Operating Manual - Vulcan Catering Equipment
Contents
1. Lu a e m lt aly Biz a ja 5 2 gt nog PAS 5 uL ER 4 5 4 g3 813 18 wu 4 5 SISISIEIN R 5 AIIINI lt EZIO e D els S Sid L EE la fas e gt x D D zg he 2312 gt O 25 8351 gt 2 28 8 7 4 Bg tr ud 0 5 lol LO ES 5 We al ag 5 lt 27 9 U e O B EB BE 221 2 9 al gt 29 3i 5 ojujz cales 4 a z OU M 3 T 5 8 2 8 g ud s ESEBESES as BI aj o oL G a ki Olu Ou 5 9 SI 9 6 FEE zi for o lt 2 2 t ILI 55 alin lt lt Lal 5 om Bos ju he lol T e a 5 gt 2 gas o X o 00 eu lt lt I Goo u IET ul SS la 222 2 at u gt 1 e E 845 58 091530 99 2 061 o 5 H a B gt a a2. HSM INSTALLATION OPERATION SERVICE MANUAL 8 L 9 S E I ec JUI Jv 8 90 61 6 31iVa Sdf 8 133H OMA 8 6 690 5 MI NWWHS OLTW GN ORD Ve ane WVAOVIQ SNIHIM ENG 034 2 eee 3015 133 W M 803 N P10 12006 t ZHOS HdE AST7 08 SS 87 WSH 6268 33S LON cec ATA 1 413HS ddv aiva 003 A33 i bey On unam 5 RER do NES m szw l l TOT 1 l TIP TD 1 ETET 1 1 ji 0266 mr LE we 5 2 2 5 B ex gt gt gt gt gt Jdr 60 2 6 aasn LON asim AOVIE SSVIO 68 8 INDAVT VLC IE a B opa Ba Ba lt T I I mogl Ja I A Tett la I AR 2 saa 60 vz 6 Nollonaod OL aasvaay 9 99 6 SDIO3NND
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4. DARU 0 o Qu O9 ANDY LON o9 0 me POO 546000 RESTE bi e lt L9SG2 H8 vee 0042 noez E 050 21 tm Son I 6 N35 D 5 ogo 8 AYNI 2 SAW SIVA SIA ovo Q ATddnS 3 E9EEE MS 431138 NIVMIS HILIMS ma NOTE TvNIWAJL 8 4 v I 0 HT cmviol 9 14938 dWVI dA 2 lt O9T E ASSY dWYT H9v3 WDAA 13 19 9NDIDD HA HSM INSTALLATION OPERATION SERVICE MANUAL PG 22
5. gt Om 6 HSM 38 3S PG 18 HSM INSTALLATION OPERATION SERVICE MANUAL ELECTRONIC COMPONENTS D mem pesemerion PART No DANGER __ ELECTRONIC PANEL SPOT HSM 38 5002542 ENSURE POWER SOURCE PSN MATCHES VOLTAGE STAMPED RE ON APPLIANCE NAMEPLATE ovens ADANGER GA 34057 LOCK OUT OR POST TIT BREAKER PANEL UNTIL DE SERVICE WORK HAS ans CIRCUIT BREAKER ASSEMBLY PART NO 1 HOLE BUSHING BU 33619 8 32 X 1 4 PHIL SCREW SC 2459 HSM INSTALLATION OPERATION SERVICE MANUAL PG 19 ELECTRONIC COMPONENTS E HSM 48 5S HSM 38 3S Tren DESCRIPTION PART NO ary PART NO ar CONTROL FACE PLATE PANEL OVERLAY VERT 5 TIER ELEC 22 AMP 125V 16AMP 250V KNOB PLASTIC BLACK 1 30 DIA CONNECTOR MALE 062 02 0894000 1 o CONNECTOR MALE 093 EEE EN PG 20 HSM INSTALLATION OPERATION SERVICE MANUAL
6. Fe D Bole DT UT DT ou DT vt 2 lv 8 awg l l 1 0 c D D r I I 1 SOC 2 SKA Qui Www I ww T wy T ww T T ww ww ba RE 22 JRE RE RE RE RE 2 Rea ro ro ro ro ro ror ro e 8 gt ob 3 EB SA e 9 S3 6 e a Qal n a ri OO 4 4 ag 6 E2 x GS 5 DI 2S08 N35 o 9908 8 YOLOVLNOD o gt 0 NALTIA IWA gy o ANY 3LON 5 19562 2 vor M00LS Asiv 08 A S 2D18 1 6 N o 2 0612 28 vor Moozs ASI 8 0 M389S GNNDAD a 0 v s A089 mse lt ySSEE VE gt Sdnv SILVA SL IA ATddNS 33 Ud A al I F lt GOSEE NA 8 3 431138 NIVALS TeLLEE 19 _ kt L6SE 85 LoLe 09 erji B 203018 TYNINSIL Gana 8 2 9 G I 0 I 1 PG 24 TRANSPORTATION DAMAGE and CLAIMS All Alto Shaam equipment is sold FO B shipping point and when accepted by the carrier such shipments become the property of the consignee Should damage occur in shipment it is a matter between the carrier and the consignee In such cases the carrier is assumed to be responsible for the safe delivery of the merchandise unless negligence can be established on the part of the shipper 1 Make an immediate inspection while the equipment is still in the truck or immediately after it is moved to the receiving area Do not wait until after the material is moved to a storage area Do not sign a delivery receipt or a freight bill until you have
7. so 0 E 0 a m CE Vv AL X 131 O e o iL Kol LU pm ie 5 IGI s lt alv j ial SI e l 1 I lal FI 0000000 d LI 5 kol 5 3 4 CF fn GI a Gs I E l ag DA or gt 5 U T mM 5 8 B MER i 2 IZI BI 7 5 z I cb E 1 234 1 222 LA LO rg SD 0350 LUN ILS 6 IAA vad 1 GG A DE 1 ATHS Sa l S LEE 8 0 MOOT 09862 15 ASSY SSVI Q3LVJH AEG eee ie a Ad Ie 4 0 eu 3 OE B Sk die mm 00866 0 dNV lt gt G28EE d D 8 PE OE D 5 U GS 5 07 90 O 8 Eee Wa gt gt F1 ISA LON so 08 150 dWvi S WIA JON 5 ig erie a l 0 I g o w WAS li oon KO9BS2 10 ASSY ss Q 5 T GeloloeD e 7 5 Sj m EEE S88EE d D 2009 lt gt 00866 D dA T DB SZ A WH a5 A O 6 cv20vE dP 3 ml c d 1SYTIWE NYT GN l 0350 LON 1 agp 3 l 381 2 1 l ay 4138S gre I 1 CN md Sy y Ww 6 0 790 B e F 0350 LON jjuseTiva anv al oe 5 p damo RR b 413HS a 6 WW 8 O38 8 6 85 o 2 lt 0 OPE H8 gt 3080 me EE 6 WIA L ASNS o o o o AS ms 3615 LHI FA BYT 505 Q 9 ANA 6 WG EC U ku D v207E dP 3 pepe anin Fy 08 150 dWvi SMTA SOUT RENEE 6 I I A
