Alto Shaam TY-96-41L Installation Manual

#856 • 7/2005

PRINTED IN U. S .A .

INSTALLATION

OPERATION

AND

MAINTENANCE

MANUAL

HEATED

DISPLAY CASES

FULL SERVICE OR

SELF SERVICE

MODEL:

TY-96 Series

W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 USA

PHONE: 262.251.3800 FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY WEBSITE:

800.558-8744 USA/CANADA 262.251.1907 INTERNATIONAL www.alto-shaam.com

#856 TY-96 Series Operation & Care Manual • 1

The Alto-Shaam Hot Display Case has been thoroughly tested, checked for calibration, and inspected to insure only the highest quality case 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.

Display case must be installed level. The display case must not be installed in any area where it may be affected by steam, grease, dripping water, high temperatures, or any other severely adverse conditions.

Do not install a heated display case near a cold air source such as a freezer, air conditioning vents, or in any area where outside air fluctuation can affect performance.

If necessary, permanent wiring or electrical outlets for this display case must be installed by an licensed electrician in accordance with local, country or national codes.

An identification tag is permanently mounted on the case. 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. Always position the appliance so the power supply cord is easily accessible in case of emergency.

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.

For 230V units:

To prevent an electrical shock hazard between the appliance and other appliances or metal parts in close vicinity, an equalizationbonding stud is provided. An equalization bonding lead must be connected to this stud and the other appliances / metal parts to provide sufficient protection against potential difference. The terminal is marked with the following symbol.

PATENT NOS.

3521030 4595247

HEATED DISPLAY CASES

UNPACKING & SET-UP ELECTRICAL INSTALLATION

ENSURE THE POWER SOURCE

MATCHES THE VOLTAGE STAMPED

ON CABINET NAMEPLATE

SAMPLE

#856 TY-96 Series Operation & Care Manual • 2

OPERATING PROCEDURES

1. DO NOT ADD WATER TO 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 display case. As a matter of fact, adding water is not recommended since water will accelerate the deterioration of the product, and may damage the unit voiding 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 will escape from the bottom of the case into the display area. As a consequence, heat distribution will be uneven and uniform temperature will be difficult to hold. If needed, additional pan divider bars are available. The supplied self-serve pan inserts with wire grids are for use with pre-packaged foods in the self-serve sections of the units.

3. TURN DISPLAY LIGHTS “ON” AND SET THE THERMOSTAT(S) AT NUMBER “10” TO PREHEAT

A 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 10 setting for a minimum of 30-45 minutes before loading the case with hot 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 DISPLAY CASE

Be certain only hot food is transferred into the display 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 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.

5. RESET THERMOSTAT(S) AS NEEDED

After all products are loaded into the display case and the doors are closed, it is necessary to reset the thermostat(s). For fully enclosed sections, reset the thermostat to the number “8” setting. Cases with a self-service section should be maintained between number “9” and number “10” for the selfservice 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 pocket thermometer to check each item to make certain the correct temperatures are being maintained. Proper temperature range is between a minimum of 140° and 160° F (60° and 71° C). Normally, this will require a thermostat setting of between number “6” and “8” in fully enclosed cases. Selfservice cases or sections will always require a higher thermostat setting.

6. PLACEMENT OF FOOD PROBE

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 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 sides. 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, and return each probe to the proper bracket position.

7. SERVE FRESH HOT FOOD

Keep hot foods looking fresh. Occasionally stir or rotate food as needed. Serve food products in appropriate heat tested packages or containers. Keep display case doors closed after serving. Wipe spills immediately to assure maximum eye appeal and to ease end of the day cleanup.

OPERATION

#856 TY-96 Series Operation & Care Manual • 3

SHEET PAN DIVIDER BAR

ONE-THIRD S IZE PAN

FULL, HALF & THIR D SIZ E - LONG

FULL, HALF & THIR D SIZ E - S HORT

SHEET PAN DIVIDER BAR

SHEET PAN FILLER

STANDARD PAN DIVIDER & SEPARATOR BARS

TEM NO

11046

11047

11317

11318

11319

11320

11357

11732

SIZE (W x L)DESCRIPTIO

48 72 96

—

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-S IZE PAN and

One (1) ONE -THIRD S IZE PAN per pan z on e.

— 48 MODE LS :

— 72 MODE LS :

— 96 MODELS:

Up to 3 Full-Siz e P ans with 3 One -Third S ize Pa ns

Up to 5 Full-Siz e P ans with 5 One -Third S ize Pa ns

Up to 7 Full-Siz e P ans with 7 One -Third S ize Pa ns

Two (2) ONE -HALF SIZ E P ANS

and

One (1) ONE -THIRD S IZE PAN per

pan zone.

