Alto Shaam EDW-96-PL Installation Manual

#871 • 1/2002

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: [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

Hot Display Case

EDW-96/PL

Full Service and Self Service

Self serve side

Full service side

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 unit, 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.

2. Permanent wiring or proper receptacle for this unit must be

installed by a licensed electrician in accordance with applicable,
local electrical codes.

3. 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.
Always position the appliance so the power supply cord is
easily accessible in case of an emergency.

HOT

OPERATIONAL PROCEDURES

1. DO NOT ADD WATER TO THE DISPLAY CASE

Alto-Shaam display cases maintain a constant heat which
eliminates much of the moisture loss, and 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.
Otherwise, heat distribution will be uneven and uniform
temperature will be difficult to hold. If needed, additional pan
divider bars are available.

3. TURN UNIT ON AND SET THE THERMOSTATS
TO NUMBER “9” TO PREHEAT

An indicator light will illuminate when the thermostats are
turned “

ON.” The indicators 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 forty-five 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”.

4. LOAD HOT FOODS INTO THE 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),
or a Combitherm oven/steamer, to bring the product within the
correct temperature range.

✔ 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 the self-service section of

the display case.

5. TURN LIGHTS ON AND RESET THERMOSTATS

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 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. Self service
sections always require a higher thermostat setting.

6. 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.

#871 Operation & Care Manual • 1.

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

AC

1 PH

MAXIMUM RATED

WATTAGE

xx

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.

➥ White cotton gloves should be worn when handling quartz

elements. Never touch them with bare hands, as oil and dirt
from the skin can contaminate the quartz sheath and cause hot
spots and premature heater failure. If this element is touched,
thoroughly wipe, using a dry, clean cloth and alcohol or other
suitable solvent.

➥ Do not expose these heater elements to water.
➥ Solvent vapors can be flammable. Be sure to provide adequate

ventilation.

➥ Quartz heater elements are designed to be used in a horizontal

position only.

Installation

Care should be taken to insure that all installations meet
local code requirements and safety regulations. The quartz heater
will expand about 1% of its length. Be sure it is mounted to allow
this growth. Check the area around the quartz heat element for
flammable material.

Electrical

Never operate the quartz heater element at a voltage higher than
the design voltage. Disconnect and/or lock out power before
installing heater and making electrical connections. Make electrical
connections according to local, national or country codes. Be sure
all electrical connections are made safely and that the terminals do
not contact the housing. On units supplied with leads, make
certain the lead connections are tight before applying power.
When attaching leads to the heater element, be sure to hold the
inner terminal nut with pliers to prevent twisting or breaking.

Operation

These heaters are designed to provide trouble-free operation;
however, some minimal precautions are required. Be sure the area
is free of flammable hazards. If the heaters are facing up, be sure to
remove objects that fall into the heaters or the reflectors behind
them. Periodically check to see that the wiring is not frayed, burnt,
or cut. If there is vibration, check to see that mounting screws
remain secure. The heaters will operate best with clean reflectors.
The loss of efficiency can be as high as 30% with dirty reflectors.
Always disconnect and lock out power before parts are replaced.

Replacement

Replacement is accomplished by removal of the screws holding the
end caps, removing the end caps, and disconnecting the power
leads from the terminals on the heater element. Installation is
accomplished by reversing the procedure.

Quartz elements should not be touched
with bare fingers as oil from hands can
destroy or cause premature failure.
If accidentally touched, clean with
a dry, soft cloth and rubbing alcohol.

#871 Operation & Care Manual • 2.

CARE and CLEANING

At no time should the unit be steam
cleaned, flooded with water or liquid
solution. Do not use water jet to clean.
Do not steam clean. Severe damage or
electrical hazard could result, voiding
the warranty.

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.

QUARTZ HEAT ELEMENTS

!

CAUTION

#871 Operation & Care Manual • 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 [phone].

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.

This unit 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,
temperature throughout the cabinet remains constant 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.

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)