Alto Shaam ITM-72 Operation Manual

OPERATION and CARE MANUAL

®

Island Takeout Merchandiser

Model: ITM-48

ITM-72

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

PRINTED IN U. S .A .

#880 • 1/2003

– HOT MERCHANDISER

®

UNPACKING and SET-UP

The Alto-Shaam Merchandiser has been

thoroughly tested, checked for calibration, and

inspected to insure only the highest quality

cabinet is provided. When you receive your

cabinet, check for any possible shipping damage and report it at

once to the delivering carrier.

section located in this manual.

See

Transportation Damage and Claims

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. Warranty

will become null and void if these directions are not followed.

Save all the information and instructions packed inside the

cabinet. 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. Any and all claims for warranty must include

the full model number and serial number of the cabinet.

ELECTRICAL INSTALLATION

1. Use a licensed electrician for installation of permanent wiring or

receptacles in accordance with local and national country codes.

2. An identification tag is permanently mounted on the cabinet.
Plug the unit into a properly grounded receptacle ONLY.

Arcing will occur when connecting or disconnecting the unit
unless all controls are in the OFF position.

SERIAL NUMBER AND WARRANTY CODE

IDENTIFICATION MODEL NUMBER

MODEL

SERIAL NO. WATTS

VOLTS

MAXIMUM RATED VOLTAGE MAXIMUM RATED FREQUENCY

ENSURE POWER SOURCE

MATCHES VOLTAGE STAMPED

ON NAMEPLATE OF UNIT

EXAMPLE

xxx-xx

xxxx-xx xxxx

AC

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

1 PH

MAXIMUM RATED

WATTAGE

xx

HZxxx

OPERATIONAL PROCEDURES

Control Perimeter Panel

On/Off Power Switch for lights

Breaker Switch

Light Switch

Upper Calrod Heat Thermostat

Lower Cable Heat Thermostat

Indicator Light

All controls are located in a concealed area

behind the perimeter panel.

1. Turn "ON" the breaker switch.

2. Following is the recommended preheat
sequence:
a. Set lower cable heat thermostat to “9" .
b. Set upper calrod heat thermostat to "9".
c. Turn "ON" the light power switch.
d. Turn "ON" the lights.

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. This unit should be preheated,
for a minimum of 45-60
food. When preheating is completed, the indicator lights will
turn off. Preheat the unit along with any empty serving pans or
containers which will be used to transfer hot foods for display.

3. Load prepackaged hot foods into the
merchandiser.

Before loading food into the unit, use a pocket-type meat
thermometer to make certain all products have reached an
internal temperature of 160° F (71°C) or higher. If any food
product is not at proper serving temperature, use a Halo Heat
cooking and holding oven or Combitherm Oven 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 this hot display case.

minutes before loading the case with

START-UP

Before operating the unit, clean both the interior and exterior of
the unit with a damp cloth and mild soap solution. Rinse well.
Make sure all accessories supplied with the case are installed
correctly. Become familiar with the operation of the controls.
Read this manual carefully and keep it in a secure location.

#880 Operation & Care Manual • 1

4. Reset thermostats as needed.

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.
Local health regulations may vary regarding minimum serving
temperatures. Proper temperature range is usually 160°F
(71°C) or higher. Normally, this will require a thermostat
setting of “8” although a higher or lower setting may
sometimes be required.

CARE and CLEANING

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 island merchandiser
unit daily.

1. Turn lights and adjustable thermostat(s) to the
“OFF” position.

2. Disconnect unit from power source by turning breaker
switch to the "OFF" position. Let the unit cool.

3. Remove and store unused products under refrigeration.

Disconnect unit from power source

before cleaning or servicing.

At no time should
the unit be flooded with
water or liquid solution.
NEVER STEAM CLEAN.

Severe damage or electrical

hazard could result,

voiding the warranty.

4. 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.

5. Clean glass and heat guard with a window cleaner.

6. To help maintain the protective film coating on
polished stainless steel, clean the stainless steel 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.

7. Clean any other outside surfaces with hot water,
detergent and a clean cloth. Rinse carefully and dry.

Use caution when replacing hot bulbs.

This unit's performance has been optimized

using factory provided bulbs. These bulbs

should be replaced with an exact substitute or

with a factory recommended replacement.

Always follow appropriate state or local health
(hygiene) regulations regarding all applicable
cleaning and sanitation requirements for food service
equipment.

Remember to turn the breaker switch ON again before
operating the unit.

#880 Operation & Care Manual • 2

SANITATION GUIDELINE

Food flavor and aroma are usually so closely related that it is
difficult, if not impossible, to separate them. There is also an
important, inseparable relationship between cleanliness and food
flavor. Cleanliness, top operating efficiency, and appearance of
equipment contribute considerably to savory, appetizing foods.
Good equipment that is kept clean, works better and lasts longer.

Most food imparts its own particular aroma and many foods
also absorb existing odors. Unfortunately, during this
absorption, there is no distinction between GOOD and BAD
odors. The majority of objectionable flavors and odors troubling
food service operations are caused by bacteria growth.
Sourness, rancidity, mustiness, stale or other OFF flavors are
usually the result of germ activity.

The easiest way to insure full, natural food flavor is through
comprehensive cleanliness. This means good control of both
visible soil (dirt) and invisible soil (germs). A thorough approach
to sanitation will provide essential cleanliness. It will assure an
attractive appearance of equipment, along with maximum
efficiency and utility. More importantly, a good sanitation
program provides one of the key elements in the prevention of
food-borne illnesses.

A controlled holding environment for prepared foods is just
one of the important factors involved in the prevention of food­borne illnesses. Temperature monitoring and control during
receiving, storage, preparation, and the service of foods are of
equal importance.

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)

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].

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

GENERAL HOLDING GUIDELINE

S

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.

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.

This particular Alto-Shaam holding unit is is equipped with
thermostats indicating a range of between 1 and 10. Use a
metal-stemmed thermometer to measure the internal
temperature of the product(s) being held. Adjust the thermostat
settings to achieve the best overall setting based on internal
product temperature.

HOLDING TEMPERATURE RANGE

MEAT FAHRENHEIT CELSIUS

BEEF ROAST — Rare 140°F60°C
BEEF ROAST — Med/Well Done 16 0°F71°C
BEEF BRISKET 160°— 175°F71°— 79°C
CORN BEEF 160°— 175°F71°— 79°C
PASTRAMI 160°— 175°F71°— 79°C
PRIME RIB — Rare 140°F60°C
STEAKS — Broiled/Fried 140°— 160°F60°— 71°C
RIBS — Beef or Pork 160°F71°C
VEAL 160°— 175°F71°— 79°C
HAM 160°— 175°F71°— 79°C
PORK 160°— 175°F71°— 79°C
LAMB 160°— 175°F71°— 79° C

POULTRY

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

FISH/SEAFOOD

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

BAKED GOODS

BREADS/ROLLS 120°— 140° F49°— 60°C

MISCELLANEOUS

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

The holding temperatures listed are suggested guidelines only.

#880 Operation & Care Manual • 3