Operation & Installation Manual 04/2011
Contents
1. 1 Peces 10 82 K va PAN HO GROUND SCREW scewe sc2190 CORDSET 120V CD 3397 PG 3589 C 2190 PLUG 3 8 HOLE PG 25574 22271 SW 34769 BUSHING STRAIN RELIEF 120V 230 BU 3964 2 SHOWN A DANGER A DANGER LOCK OUT OR POST DISCONNECT UNIT FROM SERVICE WORK POWER SOURCE BEFORE BEEN COMPLETED CLEANING OR SERVICING PHH fede rEe EFEFF EFEFF EEE B lt 1 1 1 2 2 2 2 2 2 2 2 2 2 3 3 3 3 3 3 m 10 11 12 14 15 7 8 9 0 il 2 3 A 5 6 7 8 9 0 1 2 3 4 5 6 BREAKER PANEL UNTIL TH II SERIES INSTALLATION OPERATION SERVICE MANUAL PG 21 Tam 01 5 9 3lva dP 8 133HS 0 2 L L WWMHOVIG ONIAIM INYWHS OLTW ZH09 AOZT 1 006 aivd A33 01 669 4OOO v 01 2 6 N d XH 0 01 12 01 1914 HOLIMSAJMOdJAOW 3052 03 330 5 ro JAY S SONILL3S HJLIMS IDALN0J GAVANYLS AON3OV 9v LUN AVIA lt 6EE 13 135 909 et D 1 SLIDA dWv 02 d02 G VWJN DN ld ATBWASSY JAIM 34 085 106 33S S3TIAWASSY AYIA vor M0261 ai 2 m vest AB2. 5 14 Cleaning Materials 14 Equipment Care 15 Clean Daily 2 2246 as 00 15 Clean the Door Vents 15 Check Overall Condition of 15 HAAM Sanitation Sanitation Food Safety 16 Internal Food Product Temperatures 16 Service Trouble Shooting 17 Exterior Service View 18 Exterior Service Parts List 19 Electrical Component Service View 20 Cable Heating Service 5 20 Electrical Component Parts List 21 Wire Diagrams 500TH 1 20 REDE RC A Reda 22 500 TH II 208 240V 230 23 750 1000 120V 24 750 1000 TH II 208 240V 230V 25 Warranty Transportation Damage and Claims Back Cover Limited Back Cover ALT DELIVERY This Alto Shaam appliance has been thoroughly tested and inspected to ensure 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 de
3. 750 1000 TH II 208 240V 500 TH II 208 240V includes includes CB 3045 Cable Heating Element 134 feet CB 3045 Cable Heating Element 210 feet CR 3226 Ri g Connector a ewes 4 CR 3226 Ring Connector 12 IN 3488 Insulation Corner 1 foot IN 3488 Insulation Corner 1 foot BU 3105 Shoulder Bushing 4 BU 3105 Shoulder Bushing 12 BU 3106 Cup Bushing 4 BU 3106 Bushing 12 971 2439 v 2 StU 4 ST 2439 e dione 12 NIU 2215 Hex Nuta 8 2215 24 SL 3063 Insulating 5 4 SL 3063 Insulating Sleeve 12 TA 3540 Electrical Tape 1 roll TA 3540 Electrical Tape 1 roll TH II SERIES INSTALLATION OPERATION SERVICE MANUAL PG 20 ELECTRONIC COMPONENTS PARTS LIST 1 1 8 SNAP BUSHING BU 3378 CABLE WIRE HARNESS CB 34945 13 CORDSET 230V CD 3922 CD 3922 CD 3922 CD 3397 CR 34559 CONNECTOR 5 CONDUCTOR CR 34646 GS 2019 GS 2019 15 CONNECTOR 16 FERRUL 230V ONLY CR 34828 7 8 SNAP BUSHING KNOB THERMOSTAT KN 26568 KN 26568 KN 26568 FAN 3 BOX 230V FA 34524 FAN 3 BOX 120V FA 3974 NUT 10 32 NF HEX MS 18 8 NU 2215 NU 2215 NU 2215 1 2 SELF ADHESIVE GASKET GS 2019 CONTROL PANEL OVERLAY
4. AINO A0 2 ALO 828v 32 CADE Ny 2 J Na O Q a L610E amp A9014 1 lt DANH9S gt K0Tv T0Z A IND A0Ec L L 330 9N1d dWY 91 03 135 GA00 ATAWASSY 1190 A OE2 403 GBECIOG 335 AJEN3SSV JAIM 1190 0 80 X04 4882105 335 ATEWASSY JAIM NIVW 33 1882105 33S 53119 355 JAIM 2va lt GSGPE H0 501934403 2 ISN LON 0 U 9 69 HOLIAS 0 2 HOLIAS D lt HJLIMS 40 4 var B veu N2692 2 SIVA SIDA AON3DV DV ALON vezr B yezi i 62 v9or M2022 ae 8 SIVA SITA NV4 DNI 1003 88v vE 22 705109 lt OT6PE 11 and Wid 2005 lt 6 85 gt SS3NAVH JAM 9d T0ALN J OL ILy6btE dd 38089 dW3l NIV 50575 491 SNId e0StE 33 9nd CIN 4 1 083 94 0109 SWHO 2 8 85 0 2 802 ADE 404 03217111 5908 8925 dW3l IH 371499 DNILV3H 84d SI MATA SERIES INSTALLATION OPERATION SERVICE MANUAL PG 23 Tam 01 2
5. Datakey error Datakey incompatible with control Install compatible Datake Datakey unplugged Install Datakey and cycle power to control to clear error Note If in doubt always cycle the power to the control and contact factory if the problem persists To test probe and air sensor Test probe and air sensor by placing sensor in ice water bath and using an ohmmeter set on the ohm scale The reading should be 100 ohms resistance If it is more than 2 ohms higher or lower sensor needs to be replaced TH II SERIES INSTALLATION OPERATION SERVICE MANUAL PG 17 N EXTERIOR VIEW 750 TH II SHOWN A TH II SERIES INSTALLATION OPERATION SERVICE MANUAL PG 18 Part numbers and drawings are subject to change without notice SERVICE VIEW EXTERIOR EXTERIOR PARTS LIST A z z 1 2 3 4 5 7 1 1 1 1 14 0 1 2 3 z z a a 15 16 17 18 19 20 215 2 2 SCREW 8 32 X 1 4 PHIL 28 0 NOT SHOWN 2 2 2 2 2 2 3 4 5 6 8 9 2 DANGER DANGER LOCK OUT OR POST DISCONNECT UNIT FROM SERVICE WORK HAS POWER SOURCE BEFORE BEEN COMPLETED CLEANING OR SERVICING BREAKER PANEL UNTIL TH II SERIES INSTALLATION OPERATION SERVICE MANUAL PG 19 ELECTRONIC COMPONENTS B 208 240V SHOWN Part numbers and drawings are subject to change without notice CABLE HEATING SERVICE KITS No 4880 4881
