION OF cleaners containing quaternary salts Never ANY KIND DO NOT USE WATER JET use hydrochloric acid muriatic acid on TO CLEAN stainless steel SEVERE DAMAGE OR 5 Spray heavily soiled areas with a water soluble ELECTRICAL HAZARD degreaser and let stand for 10 minutes then COULD RESULT remove soil with a plastic scouring pad WARRANTY BECOMES VOID IF 6 Wipe control panel door vents door handles APPLIANCE IS FLOODED and door gaskets thoroughly since these areas harbor food debris 7 Rinse surfaces by wiping with sponge and clean warm water ADANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING TH III INSTALLATION OPERATION SERVIC
21. automatically enter preheat mode Oven will beep periodically when it has reached a preheat ready state and both the Ready and Start indicator lights will flash program a preset menu key see Programming a Preset in this manual Press START key to begin cooking cycle TO MAINTAIN SAFE TEMPERATURE LEVELS COLD FOOD FOR RETHERMALIZATION OR REHEATING MUST NEVER BE ADDED TO THE OVEN WHILE HOT FOODS ARE BEING HELD TH lll INSTALLATION OPERATION SERVICE MANUAL PG 19 OPERATION Programming a Preset Select the product to be programmed and begin programming with the oven control power Orr Press and release control ON Orr key The oven will beep for one second and power to the unit will be indicated by an illuminated green indicator light located in the upper left corner of the ON OFF key The oven will begin operating the hold mode The amber indicator will be illuminated and the last set hold temperature will be displayed To set Cook temperature Press Key Oven preheat indicator will illuminate and the last set cooking temperature is displayed To change the cook temperature press the Ur or DowN ARROW Keys If cooking by time press the TIME Key The green TIME indicator will illuminate and the last set cooking time will be displayed To change the set time press the UP or DOWN ARROW Key The display will alternate between the set temperature and the elapsed time If cooking by probe
22. down buttons to toggle between the two options After each change the button must be released The display must clear before the procedure can be repeated TH III INSTALLATION OPERATION SERVICE MANUAL Preset Lock Control Panel Lock and Unlock The control panel can be locked at any time in order to prevent inadvertent or accidental setting changes To lock the control panel press and hold the UP ARROW Key and then press the ON Orr Key a You will hear a brief beep and the panel lock indicator will illuminate Release all keys The oven s control panel is now locked Note The control panel is now fully locked with the exception of the ON Orr Key and ARROW keys You will be unable to turn the oven control off at this point To unlock the control panel press and hold the DOWN ARROW Key and then press the ON Orr Key You will hear three beeps and the panel lock indicator will extinguish Release all keys The panel is now unlocked and ready for normal use Beeper Volume Selection With the control in the off mode press and hold the DowN AnROW Key until the display shows one of the 4 volume display must clear before the procedure be levels 0 being OFF or the lowest and 3 being the highest After each change the button must be released and the repeated to select a different volume level Turn the unit ON and then orr again to store the desired set point PG 21
23. in accordance with applicable local electrical codes DANGER To avoid electrical shock this appliance MUST be adeguately 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 accordance with CSA C22 1 Canadian Electrical Code Part 1 or local codes A DANGER ENSURE POWER SOURCE MATCHES VOLTAGE IDENTIFIED ON APPLIANCE RATING TAG REGARDING INTERNATIONAL STANDARD UNITS If the unit is not equipped with flexible cord and plug an all pole country approved disconnection device which has a contact separation of at least 3mm in all poles must be incorporated in the fixed wiring for disconnection When using a cord without a plug the green yellow conductor shall be connected to the terminal which is marked with the ground symbol If a plug is used the socket outlet must be easily accessible If the power cord needs replacement use a similar one obtained from the distributor 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
24. the START Key until the control beeps for two seconds indicating the operation has been cancelled The oven will remain in a power on state To turn oven control panel off Press and hold the ON Orr Key until the oven beeps The ON OFF indicator light will go out Door open indicator Display will flash door and a triple beep will alert the user Press ON OFF key to acknowledge error and disable triple beep Arrow Keys Cook Hold and Probe Temperature and the Time setting can be adjusted by pressing the Arrow keys Pressing and releasing the Arrow key will change settings in increments of one To change a setting more rapidly press and hold the Arrow key Once the setting reaches a number divisible by 10 it will begin to increase in increments of 10 Green and Amber Indicators Green Each program key includes a green light which indicates a requirement for additional programming by the Amber operator or the current operational state of the oven The Cook TIME PROBE and HOLD keys include an amber indicator light to identify the information being displayed TH III INSTALLATION OPERATION SERVICE MANUAL Power Fail Detect If the power were to fail for any reason while heating the control will retain in memory the programmed operating conditions When power is restored the control will resume operating from the point where it was interrupted and the ON Orr indicator light will flash indicating th
