OPERATION and CARE MANUAL Low Temperature
Contents
1. 09 EVEE V 3 Lum CevEE V 30 NYJ Operation and Care Manual 861 10 TRANSPORTATION ALTO SHAAM All Alto Shaam equipment is sold F O B shipping point and when accepted by the EEUU 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 l 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 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 Save2. 645 gt Ye ELECTRICAL CONNECTION ge 3 1 8 79 mm Ex FROM TOP TER x J 4 ob E 7 m 3 8 GASTRONORM 1 1 SE 530mm x 325mm x 65mm 530mm x 325mm x 100mm S 530mm x 325mm x 150mm mv ELECTRICAL CONNECTION A NO CORD amp PLUG 9 BARE END PLUG N 6 152 mm Y FOR CASTERS 223 Ib 101 kg CH 75 DM 4 Operation and Care Manual 861 DRIP TRAY MOUNTING INSTRUCTIONS LOW TEMPERATURE COOKING amp HOLDING OVENS HALO MODELS 500 TH 750 767 SK 1000 S 9 1000 TH II EXTRA LARGE DRIP PAN Optional 1000 TH 1000 A S PN 1115 Bottom of Extra Large Drip Pan is positioned on the bottom lowest side rack position just above the Standard Drip Pan STANDARD DRIP PAN Bottom of oven interior Below side racks WHEN MOUNTING DRIP TRAY SEAL DRIP TRAY HOLDER TO UNIT WITH AN R T V SEALANT DRIP TRAY HOLDER 3 32 x 1 2 SCREWS A S PN SC 2425 ALTO SHAAM See individual model service manual views W164 N9221 Water Street Box 450 and parts lists for Alto Shaam part numbers Menomonee Falls Wisconsin 53052 0450 2438 3 88 Operation and Care Manual 861 5 TROUBLE SHOOTING CHECKLIST TROUBLE Unit does not operate POSSIBLE CAUSE Insufficient electric power unit Defective plug or cord Power switch defective REMEDY C
3. Drip Pan Legs 6 152mm ITEM Rib Rack Wire Flat Stacking Hardware Thermostat 250 F Operation and Care Manual 861 Pocket Thermometer F Pocket Thermometer C DESCRIPTION TH 3300 TH 3412 Security Panel amp Key Lock Shelf Stainless Steel SH 2743 SH 2324 120 C Limit SERVICE VIEW PARTS LIST CH 75 DM 11 5 99 UNIT ALTO SHAAM UNIT ALTO SHAAM PART DESCRIPTION QTY PART NUMBER PART DESCRIPTION QTY PART NUMBER 1 TOP ASSEMBLY 4174 22 HEATING CABLE Length 191 58217mm CB 3045 TOP ASSEMBLY MOUNTING SCREWS SC 2425 23 DOOR ASSEMBLY RIGHT HAND 5452 DOOR ASSEMBLY LEFT HAND 5471 TUBE TOP MOUNTING SCREWS SC 2332 HINGE SET 1 set of 2 pairs HG 2014 SC 2425 HINGE TO DOOR MOUNTING SCREWS SHOWN SC 2072 1002 HINGE TO UNIT MOUNTING SCREWS SHOWN SC 2073 SC 2425 GD 2450 DOOR HANDLE HD 2566 SC 2425 DOOR HANDLE MOUNTING SCREWS SHOWN SC 2073 SC 2077 DOOR CATCH MOUNTING SCREWS SHOWN SC 2162 BK 2609 DOOR GASKET Length 8 2438mm GS 2398 1056 SC 2459 SHELVES SH 2324 SC 2268 LP 3480 SIDE RACK SR 2303 LP 3606 TUBE BOTTOM MOUNTING SCREWS BOTTOM FILLER NOT SHOWN TRIM TO BOTTOM FILLER MOUNTING SCREWS CAPILLARY BULB GUARD NOT SHOWN BULB GUARD MOUNTING SCREWS SHOWN BULB MOUNTING SCREWS SHOWN BULB HOLD DOWN NOT SHOWN CAPILLARY BULB NOT SHOWN LAMP GUARD NOT SHOWN LAMP GUARD MOUNTING SCREWS NOT SHOWN LAMP GUAR
4. temperature HOLDING INDICATOR LIGHT will illuminate as the Hold Thermostat calls for heat This process will continue as long as the Power Switch and Hold Thermostat are ON 3 Set COOK THERMOSTAT to the required cooking temperature 4 To preheat the oven activate the Cook Thermostat by turning the COOKING TIMER clockwise COOKING INDICATOR LIGHT and HOLDING INDICATOR LIGHT will illuminate as the Cook Thermostat calls for heat This process will 1 A CLEAN THE OVEN DAILY Disconnect the oven from the power source Remove all detachable items such as wire shelves side racks and drip pan Clean these items separately Clean the interior metal surfaces of the