Alto Shaam 100-PC Service Manual

#806/1 • 10/01

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

ELECTRIC POPCORN

WARMER

MODEL: 100-PC

Operation & Care Manual #806/1 • 1.

RECEIVING AND INSPECTION

The Alto-Shaam popcorn warmer 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.

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

ELECTRICAL INSTALLATION

1. An identification tag is permanently mounted on cabinet.

2. Plug the cabinet into a properly grounded receptacle ONLY

remembering to position the unit so that the power supply
cord is easily accessible in case of an emergency.

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.

HEATING 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 cabinet eliminate
the need for a moisture pan or a heat circulating fan. Through
even heat application, the quality of a food product is maintained
up to as much as several hours.

START-UP

1. Before operating the cabinet, clean both the interior and
exterior of the unit with a clean, damp cloth and mild soap
solution. Rinse well.

2. Do not clean with lye or alkaline based cleaners or any
abrasive cleaners.

OPERATIONAL PROCEDURES

When the power switch is turned “ON”, the indicator light
will illuminate and will remain lit as long as the unit is calling
for heat. The indicator light will go “

OUT” when the unit

reaches the pre-selected, thermostatically controlled surface
temperature.

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

WARMER DAILY

:

1. Disconnect the warmer from the power source.

2. Remove all detachable items such as wire baskets.
Clean these items separately.

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
well 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 the 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.

— POPCORN WARMER

ENSURE POWER SOURCES

MATCHES VOLTAGE STAMPED

ON UNIT NAMEPLATE

At no time should the inside or outside of

the cabinet be washed down, flooded with

water or liquid solution.

NEVER STEAM

CLEAN.

Severe damage or electrical

hazard could result.

®

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

Operation & Care Manual #806/1 • 2.

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 Food­borne 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)