Convection Oven
Electric
Model:
ASC-2E
ASC-4E
ASC-2E
with
Mobile Stand Option 5004687
Electronic
Control
• InstallatIon
• operatIon
• MaIntenance
ASC-4E
with
Stand Option 5003489
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
p r i n t e d i n u .s .a .
MN-28665
•
10/11
dElIvERy
UnPACkInG
1. Carefully remove the
appliance from the
carton or crate.
This Alto-Shaam appliance has been
thoroughly tested and inspected to ensure only
the highest quality unit is provided. Upon
receipt, check for any possible shipping damage
and report it at once to the delivering carrier.
See Transportation Damage and Claims section
located in this manual.
®
®
notE: Do not discard the
carton and other
packaging material
until you have
This appliance, complete with unattached
items and accessories, may have been delivered
in one or more packages. Check to ensure that all
standard items and options have been received
with each model as ordered.
inspected the unit
for hidden damage
and tested it for
proper operation.
2. read all instructions in this manual carefully
Save all the information and instructions
packed with the appliance. Complete and return
the warranty card to the factory as soon as
possible to ensure prompt service in the event of a
warranty parts and labor claim.
before initiating the installation of this appliance.
DO NOT DISCArD ThIS MANUAl.
This manual is considered to be part of the
appliance and is to be provided to the owner
or manager of the business or to the person
responsible for training operators. Additional
manuals are available from the Alto-Shaam
Tech Team Service Department.
This manual must be read and understood
by all people using or installing the equipment
model. Contact the Alto-Shaam Tech Team Service
Department if you have any questions concerning
installation, operation, or maintenance.
3. remove all protective plastic film, packaging
materials, and accessories from the appliance
before connecting electrical power. Store any
accessories in a convenient place for future use.
notE: All claims for warranty must include the
full model number and serial number of
the unit.
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 1
SAfEty PRoCEdURES
And PRECAUtIonS
Knowledge of proper procedures is essential to the
safe operation of electrically and/or gas energized
equipment. In accordance with generally accepted
product safety labeling guidelines for potential
hazards, the following signal words and symbols
may be used throughout this manual.
1. This appliance is intended to cook, hold
or process foods for the purpose of human
consumption. No other use for this appliance is
authorized or recommended.
2. This appliance is intended for use in commercial
establishments where all operators are
familiar with the purpose, limitations, and
associated hazards of this appliance. Operating
instructions and warnings must be read and
understood by all operators and users.
dAnGER
Used to indicate the presence of
a hazard that WILL cause severe
personal injury, death, or substantial
property damage if the warning
included with this symbol is ignored.
3. Any troubleshooting guides, component views,
and parts lists included in this manual are for
general reference only and are intended for use
by qualified technical personnel.
wARnInG
4. This manual should be considered a permanent
part of this appliance. This manual and all
supplied instructions, diagrams, schematics,
parts lists, notices, and labels must remain with
the appliance if the item is sold or moved to
another location.
Used to indicate the presence of
a hazard that CAN cause personal
injury, possible death, or major
property damage if the warning
included with this symbol is ignored.
CAUtIon
Used to indicate the presence of a
hazard that can or will cause minor or
moderate personal injury or property
damage if the warning included with
this symbol is ignored.
n ot E
For equipment delivered for use
in any location regulated by the
following directive:
DO NOT DISPOSE OF ELECTRICAL
OR ELECTRONIC EQUIPMENT WITH
OTHER MUNICIPAL WASTE.
CAUtIon
Used to indicate the presence of a hazard that
can or will cause minor personal injury, property
damage, or a potential unsafe practice if the
warning included with this symbol is ignored.
no tE: Used to notify personnel of
installation, operation, or
maintenance information that is
important but not hazard related.
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 2
InSt Al lAtIon
dAnGER
ALTERATION, ADJUSTMENT,
SERVICE, OR MAINTENANCE COULD
RESULT IN SEVERE INJURY, DEATH,
OR CAUSE PROPERTY DAMAGE.
CAUt Io n
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN
IN OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
IMPROPER INSTALLATION,
READ THE INSTALLATION,
OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING
THIS EQUIPMENT.
dAnGER
DO NOT store or use gasoline or other
flammable vapors or liquids in the
vicinity of this or any other appliance.
CAUtIo n
DO NOT lIfT OR MOvE ThE
OvEN By uSINg ThE DOORS
OR ThE DOOR haNDlES.
SIt E InSt Al l AtIo n
aSc-2E • wEIghT
®
The Alto-Shaam convection
oven must be installed in
a location that will permit
the oven to function for its
intended purpose and to
allow adequate clearance for
ventilation, proper cleaning,
and maintenance.
NET: 203 lb (92 kg)
SHIP:
278 lb (126 kg)
CRATE
35" L X 35" W X 41" H
(889mm x 889mm x 1041mm)
DIMENSIONS:
MINIMUM ENTRY CLEARANCE
31-1/2" (800mm) UNCRATED
aSc-2E • DIMENSIONS: h x W x D
EXTERIOR: 32-1/8" x 30" x 30-1/8" (815mm x 762mm x 815mm)
INTERIOR: 20" x 15" x 21" (508mm x 381mm x 533mm)
aSc-4E • wEIghT
1. hood installation is recommended.
NET: 490 lb (222 kg)
SHIP:
535 lb (243 kg)
(CHECK LOCAL CODES).
CRATE
53" L X 45" W X 49" H
2. The oven must be installed on a stable and
DIMENSIONS:
(1346mm x 1143mm x 1245mm)
level surface.
MINIMUM ENTRY CLEARANCE
31-1/2" (800mm) UNCRATED
3. DO NOT install this oven in any area where it may
be affected by any adverse conditions such as steam,
grease, dripping water, high temperatures, etc.
aSc-4E • DIMENSIONS: h x W x D
EXTERIOR: 57-1/2" x 38" x 44-1/2" (1461mm x 965mm x 1130mm)
INTERIOR: 24" x 29-1/8" x 25" (610mm x 740mm x 635mm)
4. DO NOT store or use any flammable liquids or
allow flammable vapors in the vicinity of this
oven or any other appliance.
MINIMuM clEaRaNcE REQuIREMENTS
BACK: 0" (0mm)
5. This appliance must be kept free and clear of any
LEFT SIDE: 2" (51mm)
combustible materials.
RIGHT SIDE: 2" (51mm)
6. This appliance must be kept free and clear of
any obstructions blocking access for maintenance
or service.
