Alto-Shaam 1000-SK/III Oven User Manual
Contents
1. DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 33 9 S t 2 282 80 12 6 IVA 84 4 8 SIN ATEH3SSV JAIM 803 50 0106 335 2 ILON c 2 501 B SHIN 310 vVE 0E 0029 WYNOVIG SNINIA e m E M 33OMS 894 A082 1v3H 803 35 2805 052 602 II AS L9L1 1809 Adee MI A002 NDILVINIWI 91530 304 ddv ava NOI1dl3OS3g 023 39 2 11 82 1 15 IVIIWI 3AOW33 1685 v 56 SLIVA SIDA BNEW ANSE BONS SNS 9266 5 Jar 11 8 homsocio TEE U 00 070 626606 Ky2svE v dD D n a 8 82. 8 L 9 S v 2 I D is Pad 182714 60 2 8 8 9844 48 pass os 0 2 802 22645 8 802 savan 388 IAIM 804 20 0106 335 2 31DN 13398 SMd 501 F 092 3 3133 804 5838 184 5 WYUOVIGO lt 3 1181 voze Aove soz NI 5838 JLON 2409 Hdl A0v2 802 602 1 85 9 mss Aveta wwe ddv ava NOI 1dI3OS3g 6323 28 WE pM w 11 8 5 415 Wiawia 3AOW3Y tees v EE SII STA 11 62 Waren nanan wowesonvis S LL Hoswisssvo onuvau mvag ay 1626S 9 U U OL ULRUZUIIS o id ieu 57 1 O lt 66 6 n T 8 Oke a 3 6 B 9 DU 5 Po9 o9 oP 0 5 s o sO sO bd uu aa TD pu LIN 8 59595959 4 ae r F 50595959 E B sy SE T SE 9696909 Ko 501 x Ni 48 17398 L3NND
3. 02 1767 SK III 359 Ib 163 kg EST 450 Ib 204 kg 100 Ib 45 kg MAXIMUM VOLUME MAXIMUM 53 QUARTS 67 LITERS DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 4 SITE INSTALLATION 25 1 16 636mm Jt Shown with Optional Bumper Electrical Connection Shown with optional bumper 876mm 34 1 2 53 5 8 1361mm pe 22 5 8 574mm 32 1 4 819mm H 53 5 8 1361mm 4 H 31 1 2 799mm 22 5 8 574mm 51 9 6 1311mm 40 5 16 1024mm 37 3 4 958mm 1 m 7 o E E o m a g T e lt 6 13 16 173mm 5 5 16 134mm 75 3 4 1924mm with 5 127mm casters 73 1853mm to electrical connection 20 1 2 521mm 23 1 2 597mm 26 15 16 683mm ES 42 1067mm with optional 5 89mm casters 41 7 8 1063mm with optional 6 152mm legs 24 1 8 613mm 20 2 521 mm 24 521mm 74 1 6 1880mm with optional 3 1 2 89mm casters 75 1 2 1917mm with optional 6 152mm legs CAPACITY PER COMPARTMENT MODEL NET WEIGHT SHIPWEIGHT 1000 SK III 12000 SK 390 15 177 kg Est 435 Ib 197 kg EST 120Ib 54 kg MAXIMUM VOLUME MAXIMUM 60 QUARTS 76 LITERS DELUXE C
4. Datakey digital signature incompatible Cycle power and install compatible patakey error Datakey if error persists Datakey error Datakey incompatible with control Install compatible Datakey Datakey unplugged Install Datakey and cycle power to control to clear error Note If in doubt always cycle the power to the control and contact factory if the problem persists To test probe and air sensor Test probe and 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 DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 22 This section is provided 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 that there is power flow to the unit and circuit breaker switch at back of unit is turned on Do not attempt to repair or service the Cook amp Hold 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 TROUBLESHOOTING INTERNAL ELECTRICAL COMPONENTS A No power Display will not light 1 Verify that power is avail
5. 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
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7. OPERATING AND MAINTENANCE BEFORE INSTALLING OR SERVICING DANGER THIS EQUIPMENT DO NOT store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance TO PREVENT PERSONAL INJURY USE CAUTION WHEN MOVING OR LEVELING THIS APPLIANCE SITE INSTALLATION The Alto Shaam CLEARANCE REQUIREMENTS cook and hold oven 18 457mm minimum clearance at the back from must be installed in heat producing equipment To protect the electronic a location that will l control maintain sufficient side clearance to prevent permit the oven to the control area from reaching any temperature at or function for its intended z above 140 60 purpose and to allow adequate clearance for ventilation proper cleaning and maintenance access If the appliance has been unplugged for an extended period of time the Real Time Clock may require recharging Turn main breaker to the unit 1 The oven must be installed on a stable and off for 10 seconds and then restore power level surface For more information see Error Code E 60 in the Troubleshooting section of this manual 2 DO NOT install this appliance in any area where it may be affected by any adverse conditions such as steam grease dripping water high temperatures or any other severely adverse conditions 3 DO NOT store or use any flammable liquids or allow flammable vapors in the vicinity of
8. Programming a Preset Select the product to be programmed and begin programming with the oven control power OFF Press and release control ON OFF key The oven will beep for one second and power to the unit will be indicated by an illuminated green indicator light located in the upper left corner of the ON OFF key The oven will begin operating in the hold mode The amber Horn indicator will be illuminated and the last set hold temperature will be displayed To set COOK temperature Press Cook Key Oven preheat indicator will illuminate and the last set cooking temperature is displayed To change the cook temperature press the UP or DOWN ARROW Keys If cooking by time press the TIME Key The green TIME indicator will illuminate and the last set cooking time will be displayed To change the set time press the UP or DOWN ARROW Key The display will alternate between the set temperature and the elapsed time If cooking by probe press the PROBE Key The green PROBE indicator will illuminate and the last set internal product temperature will be displayed To change the set temperature press the UP or DOWN ARROW Key The display will alternate between the set temperature the elapsed time and the probe temperature To set Hold temperature Press the HOLD Key The green cook indicator light will remain illuminated To change the hold temperature press the UP or DOWN ARROW Key The display will alternate between the set hold temperat
9. CLEANING AND PREVENTIVE MAINTENANGE 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 DAILY PRONG CLEANING To ensure accurate internal product temperature readings the prongs on the removable probe must be cleaned daily 1 Remove all food debris from prongs at the end of each production shift Wipe the entire prong casing and between each prong with a clean cloth and warm detergent solution Remove detergent by wiping with a cloth and clean rin
10. 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 SCRAP lt 2 Remove all detachable items such as wire shelves side racks and drip pans Clean these items separately 3 Wipe the interior metal surfaces the oven with 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 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