6. ak akc temperature the heat indicator light will turn off Press and hold the Temperature Display Button Cooking temperature range 200 to 325 F 94 to 160 for 3 seconds at any time to display the Actual oven temperature 90F Note Cooking mode not active unless timer is running Heat Indicator Light Cooking Dae Indicator Light Display Indicator Light ALTO SHAAM On Off Up Down Hold K Power Switch Arrow Keys old Knob Cook Knob Display Button TH II SERIES INSTALLATION OPERATION SERVICE MANUAL PG 12 OPERATING INSTRUCTIONS 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 ne
7. alleviate this condition To preserve the safety and RE quality of freshly cooked foods however maximum AR RE 180 of 1 to 2 minutes must be the only time period ll df th initial h ttob 1 df th PLATED MEALS 140 165 F allowed for the initial heat to be released from the SKICES EE product SOUP 140 200 VEGETABLES 160 175 F 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 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 the vents for moist holding and open the vents for crisp holding TH II SERIES INSTALLATION OPERATION SERVICE MANUAL PG 13 CARE AND CLEANING CLEANING AND PREVENTIVE MAINTENANCE 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 that contains high to moderate concentrations of chl
8. 0001 sdoum Gujsn AB02 s Dy AJN39V 99 SLON ves 00 Adve 802 2 Lori 8 62 Adve vest ABZ2E 8 SIVA SUA AD I sdoun A802 s Dy AJN39V 9 3LON vv 000 Adve 802 zi M8692 Adve bal v9vI NO OE ae 8 SIVA SIDA 06 2H09 0S AO Z 2 09 80 2268 1571 135 305 C3ZINUWSNVH 9T CSV dad lt DHANHJS gt 2 4 330 9frld GOT TOZ dWY 9T ATJ8W3SSV JAIA NOILdO 3 DWS 03 988105 335 AJ8W3SSV JIM NOILdO AOE2 404 SBECTOS 33S ATEWASSY JAIA 14 0 80 X04 Z8ECTOS 33 A1BW3SSY JAIM NIVW 03 P8EcIl0G 33S SJITIAWASSY JAIM 3052 03 330 NANL AINO AOE ALD 14 gt CAGE ATNO AO 2 503 135 909 CADE 802 ND dn ES Nag boa HOLIA oO gt Cac ACU 2 2 5 gt a gt uen Aaa Aa c HOLIMS e _ 2 2m8 1 N31V3H ADD 49v1 2 VVVV apis AND 9 03 BOWS 7081409 QBVINVIS lt ESSPE BJ
9. 208 1 60 10 6 2 2 OR PLUG at 240 1 60 12 2 2 9 230 1 50 12 2 8 4 CEE 7 7 SJ 220 230V PLUG ELECTRICAL 750 TH II VOLTAGE PHASE CYCLE HZ AMPS kW CORD amp PLUG 120 1 60 14 2 1 7 4 5 20 20A 125V PLUG 208 240 1 60 14 4 3 0 NOCOBD at 208 1 60 14 6 3 0 OR PLUG at 240 1 60 11 2 2 7 230 1 50 10 4 2 4 sy CEE 7 7 lt E 220 230V PLUG ELECTRICAL 1000 TH II VOLTAGE PHASE CYCLE HZ AMPS kW CORD amp PLUG 120 60 16 0 1 9 NEMA520P 20A 125V PLUG 208 240 accy 1 60 14 4 3 0 NO CORD at 208 1 60 14 4 3 0 OR PLUG at 240 1 60 11 1 2 7 230 1 50 10 4 2 4 CEE 7 7 NJ 220 230V PLUG Wire diagrams are located inside the bonnet of the unit DANGER To avoid electrical shock this appliance MUST be adequately grounded in accordance with local electrical codes or in the absence of local codes with the current edition of the National Electrical Code ANSI NFPA No 70 In Canada all electrical connections are to be made in accordance with CSA C22 1 Canadian Electrical Code Part 1 or local codes TH II SERIES INSTALLATION OPERATION SERVICE MANUAL PG 10 OPERATING INSTRUCTIONS USER SAFETY INFORMATION METAL PARTS OF THIS EQUIPMENT caton BECOME EXTREMELY HOT WHEN IN OPERATION TO AVOID BURNS ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE The Alto Shaam cook and hold oven is intended for use in commercial establishments by qualified operating personnel where all o
