Alto Shaam 300-SB Service Manual

#816 • 10/2001

PRINTED IN U.S .A .

SALAD BAR

MODEL: 300-SB

OPERATION and CARE MANUAL

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

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

®

COOK/HOLD/SERVE SYSTEMS

UNPACKING and SET-UP

The Alto-Shaam Salad Bar has been thoroughly tested, and
inspected to insure only the highest quality unit is provided. When
you receive your salad bar, 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.

ELECTRICAL INSTALLATION

1. An identification tag is permanently mounted on the unit.

2. Plug the unit into a properly grounded receptacle ONLY.

3. Position the unit so that the cord is easily accessible in case of an

emergency.

START-UP

1. Before operating the unit, clean both the interior and exterior with

a damp cloth and mild soap solution. Rinse well.

2. Clean and install the pan dividers and separator bars.

3. Add ice.

CARE & CLEANING

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

THOROUGHLY CLEAN THE UNIT DAILY

1.

Disconnect unit from power source.

2. Remove, cover or wrap, and store unused products under

refrigeration. Remove ice and drain water.

3. Clean the interior metal surfaces of the cabinet 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.

NOTE: Never use hydrochloric acid (muriatic acid) on stainless steel.

4. Clean sneeze guard with mild detergent and water. Dry with

clean damp chamois. Avoid scratching, do not use dry cloths or

scouring compounds.

5. 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 a clean

cloth and wipe with the grain of the stainless steel.

Always follow appropriate state or local health (hygiene)

regulations regarding all applicable

cleaning and sanitation requirements for equipment.

Never flood the inside or outside of the unit with water

or any liquid solution. Do not use water jet to clean.

NEVER STEAM CLEAN. Severe damage or electrical

hazard could result, voiding the warranty.

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.

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 Food-borne Illness Education Information Center at
[phone].

Ensure Power Source Matches Voltage

Stamped on Unit Nameplate

SANITATION GUIDELINES

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)

Operation & Care Manual #816 • 1

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

AC

1 PH

MAXIMUM RATED

WATTAGE

xx

HZxxx