11. N 0 21 cowcros remm ns 856 7 590646 9966825 56577 z 2 NOT SHOWN CABLE HEATING KIT 4881 ONE PER COMPARTMENT DESCRIPTION PART QTY DESCRIPTION PART NO CABLE HEATING ELEMENT CB 3045 210 FT STUD ST 2439 12 RING CONNECTOR CR 3226 HEX NUT NU 2215 INSULATION CORNER IN 3488 INSULATING SLEEVE SL 3063 SHOULDER BUSHING BU 3105 ELECTRICAL TAPE TA 3540 1 ROLL DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 29 8 L 9 S v I 0 10 12 8 IVA dW A AS WYVHS OLTU WY32VIG SNIMIAA _ 0 8 000 IL S Z9Z III H1 000T0SZ EvSOIOS DAG 33S A HWJSSV AAA Bj ddYy ava NOILdI DSJA 333 3 xar irez IvisVISWIS 3 88 685 8 DOTOTOTD vat 11452 se
12. Only the tip of the probe senses the internal product temperature therefore it is important the tip be placed correctly in the product for internal temperature accuracy Push the probe tip halfway into the product positioning the tip at the center of the food mass When inserting the probe into solid foods such as meat roast or poultry breasts push the probe in from a straight downward position or in from the side to the center position If placing into a semi liquid or liquid product the probe cable must be secured to keep the probe positioned properly Do not let the probe tip touch the edges bottom or side of a container Tape the probe cable to the lip or edge of the container NOTE When cooking by probe insert the probe into the raw product after the oven has been preheated WAIT ONE FULL MINUTE to allow the probe temperature to decrease to the internal temperature of the product Press the start button to begin the cooking process after this probe temperature adjustment period A false probe reading of the internal product temperature will cause the oven to default to a holding temperature Probe Calibration 1 To verify product probe calibration place the probe in a warm glass of water along with a quality independent digital thermometer and press the probe key for five 5 seconds Compare readings 2 If calibration is required the unit must be in the power up hold mode From the off state turn the unit on
13. The unit will begin to operate in the power up hold mode press the probe key for eight 8 seconds until the unit beeps twice and a temperature is displayed Adjust the probe temperature to match the independent probe by pressing the up or down arrows to increase or decrease the temperature Repeat step 1 to verify 3 Repeat steps 1 and 2 to verify the probe calibration as necessary DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 13 OPERATING INSTRUCTIONS Cook Hold Smoke Instructions Press and release control ON OFF key The oven will beep for one second and power to the unit KO will be indicated by an illuminated green indicator light located in the upper left corner of the ON OFF key The oven will begin operating in the hold mode The amber HOLD indicator will be illuminated and the last set hold temperature will be displayed O GX To set COOK temperature Press COOK Key Oven preheat indicator will illuminate and the W last set cooking temperature is displayed To change the cook temperature press the UP or DOWN ARROW Keys If cooking by time Press the TIME Key The green TIME indicator will illuminate and the last set cooking time will be displayed To change the set time press the UP or DOWN ARROW Key The display will alternate between the set temperature and the elapsed time If cooking by probe Press the PROBE Key The green PROBE indicator will illuminate and the last set int
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16. 9 Electronic Components View 28 Electrical Specifications 10 Electronic Components Parts List 29 Cable Heating Kits 29 Operating Instructions User Safety Information 11 Wire Diagrams Before Initial Use 11 Always refer to the wire diagram s included with the unit Audible Signals 11 for most current version Control 12 Operating Features and Functions 13 Operating Instructions 14 16 Warranty User Options sa su amer Cu EE Ra 17 Transportation Damage and Claims Back Cover General Holding Guidelines 18 Limited Waraniyi dd gines ipsunt ibt Back Cover Care and Cleaning Cleaning and Preventative Maintenance 19 Protecting Stainless Steel Surfaces 19 Cleaning 19 Cleaning Materials 19 Daily Prong Cleaning 19 Equipment Care 20 Daily Cleaning 2 Rye etes 20 ALI DELIVERY This Alto Shaam appliance has been thoroughly tested and inspected to ensure 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 an
17. INSTRUCTIONS Power ON Indicator 8 Upper Cavity _ Z ON OFF Lower Cavity ON OFF Double Compartment Control 1 ON OFF Key The ON OFF control system key operates the functions of the control panel If there is any power loss during operation the on off indicator light will flash To clear push key and release 2 COOK Key Temperature range 200 to 325 93 to 162 C Used to select cooking mode and to review the cook temperature setting 3 TIME Key Maximum time 24 hours Used to select cook time and to review set time 4 PROBE Key Temperature range 50 to 195 F 10 to 91 C Used to select internal product probe temperature mode and to review probe temperature setting 5 HOLD Key Temperature range 60 to 205 F 15 to 96 C Used to select food holding mode and to review set holding temperature 6 SMOKER Key Time range 0 to 4 hours Used to select warm smoke or cold smoke and to review the smoke time remaining 7 Lock Indicator When illuminated this symbol indicates settings used in the cooking sequence are locked and cannot be changed 8 Halo Heat Indicator When the oven is preheating the Halo Heat indicator will illuminate during preheating and remain steady until the oven reaches the set cooking temperature When the temperature has stabilized the indicator will illuminate periodically as the oven calls for heat 9 Oven Preheat Light Illum
18. Insert the drip pan on the interior bottom surface of the oven 2 Close the oven doors Press and release control ON OFF key Press the COOK key Press the up and down arrows to set the cooking temperature to 300 F 149 C Q Press the TIME key Press the up and down arrows to set the cooking time to approximately 2 hours Allow the oven to cycle for approximately 2 hours or until no odor is detected 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 DANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING AUDIBLE SIGNALS OVEN BEEPING indicates a response mode changes and error conditions One brief beep Response to a key being pressed Two brief beeps Informative beep that indicates that something has been changed such as the user entering a volume change entering a temperature scale change etc Three brief beeps Indicates the oven is done preheating the probe has exceeded set point in cold smoking the door has been open too long or the control is unlocked Four brief beeps Indicates an error Refer to the Trouble Shooting section of this manual DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 11 OPERATING
