Alto-Shaam 1000-TH-II Oven User Manual
Contents
1. S y 2 I s m x x gt x A38 JVNIDISD NI SYM LYHL VIVI DNILV3 N3ADd 3NDIS38 SAIA E 20 50 alva Oddy m s s 24 s TOEWAS SIWNIWSSL 318932 ONILVSH II H1 0001 ACY AJN AESSY JAA MESS DA FE ae 5 SW A8 5 aisle ATHW3SSV JIJIA 3XDWS AIN AAY 9NIIVS YSMOd CIV A398 SS 5151S SON l 9d WVVHS DLTV lt gt NI SS38WON 31DN 4T 2605 OSIM S TIV43 33NOLIO Na She ANNAN WWVWVVHS OLIV 3 VOT A0261 vor A00Z1 A021 ZH09 A021 S Z9Z II H1 0001 0S7 STIGONNS lt vat A0861 vor Aozer vevt monet A SLLYA 51102 SdWV S119 S1 DA 54 SLIVA SITINTA H H1 0001 5 92 TIHI 0SZ ne a ee ee d yn pom URDU pon duas d d 62 L1 Z20 11 50 11 L20 17 E 2 LVLSOWSSHL LHOT1 1011 LVLSOWSSHL IH Td 1DJId SESE ALD SLEVE MS gt 0967 BOWS A IHOWS A021 HOLIAS T wan tase Se 3 3 12D EAs eRe ES e ree le he e xr e 9056 81 oroo A N ANOS Ee Se el ee La EESE sl eee E 1 2 Sap bsan 8908008 NO S33IA V21X3 9 130DW X04 AND LN3W313 ANY 11 JA2. G2gEE I35 19 2v 6y0 82 31892 DNILV3H dW3il IH TIH1 O00T 6108 2185 18 1 VOZ 331114 ANIT 260 N25 7109 HLIM OLIVLINOD NDILO3 IT IV 6 4 NVA aoz Q Is I v9or 2 SdHV SLIVA SIDA IIZHL 0001 yet M0092 m lc TI ve M0692 2 SILIVA SIDA AS Z9Z vrot 8 0 SdWy 8Lv2 1534 39 SLIVA SLUDA GAZIULN S31893 W N IIH1 08Z7 EHE Ge05 85 SNILV SH WL IH Coy 39V1 IDA OU MEE race ARTERE QNS 226 09 135 YOO T3ZINOWYVH NV3dDs3 E 9I 3 5 y E T z T PG 29 TH II INSTALLATION OPERATION SERVICE MANUAL 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
3. _260 S 3NONON3A o OLIV N gt mosz Q iL H q 2 ZHOS A0E2 lt M II HL 00S STaGON S ven dc B WWM 38M AOS 1 1 008 c lt LS0 LL 62EE 1D lVISUWB3HL A009 Mer riv 46 V SEEE AS NDIL3MIT ADTA MIV D HOLIAS gt 6x73 3 m eooo 9 e On e aaMOd 955903 156 amp 1 QS68 T a 1H9T1 1071 IHSI g0r NW1 X002 10H CA AA G9 9 5 OQ ES0E ND gt O 1103 vna m G 63 EL2V 1NI2 Eg0E amp D 33DT8 1 INDIA 0100 SWHO 2z 8 G0E 82 07 6 31893 DNILV3H dWil IH SO 2100 SWHU 2z 8 0 2 31893 DNI1V3H dW3l IH E20E D EE 9U 18 1 AVAA Seeee I4 G 09 INIT 33U18 1 33ADd O G zl IS z 268 09 L3STMO A0S2 COMHIS gt 4 4 339 Ond e 9244005 ATHW3SSV 33IA ISN 31UN TH II INSTALLATION OPERATION SERVICE MANUAL PG 26
4. 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 oven stand approximately 18 457mm from the floor A flexible connector is not supplied by nor is it available from the factory TH II INSTALLATION OPERATION SERVICE MANUAL PG 9 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 10 TH II INSTALLATION OPERATION SERVICE MANUAL ELECTRICAL CONNECTION The
5. 1000 5005606 Door Assembly Panel Side 500 5002725 750 5002726 RIGHT HAND 1000 5005612 lt 500 15848 750 15429 1000 15415 Panel Back gt 500 1007197 750 1006731 1000 1003670 Shelf 500 SH 2326 750 SH 2324 1000 SH 2325 Drip Pan 500 14813 a Y 750 14831 Wi 3 Door Handle HD 27080 1000 14824 Drip Tray 500 1007267 750 1004710 1000 1004314 poo e E Door Gasket 500 GS 22950 t i Mrs Side Rack RIGID SWIVEL WITH BRAKE 500 SR 2120 750 NM GS 22951 500 280 58H 2303 10005 29955 dE 1000 SR 2266 PG 20 TH II INSTALLATION OPERATION SERVICE MANUAL EXTERIOR SERVICE VIEW PARTS LIST PART DESCRIPTION 500 TH II 750 TH II 1000 TH II SPLIT 1000 TH II Bonnet Assembly 5006075 5004732 5005606 5005606 Bonnet Cover Top 1003889 1003888 1003887 1003887 Capillary Guard GD 27530 GD 2450 GD 2450 GD 2450 Casters 2 RIGID 2 SWIVEL W BRAKE 3 1 2 89mm 5008017 5008017 5008017 5 127mm 5004862 Control Panel Bezel PE 26565 PE 26566 PE 26567 PE 26567 Control Panel Overlay PE 27551 PE 26711 PE 26692 PE 26692 Door Assembly Right Hand 15848 15429 15415 15415 Door Assembly Left Hand 15853 15730 15721 15721 Drip Pan 14813 14831 14824 14824 Drip Tray NOT SHOWN 1007267 1004710 1004314 1004314 Gasket Door GS 22950 GS
