Alto Shaam Food Warmer 1000 S User Manual
Holding Cabinet  
Deluxe or Simple Control  
Models:  
300-S  
500-S  
750-S  
1000-S  
1200-S  
1000-UP  
1200-UP  
1200-UP  
1000-UP  
1200-s  
1000-s  
750-s  
• InStallatIon  
• oPeratIon  
500-s  
300-s  
• 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  
www.alto-shaam.com  
MN-29423 • 07/12  
p r i n t e d i n u .s .a .  
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De l IVe r y  
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.  
holding cabinets • installation/operation/service manual - pg. 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.  
Dang er  
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.  
n ot e  
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.  
no t e: Used to notify personnel of  
installation, operation, or  
maintenance information that is  
important but not hazard related.  
holding cabinets • installation/operation/service manual - pg. 2  
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In St a ll a t Ion  
Dan ge r  
ALTERATION, ADJUsTMENT,  
sERVICE, OR MAINTENANCE COULD  
REsULT IN sEVERE INJURY, DEATH,  
OR CAUsE PROPERTY DAMAGE.  
Ca Ut Io n  
IMPROPER INsTALLATION,  
METAL PARTs OF THIs EQUIPMENT  
BECOME EXTREMELY HOT WHEN  
IN OPERATION. TO AVOID BURNs,  
ALWAYs UsE HAND PROTECTION  
WHEN OPERATING THIs APPLIANCE.  
READ THE INsTALLATION,  
OPERATING AND MAINTENANCE  
INsTRUCTIONs THOROUGHLY  
BEFORE INsTALLING OR sERVICING  
THIs EQUIPMENT.  
Dan ge r  
DO NOT store or use gasoline or other  
flammable vapors or liquids in the  
vicinity of this or any other appliance.  
CaUt Io n  
TO PREVENT PERsONAL INJURY,  
UsE CAUTION WHEN MOVING OR  
LEVELING THIs APPLIANCE.  
SIt e InSt all atIon  
Emissions testing conducted by Underwriters  
Laboratories, Inc.® was found to be in  
The Alto-Shaam  
®
Holding Cabinet must  
be installed in a location  
that will permit the  
oven to function for  
its intended purpose  
and to allow adequate  
clearance for ventilation,  
proper cleaning, and  
maintenance access.  
compliance with the applicable requirements  
of NFPA96: 2004 Edition, Par. 4.1.1.2. U.L  
emissions sampling of grease laden vapor  
resulted in a total of 0.55 milligrams per cubic  
meter with no visible smoke and is considered  
representative of all oven models in the line.  
Based on these results, hood installation and/  
or outside venting should not be a requirement  
in most areas. Verify local codes for locations  
where more restrictive codes are applicable.  
1. The oven must be installed on a stable and  
level surface.  
MInIMUM ClearanCe reQUIreMentS  
2. DO NOT install this appliance in any area  
where it may be affected by any adverse  
conditions such as steam, grease, dripping  
water, high temperatures, or any other severely  
adverse conditions.  
back  
left side  
right side  
top  
3" (76mm)  
1" (25mm)  
1" (25mm)  
2" (51mm)  
3. DO NOT store or use any flammable liquids or  
allow flammable vapors in the vicinity of this  
oven or any other appliance.  
n o t e  
If the appliance has been unplugged for an  
extended period of time, the Real Time Clock may  
require recharging. Turn main breaker to the unit  
off for 10 seconds and then restore power.  
For more information, see Error Code E-60 in  
the Troubleshooting section of this manual.  
4. This appliance must be kept free and clear of  
any combustible materials.  
5. This appliance must be kept free and clear  
of any obstructions blocking access for  
maintenance or service.  
holding cabinets • installation/operation/service manual - pg. 3  
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In St a ll a t Ion  
Model 300-S  
Model 500-S  
Cord Length:  
120V - 5' (1524mm)  
208-240V - 8' (2438mm)  
230V - 8' (2438mm)  
21" (532mm)  
Cord Length  
120V - 5 ft. (1524mm)  
230V - 5 ft. (1524mm)  
Pass-Through  
Option  
Electrical  
Connection  
Electrical  
Connection  
Shown with  
optional bumper  
16-13/16"  
(426mm)  
28-13/16" (731mm)  
18-3/4" (477mm)  
18" (458mm)  
14-3/8"  
(365mm)  
Electrical  
Connection  
15-1/4"  
(387mm)  
Pass-Through  
Option  
40-5/8" (1031mm)  
19-1/8"  
(485mm)  
16" (406mm)  
19" (483mm)  
26-3/8" (670mm)  
*31-7/8" (809mm) - with optional 2-1/2" (64mm) casters  
*35-1/4" (895mm) - with optional 5" (127mm) casters  
*33-15/16" (861mm) - with optional 6" (152mm) legs  
weIg HtS a nD Ca Pa CIt Ie S  
300-S  
weIgHt  
net  
500-S  
weIgHt  
net  
65 lb (29 kg)  
110 lb (50kg) est.  
ship  
125 lb (57 kg)  
ship  
150 lb (68kg)  
CaPaCIty  
CaPaCIty  
36 lbs (16 kg) maximum  
60 lbs (27 kg) maximum  
volume maximum: 22.5 quarts (28,5 liters)  
full-size pans: gastronorm 1/1:  
volume maximum: 50 quarts (47.5 liters)  
full-size pans:  
gastronorm 1/1:  
Three (3) 20" x 12" x 2-1/2" (530mm x 325mm x 65mm)  
Two (2) 20" x 12" x 4"  
Six (6) 20" x 12" x 2-1/2" 530mm x 325mm x 65mm  
(530mm x 325mm x 100mm) Three (3) 20" x 12" x 4"  
530mm x 325mm x 100mm  
on wire shelves only  
half-size sheet pans:  
half-size pans:  
Eleven (11) 18" x 13" x 1"  
457mm x 330mm x 25mm  
Six (6)  
10" x 12" x 2-1/2" (265mm x 325mm x 65mm)  
(530mm x 325mm x 100mm)  
Four (4) 10" x 12" x 4"  
holding cabinets • installation/operation/service manual - pg. 4  
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In St a ll a t Ion  
Model 750-S  
Model 1000-S  
Cord Length:  
Cord Length:  
120V - 5' (1524mm)  
208-240V - 8' (2438mm)  
230V - 8' (2438mm)  
120V - 5' (1524mm)  
208-240V - 8' (2438mm)  
230V - 8' (2438mm)  
25-1/16" (636mm)  
28-9/16" (726mm)  
11-5/16"  
(287mm)  
Pass-Through  
Option  
Electrical  
Connection  
Pass-Through  
Option  
Electrical  
Connection  
Electrical  
Connection  
Electrical  
Connection  
Shown with  
optional bumper  
Shown with  
Optional Bumper  
23-1/4" (591mm)  
34-1/16" (867mm)  
17-1/16"  
(433mm)  
22-1/2"  
(572mm)  
33-13/16" (858mm)  
26-7/16" (670mm)  
25-5/8" (651mm)  
16-15/16"  
(429mm)  
Electrical  
Connection  
Electrical  
Connection  
Pass-Through  
Option  
Pass-Through  
Option  
20-1/2"  
(521mm)  
24-1/8" (612mm)  
31-9/16" (801mm)  
23-5/8" (600mm)  
26-5/8" (676mm)  
24-1/8" (612mm)  
31-3/8" (797mm)  
23-1/2" (597mm)  
*31-7/8" (809mm) - with optional 2-1/2 (64mm) casters  
"
*38-11/16" (982mm) - with optional 2-1/2  
"
(64mm) casters  
*35-1/4" (895mm) - with optional 5  
"
(127mm) casters  
(152mm) legs  
*42-1/16" (1068mm) - with optional 5  
*40-3/4" (1034mm) - with optional 6  
"
(127mm) casters  
*33-15/16" (861mm) - with optional 6  
"
"
(152mm) legs  
weIg HtS a nD Ca Pa CIt Ie S  
750-S  
1000-S  
weIgHt  
weIgHt  
net  
157 lb (69kg)  
net  
175 lb (79kg) est.  
