Alto-Shaam Halo Heat 1000-TH-I User Manual

US A/CA NA DA

U.S.A. O NL Y

Cooking & Holding Oven

Manual Control

Model:

1000-TH-I

W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 USA

PHONE: [phone] • 800.558.8744

p ri n te d in u .s .a .

www.alto-shaam.com

  •INSTALLATION

 •OPERATION

•MAINTENANCE

FAX: [phone] • 800.329.8744

M N- 29 45 4 • 04 /1 1

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

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

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

Sanitation

Sanitation/Food Safety ....................... 13

Internal Food Product Temperatures ............. 13

Installation

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

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

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

Options and Accessories ....................... 4

Leveling ................................... 5

Restraint Requirements - Mobile Equipment ........ 5

Drip Tray Installation .......................... 6

Electrical Specifications. . . . . . . . . . . . . . . . . . . . . . . . 7

Operating Instructions

User Safety Information ........................ 8

Before Initial Use ............................. 8

Manual Control Operation ...................... 9

Cooking Oven Characteristics ................... 9

General Holding Guidelines .................... 10

Care and Cleaning

Cleaning and Preventative Maintenance .......... 11

Protecting Stainless Steel Surfaces .............. 11

Cleaning Agents ............................ 11

Cleaning Materials .......................... 11

Equipment Care ............................ 12

Clean Daily ................................ 12

Clean the Door Vents ........................ 12

Check Overall Condition of Oven ................ 12

Service

Thermostat/Indicator Light Sequence ............ 14

Thermostat Calibration ....................... 14

Trouble Shooting ........................... 15

Exterior Service View ........................ 16

Exterior Service Parts List ..................... 17

Cable Heating Kit ........................... 17

Bonnet Assembly View ....................... 18

Middle Bonnet View .......................... 18

Bonnet Assembly Parts List .................... 19

Middle Bonnet Parts List ...................... 19

Wire Diagrams

208-240V, 230V ............................ 20

Warranty

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

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

DELIVERY

UNPACKING

This Alto-Shaam appliance has been
thoroughly tested and inspected to ensure only
the highest quality unit is provided. Upon
receipt, check for any possible shipping damage
and report it at once to the delivering carrier.

See Transportation Damage and Claims section

located in this manual.

This appliance, complete with unattached
items and accessories, may have been delivered
in one or more packages. Check to ensure that all
standard items and options have been received
with each model as ordered.
Save all the information and instructions
packed with the appliance. Complete and return
the warranty card to the factory as soon as
possible to ensure prompt service in the event of a
warranty parts and labor claim.
This manual must be read and understood
by all people using or installing the equipment
model. Contact the Alto-Shaam Tech Team Service
Department if you have any questions concerning
installation, operation, or maintenance.

NOTE: All claims for warranty must include the

full model number and serial number of
the unit.

1. Carefully remove the
appliance from the
carton or crate.

®

NOTE: Do not discard the

carton and other
packaging material
until you have
inspected the unit
for hidden damage
and tested it for
proper operation.

2. Read all instructions in this manual carefully
before initiating the installation of this appliance.

DO NOT DISCARD THIS MANUAL.

This manual is considered to be part of the
appliance and is to be provided to the owner
or manager of the business or to the person
responsible for training operators. Additional

manuals are available from the Alto-Shaam

Tech Team Service Department.

3. Remove all protective plastic film, packaging
materials, and accessories from the appliance
before connecting electrical power. Store any
accessories in a convenient place for future use.

®

10 00-TH-I • In sTa ll aT Io n/ope ra TI on /se rv Ic e ma nua l - pg . 1

SAFETY PROCEDURES

AND PRECAUTIONS

NOTE

OTHER MUNICIPAL WASTE.

Knowledge of proper procedures is essential to the
safe operation of electrically and/or gas energized
equipment. In accordance with generally accepted
product safety labeling guidelines for potential
hazards, the following signal words and symbols
may be used throughout this manual.

DANGER

Used to indicate the presence of
a hazard that WILL cause severe
personal injury, death, or substantial
property damage if the warning
included with this symbol is ignored.

WARNING

Used to indicate the presence of
a hazard that CAN cause personal
injury, possible death, or major
property damage if the warning
included with this symbol is ignored.

1. This appliance is intended to cook, hold

or process foods for the purpose of human
consumption. No other use for this appliance is
authorized or recommended.

2. This appliance is intended for use in commercial

establishments where all operators are
familiar with the purpose, limitations, and
associated hazards of this appliance. Operating
instructions and warnings must be read and
understood by all operators and users.

3. Any troubleshooting guides, component views,

and parts lists included in this manual are for
general reference only and are intended for use
by qualified technical personnel.

4. This manual should be considered a permanent

part of this appliance. This manual and all
supplied instructions, diagrams, schematics,
parts lists, notices, and labels must remain with
the appliance if the item is sold or moved to
another location.

CAUTION

Used to indicate the presence of a
hazard that can or will cause minor or
moderate personal injury or property
damage if the warning included with
this symbol is ignored.

