Convection Oven
Gas
Model:
ASC-4G
Manual
Control
• INSTALLATION
• OPERATION
• MAINTENANCE
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
MN-28664 (Rev 2)
•
06/13
p r i n t e d i n u .s .a .
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DELIVERY
UNPACKING
1. Carefully remove the
appliance from the
carton or crate.
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 and Claims section
located in this manual.
®
®
NOTE: Do not discard the
carton and other
packaging material
until you have
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.
inspected the unit
for hidden damage
and tested it for
proper operation.
2. Read all instructions in this manual carefully
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.
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 Department.
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.
3. 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.
NOTE: All claims for warranty must include the
full model number and serial number of
the unit.
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SAFETY PROCEDURES
AND PRECAUTIONS
Knowledge of proper procedures is essential to the
safe operation of electrically and/or gas energized
equipment. In accordance with generally accepted
product safety labeling guidelines for potential
hazards, the following signal words and symbols
may be used throughout this manual.
1. This appliance is intended to cook, hold
or process foods for the purpose of human
consumption. No other use for this appliance is
authorized or recommended.
2. 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.
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.
3. 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.
WARNING
4. 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.
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.
CAUTION
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.
NOTE
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.
CAUTION
Used to indicate the presence of a hazard that
can or will cause minor personal injury, property
damage, or a potential unsafe practice if the
warning included with this symbol is ignored.
NOTE: Used to notify personnel of
installation, operation, or
maintenance information that is
important but not hazard related.
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INS TA L LA TIO N
DANGER
ALTERATION, ADJUSTMENT,
SERVICE, OR MAINTENANCE COULD
RESULT IN SEVERE INJURY, DEATH,
OR CAUSE PROPERTY DAMAGE.
CAUTION
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN
IN OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
IMPROPER INSTALLATION,
READ THE INSTALLATION,
OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING
THIS EQUIPMENT.
DANGER
DO NOT store or use gasoline or other
flammable vapors or liquids in the
vicinity of this or any other appliance.
CAUTION
DO NOT LIFT OR MOVE THE
OVEN BY USING THE DOORS
OR THE DOOR HANDLES.
SITE INSTALLATION
®
WEIGHT
NET
The Alto-Shaam convection
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.
420 lb
465 lb
(191 kg)
(211 kg)
SHIPPING
CRATE
45" L X 53" W X 49" H
(1143mm x 1346mm x 1245mm)
DIMENSIONS:
MINIMUM ENTRY CLEARANCE
31-1/2" (800mm) UNCRATED
DIMENSIONS H x W x D:
EXTERIOR:
58-1/2" x 38" x 44-1/2"
1. Hood installation is required.
(1486mm x 964mm x 1130mm)
(CHECK LOCAL CODES.)
INTERIOR:
24" x 29-1/8" x 25"
2. The oven must be installed on a stable and
level surface. A non-combustible, heat
resistant, and fireproof surface is highly
recommended. If the oven is to be installed
on a combustible surface, factory supplied
legs or oven stand MUST be used.
(610mm x 740mm x 635mm)
MINIMUM CLEARANCE REQUIREMENTS
COMBUSTIBLE
NON-COMBUSTIBLE
SURFACES
SURFACES
BACK
LEFT SIDE
RIGHT SIDE
0" (0mm)
2" (51mm)
2" (51mm)
0" ( 0mm)
0" ( 0mm)
2" (51mm)
3. 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.
FROM GREASE
6" (152mm)
6" (152mm)
4. This appliance must be kept free and clear of
any combustible materials.
PRODUCING EQUIPMENT
ENTRY CLEARANCE:
31-1/2" (800mm) UNCRATED
20" (508mm) RIGHT CONTROL SIDE
5. This appliance must be kept free and clear
of any obstructions blocking access for
maintenance or service.
RECOMMENDED SERVICE
ACCESS:
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IN ST AL LAT I O N
INSTALLATION REQUIREMENTS
The oven must be mounted on the factory equipped
oven legs or on an optional oven stand. Installation
on a solid or concrete base that in any way restricts
air flow may void the warranty.
LEVELING
The oven should be
leveled before the gas
supply is connected. Level the oven from
side-to-side and front-to-back with the use of a
spirit level. For ovens installed on a mobile stand,
it is important that the floor surface be level due to
the probability of frequent oven repositioning.
All clearances for a proper ventilation air supply
must be maintained to minimize fire hazard. Do
not locate the oven immediately adjacent to any
other heat-generating appliance.
We recommend checking the level of the oven
periodically to make certain the floor has not
shifted or the oven moved.
WARNING
Inadequate ventilation, or failure to
ensure an adequate supply of fresh
air will result in a high ambient
temperature at the rear of the
NOTE: Failure to properly level this oven can
cause improper function as a result
of erratic burner combustion and will
result in the uneven baking of products
consisting of semi-liquid batter.
appliance. An excessive ambient
temperature can cause the thermal-
overload protection device on the
blower motor to trip resulting in
severe damage to the blower motor.
1/2" GAS INLET
3-5/32" (80mm)
A number of adjustments are associated with
initial installation and start-up. Adjustments
must 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,
and gas pressure verification. The Platinum series
oven burners are factory-adjusted with fixed air
openings and require no field adjustment.
129°
123°
29-1/8" (740mm)
CAVITY WIDTH
38" (965mm)
25-11/16" (652mm)
EXHAUST
VENT
3-5/16" (84,4mm)
CAUTION
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
4" (102mm)
1/2" GAS INLET
PRODUCT\PAN CAPACITY
CORD LENGTH
9' (2,743mm)
72 lb (33 kg) maximum • 45 qts (43 liters)
Twelve (12): 18" x 26" x 1" full-size sheet pans
3-11/16" (93mm)
LINE CORD ENTRANCE
6 chrome plated wire shelves with 2 removable side racks
and 12 shelf positions spaced at 1-3/4" (43mm)
MODEL ASC-4G
manual control
3107173
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GAS SUPPLY & INSTALLATION
GAS SPECIFICATIONS
INSTALLATION REQUIREMENTS
GAS CONNECTION: 3/4" NPT
DANGER
CHECK PLUMBING CODES FOR PROPER SUPPLY LINE SIZING TO
CONNECTING TO THE WRONG GAS
SUPPLY COULD RESULT IN FIRE OR
AN EXPLOSION CAUSING SEVERE
INJURY AND PROPERTY DAMAGE.