25. 0021 III H1 0021 kainen 2045 871 11111125 017 so avo 5494253005 Gr 8 NOILdIN OSIA OO3 ad cu sus 7 45078 ONY 60 vaso ASI srr TI TT 9 09 v ae 10024 VAN 01 66 2 940 9 196 9209 01 SLIVA SITOA 92601 6 8 0 46 6 499011 0021 ZHOS 67 0099 Sany SIIYM SITOA III H1 00Z lt T 6SSEE MS T ASA E SSEE va L GG r s 0000000 58 UT 000a000d 0000000 u amp 1 11 1 00009000 1ND44 INOd4 0000000 8 0000000 N N a 0000000 9 ge 9 0606 05 gt K9vCEC 2399079190 28 18 1 1986 40 A n 0 18 1 V3 0 3789 dW3l IH 3 530 5371593 7 dwal 17 75 04 4 6SSEE MS gt 9 37199193534 6 CIhSEE NS gt HILIMS 0334 862v Nd JANSA dW3l 5 70475 44 3199443934 285 4 8 862 24 T 9 93 7 a vaa MS SAT avd va WHO 06 62 37840 IH O 537809 6 2 WAAL Eo iii L28vE 49 D tend n jl PME ecu U 11 1 6 OP li ERS L t 2205 lt 2206E 13 AN GH e O A 20018 Wl 2 85
26. 0V 5 ft 1524mm 230V 8 ft 2438 Pass Through Option Electrical Connection Electrical Connection 79 2006mm 34 7 8 886mm Shown with optional bumper 28 9 16 726mm 34 864mm 26 3 4 678mm 81 5 8 802mm 25 3 4 651 17 432mm mm Elec Connection Electrical Connection Pass Through Option 33 3 8 848mm with 3 76mm casters 5 1 8 130mm Shown with optional bumper 6 767mm o a 1 S L 23 5 8 600mm 24 1 8 y 27 1 8 688mm 32 1 2 826mm with optional 2 1 2 casters 35 1 4 894mm with optional 5 casters 33 3 4 857mm with optional 6 legs WEIGHT PRODUCT PAN CAPACITY NET 192 Ib 87 kg EST 100 1b 45 kg MAXIMUM SHIP 260 lb 118 kg VOLUME MAXIMUM 75 QUARTS 95 LITERS PG 6 INSTALLATION OPERATION SERVICE MANUAL SITE INSTALLATION 1000 60 Cord Length 208 240V 5 ft 1524mm 230V 8 ft 2438mm p Pass Through Electrical 3 E Option Connection E o lt 22 a Shown with 8 optional bumper lo 25 1 16 636mm 2
27. 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 160 175 F flavor of the product and provides a more genuine CHICKEN Fried Baked 160 175 F taste In addition to product moisture retention the DUCK 160 175 F gentle properties of Halo Heat maintain a consistent TURKEY 160 175 F temperature throughout the cabinet without GENERAL 160 orm the necessity of a heat distribution fan thereby preventing further moisture loss due to evaporation or dehydration FISH SEAFOOD FISH Baked Fried 160 175 F LOBSTER 160 175 F SHRIMP Fried 160 175 F BAKED GOODS BREADS ROLLS 120 140 F 49 60 CASSEROLES 160 175 F 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 POTATOES minutes must the only time period allowed for the PLATED MEALS initial heat to b
28. 3 1 2 597 je n 5 8 mm 572mm 17 432mm 8 b n 5 i Electrical EO Connection E Pass Through E 2 8 S or gt e 20 1 2 521mm 23 1 2 597mm 26 7 8 683mm 38 5 8 981mm with optional 2 1 2 casters 42 1067mm with optional 5 casters 41 7 8 1063mm with optional 6 legs WEIGHT PRODUCT PAN CAPACITY NET 230 lb 104 kg EST 120 Ib 54 kg MAXIMUM SHIP 275 lb 125 kg VOLUME MAXIMUM 60 QUARTS 76 LITERS TH III INSTALLATION OPERATION SERVICE MANUAL PG 7 SITE INSTALLATION 1200 TH III JN Pass Through Option Electrical EE Connection 5 S ee UT RS Shown with n optional bumper 25 1 16 636mm 34 864mm lt 31 5 8 802mm 22 12 572mm 17 432mm Electrical N Connection n E Pass Through E Option N 5 5 H 5 R 2 E EE a W 521 24 1 4 613mm 23 1 2 597mm 73 7 8 1877mm with optional 3 1 2 casters 74 11 16 1897mm with optional 6 legs WEIGHT PRODUCT PAN CAPACITY PER COMPARTMENT NET 402 lb 182 kg EST 120 Ib 54 kg MAXIMUM SHIP 432 1b 196 kg VOLUME MAXIMUM 60 OUARTS 76 LITERS PG 8 TH III INSTALLATION OPERATION SERVICE MANUAL OPTIONS AND ACCESSORIES AND
29. 31890 ONIIVIH dW3l IH vrl vest 0082 1785 0007 3 E SIIDA SLLVA SII0A a Z 2v lUH 023 5i lt SF0E LI gt 31893 ONILVIH dW3l IH 1145 57 1 0 TII 3S 797 05 8 7 9 S e 1 pG 43 TH lll INSTALLATION OPERATION SERVICE MANUAL TH III INSTALLATION OPERATION SERVICE MANUAL 8 L 2 5 Y 2 us end m o NIA S 133HS OMG A8 DE 704409 mese L 4 EET III NS 0021 III H1 0021 Ayavg sus 81 p UN Cup p gp r 42 WYYHS OLIV aono so 949 SUR
30. ACCESSORIES 300 300 TH I 500 500 750 750 TH MI 1000 1000 TH MI 1200 e Bumper Pull Perimeter 5011161 5010371 5009767 00767 NOT AVAILABLE WITH 2 1 2 CASTERS Carving Holder PRIME RIB HL 2635 HL 2635 HL 2635 HL 2635 HL 2635 STEAMSHIP CAFETERIA ROUND 4459 4459 4459 4459 Casters 2 RIGID 2 SWIVEL W BRAKE 5 127mm 5004862 5004862 5004862 5004862 3 1 2 89mm STANDARD STANDARD STANDARD STANDARD 3 76mm 5015323 2 1 2 64mm 5008022 5008022 5008022 Door Lock with Key Da LK 22567 LK 22567 LK 22567 LK 22567 WITH DRAIN 14813 14831 5005616 5005616 WITHOUT DRAIN 11898 11906 11906 11906 EXTRA DEEP PN 2122 15929 15929 ras sen m raa sone sume sme ew ranner omes ns ma Shelves FLAT WIRE REACH IN SH 2107 SH 2326 SH 2324 SH 2325 SH 2325 FLAT WIRE PASS THROUGH SH 2327 SH 2346 SH 2346 RIB RACK SH 2743 SH 29474 SH 29474 Stacking Hardware IS 5004864 5004864 5004864 TH III INSTALLATION OPERATION SERVICE MANUAL PG 9 STACKING INSTRUCTIONS 1 If the two appliances were shipped together from the factory the top unit will have the casters already removed A stacking kit will be included with the shipment If casters need to be removed lay the unit on its back and remove the set screw on each caster Pull the casters out of the unit 2 While appliance is laid on its back insert one stacking
31. AL PG 3 SITE INSTALLATION 200 1 Cord Length 5ft 1524mm 16 13 16 426mm 777 1 25 3 16 643mm 18 15 16 480mm k 3 4 19mm 4 15 1 4 387mm PRODUCT CAPACITY NET 69 Ib 31 kg 36 Ib 16 kg MAXIMUM WEIGHT SHIP CONTACT FACTORY VOLUME MAXIMUM 22 5 QUARTS 28 5 LITERS PG 4 TH III INSTALLATION OPERATION SERVICE MANUAL SITE INSTALLATION 500 Cord Length 120V 5 ft 1524mm 208 240V 5 ft 1524mm 230V 8 ft 2438mm 532 21 Electrical Connection Pass Through Shown with optional bumper 29 7 8 758mm 58 1 4 1479mm 44 1 16 1118mm 1043mm 41 1 16 Y 18 1 16 26 9 16 675mm 14 1 2 458mm 368mm 1 DR a Electrical E E LI Connection 5 N 5 8 E S b io Pass Through 1 r 8 2 LO O EN 21 7 8 556mm 29 737mm 81 11 16 804mm with optional 2 1 2 casters 35 5 16 897mm with optional 5 casters 33 7 8 860mm with optional 6 legs 19 483mm WEIGHT PRODUCT PAN CAPACITY NET 140 Ib 64 kg 40 lb 18 kg MAXIMUM SHIP 180 lb 82 kg VOLUME MAXIMUM 30 QUARTS 38 LITERS TH III INSTALLATION OPERATION SERVICE MANUAL PG 5 SITE INSTALLATION 750 TH II Cord Length 208 24