223 lb (101kg) est.  
ship  
228 lb (103kg) est.  
ship  
CaPaCIty  
CaPaCIty  
120 lbs (54 kg) maximum  
120 lbs (54kg) maximum  
volume maximum: 100 quarts (95 liters)  
volume maximum: 60 quarts (76 liters)  
full-size pans:  
Ten (10) 20" x 12" x 2-1/2" 530mm x 325mm x 65mm  
Six (6) 20" x 12" x 4"  
Four (4) 20" x 12" x 6"  
gastronorm 1/1:  
full-size pans:  
gastronorm 1/1:  
Four (4) 20" x 12" x 2-1/2" 530mm x 325mm x 65mm  
— on optional wire shelves only  
530mm x 325mm x 100mm  
530mm x 325mm x 150mm  
full-size sheet pans:  
Eight (8) 18" x 26" x 1"  
full-size sheet pans (on wire shelves only):  
18" x 26" x 1" – with additional shelves  
Up to Six (6)  
holding cabinets • installation/operation/service manual - pg. 5  
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In St a ll a t Ion  
Model 1000-UP  
Model 1200-S  
Cord Length:  
Cord Length:  
120V - 9' (2743mm)  
208-240V - 8' (2438mm)  
230V - 8' (2438mm)  
120V - 5' (1524 mm)  
208-240V - 8' (2438 mm)  
230V - 8' (2438 mm)  
25-1/16" (636mm)  
27-5/8" (701mm)  
Pass-Through  
Option  
Electrical  
Connection  
Electrical  
Connection  
Pass-Through  
Option  
Shown with  
Optional  
Bumper  
Electrical  
Connection  
Electrical  
Connection  
Shown with  
optional bumper  
34-3/16" (867mm)  
23-3/8" (593mm)  
22-9/16" (572mm)  
17-1/16"  
(433mm)  
Electrical  
Connection  
33-13/16" (858mm)  
25-7/8" (657mm)  
25-1/16" (636mm)  
16-15/16"  
(429mm)  
Pass-Through  
Option  
Electrical  
Connection  
Pass-Through  
Option  
20-1/2"  
(521mm)  
24-1/8" (613mm)  
32-3/16" (817mm)  
23-1/16"  
(585mm)  
24-1/8" (613mm)  
24" (608mm)  
26-1/2" (672mm)  
32-11/16" (804mm)  
*45-11/16" (1161mm) - with optional 3-1/2  
"
(89mm) casters  
*74-1/16" (1881mm) - with optional 3-1/2  
"
(89mm) casters  
*43-7/8" (1113mm) - with optional 6 (152mm) legs  
"
*75-5/8" (1921mm) - with optional 6 (152mm) legs  
"
weIg HtS a nD Ca Pa CIt Ie S  
1200-S  
1000-UP  
weIgHt  
weIgHt  
net  
282 lb (128kg)  
net  
179 lb (81kg) est.  
224 lb (102kg) est.  
ship  
ship  
360 lb (163kg) est.  
CaPaCIty  
CaPaCIty (per compartment)  
120 lbs (54kg) maximum  
voluMe MaxiMuM: 60 qts (76 liters)  
see next page  
full-size pans:  
gastronorm 1/1:  
Four (4) 20" x 12" x 2-1/2"  
530mm x 325mm x 65mm  
— on optional wire shelves only  
full-size sheet pans:  
Eight (8) 18" x 26" x 1"  
holding cabinets • installation/operation/service manual - pg. 6  
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In St a ll a t Ion  
Model 1200-UP  
33-13/16" (858mm)  
25-13/16" (655mm)  
16-7/8"  
(429mm)  
Cord Length:  
25-1/16" (636mm)  
120V - 9' (2743mm)  
208-240V - 8' (2438mm)  
230V - 8' (2438mm)  
27-5/8" (701mm)  
Electrical  
Connection  
Pass-Through  
Option  
Pass-Through  
Option  
Electrical  
Connection  
Electrical  
Connection  
Shown with  
optional  
bumper  
24-1/8"  
(613mm)  
23-1/16"  
(585mm)  
1200-UP  
weIgHt  
32-3/16" (817mm)  
26-1/2" (672mm)  
*74-1/16" (1881mm) - with optional 3-1/2  
"
(89mm) casters  
net:  
333 lb (151g)  
*75-5/8" (1921mm) - with optional 6 (152mm) legs  
"
ship: (est.)  
393 lb (178 kg)  
1200-S, 1200-UP Ca Pa CIt Ie S  
CaPaCIty - 1200-S, 1200-UP (per compartment)  
192 lbs (87kg) MaxiMuM • voluMe MaxiMuM: 120 quarts (152 liters)  
Pan slides (2 per set) - 1-3/4 (44mm) centers  
Pan Size  
Four (4) sets of pan  
slides provided  
Maximum capacity with  
additional pan slides  
full size: 20" x 12" x 2-1/2"  
GN1/1: 530mm x 325mm x 65mm  
Eight (8) pans - 2 per set of slides  
Eight (8) pans - 2 per set of slides  
Eight (8) pans - 2 per set of slides  
Four (4) pans - 1 per set of slides  
Sixteen (16) pans - with 4  
additional sets of pan slides  
full size: 20" x 12" x 4"  
GN1/1: 530mm x 325mm x 100mm  
no additional capacity  
full size: 20" x 12" x 6"  
530mm x 325mm x 150mm  
no additional capacity  
full size sheet pans: 18" x 26" x 1"  
Sixteen (16) pans - with 12  
additional sets of pan slides  
Side Racks and Shelves  
Pan Size  
Three (3) shelves provided  
Sixteen (16) pans - 2 per side rack  
Eight (8) pans - 2 per side rack  
Eight (8) pans - 2 per side rack  
Three (3) pans - 1 per shelf  
Maximum capacity with  
additional shelves  
full size: 20" x 12" x 2-1/2"  
GN1/1: 530mm x 325mm x 65mm  
no additional capacity  
no additional capacity  
no additional capacity  
full size: 20" x 12" x 4"  
GN1/1: 530mm x 325mm x 100mm  
full size: 20" x 12" x 6"  
GN1/1: 530mm x 325mm x 150mm  
full size sheet pans: 18" x 26" x 1"  
Eight (8) pans with 5  
additional shelves  
holding cabinets • installation/operation/service manual - pg. 7  
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In St a ll a t Ion  
UnIVerSal Pan SlIDeS  
Shown with universal pan slides.  
Universal Pan slides,  
SR-24762, stainless steel  
SR-24447, chrome plate  
Two (2) slides needed per pan.  
side Rail  
1011741  
SIDe raCKS anD SHelVeS (optional)  
As an alternative to universal pan  
slides, this unit can be ordered as a  
“side rack” model which is equipped  
with two (2) side racks and three (3)  
shelf  
SH-23738, stainless steel  
chrome plated wire shelves. It will  
accommodate full and half size US  
hotel and European gastronorm pans  
on the side racks or shelves, or sheet  
pans on shelves.  
