SERVICE MANUAL
Contents
1. of the unit with a clean damp cloth and mild soap solution Rinse carefully Clean and install the shelf slides Become familiar with the operation of the controls Read this manual and keep it in a secure locations The appliance is equipped with a special heating cable Through this Hot concept the heating cable is mounted against the wall 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 START UP 1 Connect the electric cord to an appropriate power outlet 2 Close the compartment vents located on the inside of each compartment door 3 Press the power ON for the appropriate compartments The power button will illuminate 4 Set temperature for use 5 The temperature display light will illuminate when the inside air reaches the desired holding temperature HOW TO SEE THE SETPOINT 1 Push and immediately release the SET key the display will show the Set point value 2 Push and immediately release the SET key or wait for 5 seconds to display the probe value again HOW TO CHANGE THE SETPOINT 1 Push the SET key for more than 2 seconds to change the Set point value 2 The value of the set point will be displayed and the C F LED starts blinki2. 0 F a specific product STEAKS Broiled Fried 160 175 F RIBS Beef or Pork 160 F Mobile Hot Holding Cabinet maintains the maximum VEAL 1602 175 F amount of product moisture content without the addition HAM 1602 175 F of water water vapor or steam Maintaining maximum PORK 160 175 F natural product moisture preserves the natural flavor of LAMB 1602 175 F the product and provides a more genuine taste In addition POULTRY to product moisture retention the gentle properties of CHICKEN Fried Baked 160 175 F Mobile Hot Holding Cabinet maintain a consistent DUCK 160 175 F temperature throughout the cabinet without the necessity TURKEY 1602 175 F of a heat distribution fan evaporation or dehydration GENERAL 1602 175 F FISH SEAFOOD When product is removed from a high temperature FISH Baked Fried 160 1759 cooking environment for immediate transfer into LOBSTER 160 175 F equipment with the lower temperature required for hot SHRIMP Fried 160 175 F food holding condensation can form on the outside of BAKED GOODS the product and on the inside of plastic containers used BREADS ROLLS 120 140 F 49 60 C in self service applications Allowing the product to MISCELLANEOUS release the initial steam and heat produced by high CASSEROLES 160 175 F temperature cooking can alleviate this condition DOUGH Fried 180 100 F To preserve the safety and quality of freshly cooke
3. 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 CARE AND CLEANING 7 0 CLEANING AND PREVENTIVE MAINTENANCE PROTECTING STAINLESS STEEL SURFACES CLEANING AGENTS It is important to guard against corrosion in the Use non abrasive cleaning products designed for e of stainless steel surfaces use on stainless steel surfaces Cleaning agents must sh corrosive or inappropriate be chloride free compounds and must not contain micals can completely destroy quaternary salts Never use hydrochloric acid protective surface layer of muriatic acid on stainless steel surfaces Always use inless steel Abrasive pads the proper cleaning agent at the manufacturer s steel wool or metal implements will abrade recommended strength Contact your local cleaning surfaces causing damage to this protective coating supplier for product recommendations and will eventually result in areas of corrosion Even water particularly hard water that contains CLEANING MATERIALS high to moderate concentrations of chloride will The cleaning function can usually be accomplished cause oxidation and pitting that result in rust and with the proper cleaning agent and a soft clean cloth corrosion In addition many acidic foods spilled and When
4. ICAL ZONE TO 32 F 18 TO 07 AANE CR BELOWY LET HELY Page 9 SAFETY PROCEDURES 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 Used to tndicate 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 f Used to indicate the lt presence of a hazard that can cause personal Injury possible death or major property damage if the warning included with this is ignored TION 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 a CAUTION 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 Used to notify personnel of installation operation or maintenance information that is important but not hazard related Page 10 This appliance is intended to cook hold or process foods for the purpose of human consumption No other use for this applianc
