Alto-Shaam CC-48, CC-72 User Manual

W164 N9221 Water Street • P.O. Bo x 450 • M en om on ee Fa ll s, Wisconsin 53052-0450 USA

PHONE: [phone] • 800.558.8744

US A/CA NA DA FAX: [phone] • 800.329.8744 U.S .A . ONLY

www.alto-shaam.com

®

CC-48

H e a t e d D i s p l a y C a s e s

Tw o - t ier S e l f S e r v i c e D i s p l a y

Models:

CC-48

CC-72

P RI N TE D I N U. S .A .

CC-72

• INSTALLATION

• OPERATION

• MAINTENANCE

M N- 2 87 5 7 • 1 0/ 0 8

D E L I V E R Y

This Alto-Shaam appliance has been
thoroughly tested and inspected to insure only the
highest quality unit is provided. Upon receipt,
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.

This appliance, complete with unattached
items and accessories, may have been delivered in
one or more packages. Check to ensure that all
standard items and options have been received
with each model as ordered.

Save all the information and instructions
packed with the appliance. 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.

This manual must be read and understood by
all people using or installing the equipment
model. Contact the Alto-Shaam service
department if you have any questions concerning
installation, operation, or maintenance.

N O T E: All claims for warranty must include the

full model number and serial number of
the unit.

U N P A C K I N G

1. Carefully remove the
appliance from the
carton or crate.

N O T E: Do not discard the

carton and other
packaging material
until you have
inspected the unit
for hidden damage
and tested it for
proper operation.

2. Read all instructions in this manual carefully
before initiating the installation of this appliance.

DO NOT DISCARD THIS MANUAL.
This manual is considered to be part of the
appliance and is to be provided to the owner or
manager of the business or to the person
responsible for training operators. Additional

manuals are available from the Alto-Shaam

service department.

3. Remove all protective plastic film, packaging
materials, and accessories from the appliance
before connecting electrical power. Store any
accessories in a convenient place for future use.

®

®

®

CC S eries Opera t i o n & Ca r e Ma n u a l • 1

1. This appliance is intended to hold or process

foods for the purpose of human consumption.
No other use for this appliance is authorized
or recommended.

2. This appliance is intended for use in commercial

establishments where all operators are familiar
with the purpose, limitations, and associated
hazards of this appliance. Operating
instructions and warnings must be read and
understood by all operators and users.

3. Any troubleshooting guides, component views,

and parts lists included in this manual are for
general reference only and are intended for use
by qualified technical personnel.

4. This manual should be considered a permanent

part of this appliance. This manual and all
supplied instructions, diagrams, schematics,
parts lists, notices, and labels must remain with
the appliance if the item is sold or moved to
another location.

N O T E : Used to notify personnel of

installation, operation, or
maintenance information that is
important but not hazard related.

C A U T I O N

Used to indicate the presence of a hazard that can
or will cause minor personal injury, property
damage, or a potential unsafe practice if the
warning included with this symbol is ignored.

C A U T I O N

Used to indicate the presence of a
hazard that can or will cause minor or
moderate personal injury or property
damage if the warning included with
this symbol is ignored.

D A N G E R

Used to indicate the presence of a
hazard that WILL cause severe
personal injury, death, or substantial
property damage if the warning
included with this symbol is ignored.

W A R N I N G

Used to indicate the presence of a
hazard that CAN cause personal injury,
possible death, or major property
damage if the warning included with
this symbol is ignored.

SAF E TY P R OCED U RES
AND PRE C AUTI ONS

Knowledge of proper procedures is essential to the
safe operation of electrically and/or gas energized
equipment. In accordance with generally accepted
product safety labeling guidelines for potential
hazards, the following signal words and symbols
may be used throughout this manual.

N O T E

For equipment delivered for use
in any location regulated by the
following directive:

DO NOT DISPOSE OF ELECTRICAL
OR ELECTRONIC EQUIPMENT WITH
OTHER MUNICIPAL WASTE.

CC S eries Opera t i o n & Ca r e Ma n u a l • 2

S IT E IN S TA L L AT I O N

®

C A U T I O N

METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION. TO AVOID BURNS,
A

LWAYS USE HAND PROTECTION

WHEN OPERATING THIS APPLIANCE.

D A N G E R

IMPROPER INSTALLATION,
ALTERATION, ADJUSTMENT,
S

ERVICE, OR MAINTENANCE COULD
RESULT IN SEVERE INJURY, DEATH
OR CAUSE PROPERTY DAMAGE.

READ THE INSTALLATION,
OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING
THIS EQUIPMENT.