SH-2733, chrome plate  
side Rack  
1011743  
holding cabinets • installation/operation/service manual - pg. 8  
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In St a ll a t Ion  
oPtIonS anD aCCeSSorIeS  
300-S  
500-S  
750-S  
1000-S  
1200-S  
1000-UP  
1200-UP  
MoDel >  
DeSCrIPtIon  
Bumper, Full Perimeter  
Carving Holder, Prime Rib  
Carving Holder, Steamship (Cafeteria) Round  
Part nUMber  
5009767  
——  
——  
HL-2635  
——  
5011161  
HL-2635  
4459  
5010371  
HL-2635  
4459  
5012932  
——  
5009767  
——  
5012932  
——  
——  
——  
——  
——  
Caster Package  
2-1/2" (64mm)  
3-1/2" (89mm)  
5" (127mm)  
——  
5008022  
standard  
5004862  
——  
5008022  
standard  
5004862  
——  
5008022  
standard  
5004862  
——  
——  
——  
——  
——  
5008017  
standard  
——  
5008017  
standard  
——  
5008017  
standard  
——  
——  
caster Stand, 3" (76mm)  
Door Assembly, Window  
Door Lock with Key  
5015323  
——  
——  
5013129  
LK-22567  
——  
5012806  
LK-22567  
——  
5012822  
LK-22567  
——  
5012806  
LK-22567  
——  
5012822  
LK-22567  
——  
——  
LK-22567  
14813  
Drip Pan, with Drain  
1-7/16" (48mm)  
1-11/16" (43mm)  
1- 7/8" (48mm)  
1-7/8" (48mm)  
1-1/4” (32mm)  
——  
——  
——  
14831  
——  
5014448  
——  
——  
5014448  
——  
——  
——  
——  
5005616  
11906  
5005616  
11906  
Drip Pan, without Drain  
Drip Tray, Door  
——  
11898  
——  
——  
——  
pn-2122  
——  
——  
——  
——  
——  
——  
——  
5010736  
available  
55662  
5010391  
available  
55662  
5009716  
available  
55662  
——  
——  
——  
Deluxe Control (factory installed)  
Handle Kit, Push/Pull (set of foUr)  
Legs, 6" (152mm), Flanged  
——  
available  
55662  
5011149  
PN-2115  
available  
available  
55662  
available  
55662  
5011149  
PN-2115  
available  
standard  
——  
5011149  
——  
5011149  
PN-2115  
available  
5011149  
PN-2115  
available  
5011149  
PN-2115  
available  
Pan Grid, Wire 18" x 26" (457mm x 660mm)  
Probe, Internal Product Temp. (delUxe only)  
——  
——  
available  
Security Panel with Key Lock  
5015652  
5013939  
5013936  
5013934  
5013936  
5013934  
5013936  
Shelf  
Chrome Wire  
Chrome Wire, Pass-Through  
Stainless Steel Wire  
SH-2107  
——  
SH-2107  
——  
SH-2105  
SH-2327  
SH-2324  
SH-2743  
——  
——  
——  
SH-2733  
——  
——  
SH-2733  
——  
——  
——  
sH-2326  
——  
SH-2325  
——  
SH-23738  
——  
SH-2325  
——  
SH-23738  
——  
Stainless Steel, Rib Rack  
Stainless Steel, Pass-Through  
——  
——  
——  
SH-2346  
——  
——  
sh-2346  
——  
——  
Side Rack Kit (factory installed)  
Stacking Hardware  
——  
——  
——  
available  
5004864  
——  
available  
——  
——  
5004864  
——  
5004864  
——  
5004864  
——  
——  
Transportation Door Latch  
Universal Angle Pan Slides  
5015662  
——  
——  
——  
Chrome  
Stainless Steel  
——  
——  
——  
SR-24447  
SR-24762  
1775  
——  
SR-24447  
SR-24762  
1775  
——  
——  
——  
——  
——  
Water Reservoir, Pan  
——  
——  
——  
1775  
1775  
1774  
Water Reservoir, Pan Cover  
——  
——  
——  
1774  
1774  
1774  
CaUtIon  
Pass-through models with same  
side door hinging must be installed  
with flanged feet bolted to the floor  
to avoid tipping hazards.  
holding cabinets • installation/operation/service manual - pg. 9  
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In St a ll a t Ion  
StaCKIng InStrUCtIonS  
1) If the two appliances were shipped together from the factory, the top unit will have the casters  
already removed. a stacking kit will be included with the shipment.  
If casters need to be removed: lay the unit on its back, and remove the set screw on each caster. Pull the casters  
out of the unit.  
2) while appliance is laid on its back, insert one stacking post in each of the four corners of the  
upper unit. Secure the stacking posts using one screw and two flat washers that come with the  
stacking kit.  
note: The flange on the stacking posts must face the outside of the unit.  
3) remove the four top mounting screws from the lower unit. Place the upper appliance, which has  
the stacking posts installed, on top of the bottom unit. Center the top unit from front to back.  
re-install the four screws through the flange of the four stacking posts.  
STACKING  
POSTS  
CASTER SET SCREW  
TOP  
MOUNTING  
SCREWS  
TOP  
MOUNTING  
SCREWS  
Stacking Configurations  
Model  
Can be stacked with:  
300-S  
300-S or 300-TH/III  
No Stacking Hardware needed. Align dimples at top and bottom of units. It is  
recommended that the legs be removed from the top unit before stacking.  
500-S  
750-S  
500-S, 500-TH-II or 500-TH/III  
750-S, 750-TH-II, 750-TH/III, 767-SK or 767-SK/III  
1000-S 1000-S, 1000-TH/III, 1000-SK/II or 1000-SK/III  
holding cabinets • installation/operation/service manual - pg. 10  
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In St a ll a t Ion  
SIt e InSt a ll at Io n  
A number of adjustments are associated with  
initial installation and start-up. It is important  
that these adjustments be conducted by a qualified  
service technician. Installation and start-up  
adjustments are the responsibility of the dealer  
or user. These adjustments include but are not  
limited to thermostat calibration, door adjustment,  
leveling, electrical hook-up and installation of  
optional casters or legs.  
reStraInt reQUIreMentS  
—MobIle eQUIPMent  
wa rn In g  
rISK oF eleCtrIC SHoCK.  
Appliance must be secured  
to building structure.  
Any appliance that is not furnished with a power  
supply cord but that includes a set of casters  
must be installed with a tether. Adequate means  
must be provided to limit the movement of this  
appliance without depending on or transmitting  
stress to the electrical conduit. The following  
requirements apply:  
leVelIng  
Level the oven from side-to-side and  
front-to-back with the use of a spirit level. For  
ovens installed with casters, it is important  
that the installation surface be level due to the  
probability of frequent oven repositioning.  
1. Maximum height of casters is 6" (152mm).  
2. Two of the casters must of be the locking type.  
We recommend checking the level of the oven  
periodically to make certain the floor has not  
shifted nor the oven moved.  
3. Such mobile appliances or appliances on mobile  
stands must be installed with the use of a flexible  
connector secured to the building structure.  
note: Failure to properly level this oven may  
A mounting connector for a restraining device is  
located on the upper back flange of the appliance.  
A flexible connector is not supplied by nor is it  
available from the factory.  
result spills from a semi-liquid product.  
holding cabinets • installation/operation/service manual - pg. 11  
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In St a ll a t Ion  
SIt e InSt a l l a tIo n  
DrIP tray InStallatIon InStrUCtIonS - 500, 750, 1000, 1200  
b
a
c
d
Item Description  
Qty  
1
2
3
4
Double-Sided Tape  
1
1
3
1
Drip Tray Holder  
8-32 x 1/4" Phil Screw  
Drip Tray  
1. Poke holes through double-sided tape a which is attached to the back of drip tray holder b.  
2. Remove backing on double-sided tape a.  
3. Put screws c through holes and attach drip tray holder b to unit.  
4. Optional - apply a line of food-grade silicone caulk along top edge of drip tray holder b to seal.  
5. Place drip tray d in drip tray holder b.  
wa r nIn g  
FaIlUre to ProPerly InStall  
tHe DrIP tray Can or wIll  
CaUSe MaJor eQUIPMent  
DaMage anD wIll reSUlt In  
a leaKage HaZarD tHat Can  
CaUSe PerSonal InJUry.  
holding cabinets • installation/operation/service manual - pg. 12  
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In St a ll a t Ion  
e le Ct r ICa l  
1. An identification tag is permanently mounted on  
the cabinet.  
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.  
Ca Ut Io n  
THIs sECTION Is PROVIDED FOR THE AssIsTANCE  
OF QUALIFIED sERVICE TECHNICIANs ONLY AND  
Is NOT INTENDED FOR UsE BY UNTRAINED OR  
UNAUTHORIZED sERVICE PERsONNEL.  
Arcing will occur when connecting or disconnecting  
the unit unless all controls are in the “OFF” position.  
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.  
Da n ge r  
ENsURE POWER sOURCE  
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  
MATCHEs VOLTAGE IDENTIFIED  
ON APPLIANCE RATING TAG.  
Danger  
To avoid electrical shock, this  
with the following symbol.  
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  
Hard wired models:  
Hard wired models must be equipped with a  
country certified external allpole disconnection  
switch with sufficient contact separation.  
