Alto-Shaam AR-7H CONTROL User's Manual
Contents
1. ERR WASHER 1 4 SPLIT AR 7H Hot Holding Rotisserie Companion Operation amp Care Manual 7 7 OPTIONS amp ACCESSORIES DESCRIPTION PART NUMBER DOOR OPTIONS SINGLE PANE FLAT GLASS WITH HANDLE 5009591 SINGLE PANE FLAT GLASS WITHOUT HANDLE 5009815 DOOR HANDLE FOR SINGLE PANE GLASS DOOR ON NON CONTROL SIDE CONTROL OPTION KIT FOR SOFTWARE DOCUMENTATION COMPUTER SOFTWARE HACCP DOCUMENTATION REFER HACCP SPECIFICATION 9015 FOR APPLICABLE HACCP WITH KITCHEN MANAGEMENT ASSEMBLY 6 152mm 5001414 ASSEMBLY FLANGED FEET 6 152mm 5001761 STACKING ASSEMBLY AR 7H OVER AR 7H 5009711 FACTORY INSTALLED AR 7E OVER AR 7H 208 240V 1PH 5008787 AR 7E OVER AR 7H 208 240V 3PH 5008948 AR 7E OVER AR 7H 380 415V 5008922 SHELF CHROME PLATED WIRE SH 2851 SHELF STAINLESS STEEL WIRE SH 24720 STAND STAINLESS STEEL WITH STORAGE SHELF FR 26550 OPEN AR 7H OVER 750 S OR 6910 51 5002058 OPERATING INSTRUCTIONS START UP 1 The unit should be installed level and should NOT be installed in any area where it may be affected by D A N G R team drippi ter hight t steam grease ripping water 18 ures SHOULD THE INTERIOR any other severely adverse conditions OR EXTERIOR BE STEAM CLEANED HOSED DOWN OR FLOODED WITH 2 Before operating the cabinet clean both the interior WATER OR LIQUID2. 5 05435 9078 1 9 08 17 8114 ana XNIOIWH Adve ASS 91 0866 47 80 0 aina Adve 9 ASS T 08 1 8104 XNIDIWH 1802 9 MOr 114 Adve 9 ASS 0866 47 aina A802 aana XNIDIWH Adve 9 MSS 0 023 1354800 91 lt IVA 951 9 WAAN DEM 7 Hot Holding Rotisserie Companion Operation 8 Care Manual 29 A ES i e S d N ANON 3109 GU SIM STIvj VVHS OLIV CA0 2 ONE TOALNOD 4 ST3ON 1 Seen 3 23 09 92966 11 SVM 1505 11 I Aaa gt ZH 09 610 8 gt 39074 JTVNIM2331 Re OO OG 252513 UN C wl e 47001 SWHO 222 1 ES 40 318492 30 p 2 4 339
3. 8 x TEMPERATURE GAUGE GU 3273 SERVICE VIEW 7 ELECTRICAL ELECTRONIC CONTROL ___ L 7 10 11 12 13 4 1 7 Hot Holding Rotisserie Companion Operation 8 Care Manual 25 8 4 9 2 Z e a oma 31 25 OSIM lt 11 4 5 gt NAWAVM RONN 3 4666 92 1396800 929 11 SVA 7606 11 5 SUD 02 02 6 610 1 A0081I ZH 09 06 HEI Juste VC 03 135 31893 dWal ADI 40 KE 07097 5 228 EG 0 820 31492 30 Kp 86SEE d 12 86SEE d1 Adel M09 Adel M09 2 Fi 9 DG A 86SEE d 1 1 4 Adel A09 0 M09 7 Hot Holding Rotisserie Companion Operation 8 Care Manual 26 9 5 g 1 J 25 0 2 0 449 F 78 Loe ANON JWOS kd A9
4. 121 1350800 91 6106 38 92966 11 SYM 1605 11 I 8 80062 ZH 09 06 MOOSI TNO ZH 09 06 802 oe 00o 3 59 5 01093 SWHO 2424 ES 7708 85 gt 11892 dWal 30 San 1 7 gt 50855 41 8114 XNIDIWH A802 MOr aana XNIDIWH A802 ana 0 Adve 9 ASS 86708 Adve MSS du 63 CE08EE d 1 CE08EE d 1 gina 80 9 80 9 MOr 7 4708 XNIDIWH Adve ASS 808 XNIDIWH Adve MSS 8 7 D 7 Hot Holding Rotisserie Companion Operation 8 Care Manual 28 4 8 1 37705 SIN A8 06065 OSIM STIVj 3 5 0 2 802 5140415373 HZ V 5713 0 AVAOVIC 0052 ZH 09 05 MOOSI ZH 09 05 75555 98 KR e E 2009 MI 186666 141 SAND d IIS 2441009 1441009 ASSY 1031405 07051 SWHO 12 72 07 EG 06 3 31893 ADI 30 SdVSA lt p
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6. Holding Rotisserie Companion 7 manva contro AR 7H ELECTRONIC contro SHOWN WITH PASS THROUGH OPTION INSTALLATION OPERATION MAINTENANCE 2 e Your Service Hotline 1 800 558 8744 W164 9221 Water Street P O Box 450 Menomonee Falls Wisconsin 53052 0450 USA PHONE 262 251 3800 800 558 8744 USA FAX 262 251 7067 800 329 8744 U S A ONLY www alto shaam com PRINTED IN U S A 28953 03 09 DELIVERY This Alto Shaam appliance has been thoroughly tested and inspected to insure 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 assure 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 service department if you have any questions concerning installation operation or maintenance NOTE All claims for warrant
7. 7p 3 z 1 2 5 5 Le wwigzol 2 L Ov S Bit gt ER E lt gt E ul 8 lt Jo apis uo uono uuoo SE Di 5 lt 554 i gt 58222 gt lt 211 52 gt 3 AR 5 SE MOVE ANOS 5 gt NOILdO 88 1 be uu 9 8 gt 7 Hot Holding Rotisserie Companion Operation 4 Care Manual 4 ELECTRICAL CONNECTION The appliance must be installed by a qualified service technician The oven must be properly grounded in accordance with the National Electrical Code and applicable local codes 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 according with CSA C22 1 Canadian Electrical Code Part 1 or local codes Plug the unit into a properly grounded receptacle ONLY positioning the unit so that the plug is easily accessible in case of an emergency Arcing will occur when connecting or disconnecting the unit unless all controls are in the OFF position Proper receptacle or outlet
