ALTO SHAAM 1000-BQ2/48, 1000-BQ2/96, 1000-BQ2/128, 1000-BQ2/192 OPERATION MANUAL

#845-8 • 6/2002

PRINTED IN U.S .A .

OPERATION and CARE MANUAL

®

COOK/HOLD/SERVE SYSTEMS

W164 N9221 Water Street ●P.O. Box 450 ●Menomonee Falls, Wisconsin 53052-0450 U.S.A.

PHONE: [phone] FAX: [phone] • 800.329.8744 U.S.A. ONLY WEBSITE:

800.558.8744 U.S.A./CANADA 262.251.1907 INTERNATIONAL www.alto-shaam.com

FOOD HOLDING CABINET

— BANQUET CARTS

MODELS: 1000-BQ2/48 1000-BQ2/96

1000-BQ2/128 1000-BQ2/192

1000-BQ2/48

1000-BQ2/96

1000-BQ2/128

1000-BQ2/192

#845-8 Operation & Care Manual • 1.

UNPACKING and SET-UP

The Alto-Shaam Banquet Cart has been
thoroughly tested, checked for calibration,
and inspected to insure only the highest
quality cabinet is provided. When you
receive your cabinet, check for any possible
shipping damage and report it at once to the
delivering carrier. See

Transportation Damage and Claims

section located in this manual.

The cabinet, complete with unattached items and accessories,
may be delivered in one or more packages. Check to insure that
all the following items have been received as standard with each
unit:

ITEM BQ2/48 BQ2/96 BQ2/128

BQ2/192

Shelves 2 4 4 8
Shelf Clips 4 20 4 40
Shelf Slide — — 8 —

Save all the information and instructions packed inside the
cabinet. Complete and return the warranty card to the factory
as soon as possible to insure prompt service in the event of a
warranty parts and labor claim.

NOTE: Any claims for warranty must include the full model

number and serial number of the cabinet.

ELECTRICAL INSTALLATION

An identification tag is permanently mounted on the cabinet.
Plug the unit into a properly grounded receptacle only.

If necessary, a proper receptacle or outlet configuration, as
required for the individual equipment model, must be installed
by a licensed electrician in accordance with applicable, local
electrical codes.

WARMING CHARACTERISTICS

The cabinet is equipped with a special, low-heat-density, heating
cable. Through the Halo Heat concept, the heating cable is
mounted against the walls of the warming compartment to pro­vide an evenly applied heat source, controlled by a thermostat.
The design and operational characteristics of the unit eliminates
the need for a moisture pan or a heat circulating fan. Through
even heat application, the quality of a food product is maintained
for short periods or for longer time periods, up to several hours.

OPERATIONAL PROCEDURES

VIEW or CHANGE HOLDING TEMPERATURE......

1. Push the SET button once. The set point value (current

holding temperature) will be displayed for 5 seconds.

2. This temperature can be changed by pressing and holding the

SET button for at least 3 seconds. The programming mode
becomes active and the LED1 indicator light will blink. Press
and hold the UP or DOWN arrow keys to change the value
shown in the display. This value can be stored by pressing the
SET button again. The new set temperature will flash three
times to confirm. The minimum set point temperature is
90°F (32°C) while the maximum set point temperature is
200°F (93°C).

START-UP....

1. Connect the electric cord to an appropriate power outlet.

2. Close the compartment vents located on the inside of each

compartment door.

3. Press the power switches ON for the appropriate compart-

ments. The heat indicator light will illuminate and remain lit
while the unit is calling for heat. The digital display will indi­cate air temperature of the heated compartment. The heat indi­cator light will go out when the air temperature inside the unit
reaches the temperature set on the electronic thermostat.

HOLDING....

1. Preheat at 200°F for 30 minutes.

Allow a minimum of 30 minutes for preheating before loading
the banquet cart with product.

2. Load the cart with hot food only.

The purpose of the banquet cart is to maintain hot food at
proper serving temperature.

