Alto Shaam HNSYS-48 User Manual

#894 • 11/2001

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

HEATED DISPLAY CASE

MODELS: HN-48

HNSYS-48
HN-48/P
HNSYS-48/P

#894 Operation & Care Manual • 1.

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 display case is provided. When you
receive your cabinet, check for any possible shipping
damage and report it at once to the delivering carrier.

See

Transportation Damage and Claims section located in this manual.

In order to maintain established National Sanitation
Foundation standards, all stationary floor models must be
sealed to the floor with a R.T.V. or silastic meeting N.S.F.
requirements or have 6"(153mm) unobstructed clearance
beneath the unit. Counter and table units must be mounted
on legs of a sufficient 4"(102mm) height to provide minimum
unobstructed space beneath the unit. These legs are supplied
with the unit. Warranty will become null and void if these
directions are not followed. Save all the information and
instructions packed inside the deli 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

number and serial number of the unit.

ELECTRICAL INSTALLATION

1. An identification tag is permanently mounted on case.

2. A 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.

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

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

OPERATIONAL PROCEDURES

1. DO NOT ADD WATER TO THE CASE

Halo Heat display cases maintain a constant but gentle
temperature and eliminate much of the moisture loss
associated with conventional display cases. Because of
this gentle heat, it is not necessary to add water to the deli
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 UNIT

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, 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

An indicator light will illuminate when the thermostat(s)
is (are) turned “ON.” The indicator(s) will remain lit as
long as the unit is preheating or calling for heat. The unit
should be preheated, at the number 10 setting, for a
minimum of twenty minutes before loading the case with
food. When preheating is completed, or whenever the
unit reaches any temperature set by the operator between
1 and 10, the indicator light(s) will go “OUT”.

4. LOAD HOT FOODS INTO THE UNIT

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.

5.

RESET THERMOSTAT AS NEEDED

After all product is loaded into the unit and the doors are
closed, reset the thermostat. For fully enclosed cases,
reset the thermostat to number 8. For self-service units,
maintain the thermostat at number 9 or 10. Cases with a
self-service section should set at number 9 or 10 for the
self-service section only.

These settings will not necessarily

be final. Proper temperature range depends on the type of

products and the quantities being held, so 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 140-160°F (60°-71°C). Normally this will
require a thermostat setting between 6 and 8 in fully
enclosed cases. Self-service cases or sections will always
require a higher thermostat setting.

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.

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING

HEATED DISPLAY CASES

®

EXAMPLE

SERIAL NUMBER AND WARRANTY CODE

MAXIMUM RATED

WATTAGE

IDENTIFICATION MODEL NUMBER

MAXIMUM RATED VOLTAGE MAXIMUM RATED FREQUENCY

MODEL

SERIAL NO. WATTS

1 PH

VOLTS

xxx-xx

xxxx-xx xxxx

xx

HZ

xxx

AC

ALTO-SHAAM INC. MILW. WI. PAT. NO. 3521030

ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON NAMEPLATE OF UNIT

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 and ease end of the day cleanup

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 UNIT 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 recommended for stainless steel
surfaces. Spray the cleaning agent on a clean 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.

S

#894 Operation & Care Manual • 2.

CARE and CLEANING

At no time should the inside

or outside of the cabinet be

washed down, flooded with

water or liquid solution.

Do not use water jet to clean.

NEVER STEAM CLEAN.

Severe damage or electrical

hazard could result,

voiding the warranty.

Disconnect Unit from

Power Source Before

Cleaning or Servicing.

SAFETY ALERT

This units performance has been

optimized using the factory provided

bulbs. These bulbs should be

replaced with an exact

replacement or with a factory
recommended replacement. These bulbs have
been treated to resist breakage and
must be replaced with similarly
treated bulbs in order to maintain
compliance with NSF standards.

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 effor t to lift
the hood and initiate an immediate gas strut safety check.

DO NOT LIFT THE HOOD IN THIS CONDITION.

!

CAUTION

#894 Operation & Care Manual • 3.

SANITATION GUIDELINES

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 Food­borne 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.

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.

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

Most Halo Heat Holding Equipment is provided with a
thermostat control between 60° and 200°F (16° to 93°C).
If the unit is equipped with a thermostat indicating a range
of between 1 and 10, use a metal-stemmed indicating
thermometer to measure the internal temperature of the
product(s) being held. Adjust the thermostat setting to
achieve the best overall setting based on internal product
temperature.

HOLDING TEMPERATURE RANGE

MEAT FAHRENHEIT CELSIUS

BEEF ROAST — Rare 140°F60°C
BEEF ROAST — Med/Well Done 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)

300

1300

1300

HEAT

LAMPS

HEATING

CABLE

600

HNSYS-48 • HNSYS-48/P
TOTAL: 3 540 W atts ( max imum )

1: 40W DISPLAY LIGHT

#894 Operation & Care Manual • 4.

SHEET PAN CONFIGURATIONS • HOT DISPLAY CASES

48 Models

72 Models

96 Models

2 SHEET PAN ZONES

3 SHEET PAN

ZONES

4 SHEET PAN

ZONES

ONE-THIRD

SIZE PAN

ONE-HALF

SIZE PAN

ONE-HALF

SIZE PAN

72 MODELS

3 Full-size Sheet Pans
per display case

48 MODELS

2 Full-size Sheet Pans per display case

OR
1 Full-size Sheet Pan
2 One-half Size Pans

3 One-third Size Pans

96 MODELS

4 Full-size Sheet Pans
per display case

FULL-SIZE

SHEET PAN

ONE-THIRD

SIZE PAN

ONE-THIRD

SIZE PAN

POWER CONFIGURATIONS

#894 Operation & Care Manual • 5.