8. 1 Calibration 2 Replacement of light bulbs and or the replacement of display case 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 of steam generating equipment is the responsibility of the owner operator 6 Damage caused by use of any cleaning agent other than Alto Shaam s Combitherm Cleaner including but not limited to damage due to chlorine or other harmful chemicals Use of Alto Shaam s Combitherm Cleaner on Combitherm ovens is highly recommended 7 Any losses or damage resulting from malfunction including loss of product or consequential or incidental damages of any kind 8 Equipment modified in any manner from original model substitution of parts other than factory authorized parts removal of any parts including legs or addition of any parts This warranty is exclusive and is in lieu of all other warranties express or implied including the implied
9. 5009591 DOOR ASSEMBLY CONTROL SIDE DOOR REPLACEMENT STEP 1 REMOVE TOP PIN PI 26350 FROM BRACKET A USING A SMALL SCREWDRIVER ASSEMBLE DOOR ON UNIT WITH SPACERS AS SHOWN MAKE CERTAIN DOOR IS ALIGNED AND REINSERT TOP PIN 26350 DETAIL DOOR 2 1002596 top HINGES CONTROL SIDE DETAIL 1002597 bottom 4 1002143 WASHER 5 22298 WASHER 26352 PIN DOOR BOTTOM 5009815 DOOR ASSEMBLY REV 02 09 NON CONTROL SIDE AR 7H Hot Holding Rotisserie Companion Operation amp Care Manual 18 SERVICE VIEW 4 STAINLESS STEEL BACK PANEL BACK REPLACEMENT STEP 1 REMOVE REAR DOOR RUBBER GASKET HINGES AND 28 SCREWS FROM GASKET CHANNEL STEP 2 ATTACH INNER BACK PANEL WITH 24 SC 25849 STEP 3 INSERT IN 2003 INTO OUTER BACK PANEL STEP 4 ATTACH OUTER BACK PANEL WITH 4 SC 27843 STEP 5 ATTACH 4 SPACER BRACKETS WITH 2 EACH SC 2459 STEP 6 ATTACH 2 HINGE COVER PLATES WITH 4 EACH SC 23151 REV 02 09 a AR 7H Hot Holding Rotisserie Companion Operation amp Care Manual 19 SERVICE VIEW 5 DOUBLE CURVED GLASS DOOR DO NOT ATTEMPT TO REMOVE THE DOOR WITHOUT ASSISTANCE THE DOOR IS EXTREMELY HEAVY WILL BE DAMAGED IF DROPPED
10. EQUIVALENT IS ACCEPTABLE AR 7H Hot Holding Rotisserie Companion Operation amp Care Manual 9 OPERATING INSTRUCTIONS ELECTRONIC CONTROL IDENTIFICATION LED DISPLAY UP DOWN ARROWS HEAT INDICATOR LIGHT ON OFF POWER KEY HEATING PROCEDURE 1 PREHEAT AT 200 F 93 C FOR 30 MINUTES Press the ON key set the temperature to 200 F 93 C by using the UP DOWN arrow keys Allow a minimum of 30 minutes preheating time before loading the holding cabinet with food The LED heat indicator light will go OUT after approximately 30 minutes preheat time or when the air temperature inside the unit reaches the temperature set by the operator The set indicator light will light up anytime the temperature is set or reset LOAD WITH HOT FOOD ONLY The purpose of the holding cabinet is to maintain hot food at proper serving temperature Only hot food should be placed into the cabinet Before loading the cabinet with food use a food thermometer to make certain all products are at an internal temperature range of 140 to 160 F 60 to 71 C Any food product not within the proper temperature range should be heated before loading into the holding cabinet RESET THE CONTROL TO 160 F 71 C Check to make certain the cabinet door is securely closed and reset to 160 F 71 C by using the UP DOWN key THIS WILL NOT NECESSARILY BE THE FINAL SETTING The proper temperature range will depend on the type and quantit
11. MOS T dg 8 2 9 F 7 Hot Holding Rotisserie Companion Operation 8 Care Manual 31 TRANSPORTATION DAMAGE and CLAIMS All Alto Shaam equipment is sold shipping point and when accepted by the carrier such shipments become the property of the consignee Should damage occur in shipment it is a matter between the carrier and the consignee In such cases the carrier is assumed to be responsible for the safe delivery of the merchandise unless negligence can be established on the part of the shipper 1 Make an immediate inspection while the equipment is still in the truck or immediately after it is moved to the receiving area Do not wait until after the material is moved to a storage area 2 Donot 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 Ifthe 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 ca
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13. configuration or permanent wiring for this unit must be installed by a licensed electrician in accordance with applicable local electrical codes ELECTRICAL VOLTAGE PHASE CYCLE HZ AMPS KW NEMA 5 20P 1 120 1 50 60 15 0 1 8 20 125V PLUG 6 15 208 1 50 60 85 18 2500 PLUG 6 15 240 1 50 60 9 5 2 3 15 250V PLUG CEE 7 7 220 230V PLUG NDANGER ELECTRICAL CONNECTIONS MUST BE MADE BY A QUALIFIED SERVICE TECHNICIAN IN ACCORDANCE WITH APPLICABLE ELECTRICAL CODES 230 3 50 60 9 0 2 1 A DANGER ENSURE POWER SOURCE MATCHES VOLTAGE STAMPED ON APPLIANCE NAMEPLATE After wiring and power connection has been completed turn the main power switch to the ON position The main power switch can be left ON for daily use but should be turned OFF when cleaning or performing maintenance or repairs to the rotisserie REGARDING INTERNATIONAL STANDARD UNITS If the unit is not equipped with flexible cord with plug an all pole country approved disconnection device which has a contact separation of at least 3mm in all poles must be incorporated in the fixed wiring for disconnection When using a cord without a plug the green yellow conductor shall be connected to the terminal which is marked with the ground symbol If a plug is used the socket outlet must be easily accessible If the power cord needs replacement use a similar one obtained from the