FROM GREASE PRODUCING EQUIPMENT: 6" (152mm)
RECOMMENDED SERVICE ACCESS: 20" (508mm) right side
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 3
In StAl lAt Io n
EXTERIOR DIMENSIONS
ASC-4E
ASC-2E
3107173
3107173
8" (203mm)
CAVITY VENT
4-11/16"
(119mm)
3-1/4"
(83mm)
ELECTRICAL
INLET
3-5/32"
Exhaust
Electrical
2" (51mm)
from bottom
(80,1mm)
21-1/8 (536mm)
129°
123°
29" (737mm)
CAVITY WIDTH
38" (965mm)
30" (762mm)
3-3/8" (86mm)
23-1/4" (590mm)
aSc-4E • PRODucT\PaN caPacITy
72 lb (33 kg) maximum • 45 qts (43 liters)
Twelve (12): 18" x 26" x 1" full-size sheet pans
aSc-2E • PRODucT\PaN caPacITy
27 lb (12 kg) MAXIMUM — 17 qts (15 liters)
Nine (9): 18" x 13" x 1" half-size sheet pans
6 chrome plated wire shelves with
2 removable side racks and 12 shelf positions
spaced at 1-3/4" (43mm)
5 chrome plated wire shelves with
2 removable side racks and 9 shelf positions
spaced at 1-5/8" (41mm)
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 4
InSt Al lAtIon
INSTallaTION REQuIREMENTS
The oven must be mounted on the factory equipped
oven legs or on an optional oven stand. Installation
on a solid or concrete base that in any way restricts
air flow may void the warranty.
CAUt Io n
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
All clearances for a proper ventilation air supply
must be maintained to minimize fire hazard. Do not
locate the oven immediately adjacent to any other
heat-generating appliance.
RESTRAINT REQUIREMENTS
—MOBILE EQUIPMENT
dAnGER
ALTERATION, ADJUSTMENT,
SERVICE, OR MAINTENANCE COULD
RESULT IN SEVERE INJURY, DEATH,
OR CAUSE PROPERTY DAMAGE.
IMPROPER INSTALLATION,
wARn In G
RISk Of ElEcTRIc ShOck.
Appliance must be secured
to building structure.
READ THE INSTALLATION,
OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING
THIS EQUIPMENT.
Any appliance that is not furnished with a power
supply cord but includes a set of casters must be
provided 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:
A number of adjustments are associated with
initial installation and start-up. Adjustments
must be conducted by a qualified service
technician. Installation and start-up adjustments
are the responsibility of the dealer or user.
These adjustments include but are not limited
to thermostat calibration, door adjustment, and
leveling. The Platinum series oven burners are
factory-adjusted with fixed air openings and require
1. Casters must be a maximum height of 6" (152mm).
2. Two of the casters must of be the locking type.
3. Such mobile appliances or appliances on mobile
stands must be installed with the use of a flexible
connector secured to the building structure.
no field adjustment.
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 or available from the factory.
lEvElInG
The oven should be leveled before
the gas supply is connected. level the oven from
side-to-side and front-to-back with the use of a
spirit level. For ovens installed on a mobile stand,
it is important that the floor surface be level due to
the probability of frequent oven repositioning.
We recommend checking the level of the oven
periodically to make certain the floor has not
shifted nor the oven moved.
Where automatically operated appliances are vented through a ventilating hood or
exhaust system equipped with a damper or with a power means of exhaust, provisions
shall be made to allow the equipment to operate only when the damper is open to a
position to properly vent the appliance and when the power means of exhaust is in
operation. ACCORDANCE WITH NFPA 54 COMMONWEALTH OF MASSACHUSETTS ONLY.
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 5
In StAl lAt Io n
El ECt RICAl Co nn ECtIo n
dAn GER
dAnGER
ELECTRICAL CONNECTIONS MUST
BE MADE BY A QUALIFIED SERVICE
TECHNICIAN IN ACCORDANCE WITH
APPLICABLE ELECTRICAL CODES.
ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON APPLIANCE NAMEPLATE.
The oven must be installed by a qualified electrician. Wire size for the main incoming power to the
This appliance must be branch circuit protected
with proper ampacities, in accordance with the
wiring diagram located in this manual or in the
electrical compartment of the oven. The oven
must be properly grounded in accordance with the
National Electrical Code and applicable local codes.
unit must match the minimum size listed in the
specifications applicable to the specific oven model.
For supply connections, locate the wire size posted
on the label located near the electric terminal block
behind the service panel or elsewhere listed in this
manual. Before attempting the electrical connection,
the rating plate should be checked to ensure that
the electrical characteristics of the appliance and the
electrical supply characteristics agree.
dAnGER
To avoid electrical shock, this
Installation of the wiring must be made in
accordance with U.l. 197 Commercial Electric
Cooking Appliance Standards, local and/or
National Electrical Code, ANSI /NFPA 70-1990.
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
Service line entry is made through the rear of the
oven for connection to the terminal block. remove
the service panel on the right side of the oven for
access to the terminal block.
accordance with CSA C22.1, Canadian
Electrical Code Part 1 or local codes.
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.
The oven is wired at the factory for either single
phase or three phase service as indicated on the
original purchase order. Input voltage and phase
must match the voltage and phase of the oven.
Visually check all electrical connections.
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.
ElEcTRIcal • aSc-4E
ElEcTRIcal • aSc-2E
VOLTAGE
PHASE
CYCLE/HZ
AWG
6
6
8
8
AMPS
kW
VOLTAGE
PHASE
CYCLE/HZ
60
AWG
10
10
12
12
AMPS
24.0
20.8
13.8
12.0
kW
5.0
5.0
5.0
5.0
208 (AGCY)
240 (AGCY)
208 (AGCY)
240 (AGCY)
480 (AGCY)
220 (AGCY)
1
1
3
3
3
1
60
60
60
60
60
50
50.0 10.4
43.3 10.4
28.8 10.4
25.0 10.4
12.5 10.4
208 (AGCY)
240 (AGCY)
208 (AGCY)
240 (AGCY)
1
1
3
3
60
60
8
60
6
40.0
8.7
NO CORD AND PLUG
NO CORD AND PLUG
Wire diagrams are located in the inside access panel of the unit
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 6
InSt Al lAtIon
STackINg & vENTINg aSSEMBly (2-ASC-2E/STK S H O W N )
Note: Actual unit may be
different than shown.
CAUt Io n
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
Part numbers and drawings are subject to change without notice.
