H e a te d D isp l ay C as e s
®
Two - t i e r Se lf Se rvi ce D i spl ay
Models:
CC-48
CC-72
CC-48
CC-72
• INSTALLATION
• OPERATION
• MAINTENANCE
W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 USA
PHONE: 262.251.3800 • 800.558.8744 USA/CANADA FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY
www.alto-shaam.com
MN-28757 • 10/08
P R I N T E D I N U .S .A .
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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 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.
CC Series Operation & Care Manual • 2
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INSTA L LATION
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.
C A U T I O N
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
S ITE INS TA L L ATIO 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.
In order to maintain
established National
Sanitation Foundation
standards, all
®
stationary floor models
must be sealed to the
floor with a R.T.V. or
silastic meeting N.S.F.
requirements or
have 6" (152mm)
unobstructed clearance
beneath the unit.
1. The appliance must
LEVELING
be installed on a
stable and level surface.
Level the appliance from side-to-side
and front-to-back with the use of a spirit level.
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 install a heated display case near a cold air
source such as a freezer, air conditioning vents, or
in any area where outside air fluctuation can
affect performance.
We recommend checking the level periodically to
make certain the floor has not shifted nor the
appliance moved.
NOTE: Failure to properly level this appliance
can cause improper function.
4. This appliance must be kept free and clear of
any obstructions blocking access for maintenance
or service.
5. Care must be taken when moving this unit into
place because of its glass components.
CC Series Operation & Care Manual • 3
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IN STAL LATIO N
SITE INS TA L L ATIO N
CC S ERIES
19-5/8"
(499mm)
30-5/16" (770mm)
Electrical
Inlet
Electrical Inlet
3" (76mm)
48-1/8" (1222mm)
CC-48
33-11/16" (855mm)
CC PROFILE
Electrical Inlet
3" (76mm)
CC-72
72-1/8" (1831mm)
CC SERIES — OPTIONS & ACCESSORIES
DESCRIPTION
CC-48
CC-72
5009056
5009154
P141
5009056
5009155
P142
GLASS, TEMPERED END PANE, BRONZE KIT
PANEL KIT
STAINLESS STEEL
CUSTOM COLOR
14990
14990
THERMOSTAT, DIGITAL AMBIENT TEMPERATURE (SOLAR POWERED)
SH-24144 (2 REQ’D) SH-24144 (3 REQ’D)
SH-24145 (2 REQ’D) SH-24145 (3 REQ’D)
WIRE SHELF GRID, STAINLESS STEEL
UPPER TIER
LOWER TIER
CC Series Operation & Care Manual • 4
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INSTA L LATION
ELECTRICAL CO N N EC TIO N
The appliance must be installed by a qualified
service technician. The oven must be properly
grounded in accordance with the National
Electrical Code and applicable local codes.
Proper receptacle or outlet configuration or
permanent wiring for this unit must be installed
by a licensed electrician in accordance with
applicable local electrical codes.
D A N G E R
D A N G E R
ELECTRICAL CONNECTIONS MUST
BE MADE BY A QUALIFIED SERVICE
TECHNICIAN IN ACCORDANCE WITH
APPLICABLE ELECTRICAL CODES.
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.
D A N G E R
ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON APPLIANCE NAMEPLATE.
Plug the unit into a properly grounded receptacle
ONLY, positioning the unit so that the plug is
easily accessible in case of an emergency. Arcing
will occur when connecting or disconnecting the
unit unless all controls are in the “OFF” position.
REGARDING INTERNATIONAL
STANDARD UNITS:
If the unit is not equipped with flexible cord
with plug, an all-pole country approved
disconnection device which has a contact
separation of at least 3mm in all poles must be
incorporated in the fixed wiring for disconnection.
When using a cord without a plug, the
green/yellow conductor shall be connected to the
terminal which is marked with the ground symbol.
If a plug is used, the socket outlet must be easily
accessible. If the power cord needs replacement,
use a similar one obtained from the distributor.
ELECTRICAL
CC-48
VOLTAGE
208V (AGCY)
230V (AGCY)
240V (AGCY)
CC-72
PHASE CYCLE/HZ AMPS kW
1
1
1
50/60
50/60
50/60 21.17 5.1
20
22
4.2
5.1
NO CORD, NO PLUG
VOLTAGE
PHASE CYCLE/HZ AMPS kW
For 230V units: To prevent an electrical shock
hazard between the appliance and other
appliances or metal parts in close vicinity, an
equalization-bonding stud is provided. An
equalization bonding lead must be connected to
this stud and the other appliances / metal parts
to provide sufficient protection against potential
difference. The terminal is marked with the
following symbol.
