Alto Shaam TY-30 Service Manual
#859 • 02/2002
PRINTED IN U.S .A .
OPERATION and CARE MANUAL
PHONE: 262.251.3800 FAX: 262.251.7067, 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.
®
COOK/HOLD/SERVE SYSTEMS
HEATED DISPLAY CASE
MODELS: TY-30
TYSYS-30
TYSYS-30/RM
TY-30
(countertop model)
TYSYS-30/RM
(revolving
merchandiser
on base)
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 cabinet
is provided. When you receive your display case, 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 models must be sealed
to the floor or counter with a R.T.V. or silastic meeting N.S.F.
requirements or have 6" unobstructed clearance beneath the
unit. Counter and table units must be mounted on legs of a
sufficient 4" height to provide minimum unobstructed space
beneath the unit. 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 display 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 and
serial number of the display case.
ELECTRICAL INSTALLATION
The unit must be installed by an authorized service agent in
accordance with national codes.
1. An identification tag is permanently mounted on case.
2. Plug the case into a properly grounded receptacle ONLY.
Arcing will occur when connecting or disconnecting the
display case unless all controls are in the OFF position.
Remember to position the unit so that the electric cord is
easily accessible in case of an emergency.
3. REGARDING INTERNATIONAL STANDARD UNITS:
If the unit is not equipped with flexible cord with plug, an
all-pole country approved disconnection device which
has a contact separation of at least 3mm in all poles must
be incorporated in the fixed wiring for disconnection.
When using a cord without a plug, the green/yellow
conductor shall be connected to the terminal which is
marked with the ground symbol. If a plug is used, the
socket outlet must be easily accessible. If power cord
needs replacement, use a similar one obtained from the
distributor.
START-UP PROCEDURES
1. Before operating the display case, clean both the interior
and exterior of the unit with a damp cloth and mild soap
solution. Rinse carefully. Clean all window areas with a
standard glass cleaner. Clean all detachable items.
2. Insert the stainless steel drip pan on the bottom interior
surface of the rotating merchandiser.
3. 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.
OPERATIONAL PROCEDURES
1. DO NOT ADD WATER TO THE UNIT.
Halo Heat merchandisers maintain a constant but gentle
temperature and eliminate much of the moisture loss
associated with conventional merchandisers. Because of
this gentle heat, it is not necessary to add water to the
unit. 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. POSITION DIVIDERS and SERVING PANS in UNIT
or PLACE BASKETS on ROTATING SPINDLE ARMS
for ROTATING MERCHANDISER
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, 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 AT NUMBER “10” TO PREHEAT
An indicator light will illuminate when the thermostat is
turned “
ON.” The indicator 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 merchandiser with
food. When preheating is completed, or whenever the
unit reaches any temperature set by the operator between
1 and 10, the indicator light will go “OUT”.
4. LOAD HOT FOODS INTO THE MERCHANDISER
Be certain only hot food is transferred into the
merchandiser. Before loading the food, use a pocket-type
meat thermometer to make certain all products have
reached an internal temperature of 150° to 160° F
(66° to 71°C). If any food product is not at proper serving
temperature, use a Halo Heat cooking and holding oven,
or a Combitherm combination oven/steamer to bring the
product within the correct temperature range.
5. RESET THERMOSTAT AS NEEDED
After all products are loaded into the merchandiser and
the doors are closed, reset the thermostat 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
#859 Operation & Care Manual • 1.
ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON NAMEPLATE OF UNIT
HEATED DISPLAY CASES
®
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
AC
ALTO-SHAAM INC. MILW. WI. PAT. NO. 3521030
1 PH
MAXIMUM RATED
WATTAGE
xx
HZxxx
#859 Operation & Care Manual • 2.
held, 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 150° and 160°F (66° and 71°C). Normally,
this will require a thermostat setting of between number
“6” and “8,” although a higher or lower setting may
sometimes be required. The full service unit always
requires a higher setting.
6. SERVE FRESH HOT FOOD
Keep foods looking fresh. Occasionally stir or rotate foods as
needed. Serve products in the proper heat tested package or
container. Keep merchandiser doors closed after serving.
Wipe spills immediately to assure maximum eye appeal, and
to 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.
THOROUGHLY CLEAN THE MERCHANDISER
DAILY
1.
Turn lights and adjustable thermostat to the “OFF”
position. Disconnect unit from the power source.
2. Remove, cover or wrap, and store unused products
under refrigeration.
3. Remove all detachable items such as pan separator bars,
pans, baskets, etc. Clean these items separately.
4. Clean the interior metal surfaces 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 an approved 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. Clean glass with a window cleaner.
