banquet Carts
Electric
Models:
1000-bQ2/96
1000-bQ2/128
1000-bQ2/192
1000-BQ2/96
1000-BQ2/128
• InstallatIon
• operatIon
• MaIntenance
1000-BQ2/192
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-29578 (Re v . 1) • 11/13
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.
1000-BQ2 (Rev. 1) seRies opeRation & caRe manual • 1
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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
nOTe
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.
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.
1000-BQ2 (Rev. 1) seRies opeRation & caRe manual • 2
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InSTallaTIOn
SITe InSTallaTIOn
This appliance, complete with unattached items
and accessories, may be delivered in one or more
packages, Check to insure that all the following
items have been received as standard with each unit:
danger
IMPROPER INSTALLATION,
ALTERATION, ADJUSTMENT,
SERVICE, OR MAINTENANCE COULD
RESULT IN SEVERE INJURY, DEATH,
OR CAUSE PROPERTY DAMAGE.
Item
BQ2/96
BQ2/128
BQ2/192
Shelves
4
4
8
4
4
8
8
8
Shelf Clips
Shelf Slides
READ THE INSTALLATION,
OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING
THIS EQUIPMENT.
16
This appliance is designed for the purpose of
maintaining hot food at a temperature for safe
consumption. It must be used on a level surface
in a location that will permit the the banquet
cart to function for its intended purpose and
allow adequate access for proper cleaning and
maintenance.
caUTIOn
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
The unit must not be installed in any area where
it may be affected by steam, grease, dripping
water, high temperatures, or any other severely
adverse conditions.
clearance reQUIreMenTS
Full perimeter bumper accommodates all
clearance requirements.
weIghT
1000-BQ2/96
322 lbs (146 kg)
415 lbs (188 kg)
1000-BQ2/128
1000-BQ2/192
618 lbs (280 kg)
750 lbs (340 kg)
net
ship
370 lbs (168 kg)
485 lbs (220 kg)
1000-BQ2 (Rev. 1) seRies opeRation & caRe manual • 3
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InSTallaTIOn
SITe InSTallaTIOn
37-15/16" (964mm)
CORD LENGTH
120V - 60" (1525mm)
208-240V - 96" (2438mm)
230V - 96" (2438mm)
*International - 29-1/8" (739mm)
1000-BQ2/96
Max. Load Capacity
240 lbs. (109 kg)
240 qts. (304 lt)
22-5/16"
(565mm)
27-5/8" (701mm)
45-13/16" (1164mm)
CORD LENGTH
120V - 60" (1525mm)
208-240V - 96" (2438mm)
230V - 96" (2438mm)
*International - 29-1/8" (739mm)
1000-BQ2/128
Max. Load Capacity
320 lbs. (145 kg)
240 qts. (304 lt)
35-1/2" (901mm)
22-5/16" (565mm)
68-11/16" (1744mm)
CORD LENGTH
120V - 72" (1829mm)
208-240V - 96" (2438mm)
230V - 96" (2438mm)
*International - 29-1/8" (739mm)
1000-BQ2/192
Max. Load Capacity
480 lbs. (218 kg)
480 qts. (608 lt)
22-5/16"
(565mm)
57-1/2" (1459mm)
1000-BQ2 (Rev. 1) seRies opeRation & caRe manual • 4
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InSTallaTIOn
caPacITy
Plate capacity (16 plates high, 3" plate height)
8" - 8-3/4"
176 Plates
8" - 8-3/4"
256 Plates
8" - 8-3/4"
128 Plates
9" - 10"
128 Plates
9" - 10"
192 Plates
9" - 10"
96 Plates
10-1/4" - 12-3/4"
96 Plates
10-1/4" - 12-3/4"
128 Plates
10-1/4" - 12-3/4"
64 Plates
12" - 12-3/4"
64 Plates
BQ2-96
BQ2-192
BQ2-128
1000-BQ2 (Rev. 1) seRies opeRation & caRe manual • 5
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InSTallaTIOn
Options and accessories
1000-BQ2/96
1000-BQ2/128 1000-BQ2/192
Plate Carriers, Chrome Plated
capacity
capacity
capacity
(each holds four (4) preplated meals)
Uncovered “P” Carriers
DC-2868
DC-2868
DC-2868
Plate Diameter: Max. 10" (254mm) Min. 7-3/4" (197mm)
Vertical rung spacing: 2-5/8" (67mm)
24 carriers
32 carriers
48 carriers
96 preplated meals 128 preplated meals 192 preplated meals
Covered “C” Carriers
DC-2869
DC-2869
DC-2869
Plate Diameter: Max. 9-3/4" (248mm) Min. 7-3/4" (197mm)
24 carriers
32 carriers
48 carriers
Vertical clearance between top and bottom carrier: 11-5/8" (295mm) 96 preplated meals 128 preplated meals 192 preplated meals
Uncovered “EP” Carriers
Plate Diameter: Max. 12-1/2" (318mm) Min. 9-1/2" (241mm)
Vertical rung spacing: 2-5/8" (67mm)
DC-23580
16 carriers
DC-23580
24 carriers
DC-23580
32 carriers
64 preplated meals 96 preplated meals 128 preplated meals
Covered “EC” Carriers
Plate Diameter: Max. 12-1/2" (318mm) Min. 9-1/2" (241mm)
DC-23676
16 carriers
DC-23676
24 carriers
DC-23676
32 carriers
Vertical clearance between top and bottom carrier: 11-5/8" (295mm) 64 preplated meals 96 preplated meals 128 preplated meals
Shelf Support (2 req’d for each shelf)
Shelf Support Clip (1 req’d for each shelf)
Wire Shelf, Chrome Plated
1061
11533
1061
1061
11533
11533
SH-2835
LK-22567
SH-22727
LK-22567
SH-2835
LK-22567
Door Lock with Key
Security Devices - includes tamper-proof screws, control panel
security cover, and door lock
5013816
5013816
5013816
contact factory
contact factory
contact factory
Trailer Hitch
(factory installed)
Split Door(s) (factory installed)
5016853
5016929
5016934
Full-Door
FULL DOORS
SSpPlLiItT-DDOoOoRrS
1000-BQ2 (Rev. 1) seRies opeRation & caRe manual • 6
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InSTallaTIOn
elecTrIcal cOnnecTIOn
danger
danger
ENSURE POWER SOURCE
To avoid electrical shock, this
appliance MUST be adequately
MATCHES VOLTAGE IDENTIFIED
ON APPLIANCE RATING TAG.