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20. WC 22541 WC 2829 WC 22545 Wood Chips bulk pack Apple 20 Ib 9 kg Cherry 20 Ib 9 kg Hickory 20 Ib 9 kg Maple 20 Ib 9 kg DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 6 SITE INSTALLATION STACKING INSTRUCTIONS 1 If the two appliances were shipped together from the factory the top unit will have the casters already removed A 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 2 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 S 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 Center the top unit from front to back Re install the four screws through the flange of the four stacking posts STACKING POSTS NS CASTER SET SCREW MOUNTING SCREWS MOUNTING SCREWS Stacking Configurations Stacking Configurations 767 SK III with 767 SK III 750 TH IIII 1000 SK III with 1000 SK III 750 TH II 767 SK or 750 5 1000 TH III 1000 5 DELUXE CONTROL SMOKERS INSTALLATION OPERAT
21. circuit that is protected by an external GFCI outlet DANGER ENSURE POWER SOURCE MATCHES VOLTAGE STAMPED ON APPLIANCE NAMEPLATE 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 accordance with CSA C22 1 Canadian Electrical Code Part 1 or local codes OPERATING INSTRUCTIONS USER SAFETY INFORMATION METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY WHEN IN OPERATION TO AVOID BURNS ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE HOT SURFACE 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 START UP OPERATION 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 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
22. identify the information being displayed Power Fail Detect If the power were to fail for any reason while heating the control will retain in memory the programmed operating conditions When power is restored the control will resume operating from the point where it was interrupted and the ON OFF indicator light will flash indicating that such an event did occur The operator can acknowledge the power failure by pressing the ON OFF key Pressing the key will display the amount of time that the power has been off The control will stop counting the amount of time the power has been off when it has been off for more than 24 hours NOTE If such an event has occurred it is strongly recommended that you ensure the food is safe for consumption according to local health regulations Display High Low Probe Temperatures To observe the recorded maximum or minimum probe temperature when cooking by probe press the following keys while the probe remains in the product Highest Temperature Press PROBE Key and UP ARROW Key at same time Lowest Temperature Press PROBE Key and DOWN ARROW Key at same time Probe Usage When the oven probe remains inserted in the probe bracket the LED temperature display will indicate the ambient air temperature inside the oven To use the probe for cooking remove it from the bracket and wipe the full length of the metal probe with a disposable alcohol pad to clean and sanitize before using
23. integrity Oven will cook in time only See sensor test instructions below Under temperature Unit has not reached set point for more than 90 minutes Cavity air sensor open Unit has been higher than 25 F above the maximum cavity set point for Over temperature more than 2 minutes Note Holding Cabinets with this error code are more than 145 F higher than the maximum set point Temp measurement error Temp measurement error Real time clock error Real time clock error Voltage below 90 VAC on a 125 VAC unit or below 190 VAC on a Voltage low 208 240 VAC unit Correct voltage Voltage over 130 VAC on a 125 VAC unit or over 250 VAC ona Voltage nigh 208 240 VAC unit Correct voltage EEPROM Error EEPROM Error EEPROM Error EEPROM Error EEPROM Error Ensure that all temperatures and times are properly set Contact factory if problem persists Stored HACCP memory corrupted HACCP Address reset to 1 Possible bad BEE ROM Error EEPROM Contact factory if problem persists Stored offsets corrupted Offsets reset to 0 Control may need a recalibration EEPROM Error Possible bad EEPROM Contact factory if problem persists All timer set points are reset to 1 minute Timers if previously on are now off Possible bad EEPROM Error Code e E 50 E 51 E 60 zd E 81 5 82 5 53 5 55 88 EEPROM Error A button has been held down for gt 60 seconds Adjust control Error will reset when the problem has been resolved
24. 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 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 DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 2 DANGER IMPROPER INSTALLATION METAL PARTS OF THIS EQUIPMENT ALTERATION ADJUSTMENT BECOME EXTREMELY HOT WHEN SERVICE OR MAINTENANCE COULD IN OPERATION TO AVOID BURNS HOT SURFACE RESULT IN SEVERE INJURY DEATH ALWAYS USE HAND PROTECTION OR CAUSE PROPERTY DAMAGE WHEN OPERATING THIS APPLIANCE READ THE INSTALLATION
25. 003 RATING TAG LABEL LA 26348 1 LA 26348 3 3 4 1 1 1 2 10 SC 2073 CASTER 3 1 2 SWIVEL W BRAKE CS 25675 2 CS 25675 41 SCREW 1 4 20 X 1 2 NC SLOT RND SC 2332 SC 2332 HINGE 1 3 8 OFFSET CHROME HG 22338 1 HG 22338 2 2 2 2 2 2 3 3 3 3 3 3 3 3 4 4 8 32 x 1 4 PHIL SCREW 36 2 1 1 2 SW 33559 1 1 CORD 230V 50HZ ONLY NOT SHOWN 4 10 11 3 4 5 6 T 8 0 1 2 3 4 5 6 7T 8 9 0 1 2 3 a 5 6 7 8 9 0 2 3 4 5 6 7 4 4 4 4 DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 25 EXTERIOR SERVICE VIEW 1767 SK III Shown Qs Ou Y DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 26 Part numbers and drawings are subject to change without notice EXTERIOR SERVICE PARTS LIST 1767 SK III 1200 SK III DESCRIPTION PART NO QTY PART NO 1 GUARD SENSOR 2 CHIP TRAY 2a CHIP TRAY INSERT PROBE HOLDER SHIM LATCH DRIP PAN HI LIMIT PROTECTION COVER 7 CASTER SPACER 1 5009712 5009712 5010047 5009280 CREWS 5012859 18 19 BK 33546 6 Eg w O 2 CASTER 1 5 STEM RIGID 5 WHL 26 CASTER 1 5 STEM 5 SWIVEL w BRK HG 22338 1 10 11 12 13 14 15 16 17 0 1 2 3 4 5 2 2 2 2 2 2 1 10 32 X 3 4 PHILLIPS PAN HD SC 2071 SC 2071 SCREW 10 32 X 3 4 NF PHIL FLAT M S 18 8 S S SC 2072 SC 2072 SCRE
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28. 83 weil 28 5 83 c 11 3 834 8 0 2 A0EZ M0EZ 8028 881 1NJH313 IONS 22055 13 gt KAJ 9 32018 HYIL 8 83 2 A 8 E ane 85 E ph SI D d T3NVd 239323 83 804 gs p REEE Wid SE e LA oree 11 E lf 360 4505 f 7 o LINDH AA X FO 80 4 1 25 02 6 0 85 i SISSVH2 2018 1 834 Ge 8 IN3I8NV 9y u B LE pum 0 8GGEE 5 82 388 LINIJI 28 33DNS N3ddn 8 L 9 S I DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 35 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 t
