Alto Shaam 1360-DCH Installation Manual

#8907 • 4/2001

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 FOOD DELIVERY CART

MODEL: 1360-DCH

Cart pictured with optional
motorized drive assembly

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 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.

✓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.

✓Always disconnect from power source before servicing or

cleaning the unit.

✓If a motor drive is on the unit, always refer to the motor drive

instructions BEFORE moving the card.

Carts with the optional motor drive assembly contain 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.

Be sure to store this 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.

When removed from active service, the unit can remain continu­ously connected to power to maintain full battery charge.
Be sure to turn the Drive System Power Switch OFF when not
in use.

ENSURE POWER SOURCE

MATCHES VOLTAGE STAMPED

ON UNIT NAMEPLATE

RECEIVING and UNPACKING

ELECTRICAL INSTALLATION

SYSTEM DESCRIPTION

Operation and Care Manual 1360-DCH • 1

IMPORTANT SAFEGUARDS

EXTENDED STORAGE &

BATTERY CHARGING

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

1. Clean 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.

START-UP....

1.

Connect the electric cord to an appropriate electrical outlet.
If the optional retractable electric cord is on the unit,

pull and
release the retractable cord horizontally, not vertically or
slanted from its receptacle, gently guiding it back into its
receptacle.

2. Close the compartment vents located on the inside of each
compartment door. If the unit has the four door option,
ensure that the four (4) removable metal door strips are posi­tioned properly on front and rear sides of the unit. Close the
doors.

3. Press the power switches ON for the appropriate right or left
compartments.

4. Preheat the empty compartments (without trays) at 200° F
(93°C) for approximately one hour.

5. 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.

6. 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.

In the unit with four doors, the removable metal door strips

will have to be repositioned to accommodate the trays in the
center of the unit. Hang them vertically on their appropriate
screw attachment to keep them from being misplaced. These
metal door strips must be put back properly for the unit to
operate efficiently.

7. 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.

8. After the cart has been completely filled with product, check
to make certain the doors are securely closed, and reset the
thermostat to the desired setting. The thermostats are located
at the front center under a lift-up cover.

NOTE: The
digital temperature display buttons cannot be used to adjust
temperature. They are for factory use only.

9. 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).

DELIVERY....

1.

Transport the cart to the designated service area. Before

moving the cart, turn the right and left power switches

OFF.
Disconnect the electric cord from the outlet making sure that
the cord is returned properly back into its receptacle.

For
minimal wear to the optional retractacle cord, pull and release
the cord horizontally, not vertically or slanted

. Upon reaching

the service area, plug this cord into an appropriate outlet and
turn the 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 the four-door option unit, the metal door strips will have

to be repositioned when removing the trays at the center of
the cart. Always remember to put these metal strips back
properly so that the unit will operate efficiently.

For best service all meals should be served in a timely

manner. Following meal service, press the right and left
power switches

OFF and return the electric 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.

Operation and Care Manual 1360-DCH • 2

Use hand protection
when handling hot
compartment items

OPERATIONAL PROCEDURES

For proper sanitation, do not

put soiled trays back into the

cart until all meals are served.

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].

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, use a metal­stemmed 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.

Operation and Care Manual 1360-DCH • 3

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 and clean the power cord if necessary. Return properly

to its receptacle. Let unit cool.

2. Remove detachable items such as trays, side racks, metal door

strips, and lower drip trays. Wash these items in the dish­washer. Let dry.

3. Clean all interior compartments after each meal service. Any

spilled food should be removed with a clean, 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.

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.

Tire pressure requires periodic checking. Add air as required to
maintain a pressure level not to exceed 60 pounds per square inch
( 4 bars).

CARE and CLEANING

Disconnect the food delivery cart from

the power source before cleaning.

DOOR ADJUSTMENT

Operation and Care Manual 1360-DCH • 4

At no time should the interior or
exterior of the cabinet be steam
cleaned, washed down or flooded
with water or liquid solution.
Use caution to prevent flooding
the electrical control panel and
motor areas. Severe damage or
electrical hazard could result,
voiding the warranty.