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
danger
ELECTRICAL CONNECTIONS MUST
BE MADE BY A QUALIFIED SERVICE
TECHNICIAN IN ACCORDANCE WITH
APPLICABLE ELECTRICAL CODES.
accordance with CSA C22.1, Canadian
Electrical Code Part 1 or local codes.
elecTrIcal • 1000-BQ2/96
1. An identification tag is permanently mounted
voltage
phase
cycle/hz
amps
kW
cord & plug
on the cabinet.
120
1
60
12.5
1.5
nema 5-15p
2. Plug cabinet into a properly grounded
receptacle ONLY, positioning the unit so the
power supply cord is easily accessible in case
of an emergency.
15A- 125V plug
208
240
1
1
60
60
5.9
6.8
1.2
1.6
nema 6-15p
15A - 250V plug
230
1
50/60
6.5
1.5
cee 7/7
plug Rated 250v
3. If necessary, a proper receptacle or outlet
configuration as required for this unit, must be
installed by a licensed electrician in accordance
with applicable, local electrical codes.
ch2-16p
plug Rated 250v
BS 1363 (u.k. oNly)
plug Rated 250v
elecTrIcal • 1000-BQ2/128
nOTe: Where local codes and CE regulatory
requirements apply, appliances must be
connected to an electrical circuit that is
protected by an external GFCI outlet.
voltage
phase
cycle/hz
amps
kW
cord & plug included
120
1
60
17.5
2.1
NeMa 5-30p
30A- 125V plug
208
240
1
1
60
60
7.7
8.9
1.6
2.1
nema 6-15p
15A - 250V plug
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
230
1
50/60
8.4
2.0
cee 7/7
plug Rated 250v
ch2-16p
plug Rated 250v
BS 1363 (u.k. oNly)
plug Rated 250v
elecTrIcal • 1000-BQ2/192
voltage
phase
cycle/hz
amps
kW
cord & plug included
with the following symbol.
120
1
60
24.0
16.0
2.9
1.9
NeMa 5-20p
20A- 125V plug
NeMa 5-30p
power switch in low position
hard wired models:
power switch in high position
25.0 Max 3.0
30A - 125V plug
Hard wired models must be equipped with a
country certified external allpole disconnection
switch with sufficient contact separation.
208
1
60
60
11.8
2.5
nema 6-15p
15A - 250V plug
240
1
13.6
3.3
230
1
50/60
13.0
3.0
cee 7/7
plug Rated 250v
If a power cord is used for the connection of the
product an oil resistant cord like H05RN or H07RN
or equivalent must be used.
ch2-16p
plug Rated 250v
BS 1363 (u.k. oNly)
plug Rated 250v
Wire diagrams are located inside the top of the unit.
1000-BQ2 (Rev. 1) seRies opeRation & caRe manual • 7
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OPeraTIOn
OPeraTIng InSTrUcTIOnS
4. Load the cabinet with hot food only.
The purpose of the holding cabinet is to maintain
hot food at proper serving temperatures. Only
hot food should be placed into the cabinet. Before
loading the unit with food, use a food thermometer
to make certain all food products are at an internal
temperature range of 140° to 160°F (60° to 71°C).
All food not within the proper temperature
range should be heated before loading into the
holding cabinet.
Heat
Indicator Light
Digital
Display
I
o
5. Check to make certain the cabinet door is securely
closed, and using the Up and Down Arrow Keys,
set the temperature to 160°F (71°C).
On/Off Power
Switch
Temperature
Display Key
Up/Down
Arrow Keys
THIS WILL NOT NECESSARILY
BE THE FINAL SETTING.
1. PreheaT aT 200°F (93°c) FOr 30 MInUTeS
BeFOre lOadIng FOOd.