29. ALT HAAM Cook Hold Smoke Oven Deluxe Control 767 SMK lli 1767 SK III 1000 SK III 1200 SK III 1767 SK III INSTALLATION OPERATION MAINTENANCE 767 SK III HALO 1000 SK III p 24 7 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 29457 04 11 ALIO SHAAM DEMEN saate e ead Wonda 1 Sanitation UNPACKING trm wk RR ed ere e 1 Sanitation Food Safety 21 Safety Procedures and Precautions 2 Internal Food Product Temperatures 21 Installation Service Installation Requirements 3 Troubleshooting 22 23 Clearance Requirements 3 Dimension Drawings weights amp capacities 4 5 Service Views and Parts Options and Accessories 6 Exterior View 767 SK III 1000 SK II 24 Stacking Instructions 1 as 7 Exterior Parts List 767 SK lll 1000 SK III 25 Leveling ius erediens dendo be d a RE c EG S a ha 8 Exterior View 1767 SK IIl 1200 SK II 26 Restraint Requirements Mobile Equipment 8 Exterior Parts List 1767 SK III 1200 SK III 27 Drip Tray 18 0
30. AUTHORIZED SERVICE PERSONNEL If the appliance has been unplugged for an extended period of time the Real Time Clock may require recharging Turn main breaker to the unit off for 10 seconds and then restore power For more information see Error Code E 60 in the Troubleshooting section of this manual DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 23 EXTERIOR SERVICE VIEW 767 SK III Shown y NN Part numbers and drawings are subject to change without notice DANGER A DANGER DISCONNECT UNIT FROM LOCK OUT OR POST BREAKER PANEL UNTIL POWER SOURCE BEFORE SERVICE WORK HAS CLEANING OR SERVICING BEEN COMPLETED DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 24 EXTERIOR SERVICE PARTS LIST A MEL gt 7ez skzm 100o sk m QTY PART No QTY 1 1 2 CHIP TRAY 2a CHIP TRAY INSERT 1 3 PROBE HOLDER 1 4 SHIM LATCH 1 DRIP PAN 1 1 CASTER SPACER 12 1 7 BACK CASING 1 1 2 1 1 12 1 1 1 1 1 1 1 3 1 1 1 19 3 2 1 1 1 Uv N c 1 1 1 1 1 1 2 2 CABLE SMOKE HEATER EL 35022 1 EL 35022 CASTER 3 1 2 RIGID CS 25674 2 CS 25674 N COVER HINGE CV 22171 2 CV 22171 2 GASKET ASSEMBLY DOOR GS 22951 1 GS 22952 GASKETS ADHESIVE 125 X 375 lin ft GS 23622 1 GS 23622 HANDLE OFFSET MAG LATCH HD 27080 1 HD 27080 INSULATION IN 2003 1 IN 2
31. 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 DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 1 AND PRECAUTIONS 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 major 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
32. H 8 8 9595999 38 SHOWS 83441 38 330 5 83 ge Des g 55 iu n pasn Ec epo onp esed TOUT AOreanose Morza Mosa e usay jay Aoezanoea N0EZ M0EZ ano aus A8028A881 naspa W 1N3W313 JONS 3 AN3W3T3 3An1 1 n 22055 13 22055 13 AA AA 99555 38 6 05 8 33018 33D18 834 28 83 o gt 28 83 2 9665 38 32078 Werl eae AUS 88 LISE d D 834338 0 6 L 3121432338 85 83 862 8 89 31892 VIVI WINS y 38089 8307 3 415 EZ 2 346 4505 f E E 51859 3 1 1 22 02 0 H creel 52 G2 1143338 38084 naan 4505 287 8 86295 89 515583 28084 ION d n add G r asi E dus A se Zale 8 M3ddn Na dv e 6GGEE AS IPSEE NS e HOLIAS 333 lt 6SSEE MS gt aly SDSN3S 2 HOLIAS 0338 3 9 85 38 4 2 ova 23018 1 61 8 9 21 S318v2 83 Tl I A V 3 ej M 83 01 z 5 a IYSEE ND Y3 WHO 0 83 318V3 dW3l IH F 83018 4 9 I DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 32
33. HO 6 05 83 3783 6831 IH 08 1 8 L g S 2 d T T 40 1 80 1 21 Joanon abe 9 ET se 712181 Cuneo 33 ATAWASSY JAIA 0 804 9862105 MAT 325 n Adel emai 81 803 8 3559 JAIM NIVW 8034 8 60065 80 325 433 5 A4 596 4 14520 Mo 29696 Gum amo m t way ay III 3S 0021 IIZH1 0021I 5 01 so NNI 6 8 1 WVA VIAa lt 2 11 1 44 Alva NOIIdlal2S3Q 623233 38 11 6 SLVLS 1V13WI8 JAOW33 1688 9 m mm g punti 4 N IS3Q 3Ond33 ZZO0SE 73 OL m Adf 11 6 ySSre ia INWATB SIOWS SONVHD_ 9069 c RSS ws 16 R 187 318 D 80 38 69 8 E ZH0S vete noez SAY SILIVA SLTA 3
34. IN HL 002 L 852 5109 f l m vele m F vere 8 5 21 jj M i e j z SdWv SILVA SIDA BADI 6SSEE MS HOLIMS 0338 11 89 001 DOOOOCOO 62 GOO O0 O00 K 91 9 5 8 078 1 8 2 Nd 31892 vivd 1835 N N 2 9 65 8 6 8 AA ee 9 6 8 34338 2U 18 1 va WHO z 06 83 379 5 s 7 4 Edan 521893 3 01 SIS sees 5040 3 6SSEE MS r 3 3 143338 38083 M qyccc NS H31IAS 0338 862vE NcD 3gD3d WIL IV 805 35 0 865 3199143933 38084 9 K862vE Wc 38054 H H ALIAVOS 83 09 1N3W313 3DDWS 83 0 HIVA 205 3 _ v3 WHO 2v 6 05 83 3182 IH AA SYSEE ND S318v3 834 33018 WSL 28 83 Ob MS ALIAV2 34 28 052 0 8 052 A8028A881 1N3W3T3 3XDWS N3ddn ge0ce 13 AA QVGEE D 33018 WAIL L28vE 80 e 85 5 gt 78 LY AV s 4 330 5 AJADI m 1 1 1 LVEE 1D N3dU 48 C0E QO N3ADI V 11335 CIN Y Y LIWI 1 IH 8 INGIEMV 9LvEE 115 N3dD 505 amp LIWIT IHC TA NYI_YAddN d ADA 1
35. ION SERVICE MANUAL PG 7 INSTALLATION 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 lt 22 SSS from side to side 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 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 requir
36. ONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 5 OPTIONS AND ACCESSORIES Bumper Full Perimeter 5010371 5010371 5009767 5009767 Carving Holder PRIME RIB HL 2635 HL 2635 HL 2635 HL 2635 STEAMSHIP CAFETERIA ROUND 4459 4459 4459 4459 Casters 2 RIGID 2 SWIVEL W BRAKE 5 127mm 3 1 2 89mm 2 1 2 64mm 5004862 STANDARD STANDARD 5008017 5008022 5004862 STANDARD STANDARD 5008017 5008022 Exterior Color Options STANDARD AVAILABLE AVAILABLE STAINLESS STEEL BURGUNDY CUSTOM COLOR LK LK 22567 STANDARD AVAILABLE AVAILABLE LK LK 22567 STANDARD AVAILABLE AVAILABLE LK LK 22567 STANDARD AVAILABLE AVAILABLE LK LK 22567 Door Lock with Key Door with Window RIGHT HAND 5010406 5010406 15879R 15879R LEFT HAND EN ETE EUN Drip Pan with Drain 1 11 16 43mm deep 5005616 500516 2 PER CAVITY NEEDED 1010813 1000803 FLAT WIRE REACH IN SH 2324 SH 2324 SH 2325 SH 2325 RIB RACK RE 2743 a 2743 KA 29474 aa 29474 500864 5004864 Legs Stemmed 6 152mm SET OF FOUR Pan E Wire 18 x 26 PAN INSERT Pan Slides Pan Slides 230V ONLY 2 PER CAVITY NEEDED ONLY Shelf Stainless Steel Stacking Hardware Hardware WC 22543 WC 22541 WC 2829 WC 22545 WC 22543 WC 22541 WC 2829 WC 22545 WC 22543 WC 22541 WC 2829 WC 22545 WC 22543
