Alto-Shaam 500-E/Deluxe User's Manual
Contents
1. u m EE PEE N Vy Sy lt o 2 T 908E 32 TAYALNO 0 430 Ao 8 123 02 D L9GE d8 Ls 25 334338 Bm rr CJOBEE AS ri E Eo aaya 1102412 B ab 2v18 01 H21IAS 45 135 _ A m r l 1 1 Mo 6102 8 3 EC MOTH TeNIH331 9290005 1091902 ADBSUN J 280005 TOSINO z t amp GGEE AS HOLIMS 033 4109 30 AZI 1MBEDE 3 gt l 1540 AYTA gt ess 5 ALLAY 8 B9 69 1 69 69 5 5 N SN3S __ 22 5 2 31892 293 2231892 DNIIV3H dWil IH 118 0618 25 38425 ANNOYS 224192 EHDIIINOIHDHHEDS 191835 1 318923 303 335 28 J10N 8559 JHI 803 57 ONY 57 52083 335 1 3LUN ZHOS SdWv 05 JJNVITddv 40 eva 33 135 03 2791 Operation and Care Manual 22 TRANSPORTATION DAMAGE and CLAIMS All Alto Shaam equipment is sold F O B shipping point and when accepted by the carrier such shipments become the property of the consignee2. F Carry Handles HD 2532 Handle Backer 11017 not shown Striker only HD 2575 Casing 1001383 4 Side rails SR 25477 22606 Cabinet Front Circuit Breaker Switch SW 33826 E cc Back of Cabinet Control Panel gt 25464 gt Door Gasket E2132GS Handle with gt Striker HD 2007 Window Door gt E5078 Sensor amp Block SN 33541 BK 24427 Control Assembly 5000876 Relay E3038RL Circuit Breaker Switch SW 33826 Electrical Cord Bushing CD 3922 230V BU 3964 Top Rear View Operation and Care Manual 18 NISNU2SIA 511 3 33NDNDN3N JNI WVVHS UL 19 WVAIDVIC apea s SNOISIA33 AS2D CcCeDE TI D 1019 06 82 318492 9 1 EL0E W 4 ee NV 1006 10 1 13 NI 139NV 14 GBPE V 3 NV 3 531 IHA3SSV JAIM 5403 v808 d 33S J3 DN SUIAWAN 1494 99 5 17 NI SAJWAN TY 8 GION LG0 E L1 IVISDWe3HI 8 907 006 2 09 621 Operation Care Manual 19 REVISION TIS gt 4 6722 5 aiva S m e 9 31719 3559 JIJIA f 7i TAG 5 o Liv IWINSLWW 1994 WYWHS OL1V 2228 84 Mad 33s 9 31DN _ 310N
3. 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 attrac tive appearance of equipment along with maximum efficiency and utility More importantly a good sani tation program provides one of the key elements in the prevention of food borne illnesses A controlled holding environment for prepared foods 15 just one of the important factors involved in the prevention of food borne illnesses Temperature monitoring and control during receiving storage preparation and
4. 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 still in the truck or immediately after it is moved to the receiving area Do not wait until after the material is moved to a storage area 2 Do not sign a delivery receipt or a freight bill until you have made a proper count and inspection of all merchandise received 3 Note all damage to packages directly on the carrier s delivery receipt 4 Make certain the driver signs this receipt If he refuses to sign make a notation of this refusal on the receipt 5 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 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
5. 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 Combitherme Cleaner including but not limited to damage due to chlorine or other harmful chemicals Use of Alto Shaam s Combithermg Cleaner on Combitherme 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 expressed or implied including the implied 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 or consequential damages No person except an officer of Alto Shaam
6. the door to accelerate heating The indicator light will go OUT when the air temperature inside the unit reaches the temperature set by the operator It will then cycle ON OFF at this holding point Verify the full preheated temperature with the holding temperature gauge located on the control panel of the cabinet Load the cabinet with hot food only The purpose of the holding cabinet is to main tain hot food at proper serving temperature 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 Some foods ribs fish potatoes etc will create humidity inside the warmer Allow the surface of these foods to stabilize for a short period of time before placing the warm food inside the unit Do not add water to the unit 3 Reset the thermostat to 160 F 71 C For potatoes 180 F 82 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 tempera ture range for the products 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 tem perature of each item with a food thermometer to assure maint
