Alto Shaam ED-72-PL Service Manual
HOT DISPLAY CASE
— SELF-SERVICE (PASS-THROUGH)
MODELS: ED-48/P
ED-72/P
ED-72/PL
#881-3
08/01
PRINTED IN U. S .A .
COOK/HOLD/SERVE SYSTEMS BY
W164 N9221 Water Street • P.O. Box 450
Menomonee Falls, Wisconsin 53052-0450
• U.S.A.
PHONE: (262) 251-3800 (800) 558-8744 U.S. A ./CANADA
FAX: ( 262) 251-7067 (800) 329-8744 U. S .A ./CANADA
www.alto-shaam.com
®
OPERATION
AND
CARE MANUAL
ED-72/PR
ED-96/PL
ED-96/PR
®
®
UNPACKING
and SET-UP
The Alto-Shaam Hot Display Case has
been thoroughly tested, checked for calibration, and inspected to
insure only the highest quality cabinet is provided. When you
receive your display case, check for any possible ship-ping 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.
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.
ELECTRICAL INSTALLATION
1. An identification tag is permanently mounted on case
Always position the appliance so the power supply cord is easily
accesible in case of 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.
OPERATING PROCEDURES
1. DO NOT ADD WATER TO DISPLAY 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, a natural chimney will be
created, and most of 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
A red 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 red indicator light(s)
will go “
OUT”.
4. LOAD HOT FOODS INTO DISPLAY 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),
to bring the product within the correct temperature range. In the
full-service section of the unit, 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.
Be certain only hot PREPACKAGED foods are
used in the self-service section of the display case.
5. RESET THERMOSTAT AS NEEDED
After all products are loaded into the display case and the doors
are closed, it is necessary to reset the thermostat. For fully
enclosed sections, reset the thermostat to the number "8"
setting. For self-service sections, the thermostat should be
maintained at the number "9" or number "10" setting. Cases
with a self-service section should also be maintained between
number "9" and number "10" for the self-service section
only.
THESE SETTINGS WILL NOT NECESSARILY BE FINAL.
Since proper temperature range depends on the type of
productsas and the quantities being held, it is necessary to
periodically use a pocket thermometer to check each item to
make certain the correct temperatures are being maintained.
Proper temperature range is between a minimum of 140° and
160° F (60° and 71° C). Normally, this will require a thermostat
seting of between number "6" and "8" in fully enclosed cases.
Self-service cases or sections will always require a higher
thermostat setting.
SELF-SERVICE HOT DISPLAY CASES
Pg. 1
Operation and Care Manual #881-3
ENSURE POWER SOURCE MATCHES
VOLTAGE STAMPED ON
NAMEPLATE OF UNIT
Disconnect the unit from the power source
before cleaning
or servicing.
®
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
AC
ALTO-SHAAM INC. MILW. WI. PAT. NO. 3521030
1 PH
MAXIMUM RATED
WATTAGE
xx
HZxxx
6. PLACEMENT OF FOOD PROBE (OPTIONAL)
If the unit is equipped with the probe accessory, wipe each
probe and probe tip with a disposable alcohol pad to clean
and sanitize before using. If the probe is left in its bracket,
the LED temperature display will indicate the ambient air
temperature inside the case. To place a probe into food
kept in the case, remove the probe from the bracket and
push the probe tip halfway into the product, positioning the
tip at the center of the food mass. If placing 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 will probably need to be
secured to keep the probe positioned properly. Do not let
the probe tip touch the edges or side of the container.
Tape the probe cable to the lip or edge of the container.
Wipe each probe tip with a clean paper towel to remove
food debris after each use. Follow by wiping probes with a
disposable alcohol pad. Return each probe to the proper
bracket position.
7. 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 display case doors closed after serving.
Wipe spills immediately to assure maximum eye appeal.
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.
1. CLEAN THE 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 with disposable alcohol pad or
sanitizing solution recommended for food contact
surfaces. Allow probe and cable to air dry in probe
holding bracket.
2. THOROUGHLY CLEAN THE DISPLAY CASE DAILY
A. Turn lights and adjustable thermostat(s) to the “OFF”
position, and disconnect unit from power source.
B. Remove, cover or wrap, and store unused products
under refrigeration.