Only hot food should be placed

into the banquet cart. Before loading the cart with food, use a

food thermometer to make certain all products have reached
an internal temperature range of 140° to 160°F (60° to 71°C).
Any food product not within the proper temperature range
should be heated before loading into the banquet cart. For
best results, use a Halo Heat Low Temperature 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.

ENSURE POWER SOURCE

MATCHES VOLTAGE STAMPED

ON UNIT NAMEPLATE

●

HOLDING CABINETS

®

HEAT

INDICATOR L.E.D.

200

!

ERROR CODE

INDICATOR L.E.D.

TEMPERATURE

L.E.D.1

CHAMBER

L.E.D.

INCREASE /DECREASE

BUTTON

prg

SET

TEMPERATURE

SET

BUTTON

POWER
ON/OFF

ROCKER SWITCH

"I" = "ON"

"●" = "OFF"

SERIAL NUMBER AND WARRANTY CODE

IDENTIFICATION MODEL NUMBER

MODEL

SERIAL NO. WATTS

VOLTS

MAXIMUM RATED VOLTAGE MAXIMUM RATED FREQUENCY

EXAMPLE

MAXIMUM RATED

WATTAGE

xxx-xx

xxxx-xx xxxx

ALTO-SHAAM INC. MILW. WI. PAT. NO. 3521030

AC

1 PH

xx

HZxxx

#845-8 Operation & Care Manual • 2.

3. Load covered plates or carriers into the banquet cart.

After the food has reached proper serving temperature:

A. Use HEATED plates only.
B. Load each series of four (4) plates into the banquet cart

as soon as assembled and as quickly as possible to retain
maximum heat.

C. Load the plates in the upper section of the banquet cart

first.

D. Securely close the doors of the banquet cart after loading

each series of plates.

E. When loading the upper section of the banquet cart, the

door on the lower section should remain closed.

F. When loading the lower section of the banquet cart, the

door on the upper section should remain closed.

4. Reset the thermostat to desired temperature.

After the cart has been completely filled with product, check to
make certain the doors are securely closed, and reset the ther­mostat to to the desired holding temperature or the suggested
180°F (82°C).

The proper temperature range for the products being held,
and whether or not to open or close the door vents, will depend
on the type and quantity of product. When holding food for
prolonged periods, it is advisable to periodically check the inter­nal temperature of each item with a food thermometer to assure
maintenance of the proper temperature range of 140° to 160°F
(60° to 71°C).

5. UNLOAD COVERED PLATES, TRAYS OR PLATE
CARRIERS AS NEEDED.
A. Unload the items from the lower section of the cart first,

and work up toward the top of the cart.

B. When unloading the lower section of the banquet cart, the

door on the upper section should remain closed.

C. When unloading the upper section of the cart, the door on

the lower section should remain closed.

D. Securely close the doors of the cart after each product

removal.

CARE and CLEANING

The cleanliness and appearance of this equipment will con­tribute considerably to operating efficiency and savory, appe­tizing food. There is an important relationship
between cleanliness and food flavor and aroma.
Good equipment that is kept clean works better
and lasts longer.

CLEAN THE BANQUET CART AFTER
EACH USE:

1.

Disconnect the banquet cart from its power source, and
let the unit cool.

2. Remove the plate carriers and wire shelves. Clean these

items with any good grease solvent or commer­cial detergent. Rinse well.

3. Clean the interior metal surfaces of the cabinet

with a damp cloth and any good alkaline or
alkaline chlorinated based commercial deter­gent or grease solvent at the recommended
strength. Use a plastic scouring pad or oven
cleaner for difficult areas. Avoid the use of
abrasive cleaning compounds, chloride based

cleaners, or cleaners containing quaternary salts. Rinse
carefully to remove all residue and wipe dry.

NOTE: Never use hydrochloric acid (muriatic acid) on

stainless steel.

4. To help maintain the protective film coating on polished

stainless steel, clean the exterior of the cabinet with a
cleaner recommended for stainless steel surfaces. Spray
the cleaning agent on a clean cloth and wipe with the grain
of the stainless steel.

