Alto Shaam CC-24 Installation Manual

#884a • 6/2003

PRINTED IN U. S .A .

OPERATION and CARE MANUAL

®

COOK/HOLD/SERVE SYSTEMS

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

W164 N9221 Water Street ●P.O. Box 450 ●Menomonee Falls, Wisconsin 53052-0450 U.S.A.

Two Tier

Hot Display Case

Model: CC-24

The Alto-Shaam Display Case 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.

See Transportation Damage and Claims

section located in this manual.

In order to maintain established National Sanitation Foundation

standards, all stationary floor models must be sealed to the floor

with a R.T.V. or silastic meeting N.S.F. requirements or have 6"

(153mm) unobstructed clearance beneath the unit. Warranty will

become null and void if these directions are not followed.

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. Any and all claims for warranty must include

the full model number and serial number of the cabinet.

Use a professional electrician or serviceman for installation and

service in accordance with national codes. 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. Remember to position this unit so that the power

supply cord is easily accessible in case of an emergency.

An identification tag is permanently mounted on cabinet.

Regarding International Standard Units Only:

If the unit is not equipped with flexible cord with plug, an

all-pole country approved disconnection device which has a con­tact separation of at least 3mm in all poles must be incor­porated in the fixed wiring for disconnection. When using a
cord without a plug, the green/yellow conductor shall be
connected to the terminal which is marked with the ground
symbol. If a plug is used, the socket outlet must be easily
accessible. If power cord needs replacement, use a similar one

obtained from the distributor.

1. INSERT WIRE SHELVES OR TILE INTO THE
DISPLAY CASE (OPTIONAL).

2. CHECK THAT BREAKER SWITCHES ARE "ON".

The breaker switches are located on the control panel.

3. TURN UPPER AND LOWER DISPLAY LIGHTS

“ON” AND SET THE THERMOSTAT(s) AT

NUMBER “7” TO PREHEAT.

Upper and lower lights will illuminate when light switches are
turned on. An indicator light will illuminate when the
thermostat(s) is turned "ON". The indicator(s) will remain lit as
long as the unit is preheating or calling for heat. This unit
should be preheated, at the number "7" setting, for a minimum
of thirty

minutes before loading the case with food. When
preheating is completed, the indicator light(s) will turn off.
Preheat the unit along with any empty serving pans or
containers which will be used to transfer hot foods for display.
NOTE: To ensure better life expectency of the light bulbs
supplied with this unit, do not overtighten in their receptacles.
Warming these bulbs at least 15 minutes before use is also
recommended.

4. LOAD PREPACKAGED HOT FOODS INTO THE

DISPLAY CASE.

The unit can be loaded from the front or back (control) side.
Before loading food into the case, use a pocket-type meat
thermometer to make certain all products have reached an
internal temperature of 160° F (71°C) or higher. If any food
product is not at proper serving temperature, use a Halo Heat
cooking and holding oven or Combitherm Oven to bring the
product within the correct temperature range.

✔ Use hand protection when handling hot items.
✔ Do not stack food containers.
✔ Be certain only hot PREPACKAGED foods in appropriate

heat tested containers are used in this hot display case.

5. RESET THERMOSTAT(S) AS NEEDED.

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.
Local health regulations may vary regarding minimum
serving temperatures. Proper temperature range is usually
160°F (71°C) or higher. Normally, this will require a thermostat
setting of “7” although a higher or lower setting may sometimes
be required.

Note: The thermostat for this unit has been

factory set so that it will not advance past the number 9.

#884a Operation & Care Manual • 1

HOT DISPLAY CASES

UNPACKING and SET-UP

ELECTRICAL INSTALLATION

OPERATIONAL PROCEDURES

ENSURE POWER SOURCE MATCHES

VOLTAGE STAMPED ON

NAMEPLATE OF UNIT

®

®

PATENT NOS.

3521030
4595247

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 DISPLAY CASE
DAILY

1. Turn lights and adjustable thermostat(s) to the
“OFF” position.

2. Disconnect unit from power source by turning breaker
switch(es) to the "OFF" position. Let the unit cool.

3. Remove and store unused products under refrigeration.

4. 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.

5. Clean glass with window cleaner.

6. 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.

Remember to turn the breaker switch(es) ON again before
operating the unit.

Disconnect unit from power source before
cleaning or servicing. At no time should
the case be 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.

Use caution when replacing hot bulbs. This unit's
performance has been optimized using factory
provided bulbs. These bulbs should be replaced
with an exact substitute or with a factory
recommended replacement. Do not
overtighten the bulbs in their receptacles.

➥ White cotton gloves should be worn when handling

quartz elements. Never touch them with bare hands,
as oil and dirt from the skin can contaminate the
quartz sheath and cause hot spots and premature
heater failure. If this element is touched,
thoroughly wipe, using a dry, clean cloth and alcohol or other
suitable solvent.

➥ Do not expose these heater elements to water.
➥ Solvent vapors can be flammable. Be sure to provide adequate

ventilation.

➥ Quartz heater elements are designed to be used in a horizontal

position only.

Installation

Care should be taken to insure that all installations meet
local code requirements and safety regulations. The quartz heater
will expand about 1% of its length. Be sure it is mounted to allow
this growth. Check the area around the quartz heat element for
flammable material.

Electrical

Never operate the quartz heater element at a voltage higher than the
design voltage. Disconnect and/or lock out power before installing
heater and making electrical connections. Make electrical
connections according to local, national or country codes. Be sure
all electrical connections are made safely and that the terminals do
not contact the housing. On units supplied with leads, make certain
the lead connections are tight before applying power. When
attaching leads to the heater element, be sure to hold the inner
terminal nut with pliers to prevent twisting or breaking.

Operation

These heaters are designed to provide trouble-free operation;
however, some minimal precautions are required. Be sure the area
is free of flammable hazards. If the heaters are facing up, be sure to
remove objects that fall into the heaters or the reflectors behind
them. Periodically check to see that the wiring is not frayed, burnt,
or cut. If there is vibration, check to see that mounting screws
remain secure. The heaters will operate best with clean reflectors.
The loss of efficiency can be as high as 30% with dirty reflectors.
Always disconnect and lock out power before parts are replaced.
The quartz heater can be replaced from the front of the unit.

Replacement

Replacement is accomplished by removal of the screws holding the
end caps, removing the end caps, and disconnecting the power
leads from the terminals on the heater element. Installation is
accomplished by reversing the procedure.

Quartz elements should not be touched with
bare fingers as oil from hands can destroy or

cause premature failure. If accidentally touched,

clean with a dry, soft cloth and rubbing

alcohol.

#884a Operation & Care Manual • 2

CARE and CLEANING

QUARTZ HEATERS

#884a Operation & Care Manual • 3

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 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].

S

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.

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.

This particular Alto-Shaam holding unit is is equipped with
thermostats indicating a range of between 1 and 10.

Note: The
thermostat for this unit has been factory set so that it will not
advance past the number 9.

Use a metal-stemmed thermometer to
measure the internal temperature of the product(s) being held.
Adjust the thermostat settings 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.

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