6. Electrical Connection Reach In S o E Electrical Sg E Connection _ T c f O TT ed M Yo rs Pass Through C Q 29 1 4 743 with optional bumper 18 1 16 458mm 25 7 16 646mm 3 Ee E o amp S eo 9 I a a e 28 g 8 29 1 4 743mm with optional bumper 21 532mm with optional bumper 34 5 16 874mm with optional 5 casters 32 1 16 814mm with optional 2 1 2 casters 34 11 16 880mm with optional 6 legs WEIGHT PRODUCT PAN CAPACITY NET 135 lb 61 kg EST 40 Ib 18 kg MAXIMUM SHIP 150 lb 68 kg EST VOLUME MAXIMUM 30 QUARTS 38 LITERS PG 4 TH II INSTALLATION OPERATION SERVICE MANUAL SITE INSTALLATION 750 TH II B Se B i ise Si 320mm hid pce GEL 4 CE t 5 Electrical Connection 9 t 33 5 8 856mm E Ug 3J E E d imul I3 Electrical J gF 3 g Connection tO ME N 7 Pass Through d Option
7. 175 F 160 175 F 160 175 F 160 175 160 175 160 175 F 160 175 F 160 175 F 160 175 F 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 BAKED GOODS BREADS ROLLS 120 140 F 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 CASSEROLES DOUGH Proofing EGGS Fried FROZEN ENTREES HORS D OEUVRES PASTA PIZZA 160 175 F 80 100 F 150 160 F 160 175 F 160 180 F 160 180 F 160 180 F POTATOES 180 F PLATED MEALS SAUCES 140 200 F SOUP 140 200 F VEGETABLES 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 product 140 165 F 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 ope
8. 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 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 genera
9. SON Llyd WVvvHS DII W NI SYSEWAN TT T 4103 31DN H31IAS 3332191121 33A Ud IEE 315 SAIL 62 115 AVISDWA3HI A003 qS6 ID LH917 1011 A003 eme E 20 285 MoO 18 1 LNO 60 11 qS56 ID IVISUWSHl u5r3 iInlld Gv0E H25 31899 ONILV3H dW3l IH SLINN A0v2 0 2 3 Gdzruin 5371899 2 LOV Gv0 82 dI8V2 DNILV3H dW3L IH Gv0 82 dI8VO ONILVSH dWil IH 20 28 0 2 31893 ONILV3H dWil IH Gv0 H2 31893 DNILV3H dWil IH 9 05 2v G 1D2 IIH1 0001 SWHO 577 0109 2G0E N25 7109 HLIM wOLIVLNOS NDILO3 IT 6 amp 000 A0v2 802 499 Adve vvv 00 N9IS3 IN A802 Sd SLIVA SLA I H1 000 T vest veer MOZE A8262 Adve 802 Vest Sd MEIZE SILYA NOIS3G SI II SLINN A802 404 C3 6 69 9 039211111 S338V2 8 MOEZ AB02 8 AEZI 8ESE S2 BZGE AS A0p2 807 F TE 5 606 08 HOLIMS 319901 ven Ag692 wwe 3001 1 399
10. NOTE 230V appliances must be connected to an electrical circuit that is protected by an external GFCI outlet A DANGER ENSURE POWER SOURCE MATCHES VOLTAGE STAMPED ON APPLIANCE NAMEPLATE DANGER APPLIANCES WITH NO CORD PROVIDED BY FACTORY MUST BE EQUIPPED WITH A CORD OF SUFFICIENT LENGTH TO PERMIT THE APPLIANCE TO BE MOVED FOR CLEANING ELECTRICAL CONNECTIONS MUST BE MADE BY A QUALIFIED SERVICE TECHNICIAN IN ACCORDANCE WITH APPLICABLE ELECTRICAL 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 PG 11 OPERATING INSTRUCTIONS USER SAFETY INFORMATION The Alto Shaam cook and hold oven is intended for use in commercial establishments by qualified METAL PARTS OF THIS EQUIPMENT operating personnel where all operators are BECOME EXTREMELY HOT WHEN IN familiar with the purpose limitations and OPERATION TO AVOID BURNS ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE instructions and warnings must be read and understood by all operators and users associated hazards of this appliance Operating START UP OPERATION BEFORE INITIAL USE PREHEATING Interior oven surfaces must