The proper temperature range for the food being
held will depend on the type and quantity of
product. Whether or not the door vents should
be open or closed will also depend on the type of
food being held. When holding food for prolonged
periods, it is advisable to periodically check
the internal temperature of each item to assure
maintenance of the proper temperature range.
Reset the holding temperature accordingly.
Push power switch to “ON” position. The unit will
begin operating at the previous set temperature.
2. Press the Up or Down Arrow Keys to 200°F (93°C).
Pressing and releasing the Arrow Keys will increase
the set point by 1 degree. Pressing and holding the
Arrow Key will increase set point by 10 degrees.
When Arrow Key is released, a new set point
temperature is set. The Set temperature will appear
in the Digital Display and the Heat Indicator Light
will illuminate. Press the Temperature Display Key
for three seconds at any time to display the Actual
inside air temperature.
TO TOggle BeTween FahrenheIT
and celSIUS
Press the Temperature Display Key at any time to display
the alternate temperature.
To toggle between Set and Actual:
The factory default is Fahrenheit. To change to Celsius:
Factory default is to display Set temperature in the
Digital Display. To display Actual temperature:
1. Press and hold the Temperature Display Key and
the Down Arrow Key for 5 seconds.
Press and hold the Temperature Display Key and
the Up Arrow Key for 5 seconds. The control will
.
2. The control will show
for 3 seconds to verify
C
selection and then show the temperature. (Set Point
or Actual, whichever the user has selected) in ºC.
show
, then show the Actual temperature.
ACT
Repeat to toggle to Set point
.
SET
3. Repeat to toggle to Fahrenheit.
Press the Temperature Display Key at any time
to display the alternate temperature.
Note: With a power failure, factory test, etc., the control
will retain the ºC or ºF setting selected by the user when
power is restored.
3. When the inside air temperature reaches the
desired holding temperature, the Heat Indicator
Light will turn off.
1000-BQ2 (Rev. 1) seRies opeRation & caRe manual • 8
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OPeraTIng InSTrUcTIOnS
hOldIng PrOcedUre
4. reset the thermostat to desired
temperature.
Heat
Indicator Light
Digital
Display
After the cart has been completely filled with
product, check to make certain the doors are
securely closed, and reset the thermostat to to
the desired holding temperature or the suggested
180°F (82°C).
I
The proper temperature range for the products
being held, and whether or not to open or close
the door vents, will depend on the type and
quantity of product. When holding food for
prolonged periods, it is advisable to periodically
check the internal temperature of each item with
a food thermometer to assure maintenance of the
proper temperature range of 140° to 160°F
(60° to 71°C).
o
On/Off Power
Switch
Temperature
Display Key
Up/Down
Arrow Keys
1. Preheat at 200°F for 30 minutes.
Allow a minimum of 30 minutes for preheating
before loading the banquet cart with product.
5. Unload covered plates, trays or plate
carriers as needed.
2. load the cart with hot food only.
A. Unload the items from the lower section of
the cart first, and work up toward the top
of the cart.
The purpose of the banquet cart is to maintain
hot food at proper serving temperature. Only
hot food should be placed into the banquet cart.
Before loading the cart with food, use a food
thermometer to make certain all products have
reached an internal temperature range of 140°
to 160°F (60° to 71°C). Any food product not
within the proper temperature range should be
heated before loading into the banquet cart. For
best results, use a Halo Heat Low Temperature
Cooking and Holding Oven set at 250° to 275°F
(121° to 135°C), or a Combitherm oven, to bring
the product within the correct temperature range.
B. Securely close the door(s) of the cart after each
product removal.
3. load covered plates or carriers into the
banquet cart.
After the food has reached proper
serving temperature:
A. Use HEATED plates only.
B. Load each series of four (4) plates into the
banquet cart as soon as assembled and as
quickly as possible to retain maximum heat.
C. Load the plates in the upper section of the
banquet cart first.
D. Securely close the door(s) of the banquet cart
after loading.
1000-BQ2 (Rev. 1) seRies opeRation & caRe manual • 9
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OPeraTIng InSTrUcTIOnS
general holding guideline
hOldIng TeMPeraTUre range
FahrenheIT
Chefs, cooks and other specialized food service
personnel employ varied methods of cooking. Proper
holding temperatures for a specific food product
must be based on the moisture content of the
product, product density, volume, and proper serving
temperatures. Safe holding temperatures must also be
correlated with palatability in determining the length
of holding time for a specific product.
MeaT
BEEF ROAST — Rare
BEEF ROAST — med/Well Done
celSIUS
130°F
54°C
155°F
68°C
BEEF BRISKET
CORN BEEF
PASTRAmI
160° — 175°F
160° — 175°F
160° — 175°F
130°F
71° — 79°C
71° — 79°C
71° — 79°C
54°C
PRImE RIB — Rare
STEAKS — Broiled/Fried
RIBS — Beef or Pork
VEAL
140° — 160°F
160°F
60° — 71°C
71°C
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.