ATTAIN BURNER MANIFOLD
NOTE: If a flexible gas line is used, it must be AGA
approved, commercial type and at least 1" I.D.
WARNING
GAS PRESSURE CHART
The gas valve and burner have been fitted
according to the gas type specified on the
identification name plate.
TO AVOID SERIOUS PERSONAL
INJURY, installation of this appliance
must conform to local, state, and
national codes; the current edition
of the American National Standard
Z223.1, National Fuel Gas Code, and
all local municipal building codes.
In Canada, installation must be in
accordance with Standard CAN/CSA
B 149.1 and Installation Codes - Gas
Burning Appliances, and local codes.
TECHNICAL SPECIFICATIONS
Natural Gas
Min. connected pressure 7.0" W.C.
Max. connected pressure 14.0" W.C.
Orifice Size
1.74 kPa
3.48 kPa
#31
Manifold pressure
Gross thermal output
Propane Gas
5.0" W.C.
1.25 kPa
50,000 Btu/hr
FIELD CONVERSION OF FUEL TYPE
To convert from either fuel type, replace the orifice
located at the burner inlet with the desired orifice.
Replace the spring kit located on the front left side of
the valve. Remove the cap and nylon screw, replace
spring and nylon screw with desired kit. Set the
manifold pressure to the corresponding values
located under technical specifications.
Min. connected pressure 11.0" W.C.
Max. connected pressure 14.0" W.C.
Orifice Size
2.74 kPa
3.48 kPa
2.5mm
10.0" W.C. 2.49 kPa
Manifold pressure
50,000 Btu/hr
Gross thermal output
F U E L T Y P E
O R I F I C E S I Z E
O R I F I C E P /N
OR-29586
M A N I F O L D P R E S S U R E
Natural
# 31
5.0 IN/WC
Propane*
2.15mm
OR-29451 (male)
10.0 IN/WC
# 43
# 43
OR-29054 (male)
10.0 IN/WC
10.0 IN/WC
OR-26430 (female)
C O N V E R S I O N S P R I N G K I T S
Propane
Natural
VA-28821
VA-28444
* Contact Factory with serial number
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GAS SUPPLY & INSTALLATION
DANGER
Installation, air adjustment and/or
service work must be in accordance
with all local codes and must be
performed by a certified service
technician qualified to work on
gas appliances.
GAS REQUIREMENTS
GAS CONNECTION
The gas inlet is located at the back of the oven.
Code requires the installation of a manual gas
shutoff valve to be installed in the gas line ahead
of the oven. This oven is also equipped with
fixed burner orifices determined by the elevation
specified as the initial installation location.
In the U.S.A., installation must conform to local
codes or, in the absence of local codes, with the
current edition of the National Fuel Gas Code,
NFPA-54 and ANSI Z223.1-1980 (latest edition).
In Canada, installation must be in accordance
with local codes, CAN/CGA-B149.1, Installation
for Natural Gas Burning Appliances and
Equipment (latest edition) or CAN/CGA-B149.2
Installation for Propane Burning Appliances
and Equipment (latest edition).
The oven is furnished with a regulator integral
to the operation of the gas solenoid valve
and may not require an additional external
regulator. To ensure safe and proper operation,
the gas pressure regulator installed in the oven
is required for use with both natural gas and
propane. If the connected pressure exceeds
14.0" W.C. (3.48 kPa), a step-down regulator
is required. A step-down regulator is not the
responsibility of the manufacturer.
The inlet supply line must be properly sized
to accommodate all individual appliances
simultaneously used on the same line but
must never be smaller than 3/4" NPT.
A
B
Use an approved pipe sealant at all connections.
Do not use Teflon® tape. Gas supply connections
and pipe joint compound must be resistant to the
action of propane gases. Pipes must be clean, free
of obstructions and pipe joint compound.
C
E
G
D
F
H
INCORRECT
CORRECT
GAS INTAKE
A-G Installation elbow
B Ball Valve
C-D Three-piece union fitting
(minimum 1 per installation)
E-F End connector for the flexible tube
H Marking line
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GAS SUPPLY & INSTALLATION
GAS CONNECTION
LEAK TESTING
FOR OVENS ON CASTERS
The oven must be supplied with a flexible
Use a soap and water solution on all gas supply
line connections.
connector that complies with The Standard for
Connectors for Movable Gas Appliances, ANSI
Z21.69, CGA 6.16 and addenda Z21.69a (latest
editions). A quick disconnect device must be
installed to comply with The Standard for Quick
Disconnect Devices for Use with Gas Fuel, ANSI
Z21.41 and CAN1-6.9 (latest editions). A flexible
connector is not supplied by the factory.
DANGER
NEVER USE AN OPEN
FLAME TO LEAK TEST.
Adequate means must be
provided to limit the
CORRECT
movement of the appliance.
Limitation of movement
must be made without
depending on the connector,
the quick disconnect device,
or the associated piping
designed to limit oven
movement. Mounting holes
for a restraining device are
located on the lower back
RESTRAINT
flange of the oven chassis.
Shut the gas supply OFF if it becomes
necessary to disconnect the restraint.
Reconnect the restraint immediately
following the return of the oven to its
original position. Turn the gas supply ON
after the restraint has been reconnected.