C A U T I O N

TO PREVENT PERSONAL INJURY,

USE CAUTION WHEN MOVING OR

LEVELING THIS APPLIANCE.

I N S TA L L AT I O N

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" (152mm)
unobstructed clearance
beneath the unit.

1. The appliance must
be installed on a
stable and level surface.

2. DO NOT install this appliance in any area where it
may be affected by any adverse conditions such as
steam, grease, dripping water, high temperatures, or
any other severely adverse conditions.

3. DO NOT install a heated display case near a cold air
source such as a freezer, air conditioning vents, or
in any area where outside air fluctuation can
affect performance.

4. This appliance must be kept free and clear of
any obstructions blocking access for maintenance
or service.

5. Care must be taken when moving this unit into
place because of its glass components.

CC S eries Opera t i o n & Ca r e Ma n u a l • 3

A number of adjustments are associated with
initial installation and start-up. It is important
that these adjustments be conducted by a
qualified service technician. Installation and
start-up adjustments are the responsibility of the
dealer or user. These adjustments include but are
not limited to thermostat calibration, door
adjustment, leveling, electrical hook-up and
installation of optional casters or legs.

LEVELING

Level the appliance from side-to-side
and front-to-back with the use of a spirit level.

We recommend checking the level periodically to
make certain the floor has not shifted nor the
appliance moved.

NOTE: Failure to properly level this appliance

can cause improper function.

I N S TA L L AT I O N

51-1/16" (1296mm)

48-1/8" (1222mm)

4" (102mm)

3" (76mm)

Electrical Inlet

4" (102mm)

3" (76mm)

Electrical Inlet

51-1/16" (1296mm)

72-1/8" (1831mm)

30-5/16" (770mm)

1

9-5/8"

(499mm)

33-11/16" (855mm)

Electrical

Inlet

20-3/8"

(518mm)

S IT E IN S TA L L AT I O N

C C S E R I ES

CC-48

CC PROFILE

CC-72

CC SERIES — O P T I O N S & AC C E S S O R I E S

DESCRIPTION CC-48 CC-72

GLASS, TEMPERED END PANE, BRONZE KIT

PANEL KIT STAINLESS STEEL

CUSTOM COLOR

THERMOSTAT, DIGITAL AMBIENT TEMPERATURE (SOLAR POWERED)

WIRE SHELF GRID, STAINLESS STEEL UPPER TIER

CC S eries Opera t i o n & Ca r e Ma n u a l • 4

LOWER TIER

5009056 5009056

5009154 5009155

P141 P142

14990 14990

SH-24144 (2 REQ’D) SH-24144 (3 REQ’D)

SH-24145 (2 REQ’D) SH-24145 (3 REQ’D)

E LE C T R IC A L C O N N EC T I O N

D A N G E R

ELECTRICAL CONNECTIONS MUST

BE MADE BY A QUALIFIED SERVICE

TECHNICIAN IN ACCORDANCE WITH

APPLICABLE ELECTRICAL CODES.

D A N G E R

To avoid electrical shock, this
appliance MUST be adequately
grounded in accordance with local
electrical codes or, in the absence of
local codes, with the current edition
of the National Electrical Code
ANSI/NFPA No. 70. In Canada, all
electrical connections are to be
made in according with CSA C22.1,
Canadian Electrical Code Part 1 or
local codes.

D A N G E R

ENSURE POWER SOURCE

MATCHES VOLTAGE STAMPED

ON APPLIANCE NAMEPLATE.

E L E C T R IC A L

C C - 4 8

VO LTAGE PH ASE C YC LE/ HZ AM PS kW

208V (A GCY)

1 50/60 20 4.2

NO CO RD, NO PLUG

230V (A GCY)

1 50/60 22 5.1

240V (A GCY)

1 50/60 21.1 7 5.1

C C - 7 2

VO LTAGE PH ASE C YC LE/ HZ AM PS kW

208V (A GCY)

1 50/60 30 6.2

NO CO RD, NO PLUG

230V (A GCY)

1 50/60 33 7.5

240V (A GCY)

1 50/60 31 7.5

I N S TA L L AT I O N

The appliance must be installed by a qualified
service technician. The oven must be properly
grounded in accordance with the National
Electrical Code and applicable local codes.

Plug the unit into a properly grounded receptacle
ONLY, positioning the unit so that the plug is
easily accessible in case of an emergency. Arcing
will occur when connecting or disconnecting the
unit unless all controls are in the “OF F” position.

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.

REGARDING INTERNATIONAL
STANDARD UNITS:

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 the power cord needs replacement,
use a similar one obtained from the distributor.