14. distributor For 230V units To prevent an electrical shock hazard between the appliance and other appliances or metal parts in close vicinity an equalization bonding stud is provided An equalization bonding lead must be connected to this stud and the other appliances metal parts to provide sufficient protection against potential difference The terminal is marked with the following symbol AR 7H Hot Holding Rotisserie Companion Operation amp Care Manual 5 STACKING COMBINATIONS amp INSTALLATION REQUIREMENTS STACKING COMBINATIONS INSTALLED AR 7H companion holding cabinet over AR 7H companion holding cabinet Requires 6 152mm leg assembly 5001414 or 5 127mm casters 4007 and stacking assembly 5009711 for applications within the United States Applications outside the U S requires 6 152mm legs with flanged feet 5001761 bolted to th e floor OVERALL HEIGHT 76 7 8 AR 7E rotisserie over AR 7H companion holding cabinet Requires 6 152mm leg assembly 5001414 or 5 127mm casters 4007 and stacking assembly 5008787 5008948 or 5008922 depending on voltage see list above for applications within the United States Applications outside the U S requires 6 152mm legs with flanged feet 5001761 bolted to the floor OVERALL HEIGHT 76 7 8 AR 7VH ventless hood over AR 7E rotisserie over AR 7H companion holding cabinet Requires 6 152mm legs with flanged feet 5001761 bolted to the flo
15. maximum efficiency and utility More importantly a good sanitation program provides one of the key elements in the prevention of food borne illnesses A controlled holding environment for prepared foods is just one of the important factors involved in the prevention of food borne illnesses Temperature monitoring and control during receiving storage preparation and the service of foods are of equal importance The most accurate method of measuring safe temperatures of both hot and cold foods is by internal product temperature A quality thermometer is an effective tool for this purpose and should be routinely used on all products that require holding at a specific temperature A comprehensive sanitation program should focus on the training of staff in basic sanitation procedures This includes personal hygiene proper handling of raw foods cooking to a safe internal product temperature and the routine monitoring of internal temperatures from receiving through service Most food borne illnesses can be prevented through proper temperature control and a comprehensive program of sanitation Both these factors are important to build quality service as the foundation of customer satisfaction Safe food handling practices to prevent food borne illness 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 proce
16. 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 AR 7H Hot Holding Rotisserie Companion Operation amp Care Manual 2 order to maintain established National Sanitation Foundation standards all counter mounted models must be sealed to the counter with a R T V or silastic meeting N S F requirements or have legs of a sufficient 6 152mm height to provide minimum unobstructed space beneath the unit 1 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 SITE INSTALLATION The appliance must be installed on a non combustible level surface DO NOT install this appliance in any area where it may be affected by any adverse conditions such as steam grease dripping water high temperatures or any other severely adverse conditions For both safety and convenience the holding cabinet must be installed in a location to provide easy access to the c
17. 98 WASHER FLAT M8 SCREW 5 16 18 x 5 8 PIN DOOR TOP PIN DOOR BOTTOM NUT HEX JAM 5 16 18 SCREW INSERT HINGE SIDE SCREW 8 32 x 3 8 HD 26900 DOOR HANDLE 5005773 DOOR ASSEMBLY CONTROL SIDE REV 02 09 AR 7H Hot Holding Rotisserie Companion Operation amp Care Manual 21 SERVICE VIEW 6 ELECTRICAL MANUAL CONTROL SERVICE VIEW 7 ELECTRICAL ELECTRONIC CONTROL AR 7H Hot Holding Rotisserie Companion Operation amp Care Manual 22 CABLE REPLACEMENT KIT CABLE HEATING SERVICE KIT NO 4876 D A N E R CB 3044 CABLE HEATING ELEMENT DISCONNECT UNIT FROM CR 3226 RING CONNECTOR POWER SOURCE BEFORE IN 3488 INSULATION CORNER CLEANING OR SERVICING INCLUDES BU 3105 SHOULDER BUSHING BU 3106 CUP BUSHING SL 3063 INSULATING SLEEVE TA 3540 HIGH TEMPERATURE TAPE ST 2439 10 32 NU 2215 HEX NUT NOT SHOWN SERVICE VIEW 1 FULL ASSEMBLY SERVICE VIEW PART 6525763 OUTER GLASS 5007824 7 DOOR ASSEMBLY CURVED GLASS CONTROL SIDE 5005773 00 3207 00 2922 5 5 SWIVEL CS 2026 5 2025 DOWEL 26350 2 _ 5 csa _ eos 2 gt 2 csza 26352 HD 26900 Ala gt gt 1 12 0 11 3 1 N SS _ 7 ER to 2 2 i Sea AR 7H