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IN ST AL LAT I O N
ELECTRICAL CONNECTION
This appliance is equipped with a three-prong
DANGER
grounding plug. For your protection against shock
hazard this appliance should be plugged directly into
a properly grounded three-prong receptacle. Do not
cut or remove the grounding prong from this plug.
ENSURE POWER SOURCE
MATCHES VOLTAGE IDENTIFIED
ON APPLIANCE RATING TAG.
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.
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
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.
accordance with CSA C22.1, Canadian
Electrical Code Part 1 or local codes.
ELECTRICAL
VOLTAGE
PHASE
CYCLE/HZ
AMPS
120
1
60
7.5
9' (2743mm) cord with plug included: NEMA 5-15P
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INS TA L LA TIO N
VENTILATION
Ventilation hoods and exhaust systems shall
be permitted to be used to vent appliances
installed in commercial applications.
DANGER
FAILURE TO VENT THIS APPLIANCE
PROPERLY MAY BE HAZARDOUS TO
THE HEALTH OF THE OPERATOR.
Equipment damage, operational
problems and unsatisfactory baking
performance may also be the
Where automatically operated appliances are
vented through a ventilation hood or exhaust
system equipped with a damper or with a power
means of exhaust, provisions shall be made
to allow the flow of gas to the main burners
only when the damper is open to a position
to properly vent the appliance and when the
power means of exhaust is in operation. IN
ACCORDANCE WITH NFPA 54 COMMONWEALTH OF
MASSACHUSETTS ONLY.
consequence of improper venting.
Any damage sustained by a failure
to properly vent this oven are not
covered under warranty.
VENTILATION HOODS
Proper venting along with a sufficient quantity of
make-up air is essential for proper oven operation.
A mechanically driven, canopy exhaust hood is
the preferred method of ventilation and must
conform to local codes along with the current
version of NFPA-96 Vapor Removal from Cooking
Equipment (latest edition). The oven hood must
extend 6" (152mm) beyond all sides of the oven.
The distance from the floor to the bottom edge of
the hood should be between 6' (1829mm) and
7' (2134mm).
DIRECT VENTING
When necessary, direct venting can be used
in situations where space is limited or to help
offset the high cost of ventilation hoods.
DANGER
Installation, air adjustment and/or
service work must be in accordance
with all local codes and must be
performed by a certified service
technician qualified to work on
gas appliances.
A ventilation hood that supplies make-up air
down the back vertical wall should be avoided
since air currents can interfere with the oven
flue exits. If such installation is unavoidable, an
additional draft hood, specifically designed to
deflect downdrafts, must be installed.
Direct venting should be installed in
compliance with local codes by a certified
professional. In the absence of local codes,
refer to National Fuel Code NFPA 54, ANSI
Z223.1 (latest revision).
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IN ST AL LAT I O N
STACKING KIT (5005783)
ITEM
DESCRIPTION
BRACKET, ATTACHMENT, FSCO
SCREW, #10 SMS .5LG
PART NO.
1004369
QTY
STACKING INSTRUCTIONS
1
2
3
4
5
2
20
2
SC-26520
SC-2191
A) Remove side panels.
B) Knock out the mounting holes on top of
the intended bottom oven.
C) After legs or casters have been installed
on the bottom oven, place the upper
oven on top of lower unit. Align.
D) Bolt at 1 and 2.
SCREW, HEX HEAD, 5/16-18X 1"LG
5/16 FLAT WASHER
WS-23725
WS-2867
2
WASHER, LOCK, 5/16 DIA.
2
Note: Actual unit may be
different than shown.
MOUNTING
HOLES
E) Using mounting holes on bottom oven,
bolt at 4.
SIDE
PANEL
2
3
4
5
1
Rev 01/13
CAUTION
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
Part numbers and drawings are subject to change without notice
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INS TA L LA TIO N
STACKING, GAS PLUMBING & FLUE INTERCONNECT (5003788)
ITEM
DESCRIPTION
SCREW, #10 SMS .5LG
PART NO.
SC-26520
EB-26489
FT-26488
PP-26529
FT-26487
PP-26528
1004372
QTY
ASSEMBLY INSTRUCTIONS
1
2
3
4
5
6
7
8
24
1
ELBOW 90 DEG STREET 1/2" NPT
FITTING, UNION 1/2" NPT
1/2" MANIFOLD PIPE
FIRST: Assemble plumbing items 2 thru 6 as shown
NEXT: Assemble items 7, 8, & 1 as shown
1
1
FITTING, TEE 1/2" NPT
1
1/2" MANIFOLD PIPE
1
OUTER FLUE BOX, DBL STACK
CAP, FLUE BOX, DBL STACK
2
1004373
2
Note: Actual unit may be
different than shown.
7
1
8
2
3
4
5
6
Rev 01/13
Part numbers and drawings are subject to change without notice
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IN ST AL LAT I O N
OVEN STAND ASSEMBLY
OVEN STAND 5003489 SHOWN
6
2
4
1
2
9
2
5
1
8
1
7
3
38" (956mm)
ITEM
DESCRIPTION
PART NO.
5003488
QTY
2
1
2
3
LEG SUPPORT ASSEMBLY
CHANNEL, SUPPORT
LEG
1004459
2
LG-22185
CS-25674
CS-25675
1004461
4
*CASTERS, RIGID
*CASTERS, SWIVEL W/BRAKE
BRACKET, STAND
BRACKET, ATTACHMENT
CHANNEL, BACK
2
2
4
5
1
1004369
2
6
1004460
1
7
SHELF, STAND
1004466
1
8
RACK, OVEN SUPPORT
OVEN RACK
SR-26551
SH-26795
SC-22729
NU-23984
WS-2294
2
9
6
10
11
12
*SCREWS, 1/4-20 X 1/2 HEX HEAD
27
27
27
*NUT, 1/4-20 NYLON INSERT, 18-8 S/S
*LOCK WASHER, 1/4" STAINLESS STEEL
*NOT SHOWN
Part numbers and drawings are subject to change without notice
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OPERATING INSTRUCTIONS
USER SAFETY INFORMATION
CAUTION
PRODUCT\PAN CAPACITY
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN
IN OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
72 lb (33 kg) maximum • 45 qts (43 liters)
Twelve (12): 18" x 26" x 1" full-size sheet pans
6 chrome plated wire shelves with 2 removable side racks
and 12 shelf positions spaced at 1-3/4" (43mm)
WHEN OPERATING THIS APPLIANCE.
