Alto Shaam 1000-UPS Operators Manual

®

F o o d H o l d i n g C a b i n e t

E l e c t r i c

Model:

1000-U PS/EPL

Electronic Control

PHONE: [phone] • 800.558.8744

P RI N TE D I N U. S. A.

• I N STALLATION

• OPERATION

• MAINTENANCE

Do Not Discard this Manual

W 1 64 N 9 22 1 W a ter Str ee t • P.O. Box 450 • Me nomonee F a lls, Wiscons in 53052-045 0 USA

USA/CANADA FAX: [phone] • 800.329.8744 U.S.A. ONLY

WEBSITE: www.alto-shaam.com

#838-EPL • 7 /0 7

DELIVERY

This Alto-Shaam appliance has been

thoroughly tested and inspected to insure only the

highest quality unit is provided. Upon receipt,

check for any possible shipping damage and

report it at once to the delivering carrier. See

Transportation Damage and Claims section

located in this manual.

This appliance, complete with unattached

items and accessories, may have been delivered in

one or more packages. Check to ensure that all

standard items and options have been received

with each model as ordered.

Save all the information and instructions

packed with the appliance. Complete and return

the warranty card to the factory as soon as

possible to assure prompt service in the event of a

warranty parts and labor claim.

This manual must be read and understood by

all people using or installing the equipment

model. Contact the Alto-Shaam service

department if you have any questions concerning

installation, operation, or maintenance.

NOTE: All claims for warranty must include the

full model number and serial number of

the unit.

UNPACKING

1. Carefully remove the

appliance from the

carton or crate.

NOTE: Do not discard the

carton and other

packaging material

until you have

inspected the unit

for hidden damage

and tested it for

proper operation.

2. Read all instructions in this manual carefully

before initiating the installation of this appliance.

DO NOT DISCARD THIS MANUAL.

This manual is considered to be part of the

appliance and is to be provided to the owner

or manager of the business or to the person

responsible for training operators. Additional

manuals are available from the Alto-Shaam

service department.

3. 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.

®

®

®

I N STA L L AT IO N / O PE RA TI O N/ S E RV IC E M A NUA L • 2.

SAFETY PROCEDURES
AND PRECAUTIONS

Knowledge of proper procedures is essential to the

safe operation of electrically and/or gas energized

equipment. In accordance with generally accepted

product safety labeling guidelines for potential

hazards, the following signal words and symbols

may be used throughout this manual.

Used to indicate the
presence of a hazard that

will

cause severe personal
injury, death, or substantial
property damage if the
warning included with this
symbol is ignored.

Used to indicate the
presence of a hazard that

can

cause personal injury,
possible death, or major
property damage if the
warning included with this
symbol is ignored.

Used to indicate the
presence of a hazard that
can or will cause minor or
moderate personal injury
or property damage if the
warning included with this
symbol is ignored.

Used to indicate the
presence of a hazard that
can or will cause minor
personal injury, property
damage, or a potential
unsafe practice if the
warning included with this
symbol is ignored.

Used to notify personnel of

installation, operation, or

maintenance information that is

important but not hazard related.

1. This appliance is intended to cook, hold or

process foods for the purpose of human

consumption. No other use for this

appliance is authorized or recommended.

2. This appliance is intended for use in

commercial establishments where all

operators are familiar with the purpose,

limitations, and associated hazards of this

appliance. Operating instructions and

warnings must be read and understood by

all operators and users.

3. Any troubleshooting guides, component

views, and parts lists included in this manual

are for general reference only and are intended

for use by qualified technical personnel.

4. This manual should be considered a

permanent part of this appliance. This

manual and all supplied instructions,

diagrams, schematics, parts lists, notices, and

labels must remain with the appliance if the

item is sold or moved to another location.

NOTE:

I N STA L L AT IO N / O PE RA TI O N/ S E RV IC E M A NUA L • 3.

IN STA LLATI ON

TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.

Si te I ns t al lat io n

1. This appliance is designed for the purpose of

aintaining hot food at a temperature for safe

m
consumption. The unit must be installed on a
level surface in a location that will permit the
equipment to function for its intended purpose
and allow adequate access for proper cleaning
and maintenance.

2. The appliance must not be installed in any area
where it will be affected by steam, grease,
dripping water, high temperatures, or any other
severely adverse conditions.