8. HSM 48 5S Five Shelf Q e e e e O Lu Dee Dee 2 G D Ge Ger Oe f Ue ON OFF switch LIGHT switch 1 a 2 ms 3 hme 4 d 5 a 2nd shelf from bottom 3rd shelf from bottom bottom shelf 4th shelf from bottom top shelf HSM 38 3S Three Shelf l O ON OFF switch LIGHT switch Gel 1 NS 1 AL bottom shelf middle shelf top shelf Check that the unit is connected to the appropriate power source Slide open the control panel Press power and light switches on Turn thermostat s to a predetermined number and preheat for 30 minutes Each shelf has its own thermostat control numbering from 0 to 10 When the thermostat is turned clockwise to the determined number the indicator light will illuminate and will remain lit as long as the shelf is calling for heat The indicator light will go OUT when the temperature on the glass top reaches the set number determined by the operator It will then cycle ON OFF at this holding point The shelves will hold a steady even heat as 5 assigned The user must determine what set point can be used regarding each food item held on its corresponding shelf It is recommended that a similar food product be placed on each shelf Always use the top shelf for the highest heat assignment and the bottom shelf for the lowest heat assignment The proper temperature range for the food being held will depend on the food type the packaging and the quantit
9. TA 25621 12 FT 9 2 N R 4 N 22 23 24 25 26 27 28 29 ADANGER ADANGER ENSURE POWER SOURCE LOCK OUT OR POST BREAKER PANEL UNTIL MATCHES VOLTAGE STAMPED SERVICE WORK HAS ON APPLIANCE NAMEPLATE BEEN COMPLETED HSM INSTALLATION OPERATION SERVICE MANUAL PG 13 EXTERIOR SERVICE VIEW HSM 48 5S Shown EXTERIOR PARTS LIST wsm as ss nsmasss DESCRIPTION PART NO QTY RT LOWER SIDE PANEL STAINLESS STEEL 1005706 1005473 BLACK 1005707 1004668 BURGUNDY 1003447 1002780 LF LOWER SIDE PANEL STAINLESS STEEL 1005708 BLACK 1005709 BURGUNDY 1003448 FRONT COVER PANEL STAINLESS STEEL 1005710 1010928 BLACK 1005711 1010927 BURGUNDY 1003441 1010926 1005474 1004669 1002781 BASE GLASS COVER PANEL 1 BUMPER RIGID BASE 1 5004423 5003639 BURGUNDY 5002540 5002003 SHELF ASSEMBLY W HEATED GLASS 5004498 EN 5004409 SHELF RT END SUPPORT BRACKET 1005421 SHELF LF END SUPPORT BRACKET 1005422 SHIM SHELF 1006253 CANOPY SPOT STAINLESS STEEL 5004558 BLACK 5004559 R BUMPER TOP BLACK BM 26261 BM 26261 4FT CM 26879 CLAMP ASSEMBLY CM 26878 GL 25860 1 GL 26081 1 10 32 THREADED INSERT HG 22672 HG 22672 32 1100W HEATED GLASS GL 26512 EE RECEPTACLE RP 34160 EB RP 34160 1 FRONT CURVED GLASS GL 26275 SCREW 8 32 X 1 NC PHILLIPS PAN 10 32 X 3 4 PAN HD 32 8 32 X 1 4 PHIL SCREW 14 SCREW 10 32 X1 2 NF PHIL TRUSS M S 18 8 SS SC 2661 12 56 2661 36 1
10. FOODS ABOVE 0 0 F F CRITICAL ZONE 0 TO 32 18 TO 0 C SAFE ZONE 0 F or below 18 C or below HSM INSTALLATION OPERATION SERVICE MANUAL PG 11 EXTERIOR SERVICE VIEW A HSM 48 5S Shown HSM INSTALLATION OPERATION SERVICE MANUAL PG 12 EXTERIOR PARTS LIST A HSM 38 3S HSM 48 5S DESCRIPTION PART NO QTY PART NO 1 BASE GLASS PANEL SEPARATOR 1003446 EM 1002831 BASE PANEL SHELF FT BK TRIM 1003439 1002833 BASE PANEL GLASS RT LF TRIM 1002834 1002834 4 1 INSULATION PANEL 1003501 1 1003932 FRAME RT TOP SUPPORT BRACKET 1004336 1 1004336 FRAME LF TOP SUPPORT BRACKET 1004337 1 1004337 7 BRACKET RETAINER GFCI MESSE 1009427 1 1 1 1 1 1 1 GFCI HOUSING HSM 38 NOT SHOWN 5003681 INNER WALL PANEL ASSEMBLY 5003665 1 ES EN wa 50 10 look Termar power CCE as Bes 1 sesso 13 1 2 HOLE BUSHING 809006 4 BU 3006 14 3 4 WHITE SNAP BUSHING BU 3008 6 BU 3008 15 1 HOLE BUSHING BU 33619 16 3 8 BLACK HOLE BUSHING BU 3419 BU 3419 CORDSET 208 240V CD 3607 CD 3304 FT 9 FT CD 3304 230V CD 33490 380 415V m 1 O ES EN 7 pc ES REG EN 2 E E LE Ea m CASTER 06 21 FEET 4 ADJUSTABLE HSM 38 NOT SHOWN 4 NECEM Scneweszxse roro IE 30 3 16 X 1 2 FOAM TAPE TA 25621 12FT
11. PHONE 262 251 3800 e 800 558 8744 USA CANADA FAX 262 251 7067 e 800 329 8744 U S A ONLY www alto shaam com PRINTED IN U S A