37. W 10 32 X 1 1 2 NF PHIL FLAT M S 18 8 S S SC 2073 SC 2073 SCREW 1 4 20 X 1 2 NC SLOT RND Sc2ss2 6 sc 2332 41 SCREW 4 0 7 X 6MM PHIL SC 22271 SIDE RACK STAINLESS STEEL SR 28405 SR 2266 DOOR SWITCH REED SPST SW 33559 SW 33559 T STAT 300 F HI LIMIT TT 33476 TT 33476 NOT SHOWN E 27 28 29 30 31 32 33 34 35 36 37 38 39 40 42 43 44 45 46 47 48 49 50 52 DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 27 ELECTRONIC COMPONENTS 6 Part numbers and drawings are subject to change without notice DANGER A DANGER DISCONNECT UNIT FROM LOCK OUT OR POST BREAKER PANEL UNTIL SERVICE WORK HAS POWER SOURCE BEFORE CLEANING OR SERVICING BEEN COMPLETED DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 28 ELECTRONIC COMPONENTS PARTS LIST 6 at 762 1767 1000 4209 58 8 pen comeanTwenl mem 85580 008 mAwrwo arv mem 85968 008 pant no ronner SPor assay 1000 120 5009200 50 222 17 66980 288 5 2 2 6 7 s sowno Asse vouTase owton 555511 Pa seen Ls E CONTROL PANEL OVERLAY 1200 PE 29386 RELAY RL 33558 RELAY 230V 25A ZERO CROSSING RL 33829 11 7 8 SNAP BUSHING BLACK BU 3007 10 32 X 1 4 PAN HD GROUND SCREW SC 2190 arr 1 1 8 SNAP BUSHING 2 1
38. Y A QUALIFIED SERVICE TECHNICIAN IN ACCORDANCE WITH APPLICABLE ELECTRICAL CODES DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 10 REGARDING INTERNATIONAL STANDARD UNITS If the unit is not equipped with flexible cord and plug an all pole country approved disconnection device which has a contact separation of at least 3mm in all poles must be incorporated in the fixed wiring for disconnection When using a cord without a plug the green yellow conductor shall be connected to the terminal which is marked with the ground symbol If a plug is used the socket outlet must be easily accessible If the power cord needs replacement use a similar one obtained from the distributor For CE approved units To prevent an electrical shock hazard between the appliance and other appliances or metal parts in close vicinity an equalization bonding stud is provided An equalization bonding lead must be connected to this stud and the other appliances metal parts to provide sufficient protection against potential difference The terminal is marked with the following symbol Hard wired models must be equipped with 8 country certified external allpole disconnection switch with sufficient contact separation Hard wired models If a power cord is used for the connection of the product an oil resistant cord like H05RN or HO7RN or equivalent must be used NOTE CE approved appliances must be connected to an electrical
39. able at the outlet or junction box 2 Verify that the circuit breaker switch on the back of the unit is turned on 3 Verify that the power cord is not open Check continuity with a VOM meter 4 If the problem persists call a qualified Alto Shaam service technician at 1 800 558 8744 B Display is lit but unit is not heating Check to verify that the high limit switch located at the rear of the unit top has not been tripped If it has been tripped reset by pressing in the hit limit reset button at the rear of the oven After resetting the cause of the high limit trip must be corrected If the high limit switch will not reset the high limit switch is defective and must be replaced This is a safety device and must not be bypassed or removed from the circuit EAT C 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 D To test probe sensor Test food probe by placing in ice water bath and using an ohmmeter set on the ohm scale The reading should be 100 ohms resistance ADANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING LOCK OUT OR POST BREAKER PANEL UNTIL SERVICE WORK HAS BEEN COMPLETED CAUTION THIS SECTION IS PROVIDED FOR THE ASSISTANCE OF QUALIFIED SERVICE TECHNICIANS ONLY AND IS NOT INTENDED FOR USE BY UNTRAINED OR UN
40. can be wiped with a sanitizing solution after cleaning and rinsing This solution must be approved for use on stainless steel food contact surfaces AA DANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 20 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 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 CLEAN THE PROBES DAILY Remove all food soil from probes Wipe entire probe cable assembly with warm detergent solution and a clean cloth Remove detergent by wiping each probe and cable with clean rinse water and a cloth Wipe probes and probe brackets with disposable alcohol pad or sanitizing solution recommended for food contact surfaces Allow probe and cable to air dry in probe holding bracket CHECK THE COOLING FAN IN THE OVEN CONTROL AREA While the oven is warm check that the cooling fan in the oven control area is functioning The fan is located at the back of the unit
41. d 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 ensure 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 Tech Team 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 Carefully remove the appliance from the t te Ny carton or crate Aun lg 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 Tech Team Service
42. duce smoke for a period of approximately 1 hour even though the timer can go past one hour D 2 For maximum product tenderizing and to reduce labor during peak preparation hours products can be cooked and held overnight These instructions are basic operational guidelines only For complete instructions see the HALO HEAT Guide to Low Temperature Cooking and Holding provided with the oven THE USE OF IMPROPER OVERALL LIFE OF THE OVEN DO NOT USE SAWDUST FOR SMOKING DO NOT USE WOOD CHIPS SMALLER THAN THUMBNAIL SIZE Cold Smoke Procedure To Enter Cold Smoke Mode Press and release power switch ON OFF Control Key Press and hold the SMOKER Key for a period seconds To Set Cold Smoke Holding Temperature The temperature will default to the last smoke holding temperature set by the user The holding temperature range is 14 F to 205 F 10 C to 96 To increase this default temperature press the HOLD Key and press the UP ARROW to set a higher default temperature ut To Set Smoking Verification Temperature ir DESIRED Press the PROBE Key Press the UP and DOWN ARROW Keys to select the verification temperature The probe range is 14 F to 195 F 10 C to 91 This will incorporate the probe into the cold smoking process and the control will alarm if the temperature exceeds the probe set point To Set Smoking Time Press the SMOKER Key Press the UP and DOWN ARROW Keys to s
43. elect the smoke time in minutes Prepare product for smoking Place stainless steel tray filled with ice on shelf above the smoker tray Load product on shelves Press START Taste preference Minimum Smoking time Light Smoke Flavor 10 min Medium Smoke Flavor 30 min Heavy Smoke Flavor 40 min Very Heavy Smoke Flavor 60 min Extra Heavy Smoke Flavor 80 min DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 16 OPERATING INSTRUCTIONS USER OPTIONS PRESET Keys Lock and Unlock PRESET Keys A through H can be locked in order to prevent storing altering or erasing a program To lock the PRESET Keys press and hold the I Release the I key The green indicator on the I key will illuminate Oven PRESET Keys A through H are now locked Note Only the oven PRESET keys A through H are affected by this lock out in order to also allow Key until the oven beeps the oven to be used with the unprogrammed Cook Probe or Hold modes To unlock the PRESET Keys press and hold the CANCEL Key along with the I Key for two seconds until the I key light no longer illuminates Release all keys The oven preset keys are now unlocked Fahrenheit or Celsius Selection With the control in the off mode press and hold the UP ARROW Key until the display shows the current selection Press the up or down buttons to toggle between the two options After each change the button must be released T