C L EA R A N C E R EQ U I R E M E N T S

3. Level the appliance from side-to-side and

front-to-back using a spirit level.

4. In order to maintain standards established

by the National Sanitation Foundation, all
equipment must be equipped with casters or
6" (152mm) legs to provide minimum
unobstructed space beneath the unit; or secured
flush at the bottom and the entire base sealed
with NSF approved sealant. Warranty will
become null and void if these directions are
not followed.

3-inches (76mm) at the back, 2-inches (51mm) at the top,

1-inch (25mm) at both sides

WE IGHT ( ES T.)

1000-UPS/EPL

NE T 270 lb (122kg)

SHIP 303 lb (137kg)

CARTON
DIMENSIONS

:

(2032mm x 762mm x 940mm)

80" x 30" x 37"

H x W x D (ES T.)

I N STA L L AT IO N / O PE RA TI O N/ S E RV IC E M A NUA L • 4.

Ex ter io r D i me nsi on s

75-11/16" (1922mm)

25-1/16" (636mm)

22-5/8" (573mm)

73-1/16" (1855mm)

71-7/16" (1813mm)

Electrical

Connection

34-1/2" (876mm)

33-7/8" (860mm)

Electrical

Connection

IN STA LLATI ON

O P TI O NS & A C C E S SO R I E S

■■

Bum

per, Full Perimeter 5005103

■■

Ca

sters, 3-1/2" (89mm) RI GID (E ACH) CS-25674

■■

Ca

sters, 3-1/2" (89mm) SW IVEL W/ BR AKE (E ACH) CS-25675

■■

Doo

r Lock with Key LK-22567

■■

Le

gs, 6" (152mm) Flanged (S ET O F FO UR ) 5004863

■■

Grid, Wire, Chrome Plated PN-2115

Pan

➥ PAN I NS ERT 18" x 26" (457mm x 660mm x 25mm)

■■

Pr

obe, Internal Temperature AVAILA BLE

■■

Shel

f, Stainless Steel SH-2346

Wat

er Reservoir Pan 1775

■■

■■

r Reservoir Pan Cover 1774

Wate

I N STA L L AT IO N / O PE RA TI ON / SERV I C E M A N UA L • 5.

El ect ri c al I ns t al l at ion

IN STA LLATI ON

1. An identification tag is permanently mounted on

the cabinet.

2. Plug cabinet into a properly grounded receptacle

ONLY, positioning the unit so the power supply
cord is easily accessible in case of an emergency.
Arcing will occur when connecting or disconnecting
the unit unless all controls are in the “OFF” position.

3. If necessary, a proper receptacle or outlet

configuration as required for this unit, must be
installed by a licensed electrician in accordance with
applicable, local electrical codes.

Fo r 230V:

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.

NO TE:

The appliance must be connected to an electrical
circuit that is protected by an external GFCI outlet.

EL ECTR ICA L

VOLTAGE PHASE CYCLE/HZ AMPS

at 208 1 50/60 7.2 1.5

at 240 1 50/60 8.3 2.0

208 - 240

I N STA L L AT IO N / O PE RA TI O N/ S E RV IC E MA N UA L • 6.

kW

NEMA

6-15P, 15A-250

(NORTH AMERICA ONLY)

V PLUG

Us er S a fe ty I n fo rma tio n

METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.

IN STA LLATI ON

This appliance is intended for use in commercial
establishments where all operators are familiar with the
purpose, limitations, and associated hazards of this
appliance. Operating instructions and warnings must
be read and understood by all operators and users.

1. Check that the unit is connected to the appropriate

power source.

2. Use hand protection when handling hot items.

3. Preheat the unit for 30 minutes before use.

4. Be certain only hot foods are placed into the unit.

BE FORE I NITI AL USE :

1. Clean both the interior and exterior of the unit

with a damp, clean cloth and mild soap solution.
Rinse carefully.

2. Clean and install the cabinet side racks. Shelves

should be positioned with the curved end up and
toward the back of the unit (reach-in models).

HE ATING C HARA CTER ISTI CS

The cabinet is equipped with a special heating cable.
Through this Halo Heat concept, the heating cable is
mounted against the walls of the unit to provide an
evenly applied heat source controlled by a thermostat.
The design and operational characteristics of the unit
eliminate the need for a moisture pan or a heat
circulating fan. Through even heat application,
the quality of food products is maintained up to several
hours or more.

