Alto Shaam 100-HSL-BCB-2 Installation Manual

#802-1 • 8/00

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

HOT CARVING SHELF, ELECTRIC

MODELS: 100-HSL/BCB-2 CTB-40

100-HSL/BCS-2 CTS-40
100-HSL/BCS-2S CTS-40S

UNPACKING and SET-UP

The Alto-Shaam Carving Shelf
has been thoroughly tested, checked
for calibration, and inspected to insure
only the highest quality unit is
provided. When you receive your
unit, 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 carving shelf, complete with unattached items and
accessories should be checked to ensure all the following items have
been received as standard with each unit.

4: 1” (25mm) Legs 4: Nylon Screws 1: Cutting Board 2: Lamps

4: Sneeze Guard Mounting Screws (some models)

Save all the information and instructions packed inside the
carton. 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.

NOTE: All claims for warranty must include the full model number

and serial number of the unit.

ELECTRICAL INSTALLATION

1. An identification tag is permanently mounted on cabinet.

2. Plug the shelf into a properly grounded receptacle ONLY.

HEATING CHARACTERISTICS

The shelf is equipped with a special, low-heat-density, heating
cable. Through the Halo Heat concept, the heating cable is
mounted against the top surface of the shelf to provide an evenly
applied heat source, controlled by a thermostat.

P

Through even heat application, the quality of a food product is
maintained up to as much as several hours.

1. WHEN THE UNIT IS EQUIPPED WITH A SNEEZE GUARD:
Refer to the Service Views located in this manual. Swing the
sneeze guard up to the proper position and secure each side with
the two (2) additional screws provided. Tighten all four (4) screws
to mount the sneeze guard securely.

2. The hot carving shelf is designed to be mounted directly on top
of a Halo Heat cook/hold oven or holding cabinet. The shelf
can also be used as a free-standing unit without the Halo Heat
cabinet.
A. CABINET MOUNTED SHELVES: Install the four (4) nylon

screws in the leg mounting holes to protect the top surface of
the cabinet and to provide a more stable placement between
the shelf and the cabinet. Do not install the 1" (25mm)
equipment legs.

B. FREE-STANDING SHELVES: Install the 1” (25mm) legs

before operating the shelf. Failure to install the 1" legs prior
to heating the shelf could result in damage to the surface on
which the shelf is placed, may pose a potential fire hazard,
and nullifies the validity of the UL listing mark.

3. Before operating the shelf, clean the metal surface exterior of
the unit with a damp cloth and mild soap solution. Rinse well.
Clean the acrylic sneeze guard with soap or mild detergent and
water. Dry with a clean, damp chamois. Grease and oil may be
removed with naptha or hexane.

Do not use commercial or

household cleaners containing ammonia. To avoid scratching, do

not use dry cloths or scouring compounds.

OPERATIONAL PROCEDURES

1. Turn power switch ON.

2. Turn lamp switch ON.

3. The base of the shelf is equipped with a thermostat indicating a

range of 1 through 10. Set the dial at 8 to preheat the shelf.
When the indicator light goes out, the unit is preheated.

4. The product must be at the proper internal temperature before

transferring to the carving shelf. Use a meat thermometer to
check the internal temperature of the product being held. Adjust
the thermostat on the shelf to give the best overall setting based
on the internal product temperature.

5. The proper temperature range for the products being held 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)

. See page 2 of this manual for additional

information on safe internal product temperatures, general
holding guidelines, and sanitation procedures.

HOT CARVING SHELVES

ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED ON
NAMEPLATE OF UNIT

Operation and Care Manual 802/1 • 1

UNPACKING and SET-UP S TA R T - U P

®

SERIAL NUMBER AND WARRANTY CODE

IDENTIFICATION MODEL NUMBER

MODEL

SERIAL NO. WATTS

VOLTS

MAXIMUM RATED VOLTAGE MAXIMUM RATED FREQUENCY

EXAMPLE

xxx-xx

xxxx-xx xxxx

AC

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

1 PH

MAXIMUM RATED

WATTAGE

xx

HZxxx

SANITATION GUIDELINES

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.

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.

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

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)

Operation and Care Manual 802/1 • 2

Warranty does not
apply if the shelves
are flooded or
immersed in water.