cabinet with a damp cloth and any good alkaline or alkaline chlorinated based commercial detergent or grease solvent at the recommended strength Use a plastic scouring pad or oven cleaner for difficult areas Avoid the use of abrasive cleaning compounds chloride based cleaners or cleaners containing quaternary salts Rinse well to remove all residue and wipe dry NOTE Never use hydrochloric acid muriatic acid on stainless steel 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 the cloth and wipe with the grain of the stainless steel continue until the COOKING TIMER cycles to the Always follow ap
5. the foundation of customer satisfaction Safe food handling practices to prevent food borne illness is of critical importance to the health and safety of your customers HACCP an acronym for Hazard Analysis at Critical Control Points is a quality control program of operating procedures to assure food integrity quality and safety Taking steps necessary to augment food safety practices are both cost effective and relatively simple While HACCP guidelines go far beyond the scope of this manual additional information is available by contacting the USDA FDA Food borne Illness Education Information Center at 301 504 6803 Chefs cooks and other specialized food service personnel employ varied methods of cooking Proper holding temperatures for a specific food product must be based on the moisture content of the product product density volume and proper serving temperatures Safe holding temperatures must also be correlated with palatability in determining the length of holding time for a specific product Halo Heat maintains the maximum amount of product moisture content without the addition of water water vapor or steam Maintaining maximum natural product moisture preserves the natural flavor of the product and provides a more genuine taste In addition to product moisture retention the gentle properties of Halo Heat maintain a consistent temperature throughout the cabinet without the necessity of a heat distribution fan thereby prev
6. 105 Shoulder Bushing 6 HEX NUT NU 2215 BU 3106 Cup Bushing 6 RING CONNECTOR CR 3226 SL 3063 Insulating Sleeve 6 STUD ST 2439 TA 3540 High Temperature Tape 30 feet Note Cables are creme or white cloth material Operation and Care Manual 861 7 CH 757 0M SERVICE VIEW ga 47 8 Jee BA One 7 21 ej e i 21 OT e 5 8 Operation and Care Manual 861 268 ___5 UN awos nww ____ gt NISNDOSIA 51194 33NDWON3H Inv 68 21 6 e 54559 JJA WO SL HI A04 12S8 d 2908 a Mad 33532 JLON AJNI 5 19 07 98 6 21 z SASSY 0 1 001 2 M0j 1268 481908 4 0 335 2 310 WValgvIq 9NISI A 0198 02 01 1 SON 1894 WWWHS O11v NI SN38W4 N 7791 31DN ha sive m W1 1 001 54 H2 0 2 802 020 SNUISIA33 7606 11 CIV0E AS 6266 1 1V1SDHS3HL HOlIAS 1V1SDWN3Hl X003 5 1913 N3AD 5 HILIAS G20 DD LHOI 101d 4003 6206 11 14917 40114 17 1 8 gt S3WIL 826 AS 319901 38v 170A 2S0E ND 1109 1 69 HLIM MOLIVLNOI Sv0E 825 318v3 SNILV3H IH 08r d D LHOIT N3AD E20 85 320 18 41 INOJ Gv0 d2 3789 dW3l IH SLINN 0 2 021 803 03211 53789 v Na
