Cook, Hold, Smoke Oven
Simple Control
Models:
767-SK
1767-SK
1000-SK-I
1000-SK/II
1767-SK
767-SK
• INSTALLATION
• OPERATION
1000-SK-I
shown with optional
1000-SK/II
• MAINTENANCE
burgundy exterior
W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 USA
PHONE: 262.251.3800 • 800.558.8744 USA/CANADA FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY
MN-29456 • 04/11
p r i n t e d i n u .s .a .
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DELIVERY
UNPACKING
1. Carefully remove the
appliance from the
carton or crate.
This Alto-Shaam appliance has been
thoroughly tested and inspected to ensure only
the highest quality unit is provided. Upon
receipt, check for any possible shipping damage
and report it at once to the delivering carrier.
See Transportation Damage and Claims section
located in this manual.
®
®
NOTE: Do not discard the
carton and other
packaging material
until you have
This appliance, complete with unattached
items and accessories, may have been delivered
in one or more packages. Check to ensure that all
standard items and options have been received
with each model as ordered.
inspected the unit
for hidden damage
and tested it for
proper operation.
2. Read all instructions in this manual carefully
Save all the information and instructions
packed with the appliance. Complete and return
the warranty card to the factory as soon as
possible to ensure prompt service in the event of a
warranty parts and labor claim.
before initiating the installation of this appliance.
DO NOT DISCARD THIS MANUAL.
This manual is considered to be part of the
appliance and is to be provided to the owner
or manager of the business or to the person
responsible for training operators. Additional
manuals are available from the Alto-Shaam
Tech Team Service Department.
This manual must be read and understood
by all people using or installing the equipment
model. Contact the Alto-Shaam Tech Team Service
Department if you have any questions concerning
installation, operation, or maintenance.
3. Remove all protective plastic film, packaging
materials, and accessories from the appliance
before connecting electrical power. Store any
accessories in a convenient place for future use.
NOTE: All claims for warranty must include the
full model number and serial number of
the unit.
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SAFETY PROCEDURES
AND PRECAUTIONS
Knowledge of proper procedures is essential to the
safe operation of electrically and/or gas energized
equipment. In accordance with generally accepted
product safety labeling guidelines for potential
hazards, the following signal words and symbols
may be used throughout this manual.
1. This appliance is intended to cook, hold
or process foods for the purpose of human
consumption. No other use for this appliance is
authorized or recommended.
2. This appliance is intended for use in commercial
establishments where all operators are
familiar with the purpose, limitations, and
associated hazards of this appliance. Operating
instructions and warnings must be read and
understood by all operators and users.
DANGER
Used to indicate the presence of
a hazard that WILL cause severe
personal injury, death, or substantial
property damage if the warning
included with this symbol is ignored.
3. Any troubleshooting guides, component views,
and parts lists included in this manual are for
general reference only and are intended for use
by qualified technical personnel.
WARNING
4. This manual should be considered a permanent
part of this appliance. This manual and all
supplied instructions, diagrams, schematics,
parts lists, notices, and labels must remain with
the appliance if the item is sold or moved to
another location.
Used to indicate the presence of
a hazard that CAN cause personal
injury, possible death, or major
property damage if the warning
included with this symbol is ignored.
CAUTION
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.
NOTE
For equipment delivered for use
in any location regulated by the
following directive:
DO NOT DISPOSE OF ELECTRICAL
OR ELECTRONIC EQUIPMENT WITH
OTHER MUNICIPAL WASTE.
CAUTION
Used to indicate the presence of a hazard that
can or will cause minor personal injury, property
damage, or a potential unsafe practice if the
warning included with this symbol is ignored.
NOTE: Used to notify personnel of
installation, operation, or
maintenance information that is
important but not hazard related.
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INSTALLATION
CAUTION
DANGER
ALTERATION, ADJUSTMENT,
SERVICE, OR MAINTENANCE COULD
RESULT IN SEVERE INJURY, DEATH,
OR CAUSE PROPERTY DAMAGE.
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.
CAUTION
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
SITE INSTALLATION
The Alto-Shaam cook an
1. The oven must be installed on a stable and
®
installed in a location
level surface.
that will permit the
oven to function for
its intended purpose
and to allow adequate
clearance for ventilation
proper cleaning, and
maintenance access.
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.
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.
CLEARANCE REQUIREMENTS
3-inches (76mm) at the back, 2-inches (51mm)
at the top, and 1-inch (25mm) at both sides
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INSTALLATION
SITE INSTALLATION
767-SK
1767-SK
28-5/8" (726mm)
28-5/8" (726mm)
Electrical
Connection
Shown with
optional bumper
Shown with
optional bumper
25-3/4" (654mm)
32-1/4" (819mm)
31-11/16" (805mm)
25-3/4" (654mm)
26-15/16" (683mm)
23-5/8" (600mm)
26-11/16" (676mm)
24-1/8" (613mm)
23-5/8" (600mm)
*31-13/16" (808mm) - with optional 2-1/2
*35-1/4" (894mm) - with optional 5 (127mm) casters
*33-13/16" (858mm) - with optional 6 (152mm) legs
"
(64mm) casters
26-11/16" (676mm)
"
"
*60-11/16" (1540mm) - with optional 3-1/2" (89mm) casters
*62-1/8" (1577mm) - with optional 6" (152mm) legs
WEIGHT
MODEL
767-SK
CAPACITY PER COMPARTMENT
NET WEIGHT
197lb (89 kg)
SHIP WEIGHT
225 lb (102 kg)
450 lb (204 kg)
100 lb (45 kg) maximum
1767-SK
355 lb (161 kg) est.