1
1
1
50/60
50/60
50/60
30
33
31
6.2
7.5
7.5
208V (AGCY)
230V (AGCY)
240V (AGCY)
NO CORD, NO PLUG
CC Series Operation & Care Manual • 5
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O PERATIN G IN S TRUCTIONS
US ER S AFETY INF O RM ATION
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.
HEATING CHARACTERISTICS
The heated upper glass surface provides
even heat transfer to hot food in heat tested
containers that are held in direct contact
with the glass top.
BEFORE INITIAL USE:
Before operating, clean with a damp cloth and mild
soap solution. Glass cleaner can be used on the glass.
D A 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.
SPECIAL INSTRUCTIONS:
1. Do not allow liquids or food to come in
direct contact with the glass shelves.
2. Use hand protection when handling
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
hot items.
3. Be certain only hot foods in appropriate
heat tested containers are used.
4. It is recommended that plastic or paper
containers be used. Pans or dishes will
scratch the glass.
PRODUCT CAPACITY
CC-48
5. Be careful not to overheat as this may
cause some containers to melt.
Twenty-six (26) chicken boats with dome cover
CC-72
6. Do not stack containers.
Thirty-two (32) chicken boats with dome cover
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
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.
To avoid personal injury and damage to the unit, treat glass with care.
Remember –– glass can shatter.
CC Series Operation & Care Manual • 6
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OPERATING IN STRU C TIONS
OPERATIN G PRO CEDURES
1. Check that the unit is connected to the
appropriate power source.
4. Load prepackaged hot foods into the
display case.
2. Check that all breaker switchers are in
the “ON” position.
Be certain only hot food is transferred into the
display case. Before loading food into the case,
use a pocket-type meat thermometer to make
certain all products have reached an internal
temperature of 140° to 160°F (60° to 71°C).
If any food product is not at proper serving
temperature, use a Halo Heat cooking and
holding oven or Combitherm Oven to bring the
product within the correct temperature range.
3. Turn display lights “ON” and set the
thermostat(s) at number “7” and
preheat for 30 minutes.
Each shelf has its own thermostat control
numbering from 0 to 10. Be certain only hot
food is transferred into the display case.
When the thermostat is turned clockwise to
the determined number, the indicator light
will illuminate and will remain lit as long as
the shelf is calling for heat.
5. Reset thermostat(s) as needed.
After all products are loaded into the display
case and the doors are closed, it is necessary to
reset the thermostat(s). For fully enclosed
sections, reset the thermostat to the number “8”
setting. Cases with a self-service section should
be maintained between number “9” and number
“10” for the self-service section only. THESE
SETTINGS WILL NOT NECESSARILY BE
FINAL. Since proper temperature range
depends on the type of products and the
quantities being held, it is necessary to
periodically use a pocket thermometer to check
each item to make certain the correct
temperatures are being maintained. Proper
temperature range is between a minimum of
140° and 160°F (60° and 71°C). Normally, this
will require a thermostat setting of number “8”
although a higher or lower setting may
sometimes be required.
The indicator light will go OUT when the
temperature on the glass reaches the set number
determined by the operator. It will then cycle
“on/off” at this holding point.
The shelves will hold a steady even heat as
assigned. The user must determine what set
point can be used regarding each food item
held on its corresponding shelf. It is
recommended that a similar food product
be placed on each shelf.
The proper temperature range for the food
being held will depend on the food type,
the packaging, and the quantity of product.
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.
6. Serve fresh hot food.
Keep hot foods looking fresh. Occasionally stir
or rotate food as needed. Serve food products in
appropriate heat tested packages or containers.
Keep display case doors closed after serving.
Wipe spills immediately to assure maximum eye
appeal and to ease end of the day cleanup.
CC Series Operation & Care Manual • 7
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O PERATIN G IN S TRUCTIONS
GENERAL HOLDING GUIDELINES
H O L D I N G T E M P E R A T U R E R A N G E
Chefs, cooks and other specialized food service
MEAT
FAHRENHEIT
130°F
CELSIUS
54°C
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.
