Alto Shaam TY-96 Operation Manual

#856-7 • 9/00

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: 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

HOT DISPLAY CASE

MODELS: TY-96 TYSYS-96

TY-96/PR TYSYS-96/PR TY-96/PL TYSYS-96/PL TYSYS-96/4L TYSYS-96/4R TYSYS-96/41L TYSYS-96/41R

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.

In order to maintain established National Sanitation Foundation standards, all floor models must be sealed to the floor with a R.T.V. or silastic meeting N.S.F. requirements or have 6" (152mm) 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. 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 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.

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.

1. DO NOT ADD WATER TO THE DISPLAY 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 unit. As a matter of fact,

adding water is not

recommended

since water will accelerate the

deterioration of the product 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 VERY 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 DISPLAY LIGHTS “ON” AND SET THE THERMOSTAT(s) AT NUMBER “10” TO PREHEAT

An indicator light will illuminate when the thermostat(s)

is (are) turned “

ON.” The indicator(s) 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 case 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 case. Before loading food into the case, 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 an Alto-Shaam Combitherm oven to bring the product within the correct temperature range.

Be certain only hot PREPACKAGED foods

are used in the self-service section of the deli case.

RESET THERMOSTAT AS NEEDED

After all products are loaded into the display case and the doors are closed, reset the thermostat(s) 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 between number “6” and “8,” although a higher or lower setting may sometimes be required.

6. 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 multipletimer station keys correspond to various pan locations

Operation & Care Manual #856-7 • 1

HOT DISPLAY CASES

ENSURE POWER SOURCE MATCHES

VOLTAGE STAMPED

ON NAMEPLATE OF UNIT

PROCEDURES

SERIAL NUMBER AND WARRANTY CODE

IDENTIFICATION MODEL NUMBER

MODEL

SERIAL NO. WATTS

VOLTS

MAXIMUM RATED VOLTAGE MAXIMUM RATED FREQUENCY

EXAMPLE

MAXIMUM RATED

WATTAGE

xxx-xx

xxxx-xx xxxx

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

1 PH

HZxxx

in the display case. Please contact the factory for further information.

7. PLACEMENT OF FOOD PROBE (OPTIONAL)

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. If placing into 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.

If placing into 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.

8. 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 – assuring maximum eye appeal.

THOROUGHLY CLEAN THE

DISPLAY CASE DAILY

1. Turn lights and 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 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 quatenary salts. Rinse well to remove all residue and wipe dry.

NOTE: Never use hydrochloric acid (muriatic acid) on

stainless steel.

3. Clean the glass with glass cleaner.

4. 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 equipment.

DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING.

AT NO TIME SHOULD THE CASE BE STEAM CLEANED, FLOODED WITH WATER OR LIQUID SOLUTION. NEVER STEAM CLEAN. SEVERE DAMAGE OR ELECTRICAL HAZARD COULD RESULT.

CLEAN THE 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.

Operation & Care Manual #856-7 • 2

CARE and CLEANING

SAFETY ALERT

This units performance has been

optimized using the factory provided

lamps. These lamps should be

replaced with an exact

replacement or with a factory recommended replacement. These lamps have been treated to resist breakage and must be replaced with similarly treated lamps in order to maintain compliance with NSF standards.

Hood glass extended to the full upright

position is stabilized through the use

of gas struts designed for the full

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.

load bearing weight. These struts

could weaken or fail due to wear,

Operation & Care Manual #856-7 • 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, 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 temper-

atures 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.

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.

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)

Operation & Care Manual #856-7 • 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 & THIRD SIZE - LONG

FULL, HALF & THIRD SIZE - 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 • HOT DELI DISPLAY CASES

NOTE: ADDITIONAL PAN

SEPARATOR BARS MAY

BE REQUIRED TO

ACCOMMODATE MAXIMUM

CAPACITIES.

FULL-SIZE

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 Pans

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

One (1) TWO-THIRDS SIZE PAN and

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

— 48 MODELS:

— 72 MODELS:

— 96 MODELS:

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

Up to 5 Two-Thirds Size Pans with 10 One-Third Size Pans

Up to 7 Two-Thirds Size Pans with 14 One-Third Size Pans

Four (4) ONE-THIRD 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 Pans per display case

ONE-THIRD

SIZE PAN

MODELS

Operation & Care Manual #856-7 • 5

SHEET PAN CONFIGURATIONS • HOT DELI DISPLAY CASES

Custom Panel, End Panel & Bumper Colors . . . . . FACTORY QUOTE

End Panels

— Black Patch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . PE-22708

— Solid Black Patch, Right Hand . . . . . . . . . . . . . . . . . . PE-23674

— Solid Black Patch, Left Hand. . . . . . . . . . . . . . . . . . . . PE-23675

End Patch/Kiosk Assembly Kit, s/s, TY ONLY . . . . . . . . . . . . 14600

Bulbs

— 100 Watt, 120V STANDARD . . . . . . . . . . . . . . . . . . . . . . . LP-3333

— 100 Watt, 130V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . LP-33253

— 100 Watt, 230V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . LP-3384

Independent Circuit Cordset Pkg. TY 120V ONLY . . . . . . . . . . . 14221

Independent Load Center Pkg. TYSYS 120V ONLY . . . . . . . . . . . . 14220

NOT CSA APPROVED

Interior Ambient Temperature Gauge . . . . . . . . . . . . . . GU-33384

Menu Board System (two required). . . . . . . . . . . . . . . . MB-23092

Pocket Thermometer °F . . . . . . . . . . . . . . . . . . . . . . . . . . . TH-3300

