Service Parts List ....................................................... 11 - Alto
Contents
1. BA 2054 MN 35698 Rev 3 09 14 e HFM Series Operation amp Care Manual 4 6 15 16 175mm I 4 15 16 125mm 5 3 16 sm I4 4 1 4 107mm Control ELECTRICAL 12 3 8 _ Flexible gt CONNECTION 314mm water tight tether 60 1524mm cord 30 762mm i A E cB E al uN ES ge E amp 32 Pd R m HFM 24 1 I 23 584mm TT Line 36mm OPENING REQUIRED Lo 4 101mm I 24 3 4 627mm L 5 7 16 137mm Contro zii 11 3 8 pu 289mm 15 5 16 889mm 1 Is e T 8 d i RE DIMENSIONS L x W x D HFM 30 amp HFM 24 EXTERIOR 24 3 4 x 24 3 4 x 5 7 16 627 x 627 x 137mm uu A SURFACE MATERIAL 22 3 8 x 22 3 8 x 3 4 568 x 568 x 19mm H 30 5 8 778mm OPENING REQUIRED L x w 23 x 23 584 x 584mm coma HEM 30 Exterior 30 5 8 x 24 3 4 x 5 7 16 778 x 627 x 137mm SURFACE MATERIAL 28 3 8 x 22 3 8 x 3 4 721 x 569 x 19mm 24 3 8 618mm OPENING REQUIRED L x w 29 x 23 737 x 584mm I Le r HFM 48 EXTERIOR 48 3 4 x 24 3 4 x 5 7 16 1237 x 627 x 137mm E ze E SURFACE MATERIAL 46 3 8 x 22 3 8 x 3 4 1178 x 569 x 19mm 38 OPENING REQUIRED L x w 47 x 23 1194 x 584mm b gt HFM 72 EXTERIOR 72 3 4 x 24 3 4 x 5 7 16 1847 x 627 x 137mm 1 HFM 48 i SURFACE MATERIAL 70 3 8 x 22 3 8 x 3 4 1788 x 569 x 12. NOTE Do not discard the carton and other packaging material until you have inspected the unit 3 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 electrical power Store any accessories in a convenient place for future use MN 35698 Rev 3 09 14 e HFM Series Operation amp Care Manual 1 AND PRECAUTIONS lt i 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 ma
3. Operation amp Care Manual 9 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 not 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 through 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
4. SAFEFOOD INTERNAL FOOD PRODUCT TEMPERATURES DANGER ZONE CRITICAL ZONE SAFE ZONE 40 TO 140 F 4 TO 60 C 70 TO 120 F 140 TO 165 F 60 TO 74 C 21 TO 49 C COLD FOODS DANGER ZONE SAFE ZONE CRITICAL ZONE ABOVE 4 C 2 TO 4 C F F 0 TO 32 18 TO 0 C SAFE ZONE O F or below 18 C or below MN 35698 Rev 3 09 14 e HFM Series Operation amp Care Manual 10 ADANGER THIS SECTION IS PROVIDED FOR THE ASSISTANCE DISCONNECT UNIT FROM OF QUALIFIED SERVICE TECHNICIANS ONLY AND POWER SOURCE BEFORE IS NOT INTENDED FOR USE BY UNTRAINED OR UNAUTHORIZED SERVICE PERSONNEL CLEANING OR SERVICING To separate gently pry each tab open slightly with a flat screw driver To reassemble tabs may be tapped back into place with a rubber mallet rem eescmeriom pant no or imen pescmierion Pant wo ar HEArPADASSEMBLY reser soos ren rown pane vount nevere mass x ro aan sese ro wee E O rn aan sonara emori re AA cana sey re Waren Par sor Saa ace Co 3922 1 mnes cossses se sevoresokeconraces soe s Busano sTRANRELEF Susa x 20 Pane oven es Peer Pe mus seno Fassa ECETIA YT NEO NOT SHOWN Part numbers and drawings are subject to change without notice MN 35698 e Rev 3 09 14 e HFM Ser
5. Wire Diagrams Always refer to the wire diagram s included with the unit for most current version Warranty Transportation Damage and Claims Back Cover Limited Warranty Back Cover MN 35698 Rev 3 09 14 e HFM Series Operation amp Care Manual 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 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 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 All claims for warranty must include the full model number and serial number of the unit HAAM UNPACKING 1 Carefully remove the appliance from the carton or crate