32. ALT HAAM Cook amp Hold Oven Electronic Control 300 TH III 500 TH III 750 TH III 1000 TH III 1200 TH III MM 750 TH III INSTALLATION I OPERRTION md MAINTENANCE 500 Your Service Hotline 1 800 558 8744 HEAT HALO 1 24 7 W164 9221 Water Street P O 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 29758 08 12 Delivery e 1 eco e eS e Ge ae 1 Safety Procedures and Precautions 2 Installation Installation Requirements 3 Clearance 3 Dimension Drawings weights amp capacities 4 8 Options and 9 Stacking Configurations 10 11 Restraint Requirements Mobile Equipment 11 Drip Tray Installation 12 Electrical Specifications 13 14 Operating Instructions User Safety Information 15 Start up Operation 15 A dible Signals aaseter auqa Rae
33. E PR 3470 SCREW M4 0 7 X 6 MM PHIL 22271 SCREW 6 32 X 1 2 NC PHIL FLAT 5 2254 8 32 X 2 SLOT PAN HEAD 18 8 S S sc 23154 0 B 5 1 2 21 HANDLE OFFSET MAG LATCH HD 27080 SCREW 8 32 X 1 4 PHIL SC 245 22 SHIM HANDLE 13947 50 SENSOR OVEN TEMPERATURE SN 33541 DRIP TRAY KIT 5009716 51 THERMOSTAT HI LIMIT TT 38476 DRIP TRAY HOLDER 1010188 DRIP TRAY 1010189 NOT SHOWN N N A DANGER DANGER DISCONNECT UNIT FROM LOCK OUT OR POST POWER SOURCE BEFORE BREAKER PANEL UNTIL SERVICE WORK HAS CLEANING OR SERVICING BEEN COMPLETED TH III INSTALLATION OPERATION SERVICE MANUAL PG 35 ELECTRONIC COMPONENTS 300 1 230V Shown Part numbers and drawings are subject to change without notice DESCRIPTION PART no ary connector opn Raa fe 11 12 ELECTRIC CHASSIS SPOT 5014530 13 RELAY RL 33829 19 20 secemtockwouwr DANGER DANGER DISCONNECT UNIT FROM LOCK OUT OR POST BREAKER PANEL UNTIL POWER SOURCE BEFORE SERVICE WORK HAS CLEANING OR SERVICING BEEN COMPLETED PG 36 TH III INSTALLATION OPERATION SERVICE MANUAL ELECTRONIC COMPONENTS 500 750 1000 1200 TH III 230V Shown Part numbers and drawings are subject to change without notice DESCRIPTION PART NO QTY STAR LOCK WASHER SCREW 10 32 X 1 4 PAN HD GROUND 06 DESCRIPTION PART no 13 scnew es
34. E MANUAL PG 25 CARE AND CLEANING CLEAN THE DOOR VENTS DAILY PRONG CLEANING Door vents need to be inspected and cleaned To ensure accurate internal product temperature as required readings the prongs on the removable probe must be cleaned daily CLEAN THE PROBES DAILY Remove all food soil from probes Wipe entire probe and cable assembly with warm detergent solution 1 Remove all food debris from prongs at the end of each production shift Wipe the entire prong casing and between each prong with a clean cloth and warm detergent solution and a clean cloth Remove 2 Remove detergent by wiping with a cloth and detergent by wiping each clean rinse water probe and cable with clean 3 Allow prongs to air dry before replacing rinse water and a cloth detachable probe Wipe probes and probe brackets with disposable alcohol pad or sanitizing solution recommended for food contact surfaces Allow probe and cable to air dry in probe holding bracket CHECK THE COOLING FAN IN THE OVEN CONTROL AREA While the oven is warm check that the cooling fan in the oven control area is functioning The fan is located at the back of the unit toward the top CHECK OVERALL CONDITION OF OVEN ONCE A MONTH Check the oven once a month for physical damage and loose screws Correct any problems before they begin to interfere with the operation of the oven DO NOT USE OVEN IF CONTROLS ARE D A G E R NOT PROPERLY FUNCTIONING AT NO TIME SHO
35. LEANING 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 PG 24 TH III INSTALLATION OPERATION SERVICE MANUAL CARE AND CLEANING EQUIPMENT CARE 8 Remove excess water with sponge and wipe dry with a clean cloth or air dry Leave doors open until interior is completely dry Replace side racks and shelves Under normal circumstances this oven should provide you with long and trouble free service There is no preventative maintenance required 9 Wipe door gaskets and control panel dry with a however the following Equipment Care Guide clean soft cloth will maximize the potential life and trouble free operation of this oven 10 Interior can be wiped with a sanitizing solution after cleaning and rinsing This solution must The cleanliness and appearance of this equipment be approved for use on stainless steel food will contribute considerably to operating efficiency contact surfaces and savory appetizing food Good equipment that is kept clean works better and lasts longer 11 To help maintain the protective film coating on polished stainless steel clean the exterior CLEAN DAILY of the cabinet with a cleaner recommended for stainless steel surfaces Spray the cleaning 1 Disconnect unit from power site s agent on a clean cloth and wipe with the grain source
36. N OPERATION SERVICE MANUAL PG 46 TRANSPORTATION DAMAGE and CLAIMS 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 notsign a delivery receipt or a freight bill until you have made a proper count and inspection of all merchandise received 3 Note all damage to packages directly on the carrier s delivery receipt 4 Make certain the driver signs this receipt If he refuses to sign make a notation of this refusal on the receipt 5 If the driver refuses to allow inspection write the following on the delivery receipt Driver refuses to allow inspection of containers for visible damage 6 Telephone the carrier s office immediately upon finding damage and request an inspection Mail a written confirmation of the time date and the person called 7 Save any packages and packing material for further inspection by the carrier 8 Promptly file a written claim with the carrier and attach copies of al