For 230V units: To prevent an electrical shock
hazard between the appliance and other
appliances or metal parts in close vicinity, an
equalization-bonding stud is provided. An
equalization bonding lead must be connected to
this stud and the other appliances / metal parts
to provide sufficient protection against potential
difference. The terminal is marked with the
following symbol.

CC S eries Opera t i o n & Ca r e Ma n u a l • 5

O P E R AT I N G I N S T R U C T I O N S

D A N G E R

DIS C ONNE C T UN IT F R OM

POW E R SO URCE BE F ORE

CLE A NING OR S ERVI CING .

C A U T I O N

METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.

D A N G E R

AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND. DO NOT USE WATER JET
TO CLEAN.

SEV E RE D A MAGE OR

ELE C TRIC A L HAZARD

COU L D RE SULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

U SE R SA F E T Y I NF O R M AT I O N

This appliance is intended for use in commercial
establishments where all operators are familiar with
the purpose, limitations, and associated hazards of this
appliance. Operating instructions and warnings must
be read and understood by all operators and users.

BEFORE INITIAL USE:

Before operating, clean with a damp cloth and mild
soap solution. Glass cleaner can be used on the glass.

SPECIAL INSTRUCTIONS:

1. Do not allow liquids or food to come in

direct contact with the glass shelves.

2. Use hand protection when handling
hot items.

3. Be certain only hot foods in appropriate
heat tested containers are used.

4. It is recommended that plastic or paper
containers be used. Pans or dishes will
scratch the glass.

5. Be careful not to overheat as this may
cause some containers to melt.

6. Do not stack containers.

HEATING CHARACTERISTICS

The heated upper glass surface provides
even heat transfer to hot food in heat tested
containers that are held in direct contact
with the glass top.

PRODU C T C APA C ITY

CC-48

Twenty-six (26) chicken boats with dome cover

CC-72

To avoid personal injury and damage to the unit, treat glass with care.

CC S eries Opera t i o n & Ca r e Ma n u a l • 6

Thirty-two (32) chicken boats with dome cover

Remember –– glass can shatter.

O PE R A T I NG P RO C E D UR E S

O P E R AT I N G I N S T R U C T I O N S

1. Check that the unit is connected to the
ppropriate power source.

a

2. Check that all breaker switchers are in

N

O

the “

3. Turn display lights “ON” and set the

thermostat(s) at number “7” and
preheat for 30 minutes.

Each shelf has its own thermostat control
numbering from 0 to 10. Be certain only hot
food is transferred into the display case.
When the thermostat is turned clockwise to
the determined number, the indicator light
will illuminate and will remain lit as long as
the shelf is calling for heat.

The indicator light will go OUT when the
temperature on the glass reaches the set number
determined by the operator. It will then cycle
“on/off” at this holding point.

The shelves will hold a steady even heat as
assigned. The user must determine what set
point can be used regarding each food item
held on its corresponding shelf. It is
recommended that a similar food product
be placed on each shelf.

The proper temperature range for the food
being held will depend on the food type,
the packaging, and the quantity of product.
When holding food for prolonged periods,
it is advisable to periodically check the
internal temperature of each item to assure
maintenance of the proper temperature range.

” position.

4. Load pre pa ckaged hot foods into the
isplay case.

d

Be certain only hot food is transferred into the
display case. Before loading food into the case,
use a pocket-type meat thermometer to make
certain all products have reached an internal
temperature of 140° to 160°F (60° to 71°C).
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.

5. Reset thermostat(s) as needed.

After all products are loaded into the display
case and the doors are closed, it is necessary to
reset the thermostat(s). For fully enclosed
sections, reset the thermostat to the number “8”
setting. Cases with a self-service section should
be maintained between number “9” and number
“10” for the self-service section only. THESE
SETTINGS WILL NOT NECESSARILY BE
FINAL. 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. Proper
temperature range is between a minimum of
140° and 160°F (60° and 71°C). Normally, this
will require a thermostat setting of number “8”
although a higher or lower setting may
sometimes be required.

6. Serve fresh hot food.

Keep hot foods looking fresh. Occasionally stir
or rotate food as needed. Serve food products in
appropriate heat tested packages or containers.
Keep display case doors closed after serving.
Wipe spills immediately to assure maximum eye
appeal and to ease end of the day cleanup.

