Alto Shaam TY-48 BASE Service Manual

#860 • 10/2002

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 BASE ONLY

for

TY-48
TY-72
TY-96

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

NOTE

: Any and all claims for warranty must include the full

model and serial number of the unit.

1. An identification tag is permanently mounted on the base.

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. Plug the
case into a properly grounded receptacle ONLY. Arcing will
occur when connecting or disconnecting the unit unless all
controls are in the OFF position.

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 the
power cord needs replacement, use a similar one obtained
from the distributor.

1. DO NOT ADD WATER TO THE BASE

This base will maintain a constant but gentle temperature
and will eliminates much of the moisture loss associated with
conventional units. It is not necessary to add water. As a
matter of fact,

adding water is not recommended since water
will accelerate the deterioration of the food and may damage
the unit.

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 VER

Y important to note,

no matter what type of pan configuration you choose,

pan divider bars with the desired pans must be in place
prior to preheating the unit.

If air gaps are not closed, heat
distribution will be uneven, and uniform temperature will be
difficult to maintain. Additional pan divider bars are available
if needed.

3. TURN THERMOSTATS TO NUMBER “10” TO PREHEAT

An indicator light will illuminate when the thermostats are

turned “

ON.” They will remain lit as long as the unit is pre-

heating or calling for heat. Preheat at the number

10 setting,
for a minimum of thirty minutes before loading the base 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 CASE

Be certain only hot food is transferred into the base. Before
loading food into the base, 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), or use a Combitherm oven to bring the product within
the correct temperature range.

 Use hand protection when handling hot items.
 Be certain only hot PREPACKAGED foods in

appropriate heat tested containers are used in any
self service section of the display case.

 Do not stack food containers.

5. LOAD HOT FOODS INTO THE CASE

After all product is loaded into the unit, reset the thermostats.

Maintain the thermostat at number 9 or 10.

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.

6. SERVE FRESH HOT FOOD

Keep hot foods looking fresh. Occasionally stir or rotate
foods as needed. Serve products in the proper package or
container. Wipe spills immediately to assure maximum eye
appeal and to ease end of the day cleanup.

HEATED BASE

ENSURE POWER SOURCE MATCHES

VOLTAGE S T A M P E D

ON NAMEPLATE OF UNIT

PROCEDURES

UNPACKING and SET-UP

ELECTRICAL INSTALLATION

#860 Operation and Care Manual • 2

®

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

#860 Operation and Care Manual • 3

(35mm x 706mm)

(83mm x 178mm)

(25mm x 708mm)

(25mm x 324mm)

(83mm x 706mm)

(45mm x 451mm)

(150mm x 706mm)

(95mm x 706mm)

(22mm x 708mm)

SHEET PAN DIVIDER BAR

ONE-THIRD SIZE PAN

FULL, HALF & THIRD SIZ E - LONG

FULL, HALF & THIRD SIZ E - SHORT

SHEET PAN DIVIDER BAR

SHEET PAN DIVIDER BAR

SHEET PAN DIVIDER BAR

SHEET PAN FILLER

GASTRONORM DIVIDER (220V)

1-3/8" x 27-13/16"

3-1/4" x 7"

1" x 27-7/8"

1" x 12-3/4"

3-1/4" x 27-3/16"

1-3/4" x 17-3/4"

5-29/32" x 27-13/16"

3-3/4" x 27-13/16"

7/8" x 27-7 /8"

STANDARD PAN DIVIDER & SEPARATOR BARS

ITEM NO .

11046

11047

11317

11318

11319

11320

11357

11732

1865

SIZE (W x L)DESCRIPTION

48 72 96

1

1

2

9

1

2

—

—

2

—

—

4

15

—

3

2

—

4

—

—

6

21

—

4

3

1

6

PAN CONFIGURATIONS DISPLAY CASES

NOTE: ADDITIONAL PAN

SEPARATOR BARS MAY

BE REQUIRED TO

ACCOMMODATE MAXIMUM

CAPACITIES.

