Alto Shaam ECSYS-96 Service Manual

#878 • 12/2002

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.

®

COOK/HOLD/SERVE SYSTEMS

HEATED DISPLAY CASE

MODELS: ECSYS-48, ECSYS-48/P

ECSYS-72, ECSYS-72/P
ECSYS-96

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

Units shown with optional black end

panels and stainless steel skirts

HEATED DISPLAY CASES

®

The Alto-Shaam Heated Display Case
has been thoroughly tested, checked for
calibration, and inspected to insure only the
highest quality unit is provided. When you receive your display
case, check for any possible shipping damage and report it at
once to the delivering carrier.

See Transportation Damage and Claims

section located in this manual.

In order to maintain established National Sanitation
Foundation standards, all stationary floor models must be sealed
to the floor with a R.T.V. or silastic meeting N.S.F. require­ments or have 6" (153mm) unobstructed clearance beneath the
unit. Warranty will become null and void if these directions are
not followed.

Save all the information and instructions packed inside the
display case. Complete and return the warranty card to the
factory as soon as possible to assure prompt service in the event
of a warranty parts and labor claim.

NOTE: Any and all claims for warranty must include the full model

and serial number of the display case.

1. If necessary, permanent wiring or the proper receptacle

must be installed by a licensed electrician in accordance with
applicable local, country or national codes.

2. An identification tag is permanently mounted on the case.

3. Plug the case into a properly grounded receptacle ONLY,

positioning the unit so that the cord is easily accessible in
case of an emergency. Arcing will occur when connecting
or disconnecting the display case unless all controls are in
the OFF position.

Before operating the unit, clean both the interior and
exterior of the unit with a damp cloth and mild soap
solution. Rinse carefully. Make sure all accessories supplied
with the case are installed correctly. Become familiar with
the operation of the controls. Read this manual carefully
and keep it in a secure location.

1. DO NOT ADD WATER TO THE CASE

Halo Heat display cases maintain a constant but gentle
temperature and eliminate much of the moisture loss
associated with conventional display cases. Because of this
gentle heat, it is not necessary to add water to the case. As
a matter of fact, adding water is not recommended since
water will accelerate deterioration of the product, and may
damage the case and void the warranty.

2. PLACE DIVIDERS and SERVING PANS IN CASE
Refer to the pan layout diagrams for different types of pan

accommodations. A complete pan configuration layout is
located in this manual. It is VERY

important to note that
with any chosen pan configuration, pan separator bars or
divider bars must be used to close all gaps between pans,
and all gaps between the pans and the edges of the display
case. If these gaps are not closed, heat can be pulled out
of the bottom of the case, into the display area. As a
consequence, heat distribution will be uneven and uniform
temperature will be difficult to hold. If needed, additional
pan divider bars are available.

3. TURN BREAKER SWITCH and POWER ON.
They are located on the control panel.

4. SET THE THERMOSTATS AT “9” TO PREHEAT

An indicator light will illuminate when the thermostats are
turned “ON.” These lights will remain lit as long as the unit
is preheating or calling for heat. The unit should be
preheated, at the number 9 setting, for a minimum of

60

minutes before loading the case with food. When preheating
is completed, or whenever the unit reaches any temperature
set by the operator between 1 and 10, the indicator lights
will go “OUT”. Preheat the unit along with any empty
serving pans or containers which will be used to transfer hot
foods for display.

5. LOAD HOT FOOD and TURN LIGHTS "ON"
Be certain only hot food is transferred into the unit. Before
loading food into the case, use a pocket-type meat
thermometer to make certain all products have reached an
internal temperature of 140° to 160° F (60° to 71°C). If
any food product is not at proper serving temperature, use a
Combitherm oven or a Halo Heat cooking and holding oven
set at 250° to 275°F (121° to 135°C) to bring the product
within the correct temperature range. Be certain only hot
PREPACKAGED foods are used in the self-service section
of the unit.

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

heat tested containers are used in this hot display case.

6. RESET THERMOSTATS AS NEEDED
After all products are loaded into the display case and
the doors are closed, reset the thermostats to the
number “8” setting. THIS WILL NOT NECESSARILY
BE THE FINAL SETTING. Since proper temperature range
depends on the type of products and the quantities being
held, it is necessary to periodically use a thermometer to
check each item to make certain the correct temperatures
are being maintained. Proper temperature range is between
140° and 160°F (60° and 71°C). Normally, this will require
a thermostat setting of between number “6” and “8,”
although a higher or lower setting may sometimes be required.