P R OD U CT / PA N C A P A CI T Y (PER CO M PA RT ME NT )

72 lbs (33kg)

VO LUM E MAX IMU M

FULL-SIZE PANS: GASTRONORM 1/ 1:

MA XIM UM

: 45 Q TS (56 L ITE RS )

Six (6) 20" x 12" x 2-1/2" 530mm x 325mm x 65mm

FULL-SIZE SHEET PANS: (WITH SHELVES)

Six (6) 18" x 26" x 1"

I N STA L L AT IO N / O PE RA TI O N/ S E RV IC E MA N UA L • 7.

El ect ron ic C o nt rol

UP PER

CO MPARTM EN T

N

FF

O

/O

OPERATI O N

LE D DIS PLAY

SH ELF T IME R KEY S

LO CK

IN DIC ATO R

UP AND DOWN

AR ROW K EYS

ON/ O F F K EY

Press the

ON /OF F KEY until the LED D ISP LAY t urns off (at least

ON /OF F KEY once. Press and hold the

three seconds).

UP/ D O WN ARROW K E Y

UP A ND DO WN A RRO W KEY S are used for a variety

The
of settings when selecting the holdi ng temperatu re.

AR ROW KEY is pressed and released the display

If an
will show the c urrent set temperature for two seconds.

AR ROW KEY is held (at least eight seconds), the

If an
value will change at a rapid rate. If the

AR ROW K EY is

pressed and rele ased in rapid succe ssion, the set
temperature will change by increments of one degree.

ENA B L E/DIS A B LE BEEPE R

A beeper sounds when an er ror code is displayed.
To choos e between beeper on and beeper off mode,
the control must be OFF, then pre ss and hold the

AR ROW K EY

LED

until either "ON" or "OFF" is show n in the

DI SPL AY.

DO WN

CONTROL LOCK

The warmer controls can be locked so that no changes can
be made to the set temperature.

To lock the display, press and hold the

ON/OFF KEY

and the UP ARROW KEY at the same time. The LOCK

INDICATOR

will illuminate. When the LOCK INDICATOR is
illuminated, additional programming will not be
functional other than the key sequence required to unlock
the panel.

To unlock the display, press and hold the

DOWN ARR OW KEY at the same time. The LOCK

the

INDICATOR

will extinguish. The panel keys will resume

ON/OFF KEY and

normal function.

°F / °C

FAHREN H E IT / CELSI U S

With the control OFF, to choose between Fahrenheit
and Celsius, press and hold the
either °F or °C is shown in the LED

UP ARR OW KE Y until

DI SPL AY.

The control has a four-digit LED display. When the
display is ON, it will show current h olding
temperature, as well as diagnost ic information.

I N STA L L AT IO N / O PE RA TI O N/ S E RV IC E MA N UA L • 8.

E l e c t r o n i c C o n t r o l

O P E R A T I O N

he Multiple Shelf Timer Key feature is

T
exclusively available for the electronic control. These
keys monitor food safety by using a timer-based
"First-In, First-Out" product management system.

Products should be cooked to HACCP
recommended internal temperature and then held in
the unit. The Timer system allows operator to select
holding times when the unit is loaded. Multiple timer
keys correspond to various pan locations in the
holding unit. As the timers expire, audible alarms
notify the operator.

Timer Progr a m ming Inform a t ion

1. Tu r n O n / Off Power Ke y OF F.

Press the

OFF (at least 2 seconds).

Note : The following steps can only be

done when the

2. S e t S h e lf T imer Keys.

Press and hold a

2 seconds) until a value is shown in the
LED
to change the time desired.

3. S e t A d d itional Ti m e r K e y s.

Repeat step 2 for each

to be programmed.

4. Tu r n O n / O ff Power Ke y ON .

When selected timers have been programmed,

press the

5. P ress Shelf Ti m e r K e y.

Press selected
Shelf LED
count down will begin.

ON /OF F K EY until the display turns

ON /OF F K EY is OFF.

SH ELF TI MER KE Y (at least

DI SPL AY. Use the UP OR DOW N ARR OW KEY

SH ELF TI MER KE Y

ON /OF F K EY to turn ON unit.