12. made a proper count and inspection of all merchandise received Note all damage to packages directly on the carrier s delivery receipt Make certain the driver signs this receipt If he refuses to sign make a notation of this refusal on the receipt gi D If the driver refuses to allow inspection write the following on the delivery receipt Driver refuses to allow inspection of containers for visible damage 6 Telephone the carrier s office immediately upon finding damage and request an inspection Mail a written confirmation of the time date and the person called 7 Saveany packages and packing material for further inspection by the carrier 8 Promptly file a written claim with the carrier and attach copies of all supporting paperwork We will continue our policy of assisting our customers in collecting claims which have been properly filed and actively pursued We cannot however file any damage claims for you assume the responsibility of any claims or accept deductions in payment for such claims LIMITED WARRANTY Alto Shaam Inc warrants to the original purchaser only that any original part that is found to be defective in material or workmanship will at Alto Shaam s option subject to provisions hereinafter stated be replaced with a new or rebuilt part The parts warranty period is as follows For the refrigeration compressor on Alto Shaam Quickchillers five 5 years from the date of installation For the heatin
13. 0 0001 AONVHO llsall V N HEEBLH 5158 82 INDAVI 804 ADLJINNOI TIVWS 5 090 08 sayoga gt 1 06350 LUN 38IM aEE8LH ee8EE d 1 9 S A0S6 21692 19 ASSY SSV ID 119 06350 LUN JAA 8 Ww 00866 8 gt AH ee8EE d 1 w zr dp Ao A 5 AS IE m oN vis fe LNDAY1 404 A DLJINNOI 3DAVI 335 Ne 250E ND AQLIVINOI NIYW amp 5 DID EdclvE d D 1SVTIV4 kI GE B DET DE Oo b NV EdIvE d D 0 1519 1198 6 vis I s 6 S3AIM JNTIHK LINN 40 INO WIYI gt SIMIM 133 B T EGTIvE d D 4 159 1 198
14. 1 1 1 1 2 2 4 1 2 1 1 1 16 5 16 64 12 ADANGER ADANGER ENSURE POWER SOURCE LOCK OUT OR POST BREAKER PANEL UNTIL MATCHES VOLTAGE STAMPED SERVICE WORK HAS ON APPLIANCE NAMEPLATE BEEN COMPLETED HSM INSTALLATION OPERATION SERVICE MANUAL PG 15 EXTERIOR SERVICE VIEW HSM 48 5S Shown EXTERIOR PARTS LIST HSM 38 3S HSM 48 5S 7 oo CT ar rant mo RE ea Em N 1 000 THICK YELLOW BOARD INSULATION IN 22265 22FT IN 22265 16F KNOB STAINLESS SLIDING PANEL KN 26379 KN 26379 RATING TAG LABEL LA 26348 LA 26348 LAMPS FLORESCENTS SOFT WHITE 208 240V LP 34156 LP 33822 230V LP 33822 3 LP 33822 1 2 3 4 5 7 10 11 12 3 N 1 E 380 415V LP 33822 LP 33822 17 8 32 3 8 TRUSS HEAD 18 M6 45 FLAT HEAD SC 24019 19 8 32 1 4 PHIL SCREW SC 2459 SC 2459 45 15 6 ADANGER ADANGER ENSURE POWER SOURCE LOCK OUT OR POST BREAKER PANEL UNTIL MATCHES VOLTAGE STAMPED SERVICE WORK HAS ON APPLIANCE NAMEPLATE BEEN COMPLETED HSM INSTALLATION OPERATION SERVICE MANUAL PG 17 ELECTRONIC COMPONENTS D HSM 48 5S
15. COMPLETELY AVOID THE USE OF ABRASIVE CLEANING COMPOUNDS CHLORIDE BASED CLEANERS OR CLEANERS CONTAINING QUATERNARY SALTS NEVER USE HYDROCHLORIC ACID MURIATIC ACID ON STAINLESS STEEL NEVER USE WIRE BRUSHES METAL SCOURING PADS OR SCRAPERS HSM INSTALLATION OPERATION SERVICE MANUAL PG 9 CARE AND CLEANING 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 CLEAN THE UNIT THOROUGHLY AFTER EACH USE 1 Turn lights and adjustable thermostat s to the OFF position Disconnect unit from power source and let cool 2 Remove cover or wrap and store food product under refrigeration 3 Do not clean the glass when hot The glass should be cleaned regularly with fresh warm water a mild detergent and a clean non abrasive cloth Glass cleaner can be used 4 Clean other interior components with a damp cloth or sponge and any good commercial detergent at the recommended strength 5 Spray heavily soiled areas with a water soluble degreaser and let stand for 10 minutes then remove soil with a plastic scouring pad 6 Clean control panel vents handles and gaskets thoroughly since these areas harbor food debris NOTE SCRAP MRE BRU 9 Ss Z Avoid the use of abrasive cleaning compounds chloride based cleaners or cleaners containing quaternary salts Neve