10. 894mm with optional 5 casters 32 1 2 826mm with optional 2 1 2 casters 33 3 4 857mm with optional 6 legs 35 1 4 894mm with optional 5 casters 33 3 4 857mm with optional 6 legs PRODUCT PAN CAPACITY EACH COMPARTMENT 500 TH 1 100 Ib 45 kg rer 150 Ib 68 kg 40 Ib 18kg MAXIMUM 750 TH 194 Ib 264 kg 264 Ib 120 kg VOLUME MAXIMUM 30 QUARTS 38 LITERS 100 Ib 45kg MAXIMUM VOLUME MAXIMUM 75 QUARTS 95 LITERS TH I SERIES INSTALLATION OPERATION SERVICE MANUAL PG 4 SITE INSTALLATION 1000 TH II 25 1 16 636mm Electrical Connection Shown with optional bumper 72 3 4 1847mm 34 864mm I 31 1 2 799mm 23 5 8 600mm 22 5 8 574 Electrical Connection Pass Through Option 40 5 16 1024mm with 3 1 2 89mm casters 37 11 16 956mm 4 FT 5 5 16 134mm 521mm J 26 15 16 683mm 23 1 2 597mm 38 5 8 981mm with optional 2 1 2 casters 42 1067mm with optional 5 casters 41 7 8 1063mm with optional 6 legs 1000 TH II 200 Ib 91 kg 275 lb 125 kg PRODUCT PAN CAPACITY EACH COMPARTMENT 120 Ib 54kg MAXIMUM VOLUME MAXIMUM 60 QUARTS 76 LITERS TH I SERIES INSTALLATION OPERATION SERVICE MANUAL PG 5 5011161 5010371 5009767 NOT AVAILABLE WITH 2 1 2 64mm CASTERS Carving Holder PRIME RIB
11. p rtE dd 3019959 ISN JaDad NIV S 9P9vE 80 06009 OI6PE LL gt 2599 lt GESPE AL lt 9P9PE H0 TU and wid 002 DONS iia Ed 69 bE MS 19911 HOLIAS os 3208 N veSre V gt 3 SNIIDUJS 2620 R 0 HOLIMS 30 HOLIAS 40 901 88v vE I9 1081N0I Sv6vE 82 SSJNAVH 9d 701409 OL lt 106 5 45 gt SNId 00575 45 IN 1d ATND 5 294 03 JADWS Adve 052 ed Q3ZIIILN e A802 03 G3ZIIILN Gv0 82 dW3l IH 50575 3591 Xe SNId e0StE H0 DN 1d CIN 44 LINN 37899 ONILV3H 8j SI MIIA v3 102 ch 8 9 11 5 1 0001 0709 SWHO G Iv 9 15 49 1 064 SERIES INSTALLATION OPERATION SERVICE MANUAL PG 25 TRANSPORTATION DAMAGE and CLAIMS AII Alto Shaam equipment is sold F O 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 t
12. HAND PROTECTION WHEN OPERATING THIS APPLIANCE DO NOT store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance SITE INSTALLATION The Alto Shaam cook and hold oven must be installed in a location that will permit the oven to function for its intended purpose and to allow adequate clearance for ventilation proper cleaning and maintenance access 1 The oven must be installed on a stable and level surface 2 DO NOT install this oven in any area where it may be affected by any adverse conditions such as steam grease dripping water high temperatures etc 3 DO NOT store or use any flammable liquids or allow flammable vapors in the vicinity of this oven or any other appliance 4 This appliance must be kept free and clear of any combustible materials 5 This appliance must be kept free and clear of any obstructions blocking access for maintenance or service Emissions testing conducted by Underwriters Laboratories Inc was found to be in compliance with the applicable requirements of NFPA96 2004 Edition Par 4 1 1 2 U L emissions sampling of grease laden vapor resulted in a total of 0 55 milligrams per cubic meter with no visible smoke and is considered representative of all oven models in the line Based on these results hood installation and or outside venting should not be a requirement in most areas Veri
13. HL 2635 HL 2635 HL 2635 STEAMSHIP CAFETERIA ROUND 4459 4459 4459 Casters 2 RIGID 2 SWIVEL W BRAKE 5 127mm 5004862 5004862 5004862 3 1 2 89mm STANDARD STANDARD STANDARD 2 1 2 64mm 5008022 5008022 5008022 Door with Window RIGHT HAND 5010830 5010948 5010082 LEFT HAND 5010829 5010949 5010076 Door Lock with Key LK 22567 LK 22567 LK 22567 Drip Pan STANDARD WITH DRAIN 1 7 16 37mm STANDARD WITH DRAIN 1 11 16 43mm STANDARD WITH DRAIN 1 7 8 48mm 5005616 WITHOUT DRAIN 1 7 16 37mm WITHOUT DRAIN 1 7 8 48mm 11906 EXTRA DEEP 4 102mm 15929 Legs 6 152mm Stemmed SET OF FOUR 5011149 5011149 5011149 Pan Grid Wire 18 26 PAN INSERT EM PN 2115 PN 2115 Security Panel w Key Lock 5006787 5004750 5005776 Shelf Stainless Steel FLAT WIRE REACH IN SH 2326 SH 2324 SH 2325 FLAT WIRE PASS THROUGH SH 2327 SH 2346 RIB RACK SH 2743 SH 29474 Stacking Hardware 5004864 5004864 5004864 TH I SERIES INSTALLATION OPERATION SERVICE MANUAL PG 6 SITE INSTALLATION STACKING INSTRUCTIONS 1 If the two appliances were shipped together from the factory the top unit will have the casters already removed A stacking kit will be included with the shipment If casters need to be removed lay the unit on its back and remove the set screw on each caster Pull the casters out of the unit 2 While appliance is laid on its back insert one stacking post in each of the four corners of the upper
