Alto Shaam TY-72, TYSYS-72 Operation Manual

#855 • 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-72 TYSYS-72

TY-72/P TYSYS-72/P TY-72/PL TYSYS-72/PL TY-72/PR TYSYS-72/PR

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.

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.

OPERATIONAL PROCEDURES

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 deli 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

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. Selfservice cases or sections will always require a higher thermostat setting.

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-

#855 Operation & Care Manual • 1

ENSURE POWER SOURCE MATCHES VOLTAGE

STAMPED ON NAMEPLATE OF UNIT

HEATED DISPLAY CASES

UNPACKING & SET-UP

ELECTRICAL INSTALLATION

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

1 PH

MAXIMUM RATED

WATTAGE

HZxxx

#855 Operation & Care Manual • 2

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 semi-liquid 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 equipment.

Remember to turn power and/or breaker switches

before use.

CARE and CLEANING

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.

Disconnect the unit from the power source

before cleaning or servicing.

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.

CAUTION

SHEET PAN CONFIGURATIONS • HOT DISPLAY CASES

48 Models

2 SHEET PAN ZONES

FULL-SIZE

SHEET PAN

2 Full-size Sheet Pans per display case

1 Full-size Sheet Pan 2 One-half Size Pans 3 One-third Size Pans

48 MODELS

SIZE PAN

ONE-THIRD

SIZE PAN

ONE-THIRD

ONE-HALF

SIZE PAN

ONE-HALF

SIZE PAN

ONE-THIRD

SIZE PAN

72 Models

3 SHEET PAN

ZONES

72 MODELS

3 Full-size Sheet Pans per display case

96 Models

4 SHEET PAN

ZONES

96 MODELS

4 Full-size Sheet Pans per display case

#855 Operation & 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 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

—

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

#855 Operation & Care Manual • 4

FULL-SIZE PAN

ONE-HALF SIZE PAN

TWO-THIRDS SIZE PAN

ONE-T HIRD SIZE PA N

FULL-SIZE SHEET PA N

12" x 20" x 2-1/2"

12" x 10" x 2-1/2"

12" x 14" x 2-1/2"

12" x 6" x 2-1/2"

18" x 26" x 1"

325mm x 530mm x

325mm x 265mm x

325mm x 352mm x

325mm x 176mm x

N/A

65mm

GN 1/1

GN 1/2

GN 2/3

GN 1/3

STANDARD PA N SIZES

TYSYS-72/PL & TYSYS-72/PR

TYSYS-96/PL

TYSYS-96/PR

➔

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 P AN DIV IDER & SEPARATOR BARS

Item No.

11046

11047

11317

11318

11319

11320

11357

11732

1865

SHEET PAN DIVIDER BAR

ONE-THIRD SIZE PAN

FULL , HALF & TH IRD SIZE - L ONG

FULL, HALF & THIRD SIZE - SHOR T

SHEET PAN DIVIDER BAR

GASTRONORM DIVIDER (220V)

S IZE (W x L) DESCRIP TION

72 MODE LS

96 MODE LS

—

(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)

One (1) FULL-SIZE PAN and

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

— 72 MODELS: Up to 3 Full-Size Pans with

3 One-Third Size Pa ns per display case

— 96 MODELS: Up to 5 Full-Size Pan s with

5 One-Third Size Pa ns per display case

Two (2) ONE-HALF SIZE PANS and

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

— 72 MODELS: Up to 6 One-Half Size Pans with

3 One-Third Size Pans per display case

— 96 MODELS: Up to 10 One-Half Size Pans with

5 One-Third Size Pans per display case

One (1) TWO-THIRDS SIZE P AN and

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

— 72 MODELS: Up to 3 Two-Thirds Size Pans with

6 One-Third

Size Pa ns pe r display case

— 96 MODELS: Up

to 5 Tw o-Thirds Size Pans with

10 One-Third Size Pans per display case

Four (4) ONE-THIRD SIZE PANS pe

r pan zone.

