Alto Shaam 300-TMC Installation Manual
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
HOT FOOD
CARVING TABLE
MODEL: 300-TMC
#817 • 10/2001
Printed in U.S.A.
300-TMC/1
The Alto-Shaam Hot Food Carving
Table has been thoroughly tested, checked
for calibration, 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 inside
the carton. 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: Any and all claims for warranty must include the full model
number and serial number of the unit.
1. An identification tag is permanently mounted on the unit.
2. Plug the table into a properly grounded receptacle
ONLY. Arcing will occur when connecting or disconnecting unit unless all controls are in the OFF position.
If necessary, a proper receptacle or outlet configuration, as
required for the unit, must be installed by a licensed electrician in accordance with applicable, local electrical codes.
3. Position the unit so that the cord is easily accessible in
case of an emergency.
1. Before operating the unit, clean the interior and exterior
with a damp cloth and mild soap solution. Rinse well.
2. Clean the sneeze guard with soap or mild detergent
and water. Dry with a clean, damp chamois. Do not
use commercial or household cleaners containing ammonia.
To avoid scratching, do not use dry cloth or scouring
compounds.
3. This unit is designed to be mounted directly on top of
an Alto-Shaam decorator cart or it can be used as a freestanding unit. Prior to use, the free standing unit must
be mounted on the legs furnished. Otherwise, mount
the unit on the optional cart sealing the bottom perimeter with a R.T.V. or silastic meeting N.S.F. requirements.
Warranty will become null and void if these directions are
not followed.
4. The unit should NOT be installed in any area where it
may be affected by steam, grease, dripping water, high
temperatures or any other severely adverse conditions.
1
. DO NOT ADD WATER TO THE UNIT
Halo Heat units 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. As a matter of fact, adding water is not recom-
mended since water will accelerate the deterioration of
the product, presents an electrical hazard, and may
damage the unit.
2. PLACE DIVIDER BARS & PANS INTO THE 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 no matter what type of pan configuration
chosen, 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. If these gaps are not
closed, heat can be pulled out of the bottom of the unit.
As a consequence, heat distribution will be uneven, and
uniform temperature will be difficult to maintain. If
needed, additional pan divider bars are available.
3. PREHEAT BY SETTING THE ADJUSTABLE
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 twenty minutes before loading the table
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.
If a carving shelf is used, turn its lights on.
4. LOAD HOT FOODS ON THE CARVING TABLE
Be certain only hot food is transferred into the carving
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 160° F.
(60° to 71°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.
5. RESET THERMOSTATS 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 160°F (60° and 71°C). Normally, this will require a
Operation & Care Manual #817• 1.
ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON UNIT NAMEPLATE
UNPACKING and SET-UP
OPERATIONAL PROCEDURES
– HOT FOOD CARVING TABLE
START-UP
ELECTRICAL INSTALLATION
®
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
OPERATIONAL PROCEDURES Continued...
thermostat setting of between number "6" and "8",
although a higher or lower setting may sometimes be
required.
6. 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 to ease end-of-theday cleanup.
THOROUGHLY CLEAN EQUIPMENT
AFTER EACH USE
1. Turn lights and adjustable thermostat(s) to the "OFF"
position. Disconnect from the power source.
2. Remove, cover or wrap, and store unused products
under refrigeration. Let unit cool.
3. Clean pan divider bars with mild soap solutions only.
Clean the metal surfaces 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. Rinse carefully to
remove all soap or detergent residue.
Note: Never use hydrochloric acid (muriatic acid) on
stainless steel.
4. If a carving shelf is used, remove its cutting board after
each use. Clean and sanitize separately. Air dry the
board on a clean, flat surface to prevent board from
warping. If the board becomes warped, heating will
restore flexibility to facilitate flattening. Warped boards
may be heated on the carving shelf surface, or in a preheated Combitherm oven/steamer for 10 minutes on
the steam program, or in a preheated cook/hold oven
for 15 minutes at 250°F (121°C).
5. Clean the sneeze guard with soap or mild detergent
and water. Dry with a clean damp chamois. Grease
and oil may be removed with naptha or hexane.
Do not use commercial or household cleaners containing
ammonia
. To avoid scratching, do not use dry cloths or
scouring compounds.
Always follow appropriate state or local health (hygiene)
regulations regarding all applicable cleaning and sanitation
requirements for equipment
Operation & Care Manual #817• 2.
MAKE CERTAIN THE EQUIPMENT
IS DISCONNECTED
FROM THE POWER SOURCE
BEFORE CLEANING OR SERVICING
AT NO TIME SHOULD THE UNIT
BE STEAM CLEANED, WASHED
DOWN OR FLOODED WITH WATER
OR LIQUID SOLUTION. DO NOT
USE WATER JET TO CLEAN.
SEVERE DAMAGE OR ELECTRICAL
HAZARD COULD RESULT, VOIDING THE WARRANTY.
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.
Operation & Care Manual #817• 3.
S 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 tempera-
tures 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 (301)504-6803.
G Chefs, cooks and other specialized food service person-
nel 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 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 ONLY
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)
SANITATION GUIDELINE
GENERAL HOLDING GUIDELINE
Operation and Care Manual #817 • 5
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