Alto Shaam ED-72 Service Manual

#868-70 • 07/01

PRINTED IN U.S .A .

OPERATION and CARE MANUAL

COOK/HOLD/SERVE SYSTEMS

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

PHONE: 262.251.3800 FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY WEBSITE:

800.558.8744 U.S.A./CANADA 262.251.1907 INTERNATIONAL www.alto-shaam.com

Hot Display Case

MODELS: ED-48 EDSYS-48

ED-72 EDSYS-72 ED-96 EDSYS-96

EDSYS-48

UNPACKING and SET-UP

The Alto-Shaam Display Case has been thoroughly tested, checked for calibration, and inspected to insure only the highest quality cabinet is provided. When you receive your cabinet, 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. Counter and table units must be mounted on legs of a sufficient 4"(102mm) height to provide minimum unobstructed space beneath the unit. These legs are supplied with the unit. Warranty will become null and void if these directions are not followed.

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

number and serial number of the cabinet.

ELECTRICAL INSTALLATION

1. An identification tag is permanently mounted on cabinet.

Always position the appliance so the power supply cord is easily accessible in case of an emergency.

2. Plug the case into a properly grounded receptacle ONLY.

Arcing will occur when connecting or disconnecting the display case unless all controls are in the OFF position.

HOT

OPERATIONAL PROCEDURES

1. DO NOT ADD WATER TO THE DELI 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 display case. As a matter

of fact,

adding water is not recommended since water will accelerate the deterioration of the product, and may damage the case.

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, no matter

what type of pan configuration you choose, 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, the heat will 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 DISPLAY LIGHTS “ON” AND SET THE THERMOSTAT(s) AT NUMBER “10” TO PREHEAT.

An indicator light will illuminate when the thermostat(s) is (are) turned “

ON.” The indicator(s) will remain lit as long as the unit is preheating or calling for heat. The unit should be preheated, at the number

10 setting, for a minimum of twenty 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 light(s) will

go “

OUT”.

4. LOAD HOT FOODS INTO THE DELI CASE

Be certain only hot food is transferred into the display case. Before loading food into the case, use a pocket-type meat thermometer to make certain all products have reached an internal temperature of 140° to 160° F. (60° to 71°C). If any food product is not at proper serving temperature, use a Halo Heat cooking and holding oven, set at 250° to 275°F (121° to 135°C), or a Combitherm oven/steamer, to bring the product within the correct temperature range. While in the display case, products may be loosely covered with clear plastic wrap. When required, the plastic wrap may remain on the product, in the display case, up until the time it is served.

5. RESET THERMOSTAT AS NEEDED

After all products are loaded into the display case and the doors are closed, reset the thermostat(s) 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 pocket 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.

6. SERVE FRESH HOT DELI FOOD

Keep hot deli foods looking fresh. Occasionally stir or rotate foods as needed. Serve products in the proper package or container. Keep deli case doors closed after serving. Wipe spills immediately to assure maximum eye appeal.

Operation & Care Manual #868-70 • 1.

THIS UNITS PERFORMANCE HAS BEEN OPTIMIZED USING THE

FACTORY PROVIDED LAMPS. THESE LAMPS SHOULD BE

REPLACED WITH AN EXACT REPLACEMENT OR WITH A FACTORY

RECOMMENDED REPLACEMENT.

ENSURE POWER SOURCE

MATCHES VOLTAGE STAMPED

ON NAMEPLATE OF UNIT

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING

HOT DISPLAY CASES

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

1 PH

MAXIMUM RATED

WATTAGE

HZxxx

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

THOROUGHLY CLEAN THE DISPLAY CASE DAILY

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

position, and disconnect the unit from the power source.

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

refrigeration. Let unit cool.

C. Clean the interior metal surfaces of the cabinet with

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

NOTE: Never use hydrochloric acid (muriatic acid) on

stainless steel.

