Alto Shaam 1400-DC-20 Service Manual

#8900 •6/2001

PRINTED IN U.S .A .

OPERATION and CARE MANUAL

PHONE: 262.251.3800 FAX: 262.251.7067 • 800.329.8744 U.S. A./CANA DA WEBSITE:

800.558.8744

U.S .A./CANADA 262.251.1907 INTERNATIONAL DIVISION www.alto-shaam.com

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

COOK/HOLD/SERVE SYSTEMS

HOT/COLD

FOOD DELIVERY SYSTEMS

1400-DC/20 1400-DC/24

HOT/COLD FOOD DELIVERY SYSTEM

SYSTEM DESCRIPTION

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.

The Alto-Shaam Delivery Cart is a self-contained, complete hot/cold meal preparation and delivery system. This system is simple in concept and is designed for any completely new delivery method or for adaptation into 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 ovens eliminate the need for a heat circulating fan, thereby eliminating the additional moisture loss associated with that type of heat induction. Because of the even heat application, the quality of hot food is maintained for longer periods of time. The actual time depends on the type and quantity of product.

The refrigeration section of the Delivery Cart utilizes a highly reliable commercial refrigeration unit. The cold compartment is fully insulated from the heated sections.

Through the best arrangement of the controls, operation of this appliance is simplified. One power switch automatically energizes all functions. A variable timer for each heated section automatically switches the oven mode from holding to a fixed reheating or cooking temperature. With the timer in the OFF position, the oven is at a reduced, fixed holding

temperature.

RECEIVING & UNPACKING

The Alto-Shaam Delivery Cart has been thoroughly tested, checked for proper calibration, and inspected to ensure only the highest quality equipment is provided.

Upon receipt of the Delivery Cart, check the exterior of the shipping crate for any physical damage that could result in concealed damage to the contents. Uncrate the unit carefully and inspect for any shipping damage. Immediately report any damage to the delivering freight carrier. (See the

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. The cart must remain in an upright position for a minimum of

hours before use, to allow the compressor

oil to drain back into the crankcase.

Remove the uncrated unit from the skid with a lift-truck or roll it off the skid by means of the temporary ramp provided in the crate.

Save all the information and instructions packed inside the cart. Complete and return the warranty card to the factory as soon as possible to ensure prompt service in the event of a warranty parts or labor claim.

MODEL 1400-DC

HEATED COMPARTMENTS

SPILL PAN ...........................2 ea.

SIDE RACK

— 1" (25mm) Standoff .................4 ea.

COLD COMPARTMENT

Condensate Pan ......................1 ea.

SIDE RACK

— 1" (25mm) Standoff .................2 ea.

SIDE RACK

— 3" (76mm) Standoff .................1 ea.

TRAYS, HALF-SIZE

Model 1400-DC/20 ..................40 ea.

Model 1400-DC/24 ..................48 ea.

Check to ensure that all the above items have been received as standard with each Delivery Cart.

IMPORTANT SAFEGUARDS

●

Read this manual carefully before operating the Delivery Cart.

●

Observe all safety precautions noted in this manual.

●

The Delivery Cart should be used for food preparation only.

●

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.

●

This unit should not be operated in an enclosed area, exposed to excessive heat, steam, water, or other adverse conditions.

●

For best service, the unit should be level.

●

Do not use cart if controls are not functioning properly. Refer to Trouble Shooting Guide in this manual or contact an authorized service technician.

Operation & Care Manual #8900 • 1

The Model 1400-DC with drive delivery 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.

Be sure to store 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.

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.

EXTENDED STORAGE & BATTERY CHARGING

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.

ELECTRICAL INSTALLATION

The power specifications are

located on the Delivery Cart identification nameplate. This nameplate is permanently attached to the cart and must be located to determine and verify power requirements.

CAUTION

ENSURE THE POWER

SOURCE MATCHES THE

VOLTAGE STAMPED ON

THE UNIT NAMEPLATE

The unit is provided with a 10 ft.

(3048mm) electrical cord with plug. For U.S. installation, the attachment plug must be a NON-LOCKING, 30 ampere, 250 volt, 2-pole, 3-wire grounding plug — NEMA 6-30P.

The electrical outlets used for the

Delivery Cart must be properly grounded in accordance with the National Electrical Code and applicable local codes.

Before plugging the unit in or

disconnecting it from the power source, make certain the unit power switch is in the OFF position. THE UNIT POWER SWITCH IS LOCATED ON THE CONTROL PANEL. The unit circuit breaker should be in the ON [UP] position.

Continue with “Preparation” and

follow the guidelines under “General Operation” to assure the cart is functioning properly.

