holding cabinets
Contents
1. Er E ae Red es 5205 Pan grid chrome plated wire PN 2115 18 x 26 457mm x 660mm sheet pan insert Shelf chrome plated wire SH 2851 827 INSTALLATION OPERATION SERVICE MANUAL 2 OPERATION MANUAL CONTROL 1 Preheat at 200 F 93 C for 30 minutes When the thermostat is turned clockwise to the ON position the indicator light will illuminate and will remain lit as long as the unit is calling for heat Allow a minimum of 30 minutes of preheating before x loading the holding cabinet with food Closing the vents on the inside of the door will speed up the process The indicator light will go OUT after approximately 30 minutes or when the air temperature inside the unit reaches the temperature set by the operator Load the cabinet with hot food only The purpose of the holding cabinet is to maintain hot food at proper serving temperatures Only hot food should be placed into the cabinet Before loading the unit with food use a food thermometer to make certain all food products are at an internal temperature range of 140 to 160 F 60 to 71 C All food not within the proper temperature range should be heated before loading into the holding cabinet Heat Indicator Light Thermostat Temperature Gauge 3 Reset the thermostat to 160 F 71 C Check to make certain the cabinet door is securely closed and reset the thermostat to 160 F 71 C2. 31DN NI SN38WDN Iv NT 98 7 v 1 gt JNI 1 5 2 2 ZH09 0S 0 92966 11 LVLSOWYSSHL 9IGE T b LHDI l Id 6706 4822 HOV3 MOSS 1022 9 1 dW3l IH CISSE d9 ZHO9 OG ONDI 9 01 102 0000 V7 6 Adve all 0 0 98 8 6 0 MOGLI 97 8 A80c 827 INSTALLATION OPERATION SERVICE MANUAL 11 TRANSPORTATION DAMAGE and CLAIMS LIMITED ALT WARRANTY HAAM All Alto Shaam equipment is sold F O B shipping point and when accepted by the 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 2 Do not sign a delivery receipt or a freight bill until you have made a proper count and inspection of all merchandise received 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
3. 43891mm CB 3045 THERMOSTAT TT 33626 THERMOSTAT KNOB F KN 3469 THERMOSTAT KNOB C KN 3474 MODEL 750 CTUS CABLE HEATING SERVICE KIT No 4881 includes CB 3045 Cable Heating Element 210 feet CR 3226 Ring Connector 12 p CAD ON IN 3488 Insulation Corner 1 foot 4 e Disconnect BU 3105 Shoulder Bushing 12 Your Service Hotline the unit from BU 3106 Cup Bushing 12 1 800 558 8744 ST 2439 Stud 12 power source NU 2215 Hex Nut 24 A before SL 3063 Insulating Sleeve 12 TA 3540 Electrical Tape 1 roll cleaning or servicing 827 INSTALLATION OPERATION SERVICE MANUAL 9 020 98 8 2 27 134 60 0 60 8 53117443559 INIM 1104 31 25 19 navaa S 6 21 60 v08 84 ANI 33S Z 31 NISNOOSIM S11V4 33NUWUN3W SX 96 v0 60 9 ONI NVVHS DI IV owies C SAJWAN 31DN WYADVIC ZH09 AO02I SNLI OSL SNUISIA3 90966 119 LVLSOWaSHL C E6VE ID 1350710 WAON 1HDI1 90 2 293 MOSS 31892 DNILV3H dW3l IH LOEEE AD v8 8I 0Scc 1350 02 1 TUAM 1350800 1 827 INSTALLATION OPERATION SERVICE MANUAL 10 O61 V 98 8 8 44 0480 6036 60 6 6 5317803559 UN 7114 31 25 01 16 99 9 NO4 1868 8 ANI 335 2 31 8 21 2 NISNDOSIA ST1VJ 33NUWUN3A 8 7 98 8 81 E SM38WN 1800 5
4. year from installation or fifteen 15 months from the shipping date whichever occurs first x Exceptions to the one vear part warrantv period are as listed A Halo Heat cook hold ovens include a five 5 year parts warranty on the heating element Labor will be covered under the terms of the standard warranty period of one 1 year or fifteen 15 months B Alto Shaam Quickchillers include a five 5 year parts warranty on the refrigeration compressor Labor will be covered under the terms of the standard warranty period of one 1 year or fifteen 15 months This warranty does not apply to x 1 Calibration u 2 Replacement of light bulbs and or the replacement of display case glass due to damage of any kind 9 Equipment damage caused by accident shipping improper installation or alteration 4 Equipment used under conditions of abuse misuse carelessness or abnormal conditions 5 Any losses or damage resulting from malfunction including loss of product or consequential or incidental damages of any kind x 6 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 expressed or implied including the implied warranties of merchantability and fitness for purpose In no event shall the Company be