BEEF ROAST — Rare
BEEF ROAST — Med/Well Done
BEEF BRISKET
CORN BEEF
155°F
68°C
160° — 175°F
160° — 175°F
160° — 175°F
130°F
71° — 79°C
71° — 79°C
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
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
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.
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
SHRIMP — Fried
BAKED GOODS
BREADS/ROLLS
120° — 140°F
49° — 60°C
MISCELLANEOUS
CASSEROLES
DOUGH — Proofing
EGGS —Fried
FROZEN ENTREES
HORS D'OEUVRES
PASTA
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.
160° — 175°F
80° — 100°F
150° — 160°F
160° — 175°F
160° — 180°F
160° — 180°F
160° — 180°F
180°F
71° — 79°C
27° — 38°C
66° — 71°C
71° — 79°C
71° — 82°C
71° — 82°C
71° — 82°C
82°C
PIZZA
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.
The unit is equipped with a thermostat indicating a
range of between 1 and 10. Use a metal-stemmed
indicating thermometer to measure the internal
temperature of the product(s) being held. Adjust the
thermostat setting to achieve the best overall setting
based on internal product temperature.
CC Series Operation & Care Manual • 8
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CARE A N D CL EANING
C L E A N I N G A N D P R E V E N T I V E M A I N T E N A N C E
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.
CC Series Operation & Care Manual • 9
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C ARE A ND C LEA N ING
EQUIPMENT CARE
CHECK OVERALL CONDITION ONCE A MONTH
Check the case and related cabinets once a month for
physical damage and loose screws. Correct any
problems before they begin to interfere with the
operation of the unit.
Under normal circumstances, this
appliance 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 appliance. 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.
DO NOT USE APPLIANCE IF CONTROLS ARE
NOT PROPERLY FUNCTIONING
Refer to the Trouble Shooting Guide located in this
manual or call an authorized service technician.
CLEAN THE PROBES DAILY
If the display case is supplied with
probes, 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 with disposable alcohol pad
or sanitizing solution recommended for food contact
surfaces. Allow probe and cable to air dry in probe
holding bracket.
D A 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.
CLEAN DAILY
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
A. Turn lights and adjustable thermostat(s) to the
“OFF” position, and disconnect unit from
power source.
B. Remove, cover or wrap, and store unused
products under refrigeration.
C. Clean the interior metal surfaces of the cabinet
with a damp clean cloth and any good
D A N G E R
commercial detergent or grease solvent at the
recommended strength. Use a plastic scouring
pad or oven cleaner for difficult areas. Rinse
well to remove all residue and wipe dry.
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
NOTE: Avoid the use of abrasive cleaning
compounds, chloride based cleaners, or
cleaners containing quaternary salts. Never
use hydrochloric acid (muriatic acid) on
stainless steel.
C A U T I O N
D. Clean the glass with a window cleaner. The
sliding glass doors are removable allowing for
easier cleaning.
The performance of this unit has been
optimized using the factory provided
bulbs. These bulbs should be
E. 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.
replaced with an exact replacement or
with a factory recommended
replacement. These bulbs have been
treated to resist breakage and must be
replaced with similarly treated bulbs in
order to maintain compliance with NSF
standards. DO NOT over-tighten bulbs
in their receptacles as this can cause
damage to the bulb filament.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable
cleaning and sanitation requirements for equipment.
CC Series Operation & Care Manual • 10
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S A N I TAT I O N
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
CC Series Operation & Care Manual • 11
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SERVICE
MODEL >
CC-48
PART NO.
LP-33513
RP-3955
BM-22638
—
CC-72
PART NO.
