Alto Shaam 600-LVD Installation Manual

#824 • 5/2002

PRINTED IN U.S .A .

HOT FOOD DISPLAY CABINETS

MODELS: 600-LVD

600-LVD/PT

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: [phone] FAX: [phone] • 800.329.8744 U.S.A. ONLY WEBSITE:

800.558.8744 U.S.A./CANADA 262.251.1907 INTERNATIONAL www.alto-shaam.com

#824 Operation & Care Manual • 1.

RECEIVING AND INSPECTION

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 unit, check for
any possible shipping damage and report
it at once to the delivering carrier.

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.

12: CHROME PLATED WIRE SHELVES

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 the cabinet.

2. Position the unit so that the power supply cord is easily

accessible in case of an emergency.

3. Plug the cabinet into a properly grounded receptacle ONLY.

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

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 several hours.

START-UP

Read all instructions in this manual thoroughly before use of this
unit. Keep this manual in a safe and easily accessible area.

1. In order to maintain standards established by the National
Sanitation Foundation, all counter-mounted equipment must
be secured flush to the counter and the entire base sealed to the
counter with NSF approved sealant or equipped with 4"
(102mm) legs to provide minimum unobstructed space beneath
the unit. These legs are supplied with the unit. Warranty will
become null and void if these directions are not followed.

2. Before operating the unit, clean both the interior and exterior of
the cabinet with a clean, damp cloth and mild
soap solution. Rinse carefully.

3. Clean and install the cabinet wire shelves.

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 DISPLAY CABINET DAILY

:

1. Disconnect the cabinet from the power source.

2. Remove all detachable items such as wire shelves. Clean these
items separately.

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 carefully 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 cabinet
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.

5. Clean the glass with a window cleaner.

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

— HOT DISPLAY CABINETS

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. NEVER

STEAM CLEAN. Do not use water

jet to clean. Severe damage

or electrical hazard could result,

voiding the warranty.

®

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

AC

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

1 PH

MAXIMUM RATED

WATTAGE

xx

HZxxx

600-LVD • OPERATIONAL PROCEDURES

#824 Operation & Care Manual • 2.

Thermostat Control Description and Function

The L.E.D., Light Emitting Diode, referred to is an electronic

device providing illumination.

The control has a three-digit L.E.D. display. When the
warming cabinet is in operation, the L.E.D. will show the
chamber's internal temperature. The display will also show
programming and diagnostic information.

ON/OFF Rocker Switch

The Power On/Off Rocker Switch positions
may be marked with the international "

I" for

On and "O" for Off.

UP/DOWN Arrow Rocker Button

The UP/DOWN arrow rocker button is used to
increase or decrease the set-point temperature. The
minimum set-point temperature is 90°F (32°C) while
the maximum set-point temperature is 200°F (93°C).

SET Button

The SET button is used to display the current
set-point temperature or program a new set-point
temperature. Pushing the SET button once will
display the set-point temperature value for five
seconds. Holding the SET button allows the
programming mode to become active.

L.E.D. Display

The L.E.D. display will show the set-point
temperature value when programming, or the
warming chamber's temperature when calling
for heat. When programming a new set-point
temperature, the L.E.D.1 indicator with blink.
When a new set-point temperature is chosen,
the Chamber Temperature L.E.D. will flash
three times to confirm.

HEAT INDICATOR L.E.D.

The Heat Indicator L.E.D. will illuminate and
remain lit while the unit is calling for heat.
It will go out when the air temperature inside
the warming chamber reaches the set-point
temperature on the control.

ERROR CODE DISPLAYS

Open-Circuited

If "ooo" is displayed in the Error Code L.E.D.,
the sensor is open-circuited. Follow Trouble
Shooting Guide instructions in this Operation
and Care Manual.

Short-Circuited

If "CCC" is displayed in the Error Code L.E.D.,
the sensor is short-circuited. Follow Trouble
Shooting Guide instructions in this Operation
and Care Manual.

ERROR CODE INDICATOR L.E.D.

If either of the above mentioned errors codes
should occur, the Error Code Indicator L.E.D. will
be illuminated and remain so until error is cleared.

HEAT

INDICATOR L.E.D.

L.E.D.1

200

!

ERROR CODE

INDICATOR L.E.D.

POWER
ON/OFF

ROCKER SWITCH

SET

L.E.D.1

200

°F

CHAMBER

TEMPERATURE

L.E.D.

CHAMBER

TEMPERATURE

L.E.D.