7. ALTO SHAAM OPERATION and CARE MANUAL Low Temperature Cooking and Holding Oven MODELS CH 75 DM 2 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 U S A CANADA 262 251 1907 INTERNATIONAL www alto shaam com 861 6 00 ALTO SHAAM LOW TEMPERATURE COOKING AND HOLDING OVENS UNPACKING and SET UP The Alto Shaam Cooking and Holding Oven has been thoroughly T tested checked for calibration and Tm inspected to insure only the highest quality oven is provided When you A receive your oven check for any possible shipping damage and report it at once to the delivering carrier The oven complete with unattached items and accessories may be delivered in one or more packages Check to insure that all the following items have been received as standard with each unit Oven Side Racks External Drip Tray Drip Pan Wire Shelves 40 Watt Appliance Bulb Save all the information and instructions packed inside the oven Complete and return the warranty card to the factory as soon as possible to insure prompt service in the event of a warranty parts and labor claim Optional 5 127mm casters or 6 152mm legs must be installed on the oven before use For the best service the oven should be installed level The oven should NOT be installed in any area where
8. D MOUNTING SCREWS SHOWN LAMP 120 208 240V LAMP 220V DRIP PAN HOLD THERMOSTAT KNOB FAHRENHEIT KN 3469 HOLD THERMOSTAT KNOB cELsius KN 3474 BELL TIMER COOK THERMOSTAT KNOB FAHRENHEIT KN 3468 HOLD THERMOSTAT TT 3057 COOK THERMOSTAT KNOB cELsius KN 3475 POWER SWITCH SW 3528 COOK TIMER KNOB COOK TIMER NUT PILOT LIGHT LI 3025 POWER SWITCH NUT NU 2355 COOK TIMER 120 208 240V TR 3318 COOK TIMER 220V TR 3402 BELL TIMER KNOB COOK THERMOSTAT TT 3329 LAMP SWITCH NUT NU 2355 LAMP SWITCH SW 3041 CONTROL PANEL 4603 CONTACTOR CN 3052 CONTROL PANEL MOUNTING SCREWS SC 2459 CONTROL PANEL MOUNTING SCREWS SC 2425 FAN FA 3342 FAN BLADE FA 3343 CABLE COVER 1324 VOLTAGE CONVERSION SWITCH SW 3528 CABLE COVER MOUNTING SCREWS SC 2425 SWITCH BOX COVER 11133 TUBE ASSEMBLY 5450 SWITCH BOX COVER MOUNTING SCREWS SC 2459 CASING ASSEMBLY 4601 DRIP TRAY 11258 INSULATION TUBE ASSEMBLY LEFT HAND 4170 DRIP TRAY HOLDER 11259 INSULATION TUBE RIGHT HAND 1163 DRIP TRAY HOLDER SCREWS SC 2425 INSULATION TUBE MOUNTING SCREWS SC 2059 High Temperature Cable Kit 24881 208 240V INSULATION Size 25 x 120 635 mm x 3048 mm IN 2381 Item Description Quantity CB 3045 Cable Heating Elements 200 feet CABLE CONNECTION HARDWARE CR 3226 Ring Connector 6 SHOULDER BUSHING BU 3105 IN 3488 Insulation Corner 8 feet CUP BUSHING BU 3106 BU 3
9. 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 _ ALTO SHAAM 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 800 558 8744 u s a CANADA 262 251 1907 INTERNATIONAL WEBSITE www alto shaam com PRINTED IN U S A
10. ecessary 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 equivalent is acceptable SPECIFICATIONS PRODUCT CAPACITY 100 Ib 45 kg maximum 18 gauge non magnetic non corrosive stainless steel two 2 non magnetic stainless steel side racks with shelf rungs spaced at 1 3 8 35mm centers Three 3 non magnetic stainless steel wire shelves INTERIOR One 1 stainless steel drip pan One 1 40 watt appliance bulb WXxLxH 21 7 8 x 26 1 2 x 19 3 4 556mm x 673mm x 502mm INSIDE FULL SIZE PANS DIMENSIONS Ten 10 Six 6 Four 4 12 x 20 x 2 1 2 12 x20 x4 PAN CAPACITY 12 x 20 6 SHEET PANS Up to five 5 Additional shelves required 18 x 26 x 1 on wire shelves only 120 208 240 V A C 60 Hz 1 ph 3000 Watts maximum 14 8 Amps maximum 220 V A C 50 Hz 1 ph 2400 Watts ELECTRICAL 10 9 Amps 197 Ib 89 kg 25 3 8