37. NOILAINDSIA O23 PSSEE VD VAN 21 66 SEIUINNOB 9409 l 6 DOOOUODOOUO Z S SONIA A OZ 3AM NI 9 09 9000000 ZI 608 4 9 ci D Lava 13NND amp ZHOS A0 Z E EI N bz ee 1 QE xS 628E BD p sn 2 1 x Ax JOIUON a040 aosa E T 6 Adel 1 TOP 2 919950 5 1 1 ve 9 1 n T A3 03 abus 8 1 510103 0 a10 suonaauuoj mant 3 AINO 5 01910439 7 2268 cay CONNHIS gt 4 4 339 1380809 MR gt gt 2780106 E r 2 Ora G OH me SEE 1813559 ANIM 8 0 5 SRA OHO nam PAUL ASN MONS x eso S E QUAS 8 ja 0 6106 89 2078 1 1 31 87 86655 18 o Md rd a 39048 WAAL 9 T MIHIS annus 05066 22 43990119190 L EAE 318v2 83990719190 1 j 1 siz min 1 EH ix hi 92 112 E We N3dD 3605 111 1 1 51559 2 0 4 2115 A 3720910328 6 K86gVE ich 8 CFSEE NS m dW31 21 05 7 6SSEE MS S vrt 6 Adee veet Moose HILIMS 0338 SNY SILVA SI IA SLIVA SIIDA LINON 9 9 3298 2 0001 IIIHL 0001 X20 18 1 367 101 SWHO 27 1727 a 08 8271
38. ULD THE INTERIOR Refer to the Trouble Shooting Guide located in this OR EXTERIOR BE STEAM CLEANED manual or call an authorized service technician 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 DANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING PG 26 TH III INSTALLATION OPERATION SERVICE MANUAL SANITATION Food flavor and aroma are usually so closely related that it is difficult if not impossible to separate them There is also an important inseparable relationship between cleanliness and food flavor Cleanliness top operating efficiency and appearance of eguipment contribute considerably to savory appetizing foods Good eguipment 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 appro
39. ach to sanitation will provide essential cleanliness It will assure an attractive appearance of eguipment 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 egual importance The most accurate method of measuring safe temperatures of both hot and cold foods is by internal product temperature A guality thermometer is an effective tool for this purpose and should be routinely used on all products that reguire 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 guality 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
40. al establishments where all operators are familiar with the purpose limitations and associated hazards of this appliance Operating DANGER Used to indicate the presence of a hazard that WILL cause severe personal injury death or substantial 3 property damage if the warning included with this symbol is ignored 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 gualified technical personnel 4 This manual should be considered a permanent Used to indicate the presence of part of this appliance This manual and all a hazard that CAN cause personal supplied instructions diagrams schematics injury possible death or major parts lists notices and labels must remain with property damage if the warning the appliance if the item is sold or moved to included with this symbol is ignored sene centies Used to indicate the presence of a hazard that can or will cause minor or For equipment delivered for use moderate personal injury or property in any location regulated by the damage if the warning included with following directive this symbol is ignored DO NOT DISPOSE OF ELECTRICAL OR ELECTRONIC EQUIPMENT WITH OTHER MUNICIPAL WASTE Used to indicate the presence of a hazard that can or will cause minor personal injury pr
41. amp PLUG 208 1 60 14 0 2 9 CORD 240 1 60 16 0 3 9 NO PLUG 230 1 50 60 122 2 8 CEE 7 7 C 9 220 230V PLUG 1200 TH III VOLTAGE PHASE CYCLE HZ AMPS kW CORD amp PLUG 208 1 60 29 0 6 1 NO CORD 240 1 60 33 3 8 0 OR PLUG 230 1 50 60 287 6 6 NO CORD OR PLUG 1200 TH III UK ONLY VOLTAGE PHASE CYCLE HZ CORD amp PLUG 230 1 50 60 21 5 NO CORD OR PLUG Wire diagrams are located inside the bonnet of the unit TH III INSTALLATION OPERATION SERVICE MANUAL OPERATION USER SAFETY INFORMATION The Alto Shaam cook and hold oven is intended for use in commercial establishments by gualified METAL PARTS OF THIS EOUIPMENT operating personnel where all operators are BECOME EXTREMELY WHEN familiar with the purpose limitations and IN OPERATION TO AVOID BURNS associated hazards of this appliance Operating ALWAYS USE HAND PROTECTION instructions and warnings must be read and WHEN OPERATING THIS APPLIANCE understood by all operators and users START UP OPERATION BEFORE INITIAL USE Interior oven surfaces must be heated to remove D A N G E R surface oils and the accompanying odor produced AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED HOSED DOWN OR FLOODED WITH during the first use of the oven 1 Wipe all wire shelves side racks and the full oven WATER OR LIOUID SOLUTION OF interior with a clean damp cloth Install the oven ANY KIND DO NOT USE WATER JET side racks
42. amp Parts 36 37 HACCP Data Logger Service Parts option 37 Cable Heating Kits 38 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 Warranty Back Cover DELIVERY This Alto Shaam appliance has been thoroughly tested and inspected to ensure only the highest quality unit is provided Upon receipt check for any possible shipping damage and report it at once to the delivering carrier See Transportation Damage and Claims section located in this manual This appliance complete with unattached items and accessories may have been delivered in one or more packages Check to ensure that all standard items and options have been received with each model as ordered Save all the information and instructions packed with the appliance Complete and return the warranty card to the factory as soon as possible to ensure prompt service in the event of a warranty parts and labor claim This manual must be read and understood by all people using or installing the equipment model Contact the Alto Shaam Tech Team Service Department if you have any questions concerning installation operation or maintenance NOTE claims for warranty must include the full model number and serial nu