TIRE MAINTENANCE

1360-DCH • Rear View

Standard Model

Operation and Care Manual 1360-DCH • 5

MOTOR DRIVE CONTROL OPERATION

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

®

Operation and Care Manual 1360-DCH • 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 posi-

tion. 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 opera-

tion 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

BRAKE HANDLE

DRIVE BRAKE

4/011360-DCH • Hot Food Delivery Cart

PART DESCRIPTION UNIT ALTO-SHAAM

QUANTITY PART NUMBER

SERVICE PARTS LIST

1. T-BLOCK, 4 SCREW 2 BK-3023

2. HANDLE, CABINET "U" 4 HD-22257

3. SOCKET HEAD CAP SCREWS, 1/4-20 X 3/4 8 SC-22339

4. BOX FAN, 230V 2 FA-3568

5. FAN MOTOR, CIRCULATING 4 FA-33221

6. FAN BLADE 4 FA-33217

7. HOLD DOWN CAP 4 BK-2609

8. HINGE, 1 3/8 OFFSET 8 PAIRS HG-22338

9. HANDLE, LOCKING, STANDARD 8 HD-2565

HANDLE W/OFFSET, OPTIONAL 8 HD-24172

10. THERMOMETER 2 TH-33443

11. BLOCK, SENSOR MOUNTING 2 BK-24427

12. SENSOR, 1 3/4 2 SN-33541

13. C KNOB, 90 DEGREE 2 KN-3474

14. INDICATOR LIGHT, ROUND, WHITE, 250V 4 LI-3951

15. SPEED NUT 2 NU-3335

16. ROCKER SWITCH, ON/OFF 2 SW-33251

17. THERMOSTAT, 200 DEGREE 2 TT-3057

18. TRANSFORMER 2 TN-33135

19. SENSOR GUARD 2 1496

20. SWIVEL CASTER, WITHOUT BRAKE, 8" (203mm) CS-22028

SWIVEL CASTER, WITH BRAKE, 8" (203mm) CS-22029

RIGID CASTER, 8" (203mm) CS-22030

21. BUMPER W/INSERT, 16' (4877mm) 1 BM-22417

22. SPADE CONNECTOR, DUAL 1/4 3 CR-3849

23. BUSHING, 3/8" (9.5mm) 2 BU-3419

24. BUSHING, 1/2" (13mm) 1 BU-3006

25. HOLE PLUG, 3/4" (19mm) 5 PG-3398

26. PANEL, WARMER OVERLAY 1 PE-24813

27. THERMOMETER OVERLAY 1 PE-24781

28. DOOR GASKET 4 GS-24740

29. CORD REEL,ELECTRIC, OPTION 1 CD-33620

CORD , ELECTRIC, STANDARD 1 CD-33533

30. SHELF LABEL SET, 1 TO 60 1 PE-24779

31. RESISTOR, 50W, 1 OHM 2 RS-33622

32. MOTOR DRIVE, TWO SPEED, TWO CONTROL 1 MO-33514

MOTOR DRIVE, TWO SPEED, ONE CONTROL 1 MO-33515

33. CYLINDER DOOR LOCK & KEY REPLACEMENT 8 LK-22567

34. METAL DOOR SEAM STRIPS 4 11755

35. CERAMIC T-BLOCK 2 BK-33546

36. DRIP TRAY 2 11977

37. MENU CARD HOLDER 2 12285

Always disconnect the

food delivery cart from

the power source before

cleaning or servicing.

Operation and Care Manual 1360-DCH • 7

Cable Heating Service Kit (one for each cavity). . . . . . . No. 4881

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 Tape . . . . . . . . . . . . . . . . . . . . . . . . 1 roll

ST-2439 Stud, 10-32 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

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

Description Part No.

Charger CH-33524

Handle Assembly “A” O

N/OFF, SLOW/FAST HD-33525

Illuminated Switch, Y

ELLOW, SLOW/FAST SW-33526

Emergency Stop Switch SW-33032

Push button “Motion” Switch, SW-33527
W

HITE, FORWARD/REVERSE

ON/OFF Switch - BLUE SW-33029

Handle Assembly "B" (

no On/OFF) HD-33529

Control Board for Handle Assembly A & B BA-33636

Hsndle Assembly "C"