14. SI MATA PG 24 INSTALLATION OPERATION SERVICE MANUAL SERIES TH 01 0 9 3lva ldC 28 ad WWV3S VIO ODNINIM WWWHS OL1Y II 38 0001 AS L9Z II H1 0001 064 diva NOILdIHOSIQ 01 1 01 19 HOLIMS SJMOdJAOW 01 1 01 ONILWA 10 IIPIS 0001 39naaal 4 ar rece 985 sdoum A0EZ 40 51 Buou DY AONSOV DV LON veer M0082 veu M0892 noez 91531 5v SIVA SIA 117 15 0001 sdoam SI Dy AON39V ILON vor moore 4901 NOIS3d 99 SIVA SUUA 117810001 sdoum 2 i9 s Suou Dy 99 3LUN veel 2 m m ve E 2 SL UA Scu sdoum Gujsn s Buou DY AON3OV DY LON WOT moore 2 m m ver nacre 2 0 SIVA SIDA TI 11 064 sdoum A802 s AJN3OV DV LUN vest MO9ZE 21 vrer ba vest e 2 SILIVA SIA 11 AS 0001 sdoum Gujsn A802 s Buou Dy AJN39V SW 3LON A0v2 802 ML992 2 SIIVA SIDA
15. and required maintenance of steam generating equipment is the responsibility of the owner operator 6 Damage 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 09 10 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 N
16. 9 18 m OSELL ong INWWHS OLTW WVADVIO ONINIM ZH09 5 9 II HL 0001 062 NOlLdiIHOSIQ xar orsiz N d IHOI SYOWS Aar 1 OL8E9PE 40 aay Yar 33MOd NOIS3G 31033 ZOSE 13 ESSEE SHOWS 3062 03 440 NANL gt m 1 ND S 3 E SONILL3S HOLIAS 7081405 GAVANYLS 06 EL6E V D 3 9411009 cava XE 6EE 13I 1 135 et 058 352 7 6 ALO E xa 5 5 8 6108 XA9018 1 lt 6GSYE 40 UOLIZNNOJ GD ISN LON bo IK oc Leg 5 lt 69 PE AS EE p SB k KHJLIAS JU XIVA 7 D m E HOLIAS 40 8 58 22 7031405 E0GvE 329 SNId e0Sv 32 ONId SLIDA Gel dWv 02 d02 S YWAN DN 1d lt OTEPE LL WIC 4009 lt 85 gt SS3NAVH JAI lt 1 0 amp 3 gt oe LZBYE UJ Z ce E2081 3ALVZH BMWS xau SONIYA DONS ANNO XS 494 503 SHOWS ATBW3SSY JAIM NOILdO JADWS 403 982105 33 ATHW3SSV JAIM NIVW 30 3 5852106 335 S3ITHW3SSV IAIA OPSPE A1 AIWIL_3ADWS lt IOS E A0 SI lt 005 5 45 gt 9l ATO 5 94 03 320 LINN 30 WDS 38084 dW3l aIv 14083 93 0109 SWHO 6 EE II H1 000T V3 9105 SWHO 6 v2 6 ZE 9 1 0 1 2 1 37499 lt 5705 85 gt dW3l IH 37895 SNILV3H
17. ALT HAAM Cooking amp Holding Oven Manual Control 500 TH II 750 TH II 1000 TH II INSTALLATION OPERATION 500 TH II MAINTENANCE 24 7 HALO pese W164 N9221 Water Street P O Box 450 Menomonee Falls Wisconsin 53052 0450 USA PHONE 262 251 3800 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 29455 04 11 Delivery wo PZ 1 UNPACKING 24 awed EE heed a lee ee ee awe s 1 Safety Procedures and Precautions 2 Installation Installation Requirements 3 Clearance 3 Dimension Drawings weights amp capacities 4 5 Options and 5 5 6 Stacking 5 7 Leveling crame ek 8 Restraint Requirements Mobile Equipment 8 Drip Tray 5 9 Electrical lt 10 Operating Instructions User Safety 11 Before Initial 11 Operating 5 12 General Holding Guidelines 13 Care and Cleaning Cleaning and Preventative Maintenance 14 Protecting Stainless Steel Surfaces 14 Cleaning
18. B8T 2 EL6E V 35 SdNY SLIVA SITDA DNI 1009 K IOGPE 32 X2 SNId K00Sv 32 DN ld lt HOLIAS 40 AJVA lt HJLIMS 30 Sp6 E H3 SSJNAVH JJA lt 88775 95 gt 9d 7091409 7081405 DL EOSpE H0 X2_SNId 20StE 30 DN Td INNA LINN JO AJva r btE Ud MOL23NN O 65 dW3i NIV DO lt OI6PE L1 Avid 3009 St 69 YE MS HOLIMS 1083 1092 SWHO te ee 6 13211111 37895 lt 5705 85 gt dWN3l IH 371899 9NILV3H di SI MAJTA TH II SERIES INSTALLATION OPERATION SERVICE MANUAL PG 22 1 0I I L 38 133HS l s L L WVADVIO WYWHS OLTW A 0 2 0v2 802 006 ddv ObZ MOH YOOONVIAMAN v 01 12 01 1915 HOMS 33MOd O 3052 03 440 CE2 roi LCD LEG rza ME feof Wav S S9NILL3S HILIAS did 71041405 davaNnvls AINI Y OV ILON 2H09 0S AO Z 2 09 AOvz 802 226 09 135 409 Q3ZINOWAVH CSV 3 91 7
19. 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 TH II SERIES INSTALLATION OPERATION SERVICE MANUAL PG 14 CARE AND CLEANING EQUIPMENT CARE Under normal circumstances this oven should provide you with long and trouble free service There is no esii preventative maintenance required however the following Equipment Care Guide will maximize the potential life and trouble free operation of this oven 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 CLEAN DAILY 1 Disconnect unit from power 1 SCRAP RE BRy GA gt gt 2 Remove all detachable items such as wire shelves side racks and drip pans Clean these items separately 3 Wipe the interior metal surfaces of the oven with a paper towel to remove loose food debris 4 Clean the interior metal surfaces of the cabinet with a damp clean cloth or sponge and any good commercial detergent 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 5 Spray heavily soiled areas with a wa