7. 802 LINN N 3 00S 51300 3715 100 gt NI T WYSOVIC ONISIM 031512395 3SIMM3HIO SSIINN 810 39NVH31OL OMNVONVIS G20 ITD ID S IVLSOWASHL 2 ED 0702 v3 SWHO O E2 S318V2 118492 ONILV3H dW3 L IH 22 1350500 0175 2 91 409 05 Ves Alte 3 A0001 YO S A802 NS Operation and Care Manual 20 62 6 Alva Dv I Bae 5 02530 IWIYSLVA 325 1 9 031312395 5 5531 510 JONVYSIOL GYVONVLS soy _ 4 4 79 8 27 86 12 3 91 3 8 9 5 23 9 8 14 02 10 29 03 1 4 94 CLINN 3 00GS S 130ON WYSOVIC IG6E ID LHOI1 10719 creer D 9 1VISOWN3HI GPF0E 82 0702 SWHO 0 E2 S318HV2 2 37892 SNILV3H dW31 IH B6E 02 5 3 N gt 1350902 71 CELIEE LD gt IVLSOWASHL MOSIT VS AQEC LIWIT HOIH SADIGWASSV 3eI CcvEE WV 3 58 1494 WYVHS O11V lt gt NI S 3HN N 11 Operation and Care Manual 21 7T on g0 02 60 31v0 Q 38 04 S gg m 2 37725 SOILS TQS is 52 250 57173 33NONON3R 5 555 ZH 06 3313 3 005 51300
8. Med Well Done 160 F 71 C temperatures must also be correlated with BEEF BRISKET 160 175 F 71 79 C palatability in determining the length of holding CORN BEEF 160 175 F 71 79 C time for a specific product PASTRAMI 1609 17555 71 79 C PRIME RIB Rare 140 F 60 C Halo Heat maintains the maximum amount of STEAKS Broiled Fried 160 F 60 71 C product moisture content without the addition RIBS Beef or Pork 160 F of water water vapor steam Maintaining VEAL 1609 175 F 71 79 maximum natural product moisture preserves the HAM vae natural flavor of the product and provides more PORK 160 17598 71 79 genuine taste In addition to product moisture LAMB 160 175 F 71 79 C retention the gentle properties of Halo Heat POULTRY maintain a consistent temperature throughout the CHICKEN Fried Baked 160 175 F cabinet without the necessity of a heat distribution DUCK 160 175 F fan thereby preventing further moisture loss due TURKEY 160 175 F to evaporation or dehydration GENERAL 160 175 F FISH SEAFOOD When product is removed from a high temperature FISH Baked Fried 160 175 F cooking environment for immediate transfer into LOBSTER 160 175 F equipment with the lower temperature required SHRIMP Fried 160 175 F for hot food holding condensation can form on BAKED GOODS the outside of the
9. 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 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 ALTO SHAAM The labor warranty remains in effect one 1 year from installation or fifteen 15 months from the shipping date whichever occurs first Alto Shaam will bear normal labor charges performed during standard business hours and excluding overtime holiday rates or any additional fees The parts warranty remains in effect for one 1 year from installation or fifteen 15 months from the shipping date whichever occurs first However the heating element on Halo Heats cook hold ovens and the refrigeration compressor on Alto Shaam Quickchillersm are warranted for a period of five 5 years from installation The labor watranty is the same as stated above namely for one 1 year from installation or fifteen 15 months from the shipping date whichever occurs first THIS WARRANTY DOES NOT APPLY TO 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
10. product and on the inside of BREADS ROLLS 120 14098 49 60 C plastic containers used in self service applications MISCELLANEOUS Allowing the product to release the initial steam CASSEROLES 160 175 F and heat produced by high temperature cooking DOUGH Proofing 80 100 F can alleviate this condition To preserve the safe EGGS Fried 150 160 F ty and quality of freshly cooked foods however FROZEN ENTREES 160 175 F a maximum of 1 to 2 minutes must be the only HORS D OEUVRES 160 180 F time period allowed for the initial heat to be PASTA 160 180 F released from the product PIZZA 160 180 F POTATOES 180 F This unit is equipped with a thermostat control PLATED MEALS 180 F between 60 and 200 F 16 and 93 C If the unit SAUCES 140 200 F is equipped with vents close the vents for moist SOUP 140 200 F holding and open the vents for crisp holding VEGETABLES 160 175 F Use a metal stemmed thermometer to measure The holding temperatures listed are suggested guidelines only the internal temperature of the product being held Adjust the thermostat setting to achieve the best overall setting based on internal product temperature Operation and Care Manual 9 CARE AND CLEANING CLEANING AND PREVENTIVE MAINTENANCE PROTECTING STAINLESS STEEL SURFACES It is important to guard against corrosion in the care of stainless steel surfaces Harsh corr
11. the service of foods are of equal Importance The most accurate method of measuring safe temper atures of both hot and cold foods is by internal prod uct temperature A quality thermometer is an effec tive 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 temper ature and the routine monitoring of internal temper atures 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 impor tant to build quality service as the foundation of cus tomer 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 pro cedures to assure food integrity quality and safety Taking steps necessary to augment food safety prac tices 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 SAFEFOO
12. the temperature is set or reset 2 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 ther mometer 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 3 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 keys THIS WILL NOT NECESSARILY BE THE FINAL SETTING The proper temperature range or closing or opening 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 140 to 160 F 60 to 71 C Operation and Care Manual 8 General Holding Guidelines Chefs cooks and other specialized food service personnel employ varied methods of cooking Proper holding temperatures for a specific food HOLDING TEMPERATURE RANGE product must be based on the moisture content MEAT FAHRENHEIT CELSIUS of the product product density volume and BEEF ROAST Rare 140 F 60 C proper serving temperatures Safe holding BEEF ROAST
13. Catering Warmer Electric 500 E 500 E Deluxe INSTALLATION 500 E Deluxe R ATi MAINTENANCE A T 1 800 558 8744 HAL 24 W164 N9221 Water Street Box 450 Menomonee Falls Wisconsin 53052 0450 USA PHONE 262 251 3800 800 558 8744 USA CANADA FAX 262 251 7067 800 329 8744 U S A ONLY WEBSITE www alto shaam com PRINTED IN U S A MN 28945 e 06 07 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 Allclaims for warranty must include the full model number and seri
14. D HOT FOODS DANGER ZONE 40 TO 140 F 4 TO 60 C CRITICAL ZONE 70 120 F 21 TO 49 C SAFE ZONE 140 TO 165 F 60 TO 74 C 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 0 TO 32 F 18 TO 0 SAFE ZONE 0 F oR BELOW 18 C OR BELOW Operation and Care Manual 12 SERVICE MANUAL CONTROL THERMOSTAT amp INDICATOR LIGHT SEQUENCE THERMOSTAT CALIBRATION Whenever the thermostat is turned ON the 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 this light does not illuminate after normal start up the main power source thermostat and or indicator 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 thermo stat 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 9 24 The thermostat is precision calibrated at the factory Normally no adjustment or recalibration is necessary unless the thermostat has been mishandled in transit change
15. Fault shorted Inoperative unit Air sensor defective See following page for air sensor test Air Sensor Fault open Inoperative unit Under temperature Door closed Door gasket need replacement Preheat skipped Unit will shutdown Unit overloaded or has frozen product Defective air sensor or probe Defective solid state relay Bad wire connections or open heating cable Over temperature Shorted cable Defective solid state relay Defective air sensor Unit will shut down If none of the above call service Real time clock error Appliance has probably been unplugged for more than 30 days If Inoperative unit this is the case it should be plugged in with the circuit breaker ON and the appliance displaying the E 60 on the front panel for more than 30 minutes Once this has been accomplished the circuit breaker should be turned OFF or the appliance unplugged for approximately 10 seconds after which the appliance should be turned ON again Configuration connector error Check control connections for loose wires Inoperative unit If none control must be replaced Voltage low If 125 VAC unit voltage is below 90 VAC Correct Inoperative unit If 208 240 VAC voltage is below 190 VAC Correct Voltage high If 125 VAC unit voltage is over 130 VAC Correct Inoperative unit If 208 240 VAC voltage is over 250 VAC Correct EEPROM Function data error Contact Alto Shaam service Inoperative unit EEPROM Cali
16. IT THERMOSTAT 230V CB 3044 CB 3045 TT 3859 THERMOSTAT THERMOSTAT KNOB Fahrenheit THERMOSTAT KNOB Celsius HEAT INDICATOR LIGHT 125V HEAT INDICATOR 230V and 208 240V INTERIOR AMBIENT TEMP GAUGE CONTROL PANEL OVERLAY DOOR ASSEMBLY RIGHT HAND DOOR ASSEMBLY LEFT HAND HINGE SET 1 pair of 2 hinges HINGE MOUNTING SCREWS not shown DOOR HANDLE DOOR HANDLE MOUNTING SCREWS DOOR STRIKER MOUNTING SCREWS DOOR GASKET length 5 1 1555mm SLIDES PAN SLIDE MOUNTING SCREWS CARRYING HANDLE CHROME MOUNTING SCREWS SERVICE VIEW on following page HEAT CABLE REPLACEMENT SERVICE KIT includes CB 3045 CB 3044 CR 3226 IN 3488 BU 3105 BU 3106 ST 2439 NU 2215 SL 3063 TA 3540 Cable Heating Element Cable Heating Element Ring Connector Insulation Corner Shoulder Bushing Cup Bushing Stud Hex Nut Insulating Sleeve Electrical Tape 4873 4878 125V 208 240V 4879 230V 85 feet 112 feet 52 feet 4 1 foot 4 4 4 8 4 1 rol Operation and Care Manual 16 TT 3057 KN 3469 KN 3474 11 3027 11 3951 GU 3273 PE 2882 15016 5125 HG 2015 SC 2072 HD 2007 SC 2073 SC 2071 GS 2398 1220 SC 2268 HD 2532 SC 2070 SOO E 03 08 94 SERVICE VIEW sse r 227 lt Sus ZS Te Operation and Care Manual 17 Deluxe U T IRN Tel iC Service Views Top 1001549
17. 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 ALTO SHAAM INC 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 Voltage Serial Number Date Installed Purchased From suyu ii I Si iii ii iii iii iiiiiitixipiii aus 1 lu s W164 N9221 Water Street P O 450 Menomonee Falls Wisconsin 53052 0450 e U S A PHONE 262 251 3800 800 558 8744 USA CANADA FAX 262 251 7067 800 329 8744 U S A ONLY WEBSITE www alto shaam com PRINTED IN U S A
18. al number of the unit 1 Carefully remove the appliance from the carton or crate af 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 Operation and Care Manual 1 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 d to indicate th T DANGER Used to indicate the presence of a hazard that will cause severe personal injury death or substantial property damage if the warning included with th
19. bration data error Contact Alto Shaam service Inoperative unit EEPROM Unit ID error Contact Alto Shaam service Inoperative unit EEPROM Preset data error Contact Alto Shaam service Inoperative unit CAUTION THIS SECTION IS PROVIDED FOR THE ASSISTANCE OF QUALIFED SERVICE DISCONNECT UNIT FROM TECHNICIANS ONLY AND IS NOT POWER SOURCE BEFORE INTENDED FOR USE BY UNTRAINED OR CLEANING OR SERVICING UNAUTHORIZED SERVICE PERSONNEL Operation and Care Manual 14 SERVICE ELECTRONIC CONTROL TROUBLE SHOOTING INTERNAL ELECTRICAL COMPONENTS A No power Display will not light Verify that power is available at the outlet or junction box Verify that the circuit breaker switch on the back of the unit is turned on Verify that the power cord is not open Check continuity with a VOM meter h Q N none of the above steps help call a qualified service technician or refer to the Service Manual for this particular oven B To test air sensor Test air sensor by placing sensor in ice water bath and using an ohmmeter set on the ohm scale The reading should be 100 ohms resistance If it is more than 2 ohms higher or lower sensor needs to be replaced CAUTION THIS SECTION IS PROVIDED FOR THE DISCONNECT UNIT FROM ASSISTANCE OF QUALIFED SERVICE POWER SOURCE BEFORE TECHNICIANS ONLY AND IS NOT CLEANING OR SERVICING INTENDED FOR USE BY UNTRAINED OR UNAUTHORIZED SERVICE PERSONNEL This section is provided
20. d 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 The center of the thermal swing of the air tem perature within the cabinet should approximately coincide with the thermostat 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 apprecia bly 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 o 7 Your Sefvice Hotline V 1 800 558 8744 Operation and Care Manual 13 SERVICE ELECTRONIC CONTROL TROUBLE SHOOTING Possible Cause Description Results Service Required Air Sensor
21. damage Remove the two 2 1220 Pan Slides Supports from the center 9 the glass pan position inside the cabinet and replace with the two 2 emember glass can shatter 11002 Pan Slide Supports using the same Pan Slide Mountino Screws 5 2268 STANDARD 4 CHARACTERISTICS cabinet is equipped with special low heat density heating cable Through the Halo Heat con cept the heating cable is mounted against the walls of the warming compartment to provide an evenly 2 11002 PAN SLIDES applied thermostat controlled heat source The design and operational characteristics of the cabinet eliminate the need for a moisture pan or a heat circulating fan Through even heat application the quality of a food product is maintained up to several hours CAUTION TO PREVENT PERSONAL INJURY USE CAUTION WHEN MOVING OR LEVELING THIS APPLIANCE Operation and Care Manual 6 Manual Control Before Initial Use Clean appliance with a clean damp cloth and mild soap solution Clean and install the pans shelves and side racks 1 Turn thermostat to 200 F 93 C and preheat for 30 minutes When the thermostat is turned clockwise to an ON position the indicator light will illuminate and will remain lit as long as the unit is calling for heat Close the ventilation openings inside
22. de ANSI NFPA No 70 In Canada all electrical connections are to be made in accordance with CSA C22 1 Canadian Electrical Code Part 1 or local codes DANGER IMPROPER INSTALLATION ALTERATION ADJUSTMENT SERVICE OR MAINTENANCE COULD RESULT IN SEVERE INJURY DEATH OR CAUSE PROPERTY DAMAGE kW NEMA 5 15 15A 125v PLUG NEMA 6 15P 15 250 PLUG CEE 7 7 220 230v PLUG Operation and Care Manual 5 OPERATION User Safety Information This appliance is intended for use in commercial CAPACITY Up to approximately 87 lbs 39 45 kg establishments where all operators are familiar with the purpose limitations and associated hazards of this appliance Operating instructions and warn STANDARD ings must be read and understood by all operators FULL SIZE PANS GASTRONORM and users Three 3 12 x 20 x 4 1 1 530 x 325 x 100mm ONE HALF SIZE PANS Six 6 12 x 10 x 4 1 2 265 x 325 x 100mm OPTION Make sure the unit is connected to the appropriate power source FULL SIZE PANS GASTRONORM Four 4 12 x 20 x 2 1 2 1 1 530 x 325 x 65mm ONE HALF SIZE PANS 1 Use hand protection when handling Eight 8 12 x 10 x 2 1 2 1 2 265 x 325 x 65mm hot items 2 Be certain only hot foods are placed For the option to accommodate 2 1 2 65mm deep pans into the cabinet one set of 2 11002 Pan Slide Supports are required 3 To avoid personal injury and
23. 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 Operation and Care Manual 2 Site Installation This appliance complete with unattached items and accessories may be delivered in one or more pack ages Check to insure that all accessories that were ordered have been received with the unit Alto Shaam holding cabinets are designed for the purpose of maintaining hot food at a temperature for safe consumption The unit must be installed on a level surface in a location that will permit the equipment to function for its intended purpose and allow adequate access for proper cleaning and maintenance The appliance must not be used in any area where it will be affected by steam grease dripping water high temperatures or any other severely adverse conditions ELECTRICAL CONNECTIONS MUST BE MADE BY A QUALIFIED SERVICE TECHNICIAN IN ACCORDANCE WITH CLEARANCE REQUIREMENTS 3 inches 76mm top bottom right and left 500 E 59 Ib 27 kg 500 E Deluxe 76 34 kg CAUTION TO PREVENT PERSONAL INJURY USE CAUTION WHEN MOVING OR LEVELING THIS APPLIANCE APPLICABLE ELECTRICAL CODES Operation and Care Manual 3 Site Installation Electrical
24. e agaressive 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 CAUTION TO PROTECT STAINLESS STEEL 7 e SURFACES COMPLETELY AVOID THE USE OF ABRASIVE CLEANING COMPOUNDS CHLORIDE BASED CLEANERS OR CLEANERS CONTAINING QUATERNARY SALTS NEVER USE HYDROCHLORIC ACID MURIATIC ACID ON STAINLESS STEEL NEVER USE WIRE BRUSHES METAL SCOURING PADS OR SCRAPERS Operation and Care Manual 10 CARE AND CLEANING The cleanliness and appearance of this unit will contribute considerably to operating efficiency and savory appetizing food Good equipment that is kept clean works better and lasts longer CLEAN THE UNIT THOROUGHLY AFTER EACH USE 1 Disconnect unit from power source and let cool 2 Remove cover or wap and store unused products under refrigeration 3 Remove all detachable items such as wire shelves side racks and any drip pan Clean these items separately 4 Clean interior with a damp cloth or sponge and any good commercial detergent at the recommended strength CR E BR 5 Spray heavily soiled areas with a water soluble degreaser and let stand for 10 minutes then remove soil with a plastic scouring pad O STEEL PS NOTE Avoid the use of abrasive cleanin
25. enance of the proper temperature range of 140 to 160 F 60 to 71 C Verify that the fan in the back of the unit is operating and turning without any visual restrictions Heat Indicator Light Thermostat Thermostat Gauge k uy Operation and Care Manual 7 OPERATION Electronic Control ALTO SHAAM ON OFF Key Pres 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 c beeper sounds when an error code is displayed To choose between beeper on and beeper off mode the control must be off then press and hold the DOWN ero key until either ON or OFF is shown in the LED display Release arrow key when desired mode is displayed FAHRENHEIT CELSIUS C With the control off to choose between Fahrenheit and Celsius press and hold the UP arrow key until ee F or C is shown in LED display Release k
26. ey when desired setting is displayed The control has a four digit LED display When the display is on it will show current holding tempera ture 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 illu minate When the lock LED is illuminated additional pro gramming 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 Before Initial Use Clean appliance with a clean damp cloth and mild soap solution Glass cleaner or distilled vinegar can be used on any glass Clean and install the pans shelves and side racks 1 Preheat at 200 F 93 C for 30 minutes _ Press the ON key and set the temperature to 200 F 93 by using the UP DOWN arrow keys Allow a minimum of 30 minutes preheating time before loading the holding cabinet with food Closing the vents on the inside of the door will speed the preheating process The LED heat indicator light will go Out after approximately 30 minutes preheat time or when the air tempera ture inside the unit reaches the temperature set by the operator The Set indicator will light up any time
27. for the assistance of qualified technicians only and is not intended for use by untrained or unauthorized service personnel If your Alto Shaam unit is not operating properly check the following before calling your Authorized Alto Shaam Service Agent Check the power flow to the unit Plug in outlet Circuit breaker switch at back of unit turned on Do not attempt to repair or service the unit beyond this point Contact Alto Shaam for the nearest authorized service agent Repairs made by any other service agents without prior authorization by Alto Shaam will void the warranty on the unit Operation and Care Manual 15 MANUAL CONTROL SERVICE MODEL 500 E Manual Control 3 18 04 QTY PER UNIT ALTO SHAAM PART NO QTY PER UNIT ALTO SHAAM PART DESCRIPTION PART DESCRIPTION PART NO TOP TOP MOUNTING SCREWS CORD AND PLUG SET 125V CORSET 230V INTL TYPE KN F CORDSET 208 240V INLET 125V INLET 208 240V INLET 230V CASING BOTTOM CASING BOTTOM MOUNTING RIVETS FAN 125V FAN 208 240V 230V FAN BLADE INSULATION 25 x 54 635mm x 1372mm 25 x 54 635mm x 1372mm 125V 4986 SC 2425 CD 3029 CD 3984 CD 3858 IT 3001 IT 3857 IT 33173 1360 1355 10 RI 2100 FA 3485 FA 3342 FA 33073 IN 22364 IN 2381 CABLE CONNECTION HARDWARE not shown HEATING CABLE 125V 51 15545mm length 208 240V 230V 72 21946mm length 11 HI LIM
28. g compounds chloride based cleaners or cleaners containing quaternary salts Never use hydrochloric acid muriatic acid on stainless steel DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING 6 Clean control panel door vents door handles and door gaskets thoroughly since these areas harbor food debris 7 Rinse surfaces by wiping with sponge and clean warm water 8 Remove excess water with sponge and wipe dry with a clean cloth or air dry Leave door open until interior is completely dry Replace shelves 9 Interior can be wiped with a sanitizing solution after cleaning and rinsing This solution must be approved for use on stainless steel food contact surfaces 10 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 ona clean cloth and wipe with the grain of the stainless steel 11 Clean glass with a window cleaner Always follow appropriate state or local health hygiene regulations regarding all applicable cleaning and sanitation requirements for foodservice equipment 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 Operation and Care Manual 11