43. at such an event did occur The operator can acknowledge the power failure by pressing the ON Orr key Pressing the key will display the amount of time that the power has been off The control will stop counting the amount of time the power has been off when it has been off for more than 24 hours NOTE If such an event has occurred it is strongly recommended that you ensure the food is safe for consumption according to local health regulations Display High Low Probe Temperatures To observe the recorded maximum or minimum probe temperature when cooking by probe press the following keys while the probe remains in the product Highest Temperature Press PROBE Key and Ur ARROW Key at same time Lowest Temperature Press PROBE Key and DOWN ARROW Key at same time To set date and time All oven cavities must be turned OFF To set Year press and hold A Key for three seconds Press UP Down Arrow Key to set Year To set Time HH mm press and hold B Key for three seconds Press UP Down Arrow Key to set Time To set month and day MM dd press C Key for three seconds Press UP Down Arrow Key to set Month and Day PG 17 OPERATION OPERATING FEATURES amp FUNCTIONS Display High Low Probe Temperatures To observe the recorded maximum or minimum probe temperature when cooking by probe press the following keys while the probe remains in the product Highest Temperature Press PROBE Key and UP ARROW
44. ber indicator will be illuminated and the last set hold temperature will be displayed To set Cook temperature Press Key Oven preheat indicator will illuminate and the last set cooking temperature is displayed To change the cook temperature press the UP or DOWN ARROW Keys If cooking by time press the TIME Key The green TIME indicator will illuminate and the last set cooking time will be displayed To change the set time press the UP or DowN AnROW Key The display will alternate between the set temperature and the elapsed time If cooking by probe press the PROBE Key The green PROBE indicator will illuminate and the last set internal product temperature will be displayed To change the set temperature press the or DowN ARROW Key The display will alternate between the set temperature the elapsed time and the probe temperature To set Hold temperature Press the HOLD Key The green cook indicator light will remain illuminated To change the hold temperature press the UP or DowN ARROW Key The display will alternate between the set hold temperature and the amount of time the product has been in the hold mode Oven will remain in the HOLD mode until the ON OFF key is pressed Press 5 key to begin cooking cycle To Cook Hold using Preset Menu Keys Press Desired PRESET Key A through H PRESET Keys with stored cooking programs will have RA green indicator illuminated The oven will
45. cidic 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 DANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING 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 ACAUTION TO PROTECT STAINLESS STEEL SURFACES COMPLETELY AVOID THE USE OF ABRASIVE C
46. e released from the product SAUCES SOUP 140 200 F VEGETABLES 160 175 F DOUGH Proofing 80 100 F EGGS Fried FROZEN ENTREES HORS D OEUVRES PASTA 160 180 F PIZZA 160 180 F 150 160 F 160 175 F 160 180 F 140 165 F 140 200 F 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 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 TH III INSTALLATION OPERATION SERVICE MANUAL PG 23 CARE AND CLEANING PROTECTING STAINLESS STEEL SURFACES e 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 high to moderate concentrations of chloride will cause oxidation and pitting that result in rust and corrosion In addition many a
47. eas 97 YOU 18 1 HOv3 1109 SWHD 286 11 A403 aus B I Place rake 0103 299 SO suon2auuog Gr 378 2 SNILVSH dW31 IH 40 SHLDN31 COr 6E T gt N4 T m 96175 99 AINO LII H1 00 CHINAS AONE EIAs OOS 1 10 ANTM 111 H1 00 41 TH III INSTALLATION OPERATION SERVICE MANUAL 8 L 9 9 7 1 T 407 0
48. eplacement 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 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 warrant
49. exvum NEPHL TRUSS 0242 BUSHING 3 8 BLACK HOLE BU 3419 PER COMPARTMENT SHOWN DATA LOGGER gt CB 34894 CABLE USB WATERPROOF SHIELDED 1 CC 35050 may be ordered as a separate item for units that already have the Data Logger Kit installed TH III INSTALLATION OPERATION SERVICE MANUAL PG 37 CABLE HEATING KITS 4880 UK ONLY 1200 4900W CABLE HEATING KIT gt 4881 ONE KIT REQUIRED PER CAVITY 750 1000 1200 ADANGER DISCONNECT UNIT FROM LOCK OUT OR POST BREAKER PANEL UNTIL POWER SOURCE BEFORE SERVICE WORK HAS CLEANING OR SERVICING BEEN COMPLETED PG 38 TH III INSTALLATION OPERATION SERVICE MANUAL 9 ___ 8 9 5 v 1 UE IEE 5260105 AIEMISSY IAIM 133HS 9Md