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.  
accordance with CsA C22.1, Canadian  
Electrical Code Part 1 or local codes.  
note: CE approved appliances must be  
connected to an electrical circuit that is  
protected by an external GFCI outlet.  
holding cabinets • installation/operation/service manual - pg. 13  
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In St a ll a t Ion  
e le Ct r ICa l  
300-S  
1200-S  
voltage  
phase cycle/hz amps kw cord & plug  
voltage  
phase cycle/hz amps  
kW  
cord & plug  
120  
1
60  
8.0 .96  
NeMa 5-15p,  
120  
1
60  
6.7  
.80  
NeMa 5-20p  
15a-125v plug  
20a-125v plug  
208  
240  
1
1
60  
60  
3.5 .72  
4.0 .96 15a-250v plug  
NeMa 6-15p,  
230  
1
50/60  
3.9  
.80  
cee 7/7  
220-230v plug  
(Usa only)  
208  
240  
1
1
60  
60  
6.9 1.4  
8.0 1.9  
no cord  
or plug  
500-S  
voltage  
phase cycle/hz amps  
kW  
cord & plug  
120  
1
60  
8.4  
1.0  
NeMa 5-15p,  
230 1000W  
230 2000W  
1
1
50/60  
50/60  
3.9 .88  
7.7 1.8 220-230v plug  
cee 7/7,  
15a-125v plug  
208  
240  
1
1
60  
60  
3.7  
.76  
NeMa 6-15p,  
15a-250v plug  
(usa only)  
4.2  
1.0  
1000-UP  
230  
1
50/60  
4.1  
.95  
cee 7/7,  
voltage  
phase cycle/hz  
amps  
kW  
cord & plug  
220-230v plug  
120  
1
60  
16.0  
1.9  
NeMa 5-20p,  
20a-125v plug  
750-S  
voltage  
phase cycle/hz amps  
kW  
cord & plug  
208  
240  
1
1
60  
60  
7.0  
8.0  
1.4  
1.9  
NeMa 6-15p,  
15a-250v plug  
120  
1
60  
9.0  
1.1  
NeMa 5-15p,  
Usa only)  
(
15a-125v plug  
230  
1
50/60  
7.7  
1.8  
cee 7/7,  
208  
240  
1
1
60  
60  
3.9  
.81  
NeMa 6-15p,  
15a-250v plug  
(usa only)  
220-230v plug  
4.5  
1.1  
230  
1
50/60  
4.3  
1.0  
cee 7/7,  
220-230v plug  
1200-UP  
voltage  
phase cycle/hz amps kw cord & plug  
1000-S  
120  
1
60  
16.0 1.9 NeMa 5-20p,  
voltage  
phase cycle/hz amps  
kW  
cord & plug  
20a-125v plug  
208  
240  
1
1
60  
60  
7.0 1.4 NeMa 6-15p,  
120  
1
60  
8.0  
.96  
NeMa 5-15p,  
8.0  
1.9 15a-250v plug  
15a-125v plug  
(Usa only)  
208  
240  
1
1
60  
60  
3.5  
.72  
NeMa 6-15p,  
15a-250v plug  
(usa only)  
208  
240  
1
1
60  
60  
14.0 2.9  
16.0 3.8  
no cord  
or plug  
4.0  
.96  
230 2000W  
230 4000W  
1
1
50/60 7.7 1.8  
50/60 15.4 3.5 220-230v plug  
cee 7/7,  
230  
1
50/60  
3.9  
.88  
cee 7/7,  
220-230v plug  
Wire diagrams are located inside the bonnet of the unit.  
Da n ge r  
CaUt Io n  
THIs sECTION Is PROVIDED FOR THE AssIsTANCE  
OF QUALIFIED sERVICE TECHNICIANs ONLY AND  
Is NOT INTENDED FOR UsE BY UNTRAINED OR  
UNAUTHORIZED sERVICE PERsONNEL.  
ENsURE POWER sOURCE  
MATCHEs VOLTAGE IDENTIFIED  
ON APPLIANCE RATING TAG.  
holding cabinets • installation/operation/service manual - pg. 14  
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In St a ll a t Ion  
USe r InFo r Ma tIo n  
USer SaFety InForMatIon  
beFore InItIal USe:  
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.  
1. Clean both the interior and exterior of the unit  
with a damp, clean cloth and mild soap solution.  
Rinse carefully.  
2. Clean and install the cabinet side racks. Shelves  
should be positioned with the curved end up and  
toward the back of the unit (reach-in models).  
1. Unit must be connected to the appropriate  
power source.  
HeatIng CHaraCterIStICS  
2. Use hand protection when handling hot items.  
3. Preheat the unit for 30 minutes before use.  
4. Be certain only hot foods are placed into the unit.  
The cabinet is equipped with a special heating cable.  
Through this Halo Heat concept, the heating cable is  
mounted against the walls of the unit to provide an  
evenly applied heat source controlled by a thermostat.  
The design and operational characteristics of the  
unit eliminate the need for a moisture pan or a heat  
circulating fan. Through even heat application,  
the quality of food products is maintained up to  
several hours or more.  
CaUtIon  
METAL PARTs OF THIs EQUIPMENT  
BECOME EXTREMELY HOT WHEN  
IN OPERATION. TO AVOID BURNs,  
ALWAYs UsE HAND PROTECTION  
WHEN OPERATING THIs APPLIANCE.  
holding cabinets • installation/operation/service manual - pg. 15  
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oPe rat Ion  
o Pe r at Ing In Str UCtIo nS  
1. PreHeat at 200°F (93°C) For 30 MInUteS  
beFore loaDIng FooD.  
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).  
Push power switch to “ON” position. The unit will  
begin operating at the previous set temperature.  
THIS WILL NOT NECESSARILY  
BE THE FINAL SETTING.  
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.  
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.  
To toggle between Set and Actual:  
to toggle between FaHrenHeIt  
anD CelSIUS  
Factory default is to display Set temperature in the  
Digital Display. To display Actual temperature:  
Press the Temperature Display Key at any time to display  
the alternate temperature.  
Press and hold the Temperature Display Key and  
the Up Arrow Key for 5 seconds. The control will  
The factory default is Fahrenheit. To change to Celsius:  
show  
, then show the Actual temperature.  
ACT  
Repeat to toggle to Set point  
.
1. Press and hold the Temperature Display Key and  
SET  
the Down Arrow Key for 5 seconds.  
Press the Temperature Display Key at any time  
to display the alternate temperature.  
.
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.  
3. When the inside air temperature reaches the desired  
holding temperature, the Heat Indicator Light will  
turn off.  
3. Repeat to toggle to Fahrenheit.  
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.  
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.  
Heat  
Digital  
Indicator Light Display  
Heat  
Digital  
Indicator Light Display  
Lower Compartment  
Control  
Upper Compartment  
Control  
I
I
o
o
Up/Down  
Arrow Keys  
Up/Down  
Arrow Keys  
On/Off Power  
Switch  
On/Off Power  
Switch  
Temperature  
Display Key  
Temperature  
Display Key  
holding cabinets • installation/operation/service manual - pg. 16  
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oPe rat Ion  
DelUXe Control oPtIon  
1
power on indicator light  
on/off key  
Heat indicator  
led display  
1
power on indicator light  
on/off key  
Heat indicator  
led display  
6
6
2
2
3
3
4
lock indicator  
4
lock indicator  
5
up/down  
arrow keys  
5
up/down  
arrow keys  
Upper  
lower  
Double  
Compartment  
Control  
with multiple timers  
Deluxe Control  
7
sHelf timer keys  
DelUXe Control Set-UP  
on/oFF Key  
FaHrenHeIt/CelSIUS  
Press the ON/OFF key once and the power  
indicator light will illuminate. Press and  
hold the ON/OFF key until the LED display  
turns off (at least three seconds) and power  
indicator light goes out.  
With the control off, to choose between  
Fahrenheit and Celsius, press and hold the  
UP arrow key until either °F or °C is shown in  
LED display. Press either arrow key to toggle  
the temperature scale.  
°F/°C  
The control has a four-digit LED display.  
When the display is on, it will show  
current holding temperature, as well as  
diagnostic information.  
UP/Down arrow Key  
The UP and DOWN arrow keys are used for a  
variety of settings when selecting the holding  
temperature. If an arrow key is pressed and  
released the display will show the current set  
temperature for four seconds. If an arrow  
key is held (at least eight seconds), the value  
will change at a rapid rate. Pressing an arrow  
key when the set temperature is displayed  
will increase/decrease the temperature by 1°.  
Pressing and holding an arrow will increase/  
decrease the temperature by 10°.  
Control loCK  
The warmer controls can be locked so that no  
changes can be made to the set temperature.  
To lock the display, press and hold the ON/  
OFF key and the Up Arrow key at the same  
time. The lock LED will illuminate. When  
the lock LED is illuminated, additional  
programming will not be functional other than  
the key sequence required to unlock the panel.  
enable / DISable beePer  
A beeper sounds when an error code is  
displayed. To choose between beeper on  
and beeper off mode, the control must be  
off, then press and hold the DOWN arrow  
key until either “on” or “OFF” is shown  
in the LED display. Press either arrow  
button to toggle the beeper mode.  
