Alto Shaam 1300-DCH-48 Service Manual
#8905H • 2/2003
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: 262.251.3800 FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY WEBSITE:
800.558.8744 U.S.A./CANADA 262.251.1907 INTERNATIONAL www.alto-shaam.com
HOT FOOD DELIVERY SYSTEM
MODEL: 1300-DCH/40
1300-DCH/48
pictured with optional motor drive system
1300-DCH Operation & Care Manual #8905H • 1.
The Alto-Shaam Delivery Cart has
been thoroughly tested, checked for
calibration, and inspected to insure
only the highest quality cart is provided. When you receive your cart,
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.
If the Delivery Cart was not received from the carrier in an
upright position but appears to be undamaged, carefully restore
the unit to the correct position as soon as possible.
Remove uncrated unit from the skid with a lift-truck or roll it
off the skid by means of a temporary ramp provided in the crate.
CAUTION: If a lift-truck is used to remove the
Delivery Cart from the skid, caution should be
used to avoid damage to the drive motor assembly
located beneath the unit.
The cart is complete with accessories. Check to insure
that all the accessories ordered have been received with the unit.
Save all the information and instructions packed inside the
cart. 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 cart.
1. Insure that the voltage stamped on the nameplate matches
the available power source. An identification tag is perma-
nently mounted on the cart.
2. This unit is provided with an electrical power cord.
3. The electrical outlets used for the Delivery Cart must be
properly grounded in accordance with the National Electrical
Code and applicable local codes. For further details, please
refer to the appropriate electrical wiring diagram.
4. Before plugging the unit in or disconnecting from the power
source, make certain all thermostats are in "OFF" position.
The unit power switches are located on the control panel.
Food quality and service are more important than ever in
today's institutional food service market. Alto-Shaam recognizes this fact and developed the Delivery Cart using the highest
quality stainless steel, insulating material, and the finest workmanship. This cart is a self-contained, complete hot meal delivery system. It is simple in concept and is designed to adapt to a
completely new or to any existing institutional food service
method of preparation.
The heat source for the hot compartments consist of a resistance wire element. This thermal cable element is wrapped in
exact configurations against the walls of the heated compartments providing an evenly applied, highly controlled heat input.
The design and operational characteristics of the cart provide
even heat application and maintain the quality of hot foods for
longer periods of time.
Through the best arrangement of the controls, operation of
this appliance is simplified. The power switches will automatically energize all functions.
✓Read this manual before operating the unit, and observe all
safety precautions noted.
✓The Delivery Cart should be used for food preparation only.
✓For the best service, the unit should be level.
✓The Delivery Cart should not be operated in an enclosed area,
exposed to excessive heat, steam, water, or any other adverse
conditions.
✓Use caution to protect against the risk of electric shock when
operating in the presence of water or other liquids.
✓Always move the unit to the workplace BEFORE connecting
the power cord to the appropriate outlet.
✓If a motor drive is on the unit, always refer to the motor drive
instructions BEFORE moving the cart
.
1. The cart contains rechargeable batteries that were fully
charged prior to shipment. Failure to properly store the unit
and charge the batteries will cause battery failure, and the
battery warranty will become null and void.
2. Be sure to store the delivery cart in a cool and dry location.
If the cart will not be activated for service within 30 days of
receipt, the batteries must be charged by connecting the
cord to electrical power for storage duration.
3. When removed from active service, the unit can remain con-
tinuously connected to power to maintain full battery charge.
Be sure to turn the drive system power switch off when not in use.
1. Clean the cart thoroughly before using. Wipe exterior with a
clean damp cloth. Clean interior, side racks, and trays
with a mild soap solution and sanitize. Clean the door
gaskets prior to use.
2. To install the side racks in the compartments, position the
keyhole openings in the tray side racks over the shoulder
bolts located on the sides of the interior oven compartments.
Push down to lock the tray side racks into position. Insert
drip spill pan directly on the bottom surface of each oven
compartment.
ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON UNIT NAMEPLATE
RECEIVING and UNPACKING
ELECTRICAL INSTALLATION
SYSTEM DESCRIPTION
IMPORTANT SAFEGUARDS
START-UP and PREPARATION
EXTENDED STORAGE & BATTERY CHARGING
FOR MOTOR DRIVE UNIT OPTION
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
1300-DCH Operation & Care Manual #8905H • 2.
Thermostat Control and LED
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 power cord into an appropriate power outlet.
NOTE:
If the optional retractable cord is on the unit (for minimal
wear to the cord) pull and release the retractable cord horizontally,
not vertically or slanted, guiding it gently back into its receptacle.
