Alto-Shaam Cook User Manual

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Page 1

C o o k , H o l d , S m o k e O v e n

W164 N9221 Water Street • P.O. Box 450 • Menomon ee Falls, Wiscons in 530 52-0450 USA

PHONE: 262.251.3 800 • 800. 558.8744

US A/C ANA D A FAX: 262.251. 7067 • 800. 329.8744 U.S.A . ON LY

www.alt o-shaam.com

E l e c t r o n i c C o n t r o l

Model:

767-S K/III 1767-SK/III 28 00-S K/ I I I

1767-SK/ III

2800-SK/ III

• IN STALLATION

• OPERATION

• MAI NTENANCE

767-SK/I II

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

MN-28825 • 01/10

Page 2

Delivery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

Safety Procedures and Precautions . . . . . . . . . . . . . . . . . 2

Installation

Installation Requirements . . . . . . . . . . . . . . . . . . . . . . 3

Clearance Requirements . . . . . . . . . . . . . . . . . . . . . . . 3

Dimension Drawings, weights & capacities. . . . . . . . 4-5

Options and Accessories . . . . . . . . . . . . . . . . . . . . . . . 6

Stacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Restraint Requirements - Mobile Equipment . . . . . . . . 8

Drip Tray Installation . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Electrical Specifications . . . . . . . . . . . . . . . . . . . . . . 10

Service

Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . 22-23

Service Views and Parts

767-SK/III

Exterior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24-25

Electrical Components . . . . . . . . . . . . . . . . . . . 28-29

1767-SK/III -

Exterior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26-27

Electronic Components . . . . . . . . . . . . . . . . . . 28-29

2800-SK/III -

Exterior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30-31

Electronic Components . . . . . . . . . . . . . . . . . . 32-33

Operating Instructions

User Safety Information . . . . . . . . . . . . . . . . . . . . . . . 11

Before Initial Use. . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Audible Signals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Control Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Operating Features and Functions . . . . . . . . . . . . . . 13

Operating Instructions . . . . . . . . . . . . . . . . . . . . . 14-16

User Options . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

General Holding Guidelines. . . . . . . . . . . . . . . . . . . . 18

Care and Cleaning

Cleaning and Preventative Maintenance . . . . . . . . . . 19

Protecting Stainless Steel Surfaces. . . . . . . . . . . . . . 19

Cleaning Agents . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Cleaning Materials . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Equipment Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Daily Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Sanitation

Sanitation/Food Safety . . . . . . . . . . . . . . . . . . . . . . . 21

Internal Food Product Temperatures . . . . . . . . . . . . . 21

Wire Diagrams

767-SK/III

208-240V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

230V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

1767-SK/III

208-240V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

230V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

2800-SK/III

208V, 1PH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

240V, 1PH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

230V, 1PH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

208V, 3PH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

204V, 3PH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

380-415V, 3PH . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Warranty

Transportation Damage and Claims . . . . . . Back Cover

Limited Warranty . . . . . . . . . . . . . . . . . . . . . Back Cover

Page 3

D E L I V E R Y

This Alto-Shaam appliance has been thoroughly tested and inspected to ensure 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 ensure 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.

767-SK/I II, 1 767-SK/III , 280 0-S K/III INS TALL AT IO N /OP ERAT I ON /SE R VI C E MAN UAL PG . 1

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1. This appliance is intended to cook, 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.

SAFETY PROCED U R E S AND PR E CAUTIO N S

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.

PG . 2 767-SK/I II, 1 767-SK/III , 280 0-S K/III INS TALL AT IO N /OP ERAT I ON /SE R VI C E MAN UAL

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I N S T A L L A T I O N

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.

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

DO NOT store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance.

N O T E

If the appliance has been unplugged for an extended period of time, the Real Time Clock may require recharging. Turn main breaker to the unit off for 10 seconds and then restore power. For more information, see Error Code E-60 in the Troubleshooting section of this manual.

S I T E I N S TA L L A T I O N

The Alto-Shaam cook and hold oven must be installed in a location that will permit the oven to function for its intended purpose and to allow adequate clearance for ventilation, proper cleaning, and maintenance access.

1. The oven 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 store or use any flammable liquids or allow flammable vapors in the vicinity of this oven or any other appliance.

4. This appliance must be kept free and clear of any combustible materials.

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

767-SK/I II, 1 767-SK/III , 280 0-S K/III INS TALL AT IO N /OP ERAT I ON /SE R VI C E MAN UAL PG . 3

CL E ARANC E RE Q UIREM E NTS

18" (457mm) minimum clearance at the back from heat producing equipment. To protect the electronic control, maintain sufficient side clearance to prevent the control area from reaching any temperature at or above 140°F (60°C).

Page 6

S I T E I N S TA L L A T I O N

28-5/8" (726mm)

Shown with

optional bumper

34-7/8" (886mm)

56-15/16" (1445mm)

lectrical

onnection

54-13/16" (1376mm)

12-7/8"

(327mm)

26-5/8" (676mm)

25-3/4" (654mm)

28-1/4" (717mm)

*31-13/16" (807mm) - with optional 2-1/2" casters *35-1/4" (894mm) - with optional 5" casters *34-7/16" (874mm) - with optional 6" legs

31-3/4" (805mm)

30-7/8" (784mm)

(electrical connection)

26-15/16" (683mm)

33-1/2" (851mm)

with 3-1/2" casters*

25-3/4"

(653mm)

62-3/8" (1583mm)

with 5

" Casters

23-5/8"

(600mm)

*60-15/16" (1548mm) - with optional 3-1/2" (89mm) casters *62-1/2" (1589mm) - with optional 6" (152mm) legs

28-3/16" (716mm)

54-3/4" (1390mm)

34-1/2" (876mm)

56-3/4" (1441mm)

with optional bumper

31-9/16" (801mm)

59-1-2" (1511mm)

24-1/8"

(613mm)

12-7/8"

(326mm)

Electrical

Connection

Shown with

ptional

umper

767-SK/III 1767-SK/III

I N S T A L L A T I O N

WE I GHT

MODEL NET WEIGHT SHIP WEIGHT

767-SK/III 196 lb (89 kg) 216 lb (98 kg) EST. 1767-SK/III 359 lb (163 kg)

EST. 399 lb (181 kg) EST.

CA PACITY PER COM PA RTM E NT

100 lb (45 kg)

VO LU ME MAX IMU M

MAXIMUM

: 53 QUA RTS (67 LI TER S)

PG . 4 767-SK/I II, 1 767-SK/III , 280 0-S K/III INS TALL AT IO N /OP ERAT I ON /SE R VI C E MAN UAL

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I N S T A L L A T I O N

31-1/16" (789mm)

39-9/16" (1004mm)

-3

" (1

)

32-3/8" (822mm)

-1

" (1

)

30-11

16" (778mm)

-5

" (1

)

1/16"

(154mm)

34-1/8" (866mm)

Electrical Connection 2-3/4" (71mm) from top

S I T E I N S TA L L A T I O N

2800-SK/III

WE I GHT

MODEL NET WEIGHT SHIP WEIGHT

2800-SK/III 410 lb (186 kg) 575 lb (261 kg)

767-SK/I II, 1 767-SK/III , 280 0-S K/III

C A PA C I T Y

360 lb (163 kg)

VO L UME MAX I MUM

IN STAL L ATI O N/O PER ATIO N /S E RV I CE MA NU A L PG. 5

: 225 Q U ARTS (285 L I TER S )

MA X IMU M

Page 8

S I T E I N S TA L L A T I O N

OPTIONS AN D ACCESSORI ES 767-SK/III 1767-SK/III 2800-SK/III

Bumper, Full Perimeter 5010371 5010371 5008636

Carving Holder

ST EAM SHI P (CA FET ERI A) RO UND

I N S T A L L A T I O N

PR IME R IB

HL-2635

4459

HL-2635

4459

HL-2635

4459

Casters - 2 R

IGID

WIVEL W/BRAKE

, 2 S

5" (127mm) 3-1/2" (89mm) 2-1/2" (64mm)

5004862

STANDA RD

5008022

STANDA RD

5008017

—

STANDA RD

5008017

—

Door Lock with Key LK-2763 LK-2763 —

Drip Pan

ITH DRAIN

EXTRA DEEP

14831

—

14831

—

5007290

Legs, 6" (152mm) - SET O F FOU R

FL ANG ED

ST EMM ED

—

5011149

—

5011149

5004863

—

Pan Grid, Wire - 18" X 26" PAN IN SERT PN-2115 PN-2115 —

Pan Slides (230V ONLY) 5008240 5008240 —

Shelf, Stainless Steel

FL AT WIRE, REACH -IN

RI B RAC K

SH-2324 SH-2743

SH-27988

—

Stacking Hardware 5004864 — —

Wood Chips, bulk pack

Apple 20 lb (9 kg)

Cherry 20 lb (9 kg)

Hickory 20 lb (9 kg)

Maple 20 lb (9 kg)

WC-22543 WC-22541

WC-2829

WC-22545

WC-22543 WC-22541

WC-2829

WC-22545

HACCP Network Options

➥ HACCP Documentation ➥ HACCP with Kitchen Management

* REFER TO HACCP SPECIFICATION #9015 FOR APPLICABLE PART NUMBERS.

