Alto Shaam CH-75-DM Service Manual

#861 • 6/00

PRINTED IN U. S .A .

OPERATION and CARE MANUAL

®

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

Low Temperature

Cooking and Holding Oven

MODELS: CH-75/DM

Operation and Care Manual #861

1

UNPACKING and SET-UP

The Alto-Shaam Cooking and
Holding Oven has been thoroughly
tested, checked for calibration, and
inspected to insure only the highest
quality oven is provided. When you
receive your oven, check for any
possible shipping damage and
report it at once to the delivering carrier.

The oven, complete with unattached items and
accessories, may be delivered in one or more packages.
Check to insure that all the following items have been
received as standard with each unit:

Drip Pan Oven Side Racks 40 Watt Appliance Bulb

Wire Shelves External Drip Tray

Save all the information and instructions packed inside
the oven. 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.

Optional 5" (127mm) casters or 6" (152mm) legs must be
installed on the oven before use. For the best service, the
oven should be installed level. The oven 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.

IMPORTANT: ALL CLAIMS FOR WARRANTY MUST

INCLUDE THE FULL MODEL NUMBER
AND SERIAL NUMBER OF THE OVEN.

ELECTRICAL INSTALLATION

1. An oven identification tag is permanently mounted on

the oven.

2. Oven models at 120/208-240 volts are dual rated units

with a conversion switch mounted under an access
cover on the rear of the oven, near the power cord.

With the voltage conversion switch in the 200 volt
through 208 volt (

UPPER) position, the oven will
function properly with a source voltage of between
200 volts and 208 volts.

With the voltage conversion switch in the 220-240 volt

(

LOWER) position, the unit will function properly with

a source voltage of between 220 volts and 240 volts.

NOTE: ALL 208-240 volts units are shipped from the

factory with the voltage conversion switch in the
220-240 volt position.

3. This oven must be grounded in accordance with
requirements of the National Electrical Code or

applicable local codes.

START-UP

1. Before operating the oven, clean both the interior and

exterior of the unit with a damp cloth and mild soap
solution. Rinse well to remove all detergent residue.

2. Clean and install the oven side racks and oven shelves.
Shelves are installed with the curved edge toward the
back of the oven. Insert the drip pan on the interior
bottom surface of the oven.

3. Install External Drip Tray on the front of the oven.

See the drawing on page 5 of this manual for mounting
instructions.

4. Before operating the unit with product, become familiar

with the operation of the controls. Read the following

“

Operation” section of this manual and operate the

various control functions.

LOW TEMPERATURE COOKING AND HOLDING OVENS

Ensure that the voltage conversion switch

position and the available power source match.

AT NO TIME SHOULD THE INSIDE
OR OUTSIDE OF THE OVEN BE WASHED DOWN,
FLOODED WITH WATER OR LIQUID SOLUTION.
NEVER STEAM CLEAN. SEVERE DAMAGE OR
ELECTRICAL HAZARD COULD RESULT.

®

ENSURE POWER SOURCE

MATCHES VOLTAGE STAMPED

ON OVEN IDENTIFICATION TAG

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

xx

MAXIMUM RATED

WATTAGE

HZxxx

Operation and Care Manual #861

2

GENERAL OPERATION

1. Turn oven POWER SWITCH ‘ON’.

— POWER ‘ON’ INDICATOR LIGHT will illuminate and

will remain lit as long as the Power Switch is in the
‘ON’ position.

2. Set the HOLD THERMOSTAT to the required holding
temperature.
— HOLDING INDICATOR LIGHT will illuminate as the

Hold Thermostat calls for heat. This process will
continue as long as the Power Switch and Hold
Thermostat are ‘ON’.

3. Set COOK THERMOSTAT to the required cooking
temperature.

4. To preheat the oven, activate the Cook Thermostat by

turning the COOKING TIMER clockwise.
— COOKING INDICATOR LIGHT and HOLDING

INDICATOR LIGHT will illuminate as the Cook
Thermostat calls for heat. This process will
continue until the COOKING TIMER cycles to the
‘OFF’ position.

These instructions are basic operational guidelines only.
For complete instructions, see the

HALO HEAT Hot Deli

Guide: Recipe to Success

packed with the oven.

EQUIP

EQUIPMENT CARE

Under normal circumstances, this oven 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 oven.

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.

1. CLEAN THE OVEN DAILY.

A. Disconnect the oven from the power

source.

B. Remove all detachable items such as

wire shelves, side racks, and drip pan.
Clean these items separately.

C. 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 well to remove all residue and
wipe dry.

NOTE: Never use hydrochloric acid (muriatic acid) on

stainless steel.

D. 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 the 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.

2. DO NOT USE THE OVEN IF THE CONTROLS ARE
NOT PROPERLY FUNCTIONING.

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

3. CHECK OVERALL CONDITION OF THE OVEN
ONCE A MONTH.

Check the oven once a month for physical damage
and loose screws. Correct any problems before they
begin to interfere with the operation of the oven.

4. CHECK THE COOLING FAN IN THE OVEN
CONTROL AREA.

While the oven is warm, check that the cooling fan in
the oven control area is functioning. The fan is
located on the back of the unit, toward the top.

OVEN CONTROL PANEL

DISCONNECT THE CABINET FROM

THE POWER SOURCE BEFORE

CLEANING OR SERVICING.

At no time should the inside or outside of the cabinet be washed
down, flooded with water or liquid solution.

NEVER STEAM

CLEAN.

Severe damage or electrical hazard could result.

0

50

60 Minute
Bell Timer

10

2040

30

Holding

Indicator

HOLD

Hold

Thermostat

ON

OFF

ON/OFF

Power Switch

Power ON

Indicator

OFF

TIMER

Cooking

Timer

COOK

Cook

Thermostat

Cooking

Indicator

Oven Light

ON/OFF Switch

Operation and Care Manual #861

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
food 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. All 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].

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.

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

SANITATION GUIDELINES GENERAL HOLDING GUIDELINES

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)