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 7
In StAl lAt Io n
STackINg & vENTINg aSSEMBly (2-ASC-4E/STK 208/240V S H O W N )
ITEM
dESCRIPtIon
RISER, FLUE ELECTRIC
SCREW, #10 SMS .5LG
PARt no.
1004984
QTy
Note: Actual unit may be
different than shown.
2
3
1
5
SC-26520
After legs or casters have been installed
on the bottom oven, place the upper oven
on top of lower unit. Align.
Remove top elbow vent
prior to installing riser.
2
3
Assemble venting
components 2 & 3
as shown
CAUt Io n
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
Part numbers and drawings are subject to change without notice.
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 8
InSt Al lAtIon
OvEN STaND aSSEMBly
OVEN STAND 5003489 SHOWN
6
2
4
1
2
9
2
5
1
8
1
7
3
38" (956mm)
ITEM
dESCRIPtIon
PARt no.
5003488
QTy
2
1
2
3
LEG SUPPORT ASSEMBLy
ChAnnEL, SUPPORT
LEG
1004459
2
LG-22185
CS-25674
CS-25675
1004461
4
*CASTERS, RIGID
*CASTERS, SWIVEL W/BRAkE
BRACkET, STAnD
BRACkET, ATTAChMEnT
ChAnnEL, BACk
2
2
4
5
1
1004369
2
6
1004460
1
7
ShELF, STAnD
1004466
1
8
RACk, OVEn SUPPORT
OVEn RACk
SR-26551
Sh-26795
SC-22729
nU-23984
WS-2294
2
9
6
10
11
12
*SCREWS, 1/4-20 x 1/2 hEx hEAD
*nUT, 1/4-20 nyLOn InSERT, 18-8 S/S
*LOCk WAShER, 1/4" STAInLESS STEEL
27
27
27
*nOT ShOWn
Part numbers and drawings are subject to change without notice.
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 9
o PERAt In G In St RUCt Ion S
uSER SafETy INfORMaTION
St ARt -UP o PERAtIo n
IN ThE EvENT Of a POwER faIluRE:
• TURN ALL SWITCHES OFF.
CAUtIo n
• WAIT UNTIL POWER IS RESTORED BEFORE
ATTEMPTING TO OPErATE ThE OVEN.
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN
IN OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
NOTE: If such an event has occurred, it is strongly
recommended that you ensure the food in
the oven is safe for consumption according
to local health regulations.
This appliance is intended for use in commercial
establishments by qualified operating personnel
where all operators are familiar with the purpose,
limitations, and associated hazards of this appliance.
Operating instructions and warnings must be read
and understood by all operators and users.
2. Close the oven doors, press the power switch
to the ON position, and set the thermostat to
300°F (149°C).
3. Allow the oven to cycle for approximately
2 hours or until no odor is detected.
bEfoRE InItIAl USE:
PREhEaTINg:
Interior oven surfaces must be heated to remove
surface oils and the accompanying odor produced
during the first use of the oven.
Always preheat a cold oven for a minimum of
20 minutes before cooking product. Follow
the operating instructions indicated on the next
few pages of this manual.
1. Wipe all wire shelves, side racks and the
full oven interior with a clean, damp cloth.
aSc-4E • PRODucT\PaN caPacITy
72 lb (33 kg) maximum • 45 qts (43 liters)
Twelve (12): 18" x 26" x 1" full-size sheet pans
aSc-2E • PRODucT\PaN caPacITy
27 lb (12 kg) MAXIMUM — 17 qts (15 liters)
Nine (9): 18" x 13" x 1" half-size sheet pans
6 chrome plated wire shelves with
2 removable side racks and 12 shelf positions
spaced at 1-3/4" (43mm)
5 chrome plated wire shelves with
2 removable side racks and 9 shelf positions
spaced at 1-5/8" (41mm)
OPTIONS & accESSORIES • aSc-4E
CaSTER SET, 6" (152mm)
5003790
FOR MOBILE STACK APPLICATIONS
OPTIONS & accESSORIES • aSc-2E
COOliNG RaCK FOR OVEN STAND
lEG SET (4)
5003791
CaSTER KiT, 6" (152mm)
lEG KiT, 4" (102mm)
5013871
5004688
6" (152mm) with Bullet Feet
6" (6152mm) with Seismic Feet
25" (635mm) with Seismic Feet
PaNEl fOR BaCK, Stainless Steel
SHElf, OVEN RaCK
5003794
5003795
5003785
5005876
Seismic feet
lEG KiT
with Bullet feet, 19-1/2" (495mm) HEIGHT
with Seismic feet, 19-1/2" (495mm) HEIGHT
with Casters, 23" (584mm) HEIGHT
SHElf, OVEN RaCK
5005169
5005168
5005181
Sh-26894
INTERCHANGEABLE WITH COOLING RACK
Sh-26795
STaCKiNG HaRDWaRE
SEE INDIVIDUAL STACKING COMBINATION SPECIFICATION SHEETS
STaCKiNG HaRDWaRE
STaND, STaiNlESS STEEl
SEE INDIVIDUAL STACKING COMBINATION SPECIFICATION SHEETS
Mobile, with Cooling racks & Casters, 38" h (965mm)
Stationary, with Cooling racks & Bullet Feet
Stationary, with Cooling racks & Seismic Feet
5003786
5003489
5003787
STaND, SiNGlE OVEN
with Bullet feet, 26-1/2" (673mm) HEIGHT
with Seismic feet, 26-1/2" (673mm) HEIGHT
with Casters, 30" (762mm) HEIGHT
5004672
5005172
5004687
34-1/4" (870mm) min. • 35-1/2" (902mm) max. H (FEET ARE ADJUSTABLE)
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 10
oPERAt InG InSt RUCtIonS
POSITION
1.
The best arrangement for broiling, baking
cookies and for other baked goods under
2-1/2" (65mm) in height. This arrangement
can also be used as the maximum capacity for
reconstituting frozen entrées.
PaN/ShElf POSITIONS fOR aSc-2E:
The oven includes 5 chrome plated wire
shelves with two removable side racks and
9 shelf positions spaced at 1-5/8" (41mm).
2
4
6
8
POSITION
2.
General baking with the use of sheet pans
for products under 3-1/2" (89mm) in height.
Products include cakes, pies, muffins, or
extended dishes in 12" x 20" x 2-1/2" deep
pans (530mm x 325mm x 65mm GN 1/1).
1
4
7
POSITION
3.
4.
Ideal positions for baking bread, meringue,
or extended dishes and roasts in pans not to
exceed 5-1/2" (140mm) in height.