50. hen the oven is in the power up hold mode or in the preheat mode press and hold the CANCEL Key and then the appropriate letter PRESET Key to be erased for two seconds When the preset has been erased the oven will beep for one second IMPORTANT After programming a specific product into memory in a programmable preset key it is very important to make a written permanent record of the product and the program letter assigned Menu card 23384 is provided for this purpose PG 20 TH III INSTALLATION OPERATION SERVICE MANUAL USER OPTIONS Lock Indicator PRESET Keys Lock and Unlock PnESET Keys A through H can be locked in order to prevent storing altering or erasing a program To lock the PRESET Keys press and hold the Key until the oven beeps Release the I key The green indicator on the I key will illuminate Oven PnESET Keys A through H are now locked Note Only the oven PRESET keys A through H are affected by this lock out in order to also allow the oven to be used with the unprogrammed Cook Probe or Hold modes To unlock the PnEsET Keys press and hold the CANCEL Key along with the I Key for two seconds until the I key light no longer illuminates Release all keys The oven preset keys are now unlocked Fahrenheit or Celsius Selection With the control in the off mode press and hold the UP ARROW Key until the display shows the current selection Press the up or
51. hould be 100 ohms resistance DANGER DISCONNECT UNIT FROM THIS SECTION IS PROVIDED FOR THE ASSISTANCE POWER SOURCE BEFORE OF QUALIFIED SERVICE TECHNICIANS ONLY AND IS NOT INTENDED FOR USE BY UNTRAINED OR CLEANING OR SERVICING UNAUTHORIZED SERVICE PERSONNEL If the appliance has been unplugged for an extended period of time the Real Time Clock may LOCK OUT OR POST require recharging Turn main breaker to the unit off for 10 seconds and then restore power BREAKER PANEL UNTIL For more information see Error Code E 60 in SERVICE WORK HAS the Troubleshooting section of this manual BEEN COMPLETED TH III INSTALLATION OPERATION SERVICE MANUAL PG 29 EXTERIOR VIEW 300 TH III A Part numbers and drawings are subject to change without notice TH III INSTALLATION OPERATION SERVICE MANUAL PG 30 EXTERIOR SERVICE VIEW 300 TH III A peseniprion pant no C fewe 1 BUSHING STRAIGHT STRAN RELEF 12v 1 e rosse jost 1 6 coss s smewswo xem FEET 3 1 2 89mm RIGID sese 71 pao weaten uw ears T SHOWN TH III INSTALLATION OPERATION SERVICE MANUAL PG 31 EXTERIOR SERVICE VIEW 500 750 1000 TH III 500 TH III Shown 38 2 3 4 37 5 6 36 17 Part numbers and dra
52. ies 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 Effective November 1 2011 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 9221 Water Street Box 450 Menomonee Falls Wisconsin 53052 0450 U S A PHONE 262 251 3800 800 558 8744 USA CANADA FAX 262 251 7067 800 329 8744 U S A ONLY www alto shaam com PRINTED IN U S A
53. internal product temperature will cause the oven to default to a holding temperature PG 18 Probe Calibration 1 To verify product probe calibration place the probe in a glass of ice water 2 After allowing the temperature to settle press the probe key for five 5 seconds Compare reading against 32 F 0 3 If calibration is required the unit must be in the power up hold mode From the off state turn the unit on The unit will begin to operate in the power up hold mode press the probe key for eight 8 seconds until the unit beeps twice and a temperature is displayed Adjust the probe offset temperature by pressing the up or down arrows to increase or decrease the temperature Repeat step 2 to verify 4 Repeat steps 1 and 2 to verify the probe calibration as necessary Sous Vide Cooking With the oven in a preheat mode press and hold the probe button After 5 seconds it will display SouS if in sous vide mode or rE9 if in a regular probe mode If changes are desired continue holding the probe button for an addition three seconds which will toggle the option TH III INSTALLATION OPERATION SERVICE MANUAL OPERATION Cook Hold Instructions O Press and release control ON OFF key The oven will beep for one second and power to the unit will be indicated by an illuminated green indicator light located in the upper left corner of the ON OFF key The oven will begin operating in the hold mode The am
54. ion door adjustment leveling electrical hook up and installation of optional casters or legs LEVELING Level the oven from side to side and front to back with the use of a spirit level For ovens installed with casters it is important that the installation surface be level due to the probability of frequent oven repositioning We recommend checking the level of the oven periodically to make certain the floor has not shifted nor the oven moved NOTE Failure to properly level this oven can cause improper function and will result in the uneven baking with products consisting of semi liquid batter II RESTRAINT REQUIREMENTS MOBILE EQUIPMENT WARNING RISK OF ELECTRIC SHOCK Appliance must be secured to building structure Any appliance that is not furnished with a power supply cord but that includes a set of casters must be installed with a tether Adequate means must be provided to limit the movement of this appliance without depending on or transmitting stress to the electrical conduit The following requirements apply 1 Maximum height of casters is 6 152mm 2 Two of the casters must of be the locking type 3 Such mobile appliances or appliances on mobile stands must be installed with the use of a flexible connector secured to the building structure A mounting connector for a restraining device is located on the upper back flange of the appliance A flexible connector is not supp
55. l 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 parts warranty period is as follows TM For the refrigeration compressor on Alto Shaam Ouickchillers five 5 years from the date of installation 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 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 R