Pocket Thermometer °C . . . . . . . . . . . . . . . . . . . . . . . . . . TH-3412

Product Probe Package: 120V ONLY

— TY-96 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5297

— TY-96/PL, /PR. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5296

— TY-96/4L, /4R, /41L, /41R. . . . . . . . . . . . . . . . . . . . . . . . . . 5295

Reflective Tempered Glass Case End Panes

— RIGHT-HAND . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GL-22539

— LEFT-HAND . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GL-22538

Scale Platform Package 120V ONLY . . . . . . . . . . . . . . . . . . . . . 14102

Stainless Steel Front Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . 12646

Tempered Glass End Spacer . . . . . . . . . . . . . . . . . . . . . . GL-22719

Display Case Multiple Timer/Probe . . . . . . . . . . . FACTORY QUOTE

ACCESSORIES

Cable Heating Service Kits

for TY-96/PL & TY-96/PR

and TYSYS-96/PL or PR

Nos. 4881 & 4878

include:

CB-3045 Cable Heating Element 210' 72'

CR-3226 Ring Connector 12 4

IN-3488 Insulation Corner 1' 1'

BU-3105 Shoulder Bushing 12 4

BU-3106 Cup Bushing 12 4

SL-3063 Insulating Sleeve 12 4

TA-3540 Electrical Tape 1 roll 1 roll

NU-2215 10x32 Hex Nut 24 8

ST-2439 Stud 12 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

lamps. These lamps should be

replaced with an exact

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.

48 Models

2 SHEET PAN ZONES

SIZE PAN

FULL-SIZE

SHEET PAN

2 Full-size Sheet Pans per display case

ONE-THIRD

SIZE PAN

ONE-THIRD

48 MODELS

OR 1 Full-size Sheet Pan 2 One-half Size Pans

3 One-third Size Pans

72 Models

3 SHEET PAN

ZONES

ONE-HALF

SIZE PAN

ONE-HALF

SIZE PAN

ONE-THIRD

SIZE PAN

72 MODELS

3 Full-size Sheet Pans

per display case

4 Full-size Sheet Pans

96 Models

4 SHEET PAN

ZONES

96 MODELS

per display case

CAUTION

Operation & Care Manual #856-7 • 6

TY-96 HOT DISPLAY CASE

TYSYS-96 HOT DISPLAY CASE

Cable Heating Service Kit No. 14228

for TY-96 & TYSYS-96

includes:

CB-3045 Cable Heating Element . . . . . . . . . . . . . . . . . . . . . 265 feet

CR-3226 Ring Connector . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

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

BU-3105 Shoulder Bushing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

BU-3106 Cup Bushing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

SL-3063 Insulating Sleeve . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

TA-3540 Electrical Tape . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 roll

NU-2215 10x32 Hex Nut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

ST-2439 Stud . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

98" (2489mm)

96" (2438mm)

31-3/8" (797mm)

93-1/4" (2369mm)

CUTTING BOARDS IN “DOWN” POSITION

4" (102mm

15-11/16" (398mm)

12-1/16"

(307mm)

PLATFORM

9-3/8" (238mm)

10" (254mm) WORK SHELF

31-3/8" (797mm)

13" (330mm)

SELF-SERVE OPENING

FRONT GLASS 95 DEGREE LIFT-UP GAS STRUT ASSIST

12-31/32"

(329mm)

ONE-THIRD — FULL-SIZE

PAN CONFIGURATION

TY CASES

7/25/94

12"

(305mm)

28-9/16" (725mm)

41-15/16" (1065mm)

34-3/8" (873mm)

1-5/8" (41mm) for 120/240V models 1-3/4" (44mm) for 220V models

(203mm)

4-1/8"

(105mm)

2-13/16"

(72mm)

SCALE

OUTLETS

96" (2438mm)

98-1/4" (2496mm)

90-3/8" (2296mm)

17-1/2"

(445mm)

LOAD CENTER

CIRCUIT BREAKERS

31-3/16" (792mm)

30-7/16" (773mm)

23" (584mm)

31-5/8" (803mm)

40-1/4" (1022mm)

42-1/2" (1079mm)

20-3/16 (512mm)

15-11/16" (398mm)

PLATFORM

9-3/8" (238mm)

10" (254mm)

WORK SHELF

22-13/32 (569mm)

51-3/4" (1314mm)

0.67"

(17mm)

ONE-THIRD SIZE – FULL-SIZE

PAN CONFIGURATION

12-1/16" (307mm)

FRONT GLASS

95 DEGREE LIFT-UP

GAS STRUT ASSIST

13" (330mm)

SELF-SERVE OPENING

SCALE

OUTLETS

6-1/2"

(165mm)

8-5/8"

(219mm)

CIRCUIT BREAKER

BOX

Operation & Care Manual #856-7 • 7

Cable Heating Service Kit No. 14228 for

TYSYS-96/4L & TYSYS-96/4R

TYSYS-96/41L & TYSYS-96/41R