Alto Shaam 200-HFT Service Manual
#813/22 • 5/2004
PRINTED IN U. S .A .
INSTALLATION
OPERATION
AND
MAINTENANCE
MANUAL
HOT FOOD
TABLE
ELECTRIC
MODELS:
200-HFT
(or base only)
300-HFT
(or base only)
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
200-HFT
300-HFT
The Alto-Shaam Hot Food Table has been thoroughly
tested, and inspected to insure only the highest quality unit
is provided. When you receive your unit, 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.
Save all the information and instructions packed with
the unit. 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 unit.
Before operating the unit, clean the interior and exterior
with a damp, clean cloth and mild soap solution.
Rinse carefully.
1. An identification tag is permanently mounted on the case.
2. Plug the unit into a properly grounded receptacle ONLY,
positioning the unit so that the plug is easily accessible in
case of an emergency. Arcing will occur when
connecting or disconnecting the unit unless all controls
are in the “OFF” position.
3. Proper receptacle or outlet configuration or permanent
wiring for this unit must be installed by a licensed
electrician in accordance with applicable local electrical
codes.
#813/22 INSTALLATION/OPERATION/SERVICE • 1.
UNPACKING and SET-UP
ELECTRICAL INSTALLATION
START-UP
PATENT NOS.
3521030
4595247
®
ENSURE POWER SOURCE MATCHES
VOLTAGE STAMPED ON UNIT NAMEPLATE
®
– Heated Buffet Tables
INSTALLATION
Sneeze Guard
Control Box
Adjustable 6" Leg
Heat
Guard
Heat
Guard
Spacer
#813/22 INSTALLATION/OPERATION/SERVICE • 2.
OPTION
INSTALLATION
20-1/8"
(511mm)
26-1/8" (663mm)
33-7/8"
(859mm)
6-1/16" (154mm)
4-3/8" (111mm)
27-3/4" (704mm)
26-1/8" (663mm)
27-3/4" (704mm)
26-1/2" (672mm)
13"
(332mm)
Power Switch
6-1/4" (159mm)
Electrical Connection
12" (305mm)
9-1/4"
(235mm)
38-1/8" (968mm)
43-1/8" (1095mm)
20-1/8"
(511mm)
26-1/8" (663mm)
64-1/4" (1632mm)
69-9/16" (1767mm)
33-7/8"
(859mm)
6-1/16" (154mm)
4-3/8" (111mm)
27-3/4" (704mm)
26-1/8" (663mm)
27-3/4" (704mm)
26-1/2" (672mm)
13"
(332mm)
Power Switch
6-1/4" (159mm)
Electrical Connection
12" (305mm)
9-1/4"
(235mm)
Custom Panel Colors . . . . . . . . . . . . . .FACTORY QUOTE
Pan Divider Bars
— Full-Size . . . . . . . . . . . . . . . . . . . . .16019
— Half-Size • Third-Size . . . . . . . . . . . .11318
300-HFT Customer Sneeze Guard, large
— Front Guard . . . . . . . . . . . . . . . . . . .44149
— End Guard . . . . . . . . . . . . . . . . . . . .44239
SPECIAL INFORMATION
●
Pans are not included.
●
Opening required for drop-in countertop
applications:
300-HFT • 25" x 69-1/2" (635mm x 1765mm)
200-HFT • 25" x 43-1/8" (635mm x 1095mm)
Decorator Cart — 200-HFT Part No.
— with shelf . . . . . . . . . . . . . . . . . . . . . . . . . . .55185
— painted decor panel package . . . . . . .44075
— stainless steel decor panel package . . .44078
Decorator Cart — 300-HFT Part No.
— with shelves 55181
— painted decor panel package . . . . . . .44073
— stainless steel decor panel package . . .44076
— roll-in . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55728
— painted decor panel package . . . . . . .44073
— stainless steel decor panel package . . .44076
— fully enclosed . . . . . . . . . . . . . . . . . . . . . . . .55183
— painted decor panel package . . . . . . .44074
— stainless steel decor panel package . . .44077
Outside Dimensions
Options and Accessories
#55181
#55728
200-HFT
300-HFT
#813/22 INSTALLATION/OPERATION/SERVICE • 3.
Quantities
Quantities
Quantities
Full size
pans
1 to 3
One-half
size pans
2, 4, 6
two-third
size pans
One-third
size pans
1 to 3 sets
Standard Pan Sizes
Full-size pans 12" x 20" x 2-1/2" (325mm x 530mm x 65mm) GN 1/1
One-half size pan 12" x 10" x 2-1/2" (325mm x 265mm x 65mm) GN 1/2
Two-thirds size pan 12" x 14" x 2-1/2" (325mm x 352mm x 65 mm) GN 2/3
One-third size pan 12" x 6" x 2-1/2" (325mm x 176mm x 65mm) GN 1/3
Standard Pan Divider and Separator Bars
Pan Divider Bars #16019 Quantity - 2
Half or Third Size
Pan Separator Bars #11318 Quantity - 3
Full size
pan
One-half
size pan
One-half
size pan
Two-thirds
size pan
One-third
size pan
200-HFT • Pan Configurations
43-1/8" (1095mm)
26-1/8" (663mm)
INSTALLATION
#813/22 INSTALLATION/OPERATION/SERVICE • 4.