To unlock the display, press and hold the  
ON/OFF key and the Down Arrow key at the  
same time. The lock LED will extinguish. The  
panel keys will resume normal function.  
holding cabinets • installation/operation/service manual - pg. 17  
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oPe rat Ion  
DelUXe Control oPeratIon  
1. Preheat at 200°F (93°C) for 30 minutes.  
3. reset the control to 160°F (71°C).  
Check to make certain the cabinet door is  
securely closed, and reset to 160°F (71°C) by  
using the UP/DOWN keys  
Press the ON key, and set the temperature to  
200°F (93°) by using the UP/DOWN arrow keys.  
Allow a minimum of 30 minutes preheating  
time before loading the holding cabinet with  
food. Closing the vents on the inside of the  
door will speed the preheating process. The  
LED heat indicator light will go “Out” after  
approximately 30 minutes preheat time, or when  
the air temperature inside the unit reaches the  
temperature set by the operator. The Set indicator  
will light up anytime the temperature is set  
or reset.  
THIS WILL NOT NECESSARILY  
BE THE FINAL SETTING.  
The proper temperature range and open or closed  
door vent position 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).  
2. load with hot food only.  
The purpose of the holding cabinet is to maintain  
hot food at proper serving temperature. Only  
hot food should be placed into the cabinet.  
Before loading the cabinet with food, use a food  
thermometer to make certain all products are at  
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 holding cabinet.  
Suretemp™ Heat recovery  
The patented SureTemp™ heat recovery system in  
this unit will immediately compensate for any loss of  
heat when the door is opened. In order to maintain  
a more consistent cavity temperature, the control  
will automatically apply heat to the unit’s interior  
while the door is open and for a short time after the  
door is closed. If the door remains open for more  
than three minutes, the control will sound three  
rapid beeps every ten seconds until the door  
is closed.  
DoUgH ProoFIng InStrUCtIonS  
sIMPLE AND DELUXE CABINETs  
With the addition of a pan of water, warming cabinets can be used for proofing dough. A water reservoir  
pan (#1775) and pan cover (#1774) is available as an option from Alto-Shaam.  
1. Remove dough from retarder or refrigerator and allow covered product to set up at room temperature.  
2. Set holding thermostat temperature to 95°F (35°C).  
3. Pour approximately 2 quarts (c. 2 liters) of hot water into the optional water reservoir pan and place the  
pan on the bottom surface of the compartment. The temperature of the water should be 140° to 180°F  
(60° to 82°C).  
4. Allow the cabinet to preheat for 45 to 60 minutes.  
5. Remove covering and place dough in preheated cabinet.  
6. Allow dough to remain in the cabinet until it nearly doubles in size.  
7. Remove product from cabinet and bake according to product manufacturer’s directions. Brush with  
eggwash if desired.  
NOTE: The above proofing procedure is a suggested guideline only. Due to variation from product  
to product, including quality and product weight, close adherence the product manufacturer’s  
instructions is strongly recommended.  
holding cabinets • installation/operation/service manual - pg. 18  
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oPe rat Ion  
DelUXe Control tIMer PrograMMIng  
timer Programming Information  
5. Press Shelf timer Key.  
1. turn on/off Control Key oFF.  
Press the On/Off Key until the display turns  
OFF (at least 3 seconds) and On/Off Key’s  
Power Indicator Light goes out.  
Activate the shelf timer by pressing the  
corresponding button. Shelf LED display will  
illuminate and the count down will begin.  
The timer will display as HH:MM when the  
remaining time is >60 minutes. It will display  
as MM:SS when the remaining time is  
<60 minutes.  
note: The following steps can only be done when  
the Control is OFF.  
2. Set Shelf timer Keys.  
The timer LED’s will illuminate as follows:  
a) All expired timers will flash quickly (may be  
more than one)  
b) The timer with the shortest amount of time  
remaining will flash slowly.  
Press and hold a Shelf Timer Key (at least  
3 seconds) until the countdown time is shown  
in the LED display. Use the Up or Down  
Arrow Key to change the time desired.  
Time will display as HH:MM.  
c) All other active timers will be illuminated  
(may be more than one).  
3. Set additional timer Keys.  
Repeat step 2 for each Shelf Timer Key  
to be programmed.  
6. acknowledge expired timers.  
The LED will quickly flash when time expires.  
Press expired Shelf Timer Key to acknowledge  
expired timer.  
4. turn on/off Power Key on.  
Using the timer, press the On/Off key to  
turn ON unit. Power Indicator Light  
will illuminate.  
to Cancel a timer:  
Press and hold desired Shelf Timer Key for  
two seconds.  
The Multiple Shelf Timer Key option is available  
for hot food holding units with the Deluxe Control.  
These keys monitor food safety by using a  
timer-based “First-In, First-Out” product  
management system. Products should be cooked  
to HACCP recommended internal temperature and  
then held in the unit. The Timer system allows  
operator to select holding times when the unit is  
loaded. Multiple timer keys correspond to various  
pan locations in the holding unit. As the timers  
expire, the LED will flash quickly in order to notify  
the operator.  
Power Failure:  
The Power Indicator Light by On/Off Power Key  
will blink to indicate a power failure. To stop  
the blinking, simply depress On/Off Key. The  
memory will not be impaired.  
holding cabinets • installation/operation/service manual - pg. 19  
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oPe rat Ion  
general HolDIng gUIDelIneS  
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.  
Ho l DIn g t e MPe r a t Ur e r a n g e  
FaHrenHeIt  
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  
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  
FISH — Baked/Fried  
LOBSTER  
160° — 175°F  
160° — 175°F  
160° — 175°F  
71° — 79°C  
71° — 79°C  
71° — 79°C  
or dehydration.  
SHRIMP — Fried  
baKeD gooDS  
In an enclosed holding environment, too much  
moisture content is a condition which can be relieved.  
A product achieving extremely high temperatures  
in preparation must be allowed to decrease in  
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  
temperature before being placed in a controlled  
holding atmosphere. If the product is not allowed to  
decrease in temperature, excessive condensation will  
form increasing the moisture content on the outside  
of the product. 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.  
PIZZA  
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  
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.  
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.  
holding cabinets • installation/operation/service manual - pg. 20  
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Ca re a nD Cl e anIng  
Cl ea n In g a nD Pr eVen ta t IVe MaIn t e n an Ce  
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.  
Ca Ut Io n  
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.  
holding cabinets • installation/operation/service manual - pg. 21  
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Ca re a nD Cl e anIng  
The cleanliness and appearance of this equipment will contribute considerably to  
operating efficiency and savory, appetizing food. Good equipment that is kept clean  
works better and lasts longer.  
Clean tHe HolDIng CabInet DaIly:  
1. Disconnect unit from power source, and let cool.  
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.  
2. Remove all detachable items such as shelves,  
side racks, and drip pan. Clean these items  
separately with a good grease solvent or  
commercial detergent. Rinse well and dry.  
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.  
3. Clean interior metal surfaces  
of the unit with a damp, clean  
cloth and any good commercial  
detergent 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.  
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.  
Always follow appropriate state or local health  
(hygiene) regulations regarding all applicable  
cleaning and sanitation requirements for  
food service equipment.  
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.  
Da n g e r  
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.  
Dan ge r  
DISConneCt UnIt FroM  
Power SoUrCe beFore  
CleanIng or SerVICIng.  
SeVere DaMage or  
eleCtrICal HaZarD  
CoUlD reSUlt.  
WARRANTY BECOMEs VOID IF  
APPLIANCE Is FLOODED  
holding cabinets • installation/operation/service manual - pg. 22  
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Sa nIt a tIon  
Food flavor and aroma are usually so closely related that  
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.  
it is difficult, if not impossible, to separate them. There  
is also an important, inseparable relationship between  
cleanliness and food flavor. Cleanliness, top operating  
efficiency, and appearance of equipment contribute  
considerably to savory, appetizing foods. Good equipment  
that is kept clean, works better and lasts longer.  
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 attractive  
appearance of equipment, along with maximum efficiency  
and utility. More importantly, a good sanitation program  
provides one of the key elements in the prevention of  
food-borne illnesses.  
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)  
holding cabinets • installation/operation/service manual - pg. 23  
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Se rVICe  
t He r MoSta t a CCUr a Cy  
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.  
Da n ge r  
DISConneCt UnIt FroM  
Power SoUrCe beFore  
CleanIng or SerVICIng.  
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 quality thermal indicator.  
