Alto Shaam TY-90-P Service Manual

#858 • 8/2002

PRINTED IN U.S .A .

OPERATION and CARE MANUAL

PHONE: [phone] FAX: [phone] • 800.329.8744 U.S .A./CANADA 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

TYSYS-90

HEATED DISPLAY CASE, WEDGE

TY-90

TY-90/P

TYSYS-90

TYSYS-90/P

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

number and serial number of the cabinet.

The unit must be installed or permanent wiring for this unit

must be done by a licensed electrician in accordance with local

electrical codes.

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

2. Plug the case into a properly grounded receptacle ONLY,

positioning the unit so that the plug is easily 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
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.

2. PLACE DIVIDERS and SERVING PANS IN CASE

A complete pan configuration layout is located in this manual.

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. As a
consequence, if this is not done, 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
They are located on the control side of the unit.

4. TURN DISPLAY LIGHTS “ON” AND SET THE
THERMOSTATS AT NUMBER “10” TO PREHEAT

A indicator light will illuminate when the thermostats are turned
“ON.” The light indicators 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 45-60 minutes before
loading the case with food. When preheating is completed, or
whenever the unit reaches any temperature set by the operator
between 1 and 10, the indicator lights will go “OUT”.

5. LOAD HOT FOODS INTO THE CASE
Be certain only hot food is transferred into the case.

Before loading food into the unit, 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 a Combitherm oven, to bring the product within
the correct temperature range. Be certain only hot PRE­PACKAGED foods with heat tested containers are used in the
self-service section of the case.

6. RESET THERMOSTATS AS NEEDED

After all food is loaded into the display case and the doors are
closed, reset the thermostats 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 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 140° and 160°F (60° and 71°C). Normally,
this will require a thermostat setting of “8,” but self-service
sections will always require a higher thermostat setting.

7. 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.

#858 Operation and Care Manual • 1

HEATED DISPLAY CASES

UNPACKING and SET-UP

OPERATIONAL PROCEDURES

Ensure power source matches voltage

stamped on nameplate of unit.

ELECTRICAL INSTALLATION

®

SERIAL NUMBER AND WARRANTY CODE

IDENTIFICATION MODEL NUMBER

MAXIMUM RATED VOLTAGE MAXIMUM RATED FREQUENCY

EXAMPLE

MODEL

xxx-xx

SERIAL NO. WATTS

xxxx-xx xxxx

VOLTS

AC

ALTO-SHAAM INC. MILW. WI. PAT. NO. 3521030

1 PH

MAXIMUM RATED

xx

HZxxx

WATTAGE

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 DISPLAY CASE

DAILY

1. Turn lights and adjustable thermostats to the

“OFF” position.

2. Disconnect unit from power source.

3. Remove and store unused products

under refrigeration.

4. 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.

5. Clean glass with window cleaner.

6. 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 food service equipment.

Remember to turn power and/or breaker switch "ON"

before operating the unit.

#858 Operation and Care Manual • 2

CARE and CLEANING

At no time should the case

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.

Disconnect the unit from

the power source before

cleaning or servicing.

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. To
avoid filament damage, do not
overtighten the bulbs in their
receptacles.

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

#858 Operation and Care Manual • 3

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 [phone].

S 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.

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.

This Alto-Shaam holding unit is 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

#858 Operation and Care Manual • 4

TY-90 • TY-90/P • TYSYS-90 • TYSYS-90/P

SAMPLE PAN LAYOUT

PAN FILLER PACKAGE

OPTION #15804

Includes:

Left-hand pan spot . . . . . . . . . . . . . . . . . . . . . . . . #14567

Right-hand pan spot . . . . . . . . . . . . . . . . . . . . . . .#14568

example pictured at the right

Long divider, long expanded . . . . . . . . . . . . . . . .#11046

Pan divider, 1/3 . . . . . . . . . . . . . . . . . . . . . . . . . . .#11047

Pan divider, long . . . . . . . . . . . . . . . . . . . . . . . . . .#11317

Pan divider, short . . . . . . . . . . . . . . . . . . . . . . . . . .#11318

Divider, sheet pan, long . . . . . . . . . . . . . . . . . . . .#11319

Divider, sheet pan, short . . . . . . . . . . . . . . . . . . . .#11320

OPTIONS & ACCESSORIES

Custom Panel, End Panel & Bumper Colors FACTORY QUOTE

Bulbs

standard, Halogen, tuffskin . . . . . . . . . . . . . . . . . . . . . .LP-33592

blue tint, teflon coated . . . . . . . . . . . . . . . . . . . . . . . . . .LP-33253

standard, 230V unit, Halogen . . . . . . . . . . . . . . . . . . . . .LP-3384

Temperature Gauge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .GU-33384