20. TER JET TO CLEAN SEVERE DAMAGE OR ELECTRICAL HAZARD COULD RESULT WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED LOCK OUT OR POST BREAKER PANEL UNTIL SERVICE WORK HAS BEEN COMPLETED TH II SERIES INSTALLATION OPERATION SERVICE MANUAL PG 11 OPERATING INSTRUCTIONS 1 Push power switch to ON 1 position 4 Set timer Control will display 0 or 0 C Press Up or Down arrows when cook knob is 2 Set the holding temperature set to begin cooking e Rotate the hold knob to the desired holding Press Up or Down arrows to adjust the temperature The set temperature will appear time while cooking in the Digital Display 1402 and the temperature display button will illuminate Nate Hold timer button for 3 seconds when in cook mode to cancel timer display The holding indicator light will illuminate shows Ga while in hold mode 5 PREHEAT oven for 30 minutes before Holding temperature range loading food The heat indicator light will 60 to 205 16 to 96 illuminate and will remain lit as long as the oven is calling for heat 3 Set the cooking temperature 6 Load the oven with food and adjust cooking e Rotate the cook knob to the desired timer as needed temperature The set temperature will appear in the Digital Display 2585 and the temperature display button will illuminate Notes When the oven temperature reaches the set The cooking indicator light will illuminate
21. cessity of a heat distribution fan thereby preventing further moisture loss due to evaporation or dehydration HOLDING TEMPERATURE RANGE BEEF ROAST Rare 130 F BEEF ROAST Med Well Done 155 F BEEF BRISKET 160 175 F CORN BEEF 160 175 F PASTRAMI 160 175 F PRIME RIB Rare 130 F STEAKS Broiled Fried 140 160 F RIBS Beef or Pork 160 F VEAL 160 175 F HAM 160 175 F PORK 160 175 F LAMB CHICKEN Fried Baked 160 175 F 160 175 F DUCK 160 175 F TURKEY 160 175 F GENERAL FISH Baked Fried 160 175 F 160 175 F FISH SEAFOOD LOBSTER 160 175 F SHRIMP Fried 160 175 F 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 BAKED GOODS BREADS ROLLS 120 140 F 49 60 C MISCELLANEOUS CASSEROLES 160 175 F on the outside of the product and on the inside of DOUGH Proofing 80002 plastic containers used in self service applications EGGS Fried 150 160 F Allowing the product to release the initial steam FROZEN ENTREES 160 175 F and heat produced by high temperature cooking can HORSD ORUVRES
22. ctrical power Store any accessories in a convenient place for future use TH II SERIES INSTALLATION OPERATION SERVICE MANUAL PG 1 AND PRECAUTIONS 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 symbol 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 NOTE Used to notify personnel of installation operation or maintenance information that is important but not hazard related This appliance is intended to cook hold or process foods for the purpose of human consumption No other use for this a
23. e holes through double sided tape 1 which is attached to the back of drip tray holder 2 Remove backing on double sided tape 1 Put screws 3 through holes and attach drip tray holder 2 to unit Optional apply line of food grade silicone caulk along top edge of drip tray holder 2 to seal Place drip tray 4 in drip tray holder 2 ORO A DANGER ENSURE POWER SOURCE MATCHES VOLTAGE STAMPED ON APPLIANCE NAMEPLATE TH I SERIES INSTALLATION OPERATION SERVICE MANUAL PG 9 ELECTRICAL CONNECTION The appliance must be installed by a qualified service technician The oven must be properly grounded in accordance with the National Electrical Code and applicable local codes Plug the unit into a properly grounded receptacle ONLY positioning the unit so that the plug is easily accessible in case of an emergency Arcing will occur when connecting or disconnecting the unit unless all controls are in the OFF position Proper receptacle or outlet configuration or permanent wiring for this unit must be installed by a licensed electrician in accordance with applicable local electrical codes 750 and 1000 TH II models at 208 240V are dual rated units with a conversion switch mounted under an access cover on the rear of the oven near the power cord With the voltage conversion switch in the 200 208V UPPER position the oven will function properly with a source voltage of between 200 and 208 W