2. Close the compartment vents located on the inside of each
compartment door.
3. Press the power switch ON for the appropriate compartment.
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.
HOLD....
1. Preheat the empty compartments (without trays) at 200° F
(93°C) for approximately one hour.
2. Load the cart with hot food only. The purpose of the
Delivery Cart is to maintain hot food at proper serving temperature. Only hot
food should be placed into the Delivery
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 it into the cart.
3. Load covered plates, bowls and service trays into appropriate
compartments. Plates, bowls and covers should be heat resistant. Load assembled trays into preheated cart as quickly as
possible to maintain maximum heat.
4. Securely close the doors of the cart after loading trays. When
loading or unloading individual heated compartments, the
doors to the other compartments should remain closed.
5. After the cart has been completely filled with product, check
to make certain the doors are securely closed, and reset the
thermostat to 180°F (82°C).
6. The proper temperature range for the products being held,
and whether or not the door vents should be opened or
closed, 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).
DELIVERY....
1. Transport the cart to the designated service area. Before moving the cart, turn power switch OFF. Disconnect power cord
from the outlet and return
properly to its receptacle. Upon
reaching the service area, plug the power cord into an appropriate outlet and turn power switches ON. Foods will be
automatically maintained at proper serving temperatures
throughout the service period.
2. Unload covered plates or trays as needed for meal service.
When unloading one compartment of the cart, the doors to
the remaining compartments should remain closed in order
to retain maximum heat. For best service all meals should
be served in a timely manner. Following meal service, press
the power switches OFF and return power cord properly to
its receptacle.
3. Transport cart to designated cleaning areas. Clean cart and
trays after each meal service. Follow care and cleaning
guidelines located in this manual.
4. The motor drive brake must be engaged at all times unless it
becomes necessary to move the cart manually. After moving
the cart manually, the wheels of the cart and the motor drive
assembly will respond to even a slight incline unless the
break is reset. Maintaining a "set" break to keep the cart in a
stationary position is an important safety factor.
For proper sanitation,
do not put soiled
trays back into the
cart until all meals
are served.
Use hand protection
when handling hot
compartment items
●
OPERATIONAL PROCEDURES
HEAT
INDICATOR L.E.D.
!
ERROR CODE
INDICATOR L.E.D.
200
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"
1300-DCH Operation & Care Manual #8905H • 3.
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 foodhandling 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 (301) 504-6803.
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.
HOLDING TEMPERATURE RANGE
MEAT FAHRENHEIT CELSIUS
BEEF ROAST — Rare 140°F60°C
BEEF ROAST — Med/Well Done 1 60°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
l SHRIMP — Fried 160°— 175°F 71°— 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.
GENERAL HOLDING GUIDELINESSANITATION GUIDELINES
INTERNAL FOOD PRODUCT TEMPERATURES
HOT FOODS
DANGER ZONE 40° TO 140°F(4° TO 60° C)
CRITICAL ZONE70° 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 ZONE0° TO 32°F(-18° TO 0°C)
SAFE ZONE 0 °F OR BELOW (-18°C OR BELOW)
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.
A comprehensive program of sanitation
will provide essential cleanliness. It will
assure an attractive appearance of the equipment, along with
maximum efficiency and utility. All these factors are important
to build quality service as the foundation of patient satisfaction.
1. Wipe the power cord clean if necessary, and return properly to
its appropriate receptacle. Let the unit cool.
2. Remove all trays and side racks. Wash these items in the dish-
washer or in hot soapy water. Let dry.
3. Clean all interior compartments after each meal service. Any
spilled food should be removed 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.
4. All delivery cart door gaskets are removable.
To maintain a good door seal and to extend
the life of the gaskets, periodically wash the
gaskets with warm sudsy water. Always
rinse well to remove all soap or detergent
residue.
5. 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.
NOTE: Never use hydrochloric acid (muriatic acid) on
stainless steel.
6. In the event the delivery cart is out of operation for an extend-
ed period of time, thoroughly clean and sanitize the cart and
clean the door gaskets prior to use.
Always follow appropriate state and local health (hygiene)
regulations regarding all applicable cleaning and sanitation
requirements for equipment.
Tire pressure requires periodic checking. Add air as
required to maintain a pressure level not to exceed 60 pounds per
square inch (4 bars).
The battery life expectancy(for the optional motor drive) is
about two years and once fully charged, will hold its charge
approximately four hours.
Before putting the delivery cart into service, the motor drive
batteries must be fully charged. Move the delivery cart to the
designated work area and connect the unit to the power source
for a minimum of 12 hours prior to use.
