Alto Shaam TY-48-P Service Manual
#854 •12/2002
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-48 TYSYS-48
TY-48/P TYSYS-48/P
UNPACKING & 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 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. Counter and table units must be mounted on
legs of a sufficient 4" (102mm) 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 licensed electrician in
accordance with local, country or national codes.
1. An identification tag is permanently mounted on the case.
2. Plug the case into a properly grounded receptacle ONLY,
making sure the cord is accessible in case of an
emergency. Arcing will occur when connecting or
disconnecting the display case 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 CASE
Halo Heat display cases maintain a constant but gentle
temperature and eliminate much of the moisture loss
associated with conventional display cases. Because of this
gentle heat, it is not necessary to add water to the case. As a
matter of fact,
adding water is not recommended since
water will accelerate the deterioration of the product, and
may damage the case and void the warranty.
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 VERY
important to note,
no matter what type of pan configuration chosen, 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, heat
can be pulled out of the bottom of the case into the display
area. As a consequence, heat distribution can be uneven
and uniform temperature will be difficult to hold. If needed,
additional pan divider bars are available.
3. TURN POWER and/or BREAKER SWITCH ON
4.
SET THERMOSTATS AT NUMBER 10
The display case should be preheated at the number 10
setting for a minimum of
30 minutes before loading with
food. An indicator light will illuminate when the thermostats
are turned ON and will remain lit as long as the unit is
preheating or calling for heat. When preheating is
completed, or whenever the unit reaches any temperature
set by the operator between 1 and 10, the indicators will
go OUT.
5. LOAD HOT FOODS - TURN LIGHTS ON
Be certain only hot food is transferred into the display
case. Before loading food into the unit, use a pockettype 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 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 the
self service section of the display case.
✔ Do not stack food containers.
6. RESET THERMOSTAT AS NEEDED
After all products are loaded into the display case, and the
doors are closed, it is necessary to reset the thermostat.
For fully enclosed cases, reset the thermostat to the number
8 setting
. For self-service cases, the thermostat should be
maintained at the number 9 or 10 setting. Cases with a
self-service section should also be maintained at number 9
or 10 at the self-service section only.
THESE SETTINGS
WILL NOT NECESSARILY BE FINAL.
Since proper
temperature range depends on the type of products and
the quantities being held, it is necessary to periodically use
a thermometer to check each item to make certain the
correct temperatures are being maintained. Proper
temperature range is between 140°F and 160°F (60°C and
71°C). Normally, this will require a thermostat setting
between 6 and 8 in fully enclosed cases. Self-service cases
or sections will always require a higher thermostat setting.
#854 Operation & Care Manual • 1
ENSURE POWER SOURCE MATCHES
VOLTAGE STAMPED ON UNIT’S NAMEPLATE
HEATED DISPLAY CASES
PROCEDURES
®
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
#854 Operation & Care Manual • 2
7. MULTIPLE TIMER/PROBE OPTION
A multiple timer/probe system is available for this case. This
system is a timer-based food management system, utilized with
HACCP programs, that ensures proper rotation, food integrity,
safety and quality. The multiple-timer station keys correspond
to various pan locations in the display case. Contact factory for
more information.
8. PLACEMENT OF FOOD PROBE (OPTION)
If the unit is equipped with the probe accessory, wipe each
probe and probe tip with a disposable alcohol pad to clean and
sanitize before using. If the probe is left in its bracket, the LED
temperature display will indicate the ambient air temperature
inside the case. To place a probe into food kept in the case,
remove the probe from the bracket and push the probe tip
halfway into the product, positioning the tip at the center of the
food mass.
When placing in solid foods such as meat roast or poultry
breasts, push the probe in from a straight downward position or
in from the side to the center position. When placing in a semiliquid or liquid product, the probe cable will probably need to be
secured to keep the probe positioned properly. Do not let the
probe tip touch the edges or side of the container. Tape the
probe cable to the lip or edge of the container. Wipe each
probe tip with a clean paper towel to remove food debris after
each use. Follow by wiping probes with a disposable alcohol
pad. Return each probe to the proper bracket position.
9. SERVE FRESH HOT FOOD
Keep hot foods looking fresh. Occasionally stir or rotate foods as
needed. Serve products in the proper package or container.
Keep 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 kept clean works better and lasts longer.
THOROUGHLY CLEAN UNIT DAILY
A. Turn lights and adjustable thermostat(s) to the OFF position, and
disconnect unit from power source. Let unit cool.
B. Remove, cover or wrap, and store unused products under
refrigeration.
C. 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.
D. Clean the glass with a window cleaner.
E. 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.
CLEAN PROBES DAILY
Remove all food soil from probes. Wipe entire probe and cable
assembly with warm detergent solution and a clean cloth.
Remove detergent by wiping each probe and cable with clean
rinse water and a cloth. Wipe probes with disposable alcohol
pad or sanitizing solution recommended for food contact
surfaces. Allow probe and cable to air dry in probe holding
bracket.
Always follow appropriate state or local health (hygiene)
regulations regarding all applicable cleaning and sanitation
requirements for food service equipment.
Remember to turn power and/or breaker switches
ON
before use.
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, voiding the warranty.
CARE and CLEANING
Disconnect from power source
before cleaning or servicing..
50-1/4" (1276mm)
23" (584mm)
48" (1219mm)
42-3/8" (1076mm)
17-1/2" (445mm)
LOAD CENTER
CIRCUIT BREAKERS
Outside Dimensions - TYSYS-48
#854 Operation & Care Manual • 3
S 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 (301)504-6803.