6. maintenance 6 Read this manual for additional information on safe internal product temperatures general holding guidelines and sanitation procedures DANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING MN 35698 Rev 3 09 14 e HFM Series Operation amp Care Manual 6 OPERATION Chefs cooks and other specialized food service personnel employ varied methods of cooking Proper holding temperatures for a specific food product must be based on the moisture content of the product product density volume and proper serving temperatures Safe holding temperatures must also be correlated with palatability in determining the length of holding time for a specific product Halo Heat maintains the maximum amount of product moisture content without the addition of water water vapor or steam Maintaining maximum natural product moisture preserves the natural BEEF ROAST Rare 130 F HOLDING TEMPERATURE RANGE 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 160 175 F flavor of the product and provides a more genuine taste In addition to product moisture
7. retention the CHICKEN Fried Baked 160 175 F gentle properties of Halo Heat maintain a consistent DUCK 160 175 F temperature throughout the cabinet without TURKEY 160 MS E GENERAL 160 175 F FISH SEAFOOD the necessity of a heat distribution fan thereby preventing further moisture loss due to evaporation i FISH Baked Fried Or dehydration aked Frie LOBSTER 160 175 F SHRIMP Fried 160 175 F BAKED GOODS BREADS ROLLS 120 140 F 49 60 C CASSEROLES 160 175 F DOUGH Proofing EGGS Fried FROZEN ENTREES HORS D OEUVRES 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 on the outside of the product and on the inside of plastic dos 100 containers used in self service applications Allowing 150 160 F the product to release the initial steam and heat 160 175 F produced by high temperature cooking can alleviate 160 180 F this condition To preserve the safety and quality of PASTA 160 180 F PIZZA 160 180 F POTATOES 180 F PLATED MEALS SAUCES 140 200 F SOUP 140 200 F VEGETABLES 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 produc
8. 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 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 MN 35698 Rev 3 09 14 e HFM Series Operation amp Care Manual 8 CARE and CLEANING The cleanliness and appearance of this equipment will contribute cons
9. tape located on the inside flanges of decor face Press decor face control up against the mounting surface Level the appliance from side to side and front to back with the use of a spirit level Follow solid surface material manufacturer s CLEARANCE REQUIREMENTS 6 152mm from bottom of appliance INSTALLATION REQUIREMENTS Unit must be installed level t must not be installed in any area where it may be affected by steam grease dripping water high temperatures or any other severely adverse conditions Customer supplied solid surface material must be rated to withstand temperatures at 300 F 148 C or above Material must be 3 4 19mm thickness 3 8 10mm radius corners and 1 8 3mm top and bottom edge Edges must be polished Contact Alto Shaam for additional information instructions for its installation In order to maintain standards established by the National Sanitation Foundation all edges must be sealed to the heated module with NSF approved sealant R 125 3 18 Radius H I tz l DETAIL A Z Dim 1 16 2mm MN 35698 Rev 3 09 14 e HFM Series Operation amp Care Manual 3 SITE INSTALLATION HFM SERIES SIDE VIEW
10. the heating element on Halo Heat cooking and holding ovens as long as the original purchaser owns the oven This excludes holding only equipment For all other original parts one 1 year from the date of installation of appliance 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 and required maintenance o