CARE and CLEANING

The cleanliness and appearance of this
equipment will contribute considerably to
operating efficiency and savory, appetizing
food. Good equipment that is kept clean
works better and lasts longer.

CLEAN THE CARVING SHELF AFTER EACH USE:

1. Disconnect the shelf from the power source.

2. Remove cutting board after each use. Clean and sanitize

separately following applicable state or local health sanitation
ordinances. Air dry the board on a clean, flat surface to
prevent board from warping. If the board becomes warped,
heating will restore flexiblity to facilitate flattening. Warped
boards may be heated on the carving shelf surface, in a
preheated combination oven/steamer for 10 minutes on the
steam program, or in a preheated cook and hold oven for 15
minutes at 250°F (121°C).

3. Clean metal surface with mild soap solutions only. DO NOT

clean with lye or alkaline based cleaners or any abrasive
cleaners. Rinse well to remove all soap or detergent residue.

4. DO NOT use knives or utensils on the hot shelf surface.

A cutting board is supplied.

5. Clean the acrylic sneeze guard with soap or mild
detergent and water. Dry with a clean, damp
chamois. Grease and oil may be removed with
naptha or hexane.

Do not use commercial or

household cleaners containing ammonia.

To avoid scratching, do not use dry cloths or
scouring compounds.

AT NO TIME SHOULD THE CARVING

SHELF BE FLOODED WITH WATER OR

LIQUID SOLUTION. NEVER STEAM

CLEAN. SEVERE DAMAGE OR

ELECTRICAL HAZARD COULD

RESULT.

DISCONNECT SHELF FROM POWER

SOURCE BEFORE

CLEANING OR SERVICING

Operation and Care Manual 802/1 • 3

100HSL/BCS-2

Service Parts List • Page 4

UNIT ALTO-SHAAM

PART DESCRIPTION QUANTITY PART NUMBER

1. LEGS, 1” (25mm) 4 LG-2043
NYLON SCREWS 4 SC-2464

2. BOTTOM ASSEMBLY 1 4496

3. BOTTOM ASSBLY MTG SCREWS 16 SC-2459

4. INSULATION
— 26” x 28” (660mm x 711mm) 1 IN-2381

5. HEATING ELEMENT CLAMP 1 1224

6. THERMOSTAT CAPILLARY BULB 1 ______

7. CERAMIC FIBER PAPER
17-3/4” X 20-1/2” (451mm x 521mm) 1 IN-3043

8. HEATING CABLE ELEMENT 1 CB-3524

9. CABLE CONNECTOR (Large) 1 CR-3067

10. CABLE CONNECTOR (Small) 1 CR-3066

11. CONTROL PLATE 1 11570

12. CONTROL PLATE MTG. SCREWS 4 SC-2459

13. THERMOSTAT 1 TT-3498

14. THERMOSTAT KNOB 1 KN-3473

15. INDICATOR LIGHT (125V) 1 LI-3027
INDICATOR LIGHT (230V) 1 LI-3951

16. SWITCH 2 SW-3409

17. CORD & PLUG SET (125V) 1 CD-3232
CORD & PLUG SET (230V) 1 CD-3922

18. LAMP BLOCK BOTTOM COVER 1 1221

19. LAMP BLK BTM CVR MTG SCREWS 2 SC-2459

20. CONNECTORS 2 CR-3066

21. LAMP MOUNTING BLOCK (Silver) 1 BK-2668

22. LAMP MOUNTING BLOCK BRACKET 1 1223

23. LAMP MOUNTING BLOCK
MOUNTING SCREWS 4 SC-22378

24. LAMP ASSEMBLY 2 LP-3525

25. LAMP (125V) 2 LP-3016
LAMP (230V) 2 LP-3319

26. CUTTING BOARD 1 BA-2054

Options and Accessories

Carving Holders

— Prime Rib Holder . . . . . . . . . . . . . . . . . . . . . . . . . . HL-2635

— Ship Round Holder. . . . . . . . . . . . . . . . . . . . . . . . . . . . 4459

Cutting Boards

— 18" x 12" x 1/2" (457mm x 305mm x 13mm) . . . . . BA-2358

— 18" x 24" x 1/2" (457mm x 610mm x 13mm) . . . . . BA-2054

Pocket Thermometers

— Degrees F . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . TH-3300

— Degrees C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . TH-3412

11/12/97