INCREASE / DECREASE

BUTTON

prg

SET

TEMPERATURE

SET

BUTTON

HEAT

INDICATOR L.E.D.

!

ERROR CODE

INDICATOR L.E.D.

HEAT

INDICATOR L.E.D.

!

ERROR CODE

INDICATOR L.E.D.

!

L.E.D.1

ooo

ERROR

CODE

DISPLAY

L.E.D.1

CCC

ERROR

CODE

DISPLAY

POWER
ON/OFF

ROCKER SWITCH

°F

°F

#824 Operation & Care Manual • 3.

Programming and Operating Thermostat Control

Turn Power On

Press the "ON" or "I" position of the
rocker switch to turn on control.

CHANGE SET-POINT TEMPERATURE

Press and hold

the SET button for at least
3 seconds. After L.E.D.1 indicator blinks, release
the Set Button. The control is now in the

programming mode.

Press and hold the UP or
DOWN arrow rocker button to change the value
shown in the display. Store the value by pressing the

SET button.

The new set-point value will flash three times to
confirm.

HEAT INDICATOR L.E.D.

The Heat Indicator L.E.D. will illuminate as the
warming chamber calls for heat. It will extinguish
when the warming chamber's interior temperature
reaches the set-point.

PREHEATING THE UNIT

Always preheat the unit at 200°F (93°C) for 30 minutes before
loading the merchandiser with hot food.

LOADING THE CABINET

Load the merchandiser with hot food only. The purpose of this
unit is to maintain hot food at proper serving temperature. Use a
food thermometer to make certain all food has reached

an internal temperature range of
140° to 160°F (60° to 71°C). Do not
fill cabinet closer than 2" from the
sensor. Make certain door is securely
closed after loading. Reset the control
to 160°F (71°C).

This will not

necessarily be the final setting.

Proper temperature range
for the food being held will depend on the type and quantity of
product. It is advisable to periodically check the internal
temperature of each item to assure maintenance of proper food
serving temperature.

+

CAUTION

The unit should be unplugged and a qualified
service technician should be consulted if any of
the following situations occur:

• The Heat Indicator L.E.D. does not illuminate
after normal start-up.

• The warming cabinet does not hold the
temperature as set.

• The warming cabinet fails to heat with the
L.E.D. illuminated.

• The cabinet heats continuously with the
control “OFF”.

• Refer to Trouble Shooting Guide in this
manual.

ELECTRONIC CONTROL ACCURACY

The electronic control is a precise instrument and is designed to
offer trouble-free service. If you suspect the temperature inside
the warming cabinet does not match the temperature indicated
on the digital display, after stabilizing, follow the instructions
listed below.

1. Make certain the power meets the requirements of the
appliance, voltage and current rating as indicated on
identification tag.

2. Verify the temperature inside the warming cabinet with a
quality thermal indicator.

A. With the exception of the metal shelves, completely

empty the warming cabinet.

B. Make certain the sensor, located inside the warming

cabinet at the ceiling, is completely clean.

C. Suspend the thermal indicator in the center of the

warming cabinet.

D. Allow the temperature, set on the electronic thermostat,

to stabilize for a minimum of one hour before
comparing the digital display with the reading on the
thermal indicator.

DO NOT OPEN THE CABINET DOOR(S) DURING THE
TEMPERATURE STABILIZATION PERIOD.

If the reading on the thermal indicator does not match the digital
display within 10°F (6°C), contact a qualified service technician
for appropriate action.

600-LVD • OPERATIONAL PROCEDURES

SET

L.E.D.1

200

°F

CHAMBER

TEMPERATURE

L.E.D.

#824 Operation & Care Manual • 4.

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 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.

HOLDING TEMPERATURE RANGE

MEAT FAHRENHEIT CELSIUS

BEEF ROAST — Rare 140°F 60°C
BEEF ROAST — Med/Well Done 160°F 71°C
BEEF BRISKET 160° — 175°F 71° — 79°C
CORN BEEF 160° — 175°F 71° — 79°C
PASTRAMI 160° — 175°F 71° — 79°C
PRIME RIB — Rare 140°F 60°C
STEAKS — Broiled/Fried 140° — 160°F 60° — 71°C
RIBS — Beef or Pork 160°F 71°C
VEAL 160° — 175°F 71° — 79°C
HAM 160° — 175°F 71° — 79°C
PORK 160° — 175°F 71° — 79°C
LAMB 160° — 175°F 71° — 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

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 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 food­borne 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].

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 GUIDELINE