FULL-S IZE

PAN

ONE-THIRD

SIZE PAN

ONE-HALF

SIZE PAN

ONE-HALF

SIZE PAN

TWO-THIRDS

SIZE PAN

ONE-THIRD

SIZE PAN

ONE-THIRD

SIZE PAN

ONE-THIRD

SIZE PAN

ONE-THIRD

SIZE PAN

ONE-THIRD

SIZE PAN

ONE-THIRD

SIZE PAN

48 Models

72 Models

96 Models

3 PAN ZONES 5 PAN ZONES

7 PAN ZONES

One (1) FULL-SIZE PAN and

One (1) ONE-THIRD SIZE PAN per pan zone.

— 48 MODELS:

— 72 MODELS:

— 96 MODELS:

Up to 3 Full-Size Pans with 3 One-Third Size Pans

Up to 5 Full-Size Pans with 5 One-Third Size Pans

Up to 7 Full-Size Pans with 7 One-Third Size Pans

Two (2) ONE-HALF SIZE PANS and

One (1) ONE-THIRD SIZE PAN per pan zone.

— 48 MODELS:

— 72 MODELS:

— 96 MODELS:

Up to 6 One-Half Size Pans with 3 One-Third Size Pans

Up to 10 One-Half Size Pans with 5 One-Third Size P ans

Up to 14 One-Half Size Pans with 7 One-Third Size P ans

One (1) TWO-THIRDS SIZE PAN and

Two (2) ONE-THIRD SIZE PANS per pan z one.

— 48 MODELS:

— 72 MODELS:

— 96 MODELS:

Up to 3 Two-Thirds Size P ans with 6 One-Third Size Pans

Up to 5 Two-Thirds Size P ans with 10 One-T hird Size Pans

Up to 7 Two-Thirds Size P ans with 14 One-T hird Size Pans

Four (4) ONE-THIR D SIZE PANS per pan zone.

— 48 MODELS:

— 72 MODELS:

— 96 MODELS:

Up to 12 One-Third Size P ans per display case

Up to 20 One-Third Size P ans per display case

Up to 28 One-Third Size P ans per display case

ONE-THIRD

SIZE PAN

MODELS

THOROUGHLY CLEAN DAILY

1. Turn adjustable thermostat(s) to the “OFF”
position. Remove, cover or wrap, and store
unused products under refrigeration.

2. Clean the interior metal surfaces of the unit
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 quatenary salts. Rinse carefully to
remove all residue and wipe dry.

NOTE: Never use hydrochloric acid (muriatic acid) on

stainless steel.

3. Maintain the protective film coating on polished
stainless steel by cleaning the exterior with a
cleaner recommended for stainless steel. Spray the
cleaning agent on a clean cloth and wipe with the grain
of the stainless steel.

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

DISCONNECT THE UNIT FROM THE
POWER SOURCE BEFORE CLEANING
OR SERVICING.

AT NO TIME SHOULD THE UNIT BE
FLOODED WITH WATER OR LIQUID
SOLUTION. NEVER STEAM CLEAN.
DO NOT USE WATER JET TO CLEAN.
SEVERE DAMAGE OR ELECTRICAL
HAZARD COULD RESULT, VOIDING
THE WARRANTY.

CARE and CLEANING

2

Side Profile

TY-48 Base

TY-72 Base

TY-96 Base

#860 Operation and Care Manual • 4

Outside Dimensions

12"

(305mm)

10" (254mm)
WORK SHELF

4-1/8"

(105mm)

ONE-THIRD — FULL-SIZE

PAN CONFIGURATION

1-3/4" (44mm) for 230V models

34-3/8" (873mm)

41-15/16" (1065mm)

8"

(203mm)

CUTTING BOARDS IN “DOWN” POSITION

CUTTING BOARD IN “DOWN” POSITION

45-1/4" (1149mm)

48" (1219mm)
50" (1270mm)

CUTTING BOARD IN “DOWN” POSITION

69-1/4" (1759mm)

72" (1829mm)
74" (1880mm)

93-1/4" (2369mm)

96" (2438mm)
98" (2489mm)

4"
(10