Alto Shaam Kitchen Entertainment Center 500 s User Manual

Food Holding Cabinet

Models:

500-S

750-S

1000-S

1000-UP

• INSTALLATION

• OPERATION

1000-S

750-S

• MAINTENANCE

500-S

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-28848 • 09/09

P R I N T E D I N U .S .A .

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D E L I V E R Y

U N PA C K I N G

1. Carefully remove the

appliance from the

carton or crate.

This Alto-Shaam appliance has been

thoroughly tested and inspected to insure only the

highest quality unit is provided. Upon receipt,

check for any possible shipping damage and report

it at once to the delivering carrier. See

NOTE: Do not discard the

carton and other

Transportation Damage and Claims section

located in this manual.

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.

Save all the information and instructions

packed with the appliance. Complete and return

the warranty card to the factory as soon as

possible to assure prompt service in the event of a

warranty parts and labor claim.

This manual must be read and understood by

all people using or installing the equipment

model. Contact the Alto-Shaam service

department if you have any questions concerning

installation, operation, or maintenance.

inspected the unit

for hidden damage

and tested it for

proper operation.

2. Read all instructions in this manual carefully

before initiating the installation of this appliance.

DO NOT DISCARD THIS MANUAL.

This manual is considered to be part of the

appliance and is to be provided to the owner or

manager of the business or to the person

responsible for training operators. Additional

manuals are available from the Alto-Shaam

service department.

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.

500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE 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

D A N G E R

instructions and warnings must be read and

understood by all operators and users.

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.

WA R N I N G

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.

C A U T I O N

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 O T 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.

C A U T I O N

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.

N O T E : Used to notify personnel of

installation, operation, or

maintenance information that is

important but not hazard related.

500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE MANUAL • 2.

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INSTALLATIO N

D A N G E R

ALTERATION, ADJUSTMENT,

SERVICE, OR MAINTENANCE COULD

RESULT IN SEVERE INJURY, DEATH

OR CAUSE PROPERTY DAMAGE.

C A U T I O 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.

D A N G E R

DO NOT store or use gasoline or other

flammable vapors or liquids in the

vicinity of this or any other appliance.

C A U T I O N

TO PREVENT PERSONAL INJURY,

USE CAUTION WHEN MOVING OR

LEVELING THIS APPLIANCE.

SIT E INSTAL LATIO N

Emissions testing conducted by Underwriters

Laboratories, Inc.® was found to be in

The Alto-Shaam cook

and hold oven must be

installed in a location

that will permit the

oven to function for its

intended purpose and

to allow adequate

clearance for

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.

ventilation, proper

cleaning, and

maintenance access.

1. The oven must be installed on a stable and

MINIMUM CLEARANCE REQUIREMENTS

level surface.

BACK

LEFT SIDE

RIGHT SIDE

TOP

3" (76mm)

1" (25mm)

2" (51mm)

2. DO NOT install this appliance in any area

where it may be affected by any adverse

conditions such as steam, grease, dripping

water, high temperatures, or any other severely

adverse conditions.

3. DO NOT store or use any flammable liquids or

allow flammable vapors in the vicinity of 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. For a full

recharge, plug the unit into the proper

receptacle for a minimum of 24 hours.

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.

500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE MANUAL • 3.

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INSTALLATIO N

EXT ERIO R DIMENSIO NS - 500-S

8-15/16"

(227mm)

Electrical

Connection

28" (711mm)

Reach-In

Electrical

Connection

Pass-Through

Option

17-7/8" (454mm)

25-1/2" (648mm)

21" (532mm)

with optional bumper

29-1/4" (743mm)

with optional bumper

*32-1/16" (814mm) - with optional 2-1/2" (64mm) casters

*34-5/16" (874mm - with optional 5" (127mm) casters

*34-11/16" (880mm) - with optional 6" (152mm) legs (approximate)

WEIGHT

PRODUCT CAPACITY

NET: 94 lb (43 kg)

60 lbs (27 kg) MAXIMUM

SHIP: 120 lb (54 kg)

VOLUME MAXIMUM: 50 QUARTS (47.5 LITERS)

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INSTALLATIO N

EXT ERIO R DIMENSIO NS - 750-S

33-7/8" (860mm)

Electrical

Connection

Pass-Through

Option

30-15/16" (785mm)

25-3/4" (653mm)

33-7/8" (860mm)

28-1/4" (716mm)

with optional bumper

*32-3/16" (817mm) - with optional 2-1/2" (64mm) casters

*34-5/8" (878mm - with optional 5" (127mm) casters

*34-13/16" (884mm) - with optional 6" (152mm) legs (approximate)

WEIGHT

PRODUCT CAPACITY

NET: 152 lb (69 kg)

SHIP: 193 lb (88 kg)

120 lbs (54 kg) MAXIMUM

VOLUME MAXIMUM: 100 QUARTS (95 LITERS)

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INSTALLATIO N

EXT ERIO R DIMENSIO NS - 1000-S

33-1/4"

(844mm)

11-5/16"

(287mm)

Electrical

Connection

Pass-Through

Option

33-1/4" (844mm)

31" (788mm)

16-5/8"

(422mm)

22-9/16"

(573mm)

Electrical

Connection

Pass-Through

Option

25" (636mm)

with optional bumper

*38-7/8" (987mm) - with optional 2-1/2" (64mm) casters

*41-1/4" (1047mm - with optional 5" (127mm) casters

*41-1/2" (1053mm) - with optional 6" (152mm) legs (approximate)

WEIGHT

PRODUCT CAPACITY

NET: 138 lb (63 kg) (EST.)

SHIP: 163 lb (74 kg) (EST.)