16. CT CAPACITY HSM 48 5S 150 Ib 68 kg MAXIMUM EACH SHELF Ten 10 chicken boats with dome cover p 48 1 4 1224mm 9 C 7 7 8 200mm e ED a do 0 of 21 5 8 549m Ld 8 203mm 75 5 8 1919mm 4 1 8 104mm 4 1 comm 1 16 7mm 27 1 4 692mm PG 4 HSM INSTALLATION OPERATION SERVICE MANUAL SITE INSTALLATION OPTIONS amp ACCESSORIES Cabinet Burgundy Brushed Stainless Steel Black 5002703 5004919 5004920 Custom Panel Colors Burgundy or Black Available Pass through Design Rear Sliding Doors Available Legs 6 152mm 5205 PRODUCT CAPACITY HSM 38 3S 72 Ib 33 kg MAXIMUM EACH SHELF Eight 8 chicken boats with dome cover 38 964mm 48 11 16 1236mm 4 100mm Legs extend up to 4 7 1 16 179mm 6 3 8 160mm 6 7 16 162mm Le 27 5 16 694mm HSM INSTALLATION OPERATION SERVICE MANUAL PG An identification tag is permanently mounted on the cabinet Permanent wiring or electrical outlets for this appliance must be installed by a licensed electrician in accordance with local country or national codes This applianc
17. Fu x vy Teba 5 l AOv2 MOOT 098G2 75 ASSY 55919 ALVIK SX ag a a ind a9 AR mM A 5 EM 28 PN Se8EE d D ANT G28EE d D dh 29 i WW Ha t 5 RN E e W 5 6 0 90 SJAA 3018 1 gt 40 INDH4 gt SIJA 38 1591198 dWvi Q Hal wos SLHOTT LV ONDIOOT HI 5 A S CWLOL 02 ag 14938 dWY 1 8 OSTFE 42D Ch zi ASSY dWYT HOV3 lt 2 w m za a Lu A I o m gt HSM INSTALLATION OPERATION SERVICE MANUAL PG 23
18. Heated Glass Shelf Merchandiser HSM 38 3S HSM 48 5S INSTALLATION e OPERATION MAINTENANCE 24e our Service Hotline 1 Ye a 1 800 558 8744 W164 N9221 Water Street P O Box 450 Menomonee Falls Wisconsin 53052 0450 USA PHONE 262 251 3800 e 800 558 8744 USA CANADA FAX 262 251 7067 e 800 329 8744 U S A ONLY www alto shaam com PRINTED IN U S A MN 28755 e 11 09 Delivery tas chen aa Ares rema ent BE nets Basse 1 Unpacking Nain 1 Safety Procedures and Precautions 2 Installation Installation Requirements and Leveling 3 Clearance Requirements 3 Weights 4 py deeded pr by delai td 3 Dimension Drawings 4 Options and Accessories 4 Product Capacity 4 Electrical Specifications 6 User Safety Information 6 Before Initial Use 6 Operating Instructions Operation Instructions 7 General Holding Guidelines 8 Care and Cleaning Cleaning and Preventative Maintenance 9 Protecting Stainless Steel Surfaces 9 Cleaning Agents 9 Cleaning Materials 9 Equipment Care and Cleaning 10 HAAM Sanitation Sanitation Food Safety 11 Intern
19. O 393V AASALON MI 2 8 a BI fp gri gi E ser v MFI fp a pl gt I pl pl pl w w w w w ia gt gt gt gt gt jm 1 8 I al v l al wa l al 5 l ol w no d 1 S 7 l 4 4 a 2 23 22 es i ss EE a L al A amp l L 8 St L gt 022 Ez ans BAND Ove D ans SISSVO T ET SONT 0 0 FI KD FI 69 l Fl GX EX l FI 6X9 a 232 LBBE MS L88E AS 1 I 8 454 SEA US ES ES l ES 85 dal ne L Feel Ls 13 des 9 L Eee cg 3 L A S Pme SINE SIE 4 D E 4 SI S qa 28 ize vim Iz MEI lz ze A gt ize ZI 2 5 6 Op x Dr z n x Dr x op x co 2 6n 198 SI 5 1 0 si p 198 SI m AQ 5 Ina Sil 0 2 ise ige lh ise 1 ige 2 0 Fa 155 TIN 153 MNIEX 153 Hl Og 5 185 s x im mi I Wi 0 m R 0 im RI I 6 0 eile 21 8 2 9 21 18 w Gr amp i I l I l I lt l gt 5 I MIB I i 3 I 5 5 I o I ro 1 ma dl ims IDG JIP z TI gt 7 LO L pod T TQ Um a 3 5 9 LE lege Ge Lo T Ss 55 aac CARD 2 IS KA DO 6 EWS Ge 6 ej s Ke sza Coma CAAA 9 OKE 909096969650969 CLARA VTT rm raj r F E ad zi m I Ab ar AP nb Ar ar AP AD a Baa ez Ez rz Ez Fz Fz
20. O PLUG ADANGER ENSURE POWER SOURCE MATCHES VOLTAGE STAMPED ON APPLIANCE NAMEPLATE This appliance is intended for use in commercial establishments where all operators are familiar with the purpose limitations and associated hazards of this appliance Operating instructions and warnings must be read and understood by all operators and users Before Initial Use Before operating the merchandiser clean it with a damp cloth and mild soap solution Glass cleaner can be used on the glass Special Instructions 1 Do not allow liquids or food to come in direct contact with the glass shelves 2 Use hand protection when handling hot items 3 Be certain only hot foods in appropriate heat tested containers are used 4 It is recommended that plastic or paper containers be used Pans or dishes can scratch the glass 5 Be careful not to overheat as this may cause some containers to melt 6 Do not stack containers PG 6 Heating Characteristics The heated upper glass surface provides even heat transfer to hot food in heat tested containers that are held in direct contact with the glass top To avoid personal injury and damage to the unit treat glass with care Remember glass can shatter METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION TO AVOID BURNS ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE HSM INSTALLATION OPERATION SERVICE MANUAL OPERATION