44. ements 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 upper back flange of the appliance A flexible connector is not supplied by nor is it available from the factory DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 8 SITE INSTALLATION DRIP TRAY INSTALLATION INSTRUCTIONS Description aty Poke holes through double sided tape 1 which is attached to the back of drip tray holder 2 Remove backing on double sided tape 1 Put screws 3 through holes and attach drip tray holder 2 to unit Optional apply a line of food grade silicone caulk along top edge of drip tray holder 2 to seal Place drip tray 4 in drip tray holder 2 Q N A DANGER ENSURE POWER SOURCE MATCHES VOLTAGE STAMPED ON APPLIANCE NAMEPLATE DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 9 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 acces
45. enance of steam generating equipment is the responsibility of the owner operator 6 Damage caused by use of any cleaning agent other than Alto Shaam s Combitherm Cleaner including but not limited to damage due to chlorine or other harmful chemicals Use of Alto Shaam s Combitherm Cleaner on Combitherm ovens is highly recommended 7 Any losses or damage resulting from malfunction including loss of product or consequential or incidental damages of any kind 8 Equipment modified in any manner from original model substitution of parts other than factory authorized parts removal of any parts including legs or addition of any parts This warranty is exclusive and is in lieu of all other warranties express or implied including the implied warranties of merchantability and fitness for a particular purpose In no event shall Alto Shaam be liable for loss of use loss of revenue or profit or loss of product or for any indirect special incidental or consequential damages No person except an officer of Alto Shaam Inc is authorized to modify this warranty or to incur on behalf of Alto 5haam any other obligation or liability in connection with Alto Shaam equipment Effective 09 10 ALTO SHAAM RECORD THE MODEL AND SERIAL NUMBER OF THE APPLIANCE FOR EASY REFERENCE ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBER IN ANY CONTACT WITH ALTO SHAAM REGARDING THIS APPLIANCE Model Date Installed Voltage Purchased From Serial Number
46. ernal product temperature will be displayed To change the set temperature press the UP or DOWN ARROW Key The display will alternate between the set temperature the elapsed time and the probe temperature To set HOLD temperature Press the HOLD Key The green cook indicator light will remain illuminated To change the hold temperature press the UP or DOWN ARROW Key The display will alternate between the set hold temperature and the amount of time the product has been in the hold mode Oven will remain in the HOLD mode until the ON OFF key is pressed To set Smoke time hot smoke Press SMOKER Key To set the smoke time desired use UP or DOWN ARROW key The last set time will be displayed Press START key to begin cooking cycle To Cook Hold Smoke using Preset Menu Keys green indicator illuminated The oven will automatically enter preheat mode Oven will beep periodically when it has reached a preheat ready state and both the Ready and Start indicator lights will flash To program a preset menu key see Programming a Preset in this manual t Press Desired PRESET Key A through H PRESET Keys with stored cooking programs will have A Press START key to begin cooking cycle TO MAINTAIN SAFE TEMPERATURE LEVELS COLD FOOD FOR RETHERMALIZATION OR REHEATING MUST NEVER BE ADDED TO THE OVEN WHILE HOT FOODS ARE BEING HELD DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 14 OPERATING INSTRUCTIONS
47. es 00090000Q 11 84 318 8 38 6 65 OL ZH0S A0 Z 8 38 p sn ON 2 1 260410 agosa E T a9 g Adel 1 A POW uos 4d APSA S I 28 dexoug 9 1 cS waau as 1 abus 8 1 83 RON SS SUE DSL 60 3m na 828 3 ALO COTYTOL A0S2 91 2266 00 4 4 333 N 1350509 gt 2 80105 8 gt J i J 0 T R Zj as ATANISSY JAIM ol 8028 88 gt gi x 22665 3 ASA 8380 5 Ad ED er SIGUE ar Y KR 05 2 18 Y 610 83 2U18 amp WNIWSSL Gr 866EE a 2886 83 AYTAN g ALD MOOT WAIL 0612 28 MINIS 2 WIDOWS ee yLBEE 82 i 31893 vivd 835 L 38085 803 1v3H 803 35 A002 9152 804 AJN39V ILON 0015 F e Yrer 8005 noez 2 EELS 372919323 38084 862v 3d SILVA 51718 5 0001 CIPSEE NS T1 o 9831 81 USN3S 6 y 1 688EE MS PAG o NO NOTSS 309 w amp 8 EES NA 9 G8 69 9 ryg OV 31UN DV 31UN AJN39V Dv 31DN 3 5 vv moose AMEZ 2 OTE AES 2 Vor 0082 MEZ 2
48. he display must clear before the procedure can be repeated DELUXE CONTROL SMOKERS Preset Lock Control Panel Lock and Unlock The control panel can be locked at any time in order to prevent inadvertent or accidental setting changes To lock the control panel press and hold the UP ARROW Key and then press the ON OFF Key You will hear a brief beep and the panel lock indicator will illuminate Release all keys The oven s control panel is now locked Note The control panel is now fully locked with the exception of the ON OFF Key and ARROW keys You will be unable to turn the oven control off at this point To unlock the control panel press and hold the DOWN ARROW Key and then press the ON OFF Key You will hear three beeps and the panel lock indicator will extinguish Release all keys The panel is now unlocked and ready for normal use Beeper Volume Selection With the control in the off mode press and hold the DOWN ARROW Key until the display shows the current control volume Press the UP or DOWN ARROW Key to cycle through the four options 0 Off 1 Low 2 Mid 3 High M y INSTALLATION OPERATION SERVICE MANUAL PG 17 OPERATING INSTRUCTIONS General 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 de