18. AND MAY CAUSE SERIOUS INJURY GS 25753 GASKET 5005773 DOOR ASSEMBLY CONTROL SIDE DOOR REPLACEMENT STEP 1 REMOVE TOP PIN PI 26350 FROM BRACKET A USING A SMALL SCREWDRIVER STEP 2 ASSEMBLE DOOR ON UNIT WITH SPACERS AS SHOWN STEP 3 MAKE CERTAIN DOOR IS ALIGNED AND REINSERT TOP PIN DETAIL A 26350 PIN DOOR 1007672 HINGES DETAIL B CONTROL SIDE 1007673 bottom 1002143 WASHER WS 22298 WASHER 26352 PIN DOOR BOTTOM 5006426 DOOR ASSEMBLY NON CONTROL SIDE REV 02 09 AR 7H Hot Holding Rotisserie Companion Operation amp Care Manual 20 SERVICE VIEW DOUBLE CURVED GLASS DOOR 5007824 5008322 OUTER GLASS INNER GLASS HINGE FASTENERS REQUIRED 1002143 WASHER DOOR SPACER WS 22298 WASHER FLAT SC 2900 SCREW 5 16 18 x 5 8 26350 DOOR 26352 DOOR BOTTOM NU 25897 JAM 5 16 18 SC 25781 SCREW INSERT SC 22378 SCREW 8 32 x 3 8 5006426 DOOR ASSEMBLY NON CONTROL SIDE 5006779 INNER GLASS 5007824 OUTER GLASS 4 1 1 3 1 1 1 1 6 FASTENERS REQUIRED 1 1002143 WASHER DOOR SPACER BOTTOM WS 222
19. BRUSHES METAL SCOURING PADS OR SCRAPERS AR 7H Hot Holding Rotisserie Companion Operation amp Care Manual 13 CARE AND CLEANING EQUIPMENT CARE Under normal circumstances this cabinet should provide you with long and trouble free service There is no preventative maintenance required however the following Equipment Care Guide will maximize the potential life and trouble free operation of this oven The cleanliness and appearance of this equipment will contribute considerably to operating efficiency and savory appetizing food Good equipment that is kept clean works better and lasts longer METAL PARTS OF THIS EQUIPMENT DISCONNECT UNIT FROM BECOME EXTREMELY HOT WHEN IN POWER SOURCE BEFORE OPERATION TO AVOID BURNS ALWAYS USE HAND PROTECTION CEEANING OF SERVICING WHEN OPERATING THIS APPLIANCE CLEAN DAILY 1 Press the electrical power switch to the off position 8 Remove excess water with sponge and wipe dry with a clean cloth or air dry Leave door open until 2 Allow holding cabinet surfaces to cool interior is completely dry Always replace removable 3 Disconnect the cabinet from the electrical power source parts including drip pan and grease deflection trays 4 Remove all detachable items such as wire shelves and before operating side racks Wash all detached items separately in a 9 Interior can be wiped with a sanitizing solution after Ware washing area or sink
20. Do not use abrasive or cleaning and rinsing This solution must be approved corrosive cleaners for use on stainless steel food contact surfaces 5 Wipe the interior metal surfaces of the cabinet with a 10 Wipe control panel and door handle s thoroughly since paper towel to remove loose food debris these areas harbor food debris and bacteria Dry the control 6 Clean interior with a damp cloth or sponge and any good panel dry with a clean soft cloth commercial detergent at the recommended strength 11 To help maintain the protective film coating on polished 7 Spray heavily soiled areas with a water soluble degreaser stainless steel clean the exterior of the cabinet with a and let stand for 10 minutes After 10 minutes remove soil cleaner recommended for stainless steel surfaces Spray with a plastic scouring pad the cleaning agent on a clean cloth and wipe with the grain of the stainless steel For optional color coated exterior surfaces wipe with a damp cloth or sponge and wipe dry with a clean cloth NOTE Avoid the use of abrasive cleaning compounds chloride based cleaners or cleaners containing quaternary salts To protect metal finish on stainless steel never use hydrochloric acid muriatic acid on stainless steel 12 Clean glass doors with a standard commercial glass cleaner DANGER Always follow appropriate state NO TIME SHOULD THE INTERIOR or local health hygiene regulations OR EXTERIOR BE STEAM CLEANED regarding
21. Hot Holding Rotisserie Companion Operation amp Care Manual 23 SERVICE PARTS LIST NOT SHOWN SERVICE VIEW 2 INTERIOR SERVICE VIEW ___ ___ ELECTRONIC DESCRIPTION PART PART NO GASKET DOOR 208 240V amp 230V LP 33803 SIDE RACKS Es LEET SERVICE VIEW 3 SINGLE PANE FLAT GLASS DOOR Tee MANUAL ELECTRONIC En ______________ RER PART 1 1 r x mm Pres mes gt SERVICE VIEW 4 STAINLESS STEEL BACK PANEL eg MANUAL ELECTRONIC me PART PART Iessen scam Ce res SPACER RER SERVICE VIEW 5 DOUBLE CURVED GLASS DOOR ELECTRONIC _______________ REEL PART NO 1 1 r gt oe 2 x em Pres gt AR 7H Hot Holding Rotisserie Companion Operation amp Care Manual 24 SERVICE VIEW DOUBLE CURVED GLASS DOOR ELECTRONIC me REEL PART sss 1 corse 1 SERVICE VIEW 6 ELECTRICAL MANUAL CONTROL DESCRIPTION PART NO CONTROL PANEL OVERLAY PE 26003 THERMOSTAT SLOW 200 F TT 3057 x RER 1
22. M 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 160 F 71 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