EMERGENCY STOP ONLY HD-33530

Grip Handle HD-22257

Circuit Breaker - 30 Amp CI-33531

Fuse, 2A FU-33627

Brake Assembly BR-33628

Main Control Module CC-33532

Battery (two required) BE-3889

Drive Motor MO-33576

Differential with motor/brake/wheels DI-33629

Differential

ONLY DI-33630

Wheel and Tire Assembly WH-3896

Key, Wheel/Shaft Lock LK-33633

Tire, rubber WH-33631

Inner Tube for Tire WH-33632

Horn, Sound Generator HN-3898

Two-Speed Drive Option

Assembly Components

Operation and Care Manual 1360-DCH • 8

Control Side of the Unit

Unit pictured is a modified unit with four doors on front and rear sides

Motor Drive

(option)

MO-33514

Retractable Electric Cord (option)

CD-33620

NOTE: For minimal wear to the cord,

pull and release the retractable cord
horizontally, not vertically or slanted

Side Racks

Rear Side of the Unit

Drip Tray
11977

Bumper

BM-22417 Drive Wheel

WH-3896

Swivel Caster

CS-22028

Offset Handle

with lock, option

HD-24172

Vent Cover

Handle Sleeve
SL-2642

Door Gasket

GS-24740

Hinge

HG-22338

Universal Door

Upper Outside

Siderack (7-tray)

Upper Inside

Siderack (7-tray)

Lower Outside

Siderack (8-tray)

Lower Inside

Siderack (8-tray)

Operation and Care Manual 1360-DCH • 9

Right & Left Side
Thermostats
TT-3057
(for adjusting
temperature)

Knob for C°
KN-3474

Right & Left Side Digital

Temperature Display only

TH-33443

(cannot be used to

adjust temperature)

Lift-Up Cover
(over thermostats)

ON/OFF

Switches for

Right & Left

Sides

SW-33251

Cylinder
Locks
LK-22567

Indicator lights

for Right

& Left Sides

LI-3951

Removable Metal
Door Seam Strips
for modified 4-door unit
11755

Removable

Metal Door
Seam Strips
for modified

four-door unit

11755

Control Side of the Unit

Thermostat

Cover

Decal for Shelves

PE-24779

Warmer Overlay

PE-24779

Thermometer Overlay
PE-24781

Unit pictured is a modified unit with four doors on front and rear sides

Circulating Fan Motor

(4) FA-33221

Cooling Fan

(2) FA-3568

T-Block
(2) BK-3023

Retractable
Electric Cord (option)
CD-33620

1360-DCH • Internal • Service View

Operation and Care Manual 1360-DCH • 10

Power Rocker Switches

(2) SW-33251

Indicator Lights

(4) LI-3951

Thermostats

(2) TT-3057

Temperature Displays

(2) TH-33443

Stepdown

Transformers

(2) TN-33135

220V-12V

Resistor
RS-33622
50W, 10HM

1360-DCH • Internal • Service View

Operation and Care Manual 1360-DCH • 11

Capillary Mounting

Block

BK-2609

Sensor Block

BK-24427

Stud

ST-2546

Fan Blade
FA-33217

1360-DCH • Internal • Service View

Operation and Care Manual 1360-DCH • 12

Menu Card Holder
12285
(located on both sides)

Sensor

SN-33541

MOTOR DRIVE SYSTEM (option)

HANDLE 'A' ASSEMBLY

HD-33525

Front & Rear View

Emergency Stop
SW-33032

On/Off, SW-33029

Forward/Reverse

(4 total)

SW-33527

On/Off

SW-33029

Slow/Fast
SW-33526

Forward/
Reverse
SW-33527

Emergency

Stop

SW-33032

Control Board for Handle
Assembly A & B
BA-33636

Slow/Fast, SW-33526

Operation and Care Manual #8905H 1300-DCH • 13

Gasket

MOTOR DRIVE SYSTEM (option)

HANDLE ASSEMBLY "B"

HD-33529

Front & Rear View

Slow/Fast

SW-33526

Emergency Stop
SW-33032

Forward/
Reverse
(4 total)
SW-33527

Forward/
Reverse
(4 total)
SW-33527

Emergency Stop
SW-33032

Slow/Fast

SW-33526

Control Board for Handle
Assembly A & B, BA-33636

Operation and Care Manual 1360-DCH • 14

MOTOR DRIVE SYSTEM (option)