5. SERVICE MANUAL MOBILE HOT HOLDING CABINET MODEL 1000 1 k Mobile Hot Holding Cabinet Models 1000 MH1 1 800 558 8744 22 7 COOK HOLD SERVE SYSTEMS W164 9221 Water Street PO 450 Menomonce Falls Wisconsin 53052 0450 U S A ROM BAS 267 251 70 ASS WEBSITE CANADA 262 251 1907 DELIVERY UNPACKING DELIVERY UNPACKING This Alto Shaam appliance has been thoroughly a Carefully remove the tested and inspected to insure only the highest appliance from the quality unit is provided Upon receipt check for carton or crate any possible shipping damage and report it at once to the delivering carrier See Transportation Damage NOTE Do not discard and Claims section located in this manual the carton and other packaging material until This appliance complete with unattached items you have inspected the and accessories may have been delivered in one unit for hidden damage or more packages Check to ensure that all and tested it for proper standard items and options have been received operation lt with each model as ordered b Read all instructions in Save all the information and instructions packed this manual carefully with the appliance Complete and return the before initiating the warranty card to the factory as soon as possible insta
6. d foods EGGS Fried 150 1760F 66 71 C however a maximum of 1 to 2 minutes must be the only FROZEN ENTREES 160 175 F 71 79 C time period allowed for the initial heat to be released from HORS D OEUVERS 160 180 F 71 82 C the product PASTA 160 180 F 71 82 C PIZZA 160 180 F Most Mobile Hot Holding Cabinet equipment is provided POTATOES 180 F with a thermostat control between 30 to 80 C PLATED MEALS 180 F the unit is equipped with vents close the vents for SAUCES 140 200 F moist holding and open the vents for crisp holding SOUP 140 200 F VEGETABLES 160 175 F 71 79 C If the unit is equipped with a thermostat indicating a range The holding temperatures listed are suggested guidelines only of between 1 and 10 use a metal stemmed indicating thermometer to measure the internal temperature of the product s being held Adjust the thermostat setting to achieve the best overall setting based on internal product temperature Page 5 6 0 CARE AND CLEANING THOROUGHLY CLEAN THE UNIT DAILY The cleanliness and appearance of this unit will Always follow appropriate state or local health contribute considerably to operating efficiency hygiene regulations regarding all applicable and savory appetizing food Good equipment cleaning and sanitation requirements for foodservice kept clean works better and lasts longer equipment a Disconnect unit from power source and let c
7. e is authorized or recommended This appliance 15 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 SERVICE PARTS MH1 Hey PART NUMBER ar NO 2 5 ns ne j bo ho ho maj be Air Vent Air Vent Leg_R_ ALTO SHAAM Air Vent_ ALTO SHAAM Cover Heater ALTIOSHAAM Front_ ALTO SHAAM Door_ ALTO SHAAM leg angle ALTO SHAAM Pan GN 1 3 Handle 300mm Caster Plate Caster Plate_Brake Motor EMB30 085 230 V 50 2 Fan Blade Motor 30 096 230V Heating Bement 750W 230V Temp Li
8. l order To energize the system it is only necessary to locate the power supply cord and connect it to a proper electrical supply source Once the supply cord has been connected to a power source the unit can be started by switching the power control switch to the ON position SHUT DOWN PROCEDURE To shut down place the power control in the OFF position and open the door to allow the cabinet interior temperature to equalize with the room temperature Use a mild detergent diluted in warm water to wash the interior and exterior surfaces of the cabinet Procedures 3 2 CONTROL AND INDICATION NAME FUNCTION Power Control Switch ON OFF LCD display Contact Points Cycles the Hot system automatic Contact Points Therminates power to the unit Indicates continuous cabinet temperature 3 3 EXTENDED PERIOD OF INACTIVITY This unit is designed for continued use at automatically cycled intervals In case of an extended shut down the food storage compartment must be cleaned and wiped dry to minmize the potential of odor build up during shutdown B73 IIIIIII TN w w a a _ ww a w rr C r w Ensure the avarlable power source matches the voltage stamped on Fi ameplat F Page 3 START UP PROCEDURE OPERATION Before operating the unit clean both the interior and exterior
9. llation of this appliance to assure prompt service in the event of a warranty parts and labor claim DO NOT DISCARD THIS MANUAL This manual must be read and understood by all This manual is considered to be part of the people using or installing the equipment model appliance and 15 to be provided to the owner Contact the Alto Shaam service department if you manager of the business or to the person have any questions concerning installation responsible for training operators Additional operation or maintenance manuals are available from the Alto Shaam service department NOTE All claims for warranty must include the full model number and serial number of c Remove all protective plastic film packaging the unit materials and accessories from the appliance before connecting electrical power Store any accessories in a convenient place for future use Page 1 Alto Shaam Mobile Hot Holding Cabinet 1 0 INTRODUCTION 1 2 1 3 This technical manual provides information on the installation operation maintenance and inspection of this unit A complete parts breakdown is provided EQUIPMENT DESCRIPTION The unit consist of the following Storage compartment The insulated food storage compartment is clear storage area Included in this area are the adjustable shelves Doors Access to the storage compartment is through a hinged mounted insulated door EQUIPMENT SUPPLIED The unit is shipped from the factory full