23. RICAL CODES SERVICE VIEW 1 FULL ASSEMBLY SERVICE VIEW Control Panel Overlay Inner Glass Door Assembly Curved Glass PE 25746 5006779 CONTROL SIDE 5005773 CONTROL SIDE Panel Control ELECTRONIC CONTROL Gasket Door 5008322 5006426 NON CONTROL SIDE NOT SHOWN Side Access 26003 GS 25753 SIDE NOT SHOWN 7 MANUAL CONTROL 1001585 NOT SHOWN Shelf SH 24720 Outer Glass Door Magnets MA 27568 1007672 1007673 814 5 Casters 1 cs 2026 02 5004361 LEFT HAND Pin Dowel SWIVEL 5001901 RIGHT HAND 26350 top Handle CS 2025 RIGID Dees 26352 Cordset CD 33840 208 240V CD 3397 120V CD 3922 230V AR 7H Hot Holding Rotisserie Companion Operation amp Care Manual 16 SERVICE VIEW 2 INTERIOR SERVICE VIEW Lamp Door Gasket LP 33598 120V GS 25753 LP 33803 208 240V LP 33803 230V RP lt 8 240 3955 230 Shelf SH 24720 Side Rack LEFT HAND RIGHT HAND 5001901 5004361 AR 7H Hot Holding Rotisserie Companion Operation amp Care Manual 17 SERVICE VIEW 3 SINGLE PANE FLAT GLASS DOOR DO NOT ATTEMPT TO REMOVE THE DOOR WITHOUT ASSISTANCE THE DOOR IS EXTREMELY HEAVY WILL BE DAMAGED IF DROPPED AND MAY CAUSE SERIOUS INJURY GS 25753 es GASKET DOOR B
24. SOLUTION OF and exterior of the unit with a clean damp cloth and ANY KIND DO NOT USE WATER JET mild soap solution Rinse carefully TO CLEAN 3 Clean and install the cabinet side racks Shelves SEVERE DAMAGE OR should be positioned with the curved end up and ELECTRICAL HAZARD toward the back of the unit COULD RESULT WARRANTY BECOMES VOID IF 4 Before operating the unit become familiar with the APPLIANCE IS FLOODED operation of the controls Read this manual carefully and retain it for future reference AR 7H Hot Holding Rotisserie Companion Operation 4 Care Manual 8 OPERATING INSTRUCTIONS MANUAL CONTROL IDENTIFICATION TEMPERATURE GAUGE HEAT INDICATOR LIGHT THERMOSTAT ON OFF SWITCH HEATING PROCEDURE 1 PREHEAT AT 200 F 93 C FOR 30 MINUTES When the ON OFF Switch is turned to the ON position and the thermostat is turned clockwise 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 loading the holding cabinet with food 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 2 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 thermom
25. UGGESTED GUIDELINES ONLY ALL FOOD HOLDING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 140 165 F 140 200 F 60 74 C 60 93 C 60 93 C 71 79 C AR 7H Hot Holding Rotisserie Companion Operation amp Care Manual 11 SANITATION Food flavor and aroma are usually so closely related that it is difficult if not impossible to separate them There is also an important inseparable relationship between cleanliness and food flavor Cleanliness top operating efficiency and appearance of equipment contribute considerably to savory appetizing foods Good equipment that is kept clean works better and lasts longer Most food imparts its own particular aroma and many foods also absorb existing odors Unfortunately during this absorption there is no distinction between GOOD and BAD odors The majority of objectionable flavors and odors troubling food service operations are caused by bacteria growth Sourness rancidity mustiness stale or other OFF flavors are usually the result of germ activity The easiest way to insure full natural food flavor is through comprehensive cleanliness This means good control of 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
26. all applicable cleaning HOSED DOWN OR FLOODED WITH and sanitation requirements WATER OR LIQUID SOLUTION OF for equipment ANY KIND DO NOT USE WATER JET TO CLEAN SEVERE DAMAGE OR ELECTRICAL HAZARD COULD RESULT WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED AR 7H Hot Holding Rotisserie Companion Operation 8 Care Manual 14 TROUBLESHOOTING GUIDE ELECTRONIC CONTROL Error Possible Cause Code Description Results Service Required Air Sensor Fault shorted Air sensor is shorted Air sensor defective Inoperative Oven Detach the sensor from the terminal block Use an Ohm meter to measure the resistance of the sensor Check sensor at 32 F 0 C using a container of ice water If Ohm reading is 100 replace display If Ohm reading is not 100 replace sensor Air Sensor Fault open Air sensor is open or connection failure Air sensor defective Inoperative Oven Detach the sensor from the terminal block Use an Ohm meter to measure the resistance of the sensor Check sensor at 32 F 0 C using a container of ice water If Ohm reading is 100 replace display If Ohm reading is not 100 replace sensor Under temperature Oven door closed Door gasket need replacement Preheat skipped Oven overloaded or has frozen product Defective air sensor or probe Oven will not reach set temperature Defective solid state relay Bad wire connections or open heating cable Is the high limit switch tripped If none of the above call s