PG . 6 767-SK/I II, 1 767-SK/III , 280 0-S K/III INS TALL AT IO N /OP ERAT I ON /SE R VI C E MAN UAL

WC-22543 WC-22541

WC-2829

WC-22545

Page 9

I N S T A L L A T I O N

CASTER SET SCREW

TOP MOUNTING SCREWS

STACKING POSTS

TOP MOUNTING SCREWS

STACKING INSTRUCTIONS

1) I f the two ap p l iances we re sh ipped to g ether from th e facto r y, the top unit wil l have the ca s t e rs already removed. A stackin g kit will be included with the shi p m ent.

If casters need to be removed: lay the unit on its back, and remove the set screw on each caster. Pull the casters out of the unit.

2) W h ile ap p l i ance is laid on its back, insert on e stac k i ng pos t in ea ch of the fo u r corners of the up per uni t . Se c ure the sta c k i ng pos t s using one sc rew an d two flat wa shers th at co m e with the st a c king ki t .

Not e : The flange on the stacking posts must face the outside of the unit.

3) R e move th e four top mo u n ting sc rews from th e lower unit. Place the up per ap p l iance, wh i c h has the st a cking po s ts ins t a l led, on top of the bottom unit. Center the to p un i t fro m fron t to back. Re-instal l the four sc rews th rough the fla n g e of the fo u r sta c king po s t s.

S I T E I N S TA L L A T I O N

Stacking C onfigurat ions

767-SK/III with 767-SK/III, 750-TH/III,

750-TH-II, 767-SK, or 750-S

767-SK/I II, 1 767-SK/III , 280 0-S K/III INS TALL AT IO N /OP ERAT I ON /SE R VI C E MAN UAL PG . 7

Page 10

S I T E I N S TA L L A T I O N

W A R N I N G

RISK OF EL E CTRIC S HOCK.

Appliance must be secured

to building structure.

I N S T A L L A T I O N

A number of adjustments are associated with

nitial installation and start-up. It is important

i 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 oven from side-to-side and front-to-back with the use of a spirit level. For ovens installed with casters, it is important that the installation surface be level due to the probability of frequent oven repositioning.

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

NOT E : Failure to properly level this oven can

cause improper function and will result in the uneven baking with products consisting of semi-liquid batter.

RESTRAINT REQUI REMENTS —MOBILE EQ UIPMENT

Any appliance that is not furnished with a power supply cord but that includes a set of casters must be installed with a tether. Adequate means must be provided to limit the movement of this appliance without depending on or transmitting stress to the electrical conduit. The following requirements apply:

1. Maximum height of casters is 6" (152mm).

2. Two of the casters must of be the locking type.

Such mobile appliances or appliances on mobile

stands must be installed with the use of a flexible connector secured to the building structure.

A mounting connector for a restraining device is located on the lower back flange of the appliance chassis or on an oven stand, approximately 18" (457mm) from the floor. A flexible connector is not supplied by nor is it available from the factory.

PG . 8 767-SK/I II, 1 767-SK/III , 280 0-S K/III INS TALL AT IO N /OP ERAT I ON /SE R VI C E MAN UAL

Page 11

I N S T A L L A T I O N

W A R N I N G

FAIL U R E T O PROPE R LY I NSTAL L TH E DRIP T RAY C A N O R WILL CA U S E M A J OR E Q U IPM E N T DA M A GE A N D WIL L RESULT I N A LE A K AGE H AZAR D THAT C A N CA U S E P E R SONA L INJURY.

S I T E I N S TA L L A T I O N

DRIP TRAY INSTALLATION INSTRUCTIONS - 767 & 1767-SK/III







1. Poke holes through double-sided tape  which is attached to the back of drip tray holder .

2. Remove backing on double-sided tape .

3. Put screws  through holes and attach drip tray holder  to unit.

4. Optional - apply a line of food-grade silicone caulk along top edge of drip tray holder  to seal.

5. Place drip tray  in drip tray holder .



Item Description Qty

1 Double-Sided Tape 1

2 Drip Tray Holder 1

3 8-32 x 1/4" Phil Screw 3

4 Drip Tray 1

2800-SK/ III





Slide drip tray under drip tray platform .

 into bracket

767-SK/I II, 1 767-SK/III , 280 0-S K/III INS TALL AT IO N /OP ERAT I ON /SE R VI C E MAN UAL PG . 9

Item Description Qty

1 Drip Tray 1

2 Drip Tray Bracket 1

Page 12

I N S T A L L A T I O N

D A N G E R

ENSURE POWER SOURCE

MATCHES VOLTAGE STAMPED

ON APPLIANCE NAMEPLATE.

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 accordance with CSA C22.1, Canadian Electrical Code Part 1 or local codes.

D A N G E R

ELECTRICAL CONNECTIONS MUST

BE MADE BY A QUALIFIED SERVICE

TECHNICIAN IN ACCORDANCE WITH

APPLICABLE ELECTRICAL CODES.

E L E C T R I C A L C O N N E C T I O N

The appliance must be installed by a qualified

ervice technician. The oven must be properly

s 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.

E L E C T R I C A L - 76 7 - S K / I I I

VOLTAGE PH ASE CYC LE / HZ A MPS kW AWG

208-240 (AGCY)1 60 16.0 3.85

at 208 1 60 15.5 3.21 at 240 1 60 17.8 4.27

230 1 50 16.0 3.68

CO RD

NO PL UG

CE E 7/7

220-230V

PL UG

230 V:

o prevent an electrical shock hazard between

T 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.

NOT E : 230V appliances must be connected to an

electrical circuit that is protected by an external GFCI outlet.

E L E C T R I C A L - 17 6 7 - S K / I I I

VOLTAGE PH ASE CYC LE / HZ A MPS kW AWG

208-240 (AGCY)1 60 32.0 7.70

at 208 1 60 30.9 6.43 at 240 1 60 35.6 8.55

230 1 50 34.1 7.86

E L E C T R I C A L - 28 0 0 - S K / I I I

VOLTAGE PH ASE CYC LE / HZ AMPS kW AWG

208 1 60 43.1 8.96 CORD, NO PL UG

240 1 60 38.8 9.31 CORD, NO PLUG

230 1 50 37.1 8.54 NO CORD OR PLUG

208 3 60 27 8.96 NO CORD OR PLUG

240 3 60 27 9.31 NO CORD OR PLUG

380-415 (AGCY)3 50 15.5 9.31 NO CORD O R PLUG

NO CO RD

OR PL UG

NO CO RD

OR PL UG

Wire di agram s a re locat ed ins ide t he bon net of t he uni t.

. 1 0 767-SK/I II, 1 767-SK/III , 280 0-S K/III INS TALL AT IO N /OP ERAT I ON /SE R VI C E MAN UAL

Page 13

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

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.

SEVERE DAMAGE OR

ELECTR I C A L HA Z A R D

COULD RESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

D A N G E R

DISCON N E C T U N IT F ROM

POWER SOURCE BEFORE

CLEANI N G OR SE RVICING .

U S E R S A F E T Y I N F O R M A T I O N

S T A R T- U P O P E R A T I O N

BEF O R E INITIAL USE:

Interior oven surfaces must be heated to remove surface oils and the accompanying odor produced during the first use of the oven.

1. Wipe all wire shelves, side racks and the full oven interior with a clean, damp cloth. Install the oven side racks, oven shelves, and external drip tray. 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.

The Alto-Shaam cook and hold oven is intended for use in commercial establishments by qualified operating personnel 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.

2. • Close the oven doors

• Press and release control ON/OFF key.

• Press the COOK key.

• Press the up and down arrows to set the cooking

temperature to 300°F (149°C).

3. • Press the TIME key.

• Press the up and down arrows to set the

cooking time to approximately 2 hours.

• Allow the oven to cycle for approximately

2 hours or until no odor is detected.

A U D I B L E S I G N A L S

OVEN BEEPING indicates a response, mode changes, and error conditions. One brief beep - response to a key being pressed. Two brief beep s - informative beep that indicates that something has been changed, such

Three brief beeps - indicates the oven is done preheating, the probe has exceeded

Four brief beep s - indicates an error. Refer to the Trouble Shooting section of this manual.

as the user entering a volume change, entering a temperature scale change, etc.

set-point in cold smoking, the door has been open too long, or the control is unlocked.

767-SK/I II, 1 767-SK/III , 280 0-S K/III INS TALL AT IO N /OP ERAT I ON /SE R VI C E MAN UAL PG . 11

Page 14

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

Power ON

Upper Cavity

ON/OFF

Indi cator





Lower Cavity

ON/OFF

767-SK/III

Control



CONTROL FE ATURES

1. On/Off Key

The on/off control system key operates the functions of the control panel. If there is any power loss during operation, the on/off indicator light will flash. To clear, push key and release.

2. Cook Key — Temperature range 200° to 325°F

(93° to 162°C)

Used to select cooking mode and to review the cook temperature setting.

3. Time Key — Maximum time 24 hours

Used to select cook time and to review set time.

4. Probe Key — Temperature range 50° to 195°F

(10° to 91°C)

Used to select internal product probe temperature mode and to review probe temperature setting.

5. Hold Key — Temperature range 60° to 205°F

(15° to 96°C)

Used to select food holding mode and to review set holding temperature.

6. Smoker Key — Time range 0 to 4 hours

Used to select warm smoke or cold smoke and to review the smoke time remaining.

7. Lock Indicator

When illuminated, this symbol indicates settings used in the cooking sequence are locked and cannot be changed.