D. Clean glass with a window cleaner.

E. To help maintain the protective film coating on polished

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

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

Operation & Care Manual #868-70 • 2.

Hood glass extended to the full upright

position is stabilized through the use

of gas struts designed for the full

load bearing weight. These struts

could weaken or fail due to wear,

environmental conditions or aging.

Operators should be aware of any decrease in effort to lift the hood and initiate an immediate gas strut safety check.

DO NOT LIFT THE HOOD IN THIS CONDITION.

CARE and CLEANING

Disconnect the unit from

the power source before

cleaning or servicing.

At no time should the case be steam

cleaned, flooded with water or

liquid solution.

Do Not Use Water Jet to Clean.

Severe damage

or electrical hazard

could result.

SAFETY ALERT

This units performance has been

optimized using the factory

provided bulbs. These bulbs

should be replaced with an

exact replacement or with a factory recommended replacement. These bulbs have been treated to resist breakage and must be replaced with similarly treated bulbs in order to maintain compliance with NSF standards. Be careful not to overtighten the bulbs in their receptacles.

CAUTION

Operation & Care Manual #868-70 • 3.

SANITATION GUIDELINES

A 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 (301)504-6803.

GENERAL HOLDING GUIDELINES

Chefs, cooks and other specialized food service personnel employ varied methods of cooking. Proper holding temperatures for a specific food product must be based on the moisture content of the product, product density, volume, and proper serving temperatures. Safe holding temperatures must also be correlated with palatability in determining the length of holding time for a specific product.

Halo Heat maintains the maximum amount of product moisture content without the addition of water, water vapor, or steam. Maintaining maximum natural product moisture preserves the natural flavor of the product and provides a more genuine taste. In addition to product moisture retention, the gentle properties of Halo Heat maintain a consistent temperature throughout the cabinet without the necessity of a heat distribution fan, thereby preventing further moisture loss due to evaporation or dehydration.

In an enclosed holding environment, too much moisture content is a condition which can be relieved. A product achieving extremely high temperatures in preparation must be allowed to decrease in temperature before being placed in a controlled holding atmosphere. If the product is not allowed to decrease in temperature, excessive condensation will form increasing the moisture content on the outside of the product.

Most Halo Heat Holding Equipment is provided with a thermostat control between 60° and 200°F (16° to 93°C). If the unit is equipped with vents, close the vents for moist holding and open the vents for crisp holding.

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 160°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)

Operation & Care Manual #868-70 • 4.

(35 mm x 706 mm)

(83 mm x 178 mm)

(25 mm x 708 mm)

(25 mm x 324 mm)

(83 mm x 706 mm)

(45 mm x 451 mm)

(150 mm x 706 mm)

(95 mm x 706 mm)

(22 mm x 708 mm)

SHEET PAN DIVIDER BAR

ONE-THIRD SIZE PAN

FULL, HALF AND THIRD SIZE-LONG

FULL, HALF AND THIRD SIZE-SHORT

SHEET PAN DIVIDER BAR

SHEET PAN FILLER

GASTRONORM DIVIDER (220V)

STANDARD PAN DIVIDER & SEPARATOR BARS

STANDARD PAN SIZES

de réf.

11046

11047

11317

11318

11319

11320

11357

11732

1865

DIMENSIONSDESCRIPTION

48 72 96

—

1 6

PAN CONFIGURATIONS • HOT DELI DISPLAY CASES

NOTE: ADDITIONAL PAN SEPARATOR

BARS MAY BE REQUIRED TO

ACCOMODATE MAXIMUM CAPACITIES.