160° — 175°F
160° — 175°F
160° — 175°F
160° — 175°F
71° — 79°C
71° — 79°C
71° — 79°C
71° — 79°C
HAm
PORK
LAmB
POUlTry
CHICKEN — Fried/Baked
DUCK
160° — 175°F
160° — 175°F
160° — 175°F
160° — 175°F
71° — 79°C
71° — 79°C
71° — 79°C
71° — 79°C
TURKEY
GENERAL
FISh/SeaFOOd
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.
FISH — Baked/Fried
LOBSTER
160° — 175°F
160° — 175°F
160° — 175°F
71° — 79°C
71° — 79°C
71° — 79°C
SHRImP — Fried
BaKed gOOdS
BREADS/ROLLS
120° — 140°F
49° — 60°C
MIScellaneOUS
CASSEROLES
DOUGH — Proofing
EGGS —Fried
FROZEN ENTREES
HORS D'OEUVRES
PASTA
160° — 175°F
80° — 100°F
150° — 160°F
160° — 175°F
160° — 180°F
160° — 180°F
160° — 180°F
180°F
71° — 79°C
27° — 38°C
66° — 71°C
71° — 79°C
71° — 82°C
71° — 82°C
71° — 82°C
82°C
PIZZA
Most Halo Heat holding equipment is provided
with a thermostat control between 60° and 200°F
(16° to 93°C). If the unit is equipped with vents,
close the vents for moist holding and open the vents
for crisp holding.
POTATOES
PLATED mEALS
SAUCES
140° — 165°F
140° — 200°F
140° — 200°F
160° — 175°F
60°— 74°C
60° — 93°C
60° — 93°C
71° — 79°C
SOUP
VEGETABLES
If the unit is equipped with a thermostat indicating
a range of between 1 and 10, use a metal-stemmed
indicating thermometer to measure the internal
temperature of the product(s) being held. Adjust the
thermostat setting to achieve the best overall setting
based on internal product temperature.
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.
1000-BQ2 (Rev. 1) seRies opeRation & caRe manual • 10
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care and cleanIng
cleanIng and PreVenTIVe MaInTenance
PrOTecTIng STaInleSS STeel SUrFaceS
cleanIng agenTS
It is important to guard against
corrosion in the care of stainless
steel surfaces. Harsh, corrosive,
or inappropriate chemicals can
completely destroy the protective
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.
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 spills left to remain
on metal surfaces are contributing factors that will
corrode surfaces.
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 residue.
Proper cleaning agents, materials, and methods are vital
to maintaining the appearance and life of this appliance.
Spilled items 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.
PreVenTaTIVe MaInTenance
9. Check control panel overlay condition. Are there any
tears or excessive wear on the graphic? Does the control
work properly when buttons are pushed?
1. Ensure that the correct Operation and Care Manual is
available to all users.
10. Check that all control LEDs light up as applicable.
2. Ensure that all users have been properly trained in
unit’s operation.
11. Is the Set Temperature comparable to the Actual
temperature displayed? If not, control needs calibration.
Call Service.
3. Do not exceed the unit’s capacity.
4. Inspect condition of plug and cord. Replace if damaged.
5. Clean dust from outer vents surrounding the unit.
Contact Service for immediate repair if any of the above
problems exist.
6. Check door gasket integrity. Are there any tears? Is the
gasket worn or loose? Make sure seal is tight to unit
body. Replace gasket if integrity is compromised.
caUTIOn
7. Check air temperature sensor mount on the interior of
chamber. Is the metal guard in place? Are the wires in
good condition?
TO PROTECT STAINLESS STEEL
SURFACES, COMPLETELY AVOID
THE USE OF ABRASIVE CLEANING
COMPOUNDS, CHLORIDE BASED
CLEANERS, OR CLEANERS
8. Check caster or leg condition. Ensure mounting bolts
and assembly is secure.
CONTAINING QUATERNARY SALTS.
NEVER USE HYDROCHLORIC ACID
(MURIATIC ACID) ON STAINLESS
STEEL. NEVER USE WIRE
BRUSHES, METAL SCOURING
PADS OR SCRAPERS.
10001-0B0Q0-2B(QR2evs.e1r)iesseRoipeesroapteioRnat&ionca&recamRaenumaalnu•a1l1• 11
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care and cleanIng
The cleanliness and appearance of this unit will contribute
considerably to operating efficiency and savory, appetizing food.
Good equipment kept clean works better and lasts longer.
5. Interior can be wiped with a sanitizing solution
after cleaning and rinsing. This solution must
be approved for use on stainless steel food
contact surfaces.
1. Disconnect unit from power source, and let cool.
2. Remove all detachable items such as plate
carriers, shelves and side racks. Clean these
items separately with a good grease solvent or
commercial detergent. Rinse well and dry.
6. To help maintain the protective film coating on
polished stainless steel, clean the exterior of the
unit 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.
3. Clean interior metal
surfaces of the unit with
a
damp, clean cloth
and any good
commercial detergent
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable
cleaning and sanitation requirements
for foodservice equipment.
or grease solvent at
the recommended
strength. Spray
heavily soiled areas
with a water soluble
degreaser and let stand
for 10 minutes, then remove soil with a plastic
scouring pad. Rinse by wiping with a sponge
and clean warm water to remove all residue.