CAUTION

Used to indicate the presence of a hazard that
can or will cause minor personal injury, property
damage, or a potential unsafe practice if the
warning included with this symbol is ignored.

NOTE: Used to notify personnel of

installation, operation, or
maintenance information that is
important but not hazard related.

For equipment delivered for use
in any location regulated by the
following directive:

DO NOT DISPOSE OF ELECTRICAL
OR ELECTRONIC EQUIPMENT WITH

10 00-TH-I • In sTa ll aT Io n/ope ra TI on /se rv Ic e ma nua l - pg . 2

INSTALLATION

DANGER

IMPROPER INSTALLATION,
ALTERATION, ADJUSTMENT,
SERVICE, OR MAINTENANCE COULD
RESULT IN SEVERE INJURY, DEATH,
OR CAUSE PROPERTY DAMAGE.

READ THE INSTALLATION,
OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING
THIS EQUIPMENT.

CAUTION

TO PREVENT PERSONAL INJURY,

USE CAUTION WHEN MOVING OR

LEVELING THIS APPLIANCE.

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

CAUTION

METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN
IN OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.

DANGER

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

SITE INSTALLATION

®

Emissions testing conducted by Underwriters
Laboratories, Inc.® was found to be in compliance

with the applicable requirements of NFPA96:
2004 Edition, Par. 4.1.1.2. U.L emissions

sampling of grease laden vapor resulted in a total
of 0.55 milligrams per cubic meter with no visible
smoke and is considered representative of all
oven models in the line. Based on these results,
hood installation and/or outside venting should
not be a requirement in most areas. Verify local
codes for locations where more restrictive codes
are applicable.

1. The oven must be installed on a stable and
level surface.

2. DO NOT install this oven in any area where
it may be affected by any adverse conditions
such as steam, grease, dripping water, high
temperatures, etc.

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

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

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

10 00-TH-I • In sTa ll aT Io n/ope ra TI on /se rv Ic e ma nua l - pg . 3

MINIMUM CLEARANCE REQUIREMENTS

c om bu sti bl e no n-com bu st ib le
su rf ac es su rfa ce s

ba ck 3" (76mm) 3" (76mm)
le ft s ide 1" (25mm) 1" (25mm)
ri gh t sid e 1" (25mm) 1" (25mm)
to p 2" (51mm) 2" (51mm)

SITE INSTALLATION

25-1/16" (636mm)

INSTALLATION

OPTIONS & ACCESSORIES

Bumper, Full Perimeter 5009767

Carving Holder,

pr im e rib

st eamship (cafe teria) r ou nd

HL-2635

4459

Shown with

optional
bumper

34-1/2" (876mm)

53-5/8" (1361mm)

23-5/8" (600mm)

22-5/8" (574mm)

Pass-Through

72-3/4" (1847mm)

51-5/8" (1311mm)

34" (864mm)

Electrical

Connection

Pass-Through

Option

Option

17" (432mm)

Casters (2 rigid , 2 sw ivel w / brak e)

3-1/2" (89mm)

5" (127mm)

5008017
5004862

Door Lock with Key LK-22567

Drip Pan

with drain 1-7/8" (48mm) deep

without drain 1-7/8" (48mm) deep

Extra deep, 4" (48mm) deep

5005616

11906
15929

Legs, 6" (152mm), Stemmed (set o f 4) 5011149

Pan Grid, Wire 18" x 26" p an inse rt PN-2115

Rib Rack, Stainless Steel SH-29474

Security Panel w/Key Lock 5011592

Shelf, Stainless Steel, Flat Wire

re ac h-in

pa ss -thro ugh

ri b rack

SH-2325

SH-2346

SH-29474

WEIGHT

net 366 lb (166 kg)

ship 435 lb (197 kg)

PRODUCT\PAN CAPACITY

(per co mpa rtm ent )

120 lb (54 kg) maxim um

vo luM e Ma xiM uM: 6 0 qua rt s (76 li ter s)

75-3/4" (1924mm)

with 5" (127mm) casters*

6-13/16" (173mm)

20-1/2"

(521mm)

24" (608mm)

*73-7/8

" (

*75-1/2

1876mm) - with optional 3-1/2" (89mm) casters

" (

1034mm) - with optional 6" (152mm) legs

72-15/16" (1852mm)

24-1/8"

(613mm)

32-1/4" (819mm)

10 00-TH-I • In sTa ll aT Io n/ope ra TI on /se rv Ic e ma nua l - pg . 4

SITE INSTALLATION

INSTALLATION

A number of adjustments are associated with
initial installation and start-up. It is important
that these adjustments be conducted by a qualified
service technician. Installation and start-up
adjustments are the responsibility of the dealer
or user. These adjustments include but are not
limited to thermostat calibration, door adjustment,
leveling, electrical hook-up and installation of
optional casters or legs.

LEVELING

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

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

NOTE: Failure to properly level this oven can

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

RESTRAINT REQUIREMENTS
—MOBILE EQUIPMENT

WARNING

RISK OF ELECTRIC SHOCK.

Appliance must be secured

to building structure.