120 lbs (54 kg) MAXIMUM

VOLUME MAXIMUM: 60 QUARTS (76 LITERS)

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INSTALLATIO N

EX TERI OR DIMENSIO NS - 1000 -UP

33-13/16" (859mm)

16-15/16

(429mm)

Electrical

Connection

Pass-Through

Option

Electrical

Connection

Reach-in

Shown With

Optional Bumper

25-1/16

(636mm)

22-5/8

32-1/8" (817mm)

(574mm)

24-1/8

20-1/2

(613mm)

(521mm)

*74-3/8" (1889mm) - with optional 3-1/2

(89mm) casters

*76" (1929mm) - with optional 6

(152mm) legs (approximate)

WEIGHT

NET

1000-UP/STD

1000-UP/HD

270 lb (122kg)

303 lb (137kg)

PRODUCT CAPACITY

120 lbs (54 kg) MAXIMUM

VOLUME MAXIMUM: 60 QUARTS (76 LITERS)

241 lb (109 kg)

275 lb (125kg)

SHIP

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INSTALLATIO N

OPTIONS AND ACCESSORIES

500-S

750-S

1000-S

1000-UP

Bumper, Full Perimeter

Carving Holder

5006782

5004861

5005103

5009767

PRIME RIB

STEAMSHIP (CAFETERIA) ROUND

HL-2635

4459

HL-2635

4459

—

Casters - 2 RIGID, 2 SWIVEL W/BRAKE

3-1/2" (89mm)

5" (127mm)

STANDARD

5004862

5008022

STANDARD

5004862

5008022

STANDARD

5004862

5008022

5008017

STANDARD

—

2-1/2" (64mm)

Control Option Kit

5000886

5001720

Door Lock with Key

Drip Pan

LK-22567

1" (25mm)

PN-2122

—

14831

—

5005616

—

WITH DRAIN, 1-11/16" (43mm)

1-7/8" (48mm)

—

5005616

11906

Drip Tray, External

1007267

55662

5004975

55662

1007588

55662

5009716

—

Handle, Push/Pull

Legs, 6" (152mm), Stemmed (SET OF FOUR)

Pan Grid, Wire - 18" X 26" PAN INSERT

Pass-Through Design

5011149

—

5011149

PN-2115

AVAILABLE

5011149

PN-2115

AVAILABLE

5011149

PN-2115

AVAILABLE

Probe, Internal Temperature

AVAILABLE

ELECTRONIC CONTROL ONLY

Security Panel with Key Lock

Shelf, Chrome Plated

5006787

5004750

5005776

REACH-IN

SH-2107

—

SH-2105

SH-2327

—

PASS-THROUGH

Shelf, Stainless Steel

REACH-IN

PASS-THROUGH

RIB RACK

SH-2326

SH-2324

—

SH-2325

SH-2346

—

SH-2325

SH-2346

—

SH-2743

Stacking Hardware

5004864

—

Water Reservoir (REMOVABLE FOR PROOFING)

PAN

COVER

—

1775

1774

1775

1774

Window Door

—

55609R

15148R

HACCP Network Options (ELECTRONIC CONTROL ONLY)

¯ HACCP Documentation

¯ HACCP with Kitchen Management

* REFER TO HACCP SPECIFICATION #9015 FOR APPLICABLE PART NUMBERS.

500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE MANUAL • 8.

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INSTALLATIO N

SI TE INS TALLATIO N

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

— 1000-S with 1000-S, 1000-TH/III, or 1000-TH-II/Split

— 750-S with 750-S, 750-TH-II, 750-TH/III, 767-SK, 767-SK/III

— 500-S with 500-S, 500-TH-II, 500-TH/III

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INSTALLATIO N

SI TE INS TALLATIO 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 R N I N 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 can

cause improper function and will result

in the uneven baking with products

consisting of semi-liquid batter.

A mounting connector for a restraining device is

located on the lower back flange of the appliance

chassis or on an oven stand, approximately 18"

(457mm) from the floor. A flexible connector is not

supplied by nor is it available from the factory.

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INSTALLATIO N

SI TE INS TALLATIO N

DRIP TRAY INSTALLATION INSTRUCTIONS - 500-S, 750-S, 1000-S

STANDARD DRIP PAN*

[BOTTOM OF OVEN INTERIOR

• BELOW SIDE-RACKS]

HANG DRIP TRAY ON SCREWS

DRIP

TRAY*

*SEE ALTO-SHAAM PARTS LIST FOR ALTO-SHAAM PART NUMBERS.

WA R N I N 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.

500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE MANUAL • 11.

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INSTALLATIO N

SIT E INSTAL LATIO N

DRIP TRAY INSTALLATION INSTRUCTIONS - 1000-UP

ባ

ቢ

ቤ

ብ

Item Description

Qty

Double-Sided Tape

Drip Tray Holder

8-32 x 1/4" Phil Screw

Drip Tray

1. Poke holes through double-sided tape ቢ which is attached to the back of drip tray holder ባ.

2. Remove backing on double-sided tape ቢ.

3. Put screws ቤ through holes and attach drip tray holder ባ to unit.

4. Optional - apply a line of food-grade silicone caulk along top edge of drip tray holder ባ to seal.

5. Place drip tray ብ in drip tray holder ባ.

WA R N I N 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.

500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE MANUAL • 12.

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INSTALLATIO N

ELECTR ICAL

Hard wired models:

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.

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.

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.

D A N G E R

ENSURE POWER SOURCE

MATCHES VOLTAGE STAMPED

ON APPLIANCE NAMEPLATE.

For 230V:

To prevent an electrical shock hazard between the

appliance and other appliances or metal parts in

close vicinity, an equalization-bonding stud is

provided. An equalization bonding lead must be

connected to this stud and the other appliances /

metal parts to provide sufficient protection against

potential difference. The terminal is marked with the

following symbol.

D A N G E R

To avoid electrical shock, this

appliance MUST be adequately

grounded in accordance with local

electrical codes or, in the absence of

local codes, with the current edition

of the National Electrical Code

ANSI/NFPA No. 70. In Canada, all

electrical connections are to be

made in according with CSA C22.1,

Canadian Electrical Code Part 1 or

local codes.

NOTE:

230V appliances must be connected to an electrical

circuit that is protected by an external GFCI outlet.