8. Halo Heat Indicator

When the oven is preheating, the Halo Heat indicator will illuminate during preheating and remain steady until the oven reaches the set cooking temperature. When the temperature has stabilized, the indicator will illuminate periodically as the oven calls for heat.

9. Oven Preheat Light

Illuminates until the oven is preheated or in ready mode.



10. LED Display

11. Ready Indicator Light

12. Up and Down Arrows

13. Start Key

14. Green Indicator Lights

15. Amber Indicator Lights

16. Preset Program Keys

17. Cancel Key





Indicates interior oven air temperature, internal product probe temperature, time, or when used in conjunction with other keys, will review original cooking, holding and probe temperature settings. The display will also indicate various programming and diagnostic information.

Illuminates when the oven has finished preheating.

Used to increase or decrease set time, including cooking, holding and probe temperature settings.

Used to initiate a selected mode sequence when p re ssed and rele ased . You may stop any mode of operation by pre ssing a nd ho ld ing the Start Key until you hear a 2-second beep.

Located within each function key, the green light functions as an operator prompt indicating additional operator action is required and also identifies current mode of operation.

Located below the Cook, Time, Probe and Hold Keys, these indicators will illuminate to identify the current mode of operation and allows the operator to identify the information currently shown in the LED display.

Provides memory storage and operation of up to eight operator set cooking programs for specific products (A thru H). I enables locking abilities.

Used to erase a program from memory storage.



IMP ORTANT

Do not use the oven if the controls are not properly functioning. Refer to the Troubleshooting Guide located in

PG . 12 767-SK /III, 1767-SK/I II, 2 800-SK/III I N STA L LAT I ON/OPE R ATI O N/S ERV ICE MANU AL

this manual or call an authorized service technician.

Page 15

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

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

To stop an operation at any time — Press and hold the START Key until the control beeps for two seconds, indicating the operation has been cancelled. The oven will remain in a power-on state.

To turn oven control panel off — Press and hold the ON/OFFKey until the oven beeps. The ON/OFFindicator light will go out.

Door open indicator — Display will flash “door” and a triple beep will alert the user. Press ON/OFFkey to acknowledge error and disable triple beep.

Arrow Keys:

Cook, Hold and Probe Temperature set points can be adjusted by 1° when pressing the AR in steps of 10°, p ress and hold the TE

ROW

Key at the same time.

ROW

Keys. To adjust

MPERATURE

Key and

The Time setting is adjusted in increments of 1 minute by pressing the ARROW Keys. To make adjustment in steps of 10 minutes, p re ss and h o ld the TIME Key and ARROW Key at the same time.

Green and Amber Indicators:

Each program key includes a green

Green

light which indicates a requirement for additional programming by the operator or the current operational state of the oven.

Amber

The COOK, TIME, PROBE, and HOLD keys include an amber indicator light to identify the information being displayed.

Power Fail Detect:

If the power were to fail for any reason while heating, the control will retain, in memory, the programmed operating conditions. When power is restored, the control will resume operating from the point where it was interrupted and the ON/OFF indicator light will flash, indicating that such an event did occur. The operator can acknowledge the power failure by pressing the ON/OFF key. Pressing the key will display the amount of time that the power has been off. The control will stop counting the amount of time the power has been off when it has been off for more than 24 hours.

NOTE: If such an event has occurred, it is strongly recommended that you ensure the food is safe for consumption according to local health regulations.

Display High/Low Probe Temperatures:

To observe the recorded maximum or minimum probe temperature when cooking by probe, press the following keys while the probe remains in the product:

Highest Temperature: Press PROBE Key and UP ARROW Key at same time.

Lowest Temperature: Press PROBE Key and DOWN ARROW Key at same time.

767-SK/I II, 1 767-SK/III , 280 0-S K/III INS TALL AT IO N /OP ERAT I ON /SE R VI C E MAN UAL PG . 13

Probe Usage:

When the oven probe remains inserted in the probe bracket, the LED temperature display will indicate the

mbient air temperature inside the oven. To use the

a probe for cooking remove it from the bracket and wipe the full length of the metal probe with a disposable alcohol pad to clean and sanitize before using.

Only the tip of the probe senses the internal product temperature; therefore, it is important the tip be placed correctly in the product for internal temperature accuracy. Push the probe tip halfway into the product, positioning the tip at the center of the food mass. When inserting the probe into solid foods such as meat roast or poultry breasts, push the probe in from a straight downward position or in from the side to the center position. If placing into a semi-liquid or liquid product, the probe cable must be secured to keep the probe positioned properly. Do not let the probe tip touch the edges, bottom or side of a container. Tape the probe cable to the lip or edge of the container.

NOTE: When cooking by probe, insert the probe into the raw product after the oven has been preheated.

WAIT ONE FULL MINUTE temperature to decrease to the internal temperature of the product. Press the start button to begin the cooking process after this probe temperature adjustment period. A false probe reading of the internal product temperature will cause the oven to default to a holding temperature.

to allow the probe

Probe Calibration:

1. To verify product probe calibration, place the probe in a warm glass of water along with a quality independent digital thermometer and press the probe key for five (5) seconds. Compare readings.

2. If calibration is required, the unit must be in the power up hold mode. From the off state turn the unit on. The unit will begin to operate in the power up hold mode, press the probe key for eight (8) seconds until the unit beeps twice and a temperature is displayed. Adjust the probe temperature to match the independent probe by pressing the up or down arrows to increase or decrease the temperature. Repeat step 1 to verify.

3. Repeat steps 1 and 2 to verify the probe calibration as necessary.

Page 16

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

C A U T I O N

TO MA INTAI N SAF E TEM PER ATURE LEVE LS, CO LD FO O D FOR RETH ERM A L IZATION OR R EHE ATING MUST N EVE R BE ADDE D TO THE OVE N WHIL E HOT FO ODS A RE BEIN G HEL D.

Cook/Hol d /Smoke Ins tructions

Press and release control ON/OFF key. The oven will beep for one second and power to the unit will be indicated by an illuminated green indicator light located in the upper left corner of the

ey. The oven will begin operating in the hold mode. The amber H

ON/ illuminated and the last set hold temperature will be displayed.

To set Cook tem p erature — Press C set cooking temperature is displayed. To change the cook temperature, press the UP or DO ARROW Keys.

If cooking by time — press the TIME Key. The green TIME indicator will illuminate and the last set cooking time will be displayed. To change the set time, press the UP or DOWN ARROW Key. The display will alternate between the set temperature and the elapsed time.

If cooking by probe — press the PROBE Key. The green PROBE indicator will illuminate and the last set internal product temperature will be displayed. To change the set temperature, press the UP or DOWN ARROW Key. The display will alternate between the set temperature, the elapsed time, and the probe temperature.

To set Hold temperature — Press the HOLD Key. The green cook indicator light will remain illuminated. To change the hold temperature, press the UP or DOWN ARROW Key. The display will alternate between the set hold temperature and the amount of time the product has been in the hold mode. Oven will remain in the HOLD mode until the ON/OFF key is pressed.

ndicator will be

Key. Oven preheat indicator will illuminate and the last

To set Smoke time (hot smoke) — Press SMOKER Key. To set the smoke time desired, use UP or DOWN ARROW key. The last set time will be displayed. Se e f o llo w ing p age fo r a d d itio nal Sm o k ing

Pro ce d ure s.

Press STA RT key to beg in cooking cycle.

To Coo k/Hold/S m oke using P res et Menu Keys

Press Desired PRESET Key (A throug h H). PRESET Keys with stored cooking programs will have green indicator illuminated. The oven will automatically enter preheat mode. Oven will beep periodically when it has reached a preheat ready state, and both the Ready and Start indicator lights will flash. To program a preset menu key, see Programming a Preset in this manual.

Press S

TART key to beg in cooking cycle.

PG . 14 767-SK /III, 1767-SK/I II, 2 800-SK/III I N STA L LAT I ON/OPE R ATI O N/S ERV ICE MANU AL

Page 17

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

Pro gramming a P re set

Select the product to be programmed and begin programming with the oven control power OFF.

ress and release control ON/O

will be indicated by an illuminated green indicator light located in the upper left corner of the

N/OFF key. The oven will begin operating in the hold mode. The amber HOLD indicator will be

O illuminated and the last set hold temperature will be displayed.

To set Cook tem p erature — Press COOK Key. Oven preheat indicator will illuminate and the last set cooking temperature is displayed. To change the cook temperature, press the UP or DOWN

ROW

If cooking by time — press the TIME Key. The green TIME indicator will illuminate and the last set cooking time will be displayed. To change the set time, press the UP or DOWNAR display will alternate between the set temperature and the elapsed time.

To set Smoke time — Press SMOKER Key. To set the smoke time desired, use UP or DOWN ARROW key. The last set time will be displayed.

Keys.

ey. The oven will beep for one second and power to the unit

ROW

Key. The

Select a letter code for the product programmed by the previous steps. Press and hold the selected PRESET key for two seconds. When the preset has been saved, you will hear a one second beep and the preset light will illuminate.

Note: Only one preset can be programmed at a time. If programming an additional preset is desired, the unit must be started and stopped either by cycling the power to the cavity or by pressing the START/STOP key. The last PR ESE T Key used will be the oven cooking run sequence for the next product to be programmed. Settings can be manually changed for the next product and an alternate pre-programmed letter key selected.

Erasing a Preset

To erase a program, the oven must be in either the power-up hold mode or in the preheat mode. The oven cannot be running a PRESE T Menu program.