SH ELF TI MER KE YS to activate.

DI SPL AY will illuminate and the

6. Tu r n O F F a l a r m.

Listen for beeping alarm. Press flashing

HE LF TIM ER KEY

S

to turn OFF alarm.

Repr o gram Shelf Ti m e r Keys

If you wish to reprogram holding times, turn OFF
power. Press the desired
new time using

UP OR DO WN A RRO W K EY. Turn unit

ON and press each

TI MER SH ELF KE Y and input

SH ELF TI MER KE Y to start the

count downs.

Impo r t a nt N ote: Timer Station Key retains initial

time settings in memory.
Count down times are cancelled
when

ON /OF F K EY is turned OFF.

It may help to note any remaining
count down times before
reprogramming.

Powe r Fa i lure: If a power failure occurs while the

unit is running, you will not be
able to change the control
temperature. Simply depress the

ON /OF F K EY to resolve. The timer

memory will not be impaired.

The

SH ELF TI MER KE Y LED with the least amount of time

remaining will flash slowly and the LED

DI SPL AY will

alternate between hold temperature and time
remaining.

I N STA L L AT IO N / O PE RA TI O N/ S E RV IC E MA N UA L • 9.

O P E R A T I O N

Op era ti n g In st r uc t io ns P r oce du r e fo r Pro ofi ng D o ug h

1. P reh eat at 170° F (77 °C) for 30 m inut es.

Press the ON key, and set the temperature to
170°F (77C°) by using the UP/DOWN arrow keys.
Allow a minimum of 30 minutes preheating time
before loading the cabinet with food. The LED heat
indicator light will no longer illuminate once the air
temperature inside the unit reaches the desired set
temperature.

2. Loa d with pans o f hot f ood only.

The purpose of the warmer is to maintain hot
food at proper serving temperature. Only hot
should be placed into the unit. Before loading with
food, use a food thermometer to make certain all
products are at 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 unit.

3. Res et the cont rol t o 160° F (71° C).

Check to make certain the doors are securely
closed, and reset to 160°F (71°C) by using the
UP/DOWN keys.

food

With the addition of a pan of water, warming
cabinets can be used for proofing dough. A water
reservoir pan (#1775) and pan cover (#1774) are
available from Alto-Shaam.

1. Remove dough from retarder or refrigerator,
and allow covered product to set up at room
temperature.

2. Set holding thermostat to 95°F (35°C).

3. Pour approximately 2 quarts (c. 2 liters) of hot

water, 140-180°F (60-82°C) into a pan on the
bottom surface of the holding compartment.

4. Preheat cabinet for 45-60 minutes.

5. Remove covering and place product in preheated

cabinet.

6. Allow dough to remain in the cabinet until it
approximately doubles in size.

7. Remove product from cabinet, and bake according
to product manufacturer's directions. Brush with
eggwash if desired.

THIS WILL NOT NECESSARILY BE THE FINAL
SETTING.

The proper temperature range 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).

EXCLUSIVE FEATURE • HEAT RECOVERY

The patented SureTemp™ heat recovery system in
this unit will immediately compensate for any loss
of heat when the door is opened. In order to
maintain a more consistent cavity temperature, the
control will automatically apply heat to the unit's
interior while the door is open and for a short time
after the door is closed. If the door remains open
for more than three minutes, the solid state
electronic control will sound three rapid beeps
every ten seconds until the door is closed.

NO TE: The above proofing procedure is suggested as

a general guideline only. Due to variations in

product, product quality, and weight,

adherence to the product manufacturer's

instructions are recommended.

I N STA L L AT IO N / O PE RA TI ON / SERV I C E MA N UA L • 10.

O P E R A T I O N

Ge ner al H old in g Gui del in e s

Chefs, cooks and other specialized food service

personnel employ varied methods of cooking. Proper

olding temperatures for a specific food product

h
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.

When product is removed from a high temperature
cooking environment for immediate transfer into
equipment with the lower temperature required for
hot food holding, condensation can form on the
outside of the product and on the inside of plastic
containers used in self-service applications.
Allowing the product to release the initial steam
and heat produced by high temperature cooking
can alleviate this condition. To preserve the safety
and quality of freshly cooked foods however, a
maximum of 1 to 2 minutes must be the only time
period allowed for the initial heat to be released
from the product.