LP-33513
RP-3955
—
ITEM
DESCRIPTION
QTY
6
QTY
8
1
BULBS
6
8
RECEPTACLE, BULB
2
1
—
1
BUMPER, EXTRUSION MOUNT
4 ft (1219mm)
6 ft (1828mm)
—
2
BM-22638
BM-24129
—
3
4
BM-24129
13912
2
BUMPER, END CAP
BUMPER, TRACK
1
—
1
4 ft (1219mm)
6 ft (1828mm)
20 AMPS
—
—
2
13911
5
CI-3907
CI-3908
CI-3878
13886
CI-3907
CI-3908
CI-3878
13885
2
CIRCUIT BREAKER
2
2
30 AMPS
6
7
1
1
CIRCUIT BREAKER BAR KIT
CONTROL PANEL
DOOR ASSEMBLY
EQUIPOTENTIAL STUD
GLASS
1
1
8
DR-24135
ST-24173
GL-24139
GL-24140
GD-24243
GD-24244
EL-33457
EL-33866
EL-33868
EL-33868
—
1
DR-24134
ST-24173
GL-24139
GL-24143
GD-24245
GD-24246
EL-33457
—
1
LH & RH
230V ONLY
9
1
1
10
2
2
END
1
1
FRONT
11
12
1
1
GUARD, LEXAN
TOP
1
1
CENTER
4
6
HEATING ELEMENTS
TUBULAR, 3000W, 480V
CALROD, 590W, 208V
CALROD, 552W, 230V
CALROD, 590W, 240V
CALROD, 900W, 208V
CALROD, 827W, 230V
CALROD, 900W, 240V
208V-240V
2
—
—
—
2
2
—
2
—
—
—
—
1
EL-33869
EL-33870
EL-33870
LI-3025
—
2
—
2
13
LI-3025
1
INDICATOR LIGHT, WHITE
LI-3951
1
LI-3951
1
230V
14
15
16
IN-22364
FE-22881
1009915
1009916
1009917
1009918
1001940
1001941
BK-3023
TT-33461
TT-3713
KN-3473
TK-24433
TK-24434
TK-24432
SW-3528
1
IN-22364
FE-22881
1009915
1009916
1009919
1009920
1001837
1001838
BK-3023
TT-33461
TT-3713
KN-3473
TK-24437
TK-24438
TK-24432
SW-3528
1
INSULATION
LEGS
4
4
2" (51mm)
LEFT
1
1
PANELS, END
1
1
RIGHT
17
18
1
1
PANELS, FRONT
SHELF
CENTER
BOTTOM
UPPER
1
1
1
1
1
1
LOWER
19
20
21
22
23
1
1
TERMINAL BLOCK
THERMOSTAT
3
3
3
3
THERMOSTAT, BEZEL
THERMOSTAT, KNOB
TRACK, DOOR
3
3
1
1
TOP
1
1
BOTTOM
24
25
1
1
TRACK SIDE JAMB
SWITCH
1
1
TOGGLE
CC Series Operation & Care Manual • 12
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CC Series Operation & Care Manual • 13
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CC Series Operation & Care Manual • 14
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TRANSPORTATION
DAMAGE and CLAIMS
LIMITED
WARRANTY
®
All Alto-Shaam equipment
is sold F.O.B. shipping
point, and when accepted
by the carrier, such
Alto-Shaam, Inc. warrants to the original purchaser 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 labor warranty remains in effect one (1) year from installation
or fifteen (15) months from the shipping date, whichever occurs first.
Alto-Shaam will bear normal labor charges performed during standard
business hours, and excluding overtime, holiday rates or any
additional fees.
The parts warranty remains in effect for one (1) year from
installation or fifteen (15) months from the shipping date, whichever
occurs first.
However, the heating element on Halo Heat® cook/hold ovens
and the refrigeration compressor on Alto-Shaam Quickchillers™ are
warranted for a period of five (5) years from installation. The labor
warranty is the same as stated above; namely, for one (1) year from
installation or fifteen (15) months from the shipping date, whichever
occurs first.
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.
THIS WARRANTY DOES NOT APPLY TO:
1. Calibration.
2. Do not sign a delivery receipt or a freight bill until
you have made a proper count and inspection of all
merchandise received.
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.
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. 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.
7. Save any packages and packing material for further
inspection by the carrier.
This warranty is exclusive and is in lieu of all other warranties,
8. Promptly file a written claim with the carrier and
attach copies of all supporting paperwork.
expressed 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 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.
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.
ALTO-SHAAM, INC.
RECORD THE MODEL AND SERIAL NUMBER OF THE APPLIANCE FOR EASY REFERENCE.
ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBER IN ANY CONTACT WITH ALTO-SHAAM REGARDING THIS APPLIANCE.
Model: _______________________________________________Date Installed: __________________________________________________________
Voltage: ______________________________________________ Purchased From: _______________________________________________
Serial Number: _______________________________________ _______________________________________________________________________
G
G
G
W164 N9221 Wat er St r eet
PHONE: 262.251.3800 • 800.558-8744 USA/CANADA
P. O. Box 450
Menomonee Fal l s , W i s cons i 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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