CC S eries Opera t i o n & Ca r e Ma n u a l • 7

O P E R AT I N G I N S T R U C T I O N S

H O L D I N G T E M P E R A T U R E R A N G E

ME AT FAHRENHEIT CELSIUS

B

EE F RO AST — Ra re

1

30 °F

5

4° C

B

EE F RO AST — Med/Well Done

1

55 °F

6

8° C

BE EF B RIS KE T 160° — 1 75° F 71 ° — 79 °C

CO RN B EEF 16 0° — 1 75°F 71 ° — 79 °C

P

AS TRA MI

1

60 ° — 17 5°F

7

1° — 79°C

PR IME RI B — Ra re 13 0°F 54 °C

ST EAK S — Broi led/F ried 14 0° — 1 60°F 60 ° — 71 °C

RI BS — B eef or P ork 1 60° F 71°C

VE AL 16 0° — 1 75°F 71 ° — 79 °C

HA M 16 0° — 1 75°F 71 ° — 79 °C

PO RK 16 0° — 1 75°F 71 ° — 79 °C

LA MB 1 60 ° — 17 5° F 71° — 79 °C

P

OU LTRY

CH ICK EN — Fried /Bake d 16 0° — 1 75°F 71 ° — 79 °C

DU CK 16 0° — 1 75°F 71 ° — 79 °C

TU RKE Y 16 0° — 1 75°F 71 ° — 79 °C

GE NER AL 16 0° — 1 75°F 71 ° — 79 °C

F

IS H/ SE AF OO D

FI SH — B aked/ Fried 16 0° — 1 75°F 71 ° — 79 °C

LO BST ER 16 0° — 1 75°F 71 ° — 79 °C

SH RIM P — Fr ie d 160° — 1 75° F 71 ° — 79 °C

BA KE D G OO DS

BR EAD S/ ROL LS 12 0° — 1 40°F 49 ° — 60 °C

M

IS CE LL AN EO US

CA SSE RO LES 16 0° — 1 75°F 71 ° — 79 °C

DO UGH — Pr oofin g 80 ° — 10 0°F 27 ° — 38 °C

EG GS — Fri ed 15 0° — 1 60°F 66 ° — 71 °C

FR OZE N EN TR EES 16 0° — 1 75 °F 71 ° — 79°C

HO RS D 'OE UV RES 160 ° — 18 0° F 71° — 82 °C

PAS TA 16 0° — 1 80°F 71 ° — 82 °C

PI ZZA 16 0° — 1 80 °F 71 ° — 82°C

PO TATOE S 18 0°F 82 °C

PL ATED MEALS 14 0° — 1 65°F 60° — 74°C

SA UCE S 140 ° — 20 0° F 60° — 93 °C

SO UP 14 0° — 2 00 °F 60 ° — 93°C

VE GETA BL ES 160 ° — 17 5°F 71° — 79 °C

TH E HO LD IN G T EM P ER ATU RE S L I ST ED AR E SU GG ES TE D
GU ID EL I NE S O NLY. A LL FO OD H OL DI NG S HO UL D B E B A SE D O N
IN TE RN A L P RO DU CT T EM PE RAT UR ES . A LWAY S F OL LO W L O CA L
HE ALT H ( HY GI E NE ) R EG UL AT IO NS FO R AL L I NT ER N AL
TE MP ER AT UR E R EQ UI R EM EN TS .

GE N ER A L H O LD I NG G UI D EL INE 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.

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.

When product is removed from a high temperature
cooking environment for immediate transfer into
equipment with the lower temperature required for
hot food holding, condensation can form on the
outside of the product and on the inside of plastic
containers used in self-service applications. Allowing
the product to release the initial steam and heat
produced by high temperature cooking can alleviate
this condition. To preserve the safety and quality of
freshly cooked foods however, a maximum of 1 to 2
minutes must be the only time period allowed for the
initial heat to be released from the product.

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.

CC S eries Opera t i o n & Ca r e Ma n u a l • 8

C A R E A N D C L E A N I N G

PR O TE C TI N G STA INL ESS S TEE L SUR FA CES

It is important to guard against

corrosion in the care of

stainless steel surfaces.
Harsh, corrosive, or
inappropriate chemicals can

completely destroy the
protective surface layer of stainless steel.
Abrasive pads, steel wool, or metal implements
will abrade surfaces causing damage to this
protective coating and will eventually result in
areas of corrosion. Even water, particularly hard
water that contains high to moderate
concentrations of chloride, will cause oxidation
and pitting that result in rust and corrosion. In
addition, many acidic foods spilled and left to
remain on metal surfaces are contributing factors
that will corrode surfaces.