11. St 33 7 8 860mm with optional bumper 25 3 4 658mm m 30 15 16 785mm osso j E d o N ii EN 4 N N b BF E i 3 1 jf EE 28 1 4 716mm 33 7 8 860mm with optional bumper with optional bumper 32 3 16 818mm with optional 2 1 2 casters 94 5 8 878mm with optional 5 casters 34 13 16 884mm with optional 6 legs WEIGHT PRODUCT PAN CAPACITY NET 186 lb 84 kg EST 100 Ib 45 kg MAXIMUM SHIP 206 lb 93 kg EST VOLUME MAXIMUM 75 QUARTS 95 LITERS TH II INSTALLATION OPERATION SERVICE MANUAL PG 5 SITE INSTALLATION 1000 TH II SPLIT 1000 TH II 11 5 16 id 287mm ity NES lt 33 1 4 844 cmn Electrical Electrical Connection Connection 22 9 16 573mm Oeeon Pass Through E Option EM LE e 33 7 8 860mm with optional bumper 72 3 8 1838mm Pass Through Option 34 1 2 878mm 52 5 8 1337mm with optional bumper 50 1 8 1273mm m m 75 718 1927mm with 5 Casters 22
12. 9 16 573mm I 31 788mm 1 I s e eoan oeeon i pos pus o E E EL E 5 8 2 2 E 5 a E EL 5 i zm A 5 1 4 Ul 15 07 25 636mm 33 7 8 860mm 25 636mm with optional bumper with optional bumper with optional bumper 38 7 8 987mm with optional 2 1 2 casters 74 3 4 1892mm with optional 3 1 2 88mm 41 1 4 1047mm with optional 5 casters 76 1 8 1933mm with optional 6 legs 41 1 2 1053mm with optional 6 legs WEIGHT 1000 TH II SPLIT WEIGHT 1000 TH II NET 225 lb 102 kg EsT NET 450 Ib 204 kg EsT SHIP 233 lb 106 kg EST SHIP 466 lb 212 kg EST PRODUCT PAN CAPACITY PRODUCT PAN CAPACITY EACH COMPARTMENT 120 Ib 54 kg MAXIMUM 120 Ib 54 kg MAXIMUM VOLUME MAXIMUM 60 QUARTS 76 LITERS VOLUME MAXIMUM 60 QUARTS 76 LITERS PG 6 TH II INSTALLATION OPERATION SERVICE MANUAL OPTIONS AND ACCESSORIES 500 TH II 750 TH I 1000 TH II sPLIT E Carving Holder PRIME Rip HL 2635 HL 2635 HL 2635 HL 2635 STEAMSHIP CAFETERIA ROUND 4459 4459 4459 4459 Casters 2 RIGID 2 SWIVEL W BRAKE 5 127mm 5004862 5004862 STANDARD 5004862 3 1 2 88mm STANDARD STANDARD 5008017 STANDARD 2 1 2 64mm 5008022 5008022 5008022 Door with Window Right Hand 15855R 15433R 15879R 15879R Door with Window Left Hand 15857R 15732R 15881 15881 Door Lock with Key LK 22567 LK 22567 LK
13. Center the top unit from front to back Re install the four screws through the flange of the four stacking posts CASTER SET P SCREW Mee MOUNTING SCREWS MOUNTING SCREWS Stacking Configurations 1000 TH II Split with 1000 TH II Split or 1000 S 750 TH II with 750 TH II 750 TH HI 750 5 767 SK or 767 SK III 500 TH II with 500 TH II 500 TH III or 500 5 8 TH II 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 limited 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
14. 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 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 125V rated units will function properly with a source voltage of between 100 and 125 60 Hz ELECTRICAL 500 TH II VOLTAGE PHASE HZ AMPS kW CORD amp PLUG 120 1 60 16 1 925 NEMA 5 20P 20A 125V PLUG 208 240 1 60 12 5 3 0 NO CORD at 20
15. establishments where all operators are familiar with the purpose limitations and associated D A N G E 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 9 the appliance if item is sold 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 For equipment delivered for use damage if the warning included with 2 in any location regulated by the this symbol is ignored following directive DO NOT DISPOSE OF ELECTIRCAL OR ELECTRONIC EQUIPMENT WITH OTHER MUNICIPAL WASTE Used to indicate the presence of a hazard that can or will cause minor personal injur