1
5
POSITION
Arrangement necessary for roasting whole
turkey or roasts up to 7" (178mm) in height.
1
6
PaN/ShElf POSITIONS fOR aSc-4E:
The oven includes 6 chrome plated wire shelves
with two removable side racks and 12 shelf
positions spaced at 1-3/4" (43mm).
POSITION
1.
The best arrangement for broiling, baking
cookies and for other baked goods
under 2-1/2" (65mm) in height. This
arrangement can also be used as the
maximum capacity for reconstituting
frozen entrées.
2
4
6
8
12
POSITION
2.
General baking with the use of sheet pans
for products under 3-1/2" (89mm)
in height. Products include cakes, pies,
muffins, or extended dishes in
1
4
7
10
12" x 20" x 2-1/2" deep pans
(530mm x 325mm x 65mm GN 1/1).
CAUt Io n
POSITION
3.
4.
Ideal positions for baking bread,
meringue, or extended dishes and roasts
in pans not to exceed 5-1/2" (140mm)
in height.
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN
IN OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
1
5
9
POSITION
Arrangement necessary for roasting
whole turkey or roasts up to 7" (178mm)
in height.
1
6
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 11
o PERAt In G In St RUCt Ion S
CONTROL
IDENTIFICATION
1
2
1
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
PREhEaT INDIcaTOR
3
lEd dISPlAy
4
5
6
7
UP/down ARRowS
Cook IndICAtoR
TEMPERaTuRE INDIcaTOR
PRobE IndICAtoR
PRESEt IndICAtoR
Cook kEy
H
J
I
K
L
PRobE kEy
TIME kEy
PRESEt loCk kEy
StARt/StoP kEy
PRESEt kEyS 1-7
CAnCEl kEy
M
N
O
fAn SPEEd kEy
Cool down kEy
MaIN POwER SwITch
P
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 12
oPERAt InG InSt RUCtIonS
El ECt Ron IC Co nt Ro l o PERAt Ion
b. to Cook by probE (optionAl):
• If cooking by probe, remove probe from
its bracket, wipe the probe tip with a
disposable alcohol pad and properly insert
probe into product.
a. PRESS MaIN POwER Q “on.”
2
• The display
will alternate between last
Cook Set Temperature and actual Cavity
Temperature.
• The oven will preheat to previous Cook
temperature, and the PREhEaT Indicator
will illuminate.
• The display will alternate between set
cooking temperature, probe temperature,
and elapsed time when cooking by PRobE.
1
To terminate procedure,
2. clOSE ThE OvEN DOOR -- PRESS
L
press StARt/StoP key
twice.
StARt kEy.
3. afTER cOOk cyclE IS cOMPlETE aND
PRodUCt IS REAdy:
B. If ThE PREvIOuS cOOk cyclE IS
• The display will indicate “DONE”.
ACCEPtAblE, PRoCEEd to StEP C.
• The StARt/REAdy indicates will flash,
1. to Cook by timE:
• Press Cook H
and the oven will beep every 30 seconds.
• Press lit TIME Key J
• Confirm fan speed.
• Adjust the cooking temperature with the
4. REMOvE PRODucT PROMPTly TO
AvoId ovERCookInG.
UP or DOWN arrow keys C.
To terminate procedure,
press StARt/StoP key twice.
Note: The TIME Indicator D will remain lit.
2. to Cook by probE (optionAl):
D. cOOlINg ThE OvEN:
• Press Cook H
• Open door.
• Press Cool down key
• Press lit PRobE Key I
• Confirm fan speed.
P
.
• Adjust the cooking temperature with the
UP or DOWN arrow keys C.
1. Cool ContinuouSly
• Fan will run continuously.
• Shut off POWER to terminate.
2. SEt Cool down tEmpErAturE
• Set desired cool down temperature with
Note: The PRobE Indicator F will remain lit.
Note: If more than 5 seconds elapse
before a decision is made, the mode button
must be pushed again to continue.
C
UP/down arrows . The cool down
temperature ranges from 80° to 450°F.
• Fan will run continuously.
c. whEN ThE cOOk PREhEaT TEMP. haS
BEEN REachED:
• When the desired cool down temperature
is reached, “COOl/STOP” will light on
the lED, and the oven will beep every
30 seconds.
• The StARt Key L and REAdy Indicator A
will flash.
• The control will produce an audible beep every
30 seconds.
Note: If more than 4 seconds elapse
before a decision is made, the mode button
must be pushed again to continue.
1. lOaD PRODucT IN a TIMEly MaNNER.
a.to Cook by timE:
B
• The display
will alternate between
cook cycle temperature and remaining
cooking time when cooking by TIME.
notE: StARt/StoP key will stop fan, and
terminate the COOl/DOWN feature.
E. aT ThE END Of ThE Day, ShuT Off OvEN
POwER BEfORE lEavINg ThE PREMISES.
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 13
o PERAt In G In St RUCt Ion S
MENu PRESETS
PROgRaMMINg
This Alto-Shaam electronic convection oven allows the operator
to program up to seven cooking procedures. Each cooking
program entered can be preset in any program function to cook
by time (or probe, if a probe is included on the oven). Cooking
programs are stored and recalled with M, the PRESEt keys
labeled “1 through 7.”
1
2
3
Press MaIN POwER Q “on.”
2
• The display
will alternate between last Cook Set
4
5
6
7
Temperature and actual cavity temperature. The oven will
begin preheating and the Preheat Indicator
1
will illuminate.
The fan will operate at high speed “fnhi”
follow inStruCtionS liStEd on thE
prEviouS pAgES of thiS mAnuAl.
Press and hold selected PRESEt key 1 through 7 for 4 seconds
H
J
I
K
• A beep sounds.
• The numbered key program indicator light will illuminate.
L
The programmed procedure is now stored in memory for the specific
number key selected. To lock PRESEt keys 1 through 7, press
K
K
C
PRESEt key
the preset key
simultaneously with up arrow . To unlock, press
C
simultaneously with the down arrow
.
L
At this point, press StARt/StoP
twice. This will protect
the PRESEt in case of a power outage.
IMPORTaNT
After programming a specific product into memory on the preset
key, it is very important to make a written permanent record of
the product and the program letter assigned.
M
ERaSINg a PROgRaM
To erase a program, the oven must be in the PrEhEAT mode.
The oven cannot be running a PrESET Menu program.
• When the oven is in the PrEhEAT mode, press and hold both
N
N
O
the CAnCEl key
and the appropriate number PRESEt
key M to be erased. hold both keys until the oven double
beeps, and the program's indicator light goes out. This
indicates the program has been erased.