ELECTRICAL - 500-S

ELECTRICAL - 1000-S

VOLTAGE

PHASE CYCLE/ HZ AMPS

CORD

PLUG

VOLTAGE

PHASE CYCLE/ HZ AMPS

CORD

NEMA 5-15P

15A-125V PLUG

NEMA 6-15P

PLUG

120 (AGCY)

8.3

8.4

1.0

.76

1.0

NEMA 5-15P

15A-125V PLUG

NEMA 6-15P

15A-250V PLUG

(USA ONLY)

120 (AGCY)

8.0

8.6

.96

1.03

.96

.78

1.03

120

208-240 (AGCY) 1

4.2

3.7

4.2

208-240 (AGCY) 1

4.0

3.7

4.3

at 208

at 240

at 208

at 240

15A-250V

PLUG (USA ONLY)

230 (AGCY)

4.1

4.0

.95

.93

CEE 7/7,

220-230V PLUG

230 (AGCY)

3.8

4.1

.88

.95

CEE 7/7,

220-230V PLUG

230

ELECTRICAL - 750-S

ELECTRICAL - 1000-UP

VOLTAGE

PHASE CYCLE/ HZ AMPS

CORD

NEMA 5-15P

15A-125V PLUG

NEMA 6-15P

15A-250V PLUG

(USA ONLY)

PLUG

VOLTAGE

PHASE CYCLE/ HZ AMPS

CORD

PLUG

120 (AGCY)

9.0

1.08

.81

1.08

120 (AGCY)

16.0

1.9

1.4

1.9

NEMA 5-20P

20A-125V PLUG

NEMA 6-15P

15A-250V PLUG

120

208-240 (AGCY) 1

4.5

3.9

4.5

208-240 (AGCY)

at 208

8.0

6.9

8.0

at 208

at 240

USA ONLY)

(

at 240

230 (AGCY)

4.3

1.0

.99

CEE 7/7,

220-230V PLUG

230 (AGCY)

7.7

1.8

CEE 7/7,

220-230V PLUG

230

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INSTALLATIO N

USER SA FETY INFO RMATION

This appliance is intended for use in commercial

establishments where all operators are familiar

BEFORE INITIAL USE:

with the purpose, limitations, and associated hazards 1. Clean both the interior and exterior of the unit

of this appliance. Operating instructions and

warnings must be read and understood by all

operators and users.

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.

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.

HEATING CHARACTERISTICS

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.

C A U T I O N

METAL PARTS OF THIS EQUIPMENT

BECOME EXTREMELY HOT WHEN IN

OPERATION. TO AVOID BURNS,

ALWAYS USE HAND PROTECTION

WHEN OPERATING THIS APPLIANCE.

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OP ERATION

MANUAL CONTROL OPERATION

1. PREHEAT AT 200°F (93°C) FOR 30

open or closed will also depend on the type of

food being held. When holding food for

MINUTES BEFORE LOADING FOOD.

Push power switch to “ON” position. The power

button will illuminate.

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.

2. Rotate the control knob to 200°F (93°C).

The Set temperature will appear in the Digital

Display

and the temperature display light

TO TOGGLE BETWEEN FAHRENHEIT

AND CELSIUS

S200

will illuminate. Press the Temperature Display

Button at any time to display the Actual inside

The factory default is Fahrenheit. To change to

Celsius:

air temperature

A190

3. When the inside air temperature reaches the

desired holding temperature, the temperature

display light will turn off.

1. With the control OFF (i.e. temperature setting in

the OFF position), press and hold the

Temperature Display button for 5 seconds.

4. Load the cabinet with hot food only.

2. The control will show “degC” for 3 seconds to

verify selection and then show the temperature.

(Set Point or Actual, whichever the user has

selected) in ºC.

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.

3. Repeat to toggle to Fahrenheit.

No te: With a p o w er failure, facto ry test, etc., the

co ntro l w ill retain the ºC o r ºF setting selected by the

user w hen p o w er is resto red .

POWER FAILURE

5. Check to make certain the cabinet door is

securely closed, and rotate the control knob to

160°F (71°C).

When power is lost, then resumes, the display will

flash “-AC-” for 4 seconds, then display the set

holding temperature for 4 seconds and will alternate

until acknowledged. To acknowledge, press any key.

THIS WILL NOT NECESSARILY

BE THE FINAL SETTING.

This feature will alert you when there is a power

failure, indicating that food safety may be

compromised.

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

Temp

Display

Light

Temperature

Control Knob

Digital

Display

Temperature

Display

On/Off

Power

Switch

Button

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OP ERATIO N

OPTIONAL ELECTRONIC CONTROL IDENTIFICATION

ᕃ

POWER ON INDICATOR LIGHT

ᕃ

POWER ON INDICATOR LIGHT

ᕄ

ON/OFF KEY

ᕅ

HEAT INDICATOR

ᕆ

LED DISPLAY

ᕇ

LOCK INDICATOR

ᕈ

UP/DOWN

ARROW KEYS

ᕉ

SHELF TIMER KEYS

OPTIONAL ELECTRONIC HOLDING CABINET CONTROL SET-UP

ON/OFF KEY

FAHRENHEIT/CELSIUS

Press the ON/OFF key once and the power

With the control off, to choose between

°F/ °C

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.

Fahrenheit and Celsius, press and hold the UP

arrow key until either °F or °C is shown in

LED display. Release key when desired

setting is displayed.

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 two seconds. If an arrow key

is held (at least eight seconds), the value will

change at a rapid rate. If the arrow key is

pressed and released in rapid succession, the

set temperature will change by increments of

one degree.

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. Release arrow key

when desired mode is displayed.

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.

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OP ERATION

OPTIONAL ELECTRONIC HOLDING CABINET CONTROL OPERATION

1. Preheat at 200°F (93°C)

for 30 minutes.

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.

Press the ON key, and set

the temperature to 200°F

(93°) by using the

UP/DOWN arrow keys.

Allow a minimum of 30

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

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

OPTIONAL ELECTRONIC HOLDING CABINET SPECIAL FEATURES

HACCP DOCUMENTATION WITH

KITCHEN MANAGEMENT

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 solid state electronic

control will sound three rapid beeps every ten

seconds until the door is closed.

Hard wired, web-based software incorporates the

latest technology providing the ability to program,

control, monitor, and store all relevant cooking and

hot food holding data through the Internet from a

single site or multiple sites. Automated sampling,

record keeping, and set-point validation meet the

requirements of established HACCP criteria.

Designed to help manage the fully integrated food

service facility.

• HACCP compliant automated logging/

HACCP DOCUMENTATION

database storage

Hard wired, web-based documentation software

provides both a simple and effective method of

temperature recording. The system is designed

• Printed HACCP reports

• Data analysis for corrective action

• “Real time” sensor values and alarms

• Alarm notification via e-mail, pager, mobile phone

to interface with Alto-Shaam electronic cook/hold

ovens, hot food holding cabinets, Combitherm®

combi oven/steamers, and Quickchillers™. All

relevant information is recorded and stored, and is

accessible from the convenience of one or more

computer stations. Stored information is displayed

in a detailed overview for evaluation and printing

as required.