16. 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 refuses 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 As Ll
17. 1 TA SdWv SLIVA TIHI 087 9 Y T TH II INSTALLATION OPERATION SERVICE MANUAL 28 L 9 2 8 9 S Tpo e1 0r31va a 3d 0 ddY OMapI c TI 3WOS SWN 5 148 S33U18 DNILYA N3ADd CAY OL 78 1 3INV333 AMY EA3 ZHOS AO0E2 MAS 8 22 07 494 II H1 000T 0SZ S13qON NO REVISION BY 2 8 84 07 JPK 10 29 07 JPK 3 1 MW WU 33M COH ONY X00 NO INDJ dii 9EGE 815 S3NIL SOW 4691005 NO 3 V S3MIA ValX35 5 494 130DW 304 AINO LN3W3 13 BOWS ANY 33WIL 3 UWS 310N NOILdO 3 DWS NO SIMIM VBIX3 NU 4694008 AJTHW3SSV IAIM ISN ATHW3SSV IMIM XD 005 ANd 33S i24 ALON SON Lyd WVVHS DILIV gt NI SS3EWON ALON CISEVE MS HOLIMS amp 3A Dd 20vE AL gt SAIL 6 11 1 15 4 1 A003 1 6 1H5I1 1011 X003 X A AAAAAAAAAAAA 570 5 31899 DNILV3H dWil IH 690 2 31892 DNILV3H d Gy0 E 82 318929 DNILV3H d SLINN A0v2 0 2 34 qazruin S31899 2 SLINN A802 Dd W3Ll IH 1606 11 1668 1 1 1 1 LHDT1 1011 G IDH
18. 22567 LK 22567 Drip Pan STANDARD WITH DRAIN 1 7 16 37mm STANDARD WITH DRAIN 1 11 16 43mm STANDARD WITH DRAIN 1 7 8 48mm EXTRA DEEP 2 7 16 62mm Legs 6 152mm Flanged SET OF FOUR 5004863 5004863 5004863 5004863 Pan Grid Wire 18 X 26 PAN INSERT PN 2115 PN 2115 PN 2115 Security Panel w Key Lock 5006787 5004750 5005776 5005776 Shelf Stainless Steel FLAT WIRE REACH IN SH 2326 SH 2324 SH 2325 SH 2325 FLAT WIRE PASS THROUGH SH 2327 SH 2346 SH 2346 RIB RACK SH 2743 SH 2773 SH 2773 Side Rack 230V ONLY SR 2120 SR 27426 Stacking Hardware 5004864 5004864 5004864 TH II INSTALLATION OPERATION SERVICE MANUAL PG 7 SITE INSTALLATION STACKING INSTRUCTIONS 1 PG If the two appliances were shipped together from the factory the top unit will have the casters already removed stacking kit will be included with the shipment If casters need to be removed lay the unit on its back and remove the set screw on each caster Pull the casters out of the unit While appliance is laid on its back insert one stacking post in each of the four corners of the upper unit Secure the stacking posts using one screw and two flat washers that come with the stacking kit Note The flange on the stacking posts must face the outside of the unit Remove the four top mounting screws from the lower unit Place the upper appliance which has the stacking posts installed on top of the bottom unit
19. 22951 GS 22952 GS 22952 Gauge Temperature GU 34197 GU 34197 GU 34197 GU 34197 Handle Door HD 27080 HD 27080 HD 27080 HD 27080 Hinge Door HG 22338 HG 22338 HG 22338 HG 22338 Knob Thermostat KN 26568 KN 26568 KN 26568 KN 26568 Knob Timer KN 26569 KN 26569 KN 26569 KN 26569 Panel Back 1007197 1006731 1003704 1003704 Panel Sides 5002725 5002726 5005612 5005612 Shelf Stainless Steel SH 2326 SH 2324 SH 2325 SH 2325 Side Rack SR 2120 SR 2303 SR 2266 SR 2266 Side Rack 230V 5008251 5008240 m Switch Cover Hi Limit 11113 11113 11113 A DANGER DISCONNECT UNIT FROM ADANGER LOCK OUT OR POST BREAKER PANEL UNTIL SERVICE WORK HAS BEEN COMPLETED POWER SOURCE BEFORE CLEANING OR SERVICING TH II INSTALLATION OPERATION SERVICE MANUAL PG 21 ELECTRONIC COMPONENTS Note Unit shown is 208V Thermostat Cook Thermostat Switch Power Timer 12 Hour Cook Indicator Hold od Light Terminal Block SW 34351 TR 3318 TT 3329 rece TT 3057 Light BK 3023 11 3951 Temperature em Gauge i 1 GU 34197 Fan Box Contactor CN 3052 Terminal Block Power BK 3019 Switch Voltage SW 3528 pG 22 TH II INSTALLATION OPERATION SERVICE MANUAL ELECTRONIC COMPONENTS PARTS LIST PART DESCRIPTION QTY PART NUMBER CABLE HEATING Contactor SERVICE KITS 120V 1 CN 3487 208 240V 230V 1 CN 3052 No 4880 MODEL 500 TH II Cords