The Platinum Series gas convection 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.
FACTORY INSTALLED OPTIONS
DIRECT VENT KIT (TO VENT DIRECTLY TO OUTSIDE)
INCREASES HEIGHT 8" (203mm)
Single oven
5003797
5012618
Stacked ovens
STACKING HARDWARE SEE INDIVIDUAL STACKING
COMBINATION SPECIFICATION SHEETS.
Instructions to be followed in the event the odor
of gas is detected should be posted in a prominent
location. Specific instructions are available from
your local gas supplier.
ACCESSORIES
CASTER SET, 6" (152mm)
FOR MOBILE STACK APPLICATIONS
5003790
COOLING RACKS (6) (ONLY) FOR OVEN STAND
LEG KIT (4)
5003791
6" (152mm), with Bullet Feet
6" (152mm), with Seismic Feet
25" (635mm), with Seismic Feet
5003794
5003795
5003785
DANGER
BEFORE STARTING THE
APPLIANCE, MAKE CERTAIN
YOU DO NOT DETECT THE
ODOR OF GAS.
REAR ENCLOSURE PANEL,
Stainless Steel
5005876
SHELF, OVEN RACK
IF THE ODOR OF GAS IS DETECTED:
•DO NOT attempt to light any appliance.
•DO NOT touch any electrical switches.
•Extinguish any open flame.
•Use a telephone OUTSIDE THE
PROPERTY & IMMEDIATELY
contact your gas supplier.
SH-26795
INTERCHANGEABLE WITH COOLING RACK
STAND, STAINLESS STEEL
Mobile with Cooling Racks & Casters
Stationary with Cooling Racks & Bullet Feet
Stationary with Cooling Racks & Seismic Feet
5003786
5003489
5003787
•If unable to contact your gas supplier,
contact the fire department.
IN THE EVENT OF A POWER FAILURE:
• TURN ALL SWITCHES OFF.
• WAIT UNTIL POWER IS RESTORED BEFORE
ATTEMPTING TO OPERATE THE OVEN.
NOTE: If such an event has occurred, it is strongly
recommended that you ensure the food in the oven is
safe for consumption according to local health regulations.
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OPERATING INSTRUCTIONS
START-UP OPERATION
BEFORE INITIAL USE:
1. Wipe all wire shelves, side racks and the full
Interior oven surfaces must be heated to remove
surface oils and the accompanying odors produced
during the first use of the oven.
oven interior with a clean, damp cloth.
2. Close the oven doors, press the power switch
to the “ON” position, and set the thermostat to
300°F (149°C).
3. Allow the oven to cycle for approximately 2
hours or until no odor is detected.
PREHEATING:
Always preheat the oven for a minimum of 20 minutes before cooking product. Follow the operating
instructions indicated on the next page of this manual.
PAN/SHELF POSITIONS:
The oven includes 6 chrome plated wire shelves
with two removable side racks and 12 shelf
positions spaced at 1-3/4" (43mm).
POSITION
1.
2.
The best arrangement for broiling, baking
cookies and for other baked goods
under 2-1/2" (65mm) in height. This
arrangement can also be used as the
maximum capacity for reconstituting
frozen entrées.
2
4
6
8
12
POSITION
General baking with the use of sheet pans
for products under 3-1/2" (89mm)
in height. Products include cakes, pies,
muffins, or extended dishes in
1
4
7
10
12" x 20" x 2-1/2" deep pans
(530mm x 325mm x 65mm GN 1/1).
CAUTION
POSITION
3.
4.
Ideal positions for baking bread,
meringue, or extended dishes and roasts
in pans not to exceed 5-1/2" (140mm)
in height.
1
5
9
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN
IN OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
POSITION
Arrangement necessary for roasting
whole turkey or roasts up to 7" (178mm)
in height.
1
6
MN-28664 • Rev 2 (06/13) • ASC-4G Gas Convection Oven - Manual Control • 14
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OPERATING INSTRUCTIONS
NOTE: Under normal operating conditions, the burner will ignite within four
(4) seconds. If the burner does not ignite within fifteen (15) seconds,
usually as a result of insufficient gas flow or air trapped in the gas
line, the ignition system will lockout and must be reset.
a
b
1. Press POWER SWITCH A to the ON position.
2. Press FAN SWITCH C to high or low fan speed.
3. Set THERMOSTAT E to the temperature desired.
The LIGHT OFF\OVEN READY indicator light 4 will illuminate and the
oven will begin to heat to the set temperature. When the set temperature is
reached, LIGHT OFF\OVEN READY indicator light 4 will go out.
c
4. When the oven is preheated, load product into the oven. For best results,
always load the oven from the bottom to the top position and load as
quickly as possible to retain maximum oven compartment heat.
ALLOW A MINIMUM OF 20 MINUTES TO PREHEAT THE OVEN.
d
e
5. Set TIMER F by rotating the knob clockwise. The timer will begin to
count down. When the timer reaches zero, the oven will produce an
audible alert signal that will continue until the timer knob is turned
counterclockwise to the OFF position. Note: The oven will continue to cook
until the thermostat or the power switch is turned to the OFF position.
SHUTDOWN PROCEDURE
1. Rotate THERMOSTAT E to the OFF position.
2. Set the FAN SWITCH C to FULL SPEED.
3. Open the oven doors.
f
4. Press POWER SWITCH to the COOL DOWN B position. To help protect
the motor, allow the fan to operate until the oven is cool.