56. lay will also indicate various programming and diagnostic information Ready Indicator Light Illuminates when the oven has finished preheating Up and Down Arrows Used to increase or decrease set time including cooking holding and probe temperature settings Start Key Used to initiate a selected mode sequence when pressed and released You may stop any mode of operation by pressing and holding the Start Key until you hear a 2 second beep Green Indicator Lights Located within each function key the green light functions as an operator prompt indicating additional Operator action is required and also identifies current mode of operation Amber Indicator Lights Located below the Cook Time Probe and Hold Keys these indicators will illuminate to identify the current mode of operation and allows the operator to identify the information currently shown in the LED display Preset Program Keys Provides memory storage and operation of up to eight Operator set cooking programs for specific products thru I enables locking abilities Cancel Key Used to erase a program from memory storage IMPORTANT Do not use the oven if the controls are not properly functioning Refer to the Troubleshooting Guide located in this manual or call an authorized service technician PG 16 TH III INSTALLATION OPERATION SERVICE MANUAL OPERATION OPERATING FEATURES amp FUNCTIONS To stop an operation at any time Press and hold
57. lied by nor is it available from the factory TH III INSTALLATION OPERATION SERVICE MANUAL PG 11 SITE INSTALLATION DRIP TRAY INSTALLATION INSTRUCTIONS 500 750 1000 1200 item Description Jaw a 3i Poke holes through double sided tape 1 which is attached to the back of tray holder Q Remove backing on double sided tape 1 Put screws 3 through holes and attach drip tray holder 2 to unit Optional but strongly recommended apply a line of food grade silicone caulk along top edge of drip tray holder 2 to seal Place drip tray 2 in drip tray holder 2 PR O N A WARNING FAILURE TO PROPERLY INSTALL THE DRIP TRAY CAN OR WILL CAUSE MAJOR EQUIPMENT DAMAGE AND WILL RESULT IN A LEAKAGE HAZARD THAT CAN CAUSE PERSONAL INJURY PG 12 TH III INSTALLATION OPERATION SERVICE MANUAL ELECTRICAL CONNECTION The appliance must be installed by a gualified service technician The oven must be properly grounded in accordance with the National Electrical Code and applicable local codes Plug the unit into a properly grounded 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
58. mber 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 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 TH III INSTALLATION OPERATION SERVICE MANUAL PG 1 AND PRECAUTIONS CR AND PRECAUTIONS Knowledge of proper procedures is essential to the 1 This appliance is intended to cook hold 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 d d bol 2 This appliance is intended for use in commercial may be used throughout this manu
59. nd 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 TROUBLE SHOOTING INTERNAL ELECTRICAL COMPONENTS A No power Display will not light 1 Verify that power is available at the outlet or junction box 2 Verify that the circuit breaker switch on the back of the unit is turned on 3 Verify that the power cord is not open Check continuity with a VOM meter 4 If the problem persists call a qualified Alto Shaam service technician at 1 800 558 8744 B Display is lit but unit is not heating Check to verify that the high limit switch located at the rear of the unit top has not been tripped If it has been tripped reset by pressing in the hi limit reset button at the rear of the oven After resetting the cause of the high limit trip must be corrected If the high limit switch will not reset the high limit switch is defective and must be replaced This is a safety device and must not be bypassed or removed from the circuit CAUTION C To test air sensor Test air sensor by placing sensor in ice water bath and using an ohmmeter set on the ohm scale The reading should be 100 ohms resistance If it is more than 2 ohms higher or lower sensor needs to be replaced D To test probe sensor Test food probe by placing in ice water bath and using an ohmmeter set on the ohm scale The reading s
60. operty damage or a potential unsafe practice if the warning included with this symbol is ignored NOT E Used to notify personnel of installation operation or maintenance information that is important but not hazard related PG 2 TH III INSTALLATION OPERATION SERVICE MANUAL 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 EXTREMELY HOT WHEN IN OPERATION TO AVOID BURNS ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE A DANGER DO NOT store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance SITE INSTALLATION The Alto Shaam cook and hold oven must be installed in a location that will permit the oven to function for its intended purpose and to allow adequate clearance for ventilation proper cleaning and maintenance access 1 The oven 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 ad
61. post in each of the four corners of the upper unit Secure the stacking posts using one screw and two flat washers that come with the stacking kit Note The flange on the stacking posts must face the outside of the unit 3 Remove the four top mounting screws from the lower unit Place the upper appliance which has the stacking posts installed on top of the bottom unit Center the top unit from front to back Re install the four screws through the flange of the four stacking posts STACKING i POSTS J ONN CASTER SET SCREW NN MOUNTING SCREWS MOUNTING SCREWS Stacking Configurations Model Can be stacked with 300 300 300 5 No Stacking Hardware needed Align dimples at top and bottom of units is recommended that the legs be removed from the top unit before stacking 500 TH III 500 TH III 500 TH II or 500 S 750 TH III 750 750 TH II 750 5 767 SK or 767 SK III 1000 TH III 1000 TH III 1000 SK III 1000 SK II or 1000 S 10 TH III INSTALLATION OPERATION SERVICE MANUAL SITE INSTALLATION A number of adjustments are associated with initial installation and start up It is important that these adjustments be conducted by a qualified service technician Installation and start up adjustments are the responsibility of the dealer or user These adjustments include but are not limited to thermostat calibrat