20. 8 1 60 10 6 2 2 amp PLUG at 240 1 60 12 2 2 93 230 1 50 12 CEE 7 7 220 230V PLUG ELECTRICAL 750 TH II VOLTAGE PHASE CYCLE HZ AMPS kWw CORD amp PLUG 120 1 60 14 2 1 7 NEMA 5 20P 20A 125V PLUG 208 240 1 60 14 4 NO CORD at 208 1 60 14 6 amp PLUG at 240 1 60 11 2 230 1 50 10 4 CEE 7 7 220 230V PLUG ELECTRICAL 1000 TH II II SPLIT EACH COMPARTMENT VOLTAGE PHASE HZ AMPS kW CORD amp PLUG 120 1 60 16 0 1 92 NEMA 5 20 20A 125V PLUG 208 240 1 60 14 4 3 0 NO CORD at 208 1 60 14 4 3 0 amp PLUG at 240 1 60 11 1 2 7 230 1 50 10 4 2 4 CEE 7 7 220 230V PLUG TH II INSTALLATION OPERATION SERVICE MANUAL 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 metal parts to provide sufficient protection against potential difference The terminal is marked with the following symbol Y
21. ICING BEEN COMPLETED TH II INSTALLATION OPERATION SERVICE MANUAL PG 23 Fa I C Z Lag 0 T 1 37 25 AVC a8 AS NOISIA3H 01 19 20 C0 E 20 92 01 ZH09 f II HL1 006 ST300N AB ava Aa WOAWAS YWAN ANY 39U18 ONILva 33A ADUd AMY vor 026I AOZT VTT SdWy MLE6I AOZT SLIVA NOIS3C 10 05090085 A IHA3SSV JAIM 09 ezeren 09069 89 HOLIMS 8351203 CPOSE AL n N 09 62 E 11 LVLSOWYSSHL ADDI Le0 11 LO Wd z003 ZS08 11 IVISUWBS3HI G 0H Le0E 1 D 1HDI1 LOWd 6168 94 NVA MOIR ACT o QOO Ec0 85 JU 18 1 1308 4 66 0 2 A0S9 AO0ZcT 31899 ONILVSH dW3il IH 10d SWHU 972 C SF08 829 A0G9 AO0ZcT 318939 ONILVSH dW3il IH T1102 SWHU 972 Gv0E 82 0S9 AO0cT 31899 ONILVSH dW3il IH 0709 SWHO 972 48V N25 MUS ASZT HLIM OLOVLNOO c0 28 gt 9D 8 1 MIO 18 1 6 0 9 69 E END N aI PAI a Tee na q DNIHSNE LHA w e gt 6 2 LAS qan el S
22. LD THERMOSTAT to the required holding temperature HOLDING INDICATOR LIGHT will illuminate as the Hold Thermostat calls for heat This process will continue as long as the Power Switch and Hold Thermostat are ON 3 Set COOK THERMOSTAT to the required cooking temperature 4 To preheat the oven activate the Cook Thermostat by turning the COOKING TIMER clockwise COOKING INDICATOR LIGHT and HOLDING INDICATOR LIGHT will illuminate as the 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 TH II INSTALLATION OPERATION SERVICE MANUAL 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 A DANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING PG 13 OPERATING INSTRUCTIONS G
23. LUOA dAV 02 402 5 VWJN ON 1d TH II INSTALLATION OPERATION SERVICE MANUAL PG 24 2 0 z at 9MQ T2 T 31vV9S ZG0FG OSIM J3NONWON3N HS OLIV ZH 09 A0v2 80c N II HL 00S S13800N 9 17 07 JPK 10 27 07 JPK REVISION BY SUM 900 17 008 000 0v2 808 E veel IE62 m y r Be Z SLIVA SITUA CISEFE MS H H31IAS 37199501 8 3A Ud 8 TEE WL gt 190 11 6 11 LV1SUW233H1 O09 b 6E V D NVA NDOLLO3HIT AO NIV ud 166 11 IS6E ID lt 1HDI1 002 DUH Ld 0709 SWHO 22 8 K Gr0E 825 31893 9NILV3H dW3l IH 109 SWHO 2e2 8 K Sy0E 825 31893 9NILV3H dW3l IH 90718 1 INH34 X 20 3185 2S0E NI W039 OLIVLNOD lt 20 8 078 1 vay 610 9 1 AJADd 80ZE00S AT8NW3SSV 3MIA ISN 25 Il INSTALLATION OPERATION SERVICE MANUAL TH ELUL 02 g 0 02 8 31 Oddy BEI vos aal 10 27 07