24. erfere with the operation of the oven DO NOT USE OVEN IF CONTROLS ARE NOT PROPERLY FUNCTIONING Refer to the Trouble Shooting Guide located in this manual or call an authorized service technician 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 SERIES INSTALLATION OPERATION SERVICE MANUAL PG 15 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 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 bot
25. ers it is important that the installation surface be level due to the probability of frequent oven repositioning We recommend checking the level of the oven periodically to make certain the floor has not shifted nor the oven moved NOTE Failure to properly level this oven can cause improper function and will result in the uneven baking with products consisting of semi liquid batter RESTRAINT REQUIREMENTS MOBILE EQUIPMENT RISK OF ELECTRIC SHOCK Appliance must be secured to building structure Any appliance that is not furnished with a power supply cord but that includes a set of casters must be installed with a tether Adequate means must be provided to limit the movement of this appliance without depending on or transmitting stress to the electrical conduit The following requirements apply 1 Casters must be a maximum height of 6 152mm 2 Two of the casters must be the locking type 3 Such mobile appliances or appliances on mobile stands must be installed with the use of a flexible connector secured to the building structure A mounting connector for a restraining device is located on the upper back flange of the appliance A flexible connector is not supplied by nor is it available from the factory SERIES INSTALLATION OPERATION SERVICE MANUAL PG 8 SITE INSTALLATION DRIP TRAY INSTALLATION INSTRUCTIONS Description 3 Drip Tray i Pok
26. for more than 90 minutes air sensor shorted Unit has been higher than 25 F above the maximum cavity set point for Over temperature more than 2 minutes Note Holding Cabinets with this error code are more than 145 F higher than the maximum set point emp measurement error mp measurement error eal time clock error eal time clock error Voltage below 90 VAC on a 125 VAC unit or below 190 VAC ona oltage low 208 240 VAC unit Correct voltage Voltage over 130 VAC 125 VAC unit or over 250 VAC Voltage high 208 240 VAC unit Correct voltage lt 2 EEPROM Error EEPROM Error EEPROM Error EEPROM Error Stored HACCP memory corrupted HACCP Address reset to 1 Possible bad BEPROMIEFESP EEPROM Contact factory if problem persists Stored offsets corrupted Offsets reset to 0 Control may need a recalibration EEPROM Error Possible bad EEPROM Contact factory if problem persists All timer set points are reset to 1 minute Timers if previously on are now off Possible bad EEPROM Error Code ear 50 Temp measurement __ 51 Temp measurement error 60 Real time clock error 81 82 83 85 88 EEPROM Error A button has been held down for gt 60 seconds Adjust control Error will reset when the problem has been resolved Datakey error Datakey digital signature incompatible Cycle power and install compatible Datakey if error persists
27. fy local codes for locations where more restrictive codes are applicable MINIMUM CLEARANCE REQUIREMENTS COMBUSTIBLE NON COMBUSTIBLE SURFACES SURFACES BACK 3 76mm 3 76mm LEFT SIDE 1 25mm 1 25mm RIGHT SIDE 1 25mm 1 25mm TOP 2 51mm 2 51mm TH II SERIES INSTALLATION OPERATION SERVICE MANUAL PG SITE INSTALLATION 21 532 28 9 16 726mm Pass Through Pass Through Electrical Option Option Connection Electrical Connection Shown with Shown with optional bumper optional bumper 58 1 4 1479mm 79 2006mm 41 5 16 1049mm 54 3 16 1376mm 19 1 8 486mm H 29 736mm TEM the 460mm a K a A 34 864mm 6 E 676mm I 31 1 2 799mm 4 25 3 4 653mm 17 432 Electrical Connection ers o t Electrical Connection Pass Through Option Pass Through Option 33 1 2 851mm e 102 LO 2 o 2 a u e 21 7 8 556 16 406mm 19 483mm ermm le kak gaj 27 1 8 688mm 33 1 2 851mm with 3 1 2 89mm casters 31 13 16 807mm with optional 2 1 2 casters 35 3 16