62. s Cavity air sensor open c 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 14571 higher than the maximum set point Temp measurement error Temp measurement error Real time clock error Real time clock error Clock is not oscillating 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 on a 125 unit over 250 Voltage nigh 208 240 VAC unit Correct voltage Configuration connector error DIP switch EPROM Error Ensure that all temperatures and times are properly set Contact factory if problem persists EPROM Error EPROM Error EPROM Error timers if previously on are now off Possible bad EEPROM Stored HACCP memory corrupted HACCP Address reset to 1 Possible bad EPROM Error 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 E 88 EEPROM Error All timer set points are reset to 1 minute Timers if previously on are now off Possible bad EEPROM
63. s of the control panel If there is any power loss during operation the on off indicator light will flash To clear push key and release Cook Key Temperature range 200 to 325 F 93 to 162 Used to select cooking mode and to review the cook temperature setting Time Key Maximum time 24 hours Used to select cook time and to review set time Probe Key Temperature range 50 to 7 10 to 91 C Used to select internal product probe temperature mode and to review probe temperature setting Hold Key Temperature range 60 to 205 15 to 96 Used to select food holding mode and to review set holding temperature Lock Indicator When illuminated this symbol indicates settings used in the cooking sequence are locked and cannot be changed Halo Heat Indicator When the oven is preheating the Halo Heat indicator will illuminate during preheating and remain steady until the oven reaches the set cooking temperature When the temperature has stabilized the indicator will illuminate periodically as the oven calls for heat Oven Preheat Light Illuminates until the oven is preheated or in ready mode CONTROL FEATURES 1 9 LED Display 11 12 13 14 15 16 Indicates interior oven air temperature internal product probe temperature time or when used in conjunction with other keys will review original cooking holding and probe temperature settings The disp
64. tware Version 0 12 Control Personality 0 Start Time 7 26 2012 10 33 Cavity Upper Program Name Preset A Cook Set Temperature F 250 Cooking by Time Cook Time 2 24 Hold Set Temperature F 150 Date Time Mode Cavity Set Temperature F Cavity F Probe F Additional Information 7 26 2012 10 33 57 Preheat 250 250 146 7 26 2012 10 37 29 Cook 250 249 146 7 26 2012 10 38 57 Cook 250 251 146 7 26 2012 10 43 57 Cook 250 250 146 7 26 2012 10 47 29 Hold 150 150 146 7 26 2012 10 48 57 Hold 150 151 146 HACCP Data Sample Start Key TH III INSTALLATION OPERATION SERVICE MANUAL 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 BEEF ROAST Rare 130 F HOLDING TEMPERATURE RANGE BEEF ROAST Med Well Done 155 F BEEF BRISKET 160 175 F CORN BEEF 160 175 F PASTRAMI 160 175 F PRIME RIB Rare
65. verse conditions 3 DO NOT store or use any flammable liquids or allow flammable vapors in the vicinity of this oven or any other appliance 4 This appliance must be kept free and clear of any combustible materials 5 This appliance must be kept free and clear of any obstructions blocking access for maintenance or service Emissions testing conducted by Underwriters Laboratories Inc was found to be in compliance with the applicable requirements of NFPA96 2004 Edition Par 4 1 1 2 U L emissions sampling of grease laden vapor resulted in a total of 0 55 milligrams per cubic meter with no visible smoke and is considered representative of all oven models in the line Based on these results hood installation and or outside venting should not be a requirement in most areas Verify local codes for locations where more restrictive codes are applicable CLEARANCE REQUIREMENTS 18 457mm minimum clearance at the back from heat producing equipment To protect the electronic control maintain sufficient side clearance to prevent the control area from reaching any temperature at or above 140 F 60 If the appliance has been unplugged for an extended period of time the Real Time Clock may require recharging Turn main breaker to the unit off for 10 seconds and then restore power For more information see Error Code E 60 in the Troubleshooting section of this manual TH III INSTALLATION OPERATION SERVICE MANU
66. wings are subject to change without notice ADANGER A DANGER DISCONNECT UNIT FROM LOCK OUT OR POST BREAKER PANEL UNTIL SERVICE WORK HAS POWER SOURCE BEFORE CLEANING OR SERVICING BEEN COMPLETED PG 32 TH III INSTALLATION OPERATION SERVICE MANUAL EXTERIOR SERVICE VIEW SINGLE o MODEL gt 500 TH IM 75 0 2 1 1000 71 N ak CORDSET 120V 1524mm J coss PLUG 3 8 HOLE PG 25574 PG 25574 PG 25574 SWITCH ROCKER 125 277V 20A SW 34769 SW 34769 SW 34769 INSULATION IN 2003 IN 2003 IN 2003 RIVET BLIND 44 STAINLESS R2100 Rr2 00 81 2100 PANEL SIDE 5015081 5015083 5015088 ASTER 3 1 2 89 SWIVEL W BRAKE CS 25675 CS 25675 CS 25675 BOTTOM PANEL 1010774 1010394 1009941 SCREW 10 32 X 3 4 NF PHIL SC 2072 SC 2072 SC 2072 ak HG 22338 CASTER 3 1 2 89mm RIGID CS 25674 CS 25674 CS 25674 s SCREW 10 32X1 1 2 NF PHIL SC 2073 SC 2073 SC 2073 cu 3 1 65 22950 65 22951 65 22952 9 PAN SLIDES 230 ONLY J 19105890 2 1010813 2 J AR S SCREW 8 32 X 2 SLOT PAN HEAD 18 8 S S 9 40 47 ITEM HSE 8 masa EM 10 22 N E EE un 4 N 5 SENSOR OVEN TEMPERATURE SN 33541 SN 33541 SN 33541 46 WASHER FLAT M6 DIN 125 WS 22297 WS 22297 WS 22297 47 WASHER M6 SPLIT

Alto-Shaam 1000-TH/III Oven User Manual

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