P
cOOk –– uSINg PRESET MENu kEyS
• Press desired PRESEt key (1 thru 7) M. Preheat will begin.
• The oven will beep when the preheat temperature has been reached.
• Load food inside the oven.
If cooking by probe, remove probe from its bracket, wipe the tip with a
disposable alcohol pad and insert probe properly into product.
• Close the
oven door.
• Press StARt.
• If the oven temperature is • Time and Temperature have
higher than the PRESEt
program, utilize the
been programmed in the
PrESET key -- they cannot
be adjusted during the
PrESET cooking cycle.
Cool down mode.
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 14
oPERAt InG InSt RUCtIonS
Stop an Operation:
Probe Usage:
L
Press Start/stop
Key. The oven will remain in
When the oven probe remains inserted in the probe
bracket, the lED temperature display will indicate
the ambient air temperature inside the oven. To
use the probe for cooking remove it from the bracket
and wipe the full length of the metal probe with
a disposable alcohol pad to clean and sanitize
before using.
a power-on state, and the operation will be cancelled.
8
Press Cook
to set procedure again.
Adding product after Start:
If the door is opened during cook cycle, the heater,
fan, and timer will disengage. “Door” will illuminate
in the display. The timer will be held to the last
value at the point of interruption. The oven will
continue operation from the point of interruption
when the door is closed.
Only the tip of the probe senses the internal
product temperature; therefore, it is important the
tip be placed correctly in the product for internal
temperature accuracy. Push the probe tip halfway
into the product, positioning the tip at the center of
the food mass. When inserting the probe into solid
foods such as meat roast or poultry breasts, push the
probe in from a straight downward position or in
from the side to the center position. If placing into a
semi-liquid or liquid product, the probe cable must
be secured to keep the probe positioned properly.
Do not let the probe tip touch the edges, bottom or
side of a container. Tape the probe cable to the lip
or edge of the container.
Arrow Keys:
Cook, Hold and Probe Temperature set points can
be adjusted by 1° when pressing the ARRow
Keys. To adjust in steps of 10°, press and hold the
TEMPERaTuRE Key and ARRow Key at the
same time.
The Time setting is adjusted in increments of 1
minute by pressing the ARRow Keys. To make
adjustment in steps of 10 minutes, press and hold the
TIME Key and ARRow Key at the same time.
NOTE: When cooking by probe, insert the probe
into the raw product after the oven has been
preheated.
To run oven continuously
at a SET temperature:
WaiT ONE full miNuTE to allow the probe
temperature to decrease to the internal temperature
of the product. Press the start button to begin
the cooking process after this probe temperature
adjustment period. a false probe reading of the
internal product temperature will cause the oven to
default to a holding temperature.
Set Cook temperature, set TIME to "--:--
". The oven will run continuously at that SET
temperature. The display will alternate between the
set-temperature and "--:--", signifying continuous
cooking. The operator is then responsible for timing
the cooking loads. To disengage, press Start/Stop.
Fan Speed:
Probe Calibration:
The fan speed can be adjusted to hIGh or lOW
during any preheat or cook cycle (including
presets). When high speed is selected, the
underscore bar below the fan Speed key will
illuminate. The display will indicate “fnhi”. When
low speed is selected, the underscore bar below the
fan Speed key will not be illuminated. The display
will indicate “fnlo”.
1. To verify product probe calibration, place the
probe in a warm glass of water along with a
quality independent digital thermometer and
press the probe key for two (2) seconds to display
the probes actual temperature. Compare readings.
2. If calibration is required, press the probe key
for eight (8) seconds until the unit beeps twice
and the probe offset is displayed. Adjust the
probe offset to match the difference between the
independent probe temperature and the control
probe temperature by pressing the up or down
arrows to increase or decrease the offset.
notE: The time and temperature can be adjusted
during the cooking mode, (unless a preset
key program is used).
3. repeat steps 1 and 2 to verify the probe
calibration as necessary.
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 15
chEf OPERaTINg TIPS
The Alto-Shaam convection oven will provide the best results and longest possible
service with the utilization of the following suggestions and guidelines.
notE: Moisture will escape around the doors when baking products with a heavy
moisture content such as chicken, potatoes, etc. This is a normal operating condition.
1. Thoroughly preheat the oven for approximately
9. To assure even cooking when baking, weigh or
20 minutes before use.
measure the product in each pan.
2. As a general rule, the cooking temperature can be set
lower than the temperature used in a conventional
oven. Cooking time may also be shorter. It is
suggested the first batch of each product prepared be
monitored closely to check for variances.
10. ASC-2E: When cooking five pans of product,
start from the bottom of the oven and use side
rack positions 1, 3, 5, 7, and 9.
ASC-4E: When cooking six pans of product,
start from the bottom of the oven and use side
rack positions 2, 4, 6, 8, 10, and 12.
3. Maintain a record of the temperatures, times, and
load capacities established for products cooked on a
regular basis since they will be the same or similar for
succeeding loads.
11. Do not overload the oven. refer to product/pan
capacties indicated in this manual.
12. To obtain an evenly baked product, muffin pans
should be placed in the oven with the short side of
each pan facing the front of the oven.
4. When practical, start cooking the lowest temperature
products first and gradually work up to products with
a higher cooking temperature.
13. When rethermalizing frozen casseroles, preheat the
oven 100°F (38°C) over the suggested temperature to
compensate for the introduction of a large quantity of
frozen product into the oven compartment. reset the
thermostat to the correct cooking temperature after the
oven is loaded.
5. If the cooking temperature setting for the previous
product is more than 10°F (5°C to 6°C) higher
than the temperature needed for the next load,
use the FAN COOl-DOWN feature to decrease
the oven temperature before setting the oven to a
lower temperature.
14. Use a pan extender or two inch (51mm) deep,
18" x 26" pans for batter-type products that weigh
more than 8 pounds (3 to 4 kg), i.e.; pineapple upside-
down cake.
6. Work as quickly as possible when loading the
oven to prevent heat loss.
7. When the audible signal indicates the time has
expired, remove the food product from the oven
as quickly as possible to avoid over cooking.
15. To avoid obstructing airflow that would result in
uneven cooking, never place anything directly on the
bottom of the oven cavity.
8. Pans should be centered between side racks and each
shelf should be loaded evenly to allow proper air
circulation within the oven compartment.