FULL-SIZE PAN 12" x 20" x 2-1/2" (325 mm x 530 mm x 65 mm) GN1/1

ONE-HALF SIZE PAN 12" x 10" x 2-1/2" (325 mm x 265 mm x 65 mm) GN1/2

TWO-THIRDS SIZE PAN 12' x 14" x 2-1/2" (325 mm x 352 mm x 65 mm) GN 2/3

ONE -THIRD SIZE PAN 12" x 6" x 2-1/2" (325 mm x 176 mm x 65 mm) GN1/3

FULL-SIZE

PA N

ED-48

ED-72

ED-96

3 PAN ZONES

5 PAN ZONES

7 PAN ZONES

— 48 MODELS:

Up to 12 One-Third Size Pans per display case

— 72 MODELS:

Up to 20 One-Third Size Pans per display case

— 96 MODELS:

Up to 28 One-Third Size Pans per display case

MODELS

ONE-HALF

SIZE PAN

ONE-HALF

SIZE PAN

ONE-THIRD

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:

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

— 72 MODELS:

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

— 96 MODELS:

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

— 48 MODELS:

Up to 6 One -Half Size Pans with 3 One-Third Size Pans per display case

— 72 MODELS:

Up to 5 One -Half Size Pans with 5 One-Third Size Pans per display case

— 96 MODELS:

Up to 7 One -Half Size Pans with 7 One-Third Size Pans per display case

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

— 48 MODELS:

Up to 3 Full Size Pans with 3 One-Third Size Pans per display case

— 72 MODELS:

Up to 5 Full Size Pans with 5 One-Third Size Pans per display case

— 96 MODELS:

Up to 7 Full Size Pans with 7 One-Third Size Pans per display case

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

One (1) TWO THIRDS SIZE PAN and two (2) ONE- THIRD SIZE PANS per pan zone.

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

ONE-THIRD

SIZE PAN

1-3/8"x 27-13/16"

3-1/4" x 7"

1" x 27-7/8"

1" x 12-3/4"

3-1/4" x 27-3/16"

1-3/4" x 17- 3/4"

5-29/32" x 27-13/16"

3-3/4" x 27-13/16"

7/8" x 27-7/8"

Operation & Care Manual #868-70 • 5.

SHEET PAN CONFIGURATIONS • HOT DELI DISPLAY CASES

ED-48

ED-72

ED-96

2 SHEET PAN ZONES

3 SHEET PAN

ZONES

4 SHEET PAN

ZONES

ONE-THIRD

SIZE PAN

ONE-HALF

SIZE PAN

72 MODELS

3 Full-Size Sheet Pans

per Display Case

48 MODELS

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

4 Full-Size Sheet Pans

per Display Case

FULL SIZE

SHEET PAN

ONE-THIRD

SIZE PAN

ONE-THIRD

SIZE PAN

ONE-HALF

SIZE PAN

STANDARD PAN DIVIDER & SEPARATOR BARS

11046

11047

11317

11318

11319

11320

11357

11732

1865

SHEET PAN DIVIDER BAR

ONE-THIRD SIZE PAN

FULL, HALF & THIRD SIZE - LONG

FULL, HALF & THIRD SIZE - SHORT

SHEET PAN DIVIDER BAR

SHEET PAN FILLER

GASTRONORM DIVIDER (220V)

DIMENSIONS

1-3/8" x 27-13/16"

3-1/4" x 7"

1" x 27-7/8"

1" x 12-3/4"

3-1/4" x 27-3/16"

1-3/4" x 17-3/4"

5-29/32" x 27-13/16"

3-3/4" x 27-13/16"

7/8" x 27-7/8"

DESCRIPTION

48 72

—

(35-mm x 706-mm)

(83-mm x 178-mm)

(25-mm x 708-mm)

(25-mm x 324-mm)

(83-mm x 706-mm)

(45-mm x 451-mm)

(150-mm x 706-mm)

(95-mm x 706-mm)

(22-mm x 708-mm)

MODELS

Operation & Care Manual #868-70 • 6.