28. geration compressor on Alto Shaam Quickchillers five 5 years from the date of installation For the heating 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 door gaskets and or the replacement of 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
29. h 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 i
30. he material is moved to a storage area Do not sign a delivery receipt or a freight bill until you have made a proper count and inspection of all merchandise received 2 3 Note all damage to packages directly on the carrier s delivery receipt 4 Make certain the driver signs this receipt If he refuses to sign make a notation of this refusal on the receipt 5 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 Save any 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 refri
31. ith the voltage conversion switch in the 220 240V LOWER position the unit will function properly with a source voltage of between 220 and 240 NOTE ALL 208 240V units are shipped from the factory with the voltage conversion switch in the 220 240 position 125V rated units will function properly with a source voltage of between 100 and 125 60 Hz The 125V rated units are provided with a cord and plug NEMA 5 20 Have a licensed electrician install the proper outlet configuration as required for the unit in accordance with applicable local electrical codes This will assure a safe and trouble free installation For CE approved units 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 Y NOTE CE approved appliances must be connected to an electrical circuit that is protected by an external GFCI outlet Ensure that the voltage conversion switch position and the available power source match ELECTRICAL 500 TH II VOLTAGE PHASE CYCLE HZ AMPS kW CORD amp PLUG 120 1 60 16 1 9 5 20 20 125 PLUG 208 240 1 60 12 5 3 0 CORD
32. livered 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 ensure 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 Tech Team Service Department if you have any questions concerning installation operation or maintenance NOTE claims for warranty must include the full model number and serial number of the unit HAAM UNPACKING 1 Carefully remove the appliance from the 1 a carton or crate Aun lg 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 Tech Team Service Department Remove all protective plastic film packaging materials and accessories from the appliance before connecting ele
33. oride 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 COMPLETELY AVOID THE USE OF ABRASIVE CLEANING
34. perators 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 START UP OPERATION BEFORE INITIAL USE Interior oven surfaces must be heated to remove surface oils and the accompanying odor produced during the first use of the oven 1 Wipe all wire shelves side racks and the full oven interior with a clean damp cloth Install the oven side racks oven shelves and external drip tray Shelves are installed with the curved edge toward the back of the oven Insert the drip pan on the interior bottom surface of the oven 2 Close the oven doors press the power switch to the on position and set the thermostat to 300 F 149 C 3 Allow the oven to cycle for approximately 2 hours or until no odor is detected DANGER APPLIANCES WITH NO CORD PROVIDED BY FACTORY MUST BE EQUIPPED WITH A CORD OF SUFFICIENT LENGTH TO PERMIT THE APPLIANCE TO BE MOVED FOR CLEANING ELECTRICAL CONNECTIONS MUST BE MADE BY A QUALIFIED SERVICE TECHNICIAN IN ACCORDANCE WITH APPLICABLE ELECTRICAL CODES PREHEATING Always preheat the oven for a minimum of 20 minutes before cooking product Follow the operating instructions indicated on the next page of this manual 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 WA