5. THIS WILL NOT NECESSARILY BE THE FINAL SETTING The proper temperature range for the food being held will depend on the type and quantity of product Whether or not the door vents should be open or closed will also depend on the type of food being held 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 827 INSTALLATION OPERATION SERVICE MANUAL 3 OPERATION GENERAL HOLDING GUIDELINES Chefs cooks and other In an enclosed holding specialized food service environment too much personnel employ varied MEAT FAHRENHEIT CELSIUS moisture content is a methods of cooking BEEF ROAST Rare 140 F 60 C condition which can be Proper holding BEEF ROAST Med Well Done 160 F 71 C relieved A product temperatures for a specific BEEF BRISKET 160 175 71 79 C achieving extremely high food product must be CORN BEEF 160 175 71 79 C temperatures in preparation based on the moisture PASTRAMI 160 175 71 79 C must be allowed to decrease content of the product PRIME RIB Rare 140 F 60 C in temperature before being product density volume STEAKS Broiled Fried 140 160 60 71 C placed in a controlled and proper serving RIBS Beef or Pork 160 F 71 C holding atmosphere If the temperatures Safe VEAL 160 175 71 79 C product is not all
6. liable for loss of use loss of revenue or loss of product or profit or for indirect or consequential damages This warranty is in lieu of all other warranties expressed or implied and Alto Shaam Inc neither assumes or authorizes any persons to assume for it any other obligation or liability in connection with Alto Shaam equipment ALTO SHAAM INC Warranty effective January 1 2000 W164 N9221 Water Street P O Box 450 Menomonee Falls Wisconsin 53052 0450 U S A PHONE 262 251 3800 FAX 262 251 7067 800 329 8744 u s A CANADA WEBSITE 800 558 8744 USA CANADA 262 251 1907 INTERNATIONAL WWW alto shaam com PRINTED IN U S A
7. water soluble degreaser and let stand for 10 minutes then remove soil with a plastic scouring pad Rinse carefully to remove all residue and wipe dry Leave doors open until interior is completely dry Replace side racks and shelves NO STEEL PADS 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 4 Wipe control panel door vents door handles and door gaskets thoroughly since these areas harbor food debris Rinse surfaces by wiping with sponge and clean warm water Remove excess water with sponge and wipe dry with a clean cloth or air dry 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 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 arain of the stainless steel Always follow appropriate state or local health hygiene regulations regarding all applicable cleaning and sanitation requirements for foodservice equipment At no time should the inside or outside of the unit be washed down flooded with water or liquid solution NEVER STEAM CLEAN Do not use water jet to clean CAUTION Severe dama
8. ALT HAAM INSTALLATION HAL OPERATION AND MAINTENANCE MANUAL FOOD HOLDING CABINET 750 CTUS Manual or Electronic Control MODEL 750 CTUS W164 N9221 Water Street P O Box 450 Menomonee Falls Wisconsin 53052 0450 U S A PHONE 262 251 3800 FAX 262 251 7067 800 329 8744 U S A ONLY WEBSITE 800 558 8744 USA CANADA 262 251 1907 INTERNATIONAL www alto shaam com 827 11 2004 ALTO SHAAM HOLDING CABINETS UNPACKING and SET UP ELECTRICAL INSTALLATION The Alto Shaam Holding Cabinet has been thoroughly tested checked for calibration and inspected to insure only the highest quality cabinet is provided When you receive your cabinet check for any possible shipping damage and report it at once to the delivering carrier See Transportation Damage and Claims section located in this manual The