• Supports up to 16 appliance addresses on

one network

For more information refer to HACCP Spec Sheet #9015.

• Records cooking and holding time and temperature

• Pass/fail summary for review or printing

• Automatic data storage accessible in a variety

of formats

• Supports up to 16 appliance addresses on one network

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OP ERATIO N

ELECTRONIC CONTROL TIMER PROGRAMMING

The Multiple Shelf Timer Key option is available for

LOCK

ON/OFF

KEY

POWER

INDICATOR

LIGHT

INDICATOR

hot food holding units with the electronic control.

LED

DISPLAY

These keys monitor food safety by using a timer-

based "First-In, First-Out" product management

UP/DOWN

system. Products should be cooked to HACCP

ARROWS

HEAT

INDICATOR

LIGHT

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,

alarms notify the operator.

SHELF TIMER KEYS

5. Press Shelf Timer Key.

Timer Programming Information

Activate the shelf timer by pressing the

corresponding button. Shelf LED display will

illuminate and the count down will begin.

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.

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.

c) All other active timers will be illuminated

(may be more than one).

Note: The following steps can only be done when

the On/Off Control Key is OFF.

2. Set Shelf Timer Keys.

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 if set for longer

than 60 minutes, or HH:SS if set for less than

60 minutes.

6. Turn OFF alarm.

Alarm will sound as time expires.

Press expired Shelf Timer Key to turn the

alarm OFF.

To Cancel a Timer:

Press and hold desired Shelf Timer Key for

two seconds.

3. Set Additional Timer Keys.

Repeat step 2 for each Shelf Timer Key

to be programmed.

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.

4. Turn On/Off Power Key ON.

Using the timer, press the On/Off key to

turn ON unit. Power Indicator Light

will illuminate.

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OP ERATION

GENER AL HOLDING GUIDELINE S

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.

H O L D I N G T E M P E R AT U R E R A N G E

MEAT

BEEF ROAST — Rare

FAHRENHEIT

130°F

CELSIUS

54°C

BEEF ROAST — Med/Well Done

BEEF BRISKET

CORN BEEF

155°F

68°C

160° — 175°F

130°F

71° — 79°C

54°C

PASTRAMI

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

71° — 79°C

HAM

PORK

LAMB

POULTRY

CHICKEN — Fried/Baked

DUCK

160° — 175°F

71° — 79°C

TURKEY

GENERAL

FISH/SEAFOOD

FISH — Baked/Fried

LOBSTER

160° — 175°F

71° — 79°C

SHRIMP — Fried

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.

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

180°F

71° — 79°C

27° — 38°C

66° — 71°C

71° — 79°C

71° — 82°C

82°C

PIZZA

POTATOES

PLATED MEALS

SAUCES

140° — 165°F

140° — 200°F

160° — 175°F

60°— 74°C

60° — 93°C

71° — 79°C

SOUP

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.

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.

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CARE AND CLEA NING

CLEANING AND PREVENTIVE MAINTENANCE

PROTECTING STAINLESS STEEL SURFACES

CLEANING AGENTS

It is important to guard against

corrosion in the care of

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.

stainless steel surfaces.

Harsh, corrosive, or

inappropriate chemicals can

completely destroy the

protective surface layer of stainless steel.

Abrasive pads, steel wool, or metal implements

will abrade surfaces causing damage to this

protective coating and will eventually result in

areas of corrosion. Even water, particularly hard

water that contains high to moderate

concentrations of chloride, will cause oxidation

and pitting that result in rust and corrosion. In

addition, many acidic foods spilled and left to

remain on metal surfaces are contributing factors

that will corrode surfaces.

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.

C A U T I O 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.

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CARE AND CLEA NING

EQUIPMENT CARE

11. To help maintain the protective film coating on

polished stainless steel, clean the exterior of the

cabinet with a cleaner recommended for

stainless steel surfaces. Spray the cleaning

agent on a clean cloth and wipe with the grain

of the stainless steel.

Under normal circumstances, this

oven should provide you with long

and trouble free service. There is no

preventative maintenance required,

however, the following Equipment

Care Guide will maximize the potential life and

trouble free operation of this oven.

The cleanliness and appearance of this equipment

will contribute considerably to operating efficiency

and savory, appetizing food. Good equipment that

is kept clean works better and lasts longer.

12. Clean any glass with a window cleaner.

Always follow appropriate state or local health

(hygiene) regulations regarding all applicable

cleaning and sanitation requirements for equipment.

CLEAN THE DOOR VENTS

Door vents need to be inspected and cleaned

as required.

CLEAN DAILY

1. Disconnect unit from power

source, and let cool.

CLEAN THE PROBES DAILY

2. Remove all detachable items

such as wire shelves, side

racks, and drip pans. Clean

these items separately.

3. Wipe the interior metal surfaces

of the oven with a paper towel to

remove loose food debris.

4. Clean the interior metal surfaces of the cabinet

with a damp clean cloth or sponge and any

good commercial detergent.

NOTE: Avoid the use of abrasive cleaning

compounds, chloride based cleaners, or

cleaners containing quaternary salts. Never

use hydrochloric acid (muriatic acid) on

stainless steel.

Remove all food soil from probes.

Wipe entire probe and cable

assembly with warm detergent

solution and a clean cloth.

Remove detergent by wiping

each probe and cable with clean

rinse water and a cloth. Wipe

probes and probe brackets with

disposable alcohol pad or sanitizing solution

recommended for food contact surfaces. Allow probe

and cable to air dry in probe holding bracket.

CHECK THE COOLING FAN IN THE OVEN

CONTROL AREA

While the oven is warm, check that the cooling fan in

the oven control area is functioning. The fan is located

at the back of the unit, toward the top.

5. Spray heavily soiled areas with a water soluble

degreaser and let stand for 10 minutes, then

remove soil with a plastic scouring pad.

CHECK OVERALL CONDITION OF

OVEN ONCE A MONTH

6. Wipe control panel, door vents, door handles,

and door gaskets thoroughly since these areas

harbor food debris.