Ca Ut Io n  
a. With the exception of the wire shelves,  
THIs sECTION Is PROVIDED FOR THE AssIsTANCE  
OF QUALIFIED sERVICE TECHNICIANs ONLY AND  
Is NOT INTENDED FOR UsE BY UNTRAINED OR  
UNAUTHORIZED sERVICE PERsONNEL.  
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.  
t ro Ub l e SHo ot In g  
This section is provided for the assistance of qualified technicians only and is not intended for use by untrained  
®
or unauthorized service personnel. If your Alto-Shaam unit is not operating properly, check the following before  
calling your Authorized Alto-Shaam Service Agent:  
ꢀ Check main power circuit breaker to the unit and verify that the circuit breaker on the back of the unit is turned  
on, if applicable.  
Do not attempt to repair or service the unit beyond this point. Contact Alto-Shaam for the nearest authorized  
®
service agent. Repairs made by any other service agents without prior authorization by Alto-Shaam will  
void the warranty on the unit.  
Da ng e r  
Ca Ut Io n  
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.  
holding cabinets • installation/operation/service manual - pg. 24  
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Se rVICe  
t ro Ub l e SHo ot In g  
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  
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  
e-90 button stuck  
e-dS Datakey 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.  
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.  
holding cabinets • installation/operation/service manual - pg. 25  
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Se rVICe  
1
SIngle CoMPartMent - 300-S  
3
2
4
5
6
7
28  
8
27  
9
26  
10  
25  
24  
23  
11 12 13 14  
16  
22  
21  
15  
16  
16  
17  
19  
20  
18  
Part numbers and drawings are subject to change without notice.  
IteM  
DeSCrIPtIon  
BONNET TOP COVER  
Part no. Qty IteM  
DeSCrIPtIon  
Part no. Qty  
1
2
3
4
5
6
7
1012831  
BK-3019  
11133  
1
1
21  
22  
DOOR ASSEMBLY  
DOOR GASKET  
PANEL, OVERLAY  
SIDE RACKS  
5014458  
GS-35092  
PE-35188  
1012872  
1
1
1
2
1
1
1
1
1
1
4
1
2
1
2
2
2
6
2
2
4
1
T-BLOCK  
BREAKER SWITCH CUTOUT COVER  
BUSHING, STRAIGHT, STRAIN RELIEF  
REAR TRIM  
1
23  
BU-34898  
5014525  
IN-2003  
1
24  
1
25  
CONTROL  
CC-34970  
5014530  
INSULATION  
1
26  
ELECTRIC CHASSIS SPOT  
CORDSET, 230V  
CD-3922  
CD-3232  
1003936  
RI-2100  
1
27  
SWITCH, ROCKER, 125-277V, 20A  
GASKETS, ADHESIVE,.125X.375  
PROBE COVER  
SW-34769  
GS-23622  
1008807  
CORDSET, 120V  
1
28  
8
HI-LIMIT PROTECTION COVER  
RIVET, BLIND, #44, S/S  
HI-LIMIT THERMOSTAT  
SENSOR MOUNTING BRACKET  
BLOCK, SENSOR  
1
29*  
30*  
31*  
32*  
33*  
34*  
35*  
36*  
37*  
38*  
39*  
40*  
41*  
42*  
9
16  
1
BUSHING, 3/4" SNAP  
BU-3008  
NU-2361  
SC-2190  
SC-22271  
SC-22924  
SC-2365  
SC-27078  
SH-2107  
SP-29392  
WS-22297  
WS-22302  
WS-23148  
WS-2467  
10  
11  
12  
13  
14  
15  
TT-33476  
1008272  
BK-29606  
SC-2254  
PR-34494  
EL-29740  
EL-35173  
HD-28789  
5014538  
FE-29203  
1012999  
SC-2459  
NUT, 6-32 HEX, S/S  
1
SCREW, 10-32 X 1/4 PAN HD GROUND  
SCREWS, M4-0.7 X 6MM PHIL  
SCREW, HHCS M6 X 20, W/NO MKGS  
SCREW, 6-32 X 1-1/4" ROUND HD  
SCREW, M6 X 1.0 X 10 PAN  
SHELVES  
1
SCREW, 6-32 X 1/2, NC PHIL, FLAT  
SENSOR, OVEN TEMPERATURE  
FOIL PAD HEATER, 230V  
FOIL PAD HEATER, 120V  
HANDLE, PULL, RECESSED  
OUTER CASING SPOT  
FEET, 3-1/2” (89MM) RIGID  
HINGE PLATE, BOTTOM  
SCREW, 8-32 X 1/4" TRH PHH  
2
1
1
1
16  
17  
18  
19  
20  
5
SPACER, SNAP-IN, 7/16", CONTROL  
WASHER, FLAT  
1
4
WASHER, SPLIT LOCK  
1
WASHER, 6-32, FLAT, NYL  
WASHER, STAR LOCK  
12  
holding cabinets • installation/operation/service manual - pg. 26  
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Se rVICe  
SIngle CoMPartMent - 500-S, 750-S, 1000-S  
(1000-S Shown)  
28  
29  
30  
1
31  
A
3
27  
5
4
9
2
6
25  
7
26  
24  
A
23  
8
22  
21  
20  
19  
19  
9
17  
14  
10  
16  
11  
15  
12  
Part numbers and drawings are subject to change without notice.  
holding cabinets • installation/operation/service manual - pg. 27  
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Se rVICe  
SIngle CoMPartMent - 500-S, 750-S, 1000-S, 1200-S  
MoDel >  
500-S  
750-S  
1000-S  
1200-S  
IteM  
DeSCrIPtIon  
BONNET TOP COVER  
Part no. Qty Part no. Qty Part no. Qty Part no. Qty  
1
2
3
4
1011946  
1011697  
1011944  
CD-3232  
CD-3551  
CD-3922  
RI-2100  
BU-3964  
BU-3378  
IN-22364  
5015081  
CS-24674  
——  
1
1
1011872  
1011697  
1011873  
CD-3232  
CD-3551  
CD-3922  
RI-2100  
1
1
1011534  
1011697  
1011618  
CD-3232  
CD-3551  
CD-3922  
RI-2100  
1
1
1011653  
1011697  
1011752  
CD-3232  
CD-3551  
CD-3922  
RI-2100  
BU-3964  
BU-3378  
IN-22364  
5015092  
——  
1
1
BREAKER SWITCH CUTOUT COVER  
REAR TRIM  
1
1
1
1
CORDSET, 120V  
1
1
1
1
CORDSET, 208-240V  
CORDSET, 230V  
1
11  
1
1
1
1
1
1
5
6
RIVET, BLIND, #44, S/S  
BUSHING, STRAIGHT, STRAIN RELIEF  
BUSHING, 1-1/8" SNAP  
INSULATION  
24  
1
24  
1
24  
1
24  
1
BU-3964  
BU-3378  
IN-22364  
5015083  
CS-24674  
——  
BU-3964  
BU-3378  
IN-22364  
5015088  
CS-24674  
——  
7
4
4
4
4
8
1
1
1
1
9
SIDE PANEL  
2
2
2
2
10  
CASTER, 3-1/2” (89mm) RIGID  
CASTER, 5" (127mm) RIGID  
2
2
2
——  
2
——  
2
——  
2
—— CS-24874  
——  
—— CS-24875  
11  
CASTER, 3-1/2” (89mm) SWIVEL WITH BRAKE  
CASTER, 5" (127mm) SWIVEL WITH BRAKE  
BOTTOM PANEL  
CS-24675  
——  
CS-24675  
——  
CS-24675  
——  
2
——  
2
——  
1
——  
1
12  
13*  
14  
15  
16  
17  
18  
19  
20  
21  
1010774  
——  
1010394  
——  
1009941  
——  
1
——  
4
1011650  
——  
1
NOT SHOWN  
——  
4
——  
4
——  