Proper cleaning agents, materials, and
methods are vital to maintaining the appearance
and life of this appliance. Spilled foods should be
removed and the area wiped as soon as possible
but at the very least, a minimum of once a day.
Always thoroughly rinse surfaces after using a
cleaning agent and wipe standing water as quickly
as possible after rinsing.

C L E AN I NG A G EN T S

Use non-abrasive cleaning products designed for
use on stainless steel surfaces. Cleaning agents
must be chloride-free compounds and must not
contain quaternary salts. Never use hydrochloric
acid (muriatic acid) on stainless steel surfaces.
Always use the proper cleaning agent at the
manufacturer's recommended strength.
Contact your local cleaning supplier for
product recommendations.

C L E AN I NG M AT ER I AL S

The cleaning function can usually be accomplished
with the proper cleaning agent and a soft, clean
cloth. When more aggressive methods must be
employed, use a non-abrasive scouring pad on
difficult areas and make certain to scrub with the
visible grain of surface metal to avoid surface
scratches. Never use wire brushes, metal scouring
pads, or scrapers to remove food residue.

C L E A N I N G A N D P R E V E N T I V E M A I N T E N A N C E

C A U T I O N

TO PROTECT STAINLESS STEEL
SURFACES, COMPLETELY AVOID
THE USE OF ABRASIVE CLEANING
COMPOUNDS, CHLORIDE BASED
CLEANERS, OR CLEANERS
CONTAINING QUATERNARY SALTS.
NEVER USE HYDROCHLORIC ACID
(MURIATIC ACID) ON STAINLESS
STEEL. NEVER USE WIRE
BRUSHES, METAL SCOURING
PADS OR SCRAPERS.

N

O

S

C

R

A

P

E

R

S

N

O

W

I

R

E

B

R

U

S

H

E

S

N

O

S

T

E

E

L

P

A

D

S

CC S eries Opera t i o n & Ca r e Ma n u a l • 9

C A R E A N D C L E A N I N G

D A N G E R

AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND. DO NOT USE WATER JET
TO CLEAN.

SEV E RE D A MAGE OR

ELE C TRIC A L HAZARD

COU L D RE SULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

C A U T I O N

The performance of this unit has been
optimized using the factory provided
bulbs. These bulbs should be
replaced with an exact replacement or
with a factory recommended
replacement. These bulbs have been
treated to resist breakage and must be
replaced with similarly treated bulbs in
order to maintain compliance with NSF
standards. DO NOT over-tighten bulbs
in their receptacles as this can cause
damage to the bulb filament.

D A N G E R

DIS C ONNE C T UN IT F R OM

POW E R SO URCE BE F ORE

CLE A NING OR S ERVI CING .

EQUIPMENT CARE

nder normal circumstances, this

U
appliance should provide you with
long and trouble free service. There
is no preventative maintenance
required, however, the following
Equipment Care Guide will maximize the potential
life and trouble free operation of this appliance. 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 PROBES DAILY

If the display case is supplied with
probes, remove all food soil from
probes. Wipe entire probe and
cable assembly with warm detergent
solution and a clean cloth. Remove
detergent by wiping each probe and
cable with clean rinse water and a cloth.
Wipe probes with disposable alcohol pad
or sanitizing solution recommended for food contact
surfaces. Allow probe and cable to air dry in probe
holding bracket.

CLEAN DAILY

A. Turn lights and adjustable thermostat(s) to the

“OFF” position, and disconnect unit from
power source.

B. Remove, cover or wrap, and store unused

products under refrigeration.

C. Clean the interior metal surfaces of the cabinet

with a damp clean cloth and any good
commercial detergent or grease solvent at the
recommended strength. Use a plastic scouring
pad or oven cleaner for difficult areas. Rinse
well to remove all residue and wipe dry.

NOTE: Avoid the use of abrasive cleaning

compounds, chloride based cleaners, or
cleaners containing quaternary salts. Never
use hydrochloric acid (muriatic acid) on
stainless steel.

D. Clean the glass with a window cleaner. The

sliding glass doors are removable allowing for
easier cleaning.

E. 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.

CC S eries Opera t i o n & Ca r e Ma n u a l • 1 0

CHECK OVERALL CONDITION ONCE A MONTH

heck the case and related cabinets once a month for

C
physical damage and loose screws. Correct any
problems before they begin to interfere with the
operation of the unit.

DO NOT USE APPLIANCE IF C ON TROLS ARE
NOT PROPERLY FUNCTIONING

Refer to the Trouble Shooting Guide located in this
manual or call an authorized service technician.