10. mit 100 C Electronic Contractor 20 1 Pole Digital contre square Light Switch Green Sticker_ ALTO SHAAM Plug Egle 2847 1 Handle banquet Door Hinge 2C F1 CHAMP Name plate Door Gasket amp ALTO 5SHA AMI ACCESSORY amp EQUIPMENT SEBEBE a x Pa a a gt gt 0 N kia x a WIRING DIAGRAM FOR MOBILE HOT HOLDING CABINET 1 1x1 5 50 mm Base FUSE FUSE 10A ASET Fi Vet 3 1 5 SQ mm 220 L 50 HZ N 10 75 SQ 3 4 B Switch 16 4 Digit ne 20 8 250 Temperature l M Probe NES Limited 80 C Electric K1 Motor 30 Electronic Contactor 25 4 2 N i Heater 750 WW Heater 750 VW
11. more aggressive methods must be employed left to remain on metal surfaces are contributing use a abrasive scouring pad on difficult areas factors that will corrode surfaces and make certain to scrub with the visible grain of surface metal to avoid surface scratches Proper cleaning agents materials and methods Never use wire brushes metal scouring pads or are vital to maintaining the appearance and life scrapers to remove food residue 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 UTION thoroughly rinse surfaces after using a cleaning TO PROTECT STAINLESS STEEL agent and wipe standing water as quickly as SURFACES COMPLETELY 4 AVOID THE USE OF ABRASIVE possible after rinsing 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 Page 7 MAINTENANCE 8 0 THERMOSTAT ACCURACY The electronic thermostat is a precise instrument If the reading on the thermal indicator does not match and is designed to offer trouble free service If you the digital display there may be a problem with the air sensor suspect the temperature inside the holding See troubleshooting guide in this manual or call the factory compartment does not match the temperature
12. ng 3 To change the Set value push the NZ arrows within 10 sec 4 To memories the new set point value push the SET key again or wait 10sec Created by factory OPERATION HOLDING PROCEDURE 4 0 OPERATING PROCEDURES a Preheat at 90 C for 30 minutes Allow a minimum of 30 minutes for preheating before loading the banquet cart with product b Load the cart with hot food only The purpose of the Hot Holding Cabinet is to maintain hot food at proper serving temperature Only hot food should be placed into the Hot Holding Cabinet Before loading the cart with food use a food thermometer to make certain all products have reached an internal temperature range of 60 To 71 C Any food product not within the proper temperature range should be heated before loading into the Hot Holding Cabinet For best results use a Hot Low Temperature Cooking and Holding Oven set at 121 To 135 C a Combitherm oven to bring the product within the correct temperature range c Load covered plates or carriers into the Mobile Hot Holding Cabinet After the food has reached proper serving temperature Use HEATED plates only CAUTION d Reset the thermostat to desired temperature After the cart has been completely filled with product check to make certain the doors are securely closed and reset the thermostat to the desired holding temperature or the suggested 82 C The proper temperature range for the p
13. ool NOTE Avoid the use of abrasive cleaning compounds b Remove all detachable items such as plate chloride based cleaners or cleaners containing carriers shelves and side racks Clean these items separately with a good grease solvent or commercial detergent Rinse well and dry Clean interior metal surfaces of the unit with 2 a damp clean cloth and any good commercial detergent or grease solvent at the recommended strength Spray heavily soiled areas with a water soluble degreaser and let stand for 10 minutes then remove soil with a plastic scouring pad Rinse by wiping with a sponge and clean warm water to remove all residue Remove excess water with sponge and wipe dry with a clean cloth or air dry Replace side racks and shelves d Clean control panel door vents door handles and door gaskets thoroughly since these areas harbor food debris Rinse by wiping with sponge and clean warm water Wipe dry with a clean cloth e Interior can be wiped with a sanitizing solution N 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 Page 6 quaternary salts Never use hydrochloric acid muriatic acid on stainless steel DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING Ay