When the oven is in the power-up hold mode or in the preheat mode, press and hold the CANCEL Key and then the appropriate letter PRE SET Key to be erased for two seconds. When the preset has been erased the oven will beep for one second.

IMPORTA NT - After programming a specific product into memory in a programmable preset

key, it is very important to make a written permanent record of the product and the program letter assigned. Menu card (PE-23384) is provided for this purpose.

767-SK/I II, 1 767-SK/III , 280 0-S K/III INS TALL AT IO N /OP ERAT I ON /SE R VI C E MAN UAL PG . 15

Page 18

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

W A R N I N G

THE USE OF IM PROPE R MATE RIA LS FOR THE SMO KING FUNCTIO N C OUL D R ESU LT IN DAM AGE, HAZAR D, EQUI PME NT F

AIL U RE OR COU LD REDUCE THE

OVE RALL LIF E O F THE OVE N.

DO NOT US E S AWDUST

FOR SMO KIN G.

DO NOT US E WOO D C HIP S

SMALLER THAN THU MBN AIL SIZE .

Preparation

Adjust the inside door vents per the individual cooking procedure selected. Always keep door vents closed when cooking with the smoking function. Insert drip pan on the bottom of the oven cavity.

Wood Chips

Soak one full tray of wood chips in water for 5 to 10 minutes. Shake off excess water, and place the moistened chips in the wood chip tray of the smoker oven. Replace the container in the oven.

Wood Chip Tray

Hot Smoke Procedure

Press and release power switch ON/OF Control Key.

Press and set COOKthermostat to required cooking temperature.

Cold Smoke Procedure

To Enter Cold Smoke Mode

Press and release power switch ON/OFF Control Key.

Press and hold the SM of 3 seconds.

Press and set TI ME or PROB E.

To Set Cold Smoke Holding

Temperature

Press and set HO LD thermostat to required holding temperature.

The Oven is automatically programmed to preheat to the set cooking temperature. The oven will produce an audible signal when fully preheated.

Prepare product for cooking. Load product on shelves.

To Set Smokin g T i m e

Press the SMOK ER Key. Press the U

P and DOWN ARRO W KEY S to

select the smoke time in minutes.

The temperature will default to the last smoke holding temperature set by the user. The holding temperature range is 14°F to 205°F (-10°C to 96°C).

To increase this default temperature, press the HOL D KEY and press the UP ARRO W to set a higher default temperature.

To Set Smoking Verification

Temperature (IF DES IR ED )

Press the PR OBE KE Y Press the UP and DO WN ARRO W KEY S to select the verification temperature. The probe range is 14°F to 195°F (-10°C to 91°C).

Press START.

No te: Th e sm o k ing tim e r ac tiv ate s th e

h e a tin g e le m e nt lo c a te d w ith in th e w o o d ch ip co nta ine r w h e n in e ith e r a co o k o r h o ld m o d e . Th e sm o k e e le m e nt w ill no t turn o n during p re h e a t o r rea d y mo d e s . A fu ll wo o d ch ip c o n ta in e r will p ro d uc e sm o k e fo r a pe rio d o f ap p ro xim a te ly 1 h o u r, e ve n tho u gh th e tim e r ca n g o p a st o ne ho u r.

This will incorporate the probe into the coldsmoking process and the control will alarm if the temperature exceeds the probe set point.

To Set Smoking Time

Press the SMOK ER Key. Press the UP and DOWN ARROW KE YS to select the smoke time in minutes.

Prepare product for smoking. Place stainless steel tray filled with ice on shelf above the smoker tray.

For maximum product tenderizing and to reduc e labor

during peak preparation hours, products can be

These instructions are basic operational guidelines only.

For complete instructions, see the HALO HEAT

Guide to Low Temperature Cooking and Holding

PG . 16 767-SK /III, 1767-SK/I II, 2 800-SK/III I N STA L LAT I ON/OPE R ATI O N/S ERV ICE MANU AL

cooked and held overnight.

provided with the oven.

Taste preference Minimum Smoking time Light Smoke Flavor 10 min. Medium Smoke Flavor 30 min. Heavy Smoke Flavor 40 min. Very Heavy Smoke Flavor 60 min. Extra Heavy Smoke Flavor 80 min.

Load product on shelves. Press START.

OKER

Key for a period

Page 19

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

--:--

U S E R O P T I O N S

Preset

Lock

PRES E T Key s Lock a nd Unlock

PR ESE T Keys A through H can be locked in order to prevent storing, altering or erasing a program.

To lock the PRES ET Keys, press and hold the "I" Key until the oven beeps. Release the “I” key. The green indicator on the "I" key will illuminate. Oven PR ESET Keys A through H are now locked.

No te : Only the oven PRESE T keys A through H are

affected by this lock-out in order to also allow the oven to be used with the unprogrammed Cook, Probe, or Hold modes.

To unlock the PR ESE T Keys, press and hold the CA NCE L Key along with the "I" Key for two seconds until the "I" key light no longer illuminates. Release all keys. The oven preset keys are now unlocked.

Fahrenheit or Celsius Selection

With the control in the off mode, pre ss and hold the UP AR ROW Key until

the display shows the current selection. Press the up or down buttons to toggle between the two options. After each change the button must be released. The display must clear before the procedure can be repeated.

Control Panel L ock and Unl o ck

The control panel can be locked at any time in order to prevent inadvertent or accidental setting changes.

To lock the control panel, press and hold the UP ARROW Key and then press the ON/OFF Key. You will hear a brief beep and the panel lock indicator will illuminate. Release all keys. The oven's control panel is now locked.

Note: The control panel is now fully locked with the

exception of the ON/OFF Key and ARROW keys. You will be unable to turn the oven control off at this point.

To unlock the control panel, press and hold the DOWN ARROW Key and then press the ON/OFF Key. You will hear three beeps and the panel lock indicator will extinguish. Release all keys. The panel is now unlocked and ready for normal use.

Beeper Vo l ume Select ion

With the control in the off mode, press and hold the DOWN ARROW Key

until the display shows the current control volume. Press the UP or DOWN ARROW Key to cycle through the four options (0 = Off, 1 = Low, 2 = Mid, 3 = High).

767-SK/I II, 1 767-SK/III , 280 0-S K/III INS TALL AT IO N /OP ERAT I ON /SE R VI C E MAN UAL PG . 17

Page 20

O P E R A T 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

BE EF ROA S T — R are 1 30 °F 54 °C

BE EF ROA S T — Med/Well Done 15 5° F 6 8° C

BE EF BRI S KE T 1 60 ° — 175 °F 71° — 79 °C

OR N B EE F

60 ° — 175 °F

1° — 79 °C

PAS TR AM I 16 0° — 17 5° F 71 ° — 79° C

PR IM E R IB — Rar e 13 0° F 5 4° C

TE AK S — Broi le d/ Fr ie d

40 ° — 160 °F

0° — 71 °C

IB S — Bee f o r P ork

60 °F

1° C

VE AL 16 0° — 17 5° F 71 ° — 79° C

60 ° — 175 °F

1° — 79 °C

OR K

60 ° — 175 °F

1° — 79 °C

AM B

60 ° — 175 °F

1° — 79 °C

PO U LTRY

CH IC KE N — Fr ie d/ Ba ke d 16 0° — 17 5° F 71 ° — 79° C

UC K

60 ° — 175 °F

1° — 79 °C

UR KE Y

60 ° — 175 °F

1° — 79 °C

GE NE RA L 16 0° — 17 5° F 71 ° — 79° C

FI S H/ S EA F OO D

IS H — Bak ed/ Fr ie d

60 ° — 175 °F

1° — 79 °C

OB ST ER

60 ° — 175 °F

1° — 79 °C

SH RI MP — Fr ie d 16 0° — 17 5° F 71 ° — 79° C

AK E D GO OD S

RE AD S/ RO LLS

20 ° — 140 °F

9° — 60 °C

MI S CE L LA N EO U S

AS SE RO LE S

60 ° — 175 °F

1° — 79 °C

DO UG H — Proo fi ng 80 ° — 100 °F 2 7° — 38 °C

EG GS —Fr ied 15 0° — 16 0° F 66 ° — 71° C

FR OZ EN ENTR EE S 16 0° — 17 5° F 71 ° — 79° C

HO RS D'O EUV RE S 16 0° — 18 0° F 71 ° — 82° C

PAS TA 16 0° — 18 0° F 71 ° — 82° C

PI ZZ A 16 0° — 18 0° F 71 ° — 82° C

PO TATOE S 18 0° F 8 2° C

PL ATE D M EA LS 14 0° — 16 5° F 60° — 7 4° C

SA UC ES 14 0° — 20 0° F 60 ° — 93° C

SO UP 14 0° — 20 0° F 60 ° — 93° C

VE GE TAB LE S 160 ° — 175 °F 7 1° — 79° C

TH E H OL D I NG T E M PE R AT UR E S LI S T ED A R E SU G G ES T E D GU I D EL I NE S O N LY. AL L F O O D HO L D IN G S HO U L D BE B A SE D O N IN T E RN A L PR O D UC T T EM P E RA TU R E S . A LWAY S F O LL O W L O C A L HE A LTH ( H YG I E NE ) R EG U L AT IO N S FO R A L L I N T ER N A L TE M P ER AT U RE R E QU I R EM E N TS .

General Hol ding Guideline

hefs, cooks and other specialized food service

C 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.

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.