S A N I T A T I O N

Food flavor and aroma are usually so closely
related that it is difficult, if not impossible, to
separate them. There is also an important,
i

nseparable 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
t

hermometer 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:

CENTER FOR FOOD SAFETY AND APPLIED

NUTRITION FOOD AND DRUG ADMINISTRATION

1-888-SAFEFOOD

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)

S A N I TAT I O N

CC S eries Opera t i o n & Ca r e Ma n u a l • 11

S E R V I C E

ITE M DE SCR I P TIO N PA RT NO . QTY PAR T N O . QT Y

1

BULBS
RECEPTACLE, BULB

2

BUMPER, EXTRUSION MOUNT 4 ft (1219mm)

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

21

22

23

24

25

UMPER

B

UMPER

B

IRCUIT BREAKER

C

CIRCUIT BREAKER BAR KIT

CONTROL PANEL

DOOR ASSEMBLY LH & RH

EQUIPOTENTIAL STUD 230V ONLY

GLASS END

GUARD, LEXAN TOP

HEATING ELEMENTS TUBULAR, 3000W, 480V

INDICATOR LIGHT, WHITE 208V-240V

INSULATION

LEGS 2" (51mm)
PANELS, END LEFT

PANELS, FRONT CENTER

SHELF UPPER

TERMINAL BLOCK

THERMOSTAT
THERMOSTAT, BEZEL
THERMOSTAT, KNOB
TRACK, DOOR TOP

TRACK SIDE JAMB

SWITCH TOGGLE

ND CAP

, E

RACK

, T

MOD E L > CC- 4 8 CC- 7 2

6 ft (1828mm)

ft (1219mm)

4

6 ft (1828mm)

20 AMPS

30 AMPS

FRONT

CENTER

CALROD, 590W, 208V
CALROD, 552W, 230V

CALROD, 590W, 240V
CALROD, 900W, 208V

CALROD, 827W, 230V

CALROD, 900W, 240V

230V

RIGHT

BOTTOM

LOWER

BOTTOM

LP-33513 6 LP-33513 8

RP-3955 6 RP-3955 8

BM-22638 1——

— — BM-22638 1

BM-24129 2 BM-24129 2

13912 1 — —

——13911 1

CI-3907 2 CI-3907 2

CI-3908 2 CI-3908 2

CI-3878 1 CI-3878 1

13886 1 13885 1

DR-24135 1 DR-24134 1

ST-24173 1 ST-24173 1

GL-24139 2 GL-24139 2

GL-24140 1 GL-24143 1

GD-24243 1 GD-24245 1

GD-24244 1 GD-24246 1

EL-33457 4 EL-33457 6

EL-33866 2——

EL-33868 2 — —

EL-33868 2——

— — EL-33869 2

——EL-33870 2

— — EL-33870 2

LI-3025 1 LI-3025 1

LI-3951 1 LI-3951 1

IN-22364 1 IN-22364 1

FE-22881 4 FE-22881 4

1009915 1 1009915 1

1009916 1 1009916 1

1009917 1 1009919 1

1009918 1 1009920 1

1001940 1 1001837 1

1001941 1 1001838 1

BK-3023 1 BK-3023 1

TT-33461 3 TT-33461 3

TT-3713 3 TT-3713 3

KN-3473 3 KN-3473 3

TK-24433 1 TK-24437 1

TK-24434 1 TK-24438 1

TK-24432 1 TK-24432 1

SW-3528 1 SW-3528 1

CC S eries Opera t i o n & Ca r e Ma n u a l • 1 2

CC S eries Opera t i o n & Ca r e Ma n u a l • 1 3

CC S eries Opera t i o n & Ca r e Ma n u a l • 1 4

All Alto-Shaam equipment
i

s sold F.O.B. shipping
point, and when accepted
by the carrier, such
shipments become the
p

roperty of the consignee.

Should damage occur in shipment, it is a matter
between the carrier and the consignee. In such cases, the
carrier is assumed to be responsible for the safe delivery
o

f the merchandise, unless negligence can be established

on the part of the shipper.

1. Make an immediate inspection while the equipment

is still in the truck or immediately after it is moved to
the receiving area. Do not wait until after the
material is moved to a storage area.

2. Do not sign a delivery receipt or a freight bill until

you have made a proper count and inspection of all
merchandise received.

3. Note all damage to packages directly on the carrier’s

delivery receipt.

4. Make certain the driver signs this receipt. If he

refuses to sign, make a notation of this refusal on
the receipt.

5. If the driver refuses to allow inspection, write the

following on the delivery receipt:

Drive r r e fuses to all o w i n s pectio n o f

conta i n e rs for visib l e d a m age.