Always follow appropriate state or local health (hygiene) reg­ulations regarding all applicable cleaning and sanitation
requirements for equipment.T

eTHERMOSTAT ACCURACY

The electronic thermostat is a precise instrument and is designed
to offer trouble free service. If you suspect the temperature inside
the holding compartment does not match the temperature indicat­ed on the digital display, follow the instructions listed below.

1. Check to make certain the unit voltage matches the power

source. A power source less than that required to operate the
unit will result in inaccurate temperatures.

2. Verify the temperature inside the holding compartment with a

qualify thermal indicator.

A. With the exception of the wire shelves, completely empty

the holding compartment.

B. Make certain the holding cabinet sensor, located inside the

holding compartment at the left side of the unit, is com­pletely clean.

C. Suspend the thermal indicator in the center of the holding

compartment.

D. Allow the temperature set on the electronic thermostat to

stabilize for a minimum of one hour before comparing the
digital display with the reading on the thermal indicator.
DO NOT OPEN THE CABINET DOOR(S) DURING
THE TEMPERATURE STABILIZATION PERIOD.

If the reading on the thermal indicator does not match the digital
display within 120°F (6°C), replace the electronic thermostat.

OPTIONS and ACCESSORIES

Plate Carriers

— Uncovered "P" Carriers ........................DC-2868

— Covered "C" Carriers..........................DC-2869

— Uncovered "EP" Carriers .....................DC-23580

— Covered "EC" Carriers .......................DC-23676

Shelf & Shelf Supports

— for each extra shelf ........................1061/11533

Wire Shelf, Chrome Plated

— 1000-BQ2/48, 96, 192 .......................SH-2835

— 1000-BQ2/128 ............................SH-22727

Window Door ...........................

CONTACT FACTORY

At no time should the inside or outside of the cabinet be

washed down, flooded with water or liquid solution.

Do not use water jet to clean. NEVER STEAM

CLEAN. Severe damage or electrical hazard could

result voiding the warranty.

#845-8 Operation & Care Manual • 3.

SANITATION GUIDELINE

Food flavor and aroma are usually so closely related that it is
difficult, if not impossible, to separate them. There is also an
important, inseparable relationship between cleanliness and food
flavor. Cleanliness, top operating efficiency, and appearance of
equipment contribute considerably to savory, appetizing foods.
Good equipment that is kept clean, works better and lasts longer.

Most food imparts its own particular aroma and many foods
also absorb existing odors. Unfortunately, during this 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 food­borne 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 used on all products that
require holding at a specific temperature.

A comprehensive sanitation program should focus on the
training of staff in basic sanitation procedures. This includes per­sonal hygiene, proper handling of raw foods, cooking to a safe
internal product temperature, 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. 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 are both
cost effective and relatively simple. While HACCP guidelines go
far beyond the scope of this manual, additional information is
available by contacting the USDA/FDA Food-borne Illness
Education Information Center at [phone].

GENERAL HOLDING GUIDELINE

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 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.

In an enclosed holding environment, too much moisture con­tent is a condition which can be relieved. A product achieving
extremely high temperatures in preparation must be allowed to
decrease in temperature before being placed in a controlled holding
atmosphere. If the product is not allowed to decrease in tempera­ture, excessive condensation will form increasing the moisture con­tent on the outside of the product.

If the unit is equipped with vents, close the vents for moist
holding and open the vents for crisp holding.

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.