21. Og ci SE MA 62 8 9 gi TT s E D gt 52 u I I l el l 2u ga Soir I I 5 TMY D rer I I I I nm USES I I I I I I za Aag 6 SIS ro I I I I T op I I I I EX I I I I I z E Ab e re CHERE VE cvsec he HONTE L IS SE Savona firs ee IDALNDI gt 7 5 C072 B E ANDAVT 304 TE TTS Rain SPE SAU E i Er s 6s NOLJ3NNOJ 393V4 JIS LEGS 081003 ACIS SISSYHO 6ETPE H9 SBOLIMNOIJU _L io COLOYE XE gt ci X2018 1 AOSNAS 5 mw m 950vE 8I ISN 901 SOT LSOYE A0 ISN 801010101 6 6 5 LU l W ODIO R QT fri OO lt eS0E NO 013918003 99590909 O 69 OA O0 0 OF AON39w 9Y ALON 09020804 s O 0 vor nous Aove soe on On HE EERE veer 000 Are 0909003 6 2 a 0205050 l r G2 21 M op 6 a 05040 4801 KESZ2 aso 0 00 L9SG2 8 Say SILVA SIA 0 0 0 0 2 SAIT TEL 0 0 av INGOW 2 8066 08 5 ATddNS JIMDA A eT ava INNDAD 09E 03 lt GOSEE NA gt GOIE 19 431738 NIVALS lt 610E 8 gt HILIMS 1535 ond TWNIHAIL 8 L 9 5 6 I 0 I T PG 21 HSM INSTALLATION OPERATION SERVICE MANUAL L 8 9 1 vO LT TT 3170 1008 133HS V 04 OMG WVA4ODVIQ SNIHIM WYWHS OLTV 2005 Hdl 060 SE 8E WSH ddV 3ivd NOIIdlalOS3Q O23 Adf 60 6 6 G3SN LON JAM AOV1E SSV19 SGX 60 rc 6 NOILDAQONH Ol 039313 3 T 413HS Sax
22. al Food Product Temperatures 11 Service Exterior Service Views amp Parts Lists 12 17 Electronic Components amp Parts Lists 18 20 Wire Diagrams HSM 38 208 240V 21 HSM 38 230V iii i due voe Y hr Rh dO 22 HSM 48 208 240V 23 HSM 48 380 415V 24 Warranty Transportation Damage and Claims Back Cover Limited Warranty Back Cover ALT DELIVERY This Alto Shaam appliance has been thoroughly tested and inspected to insure only the highest quality unit is provided Upon receipt 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 This appliance complete with unattached items and accessories may have been delivered in one or more packages Check to ensure that all standard items and options have been received with each model as ordered Save all the information and instructions packed with the appliance 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 This manual must be read and understood by all people using or installing the equipment model Contact the Alto Shaam service department if you have any questions concerning installation operation or maintenance NOTE All claims for
23. and labels must remain with the appliance if the item is sold or moved to another location For equipment delivered for use in any location regulated by the following directive DO NOT DISPOSE OF ELECTRICAL OR ELECTRONIC EQUIPMENT WITH OTHER MUNICIPAL WASTE PG 2 HSM INSTALLATION OPERATION SERVICE MANUAL SITE INSTALLATION This appliance complete with unattached items and accessories mav be delivered in one or more packages Check to insure that all accessories that were ordered have been received with the unit Lift the appliance from the pallet with a fork lift truck positioned at the back of the appliance Care must be taken when moving this unit into place because of its glass components and it tends to be top heavv The five shelf merchandiser has heavv dutv swivel casters with brakes Alto Shaam heated shelf units are designed for the purpose of maintaining hot food at a temperature for safe consumption The unit must be installed on a level surface in a location that will permit the equipment to function for its intended purpose and allow adequate access for proper cleaning and maintenance Level the appliance from side to side and back to back with the use of a spirit level Do not install near a cold air source as a freezer air conditioning vents or in anv area where outside air fluctuation can affect performance This appliance must not be affected bv steam grease dripp