7. SERVE FRESH HOT FOOD
Keep hot foods looking fresh. Occasionally stir or rotate
foods as needed. Serve products in the proper package or
container. Keep case doors closed after serving. Wipe spills
immediately to assure maximum eye appeal and to ease end
of the day cleanup.

#878 Operation & Care Manual • 1

ENSURE POWER SOURCE

MATCHES VOLTAGE STAMPED

ON NAMEPLATE OF UNIT

ELECTRICAL INSTALLATION

START UP

PROCEDURES

UNPACKING & SET-UP

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

MAXIMUM RATED

WATTAGE

xx

HZxxx

#878 Operation & Care Manual • 2

The cleanliness and appearance of this unit will
contribute considerably to operating efficiency
and savory, appetizing food. Good equipment
kept clean works better and lasts longer.

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

2. Remove, cover or wrap, and store unused products under

refrigeration. Let unit cool.

3. Clean the interior metal surfaces of the unit with a
damp cloth and any good alkaline or alkaline
chlorinated based commercial detergent or grease
solvent at the recommended strength. Use a plastic
scouring pad or oven cleaner for difficult areas.
Avoid the use of abrasive cleaning compounds,
chloride based cleaners, or cleaners containing
quaternary salts. Rinse carefully to remove all residue
and wipe dry.

NOTE: Never use hydrochloric acid (muriatic acid) on

stainless steel.

4. Clean the glass with a window cleaner.

5. To help maintain the protective film coating on polished

stainless steel, clean the exterior of the unit with a cleaner
recommended for stainless steel surfaces. Spray the
cleaning agent on a clean cloth and wipe with the grain of
the stainless steel.

6. Clean other exterior surfaces with a clean cloth and hot

soapy water. Rinse carefully and dry.

Always follow appropriate state or local health

(hygiene) regulations regarding all applicable cleaning

and sanitation requirements for equipment.

Remember to turn power and breaker switches ON before use.

Always disconnect unit from power source

before cleaning or servicing.

THOROUGHLY CLEAN UNIT DAILY

Carving Station . . . . . . . . . . . . . . . . . . . . . . . . .55481

Bulbs, 150W, 230V . . . . . . . . . . . . . . . . . . . .LP-33513

Base Pedestal (

STAINLESS STEEL) . . . . . . . .CONTACT FACTORY

End Panels, Black . . . . . . . . . . . . . . . . . . . . .PE-24749

Gauge, Ambient Air Temperature . . . . . . . . . .GU-33384

Glass Divider (

FOR BUTTING MULTIPLE CASES) . . . .GL-25007

Glass, Tempered Reflective Case End Panels

— Right-Hand . . . . . . . . . . . . . . . . . . . . . . . .GL-24166

— Left-Hand . . . . . . . . . . . . . . . . . . . . . . . . .GL-24167

Glass, Non-Glare, Front

— ECSYS-48 (

ONE REQUIRED) . . . . . . . . . . . . . .GL-24256

— ECSYS-72 . . . . . . . . . . . . . . . . . . .

CONTACT FACTORY

— ECSYS-96 (TWO REQUIRED) . . . . . . . . . . . . . .GL-24256

Pan, 4” deep, self-service . . . . . . . . . . .

CONTACT FACTORY

Panel, FRONT CUSTOM COLOR

— ECSYS-48 . . . . . . . . . . . . . . . . . . . . . . . . . . . .P134

— ECSYS-72 . . . . . . . . . . . . . . . . . . . . . . . . . . . .P135

— ECSYS-96 . . . . . . . . . . . . . . . . . . . . . . . . . . . .P136

Scale Platform Package (

SPECIFY RIGHT OR LEFT HAND) 55265

Pan Separator Bars

—Third Size Pan . . . . . . . . . . . . . . . . . . . . . . . .11047

— Full/Half/Third (Long Bar) . . . . . . . .

CONTACT FACTORY

— Full/Half/Third (Short Bar) . . . . . . . . . . . . . . .11318

— Sheet Pan (Long) ECSYS-48 . . . . . . . . . . . . . . .11319

— Sheet Pan (Long) ECSYS-72 and -96 . . . . . . . . .11357

— Sheet Pan (Short) . . . . . . . . . . . . . . . . . . . . . .11320

— 3/4 Sheet Pan Filler . . . . . . . . . . . . . . . . . . . .11732

Options & Accessories

At no time should the inside or outside of

the unit be washed down, flooded with

water or liquid solution. NEVER STEAM

CLEAN. Do not use water jet to clean.

Severe damage or electrical hazard could

result, voiding the warranty.