C. Clean the interior metal surfaces of the cabinet with
a damp 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 the 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
Pg. 2
®
ED-48/P
120/208-240 V.A.C. — 60 Hz, 1 ph
At 208V: 2800 Watts, 16.6 Amps NEMA L14-30P
At 240V: 3400 Watts, 18.0 Amps 30A, 250V Plug
— Plug provided for counter-top applications only.
SYSTEM APPLICATIONS BARE END — NO PLUG
220 V.A.C. — 50 Hz, 1 ph
3000 Watts, 13.6 Amps BARE END — NO PLUG
ED-72/P; ED-72/PL; ED-72/PR
120/208-240 V.A.C. — 60 Hz, 1 ph
At 208V: 5140 Watts, 22.5 Amps NEMA L14-30P
At 240V: 5140 Watts, 22.5 Amps 30A, 250V Plug
— Plug provided for counter-top applications only.
SYSTEM APPLICATIONS BARE END — NO PLUG
220 V.A.C. — 50 Hz, 1 ph
4650 Watts, 21.1 Amps BARE END — NO PLUG
ED-96/PL; ED-96/PR
120/208-240 V.A.C. — 60 Hz, 1 ph
At 208V: 5100 Watts, 22.5 Amps NEMA L14-30P
At 240V: 6000 Watts, 24.7 Amps 30A, 250V Plug
— Plug provided for counter-top applications only.
SYSTEM APPLICATIONS BARE END — NO PLUG
220 V.A.C. — 50 Hz, 1 ph
5400 Watts, 24.5 Amps BARE END — NO PLUG
Operation and Care Manual #881-3
CARE and CLEANING
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.
At no time should the case be
steam cleaned, flooded with
water or liquid solution.
Do not use waterjet to clean.
Severe damage or electrical
hazard could result.
Disconnect from power source before
cleaning or servicing.
Always follow appropriate state or local
health (hygiene) regulations regarding all applicable
cleaning and sanitation requirements for
equipment.recommended for stainless steel surfaces.
Spray the cleaning agent on the cloth and wipe with the
grain of the stainless steel.
!
CAUTION
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 foodborne 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.
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 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 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.
Pg. 3
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 and Care Manual #881-3
SANITATION GUIDELINES GENERAL HOLDING GUIDELINES
Operation and Care Manual #881-3
Pg. 4
Pg. 5
Operation and Care Manual #881-3
(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 DIVIDER BAR
SHEET PAN DIVIDER BAR
SHEET PAN FILLER
GASTRONORM DIVIDER (220V)
STANDARD PAN DIVIDER & SEPARATOR BARS
No
de réf.
11046
11047
11317
11318
11319
11320
11357
11732
1865
DIMENSIONSDESCRIPTION
72
96
—
—
4
15
—
3
2—4
—
—
6
21
—
431
6
MODELS
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"
PAN CONFIGURATIONS • HOT DELI DISPLAY CASES
DELI CASE
PAN LAYOUT
DIAGRAM
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 SHEET PAN
18" x 26" x 1" N/A
STANDARD PAN SIZES
FULL-SIZE
PA N
ED-72/PL & ED 72/PR
— 72 MODELS: Up to 12 One-Third Size Pans per display case
— 96 MODELS:
Up to 20 One-Third Size Pans per display case
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
— 72 MODELS:
Up to 3 Two Thirds Size Pans with 6 One-Third Size Pans per display case
— 96 MODELS:
Up to 5 Two Thirds Size Pans with 10 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.
— 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
Two (2) HALF SIZE PANS 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 PANS per pan zone.
ONE-THIRD
SIZE PAN
ED-96/PL & ED 96/PR
Self-Serve
Pan Zone
Pan Size:
20" x 27-1/2" x 2"
Sheet Pans
(not shown)
FULL SIZE SHEET PANS: 18" x 26" x 1"
— 72 MODELS: 2 sheet pans per display case.
— 96 MODELS: 3 sheet pans per display case.
Use Prepackaged
Foods only.
Additional Pan Separator Bars May Be Required to Accomodate Maximum Capacities
08/01
Operation and Care Manual #881-3
Pg. 6
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.
INSTALLATION INSTRUCTIONS — CUSTOMER HEAT GUARD
DO NOT OVER TIGHTEN!