Cooking Guidelines
time
(Minutes)
time
(Minutes)
food
Cakes, Sheet
temperature
325°F 163°C
400°F 204°C
food
temperature
350°F 177°C
350°F 177°C
Macaroni & Cheese
(frozen, full oven)
25
25
90
Chicken pieces (30 breasts
& thighs, 25 legs & wings)
Macaroni & Cheese
(refrigerated)
30
Chicken halves
Beef patties
Bacon
400°F 204°C
400°F 204°C
350°F 177°C
350°F 177°C
40
8
Muffins
325°F 163°C
325°F 163°C
325°F 163°C
350°F 177°C
13-15
40
Pies, Frozen
Pizzas, Individual
Potatoes, Baked
16
15
15
Fish, frozen (5 oz.)
50
Sandwiches, Grilled Cheese 400°F 204°C
Tater tots 450°F 232°C
4-6
10
Macaroni & Cheese
(frozen, 1 pan)
350°F 177°C
50
a T T h E E N D O f T h E D a y ,
u T I l I Z E T h E c O O l - D O w N M O D E
a N D O P E N T h E O v E N D O O R S .
do not place anything directly
on the bottom of the oven cavity.
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 16
CARE An d Cl EAnInG
clEaNINg aND PREvENTIvE MaINTENaNcE
PRotECtInG StAInlESS StEEl SURfACES
ClEAnInG AGEntS
It is important to guard against corrosion
in the care of stainless steel
Use non-abrasive cleaning products designed for
use on stainless steel surfaces. Cleaning agents
must be chloride-free compounds and must not
contain quaternary salts. Never use hydrochloric
acid (muriatic acid) on stainless steel surfaces.
Always use the proper cleaning agent at the
manufacturer's recommended strength.
surfaces. harsh, corrosive,
or inappropriate chemicals
can completely destroy the
protective surface layer
of stainless steel. Abrasive
pads, steel wool, or metal implements will abrade
surfaces causing damage to this protective coating
and will eventually result in areas of corrosion.
Even water, particularly hard water that contains
high to moderate concentrations of chloride, will
cause oxidation and pitting that result in rust
and corrosion. In addition, many acidic foods
spilled and left to remain on metal surfaces are
contributing factors that will corrode surfaces.
Contact your local cleaning supplier for
product recommendations.
clEaNINg MaTERIalS
The cleaning function can usually be accomplished
with the proper cleaning agent and a soft, clean
cloth. When more aggressive methods must be
employed, use a non-abrasive scouring pad on
difficult areas and make certain to scrub with the
visible grain of surface metal to avoid surface
scratches. Never use wire brushes, metal scouring
pads, or scrapers to remove food residue.
Proper cleaning agents, materials, and
methods are vital to maintaining the appearance
and life of this appliance. Spilled foods should be
removed and the area wiped as soon as possible
but at the very least, a minimum of once a day.
Always thoroughly rinse surfaces after using a
cleaning agent and wipe standing water as quickly
as possible after rinsing.
CAUt Io n
TO PROTECT STAINLESS STEEL
SURFACES, COMPLETELY AVOID
THE USE OF ABRASIVE CLEANING
COMPOUNDS, CHLORIDE BASED
CLEANERS, OR CLEANERS
CONTAINING QUATERNARY SALTS.
NEVER USE HYDROCHLORIC ACID
(MURIATIC ACID) ON STAINLESS
STEEL. NEVER USE WIRE
BRUSHES, METAL SCOURING
PADS OR SCRAPERS.
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 17
CARE An d ClEAn InG
The oven is fabricated with an easy to clean porcelain
enamel interior or an optional stainless steel interior.
DO NOT uSE aBRaSIvE clEaNINg cOMPOuNDS.
Completely avoid the use of abrasive cleaning
compounds, chloride-based cleaners, or cleaners
containing quaternary salts. To protect metal
finish on stainless steel, never use hydrochloric
acid (muriatic acid).
notE: Always allow the oven to cool before
cleaning. If the oven is hot, allow the
interior surfaces to become cool to the
touch by opening the oven doors and
engaging the cool-down function.
dAn GER
DIScONNEcT uNIT fROM
PowER SoURCE bEfoRE
ClEAnInG oR SERvICInG.
clEaN ThE OvEN ON a DaIly BaSIS
1. After the oven has cooled, remove all detachable
items such as wire shelves, side racks, and drip
pan. Clean these items separately.
EXtERIoR
To help maintain the protective film coating on
polished stainless steel, clean the exterior of the
cabinet with a cleaner recommended for stainless
steel surfaces. Spray the cleaning agent on a clean
cloth and wipe with the grain of the stainless steel.
2. remove any food scraps from shelves, shelf
supports, and blower fan wheel. Convection
baffle openings must be kept clear of food
scraps and grease.
3. Wipe the interior metal surfaces of the oven
with a paper towel to remove any remaining
food debris.
Wipe control panel, door vents and door handles,
thoroughly since these areas harbor food debris.
4. Clean interior with a damp cloth or sponge
and any good commercial detergent at the
recommended strength.
Clean exterior glass surfaces with a commercial
window cleaner.
DO NOT uSE aBRaSIvE clEaNINg cOMPOuNDS
5. For baked-on food deposits, use a non-caustic
and non-toxic commercial oven cleaner
appropriate for the interior oven surface of
your oven. Follow the product manufacturer's
instructions carefully for the use of this
product. Any commercial oven cleaner
must be approved for use on food contact
areas. remove soil with the use of a plastic
scouring pad.
MotoR CARE
The convection oven motor contains self-
lubricating, sealed ball bearings and is
generally maintenance-free. During operation,
the interior of the motor is cooled by air flowing
into the rear of the motor case. This is a general
operating feature when proper clearances have
been allowed.
aT ThE END Of ThE Day, uTIlIZE ThE cOOl-
DOwN MODE aND OPEN ThE OvEN DOORS.
6. Wipe door gaskets thoroughly
since these areas harbor food
debris and grease.
7. rinse surfaces by wiping with
a clean cloth or sponge and clean
warm water.
dAnGER
AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND. DO NOT USE WATER JET
TO CLEAN.
8. remove excess water with a sponge
and wipe dry with a clean cloth or air dry.
leave doors open until interior is completely
dry. replace side racks and shelves.
SEvERE DaMagE OR
ElEcTRIcal haZaRD
CoUld RESUlt.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable
cleaning and sanitation requirements for food
service equipment.
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 18
SERvICE
TROuBlEShOOTINg guIDE
Error
Code description
Possible Cause
Cavity air sensor reading < 5°F. Verify sensor integrity.
