Alto Shaam HNSYS-96 Service Manual

#896 • 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-96

HNSYS-96
HN-96/PR
HNSYS-96/PR
HN-96/PL
HNSYS-96/PL

#896 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.

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.

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 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

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 be 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

ENSURE POWER SOURCE

MATCHES VOLTAGE STAMPED

ON NAMEPLATE OF UNIT

ELECTRICAL INSTALLATION

®

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

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 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 carefully
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.

#896 Operation & Care Manual • 2.

CARE and CLEANING

SAFETY ALERT

This units performance has been

optimized using the factory provided

bulbs. These lamps 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 effort to lift
the hood and initiate an immediate gas strut safety check.

DO NOT LIFT THE HOOD IN THIS CONDITION.

Ensure Power Source

Matches Voltage Stamped

on Nameplate of Unit

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.

Disconnect unit from

power source before

cleaning or servicing.

!

CAUTION

#896 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 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.

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 vents, close the vents for moist holding and open the
vents for crisp holding.

If the unit is equipped with a thermostat indicating a range of
between 1 and 10, use a metal-stemmed indicating thermometer to
measure the internal temperature of the product(s) being held. Adjust
the thermostat setting to achieve the best overall setting based on
internal product temperature.

HOLDING TEMPERATURE RANGE

MEAT FAHRENHEIT CELSIUS

BEEF ROAST — Rare 140°F60°C
BEEF ROAST — Med/Well Done 160°F71°C
BEEF BRISKET 160°— 175°F71°— 79°C
CORN BEEF 160°— 175°F71°— 79°C
PASTRAMI 160°— 175°F71°— 79°C
PRIME RIB — Rare 140°F60°C
STEAKS — Broiled/Fried 140°— 160°F60°— 71°C
RIBS — Beef or Pork 160°F71°C
VEAL 160°— 175°F71°— 79°C
HAM 160°— 175°F71°— 79°C
PORK 160°— 175°F71°— 79°C
LAMB 160°— 175°F71°— 79°C

POULTRY

CHICKEN — Fried/Baked 160°— 175°F71°— 79°C
DUCK 160°— 175°F71°— 79°C
TURKEY 160°— 175°F71°— 79°C
GENERAL 160°— 175°F71°— 79°C

FISH/SEAFOOD

FISH — Baked/Fried 160°— 175°F71°— 79°C
LOBSTER 160°— 175°F71°— 79°C
SHRIMP — Fried 160°— 175° F71°— 79°C

BAKED GOODS

BREADS/ROLLS 120°— 140°F49°— 60° C

MISCELLANEOUS

CASSEROLES 160°— 175°F71°— 79° C
DOUGH — Proofing 80°— 100° F27°— 38° C
EGGS —Fried 150°— 160° F66°— 71°C
FROZEN ENTREES 160°— 175°F71°— 79° C
HORS D'OEUVRES 160°— 180° F71°— 82°C
PASTA 160°— 180°F71°— 82° C
PIZZA 160°— 180°F71°— 82°C
POTATOES 180°F82°C
PLATED MEALS 180°F82°C
SAUCES 140°— 200°F60°— 93° C
SOUP 140°— 200° F60°— 93°C
VEGETABLES 160°— 175°F71°— 79° C

The holding temperatures listed are suggested guidelines only.

INTERNAL FOOD PRODUCT TEMPERATURES

HOT FOODS

DANGER ZONE 40° TO 140° F(4° TO 60°C)

CRITICAL ZONE 70° TO 120° F (21° TO 49° C)

SAFE ZONE 140° TO 165° F (60° TO 74°C)

COLD FOODS

DANGER ZONE ABOVE 40°F (ABOVE 4°C)

SAFE ZONE 36°F TO 40° F(2°C TO 4° C)

FROZEN FOODS

DANGER ZONE ABOVE 32°F (ABOVE 0°C)

CRITICAL ZONE 0° TO 32° F (-18° TO 0° C)

SAFE ZONE 0° F OR BELOW (-18°C OR BELOW)

#896 Operation & Care Manual • 4.

SHEET PAN CONFIGURATIONS • HOT DELI 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

600

WATTS

600

WATTS

600

WATTS

1300

WATTS

1300

WATTS

HEAT

LAMPS

HEATING

CABLE

600

WATTS

900

WATTS

600

WATTS

1300

WATTS

2600

WATTS

1300

WATTS

HEAT

LAMPS

HEATING

CABLE

HNSYS-96
TOTAL: 7380 Watts (maximum)

SELF

SERVICE

PAN

1300

WATTS

1300

WATTS

300

WATTS

HNSYS-96/PL • HNSYS-96/PR
TOTAL: 7380 Watts (maximum)

2: 40W DISPLAY LIGHTS

2: 40W DISPLAY LIGHTS

POWER CONFIGURATIONS

#896 Operation & Care Manual • 5.

#896 Operation & Care Manual • 6.

#896 Operation & Care Manual • 7.
#896 Operation & Care Manual • 8.