24. e caused by use of any cleaning agent other than Alto Shaam s Combitherm Cleaner including but not limited to damage due to chlorine or other harmful chemicals Use of Alto Shaam s Combitherm Cleaner on Combitherm ovens is highly recommended 7 Any losses or damage resulting from malfunction including loss of product or consequential or incidental damages of any kind 8 Equipment modified in any manner from original model substitution of parts other than factory authorized parts removal of any parts including legs or addition of any parts This warranty is exclusive and is in lieu of all other warranties express or implied including the implied warranties of merchantability and fitness for a particular purpose In no event shall Alto Shaam be liable for loss of use loss of revenue or profit or loss of product or for any indirect special incidental or consequential damages No person except an officer of Alto Shaam Inc is authorized to modify this warranty or to incur on behalf of Alto Shaam any other obligation or liability in connection with Alto Shaam equipment Effective 02 09 ALTO SHAAM RECORD THE MODEL AND SERIAL NUMBER OF THE APPLIANCE FOR EASY REFERENCE ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBER IN ANY CONTACT WITH ALTO SHAAM REGARDING THIS APPLIANCE Model Date Installed Voltage Purchased From Serial Number W164 N9221 Water Street P O Box 450 Menomonee Falls Wisconsin 53052 0450 U S A
25. e must be connected to a dedicated circuit see below HSM 38 35 20 Amp circuit HSM 48 55 30 Amp circuit Always position the appliance so the power supply cord is easily accessible in case of emergency Plug the unit into a properly grounded receptacle ONLY Arcing will occur when connecting or disconnecting the unit unless all controls are in the OFF position 230V To prevent an electrical shock hazard between the appliance and other appliances or metal parts in close vicinity an equalization bonding 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 ke NOTE 230V appliances must be connected to an electrical circuit that is protected bv an external GECI outlet USER SAFETV INFORMATION ELECTRICAL HSM 48 5S FIVE SHELF UNIT VOLTAGE PHASE CYCLE HZ AMPS kW CORD NO PLUG 208 240 AGCY 1 50 60 24 5 7 NEMA L6 30P at 208 1 50 60 6 4 3 30A 250V at 240 1 50 60 24 5 7 RECOMMENDED MUST BE ON ITS OWN 30 AMP CIRCUIT 380 415 1 50 60 10 5 7 CORD NO PLUG ELECTRICAL HSM 38 3S THREE SHELF UNIT VOLTAGE PHASE CYCLE HZ AMPS kW CORD NO PLUG 208 240 AGCY 1 50 60 10 57 c gt NEMA 6 20P at 208 1 50 60 10 8 3 20A 250V at 240 1 50 60 12 5 3 0 RECOMMENDED MUST BE ON IT S OWN 20AMP CIRCUIT 230 1 50 11 8 2 7 CORD N
26. ely 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 is 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 INTERNAL FOOD PRODUCT TEMPERATURES HOT FOODS DANGER ZONE 4 TO 60 C CRITICAL ZONE 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 TO 40 F 2 TO 4 C FROZEN
27. g element on Halo Heat cook hold ovens as long as the original purchaser owns the oven For all other parts one 1 year from the date of installation or fifteen 15 months from the shipping date whichever occurs first The labor warranty period is one 1 year from the date of installation or fifteen 15 months from the shipping date whichever occurs first Alto Shaam will bear normal labor charges performed during standard business hours excluding overtime holiday rates or any additional fees To be valid a warranty claim must be asserted during the applicable warranty period This warranty is not transferable THIS WARRANTY DOES NOT APPLY TO 1 Calibration 2 Replacement of light bulbs and or the replacement of display case glass due to damage of any kind 3 Equipment damage caused by accident shipping improper installation or alteration 4 Equipment used under conditions of abuse misuse carelessness or abnormal conditions including but not limited to equipment subjected to harsh or inappropriate chemicals including but not limited to compounds containing chloride or quaternary salts poor water quality or equipment with missing or altered serial numbers 5 Damage incurred as a direct result of poor water quality inadequate maintenance of steam generators and or surfaces affected by water quality Water quality and required maintenance of steam generating equipment is the responsibility of the owner operator 6 Damag