Cable Heating Service Kit . . . . . . . . . . . . . . . . . . . . . . . . 4880

includes:

CB-3045 Cable Heating Element . . . . . . . . . . . . . 134 feet

CR-3226 Ring Connector . . . . . . . . . . . . . . . . . . . . . . . . . 4

IN-3488 Insulation Corner. . . . . . . . . . . . . . . . . . . . 1 foot

BU-3105 Shoulder Bushing . . . . . . . . . . . . . . . . . . . . . . . 4

BU-3106 Cup Bushing. . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

SL-3063 Insulating Sleeve . . . . . . . . . . . . . . . . . . . . . . . . 4

TA-3540 High Temperature Tape Roll . . . . . . . . . . 1 roll

ST-2439 Stud, 10-32. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

NU-2215 Hex Nut. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

ED-48, EDSYS-48

Cable Kit

Custom Panel Colors . . . . . . . . . . . . . . . . . . . . . . . . . Factory Quote

Dual Case

— Trim Kit (FOR BU BASE) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4175

— Butt Clip (FOR ED BASE) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13027

— Acrylic Divider . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GL-2902

Interior Ambient Temp. Gauge. . . . . . . . . . . . . . . . . . . . . GU-33384

Lamp Bulb, 100W, 130V. . . . . . . . . . . . . . . . . . . . . . . . . . . . LP-33253

Menu Board (1) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . MB-23093

Merchandise Platform . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4988

Mirropane

— Tempered Glass Doors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5980

— End Panels. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4373

Outlet without Probe Kit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5955

Outlet with Probe Kit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5983

Pan Separator Bars

— Full-size (long) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11317

— Half-size/Third-size . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11318

— Sheet Pan (short bar) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11320

— Sheet Pan (long bar). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11357

— Gastronorm. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1865

— Half-Size Sheet Pan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1805

Scale Platform Package

— Right-hand . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14101

— Left-hand. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14546

Shelf Insert (for BU Base). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4062

Thermostat Guard Cover. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4571

Custom Panel Colors . . . . . . . . . . . . . . . . . . . . . . . . . Factory Quote

Dual Case

— Trim Kit (FOR BU BASE) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4175

— Butt Clip (FOR ED BASE) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13027

— Acrylic Divider . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GL-2902

Interior Ambient

Temp. Gauge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GU-33384

Lamp Bulb, 100W, 130V. . . . . . . . . . . . . . . . . . . . . . . . . . . . LP-33253

Menu Board System (1) . . . . . . . . . . . . . . . . . . . . . . . . . . . MB-23092

Merchandise Platform . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4987

Mirropane

— Tempered Glass Doors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5979

— End Panels. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4373

Outlet without Probe Kit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5940

Outlet with Probe Kit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5967

Pan Separator Bars

— Sheet Pan (long bar). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11046

— One-Third Size Pan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11047

— Full-size (long) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11317

— Half-size/Third-size . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11318

— Sheet Pan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11319

— Sheet Pan (short bar) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11320

— Gastronorm. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1865

— Half-Size Sheet Pan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11805

Scale Platform Package

— Right-hand . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14101

— Left-hand. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14546

Shelf Insert (for BU Base). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4062