49. ice 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 is 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 DANGER ZONE 4 TO 60 C CRITICAL ZONE 21 TO 49 SAFE ZONE 60 74 ABOVE 4 SAFE ZONE 2 TO 4 C DANGER ZONE ABOVE 0 C CRITICAL ZONE 18 TO 0 C SAFE ZONE 18 C or below DANGER ZONE ABOVE 40 F DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 21 TROUBLESHOOTING Description Possible Cause Cavity air sensor reading lt 5 F Verify sensor integrity Cavity air sensor shorted See sensor test instructions below Cavity air sensor reading gt 517 F Verify sensor integrity See sensor test instructions below Product probe is shorted Product probe reading lt 5 F Verify sensor integrity Oven will cook in time only See sensor test instructions below Product probe is open Product Probe reading gt 517 F Verify sensor
50. inates until the oven is preheated or in ready mode 10 41 42 13 14 15 ganar CONTROL FEATURES LED Display Indicates interior oven air temperature internal product probe temperature time or when used in conjunction with other keys will review original cooking holding and probe temperature settings The display will also indicate various programming and diagnostic information Ready Indicator Light Illuminates when the oven has finished preheating UP and DOWN ARROWS Used to increase or decrease set time including cooking holding and probe temperature settings START Key Used to initiate a selected mode sequence when pressed and released You may stop any mode of operation by pressing and holding the START Key until you hear a 2 second beep Green Indicator Lights Located within each function key the green light functions as an operator prompt indicating additional Operator action is required and also identifies current mode of operation Amber Indicator Lights Located below the COOK TIME PROBE and HOLD Keys these indicators will illuminate to identify the current mode of operation and allows the operator to identify the information currently shown in the LED display Preset Program Keys Provides memory storage and operation of up to eight Operator set cooking programs for specific products A thru H I enables locking abilities CANCEL Key Used to erase a p
51. nent record of the product and the program letter assigned Menu card PE 23384 is provided for this purpose DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 15 OPERATING INSTRUCTIONS Preparation Adjust the inside door vents per the individual cooking procedure selected Always keep door vents closed when cooking with the smoking function Insert drip pan on the bottom of the oven cavity Wood Chips Soak one full tray of wood chips in water for 5 to 10 minutes Shake off excess water and place the moistened chips in the wood chip tray of the smoker oven Replace the container in the oven Hot Smoke Procedure Press and set TIME or PROBE C Press and release power switch ON OFF Control Key Press and set COOK thermostat to required cooking temperature Press and set HOLD thermostat to required holding temperature The Oven is automatically programmed to preheat to the set cooking temperature The oven will produce an audible signal when fully preheated Prepare product for cooking Load product on shelves To Set Smoking Time Press the SMOKER Key Press the UP and DOWN ARROW Keys to select the smoke time in minutes Press START Note The smoking timer activates the heating element located within the wood chip container when in either a cook or hold mode The smoke element will not turn on during preheat or ready modes A full wood chip container will pro
52. nsity 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 with a thermostat control between 60 and 200 F 16 to 93 C If the unit is equipped with vents close the vents f
53. o 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 If the 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 for you assume the responsibility of any claims or accept deductions in payment for such claims LIMITED WARRANTY Alto Shaam Inc warrants to the original purchaser only that any original part that is found to be defective in material or workmanship will at Alto Shaam s option subject to provisions hereinafter stated be replaced with a new or rebuilt part The parts warranty period is as follows TM For the refrigeration compressor on Al
54. or moist holding and open the vents for crisp holding HOLDING TEMPERATURE RANGE BEEF ROAST Rare BEEF ROAST Med Well Done BEEF BRISKET CORN BEEF PASTRAMI PRIME RIB Rare 130 F 160 175 F 160 175 F 160 175 F STEAKS Broiled Fried 140 160 F RIBS Beef or Pork 160 F VEAL 160 175 F HAM 160 175 F PORK 160 175 LAMB 160 175 F CHICKEN Fried Baked DUCK 160 175 F TURKEY GENERAL 160 175 F 160 175 F 160 175 F FISH Baked Fried LOBSTER 160 175 160 1757 SHRIMP Fried 160 175 F BAKED GOODS BREADS ROLLS 120 1407 49 60 CASSEROLES 160 175 F DOUGH Proofing EGGS Fried 80 100 F 150 160 F FROZEN ENTREES HORS D OEUVRES 160 175 F 160 180 F PASTA 160 180 F PIZZA 160 180 F POTATOES 180 F PLATED MEALS SAUCES 140 165 F 140 200 F SOUP 140 200 F VEGETABLES 160 1757 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 DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 18 CARE AND CLEANING
55. rogram from memory storage IMPORTANT Do not use the oven if the controls are not properly functioning Refer to the Troubleshooting Guide located in this manual or call an authorized service technician DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 12 OPERATING INSTRUCTIONS OPERATING FEATURES amp FUNCTIONS To stop an operation at any time Press and hold the START Key until the control beeps for two seconds indicating the operation has been cancelled The oven will remain in a power on state To turn oven control panel off Press and hold the ON OFF Key until the oven beeps The ON OFF indicator light will go out Door open indicator Display will flash door and a triple beep will alert the user Press ON OFF key to acknowledge error and disable triple beep Arrow Keys Cook Hold and Probe Temperature and the Time setting can be adjusted by pressing the Arrow keys Pressing and releasing the Arrow key will increase settings in increments of one To change a setting more rapidly press and hold the Arrow key Once the setting reaches a number divisible by 10 it will begin to increase in increments of 10 Green and Amber Indicators Each program key includes a green light which indicates a requirement for additional programming by the operator or the current operational state of the oven The COOK TIME PROBE and HOLD keys include an amber indicator light to