5. When the oven is cool, press the POWER SWITCH A to the OFF position.
GAS IGNITION LOCKOUT RESET
1. Rotate THERMOSTAT E to the OFF position.
2. Set the FAN SWITCH C to FULL SPEED to exhaust any residual gas.
3. Wait for a period of five (5) minutes before attempting a restart.
NOTE: Turn the main circuit breaker for this appliance OFF if the oven will
not be in operation for an extended period of time.
MN-28664 • Rev 2 (06/13) • ASC-4G Gas Convection Oven - Manual Control • 15
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CHEF OPERATING TIPS
The Alto-Shaam convection oven will provide the best results and longest possible
service with the utilization of the following suggestions and guidelines.
NOTE: Moisture will escape around the doors when baking products with a heavy
moisture content such as chicken, potatoes, etc. This is a normal operating condition.
1. Thoroughly preheat the oven for approximately
9. To assure even cooking when baking, weigh or
20 minutes before use.
measure the product in each pan.
2. As a general rule, the cooking temperature can
be set lower than the temperature used in a
conventional oven. Cooking time may also be
shorter. It is suggested the first batch of each
product prepared be monitored closely to check
for variances.
10. When cooking six pans of product, start from the
top of the oven and use side rack positions 2, 4, 6,
8, 10, and 12.
11. Do not overload the oven. A maximum 6 sheet
pan capacity is suggested for most items such
as cakes, cookies, rolls, etc. A maximum of 12
sheet pans may be used for items such as fish
sticks, chicken nuggets, and hamburgers. It will
be necessary to adjust cooking times accordingly.
Refer to product/pan capacities indicated in
this manual.
3. Maintain a record of the temperatures, times, and
load capacities established for products cooked on a
regular basis since they will be the same or similar
for succeeding loads.
4. When practical, start cooking the lowest
temperature products first and gradually work up
to products with a higher cooking temperature.
12. To obtain an evenly baked product, muffin pans
should be placed in the oven with the short side
of each pan facing the front of the oven.
5. If the cooking temperature setting for the previous
product is more than 10°F (5°C to 6°C) higher
than the temperature needed for the next load,
use the FAN COOL-DOWN feature to decrease
the oven temperature before setting the oven to a
lower temperature.
13. When rethermalizing frozen casseroles, preheat
the oven 100°F (38°C) over the suggested
temperature to compensate for the introduction of
a large quantity of frozen product into the oven
compartment. Reset the thermostat to the correct
cooking temperature after the oven is loaded.
6. Work as quickly as possible when loading the
oven to prevent heat loss.
14. Use a pan extender or two inch (51mm) deep,
18" x 26" pans for batter-type products that weigh
more than 8 pounds (3 to 4 kg), i.e.; pineapple
upside-down cake.
7. When the audible signal indicates the time has
expired, remove the food product from the oven
as quickly as possible to avoid overcooking.
15. To avoid obstructing airflow that would result
in uneven cooking results, never place anything
directly on the bottom of the oven cavity.
8. Pans should be centered between side racks and
each shelf should be loaded evenly to allow proper
air circulation within the oven compartment.
Cooking Guidelines
Time
(Minutes)
Time
(Minutes)
Food
Cakes, Sheet
Temperature
325°F 163°C
400°F 204°C
Food
Temperature
350°F 177°C
350°F 177°C
Macaroni & Cheese
(frozen, full oven)
25
25
90
Chicken pieces (30 breasts
& thighs, 25 legs & wings)
Macaroni & Cheese
(refrigerated)
30
Chicken halves
Beef patties
Bacon
400°F 204°C
400°F 204°C
350°F 177°C
350°F 177°C
40
8
Muffins
325°F 163°C
325°F 163°C
325°F 163°C
350°F 177°C
13-15
40
Pies, Frozen
Pizzas, Individual
Potatoes, Baked
16
15
15
Fish, frozen (5 oz )
50
Sandwiches, Grilled Cheese 400°F 204°C
Tater tots 450°F 232°C
4-6
10
Macaroni & Cheese
(frozen, 1 pan)
350°F 177°C
50
A T T H E E N D O F T H E D A Y ,
U T I L I Z E T H E C O O L - D O W N M O D E
A N D O P E N T H E O V E N D O O R S .
Do not place anything directly
on the bottom of the oven cavity.
MN-28664 • Rev 2 (06/13) • ASC-4G Gas Convection Oven - Manual Control • 16
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CARE AND CLEANING
CLEANING AND PREVENTATIVE MAINTENANCE
PROTECTING STAINLESS STEEL SURFACES
CLEANING AGENTS
It is important to guard against corrosion
in the care of stainless steel
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.
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.
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.
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.
CAUTION
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.
MN-28664 • Rev 2 (06/13) • ASC-4G Gas Convection Oven - Manual Control • 17
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CARE AND CLEANING
The oven is fabricated with an easy to clean porcelain
enamel interior or an optional stainless steel interior.
DO NOT USE ABRASIVE CLEANING COMPOUNDS.
Completely avoid the use of abrasive cleaning
compounds, chloride-based cleaners, or cleaners
containing quaternary salts. To protect metal
finish on stainless steel, never use hydrochloric
acid (muriatic acid).
NOTE: Always allow the oven to cool before
cleaning. If the oven is hot, allow the
interior surfaces to become cool to the
touch by opening the oven doors and
engaging the cool-down function.
DANGER
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
CLEAN THE OVEN ON A DAILY BASIS
1. After the oven has cooled, remove all detachable
items such as wire shelves, side racks, and drip
pan. Clean these items separately.
EXTERIOR
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.
2. Remove any food scraps from shelves, shelf
supports, and blower fan wheel. Convection
baffle openings must be kept clear of food
scraps and grease.