6. Telephone the carrier ’s office immediately upon

finding damage, and request an inspection. Mail
a written confirmation of the time, date, and the
person called.

7. Save any packages and packing material for further

inspection by the carrier.

8. Promptly file a written claim with the carrier and

attach copies of all supporting paperwork.

We will continue our policy of assisting our
customers in collecting claims which have been properly
filed and actively pursued. We cannot, however, file any
damage claims for you, assume the responsibility of any
claims, or accept deductions in payment for such claims.

Alto-Shaam, Inc. warrants to the original purchaser that any
original part that is found to be defective in material or workmanship
will, at Alto-Shaam's option, subject to provisions hereinafter stated, be
replaced with a new or rebuilt part.

The labor warranty remains in effect one (1) year from installation
or fifteen (15) months from the shipping date, whichever occurs first.
Alto-Shaam will bear normal labor charges performed during standard
business hours, and excluding overtime, holiday rates or any
additional fees.

The parts warranty remains in effect for one (1) year from
installation or fifteen (15) months from the shipping date, whichever
occurs first.

However, the heating element on Halo Heat

®

cook/hold ovens

and the refrigeration compressor on Alto-Shaam Quickchillers

™

are

w

arranted for a period of five (5) years from installation. The labor
warranty is the same as stated above; namely, for one (1) year from
installation or fifteen (15) months from the shipping date, whichever
occurs first.

THIS WARR AN TY DO ES NOT AP PLY TO:

1. Calibration.

2. Replacement of light bulbs and/or the replacement of display

case glass due to damage of any kind.

3. Equipment damage caused by accident, shipping, improper

installation or alteration.

4. Equipment used under conditions of abuse, misuse, carelessness

or abnormal conditions including, but not limited to, equipment
subjected to harsh or inappropriate chemicals including, but not
limited to, compounds containing chloride or quaternary salts, poor
water quality, or equipment with missing or altered serial numbers.

5. Damage incurred as a direct result of poor water quality,

inadequate maintenance of steam generators and/or surfaces
affected by water quality. Water quality and required maintenance
of steam generating equipment is the responsibility of the
owner/operator.

6. Damage caused by use of any cleaning agent other than

Alto-Shaam's Combitherm

®

Cleaner including, but not limited to,
damage due to chlorine or other harmful chemicals. Use of
Alto-Shaam's Combitherm

®

Cleaner on Combitherm®ovens is
highly recommended.

7. Any losses or damage resulting from malfunction, including loss
of product or consequential or incidental damages of any kind.

8. Equipment modified in any manner from original model,
substitution of parts other than factory authorized parts,
removal of any parts including legs, or addition of any parts.

This warranty is exclusive and is in lieu of all other warranties,
expressed or implied, including the implied warranties of
merchantability and fitness for a particular purpose. In no event
shall Alto-Shaam be liable for loss of use, loss of revenue or profit,
or loss of product, or for any indirect or consequential damages.
No person except an officer of Alto-Shaam, Inc. is authorized to modify
this warranty or to incur on behalf of Alto-Shaam any other obligation
or liability in connection with Alto-Shaam equipment.

ALT O - S H A A M , INC.

TR ANSP ORTAT ION

DA MAGE a nd C LAI M S

®

RECORD THE MODEL AND SERIAL NUMBER OF THE APPLIANCE FOR EASY REFERENCE.

ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBER IN ANY CONTACT WITH ALTO-SHAAM REGARDING THIS APPLIANCE.

Model: _______________________________________________Date Installed: __________________________________________________________
Voltage: ______________________________________________ Purchased From: _______________________________________________
Serial Number: _______________________________________ _______________________________________________________________________

W 1 6 4 N9 22 1 W a t e r St re e t●P. O . Box 4 5 0●M e n o mo ne e F a l ls , W isc o n s in 53 05 2 - 0 4 50●U . S . A.

PHONE: [phone] • 800.558-8744 USA/CANADA FAX: [phone] • 800.329.8744 U.S.A. ONLY

www.alto-shaam.com

P R IN T E D I N U .S. A .

LI MIT ED

WA RR A NT Y

All Alto-Shaam equipment
i

s sold F.O.B. shipping
point, and when accepted
by the carrier, such
shipments become the
p

roperty of the consignee.

Should damage occur in shipment, it is a matter
between the carrier and the consignee. In such cases, the
carrier is assumed to be responsible for the safe delivery
o

f the merchandise, unless negligence can be established

on the part of the shipper.

1. Make an immediate inspection while the equipment

is still in the truck or immediately after it is moved to
the receiving area. Do not wait until after the
material is moved to a storage area.