35. ppliance 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 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 SERIES INSTALLATION OPERATION SERVICE MANUAL PG 2 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 TO PREVENT PERSONAL INJURY USE CAUTION WHEN MOVING OR LEVELING THIS APPLIANCE METAL PARTS OF THIS EQUIPMENT canons BECOME EXTREMELY HOT WHEN HOT SURFACE IN OPERATION TO AVOID BURNS ALWAYS USE
36. s 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 DANGER ZONE 4 TO 60 C CRITICAL ZONE 21 TO 49 C SAFE ZONE 60 TO 74 C COLD FOODS DANGER ZONE ABOVE 40 F ABOVE 4 C SAFE ZONE 36 TO 40 F 2 TO 4 C DANGER ZONE CRITICAL ZONE SAFE ZONE TH II SERIES INSTALLATION OPERATION SERVICE MANUAL PG 16 TROUBLE SHOOTING CHECKLIST escription Possible Cause Cavity air sensor reading lt 5 F Verify sensor integrity See sensor test instructions below Cavity air sensor reading gt 517 F Verify sensor integrity Cavity air sensor open See sensor test instructions below Product probe is shorted Product probe reading lt 5 Verify sensor integrity Oven will cook in time only See sensor test instructions below Product probe is open Product Probe reading gt 517 Verify sensor integrity Oven will cook in time only See sensor test instructions below Under temperature Unit has not reached set point
37. ter soluble degreaser and let stand for 10 minutes then remove soil with a plastic scouring pad 6 Wipe control panel door vents door handles and door gaskets thoroughly since these areas harbor food debris 7 Rinse surfaces by wiping with sponge and clean warm water DANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING 8 Remove excess water with sponge and wipe dry with a clean cloth or air dry Leave doors open until interior is completely dry Replace side racks and shelves 9 Wipe door gaskets and control panel dry witha clean soft cloth 10 Interior can be wiped with a sanitizing solution after cleaning and rinsing This solution must be approved for use on stainless steel food contact surfaces 11 To help maintain the protective film coating on 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 12 Clean any glass with a window cleaner Always follow appropriate state or local health hygiene regulations regarding all applicable cleaning and sanitation requirements for equipment CLEAN THE DOOR VENTS Door vents need to be inspected and cleaned as required CHECK OVERALL CONDITION OF OVEN ONCE A MONTH Check the oven once a month for physical damage and loose screws Correct any problems before they begin to int
38. umber W164 9221 Water Street P O Box 450 Menomonee Falls Wisconsin 53052 0450 U S A PHONE 262 251 3800 e 800 558 8744 USA CANADA FAX 262 251 7067 800 329 8744 U S A ONLY www alto shaam com PRINTED IN U S A
39. unit Secure the stacking posts using one screw and two flat washers that come with the stacking kit Note The flange on the stacking posts must face the outside of the unit 3 Remove the four top mounting screws from the lower unit Place the upper appliance which has the stacking posts installed on top of the bottom unit Center the top unit from front to back Re install the four screws through the flange of the four stacking posts STACKING POSTS NS CASTER SET SCREW MOUNTING SCREWS MOUNTING SCREWS Stacking Configurations 1000 TH II with 1000 1000 5 1000 5 or 1000 5 750 TH II with 750 TH II 750 750 5 767 SK or 767 SKIIII 500 TH II with 500 500 or 500 5 TH I SERIES INSTALLATION OPERATION SERVICE MANUAL PG 7 INSTALLATION SITE INSTALLATION A number of adjustments are associated with initial installation and start up It is important that these adjustments be conducted by a qualified service technician Installation and start up adjustments are the responsibility of the dealer or user These adjustments include but are not limited to thermostat calibration door adjustment leveling electrical hook up and installation of optional casters or legs LEVELING Level the oven from side to side and front to back with the use of a spirit level For ovens installed with cast
Download Pdf Manuals
Related Search