SHEET PAN CONFIGURATIONS • HOT DISPLAY CASES

48 Models

2 SHEET PAN ZONES

ONE-HALF

SIZE PAN

SIZE PAN

48 MODELS

OR

ONE-THIRD

SIZE PAN

ONE-THIRD

ONE-HALF

SIZE PAN

ONE-THIRD

SIZE PAN

FULL-SIZE

SHEET PAN

2 Full-size Sheet Pans per display case

1 Full-size Sheet Pan
2 One-half Size Pans
3 One-third Size Pans

96 Models

72 Models

3 SHEET PAN

ZONES

72 MODELS

3 Full-size Sheet Pans
per display case

4 SHEET PAN

ZONES

96 MODELS

4 Full-size Sheet Pans
per display case

#878 Operation & Care Manual • 3

PAN CONFIGURATIONS DISPLAY CASES

NOTE: ADDITIONAL PAN

SEPARATOR BARS MAY

BE REQUIRED TO

ACCOMMODATE MAXIMUM

CAPACITIES.

FULL-SIZE

PAN

ONE-THIRD

SIZE PAN

ONE-HALF

SIZE PAN

ONE-HALF

SIZE PAN

TWO-THIRDS

SIZE PAN

ONE-THIRD

SIZE PAN

ONE-THIRD

SIZE PAN

ONE-THIRD

SIZE PAN

ONE-THIRD

SIZE PAN

ONE-THIRD

SIZE PAN

ONE-THIRD

SIZE PAN

48 Models

72 Models

96 Models

3 PAN ZONES 5 PAN ZONES

7 PAN ZONES

One (1) FULL-SIZE PAN and

One (1) ONE-THIRD SIZE PAN per pan zone.

— 48 MODELS:

— 72 MODELS:

— 96 MODELS:

Up to 3 Full-Size Pans with 3 One-Third Size Pans

Up to 5 Full-Size Pans with 5 One-Third Size Pans

Up to 7 Full-Size Pans with 7 One-Third Size Pans

Two (2) ONE-HALF SIZE PANS and

One (1) ONE-THIRD SIZE PAN per pan zone.

— 48 MODELS:

— 72 MODELS:

— 96 MODELS:

Up to 6 One-Half Size Pans with 3 One-Third Size Pans

Up to 10 One-Half Size Pans with 5 One-Third Size Pans

Up to 14 One-Half Size Pans with 7 One-Third Size Pans

One (1) TWO-THIRDS SIZE PAN and

Two (2) ONE-THIRD SIZE PANS per pan zone.

— 48 MODELS:

— 72 MODELS:

— 96 MODELS:

Up to 3 Two-Thirds Size Pans with 6 One-Third Size Pans

Up to 5 Two-Thirds Size Pans with 10 One-Third Size Pans

Up to 7 Two-Thirds Size Pans with 14 One-Third Size Pans

Four (4) ONE-THIRD SIZE PANS per pan zone.

— 48 MODELS:

— 72 MODELS:

— 96 MODELS:

Up to 12 One-Third Size Pans per display case

Up to 20 One-Third Size Pans per display case

Up to 28 One-Third Size Pans per display case

ONE-THIRD

SIZE PAN

STANDARD PAN SIZES

Full-Size Pan

12” x 20” x 2-1/2” (325mm x 530mm x 65 mm) GN 1/1

One-Half Size Pan

12” x 10” x 2-1/2” (325mm x 265mm x 65mm) GN 1/2

Two-Thirds Size Pan

12” x 14” x 2-/12” (325mm x 352mm x 65mm) GN 2/3

One-Third Size Pan

12” x 6” x 2-1/2” (325mm x 176mm x 65mm) GN 1/3

Full-Size Sheet Pan

18” x 26” x 1 (457mm x 660mm x 25mm) N/A

#878 Operation & Care Manual • 4

SANITATION GUIDELINE

Food flavor and aroma are usually so closely related
that it is difficult, if not impossible, to separate them. There
is also an important, inseparable relationship between
cleanliness and food flavor. Cleanliness, top operating
efficiency, and appearance of equipment contribute
considerably to savory, appetizing foods. Good equipment
that is kept clean, works better and lasts longer.

Most food imparts its own particular aroma and many
foods also absorb existing odors. Unfortunately, during
this absorption, there is no distinction between GOOD
and BAD odors. The majority of objectionable flavors and
odors troubling food service operations are caused by
bacteria growth. Sourness, rancidity, mustiness, stale or
other OFF flavors are usually the result of germ activity.