The brake on the motor drive must be engaged at all times
unless it becomes necessary to manually push the cart. (See section titled Motor Drive Control for more information.)
Continuity of the cable heating elements should be checked
with an ohm meter from each element to ground. There should
be no continuity to ground. If there is continuity to ground,
replace the shorted element.
Check the resistance of each cavity separately. Cable
resistance is approximately .66 ohms/foot (305mm). The resistance for each cavity should measure between 65 and 70 ohms. If
the element resistance is very high or low, replace the defective
length of element.
If only one length of cable requires replacement, check
the other elements for signs of deterioration and replace at the
same time.
The doors on all compartments of the delivery cart have been
adjusted at the factory to provide a proper seal. Routine maintenance of the delivery cart should include a periodic examination
of the door gasket to make certain a good seal is maintained.
Proper adjustment can be tested by pulling a dollar bill through
the gasket seal and feeling a slight resistance.
Minor adjustment to the doors is made at the hinges in one
direction -- IN and OUT. There is no need to adjust the doors upand-down, or side-to-side.
For in-and-out adjustment, loosen the three (3) screws holding the plate to the door hinge. Move the door OUTWARD to
LOOSEN the gasket seal or INWARD to TIGHTEN the gasket
seal. The adjustment faces are grooved so that movement is fixed
when the screws are retightened. Adjust the hinges so that the
door face and the unit face are parallel, and the portion of the gasket at the hinge-side does not bind when the door closes.
Following adjustment, retest for proper seal as indicated above.
CARE and CLEANING
Do not steam clean the exterior or interior of the
unit. Use caution to prevent flooding the exterior,
particularly the electrical control panel and
motor areas. Severe damage or electrical
hazard could result, voiding the warranty.
TIRE MAINTENANCE
Disconnect the food delivery cart
from the power source before
cleaning or servicing.
INITIAL BATTERY CHARGE
HEATING ELEMENTS
DOOR ADJUSTMENT
1300-DCH Operation & Care Manual #8905H • 4.
1300-DCH Operation & Care Manual #8905H • 5.
OPERATION • MOTOR DRIVE CONTROL • OPTION
FAST/SLOW SPEED SWITCH (YELLOW)
ON/OFF POWER SWITCH
(
BLUE)
REVERSE DRIVE CONTROL BUTTONS
EMERGENCY STOP BUTTON
(
RED)
BATTERY CHARGE INDICATOR LIGHTS
FORWARD DRIVE CONTROL BUTTONS
MOTOR DRIVE CONTROL
A two-speed Motor Drive Control
is located at both ends of the cart to
propel the unit in both forward and
reverse. Slow speed is 0.9 mph (1.4
km/hr) and fast speed is 1.9 mph
(3.1 km/hr).
ON/OFF POWER SWITCH
The ON/OFF power switch (BLUE)
controls the Motor Drive Control
and is located at the top of the drive
control housing at one end of the
cart only. To engage the drive
control press the ON/OFF power
switch to the "ON" position. Allow 2
to 3 seconds for control to initialize
before using Forward/Reverse
Control buttons.
FAST/SLOW SPEED SWITCH
The yellow FAST/SLOW speed
switch is located left of the
ON/OFF Power Switch. To engage
Fast Speed, depress the yellow
switch – the switch will illuminate.
For best results,
start in Slow Speed.
The cart will accelerate to speed
within 3 to 4 seconds. Once cart is
moving – engage Fast Speed. This
will minimize cart “surge”.
FORWARD DRIVE
CONTROL BUTTONS
The forward drive control buttons
are located toward the bottom of
the drive control housing. Pressing
either of these buttons will move
the cart forward or toward the
operator.
MOTION BEEPER
There is an audible signal whenever
the drive control is engaged in either
a forward or reverse motion.
IMPORTANT
FOR THE SAFEST METHOD
OF OPERATION, A CART
OPERATOR SHOULD
ALWAYS BE POSITIONED AT
THE FRONT OF THE CART IN
WHICHEVER DIRECTION THE
CART IS MOVING.
AS A SAFETY PRECAUTION DO NOT GUIDE CART FROM THE BACK.
GUIDE THE UNIT TO DESTINATION BY PULLING FROM EITHER END OF THE CART.
To keep drive batteries fully charged, the cart must remain connected to the power source
when not in service. Turn drive system power switch OFF when not in use.
REVERSE DRIVE
CONTROL BUTTONS
The reverse drive control buttons are
located toward the top of the drive control
housing. Pressing either of these buttons
will move the cart in reverse or away from
the operator.