11. enting further moisture loss due to evaporation or dehydration In an enclosed holding environment too much moisture content is a condition which can be relieved A product achieving extremely high temperatures in preparation must be allowed to decrease in temperature before being placed in a controlled holding atmosphere If the product is not allowed to decrease in temperature excessive condensation will form increasing the moisture content on the outside of the product Most Halo Heat Holding Equipment is provided with a thermostat control between 60 and 200 F 16 to 93 C If the unit is equipped with vents close the vents for moist holding and open the vents for crisp holding HOLDING TEMPERATURE RANGE MEAT FAHRENHEIT CELSIUS BEEF ROAST Rare 140 F 60 C BEEF ROAST Med Well Done 160 F 71 C BEEF BRISKET 160 175 71 79 C CORN BEEF 160 175 71 79 C PASTRAMI 160 175 71 79 C PRIME RIB Rare 140 F 60 C STEAKS Broiled Fried 140 160 F 60 71 C RIBS Beef or Pork 160 F 71 C VEAL 160 175 71 79 C HAM 160 175 71 79 C PORK 160 175 71 79 C LAMB 160 175 71 79 C POULTRY CHICKEN Fried Baked 160 175 DUCK 160 175 TURKEY 160 175 GENERAL 160 175 FISH SEAFOOD FISH Baked Fried LOBSTER SHRIMP Fried BAKED GOODS BREADS ROLLS MISCELLANEOUS CASSEROLES DOUGH Pr
12. h requirements of the National Electrical Code or ENSURE POWER SOURCE MATCHES VOLTAGE STAMPED ON OVEN IDENTIFICATION TAG CAUTION applicable local codes Ar 1 Before operating the oven clean both the interior and exterior of the unit with a damp cloth and mild soap solution Rinse well to remove all detergent residue 2 Clean and install the oven side racks and oven shelves 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 3 Install External Drip Tray on the front of the oven See the drawing on page 5 of this manual for mounting instructions 4 Before operating the unit with product become familiar with the operation of the controls Read the following Operation section of this manual and operate the various control functions OULD THE INSIDE THE OVEN BE WASHED DOWN ATER OR LIQUID SOLUTION AN SEVERE DAMAGE OR D COULD RESULT CAUTION Operation and Care Manual 861 1 OVEN CONTROL PANEL Holding I ON OFF Indicator Power Switch Cooking Cooking Timer Indicator Hold Power ON Cook Oven Light Bell Timer Thermostat Indicator Thermostat ON OFF Switch GENERAL OPERATION 1 Turn oven POWER SWITCH ON POWER ON INDICATOR LIGHT will illuminate and will remain lit as long as the Power Switch is in the position 2 Setthe HOLD THERMOSTAT to the required holding
13. heck power source Check and repair if necessary Replace Cooking temperature not correct Cook thermostat out of calibration Calibrate Holding temperature not correct Hold thermostat out of calibration Calibrate Timer runs down but oven will not go into HOLD Cook thermostat erratic will not hold calibration Timer not de energizing cook circuit Cook thermostat Replace timer Replace thermostat Hold thermostat erratic will not hold calibration Hold thermostat Replace thermostat Oven goes from cooking temperature to cold Hold thermostat Replace hold thermostat Oven will not go into cook cycle when timer and cook thermostat are ON Timer or contactor With timer turned ON line voltage should appear across term 2 and 3 of timer If not replace timer If line voltage does appear across term 2 and 3 of timer it should also appear across holding coil of contactor If line voltage does appear across holding coil and it won t close its contacts replace contactor It takes too long to cook Temperature O K Cannot control temperature but thermostats check O K Heating element open resulting in low wattage Heating element grounded Replace element Replace element OPTIONS amp ACCESSORIES DESCRIPTION Bumper Guards Carving Holders Prime Rib Holder Ship Round Holder Casters 5 127mm Cylinder Key Lock