— 48 MODELS:

— 72 MODELS:

— 96 MODELS:

Up to 6 One-Half

Siz e Pans with 3 One-Third Siz e Pans

Up to 10 One-Half S i

ze Pans with 5 One-Third Size Pans

Up to 14 One-Half S ize Pa ns with 7 One-Third Siz e Pans

One (1) TWO-THIR DS SI

ZE PAN and

Two (2) ONE -THIRD

SIZE PANS per pan zone.

— 48 MODE LS :

— 72 MODE LS :

— 96 MODELS:

Up to 3 Two-Thir

ds Size Pans with 6 One -Third S ize Pans

Up to 5 Two-Thir

ds Size Pans with 10 One -Third Size Pans

Up to 7 Two-Thir

ds Size Pans with 14 One-Third Size Pans

F ou

r (4

) O NE

-T HIR

D SIZ

E PA

NS p

er p

an z

one

— 48 MODELS:

— 72 MODELS:

— 96 MODE LS :

Up to 12 One-Third S iz

e P ans per display case

Up to 20 One-Third S ize Pa ns per

display cas e

Up to 28 One-Third S ize Pa ns per

display cas e

ONE-THIRD

SIZE PAN

MODELS

PAN CONFIGURATIONS • HEATED DISPLAY CASES

1-3/8" x 27-13/16" (35 mm x 706 mm)

3-1/4" x 7"

1" x 27-7/8"

1" x 13"

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"

(83 mm x 178 mm)

(25 mm x 708 mm)

(25 mm x 330 mm)

(83 mm x 706 mm)

(45 mm x 451 mm)

(150 mm x 706 mm)

(95 mm x 706 mm)

Note: Additional Pan Separator Bars may be required to accommodate maxium capacities.

#856 TY-96 Series Operation & Care Manual • 4

FULL-SIZE PA N

ONE-HALF SIZE PA N

TWO-THIRDS SIZE PA N

ONE-T HIR D 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"

325 mm x 530 mm x 65 mm

325 mm x 265 mm x 65 mm

325 mm x 352 mm x 65 mm

325 mm x 176 mm x 65 mm

N/A

GN 1/1

GN 1/2

GN 2/3

GN 1/3

STANDARD PA N SIZES

➔

S TANDARD P AN DIVIDER & S E P AR ATOR BARS

Item No.

11046

11047

11317

11318

11319

11320

11357

11732

SHEET PAN DIVIDER BAR

ONE-THIRD SI ZE PAN

FULL, HALF & THIRD SIZE - LONG

FULL, HALF & THIRD SIZE - SHOR T

SHEET PAN DIVIDER BAR

S IZ E (W x L) DE SCR IPTIO N

96 Models

—

One (1) FULL-SIZE PAN and

One (1) ONE-THIRD SIZE P AN per

pan zone .

— 72 MODELS: Up to 3 Fu ll-Size Pans with

3 One -Third

Size Pans per display ca se

— 96 MODELS: Up to 5 Fu ll-Size Pans with

5 One -Third

Size Pans per display ca se

Two (2) ONE-HALF SI

ZE PANS and

One (1)

ONE-THIRD SIZE P AN per

pan zone .

— 72 MODELS: Up to 6 One -Half

Size Pans with

3 One -Third Size Pans pe r displa y case

— 96 MODELS: Up to 10 One -Half

Size Pans with

5 One -Third Size Pans per display case

One (1)

TWO-THIRDS S IZE PAN and

Two ( 2) ONE-THIRD S IZE PANS

per pan zone .

— 72 MODELS: Up t

o 3 Two-Thirds Size P an s

with

6 One -Third

Size Pa ns per

disp lay case

— 96 MODELS: Up

to 5 Two-Thirds Size P an s

with

10 One -Third Size Pa ns

per displa y case

Four ( 4) ONE-THIRD S IZE PANS

pe r pa n zone .

— 72 MODELS:

Up to 12 One -Third Si

ze Pans

per

display

c ase

— 96 MODELS:

Up to 20 One -Third Si

ze Pans

per

display

c ase

FULL-SIZE SHEE T PANS: 18" x 26" x 1"

— 72 MODELS: 2 S he et Pa ns per displa y ca se — 96 MODELS: 3 S he et Pa ns per displa y ca se

SHEET PANS

(NO T SHOWN)

PAN LAYOUT

DIAGRAM

3 P AN ZONE S

5 P AN ZONE S

ONE-HALF

SIZE PAN

ONE-HALF

SIZE PAN

TWO-T HIR DS

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-S E RVE

PAN ZONE

PAN SIZE : ITEM #1405

(429 mm x 673 mm x 51 mm )

FULL-SIZE

PAN

NOTE: ADDITIONAL P AN SE P ARATOR BARS MAY BE RE QUIRE D

TO ACCOMMODATE MAXI MUM CAPACITIES .