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

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

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

3. Such mobile appliances or appliances on mobile

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

A mounting connector for a restraining device
is located on the upper back of the appliance.
A flexible connector is not supplied by nor is it
available from the factory.

10 00-TH-I • In sTa ll aT Io n/ope ra TI on /se rv Ic e ma nua l - pg . 5

INSTALLATION

WILL RESULT IN A LEAKAGE HAZARD

SITE INSTALLATION

DRIP TRAY INSTALLATION INSTRUCTIONS

b

d

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

2. Remove backing on double-sided tape a.

3. Put screws c through holes and attach drip tray holder b to unit.

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

5. Place drip tray d in drip tray holder b.

c

a

Item Description Qty

1 Double-Sided Tape 1

2 Drip Tray Holder 1

3 8-32 x 1/4” Phil Screw 3

4 Drip Tray 1

DANGER

WARNING

FAILURE TO PROPERLY INSTALL

ENSURE POWER SOURCE

THE DRIP TRAY CAN OR WILL CAUSE

MATCHES VOLTAGE STAMPED

MAJOR EQUIPMENT DAMAGE AND

ON APPLIANCE NAMEPLATE.

THAT CAN CAUSE PERSONAL
INJURY.

10 00-TH-I • In sTa ll aT Io n/ope ra TI on /se rv Ic e ma nua l - pg . 6

INSTALLATION

DANGER

DANGER

ELECTRICAL CONNECTION

The appliance must be installed by a qualified
service technician. The oven must be properly
grounded in accordance with the National Electrical
Code and applicable local codes.

Plug the unit into a properly grounded receptacle
ONLY, positioning the unit so that the plug is easily
accessible in case of an emergency. Arcing will
occur when connecting or disconnecting the unit
unless all controls are in the “of f” position.

Proper receptacle or outlet configuration or
permanent wiring for this unit must be installed by
a licensed electrician in accordance with applicable
local electrical codes.

With the voltage conversion switch in the 200-208V

(UPPER) position, the oven will function properly

with a source voltage of between 200 and 208.

With the voltage conversion switch in the 220-240V
(LOWER) position, the unit will function properly
with a source voltage of between 220 and 240.

NOTE: ALL 208-240V units are shipped from the

factory with the voltage conversion switch

in the 220-240 position.

All 125V rated units will function properly with a
source voltage of between 100 and 125, 60 Hz.

The 125V rated units are provided with a cord
and plug [NEMA #5-20P]. Have a licensed
electrician install the proper outlet configuration as
required for the unit in accordance with applicable,
local electrical codes. This will assure a safe and
trouble-free installation.

Ensure that the voltage conversion switch position

and the available power source match.

230V:

To prevent an electrical shock hazard between

the appliance and other appliances or metal parts
in close vicinity, an equalization-bonding stud is
provided. An equalization bonding lead must be
connected to this stud and the other appliances /
metal parts to provide sufficient protection
against potential difference. The terminal is
marked with the following symbol.

NOTE: 230V appliances must be connected to

an electrical circuit that is protected by
an external GFCI outlet.

To avoid electrical shock, this
appliance MUST be adequately
grounded in accordance with local
electrical codes or, in the absence of
local codes, with the current edition
of the National Electrical Code ANSI/
NFPA No. 70. In Canada, all electrical
connections are to be made in
accordance with CSA C22.1, Canadian
Electrical Code Part 1 or local codes.

ELECTRICAL

vo lta ge ph ase cy cle /hz am ps kW cor d an d p lug

208-240 (agcy) 1 60 28.8 6.0
at 208 1 60 28.9 6.0
at 240 1 60 22.2 5.3

230 (agcy) 1 50 21.3 4.9 no c ord o r plug

Wire diagrams are located inside the bonnet of the unit.

ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON APPLIANCE NAMEPLATE.

DANGER

ELECTRICAL CONNECTIONS MUST

BE MADE BY A QUALIFIED SERVICE

TECHNICIAN IN ACCORDANCE WITH

APPLICABLE ELECTRICAL CODES.

no c ord

or p lug

10 00-TH-I • In sTa ll aT Io n/ope ra TI on /se rv Ic e ma nua l - pg . 7

OPERATING INSTRUCTIONS

USER SAFETY INFORMATION

CAUTION

METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN
IN OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.

START-UP OPERATION

The Alto-Shaam cook and hold oven is intended
for use in commercial establishments by qualified
operating personnel where all operators are
familiar with the purpose, limitations, and
associated hazards of this appliance. Operating
instructions and warnings must be read and
understood by all operators and users.

BEFORE INITIAL USE:

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

1. Wipe all wire shelves, side racks and the full

oven interior with a clean, damp cloth. Install
the oven side racks, oven shelves, and external
drip tray. Shelves are installed with the curved
edge toward the back of the oven. Insert the
drip pan on the interior bottom surface of
the oven.

2. Close the oven doors, press the power switch

to the on position, and set the thermostat to

300°F (149°C).

3. Allow the oven to cycle for approximately

2 hours or until no odor is detected.

PREHEATING:

Always preheat the oven for a minimum of 45

minutes before cooking product. Follow the
operating instructions indicated on the next page
of this manual.