See sensor test instructions below.
E-10 Cavity air sensor shorted
Cavity air sensor reading > 517°F. Verify sensor integrity.
See sensor test instructions below.
E-11 Cavity air sensor open
Product probe is shorted
E-20
Product probe reading < 5°F. Verify sensor integrity.
See sensor test instructions below.
Oven will cook in time only
Product probe is open
E-21
Product Probe reading > 517°F. Verify sensor integrity.
See sensor test instructions below.
Oven will cook in time only
Unit has not reached set-point for more than 90 minutes.
Note: 30 minutes for rotisseries and Convection Ovens
E-30 Under temperature
Unit has been higher than 25°F above the maximum cavity set-point for
more than 2 minutes. Note: holding Cabinets with this error code are
more than 145°F higher than the maximum set-point.
E-31 over temperature
E-50 temp. measurement error
E-51 temp. measurement error
E-60 Real time clock error
E-61 Real time clock error
Contact factory.
Contact factory.
Data set to factory default. Ensure that date and time are correct if applicable.
Contact factory.
refer to wiring diagram for the particular model and ensure dip switches on
the control match the settings called out on the WD. If the dip switch settings
are correct according to the print replace the control.
Configuration connector
E-70
error (DIP switch)
Voltage below 90 VAC on a 125 VAC unit, or below 190 VAC on a
208-240 VAC unit. Correct voltage.
E-78 voltage low
E-79 voltage high
E-80 EEPROM Error
Voltage over 135 VAC on a 125 VAC unit, or over 250 VAC on a
208-240 VAC unit. Correct voltage.
Ensure that all temperatures and times are properly set.
Contact factory if problem persists.
E-81 EEPROM Error
E-82 EEPROM Error
E-83 EEPROM Error
E-85 EEPROM Error
Contact factory.
Contact factory.
Contact factory.
All timers, if previously on, are now off. Possible bad EEPrOM.
Stored hACCP memory corrupted. hACCP Address reset to 1. Possible bad
EEPrOM. Contact factory if problem persists.
E-86 EEPROM Error
E-87 EEPROM Error
E-88 EEPROM Error
E-90 button stuck
E-dS datakey error
Stored offsets corrupted. Offsets reset to 0. Control may need a recalibration.
Possible bad EEPrOM. Contact factory if problem persists.
All timer set-points are reset to 1 minute. Timers, if previously on, are now
off. Possible bad EEPrOM.
A button has been held down for >60 seconds. Adjust control. Error will
reset when the problem has been resolved.
Datakey digital signature incompatible. Cycle power, and install compatible
Datakey if error persists.
E-dt datakey error
Datakey incompatible with control. Install compatible Datakey.
Install Datakey and cycle power to control to clear error.
E-dU datakey unplugged
Note: If in doubt, always cycle the power to the control and contact factory if the problem persists.
to test probe and air sensor:
Test probe and air sensor by placing sensor in ice water bath and using an ohmmeter set on the ohm scale. The
reading should be 100 ohms resistance. If it is more than 2 ohms higher or lower, sensor needs to be replaced.
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 19
SERvICE
full aSSEMBly - aSc-2E
17
4
1
2
3
16
15
14
13
5
6
7
12
8
9
11
10
ITEM
dESCRIPtIon
PARt no. QTy ITEM
dESCRIPtIon
PARt no. QTy
1
2
3
4
5
6
7
LATCh
LT-26976
DR-27848
SR-26893
1005459
1005458
Sh-26894
1005316
1005311
sEE pg 10
2
1
2
1
1
5
2
2
4
16
17
MOTOR RELAy
RL-33558
1005455
2
1
1
1
1
1
1
1
1
DOOR ASSEMBLy
SIDE RACk
PAnEL, TOP AnD SIDE
WhEEL, BLOWER
18*
19*
Wh-26895
EL-34211
EL-34210
EL-34212
EL-34209
Bk-3597
COVER, TOP hInGE
COVER, BOTTOM hInGE
OVEn RACk
hEAT ELEMEnTS, OUTER
208V
240V
20*
hEAT ELEMEnTS, InnER
208V
240V
GASkET
top/bottom
sidE
21*
22*
23*
24*
BLOCk, TERMInAL
BLOCk, MODULAR
COnTACTOR
8
FEET
Bk-25567
9
SWITCh, DOOR, ROLLER
PAnEL OVERLAy
SW-34164
PE-26977
SW-33500
SW-33378
MO-34208
BA-33554
RL-33930
1
1
1
1
1
1
2
Cn-3731
FU-34771
FU-34772
FA-3568
1
1
2
1
1
1
10
11
12
13
14
15
FUSE hOLDER
FUSE, 15 AMP
SWITCh, MOTOR PROTECT
SWITCh, MOTOR PROTECT
MOTOR
25*
26*
27*
FAn, BOx
70CFm, 230V, 50-60Hz
GUARD, FAn
GU-2396
SW-34112
POWER SUPPLy
RELAy
SWITCh, hIGh LIMIT
*Not Shown
Part numbers and drawings are subject to change without notice.
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 20
SERvICE
full aSSEMBly - aSc-4E
21
4
2
1
3
20
19
18
17
16
5
6
15
14
7
12
13
8
9
11
10
ITEM
dESCRIPtIon
PARt no. QTy ITEM
dESCRIPtIon
PARt no. QTy
1
2
3
4
5
6
7
LATCh
LT-26976
DR-27850
SR-26396
1006678
2
1
2
1
1
6
2
2
4
1
1
14
15
MODULAR BLOCk
TERMInAL BLOCk
POWER SUPPLy
RELAy
Bk-34684
Bk-3597
BA-33554
RL-33930
RL-33558
SW-34150
1006671
1006623
1006672
CD-34094
FA-3974
1
1
1
2
2
1
1
1
1
1
1
DOOR ASSEMBLy, Lh
SIDE RACk
16
COVER, BOTTOM hInGE
COVER, TOP hInGE
OVEn RACk
17
1006679
18
MOTOR RELAy
hIGh LIMIT
Sh-26795
1006606
19
GASkET
top/bottom
sidE
20
PAnEL OUTER, Rh
PAnEL OUTER, TOP AnD Lh
1000605
21
8
9
FEET
sEE pg 10
DR-27849
SW-34101
22*
23*
24*
PAnEL, LOUVERED ACCESS
DOOR ASSEMBLy, Rh
SWITCh, FAn, hI/LO
CORD
10
FAn, BOx
34CFm, 230V, 50-60Hz
11
12
13
PAnEL OVERLAy
COnTACTOR
PE-26977
Cn-3731
1
2
1
2
25*
26*
27*
BUzzER
Bz-34113
RP-3986
LP-3686
1
1
1
RECEPTICAL, LAMP
BULB, 15W
FUSE hOLDER
FUSE, 15 AMP
FU-34771
FU-34772*
*Not Shown
Part numbers and drawings are subject to change without notice.