Remove excess water with sponge and wipe dry
with a clean cloth or air dry. Replace side racks
and shelves.
danger
dIScOnnecT UnIT FrOM
POwer SOUrce BeFOre
cleanIng Or SerVIcIng.
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.
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.
4. Clean control panel, door vents, door handles,
and door gaskets thoroughly since these areas
harbor food debris. Rinse by wiping with
sponge and clean warm water. Wipe dry with a
clean cloth.
SeVere daMage Or
elecTrIcal haZard
cOUld reSUlT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
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SanITaTIOn
Food flavor and aroma are usually so closely related
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.
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 beꢀer and lasts longer.
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,
nd the routine monitoring of internal temperatures from
receiving through service.
Most food imparts its own particular aroma and many
foods also absorb existing odors. Unfortunately, during
this absorption there is not 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.
Most food-borne illnesses can be prevented through
proper temperature control and a comprehensive
program of sanitation. Both these factors are important
to build quality service as the foundation of customer
satisfaction. Safe food handling practices to prevent food-
borne illness is of critical importance to the health and
safety of your customers.
The easiest way to insure full, natural food flavor is
through comprehensive cleanliness. This means good
control of both visible soil (dirt) and invisible soil
(germs). A through approach to sanitation will provide
essential cleanliness. It will assure an aꢀractive
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.
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:
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.
CENTER FOR FOOD SAFETY AND APPLIED
NUTRITION FOOD AND DRUG ADMINISTRATION
1-888-SAFEFOOD
INTERNAL FOOD PRODUCT TEMPERATURES
HOT FOODS
40° TO 140°F
70° TO 120°F
140° TO 165°F
DANGER ZONE
CRITICAL ZONE
SAFE ZONE
(4° TO 60°C)
(21° TO 49°C)
(60° TO 74°C)
COLD FOODS
ABOVE 40°F
36° TO 40°F
DANGER ZONE
SAFE ZONE
(ABOVE 4°C)
(2° TO 4°C)
FROZEN FOODS
ABOVE 32°F
0° TO 32°F
DANGER ZONE
CRITICAL ZONE
SAFE ZONE
(ABOVE 0°C)
(-18° TO 0°C)
0°F or below
(-18°C or below)
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SerVIce
TherMOSTaT accUracy
The electronic thermostat is a precise instrument and is designed to offer trouble free service. If you
suspect the temperature inside the holding compartment does not match the temperature indicated on the
digital display, follow the instructions listed below.
1. Check to make certain the unit voltage matches the power source. A power source less than that
required to operate the unit will result in inaccurate temperatures.
2. Verify the temperature inside the holding compartment with a qualify thermal indicator.
a. With the exception of the wire shelves, completely empty the holding compartment.
B. Make certain the holding cabinet sensor, located inside the holding compartment at the left side
of the unit, is completely clean.
c. Suspend the thermal indicator in the center of the holding compartment.
d. Allow the temperature set on the electronic thermostat to stabilize for a minimum of one hour
before comparing the digital display with the reading on the thermal indicator.
DO NOT OPEN THE CABINET DOOR(S) DURING THE
TEMPERATURE STABILIZATION PERIOD.
If the reading on the thermal indicator does not match the digital display, there may be a problem with
the air sensor. See troubleshooting guide in this manual; or call the factory service department for advice.
danger
caUTIOn
THIS SECTION IS PROVIDED FOR THE ASSISTANCE
OF QUALIFIED SERVICE TECHNICIANS ONLY AND
IS NOT INTENDED FOR USE BY UNTRAINED OR
UNAUTHORIZED SERVICE PERSONNEL.
dIScOnnecT UnIT FrOM
POwer SOUrce BeFOre
cleanIng Or SerVIcIng.
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SerVIce
TrOUBleShOOTIng
code description
Possible cause
Cavity air sensor reading < 5°F. Verify sensor integrity.
See sensor test instructions below.
e-10 cavity air sensor shorted
Cavity air sensor reading > 517°F. Verify sensor integrity.
See sensor test instructions below.
e-11 cavity air sensor open
Product probe is shorted
e-20
Product probe reading < 5°F. Verify sensor integrity.
See sensor test instructions below.
Oven will cook in time only
Product probe is open
e-21
Product Probe reading > 517°F. Verify sensor integrity.
See sensor test instructions below.
Oven will cook in time only
e-30 Under temperature
Unit has not reached (set-point - 25°F) for more than 90 minutes.
Unit has been higher than 25°F above the maximum cavity set-point for
more than 2 minutes. Note: Holding Cabinets with this error code are
more than 145°F higher than the maximum set-point.
e-31 Over temperature
Safety switch open
e-32
Contact factory.
(aux hi-limit switch)
e-38 Internal software error
e-39 Sensor error
Contact factory.
Contact factory.
e-50 Temp. measurement error
e-51 Temp. measurement error
e-60 real time clock error
e-61 real time clock error
e-64 clock is not oscillating
Contact factory.
Contact factory.
Data set to factory default. Ensure that date and time are correct if applicable.