24. Manual Control 500 TH II 750 TH II 1000 TH II 1000 TH II SPLIT 1000 TH II Split INSTALLATION OPERATION T _ MAINTENANCE HAL n 750 TH II p p 2 2 7 N 800 558 8744 W164 N9221 Water Street P O 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 www alto shaam com PRINTED IN U S A MN 28603 12 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 s
25. OWS ILON 20 8 20718 1 1ND23 e e ST N EL6E V 3 NVA My OO NDLLO3SIG AH14 IV 6 69 SE 8 09 SH3HLD 20E 8 5 2018 1 298 1ND3J Gr0E 825 9 318v2 DNILV3H dW3l IH L8vE NDD 102 9 HLIA AAAAAAAAAAAAA ae SpOE 9 gt 31892 ONILVSH dW3l IH 610 E Ir rove G AN A A A AA O aona 89 V9 ee uc A 99 374V3 DNILYJH dW3l IH SWH 672 0709 N3AUd 03711111 5379 9 0 99 31893 DLH dW3dl IH 29 t9 Eg L 1 03711111 S318v3 TH 5 N bu TIH1 0001 SIDA Gel 02 MMeeclee SWHO 2 SWHO_8 02 07109 Bens PWAN 22 SpOE 9 318932 DIH dW3l Sv0E 8O 378 9 DLH dWIL IH 0371111 S318 3 0371111 S318 3 5 9 IIHI 0SZ 8 Z 9 S v z T PG 27 TH II INSTALLATION OPERATION SERVICE MANUAL 2 z owaLise7r 3os S a8 ZH09 A0vr2 802 D Is Z9Z II HL 0001 0SZ ST3IOW 1 0 3 OG G6E LD 1HDI1 1011 98 CE 21 WANS 1 SAIL 3 gt DNS A802 CAYES DE p p tag ecc daos Lee a E 41 469 008 NO 323 S3BIA V231X3 5 49 VadOW 3D AINO LN3W3 13 ANY 33WIL 3 DWS 310 REVISION CNOILdO SxOWS NO SAALAM V IX3 ADs 269 008 A HW3SSV JAIM ASN ATEWASSY JAIA AOA 8Z8r00S MAT 33S Z 4
26. TO 32 F SAFE ZONE 0 F or below TH II INSTALLATION OPERATION SERVICE MANUAL 18 TO 0 C 18 C or below PG 17 THERMOSTAT PILOT LIGHT SEQUENCE 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 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 recalibrate
27. 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 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 ADANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING TH II INSTALLATION OPERATION SERVICE MANUAL PG 19 SERVICE VIEW EXTERIOR Bonnet Cover Top Thermostat Control Panel 500 1003889 Temperature Knob Overlay 750 1003888 Gauge KN 26568 timer PE 26692 1000 1003887 GU 34197 Knob KN 26569 er Bonnet PE 26567 Assembly 500 5006075 Door Hinge HG 22338 750 5004732
28. be heated to remove 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 surface oils and the accompanying odor produced during the first use of the oven 1 Wipe all wire shelves side racks and the full oven interior with a clean damp cloth Install D A N G E R the oven side racks oven shelves and external AT NO TIME SHOULD THE INTERIOR drip tray Shelves are installed with the curved OR EXTERIOR BE STEAM CLEANED edge toward the back of the oven Insert the HOSED DOWN OR FLOODED WITH drip pan on the interior bottom surface of WATER OR LIQUID SOLUTION OF the oven ANY KIND DO NOT USE WATER JET 2 Close the oven doors press the power switch IO to the on position and set the thermostat to SEVERE DAMAGE OR 300 F 149 C ELECTRICAL HAZARD COULD RESULT 3 Allow the oven to cycle for approximately 2 hours or until no odor is detected WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED ADANGER ENSURE POWER SOURCE MATCHES VOLTAGE STAMPED ON APPLIANCE NAMEPLATE PG 12 TH II INSTALLATION OPERATION SERVICE MANUAL OPERATING INSTRUCTIONS Holding Indicator Cooking 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 2 Set the HO