Most Halo Heat holding equipment is provided
with a thermostat control between 60° and 200°F
(16° to 93°C). If the unit is equipped with vents,
close the vents for moist holding and open the vents
for crisp holding.

If the unit is equipped with a thermostat indicating
a range of between 1 and 10,use a metal-stemmed
indicating thermometer to measure the internal
temperature of the product(s) being held. Adjust the
thermostat setting to achieve the best overall setting
based on internal product temperature.

H OL DI N G T E M P E R A TU RE RA N G E

MEAT FA HR EN H E I T C EL SI US

EEF RO AS T — Rare 140°F 60°C

B

BEEF R OA ST — Med/Well Done 160°F 71°C

EEF BR IS KE T 160° — 175°F 71° — 79°C

B

ORN BE EF 160° — 175°F 71° — 79°C

C

PAST RA MI 160° — 175°F 71° — 79°C

RIME R IB — Ra re 140°F 60°C

P

STEAKS — Bro il ed /F ri ed 140° — 160°F 60° — 71°C

IBS — Beef or P or k 160°F 71°C

R

EAL 160° — 175°F 71° — 79°C

V

HAM 160° — 175°F 71° — 79°C

PORK 160° — 175°F 71° — 79°C

AMB 160° — 175°F 71° — 79°C

L

POULTRY

CHICKEN — Fried/Baked 160° — 175°F 71° — 79°C

DUCK 16 0° — 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 — F ri ed 160° — 175°F 71° — 79°C

BAKE D GOODS

BREADS/ROLLS 1 20 ° — 140°F 4 9° — 60°C

MISCEL LA NE OUS

CASSEROLES 160° — 175°F 71° — 79°C

DOUGH — Proo fi ng 80° — 100°F 27° — 38°C

EGGS — Fr ie d 150° — 1 60°F 6 6° — 71 °C

FROZEN E NT RE ES 160° — 175°F 71° — 79°C

HORS D 'O EU VR ES 1 60° — 180°F 7 1° — 82°C

PASTA 160° — 180°F 71° — 82°C

PIZZA 160° — 180°F 71° — 82°C

POTATOE S 180°F 82°C

PLATED MEALS 180°F 82°C

SAUCES 140° — 200°F 60° — 93°C

SOUP 1 40 ° — 200°F 6 0° — 93°C

VEGETABLES 160° — 175°F 71° — 79°C

T he h o ld in g t emp e ra tu re s l is t ed are su gge s te d g ui del i ne s o nl y.

I N STA L L AT IO N / O PE RA TI O N/ S E RV IC E MA N UA L • 11.

PROTECTING STAINLESS STEEL SURFACES

I

t 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.

C

LEANING 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.

CLEANING AND PREVENTIVE MAINTENANCE

CA RE a n d CL EA N IN G

I N STA L L AT IO N / O PE RA TI O N/ S E RV IC E MA N UA L • 12.

CA RE a n d CL EA N IN G

The cleanliness and appearance of this unit will contribute

onsiderably to operating efficiency and savory, appetizing food.

c
Good equipment kept clean works better and lasts longer.

THOROUGHLY CLEAN THE UNIT DAILY

1. Disconnect unit from power source, and let cool.

2. Remove all detachable items such as shelves, side

racks, and drip pan. Clean these items separately
with a good grease solvent or commercial detergent.
Rinse well and dry.

3. Clean interior metal surfaces of the unit with a
damp, clean cloth and any good commercial
detergent or grease solvent at the recommended
strength. Spray heavily
soiled areas with a
water soluble degreaser
and let stand for 10
minutes, then remove
soil with a plastic
scouring pad. Rinse by
wiping with a sponge
and clean warm water
to remove all residue.
Remove excess water
with sponge and wipe
dry with a clean cloth or air dry. Replace side racks
and shelves.

4. Clean control panel, door vents, door handles, and
door gaskets thoroughly since these areas harbor
food debris. Rinse by wiping with sponge and
clean warm water. Wipe dry with a clean cloth.

5. 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.

6. To help maintain the protective film coating on
polished stainless steel, clean the exterior of the unit
with a cleaner recommended for stainless steel
surfaces. Spray the cleaning agent on a clean cloth
and wipe with the grain of the stainless steel.