— 72 MODELS: Up to 12 One-Third Size

Pans

per display ca se

— 96 MODELS: Up to 20 One-Third Si

ze Pans

per display ca se

FULL-SIZE SHEET PANS: 18" x 26" x 1"

— 72 MODELS: 2 Sh eet P ans per display case — 96 MODELS: 3 Sh eet P ans per display case

SHEET PANS

(NOT SHO WN)

PAN LAYO UT

DIAGRAM

PAN CONFIGURATIONS • SELF-SERVE HOT DISPLAY CASES

3 PAN ZONES

5 PAN ZONES

ONE-HAL F

SIZE PAN

ONE-HAL F

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

ONE-THIRD

SIZE PAN

ONE-THIRD

SIZE PAN

SELF-SERVE

PAN ZONE

PAN SIZE: ITEM #1405

16-7/8" x 26-1/2" x 2"

(429 mm x 673 mm x 51 mm)

FULL -SIZE

PA N

NOTE: ADDITIONAL PAN SEPARATOR BARS MAY BE REQUIRED

TO ACCOMMODATE M AXIMUM CAPACITIES .

➔

#855 Operation & Care Manual • 5

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.

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 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)

SANITATION GUIDELINES GENERAL HOLDING GUIDELINES

#855 Operation & Care Manual • 6

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.

Disconnect the unit from the power

source before cleaning or servicing.

TY-72/PL; TY-72/PR

TYSYS-72/PL; TYSYS-72/PR

TY-72; TY-72/P

TYSYS-72; TYSYS-72/P

Power Configurations

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

Glass, Tempered, 2' Full Curved: TY-72/PL & /PR . . GL-23746 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 . . . . . . . . . . . . . . . . . . . . P120

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 . . . . . . . . . . . . . . . . . . . 12645

Product Probe Package: TY-72 & 72/P 120/208-240 ONLY . . 5296 Product Probe Package: TY-72/PL & PR 120/208-240 ONLY . 5295

Scale Platform Package 120/208-240 ONLY . . . . . . . . . . . 14102

Multiple Timer Bar Package w/probe outlet. . FACTORY INSTALLED

— TY, TYSYS-72/PL, 4' . . . . . . . . . . . . . . . . . . . . . 55196

— TY, TYSYS-72/PR, 4' . . . . . . . . . . . . . . . . . . . . . 55198

— TY, TYSYS-72(P) . . . . . . . . . . . . . . . . . . . . . . . . 55200

Cable Heating Service Kit (full service). . . . . . . . No. 4881

includes:

CB-3045 . .Cable Heating Element. . . . . . . . . . . . . . . . . 210 feet

CR-3226 . .Ring Connector . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

IN-3488 . .Insulation Corner . . . . . . . . . . . . . . . . . . . . . . . 1 foot

BU-3105 . .Shoulder Bushing . . . . . . . . . . . . . . . . . . . . . . . . . . 6

BU-3106 . .Cup Bushing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

SL-3063 . .Insulating Sleeve. . . . . . . . . . . . . . . . . . . . . . . . . . . 6

TA-3540 . .High Temperature Tape . . . . . . . . . . . . . . . . . . 1 roll

TY-72 Series • Options and Accessories

Cable Heating Service Kit (full service) . . . . . . . . No. 4880

includes:

CB-3045 . . 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 . . High Temperature Tape. . . . . . . . . . . . . . . . . . 1 roll

Cable Heating Service Kit (self-service) . . . . . . . No. 4878

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 . . High Temperature Tape. . . . . . . . . . . . . . . . . . 1 roll

LIGHTS

HEATING

CABLE

LIGHTS

HEATING

CABLE

600

WATTS

1300

WATTS

TYSYS-72 • TYSYS-72/P TOTAL: 5400 Watts (maximum)

600

WATTS

SELF

SERVICE

PAN

1300

WATTS

TYSYS-72/PL • TYSYS-72/PR TOTAL: 5400 Watts (maximum)

300

WATTS

1300

WATTS

300

WATTS

1300

WATTS

600

WATTS

1300

WATTS

600

WATTS

1300

WATTS

#855 Operation & Care Manual • 7

TY-72

1/15/01

PART DESCRIPTION QTY A/S PT NO.