PG . 18 767-SK /III, 1767-SK/I II, 2 800-SK/III I N STA L LAT I ON/OPE R ATI O N/S ERV ICE MANU AL

Page 21

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

PR O T E C T I NG STAIN L E S S S T E EL SURFACES

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 A N I N G A GENTS

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 A N I N G M ATERIAL 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.

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

767-SK/I II, 1 767-SK/III , 280 0-S K/III INS TALL AT IO N /OP ERAT I ON /SE R VI C E MAN UAL PG . 19

Page 22

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

D A N G E R

DISCON N E C T U N IT F ROM

POWER SOURCE BEFORE

CLEAN I N G OR SE RVICING .

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.

SEVERE DAMAGE OR

ELECTR I C A L HA Z A R D

COULD RESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

EQU I P ME NT CARE

Under normal circumstances, this

ven should provide you with long

o 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.

CLE A N D AILY

1. Disconnect unit from power source and let cool.

2. Remove all detachable items such as wire shelves, side racks, and drip pans. Clean these items separately.

3. Wipe the interior metal surfaces of the oven with a paper towel to remove loose food debris.

4. Clean the interior metal surfaces of the cabinet with a damp clean cloth or sponge and any good commercial detergent.

NOT E : Avoid the use of abrasive cleaning

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

5. Spray heavily soiled areas with a water soluble degreaser and let stand for 10 minutes, then remove soil with a plastic scouring pad.

6. Wipe control panel, door vents, door handles, and door gaskets thoroughly since these areas harbor food debris.

7. Rinse surfaces by wiping with sponge and clean warm water.

8. Remove excess water with sponge and wipe dry with a clean cloth or air dry. Leave doors open until interior is completely dry. Replace side racks and shelves.

9. Wipe door gaskets and control panel dry with a clean, soft cloth.

10. Interior can be wiped with a sanitizing solution after cleaning and rinsing. This solution must be approved for use on stainless steel food contact surfaces.

PG . 20 767-SK /III, 1767-SK/I II, 2 800-SK/III I N STA L LAT I ON/OPE R ATI O N/S ERV ICE MANU AL

11. To help maintain the protective film coating on olished stainless steel, clean the exterior of the

p cabinet 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.

12. Clean any glass with a window cleaner.

Always follow appropriate state or local health (hygiene) regulations regarding all applicable cleaning and sanitation requirements for equipment.

CLE A N T HE DOOR VENTS

Door vents need to be inspected and cleaned as required.

CLE A N T HE PROBES DAILY

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 and probe brackets with disposable alcohol pad or sanitizing solution recommended for food contact surfaces. Allow probe and cable to air dry in probe holding bracket.

CHE C K T HE COOLING FAN IN THE OVE N CON T R OL AREA

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

CHE C K O VERALL CONDITI O N O F OVE N O N CE 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.

DO NO T USE OVE N IF CO NTROL S A RE N OT PROP ERLY FUN CT I ON ING

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

Page 23

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 is 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° TO 40°F (2° 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 T A T I O N

767-SK/I II, 1 767-SK/III , 280 0-S K/III INS TALL AT IO N /OP ERAT I ON /SE R VI C E MAN UAL PG . 21

Page 24

T R O U B L E S H O O T I N G

S E R V I C E

Error Code Description/Results

E-10 Air sensor fault (shorted)

E-11 Air sensor fault (open)

E-20 Product probe fault (shorted)

Ov e n w ill c o o k in t i m e only

E-21 Product probe fault (open)

Ov e n w ill c o o k in t i m e only

E-30 Under temperature

E-31 Over temperature

E-50 Temperature sensor chip 1

is not responding.

E-51 Temperature sensor chip 2

is not responding.

E-60 Real time clock error

E-61 Real time clock chip is

not responding. E-70 Configuration connector error E-78 Voltage low

E-79 Voltage high

E-80 Function data values were reset.

E-81 Internal control calibration error E-82 Internal control calibration error E-83 EEPROM is not responding E-84 EE P ROM - Unit I D error E-86 EE P ROM - HACCP address error

E-87 Calibration offset error

E-90 Button stuck

E-dS Datakey signature bad

E-dU Datakey unplugged

Possible Cause Service Required

Air sensor is shorted or defective, or there is a connection failure. See following page for air sensor test.

Air sensor is open or defective, or there is a connection failure. See following page for air sensor test.

Product probe is shorted or defective, or there is a connection failure. See following page for probe sensor test.

Product Probe is open, defective, or there is a connection failure. See following page for probe sensor test.

The unit has been below its set temperature for 90 minutes. Check the following: Oven door may be open or door gasket may need replacement. Verify that the oven has been preheated, does not contain frozen products, and is not overloaded. Air sensor, probe, or relay may be defective, there may be a bad wire connection, an open heating cable, or the high limit switch may be tripped. Contact service if problem persists.

This error will display if the unit reaches a temperature of 25 degrees above its maximum allowable set point. If the unit reaches 50 degrees above its maximum allowable set point the control will turn off. Check the following: Shorted cable, defective solid state relay, or defective air sensor. If none of the above, contact service.

Contact service.

This is likely caused by the unit having been unplugged for an extended amount of time. The data stored in the Real-Time Clock has been reset to the factory default values. Beeper volume will default to on, and the temperature scale will default to °F. Turn main breaker to the unit off for 10 seconds and then restore power. Contact service if problem persists.

Contact service.

Check control connections for loose wires. If none, control must be replaced.

Voltage below 90 VAC on a 125 VAC unit, or below 190 VAC on a 208-240 VAC unit. Correct voltage.

Voltage over 130 VAC on a 125 VAC unit, or over 250 VAC on a 208-240 VAC unit. Correct voltage.

Ensure that all temperatures and times are properly set. Contact service if problem persists.

Contact service.

If using HACCP, the unit’s address has been reset to 1. Ensure that your oven is set to the correct address (1-247). Contact service if problem persists.

Sensor calibration values corrupted. All offsets reset to 0. Re-calibrate oven cavities. Contact service if problem persists.

A button has been pressed for >= 60 seconds. This error will auto-reset when there is no button stuck, remove control and check all button functions, align control properly.

Datakey incompatible with control. Incorrect or corrupt data key installed on control. Replace Datakey with correct key for control and test.

The data key is not being seen by the control. Install data key and test operation. Contact service if problem persists

PG . 22 767 -SK /III, 1767-S K/I II, 2 80 0 -SK/ III I N STA L LAT I ON/O PE R ATI O N / S ERV IC E M ANU AL

Page 25

S E R V I C E

D A N G E R

DISCON N E C T U N IT F ROM

POWER SOURCE BEFORE

CLEAN I N G OR SE RVICING .

N O T E

C A U T I O N

THIS SECTION IS PROVIDED FOR THE ASSISTANCE

OF QUALIFIED SERVICE TECHNICIANS ONLY AND

IS NOT INTENDED FOR USE BY UNTRAINED OR

UNAUTHORIZED SERVICE PERSONNEL.

D A N G E R

L O C K - O U T O R P O S T B R E A K E R P A N E L U N T I L S E R V I C E W O R K H A S B E E N C O M P L E T E D .

This section is provided for the assistance of qualified technicians only and is not intended for use by untrained or unauthorized service personnel. If your Alto-Shaam®unit is not operating properly, check the

ollowing before calling your Authorized Alto-Shaam Service Agent:

f ☛ Check the power flow to the unit. Plug in outlet? Circuit breaker switch at back of unit turned on?

Do not attempt to repair or service the Cook and Hold unit beyond this point. Contact Alto-Shaam for the nearest authorized service agent. Repairs made by any other service agents without prior authorization by Alto-Shaam will void the warranty on the unit.

T R O U B L E S H O O T I N G I N T E R N A L EL E C T R I C A L CO M P O N E N T S

A. No p ower. Display wil l not li ght.

1. Verify that power is available at the outlet or junction box.

2. Verify that the circuit breaker switch on the back of the unit is turned on.

3. Verify that the power cord is not open. Check continuity with a VOM meter.

4. If the problem persists, call a qualified Alto-Shaam service technician at 1-800-558-8744.

B. Di splay is lit b ut unit is no t heating.

Check to verify that the high limit switch located at the rear of the unit top has not been tripped. If it has been tripped, reset by pressing in the hit limit reset button at the rear of the oven.

After resetting, the cause of the high limit trip must be corrected. If the high limit switch will not reset, the high limit switch is defective and must be replaced. This is a safety

device and mu st not be byp assed or removed from the circuit.

C. To test air sens or:

Test air sensor by placing sensor in ice water bath and using an ohmmeter set on the ohm scale. The reading should be 100 ohms resistance. If it is more than 2 ohms higher or lower, sensor needs to be replaced.

D. To tes t pro be sensor:

Test food probe by placing in ice water bath and using an ohmmeter set on the ohm scale. The reading should be 100 ohms resistance.

767-SK/I II, 1 767-SK/III , 280 0-S K/III INS TALL AT IO N /OP ERAT I ON /SE R VI C E MAN UAL PG . 23

Page 26

SECTION A-A

14 37 36 43

19 41 46

S E R V I C E

E X T E R I O R S E R V I C E V I E W

767-SK/III

Pa r t nu m b e r s an d d r aw i n gs a re s u b j e ct to ch a n g e wi th o u t no t ic e .