➔

TYSYS-72/PL & TYSYS-72/PR

TYSYS-96/PL TYSYS-96/PR

PAN CONFIGURATIONS • SELF-SERVE HOT DISPLAY CASES

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

1-3/8" x 27-13/16" (35 mm x 706 mm)

3-1/4" x 7" (83 mm x 178 mm)

1" x 27-7/8" (25 mm x 708 mm)

3-1/4" x 27-3/16" (83 mm x 706 mm)

1-3/4" x 17-2/4" (45 mm x 451 mm)

1" x 13" (25 mm x 330 mm)

5-29/32" x 27-13/16" (150 mm x 706 mm)

3-3/4" x 27-13/16" (95 mm x 706 mm)

Models

#856 TY-96 Series Operation & Care Manual • 5

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

STANDARD PAN DIVIDER & SEPARATOR BARS

TEM NO

11046

11047

11317

11318

11319

11320

11357

11732

1865

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)

SIZE (W x L)

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

3-1/4" x 7"

1" x 27-7/8"

1" x 13"

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"

DESCRIPTION

48 MODELS 72 MODELS

96 MODELS

—

(35mm x 706mm)

(83mm x 178mm)

(25mm x 708mm)

(25mm x 330mm)

(83mm x 706mm)

(45mm x 451mm)

(150mm x 706mm)

(95mm x 706mm)

(22mm x 708mm)

#856 TY-96 Series Operation & Care Manual • 6

OPERATION

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.

When product is removed from a high temperature cooking environment for immediate transfer into equipment with the lower temperature required for hot food holding, condensation can form on the outside of the product and on the inside of plastic containers used in self-service applications. Allowing the product to release the initial steam and heat produced by high temperature cooking can alleviate this condition. To preserve the safety and quality of freshly cooked foods however, a maximum of 1 to 2 minutes must be the only time period allowed for the initial heat to be released from 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.

GENERAL HOLDING GUIDELINES

#856 TY-96 Series Operation & Care Manual • 7

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. Do not over-tighten bulbs in their receptacles as this can cause damage to the bulb filament.

The cleanliness and appearance of this equipment will contribute considerably to operating efficiency and savory, appetizing food. Good equipment that is kept clean works better and lasts longer.

1. CLEAN THE PROBES DAILY

If the display case is supplied with probes, 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.

2. THOROUGHLY CLEAN THE UNIT DAILY

A. Turn lights and adjustable thermostat(s) to the

“OFF” position, and disconnect unit from power source.

B. Remove, cover or wrap, and store unused

products under refrigeration.

C. Clean the interior metal surfaces of the cabinet

with a damp clean cloth and any good commercial detergent or grease solvent at the recommended strength. Use a plastic scouring pad or oven cleaner for difficult areas. Rinse well to remove all residue and wipe dry.

NOTE: Avoid the use of abrasive cleaning

compounds, chloride based cleaners, or cleaners containing quaternary salts. Never use hydrochloric acid (muriatic acid) on stainless steel.

D. Clean the glass with a window cleaner. The

sliding glass doors are removable allowing for easier cleaning.

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.

Always follow appropriate state or local health (hygiene) regulations regarding all applicable cleaning and sanitation requirements for equipment.S

DO NOT USE IF CONTROLS ARE NOT PROPERLY FUNCTIONING

Refer to the Trouble Shooting Guide located in this manual or call an authorized service technician.

CHECK OVERALL CONDITION ONCE A MONTH

Check the case and related cabinets once a month for physical damage and loose screws. Correct any problems before they begin to interfere with the operation of the unit.

CARE AND CLEANING

AT NO TIME SHOULD THE INSIDE OR

THE OUTSIDE OF THE OVEN 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.

WARRANTY BECOMES VOID IF

CABINET IS FLOODED.

#856 TY-96 Series Operation & Care Manual • 8

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:

Center for Food Safety and Applied Nutrition

Food and Drug Administration

1-888-SAFEFOOD

SANITATION

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)

#856 TY-96 Series Operation & Care Manual • 9

SERVICE VIEWS

Doors

control side – pass thru heated display cases

Hinge to door

is upper hinge

Hinge to unit

is lower hinge

Heating cable

Light Switch SW-3616

Thermostat TT-3498

Indicator

Light LI-3025 LI-3951

Inside the Control Panel

#4407 Left Hand door

#4409 Right Hand door

HG-23989

HG-23988

HG-22168

HG-22167

HG-22169

HG-22167

HG-22168

HG-22170

#856 TY-96 Series Operation & Care Manual • 10

SERVICE VIEWS

Strut Pack Assembly

Glass Clamp

Glass

Strut Packs

Model

Number A/S Part Number Qty.