4
SCREW, 10-32X1-3/4, NF, PHIL, FLAT M/S,18-8 S/S  
SCREW, 10-32X3/4 PHILLIPS PAN HD  
HANDLE, OFFSET MAG LATCH  
DOOR ASSEMBLY  
SC-29387  
SC-2071  
HD-27080  
5013132  
SC-2073  
SC-2072  
HG-22338  
SR-28402  
——  
SC-29387  
SC-2071  
HD-27080  
5012938  
SC-2073  
SC-2072  
HG-22338  
SR-28404  
——  
SC-29387  
SC-2071  
HD-27080  
5012801  
SC-2073  
SC-2072  
HG-22338  
SR-2120  
——  
SC-29387  
SC-2071  
HD-27080  
5012663  
SC-2073  
SC-2072  
HG-22338  
——  
2
2
2
2
1
1
1
1
1
1
1
1
SCREW, 10-32X1-1/2, NF, PHIL, FLAT M/S,18-8 S/S  
SCREW, 10-32X3/4, NF PHIL, FLAT M/S, 18-8 S/S  
HINGE, 1-3/8" OFFSET, PAIR, CHROME  
SIDE RACK  
6
6
6
6
6
6
6
6
2
2
1
1
2
2
2
——  
8
*PAN SLIDES  
——  
——  
1
——  
——  
1
—— SR-24447  
*PAN SLIDE RAIL  
——  
——  
——  
——  
1
1011741  
5012731  
CC-34970  
SW-34769  
BK-3019  
5012122  
GS-23622  
1008272  
BK-29606  
SC-2254  
PR-34494  
1006871  
1011654  
NU-22286  
NU-2296  
NU-2361  
PE-29397  
PG-25574  
SC-2190  
SC-22271  
SC-2332  
SC-2365  
SC-2425  
SP-29392  
——  
4
22  
23  
FRONT TRIM, CONTROL  
5013104  
CC-34970  
SW-34769  
BK-3019  
5012122  
GS-23622  
1008272  
BK-29606  
SC-2254  
PR-34494  
1006871  
1011938  
NU-22286  
NU-2296  
NU-2361  
PE-29399  
PG-25574  
——  
5012940  
CC-34970  
SW-34769  
BK-3019  
5012122  
GS-23622  
1008272  
BK-29606  
SC-2254  
PR-34494  
1006871  
1011861  
NU-22286  
NU-2296  
NU-2361  
PE-29398  
PG-25574  
SC-2190  
SC-22271  
SC-2332  
SC-2365  
SC-2425  
SP-29392  
SH-2105  
TA-24637  
WS-23148  
WS-2467  
5012285  
CC-34970  
SW-34769  
BK-3019  
5012122  
GS-23622  
1008272  
BK-29606  
SC-2254  
PR-34494  
1006871  
1011529  
NU-22286  
NU-2296  
NU-2361  
PE-29396  
PG-25574  
SC-2190  
SC-22271  
SC-2332  
SC-2365  
SC-2425  
SP-29392  
——  
1
CONTROL  
1
1
1
1
24  
SWITCH, ROCKER, 125-277V, 20A  
T-BLOCK  
1
1
1
1
25  
1
1
1
1
26  
ELECTRIC CHASSIS  
1
1
1
1
27  
GASKETS, ADHESIVE,.125X.375 [lin ft]  
BRACKET, SENSOR MTG.  
BLOCK, SENSOR  
1
1
1
1
28  
1
1
1
1
29  
1
1
1
1
30  
SCREW, 6-32 X 1/2, NC PHIL, FLAT  
SENSOR, OVEN TEMPERATURE  
NON-PRODUCT PROBE SEAL  
INNER BACK PANEL  
2
2
2
2
31  
1
1
1
1
32*  
33*  
34*  
35*  
36*  
37*  
38*  
39*  
40*  
41*  
42*  
43*  
44*  
45*  
46*  
47*  
48*  
1
1
1
1
1
1
1
1
NUT, M4-0.7 HEX 18-8  
2
2
2
2
NUT, HEX #8-32  
2
2
2
2
NUT, 6-32 HEX, S/S  
4
4
4
4
PANEL, OVERLAY  
1
1
1
1
PLUG, 3/8" HOLE  
2
2
2
2
SCREW, 10-32 X 1/4 PAN HD GROUND  
SCREWS, M4-0.7 X 6MM PHIL  
SCREW, 1/4-20 X 1/2, NC SLOT RND  
SCREW, 6-32 X 1-1/4" ROUND HD  
SCREWS, 8-32 X 1/2" PHIL S/S  
SPACER, SNAP-IN, 7/16", CONTROL  
SHELF, CHROME PLATED  
TAPE, 1" WIDE X 25 MIL VHB  
WASHER, 6-32, FLAT, NYL  
WASHER, STAR LOCK  
——  
2
1
1
1
SC-22271  
SC-2332  
——  
2
2
2
4
4
4
4
——  
6
2
2
2
SC-2425  
SP-29392  
SH-2107  
TA-24637  
WS-23148  
WS-2467  
6
6
6
6
6
6
6
2
2
——  
9
——  
18  
4
9
9
TA-24637  
WS-23148  
WS-2467  
TA-24637  
WS-23148  
WS-2467  
4
4
4
1
1
1
1
*not shown  
holding cabinets • installation/operation/service manual - pg. 28  
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Se rVICe  
DoUble CoMPartMent - 1000-UP, 1200-UP  
(1000-UP SHown)  
28  
29  
1
30  
2
3
4
31  
27  
26  
A
5
25  
24  
6
23  
22  
21  
20  
A
7
8
19  
18  
17  
16  
10  
12  
9
15  
14  
11  
Part numbers and drawings are subject to change without notice.  
holding cabinets • installation/operation/service manual - pg. 29  
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Se rVICe  
DoUble CoMPartMent - 1000-UP, 1200-UP  
MoDel >  
1000-UP  
1200-UP  
IteM  
DeSCrIPtIon  
SCREW, 8-32 X 1/4" PHIL  
Part no. Qty Part no. Qty  
1
2
3
4
5
SC-2459  
1011534  
1011532  
RI-2100  
30  
1
SC-2459  
1011653  
1011652  
RI-2100  
32  
1
BONNET TOP COVER  
REAR TRIM  
1
1
RIVET, BLIND, #44, S/S  
44  
1
44  
1
CORDSET, 120V  
CD-33824  
CD-3551  
CD-3922  
BU-3964  
BU-3378  
IN-22364  
5015105  
CS-24874  
CS-24875  
1009941  
——  
CD-33824  
CD-3551  
CD-3922  
BU-3964  
BU-3378  
IN-22364  
5015105  
CS-24874  
CS-24875  
1011650  
——  
CORDSET, 208-240V  
1
1
CORDSET, 230V  
1
1
6
BUSHING, STRAIGHT, STRAIN RELIEF  
BUSHING, 1 1/8" SNAP  
1
1
7
8
8
8
INSULATION  
1
1
9
SIDE PANEL  
2
2
10  
11  
12  
13*  
14  
15  
16  
17  
18  
19  
20  
21  
22  
23  
24  
25  
26  
27  
28  
29  
30  
31  
32*  
33*  
34*  
35*  
36*  
37*  
38*  
39*  
40*  
41*  
42*  
43*  
44*  
CASTER, 5" (127mm) RIGID  
CASTER, 5" (127mm) SWIVEL WITH BRAKE  
BOTTOM PANEL  
2
2
2
2
1
1
NOT SHOWN  
——  
4
——  
4
SCREW, 10-32 X 3/4 PHILLIPS PAN HD  
HANDLE, OFFSET MAG LATCH  
SCREW, 10-32 X 1-1/2, NF, PHIL, FLAT M/S,18-8 S/S  
SCREW, 10-32 X 3/4, NF PHIL, FLAT M/S, #18-8 S/S  
HINGE, 1-3/8 OFFSET, PAIR, CHROME  
DOOR ASSEMBLY  
SC-2071  
HD-27080  
SC-2073  
SC-2072  
HG-22338  
5012801  
SR-2120  
5012113  
CC-34970  
SW-34769  
PE-29394  
5012122  
BK-3019  
GS-23622  
1008272  
BK-29606  
SC-2254  
PR-34494  
1006871  
1011529  
1011697  
NU-22286  
NU-2296  
NU-2361  
PG-25574  
SC-2190  
SC-22271  
SC-2332  
SC-2365  
SC-29387  
SP-29392  
——  
SC-2071  
HD-27080  
SC-2073  
SC-2072  
HG-22338  
5012663  
——  
2
2
12  
12  
2
12  
12  
2
2
2
SIDE RACK  
4
——  
1
FRONT TRIM, CONTROL  
CONTROL  
1
5012345  
CC-34970  
SW-34769  
PE-29395  
5012122  
BK-3019  
GS-23622  
1008272  
BK-29606  
SC-2254  
PR-34494  
1006871  
1011654  
1011397  
NU-22286  
NU-2296  
NU-2361  
PG-25574  
SC-2190  
SC-22271  
SC-2332  
SC-2365  
SC-29387  
SP-29392  
SR-24447  
1011741  
——  
2
2
SWITCH, ROCKER, 125-277V, 20A  
PANEL, OVERLAY  
2
2
1
1
ELECTRIC CHASSIS  
1
1
T-BLOCK  
1
1
GASKETS, ADHESIVE,.125X.375 [lin ft]  
BRACKET, SENSOR MTG.  