EMERGENCY STOP BUTTON
When pushed, the red emergency stop
button completely disengages the motor
drive control and will immediately halt all
cart movement. To restore motor drive
function, turn and release the emergency
stop button in a clockwise direction.
BATTERY INDICATOR LIGHTS
When the motor drive control switch is in
the "ON" position, a battery light will illuminate indicating the condition of the battery charge: RED, low; YELLOW, medium; or
GREEN, full. To recharge the battery when
indicating a medium or low charge, connect the cart to the power source until the
charge is restored (one hour minimum). If
battery charge is insufficient to maintain
the cart through the service period or while
en route, the motor drive assembly brake
must be released and the cart manually
moved to a power source.
(SEE SECTION TITLED
MOTOR DRIVE FOR DETAILED INSTRUCTIONS.)
EMERGENCY STOP
BATTERY
LOW FULL
®
1300-DCH Operation & Care Manual #8905H • 6.
CART FREEWHEELING and
DRIVE SAFETY FEATURES
To freewheel the cart manually, the Drive Power
Switch must be OFF – then the Drive Brake must be
placed in the OFF position. See Drive Brake Caution
below. Restore the Drive Brake to the ON position
upon freewheeling completion.
ALARM CONDITION No. 1
With the Drive Power Switch ON – and then the Drive
Brake turned OFF – the drive unit provides dynamic
braking (movement is possible, but difficult). If either
Forward/Reverse Drive Control Buttons are
depressed, the motion beeper will sound an alarm and
the Drive Motor will not operate. To clear the alarm
and restore operation, turn the Drive Brake ON.
ALARM CONDITION No. 2
If the Drive Power Switch and Drive Brake are both
OFF – then the Drive Power Switch is turned ON, the
motion beeper will sound an alarm and the drive
motor will not operate. To clear the alarm and restore
operation, turn the Drive Brake ON, then turn the
Drive Power Switch OFF and then ON again.
ALARM CONDITION No. 3
If either Forward or Reverse Drive Control Button is
depressed and the Drive Power Switch is turned ON,
the motion beeper will sound an alarm and the drive
motor will not operate - OR - if either Forward or
Reverse Drive Control Button is depressed immediately after the Drive Power Switch is turned on, the
motion beeper will sound an alarm and the drive
motor will not operate.
ALARM CONDITION No. 4
If the cart power cord is connected to power and then
the Drive Power Switch is turned ON, the motion
beeper will sound an alarm, the green “full” battery
indicator light will flash, and the drive motor will not
operate. To clear the alarm and restore operation, disconnect the cart power cord from the power supply;
turn the Drive Power Switch OFF for 5 seconds and
then turn it ON again.
ALARM CONDITION No. 5
If the Drive Power Switch is ON, and the cart power
cord is connected to power, the green “full” battery
indicator light will flash. If either Forward/Reverse
Drive Control Button(s) are depressed, the motion
beeper will sound an alarm and the drive motor will
not operate. To clear the alarm and restore operation,
disconnect the cart power from the power source; turn
the Drive Power Switch OFF for 5 seconds and then
turn it ON again.
MOTOR DRIVE BRAKE
IF DRIVE BATTERY LOSES
CHARGE IN TRANSIT,
DISENGAGE BRAKE
1. Move handle of brake clockwise to the OFF
position. Turn Drive System Power Switch OFF.
2. Manually push the cart to an appropriate outlet
and connect power cord for a minimum of 30
minutes.
FOR A FULL CHARGE, CART MUST BE
CONNECTED TO THE POWER SOURCE FOR A MINIMUM
OF
1 HOUR.
3. Following recharge period, move brake handle
counter-clockwise to the ON position.
To keep batteries fully charged, the cart must remain
connected to the power source when not in service.
Turn Drive System Power Switch OFF when not in
use.
BATTERY CHARGER
The battery charger is located on the Motor Drive Assembly.
The charger includes one bi-color indicator light to show the
charging state of the battery.
A. The yellow light indicates the charger is in operation but
the motor drive battery has not yet reached full charge.
B. A green light indicates the battery has reached full
charge. Charger can operate indefinitely without
harming the battery.
The motor drive brake must be engaged at all times unless it becomes necessary
to move the cart manually. After moving the cart manually, the wheels of the cart and the motor drive assembly
will respond to even a slight incline unless the brake is reset. Maintaining a "set" brake to keep the cart in a stationary position is an important safety factor.
Drive Brake • Caution
OFF
ON
20
BRAKE HANDLE
DRIVE BRAKE
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