Alto-Shaam 300-HW-D643 User Manual

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500-HW/D4&500-HW/D6

HW/D4 DEPTH

HW/D6 DEPTH

7-1/2"(190mm)

9-1/2"(241mm)

6-3/16"(157mm)

8-3/16"(208mm)

 

 

(614mm)

 

22-3/16"(563mm)

 

 

243/16"-

Control

Control

4-5/16"(110mm)

PRODUCT\PAN CAPACITY (based on 4" deep pans)

 

120 lb (54 kg) maximum

max. volume: 75 qt (95 L)

FULL-SIZEPANS*:

Five (5) 12" x 20" x 4"

 

GN 1/1 (325mm x 530mm x 65mm)

HALF-SIZEPANS*:

Ten (10) 12" x 10" x 4"

 

GN 1/2 (325mm x 265mm x 65mm)

THIRD-SIZEPANS*:

Fifteen (15) 12" x 6" x 4"

 

GN 1/3 (325mm x 176mm x 65mm)

*will also accept2-1/2" (65mm) deep pans; D6 units will accept6" (153mm) deep pans

I N S T A L L A T I O N

DIMENSIONS • CAPACITY

68-1/8"(1730mm)

34-1/16"(865mm)

 

to electrical cord

3-1/8"(78mm)

 

One (1) flexible

to electrical cord

Electrical Cord

water-tighttether

36" (914mm)

60" (1524mm)

 

6-3/8"(162mm)

9" (229mm)

5" (125mm)

 

10-5/8"(267mm)

65-3/4"(1670mm)

Hot Food Drop-InWell Operation & Care Manual • 9

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.

2.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.

3.PREHEAT AT THE NUMBER “10” SETTING FOR A MINIMUM OF 30 MINUTES

An indicator light will illuminate when the thermostat(s) is (are) turned “ON.” The unit should be preheated at the10 setting for a minimum of30 minutes before loading the unit with hot food.

4. 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. Potentially hazardous foods should be held in the unit at setting 10. If lower settings are used, ensure the food has maintained safe food temperatures. Lower settings should be tested by user to ensure food has maintained safe food temperatures between 140° and 160°F (60° and 71°C).

All pan divider bars required must be utilized at all times with the pan configuration chosen. Before loading food into the unit, use a pockettype 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 correct temperatures are being maintained. Proper temperature range is between a minimum of 140° and 180° F (60° and 82° C).

6.TO MAINTAIN PROPER FOOD TEMPERATURE, OVERHEAD HEATING IS REQUIRED.

C A U T I O N

METAL PARTS OF THIS EQUIPMENT

BECOME EXTREMELY HOT WHEN

IN OPERATION. TO AVOID BURNS,

ALWAYS USE HAND PROTECTION

WHEN OPERATING THIS APPLIANCE.

7.SERVE FRESH, HOT FOOD

Keep hot foods looking fresh. Occasionally stir or rotate food as needed. Wipe spills immediately to ensure maximum eye appeal and to ease end of day cleanup.

Hot Food Drop-InWell Operation & Care Manual • 10

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 naturalproduct 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 maintain 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-serviceapplications. 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 foodshowever, 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-stemmedindicating thermometer to measure the internaltemperature of the product(s) being held. Adjust the thermostat setting to achieve the best overall setting based on internal product temperature.

H O L D I N G T E M P E R A T U R E R A N G E

MEAT

FAHRENHEIT

CELSIUS

 

 

 

BEEF ROAST — Rare

130°F

54°C

 

 

 

BEEF ROAST — Med/Well Done

155°F

68°C

 

 

 

BEEF BRISKET

160° — 175°F

71° — 79°C

 

 

 

CORN BEEF

160° — 175°F

71° — 79°C

 

 

 

PASTRAMI

160° — 175°F

71° — 79°C

 

 

 

PRIME RIB — Rare

130°F

54°C

 

 

 

STEAKS — Broiled/Fried

140° — 160°F

60° — 71°C

 

 

 

RIBS — Beef or Pork

160°F

71°C

 

 

 

VEAL

160° — 175°F

71° — 79°C

 

 

 

HAM

160° — 175°F

71° — 79°C

 

 

 

PORK

160° — 175°F

71° — 79°C

 

 

 

LAMB

160° — 175°F

71° — 79°C

 

 

 

POULTRY

 

 

 

 

 

CHICKEN — Fried/Baked

160° — 175°F

71° — 79°C

 

 

 

DUCK

160° — 175°F

71° — 79°C

 

 

 

TURKEY

160° — 175°F

71° — 79°C

 

 

 

GENERAL

160° — 175°F

71° — 79°C

 

 

 

FISH/SEAFOOD

 

 

 