BLOCK, SENSOR  
1
1
2
2
2
2
SCREW, 6-32 X 1/2, NC PHIL, FLAT  
SENSOR, OVEN TEMPERATURE  
NON-PRODUCT PROBE SEAL  
INNER BACK PANEL  
2
2
2
2
2
2
2
2
BREAKER SWITCH CUTOUT COVER  
NUT, M4-0.7 HEX 18-8  
1
1
4
4
NUT, HEX #8-32  
2
2
NUT, 6-32 HEX, S/S  
8
8
PLUG, 3/8" HOLE  
3
3
SCREW, 10-32 X 1/4 PAN HD GROUND  
SCREWS, M4-0.7X6MM PHIL  
SCREW, 1/4-20 X 1/2, NC SLOT RND  
SCREW, 6-32 X 1 1/4" ROUND HD  
SCREW, 10-32 X 1-3/4, NF, PHIL, FLAT M/S,18-8 S/S  
SPACER, SNAP-IN, 7/16", CONTROL  
*PAN SLIDE  
1
1
4
4
4
4
2
2
8
8
12  
——  
——  
2
12  
16  
8
*PAN SLIDE RAIL  
——  
45*  
46*  
47*  
TAPE, 1" WIDE X 25 MIL VHB  
WASHER, 6-32, FLAT, NYL  
WASHER, STAR LOCK  
TA-24637  
WS-23148  
WS-2467  
——  
8
8
WS-23148  
WS-2467  
1
1
*not shown  
holding cabinets • installation/operation/service manual - pg. 30  
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Se rVICe  
eleCtronIC CoMPonentS - 300-S  
4
3
2
6
8
5
3
7
1
9
21  
10  
20  
11  
12  
19  
13  
14  
15  
16  
18  
17  
3
Part numbers and drawings are subject to change without notice.  
IteM  
DeSCrIPtIon  
Part no. Qty IteM  
DeSCrIPtIon  
NUT, THREADED INSERT, M6  
BRACKET, SENSOR MTG.  
SCREW, 6-32 X 3/8" RND PHH  
SENSOR BLOCK  
Part no. Qty  
1
2
3
4
5
6
7
8
T-BLOCK  
BK-3019  
5015058  
SC-2459  
11133  
1
1
4
1
1
1
1
1
1
1
2
2
12  
13  
14  
15  
16  
17  
18  
19  
20  
21  
22*  
NU-22770  
1008272  
1
1
2
1
1
1
1
1
4
4
2
ELECTRIC CHASSIS ASSEMBLY  
SCREW, 8-32 X 1/4" PHIL  
SWITCH COVER  
SC-2254  
BK-29606  
PR-34494  
1008807  
BU-34898  
TT-33476  
1003936  
CD-3232  
CD-3922  
SC-22924  
WS-22297  
WS-22302  
PROBE  
BUSHING, STRAIN RELIEF, 90°, BLK  
HI-LIMIT THERMOSTAT  
HI-LIMIT PROTECTION COVER  
CORDSET, 120V  
PROBE COVER  
SWITCH, ROCKER,125-277V, 20A  
PANEL, OVERLAY, 300-S SIMPLE  
WASHER, 6-32, FLAT, NYLON  
NUT, 6-32 HEX, S/S  
SW-34769  
PE-35188  
WS-23148  
NU-2361  
SC-22271  
CORDSET, 230V  
9
SCREW, HHCS, M6 X 20, NO MKGS  
WASHER, FLAT  
10  
11  
SCREWS, M4-0.7X6MM PHIL  
WASHER, SPLIT LOCK  
*not shown  
Da ng e r  
Dan ge r  
loCK-oUt or PoSt  
breaKer Panel UntIl  
SerVICe worK HaS  
been CoMPleteD.  
DISConneCt UnIt FroM  
Power SoUrCe beFore  
CleanIng or SerVICIng.  
holding cabinets • installation/operation/service manual - pg. 31  
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Se rVICe  
DelUXe Control eleCtronIC CoMPonentS  
13  
14  
15  
3
1
16  
2
DETAIL B  
12  
4
11  
10  
5
9
8
B
6
7
Part numbers and drawings are subject to change without notice.  
IteM  
DeSCrIPtIon  
HI-LIMIT PROTECTION COVER  
SWITCH, CIRCUIT BREAKER  
CORDSET, 120V  
Part no. Qty IteM  
DeSCrIPtIon  
Part no. Qty  
1
2
3
1003936  
SW-34769  
CD-3232  
CD-3551  
CD-3922  
BU-3964  
BK-33546  
BK-3019  
TM-33560  
1
1
1
1
1
1
1
1
1
8
CONTROL WITHOUT TIMERS  
RELAY  
5012946  
RL-33558  
5012122  
BA-33554  
TT-33476  
1493  
1
1
1
1
1
1
2
1
1
9
10  
11  
12  
13  
14  
15  
16  
ELECTRIC CHASSIS  
POWER SUPPLY BOARD  
T-STAT, HI-LIMIT  
CORDSET, 208-240V  
CORDSET, 230V  
4
5
6
7
BUSHING, STRAIGHT, STRAIN RELIEF  
TERMINAL BLOCK, SENSOR  
T-BLOCK  
SENSOR GUARD  
SCREW, 6-32X1/2, NC PHIL, FLAT  
BLOCK, MOUNTING SENSOR  
SENSOR  
SC-2254  
BK-29605  
SN-33541  
TERMINAL STRIP  
Da ng e r  
Dan ge r  
loCK-oUt or PoSt  
breaKer Panel UntIl  
SerVICe worK HaS  
been CoMPleteD.  
DISConneCt UnIt FroM  
Power SoUrCe beFore  
CleanIng or SerVICIng.  
holding cabinets • installation/operation/service manual - pg. 32  
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Se rVICe  
Cable HeatIng SerVICe KItS  
#4978  
Cable HeatIng KIt >  
(one kit required per cavity)  
#4874  
#4881  
(1200-UP - ALL  
EXCEPT 4000W)  
(500, 750, 1000) (1200-UP - 4000W)  
IteM  
DeSCrIPtIon  
CABLE HEATING ELEMENT  
Qty  
210 feet (6401cm)  
Qty  
CB-3045  
CR-3226  
IN-3488  
BU-3105  
BU-3106  
ST-2439  
NU-2215  
SL-3063  
TA-3540  
120 feet (3658cm)  
12  
90 feet (2591cm)  
RING CONNECTOR  
INSULATION CORNER  
SHOULDER BUSHING  
CUP BUSHING  
4
1 foot (30,5cm)  
4
1 foot (30,5cm)  
12  
12  
1 foot (30,5cm)  
4
4
4
12  
4
STUD  
4
8
24  
4
8
HEX NUT  
12  
INSULATING SLEEVE  
ELECTRICAL TAPE  
4
1 roll  
4
1 roll  
1 roll  
Dang er  
Ca Ut Io n  
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.  
holding cabinets • installation/operation/service manual - pg. 33  
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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 parts warranty period is as follows:  
For the refrigeration compressor on Alto-Shaam Quickchillers™, five (5) years from the date of installation.  
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 parts, one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first.  
The labor warranty period is one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first.  
Alto-Shaam will bear normal labor charges performed during standard business hours, excluding overtime, holiday rates or any  
additional fees.  
To be valid, a warranty claim must be asserted during the applicable warranty period. This warranty is not transferable.  
THIS WARRANTY DOES NOT APPLY TO:  
1. Calibration.  
2. Replacement of light bulbs, door gaskets, and/or the replacement of glass due to damage of any kind.  
3. Equipment damage caused by accident, shipping, improper installation or alteration.  
4. Equipment used under conditions of abuse, misuse, carelessness or abnormal conditions, including but not limited to, equipment  
subjected to harsh or inappropriate chemicals, including but not limited to, compounds containing chloride or quaternary salts, poor water  
quality, or equipment with missing or altered serial numbers.  
5. Damage incurred as a direct result of poor water quality, inadequate maintenance of steam generators and/or surfaces affected by water  
quality. Water quality and required 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, 2011  
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: _____________________________________________________________________________________________________________  
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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  
www.alto-shaam.com  
PRINTED IN U.S.A.  
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