56. se water Allow prongs to air dry before replacing detachable probe CLEANING AGENTS Use non abrasive cleaning products designed for use on stainless steel surfaces Cleaning agents must be chloride free compounds and must not contain quaternary salts Never use hydrochloric acid muriatic acid on stainless steel surfaces Always use the proper cleaning agent at the manufacturer s recommended strength Contact your local cleaning supplier for product recommendations CLEANING MATERIALS The cleaning function can usually be accomplished with the proper cleaning agent and a soft clean cloth When more aggressive methods must be employed use a non abrasive scouring pad on difficult areas and make certain to scrub with the visible grain of surface metal to avoid surface scratches Never use wire brushes metal scouring pads or scrapers to remove food residue 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 DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 19 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
57. sible 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 Supply cords used with this equipment shall be oil resistant sheathed flexible cable not lighter than ordinary polychloroprene or other equivalent synthetic elastomer sheathed cord Code designation 60245 IEC ELECTRICAL 767 SK III VOLTAGE PHASE CYCLE HZ AMPS kW AWG 208 240 accy 1 60 160 3 9 con at 208 1 60 155 32 NO PLUG at 240 1 60 179 43 230 1 50 60 154 3 1 CEE 7 7 220 230V PLUG ELECTRICAL 1767 SK III VOLTAGE PHASE CYCLE HZ AMPS kW AWG 208 240 accy 1 60 32 0 7 7 NO CORD at 208 1 60 31 0 6 5 OR PLUG at 240 1 60 35 8 8 6 230 1 50 29 1 6 1 NO CORD OR PLUG ELECTRICAL 1000 SK III VOLTAGE PHASE CYCLE HZ AMPS kW CORD amp PLUG 208 240 accy 1 60 15 8 3 8 NO CORD at 208 1 60 14 4 3 0 OR PLUG at 240 1 60 16 7 4 0 230 1 50 14 0 2 8 CEE 7 7 220 230V PLUG ELECTRICAL 1200 SK III VOLTAGE PHASE CYCLE HZ AMPS kW CORD amp PLUG 208 240 accy 1 60 33 3 8 0 NO CORD at 208 1 60 30 6 6 4 OR PLUG at 240 1 60 35 4 8 5 230 1 50 31 5 7 2 NO CORD OR PLUG Wire diagrams are located inside the bonnet of the unit DANGER ELECTRICAL CONNECTIONS MUST BE MADE B
58. 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 DELUXE CONTROL SMOKERS INSTALLATION OPERATION SERVICE MANUAL PG 3 SITE INSTALLATION 28 5 8 726mm A Shown with optional bumper t Electrical Connection Shown with optional bumper 56 15 16 1446mm 54 3 4 1390mm l 32 1 4 819mm 31 11 16 B05mm 25 3 4 654mm uu 89mm casters gt s o w 65 A wm e e do 59 5 8 1513mm 33 1 2 851mm 1 6 13 16 173mm ith 3 1 2 L 5 16 134mm 23 5 8 600mm 26 15 16 683mm 26 11 16 676mm m D D o 81 11 16 803mm with optional 2 1 2 64mm casters 35 1 4 894mm with optional 5 127mm casters 33 13 16 858mm with optional 6 152mm legs 600mm 24 1 8 613mm 26 11 16 676mm 60 11 16 1540mm with optional 5 127mm casters 62 1 8 1577mm with optional 6 152mm legs WEIGHTS CAPACITY PER COMPARTMENT MODEL NETWEIGHT SHIP WEIGHT 7675 1965 89 kg 225
59. to Shaam Quickchillers five 5 years from the date of installation For the heating element on Halo Heat cook hold ovens as long as the original purchaser owns the oven For all other parts one 1 year from the date of installation or fifteen 15 months from the shipping date whichever occurs first The labor warranty period is one 1 year from the date of installation or fifteen 15 months from the shipping date whichever occurs first Alto Shaam will bear normal labor charges performed during standard business hours excluding overtime holiday rates or any additional fees To be valid a warranty claim must be asserted during the applicable warranty period This warranty is not transferable THIS WARRANTY DOES NOT APPLY TO 1 Calibration 2 Replacement of light bulbs door gaskets and or the replacement of glass due to damage of any kind 3 Equipment damage caused by accident shipping improper installation or alteration 4 Equipment used under conditions of abuse misuse carelessness or abnormal conditions including but not limited to equipment subjected to harsh or inappropriate chemicals including but not limited to compounds containing chloride or quaternary salts poor water quality or equipment with missing or altered serial numbers 5 Damage incurred as a direct result of poor water quality inadequate maintenance of steam generators and or surfaces affected by water quality Water quality and required maint
60. toward the top 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 Troubleshooting 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 DAMAQE OR ELECTRICAL HAZARD COULD RESULT WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED SANITATION Food flavor and aroma are usually so closely related that it is difficult if not impossible to separate them There is also an important inseparable relationship between cleanliness and food flavor Cleanliness top operating efficiency and appearance of equipment contribute considerably to savory appetizing foods Good equipment that is kept clean works better and lasts longer Most food imparts its own particular aroma and many foods also absorb existing odors Unfortunately during this absorption there is no distinction between GOOD and BAD odors The majority of objectionable flavors and odors troubling food service operations are caused by bacteria growth Sourness rancidity mustiness stale or other OFF flavors are usually the result of germ activity The easiest
61. ure and the amount of time the product has been in the hold mode Oven will remain in the HOLD mode until the ON OFF key is pressed To set Smoke time Press SMOKER Key To set the smoke time desired use UP or DOWN ARROW key The last set time will be displayed Select a letter code for the product programmed by the previous steps Press and hold the selected A PRESET key for two seconds When the preset has been saved you will hear a one second beep and the preset light will illuminate Note Only one preset can be programmed at a time If programming an additional preset is desired the unit must be started and stopped either by cycling the power to the cavity or by pressing the START STOP key The last PRESET Key used will be the oven cooking run sequence for the next product to be programmed Settings can be manually changed for the next product and an alternate pre programmed letter key selected Erasing a Preset To erase a program the oven must be in either the power up hold mode or in the preheat mode The oven cannot be running a PRESET Menu program When the oven is in the power up hold mode or in the preheat mode press and hold the CANCEL Key and then the appropriate letter PRESET Key to be erased for two seconds When the preset has been erased the oven will beep for one second IMPORTANT After programming a specific product into memory in a programmable preset key it is very important to make a written perma
62. 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 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 serv
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