INTERNAL FOOD PRODUCT TEMPERATURES

HOT FOODS

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 FOODS

DANGER ZONE ABOVE 40°F (ABOVE 4°C)

SAFE ZONE 36° F TO 40°F(2°C TO 4° C)

FROZEN FOODS

DANGER ZONE ABOVE 32°F (ABOVE 0°C)

CRITICAL ZONE 0° TO 32°F (-18° TO 0° C)

SAFE ZONE 0°F OR BELOW (-18° C OR BELOW)

HOLDING TEMPERATURE RANGE

MEAT FAHRENHEIT CELSIUS

BEEF ROAST — Rare 140°F60°C
BEEF ROAST — Med/Well Done 160°F71°C
BEEF BRISKET 160°— 175°F71°— 79° C
CORN BEEF 160°— 175°F71°— 79° C
PASTRAMI 160°— 175°F71°— 79° C
PRIME RIB — Rare 140°F60°C
STEAKS — Broiled/Fried 140°— 160°F60°— 71° C
RIBS — Beef or Pork 160°F71°C
VEAL 160°— 175°F71°— 79° C
HAM 160°— 175°F71°— 79° C
PORK 160°— 175°F71°— 79° C
LAMB 160°— 175°F71°— 79° C

POULTRY

CHICKEN — Fried/Baked 160°— 175°F71°— 79° C
DUCK 160°— 175°F71°— 79° C
TURKEY 160°— 175°F71°— 79° C
GENERAL 160°— 175°F71°— 79° C

FISH/SEAFOOD

FISH — Baked/Fried 160°— 175°F71°— 79° C
LOBSTER 160°— 175°F71°— 79° C
SHRIMP — Fried 160°— 175° F71°— 79°C

BAKED GOODS

BREADS/ROLLS 120°— 140°F49°— 60° C

MISCELLANEOUS

CASSEROLES 160°— 175°F71°— 79° C
DOUGH — Proofing 80°— 100° F27°— 38° C
EGGS —Fried 150°— 160° F66°— 71°C
FROZEN ENTREES 160°— 175°F71°— 79°C
HORS D'OEUVRES 160°— 180° F71°— 82°C
PASTA 160°— 180°F71°— 82°C
PIZZA 160°— 180°F71°— 82°C
POTATOES 180°F82°C
PLATED MEALS 180°F82°C
SAUCES 140°— 200°F60°— 93° C
SOUP 140°— 200° F60°— 93°C
VEGETABLES 160°— 175°F71°— 79° C

THE HOLDING TEMPERATURES LISTED ARE SUGGESTED GUIDELINES ONLY

Error Code

1. Control displays "OOO".

2. Control displays "CCC".

3. Unit does not operate.

4. No display in electronic control.

5. Cannot control temperature but sensor
and electronic control check OK.

6. Temperature readout incorrect.

Possible Cause

A. Sensor is open circuited.

B. Associated wiring is open circuited.

C. Control is faulty.

A. Sensor is short circuited.

B. Associated wiring is short circuited.

C. Control is faulty.

A. Insufficient power supply.

B. Defective power cord or plug.

A. Faulty power supply board.

B. Faulty electronic control

A. Faulty relay.

B. Heating element sensor.

A. Dirty or faulty sensor.

B. Faulty control.

Action Required

Detach the sensor from the terminal block.
Use an Ohm meter to measure the resistance
of the sensor. Check sensor at 32°F (0°C)
using a container of ice water. If Ohm read­ing is 100, replace display. If Ohm reading is
not 100, replace sensor.

Check wires for integrity. Check for proper
and secure connections at the thermostat and
terminal block. If necessary, re-secure the
faulty connections.

Energize system after the above steps have
been completed. If control still reads
"OOO", call service technician.

Detach the sensor from the terminal block.
Use an Ohm meter to measure the resistance
of the sensor. Check sensor at 32°F (0°C)
using a container of ice water. If Ohm read­ing is 100, replace display. If Ohm reading is
not 100, replace sensor.

Check wires for integrity. Check for proper
and secure connections at the thermostat and
terminal block. If necessary, re-secure the
faulty connections.

Energize system after the above steps have
been completed. If control still reads
"CCC", call service technician.

Check power source.

Check and replace if necessary.

Check line voltage for 24V across pins 6 and
7 on the power supply board.

Replace control.

Replace relay.

Replace element.