cabinet complete with unattached items and accessories may be delivered in one or more packages Check to ensure that the following items have been received as standard with each unit 2 SIDE RACKS Save all the information and instructions packed inside the cabinet Complete and return the warranty card to the factory as soon as possible to assure prompt service in the event of a warranty parts and labor claim Alto Shaam holding cabinets are designed for the purpose of maintaining hot food at a temperature for safe consumption The unit must be installed in a location that will permit the equipment
9. UIT DIAGRAM THERMOSTAT CALIBRATION The thermostat is precision calibrated at the factory Normally no adjustment or recalibration is necessary unless the thermostat has been mishandled in transit changed or abused while in service A thermostat with a sensing bulb operates on hydraulic pressure consequently any bending of the bulb results in a change in its volume and alters the accuracy of the thermostat calibration A thermostat should be checked or recalibrated by placing a quality thermal indicator at the center of an empty holding cavity DO NOT CALIBRATE WITH ANY FOOD PRODUCT IN THE CABINET The thermostat should be set at 140 F 60 C and should be allowed to stabilize at that setting for a minimum of one hour Following temperature stabilization the center of the thermal swing of the air temperature within the cabinet should approximately coincide with the thermostat dial setting If calibration is necessary the calibration screw should be adjusted with great care The calibration screw of the thermostat is located in the thermostat dial shaft With the shaft held stationary a minute clockwise motion of the calibration screw appreciably lowers the thermostat setting A reverse or counter clockwise motion appreciably raises the thermostat setting After achieving the desired cycling of the thermostat the calibration screw must be sealed Place a few drops of enamel sealant directly on the calibration screw RED NAIL POLISH OR EQ
10. UIVALENT IS ACCEPTABLE 827 INSTALLATION OPERATION SERVICE MANUAL 7 SERVICE SECTION JAT SNLIOSZNWS CO8dNONAN I QS gt XXX 5550505050050505050500 5555552 9 59000006900 22 39IA83S 827 INSTALLATION OPERATION SERVICE MANUAL 8 SERVICE VIEW PARTS LIST MODEL 750 CTUS 9 3 03 QTY ALTO SHAAM QTY ALTO SHAAM PART DESCRIPTION PER UNIT PART NO PART DESCRIPTION PER UNIT PART NO 1 TOP ASSEMBLY 4445 14 INDICATOR LIGHT 125V 11 3493 2 TOP ASSEMBLY MOUNTING SCREWS SC 2425 INDICATOR LIGHT 208 240V 11 3516 POWER CORDSET 125V CD 33367 DOOR ASSEMBLY RIGHT HAND 1 5978 CORD SET 208 240V CD 3551 DOOR ASSEMBLY LEFT HAND 1 5977 CORD STRAIN RELIEF BUSHING BU 3011 HINGE SET 1 pair of 2 hinges 2 HG 2015 CASING 1009 HINGE TO DOOR amp UNIT SCREWS 24 SC 2072 CASING MOUNTING SCREWS SC 2425 DOOR HANDLE HD 2007 2 i DOOR HANDLE MTG SCREWS 6 SC 2073 CASING MOUNTING RIVETS RI 2100 DOOR HANDLE MTG SCREWS 6 SC 2071 BOTTOM ASSEMBLY 4499 DOOR GASKET Length per door 7 2134mm GS 2398 BOTTOM ASSEMBLY MTG RIVETS RI 2100 SIDE RACK SR 2848 INSULATION 25 x 120 635mm x 3048mm IN 22364 21 CONTROL PANEL OVERLAY PE 2703 i CONTROL PANEL OVERLAY CABLE CONNECTION HARDWARE I MARINE DIGITAL PE 24727 HEATING CABLE TEMPERATURE GAUGE NOT SHOWN GU 3273 Length 144
11. ature monitoring and control during receiving storage preparation and the service of foods are of equal importance DANGER ZONE CRITICAL ZONE SAFE ZONE HOT FOODS 40 TO 140 F 70 TO 120 F 140 TO 165 F Center for Food Safety and Applied Nutrition Food and Drug Administration 1 888 SAFEFOOD 4 TO 60 C 21 TO 49 C 60 TO 74 C COLD FOODS R ZONE ABOVE 40 F 36 F TO 40 F ABOVE 4 C 2 C TO 4 C E ZONE FROZEN FOODS DANGER ZONE CRITICAL ZONE SAFE ZONE ABOVE 32 F 0 TO 32 F O F OR BELOW ABOVE 0 C 18 TO 0 C 18 C OR BELOW 827 INSTALLATION OPERATION SERVICE MANUAL 6 SERVICE SECTION MANUAL CONTROL THERMOSTAT and HEAT LIGHT SEQUENCE Whenever the thermostat is turned ON the heat indicator