PG . 24 767-SK /III, 1767-SK/I II, 2 800-SK/III I N STA L LAT I ON/OPE R ATI O N/S ERV ICE MANU AL

Page 27

S E R V I C E

D A N G E R

DISCON N E C T UNIT FRO M

POWER SO U R C E BEFORE

CLEANI N G O R S ERVICIN G .

D A N G E R

L O C K - O U T O R P O S T B R E A K E R PA N E L U N T I L S E R V I C E W O R K H A S B E E N C O M P L E T E D .

E X T E R I O R S E R V I C E PA R T S L I S T

M O D E L > 7 6 7 - S K / I I I

IT EM D E S C R I P T I O N PART NO. Q T Y IT EM D E S C R I P T I O N PART N O . Q T Y

1 INSERT, TRAY, SMOKE 1243 1 25 CASTER, 3-1/2" RIGID CS-25674 2

2 GUAR D S ENSOR , W /MW 1493 1 26 CASTER, 3-1/2" SWIV W/ BRAKE CS-25675 2

3 CHIP T RAY 4652 1 27 COVER, HINGE CV-22171 2

4* PROBE HOL DER 13239 1 28 GASKET ASSEMBLY, DOOR GS-22951 1

5 SHIM , H ANDLE 13947 1 29 GASKETS, ADHESIVE, .125X.375 [lin ft] GS-23622 1

6 DRIP PAN 1483 1 1 30 HANDLE, OFFSET MAG LATCH HD-27080 1

7 CAST ER SPACER 100 7145 12 31 HINGE, 1-3/8 OFFSET, CHROME HG-22338 1

8 BACK CASING 1010 393 1 32 INSULATION IN-2003 1

9 BOTTOM PANEL 101 0394 1 33 RATING TAG LABEL LA-26348 2

10 SIDE PANEL 1010 395 2 34* NUT, 1/4-20 HEX S/S NU-2437 4

11 BON NET TOP C OVE R 1010 401 1 35* PANEL OVERLAY MENU CARD PE-23384

12 ELEMEN T COV ER 10 10409 1 36 PROBE ASSEMBLY PR-34298 1

13* SMOKE HE ATE R P LATE W ELD 5003 782 2 37 PROBE, RECEPTICAL PR-34705 1

14 PROBE COV ER WELDM ENT 5009 712 1 38 10-32 X 3/4 PHILLIPS PAN HD SC-2071 2

15 CABLE INS ULATION 500988 4 1 39

16 DRIP TRAY K IT 5010 391 1 40

17 DOOR ASSEM BLY, RH WINDO W 5010 406 1 41 SCREW, 6-32 X 1/2,NC PHIL,FLAT SC-2239 2

DOOR ASS EMBLY, LH WIN DOW 5010 409 1 42 SCREW,1/4-20 X 1/2,NC SLOT RND SC-2332 5

18 BONNET ASSBY, SPOT 501 0940 1 43 8-32 x 1/4" PHIL SCREW SC-2459 36

19 BLOCK, MTG, SNSR BK-24427 1 44 S/S WIRE SHELF SH-2324 2

20 BLOCK, 2 TERMINAL, PORCELAIN BK-33546 3 45* S/S WIRE SHELF, RIB RACK SH-2743 1

21 BRACKET, CHIP TRAY BT-29217 2 46 SENSOR, 1-3/4" L SN-33541 1

22 3/8" HOLE BUSHING, BLACK BU-3419 1 47 SIDE RACK, STAINLESS STEEL SR-28405 2

23* 5/8" SNAP BUSHING, BLACK BU-3611 1 48 DOOR SWITCH, REED, SPST SW-33559 1

24* CABLE, SMOKE HEATER EL-34554 1 49* THERMOSTAT, AUTO RESET, FAN CTRL TT-33255 1

* NOT SHOWN

SCREW, 10-32 X 3/4,NF PHIL,FLAT M/S,#18-8 S/S

SCREW, 10-32X1-1/2,NF,PHIL,FLAT M/S,18-8 S/S

SC-2072 6

SC-2073 10

767-SK/I II, 1 767-SK/III , 280 0-S K/III INS TALL AT IO N /OP ERAT I ON /SE R VI C E MAN UAL PG . 25

Page 28

S E R V I C E

E X T E R I O R S E R V I C E V I E W

1767-SK/III

Pa r t nu m b e r s an d d r aw i n gs a re s u b j e ct to ch a n g e wi th o u t no t ic e .

PG . 26 767-SK /III, 1767-SK/I II, 2 800-SK/III I N STA L LAT I ON/OPE R ATI O N/S ERV ICE MANU AL

Page 29

S E R V I C E

D A N G E R

DISCON N E C T UNIT FRO M

POWER SO U R C E BEFORE

CLEANI N G O R S ERVICIN G .

D A N G E R

L O C K - O U T O R P O S T B R E A K E R PA N E L U N T I L S E R V I C E W O R K H A S B E E N C O M P L E T E D .

E X T E R I O R S E R V I C E PA R T S L I S T

M O D E L > 1 7 6 7 - S K / I I I

IT EM D E S C R I P T I O N PART NO. Q T Y IT EM D E S C R I P T I O N PART N O . Q T Y

1 INSERT, TRAY, SMOKE 1243 2 27 CASTER,1.5" STEM,5" SWIV WHL, w/BRK- CS-24875 2

2* GUARD SEN SOR, W/M W 1493 2 28 COVER, HINGE CV-22171 4

3 CHIP T RAY 5007621 2 29 FAN, 3" BOX, 230V, THERMAL PROTECT FA-34524 1

4 PROB E H OLDER 13239 2 30 GASKETS, ADHESIVE, .125X.375 [lin ft] GS-23622 1

5 SHIM 13947 2 31 HANDLE, OFFSET MAG LATCH HD-27080 2

6 DRIP PAN 1483 1 2 32 HINGE, 1-3/8 OFFSET, CHROME HG-22338 4

7* HI-LIM IT PR OTECT ION COVER 1003 936 1 33 INSULATION IN-2003 2

8 CAST ER SPACER 100 7145 12 34 RATING TAG LABEL LA-26348 2

9 BOTTOM PANEL 101 0394 1 35 NUT, 1/4-20 HEX S/S NU-2437 4

10 BONNET TOP COVE R 10 10401 1 36 PROBE ASSEMBLY PR-34298 2

11 ELE MEN T COV ER 10 10409 2 37 PROBE, RECEPTICAL, 2200MM WIRE PR-34704 1

12 SIDE PANEL 1010437 2 38 PROBE, RECEPTICAL, 600MM WIRE PR-34705 1

13 SMOKE ELE MENT REPAIR KIT 500 3782 2 39 10-32 X 3/4 PHILLIPS PAN HD SC-2071 4

14 PROBE COV ER WELDM ENT 5009 712 2 40

15 BACK PANEL/ FAN TUNNEL ASSB 50 09930 1 41

16 BONNET ASSBY, SPOT 501 004 7 1 42* SCREW, M4-0.7 X 6MM PHIL SC-22271 2

17 DRIP TRAY K IT 5010 391 1 43* SCREW,6-32 X 1/2,NC PHIL,FLAT SC-2239 4

18 DOOR ASSEM BLY, RH WINDO W 5010 406 2 44 8-32 X 2 SLOT PAN HEAD 18-8 S.S. SC-23154 2

DOOR ASS EMBLY, LH WIN DOW 5010 409 2 45 SCREW,1/4-20 X 1/2,NC SLOT RND SC-2332 6

19* BLOCK, MTG, SNSR BK-24427 2 46 8-32 x 1/4" PHIL SCREW SC-2459 52

20* BLOCK, 2 TERMINAL, PORCELAIN BK-33546 6 47 S/S WIRE SHELF SH-2324 4

21 BRACKET, CHIP TRAY BT-29217 2 48* S/S WIRE SHELF, RIB RACK SH-2743 2

22 1-1/8" SNAP BUSHING BU-3378 4 49* SENSOR, 1 3/4"L SN-33541 2

23* 3/8" BLACK HOLE BUSHING BU-3419 2 50 SIDE RACK, STAINLESS STEEL SR-28405 4

24* 5/8" SNAP BUSHING, BLACK BU-3611 2 51* DOOR SWITCH, REED, SPST SW-33559 2

25 CABLE, SMOKE HEATER EL-34554 2 52* THERMOSTAT, AUTO RESET, FAN CTRL TT-33255 2

26 CASTER, 1.5" STEM, RIGID 5" WHL CS-24874 2 53* T-STAT, 300 F HI-LIMIT TT-33476 1

SCREW,10-32 X 3/4,NF PHIL,FLAT M/S,#18-8 S/S

SCREW,10-32X1-1/2,NF,PHIL,FLAT M/S,18-8 S/S

SC-2072 12

SC-2073 20

* NOT SHOWN

767-SK/I II, 1 767-SK/III , 280 0-S K/III INS TALL AT IO N /OP ERAT I ON /SE R VI C E MAN UAL PG . 27

Page 30

S E R V I C E

31 37

E L E C T R O N I C C O M P O N E N T S

767-SK/III & 1767-SK/III

Pa r t nu m b e r s an d d r aw i n gs a re s u b j e ct to ch a n g e wi th o u t no t ic e .