The easiest way to insure full, natural food flavor is
through comprehensive cleanliness. This means good
control of both visible soil (dirt) and invisible soil (germs).
A thorough approach to sanitation will provide essential
cleanliness. It will assure an attractive appearance of
equipment, along with maximum efficiency and utility.
More importantly, a good sanitation program provides one
of the key elements in the prevention of food-borne
illnesses.

A controlled holding environment for prepared foods is
just one of the important factors involved in the prevention
of food-borne illnesses. Temperature monitoring and
control during receiving, storage, preparation, and the
service of foods are of equal importance.

The most
accurate
method of
measuring
safe temper­atures of
both hot
and cold
foods is by
internal
product

temperature. A quality thermometer is an effective tool for
this purpose, and should be routinely used on all products
that require holding at a specific temperature.

A comprehensive sanitation program should focus on
the training of staff in basic sanitation procedures. This
includes personal hygiene, proper handling of raw foods,
cooking to a safe internal product temperature, and the
routine monitoring of internal temperatures from receiving
through service.

Most food-borne illnesses can be prevented through
proper temperature control and a comprehensive program
of sanitation. Both these factors are important to build
quality service as the foundation of customer satisfaction.
Safe food handling practices to prevent food-borne illness is
of critical importance to the health and safety of your
customers. HACCP, an acronym for Hazard Analysis (at)
Critical Control Points, is a quality control program of
operating procedures to assure food integrity, quality, and
safety. Taking steps necessary to augment food safety
practices are both cost effective and relatively simple. While
HACCP guidelines go far beyond the scope of this manual,
additional information is available by contacting the
USDA/FDA Food-borne Illness Education Information
Center at [phone].

GENERAL HOLDING GUIDELINE

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 a thermostat indicating a
range of between 1 and 10, use a metal-stemmed indicating
thermometer to measure the internal temperature of the
product(s) being held. Adjust the thermostat setting to achieve
the best overall setting based on internal product temperature.

HOLDING TEMPERATURE RANGE

MEAT FAHRENHEIT CELSIUS

BEEF ROAST — Rare 140°F60°C
BEEF ROAST — Med/Well Done 16 0°F71°C
BEEF BRISKET 160°— 175°F71°— 79°C
CORN BEEF 160°— 175°F71°— 79°C
PASTRAMI 160°— 175°F71°— 79°C
PRIME RIB — Rare 140°F60°C
STEAKS — Broiled/Fried 140°— 160°F60°— 71°C
RIBS — Beef or Pork 160°F71°C
VEAL 160°— 175°F71°— 79°C
HAM 160°— 175°F71°— 79°C
PORK 160°— 175°F71°— 79°C
LAMB 160°— 175°F71°— 79° C

POULTRY

CHICKEN — Fried/Baked 160°— 175° F71°— 79°C
DUCK 160°— 175° F71°— 79°C
TURKEY 160°— 175° F71°— 79°C
GENERAL 160°— 175° F71°— 79°C

FISH/SEAFOOD

FISH — Baked/Fried 160°— 175° F71°— 79°C
LOBSTER 160°— 175°F71°— 79°C
SHRIMP — Fried 160°— 175°F71°— 79°C

BAKED GOODS

BREADS/ROLLS 120°— 140° F49°— 60°C

MISCELLANEOUS

CASSEROLES 160°— 175° F71°— 79°C
DOUGH — Proofing 80°— 100°F27°— 38°C
EGGS —Fried 150°— 160° F66°— 71°C
FROZEN ENTREES 160°— 175° F71°— 79°C
HORS D'OEUVRES 160°— 180°F71°— 82° C
PASTA 160°— 180° F71°— 82°C
PIZZA 160°— 180°F71°— 82°C
POTATOES 180°F82°C
PLATED MEALS 180°F82° C
SAUCES 140°— 200°F60°— 93°C
SOUP 140°— 200° F60°— 93°C
VEGETABLES 160°— 175° F71°— 79°C

The holding temperatures listed are suggested guidelines only.

INTERNAL FOOD PRODUCT TEMPERATURES

HOT FOODS

DANGER ZONE 40° TO 140° F(4° TO 60° C)

CRITICAL ZONE 70° TO 120°F (21° TO 49° C)

SAFE ZONE 140° TO 165° F (60° TO 74°C)

COLD FOODS

DANGER ZONE ABOVE 40°F (ABOVE 4°C)

SAFE ZONE 36°F TO 40° F(2°C TO 4° C)

FROZEN FOODS

DANGER ZONE ABOVE 32°F (ABOVE 0°C)

CRITICAL ZONE 0 ° TO 32°F (-18° TO 0°C)

SAFE ZONE 0° F OR BELOW (-18°C OR BELOW)