NOTE: Never use hydrochloric acid (muriatic acid) on stainless steel.
5. 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.
At no time should the inside or outside of
the unit 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.
Always disconnect unit from
power source before cleaning
or servicing.
CARE and CLEANING
PAN CONFIGURATIONS
TY-30, TYSYS-30, TY-30/RM, TYSYS-30/RM
NOTE: ADDITIONAL PAN
SEPARATOR BARS MAY
BE REQUIRED TO
ACCOMMODATE MAXIMUM
CAPACITIES.
ONE-THIRD
TWO-THIRDS
SIZE PAN
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
SIZE PAN
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
FULL-SIZE
PAN
ONE-THIRD
SIZE PAN
2 PAN
ZONES
ONE-HALF
SIZE PAN
ONE-HALF
SIZE PAN
ONE-THIRD
SIZE PAN
—
One (1) ONE-THIRD SIZE PAN per pan zone.
Up to 2 Full-Size Pans with 2 One-Third Size Pans
One (1) FULL-SIZE PAN and
—
One (1) ONE-THIRD SIZE PAN per pan zone.
Up to 4 One-Half Size Pans with 2 One-Third Size Pans
Two (2) ONE-HALF SIZE PANS and
—
Up to 2 Two-Thirds Size Pans with 4 One-Third Size Pans
Pan Separator Bars
Full-size (long)...............11317
3 needed (center & both sides)
Half-size/Third-size........11318
Two (2) ONE-THIRD SIZE PANS per pan zone.
One (1) TWO-THIRDS SIZE PAN and
Four (4) ONE-THIRD SIZE PANS per pan zone.
—
Up to 8 One-Third Size Pans per merchandiser
!
CAUTION
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.
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,
#859 Operation & Care Manual • 3.
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, good sanitation programs provide a
key element 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 temp-
eratures of
both hot and
cold food 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 (301)504-6803.
GENERAL HOLDING GUIDELINE
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.
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)
#859 Operation & Care Manual • 4.
Heat Cable Replacement Service Kit . . . . . . . . . . . . . . . . . . . . . 4878
for TY-30
includes:
CB-3045 Cable Heating Element. . . . . . . . . . . . . . . . . . . . . . . . . . 72 feet
CR-3226 Ring Connector . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
IN-3488 Insulation Corner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 foot
BU-3105 Shoulder Bushing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
BU-3106 Cup Bushing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
SL-3063 Insulating Sleeve . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
TA-3540 Electrical Tape . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 roll
NU-2215 Hex Nut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
ST-2439 Stud . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
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.
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.
TYSYS-30/RM
(revolving
merchandiser
on base)
control side
FIXED OPERATOR SHELF
WITH CUTTING BOARD
TOP VIEW
SIDE VIEW
OPERATOR
VIEW
9-1/4"
(235mm)
workshelf
50-5/8" (1285mm)
30-3/16" (767mm)
30-15/16" (786mm)
51-3/16" (1300mm)
32-3/16" (817mm)
29-7/8" (759mm)
25-7/8"
(658mm)
20-15/16"
(532mm)
4"
(102mm)
LOAD CENTER AND
CIRCUIT BREAKERS
Cordset, independent circuit (NOT CSA APPROVED) .14221
Custom Panel Colors . . . . . . . . . . . . . .
FACTORY QUOTE
Interior Ambient Temperature Gauge . . . . .GU-33384
Pocket Thermometer °F . . . . . . . . . . . . T H-3300
Pocket Thermometer °C . . . . . . . . . . . . . . . . .TH-3412
Tempered Glass End Spacer . . . . . . . . . . . . .GL-22719
Reflective Tempered Glass Case End Panes
—
RIGHT-HAND . . . . . . . . . . . . . . . . . . . . . . . .GL-22539
—
LEFT-HAND . . . . . . . . . . . . . . . . . . . . . . . . .GL-22538
Scale Platform . . . . . . . . . . . . . . . . . . . . . . . . . . .14102
Stainless Steel End Patch Assembly Kit . . . . . . . . . . . . . .14600
INCLUDES:
— Right Hand S/S End Patch . . . . . . . . . . . . . . . . . . . . . .12559
— Left Hand S/S End Patch . . . . . . . . . . . . . . . . . . . . . . .12560
— C-Rubber Frame Gasket, 2’ (610mm) . . . . . . . . . .FR-22496
Pan Separator Bars
— Full-size (
LONG) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11317
— Half-size/Third size (
SHORT) . . . . . . . . . . . . . . . . . . . . .11318
Options & Accessories
50-5/8" (1285mm)
End Panel
20-1/4" (515mm)
TY-30
!