DANGER

AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND. DO NOT USE WATER JET
TO CLEAN.

SEVERE DAMAGE OR

ELECTRICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

COOKING OVEN CHARACTERISTICS:

The oven is equipped with a special, high-heat-density,
heating cable. Through the Halo Heat concept,
the heating cable is mounted against the walls of
the cooking cavity to provide an evenly applied,
thermostatically controlled, heat source. The design
and operational characteristics of the oven eliminate
the need for a moisture pan or a heat circulating fan.
Through even heat application, the quality of a food
product is maintained for many hours.

10 00-TH-I • In sTa ll aT Io n/ope ra TI on /se rv Ic e ma nua l - pg . 8

DANGER

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

OPERATING INSTRUCTIONS

1. Push power switch to ON (I) position.

Control will display 0°F or 0°C.

2. Set the holding temperature.

• Rotate the hold knob to the desired holding

temperature. The set temperature will appear
in the Digital Display

140.F

and the

temperature display button will illuminate.

• The holding indicator light will illuminate

while in hold mode.

• Holding temperature range:

60° to 205°F (16 to 96°C)

3. Set the cooking temperature.

• Rotate the cook knob to the desired

temperature. The set temperature will appear
in the Digital Display

250.F

and the

temperature display button will illuminate.

• The cooking indicator light will illuminate

while in cook mode.

• Cooking temperature range:

200° to 325°F (94 to 160°C)

• Note: Cooking mode not active unless timer

is running.

4. Set timer.

• Press Up or Down arrows when cook knob is

set to begin cooking.

• Press Up or Down arrows to adjust the

time while cooking.

• Note: Hold timer button for 3 seconds

when in cook mode to cancel timer (display
shows

----

).

5. PREHEAT oven for 30 minutes before

loading food. The heat indicator light will

illuminate and will remain lit as long as the oven
is calling for heat.

6. Load the oven with food and adjust cooking

timer as needed.

Notes:

• When the oven temperature reaches the set

temperature, the heat indicator light will turn off.

• Press and hold the Temperature Display Button
for 3 seconds at any time to display the Actual
oven temperature

190.F

.

IoI

o

On/Off

Power Switch

Indicator Light

Digital

Display

Time Key

Heat

Holding

Indicator Light

Up/Down

Arrow Keys

Temperature

Display Button

10 00-TH-I • In sTa ll aT Io n/ope ra TI on /se rv Ic e ma nua l - pg . 9

Hold Knob

Cooking

Indicator Light

Cook Knob

OPERATING INSTRUCTIONS

TH E H OLD ING TE MPE RAT URE S LI STE D A RE SUG GES TED GUI DEL INE S O NLY . ALL
FO OD HOL DIN G S HOU LD BE BA SED ON IN TER NAL PR ODU CT TE MPE RAT URE S.
AL WAY S F OLL OW LOC AL HEA LTH (HY GIE NE) RE GUL ATI ONS FOR AL L I NTE RNA L
TE MPE RAT URE RE QUI REM ENT S.

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.

When product is removed from a high
temperature cooking environment for immediate
transfer into equipment with the lower temperature
required for hot food holding, condensation can
form on the outside of the product and on the
inside of plastic containers used in self-service
applications. Allowing the product to release the
initial steam and heat produced by high temperature
cooking can alleviate this condition. To preserve the
safety and quality of freshly cooked foods, however,
a maximum of 1 to 2 minutes must be the only time
period allowed for the initial heat to be released
from the product.

HOLDING TEMPERATURE RANGE

MEAT FAHRENHEIT CELSIUS

BEEF ROAST — Rare 130°F 54°C

BEEF ROAST — Med/Well Done 155°F 68°C

BEEF BRISKET 160° — 175°F 71° — 79°C

CORN BEEF 160° — 175°F 71° — 79°C

PASTRAMI 160° — 175°F 71° — 79°C

PRIME RIB — Rare 130°F 54°C

STEAKS — Broiled/Fried 140° — 160°F 60° — 71°C

RIBS — Beef or Pork 160°F 71°C

VEAL 160° — 175°F 71° — 79°C

HAM 160° — 175°F 71° — 79°C

PORK 160° — 175°F 71° — 79°C

LAMB 160° — 175°F 71° — 79°C

POULTRY

CHICKEN — Fried/Baked 160° — 175°F 71° — 79°C

DUCK 160° — 175°F 71° — 79°C

TURKEY 160° — 175°F 71° — 79°C

GENERAL 160° — 175°F 71° — 79°C

FISH/SEAFOOD

FISH — Baked/Fried 160° — 175°F 71° — 79°C

LOBSTER 160° — 175°F 71° — 79°C

SHRIMP — Fried 160° — 175°F 71° — 79°C

BAKED GOODS

BREADS/ROLLS 120° — 140°F 49° — 60°C

MISCELLANEOUS

CASSEROLES 160° — 175°F 71° — 79°C

DOUGH — Proofing 80° — 100°F 27° — 38°C

EGGS —Fried 150° — 160°F 66° — 71°C

FROZEN ENTREES 160° — 175°F 71° — 79°C

HORS D'OEUVRES 160° — 180°F 71° — 82°C

PASTA 160° — 180°F 71° — 82°C

PIZZA 160° — 180°F 71° — 82°C

POTATOES 180°F 82°C

PLATED MEALS 140° — 165°F 60°— 74°C

SAUCES 140° — 200°F 60° — 93°C

SOUP 140° — 200°F 60° — 93°C

VEGETABLES 160° — 175°F 71° — 79°C

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.