14. roducts being held and whether or not to open or close the door vents will depend on the type and quantity of product When holding food for prolonged periods it is advisable to periodically check the internal temperature of each item with a food thermometer to assure maintenance of the proper temperature range of 60 to 71 C SWITCH UNIT POWER OFF AND s DISCONNECT THE POWER SUPPLY BEFORE CLEANING 5 SERVICING OR PERFORMING SCHEDULED MAINTENANCE Load each series of four 4 plates into the Mobile Hot Holding Cabinet as soon as assembled and as quickly as possible to retain maximum heat Load the plates in the upper section of the Mobile Hot Holding Cabinet first Securely close the doors of the Mobile Hot Holding Cabinet after loading each series of plates Page 4 GENERAL OPERATION 5 0 OPERATING HOLDING GUIDELINES HOLDING TEMPERATURE RANCE Chefs cooks and other specialized food service MEAT FAHRENHEIT CELSIUS personnel employ varied methods of cooking Proper BEEF ROAST Rare 140 F holding temperatures for a specific food product must be BEEF ROAST Well Done 160 F based on the moisture content of the product product BEEF BRISKET 160 175 F density volume and proper serving temperatures CORN BEEF 1602 175 F Safe holding temperatures must also be correlated with PASTRAMI 1602 175 F palatability in determining the length of holding time for PRIME RIB Rare 14
15. rts its own particular aroma and many foods also absorb existing odors Unfortunately during this absorption there is no distinction between GOOD and BAD odors The majority of objectionable flavors and odors troubling food service operations are caused by bacteria growth Sourness rancidity mustiness stale or other OFF flavors are usually the result of germ activity The easiest way to insure full natural food flavor is through comprehensive cleanliness This means good control of both visible soil dirt and invisible soil germs A thorough approach to sanitation will provide essential cleanliness It will assure an attractive appearance of equipment along with maximum efficiency and utility More importantly a good sanitation program provides one of the key elements in the prevention of food borne illnesses A controlled holding environment for prepared foods is just one of the important factors involved in the prevention of food borne illnesses Temperature monitoring and control during receiving storage preparation and the service of foods are of equal importance The most accurate method of measuring safe temperatures of both hot and cold foods is by internal product temperature A quality thermometer is an effective tool for this purpose and should be 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 sanita
16. service department for advice indicated on the digital display follow the instructions listed below a Check to make certain the unit voltage matches the power source A power source less than that required to operate the unit will result in inaccurate on 7 temperatures p Your Service Hotline 1 800 558 8744 a Verify the temperature inside the holding compartment with a qualify thermal indicator Completely empty the holding compartment Make certain the holding cabinet sensor located inside the holding compartment at the left side of the unit is completely clean Suspend the thermal indicator in the center of the DA N G R Allow the temperature set on the electronic DISCONNECT UNIT FROM thermostat to stabilize for a minimum of one hour POWER SOURCE BEFORE CLEANING OR SERVICING holding compartment before comparing the digital display with the reading on the thermal indicator DO NOT OPEN THE CABINET DOOR S DURING THE TEMPERATURE STABILIZATION PERIOD Page 8 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 impa
17. tion 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 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 acronymfor 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 Center for Food Safety and Applied Nutrition Food and Drug Administration 1 888 SAFEFOOD INTERNAL FOOD PRODUCT TEMPERATURES HOT FOODS DA ZONE TO 140 F 4 60 CRITICAL ZONE TO 120 F 21 TO 49 C SAFE ZONE 140 165 F 60 TO 74 C COLD FOODS DANGER ZO NE ABOYE ABOYE C SAFE ZONE TO TO 4 FROZEN FOODS DANGER 4D NE ABOYE 32 F AB VE L CRIT
18. y assembled except the adjustable shelving that will require positioning on the side racks The complete assembly is palletized and crated to reduce the possibility of damage in shipping and storage LEADING PARTICULARS Heater 2 x 750 Watt Electrical 1000 MH1 220 240VAC 50 Hz 12 7 0 Amps r UL PS 204N SG MP5004 15A 250V Plug Net 268 22 6 122 10kg Shipping 303 22 Ib 138 10kg 2 0 FUNCTIONAL DESCRIPTION 2 1 3 0 3 1 Page 2 This unit is self contained automatically controlled continuous duty perishable food storage system It is designed with the intent and purpose of storing hot food items The operating temperature is automatically monitored by controls that are factory set to maintain a predetermined adequate condition The unit consists of two basic compartment assemblies Storage Compartment which consists of the insulated clear storage area for perishable food items requiring a temperature range 60 to 71 C The clear storage area includes adjustable shelving SYSTEM OPERATION The primary focus for the design of the hot cabinet is for the safe storage of food products which require hot Considerable engineering attention was placed on the qualities of function and serviceability START UP PROCEDURE The hot system is completely factory assembled pre charged and ready for operation The control has been set to display temperature in degree Celsius as specified on the origina
Download Pdf Manuals
Related Search