Contact factory.
Contact factory.
Refer to wiring diagram for the particular model and ensure dip switches on
the control match the settings called out on the WD. If the dip switch settings
are correct according to the print replace the control.
configuration connector
e-70
error (dIP switch)
Voltage below 90 VAC on a 125 VAC unit, or below 190 VAC on a
208-240 VAC unit. Correct voltage.
e-78 Voltage low
e-79 Voltage high
e-80 eePrOM error
Voltage over 135 VAC on a 125 VAC unit, or over 250 VAC on a
208-240 VAC unit. Correct voltage.
Ensure that all temperatures and times are properly set.
Contact factory if problem persists.
e-81 eePrOM error
e-82 eePrOM error
e-83 eePrOM error
e-85 eePrOM error
Contact factory.
Contact factory.
Contact factory.
All timers, if previously on, are now off. Possible bad EEPROM.
Stored HACCP memory corrupted. HACCP Address reset to 1. Possible bad
EEPROM. Contact factory if problem persists.
e-86 eePrOM error
e-87 eePrOM error
e-88 eePrOM error
Stored offsets corrupted. Offsets reset to 0. Control may need a recalibration.
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.
A button has been held down for >60 seconds. Adjust control. Error will
reset when the problem has been resolved.
e-90 Button stuck
e-91 Input failure
e-dS datakey error
Contact factory.
Datakey digital signature incompatible. Cycle power, and install compatible
Datakey if error persists.
e-dT datakey error
Datakey incompatible with control. Install compatible Datakey.
Install Datakey and cycle power to control to clear error.
Cycle power. Contact factory if error persists.
e-dU datakey unplugged
dlto datalogger has timed out
dlSd Micro Sd card not plugged in
Plug in SD card and cycle power. Contact factory if error persists.
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.
1000-BQ2 (Rev. 1) seRies opeRation & caRe manual • 15
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SerVIce
SerVIce VIew - 1000-BQ2/192 Shown
33
34
35
1
32
2
36
31
3
30
28 29
27
DETAIL A
26
25
24
23
A
22
21
4
5
6
7
8
20
9
10
11
12
16
19
13
15
5
18
17
14
Part numbers and drawings are subject to change without notice.
1000-BQ2 (Rev. 1) seRies opeRation & caRe manual • 16
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SerVIce
MOdel >
1000-BQ2/96
1000-BQ2/128
ParT nO. QTy
1000-BQ2/192
ParT nO. QTy
ITeM
deScrIPTIOn
ParT nO. QTy
1
2
BACK PANEL
CORDSET
—
—
1
—
—
1
1
1
1
1
2
14
1
8
2
—
—
11
4
2
16
2
1
6
1
2
2
2
1
4
8
5
5
1
1
1
6
1
—
—
—
—
1
—
1
1
1
1
1
2
14
1
8
2
—
—
12
4
2
16
2
1
6
1
2
2
2
1
4
8
5
5
1
1
1
6
1
1012121
—
1
—
1
1
1
1
1
1
1
2
24
4
8
2
1
1
16
8
4
28
2
1
12
2
4
4
4
2
8
16
10
10
2
2
2
12
2
8
8
1
120V, 15 AmP
120V, 20 AmP
120V, 30 AmP
230V (CEE 7/7)
230V (CH2-16P)
230V (BS 1363)
208-240V
CD-3232
—
CD-33366
—
CD-3397
CD-33366
CD-3922
CD-36231
CD-33925
CD-3551
1012107
E2097HR
SC-35259
HD-26792
SC-22339
1012106
Bm-27494
Bm-27495
Bm-24766
SC-22279
CS-2231
SC-22274
CS-2042
5013362
SC-22853
HG-22338
CV-22171
5013451
5013451
HD-2566
SH-2835
1061
1012309
1012308
SW-34769
PE-29511
5013358
SP-29392
CC-34970
WS-23148
NU-2361
1012122
PR-34494
1008272
SC-2254
BK-29606
11533
—
CD-3922
CD-36231
CD-33925
CD-3551
1012107
E2097HR
SC-35259
HD-26792
SC-22339
1012106
—
CD-3922
CD-36231
CD-33925
CD-3551
1012145
E2097HR
SC-35259
HD-26792
SC-22339
1012106
—
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
*
19
*
20
21
22
23
24
25
26
27
28
29
30
31
32
33
CASING BACK
HANGER 6-1/2" ROPE CLEAT 7/16 BLACK NYLON
SCREW, 10-32 X 1-1/2, NF, PHIL, FLAT m/S, 18-8 S/S
HANDLE, TRANSPORT