PG . 28 767-SK /III, 1767-SK/I II, 2 800-SK/III I N STA L LAT I ON/OPE R ATI O N/S ERV ICE MANU AL

Page 31

S E R V I C E

ELECTRONIC CO MPONENTS PARTS LIST

M O D E L > 7 6 7 - S K / I I I & 1 7 6 7 - S K / I I I ( Q U A N T I T I E S P E R C O M P A R T M E N T )

IT EM D E S C R I P T I O N PART NO. Q T Y IT EM D E S C R I P T I O N PART N O . Q T Y

1 HI-L IMIT PROTE CTI ON CO VER 10 03936 1 25 HE ATS INK, THERM ALLY CON D. PAD HE -33 926 2

2 HEAT SI NK 100 5836 1 26 NUT, 10- 32, NF HEX MS, #1 8-8 S/S NU-22 15 4

3 ACCE SS COVER 10 09990 1 27 NUT, M3-0 .5 HEX NUT 18-8, DI N # 934 NU- 22285 2

4 BONN ET SP OT A SSB Y 5010 047 1 28 NUT, HEX #8-32 NU-2 296 4

5 BOAR D, POWER SU PPLY BA-335 54 1 29 CONTROL PANE L BEZEL PE-26 566 1

6 BOAR D, ASSB, VOLTAGE MONI TO R BA -33 764 1 30 CON TROL PANEL O VERLAY, 76 7-SK/ III PE-2 7178 1

7 BOAR D, CONTR OL BA-3 3991 1 CONTROL PANEL OVERLAY, 1767-SK/III P E-271 81 1

8 T-BLO CK BK-3 019 1 31 3/8" HOLE PL UG PG- 25574 1

9 BEEP ER B P-356 7 1 32 1 3/16" HO LE PLUG PG-3 589 2

10 BRACKE T, TETH ER BT- 26884 1 33 RE LAY RL-3 3558 2

11 BUS HIN G, *C T,ML, BR ASS, DIS TAN CE BU- 25094 2 34 REL AY, 230V, 25A , ZERO C ROS SING RL-338 29 2

12 1/2" HOLE BU SHING B U-300 6 2 35 10- 32 X 1/4 PAN HD GROU ND SCR EW S C-219 0 1

13 7/8" SNAP BUSH ING , BLA CK BU-30 07 1 36 SCREW, PAN HEAD M4 X 7MM SC -2227 1 2

14 1-1/8" SN AP BU SHING B U-337 8 6 37 6-32 X 1/4" PAN HD SC-22500 2

15 CONTRO L, ASSB, COO K, HOLD CC -34 194 1 38 8-32 X 2 S LOT PAN HEA D 1 8-8 S.S. SC-23154 2

CORD SET, 208-2 40V CD- 3607 1 39 6-32 X 1 -1/ 4" ROUND HD SC-2 365 2

CORD SET, 230V CD-39 22 1 40 10-3 2 X 1/ 2" FLAT HEA D SC-236 70 4

16 CANOE CLI P CL-2 2820 2 41 8-3 2 x 1/ 4" PHIL SC REW SC-245 9 5

17 CONNEC TO R, 10 PIN CR-3 3717 1 42 S CRE W, 6-3 2 X 1/2 , NC PHI L TR USS S C-247 2 8

18 CONNEC TO R, 9 P IN CR-3 3718 1 43 S ELF TAPP ING 8- 32 X 1/2 SC-2584 9 8

19 CONNEC TO R, 8 P IN CR-3 3719 1 44 S PACER, LO CK MOUNT PANEL SP- 338 32 4

20 CONNEC TO R, 7 P IN CR-3 3761 1 45 S WIT CH, C IRC UIT B REAKE R SW-340 76 1

21 CONNEC TO R, 6 P IN CR-3 3762 1 46 T- STAT, 3 00 F H I-LIM IT TT-3 3476 1

22* DATAKE Y FOR CO NTROL DS- 348 23 1 47 WASHER, #8 EXT L OCK WS-233 3 4

23 FAN, BOX FA-34 524 1 48 STAR LO CK WASH ER WS-24 67 1

24 1/2" SELF ADH ESIVE GA SKE T G S-2019 1 *NOT SHOWN

CABLE HEATING KIT #4881 - 7 6 7 - SK/III & 1767-SK / I I I (ONE PE R CO M PA R T M E NT)

D E S C R I P T I O N PA RT NO. Q T Y D E S C R I P T I O N PAR T N O. Q T Y

CABL E H EATING ELEM ENT CB-3 045 210 FT STU D ST-24 39 12

RING CO NNECTOR CR-322 6 12 HEX NU T NU-2 215 24

INSU LATION CO RNER I N-348 8 1 FT INSU LATING SL EEVE SL- 3063 1 2

SHOU LDE R BUS HIN G BU-310 5 12 ELE CTRIC AL TAPE TA-3540 1 ROLL

CUP BUSHI NG BU-31 06 1 2

767-SK/I II, 1 767-SK/III , 280 0-S K/III INS TALL AT IO N /OP ERAT I ON /SE R VI C E MAN UAL PG . 29

Page 32

42726

S E R V I C E

E X T E R I O R S E R V I C E V I E W

2800-SK/III

Pa r t nu m b e r s an d d r aw i n gs a re s u b j e ct to ch a n g e wi th o u t no t ic e .

PG . 30 767-SK /III, 1767-SK/I II, 2 800-SK/III I N STA L LAT I ON/OPE R ATI O N/S ERV ICE MANU AL

Page 33

S E R V I C E

D A N G E R

DISCON N E C T UNIT FRO M

POWER SO U R C E BEFORE

CLEAN I N G O R S ERVICIN G .

D A N G E R

L O C K - O U T O R P O S T B R E A K E R PA N E L U N T I L S E R V I C E W O R K H A S B E E N C O M P L E T E D .

E X T E R I O R S E R V I C E PA R T S L I S T

M O D E L > 2 8 0 0 - S K / I I I

IT EM D E S C R I P T I O N PART NO. QTY ITEM D E S C R I P T I O N PART NO. QTY

1 PROB E H OLDER 13239 1 29 FAN, MO TO R, 208-2 40V, .58 A,C W FA-34752 3

2* HINGE SHI M 16315 4 30 DOO R GASKET GS-25593 2

3 FAN M OTOR COV ER 1000648 3 31 HAND LE DOOR WIT H S TRIKE R HD-2007 2

4 CAST ER SPACER 1007145 12 32 HAND LE, PUSH /PU LL HD-22257 2

5 ELEM ENT C OVER 1007415 2 33* HANDLE, CHI P TR AY HD-2724 2

6 CASI NG BACK 100 7968 1 34 HIN GE, 1- 3/8 O FFS ET, PAIR CH ROME HG-22338 2

7 CENT ER TR IM 1007969 1 35* 1 1/2" FL UFF IN SULATION 27 X 57 IN-2003 1

8 BONN ET TOP CO VER 10 081 32 1 36 BAC K PANE L INSUL ATI ON 30 X 5 9 IN-22265 12.5'

9* INSERT, SMOKE R TRAY 1 00900 9 2 37 R ATI NG TAG LABE L LA-26348 2

10 DOOR ASSEM BLY 5000 514 2 38* NUT, 1/4-2 0 H EX S/S NU-2437 4

11* SMOK E H EATER PLATE WELD 5003782 2 39 13/32" DI A. HOLE PLU G PG-25460 4

12 CHIP TRAY 5005067 1 40 P ROBE ASSE MBLY PR-34298 1

13 TUBE BACK SP OT 500 7094 1 41 PRO BE PLUG PR-34299 1

14 BONNET ASSEM BLY, S POT 50 047 70 1 42 RIV ET, BLIND, #4 4, STNLS RI-2100 85

15* BAFFL E S POT 5007143 1 43* 1 0-32 X 1 /2" PP HMS S CRE W 1 8-8 S /S SC-2070 6

16 CASING SI DE SPOT 5 00723 7 2 44

17* BLOCK , M TG, SNSR BK -2442 7 1 45

18 BLOCK, CA P,HO LD DOWN, 11/64 " D IA BK-260 9 2 46 8 -32 X 5/ 8" PAN HD SC-2077 11

19* BLOCK , 2 TERM INAL, PO RCE LAIN BK-3 3546 4 47 1/ 4-20 X 3/4" SH CS PCN SC-22339 4

20* BRACK ET, CHIP TRAY BT- 29217 2 48* 6-32 x 1/ 2" PHI L FL AT HEAD SCR EW SC-2239 2

21 BUSHING, SHAFT ADAPTER,1/4-5/16,1"LG BU-28935 3 49* SCREW 1/ 4-20 x 1/2" HE X H EAD SC-22729 2

22* 1/2" HOL E B USHIN G BU-3006 2 50* 8 -32 x 1/2" PHI L SCREW SC-2425 1

23* BUSHI NG, SNAP, 5/16" BU-3009 1 51 8- 32 x 1 /4" P HIL SCREW SC-2459 14

24 CABLE, SMOKE HEATER, 208-240V 230W EL-34554 2 52 S ELF TAPP ING 8-32 X 1/2 SC-25849 40

25* CLIP, CT, ML, LOC K, W/3 WAS HER S CL-24089 4 53* SEN SOR, 1 3 /4" L SN-33541 1

26 CASTER , 1 .5" STEM , 5 " R IGID CS-24874 2 54* WASHE R, 1/4", FL AT, 5/8 OD 18- 8 S S WS-22094 2

27 CASTER,1.5" STEM, 5" SWIVEL w/ BRAKE CS-24875 2 55* M14 SE PAR ATE D L OCK WAS HER 18-8 WS-22304 1

28 FAN W HEEL 6- 5/16 X1- 1/2 T HK E 3045FA 3 56* HOLDIN G ( LOCK CLI P) WS-24090 4

SCRE W,10-32 X 3/4, NF PH IL, F LAT M /S,#18-8 S/S

SCRE W, 1 0-32 X1-1 /2, NF, PHIL, FLAT M /S,18 -8 S/S

SC-2072 12

SC-2073 18

*NOT SHOWN

767-SK/I II, 1 767-SK/III , 280 0-S K/III INS TALL AT IO N /OP ERAT I ON /SE R VI C E MAN UAL PG . 31

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S E R V I C E

650

SEE BELOW FOR

DETAIL EXPLOSION

E L E C T R O N I C C O M P O N E N T S

2800-SK/III

Pa r t nu m b e r s an d d r aw i n gs a re su b j ec t to ch an g e wi t h ou t no ti c e .

