Alto Shaam 750-GDR Service Manual

#829 • 8/2002

PRINTED IN U.S .A .

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

HOT ROTATING MERCHANDISER

Model: 750-GDR

#829 Operation & Care Manual • 1.

UNPACKING and SET-UP

The Alto-Shaam Hot Rotating Visual Merchandiser 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. Check to ensure all the following
items have been received as standard with each cabinet.

1: Stainless Steel Drip Pan

10: Stainless Steel Wire Baskets

Save all the information and instructions packed inside the cabinet.
To maintain sanitation ordinances, cabinets intended for counter-top
applications must be sealed to the counter with a NSF approved
sealant or mounted on six inch legs.

Complete and return the warranty card to the factory as soon as
possible to insure prompt service in the event of a warranty parts
and labor claim.

NOTE: Any claims for warranty must include the full model number and serial

number of the cabinet.

An identification tag is permanently mounted on the cabinet.

Plug the case into a properly grounded receptacle only. A
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.

1. Before operating the cabinet, clean both the interior and
exterior of the unit with a damp cloth and mild soap solution.
Rinse carefully. Clean all window areas with a standard
commercial glass cleaner.

2. Clean the stainless steel wire baskets and drip pan. Insert the
stainless steel drip pan on the bottom surface of the interior
cabinet.

3. This cabinet 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. Do
not install directly adjacent to heat producing equipment.

OPERATIONAL PROCEDURES

1. TURN DISPLAY LIGHTS "ON" AND SET THE

THERMOSTAT AT NUMBER "10" TO PREHEAT.

An indicator light will illuminate when the thermostat is turned
"

ON." The indicator 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 30 minutes before loading

the merchandiser with food. When preheating is completed, or
whenever the unit reaches any temperature set by the operator
between

1 and 10, the indicator light will go "OUT".

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 to this temperature before loading into the holding cabinet

.

3. RESET THE THERMOSTAT.

After all products are loaded, check to make certain the cabinet
doors are securely closed, and reset the thermostat to the number
"8" setting.

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).

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 MERCHANDISING CABINET DAILY:

1. Disconnect the cabinet from the power source.

2. Remove all detachable items such as wire baskets, drip pans, etc.
Clean these items separately.

3. Clean the interior metal surfaces of the cabinet 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
residue and wipe dry.

4. Clean all window areas with a standard commercial glass cleaner.

NOTE: Never use hydrochloric acid (muriatic acid) on

stainless steel.

5. 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 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
foodservice equipment.

Hot Rotating Visual Merchandiser

ENSURE THE POWER SOURCE
MATCHES THE VOLTAGE STAMPED
ON THE UNIT NAMEPLATE

.

CARE and CLEANING

At no time should the inside or outside of the
cabinet be 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.

ELECTRICAL INSTALLATION

START-UP

®

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

#829 Operation & Care Manual • 2.

SANITATION GUIDELINES

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 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 effecive and relatively simple. While HACCP
guidelines go far beyond the scope of this manual, additional
information is available by contacting the USDA/FDA Food­borne 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 addtion 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)