10 00-TH-I • In sTa ll aT Io n/ope ra TI on /se rv Ic e ma nua l - pg . 1 0

CARE AND CLEANING

The cleaning function can usually be accomplished

scratches. Never use wire brushes, metal scouring

CLEANING AND PREVENTIVE MAINTENANCE

PROTECTING STAINLESS STEEL SURFACES

It is important to guard against corrosion

in the care of stainless steel

surfaces. Harsh, corrosive,

or inappropriate chemicals

can completely destroy the
protective surface layer

of stainless steel. Abrasive
pads, steel wool, or metal implements will abrade
surfaces causing damage to this protective coating
and will eventually result in areas of corrosion.
Even water, particularly hard water that contains
high to moderate concentrations of chloride, will
cause oxidation and pitting that result in rust
and corrosion. In addition, many acidic foods
spilled and left to remain on metal surfaces are
contributing factors that will corrode surfaces.

Proper cleaning agents, materials, and
methods are vital to maintaining the appearance
and life of this appliance. Spilled foods should be
removed and the area wiped as soon as possible
but at the very least, a minimum of once a day.
Always thoroughly rinse surfaces after using a
cleaning agent and wipe standing water as quickly
as possible after rinsing.

CLEANING AGENTS

Use non-abrasive cleaning products designed for
use on stainless steel surfaces. Cleaning agents
must be chloride-free compounds and must not
contain quaternary salts. Never use hydrochloric

acid (muriatic acid) on stainless steel surfaces.

Always use the proper cleaning agent at the
manufacturer's recommended strength.
Contact your local cleaning supplier for
product recommendations.

CLEANING MATERIALS

with the proper cleaning agent and a soft, clean
cloth. When more aggressive methods must be
employed, use a non-abrasive scouring pad on
difficult areas and make certain to scrub with the
visible grain of surface metal to avoid surface

pads, or scrapers to remove food residue.

CAUTION

A

R

P

C

E

S

R

O

N

B

R

E

R

I

W

O

N

E

L

E

T

S

O

N

10 00-TH-I • In sTa ll aT Io n/ope ra TI on /se rv Ic e ma nua l - pg . 1 1

TO PROTECT STAINLESS STEEL

S

SURFACES, COMPLETELY AVOID
THE USE OF ABRASIVE CLEANING
COMPOUNDS, CHLORIDE BASED

U

S

H

CLEANERS, OR CLEANERS

E

S

CONTAINING QUATERNARY SALTS.
NEVER USE HYDROCHLORIC ACID
(MURIATIC ACID) ON STAINLESS

P

A

D

S

STEEL. NEVER USE WIRE
BRUSHES, METAL SCOURING
PADS OR SCRAPERS.

CARE AND CLEANING

EQUIPMENT CARE

Under normal circumstances, this
oven should provide you with long
and trouble free service. There is no
preventative maintenance required,
however, the following Equipment
Care Guide will maximize the potential life and
trouble free operation of this oven.
The cleanliness and appearance of this equipment
will contribute considerably to operating efficiency
and savory, appetizing food. Good equipment that
is kept clean works better and lasts longer.

CLEAN DAILY

1. Disconnect unit from power

source, and let cool.

2. Remove all detachable items

such as wire shelves, side racks,
and drip pans. Clean these
items separately.

3. Wipe the interior metal surfaces

of the oven with a paper towel to remove loose
food debris.

4. Clean the interior metal surfaces of the cabinet

with a damp clean cloth or sponge and any good
commercial detergent.

NOTE: Avoid the use of abrasive cleaning compounds,

chloride based cleaners, or cleaners containing
quaternary salts. Never use hydrochloric acid

(muriatic acid) on stainless steel.

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

9. Wipe door gaskets and control panel dry with a

clean, soft cloth.

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

11. To help maintain the protective film coating on
polished stainless steel, clean the exterior of the
cabinet with a cleaner recommended for stainless
steel surfaces. Spray the cleaning agent on a clean
cloth and wipe with the grain of the stainless steel.

12. Clean any glass with a window cleaner.

Always follow appropriate state or local health

(hygiene) regulations regarding all applicable cleaning

and sanitation requirements for equipment.

CLEAN THE DOOR VENTS

Door vents need to be inspected and cleaned
as required.

CHECK OVERALL CONDITION OF
OVEN ONCE A MONTH

Check the oven once a month for physical damage and
loose screws. Correct any problems before they begin
to interfere with the operation of the oven.

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

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

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

DANGER

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

10 00-TH-I • In sTa ll aT Io n/ope ra TI on /se rv Ic e ma nua l - pg . 1 2

DANGER

AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND. DO NOT USE WATER JET
TO CLEAN.