TY/TYSYS-96 . . . . . . . . . .14348 . . . . . . . . . .4

TY/TYSYS-96-PL/PR . . . . .14349 . . . . . . . . . .2

Model

Number A/S Part Number Size Qty.

TY-96 . . . . . . . . . . . . . . . . . . . . . . . . . .CM-22484 . . . . . .8' clamp . . . . .1

TY-96,PL/PR . . . . . . . . . . . . . . . . . . . . .CM-22485 . . . . . .6' clamp . . . . .1

TY-96,PL/PR . . . . . . . . . . . . . . . . . . . . .CM-22483 . . . . . .2' clamp . . . . .1

Pivot Hinge HG-23816

Poly u channel

extrusion gasket

GS-2820

#856 TY-96 Series Operation & Care Manual • 11

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

— with Stainless Steel Drawer Slides . . . . . . . . . . . . . 5001874

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-96/PL & /PR . . . . GL-23746

Independent Circuit Cordset Pkg. TY, 120/208-240V. . . . . . . . 14221

Independent Load Center Pkg. Option 120/208-240V - INCLUDES 14220

Load Center . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . CI-3877

Ground Bar Kit . . . . . . . . . . . . . . . . . . . . . . . . . . . . CI-3878

Breaker, 15 Amp . . . . . . . . . . . . . . . . . . . . . . . . . CI-33071

Connector. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . CR-3953

Nut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . NU-3954

Pan, 4˝ deep, Self Service, pan insert, 2' long . . . . . . . . 16357

Pan, Self Serve, 21-5/8" x 36-3/8" x 2" . . . . . . . . . . . . . . . 1405

Pan Grid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . PN-2115

Pan Grid, Self Serve . . . . . . . . . . . . . . . . . . . . . . . . PN-22048

Pan Separator Bar

— Sheet Pan - Long, 1-3/8" x 27-13/16" . . . . . . . . . . . . . . 11046

— One-Third Size Pan, 3-1/4" x 7" . . . . . . . . . . . . . . . . . 11047

— Full, Half & Third Size - Long, 1" x 27-7/8" . . . . . . . . . 11317

— Full, Half & Third Size - Short, 1" x 13" . . . . . . . . . . . 11318

— S-Pan Divider - Long, 5-29/32" x 27-13/16" . . . . . . . . . . 11357

— Sheet Pan - Long, 3-1/4" x 27-3/16" . . . . . . . . . . . . . . . 11319

— Sheet Pan Filler Bar, 3-3/4" x 27-13/16" . . . . . . . . . . . . 11732

— Sheet Pan - Short, 1-3/4" x 17-3/4" . . . . . . . . . . . . . . . 11320

Panel, Front Custom Colors TYSYS ONLY . . . . . . . . . . . . . P121

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

TYSYS ONLY . . . . . . . . . . . . . 12646

Product Probe Package: 8' 120/208-240V . . . . . . . . . . . . . . 5297

Product Probe Package: 6' 120/208-240V . . . . . . . . . . . . . . 5296

Product Probe Package: 4' 120/208-240V . . . . . . . . . . . . . . 5295

Scale Platform Package, right or left . . . . . . . . . . . . . . . 14102

Shelf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1407

OPTIONS & ACCESSORIES

600

WATTS

600

WATTS

600

WATTS

1300

WATTS

1300

WATTS

LIGHTS

HEATING

CABLE

600

WATTS

900

WATTS

600

WATTS

1300

WATTS

2600

WATTS

1300

WATTS

LIGHTS

HEATING

CABLE

TYSYS-96 TOTAL: 7300 Watts (maximum)

SELF

SERVICE

PAN

1300

WATTS

1300

WATTS

300

WATTS

TYSYS-96/PL • TYSYS-96/PR TOTAL: 7300 Watts (maximum)

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. Do not overtighten bulbs in their receptacles as this can cause damage to the bulb filament.

TY-96 SERIES

Power Configurations

Cable Heating Service Kit #14228 for

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

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

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

TY-96/PL & TY-96/PR • TYSYS-96/PL or PR

Cable Heating Service Kits

#4881 #4878

(full-service) (self-service)

includes:

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

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.

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