Thermostat Guard Cover. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4571

Custom Panel Colors . . . . . . . . . . . . . . . Factory Quote

Dual Case Trim Kit (FOR BU BASE) . . . . . . . . . . . . . 4175

Dual Case Butt Clip (FOR ED BASE) . . . . . . . . . . . . . 13027

Acrylic Divider. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GL-2902

Interior Ambient Temp. Gauge . . . . . . . . . . . . GU-33384

Lamp Bulb, 100W, 130V . . . . . . . . . . . . . . . . LP-33253

Menu Board System (2) . . . . . . . . . . . . . . . . MB-23092

Merchandise Platform . . . . . . . . . . . . . . . . . . . 4989

Mirropane Glass Doors . . . . . . . . . . . . . . . . . . . 5981

Mirropane End Panels . . . . . . . . . . . . . . . . . . . 4373

Outlet with Probe Kit . . . . . . . . . . . . . . . . . . . 5984

Outlet without Probe Kit . . . . . . . . . . . . . . . . . . 5957

Pocket Thermometer °F . . . . . . . . . . . . . . . . TH-3300

Pocket Thermometer °C . . . . . . . . . . . . . . . . TH-3412

Pan Separator Bars

—Full-size (long) . . . . . . . . . . . . . . . . . . . . . 11317

—Half-size/Third-size . . . . . . . . . . . . . . . . . . 11318

—Sheet Pan (short bar) . . . . . . . . . . . . . . . . . . 11320

—Sheet Pan (long bar) . . . . . . . . . . . . . . . . . . 11357

—Sheet Pan Filler Bar . . . . . . . . . . . . . . . . . . . 11732

—Gastronorm Divider . . . . . . . . . . . . . . . . . . . 1865

—Third-size (short) . . . . . . . . . . . . . . . . . . . . 11915

—Third-size (long) . . . . . . . . . . . . . . . . . . . . 11916

Scale Platform Package

— Right-hand . . . . . . . . . . . . . . . . . . . . . . . 14101

— Left-hand . . . . . . . . . . . . . . . . . . . . . . . 14546

Shelf Insert (FOR BU BASE) . . . . . . . . . . . . . . . . . 4294

Thermostat Guard Cover . . . . . . . . . . . . . . . . . . 4571

Cable Heating Service Kit . . . . . . . . . . . . . . . . . . . . . . . . 4881

includes:

CB-3045 Cable Heating Element . . . . . . . . . . . . . 210 feet

CR-3226 Ring Connector . . . . . . . . . . . . . . . . . . . . . . . . 12

IN-3488 Insulation Corner. . . . . . . . . . . . . . . . . . . . 1 foot

BU-3105 Shoulder Bushing . . . . . . . . . . . . . . . . . . . . . . 12

BU-3106 Cup Bushing. . . . . . . . . . . . . . . . . . . . . . . . . . . 12

SL-3063 Insulating Sleeve . . . . . . . . . . . . . . . . . . . . . . . 12

TA-3540 High Temperature Tape Roll . . . . . . . . . . 1 roll

ST-2439 Stud, 10-32. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

NU-2215 Hex Nut. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

ED-72, EDSYS-72 / ED-96, EDSYS-96

Cable Kit

Kit

ED-48, EDSYS-48

Options & Accessories

ED-72, EDSYS-72

Options & Accessories

ED-96, EDSYS-96

Options & Accessories

SAFETY ALERT

This units performance has been

optimized using the factory

provided bulbs. These bulbs

should be replaced with an

Disconnect Unit from

Power Source Before

Cleaning or Servicing.

INSTALLATION INSTRUCTIONS — CUSTOMER HEAT GUARD

1. Lift hood glass up. Remove the 6-32 x 1" screws for draft strip located on the lower front of the case.

2. Align the holes in the plexiglas heat guardwith the holes of the draft strip. Secure in place with 6-32 x 1" screws provided. Tighten securely.

INSTALLATION INSTRUCTIONS — OPTIONAL SCALE PLATFORM

1. Disconnect the unit from the power source.

2. Lift hood glass up to access the outer top.

3. Position the platform mounting bracket in the desired location along the upper rear edge on the outer top, making sure that the bracket is tight against the bend in the top. Using the bracket as a template, mark and punch six mounting holes in the outer top. Drill these six holes with a No. 21 drill, and tap with a 10-32 UNF thread.

4. Attach the scale shelf assembly to the outer top using the six 10-32x1/2" slotted truss-head screws provided (AltoShaam part number SC-2661).

5. Remove the four nuts from the bottom of the platform. Mount support (bracket provided) to platform using screws as a guide. While pushing up on support, mark two mounting holes on the support.