SCREW, 1/4-20 X 3/4" SHCS PCN
SIDE PANEL
REAR BUmPER
FRONT BUmPER
—
—
BUmPER, PERImETER, RUBBER
SCREW, m8 X 1.25 X 30mm HEX
CASTER, SWIVEL, 6" (152mm)
SCREW, 5/16-18 X 7/8" SERR. HEX HD
CASTER, RIGID, 6" (152mm)
BOTTOm PANEL SPOT ASSEmBLY
SCREW, m5 X 0.8 X 30mm FLAT
HINGE, 1-3/8" OFFSET, PAIR, CHROmE
HINGE COVER
Bm-24766
SC-22279
CS-2231
SC-22274
CS-2042
5013362
SC-22853
HG-22338
CV-22171
5013419
5013420
HD-2566
SH-2835
1061
1012309
1012308
SW-34769
PE-29511
5013358
SP-29392
CC-34970
WS-23148
NU-2361
1012109
PR-34494
1008272
SC-2254
BK-29606
11533
Bm-24766
SC-22279
CS-2231
SC-22274
CS-2042
5013461
SC-22853
HG-22338
CV-22171
5016927
5016928
HD-2566
SH-22727
1061
1012309
1012308
SW-34769
PE-29511
5013403
SP-29392
CC-34970
WS-23148
NU-2361
1012144
PR-34494
1008272
SC-2254
BK-29606
11533
DOOR ASSEmBLY, FULL DOOR
RIGHt-HaNd
lEft-HaNd
HANDLE, OFFSET mAG LATCH
SHELF, NICKEL CHROmE
SHELF SLIDE
BOTTOm CLIP SUPPORT
TOP CLIP SUPPORT
SWITCH, ROCKER, 125-277V, 20A
PANEL, OVERLAY, SImPLE CONTROL BQ
FRONT TRIm ASSEmBLY
SPACER, SNAP-IN, 7/16"
CONTROL
WASHER, 6-32, FLAT, NYL
NUT, 6-32 HEX, S/S
TOP COVER
4
4
1
1
1
2
1
4
4
4
1
1
1
2
1
4
PROBE
2
2
4
2
34
35
36
BRACKET, SENSOR mTG.
SCREW, 6-32 X 1/2", NC PHIL, FLAT
SENSOR mOUNTING BLOCK
SHELF CLIP
37*
38*
39*
40*
41*
42*
43*
44*
45*
46*
47*
48*
49*
50*
51*
52*
53*
*NOt sHOwN
8
BRACKET SUPPORT BOTTOm CLIP
FRAmE BRACKET
T-BLOCK
1015195
—
5
—
1
1
1
3
4
28
4
3
20
6
1
6
1
1015195
—
5
—
1
1
1
1015195
1012120
BK-3019
—
BU-3964
CR-34829
HG-22672
RI-2100
SC-22271
SC-22273
SC-22279
SC-22284
SC-22766
WS-23725
WS-2467
WS-2867
10
2
1
—
1
3
BK-3019
Bm-28029
BU-3964
CR-34829
HG-22672
RI-2100
SC-22271
SC-22273
SC-22279
SC-22284
SC-22766
WS-23725
WS-2467
WS-2867
BK-3019
Bm-28030
BU-33505
CR-34829
HG-22672
RI-2100
SC-22271
SC-22273
SC-22279
SC-22284
SC-22766
WS-23725
WS-2467
WS-2867
BUmPER, ALUmINUm FRAmE
BUSHING, STRAIGHT, STRAIN RELIEF
CONNECTOR, #14 FERRULE
HINGE, 10-32 THREADED INSERT
RIVET, BLIND, #44, STNLS
SCREW, m4 X 0.7 X 6mm PHIL
SCREW, m4 X 0.7 X 10mm
SCREW, m8 X 1.25 X 30mm HEX
SCREW, m6 X 1.0 X 16mm HEX
SCREW, m5 X 0.8 X 10mm PAN
WASHER, 5/16" FLAT
3
4
4
28
31
3
20
6
1
6
1
6
68
42
4
36
6
9
10
1
WASHER, STAR LOCK
WASHER, LOCK, 5/16" DIA.
6
10
1000-BQ2 (Rev. 1) seRies opeRation & caRe manual • 17
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SerVIce
SPlIT dOOr (factory installed option) - 1000-BQ2/192 doors Shown
11
10
1
9
3
4
2
5
6
7
8
Part numbers and drawings are subject to change without notice.
MOdel >
1000-BQ2/96
1000-BQ2/128
ParT nO. QTy
1000-BQ2/192
ParT nO. QTy
ITeM
deScrIPTIOn
FRONT TRIm, INSIDE mULLION
ParT nO. QTy
1
2
1015133
IN-2003
1
1
1015133
IN-2003
1
1
1015133
IN-2003
2
2
INSULATION
3
FRONT TRIm, OUTSIDE mULLION
HINGE, 1-3/8" OFFSET, PAIR, CHROmE
SCREW, m5 X 0.8 X 20mm FLAT
HINGE COVER
1015134
HG-22338
SC-23868
CV-22171
SC-22853
GS-36249
5016854
HD-2566
SC-35259
1
1015134
HG-22338
SC-23868
CV-22171
SC-22853
GS-36249
5016854
HD-2566
SC-35259
1
1015134
HG-22338
SC-23868
CV-22171
SC-22853
GS-36249
5016854
HD-2566
SC-35259
2
4
2
2
8
5
24
4
24
4
24
8
6
7
SCREW, m5 X 0.8 X 30mm FLAT
DOOR GASKET
12
2
12
2
24
4
8
9
DOOR ASSEmBLY
2
2
4
10
11
HANDLE, OFFSET mAG LATCH
SCREW, m5 X 0.8 X 50mm FLAT
2
2
4
20
20
16
1000-BQ2 (Rev. 1) seRies opeRation & caRe manual • 18
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SerVIce
SerVIce ParTS lIST
TraIler hITch (factory installed option) - 1000-BQ2/96 Shown
TraIler hITch SaFeTy
•
•
•
No more than (3) carts are to be attached to either
a dedicated “golf cart” or bicycle.