28. ing EGGS Fried FROZEN ENTREES HORS D OEUVRES PASTA PIZZA POTATOES PLATED MEALS SAUCES SOUP VEGETABLES 130 F 155 F 160 175 F 160 175 F 160 175 F 130 F 140 160 F 160 F 160 175 F 160 175 160 175 160 175 F 160 175 F 160 175 160 175 160 175 F 160 175 F 160 175 F 160 175 F 160 175 F 80 100 F 150 160 F 160 175 F 160 180 F 160 180 F 160 180 F 180 F 140 165 F 140 200 F 140 200 F 160 175 F HOLDING TEMPERATURE RANGE BAKED GOODS BREADS ROLLS 120 140 F 49 60 C THE HOLDING TEMPERATURES LISTED ARE SUGGESTED GUIDELINES ONLY ALL FOOD HOLDING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS PG 8 HSM INSTALLATION OPERATION SERVICE MANUAL CARE AND CLEANING PROTECTING STAINLESS STEEL SURFACES It is important to guard against corrosion in the care of stainless steel surfaces Harsh corrosive or inappropriate chemicals can completely destroy the protective surface layer of stainless steel Abrasive pads steel wool or metal implements will abrade surfaces causing damage to this protective coating and will eventually result in areas of corrosion Even water particularly hard water tha
29. ing water high temperatures or anv other adverse conditions TO PREVENT PERSONAL INJURV USE CAUTION WHEN MOVING OR LEVELING THIS APPLIANCE HSM INSTALLATION OPERATION SERVICE MANUAL DANGER IMPROPER INSTALLATION ALTERATION ADJUSTMENT SERVICE OR MAINTENANCE COULD RESULT IN SEVERE INJURY DEATH OR CAUSE PROPERTY DAMAGE READ THE INSTALLATION OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT In order to maintain NSF standards counter models must be sealed at bottom by NSF approved sealant or equipped with casters or 4 102mm legs to provide minimum unobstructed space beneath the unit Floor units must also be sealed at bottom or have casters or 6 152mm legs to provide minimum unobstructed space beneath the unit Warranty will become null and void if these directions are not followed WEIGHT HSM 38 3S THREE SHELF UNIT NET 335 Ib 152 kg SHIP 595 Ib 270 kg CRATE 65 x 46 x 36 DIMENSIONS 1651mm x 1168mm x 914mm WEIGHT HSM 48 5S FIVE SHELF UNIT NET 540 Ib 245 kg SHIP 965 Ib 438 kg CRATE 87 55 x 35 DIMENSIONS 2219mm x 1397mm 889mm CLEARANCE REQUIREMENTS 4 102mm at back of unit PG 3 SITE INSTALLATION HSM 48 5S OPTIONS amp ACCESSORIES Custom Panel Colors Black or Burgundy Available Pass through Design Rear Sliding Doors Available Legs 6 152mm 5205 PRODU
30. mbol is ignored Used to indicate the presence of a hazard that CAN cause personal injury possible death or major property damage if the warning included with this symbol is ignored Used to indicate the presence of a hazard that can or will cause minor or moderate personal injury or property damage if the warning included with this symbol is ignored Used to indicate the presence of a hazard that can or will cause minor personal injury property damage or a potential unsafe practice if the warning included with this symbol is ignored NO T E Used to notify personnel of installation operation or maintenance information that is important but not hazard related 1 This appliance is intended to hold foods for the purpose of human consumption No other use for this appliance is authorized or recommended This appliance is intended for use in commercial establishments where all operators are familiar with the purpose limitations and associated hazards of this appliance Operating instructions and warnings must be read and understood by all operators and users Any troubleshooting guides component views and parts lists included in this manual are for general reference only and are intended for use by qualified technical personnel This manual should be considered a permanent part of this appliance This manual and all supplied instructions diagrams schematics parts lists notices
31. nd 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 routin
32. r use hydrochloric acid muriatic acid on stainless steel 4 O STEEL PPY 7 Rinse surfaces by wiping with sponge and clean warm water 8 Remove excess water with sponge and wipe dry with a clean cloth or air dry 9 Interior can be wiped with a sanitizing solution after cleaning and rinsing This solution must be approved for use on food contact surfaces PG 10 10 To help maintain the protective film coating on any polished stainless steel clean the exterior of the cabinet 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 foodservice equipment DANGER AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED HOSED DOWN OR FLOODED WITH WATER OR LIQUID SOLUTION OF ANY KIND DO NOT USE WATER JET TO CLEAN SEVERE DAMAGE OR ELECTRICAL HAZARD COULD RESULT WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED ADANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING HSM INSTALLATION OPERATION SERVICE MANUAL SANITATION 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 a