11. 9mm a OPENING REQUIRED L x w 71 x 23 1803 x 584mm OPENING REQUIRED 48 3 4 1287mm CONTROL BOX CUTOUT REQUIRED 4 1 2 x 5 1 2 x 11 3 8 115 x 140 x 289mm eal OPTIONS amp ACCESSORIES 36 3 8 923mm Cutting Board For PLACEMENT ON TOP OF SURFACE MATERIAL I j 24 610mm H x 18 470mm W x 1 2 13mm D cs 8 C L 1 T HFM 72 71 1804mm OPENING REQUIRED 72 3 4 1847mm 1 ELECTRICAL CONNECTION An identification tag is permanently mounted on the unit DANGER ENSURE POWER SOURCE MATCHES VOLTAGE IDENTIFIED ON APPLIANCE RATING TAG 2 If necessary a proper receptacle or permanent wiring for this unit must be installed by a licensed electrician in accordance with applicable local electrical codes 3 Plug the unit into a properly grounded receptacle ONLY positioning the unit so the power supply cord 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 A DANGER ELECTRICAL CONNECTIONS MUST BE MADE BY A QUALIFIED SERVICE TECHNICIAN IN ACCORDANCE WITH APPLICABLE ELECTRICAL CODES ELECTRICAL HFM 24 VOLTAGE PHASE CYCLE HZ AMPS KW 208 1 DNE a Des a a ae 230 1 50 600 34 078 9 een HFM 30 VOLTAGE PHASE CYCLE HZ AMPS KW Z 4 NEMA 6 15 208 1 60 3 2 0 65 15A 250V PLUG 230 1 50 60 34 078 us e HFM 48 VOLTAGE PHASE CYC
12. ALT HAAM Hot Food Module Electric Models HFM 24 HFM 30 HFM 48 HFM 72 INSTALLATION OPERATION e MAINTENANCE p ML eF Your Service Hotline i 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 800 329 8744 U S A ONLY www alto shaam com PRINTED IN U S A MN 35698 REV 3 09 14 Delivery Unpacking Safety Procedures and Precautions Installation Site Installation Dimension Drawings Options and Accessories Electrical Specifications Operating Instructions User Safety Information Before Initial Use General Holding Guidelines Care and Cleaning Cleaning and Preventative Maintenance Protecting Stainless Steel Surfaces Cleaning Agents Cleaning Materials Care and Cleaning Clean After Each Use HAAM Sanitation Sanitation Food Safety 10 Internal Food Product Temperatures 10 Service Service Parts List iuc ERIS 11 Service VIGW siet b ot e eden qata shah 11
13. LE HZ AMPS KW NEMA 6 15P 208 1 60 64 1 3 2 15A 250V PLUG CEE 7 7 230 1 50 60 7 1 1 6 PLUG RATED 250V HFM 72 VOLTAGE PHASE CYCLE HZ AMPS KW NEMA 6 15P 208 1 60 9 7 1 99 15A 250V PLUG 20 1 50 60 106 24 DUANE Additional 230V plugs available 1 PLUG RATED 250V PLUG RATED 250V CH2 16P m BS1363 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 MN 35698 Rev 3 09 14 e HFM Series Operation amp Care Manual 5 OPERATION USER SAFETY INFORMATION START UP This appliance is intended for use in commercial establishments by qualified personnel who 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 Customer supplied solid heated surface material must be rated to withstand temperatures at 200 F 93 C or above Material must be 3 4 19mm thickness gt DO NOT use knives or utensils on the heated surface Use a cutting board gt Use hand protection when handling hot items METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN I
14. N OPERATION TO AVOID BURNS ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE CAUTION 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 BEFORE INITIAL USE Before operating clean the exterior with a clean damp cloth and mild soap solution Rinse carefully FULL ON POSITION 1 Turn power switch ON 2 Preheat the unit before placing food on the heated surface The unit is equipped with a thermostat indicating a range of 1 through 10 plus a full on position slightly beyond the 10 on the dial Set the dial to preheat for quickest preheat use full on When the indicator light goes out the unit is preheated may take up to 1 hour 3 This unit is not designed for heating cold products The product must be at the proper heated internal temperature before transferring to the hot food module surface Use a temperature sensing food probe to check the internal temperature of the product being held 4 Adjust the thermostat on the hot food module to give the best overall setting based on the type and quantity of the product 5 When holding food for prolonged periods it is advisable to periodically check the internal temperature of each item with a food thermometer to assure proper temperature