SEVERE DAMAGE OR

ELECTRICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

DO NOT USE OVEN IF CONTROLS ARE NOT

PROPERLY FUNCTIONING

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

SANITATION

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 is both cost effective
and relatively simple. While HACCP guidelines
go far beyond the scope of this manual, additional
information is available by contacting:

CENTER FOR FOOD SAFETY AND APPLIED

NUTRITION FOOD AND DRUG ADMINISTRATION

1-888-SAFEFOOD

INTERNAL FOOD PRODUCT TEMPERATURES

H O T FOO D S

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)

CO LD FO O D S

DANGER ZONE ABOVE 40°F (ABOVE 4°C)

SAFE ZONE 36° TO 40°F (2° TO 4°C)

FROZ E N FO OD S

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)

10 00-TH-I • In sTa ll aT Io n/ope ra TI on /se rv Ic e ma nua l - pg . 1 3

SERVICE

TROUBLE SHOOTING CHECKLIST

Error
Code Description Possible Cause

E-10 Cavity air sensor shorted

E-11 Cavity air sensor open

E-20

E-21

E-30 Under temperature

E-31 Over temperature

E-50 Temp. measurement error

E-51 Temp. measurement error

E-60 Real time clock error

E-61 Real time clock error

E-78 Voltage low

E-79 Voltage high

E-80 EEPROM Error

E-81 EEPROM Error

E-82 EEPROM Error

E-83 EEPROM Error

E-85 EEPROM Error

E-86 EEPROM Error

Product probe is shorted

Oven will cook in time only

Product probe is open

Oven will cook in time only

Cavity air sensor reading < 5°F. Verify sensor integrity.
See sensor test instructions below.

Cavity air sensor reading > 517°F. Verify sensor integrity.

See sensor test instructions below.

Product probe reading < 5°F. Verify sensor integrity.
See sensor test instructions below.

Product Probe reading > 517°F. Verify sensor integrity.

See sensor test instructions below.

Unit has not reached set-point for more than 90 minutes.

Unit has been higher than 25°F above the maximum cavity set-point for
more than 2 minutes. Note: Holding Cabinets with this error code are

more than 145°F higher than the maximum set-point.

Contact factory.
Contact factory.
Data set to factory default. Ensure that date and time are correct if applicable.
Contact factory.

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

Voltage over 130 VAC on a 125 VAC unit, or over 250 VAC on a

208-240 VAC unit. Correct voltage.

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

Contact factory.
Contact factory.
Contact factory.
All timers, if previously on, are now off. Possible bad EEPROM.

Stored HACCP memory corrupted. HACCP Address reset to 1. Possible bad
EEPROM. Contact factory if problem persists.

E-87 EEPROM Error

E-88 EEPROM Error

E-90 Button stuck

E-dS Datakey error

E-dT Datakey error

E-dU Datakey unplugged

Note: If in doubt, always cycle the power to the control and contact factory if the problem persists.

Stored offsets corrupted. Offsets reset to 0. Control may need a recalibration.
Possible bad EEPROM. Contact factory if problem persists.

All timer set-points are reset to 1 minute. Timers, if previously on, are now
off. Possible bad EEPROM.

A button has been held down for >60 seconds. Adjust control. Error will
reset when the problem has been resolved.

Datakey digital signature incompatible. Cycle power, and install compatible
Datakey if error persists.

Datakey incompatible with control. Install compatible Datakey.
Install Datakey and cycle power to control to clear error.

To test probe and air sensor:

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

10 00-TH-I • In sTa ll aT Io n/ope ra TI on /se rv Ic e ma nua l - pg . 1 4

.

SERVICE

1000-TH-I SERVICE VIEW - EXTERIOR

21

7

11

29

22

27

15

10

37

36

34

14

1

9

35

30

25

20

8

6

13

23

12

Part numbers and drawings are subject to change without notice.