CAUTION
1. HEATING CABLE, 66’ (20117mm) 1 CB-3045
2. TERMINAL BLOCK,
4X10-32 SCREW (NOT SHOWN) 120V 1 BK-3023
T-BLOCK MOUNTING SCREWS 2 SC-2077
T-BLOCK MOUNTING NUTS 2 NU-2296
TERMINAL BLOCK,
4 COMPRESS (NOT SHOWN) 230V 1 BK-3597
T-BLOCK MOUNTING SCREWS 2 SC-2365
3. INSULATION,
1.5”x25.5”x60” (38mmX648mmX1524mm) 1 IN-22364
4. CUTTING BOARD ASSEMBLY -
INCLUDES: 1 14759
CUTTING BOARD 1 BA-23973
CUTTING BOARD MTG. SCREWS 4 SC-24520
CUTTING BOARD PINS 2 PI-22508
5. CORD,
SJEOW-A,12/4(120V)8'(2438mm)(NOT SHOWN) 1 CD-3291
CORD,
H07RN-F3G4,HARMON, 12/3(230V)8'(2438mm) 1 CD-33490
CORD CONNECTOR, 120V 1 CR-3293
CORD STRAIN RELIEF BUSHING, 230V 1 BU-33505
PLUG, 30A, 120V USE ONLY 1 PG-3267
6. INDICATOR LIGHT, 120V 1 LI-3025
INDICATOR LIGHT, 230V 1 LI-3951
INDICATOR LIGHT MOUNTING NUT 1 NU-3335
7. THERMOSTAT 1 TT-3498
THERMOSTAT BEZEL 1 TT-3713
THERMOSTAT KNOB 1 KN-3473
THERMOSTAT MTG. SCREWS 2 SC-2254
THERMOSTAT MTG. WASHER 1 WS-22025
8. LIGHT SWITCH 1 SW-3616
RUBBER BOOT, 230V 1 SL-2633
9. INNER TOP ASSEMBLY - 120V, 230V 1 15839
-
INCLUDES:1
HINGE ASSEMBLIES 2 HG-22486
HINGE ASSEMBLY MTG SCREWS 8 SC-2425
STRUT PAK BODIES 2 13149
95 LB. STRUTS, RED 2 SU-24021
PIVOT PINS 2 PI-23679
HINGE ANCHOR PINS 4 PI-23678
PIVOT HINGES 2 HG-23816
END PLUGS 4 PG-2899
NYLON BUSHINGS 4 BU-2827
10. BULBS - 120V
(NOT SHOWN) 6 LP-33592
BULBS - 230V 6 LP-3384
BULB RECEPTACLES, 120V 6 RP-3952
BULB RECEPTACLES, 230V 6 RP-3955
11. GLASS CLAMP ASSEMBLY 1 CM-23971
12. GLASS, FULL SERVICE 1 GL-23965
13. OUTER TOP SPOT ASSEMBLY 1 14498
OUTER TOP MOUNTING SCREWS 3 SC-2459
14. GLASS FRAME HANDLE 1 1236
FRAME, GASKET, EXTRUSION 1 FR-22496
15. RIGHT HAND GLASS DOOR ASSEMBLY 1 14496
LEFT HAND GLASS DOOR ASSEMBLY 1 14495
DOOR ASSEMBLY MTG. SCREWS 8 SC-2352
DOOR BUMPERS 2 BM-22039
DOOR REST 1 13497
DOOR REST MTG. SCREWS 3 SC-2425
FRAME, GASKET, EXTRUSION, 23-1/4" (591mm) 1 FR-22496
16. END PANEL 2 PE-22585
PANEL MTG. HINGE 8 HG-22672
PANEL MTG. SCREW 8 SC-2073
17. LEFT HAND END GLASS, CLEAR 1 GL-22479
18. RIGHT HAND END GLASS, CLEAR 1 GL-22479
END GLASS GASKET, 2-1/2'(762mm)(
NOT SHOWN) 2 GS-22547
19. LEGS, W/ADJUSTABLE FOOT (
NOT SHOWN) 4 LG-22686
20. BOTTOM 1 1212
21. PAN DIVIDERS, LONG (
NOT SHOWN) 1 11317
PAN DIVIDERS, SHORT (
NOT SHOWN) 4 11318
22. CUSTOMER TOP DECOR ASSEMBLY 1 14757
23. BASE SIDE 2 12155
24. WELL FRONT PANEL 1 1234
1. HEATING ELEMENTS 2 EL-33247
2. CIRCUIT LOAD CENTER (
NOT SHOWN) 1 CI-3877
10-32 X 1/2 SLOTTED MTG. SCREWS 4 SC-2070