PG . 32 767-SK /III, 1767-SK/I II, 2 800-SK/III I N STA L LAT I ON/OPE R ATI O N/S ERV ICE MANU AL

Page 35

S E R V I C E

E L E C T R O N I C C O M P O N E N T S PA R T S L I S T

M O D E L > 2 8 0 0 - S K / I I I

IT EM DESCR IPTI ON PA RT NO. QT Y ITE M DES CRI P TIO N PART N O . QTY

1 HI-L IMIT PROTECTI ON COVER 10039 36 1 28 FAN, BOX ,230V,35CF M,50/ 60H Z FA-3974 2

2 HEAT SI NK 100 7976 1 29 1/2" SELF ADH ESI VE GA SKE T [LI N FT] GS-2 019 10.4

3 DUCT, SSR , C OOLIN G 10 10453 1 30 1/2 " W IDE FOAM TAPE [LIN FT] GS-23 622 10.4

4 L-PANEL, INSIDE BAFFLE DEFLECTOR 101 051 6 2 31 HEAT SI NK 1 REL AY EXTRU SIO N HE-2 3421 3

5 INNE R B AFFLE CO VER 1010517 1 32 HEATSINK, THE RMALLY C OND. PAD H E-33926 1

6 BONN ET SH ELL SPO T 5 007 135 1 33 NUT, M3 -0. 5 H EX NU T 18- 8, DIN #934 NU-222 85 2

7 BEZE L 50072 64 1 34 NUT, HEX #8 -32 NU-22 96 4

8 BOAR D, POWER SU PPLY BA-335 54 1 35 PANEL, OVE RLAY PE-2 7987 1

9 BOAR D, VOLTAG E M ONITO R B A-3 3764 1 36 3 /8" H OLE PL UG P G-255 74 1

10 BOARD, CI RCU IT BA-33991 1 37 RIVET, BLI ND,#4 4,STN LS RI-21 00 4

11 T- BLOCK BK-3019 3 38 RELAY, SP ST 30 A @ 277 VAC 1 2VDC RL-3 3558 2

12 BLOCK, TERMINA L, 208-2 40V, 230 V B K-359 7 1 39 RE LAY, 230V, 25 A, ZE RO CRO SSING RL-33829 4

BLOC K, TE RMINAL, 380 -415V BK- 34709 1 40 RESISTOR, M OV, SU RGE P ROT ECTOR RS-35 78 1

13 BEEP ER BP-3567 1 41 10-3 2 X 1/ 4 PAN HD GROUN D S CRE W SC-2190 1

14 BUSH ING, CT ,M L , B RASS, DI STANCE BU- 25094 2 42 S CRE WS, M 4-0 .7X6M M P HIL SC- 222 71 2

15 7/8" SNAP BUSHING , B LACK B U-3007 1 43 8-32 X 2 S LOT PAN HEA D 18- 8 S .S. SC- 23154 4

16 1 1/ 8" SNAP BUSHI NG BU- 3378 7 44 6 -32 X 1- 1/4 " R OUND HD S C-2 365 8

17 BUSH ING, STR AIN RELI EF BU-3 394 8 1 45 8-3 2 X 1/ 2" PHIL SC REW SC- 2425 6

18 CONTROL ASSE MBLY CC- 34194 1 46 8-3 2 X 1/4" PH IL SCREW SC- 2459 23

19 6/3 CORD 600 V, 208-2 40V 1PH ONLY CD-33847 1 47

20 CANOE CLI P CL-22 820 2 48 SELF TAPPING 8- 32 X 1 /2 SC-25849 8

21 CONTACTOR 208/240V 3 POLE 25 AMP C N-305 2 1 49

22 CONNECTOR CR-3 3509 2 50 SPACE R, LOCK MOU NT PANEL SP-33832 4

23 CONNECTOR, 10 PIN CR-337 17 1 51 TERM INAL, ST RIP, 5 CIR CUIT, UL, VDE TM-33560 1

24 CONNECTOR, 8 P IN CR- 33719 1 52 T- STAT, 500 F HI-LI MIT TT-34671 1

25 CONNECTOR, 7 P IN CR- 33761 1 53 WASHE R, #8 EXT L OCK WS-2333 4

26 CONNECTOR, 6 P IN CR- 33762 1 54* STAR L OCK WAS HER WS-2467 1

27* DATAKEY FOR ELECTRONIC CONTROL DS-34823 1 *NOT SHOWN

SCRE W, 6 -32 X1/2, NC PHIL T RUSS M /S,18-8 S S

SCRE W,10-32 X1/2, NF PH I L TRUSS M/S,18 -8 SS

SC-2472 6

SC-2661 4

CABLE HEATI N G KIT #1422 8

(TW O K I T S R E Q U I RED)

D E S C R I P T I O N PART NO. Q T Y

CABL E H EATING ELEM ENT CB -3045 280 FT

RING CO NNECTOR CR-3 226 16

INSU LATION CO RNER IN-348 8 1 FT

SHOU LDE R BUS HIN G BU -3105 16

CUP BUSHI NG B U-310 6 16

STUD ST-24 39 12

HEX NUT NU-2 215 32

INSU LATING SL EEVE SL-30 63 16

ELEC TRICAL TAPE TA-3 540 1 ROLL

767-SK/I II, 1 767-SK/III , 280 0-S K/III INS TALL AT IO N /OP ERAT I ON /SE R VI C E MAN UAL PG . 33

CABLE HEATI N G KIT #4878

(ON E K I T R E Q U I RED)

D E S C R I P T I O N PART NO. Q T Y

CABL E H EATING ELEM ENT CB -3045 85 FT

RING CO NNECTOR CR-3 226 4

INSU LATION CO RNER IN-348 8 1 FT

SHOU LDE R BUS HIN G BU -3105 4

CUP BUSHI NG B U-310 6 4

STUD ST-24 39 4

HEX NUT NU-2 215 8

INSU LATING SL EEVE SL-30 63 4

ELEC TRICAL TAPE TA-3 540 1 ROLL

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Page 37

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Page 38

PG . 36 767-SK /III, 1767-SK/I II, 2 800-SK/III I N STA L LAT I ON/OPE R ATI O N/S ERV ICE MANU AL

Page 39

767-SK/I II, 1 767-SK/III , 280 0-S K/III INS TALL AT IO N /OP ERAT I ON /SE R VI C E MAN UAL PG . 37

Page 40

PG . 38 767-SK /III, 1767-SK/I II, 2 800-SK/III I N STA L LAT I ON/OPE R ATI O N/S ERV ICE MANU AL

Page 41

767-SK/I II, 1 767-SK/III , 280 0-S K/III INS TALL AT IO N /OP ERAT I ON /SE R VI C E MAN UAL PG . 39

Page 42

PG . 40 767-SK /III, 1767-SK/I II, 2 800-SK/III I N STA L LAT I ON/OPE R ATI O N/S ERV ICE MANU AL

Page 43

767-SK/I II, 1 767-SK/III , 280 0-S K/III INS TALL AT IO N /OP ERAT I ON /SE R VI C E MAN UAL PG . 41

Page 44

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Page 45

767-SK/I II, 1 767-SK/III , 280 0-S K/III INS TALL AT IO N /OP ERAT I ON /SE R VI C E MAN UAL PG . 43

Page 46

T R A N S P O RTAT I O N D A M A G E a n d C L A I M S

All Alto-Shaam equipment is sold F.O.B. shipping point, and when accepted by the carrier, such shipments become the property 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 of 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. D

o 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:

Driver refuses to allow inspection of containers for visible damage.

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.

L I M I T E D WA R R A N T Y

Alto-Shaam, Inc. warrants to the original purchaser only 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 parts warranty period is as follows:

For the refrigeration compressor on Alto-Shaam Quickchillers

™

, five (5) years from the date of installation.

For the heating element on Halo Heat

cook/hold ovens, as long as the original purchaser owns the oven. For all other parts, one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first. The labor warranty period is one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first. Alto-Shaam will bear normal labor charges performed during standard business hours, excluding overtime, holiday rates or any

additional fees. To be valid, a warranty claim must be asserted during the applicable warranty period. This warranty is not transferable.

THIS WARRANTY DOES NOT APPLY 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, express 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, special, incidental, 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.

Effect i v e 0 2 / 0 9

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 N 9 2 2 1 W a t e r S t r e e t●P. O . B o x 4 5 0●M e n o m o n e e F a l l s , W i s c o n s i n 5 3 0 5 2 - 0 4 5 0●U . S . A .

PHONE: 262.251.3800 • 800.558-8744 USA/CANADA FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY

www.alto-shaam.com

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

Alto-Shaam Cook User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual