Alto-Shaam 1000-TH-I Oven User Manual
Contents
1. ee EAEE p p 4 ALIAVO 83ddfn A LXV AJAD I INSTALLATION OPERATION SERVICE MANUAL TH I 1000 TRANSPORTATION DAMAGE and CLAIMS All Alto Shaam equipment is sold F O B shipping point and when accepted by the carrier such shipments become the property of the consignee Should damage occur in shipment 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 Do not sign a delivery receipt or a freight bill until you have made a proper count and inspection of all merchandise received Note all damage to packages directly on the carrier s delivery receipt Make certain the driver signs this receipt If he refuses to sign make a notation of this refusal on the receipt If the driver refuse2. Proper holding temperatures for a specific food product must be based on the moisture content of the product product density volume and proper serving temperatures Safe holding temperatures must also be correlated with palatability in determining the length of holding time for a specific product Halo Heat maintains the maximum amount of product moisture content without the addition of water water vapor or steam Maintaining maximum natural product moisture preserves the natural flavor of the product and provides a more genuine taste In addition to product moisture retention the gentle properties of Halo Heat maintain a consistent temperature throughout the cabinet without the necessity of a heat distribution fan thereby preventing further moisture loss due to evaporation or dehydration When product is removed from a high temperature cooking environment for immediate transfer into equipment with the lower temperature required for hot food holding condensation can form on the outside of the product and on the inside of plastic containers used in self service applications Allowing the product to release the initial steam and heat produced by high temperature cooking can alleviate this condition 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 wi
3. 1000 TH I INSTALLATION OPERATION SERVICE MANUAL 1000 TH I PARTS LIST EXTERIOR DESCRIPTION QTY PART NO Bonnet Assembly 1 5005606 Bonnet Cover Top 1003887 STANDARD 1003801 HEAVY DUTY Capillary Guard NOT SHOWN 2 GD 2450 Caster Package 5 127mm stem 5004862 2 RIGID 2 SWIVEL W BRAKE Control Panel Bezel 2 PE 26567 Control Panel Overlay 2 PE 26692 Door Assembly 15415 RIGHT HAND 15721 LEFT HAND 14824 LIN is Lr cams ee Tempenu cuam LL mam Duebel es LII n uem ch Themes mane Kc Timer Cone as Panel Sides 1004985 STANDARD 1003742 HEAVY DUTY Panel Back 1004988 STANDARD 1007439 TOP HEAVY DUTY 1006697 BOTTOM HEAVY DUTY Shelf S S SH 2325 EE a eme ADANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING 1000 TH I INSTALLATION OPERATION SERVICE MANUAL PG 17 1000 TH I SERVICE VIEW ELECTRICAL Top Unit Front Switch Power Guo Hold Thermostat i SW 34351 Timer 12 Hour Cook Er d Thermostat UC Terminal Block TR 3318 TT 3329 LI 3951 Hold Ces BK 3023 TR 3402 230V TT 3057 Temperature Gauge p we GU 34197 Ve Fan Box d FA 3974 b Contactor CN 3052 Contactor CN 3052 Terminal Block Power BK 3019 Switch Voltage SW 3528 PG 18 1000 TH I INSTALLATION OPERATION SERVICE MANUAL 1000 TH I PARTS LIST ELECTRICAL Y PART NO 1 1 DESCRIPTION Fan Box FA 34524 Ground Screw SC 2190 Heat
4. 200 208V UPPER position the oven will function properly with a source voltage of between 200 and 208 With the voltage conversion switch in the 220 240V LOWER position the unit will function properly with a source voltage of between 220 and 240 NOTE ALL 208 240V units are shipped from the factory with the voltage conversion switch in the 220 240 position 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 All 125V rated units will function properly with a source voltage of between 100 and 125 60 Hz The 125V rated units are provided with a cord and plug NEMA 5 20P Have a licensed electrician install the proper outlet configuration as required for the unit in accordance with applicable local electrical codes This will assure a safe and trouble free installation Ensure that the voltage conversion switch position and the available power source match 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 m
5. C 160 180 F 180 F 82 C 71 82 C 140 165 F 60 74 C 140 200 F 60 93 C 140 200 F 60 93 C 71 79 C 1000 TH lI INSTALLATION OPERATION SERVICE MANUAL 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 corrosive or inappropriate chemicals can completely destroy the protective surface layer of stainless steel Abrasive pads steel wool or metal implements will abrade surfaces causing damage to this protective coating and will eventually result in areas of corrosion Even water particularly hard water that contains high to moderate concentrations of chloride will cause oxidation and pitting that result in rust and corrosion In addition many acidic foods spilled and left to remain on metal surfaces are contributing factors that will corrode surfaces Proper cleaning agents materials and methods are vital to maintaining the appearance and life of this appliance Spilled foods should be removed and the area wiped as 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
6. 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 1000 TH I INSTALLATION OPERATION SERVICE MANUAL PG 11 CARE AND CLEANING EQUIPMENT CARE Under normal circumstances this oven 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 CLEAN DAILY 1 Disconnect unit from power source and let cool 2 Remove all detachable items such as wire shelves side racks and drip pans Clean these items separately 3 Wipe the interior metal surfaces of t
7. 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 light must be checked If the warming cabinet does not hold the temperature as dialed the calibration of the thermostat must be checked If the warming cabinet fails to heat or heats continuously with the thermostat OFF the thermostat must be initially checked for proper operation If these items are checked and found to be in order a continuity and resistance check of the heating cable should be made SEE CIRCUIT DIAGRAM A DANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING 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 and should be allowed to stabilize at that setting for a mi
8. 0 1 16 1272mm OPTIONS amp ACCESSORIES i Bumper Full Perimeter 5005103 Carving Holder EN PRIME RIB HL 2635 Lud STEAMSHIP CAFETERIA ROUND 4459 I 22 9 16 573mm I 30 3 4 780mm Casters 3 1 2 stem uu i d E 2 RIGID 2 SWIVEL W BRAKE 5008017 Door Lock with Key LK 22567 Drip Pan with Drain 1 7 8 48mm DEPTH 14824 2 7 16 62mm DEPTH 1115 Legs 6 152mm Flanged SET or 4 5004863 y rei Pan Grid Wire 18 x 26 PAN INSERT PN 2115 Rib Rack Stainless Steel SH 2773 i Security Panel w Key Lock 5005776 Shelf Stainless Steel Flat Wire REACH IN SH 2325 gj O le e e B Tol eo TESS 68 7 8 1748mm 75 5 8 1920mm with 5 casters PASS THROUGH SH 2346 Sie hi 74 1 4 1885mm with optional 3 1 2 casters 75 7 8 1926mm with optional 6 legs PG 4 1000 TH I INSTALLATION OPERATION SERVICE MANUAL SITE INSTALLATION 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 l
9. 000 TH lI INSTALLATION OPERATION SERVICE MANUAL DANGER IMPROPER INSTALLATION ALTERATION ADJUSTMENT SERVICE OR MAINTENANCE COULD RESULT IN SEVERE INJURY DEATH OR CAUSE PROPERTY DAMAGE READ THE INSTALLATION OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT TO PREVENT PERSONAL INJURY USE CAUTION WHEN MOVING OR LEVELING THIS APPLIANCE METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION TO AVOID BURNS ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE ADANGER DO NOT store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance SITE INSTALLATION The Alto Shaam cook and hold oven must be installed in a location that will permit the oven to function for its intended purpose and to allow adequate clearance for ventilation proper cleaning and maintenance access 1 The oven must be installed on a stable and level surface 2 DO NOT install this oven in any area where it may be affected by any adverse conditions such as steam grease dripping water high temperatures etc 3 DO NOT store or use any flammable liquids or allow flammable vapors in the vicinity of this oven or any other appliance 4 This appliance must be kept free and clear of any combustible materials 5 This appliance must be kept free and clear of any obstructions blockin
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11. HAAM Cooking amp Holding Oven Manual Control 1000 TH I INSTALLATION OPERATION MAINTENANCE 24 7 HALO d AT See W164 N9221 Water Street P O Box 450 Menomonee Falls Wisconsin 53052 0450 USA PHONE 262 251 3800 e 800 558 8744 USA CANADA FAX 262 251 7067 e 800 329 8744 U S A ONLY www alto shaam com PRINTED IN U S A MN 28636 11 08 ALT 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 warranty must include the full model number and serial number of the unit HAAM UNPACKING 1 Carefull
12. Sink 1005836 QT Contactor 2 CN 3052 2 2 Indicator Light 4 LI 3951 Line Filter 230V only Switch Power Switch Voltage Terminal Block Power Terminal Block Thermostat Hold Thermostat Cook Timer 12 Hour 208 240V TR 3318 230V TR 3402 CABLE HEATING SERVICE KIT 4881 ADANGER ONE KIT PER CABINET COMPARTMENT Includes CB 3045 Cable Heating Element 210 feet DISCONNECT UNIT FROM CR 3226 Rine Connector is ic4 45 oes 4444 pieis 12 IN 3488 Insulation Corner 1 foot POWER SOURCE BEFORE BU 3105 Shoulder Bushing 12 CLEANING OR SERVICING BU 3106 Cup Bushing EENS m massas 12 SL 3063 Insulating Sleeve a aa 12 TA 3540 Electtical Tape ie cee eene enr 1 roll 9512439 Stud 10 32 wo ee ve em RR 12 NU 2215 Hex N t LOS eer RR RR EAS 24 1000 TH I INSTALLATION OPERATION SERVICE MANUAL PG 19 ATSWdJSSV JALA 33A U 3D Ze9 008 33S INSTALLATION OPERATION SERVICE MANUAL TH 1000 SON L d WVVHS DITW CO NI SH38WON MIR 31 IN W6 B2 XVW A8009 XVW A0 r2 802 Bd SLM SUOA ZH09 A0F2 B02 ld IHL n600T ST300A uai sun330 aaaod xou aus ARIS 39 sj Buou D em v8 82 A0009 A0pz 802 E veee MEEES Adv
13. ajor property damage if the warning included with this symbol is ignored Used to indicate the presence of a hazard that can or will cause minor or moderate personal injury or property damage if the warning included with this symbol is ignored Used to indicate the presence of a hazard that can or will cause minor personal injury property damage or a potential unsafe practice if the warning included with this symbol is ignored NOTE Used to notify personnel of installation operation or maintenance information that is important but not hazard related This appliance is intended to 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 diagrams schematics parts lists notices and labels must remain with the appliance if the item is sold or moved to another location PG 2 1
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15. erratic will not Hold thermostat Replace thermostat hold calibration Oven goes from cooking Hold thermostat Replace hold thermostat temperature to cold Oven will not go into cook cycle Timer or contactor With timer turned ON line when timer and cook thermostat voltage should appear across are ON terminal 2 and 3 of timer If not replace timer If line voltage does appear across terminal 2 and 3 of timer it should also appear across holding coil of contactor If line voltage does appear across holding coil and it won t close its contacts replace contactor It takes too long to cook Heating element open resulting in Replace element Temperature O K low wattage Cannot control temperature but Heating element grounded Replace element thermostats check O K A DANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING 1000 TH lI INSTALLATION OPERATION SERVICE MANUAL PG 15 1000 TH I SERVICE VIEW EXTERIOR Bonnet Cover Top 1003887 Std 1003801 HD Control Panel Overlay PE 26692 Bonnet A z Control Panel Bezel Assembly gt om PE 26567 5005606 Door Hinge HG 22338 Panel Side WH 1004985 Std 1003742 HD 5 15415 Door Handle 5 HD 27080 3 Side Back Shelf SH 2325 SR 2266 Interior P Drip Tray ei 1007588 Drip Pan GC 1006953 Door Gasket Caster Package GS 22952 5004862 PG 16
16. etal parts to provide sufficient protection against potential difference The terminal is marked with the following symbol Y NOTE 230V appliances must be connected to an electrical circuit that is protected by an external GFCI outlet ANFO LO ENSURE POWER SOURCE MATCHES VOLTAGE STAMPED ON APPLIANCE NAMEPLATE ADANGER ELECTRICAL CONNECTIONS MUST BE MADE BY A QUALIFIED SERVICE TECHNICIAN IN ACCORDANCE WITH APPLICABLE ELECTRICAL CODES ELECTRICAL VOLTAGE PHASE CYCLE HZ AMPS kW CORD AND PLUG 208 240 acency 1 60 28 8 6 0 NO CORD at 208 1 60 28 9 6 0 OR PLUG at 240 1 60 22 2 5 3 230 1 50 21 3 4 9 NO CORD OR PLUG 1000 TH I INSTALLATION OPERATION SERVICE MANUAL PG 7 OPERATING INSTRUCTIONS USER SAFETY INFORMATION METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION TO AVOID BURNS ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE START UP OPERATION The Alto Shaam cook and hold oven is intended for use in commercial establishments by qualified operating personnel 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 BEFORE INITIAL USE Interior oven surfaces must be heated to remove surface oils and the accompanying odor produced during the first use of the oven 1 Wipe all wire shelves side racks and the full
17. g access for maintenance or service Emissions testing conducted by Underwriters Laboratories Inc was found to be in compliance with the applicable requirements of NFPA96 2004 Edition Par 4 1 1 2 U L emissions sampling of grease laden vapor resulted in a total of 0 55 milligrams per cubic meter with no visible smoke and is considered representative of all oven models in the line Based on these results hood installation and or outside venting should not be a requirement in most areas Verify local codes for locations where more restrictive codes are applicable MINIMUM CLEARANCE REQUIREMENTS COMBUSTIBLE NON COMBUSTIBLE SURFACES SURFACES BACK 3 76mm 3 76mm LEFT SIDE 1 25mm 1 25mm RIGHT SIDE 1 25mm 1 25mm TOP 2 51mm 2 51mm 1000 TH I INSTALLATION OPERATION SERVICE MANUAL PG 3 SITE INSTALLATION 33 11 16 856mm exi ol WEIGHT CH ss ab t 1000 TH I STD 1000 TH I HD an ES D Electrical 1 EE S Connection LNET CEST 1 349 Tb 159kg J 385 Ib 175 kg Tu sHIP EsT 400 Ib 181 kg 440 Ib 200 kg SE e Pass Through Option PRODUCT PAN CAPACITY PER COMPARTMENT 120 Ib 54 kg MAXIMUM VOLUME MAXIMUM 60 QUARTS 76 LITERS Ube aa Electrical Connection Reach In 72 3 8 1838mm Pass Through Option 5
18. h a window cleaner Always follow appropriate state or local health hygiene regulations regarding all applicable cleaning and sanitation requirements for equipment CLEAN THE DOOR VENTS Door vents need to be inspected and cleaned as required CHECK OVERALL CONDITION OF OVEN ONCE A MONTH Check the oven once a month for physical damage and loose screws Correct any problems before they begin to interfere with the operation of the oven DO NOT USE OVEN IF CONTROLS ARE NOT PROPERLY FUNCTIONING Refer to the Trouble Shooting Guide located in this manual or call an authorized service technician 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 1000 TH I INSTALLATION OPERATION SERVICE MANUAL 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 absorptio
19. he oven with a paper towel to remove loose food debris 4 Clean the interior metal surfaces of the cabinet with a damp clean cloth or sponge and any good commercial detergent NOTE Avoid the use of abrasive cleaning compounds chloride based cleaners or cleaners containing quaternary salts Never use hydrochloric acid muriatic acid on stainless steel 5 Spray heavily soiled areas with a water soluble degreaser and let stand for 10 minutes then remove soil with a plastic scouring pad 6 Wipe 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 A DANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING PG 12 8 Remove excess water with sponge and wipe dry with a clean cloth or air dry Leave doors open until interior is completely dry Replace side racks and shelves 9 Wipe door gaskets and control panel dry with a clean soft cloth 10 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 11 To help maintain the protective film coating on polished stainless steel clean the exterior of the cabinet with a cleaner recommended for stainless steel surfaces Spray the cleaning agent on a clean cloth and wipe with the grain of the stainless steel 12 Clean any glass wit
20. imited to thermostat calibration door adjustment leveling electrical hook up and installation of optional casters or legs LEVELING Level the oven from side to side and front to back with the use of a spirit level For ovens installed with casters it is important that the installation surface be level due to the probability of frequent oven repositioning We recommend checking the level of the oven periodically to make certain the floor has not shifted nor the oven moved NOTE Failure to properly level this oven can cause improper function and will result in the uneven baking with products consisting of semi liquid batter 2S SSeS RESTRAINT REQUIREMENTS MOBILE EQUIPMENT RISK OF ELECTRIC SHOCK Appliance must be secured to building structure Any appliance that is not furnished with a power supply cord but that includes a set of casters must be installed with a tether Adequate means must be provided to limit the movement of this appliance without depending on or transmitting stress to the electrical conduit The following requirements apply 1 Maximum height of casters is 6 152mm 2 Two of the casters must of be the locking type 3 Such mobile appliances or appliances on mobile stands must be installed with the use of a flexible connector secured to the building structure A mounting connector for a restraining device is located on the lower back flange of the appliance chassis or on an ove
21. n 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 sanitation procedures This includes personal hygiene proper handling of raw foods cooking to a safe internal pr
22. n stand approximately 18 457mm from the floor A flexible connector is not supplied by nor is it available from the factory 1000 TH I INSTALLATION OPERATION SERVICE MANUAL PG 5 SITE INSTALLATION DRIP TRAY INSTALLATION INSTRUCTIONS STANDARD DRIP PAN BOTTOM OF OVEN INTERIOR BELOW SIDE RACKS HANG DRIP TRAY ON SCREWS SEE ALTO SHAAM PARTS LIST FOR ALTO SHAAM PART NUMBERS A WARNING FAILURE TO PROPERLY INSTALL THE DRIP TRAY CAN OR WILL CAUSE MAJOR EQUIPMENT DAMAGE AND WILL RESULT IN A LEAKAGE HAZARD THAT CAN CAUSE PERSONAL INJURY PG 6 1000 TH lI INSTALLATION OPERATION SERVICE MANUAL 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 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 configuration or permanent wiring for this unit must be installed by a licensed electrician in accordance with applicable local electrical codes 750 and 1000 TH II models at 208 240V are dual rated units with a conversion switch mounted under an access cover on the rear of the oven near the power cord With the voltage conversion switch in the
23. nimum of one hour Following temperature stabilization the center of the thermal swing of the air temperature within the cabinet should approximately coincide with the thermostat setting If calibration is 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 equivalent is acceptable PG 14 1000 TH lI INSTALLATION OPERATION SERVICE MANUAL TROUBLE SHOOTING CHECKLIST TROUBLE POSSIBLE CAUSE REMEDY Unit does not operate Insufficient electric power unit Check power source Defective plug or cord Check and repair if necessary Power switch defective Replace Cooking temperature not correct Cook thermostat out of calibration Calibrate Holding temperature not correct Hold thermostat out of calibration Calibrate Timer runs down but oven will not Timer not de energizing cook circuit Replace timer go into HOLD Cook thermostat erratic will not Cook thermostat Replace thermostat hold calibration Hold thermostat
24. oduct temperature and the routine monitoring of internal temperatures from receiving through service Most food borne illnesses can be prevented through proper temperature control and a comprehensive program of sanitation Both these factors are important to build quality service as the foundation of customer satisfaction Safe food handling practices to prevent food borne illness is of critical importance to the health and safety of your customers HACCP an acronym for Hazard Analysis at Critical Control Points is a quality control program of operating procedures to assure food integrity quality and safety Taking steps necessary to augment food safety practices 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 DANGER ZONE 4 TO 60 C CRITICAL ZONE 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 C TO C FROZEN FOODS ABOVE 0 0 F 1 F CRITICAL ZONE 0 TO 32 18 TO 0 C SAFE ZONE O F or below 18 C or below 1000 TH lI INSTALLATION OPERATION SERVICE MANUAL PG 13 THERMOSTAT PILOT LIGHT SEQUENCE Whenever the thermostat is turned ON the indicator light
25. oven interior with a clean damp cloth Install the oven side racks oven shelves and external drip tray Shelves are installed with the curved edge toward the back of the oven Insert the drip pan on the interior bottom surface of the oven 2 Close the oven doors press the power switch to the on position and set the thermostat to 300 F 149 C 3 Allow the oven to cycle for approximately 2 hours or until no odor is detected PREHEATING Always preheat the oven for a minimum of 20 minutes before cooking product Follow the operating instructions indicated on the next page of this manual 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 A DANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING PG 8 1000 TH lI INSTALLATION OPERATION SERVICE MANUAL OPERATING INSTRUCTIONS Holding Indicator Light Temperature Gauge Holding Thermostat MANUAL CONTROL OPERATION 1 Turn oven POWER SWITCH ON POWER SWITCH will illuminate and will remain lit as long as the Power Switch is in the ON position Set the HOLD THERMOSTAT to the required holding temperature HOLDING INDICATOR LIGHT will illuminate as the Hold Thermostat calls for heat This p
