Alto Shaam 750-GDU/PT, 750-GDU/MET, 750-GDU/MET/PT Operation Manual

OPERATION and CARE MANUAL

®

LIGHTED

DISPLAY CABINETS,

HOT FOOD

750-GDU/PT
(control side)
on optional
casters

Models:

750-GDU

750-GDU/PT

750-GDU/MET

750-GDU/MET/PT

COOK/HOLD/SERVE SYSTEMS

W164 N9221 Water Street

PHONE: [phone] FAX: [phone] • 800.329.8744 U.S .A./CANADA ONLY

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

PRINTED IN U. S .A .

●

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

750-GDU/MET
(multiple timers)
control side

WEBSITE:

#828 • 4/2004

PATENT NOS.

3521030
4595247

®

— DISPLAY CABINETS

®

UNPACKING and SET-UP

Alto-Shaam display cabinets have 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.

Transportation Damage and Claims section located in this manual.

See

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.

2: Chrome Plated Side Racks

3: Chrome Plated Wire Shelves

2: 40 Watt Appliance Bulbs

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

An identification tag is permanently mounted on the
cabinet.

Plug the cabinet into a properly grounded receptacle
ONLY, remembering to position the unit so that the
cord is easily accessible in an emergency.

A proper outlet configuration or permanent wiring for
this model must be installed by a licensed electrician in
accordance with applicable, local electrical codes.

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, voiding
the warranty.

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 eliminate the need
for a moisture pan or a heat circulating fan. Through
even heat application, the quality of food is maintained
for as much as several hours.

EQUIPMENT STARTUP

Before operating the cabinet, clean both the interior
and exterior of the unit with a damp cloth and mild
soap solution. Rinse carefully. A standard commercial
glass cleaner can be used on all glass. Install the
optional casters or equipment legs before operating the
cabinet. Clean and install the cabinet side racks, and
wire shelves.

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.

THOROUGHLY CLEAN THE UNIT DAILY

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

2. Remove, cover, and store food under refrigeration.

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.

NOTE: Never use hydrochloric acid (muriatic acid) on

stainless steel.

4. Clean the glass with a window cleaner.

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.

#828 Operation & Care Manual - 1.

OPERATION PROCEDURES

LIGHTED HOLDING CABINETS

1. PREHEAT AT 200°F (93°C)
FOR 30 MINUTES.

When the thermostat is turned

clockwise to the
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 display
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 doors are
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).

ON position,

LIGHTED HOLDING CABINETS

with MULTIPLE TIMERS

1. SWITCH POWER ON.
The timers will beep and the
temperature display will flash
momentarily. The unit will
begin preheating to the last set
holding temperature. The

temperature display will indicate the
temperature.

2. SET THE HOLDING TEMPERATURE.

A. Press and release the "temperature set" button.

The previously set holding temperature will be
displayed for 3 seconds. The set holding
temperature can be changed during the
3 second time period.

B.To increase the holding temperature, press and

hold the "temperature increase" button. The
maximum set temperature is 200°F (93°C).

C.To decrease the holding temperature, press and

hold the "temperature decrease" button. The
minimum set temperature is 60°F (16°C).

3. SET THE 2 HOUR COUNT-DOWN TIMER.

A.To set the count-down timer, press and hold the

"time increase" or the "time decrease" button.
(The timers are adjustable. ie: one minute to
two hours)

B.To start the count-down, press the "start/stop"

button.

C.The timer will beep for 3 seconds when the

count-down time has expired.

4. TO RESET THE 2 HOUR COUNT-DOWN TIMER:

A.To reset the count-down timer the count-down

time must have elapsed and the display must
display "0." (Press the "start/stop" button to
end the count-down timer manually.)

B.To increase the set count-down time, press and

hold the "time increase" button.

actual cabinet

C.To decrease the set count-down time, press and

hold the "time decrease" button.

The Digital Displays Must Be Allowed to Regenerate Each Time Power is Switched to

the"OFF" Position. Before Switching the Power Back ON, Always Allow the Control to

Remain in the OFF Position for a Minimum of 30 Seconds.

#828 Operation & Care Manual - 2.

SANITATION GUIDELINES GENERAL HOLDING 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 food-borne illnesses. Temperature
monitoring and control during receiving, storage,
preparation, and the service of foods are of equal
importance.

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)

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].

#828 Operation & Care Manual - 3.

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.

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 16 0°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

.

THERMOSTAT/INDICATOR LIGHT SEQUENCE

Whenever the dial thermostat is turned ON, the
light will indicate 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 indicator light does not illuminate after
normal start-up, the main power source, thermostat,
and/or 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. CALIBRA-

TION

THERMOSTAT CALIBRATION

MANUAL (DIAL) THERMOSTATS

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 at 140°F

(60°C), 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 counter­clockwise 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.)

ELECTRONIC THERMOSTATS

The electronic thermostat has been set at the factory
to indicate in degrees Fahrenheit or degrees Celsius
as requested at the time of order. The temperature
scale can be changed in the field only by an autho­rized Alto-Shaam service agency.

The electronic thermostat is a precise instrument and
is designed to offer trouble free service. If you
suspect the temperature inside the holding compart­ment does not match the temperature indicated on
the digital display, follow the instructions listed
below.

1. Check to make certain the unit voltage matches
the power source. A power source less than that
required to operate the unit will result in inaccu­rate temperatures.

2. Verify the temperature inside the holding
compartment with a quality thermal indicator.

A. With the exception of the wire shelves,

completely empty the holding compartment.

B. Make certain the holding cabinet sensor,

located inside the holding compartment at
the left side of the unit, is completely clean.

C. Suspend the thermal indicator in the center

of the holding compartment.

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), see
troubleshooting section in this manual, or contact
factory.

(INFORMATION ON ELECTRONIC THERMOSTATS— PG 5)

#828 Operation & Care Manual - 4.