Key, Wheel/Shaft Lock

LK-33633

Brake Assembly

BR-33628

Drive Motor

MO-33576

Motor Brushes ONLY

MO-33575 (2)

Axle Bearing

DRIVE ASSEMBLY

Top & Bottom

Wheel & Tire Assembly

WH-3896

Rubber Wheel

WH-33631

Charger

CH-33524

Two Batteries
BE-3889
(beneath covers)

Circuit Breakers
CI-33531
(beneath cover)

Main Control Module
CC-33532

Spring

SP-33635

Spring Cap
CA-33634

Differential

w/Motor/Brake/Wheels

DI-33629

Operation and Care Manual 1360-DCH • 15

MOTOR DRIVE SYSTEM (option)

Drive Control Board

Horn, Sound
Generator
HN-3898

Horn Volume
Adjust

CONTROL MODULE ASSEMBLY • CC-33532

HANDLE ASSEMBLY 'C' • HD-33530

for unit that has drive control on one side only

Fuse, 2A
FU-33627

Operation and Care Manual 1360-DCH • 16

Operation and Care Manual 1360-DCH • 17

MOTOR DRIVE SYSTEM (option)

Handle Assembly "A" →

Item Qty. Description

1 1 Handle Control Housing

2 1 Handle Board
3 4 Sealed Pushbutton Switch
4 4 Machine Screws 2-56 x 1/4"
5 1 Gasket
6 1 Label
7 1 Slow/Fast Switch Assembly
8 1
9 1 Power Switch Assembly
10 1 On/Off Control Label

Emergency Stop Swtich

← Handle Assembly "B"

Item Qty. Description

1 1 Handle Control Housing
2 1 Handle Board
3 4 Sealed Pushbutton Switch
4 4 Machine Screws 2-56 x 1/4"
5 1 Gasket
6 1 Label
7 1 Slow/Fast Switch Assembly
8 1 Emergency Stop Swtich Assembly
9 1 Plug 5/8" O.D. Black
10 1 On/Off Control Label
11 1 Shunt

Operation and Care Manual 1360-DCH • 19

TRANSPORTATION

DAMAGE and CLAIMS

All Alto-Shaam equipment is

sold F.O.B. shipping point,

and when accepted by the

carrier, such shipments

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:

Driver refuses to allow inspection of
containers for visible damage.

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.

LIMITED WARRANTY

Alto-Shaam, Inc. warrants to the original purchaser that any original
part that is found to be defective in material or workmanship will, at
our option, subject to provisions hereinafter stated, be replaced with
a new or rebuilt part.

The labor warranty remains in effect one (1) year from installation or
fifteen (15) months from the shipping date, whichever occurs first.

The parts warranty remains in effect one (1) year from installation or
fifteen (15) months from the shipping date, whichever occurs first.

Exceptions to the one year part warranty period are as listed:

A. Halo Heat cook/hold ovens include a five (5) year parts warranty

on the heating element. Labor will be covered under the terms of
the standard warranty period of one (1) year or fifteen (15) months.

B. Alto-Shaam Quickchillers include a five (5) year parts warranty

on the refrigeration compressor. Labor will be covered under the
terms of the standard warranty period of one (1) year or fifteen
(15) months.

This warranty does not apply 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.

5. Any losses or damage resulting from malfunction, including loss
of product or consequential or incidental damages of any kind.

6. 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 purpose. In no event shall the Company
be liable for loss of use, loss of revenue, or loss of product or profit,
or for indirect or consequential damages. This warranty is in lieu of
all other warranties expressed or implied and Alto-Shaam, Inc. nei­ther assumes or authorizes any persons to assume for it any other
obligation or liability in connection with Alto-Shaam equipment.

ALTO-SHAAM, INC.

Warranty effective January 1, 2000

Record the model and serial numbers of the unit for easy reference.

Always refer to both model and serial numbers in your

correspondence regarding the unit.
Model: _____________________________________________
Serial Number: _______________________________________
Purchased From: ______________________________________
Date Installed: ____________ Voltage: ________________

®

HALO HEAT COOK/HOLD/SERVE SYSTEMS BY

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 ./CANADA WEBSITE:

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

PRINTED IN U. S .A .

®