15. OL 9e N 6i AN Q A3 9v SEE AD gt A3074 NAL 7 DT dl MN 35698 Rev 3 09 14 e HFM Series Operation 8 Care Manual 12 1 dH 1 cI vc E0 VIVAN 18 133HS c le OMG WVYI9VIO SONIS3SIAA ZH09 08 A0 E2 A0b2 802 SJIXJS 24 8vy NdH ddV 310 NOILdIADSIO O23 33 Sri 2100 10 80 3SV3133 LondOdd 0 Ofl cUel ol NOLVONddV AO C IOMIONI ZFI9 Sfi l 80 01 SNOLUVOrTddV GYOD IIMOd MIN 9529 z 6vVEE IM 40 M3IA dol 8 ES e gt C Eu a O ang UMOJE AVE 2 aun 1 eur Y85p40 SUM mE N0Y2 802 N 2 au y eun 1250499 dW3l IN3ISNV H2V3 SWHO 98 99 6T OL K I867 L15 HILIMS 3LINLJNI 6S7ST0S ASSSV JAIA 3O N333438 NOIS4JA 2Z W3H 3D 09781088 ASSSV JAIA 32N333433 i xoa WaLNOD 310W38 i C 20 1D l1HBT OI KE6VEE T UN 1Sad I ASTE D N 2 D AUVE 8Ue T 81 Dl 2 81 Ol ve8ese 13 40 Sdvd OY sz OYSEE E y 8l OP SEE 2 al 08 08 SAJAN 3UNTIND AN E q AN NN NN MN 2 AN 3 AA 2 62 SUIAANT 3 ndoND 9vGEE R al 9vSEE IE Tal al WH Mm ol 8 OL y Ol OIA NAD IVA 0S2 dNV ST dST 9
16. VW3N NT op op TI XOTYTOZH gt AOG2 dWV 91 COMHIS gt Z L 339 DMld FO 13S G09 Y9 A0S2 91 zz6e 09 AEG 13SQ93D9 E WuS T A0S2 dwy 91 d9t 2H9 2322 9frid AIR D NCC PE TY 7 13S 809 YST A0S2 E 9T OPSEE 021 Be eal a HS I I L380 g uuST ADS2 dNY El AN E9EL sg nd szece ao I I l I ADEZ dW3l LING3IS8AV H2V3 SWHO 98 99 yvy8 S 30 SdVvd OY 2 en OP SEE gt 8 veda 8 oL Tal NN AN AN NV Q9 9vGEE 2 amp 8 8r NI MN 35698 Rev 3 09 14 e HFM Series Operation 8 Care Manual 13 TRANSPORTATION DAMAGE and CLAIMS All 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 itis 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 prope
17. f 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 food product revenue 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 ALT HAAM 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 I Effective November 1 2012 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 Ser
18. ial Number W164 N9221 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
19. iderably to operating efficiency and savory appetizing food Good equipment that is kept clean works better and lasts longer CLEAN AFTER EACH USE 1 Disconnect from the power source N D A N G E R 2 Remove cutting board after each use Clean DISCONNECT UNIT FROM and sanitize separately following applicable POWER SOURCE BEFORE state or local health sanitation ordinances CLEANING OR SERVICING Air dry the board on a clean flat surface to prevent board from warping If the board becomes warped heating will restore flexibility to facilitate flattening Warped boards may be heated on the carving shelf surface in a preheated Combitherm CombiOven for 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 DANGER 10 minutes on the steam program or in a preheated Halo Heat cook and hold oven for 15 minutes at 250 F 121 C 3 Clean metal surface with MN mild soap solutions only DO NOT clean with lye or alkaline based cleaners or any abrasive cleaners Rinse carefully with a clean sponge and water to remove all soap or TEO detergent residue wih BRUs NG 4 Follow manufacturer s recommendations for the care of the customer supplied solid heated surface material MN 35698 Rev 3 09 14 e HFM Series
20. ies Operation amp Care Manual 11 T4071 21 72 80 3IVQV AN M paus CUSAY oma BSPSIOSH AHSSV IAIM 3O0N3383432 Wv4Svid DNIJIM WWWHS OLIV ZHO9 0S Adee A0r2 802 0E p2 W3H ee ge eee S ddv ava NOLLdIJDSIO 093 A mm s Of1 z1 1 20 3SV3T33 TVIIINI o OFL z1 Z1 01 NOLLVONddV AOZ SGNIONI 2719 1 eps e y SFL 1 80 01 SNOlIVOllddV GYOD YIMOd MIN 9SZ9 Z 13s ig val de ezar l Zao i Adee I AE A A ad I86v 115 OS6E DD H31IAS 3LINIJNI 1HDI71 10d Lr irs x r l 8908 39 1 138002 uuc l A0S2 dWy ST H d9i 2H2 202 DMI I I ama UNO AE MEZ a E H H I 2 sun I ulq 4aspuoj3 8906 49 N 2D 9 A 0rvc 80d lt 9228 4D gt C A NSB g XU amp IVA OSZ dWV ST WALNOD 310N33 dST 9 YWAN DNIA ke 11 Lo p IFUM 1201 A0y2 802 Ol T gt I ATNO 380 n ana 2 gl DL Mito N Z eur I aun 48spuoj3 Tal DL I t I 13S A09 YST A0S2 E 91 OY8EE 091 13STNUO wucT A0S2 dw El AN EJET sg n1d sz ge ao l l A0EZ2 PRESA AA DH RIESCO RE wen A dNAdl LNd3ISHNV SWHO 9899 yp8e 2 713 431893 dWdLl IH 40 dvd 1103 8 OL st