300-HFT • PAN CONFIGURATIONS
* Additional Pan Separator Bars Required
** Additional Pan Divider Bars Required
QUANTITIES
FULL-SIZE PANS
QUANTITIES
ONE-HALF SIZE PANS
LONG HALF-SIZE PANS
TWO-THIRDS SIZE PAN
ONE-THIRD SIZE PAN
ONE-THIRD SIZE PANS
QUANTITIES
QUANTITIES QUANTITIES
1 to 5
1 to 5
sets
2
4
6
8
10 *
2
4
6
8
10
**
**
**
3
6
9
12
15
*
*
*
FULL-SIZE PAN
ONE-HALF SIZE PAN
LONG-HALF SIZE PAN
TWO-THIRDS SIZE PAN
ONE-THIRD SIZE PAN
FULL-SIZE SHEET PAN
HALF-SIZE SHEET PAN
12" x 20" x 2-1/2"
12" x 10" x 2-1/2"
6" x 20" x 2-1/2"
12" x 14" x 2-1/2"
12" x 6" x 2-1/2"
18" x 26" x 1"
18" x 13" x 1"
325mm x 530mm x
325mm x 265mm x
162mm x 530mm x
325mm x 352mm x
325mm x 176mm x
N/A
N/A
65mm
65mm
65mm
65mm
65mm
GN 1/1
GN 1/2
GN 2/4
GN 2/3
GN 1/3
STANDARD PAN SIZES
FULL-SIZE
PAN
ONE-HALF
SIZE PAN
ONE-HALF
SIZE PAN
LONG HALF-SIZE PAN
LONG HALF-SIZE PAN
TWO-THIRDS
SIZE PAN
ONE-THIRD
SIZE PAN
69-9/16" — (1767mm)
26-1/8" - (663mm)
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
STANDARD PAN DIVIDER and SEPARATOR BARS
QUANTITIES
4
5
#11318
HALF OR THIRD-SIZE
PAN SEPARATOR BARS
#16019
PAN DIVIDER BARS
INSTALLATION
1. DO NOT ADD WATER TO THE UNIT.
Halo Heat buffet servers maintain a constant but
gentle temperature and eliminate much of the
moisture loss associated with conventional holding
methods. Because of this gentle heat, it is not
necessary to add water to the hot food table.
Adding water is not recommended since water will
accelerate the deterioration of the product, presents
an electrical hazard, and may damage the table and
void the warranty.
2. PLACE DIVIDER BARS & PANS INTO UNIT.
Refer to the pan layout diagrams for different types of
pan accommodations. A complete pan configuration
layout is located in this manual. It is VERY important
to note that pan separator bars or divider bars must be
used to close all gaps between pans and all gaps
between the pans and the edges of the table;
otherwise, heat distribution will be uneven, and uniform
temperature will be difficult to maintain. Additional pan
divider bars are available if needed.
3. TURN ON LIGHTS (if applicable).
To extend the life of the bulbs, it is recommended to
turn on the lights while preheating the unit.
4. PREHEAT BY SETTING THERMOSTATS
TO NUMBER “10”.
An indicator light will illuminate when each thermostat
is turned “ON.” These indicators will remain lit as long
as the unit is preheating or calling for heat. The unit
should be preheated, at the number 10 setting, for a
minimum of thirty minutes before loading with food.
When preheating is completed, or whenever the unit
reaches any temperature set by the operator between
1 and 10, the indicator light(s) will go “OUT”.
5. LOAD HOT FOODS INTO HOT FOOD TABLE.
Be certain only hot food is transferred into the hot food
table. Before loading food into the table, use a pockettype meat thermometer to make certain all products
have reached an internal temperature of 140° to 180° F
(60° to 82°C). If any food product is not at proper
serving temperature, use a Halo Heat cooking and
holding oven, set at 250° to 275°F (121° to 135°C),
or a Combitherm oven to bring the product within the
correct temperature range.
6. RESET THERMOSTAT AS NEEDED.
After all products are loaded into the hot food table,
reset the thermostat(s) to the number "8" setting. THIS
WILL NOT NECESSARILY BE THE FINAL SETTING.
Since proper temperature range depends on the type
of products and the quantities being held, it is necessary
to periodically use a pocket thermometer to check
each item to make certain the correct temperatures
are being maintained. Proper temperature range is
between 140° and 180°F (60° and 82°C). Normally,
this will require a thermostat setting of between number
"6" and "8", although a higher or lower setting may
sometimes be required.
7. SERVE FRESH HOT FOOD.
Keep hot foods looking fresh. Occasionally stir or
rotate foods as needed. Wipe spills immediately to
assure maximum eye appeal and minimize
end-of-the-day cleanup.
#813/22 INSTALLATION/OPERATION/SERVICE • 5.
OPERATION PROCEDURES
On/Off Switch
Panel Overlay
Thermostat Knob
Light Switch
Indicator Light
Switch Boot
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