33. t contains high to moderate concentrations of chloride will cause oxidation and pitting that result in rust and corrosion In addition many acidic foods spilled and left to remain on metal surfaces are contributing factors that will corrode surfaces Proper cleaning agents materials and methods are vital to maintaining the appearance and life of this appliance Spilled foods should be removed and the area wiped as soon as possible but at the very least a minimum of once a day Always thoroughly rinse surfaces after using a cleaning agent and wipe standing water as quickly as possible after rinsing CLEANING AGENTS Use non abrasive cleaning products designed for use on stainless steel surfaces Cleaning agents must be chloride free compounds and must not contain quaternary salts Never use hydrochloric acid muriatic acid on stainless steel surfaces Always use the proper cleaning agent at the manufacturer s recommended strength Contact your local cleaning supplier for product recommendations CLEANING MATERIALS The cleaning function can usually be accomplished with the proper cleaning agent and a soft clean cloth When more aggressive methods must be employed use a non abrasive scouring pad on difficult areas and make certain to scrub with the visible grain of surface metal to avoid surface scratches Never use wire brushes metal scouring pads or scrapers to remove food residue TO PROTECT STAINLESS STEEL SURFACES
34. tion 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 This appliance is equipped with a thermostat indicating a range of between 0 and 10 Use a metal stemmed 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 BEEF ROAST Rare BEEF ROAST Med Well Done BEEF BRISKET CORN BEEF PASTRAMI PRIME RIB Rare STEAKS Broiled Fried RIBS Beef or Pork VEAL HAM PORK LAMB CHICKEN Fried Baked DUCK TURKEY GENERAL FISH Baked Fried LOBSTER SHRIMP Fried CASSEROLES DOUGH Proof
35. warranty must include the full model number and serial number of the unit HAAM UNPACKING 1 Carefully remove the appliance from the i 1 4 carton or crate Buy t o NOTE Do not discard the carton and other packaging material until you have inspected the unit for hidden damage and tested it for proper operation Read all instructions in this manual carefully before initiating the installation of this appliance DO NOT DISCARD THIS MANUAL This manual is considered to be part of the appliance and is to be provided to the owner or manager of the business or to the person responsible for training operators Additional manuals are available from the Alto Shaam service department Remove all protective plastic film packaging materials and accessories from the appliance before connecting electrical power Store any accessories in a convenient place for future use HSM INSTALLATION OPERATION SERVICE MANUAL PG 1 AND PRECAUTIONS CSS AND PRECAUTIONS Knowledge of proper procedures is essential to the safe operation of electrically and or gas energized equipment In accordance with generally accepted product safety labeling guidelines for potential hazards the following signal words and symbols may be used throughout this manual DANGER Used to indicate the presence of a hazard that WILL cause severe personal injury death or substantial property damage if the warning included with this sy
36. y of product When holding food for prolonged periods it is advisable to periodically check the internal temperature of each item to assure maintenance of the proper temperature range Load prepackaged hot foods into the merchandiser Before loading food into the unit use a pocket type meat thermometer to make certain all products have reached an internal temperature of 160 F 71 C or higher If any food product is not at proper serving temperature use a Halo Heat cooking and holding oven or Combitherm Oven to bring the product within the correct temperature range Occasionally stir or rotate foods as needed Wipe spills immediately to assure maximum eye appeal and minimize end of the day cleanup HSM INSTALLATION OPERATION SERVICE MANUAL PG 7 OPERATION GENERAL LDING GUIDELINES 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 addi
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