Check the oven once a month for physical damage and

loose screws. Correct any problems before they begin

to interfere with the operation of the oven.

7. Rinse surfaces by wiping with sponge and clean

warm water.

DANGER

8. Remove excess water with sponge and wipe dry

with a clean cloth or air dry. Leave doors open

until interior is completely dry. Replace side

racks and shelves.

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.

9. Wipe door gaskets and control panel dry with a

clean, soft cloth.

10. Interior can be wiped with a sanitizing solution

after cleaning and rinsing. This solution must

be approved for use on stainless steel food

contact surfaces.

SEVERE DAMAGE OR

ELECTRICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

DANGER

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

DO NOT USE OVEN IF CONTROLS ARE NOT

PROPERLY FUNCTIONING

Refer to the Trouble Shooting Guide located in this

manual or call an authorized service technician.

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S A N I TAT I O N

SA NITATI ON

Food flavor and aroma are usually so closely

related that it is difficult, if not impossible, to

separate them. There is also an important,

inseparable relationship between cleanliness and

food flavor. Cleanliness, top operating efficiency,

and appearance of equipment contribute

considerably to savory, appetizing foods.

Good equipment that is kept clean, works

better and lasts longer.

The most accurate method of measuring safe

temperatures of both hot and cold foods is by

internal product temperature. A quality

thermometer is an effective tool for this purpose,

and should be routinely used on all products that

require holding at a specific temperature.

A comprehensive sanitation program should focus

on the training of staff in basic sanitation

procedures. This includes personal hygiene,

proper handling of raw foods, cooking to a safe

internal product temperature, and the routine

monitoring of internal temperatures from receiving

through service.

Most food imparts its own particular aroma and

many foods also absorb existing odors.

Unfortunately, during this absorption, there is no

distinction between GOOD and BAD odors. The

majority of objectionable flavors and odors

troubling food service operations are caused by

bacteria growth. Sourness, rancidity, mustiness,

stale or other OFF flavors are usually the result of

germ activity.

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 thorough approach to sanitation

will provide essential cleanliness. It will assure an

attractive appearance of equipment, along with

maximum efficiency and utility. More importantly,

a good sanitation program provides one of the key

elements in the prevention of food-borne illnesses.

HACCP, an acronym for Hazard Analysis (at)

Critical Control Points, is a quality control program

of operating procedures to assure food integrity,

quality, and safety. Taking steps necessary to

augment food safety practices are both cost

effective and relatively simple. While HACCP

guidelines go far beyond the scope of this manual,

additional information is available by contacting:

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

COLD FOODS

ABOVE 40°F

36°F TO 40°F

FROZEN FOODS

ABOVE 32°F

0° TO 32°F

DANGER ZONE

CRITICAL ZONE

SAFE ZONE

(4° TO 60°C)

(21° TO 49°C)

(60° TO 74°C)

DANGER ZONE

SAFE ZONE

(ABOVE 4°C)

(2°C TO 4°C)

DANGER ZONE

CRITICAL ZONE

SAFE ZONE

(ABOVE 0°C)

(-18° TO 0°C)

(-18°C or below)

0°F or below

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SERVI CE

TH ER MOS TAT ACCURA 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.

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.

DANGER

A. With the exception of the wire

shelves, completely empty the

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

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.

C A U T I O N

THIS SECTION IS PROVIDED FORTHE ASSISTANCE

OF QUALIFIED SERVICETECHNICIANS ONLY AND

IS NOT INTENDED FOR USE BY UNTRAINED OR

UNAUTHORIZED SERVICE PERSONNEL.

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.

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SERVICE

TROUBLESHOOTING - MANUAL CONTROL

Error

Code Description/Results

Possible Cause

Service Required

E-10

Air Sensor Fault (shorted)

Inoperative Unit

Air sensor is shorted.

Air sensor defective?

Test air sensor by placing sensor in ice water bath 32°F (0°C) 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. If Ohm reading

is 100, replace display. If Ohm reading is not 100, replace sensor.

E-11

E-30

Air Sensor Fault (open)

Inoperative Unit

Air sensor is open or connection failure.

Air sensor defective? See above for air sensor test.

Under temperature

Unit door closed? Door gasket need replacement? Preheat skipped?

Unit overloaded or holding frozen product? Defective air sensor or probe?

Defective solid state relay? Bad wire connections or open heating cable?

If none of the above, contact Alto-Shaam Service Department.

Oven will not reach set temperature

E-31

E-70

Over temperature

Unit has exceeded its maximum allowable set temperature by 25 degrees for at

least 3 minutes. Unit will shut down.

Unit will shut down

Defective sensor or poor sensor connection?

Defective relay?

Shorted heater element?

If none of the above, contact Alto-Shaam Service Department.

Configuration error

Contact Alto-Shaam Service Department for correct DIP-switch settings.

Inoperative Unit

E-82

E-83

EEPROM Error - Bad Checksum

Contact Alto-Shaam Service Department for help resetting the control.

Inoperative Unit

E-90

E-91

-AC-

Button shorted

Stuck button on control panel. Check buttons.

Inoperative Control

If control is still inoperative, contact Alto-Shaam Service Department.

Input failure

Contact Alto-Shaam Service Department.

Press any key to acknowledge.

Power Failure

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 the power flow to the unit. Plug in outlet? Circuit breaker switch at back of unit turned on?

Do not attempt to repair or service the holding cabinet 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.

DANGER

C A U T I O 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.

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SERVI CE

TRO UBL ESHO OT ING - EL ECTRONIC CONTR OL OPTION

TROUBLE

POSSIBLE CAUSE

Control will not turn on.

The unit is not connected to a power source

(plugged in).

The main power switch is in the off position.

Insufficient voltage

Control operates but cannot control temperature.

Control operates but unit does not heat.

Defective air sensor or poor sensor connection.

Control is not calibrated.

Defective heating element or damaged heating

element connection.

Defective air sensor or poor sensor connection.

Control is not calibrated.

Open heating element or poor heating element

connection.

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 the power flow to the unit. Plug in outlet? Circuit breaker switch at back of unit turned on?

Do not attempt to repair or service the holding cabinet 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.

DANGER

C A U T I O 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.

500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE MANUAL • 25.