10 00-TH-I • In sTa ll aT Io n/ope ra TI on /se rv Ic e ma nua l - pg . 1 5

19

35

3

18

5

3335

SERVICE

1000-TH-I PARTS LIST - EXTERIOR

ITEM DESCRIPTION PART NO. QTY ITEM DESCRIPTION PART NO. QTY

1 SHIM, HINGE 13947

2* NON-PRODUCT PROBE SEAL 1006871 2 21 GASKET GS-23622 8

3 CASTER SPACER 1007145 12 22 HANDLE, OFFSET MAG. LATCH HD-27080 2

4* BRACKET, SENSOR MOUNTING 1008272 2 23 HINGE HG-22338 2

5 BOTTOM PANEL 1009941 1 24* NUT, M4-0.7 HEX 18-8 NU-22286 2

6 PANEL, SIDE 1009980 2 25 PLUG, 3/8" HOLE PG-25574 1

7 BONNET, TOP COVER 1011668 1 26* PROBE PR-34494 2

8 AIR SHIELD 1011925 1 27 SCREW, 10-32 X 3/4 PAN HD SC-2071 4

9 DRIP PAN WELD ASSY 5005616 2 28* SCREW,10-32 X 3/4,NF PHIL SC-2072 12

10 CABLE INSULATION 5009203 1 29 SCREW,10-32X1-1/2,NF,PHIL SC-2073 20

11 BACK PANEL 5009274 1 30 SCREW,M4-0.7X6MM PHIL SC-22271 2

12 DRIP TRAY KIT 5009716 1 31* SCREW, 6-32 X 1/2, NC PHIL, FLAT SC-2239 4

13 SLAB DOOR ASSY. 15415 2 32* 8-32 X 2 SLOT PAN HEAD 18-8 S.S. SC-23154 2

14 MID BONNET ASSEMBLY 5012096 1 33 SCREW,1/4-20 X 1/2,NC SLOT RND SC-2332 4

15 BONNET ASSY, SPOT 5012179 1 34 8-32 X 1/2" PHIL SCREW SC-2425 16

16* SENSOR BLOCK BK-27878 2 35 8-32 X 1/4" PHIL SCREW 24 SC-2459 24

17* BUSHING, SNAP BU-3378 4 36 SHELF, NICKEL CHROME SH-2325 6

18 CASTER, 5" RIGID CS-24874 2 37 SIDE RACK, CHROME SR-2266 4

19 CASTER, 5" SWIVEL W/ BRAKE CS-24875 2 *noT s Hown

2 20 FAN, BOX FA-34524 2

CABLE HEATING SERVICE KIT #4881

(o n e k i t p e r c o m p a r t m e n t )

KIT INCLUDES: PART NO. QTY.

Cable Heating Element CB-3045 210 feet (6401cm)

Ring Connector CR-3226 12

Insulation Corner IN-3488 1 foot (30,5cm)

Shoulder Bushing BU-3105 12

Cup Bushing BU-3106 12

Stud ST-2439 12

Hex Nut NU-2215 24

Insulating Sleeve SL-3063 12

Electrical Tape TA-3540 1 roll

10 00-TH-I • In sTa ll aT Io n/ope ra TI on /se rv Ic e ma nua l - pg . 1 6

DANGER

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

SERVICE

1000-TH-I SERVICE VIEW - ELECTRICAL

4

30

17

1

28

26

A

21

12

3

18

32

24

14

11

10

29

16

22

33

25

15

21

1820

23

2

7

8

27

13

1

3

4

7

12

10

8

6

2

Part numbers and drawings are subject to change without notice.