Detach the sensor from the terminal block.
Use an Ohm meter to measure the resistance
of the sensor. Check sensor at 32°F (0°C)
using a container of ice water. If Ohm read­ing is 100, replace display. If Ohm reading is
not 100, replace sensor.

This chart is provided for the assistance of qualified technicians only and is not intended for use by untrained or unau
thorized service personnel. If your unit is not operating properly, check the following before calling your authorized
service agent. Check the power applied to the unit. Plug in outlet? Fuse OK?

Do not attempt to repair or service beyond this point. Contact manufacturer for nearest authorized service agent.
Repairs made by any other service agent without prior authorization by manufacturer will void the warranty on the unit.

Trouble Shooting Guide

DISCONNECT UNIT
FROM POWER SOURCE
BEFORE CLEANING OR
SERVICING.

#845-8 Operation & Care Manual • 4.

L.E.D.1

ooo

ERROR

DISPLAY

°F

CODE

INCREASE/DECREASE

ROCKER BUTTON

prg

SET

TEMPERATURE

SET

BUTTON

POWER
ON/OFF

ROCKER SWITCH

HEAT

INDICATOR L.E.D.

!

ERROR CODE

INDICATOR L.E.D.

L.E.D.1

DISPLAY

ERROR

°F

CODE

INCREASE/DECREASE

ROCKER BUTTON

prg

SET

TEMPERATURE

SET

BUTTON

POWER
ON/OFF

ROCKER SWITCH

HEAT

INDICATOR L.E.D.

!

ERROR CODE

INDICATOR L.E.D.

CCC

SENSOR

T-BLOCK

CONNECTORS

EXT. WIRES

SENSOR

T-BLOCK

CONNECTORS

EXT. WIRES

SERVICE VIEW PARTS LIST

1000-BQ2/48

5/8/01 QUANTITY ALTO-SHAAM

PART DESCRIPTION PER UNIT PART NO.

1. TOP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . .4948

2. TOP MOUNTING SCREWS . . . . . . . . . . . . . . . . . . . . .4 . . . . . . . .SC-2425

3. PUSH HANDLE . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . .15502

4. PUSH HANDLE MOUNTING SCREWS . . . . . . . . . . . . .8 . . . . . . . .SC-2567

PUSH HANDLE HOLE PLUGS . . . . . . . . . . . . . . . . . . .8 . . . . . . . .PG-3398

5. CASING, LEFT-HAND . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . .14401

6. CASING, RIGHT-HAND . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . .14402

7. CASING MOUNTING SCREWS . . . . . . . . . . . . . . . . . .4 . . . . . . . .SC-2425

CASING MOUNTING SCREWS . . . . . . . . . . . . . . . . . .2 . . . . . . . .SC-2459

8. CORD, 125V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . .14002

CORD, 208-240V . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . .4950

CORDSET: 230V (Type H07 RN-F) . . . . . . . . . . . . . . .1 . . . . . . . .4498

9. CORD PLATE MOUNTING SCREWS . . . . . . . . . . . . . .6 . . . . . . . .SC-2459

10. CASING, BACK . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . .14486

CASING BACK MOUNTING SCREWS . . . . . . . . . . . . . .2 . . . . . . . .SC-2425

11. BOTTOM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . .16213

BUMPER, RUBBER . . . . . . . . . . . . . . . . .127" (3231mm) . . . . . . . .BM-24766

BUMPER FRAME . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . .BM-24950

RIGID CASTERS . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . .CS-24769

SWIVEL CASTERS WITH BRAKE . . . . . . . . . . . . . . . . .2 . . . . . . . .CS-24768

12. BOTTOM ASSEMBLY MOUNTING BOLTS . . . . . . . . . .4 . . . . . . . .SC-2351

13. INSULATION:

25-1/2” x 120” (648mm x 3048mm) . . . . . . . . . . . . . . . .1 . . . . . . . .IN-22364