G 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 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 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)
SANITATION GUIDELINE
GENERAL HOLDING GUIDELINE
#854 Operation & Care Manual • 4
(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 & T HIRD SIZE - LONG
FULL, HALF & T HIRD SIZE - 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-T hird Size Pans
Up to 5 Two-Thirds Size P ans with 10 One-Third 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 Pans per display case
Up to 20 One-Third Size Pans per display case
Up to 28 One-Third Size P ans per display case
ONE-THIRD
SIZE PAN
MODELS
NOTE: Additional pan separator bars may
be required to accommodate
maximum capacities.
STANDARD PAN SIZES
Full-Size Pan
12” x 20” x 2-1/2” (325mm x 530mm x 65mm) GN1/1
One-Half Size Pan
12” x 10” x 2-1/2” (325mm x 265mm x 65mm) GN 1/2
Two-Thirds Size Pan
12” x 14” x 2-/12” (325mm x 352mm x 65mm) GN 2/3
One-Third Size Pan
12” x 6” x 2-1/2” (325mm x 176mm x 65mm) GN 1/3
Full-Size Sheet Pan
18” x 26” x 1 N/A
#854 Operation & Care Manual • 5
)
TYSYS HOT DELI CASES
CABLE HEATING SERVICE KIT No. 4880
includes:
CB-3044 Cable Heating Element . . . . . . . . . . . . . . . . . . . . 134 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
ST-22439 Stud, 10-32. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
NU-2215 Hex Nut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
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.
At no time should the inside or
outside of the cabinet be washed
down, flooded with water or liquid
solution. NEVER STEAM CLEAN.
Severe damage or electrical
hazard could result.
Bulbs
— 100 Watt, 130V, STANDARD . . . . . . . . . . . . . . . LP-33592
— 100 Watt, 130V, BLUE TINT . . . . . . . . . . . . . . . LP-33253
— 100 Watt, 230-250V,
STANDARD . . . . . . . . . . . . LP-3384
Carving Station, Single Well . . . . . . . . . . . . . . . . . . . 55299
Gauge, Interior Ambient Temperature . . . . . . . . . GU-33384
Glass Panes, End, Reflective, Tempered
— RIGHT-HAND . . . . . . . . . . . . . . . . . . . . . . . . . . GL-22539
— LEFT-HAND . . . . . . . . . . . . . . . . . . . . . . . . . . GL-22538
Glass, Tempered, End Spacer . . . . . . . . . . . . . . . GL-22719
Independent Circuit Cordset Pkg.* TY, 120/208-240 ONLY . 14221
Independent Load Center Pkg.* TYSYS,120/208-240 ONLY . 14220
*NOT CSA APPROVED
Pan, Self Service, 4” deep . . . . . . . . . . . . . . . . . . . . 16358
Pan Separator Bar
— Sheet Pan (long bar) . . . . . . . . . . . . . . . . . . . . . . 11046
— One-Third Size Pan . . . . . . . . . . . . . . . . . . . . . . . 11047
— Full-Size (long) . . . . . . . . . . . . . . . . . . . . . . . . . . 11317
— Half-Size/Third Size . . . . . . . . . . . . . . . . . . . . . . 11318
— Sheet Pan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11319
— Sheet Pan (short bar) . . . . . . . . . . . . . . . . . . . . . . 11320
— Gastronorm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1865
— Half-Size Sheet Pan. . . . . . . . . . . . . . . . . . . . . . . 11805
Panel, Front Custom Colors . . . . . . . . . . . . . . . . . . . . P119
Panels, End
— Black Patch,
TYSYS ONLY . . . . . . . . . . . . . . . . . PE-22708
— Solid Black Patch, right-hand, TYSYS ONLY . . . . . PE-23674
— Solid Black Patch, left-hand, TYSYS ONLY . . . . . . PE-23675
Panels, End, Stainless Steel, KIOSK ASSEMBLY, TY ONLY . 14600
Panel, Stainless Steel Front . . . . . . . . . . . . . . . . . . . 12644
Product Probe Package: 120/208-240 ONLY . . . . . . . . . . . 5295
Scale Platform Package 120/208-240 ONLY . . . . . . . . . . . 14102
Multiple Timer Bar Package w/probe outlet. . FACTORY INSTALLED
— TY, TYSYS-48/P . . . . . . . . . . . . . . . . . . . . . . . . 55194
OPTIONS & ACCESSORIES • TY-48 SERIES
TY-48 SERIES • CABLE REPLACEMENT KIT
SHEET PAN CONFIGURATIONS • HOT DISPLAY CASES
48 Models
72 Models
96 Models
2 SHEET PAN ZONES
3 SHEET PAN
ZONES
4 SHEET PAN
ZONES
ONE-THIRD
SIZE PAN
ONE-HALF
SIZE PAN
ONE-HALF
SIZE PAN
72 MODELS
3 Full-size Sheet Pans
per display case
48 MODELS
2 Full-size Sheet Pans per display case
OR
1 Full-size Sheet Pan
2 One-half Size Pans
3 One-third Size Pans
96 MODELS
4 Full-size Sheet Pans
per display case
FULL-SIZE
SHEET PAN
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
POWER CONFIGURATIONS
LIGHTS
HEATING
CABLE
300
WATTS
TYSYS-48 • TYSYS-48/P
TOTAL: 3500 Watts (maximum
1300
WATTS
600
WATTS
1300
WATTS
CAUTION
!
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