2. Do not sign a delivery receipt or a freight bill until

you have made a proper count and inspection of all
merchandise received.

3. Note all damage to packages directly on the carrier’s

delivery receipt.

4. Make certain the driver signs this receipt. If he

refuses to sign, make a notation of this refusal on
the receipt.

5. If the driver refuses to allow inspection, write the

following on the delivery receipt:

Drive r r e fuses to all o w i n s pectio n o f

conta i n e rs for visib l e d a m age.

6. Telephone the carrier ’s office immediately upon

finding damage, and request an inspection. Mail
a written confirmation of the time, date, and the
person called.

7. Save any packages and packing material for further

inspection by the carrier.

8. Promptly file a written claim with the carrier and

attach copies of all supporting paperwork.

We will continue our policy of assisting our
customers in collecting claims which have been properly
filed and actively pursued. We cannot, however, file any
damage claims for you, assume the responsibility of any
claims, or accept deductions in payment for such claims.

Alto-Shaam, Inc. warrants to the original purchaser that any
original part that is found to be defective in material or workmanship
will, at Alto-Shaam's option, subject to provisions hereinafter stated, be
replaced with a new or rebuilt part.

The labor warranty remains in effect one (1) year from installation
or fifteen (15) months from the shipping date, whichever occurs first.
Alto-Shaam will bear normal labor charges performed during standard
business hours, and excluding overtime, holiday rates or any
additional fees.

The parts warranty remains in effect for one (1) year from
installation or fifteen (15) months from the shipping date, whichever
occurs first.

However, the heating element on Halo Heat

®

cook/hold ovens

and the refrigeration compressor on Alto-Shaam Quickchillers

™

are

w

arranted for a period of five (5) years from installation. The labor
warranty is the same as stated above; namely, for one (1) year from
installation or fifteen (15) months from the shipping date, whichever
occurs first.

THIS WARR AN TY DO ES NOT AP PLY TO:

1. Calibration.

2. Replacement of light bulbs and/or the replacement of display

case glass due to damage of any kind.

3. Equipment damage caused by accident, shipping, improper

installation or alteration.

4. Equipment used under conditions of abuse, misuse, carelessness

or abnormal conditions including, but not limited to, equipment
subjected to harsh or inappropriate chemicals including, but not
limited to, compounds containing chloride or quaternary salts, poor
water quality, or equipment with missing or altered serial numbers.

5. Damage incurred as a direct result of poor water quality,

inadequate maintenance of steam generators and/or surfaces
affected by water quality. Water quality and required maintenance
of steam generating equipment is the responsibility of the
owner/operator.

6. Damage caused by use of any cleaning agent other than

Alto-Shaam's Combitherm

®

Cleaner including, but not limited to,
damage due to chlorine or other harmful chemicals. Use of
Alto-Shaam's Combitherm

®

Cleaner on Combitherm®ovens is
highly recommended.

7. Any losses or damage resulting from malfunction, including loss
of product or consequential or incidental damages of any kind.

8. Equipment modified in any manner from original model,
substitution of parts other than factory authorized parts,
removal of any parts including legs, or addition of any parts.

This warranty is exclusive and is in lieu of all other warranties,
expressed or implied, including the implied warranties of
merchantability and fitness for a particular purpose. In no event
shall Alto-Shaam be liable for loss of use, loss of revenue or profit,
or loss of product, or for any indirect or consequential damages.
No person except an officer of Alto-Shaam, Inc. is authorized to modify
this warranty or to incur on behalf of Alto-Shaam any other obligation
or liability in connection with Alto-Shaam equipment.

ALT O - S H A A M , INC.

TR ANSP ORTAT ION

DA MAGE a nd C LAI M S

®

RECORD THE MODEL AND SERIAL NUMBER OF THE APPLIANCE FOR EASY REFERENCE.

ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBER IN ANY CONTACT WITH ALTO-SHAAM REGARDING THIS APPLIANCE.

Model: _______________________________________________Date Installed: __________________________________________________________
Voltage: ______________________________________________ Purchased From: _______________________________________________
Serial Number: _______________________________________ _______________________________________________________________________

W 1 6 4 N9 22 1 W a t e r St re e t●P. O . Box 4 5 0●M e n o mo ne e F a l ls , W isc o n s in 53 05 2 - 0 4 50●U . S . A.

PHONE: [phone] • 800.558-8744 USA/CANADA FAX: [phone] • 800.329.8744 U.S.A. ONLY

www.alto-shaam.com

P R IN T E D I N U .S. A .

LI MIT ED

WA RR A NT Y