14. CABLE CONNECTION HARDWARE

15. HEATING CABLE (

NOT SHOWN) 188' (57302mm) . . . . . .1 . . . . . . . .CB-3045

16. DOOR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . .5677

DOOR GASKET — 4.5’ (1384mm) . . . . . . . . . . . . . . . . .1 . . . . . . . .GS-2398

17. DOOR HANDLE . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . .HD-2566

DOOR HANDLE MOUNTING SCREWS . . . . . . . . . . . .4 . . . . . . . .SC-2073

DOOR CATCH MOUNTING SCREWS . . . . . . . . . . . . . .2 . . . . . . . .SC-2070

18. HINGES:

TOP PIVOT HINGE . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . .HG-2864

CENTER/BOTTOM PIVOT HINGE . . . . . . . . . . . . . . . .1 . . . . . . . .HG-2865

TOP DOOR HINGE . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . .HG-2863

BOTTOM DOOR HINGE . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . .HG-2862

HINGE MOUNTING SCREWS . . . . . . . . . . . . . . . . . . .6 . . . . . . . .SC-2072

HINGE BUSHINGS . . . . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . .BU-2722

TOP & CENTER PIVOT HINGE MOUNTING SCREWS .1 . . . . . . . .SC-25004

19. SENSOR KIT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . .14785

METAL SENSOR GUARD . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . .13047

TEFLON MOUNTING BLOCK . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . .BK-22636

BLOCK MOUNTING SCREWS . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . .SC-2352

20. SOLID STATE RELAY . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . .RL-3736

HEAT SINK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . .HE-23421

HEAT SINK MOUNTING SCREWS . . . . . . . . . . . . . . . .2 . . . . . . . .SC-2425

21. THERMOSTAT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . .TT-33563

CELSIUS FACE PLATE (230V ONLY) . . . . . . . . . . . . . .1 . . . . . . . .TT-33564

22. TRANSFORMER, 125V . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . .TN-3972

TRANSFORMER, 208-240V, 230V . . . . . . . . . . . . . . . . .1 . . . . . . . .TN-3935

23. POWER SWITCH . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . .SW-3887

FILTER, 230V only . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . .FI-33225

24. FUSE, 1 AMP, 208-240V, 230V . . . . . . . . . . . . . . . . . . .2 . . . . . . . .FU-33097

FUSE BLOCK, 208-240V, 230V . . . . . . . . . . . . . . . . . . .1 . . . . . . . .FU-3772

FUSE BLOCK MOUNTING SCREWS . . . . . . . . . . . . . . .2 . . . . . . . .SC-22378

25. CONTROL PANEL OVERLAY . . . . . . . . . . . . . . . . . . . .1 . . . . . . . .PE-22820

26. SHELF SLIDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 . . . . . . . .1061

SHELF CLIP (

NOT SHOWN) . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . .11533

27. SHELVES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . .SH-2835

Cable Heating Replacement Service Kit No. 4881
for 125-240V units

includes:

CB-3045 Cable Heating Element . . . . . . . . . . . . . . . . . . .210 feet

CR-3226 Ring Connector . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

IN-3488 Insulation Corner . . . . . . . . . . . . . . . . . . . . . . . . .1 foot

BU-3105 Shoulder Bushing . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

BU-3106 Cup Bushing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

SL-3063 Insulating Sleeve . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

TA-3540 High Temperature Electrical Tape . . . . . . . . . . .1 roll

ST-2439 10.32 Stud . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

NU-2215 Hex Nut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

#845-8 Operation & Care Manual • 5.

1-3/4"

(44mm)

6-3/4" (171mm)

ELECTRICAL

CONNECTION:

3" (76mm)

FROM TOP

30-3/4"

(781mm)

59-3/4" (1518mm)

2-1/8" (54mm)

38" (965mm)

31-1/4" (794mm)

ON

set

OFF

HOLD THERMOSTAT

POWER

3-1/2" (89mm)

®

6-3/8" (162mm)

37-1/8" (943mm)

39-3/8" (1000mm)

#845-8 Operation & Care Manual • 6.

#845-8 Operation & Care Manual • 7.