26. r 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 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 W164 N9221 Water Street P O Box 450 Menomonee Falls Wisconsin 53052 0450 U S A PHONE 262 251 3800 e 800 558 8744 USA CANADA FAX 262 251 7067 e 800 329 8744 U S A ONLY www alto shaam com PRINTED IN U S A
27. rocess will continue as long as the Power Switch and Hold Thermostat are ON Set COOK THERMOSTAT to the required cooking temperature To preheat the oven activate the Cook Thermostat by turning the COOKING TIMER clockwise COOKING INDICATOR LIGHT and HOLDING INDICATOR LIGHT will illuminate as the unit calls for heat This process will continue until the COOKING TIMER cycles to the OFF position These instructions are basic operational guidelines only For complete instructions see A Guide to Low Temperature Cooking and Holding by HALO HEAT packed with the oven Cooking Indicator Cooking Thermostat ON OFF Power Switch Cooking Timer COOKING OVEN CHARACTERISTICS The oven is equipped with a special high heat density heating cable Through the Halo Heat concept the heating cable is mounted against the walls of the cooking cavity to provide an evenly applied thermostatically controlled heat source The design and operational characteristics of the oven eliminate the need for a moisture pan or a heat circulating fan Through even heat application the quality of a food product is maintained for many hours ADANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING 1000 TH I INSTALLATION OPERATION SERVICE MANUAL PG 9 OPERATING INSTRUCTIONS General Holding Guideline Chefs cooks and other specialized food service personnel employ varied methods of cooking
28. s to allow inspection write the following on the delivery receipt Driver refuses to allow inspection of containers for visible damage 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 Save any packages and packing material for further inspection by the carrier 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 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 r Ll 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 occ
29. th 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 PG 10 HOLDING TEMPERATURE RANGE ees Leer ess BEEF ROAST Rare 130 F BEEF ROAST Med Well Done BEEF BRISKET CORN BEEF PASTRAMI 155 F 160 175 F 160 175 F 160 175 F 130 F 140 160 F PRIME RIB Rare STEAKS Broiled Fried RIBS Beef or Pork 160 F VEAL 160 175 F HAM 160 175 F PORK LAMB 160 175 F 160 175 F CHICKEN Fried Baked DUCK TURKEY GENERAL 160 175 F FISH SEAFOOD FISH Baked Fried 160 175 F LOBSTER 160 175 F 160 175 F 160 175 F 160 175 F SHRIMP Fried 160 175 F BAKED GOODS BREADS ROLLS 120 140 F 49 60 C MISCELLANEOUS CASSEROLES 160 175 F 71 79 C DOUGH Proofing 80 100 F 27 38 C EGGS Fried 150 160 F 66 71 C FROZEN ENTREES HORS D OEUVRES PASTA PIZZA POTATOES PLATED MEALS SAUCES SOUP VEGETABLES 160 175 F THE HOLDING TEMPERATURES LISTED ARE SUGGESTED GUIDELINES ONLY ALL FOOD HOLDING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 160 175 F 160 180 F 160 180 F 71 79 C 71 82 C 71 82
30. urs first However the heating element on Halo Heat cook hold ovens and the refrigeration compressor on Alto Shaam Quickchillersm are warranted for a period of five 5 years from installation The labor warranty 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 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 Damage caused by use of any cleaning agent other than Alto Shaam s Combithermg 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 o
31. y remove the appliance from the 1 1 carton or crate ER t E 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 1000 TH I INSTALLATION OPERATION SERVICE MANUAL PG 1 AND PRECAUTIONS lt i AND PRECAUTIONS Knowledge of proper procedures is essential to the safe operation of electrically and or gas energized equipment In accordance with generally accepted product safety labeling guidelines for potential hazards the following signal words and symbols may be used throughout this manual DANGER Used to indicate the presence of a hazard that WILL cause severe personal injury death or substantial property damage if the warning included with this symbol is ignored Used to indicate the presence of a hazard that CAN cause personal injury possible death or m
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