3. Wipe the interior metal surfaces of the oven
with a paper towel to remove any remaining
food debris.
Wipe control panel, door vents and door handles,
thoroughly since these areas harbor food debris.
4. Clean interior with a damp cloth or sponge
and any good commercial detergent at the
recommended strength.
Clean exterior glass surfaces with a commercial
window cleaner.
DO NOT USE ABRASIVE CLEANING COMPOUNDS
MOTOR CARE
5. For baked-on food deposits, use a non-caustic
and non-toxic commercial oven cleaner
appropriate for the interior oven surface of
your oven. Follow the product manufacturer's
instructions carefully for the use of this
product. Any commercial oven cleaner
must be approved for use on food contact
areas. Remove soil with the use of a plastic
scouring pad.
The convection oven motor contains self-
lubricating, sealed ball bearings and is
generally maintenance-free. During operation,
the interior of the motor is cooled by air flowing
into the rear of the motor case. This is a general
operating feature when proper clearances have
been allowed.
AT THE END OF THE DAY, UTILIZE THE COOL-
DOWN MODE AND OPEN THE OVEN DOORS.
6. Wipe door gaskets thoroughly
since these areas harbor food
debris and grease.
7. Rinse surfaces by wiping with
a clean cloth or sponge and clean
warm water.
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.
8. Remove excess water with a sponge
and wipe dry with a clean cloth or air dry.
Leave doors open until interior is completely
dry. Replace side racks and shelves.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable
cleaning and sanitation requirements for food
service equipment.
MN-28664 • Rev 2 (06/13) • ASC-4G Gas Convection Oven - Manual Control • 18
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CARE AND CLEANING
TROUBLESHOOTING GUIDE
TROUBLE
POSSIBLE CAUSE
REMEDY
Oven has no power • Insufficient power supply
• Defective power cord or plug
• Defective power switch.
• Check power source.
• Check and replace if necessary.
• Check and replace if necessary.
• Check all electrical connections
• Loose electrical connection
Cook temperature
too high/low
• Thermostat out of calibration
• Defective thermostat
• Check Calibration using a digital thermometer in
the center of the cavity. Calibrate if necessary
• Replace thermostat
Cook temperature
too low
• Defective door gasket
• Door not closing properly
• Replace Gasket
• Check latches on the top and bottom of door.
Fan not running
• Door switch defective or out of adjustment
• Motor switch tripped (2E ONLY)
• Door not closing properly
• Adjust or replace
• Reset, Black button should be pushed in
• Check latches on the top and bottom of door.
Fan running but
no heat
• High limit tripped
• Defective element (2E & 4E ONLY)
• Gas not connected or turned on (4G ONLY)
• Reset high limit and test temperatures
• Replace element
• Check gas connections and supply
Fan runs with
door open
• Door switch defective or out of
adjustment
• Adjust or replace
MN-28664 • Rev 2 (06/13) • ASC-4G Gas Convection Oven - Manual Control • 19
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SER V IC E
FULL ASSEMBLY - ASC-4E
22
1
3
2
21
19
18
20
16
4
17
5
6
15
13
12
2
14
11
7
9
10
8
ITEM
DESCRIPTION
PART NO. QTY ITEM
DESCRIPTION
SWITCH, FAN, HI/LO
PART NO. QTY
1
2
LATCH
LT-26976
DR-27850
DR-36068
SR-26396
SH-26795
1006606
2
1
1
2
6
2
2
4
1
1
1
1
14
15
16
17
18
19
20
21
22
23*
24*
25*
SW-34101
SW-34112
5010046
VA-28189
BK-34684
SW-34150
CD-34094
1006671
1006623
1006672
1006678
FA-3973
FA-3599
BZ-34096
1
1
1
2
1
1
1
1
1
1
1
1
1
1
DOOR ASSEMBLY, LH WINDOW
DOOR ASSEMBLY, LH SOLID
SIDE RACK
SWITCH, ON/OFF COOL-DOWN
IGNITION CONTROL W/ SENSOR
SOLENOIDS VALVES
MODULAR BLOCK
3
4
5
OVEN RACK
GASKET
top/bottom
side
HIGH LIMIT
1006605
CORD
6
7
FEET
see pg 13
DR-27849
PE-26978
KN-34858
TR-34723
PANEL OUTER, RH
DOOR ASSEMBLY, RH
PANEL OVERLAY
KNOB, TIMER
TIMER
PANEL OUTER, TOP AND LH
PANEL, LOUVERED ACCESS
COVER, BOTTOM
8
9
10
FAN, BOX
34CFm, 125V, 50-60Hz
70CFm, 125V, 50-60Hz
11
12
13
KNOB, THERMOSTAT
THERMOSTAT
KN-34297
TT-34092
LI-3027
1
1
1
26*
BUZZER
INDICATOR LIGHT
*Not Shown
Part numbers and drawings are subject to change without notice.
MN-28664 • Rev 2 (06/13) • ASC-4G Gas Convection Oven - Manual Control • 20
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S E RV ICE
INTERIOR OVEN COMPARTMENT
4
1
2
7b
6
5
4
7a
3
3
ITEM
DESCRIPTION
PART NO.
DR-27850
DR-36068
DR-27849
5013197
QTY
1
DOOR ASSEMBLY, LH WINDOW
DOOR ASSEMBLY, LH SOLID
DOOR ASSEMBLY, RH
HEAT BOX
1
1
1
1
1
1
1
1
1
1
2
3
4
BAFFLE, REAR
1004114
5
BLOWER WHEEL
WH-26397
IN-27866
1
6
INSULATION
7a
7b
7c
CONVECTION MOTOR
CONVECTION MOTOR
CONVECTION MOTOR ASSEMBLY
115V
115V
MO-34214
MO-34791*
5010354**
NOT SHOWN
* Prior to serial number 1206029
** Prior to serial number 870689
DANGER
DANGER
Installation, air adjustment and/or
service work must be in accordance
with all local codes and must be
performed by a certified service
technician qualified to work on
gas appliances.