6. Remove the support. Drill these mounting holes with a No. 21 drill and tap with a 10-32" UNF thread. Replace support and mount to unit with the two 10-32x1/2" screws provided (Alto-Shaam part number SC-2661). Replace nuts on platform bottom and tighten support to platform.

7. Apply a silicone bead to all perimeter meeting surfaces between the mounting bracket and the outer top.

NOTE: These platforms are intended for use in the CLOSED

position ONLY. They slide away from the unit for cleaning.

Using scales with platforms in the OUT position

may result in incorrect data on scales.

The scale shelf platform can be removed from the mounting bracket assembly by removing the 10-32 screw/stop

located on the bottom of the scale shelf. Removing the screw allows the shelf to be slid past, and lifted off the shelf

guide pins. Failure to replace this screw prior to use could result in serious bodily injury, and/or damage to

equipment.

D O NOT OVER TI GHTEN! D

O NOT USE THREAD TIGHTENING

COMPOUNDSSUCHAS

"LOCKTITE".

Operation & Care Manual #868-70 • 7.

Operation & Care Manual #868-70 • 8.

ED-48 DISPLAY CASE

12/22/00

PART DESCRIPTION QTY A/S PT NO.

1. CORD, (120/240V), 7’ (2134mm) 1 CD-3291

CORD, (220V), 7’ (2134mm) 1 CD-3545

CONNECTOR, 1/2" (13mm) CABLE 1 CR-33542

PLUG (120V only) 1 PG-3267

2. BOTTOM 1 11053

3. BOTTOM MOUNTING SCREWS 12 SC-2425

4. INSULATION:

SIZE: 15” x 40” (381mm x 1016mm) 2 IN-22364

5. CABLE CONNECTION HARDWARE

6. HEATING CABLE (length): 132’ (40234mm) 1 CB-3045

7. CONTROL PLATE 2 11167

CONTROL PLATE MOUNTING SCREWS 8 SC-2459

8. THERMOSTAT 2 TT-3498

THERMOSTAT KNOB 2 KN-3473

9. HEAT INDICATOR LIGHT 2 LI-3025

10. LAMP SWITCH 2 SW-3616

DIODE ASSEMBLY [120V only] 2 4775

11. TOP 1 1437

12. TOP MOUNTING SCREWS 8 SC-2425

13. LAMP BULB (130V) 6 LP-33592

LAMP BULB (220V) 6 LP-3384

14. LAMP SOCKET (120V) 6 RP-3952

LAMP SOCKET (220V) 6 RP-3955

15. GLASS DOOR ASSEMBLY, INCLUDES 1 DR-25022

-LEFT HAND OUTER DOOR 1 DR-25023

-RIGHT HAND INNER DOOR 1 DR-25024

-OPTIONAL GLSSS DOOR ASS'Y 1 DR-25025

-OPTONAL MIRRORED LEFT HAND OUTER DOOR 1 DR-25026

-OPTIONAL MIRRORED RIGHT HAND INNER DOOR 1 DR-25027

-TOP TRACK 1 13008

-GUIDES #44049 4 DR-22480F

DOOR BUMPER ASS'Y 1 DR-22480G

GUIDES 4 GI-2367

16. DOOR RETAINERS 2 11279

DOOR RETAINER MOUNTING SCREWS 4 SC-2459

17. GLASS, END 2 GL-2901

18. GLASS, FRONT 1 GL-2798

19. LIGHT GUARD 1 4869

20. CAPILLARY COVER PLATE 2 11160

CAPILLARY COVER PLATE MTG. SCREWS 16 SC-2459

21. CUTTING BOARD ASSEMBLY 1 4016

22. CUTTING BOARD BRACKET BASE 2 11283

23. CUTTING BOARD BRACKET 2 BT-2342

24. BRACKET TO BRACKET MTG. SCREWS 6 SC-2070

25. GAS STRUT 1 SU-2870

PART DESCRIPTION QTY A/S PT NO.