GENERAL INFORMATION

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.

Clean the Delivery Cart thoroughly before using. Wipe the exterior with a clean damp cloth. Wash the interior, tray racks, and trays with a mild soap solution and rinse well.

The condensate pan is located on the bottom of the refrigerated compartment, just below the side rack with the 3" (76mm) standoff.

The condensate pan size is:

2-1/8" x 2-3/4" x 19-1/2"

(54mm x 70mm x 495mm)

NOTE: The condensate pan should be

checked for water after each operation and emptied as required.

HEATED COMPARTMENT

The heated compartment door trim is color coded with red, numbered stripes.

HEATED COMPARTMENT

TRAY SIDE RACK

To install the Tray Side Racks in the oven compartments, locate 4 racks with the 1" (25mm) standoff.

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 an oven Spill Pan directly on the bottom surface of each oven compartment.

COLD COMPARTMENT

The cold compartment door trim is color coded with a blue, numbered stripe. There are two types of Tray Side Racks for the cold compartment — 2 with a 1" (25mm) standoff (same as the heated compartments) and 1 with a 3" (76mm) standoff.

The two side racks with the 1" (25mm) standoff must be installed in the cold compartment toward the outside (door-hinge side) of the compartment. Install the rack keyhole bracket openings over the shoulder bolts. Push down to lock in place.

COLD COMPARTMENT

TRAY SIDE RACK

To install the tray side rack with the 3" (76mm) standoff in the cold compartment, position the keyhole openings in the Tray Side Racks over the shoulder bolts located on inside (door latch side) of the interior cold compartment. Push down to lock the Tray Side Racks into position.

INITIAL BATTERY CHARGE

The battery life expectancy is about two years.

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

(SEE EXTENDED STORAGE

AND BATTERY CHARGING

SECTION OF THIS MANUAL.)

When connecting the delivery cart to the power source, allow sufficient clearance for ventilation of the refrigerator air vents located at the lower portion of the cart, on both the control side and the non-control side. The brake on the motor drive as well as non-motorized versions of the cart must be engaged at all times unless it becomes necessary to manually push the cart.

(SEE SECTION TITLED

MOTOR DRIVE CONTROL FOR MORE INFORMATION.)

Operation & Care Manual #8900 • 2

HOT/COLD FOOD DELIVERY SYSTEM

UNIT PREPARATION

SERIAL NUMBER & WARRANTY CODE

ALTO-SHAAM IDENTIFICATION MODEL NUMBER

MODEL

SERIAL NO.

VOLTS

REFRIGERANT

DESIGN PRESSURE

MAXIMUM RATED VOLTAGE

EXAMPLE

MAXIMUM RATED WATTAGE

1400-DC/XX

XXXX-XX XXXX

XXX XX

ALTO-SHAAM® INC. MILW. WI. PAT. NOS.

MAXIMUM RATED FREQUENCY

WATTS

1 PH

POUNDS

3521030

4595247

RECEPTACLE

6-30R 6-30P

BLACK WIRE = L WHITE WIRE = L

GREEN WIRE = Equipment ground

PLUG

(25-mm)

(76-mm)

Operation & Care Manual #8900 • 3

HOT/COLD FOOD DELIVERY SYSTEM

CIRCUIT BREAKERS

The circuit breaker for the 1400-DC delivery cart is accessible through the tray storage area located on the bottom surface of the control compartment. For cart operation the circuit breaker switch must be in the ON position.

TEMPERATURE DISPLAY

Sensors controlling the temperature of each compartment are preset at the factory. When the preset temperatures are reached, each digital temperature display will fluctuate within several degrees of the preset temperature. This is a normal operating condition of the electronic control and has no adverse effect on the temperature within the holding compartment.

CONTROL PANEL

Each food delivery cart features an electronic control panel to activate or control the compartment temperatures. The control can be factory ordered to indicate interior compartment temperatures in degrees Fahrenheit or degrees Celsius. The control offers the operator the flexibility of independent compartment operation or the ability to operate both hot and cold compartments at the same time. Always preheat or prechill all compartments prior to using the cart.

COLD COMPARTMENTS

The digital display will illuminate and show the actual air temperature of the refrigerator (cooler). Models with a freezer will show the actual air temperature inside the freezer compartment.

➾ REFRIGERATOR 38°F (3°C)

Refrigeration is preset at 38°F (3°C). Following a prechill period of approximately one hour, the refrigeration compartment will have reached the preset temperature.

➾ AUTOMATIC DEFROST

The defrost function is a standard control operation which automatically initiates at the end of six (6) hours of continuous operation in either the

cold

mode or in the hot and cold mode. At the start of the defrost cycle "

dFr"appears in the cooler display.