27. at will corrode surfaces Proper cleaning agents materials and methods are vital to maintaining the appearance and life of this appliance Spilled foods should be removed and the area wiped as soon as possible but at the very least a minimum of once a day Always thoroughly rinse surfaces after using a cleaning agent and wipe standing water as quickly as possible after rinsing CLEANING AGENTS Use non abrasive cleaning products designed for use on stainless steel surfaces Cleaning agents must be chloride free compounds and must not contain quaternary salts Never use hydrochloric acid muriatic acid on stainless steel surfaces Always use the proper cleaning agent at the manufacturer s recommended strength Contact your local cleaning supplier for product recommendations CLEANING MATERIALS The cleaning function can usually be accomplished with the proper cleaning agent and a soft clean cloth When more aggressive methods must be employed use a non abrasive scouring pad on difficult areas and make certain to scrub with the visible grain of surface metal to avoid surface scratches Never use wire brushes metal scouring pads or scrapers to remove food residue ACAUTION 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
28. dures 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 SAFE ZONE 140 TO 165 F COLD FOODS DANGER ZONE ABOVE 40 F ABOVE 4 C SAFE ZONE 36 F TO 40 F 2 C TO 4 C FROZEN FOODS DANGER ZONE ABOVE 32 F ABOVE 0 C CRITICAL ZONE TO 32 F 18 0 C 0 SAFE ZONE O F or below 18 C or below AR 7H Hot Holding Rotisserie Companion Operation amp Care Manual 12 CARE AND CLEANING PROTECTING STAINLESS STEEL SURFACES It is important to guard against corrosion in the care of stainless steel surfaces Harsh corrosive or inappropriate chemicals can completely destroy the protective surface layer of stainless steel Abrasive pads steel wool or metal implements will abrade surfaces causing damage to this protective coating and will eventually result in areas of corrosion Even water particularly hard water that contains high to moderate concentrations of 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 th
29. ervice Over temperature Shorted cable Defective solid state relay Defective air sensor Oven will shut down If none of the above call service EEPROM Function data error Contact Service Inoperative Oven EEPROM Calibration data error Contact Service Inoperative Oven TROUBLESHOOTING GUIDE MANUAL CONTROL TROUBLE POSSIBLE CAUSE REMEDY Unit does not operate Insufficient power supply Check power source Defective power cord or plug Check and replace if necessary Defective power switch Check and replace if necessary Defective thermostat Replace thermostat and calibrate Cannot control temperature Defective thermostat Replace thermostat and calibrate Grounded element Replace element Check element to ground Ohm Element 27 7 Ohms Temperature gauge readout incorrect Defective temperature gauge Replace temperature gauge Calibration off Calibrate according to instructions found on page 9 AR 7H Hot Holding Rotisserie Companion Operation amp Care Manual 15 LOCK OUT POST DISCONNECT UNIT FROM BREAKER PANEL UNTIL SERVICE WORK HAS POWER SOURCE BEFORE BEEN COMPLETED CLEANING OR SERVICING ADANGER THIS SECTION IS PROVIDED FOR THE ASSISTANCE ELECTRICAL CONNECTIONS MUST OF QUALIFIED SERVICE TECHNICIANS ONLY AND BE MADE BY A QUALIFIED SERVICE IS NOT INTENDED FOR USE BY UNTRAINED OR TECHNICIAN IN ACCORDANCE WITH UNAUTHORIZED SERVICE PERSONNEL APPLICABLE ELECT
30. eter 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 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 C 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 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 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 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 DIAGRA
31. f 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 HOLDING TEMPERATURE RANGE ramen BEEF ROAST Rare 130 F BEEF ROAST Med Well Done 155 F BEEF BRISKET CORN BEEF PASTRAMI 160 175 F 160 175 160 175 PRIME RIB Rare 130 F STEAKS Broiled Fried RIBS Beef or Pork 160 F 140 160 F VEAL 160 175 HAM 160 175 F PORK 160 175 F LAMB 160 175 F POULTRY CHICKEN Fried Baked DUCK 160 175 F TURKEY GENERAL 160 175 160 175 F 160 175 F FISH SEAFOOD FISH Baked Fried 71 79 C LOBSTER 160 175 F 160 175 F SHRIMP Fried 160 175 F 71 79 C BAKED GOODS BREADS ROLLS 120 140 F 49 60 C CASSEROLES 71 79 C 160 175 F 71 79 C 80 100 F 27 38 C DOUGH Proofing EGGS Fried FROZEN ENTREES HORS D OEUVRES PASTA PIZZA 160 180 F POTATOES 180 F 82 C 150 160 F 66 71 C 160 175 F 71 79 C 160 180 F 71 82 C 160 180 F 71 82 C 71 82 C PLATED MEALS SAUCES SOUP 140 200 F VEGETABLES 160 175 THE HOLDING TEMPERATURES LISTED ARE S
32. for use in commercial may be used throughout this manual establishments where all operators are familiar with the purpose limitations and associated D A R hazards of this appliance Operating instructions and warnings must be read and Used to indicate the presence of a hazard that WILL cause severe understood by all operators and users personal injury death or substantial property damage if the warning included with this symbol is ignored 3 Any troubleshooting guides component views and patts lists included in this manual are for general reference only and are intended for use by qualified technical personnel 4 This manual should be considered a permanent Used to indicate the presence of a part of this appliance This manual and all hazard that CAN cause personal injury supplied instructions diagrams schematics possible death or major property parts lists notices and labels must remain with damage if the warning included with the appliance if the item is sold or moved to this symbol is ignored another location 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 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 Used to indicate the