29. d by placing a quality thermal indicator at the center of an empty holding cavity DO NOT CALIBRATE WITH ANY FOOD PRODUCT IN THE CABINET The thermostat should be set and should be allowed to stabilize at that setting for a minimum of one hour Following temperature stabilization the center of the thermal swing of the air temperature within the cabinet should approximately coincide with the thermostat setting If calibration is 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 18 TH II 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
30. eneral Holding Guideline Chefs cooks and other specialized food service personnel employ varied methods of cooking Proper holding temperatures for a specific food product must be based on the moisture content of the product product density volume and proper serving temperatures Safe holding temperatures must also be correlated with palatability in determining the length of holding time for a specific product Halo Heat maintains the maximum amount of product moisture content without the addition of water water vapor or steam Maintaining maximum natural product moisture preserves the natural flavor of the product and provides a more genuine taste In addition to product moisture retention the gentle properties of Halo Heat maintain a consistent temperature throughout the cabinet without the necessity of a heat distribution fan thereby preventing further moisture loss due to evaporation or dehydration When product is removed from a high temperature cooking environment for immediate HOLDING TEMPERATURE RANGE BEEF ROAST Rare BEEF ROAST Med Well Done BEEF BRISKET CORN BEEF PASTRAMI PRIME RIB Rare STEAKS Broiled Fried RIBS Beef or Pork VEAL HAM PORK LAMB CHICKEN Fried Baked DUCK TURKEY GENERAL FISH Baked Fried LOBSTER SHRIMP Fried 130 F 155 F 160 175 F 160 175 F 160 175 F 130 F 140 160 160 F 160 175 F 160 175 160
31. erial number of the unit HAAM UNPACKING 1 Carefully remove the appliance from the 1 carton or crate ER t D 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 TH II INSTALLATION OPERATION SERVICE MANUAL PG 1 AND PRECAUTIONS ua ss 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 RAUM PN QU s NE v 2 This appliance is intended for use in commercial may be used throughout this manual
32. et 120V 6ft CD 3922 shee 3045 Cable Heating Element 134 feet 208 240V m un CR 3226 Ring 4 230V 9 ft CD 3397 IN 3488 Insulation Corner 1 foot BU 3105 Shoulder Bushing 4 BU 3106 Cup Bushing nost cede Res 4 Fan Box ST 2439 tee aiat 4 120V 1 3973 NU 2215 Hex Nut 8 208 240V 230V 1 FA 3974 SL 3063 Insulating Sleeve 4 TA 3540 Electrical csse 1 roll Ground Screw 1 SC 2190 Heat Sink 1 1005836 No 4881 indicates Light MODELS 750 1000 TH II 120V 2 LI 3027 includes 208 240V 230V 2 LI 3951 CB 3045 Cable Heating Element 210 feet CR 3226 Ring Connector 12 p IN 3488 Insulation Corner 1 foot Line Filter 230V only 1 FI 33225 BU 3105 Shoulder 12 _ BU 3106 Cup Bashing esseri sses Renee 12 Switch Power 1 SW 34375 ST 2439 E COE 12 NU 2215 VOX INUE o utei 24 Switch Voltage 208 240V AND 230V ONLY 1 SW 3528 SL 3063 Insulating Sleeve 12 TA 3540 Electrical Tape sse 1 roll Terminal Block Power 1 BK 3019 Terminal Block 2 BK 3023 Thermostat Cook 1 TT 3329 Thermostat Hold 1 TT 3057 Thermostat Hi Limit NOT SHOWN 1 TT 33476 Timer 12 hour 120V 1 3504 208 240V 1 TR 3318 230V 1 TR 3402 A DANGER A DANGER DISCONNECT UNIT FROM LOCK OUT OR POST BREAKER PANEL UNTIL POWER SOURCE BEFORE SERVICE WORK HAS CLEANING OR SERV