1. BOTTOM END PANEL, 120/240V 1 13028 BOTTOM END PANEL, 230V 1 13986 BOTTOM RIGHT-HAND PANEL, 4' (1219mm) 1 13029 BOTTOM LEFT-HAND PANEL, 4' (1219mm) 1 13030 BOTTOM PANEL, 6' (1829mm) 1 13031

2. BOTTOM MOUNTING SCREWS 25 SC-2425 BOTTOM MOUNTING SCREWS 2 SC-2459

3. CORD: 6’ (1829mm), 120/240V 1 CD-3557 CORD, 230V 1 CD-33489

4. PLUG, 120/240V 1 PG-3267

5. CONTROL PANEL MOUNTING SCREWS 5 SC-2459

6. INSULATION: 25.5” x 120” (648mm x 3048mm) 1 IN-22364

7. CABLE CONNECTION HARDWARE

8. HEATING CABLE: 205’ (62484mm) 1 CB-3045

9. THERMOSTAT 3 TT-3498 THERMOSTAT KNOB 3 KN-3473

10. INDICATOR LIGHT 3 LI-3025 INDICATOR LIGHT 3 LI-3951

11. BULB SWITCH 3 SW-3616

12. FUSEHOLDER (120V UNITS)

INCLUDES 1 FU-33041

FUSE, 15 AMP 1 FU-3775 FUSEHOLDER MOUNTING SCREWS 2 SC-2077

13. TOP 1 4394 TOP MOUNTING SCREWS 5 SC-2425 TOP MOUNTING SCREWS 5 SC-2459

14. BULBS, 120/240V 10 LP-33592 BULBS, 230V 10 LP-3384

15. BULB SOCKETS, 120/240V 10 RP-3952 BULB SOCKETS, 230V 10 RP-3955

16. DOOR ASSEMBLY LEFT-HAND GLASS DOOR - IN 1 DR-22481A RIGHT-HAND GLASS DOOR - IN 1 DR-22481B CENTER GLASS-OUT 2 DR-22481E GUIDES #44049 16 DR-22480F DOOR BUMPER ASSEMBLY 2 DR-22480G TOP TRACK 1 TK-23749 BOTTOM TRACK 1 TK-24266

17. END PANEL 2 PE-22585

18. CUTTING BOARD ASSEMBLY 1 4017

19. CUTTING BOARD BRACKET (BASE) 2 12069 CUTTING BOARD BRACKET MTG. SCREWS 6 SC-24520

20. CUTTING BOARD BRACKET 2 BT-2342

23. END GLASS 2 GL-22479 END GLASS GASKET: 5’ (1524mm) 1 GS-22547

24. FRONT GLASS 1 GL-22478

25. PAN DIVIDER BARS,

NOT SHOWN

FULL/HALF/THIRD (LONG BAR) 4 11317 FULL/HALF/THIRD (SHORT BAR) 15 11318 SHEET PAN 3 11320 5-PAN DIVIDER (LONG) 2 11357

26. ADJUSTABLE LEGS 4 LG-22686

27. TERMINAL BLOCK, 4 POS 2 BK-3597

28. SNAP-IN RECEPTACLES 2 RP-3396 RECEPTACLE FUSE, 15 AMP 1 FU-33351 RECEPTACLE FUSEHOLDER, 15 AMP 1 FU-33352

29. OUTLET HOUSING COVER 1 4980

30. 6’ PROBE PACKAGE OPTION,

NOT SHOWN 1 5296

31. FRONT GLASS STRUTS 2 SU-2870

32. IND. CIRCUIT CORDSET PKG. OPTION, 120V* 1 14221

*NOT CSA APPROVED

TYSYS-72

1/15/01

PART DESCRIPTION QTY A/S PT NO.