29. is symbol is ignored Used to indicate the presence of a hazard that can cause personal injury possible death or major property damage if the warning included with this symbol is ignored Acau 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 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 1 This appliance is intended to cook hold or process foods for the purpose of human consumption No other use for this appliance is authorized or recommended This appliance is intended for use in commercial establishments where all operators are familiar with the purpose limitations and associated hazards of this appliance Operating instructions and warnings must be read and understood by all operators and users Any troubleshooting guides component views and parts lists included in this manual are for general reference only and are intended for use by qualified technical personnel This manual should be considered a permanent part of this appliance This manual and all supplied instructions
30. lt 8 1 16 205 mm Electrical Connection 1 5 8 40 Outside Dimensions e Electrical Connection 1 1 2 38 mm fm L from top LE from top N EO Se E 5 LIO Q QN LO N 500 E lt 39 1 4 997 mm 500 E Deluxe 2 d t o E o TT ED gt 9 e 6 13 16 411 mm gt 7 3 16 437 mm Pm 1 8 333 M Cavity 16 1 8 409mm e 17 1 8 434 mm x OPTIONS amp ACCESSORIES 500 E Deluxe Casters 3 76mm 4 Casters 5 127mm 4 Caster Stand Assembly with 5 127mm casters 4 Legs 6 152mm 4 Leg Stand Assembly with 6 152mm legs 4 Pan Slide Support 2 REQUIRED Shelf chrome plated wire Stand Base Assembly Stacking Hardware CENTER SUPPORT BETWEEN UNITS Transport Door Latches FACTORY INSTALLATION stand base assembly must be ordered when ordering casters or legs Cabinets can be stacked in multiples There are four 4 3 16 5mm rounded projections on the top and bottom of each cabinet to permit stacking center support stacking hardware kit E 5091 must be used to stack the deluxe cabinets 500 E stacked height 38 1 8 968mm 500 E Deluxe stacked height 40 1 16 1018mm Operation and Care Manual 4 Electrical Installation 1 An identification tag is permanently mounted o
31. n the cabinet A DANGER ENSURE POWER SOURCE MATCHES VOLTAGE STAMPED ON APPLIANCE NAMEPLATE 2 Plug the unit into a properly grounded receptacle ONLY Arcing will occur when connecting or disconnecting the unit unless all controls are in the OFF position 3 Position the unit so the cord is easily accessible in case of any emergencies If necessary a proper receptacle or outlet configuration as required for the unit must be installed by a licensed electrician in accordance with applicable local electrical codes ELECTRICAL CONNECTIONS MUST BE MADE BY A QUALIFIED SERVICE TECHNICIAN IN ACCORDANCE WITH APPLICABLE ELECTRICAL CODES VOLTAGE PHASE CYCLE HZ AMPS 50 60 4 0 208 240 500 E 50 60 4 3 500 E Deluxe 50 60 3 3 230V 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 NOTE The appliance must be connected to an electrical circuit that is protected by an external outlet 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 Co
32. osive or inappropriate chemicals can completely destroy the protective surface layer of stainless steel Abrasive pads steel wool or metal implements will abrade surfaces causing damage to this protective coating and will eventually result in areas of corrosion Even water particularly hard water that contains high to moderate concentrations of chloride will cause oxidation and pitting that result in rust and corrosion In addition many acidic foods spilled and left to remain on metal surfaces are contributing factors that will corrode surfaces Proper cleaning agents materials and methods are vital to maintaining the appearance and life of this appliance Spilled foods should be removed and the area wiped as 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 mor
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