10 00-TH-I • In sTa ll aT Io n/ope ra TI on /se rv Ic e ma nua l - pg . 1 7

B

SERVICE

1000-TH-I PARTS LIST - ELECTRICAL

BONNET ASSEMBLY

ITEM DESCRIPTION PART NO. QTY ITEM DESCRIPTION PART NO. QTY

1 SWITCH COVER 11133

ACCESS COVER 1009990 1 19* CONTROL PANEL OVERLAY PE-28685 1

2

FAN TUNNEL COVER 1011565 1 20 PLUG, 3/8 HOLE PG-25574 1

3

BONNET SPOT ASSEMBLY 5008982 1 21 PLUG, 13/16 HOLE PG-3589 2

4

5* T-BLOCK BK-3019 1 22 10-32 X 1/4 PAN HD GROUND SCREW SC-2190 1

6* BRACKET, TETHER BT-26884 1 23 SCREWS, M4-0.7X6MM PHIL SC-22271 2

1/2" HOLE BUSHING BU-3006 2 24 8-32 X 2 SLOT PAN HEAD 18-8 S.S. SC-23154 2

7

7/8" SNAP BUSHING BU-3007 1 25 6-32 X 1-1/4" ROUND HD SC-2365 2

8

9* 1 1/8" SNAP BUSHING BU-3378 8 26 SCREW, 10-32X1/2, NF PHIL, FLAT SC-23670 4

CABLE, WIRE HARNESS CB-34945 1 27 8-32 X 1/2" PHIL SCR EW SC-2425 2

10

CONTROL CC-34488 1 28 8-32 X 1/4" PHIL SCREW SC-2459 7

11

CONNECTOR CR-34559 2 29 SWITCH, RKR, 20AMP, 250V, GREEN SW-34769 1

12

CONNECTOR-5 CONDUCTOR CR-34646 2 30 20A, TOGGLE SWITCH SW-3528 1

13

FAN, 3" BOX, 230V FA-34524 1 31* THERMOSTAT, COOK TT-34910 1

14

1/2" SELF ADHESIVE GASKET GS-2019 1 32 WASHER, SPLIT LOCK WS-22300 2

15

KNOB, THERMOSTAT KN-26568 2 33 STAR LOCK WASHER WS-2467 1

16

17 NUT, 10-32, NF HEX MS, #18-8 S/S NU-2215 4 *n oT sH own

A

1 18 M4-0.7 HEX NUT 18-8 NU-22286 4

MID-BONNET ASSEMBLY

ITEM DESCRIPTION PART NO. QTY ITEM DESCRIPTION PART NO. QTY

1 MIDBONNET STUD ASSEMBLY 5012095 1 7 M4-0.7 HEX NUT 18-8 NU-22286 2

2 CABLE, WIRE HARNESS CB-34945 1 8 PANEL OVERLAY PE-29440 1

3 CONTROL CC-34488 1 9* 8-32 X 1/2 PHIL SCREW SC-2425 2

4 CONNECTOR CR-34559 2 10 SWITCH ROCKER SW-34769 1

5* CONNECTOR-5 CONDUCTOR CR-34646 2 11 THERMOSTAT TT-34910 1

6 KNOB, THERMOSTAT CONTROL KN-26568 2 12 WASHER WS-22300 2

*noT sHow n

B

DANGER

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

10 00-TH-I • In sTa ll aT Io n/ope ra TI on /se rv Ic e ma nua l - pg . 1 8

10 00-TH-I • In sTa ll aT Io n/ope ra TI on /se rv Ic e ma nua l - pg . 1 9

TRANSPORTATION DAMAGE and CLAIMS

USA/CANADA

U.S.A. ONLY

P RI NT ED I N U .S . A.

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

Should damage occur in shipment, it is a matter between the carrier and the consignee. In such cases,
the carrier is assumed to be responsible for the safe delivery of the merchandise, unless negligence can be
established on the part of the shipper.

1. Make an immediate inspection while the equipment is still in the truck or immediately after it is moved to the receiving area.
Do not wait until after the material is moved to a storage area.

2. Do not sign a delivery receipt or a freight bill until you have made a proper count and inspection of all merchandise received.

3. Note all damage to packages directly on the carrier’s delivery receipt.

4. Make certain the driver signs this receipt. If he refuses to sign, make a notation of this refusal on the receipt.

5. If the driver refuses to allow inspection, write the following on the delivery receipt:

Driver refuses to allow inspection of containers for visible damage.

6. Telephone the carrier’s office immediately upon finding damage, and request an inspection. Mail a written confirmation of the
time, date, and the person called.

7. Save any packages and packing material for further inspection by the carrier.

8. Promptly file a written claim with the carrier and attach copies of all supporting paperwork.

We will continue our policy of assisting our customers in collecting claims which have been properly filed and actively pursued.
We cannot, however, file any damage claims for you, assume the responsibility of any claims, or accept deductions in payment
for such claims.

LIMITED WARRANTY

Alto-Shaam, Inc. warrants to the original purchaser only that any original part that is found to be defective in material or workmanship will, at
Alto-Shaam's option, subject to provisions hereinafter stated, be replaced with a new or rebuilt part.

The parts warranty period is as follows:
For the refrigeration compressor on Alto-Shaam Quickchillers
For the heating element on Halo Heat

For all other parts, one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first.
The labor warranty period is one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first.

Alto-Shaam will bear normal labor charges performed during standard business hours, excluding overtime, holiday rates or any

additional fees.

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

THIS WARRANTY DOES NOT APPLY TO:

1. Calibration.

2. Replacement of light bulbs, door gaskets, and/or the replacement of glass due to damage of any kind.

3. Equipment damage caused by accident, shipping, improper installation or alteration.

4. Equipment used under conditions of abuse, misuse, carelessness or abnormal conditions, including but not limited to, equipment
subjected to harsh or inappropriate chemicals, including but not limited to, compounds containing chloride or quaternary salts, poor water
quality, or equipment with missing or altered serial numbers.

5. Damage incurred as a direct result of poor water quality, inadequate maintenance of steam generators and/or surfaces affected by water
quality. Water quality and required maintenance of steam generating equipment is the responsibility of the owner/operator.

6. Damage caused by use of any cleaning agent other than Alto-Shaam's Combitherm
chlorine or other harmful chemicals. Use of Alto-Shaam's Combitherm

7. Any losses or damage resulting from malfunction, including loss of product or consequential or incidental damages of any kind.

8. Equipment modified in any manner from original model, substitution of parts other than factory authorized parts, removal of any parts
including legs, or addition of any parts.

This warranty is exclusive and is in lieu of all other warranties, express or implied, including the implied warranties of merchantability and
fitness for a particular purpose. In no event shall Alto-Shaam be liable for loss of use, loss of revenue or profit, or loss of product, or for any
indirect, special, incidental, or consequential damages. No person except an officer of Alto-Shaam, Inc. is authorized to modify this warranty
or to incur on behalf of Alto-Shaam any other obligation or liability in connection with Alto-Shaam equipment.

®

cook/hold ovens, as long as the original purchaser owns the oven.

™

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

®

®

Cleaner on Combitherm® ovens is highly recommended.

Cleaner, including but not limited to damage due to

Effective 09/10

ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBER IN ANY CONTACT WITH ALTO-SHAAM REGARDING THIS APPLIANCE.

RECORD THE MODEL AND SERIAL NUMBER OF THE APPLIANCE FOR EASY REFERENCE.

Model: ______________________________________________ Date Installed: ______________________________________________________
Voltage: ______________________________________________ Purchased From: ___________________________________________
Serial Number: _____________________________________________________________________________________________________________

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

PHONE: [phone] • 800.558-8744

FAX: [phone] • 800.329.8744

www.alto-shaam.com