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

NOT E: Avoid the use of abrasive cleaning,

compounds, chloride based cleaners,
or cleaners containing quaternary salts.
Never use hydrochloric acid (muriatic acid)
on stainless steel.

I N STA L L AT IO N / O PE RA TI O N/ S E RV IC E MA N UA L • 13.

S A N I TA T I O N

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

elationship between cleanliness and food flavor.

r
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 food-borne illnesses. Temperature
monitoring and control during receiving, storage,
preparation, and the service of foods are of equal
importance.

I NT E RN A L F OOD P RO DU C T TE MP E RAT U RE S

HO T FOO DS

DA NGE R ZON E 40° TO 1 40° F (4 ° TO 60° C)

CR ITI CAL ZON E 70 ° T O 12 0°F (2 1° TO 49 °C)

SA FE ZO NE 14 0° TO 16 5°F (6 0° TO 7 4°C)

CO LD FO OD S

DA NGER ZO NE AB OVE 40° F (A BOVE 4° C)

SA FE ZO NE 3 6° F TO 40°F (2 °C TO 4°C )

FR OZE N FO O DS

DA NGER ZO NE AB OVE 32° F (A BOVE 0° C)

CR ITIC AL ZONE 0° T O 32°F (-18° T O 0°C)

SA FE ZONE 0°F

The most accurate method of measuring safe

emperatures of both hot and cold foods is by

t
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:

Center for Food Safety and Applied Nutrition

Food and Drug Administration

1-888-SAFEFOOD

OR BELOW (-18°C OR BELOW)

I N STA L L AT IO N / O PE RA TI O N/ S E RV IC E MA N UA L • 14.

S E R V I C E

T R O U B L E S H O O T I N G C H E C K L I S T

E L E C T R O N I C C O N T R O L

Repa irs s hou ld be m ad e by a u tho riz ed s erv ic e ag e nts o nly.

TROUBLE POSSIBLE CAUSE REMEDY

Unit does not operate. Insufficient power supply. Check power source.

Defective power cord or plug. Check and replace if necessary.

No display in electronic control. Faulty power supply board. Check line voltage for 12V across

pins 7 and 8 on the power supply board
and across pins 1 and 2 on connector J3
on the electronic control.

Faulty electronic control. Replace control.

Cannot control temperature but Faulty relay Replace relay.
sensor and electronic control
checks O.K. Heating element grounded. Replace element.

Temperature readout incorrect. Dirty or faulty sensor. Check sensor at 32°F (0°C).

If Ohm reading is 100,

Faulty control. replace control.

If Ohm reading is not 100,
replace sensor.

C A B L E H E AT I N G S E R V I C E K I T No. 4874

(one kit per compartment)

includes:

CB-3044 Cable Heating El ement . . . . . . . . . . . . . . . . . 108 feet

CR-3226 Ring Co nnector . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

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

BU-3105 Shoulder Bu shing . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

BU-3106 Cup Bushing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

ST-2439 Stud . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

NU-2215 Hex N ut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

SL-3063 Insulating Sleeve . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

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

I N STA L L AT IO N / O PE RA TI ON / SERV I CE M A N UA L • 15.

Service Parts

Description

Side rack for shelf SR-28136
Side 5002788
Bonnet 5007203
Top Cover Panel 1008056
Panel Overlay, Upper PE-28076
Panel Overlay, Lower PE-28077
Panel Overlay, Customer PE-28078
Shelf Number Sets PE-28079
Control Face Bezel PE-26567

Cordset, 208/240V CD-3551
Circuit Breaker SW-34077

Door 15147
Door Handle HD-27080
Door Hinge, ea. HG-2535
Door Gasket, ea. GS-22952
Casters, 5" (127mm) swivel w/brake (each) CS-24875
Casters, 5" (127mm) rigid (each) CS-24874

S E R V I C E

Power Supply Board BA-33554
Electronic Control Serial Communications Cable (front to back) CD-34511
Electronic Control, Hold W/TIMER (E PL-FR ON T) CC-34515
Electronic Control, Hold W/TIMER (E PL-BA CK ) CC-34516
Sensor SN-33546
Terminal block for sensor BK-33546
T-Block BK-3019
Relay RL-33558
Reed Switch SW-33559
Terminal Circuit Strip (2) TM-33560
Beeper BP-3567

J3 Connector CR-33761
J4 Connector CR-33718
J6 Connector CR-33763

I N STA L L AT IO N / O PE RA TI ON / SERV I C E MA N UA L • 16.