10-32 X 1/2 PHILLIP TRUSS MTG. SCREWS 4 SC-2661
10-32 MTG. HEX NUTS 4 NU-2215
#10 INTERNAL TOOTH MTG. LOCK WASHERS 4 WS-2467
TANDEM CIRCUIT BREAKER 1 CI-3879
CIRCUIT GROUND BAR KIT 1 CI-3878
CONDUIT TUBING, 9" (229mm) 1 TU-3874
CONDUIT MTG. CONNECTORS 2 CR-3293
3. INSULATION - INNER WELL 3 IN-2003
INSULATION - UNDER WELL 1 IN-22364
4. CUTTING BOARD ASSEMBLY -
INCLUDES: 1 14759
CUTTING BOARD 1 BA-23973
CUTTING BOARD MTG. SCREWS 4 SC-24520
CUTTING BOARD PINS 2 PI-22508
5. BUMPER RAIL 1 13518
BUMPER RAIL MTG. SCREWS 5 SC-2077
BUMPER INSERT, 30" (762mm) 1 BM-22721
6. INDICATOR LIGHT, 120V 1 LI-3025
INDICATOR LIGHT, 230V 1 LI-3951
INDICATOR MOUNTING NUT 1 NU-3335
7. THERMOSTAT 1 TT-3498
THERMOSTAT BEZEL 1 TT-3713
THERMOSTAT KNOB 1 KN-3473
THERMOSTAT MTG. SCREWS 2 SC-2254
THERMOSTAT MTG. WASHER 1 WS-22025
8. LIGHT SWITCH 1 SW-3616
RUBBER BOOT, 230V 1 SL-2633
9. INNER TOP ASSEMBLY - 120V, 230V,
INCLUDES: 1 15595
HINGE ASSEMBLIES 2 HG-23969
HINGE ASSEMBLY MTG SCREWS 8 SC-2425
STRUT PAK BODIES 2 13149
95 LB. STRUTS, RED 2 SU-24021
PIVOT PINS 2 PI-23679
HINGE ANCHOR PINS 4 PI-23678
PIVOT HINGES 2 HG-23816
END PLUGS 4 PG-2899
NYLON BUSHINGS 4 BU-2827
10. BULBS - 120V 6 LP-33592
BULBS - 230V 6 LP-3384
BULB RECEPTACLES, 230V 6 RP-3955
BULB RECEPTACLES, 120V 6 RP-3952
11. GLASS CLAMP ASSEMBLY 1 CM-23971
12. GLASS, FULL SERVICE 1 GL-23965
13. OUTER TOP SPOT ASSEMBLY 1 14498
OUTER TOP MOUNTING SCREWS 3 SC-2459
14. FRAME, HANDLE, GLASS 1 13517
FRAME, GASKET, EXTRUSION, 54" (1143mm) 1 FR-22496
15. RIGHT HAND GLASS DOOR ASSEMBLY 1 14496
LEFT HAND GLASS DOOR ASSEMBLY 1 14495
DOOR ASSEMBLY MTG. SCREWS 8 SC-2352
DOOR BUMPERS 2 BM-22039
DOOR REST 1 13497
DOOR REST MTG. SCREWS 3 SC-2425
DOOR EXTRUSION, 23-1/4" (591mm) 1 FR-22496
16. PATCH END PANELS 2 PE-23966
PANEL MTG. NUTS 8 NU-2866
PANEL MTG. SCREWS 8 SC-23987
PANEL MTG. FLAT WASHERS 8 WS-23725
PANEL MTG. LOCK WASHERS 8 WS-2867
17. LEFT HAND GLASS, CLEAR 1 GL-22479
18. RIGHT HAND GLASS, CLEAR 1 GL-22479
19. LEVELING SCREW/BOLT (
NOT SHOWN) 4 SC-2242
20. INSERT PAN, 4" (102mm) 1 13593
21. PAN DIVIDERS, LONG (
NOT SHOWN) 3 11317
PAN DIVIDERS, SHORT (
NOT SHOWN) 6 11318
22. CUSTOMER SIDE TOP DECOR 1 13478
23. END GLASS GASKET, 60" (1524mm)(
NOT SHOWN) 1 GS-22547
TY-30 - Service Parts • see Page 6
12/22/00
PART DESCRIPTION QTY A/S PT NO.
12/22/00
PART DESCRIPTION QTY A/S PT NO.
Operation & Care Manual #859 • 5.
TYSYS-30 - Service Parts • see Page 7
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