33. lay is on it will show current holding temperature as well as diagnostic information CONTROL LOCK The warmer controls can be locked so that no changes can be made to the set temperature To lock the display press and hold the ON OFF key and the Up Arrow key at the same time The lock LED will illuminate When the lock LED is illuminated additional programming will not be functional other than the key sequence required to unlock the panel To unlock the display press and hold the ON OFF key and the Down Arrow key at the same time The lock LED will extinguish The panel keys will resume normal function HACCP amp KITCHEN MANAGEMENT SOFTWARE These holding cabinets can be ordered equipped with an optional serial communication interface for connection to the internet via a Gateway device This can provide temperature recording data as well as setup and diagnostic information which can be used for HACCP documentation RN DG PROTOCOL 0 L 7 Hot Holding Rotisserie Companion Operation 8 Care Manual 10 OPERATING INSTRUCTIONS GENERAL HOLDING GUIDELINES 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 palatabili
34. learance must be allowed at the back and both sides of the unit Warranty will become null and void if these directions are not followed AR 7H Hot Holding Rotisserie Companion Operation 8 Care Manual 3 2 lt N9 44698 8 9 48 gt 6 91 2 19 AOS 1 9 6 88 5 g 0 _ E gt 2 252 5 8 ao gt e d oe 8 8 lt 5 4 Na a E 5 5 yun jo seq apis uo 2 OO i OO a lt 2 1 3 gt 6 anos 8 22 gt H NOHYHL SSYd 4919 8 8 gt 38 1 8 968mm 4 lt lt 91 11 88 k 32 7 16 824mm gt lt lt 91 19 FRONT VIEW 37 1 8 942mm 6 1 89 A 22
35. ontrols and should be positioned at a safe and convenient height to provide easy loading and unloading of hot products This appliance must be kept free and clear of any obstructions blocking access for maintenance or service The holding cabinet can be stacked with another holding cabinet or a matching rotisserie oven Complete stacking instructions are located in this manual METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION TO AVOID BURNS ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE DO store use gasoline other flammable vapors or liquids in the vicinity of this or any other appliance A number of adjustments are associated with initial installation and start up It is important that these adjustments be conducted by a qualified service technician Installation and start up adjustments are the responsibility of the dealer or user These adjustments include but are not limited to thermostat calibration door adjustment leveling electrical hook up and installation of optional casters or legs LEVELING Level the appliance from side to side and front to back with the use of a spirit level We recommend checking the level periodically to make certain the floor has not shifted nor the appliance moved NOTE Failure to properly level this appliance can cause improper function MINIMUM CLEARANCE REQUIREMENTS A 6 152mm minimum c
36. or OVERALL HEIGHT 90 13 16 STACKING APPLICATIONS OUTSIDE THE U S REQUIRE MAKE CERTAIN TO FASTEN FLANGED FEET AND MUST EACH OF THE FOUR HOLES BE BOLTED TO THE FLOOR AR 7H Hot Holding Rotisserie Companion Operation 8 Care Manual 6 STACKING INSTRUCTIONS The holding cabinet can be stacked with an identical holding cabinet or a matching rotisserie oven in either the top or bottom position Only screws lock washers and hex nut are required to fasten units together when stacking a rotisserie on top of a matching holding cabinet or a holding cabinet on top of a holding cabinet Additional stacking hardware is required for all other combinations SEE PREVIOUS PAGE All fastening holes have been prepunched If the rotisserie oven is positioned at the bottom of a stacked configuration make certain the oven is on a non combustible surface The stacking combination also requires the minimum clearance of 6 inches 152mm at the back and both sides Remove the two side access panels of both units Carefully lift and place the upper unit into position aligning on bottom unit Secure units together by inserting a hex head screw a flat washer and a lock washer in each hole of the top unit and screwing them into the inserts provided on the top of the lower unit Securely tighten all four screws Replace the side panels on both units AR 7H over AR 7H HOLDING CABINET STACKING ASSEMBLY 5009711