14. in appetizing food Good equipment that is kept clean works the oven control area is functioning The fan is better and lasts longer l located on the back of the unit toward the top 2 Operation and Care Manual 861 SANITATION GUIDELINES GENERAL HOLDING GUIDELINES Food flavor and aroma are usually so closely related that it is difficult if not impossible to separate them There is also an important inseparable relationship between cleanliness and food flavor Cleanliness top operating efficiency and appearance of equipment contribute considerably to savory appetizing foods Good equipment that is kept clean works better and lasts longer Most food imparts its own particular aroma and many foods also absorb existing odors Unfortunately during this absorption there is no distinction between GOOD and BAD odors The majority of objectionable flavors and odors troubling food service operations are caused by bacteria growth Sourness rancidity mustiness stale or other OFF flavors are usually the result of germ activity The easiest way to insure full natural food flavor is through comprehensive cleanliness This means good control of both visible soil dirt and invisible soil germs A thorough approach to sanitation will provide essential cleanliness It will assure an attractive appearance of equipment along with maximum efficiency and utility More importantly a good sanitation program provides one of the key element
15. it may be affected by steam grease dripping water high temperatures or any other severely adverse conditions IMPORTANT ALL CLAIMS FOR WARRANTY MUST INCLUDE THE FULL MODEL NUMBER AND SERIAL NUMBER OF THE OVEN ELECTRICAL INSTALLATION EXAMPLE SERIAL NUMBER AND WARRANTY CODE IDENTIFICATION MODEL NUMBER gt MODEL MAXIMUM RATED WATTAGE XXX XX NO VOLTS XXX AC 1PH ALTO SHAAM INC MILW WI PAT NO 3521030 XXXX XX WATTS HZ MAXIMUM RATED VOLTAGE MAXIMUM RATED FREQUENCY 1 Anoven identification tag is permanently mounted on the oven 2 Oven models at 120 208 240 volts 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 volt through 208 volt UPPER position the oven will function properly with a source voltage of between 200 volts and 208 volts With the voltage conversion switch in the 220 240 volt LOWER position the unit will function properly with a source voltage of between 220 volts and 240 volts NOTE ALL 208 240 volts units are shipped from the factory with the voltage conversion switch in the 220 240 volt position Ensure that the voltage conversion switch position and the available power source match 3 This oven must be grounded in accordance wit
16. o gt 5 i AO0vc 0cI GP0E 82 33892 9 193 dW3l IH c0 Aa 4 09 SLINN A802 021 803 Xomg 1 LESE AD 82 69 62 ES 0006 6 63 3 ZH09 A802 0cI E FEE V 4 30778 ANY 1HDI3 QFEE V 5 NVJ 74 1431 34918 QVEE V DD NYJ Operation and Care Manual 861 2824 9 68 xvd taav ON at 21925 NAVA 251 51194 33NUWDN3W ONL Wives SEE TS v0 5 HILIAS LHOIT N3AG 62 E 11 IVISOWei3HI 7003 6206 17 10119 7003 Sv0E 82 318929 DNILV3H IH 6 06 22 31999 ONILV3H dW3l IH A IND SLINN A022 2034 132111101 83148939 e 5 06 4 422 318492 ONILVSH gdW3l IH AGNO SLINN A002 303 531899 30914 NV a 3 NYJ EN 69 53 3559 3 1 SISSVH2 2403 9258 8 ASC 325 5 310 53114435859 JAM LINN 203 1908 8 Add 335 2 310 SON 15 WYVHS O11W gt NI SX3JAWNN 711931 310 4606 11 AV LSOW2 3H 826E AS HOLIMS 379901 S20 ID S20E I1 D 1 911 01 LOWd 82SE AMS HOLIAS 319901 9 2S0E ND gt 109 2 HLIM DIVIN 9096 47 BE C Z0E AG l1H9I1 2 2078 1 INOJ 00 2 ZH0G A0cc A0S8c Eg20E ig5 1908 1 3v33 610 8 652 230 18 69 9 69 SEE ZHOS Ad0e 80GE 02
