Alto Shaam 200-CT-BI Service Manual

#806/2 • 6/00

PRINTED IN U.S .A .

OPERATION and CARE MANUAL

COOK/HOLD/SERVE SYSTEMS

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

PHONE: 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

CABINET, FOOD HOLDING

Models: 200-CT, 200-CT/Bl

UNPACKING and SET-UP

The Alto-Shaam Holding Cabinet has been thoroughly tested, checked for calibration, and inspected to insure only the highest quality cabinet is provided. When you receive your cabinet, check for any possible shipping damage and report it at once to the

delivering carrier.

See Transportation Damage and Claims section located in

this manual.

The cabinet, complete with unattached items and accessories, may be delivered in one or more packages. Check to ensure that all the following items have been received as standard with each unit.

4: 1" (25mm) Legs (200-CT)2: Wire Baskets

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

NOTE

: All claims for warranty must include the full

model number and serial number of the cabinet.

ELECTRICAL INSTALLATION

1. An identification tag is permanently mounted on cabinet.

2. Plug the cabinet into a properly grounded receptacle ONLY

CTHE HE

HEATING CHARACTERISTICS

The cabinet is equipped with a special, low-heat-density, heating cable. Through the HALO HEAT concept, the heating cable is mounted against the walls of the warming compartment to provide an evenly applied heat source controlled by a thermostat. The design and operational characteristics of the cabinet eliminates the need for a moisture pan or a heat circulating fan. Through even heat application, the quality of a food product is maintained up to as much as several hours.

START-UP

1. Before operating the cabinet, clean both the interior and exteri-

or of the unit with a damp cloth and mild soap solution. Rinse well.

2. Install equipment legs before operating the cabinet. Clean and

install the wire baskets in the cabinet interior.

OPERATIONAL PROCEDURES

1. PREHEAT AT 200°F (93°C) FOR 30 MINUTES.

When the thermostat is turned clockwise to an “ON” position, the indicator light will illuminate and will remain lit as long as the unit is calling for heat. Allow a minimum of 30 minutes of preheating before loading the holding cabinet with food. The indicator light will go “

OUT” after approximately 30

minutes preheat time, or when the air temperature inside the unit reaches the temperature set by the operator. Verify the full preheated temperature with the holding temperature gauge located on the control panel of the cabinet.

2. LOAD THE CABINET WITH HOT FOOD ONLY.

The purpose of the holding cabinet is to maintain hot food at proper serving temperature. Only hot

food should be placed into the cabinet. Before loading the cabinet with food, use a food thermometer to make certain all products are at 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 into the holding cabinet.

3. RESET THE THERMOSTAT TO 160°F (71°C).

Check to make certain the cabinet door is securely closed, and reset the thermostat to 160°F (71°C).

THIS WILL NOT NECES-

SARILY BE THE FINAL SETTING.

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). •For the best holding results with wrapped hot dogs and sausages, put one or two cups of water in the bottom of the cabinet

CARE and CLEANING

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

CLEAN THE UNIT DAILY

1. Disconnect the cabinet from the power source.

2. Remove all detachable items such as baskets, shelves, etc. Clean these items separately.

3. Clean the interior metal surfaces of the cabinet with a damp cloth and any good alkaline or alkaline chlorinated based commercial detergent or grease solvent at the recommended strength. Use a plastic scouring pad or oven cleaner for difficult areas. Avoid the use of abrasive cleaning compounds, chloride based cleaners, or cleaners containing quaternay salts. Rinse well to remove all residue and wipe dry. NOTE

: Never use hydrochloric acid (muriatic acid) on

stainless steel.

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

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

— HOLDING CABINETS

At no time should the inside or outside of the cabinet be

washed down, flooded with water or liquid solution. NEVER

STEAM CLEAN.

Severe damage or electrical hazard

could result.

Operation & Care Manual #806/2 • 1

ENSURE POWER SOURCE

MATCHES VOLTAGE STAMPED

ON NAMEPLATE OF UNIT

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

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

1 PH

MAXIMUM RATED

WATTAGE

HZxxx

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 safty 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.

G Chefs, cooks and other specialized food service personnel

employ varied methods of cooking. Proper holding temperatures for a specific food product must be based on the moisture content of the product, product density, volume, and proper serving temperatures. Safe holding temperatures must also be correlated with palatability in determining the length of holding time for a specific product.

Halo Heat maintains the maximum amount of product moisture content without the addition of water, water vapor, or steam. Maintaining maximum natural product moisture preserves the natural flavor of the product and provides a more genuine taste. In addition to product moisture retention, the gentle properties of Halo Heat maintain a consistent temperature throughout the cabinet without the necessity of a heat distribution fan, thereby preventing further moisture loss due to evaporation or dehydration..

In an enclosed holding environment, too much moisture content is a condition which can be relieved. A product achieving extremely high temperatures in preparation must be allowed to decrease in temperature before being placed in a controlled holding atmosphere. If the product is not allowed to decrease in temperature, excessive condensation will form increasing the moisture content on the outside of the product.

Most Halo Heat Holding Equipment is provided with a thermostat control between 60° and 200°F (16° to 93°C). If the unit is equipped with vents, close the vents for moist holding and open the vents for crisp holding.

If the unit is equipped with a thermostat indicating a range of between 1 and 10, use a metal-stemmed indicating thermometer to measure the internal temperature of the product(s) being held. Adjust the thermostat setting to achieve the best overall setting based on internal product temperature.

HOLDING TEMPERATURE RANGE

MEAT FAHRENHEIT CELSIUS

BEEF ROAST — Rare 140°F60°C BEEF ROAST — Med/Well Done 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 SHRIMP — Fried 160°— 175° F71°— 79° C

BAKED GOODS

BREADS/ROLLS 120°— 140° F49°— 60° C

MISCELLANEOUS

CASSEROLES 160°— 175° F71°— 79° C DOUGH — Proofing 80°— 100° F27°— 38° C EGGS —Fried 150°— 160° F66°— 71° C FROZEN ENTREES 160°— 175° F71°— 79° C HORS D'OEUVRES 160°— 180° F71°— 82° C PASTA 160°— 180° F71°— 82° C PIZZA 160°— 180°F71°— 82°C POTATOES 180°F82°C PLATED MEALS 180°F82°C SAUCES 140°— 200°F60°— 93°C SOUP 140°— 200° F60°— 93° C VEGETABLES 160°— 175° F71°— 79° C

THE HOLDING TEMPERATURES LISTED ARE SUGGESTED GUIDELINES ONLY.

INTERNAL FOOD PRODUCT TEMPERATURES

HOT FOODS

DANGER ZONE 40° TO 140°F(4° TO 60° C)

CRITICAL 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)

SANITATION GUIDELINES GENERAL HOLDING GUIDELINE

Operation & Care Manual #806/2 • 2

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