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 21
SERvICE
INTERIOR OvEN cOMPaRTMENT - aSc-4E
3
1
2
6
5
7
4
3
8
ITEM
dESCRIPtIon
DOOR ASSEMBLy, Lh
PARt no.
DR-27850
DR-27849
5005222
QTy
1
2
3
4
5
6
7
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
DOOR ASSEMBLy, Rh
BAFFLE, REAR
BLOWER WhEEL
Wh-26405
1011111
MOTOR CAVITy PLATE
InSULATIOn
In-27866
COnVECTIOn MOTOR
COnVECTIOn MOTOR ASSEMBLy
MOTOR MOUnT
115V
125V
MO-34790
5010354**
1009810
8
9*
hEAT ELEMEnTS, FROnT
208V
240, 220V
480V
EL-34126
EL-34129
EL-34347
EL-34127
EL-34146
EL-34346
EL-34128
EL-34125
EL-34345
hEAT ELEMEnTS, MIDDLE
208V
240, 220V
480V
hEAT ELEMEnTS, MIDDLE
208V
240, 220V
480V
*Not Shown
** Prior to serial number 870689
dAn GER
DIScONNEcT uNIT fROM
PowER SoURCE bEfoRE
ClEAnInG oR SERvICInG.
Part numbers and drawings are subject to change without notice.
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 22
SERvICE
PARtS lISt
Description
aSc-2E
aSc-4E
Qty.
Exterior
Panel, Top and Side
1005455
1005311
1005316
1006602
1005458
1005459
1010943
1006623
1006605
1006606
1006672
1006678
1006679
—
1
2
2
1
1
1
1
Gasket, Lh/Rh
Gasket, Top/Bottom
Panel, Service, louvered
Cover, Bottom
Cover, Top
Vent Plate
Interior
Rack, Side
SR-26893
SR-26396
Sh-26795
LP-34161
GS-26630
GL-26608
CV-26607
LP-34206
2
5 / 6
2
Shelf
Sh-26894
Lamp, *CT, snap-in, oven light
Gasket, oven lamp receptacle
Glass, *CT, oven lamp
Cover for oven light
Bulb, 230/240V, 25W
—
—
—
—
—
2
2
2
2
oven Elements
Element, Outer, 208V
Element, Outer, 240V
Element, Inner, 208V
Element, Inner, 240V
Element, Front, 208V
Element, Front, 240V, 220V
Element, Front, 480V
Element, Middle, 208V
Element, Middle, 240V, 220V
Element, Middle, 480V
Element, Rear, 208V
EL-34211
—
1
1
1
1
1
1
1
1
1
1
1
1
1
EL-34210
—
EL-34212
EL-34209
—
—
—
—
—
—
—
—
—
—
—
EL-34126
EL-34129
EL-34347
EL-34127
EL-34146
EL-34346
EL-34128
EL-34125
EL-34345
Element, Rear, 240V, 220V
Element, Rear, 480V
Motor/Blower wheel
Convection Motor, 115V
Convection Motor assembly 125V
Wheel, Blower
MO-34208
—
Wh-26895
MO-34790
5010354*
Wh-26405
1
1
1
door Assembly
Assembly, Complete
Assembly, Complete, Rh
Assembly, Complete, Lh
DR-27848
—
1
1
1
—
—
DR-27849
DR-27850
Electrical view
Block, Terminal
Bk-3597
Bk-25567
Cn-3731
—
FA-3568
FU-3772
FU-3775
GD-2396
RL-33558
PE-26977
BA-33554
—
SW-34112
TT-3750
SW-34164
SW-33500
SW-33378
Bk-3597
Bk-25567
Cn-3731
FA-3974
—
FU-34771
FU-34772
GD-2396
RL-33558
PE-26977
BA-33554
SW-34101
—
1
1
Block, Modular
Contactors, *CT, 240V, 50A
Fan, Box, 35CFM, 230V, 50-60hz
Fan, Box, 70CFM, 230V, 50-60hz
Fuse holder, Dual, 15A, Class G
Fuses, *CT, 15A, Class G
Guard, Fan
1 / 2
1
1
1
2
1
Motor Relay, high & Low
Panel Overlay
Power Supply
Switch, Rocker, Fan, high/low
Switch, On/Off/Cool-down
Switch, high Limit
Switch, Door, Roller
Switch, Motor Protect
Switch, Motor Protect
2
1
1
1
1
SW-34150
SW-34164
—
1
1
1
—
1
*Prior to serial number 870689
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 23
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 24
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 25
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 26
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 27
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, door gaskets, and/or the replacement of glass due to damage of any kind.
3. Equipment damage caused by accident, shipping, improper installation or alteration.
4. Equipment used under conditions of abuse, misuse, carelessness or abnormal conditions, including but not limited to, equipment
subjected to harsh or inappropriate chemicals, including but not limited to, compounds containing chloride or quaternary salts, poor water
quality, or equipment with missing or altered serial numbers.
5. Damage incurred as a direct result of poor water quality, inadequate maintenance of steam generators and/or surfaces affected by water
quality. Water quality and required maintenance of steam generating equipment is the responsibility of the owner/operator.
6. Damage caused by use of any cleaning agent other than Alto-Shaam's Combitherm® Cleaner, including but not limited to damage due to
chlorine or other harmful chemicals. Use of Alto-Shaam's Combitherm® Cleaner on Combitherm® ovens is highly recommended.
7. Any losses or damage resulting from malfunction, including loss of product 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 09/10
RECORD THE MODEL AND SERIAL NUMBER OF THE APPLIANCE FOR EASY REFERENCE.
ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBER IN ANY CONTACT WITH ALTO-SHAAM REGARDING THIS APPLIANCE.
Model: ______________________________________________ Date Installed: ______________________________________________________
Voltage: ______________________________________________ Purchased From: ___________________________________________
Serial Number: _____________________________________________________________________________________________________________
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W164 N9221 Water Street P.O. Box 450 Menomonee Falls, Wisconsin 53052-0450 U.S.A.
PHONE: 262.251.3800 • 800.558-8744 USA/CANADA FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY
PRINTED IN U.S.A.
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