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SERVI CE

SERVICE PARTS

750-S Unit Shown

16 32 25 12

SECTION A-A

500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE MANUAL • 26.

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SERVI CE

SERVICE PART S

MODEL >

DESCRIPTION

VENT PANEL

500-S

750-S

1000-S

ITEM

PART NO. QTY PART NO. QTY PART NO. QTY

13115

13116

13675

12863

12864

13675

12863

12864

13676

VENT SLIDE

SHIM, HINGE

SLAB DOOR ASSY.

55649

55648

55646

(INCLUDES VENTS AND GASKET)

BRACKET, SIDE PANEL

BONNET, TOP COVER

PANEL, SIDE, STD

1003649

1003889

1007199

5002725

1007198

1007197

1005886

1006871

1007145

1008272

5002731

5005986

5009353

BK-27878

4874

1003649

1003888

1005959

5002726

1006747

1006710

1005886

1006871

1007145

1008272

5002731

5005405

5009347

BK-27878

4874

1003649

1003887

1003468

5005612

1004988

1006697

1005886

1006871

1007145

1008272

5002686

5005327

5009114

BK-27878

4874

PANEL, SIDE, HD

OUTER BACK PANEL, STD

OUTER BACK PANEL, HD

NON-SENSOR COVER

NON-PRODUCT PROBE SEAL

CASTER SPACER

BRACKET, SENSOR MTG.

CORNER TUBE WELD

SPOT, INNER TUBE, BACK

BONNET ASSY, SPOT

SENSOR MOUNTING BLOCK

ELEMENT KIT

CASTER, RIGID

CS-25674

CS-25675

GS-23790

HD-27080

HG-2015

IN-2003

CS-25674

CS-25675

GS-22951

HD-27080

HG-2015

IN-2003

CS-25674

CS-25675

GS-22952

HD-27080

HG-2535

IN-2003

CASTER, SWIVEL W/ BRAKE

GASKET ASSY, DOOR

HANDLE, OFFSET MAG. LATCH

HINGE

INSULATION

RATING TAG

LA-26348

PR-34494

RI-2094

LA-26348

PR-34494

RI-2094

LA-26348

PR-34494

RI-2094

PROBE, OVEN TEMPERATURE

RIVET, BLIND, #43, LRG FLG, STNLS

RIVET, #42 STAINLESS

RIVET, BLIND, #44, STNLS

SCREW, 3/4 PAN HD

RI-2097

RI-2100

SC-2071

SC-2072

SC-2073

SC-2239

SC-2425

SC-2459

SR-28402

TA-25621

GS-23622

SH-2107

SC-2071

SC-2072

SC-2073

SC-2239

SC-2425

SC-2459

SR-28404

TA-25621

GS-23622

SH-2105

SC-2071

SC-2072

SC-2073

SC-2239

SC-2425

SC-2459

SR-2120

TA-25621

GS-23622

——

SCREW, 10-32 X 3/4, NF, PHIL, FLAT

SCREW, 10-32 X 1-1/2, NF, PHIL, FLAT

SCREW, 6-32 X 1/2, NC PHIL, FLAT

SCREW, 8-32 X 1/2 PHIL SCREW

SCREW, 8-32 X 1/4 PHIL SCREW

SIDE RACK, CHROME

TAPE, FOAM

GASKET, SIDE PANEL

SHELF, NICKEL CHROME

——

500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE MANUAL • 27.

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SERVI CE

SERVICE PARTS

1000-UP

Pass Through Option

500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE MANUAL • 28.

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SERVI CE

SERVICE PARTS

* NOT SHOWN

1000-UP

ITEM PART NO.

DESCRIPTION

QTY ITEM PART NO.

DESCRIPTION

CASTER, SWIVEL W/ BRAKE

COVER, HINGE

QTY

13676

1006871

1007145

1008272

1009941

1009942

1009980

1009951

1010445

1010457

1010447

4874

SHIM, HINGE

CS-24875

CV-22173

GS-23622

GS-23794

HD-27080

HG-2535

IN-2003

NON-PRODUCT PROBE SEAL*

CASTER SPACER

GASKETS, ADHESIVE, .125X.375

GASKET, DOOR

BRACKET, SENSOR MTG.*

BOTTOM PANEL

HANDLE, OFFSET MAG. LATCH

HINGE, PAIR

PANEL, SIDE, STD

PANEL, SIDE, HD

INSULATION*

BONNET, TOP COVER

FRONT TRIM

NU-22286

PG-25574

PR-34494

RI-2100

M4-0.7 HEX NUT 18-8*

3/8" HOLE PLUG*

REAR TRIM, STD

PROBE, OVEN TEMPERATURE*

RIVET, BLIND, #44, STNLS

SCREW, 3/4 PAN HD

REAR TRIM, HD

ELEMENT KIT

SC-2071

SC-2072

SC-2073

SC-22271

SC-2239

SC-2332

SC-2459

SR-2120

5009942

5009280

55646

BONNET ASSEMBLY, SPOT

BONNET ASSEMBLY, ELEC., SPOT

SOLID DOOR ASSEMBLY

DOOR ASSEMBLY W/ WINDOW

SENSOR MOUNTING BLOCK*

1-1/8" SNAP BUSHING*

CASTER, RIGID

SCREW, 10-32 X 3/4, NF, PHIL, FLAT

SCREW, 10-32 X 1-1/2, NF, PHIL

SCREWS, M4-0.7X6MM PHIL*

SCREW, 6-32 X 1/2, NC PHIL, FLAT*

SCREW,1/4-20 X 1/2, NC SLOT RND

SCREW, 8-32 X 1/4 PHIL SCREW

SIDE RACK, CHROME

55447

BK-27878

BU-3378

CS-24874

1000-UP WITH PASS THROUGH OPTION

* NOT SHOWN

ITEM PART NO.

DESCRIPTION

QTY ITEM PART NO.

