Alto Shaam 500-PV Installation Manual

#821 • 12/01

PRINTED IN U.S .A .

HOT PIZZA & PRETZEL VIEWER

Models:

500-PV

500-PVL

500-PV/PT

500-PVL/PT

OPERATION and CARE MANUAL

PHONE: [phone] FAX: [phone]

●

800.329.8744 U.S .A./CANADA ONLY 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

#821 Operation and Care Manual • 1.

RECEIVING AND INSPECTION

This Alto-Shaam Display 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. 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. Keep this manual in a secure location.

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,
remembering to position the unit so that the cord is easily
accessible in case of an emergency.

3. Permanent wiring or a proper outlet configuration, as
required for this unit must be installed by a
licensed electrician in accordance with applicable,
local electrical codes.

HEAT 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 eliminate
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. Install equipment legs on cabinet before operating.

2. Before operating cabinet, clean both the interior and exterior

of unit with a damp cloth and mild soap solution. Rinse
carefully. Use a standard commercial glass cleaner or
distilled white vinegar on glass panels and doors.

3. Clean and install the cabinet pizza or pretzel rack.

Do not operate the cabinet without equipment legs.

Severe damage or hazard could result.

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.

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

NECESSARILY 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 holding hot pretzels, preheat as shown

above, load the pretzels, and decrease thermostat to approximately
100°F (38°C).

CARE and CLEANING

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

CLEAN THE HOLDING CABINET DAILY

1. Turn lights and adjustable thermostat(s) to OFF position,
and disconnect unit from power source.

2. Remove, cover or wrap, and store unused product under
refrigeration.

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

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

4. Clean glass with window cleaner.

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

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

— DISPLAY CABINET

ENSURE POWER SOURCE MATCHES VOLTAGE

STAMPED ON UNIT NAMEPLATE

At no time should the inside or outside of the cabinet
be washed down, flooded with water or liquid solution.
Do not use water jet to clean. NEVER STEAM CLEAN.
Severe damage or electrical hazard could result.

®

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

#821 Operation and Care Manual • 2.

SANITATION GUIDELINE

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 safety of our 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].

GENERAL HOLDING GUIDELINE

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 unit 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)

#821 Operation and Care Manual • 3.

THERMOSTAT and

PILOT LIGHT SEQUENCE

Whenever the thermostat is turned “ON,” the indicator
light will show the power

ON/OFF condition of the heating
cable, and consequently, the cycling of the cabinet as it
maintains the dialed cavity temperature. If the light does
not illuminate after normal start-up, the main power source,
thermostat, and/or pilot light must be checked. If the
warming cabinet does not hold the temperature as dialed,
the calibration of the thermostat must be checked. If the
warming cabinet fails to heat or heats continuously with the
thermostat “

OFF,” the thermostat must be initially checked
for proper operation. If these items are checked and found
to be in order, a continuity and resistance check of the
heating cable should be made.

SEE CIRCUIT DIAGRAM.

THERMOSTAT CALIBRATION

The thermostat is precision calibrated at the factory.
Normally, no adjustment or recalibration is necessary unless
the thermostat has been mishandled in transit, changed or
abused while in service. A thermostat with a sensing bulb
operates on hydraulic pressure, consequently, any bending
of the bulb results in a change in its volume, and alters the
accuracy of the thermostat calibration.

A thermostat should be checked or recalibrated by placing a
quality, thermal indicator at the center of an empty holding
cavity.

DO NOT CALIBRATE WITH ANY FOOD

PRODUCT IN THE CABINET.

The thermostat should be
set, and should be allowed to stabilize at that setting for a
minimum of one hour. Following temperature stabilization,
the center of the thermal swing of the air temperature within
the cabinet should approximately coincide with the
thermostat setting.

If calibration is necessary, the calibration screw should be
adjusted with great care. The calibration screw of the
thermostat is located in the thermostat dial shaft. With the
shaft held stationary, a minute, clockwise motion of the
calibration screw appreciably lowers the thermostat setting.
A reverse, or counter-clockwise motion appreciably raises
the thermostat setting. After achieving the desired cycling
of the thermostat, the calibration screw must be sealed.
Place a few drops of enamel sealant directly on the
calibration screw.

(Red nail polish or equivalent is

acceptable.)

At no time should the inside or outside
of the cabinet be washed down, flooded with
water or liquid solution. Do not use water jet
to clean.
NEVER STEAM CLEAN.
Severe damage or electrical hazard could
result, voiding the warranty.

OUTSIDE DIMENSIONS

22-1/2" (572mm)

24-1/4" (616mm)

42-3/4" (1086mm)

63" (1600mm)

26-5/8" (676mm)

32-1/2" (826mm)

24-1/4" (616mm)

22-1/2" (572mm)

4" (102mm) Legs

500-PV; PVL

500-PV/PT; PVL/PT

if the power supply cord set is damaged,

replace with an Alto-Shaam cord set.

The use of any other cord may result in

electric shock or fire hazard.

Always disconnect from power source before

cleaning or servicing.