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
Part numbers and drawings are subject to change without notice.
MN-28664 • Rev 2 (06/13) • ASC-4G Gas Convection Oven - Manual Control • 21
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SER V IC E
DOOR PACKAGE - ASC-4
5
6
7
4
8
3
9
1
2
10
11
12
21
22
13
5016619
ASC-4 SOLID DOOR PACKAGE
5011301
ASC-4 WINDOW DOOR PACKAGE
14
15
16
17
20
19
11
18
5011301/ 5016619/
ITEM
DESCRIPTION
PART NO.
QTY
QTY
1
2
SCREW, 10-32 X 1/2, NF PHIL, FLAT
ROLLER LATCH WITH STRIKE
CHAIN, MASTER LINK
SC-23670
LT-26976
CH-26622
CH-26623
5003667
8
8
2
2
3
4
4
4
CHAIN, DOOR DRIVE
2
2
5
LINKAGE ASSY, SHORT
2
2
6
SCREW, #10-32 X 75 SHC
NUT, 10-32 UNF HEX MS, 18-8 SST
LINKAGE ASSY, LONG
SC-26704
NU-2215
5003666
4
4
7
8
8
8
2
2
9
SPROCKET, 0 625" BORE, 35 BS 16T
BLOCK, KEY SPROCKET
BUSHING, 63 X 63
SO-26620
BK-26625
BU-26433
SP-27997
DR-27849
HG-27334
SC-27433
SC-2661
2
2
10
11
12
13
14
15
16
17
18
19
20
21
22
2
2
4
4
SPACER
2
2
DOOR ASSY, RH
1
1
HINGE, DOOR CAM SWITCH
SCREW, SET #10-32 X 25 LG
SCREW, 10-32 X 1/2, NF PHIL TRUSS M/S, 18-8 SS
BRACKET, DOOR SWITCH
SWITCH, DOOR ROLLER
SPACER, DOOR
1
1
1
1
2
2
1006712
1
1
SW-34164
1005449
1
1
2
2
SPACER, DOOR
SP-26442
DR-27850
DR-36068
2
2
DOOR, WINDOW LH ASSEMBLY
DOOR, SOLID LH ASSEMBLY
1
-
-
1
Part numbers and drawings are subject to change without notice.
MN-28664 • Rev 2 (06/13) • ASC-4G Gas Convection Oven - Manual Control • 22
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S E RV ICE
DOOR MECHANISM
1
A
9
8
2
7
3
4
1
5
6
2
A
7
1
5
6
B
B
6
ITEM
DESCRIPTION
CHAIN, MASTER LINK
LINKAGE ASSEMBLY, SHORT
PART NO.
QTY
1
2
3
4
5
6
7
8
9
CH-26622
5003667
4
2
NUT, 10-32 UNF HEX MS, 18-8 SST
SCREW, 10-32 X 0 75 SCH
LINKAGE ASSEMBLY, LONG
WASHER, 6-32, FLAT, NYLON
CHAIN, DOOR DRIVE
NU-2215
SC-26704
5003666
8
4
2
WS-23148
CH-26623
SO-26620
BK-26625
20
2
SPROCKET, DOOR
2
BLOCK, KEY SPROCKET
2
Part numbers and drawings are subject to change without notice.
MN-28664 • Rev 2 (06/13) • ASC-4G Gas Convection Oven - Manual Control • 23
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SER V IC E
DOOR HARDWARE
1
6
7
8
4
6
1
5
5
9
3
2
1
3
2
1
10
C
11
C
ITEM
DESCRIPTION
PART NO.
BU-26433
1005449
QTY
4
1
2
3
4
BUSHING
4
2
2
1
1
2
8
4
1
1
1
1
SPACER, DOOR
SPACER, DOOR
SP-26442
DR-27850
DR-36068
SP-27997
SC-22729
NU-23984
5005404
DOOR ASSEMBLY, LH WINDOW
DOOR ASSEMBLY, LH SOLID
SPACER
5
6
SCREW, 1/4-20 X 1/2" HEX HEAD
NUT, 1-4-20 NYLON INSERT 18-8 S/S
TOP PLATE ASSEMBLY
7
8
9
DOOR ASSEMBLY, RH
DR-27849
SC-27433
HG-27334
10
11
SCREW, EST 10-32 X 0 25LG
HINGE, DOOR CAM SWITCH
Part numbers and drawings are subject to change without notice.
MN-28664 • Rev 2 (06/13) • ASC-4G Gas Convection Oven - Manual Control • 24
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S E RV ICE
LEG ASSEMBLY (5003784)
3
5
1
2
4
6
7
ITEM
DESCRIPTION
PART NO.
5009564
QTY
2
1
2
3
4
5
6
7
SUPPORT,.LEG,.SIDE,.ASSEMBLY
SUPPORT,.LEG,.REAR,.ASSEMBLY
LEG.ASSEMBLY,.25"
5009565
2
LG-27829
NU-23984
SC-2351
4
NUT,.1/4-20.NYLON.INSERT.18-8.S/S
5/16-18.X.5/8.SERR .HEX.HD.SCREW
WASHER,.1/4",.FLAT,.5/8.OD.18-8.S/S
LEGS,.CT,.ADJUST,.LEVELING
16
8
WS-22094
LG-22185
16
4
Part numbers and drawings are subject to change without notice.
MN-28664 • Rev 2 (06/13) • ASC-4G Gas Convection Oven - Manual Control • 25
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SER V IC E
PARTS LIST
P/N
DESCRIPTION
QTY
P/N
DESCRIPTION
QTY
GAS PARTS
EXTERIOR
.
.
.
.
.
VA-28189.
WI-34686.
SN-34690.
PB-28760.