light will indicate the power ON OFF condition of the heating cable and consequently the cycling of the cabinet as it maintains the dialed cavity temperature If the light does not illuminate after normal start up the main power source thermostat and or light must be checked If the warming cabinet does not hold the temperature as dialed the calibration of the thermostat must be checked If the warmer fails to heat or heats continuously with the thermostat OFF the thermostat must be initially checked for proper operation If these items are checked and found to be in order a continuity and resistance check of the heating cable should be made SEE CIRC
12. clean with water jet NEVER STEAM CLEAN Severe damage or electrical hazard could result Warranty becomes void if unit is flooded CAUTION START UP 1 The unit should be installed level and should NOT be installed in any area where it may be affected by steam grease dripping water high temperatures or any other severely adverse conditions 2 Before operating the cabinet clean both the interior and exterior of the unit with a damp clean cloth and mild soap solution Rinse carefully 3 Clean and install the cabinet side racks Before operating the unit become familiar with the operation of the controls Read this manual and keep it in a secure location 827 INSTALLATION OPERATION SERVICE MANUAL INSTALLATION Outside Dimensions 750 CTUS i 29 8 4 776mm 4 K 24 3 8 619mm 38 7 8 987mm 1 1 0 s amp 2 gt 2 2 4 4 7 7 1 1 1 51mm 27 3 4 705mm 28 1 4 718mm i 6 1 4 159mm Electrical Connection on bottom FOR CASTERS 1 5 8 41mm from back OR LEGS Options amp Accessories Casters 1 set of 4 3 76mm 2 rigid 2 swivel with brake 14227 5 127mm 2 rigid 2 swivel with brake 4007 Legs 62 152mmi 3
13. ge or electrical hazard CAUTION could result Warranty becomes void if unit is flooded 827 INSTALLATION OPERATION SERVICE MANUAL 5 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 The most accurate method of measuring safe x temperatures of both hot and cold foods is bv internal x 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 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 includes personal hygiene proper handling of raw x foods cooking to a safe internal product temperature x and the rout
14. ine monitoring of internal temperatures from receiving through service Most food borne illnesses can be prevented through U proper temperature control and a comprehensive program of sanitation Both these factors are important to build quality service as the foundation of customer 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 i 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 satisfaction Safe food handling practices to prevent food borne illness is of critical importance to the health and safety of your customers 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 x augment food safety practices are both cost effective x and relatively simple While HACCP guidelines go far beyond the scope of this manual additional information is available by contacting A controlled holding environment for prepared foods is just one of the important factors involved in the prevention of food borne illnesses Temper
15. n the FROZEN ENTREES 160 175 F 71 79 C metal stemmed indicating gentle properties of Halo HORS D OEUVRES 160 180 F 71 82 C thermometer to measure the Heat maintain a consistent PASTA 160 180 F 71 82 C internal temperature of the temperature throughout PIZZA 160 180 F 71 82 C product s being held Adjust the cabinet without the POTATOES 180 F 82 C the thermostat setting to necessity of a heat PLATED MEALS 180 F 82 C achieve the best overall distribution fan thereby SAUCES 140 200 F 60 93 C setting based on internal preventing further SOUP 140 200 F 60 93 C product temperature moisture loss due to VEGETABLES 160 175 F 71 79 C evaporation or The holding temperatures listed are suggested guidelines only dehydration 827 INSTALLATION OPERATION SERVICE MANUAL 4 CARE and CLEANING The cleanliness and appearance of this unit will contribute considerably to operating efficiency and savory appetizing food Good equipment kept clean works better and lasts longer THOROUGHLY CLEAN THE UNIT DAILY Disconnect unit from power source and let cool Remove all detachable items such as shelves and side racks Clean these items separately NO SCRAPERS Clean interior metal surfaces of the unit with a damp clean cloth and any good commercial detergent or grease solvent at the recommended strength Spray heavily soiled areas with a