21. jor 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 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 and labels must remain with the appliance if the item is sold or moved to another location For equipment delivered fo
22. r 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 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 original parts warranty period is as follows TM For the refrigeration compressor on Alto Shaam Quickchillers five 5 years from the date of installation of appliance For
23. r use in any location regulated by the following directive DO NOT DISPOSE OF ELECTRICAL OR ELECTRONIC EQUIPMENT WITH OTHER MUNICIPAL WASTE Used to indicate that referral to operating instructions is a mandatory action If not followed the operator or patient could suffer personal injury Used to indicate that referral to operating instructions is recommended to understand operation of equipment MN 35698 Rev 3 09 14 e HFM Series Operation amp Care Manual 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 BECOME EXTREMELY HOT WHEN IN OPERATION TO AVOID BURNS ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE CAUTIONI HOT SURFACE ADANGER DO NOT store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance SITE INSTALLATION When mounting the module apply a food grade silicone along the bottom of the support flanges place the module through the opening on counter top Let silicone cure according to the manufacturer s recommendations before putting module into service Peel the protective film from the VHB
24. storage preparation and the service of foods are of equal importance The most accurate method of measuring safe temperatures of both hot and cold foods is by internal product temperature A quality thermometer is an effective tool for this purpose and should be routinely used on all products that require holding at a specific temperature A comprehensive sanitation program should focus on the training of staff in basic sanitation procedures This includes personal hygiene proper handling of raw foods cooking to a safe internal product temperature and the routine monitoring of internal temperatures from receiving through service Most food borne illnesses can be prevented through proper temperature control and a comprehensive program of sanitation Both these factors are important to build quality service as the foundation of customer satisfaction Safe food handling practices to prevent food borne illness is of critical importance to the health and safety of your customers HACCP an acronym for Hazard Analysis at Critical Control Points is a quality control program of operating procedures to assure food integrity quality and safety Taking steps necessary to augment food safety practices 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
25. t 140 165 F 160 175 F Use a metal stemmed thermometer to measure 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 internal temperature of the product being held Adjust the thermostat setting to achieve the best overall setting based on internal product temperature MN 35698 Rev 3 09 14 e HFM Series Operation amp Care Manual 7 CLEANING AND PREVENTATIVE MAINTENANCE PROTECTING STAINLESS STEEL SURFACES e 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 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
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