 

 

FISH — Baked/Fried

160° — 175°F

71° — 79°C

 

 

 

LOBSTER

160° — 175°F

71° — 79°C

 

 

 

SHRIMP — Fried

160° — 175°F

71° — 79°C

 

 

 

BAKED GOODS

 

 

 

 

 

BREADS/ROLLS

120° — 140°F

49° — 60°C

 

 

 

MISCELLANEOUS

 

 

 

 

 

CASSEROLES

160° — 175°F

71° — 79°C

 

 

 

DOUGH — Proofing

80° — 100°F

27° — 38°C

 

 

 

EGGS —Fried

150° — 160°F

66° — 71°C

 

 

 

FROZEN ENTREES

160° — 175°F

71° — 79°C

 

 

 

HORS D'OEUVRES

160° — 180°F

71° — 82°C

 

 

 

PASTA

160° — 180°F

71° — 82°C

 

 

 

PIZZA

160° — 180°F

71° — 82°C

 

 

 

POTATOES

180°F

82°C

 

 

 

PLATED MEALS

140° — 165°F

60°— 74°C

 

 

 

SAUCES

140° — 200°F

60° — 93°C

 

 

 

SOUP

140° — 200°F

60° — 93°C

 

 

 

VEGETABLES

160° — 175°F

71° — 79°C

 

 

 

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.

Hot Food Drop-InWell Operation & Care Manual • 11

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 high to moderate concentrations of chloride, will cause oxidation and pitting that result in rust and corrosion. In addition, many acidic foods spilled and left to remain on metal surfaces are contributing factors that will corrode surfaces.

Proper cleaning agents, materials, and methods are vital to maintaining the appearance and life of this appliance. Spilled foods should be removed and the area wiped as soon as possible but at the very least, a minimum of once a day. Always thoroughly rinse surfaces after using a cleaning agent and wipe standing water as quickly as possible after rinsing.

CLEANING AGENTS

Use non-abrasivecleaning products designed for use on stainless steel surfaces. Cleaning agents must bechloride-freecompounds and must not contain quaternary salts. Never use hydrochloricacid (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-abrasivescouring 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.

 

 

 

 

 

 

 

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A

 

 

 

 

 

 

 

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P

 

 

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E

 

 

 

 

 

 

 

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N

 

 

 

 

 

 

 

R

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

E B

 

 

 

 

 

 

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R

 

 

 

 

 

 

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I

 

 

 

 

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N

 

 

 

 

 

 

 

 

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EEL

 

 

 

 

 

 

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P

 

 

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A

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D

 

 

 

 

 

 

 

 

S

CAUTION

TO PROTECT STAINLESS STEEL SURFACES, COMPLETELY AVOID THE USE OF ABRASIVE CLEANING COMPOUNDS, CHLORIDE BASED CLEANERS, OR CLEANERS CONTAINING QUATERNARY SALTS. NEVER USE HYDROCHLORIC ACID (MURIATIC ACID) ON STAINLESS STEEL. NEVER USE WIRE BRUSHES, METAL SCOURING PADS OR SCRAPERS.

Hot Food Drop-InWell Operation & Care Manual • 12

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.

DANGER

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

NOTE: Always allow the appliance to cool before cleaning.

CLEAN THE APPLIANCE DAILY.

CARE AND CLEANING

D A N G E R

AT NO TIME SHOULD THE INTERIOR

OR EXTERIOR BE STEAM CLEANED,

HOSED DOWN, OR FLOODED WITH

WATER OR LIQUID SOLUTION OF

ANY KIND. DO NOT USE WATER JET

TO CLEAN.

SEVERE DAMAGE OR

ELECTRICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

NOTE: Completely avoid

the use of abrasive cleaning compounds,chloride-basedcleaners, or cleaners containingquaternary 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 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-onfood deposits, use anon-causticand 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-InWell Operation & Care Manual • 13

S A N I T A T I O N

Food fl avor and aroma are usually so closely related that it is diffi cult, if not impossible, to separate them. There is also an important, inseparable relationship between cleanliness and food fl avor. Cleanliness, top operating effi ciency, and appearance of equipment contribute

considerably to savory, appetizing foods. Good equipment that is kept clean, works better and lasts longer.

Most food imparts its own particular aroma and many foods also absorb existing odors. Unfortunately, during this absorption there is not distinction between GOOD and BAD odors The majority of objectionable fl avors and odors troubling food service operations are caused by bacteria growth. Sourness, rancidity, mustiness, stale orother OFF fl avors are usually the result of germ activity.