33. ltage 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 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
34. n the vents for crisp holding 160 175 F PG 14 TH II 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 lett 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 stai
35. nless 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 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 BRUSHES METAL SCOURING PADS OR SCRAPERS TH II INSTALLATION OPERATION SERVICE MANUAL PG 15 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 so
36. ore 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 blocking 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 TH II INSTALLATION OPERATION SERVICE MANUAL PG SITE INSTALLATION AX _ 500 TH II 8 15 16 c 227mm 8 i ge mI S 29 1 8 739mm
37. perature 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 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 40 TO 140 F 4 TO 60 C CRITICAL ZONE 21 TO 49 C SAFE ZONE 140 TO 165 F 60 TO 74 C COLD FOODS DANGER ZONE SAFE ZONE ABOVE C TO O FROZEN FOODS DANGER ZONE ABOVE 32 F ABOVE 0 CRITICAL ZONE 0
38. petizing foods Good equipment that is kept clean works better and lasts longer Most food imparts its own particular aroma and many foods also absorb existing odors Unfortunately during this absorption there is no distinction between GOOD and BAD odors The majority of objectionable flavors and odors troubling food service operations are caused by bacteria growth Sourness rancidity mustiness stale or other OFF flavors are usually the result of germ activity The easiest way to insure full natural food flavor is through comprehensive cleanliness This means good control of both visible soil dirt and invisible soil germs A thorough approach to sanitation will provide essential cleanliness It will assure an attractive appearance of equipment along with maximum efficiency and utility More importantly a good sanitation program provides one of the key 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 tem
39. tainless 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 with 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 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 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 TH II INSTALLATION OPERATION SERVICE MANUAL 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 ap
40. tors 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 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 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 Vo
41. urce and let cool 2 Remove all detachable items such as wire shelves side racks and drip pans E mls Clean these items separately 3 q 3 Wipe the interior metal surfaces of the oven with a paper towel to remove loose food debris o lt 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 ADANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING PG 16 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 s
42. y property damage or a potential unsafe practice if the warning included with this symbol is ignored NO T E Used to notify personnel of installation operation or maintenance information that is important but not hazard related PG 2 TH II 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 EXTREMELY 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 st
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