D
O NOT USE THREAD
TIGHTENING COMPOUNDS SUCH
AS
"LOCKTITE".
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
Operation and Care Manual #881-3
Pg. 7
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. . . . . . . . . . . . . 30 feet
ST-2439 Stud, 10/32. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
NU-2215 Hex Nut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
ED-48/P
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
Hi-Temp. Holding
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
Hi-Temp. Holding
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
Hi-Temp Holding
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. . . . . . . . . . . . . 30 feet
ST-2439 Stud, 10/32. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
NU-2215 Hex Nut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
ED-72/P, ED-72/PL, ED-72 /PR - ED-96/PL,
ED-96/PR Cable Kit
ED-48/P
Options & Accessories
ED-72/P, ED-72/PL, ED-72/PR
Options & Accessories
ED-96/PL, ED-96/PR
Options & Accessories
Operation and Care Manual #881-3
SAFETY ALERT
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. These lamps have
been treated to resist breakage and
must be replaced with similarly
treated lamps in order to maintain
compliance with NSF standards.
Disconnect Unit from
Power Source Before
Cleaning or Servicing
Pg. 8
1. CORD, (120/240V), 7' (2134mm) 1 CD-3291
CORD, (220V), 7’ (2134mm) 1 CD-3545
CONNECTOR: 1/2" Cable 1 CR-33542
PLUG (120/240V only) 1 PG-3267
2. BOTTOM 1 11053
3. BOTTOM MOUNTING SCREWS 12 SC-2425
4. INSULATION:
15” x 40” (381mm x 1016mm) PIECE 2 IN-22364
5. CABLE CONNECTION HARDWARE:
— SHOULDER BUSHING 8 BU-3105
— CUP BUSHING 8 BU-3106
— HEX NUT 48 NU-2215
— RING CONNECTOR 8 CR-3226
— STUD 8 ST-2439
6. HEATING CABLE, 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. PILOT LIGHT 2 LI-3025
10. LAMP SWITCH 2 SW-3616
DIODE ASSEMBLY [120/240V only] 2 4775
11. TOP 1 1437
12. TOP MOUNTING SCREWS 8 SC-2425
13. HEAT LAMPS (120/240V) 6 LP-33592
HEAT LAMPS (220V) 6 LP-3384
14. LAMP SOCKET (120/240V) 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 GLASS DOOR ASB. 1 DR-25025
— OPTIONAL MIRRORED L.H. OUTER DOOR 1 DR-25026
— OPTIONAL MIRRORED R.H. INNER DOOR 1 DR-25027
— TOP TRACK 1 13008
— GUIDES #44049 4 DR-22480F
— DOOR BUMPER ASB. 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-2960
19. LIGHT GUARD 1 4869
20. CAPILLARY COVER PLATE 2 11160
CAPILLARY PLATE MOUNTING 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 MOUNTING SCREWS 6 SC-2070
25. SELF-SERVE HEAT SHIELD 1 11112
26. PAN GRID [
NOT SHOWN] 2 PN-22048
PAN 1 11624
27. CUSTOMER HEAT GUARD 1 GD-2966
28. GAS STRUT 1 SU-22431
29. 4" (102mm) LEGS 4 LG-2044
30. [
NOT SHOWN]
OUTLET WITHOUT PROBE RETROFIT KIT 1 5940
OUTLET WITH PROBE RETROFIT KIT 1 5967
DECOR PANELS:
Galvanized Steel
DECOR CUSTOM PANEL (SPECIFY COLOR) 1 11480
DECOR END PANEL (
SPECIFY COLOR) 2 11483
Stainless Steel
DECOR CUSTOM PANEL 1 11479
DECOR END PANEL 2 11482
White Vinyl
DECOR CUSTOM PANEL 1 12711
DECOR END PANEL 2 12713
Red Vinyl
DECOR CUSTOM PANEL 1 12712
DECOR END PANEL 2 12714
SERVICE VIEW • ED-48/P — PAGE 10
ED-48/P PASS-THROUGH
04/27/01
Alto-Shaam Alto-Shaam
Part Description Qty. Part No. Part Description Qty. Part No.
Pg. 9
Operation and Care Manual #881-3
SAFETY ALERT
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. These lamps have
been treated to resist breakage and
must be replaced with similarly
treated lamps in order to maintain
compliance with NSF standards.
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