DESCRIPTION

CASTER, SWIVEL W/ BRAKE

COVER, HINGE

QTY

13676

1006871

1007145

1008272

1009941

1009942

1009980

1009951

1010445

1010551

1010447

4874

SHIM, HINGE

CS-24875

CV-22173

GS-23622

GS-23794

HD-27080

HG-2535

IN-2003

NON-PRODUCT PROBE SEAL*

CASTER SPACER

GASKETS, ADHESIVE, .125X.375

GASKET, DOOR

BRACKET, SENSOR MTG.*

BOTTOM PANEL

HANDLE, OFFSET MAG. LATCH

HINGE, PAIR

PANEL, SIDE, STD

PANEL, SIDE, HD

INSULATION*

BONNET, TOP COVER

FRONT TRIM

NU-22286

PG-25574

PR-34494

RI-2100

M4-0.7 HEX NUT 18-8*

3/8" HOLE PLUG*

REAR TRIM, STD

PROBE*

REAR TRIM, STD

RIVET, BLIND, #44, STNLS

SCREW, 3/4 PAN HD, PT

SCREW, 10-32 X 3/4, NF, PHIL, FLAT

SCREW, 10-32 X 1-1/2, NF, PHIL

SCREWS, M4-0.7X6MM PHIL*

SCREW, 6-32 X 1/2, NC PHIL, FLAT*

SCREW,1/4-20 X 1/2, NC SLOT RND

SCREW, 8-32 X 1/4 PHIL SCREW

SIDE RACK, CHROME

ELEMENT KIT

SC-2071

SC-2072

SC-2073

SC-22271

SC-2239

SC-2332

SC-2459

SR-2120

5009942

5009280

55646

BONNET ASSEMBLY, SPOT

BONNET ASSEMBLY, ELEC., SPOT

SOLID DOOR ASSEMBLY

DOOR ASSEMBLY W/ WINDOW

SENSOR MOUNTING BLOCK*

1-1/8" SNAP BUSHING*

CASTER, RIGID

55447

BK-27878

BU-3378

CS-24874

CABLE HEATING SERVICE KIT #4874 - 500-S, 750-S, 1000-S, 1000-UP (ONE PER COMPARTMENT)

PART NO.

CB-3044

CR-3226

IN-3488

DESCRIPTION

CABLE HEATING ELEMENT

RING CONNECTOR

QTY PART NO.

DESCRIPTION

QTY

108 FT

ST-2439

NU-2215

SL-3063

TA-3540

STUD

1 FT

HEX NUT

INSULATION CORNER

SHOULDER BUSHING

CUP BUSHING

INSULATING SLEEVE

ELECTRICAL TAPE

BU-3105

BU-3106

1 ROLL

500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE MANUAL • 29.

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SERVI CE

BONNET ASSEMBLY

Manual Control

500-S, 750-S, 1000-S

208/240V Unit Shown

Electronic Control Option

500-S, 750-S, 1000-S

120V Unit Shown

500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE MANUAL • 30.

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SERVI CE

BONNET ASSEMBLY

MANUAL CONTROL - 500-S, 750-S, 1000-S

ITEM PART NO.

DESCRIPTION

BONNET, SPOT, 500-S

QTY ITEM PART NO.

DESCRIPTION

CONTROL PANEL BEZEL, 750-S

CONTROL PANEL BEZEL, 1000-S

CONTROL PANEL OVERLAY, 500-S

CONTROL PANEL OVERLAY, 750-S

CONTROL PANEL OVERLAY, 1000-S

HOLE PLUG, 3/8"

QTY

5009353

5009347

5009114

BK-3019

BU-3964

CC-34488

CD-3232

CD-3551

CD-3922

CR-34559

GS-2019

KN-26568

NU-22286

PE-26565

PE-26566

PE-26567

PE-28700

PE-28701

PE-28638

PG-25574

PG-3589

SC-2190

SC-2365

SC-2459

SW-34769

WS-22300

WS-2420

WS-2467

BONNET, SPOT, 750-S

BONNET, SPOT, 1000-S

T-BLOCK

BUSHING, STRAIN RELIEF

CONTROL

CORDSET, 120V

CORDSET, 208/240V

CORDSET, 230V

CONNECTOR

HOLE PLUG, 13/16

GROUND SCREW

SCREW, ROUND HD, 16-32 X 1-1/4"

SCREW, PHIL, 8-32 X 1/4"

SWITCH, ROCKER, POWER

WASHER M4 SPLIT LOCK S/S 18-8

WASHER, #10 NYLON

GASKET

THERMOSTAT KNOB

HEX NUT

CONTROL PANEL BEZEL, 500-S

WASHER, STAR LOCK

ELECTRONIC CONTROL - 500-S, 750-S, 1000-S

ITEM PART NO.

DESCRIPTION

HI-LIMIT PROTECTION COVER

HEAT SINK

QTY ITEM PART NO.

DESCRIPTION

PANEL CONTROL BEZEL, 1000-S

OVERLAY, ELEC, 500-S

QTY

1003936

1005836

5006075

5004770

5005031

5007164

BA-33554

BK-3019

BP-3567

BU-3008

BU-3378

BU-3964

CC-34322

CC-34324

CD-3922

CD-3232

CL-22820

CR-33718

CR-33761

CR-33763

GS-2019

NU-2296

PE-26565

PE-26566

PE-26567

PE-27934

PE-27267

PE-27082

PG-25574

PG-28439

PG-3559

PG-3325

PG-3589

RL-33558

SC-2190

SC-22271

SC-22500

SC-2365

SC-2459

SC-2472

SC-25849

SW-34077

TA-25621

TM-33560

TT-33476

WS-2333

WS-2467

BONNET SPOT ASSBY, 500-S

BONNET SPOT ASSBY, 750-S

BONNET SPOT ASSBY, 1000-S

HI-LIMIT BULB COVER, SPOT

POWER SUPPLY

OVERLAY, ELEC, 750-S

OVERLAY, ELEC, 1000-S

3/8" HOLE , 120V ONLY

PLUG, DOME,.187" HOLE, 500-S, 750-S

7/8" HOLE PLUG, 500-S, 750-S

1.125" HOLE PLUG, 1000-S ONLY

PLUG, HOLE,13/16

T-BLOCK

BEEPER

3/4" WHITE SNAP BUSHING, 500-S

1-1/8" SNAP BUSHING, 750-S

BUSHING,STRAIGHT,STRAIN RELIEF

ELECTRONIC CONTROL W/O TIMERS

ELECTRONIC CONTROL W/ TIMERS

CORDSET, 16AWG, 3C, 230V

CORDSET, 14/3 SJTOW, 120V

CANOE CLIP

RELAY, SPST 30A @ 277 VAC 12VDC

10-32 X 1/4 PAN HD GROUND SCREW

SCREWS,M4-0.7X6MM PHIL

SCREW 6-32 X 1/4" PAN HD

SCREW,6-32X1-1/4,NC PHILLIPS

8-32 X 1/4" PHIL SCREW

SCREW,6-32 X1/2,NC PHIL TRUSS

SCREW,8-32X1/2T-410PH PAN HD

SWITCH, CIRCUIT BREAKER, 20 A

TAPE

CONNECTOR 9 PIN

CONNECTOR, 7 PIN

CONNECTOR 4 PIN

TERMINAL,STRIP,5CIRCUIT,UL,VDE

T-STAT, 300 F HI-LIMIT

GASKET, 102"