The easiest way to insure full, natural food fl avor is through comprehensive cleanliness. This means good control of both visible soil (dirt) and invisible soil (germs). A through approach to sanitation will provideessential cleanliness. It will assure an attractive appearance of equipment, along with maximum effi ciencyand 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 offood-borneillnesses. 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 used on all products that require holding at a specifi c 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-borneillnesses 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 foodborne illness is of critical importance to the health and safety of your customers.

HACCP, an acronym for Hazard Analysis (at) Critical

Control Points, is a quality control program of operating procedures to assure food integrity, quality, and safety. Taking steps necessary to augment food safety practices is both cost effective and relatively simple. While HACCP guidelines go far beyond the scope of this manual, additional information is available by contacting:

CENTER FOR FOOD SAFETY AND APPLIED NUTRITION FOOD AND DRUG ADMINISTRATION 1-888-SAFEFOOD

INTERNAL FOOD PRODUCT TEMPERATURES

H OT FOOD S

DANGER ZONE

40° TO 140°F

(4° TO 60°C)

CRITICAL ZONE

70° TO 120°F

(21° TO 49°C)

SAFE ZONE

140° TO 165°F

(60° TO 74°C)

 

COLD FOOD S

 

DANGER ZONE

ABOVE 40°F

(ABOVE 4°C)

SAFE ZONE

36° TO 40°F

(2° TO 4°C)

 

FROZEN FOOD S

 

DANGER ZONE

ABOVE 32°F

(ABOVE 0°C)

CRITICAL ZONE

0° TO 32°F

(-18°TO 0°C)

SAFE ZONE

0°F or below

(-18°Cor below)

Hot Food Drop-InWell Operation & Care Manual • 14

CAUTION

THIS SECTION IS PROVIDED FOR THE ASSISTANCE OF QUALIFIED SERVICE TECHNICIANS ONLY AND IS NOT INTENDED FOR USE BY UNTRAINED OR UNAUTHORIZED SERVICE PERSONNEL.

CALIBRATION PROCEDURES

Every unit is calibrated at the factory. Only a qualified service technician should calibrate the unit in the field if necessary.

SHOCK RISK WARNING: Unit must be disconnectedfrom power source before making adjustments or calibrating switch.

TOOLS REQUIRED: 2mm allen (hex) wrench

S E R V I C E

DANGER

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

SERVICE PARTS

LOC

P/N

DESCRIPTION

1.CD-3232CORDSET 120V(100-HW&200-HW)

2.CD-33367CORDSET 120V(300-,400- &500-HW)

3.CD-33840CORDSET208-240V

4.

CD-3922

CORDSET 230V

 

 

 

5.

LI-3027

WHITE POWER LIGHT 110V

 

 

 

6.

LI-3951

WHITE POWER LIGHT 250V

7.PE-29421PANEL OVERLAY1-10

8.TT-34982THERMOSTAT, 120V

9.TT-34981THERMOSTAT, 240V

10.KN-26568KNOB

8

9

1

2

3

4

 

 

5

10

7

6

 

Part numbers and drawings are subject to change without notice..

CABLE HEATING REPLACEMENT SERVICE KITS

100-HW

200-HW

300-HW

400-HW500-HW

 

 

 

 

 

 

 

 

KIT NUMBER

4877

4878

4880

4881

5 4880

 

 

 

 

 

 

SERVICE KIT INCLUDES:

 

 

 

 

 

 

 

 

 

 

 

 

CB-3045

CABLE HEATING ELEMENT

37 ft

67 ft

132 ft

144 ft

120 ft

 

 

 

 

 

 

 

CR-3226

RING CONNECTOR

2

4

8

12

8

 

 

 

 

 

 

 

IN-3488

INSULATION CORNER

8 ft

8 ft

8 ft

8 ft

8 ft

 

 

 

 

 

 

 

BU-3105

SHOULDER BUSHING

2

4

8

12

8

 

 

 

 

 

 

 

BU-3106

CUP BUSHING

2

4

8

12

8

 

 

 

 

 

 

 

SL-3063

INSULATING SLEEVE

2

4

8

12

8

 

 

 

 

 

 

 

TA-3540

HIGH TEMP ELECTRICAL TAPE

1 roll

1 roll

1 roll

1 roll

1 roll

 

 

 

 

 

 

 

ST-2439

10.32 STUD

2

4

8

12

8

 

 

 

 

 

 

 

NU-2215

HEX NUT

4

8

32

24

32

Hot Food Drop-InWell Operation & Care Manual • 15

Refer to wire diagram sent with unit for most current version

Hot Food Drop-InWell Operation & Care Manual • 16

Refer to wire diagram sent with unit for most current version

Hot Food Drop-InWell Operation & Care Manual • 17

Refer to wire diagram sent with unit for most current version

Hot Food Drop-InWell Operation & Care Manual • 18