To p B o n n e t R e m o v e d

S E R V I C E

Terminal Block

BK-3019

Customer Side

Beeper

BP-3567

Back Control
CC-34516

T-Block

BK-33546

Relay

RL-33558

Communication Cable
CD-34511

Power Supply

BA-33554

Breaker Switch

SW-34077

Control
CC-34515

I N STA L L AT IO N / O PE RA TI ON / SERV I C E MA N UA L • 17.

Operator Side

Relay
RL-33554

I N STA L L AT IO N / O PE RA TI O N/ S E RV IC E MA N UA L • 18.

A

ll Alto-Shaam equipment
is sold F.O.B. shipping
point, and when accepted
by the carrier, such
s

hipments become the

property of the consignee.

Should damage occur in shipment, it is a matter
between the carrier and the consignee. In such cases, the
carrier is assumed to be responsible for the safe delivery
of the merchandise, unless negligence can be established
on the part of the shipper.

1. Make an immediate inspection while the equipment

is still in the truck or immediately after it is moved to
the receiving area. Do not wait until after the
material is moved to a storage area.

2. Do not sign a delivery receipt or a freight bill until

you have made a proper count and inspection of all
merchandise received.

3. Note all damage to packages directly on the carrier’s

delivery receipt.

4. Make certain the driver signs this receipt. If he

refuses to sign, make a notation of this refusal on
the receipt.

5. If the driver refuses to allow inspection, write the

following on the delivery receipt:

Drive r re fu ses to a llo w in spe ctio n o f

co ntaine rs fo r v isib le d am a ge .

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 all supporting paperwork.

We will continue our policy of assisting our
customers in collecting claims which have been properly
filed and actively pursued. We cannot, however, file any
damage claims for you, assume the responsibility of any
claims, or accept deductions in payment for such claims.

Alto-Shaam, Inc. warrants to the original purchaser 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.

T

he labor warranty remains in effect one (1) year from installation
or fifteen (15) months from the shipping date, whichever occurs first.
Alto-Shaam will bear normal labor charges performed during standard
business hours, and excluding overtime, holiday rates or any
additional fees.

The parts warranty remains in effect for one (1) year from

i

nstallation or fifteen (15) months from the shipping date, whichever

occurs first.

However, the heating element on Halo Heat

®

cook/hold ovens

and the refrigeration compressor on Alto-Shaam Quickchillers

™

are
warranted for a period of five (5) years from installation. The labor
warranty is the same as stated above; namely, for one (1) year from
installation or fifteen (15) months from the shipping date, whichever
occurs first.

THIS WARRA NTY DOES NOT A PP LY TO:

1. Calibration.

2. Replacement of light bulbs and/or the replacement of display

case glass due to damage of any kind.

3. Equipment damage caused by accident, shipping, improper

installation or alteration.

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 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,
expressed or implied, including the implied warranties of
merchantability and fitness for a particular purpose. In no event
shall Alto-Shaam be liable for loss of use, loss of revenue or profit,
or loss of product, or for any indirect or consequential damages.
No person except an officer of Alto-Shaam, Inc. is authorized to
modify this warranty or to incur on behalf of Alto-Shaam any other
obligation or liability in connection with Alto-Shaam equipment.

ALTO-SHAAM, INC.

TRANSPORTATION

DAMAGE and CLAIMS

®

RECORD THE MODEL AND SERIAL NUMBER OF THE APPLIANCE FOR EASY REFERENCE.

ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBER IN ANY CONTACT WITH ALTO-SHAAM REGARDING THIS APPLIANCE.

Model: _______________________________________________Date Installed: __________________________________________________________
Voltage: ______________________________________________ Purchased From: _______________________________________________
Serial Number: _______________________________________ _______________________________________________________________________

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

PHONE: [phone] • 800.558-8744 USA/CANADA FAX: [phone] • 800.329.8744 U.S.A. ONLY

WEBSITE: www.alto-shaam.com

PRINTED IN U. S . A .

LIMITED

WARRANTY