Alto Shaam MM-30-2P Installation Manual

#897 • 11/00

PRINTED IN U.S .A .

HOT FOOD

COUNTERTOP MERCHANDISER

MODELS: MM-30/2S • MM-30/2P

OPERATION and CARE MANUAL

®

COOK/HOLD/SERVE SYSTEMS

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

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

The Alto-Shaam Merchandiser Case
has been thoroughly tested, checked
for calibration, and inspected to insure
only the highest quality unit 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.

Save all the information and instructions packed inside the
carton. 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.

In order to maintain established National Sanitation
Foundation standards, all units must be sealed to the counter
with a R.T.V. or silastic meeting N.S.F. requirements.
Warranty will become null and void if these directions are
not followed.

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 the case.

2. Plug the unit into a properly grounded receptacle ONLY.

Arcing will occur when connecting or disconnecting the
display case unless all controls are in the

“OFF” position.

Before operating the case, clean the interior and exterior of
the unit with a damp cloth and mild soap solution. Remove
all detachable items and clean separately. Rinse well. Clean
the glass with a non-caustic, non-abrasive cleaner.

This unit should NOT be installed in any area where it may
be affected by steam, grease, dripping water, high
temperatures or any other severely adverse conditions.
Do not install directly adjacent to heat producing equipment.

1. TURN DISPLAY LIGHTS, HEAT SWITCH, AND
THERMOSTATS

“ON.”

Indicator lights will illuminate when the thermostats
are turned “

ON.” The indicator lights 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 30 minutes before loading
the display case with hot food. Preheat the case
along with any empty serving pans or containers
which will be used to transfer hot foods for display.
When preheating is completed, or whenever the unit
reaches any temperature between

1 and 10 set by the

operator, the indicator lights will go

"OUT".

2. LOAD HOT FOODS INTO THE DISPLAY CASE.

Using hand protection, be certain only hot foods
which have been cooked to the appropriate internal
temperature are transferred into the case. Use a
pocket-type meat thermometer to make certain all
products have been maintained at an internal
temperature of 150° to 180°F (66° to 82°C) before
loading the case. If any food product is not at
proper serving temperature, bring the product
within the correct temperature range before loading.
Foods reheated from a refrigerated temperature
must be brought to an internal temperature of 165°F
(74°C).

Be certain only hot PREPACKAGED foods
in appropriate heat-tested containers are used. Do
not stack containers.

3. RESET THERMOSTATS AS NEEDED.

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. Generally,
proper holding temperature range is between 150°
and 180°F (66° and 82°C). Normally, this will
require a thermostat setting of between number

“

6” and “8,” although a higher or lower setting may

sometimes be required.

4. SERVE FRESH HOT FOOD.

Keep hot foods looking fresh. Occasionally rotate or
stir foods as needed. Keep display case doors closed
after serving. Serve products in proper packages
or containers. Wipe spills immediately to assure
maximum eye appeal and to minimize end of the
day cleanup.

Operation and Care Manual #897 • 1

Ensure Power Source Matches

Voltage Stamped on Unit

Nameplate

START-UP

OPERATION PROCEDURES

ELECTRICAL INSTALLATION

UNPACKING and SET-UP

Use hand protection
when handling hot items.

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

MAXIMUM RATED

xx

1 PH

WATTAGE

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.

CLEAN THE DISPLAY CASE DAILY

1.

Disconnect the unit from the power source and let cool.

2. Remove all detachable items, and clean these separately.

3. 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.

4. Use only non-caustic, non-abrasive cleaner for the glass.
Do not attempt to clean hot glass because the cleaner may
cause burns, emit hot noxious fumes, and stain the glass.

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

NOTE: Never use hydrochloric acid (muriatic acid) on

stainless steel.

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

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].

Operation and Care Manual #897 • 2

SANITATION GUIDELINES

CARE and CLEANING

At no time should the
inside or outside of the
unit be washed down,
flooded with water or
liquid solution.

NEVER STEAM CLEAN.

Severe damage or
electrical hazard could result.

INTERNAL FOOD PRODUCT TEMPERATURES

HOT FOODS

DANGER ZONE 40° TO 140°F(4° TO 60°C)

CRITICAL ZONE70° 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 ZONE0° TO 32°F(-18° TO 0°C)

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

Disconnect Unit

From Power Source

Before Cleaning or

Servicing.