Defrost is preset at the factory and timed for an approximate 35 minute cycle. During this time period, all compressor function ceases operation in order to fully defrost the evaporator coil. At the completion of the defrost cycle, the compressor will resume normal operation and quickly return the cold compartment to the proper preset temperature. The short time period for defrosting has no significant effect on the internal temperature of the refrigerated product.

HEATED COMPARTMENTS

Both cooking and holding temperatures are preset at the factory. When the control for the heated compartments is activated, the two digital displays will illuminate and indicate the actual air temperature inside each heated compartment. In order to reach the preset cooking temperature, the timer for each heated compartment must be activated. The preset cooking temperature will be maintained until the timer elapses to zero (

OFF). When the timer for each

heated compartment elapses to zero, the heated compartments will automatically decrease to the preset holding temperature. To maintain the preset holding temperature in each heated compartment, do

not activate the timers.

➾ HOLDING 190°F (88°C)

The heated compartments are preset at 190°F (88°C). Following a preheating period of approximately one hour, the heated cavities will have reached the preset temperature for holding hot foods.

➾ COOKING 285 ° F (141° C)

When the cooking timers are set, the heated compartments will automatically maintain the preset cooking (rethermalization/regeneration) temperature. Cooking time is displayed in minutes and can be increased

▲ , decreased ▼, or deactivated by pressing .. The temperature displays will indicate the actual air temperature within the heated compartments.

PLEASE NOTE: As an option, an alternate cooking/holding temperature may have been preset by the factory when the order was placed: cooking 265°F (129°C); holding 180°F (88°C), 170°F (76°C), or 160°F (70°C).

CAUTION

To prevent the unit from being accidentally deactivated during the cooking mode the cooking timers must be manually deactivated or must be allowed to cycle to zero before pressing the power switch

OFF. Pressing the power

switch

OFF prior to deactivating

the timers will NOT result in any change to the control status.

1400-DC CONTROL PANEL

SPECIAL ORDER DELIVERY CARTS

▼COOKINGTEMPERATURE: ▼HOLDING TEMPERATURE:

265°F 180°F ; 170°F ; or 160°F (129°C) (82°C) (76°C) (70°C)

STANDARD

DELIVERY

CARTS

▼▼▼▼

TEMPERATURE CONTROLS

COOLER COOKING TIME OVEN TEMPERATURE

MIN

▲

❄

COOKING TIME OVEN TEMPERATURE

▲

MIN

START-UP

Delivery carts are equipped with a motorized drive. Refer to the motor drive control instructions before moving the cart.

1. Connect the power cord into an

appropriate outlet.

2. Close the heated compartment

vents located on the inside of each compartment door.

3. Select mode of operation:

●

Press for Refrigeration & Freezer compartments (

BLUE).

●

Press for Heated compartments (

RED).

●

Press for both Cold & Heated compartments (

BLUE/RED).

4. Preheat and prechill empty

compartments (without trays) for approximately one hour. To preheat to the cooking (

RETHER-

MALIZE-REGENERATE) temperature,

set the timers for a minimum of one hour. Following a preheating time period of approximately one hour, the refrigerated and heated compartments will have reached preset temperatures.

LOAD COMPARTMENTS

5. Load filled trays into appropriate

hot and cold compartments. Products requiring maintenance below refrigerated temperatures can be stored in the freezer compartment of freezer equipped models.

RETHERMALIZE or HOLD

6. Reset timers for the appropriate

amount of cooking time required to rethermalize (

REGENERATE).

Activate timers by pressing

▲ to

increase or

▼ to decrease set time

(IN MINUTES).

Following rethermalization, the temperature will automatically decrease and maintain the preset holding temperatures until the unit power switch is pressed

OFF.

TO STOP OR RESET TIMERS, PRESS

DELIVERY

7.Use the Motor Drive Control to

transport the cart to the designated service area.

(SEE MOTOR

DRIVE CONTROL OPERATION

)

Before moving cart, turn power switch

OFF. Disconnect power

cord from the outlet and place the cord in cord holder or endbrackets provided. Upon reaching the service area, plug the power cord into an appropriate outlet and turn power switch

ON.

Foods will be automatically maintained at proper serving temperatures throughout the service period.

8.Assemble trays for meal service:

Extend U-shape, serving tray shelves located in the center of unit. Open the doors to both the hot and cold compartments and assemble meals.

FOR 1400-DC: Place serving

tray on shelf holder. Transfer hot and cold half trays onto serving tray.

For best service, all meals should be served in a timely manner. Following meal service turn the power switch

OFF and return

power cord to cord holder.