17. oofing EGGS Fried FROZEN ENTREES 71 79 C 71 79 C 71 79 C 71 79 C 160 175 160 175 160 175 71 79 G 71 79 C 71 79 C 120 140 49 60 C 160 175 F 71 79 C 80 100 F 27 38 C 150 160 66 71 C 160 175 71 79 C HORS D OEUVRES 160 180 71 82 C PASTA 160 180 71 82 C PIZZA 160 180 71 82 C POTATOES 180 F 82 C PLATED MEALS 180 F 82 C SAUCES 140 200 60 93 C SOUP 140 200 60 93 C VEGETABLES 160 175 FAS 719 C HE HOLDING TEMPERATURES LISTED ARE SUGGESTED GUIDELINES ONLY Operation and Care Manual 861 3 COOKING OVEN CHARACTERISTICS THERMOSTAT CALIBRATION The oven is equipped with a special high heat density heating cable Through the HALO HEAT concept the heating cable is mounted against the walls of the cooking cavity to provide an evenly applied thermostatically controlled heat source The design and operational characteristics of the oven eliminates the need for a moisture pan or a heat circulating fan Through even heat application the quality of a food product is maintained for many hours THERMOSTAT PILOT LIGHT SEQUENCE Whenever the thermostat is turned ON the pilot light will indicate the power ON OFF condition of the heating cable and consequently the cycling of the cabine
18. propriate state or local health hygiene OFF position regulations regarding all applicable cleaning and sanitation requirements for equipment These instructions are basic operational guidelines only For complete instructions see the HALO HEAT Hot Deli Atn e should the inside or outside of the cabinet be washed Guide Recipe to Success packed with the oven do ded with water or liquid solution NEVER STEAM vere damage or electrical hazard could result DISCONNECT THE CABINET FROM CAUTION THE POWER SOURCE BEFORE CLEANING OR SERVICING 2 DO NOT USE THE OVEN IF THE CONTROLS ARE CAUTION NOT PROPERLY FUNCTIONING Refer to the Trouble Shooting Guide located in this EQUIPMENT CARE manual or call an authorized service technician Under normal circumstances this oven should provide you 3 CHECK OVERALL CONDITION OF THE OVEN with long and trouble free service There is no preventative maintenance required however the following Equipment Check the oven once month for physical damage and loose screws Correct any problems before they begin to interfere with the operation of the oven 4 CHECK THE COOLING FAN IN THE OVEN Care Guide will maximize the potential life and trouble free operation of this oven The cleanliness and appearance of this equipment will CONTROL AREA contribute considerably to operating efficiency and savory While the oven is warm check that the cooling fan
19. s 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 food are of equal importance The most FOODS method of DANGER ZONE _ 40 140 F 4 TO 60 C CRITICAL ZONE70 TO 120 F 21 TO 49 C measuring SAFE ZONE 140 165 F 60 TO 74 C safe temper DANGER ZONE ABOVE 40 F ABOVE 40 atures of SAFE ZONE 36 F TO 40 F 2 C TO 4 both hot FROZEN FOODS and cold DANGER ZONE ABOVE 32 F COLD FOODS ABOVE 0 C CRITICAL 2 32 F 18 0 C foods is by SAFE ZONE BELOW 18 C BELOW 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 All these factors are important to build quality service as
20. t as it maintains the dialed cavity temperature If the pilot light does not illuminate after normal start up the main power source thermostat and or pilot 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 warming cabinet 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 CIRCUIT DIAGRAM 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 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 setting If calibration is n
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