Alto Shaam SC-36 Service Manual

#875 • 12/2005

PRINTED IN U. S .A .

INSTALLATION

OPERATION

AND

MAINTENANCE

MANUAL

COUNTERTOP

MERCHANDISER

MODEL:

SC-24/2S
SC-36/2S

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

PHONE: [phone] • 800.558-8744 USA/CANADA FAX: [phone] • 800.329.8744 U.S.A. ONLY

WEBSITE: www.alto-shaam.com

#875 • INSTALLATION/OPERATION/SERVICE MANUAL • 1.

The Alto-Shaam appliance has been
thoroughly tested, checked for
calibration, and inspected to insure
only the highest quality unit is
provided. When you receive it,
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 with the unit. 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.

Alto-Shaam heated shelf units are designed for the
purpose of maintaining hot food at a temperature
for safe consumption. The unit must be installed
on a level surface in a location that will permit the
equipment to function for its intended purpose and
allow adequate access for proper cleaning and
maintenance. Installation minimum clearance
recommendation: 3

" (76mm) from the top of unit,

and 1” (25mm) on each side.

NOTE

: Any claims for warranty must include the

full model number and serial number of
the merchandiser.

Permanent wiring or electrical outlets for this
appliance must be installed by a licensed electrician
in accordance with local, country, or national codes.

Always position the appliance so the power supply
cord is easily accessible in case of emergency.
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.

For 230V units: To prevent an electrical shock
hazard between the appliance and other appliances
or metal parts in close vicinity, an equalization­bonding 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: The appliance must be connected to an
electrical circuit that is protected by an external
GFCI outlet.

Countertop Merchandiser

®

UNPACKING and SET-UP ELECTRICAL INSTALLATION

®

®

PATENT NOS.

3521030
4595247

®

PH

HEATING CHARACTERISTICS

The heated upper glass surface provides even
heat transfer to hot food in heat tested
containers that are held in direct contact with
the glass top.

ENSURE POWER SOURCE

MATCHES VOLTAGE STAMPED

ON APPLIANCE NAMEPLATE

AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION.

DO NOT USE WATER JET TO CLEAN.

SEVERE DAMAGE OR ELECTRICAL
HAZARD COULD RESULT.

WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED.

In order to maintain established National Sanitation Foundation standards, all stationary counter
and table units must be mounted on legs of a sufficient 4" (102mm) height to provide minimum
unobstructed space beneath the unit. Warranty will become null and void if these directions are
not followed.

#875 • INSTALLATION/OPERATION/SERVICE MANUAL • 2.

INSTALLATION

✧ Locate the merchandiser indoors with a normal room temperature of 68-70°F (20-21°C) in an

area where it will not be affected by constant cool air current from air conditioners, open doors
and windows, etc.

✧ The appliance must not be installed in any area where it will be affected by steam, grease,

dripping water, high temperatures, or any other severely adverse conditions.

✧ A vent is located on the top of the merchandiser. A clearance of 3" (76mm) is needed at the top

for ventilation.

Do not block this vent by covering it with utensils, signs, plates, etc.

✧ Before operating, clean the appliance with a clean, damp cloth and mild soap solution. Glass

cleaner can be used on the glass.

START-UP

36" (915mm)

2-1/2" (65mm)

11" (282mm)

23-7/16" (595mm)

41" (1044mm)

29" (737mm)

3/8" (10mm)

OUTSIDE DIMENSIONS

24" (610mm)

2-1/2" (65mm)

23-7/16" (595mm)

29" (739mm)

29" (738mm)

3

/

8

"

(

1

0

m

m

)

23-7/16" (595mm)

11" (282mm)

9" (233mm)

10-1/2" (265mm) on SC-36/2S

SC-24/2S

SC-36/2S

#875 • INSTALLATION/OPERATION/SERVICE MANUAL • 3.

OPERATION

1. Make sure the unit is connected to the
appropriate power source.

2. Press power and light switches on.

3. Turn thermostat(s) to a predetermined
number and preheat for 30 minutes.

Each shelf has its own thermostat control
numbering from 0 to 10. When the thermostat
is turned clockwise to the determined number,
the indicator light will illuminate and will remain
lit as long as the shelf is calling for heat.

The indicator light will go OUT when the
temperature on the glass top reaches the set
number determined by the operator. It will then
cycle “ON/OFF” at this holding point.

The shelves will hold a steady even heat as
assigned. The user must determine what set
point can be used regarding each food item
held on its corresponding shelf. It is
recommended that a similar food product be
placed on each shelf.

Always use the top shelf for the highest heat
assignment, and the bottom shelf for the lowest
heat assignment.

The proper temperature range for the food
being held will depend on the food type, the
packaging, and the quantity of product. When
holding food for prolonged periods, it is
advisable to periodically check the internal
temperature of each item to assure maintenance
of the proper temperature range.

4. Load prepackaged hot foods into the
merchandiser.

Before loading food into the unit, use a pocket­type 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.

Keep hot foods looking fresh. Occasionally stir or
rotate foods as needed. Wipe spills immediately
to assure maximum eye appeal and minimize end­of-the-day cleanup.

✧ Do not allow liquids or food to come in direct contact with the glass shelves.

✧ Use hand protection when handling hot items.

✧ Be certain only hot foods in appropriate heat tested containers are used.

Be careful not to overheat as this may cause some containers to melt.

✧ It is recommended that plastic or paper containers be used.

Pans or dishes will scratch the glass.

✧ Do not stack containers.

✧ A clearance of 3" (76mm) is needed at the top of the unit for ventilation.

Do not block the top vent by covering it with utensils, signs, plates, etc.

To avoid personal injury and damage to the unit –– treat glass with care.

Remember –– glass can shatter.

ON/OFF switch LIGHT switch bottom shelf top shelf

OPERATION

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.

This appliance is equipped
with a thermostat
indicating a range of
between 0 and 10.
Use a metal-stemmed
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 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.

GENERAL HOLDING GUIDELINES

#875 • INSTALLATION/OPERATION/SERVICE MANUAL • 4.