Speed limits should be kept to a maximum of
5 mph (8km/h) to avoid potential employee injury.
All food being transported should be in pans
(covered), including; 2" deep, 4" deep and sheet
pans. Adequate shelving and interior support
structure is required to both maximize capacity as
well as provide stable transportation and ease of
access to loading/unloading of food products.
1
11
2
3
4
10
4
5
5
6
6
3
7
8
9
Part numbers and drawings are subject to change without notice.
MOdel >
1000-BQ2/96
1000-BQ2/128
ParT nO. QTy
1000-BQ2/192
ParT nO. QTy
ITeM
deScrIPTIOn
BOTTOm PANEL SPOT W/HITCH
ParT nO. QTy
1
2
5015721
1013824
1
1
5015983
1013824
1
1
5015985
1013824
1
1
HITCH RECEIVER BRACKET W/SLOT
CASTER, RIGID, 6” (152mm)
WASHER, 5/16” FLAT
3
CS-2042
WS-23725
WS-2867
SC-22279
WS-22298
WS-22303
SC-26604
CS-2231
1013823
2
CS-2042
WS-23725
WS-2867
SC-22279
WS-22298
WS-22303
SC-26604
CS-2231
1013823
2
CS-2042
WS-23725
WS-2867
SC-22279
WS-22298
WS-22303
SC-26604
CS-2231
1013823
2
4
16
16
16
12
12
12
2
16
16
16
12
12
12
2
24
24
24
12
12
12
4
5
WASHER, LOCK, 5/16 DIA.
SCREW, m8 X 1.25 X 30mm HEX
WASHER, m8, 18-8
6
7
8
WASHER, m8 SPLIT LOCK
SCREW, m8 X 1.25 X 25mm PAN
CASTER, SWIVEL, 6” (152mm)
HITCH PIN RECEIVER BRACKET
9
10
11
1
1
1
1000-BQ2 (Rev. 1) seRies opeRation & caRe manual • 19
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SerVIce
Cable Heating Replacement Service Kit....... No. 4880
1000-BQ2/96 (125V) requires one (1) kit (129' of cable)
1000-BQ2/192 (125V) requires one (1) kit for one (1) cavity or two (2) kits
for both cavities (129' of cable per cavity)
Service kit includes:
CB-3045
CR-3226
IN-3488
BU-3105
BU-3106
SL-3063
TA-3540
ST-2439
Cable Heating Element.....................................................134 feet
Ring Connector............................................................................. 4
Insulation Corner .................................................................1 foot
Shoulder Bushing....................................................................... 12
Cup Bushing.................................................................................. 4
Insulating Sleeve........................................................................... 4
High Temperature Electrical Tape ....................................1 roll
10.32 Stud....................................................................................... 4
NU-2215 Hex Nut.......................................................................................... 8
Cable Heating Replacement Service Kit....... No. 4881
1000-BQ2/96 (208-240V) requires one (1) kit (204' of cable)
1000-BQ2/128 (120V) requires two (2) kits (360' of cable)
1000-BQ2/192 (208-240V) requires one (1) kit for one (1) cavity or two (2)
kits for both cavities (204' of cable per cavity)
Service kit includes:
CB-3045
CR-3226
IN-3488
BU-3105
BU-3106
SL-3063
TA-3540
ST-2439
NU-2215
Cable Heating Element ....................................................210 feet
Ring Connector........................................................................... 12
Insulation Corner.................................................................1 foot
Shoulder Bushing....................................................................... 12
Cup Bushing............................................................................... 12
Insulating Sleeve........................................................................ 12
High Temperature Electrical Tape....................................1 roll
10.32 Stud.................................................................................... 12
Hex Nut....................................................................................... 24
Cable Heating Replacement Service Kit....... No. 4879
1000-BQ2/128 (208-240V) requires one (1) kit (120' of cable)
Service kit includes:
CB-3045
CR-3226
IN-3488
BU-3105
BU-3106
SL-3063
TA-3540
ST-2439
Cable Heating Element.....................................................112 feet
Ring Connector............................................................................. 6
Insulation Corner .................................................................1 foot
Shoulder Bushing......................................................................... 6
Cup Bushing.................................................................................. 6
Insulating Sleeve........................................................................... 6
High Temperature Electrical Tape......................................1 roll
Stud 10.32....................................................................................... 6
NU-2215 Hex Nut........................................................................................ 12
danger
dIScOnnecT UnIT FrOM
POwer SOUrce BeFOre
cleanIng Or SerVIcIng.
1000-BQ2 (Rev. 1) seRies opeRation & caRe manual • 20
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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
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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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