1. BOTTOM END PANEL 1 13028 BOTTOM RIGHT-HAND PANEL, 4' (1219mm) 1 13029 BOTTOM LEFT-HAND PANEL, 4' (1219mm) 1 13030 BOTTOM PANEL, 6' (1829mm) 1 13031

2. BOTTOM MOUNTING SCREWS 25 SC-2425 BOTTOM MOUNTING SCREWS 2 SC-2459

3. CONTROL PANEL MOUNTING SCREWS 5 SC-2459

4. CONDUIT TUBING: .7’ (213mm) 1 TU-3874

5. INSULATION: 25.5” x 120” (648mm x 3048mm) 2 IN-22364

6. CABLE CONNECTION HARDWARE:

7. HEATING CABLE: 205’ (62484mm) 1 CB-3045

8. THERMOSTAT 3 TT-3498 THERMOSTAT KNOB 3 KN-3473

9. INDICATOR LIGHT 3 LI-3025 INDICATOR LIGHT 3 LI-3951

10. BULB SWITCH 3 SW-3616

11. TOP 1 4394 TOP MOUNTING SCREWS 5 SC-2425 TOP MOUNTING SCREWS 5 SC-2459

12. BULBS, 120/240V 10 LP-33592 BULBS, 230V 10 LP-3384

13. BULB SOCKET, 120/240V 10 RP-3952 BULB SOCKET, 230V 10 RP-3955

14. CIRCUIT BOX (120V),

INCLUDES 1 CI-3906

— BREAKER, 20 AMP 2 CI-3907 — BREAKER, 15 AMP 1 CI-33071 — GROUND BAR KIT 1 CI-3878

CIRCUIT BOX (230V),

INCLUDES 1 CI-3906

— BREAKER, 20 AMP 2 CI-3907 — BREAKER, 15 AMP 2 CI-33071 — GROUND BAR KIT 1 CI-3878

15. DOOR ASSEMBLY LEFT-HAND GLASS DOOR - IN 1 DR-22481A RIGHT-HAND GLASS DOOR - IN 1 DR-22481B CENTER GLASS-OUT 2 DR-22481E GUIDES #44049 16 DR-22480F DOOR BUMPER ASSEMBLY 2 DR-22480G TOP TRACK 1 TK-23749 BOTTOM TRACK 1 TK-24266

16. END PANEL 2 PE-22493

17. CUTTING BOARD ASSEMBLY 1 4017

18. CUTTING BOARD BRACKET (BASE) 2 12069 CUTTING BOARD BRACKET MTG. SCREWS 6 SC-24520

19. CUTTING BOARD BRACKET 2 BT-2342

22. END GLASS 2 GL-22479 END GLASS GASKET: 5’ (1524mm) 1 GS-22547

23. FRONT GLASS 1 GL-22478

24. BASE BOTTOM 1 1375

25. PAN DIVIDER BARS,

NOT SHOWN

FULL/HALF/THIRD (LONG BAR) 4 11317 FULL/HALF/THIRD (SHORT BAR) 15 11318 SHEET PAN 3 11320 5-PAN DIVIDER (LONG) 2 11357

26. SNAP-IN RECEPTACLES 2 RP-3396

27. OUTLET HOUSING COVER 1 4980

28. RECEPTACLE FUSE, 15 AMP 1 FU-33351 RECEPTACLE FUSEHOLDER, 15 AMP 1 FU-33352

29. FRONT GLASS STRUTS 2 SU-2870

30. 6’ PROBE PACKAGE OPTION,

NOT SHOWN 1 5296

31. LOAD CENTER PKG. OPTION (120V),

NOT SHOWN 1 14220

#855 Operation & Care Manual • 8

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