26. PAN DIVIDER BARS [NOT SHOWN]

—SHEET PAN, 1-3/8” x 27-13/16” (35mm x 706mm) 1 11046 —THIRD SIZE PAN 3-1/4” x 7” (83mm x 178mm) 1 11047 — FULL, HALF & THIRD SIZE (LONG BAR)

1” x 27-7/8” (25.4mm x 708mm) 2 11317

— FULL, HALF & THIRD SIZE (SHORT BAR)

1” x 12-3/4” (25.4mm x 324mm) 9 11318 —SHEET PAN, 3-1/4” x 27-13/16” (83mm x 706mm) 1 11319 —SHEET PAN, 1-3/4” x 17-3/4” (45mm x 451mm) 2 11320 —GASTRONORM DIVIDER (220V only) 2 1865

27. CUSTOMER HEAT GUARD 1 GD-2966 DRAFT STRIP 1 1246 DRAFT STRIP GASKET: 3.5' (1067mm) 1 GS-22441

28. OUTLET W/O PROBE RETROFIT KIT (

NOT SHOWN) 1 5940

OUTLET W/PROBE RETROFIT KIT (

NOT SHOWN) 1 5967

DECOR CUSTOMER PANEL (SPECIFY COLOR) 1 11480 DECOR END PANEL (SPECIFY COLOR) 2 11483 DECOR CUSTOMER PANEL (STAINLESS STEEL) 1 11479 DECOR END PANEL (STAINLESS STEEL) 2 11482 DECOR CUSTOMER PANEL (WHITE VINYL) 1 12711 DECOR END PANEL (WHITE VINYL) 2 12713 DECOR CUSTOMER PANEL (RED VINYL) 1 12712 DECOR END PANEL (RED VINYL) 2 12714

29. 4” LEGS 4 LG-2044

SERVICE VIEW • ED-48 — PAGE 9

EDSYS-48 SYSTEM

PART DESCRIPTION QTY A/S PT NO.

1. ED-48 HOT DELI DISPLAY CASE 1 ______

2. END TRIM CAP (left-hand) 1 1154 END TRIM CAP (left-hand) MOUNTING SCREWS 3 SC-2425

3. END TRIM CAP (right-hand) 1 1562 END TRIM CAP (right-hand) MOUNTING SCREWS 3 SC-2425

4. TRIM LOCK CHANNEL 1 1701

5. MULLION COVER 1 4865 MULLION COVER MOUNTING SCREWS 1 SC-2459

6. LEVELING BOLT 4 SC-2242

7. OUTLET W/O PROBE RETROFIT KIT (

NOT SHOWN) 1 5940

OUTLET W/PROBE RETROFIT KIT 1 5967

DECOR PANELS: CUSTOMER PANEL — STAINLESS STEEL 1 11604 END PANEL — S/S (right-hand) 1 11607 END PANEL — S/S (left-hand) 1 11610 CUSTOMER PANEL — PAINTED (SPECIFY COLOR) 1 11069 END PANEL — PAINTED (right-hand) (SPECIFY COLOR) 1 1340 END PANEL — PAINTED (left-hand) (SPECIFY COLOR) 1 1442 CUSTOMER PANEL — WHITE VINYL 1 12719 END PANEL — WHITE VINYL (right-hand) 1 12721 END PANEL — WHITE VINYL (left-hand) 1 12723 CUSTOMER PANEL — RED VINYL 1 12720 END PANEL — RED VINYL (right-hand) 1 12722 END PANEL — RED VINYL (left-hand) 1 12724 DECOR PANELS — 51" HIGH SYSTEM: CUSTOMER PANEL PAINTED 1 12137 END PANEL — PAINTED (RH) 1 12135 END PANEL — PAINTED (LH) 1 12136

SERVICE VIEW • EDSYS-48 SYSTEM— PAGE 10

SERVICE VIEW PARTS LISTS

+ 18 hidden pages