16. owed to holding temperatures must HAM 160 175 71 79 C decrease in temperature also be correlated with PORK 160 175 71 79 C excessive condensation will palatability in determining LAMB 160 175 71 79 C form increasing the moisture the length of holding time POULTRY content on the outside of for a specific product CHICKEN Fried Baked 160 175 71 79 C the product DUCK 160 175 71 79 C Halo Heat maintains the TURKEY 160 175 71 79 C Most Halo Heat holding maximum amount of GENERAL 160 175 71 79 C equipment is provided with product moisture content FISH SEAFOOD a thermostat control between without the addition of FISH Baked Fried 160 175 71 79 C 60 and 200 F 16 to 93 C water water vapor or LOBSTER 160 175 71 79 C If the unit is equipped with steam Maintaining SHRIMP Fried 160 175 71 79 C vents close the vents for maximum natural product BAKED GOODS moist holding and open the moisture preserves the BREADS ROLLS 120 140 vents for crisp holding natural flavor of the MISCELLANEOUS product and provides a CASSEROLES 160 175 F 71 79 C If the unit is equipped with a more genuine taste In DOUGH Proofing 80 100 F 27 38 C thermostat indicating a range addition to product EGGS Fried 150 160 F 66 71 C of between 1 and 10 use a moisture retentio
17. 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 Model Voltage Serial Number carrier such shipments x The labor warrantv remains in effect one 1 vear from installation or fifteen 15 months from the shipping date whichever occurs first RECORD THE MODEL AND SERIAL NUMBERS OF THE UNIT FOR EASY REFERENCE ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBERS IN ANY CONTACT WITH ALTO SHAAM REGARDING THE UNIT Date Installed Purchased From Alto Shaam Inc warrants to the original purchaser that any original part that is found to be defective in material or workmanship will at our option subject to provisions hereinafter stated be replaced with a new or rebuilt part The parts warranty remains in effect one 1
18. to function for its intended purpose and allow adequate access for proper cleaning and maintenance NOTE All claims for warranty must include the full model number and serial number of the cabinet HEATING CHARACTERISTICS The cabinet is equipped with a special heating cable Through this Halo Heat concept the heating cable is mounted against the walls of the unit to provide an evenly applied heat source controlled by a thermostat The design and operational characteristics of the unit eliminate the need for a moisture pan or a heat circulating fan Through even heat application the quality of food products is maintained up to several hours or more 1 An identification tag is permanently mounted on the cabinet MODEL nes ES ALTO SHAAM INC MENOMONEE FALLS WI MADE IN USA 2 Plug cabinet into a properly grounded receptacle ONLY positioning the unit so the power supply cord is easily accessible in case of an emergency ENSURE POWER SOURCE MATCHES VOLTAGE STAMPED ON NAMEPLATE OF UNIT CAUTION 3 If necessary a proper receptacle or outlet configuration as required for this unit must be installed by a licensed electrician in accordance with applicable local electrical codes Disconnect unit from power source before cleaning or servicing At no time should the inside or outside of the cabinet be washed down flooded with water or liquid solution Do not
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