NUT, HEX #8-32

WASHER, #8 EXT LOCK

PANEL CONTROL BEZEL, 500-S

PANEL CONTROL BEZEL, 750-S

STAR LOCK WASHER

500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE MANUAL • 31.

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SERVICE VIE W

BONNET ASSEMBLY

Manual Control

1000-UP

208/240V Unit Shown

Electronic Control Option

1000-UP

208/240V Unit Shown

500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE MANUAL • 32.

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SERVIC E VI EW

BONNET ASSEMBLY

MANUAL CONTROL - 1000-UP

ITEM PART NO.

DESCRIPTION

BONNET ASSEMBLY, SPOT

T-BLOCK

QTY ITEM PART NO.

DESCRIPTION

CONTROL PANEL BEZEL

CONTROL PANEL OVERLAY

HOLE PLUG, 3/8"

QTY

5009943

BK-3019

BU-3964

CC-34488

CD-33824

CD-3551

CD-3922

CR-34559

GS-2019

KN-26568

NU-22286

PE-26567

PE-28637

PG-25574

PG-3589

SC-2190

SC-2365

SC-2459

SW-34769

WS-22300

WS-2420

WS-2467

BUSHING, STRAIN RELIEF

CONTROL

HOLE PLUG, 13/16

CORDSET, 120V

CORDSET, 208/240V

CORDSET, 230V

CONNECTOR, QUICK

GASKET

GROUND SCREW

SCREW, ROUND HD, 16-32 X 1-1/4"

SCREW, PHIL, 8-32 X 1/4"

SWITCH, ROCKER, POWER, 120V

WASHER M4 SPLIT LOCK S/S 18-8

WASHER, #10 NYLON

THERMOSTAT KNOB

HEX NUT

WASHER, STAR LOCK

ELECTRONIC CONTROL OPTION - 1000-UP

ITEM PART NO.

DESCRIPTION

HI-LIMIT PROTECTION COVER

HEAT SINK

QTY ITEM PART NO.

DESCRIPTION

GASKET

QTY

1003936

1005836

5009280

BA-33554

BK-3019

BP-3567

BU-3378

BU-3964

CC-34326

CC-34328

CD-33824

CD-3551

CD-3922

CL-22820

CR-33717

CR-33718

CR-33719

CR-33761

CR-33762

CR-3849

GS-2019

NU-2296

PE-26567

PE-27938

PG-25574

PG-28439

PG-3325

PG-3589

RL-33558

SC-2190

SC-22271

SC-2365

SC-2459

SC-2472

SC-25849

SW-34077

TM-33560

TT-33476

WS-2333

WS-2467

NUT, HEX #8-32

BONNET ASSEMBLY, SPOT

BOARD, POWER SUPPLY, 12V.DC, SWTICH

T-BLOCK

CONTROL PANEL BEZEL

CONTROL PANEL OVERLAY

HOLE PLUG, 3/8"

BEEPER

PLUG, DOME, .187" HOLE

1.125" HOLE PLUG

1-1/8" SNAP BUSHING

BUSHING, STRAIGHT, STRAIN RELIEF

ELEC. CONTROL W/O TIMERS

ELEC. CONTROL W/ TIMERS

CORDSET, 120V

HOLE PLUG, 13/16

RELAY, SPST 30A @ 277 VAC

GROUND SCREW

SCREWS, M4-0.7X6MM PHIL

SCREW, ROUND HD, 16-32 X 1-1/4"

SCREW, PHIL, 8-32 X 1/4"

SCREW, 6-32 X1/2, NC PHIL TRUSS M/S,18-8

SCREW,8-32X1/2T-410PH PAN HD

SWITCH, CIRCUIT BREAKER, 20 AMP

TERMINAL,STRIP,5CIRCUIT,UL,VDE

T-STAT, 300 F HI-LIMIT

CORDSET, 208/240V

CORDSET, 230V

CANOE CLIP

CONNECTOR, 10 PIN

CONNECTOR, 9 PIN

CONNECTOR, 8 PIN

CONNECTOR, 7 PIN

CONNECTOR, 6 PIN

CONNECTOR, DUAL SPADE, 1/4"

WASHER, #8 EXT LOCK

WASHER, STAR LOCK

500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE MANUAL • 33.

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500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE MANUAL • 34.

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500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE MANUAL • 35.

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500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE MANUAL • 36.

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500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE MANUAL • 37.

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500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE MANUAL • 38.

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500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE MANUAL • 39.

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500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE MANUAL • 40.

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500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE MANUAL • 41.

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500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE MANUAL • 42.

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500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE MANUAL • 45.

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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^®cook/hold ovens, as long as the original purchaser owns the oven.

For all other parts, one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first.

The labor warranty period is one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first.

Alto-Shaam will bear normal labor charges performed during standard business hours, excluding overtime, holiday rates or any

additional fees.

To be valid, a warranty claim must be asserted during the applicable warranty period. This warranty is not transferable.

THIS WARRANTY DOES NOT APPLY TO:

1. Calibration.

2. Replacement of light bulbs and/or the replacement of display case glass due to damage of any kind.

3. Equipment damage caused by accident, shipping, improper installation or alteration.

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 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 02/09

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: _______________________________________ _______________________________________________________________________

W164 N9221 Wa t er St r eet

PHONE: 262.251.3800 • 800.558-8744 USA/CANADA

www.alto-shaam.com

P. O. B ox 450

Menomonee Fal l s, W i sconsi n 53052-0450

U. S. A .

FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY

P R I N T E D I N U .S .A .

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