9.Use the Motor Drive Control to

transport cart to designated cleaning area. Clean cart and trays after each meal service. Follow the care and cleaning guidelines located in this manual. After each use, empty the water from the condensate pan located in the lower section of the refrigeration compartment.

Cold food for rethermalization or reheating must never be added to the unit while hot food is being held.

OPERATING CAUTIONS

CAUTION

USE HAND PROTECTION

WHEN HANDLING

HOT COMPARTMENT

ITEMS.

Do not use the cart if controls are not functioning properly. Refer to the Trouble Shooting Guide located in this manual or telephone an authorized service technician.

TURN DRIVE SYSTEM POWER SWITCH OFF WHEN NOT IN USE.

Observe all safety precautions noted in this manual.

CAUTION

For proper sanitation, do not put soiled trays back into the cart until all meals are served.

To keep drive batteries fully charged, the cart must remain connected to the power source when not in service for a maximum of 30 days. For inactive periods longer than 30 days. SEE EXTENDED STORAGE SECTION IN

THIS MANUAL

The motor drive brake

must be engaged at

all times unless it

becomes necessary

to move the cart manually. After moving t h e 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" break to keep the cart in a stationary position is an important safety factor.

❄

Operation & Care Manual #8900 • 4

OPERATION

❄

TO RETHERMALIZE CHILLED MEALS

SET COOKING TIME: 60 M INUTES

TO RETHERMALIZE FROZEN MEALS

SET COOKING TIME: 105 MI NUTES

1 HOUR, 45 MINUTES

Operation & Care Manual #8900 • 5

A comprehensive

program of sani-

tation will provide essential cleanliness.

This is important to build quality service as the foundation of patient satisfaction.

Cleanliness, top operating efficiency and appearance of equipment contribute considerably to savory, appetizing food. The safest way to ensure full natural food flavor is through cleanliness. This means good control of both visible soil (dirt) and invisible soil (microorganisms).

Establishing a routine cleaning and maintenance schedule will help keep the hot/cold food delivery cart running at top operating efficiency and is an absolutely essential part of a comprehensive sanitation program.

Good equipment maintained and kept clean works better and lasts longer. Protect your investment.

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

CAUTION

Always disconnect the food delivery cart from the power source before cleaning or servicing.

TIRE MAINTENANCE

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

After disconnecting the delivery cart from the power source, wipe the power cord if necessary, and insert it properly in the power cord holder located along the lower perimeter of the cart or the external end-brackets provided.

Remove all trays, drip pans and condensate pans. Wash these items in the dishwasher. Rinse well and let dry.

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.

NOTE: Never use hydrochloric acid (muriatic acid) on stainless steel. Allow surfaces to air dry

for maximum effectiveness.

CCCCAAAAUUUUTTTTIIIIOOOONN

Do not steam clean the exterior or interior of the unit. Use caution to prevent flooding the unit with water or any liquid solution, particularly the electrical control panel and motor areas. Severe damage or electrical hazard could result, voiding the warranty.

The refrigerator compartment may be washed with a baking soda (sodium bicarbonate) solution. Use 3 tablespoons (50 mil) of baking soda for each quart (liter) of water.

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

To ensure proper air circulation, the refrigeration condenser coil grill must be periodically checked and cleaned. Remove the vent housing cover from the control side of the cart. Brush or vacuum the grill approximately once a month or as soon as collection of lint, dust, or dirt is observed at the condenser. This is a very important maintenance procedure which many times is overlooked. Regular care and cleaning of the coils will result in longer service of the refrigeration unit and less energy to operate.

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 carefully to remove all soap or detergent residue.

In the event the delivery cart is out of operation for an extended period of time, thoroughly clean and sanitize the cart and clean the door gaskets prior to use.

CLEANING and MAINTENANCE

CLEANING

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 food-borne 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 (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.

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.

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)

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.

Operation & Care Manual #8900 • 6

SANITATION GUIDELINES

GENERAL HOLDING GUIDELINE

Operation & Care Manual #8900 • 7

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, HORN

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

MOTOR DRIVE BRAKE

Operation & Care Manual #8900 • 8

1. Move handle of brake clockwise to the OFF position.

2. Position an operator at the front to guide the cart while

another operator manually pushes from the back.

3. Move 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.

4. Following recharge period, make certain the brake

handle has been turned counter-clockwise to the on position and continue cart use.

ALWAYS OBSERVE THE MOTOR DRIVE BRAKE SAFETY PRECAUTIONS.

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.