37. rrier 8 Promptly file a written claim with the carrier and attach copies of all supporting paperwork We will continue our policy of assisting our customers in collecting claims which have been properly filed and actively pursued We cannot however file any damage claims for you assume the responsibility of any claims or accept deductions in payment for such claims LIMITED WARRANTY Alto Shaam Inc warrants to the original purchaser only that any original part that is found to be defective in material or workmanship will at Alto Shaam s option subject to provisions hereinafter stated be replaced with a new or rebuilt part The parts warranty period is as follows For the refrigeration compressor on Alto Shaam Quickchillers five 5 years from the date of installation For the heating element on Halo Heat cook hold ovens as long as the original purchaser owns the oven For all other parts one 1 year from the date of installation or fifteen 15 months from the shipping date whichever occurs first The labor warranty period is one 1 year from the date of installation or fifteen 15 months from the shipping date whichever occurs first Alto Shaam will bear normal labor charges performed during standard business hours excluding overtime holiday rates or any additional fees To be valid a warranty claim must be asserted during the applicable warranty period This warranty is not transferable THIS WARRANTY DOES NOT APPLY TO
38. ty 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 preventing 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 ina 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 To preserve the safety and quality of 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 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 If the unit is equipped with a thermostat indicating a range o
39. warranties of merchantability and fitness for a particular purpose In no event shall Alto Shaam be liable for loss of use loss of revenue or profit or loss of product or for any indirect special incidental or consequential damages No person except an officer of Alto Shaam Inc is authorized to modify this warranty or to incur on behalf of Alto Shaam any other obligation or liability in connection with Alto Shaam equipment Effective 02 09 ALTO SHAAM RECORD THE MODEL AND SERIAL NUMBER OF THE APPLIANCE FOR EASY REFERENCE ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBER IN ANY CONTACT WITH ALTO SHAAM REGARDING THIS APPLIANCE Model Date Installed Voltage Purchased From Serial Number W164 N9221 Water Street P O Box 450 Menomonee Falls Wisconsin 53052 0450 U S A PHONE 262 251 3800 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
40. y must include the full model number and serial number of the unit HAAM UNPACKING 1 Carefully remove the appliance from the carton or crate NOTE Do not discard the carton and other packaging material until you have inspected the unit for hidden damage and tested it for proper operation Read all instructions in this manual carefully before initiating the installation of this appliance DO NOT DISCARD THIS MANUAL This manual is considered to be part of the appliance and is to be provided to the owner or manager of the business or to the person responsible for training operators Additional manuals are available from the Alto Shaam 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 AR 7H Hot Holding Rotisserie Companion Operation amp Care Manual 1 AND precautions AND PRECAUTIONS Knowledge of proper procedures is essential to the 1 This appliance is intended to cook hold or safe operation of electrically and or gas energized process foods for the purpose of human equipment In accordance with generally accepted consumption No other use for this appliance is product safety labeling guidelines for potential authorized or recommended h ds the followi ignal ds and bol 0 72 2 This appliance is intended
41. y 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 140 to 160 F 60 to 71 C ON OFF KEY Press the ON OFF key once and the power indicator light will illuminate Press and hold the ON OFF key until the LED display turns off at least three seconds and power indicator light goes out UP DOWN ARROW KEY The UP and DOWN arrow keys are used for a variety of settings when selecting the holding temperature If an arrow key is pressed and released the display will show the current set temperature for two seconds If an arrow key is held at least eight seconds the value will change at a rapid rate If the arrow key is pressed and released in rapid succession the set temperature will change by increments of one degree ENABLE DISABLE BEEPER A beeper sounds when an error code is displayed choose between beeper on and beeper off mode the control must be off then press and hold the DOWN arrow key until either ON or OFF is shown in the LED display Release arrow key when desired mode is displayed FAHRENHEIT CELSIUS With the control off to choose between Fahrenheit and Celsius press and hold the UP arrow key until either F or C is shown in LED display Release key when desired setting is displayed The control has a four digit LED display When the disp
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