SOLENOID.VALVE.
1
1
1
1
.
.
.
.
.
.
.
.
.
.
1006623.
1006671.
1006672.
1006678.
CD-34094.
1006606.
1006605.
DR-27849.
DR-27850.
DR-36068.
PANEL,.OUTER,.SIDE/TOP.
PANEL,.OUTER,.RH.
1
1
WIRE,.IGNITION.
SENSOR,.FLAME.
GAS.TRAIN.
PANEL,.LOUVERED.ACCESS 1
COVER,.BOTTOM.
CORD,.6'.(1829mm).
1
1
OR-29586.
ORIFICE,.BURNER.#31,.NATURAL.GAS.
ORIFICE,.BURNER,.2 15mm,.LP.GAS.(male).
ORIFICE,.BURNER,.#43,.LP.GAS. (male).
ORIFICE,.BURNER,.#43,.LP.GAS. (Female).
CONTROL.MODULE,.IGNITION,.RAM.
BURNER.ASSY,.ASC-CONVECTION.
1
1
1
1
1
1
†
.OR-29451
.OR-29054
.OR-26430
.
.
.
GASKET,.TOP.&.BOTTOM 1
†
†
GASKET,.RIGHT.&.LEFT.
1
1
DOOR.ASSEMBLY,.RH.
.
.
.
.
5010046.
5009365.
DOOR.ASSEMBLY,.LH.WINDOW. 1
DOOR.ASSEMBLY,.LH.SOLID.
1
VA-28821.
VA-28444.
CONVERSION.SPRING.KIT.-.NATURAL.GAS. 1
CONVERSION.SPRING.KIT.-.LP.GAS.
1
OVEN LAMP COMPONENTS
FRONT CONTROLS/CONTROL COMPARTMENT
— SWITCHES/THERMOSTATS/TIMERS
.
.
.
.
.
.
LP-34161.
LP-34206.
GS-26630.
GL-26608.
RP-3986.
CV-26607.
LAMP,.SNAP-IN,.OVEN.LIGHT.
LAMP,.25.WATT.
2
2
2
2
2
2
.TR-34173.
TIMER.
1
1
1
1
1
1
1
1
1
1
1
GASKET,.OVEN.LAMP,.STANDARD..
GLASS,.OVEN.LIGHT.
.
.
.
.
.
.
.
.
TT-34092.
SW-34101.
SW-34112.
SW-34164.
SW-34150.
PE-26729.
FA-3973.
THERMOSTAT,.140-500° F ,.250V,.25AMP.
FAN.SWITCH,.ON/OFF.
POWER.SWITCH.
SOCKETS,.FOR.OVEN.LAMP.
COVER.FOR.OVEN.LIGHT.
SWITCH,.DOOR.
HI-LIMIT.T-STAT.
PANEL.OVERLAY.
SHELVES & SIDE RACKS
.
.
SH-26795.
SR-26396.
RACK,.OVEN.
RACK,.SIDE.
6
2
FAN,.BOX,.34CFM,.125V,.50-60HZ.
FAN,.BOX,.70CFM,.125V,.50-60HZ.
BUZZER.
FA-3599.
.BZ-34096.
LI-3027.
MOTOR/BLOWER WHEEL
.
PILOT.LIGHT.
.
.
.
.
MO-347214. CONVECTION.MOTOR,.115V.
MO-34791*. CONVECTION.MOTOR,.115V.
1
1
ELECTRICAL
5010354**.
WH-26397.
CONVECTION.MOTOR.ASSEMBLY.125V. 1
WHEEL,.BLOWER.
.
.
.
.
.
.
.
RL-33558.
RL-33930.
BA-33554.
BU-3964.
SN-33541.
BK-34684.
SC-2190.
MOTOR.RELAY..
LIGHT.RELAY.
POWER.SUPPLY.
2
2
1
1
1
1
1
1
.
.
.
*. Prior.to.serial.number.1206029
**. Prior.to.serial.number.870689
†
. Contact.Factory.with.serial.number
STRAIN.RELIEF.
TEMPERATURE.SENSOR.
MODULAR.BLOCK.
GROUND.SCREW.
Part numbers and drawings are subject to change without notice.
MN-28664 • Rev 2 (06/13) • ASC-4G Gas Convection Oven - Manual Control • 26
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MN-28664 • Rev 2 (06/13) • ASC-4G Gas Convection Oven - Manual Control • 27
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TRANSPORTATION DAMAGE and CLAIMS
All Alto-Shaam equipment is sold F.O.B. shipping point, and when accepted by the carrier, such shipments
become the property of the consignee.
Should damage occur in shipment, it is a matter between the carrier and the consignee. In such cases,
the carrier is assumed to be responsible for the safe delivery of the merchandise, unless negligence can be
established on the part of the shipper.
1. Make an immediate inspection while the equipment is still in the truck or immediately after it is moved to the receiving area.
Do not wait until after the material is moved to a storage area.
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 original parts warranty period is as follows:
For the refrigeration compressor on Alto-Shaam Quickchillers™, five (5) years from the date of installation of appliance.
For the heating element on Halo Heat® cooking and holding ovens, as long as the original purchaser owns the oven. This
excludes holding only equipment.
For all other original parts, one (1) year from the date of installation of appliance 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 maintenance of steam generating equipment is the responsibility of the owner/operator.
6. Damage caused by use of any cleaning agent other than Alto-Shaam's Combitherm® Cleaner, including but not limited to damage due to
chlorine or other harmful chemicals. Use of Alto-Shaam's Combitherm® Cleaner on Combitherm® ovens is highly recommended.
7. Any losses or damage resulting from malfunction, including loss of product, food product, revenue, 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-Shaam any other obligation or liability in connection with Alto-Shaam equipment.
Effective November 1, 2012
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: _____________________________________________________________________________________________________________
G
G
G
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
PRINTED IN U.S.A.
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