IF DRIVE

BATTERY

LOSES

CHARGE

TRANSIT

—

DISENGAGE

BRAKE

➱

EXTENDED STORAGE: When removed from active service, the

unit can remain continuously connected to power up to a

maximum of 30 days to maintain full battery charge. Turn the

Drive System Power Switch OFF when not in use. See Extended

Storage & Battery Charging section of this manual.

Operation & Care Manual #8900 • 9

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

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

BRAKE HANDLE

DRIVE BRAKE

Operation & Care Manual #8900 • 10

HOT/COLD FOOD DELIVERY SYSTEM

MODEL 1400-DC

EXTERIOR DIMENSIONS

20-1/4"

(514mm)

23-1/2"

(597mm)

62-3/4" (1594mm)

14-1/4" (514mm)

23-1/2" (597mm)

20-1/4" (514mm)

EMERGENCY STOP

BATTERY

LOW FULL

Electrical Cord

COOLER COOKING TIME OVEN TEMPERATURE

❄

MIN

▲

❄

COOKING TIME OVEN TEMPERATURE

MIN

❄

FULL-SIZE TRAY STORAGE AREA

15-15/16" Wide x 8-3/4" High

(405mm x 222mm)

60-5/8" (1540mm)

41-1/4" (1047mm)

11"

(279mm)

30" (762mm)

68-3/4" (1746mm)

OVEN COMPARTMENTS

The oven thermostat is part of the electronic control, therefore, no adjustment or calibration is ever necessary. The fixed temperatures for both cooking (reheating) and holding are determined at the time of order and are set as

standard or special order at the temperatures indicated in the section titled Temperature Controls, Heated Compartments

COLD COMPARTMENT

The refrigerator thermostat is preset at the factory and should not require adjustment.

REFRIGERATOR 38°F (3.3°C)

If it appears the refrigerator thermostat requires adjustment, contact the factory or an authorized factory service agency.

SENSORS

Sensors for the oven compartments and the refrigerator compartment are mounted on the side wall of each respective compartment, behind the tray side racks

To verify the actual compartment temperature with the temperature indicated on the digital display of the control panel, check the air temperature within the compartment with a quality thermal indicator.

1. Make certain all sensors are clean

and undamaged.

2. Load the empty trays into each

compartment.

3. Position the end of the thermal

indicator to be used for testing in the center of the compartment to be tested. On 1400-DC/20 models, placement is between the 2nd and 3rd tray. Placement for 1400-DC/24 models is between the 3rd and 4th tray.

4. Allow one (1) hour for the compartment temperature to stabilize before comparing the digital display on the control panel with the thermal indicator. Do

not open the compartment

doors during this test procedure.

NOTE: The compartment temperatures indicated on the digital display of the unit control panel will continuously fluctuate within several degrees of the fixed compartment temperatures.

THIS IS A NORMAL

OPERATING CONDITION

. The

mid point between the high and low reading should be considered as the actual compartment temperature.

If the temperature on the thermal indicator does not match the digital display for that compartment, the fault may lie in the sensors, sensor wiring, or electronic control.

To check the sensors, test the resistance with a quality ohm meter on the low-ohms scale. Take the reading at the sensor connections. Remove the sensor and place in an ice water bath (32°F or 0°C). The resistance should be approximately 100 ohms.

CAUTION

ALWAYS DISCONNECT

THE FOOD

DELIVERY CART FROM THE

POWER SOURCE BEFORE

CLEANING OR SERVICING.

CIRCUIT BREAKER

The current draw should be checked with an amp meter and the reading compared with the unit electrical rating. The reading on the amp meter should not exceed 30 amps. If the amp meter indicates a correct reading, the circuit breaker is defective and must be replaced.

HEATING ELEMENTS

Element lead wires can be accessed at the terminal block located behind the electronic control box. 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 element separately. Cable resistance is approximately .66 ohms/foot (305mm). The resistance should measure between 18.9 and 22.0 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 element for signs of deterioration and replace at the same time.

ELECTRONIC CONTROL

Before attempting to replace the electronic control, make certain the problem is in the control and not in another area of the unit. Check all other items listed in the Service Section of this manual. If all is in order, check to make certain electrical power is reaching the control and that the control inter-connectors are secure. For major repairs, contact an authorized service facility or the factory.

Operation & Care Manual #8900 • 11

SERVICE SECTION

The primary purpose of the service section of this manual is to provide the service technician with helpful information regarding basic service to the Alto-Shaam Delivery Cart. It is not intended to be a refrigeration or heating system textbook. For detailed compressor or condenser information, consult the

Copeland Service

Manuals. For major repairs to the Delivery Cart, contact an authorized service facility or the factory.

TEMPERATURE CALIBRATION

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