volume maximum: 53 quarts (67 liters)
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INSTALLATION
SITE INSTALLATION
1000-SK-I
1000-SK/II
25-1/16" (636mm)
25-1/16" (636mm)
Shown with
optional bumper
Shown with
optional bumper
32-1/4" (819mm)
22-5/8" (574mm)
31-1/2" (799mm)
22-5/8" (574mm)
20-1/2"
(521mm)
20-1/2"
(521mm)
24-1/8" (613mm)
26-15/16" (683mm)
24" (608mm)
24" (608mm)
*74-1/16" (1881mm) - with optional 3-1/2 (89mm) casters
"
*42-1/16" (1067mm) - with optional 5
"
(127mm) casters
*75-1/2" (1917mm) - with optional 6 (152mm) legs
"
*41-7/8" (1063mm) - with optional 6
"
(152mm) legs
WEIGHT
CAPACITY PER COMPARTMENT
MODEL
NET WEIGHT
377 lb (171 kg)
203 lb (92 kg) est.
SHIP WEIGHT
1000-SK-I
1000-SK/II
445 lb (202 kg) est.
282 lb (101 kg) est.
120 lb (54 kg) maximum
voluMe MaxiMuM: 60 quarts (76 liters)
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INSTALLATION
SITE INSTALLATION
OPTIONS AND ACCESSORIES
MODEL >
767-SK
1767-SK
1000-SK-I
1000-SK/II
Bumper, Full Perimeter
Carving Holder
5010371
5010371
5009767
5009767
prime rib
HL-2635
HL-2635
HL-2635
HL-2635
steamship (cafeteria) round
4459
4459
4459
4459
Casters - 2 rigid, 2 swivel w/brake
5" (127mm)
3-1/2" (89mm)
2-1/2" (64mm)
5004862
standard
5008022
standard
5008017
––
standard
5008017
––
5004862
standard
5008022
Door Lock with Key
LK-22567
LK-22567
LK-22567
LK-22567
Drip Pan with Drain, 1-11/16" (43mm deep)
Drip Pan without Drain 1-7/8" (62mm deep)
Drip Pan without Drain 4" (101mm deep)
14831
––
––
14831
––
––
5005616
11906
15929
5005616
11906
15929
Legs, 6" (152mm), Stemmed (set of four)
Pan Grid, Wire - 18" x 26" paN iNsert
Security Panel with key lock
5011149
PN-2115
5004750
5011149
PN-2115
5004750
5011149
PN-2115
5011592
5011149
PN-2115
5005776
Shelf, Stainless Steel
flat wire, reach-in
rib rack
SH-2324
SH-2743
SH-2324
SH-2743
SH-2325
SH-29474
SH-2325
SH-29474
Stacking Hardware
5004864
––
––
5004864
Wood Chips, bulk pack
Apple 20 lb (9 kg)
Cherry 20 lb (9 kg)
Hickory 20 lb (9 kg)
Maple 20 lb (9 kg)
WC-22543
WC-22541
WC-2829
WC-22545
WC-22543
WC-22541
WC-2829
WC-22545
WC-22543
WC-22541
WC-2829
WC-22545
WC-22543
WC-22541
WC-2829
WC-22545
FACTORY INSTALLED OPTIONS
MODEL >
767-SK
1767-SK
1000-SK-I
1000-SK/II
Door
solid
standard
available
standard
available
standard
available
standard
available
window
Door Swing
right hand
left-hand
standard
available
standard
available
standard
available
standard
available
Exterior Color Options
stainless steel
burgundy
standard
available
available
standard
available
available
standard
available
available
standard
available
available
custom color
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INSTALLATION
SITE INSTALLATION
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 - 767-SK
Stacking Configurations - 1000-SK/II
767-SK with 767-SK, 750-TH/III,
750-TH-II, 767-SK/III, or 750-S
1000-SK/II with 1000-SK/II,
1000-TH/III, or 1000-S
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INSTALLATION
SITE INSTALLATION
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
WARNING
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. Casters must be a maximum height of 6” (152mm).
2. Two of the casters must 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 upper back flange of the appliance.
A flexible connector is not supplied by nor is it
available from the factory.
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INSTALLATION
SITE INSTALLATION
DRIP TRAY INSTALLATION INSTRUCTIONS
b
a
c
d
Item Description
Qty
1
1
2
3
4
Double-Sided Tape
Drip Tray Holder
8-32 x 1/4” Phil Screw
Drip Tray
1
3
1
1. Poke holes through double-sided tape a which is attached to the back of drip tray holder b.
2. Remove backing on double-sided tape a.
3. Put screws c through holes and attach drip tray holder b to unit.
4. Optional - apply a line of food-grade silicone caulk along top edge of drip tray holder b to seal.
5. Place drip tray d in drip tray holder b.
WARNING
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.
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INSTALLATION
ELECTRICAL CONNECTION
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.
REGARDING INTERNATIONAL STANDARD UNITS:
If the unit is not equipped with flexible cord and
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.
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.
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.
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
Supply cords used with this equipment shall be
oil-resistant, sheathed flexible cable not lighter
than ordinary polychloroprene or other equivalent
synthetic elastomer-sheathed cord (Code designation
60245 IEC).
following symbol.
ELECTRICAL - 767-SK
vOLTaGE
PHaSE
cycLE/Hz
aMPS
kW
cOrD & PLuG
Hard wired models:
120
1
60
16.0
1.9
NeMa 5-20p
20a - 125v plug
Hard wired models must be equipped with a
country certified external allpole disconnection
switch with sufficient contact separation.
208-240 (agcy) 1
60
60
60
15.9
15.5
12.3
3.3
3.2
2.9
no cord
or plug
at 208
1
at 240
1
230
1
50/60
12.2
2.8
cee 7/7
220-230v plug
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.
ELECTRICAL - 1767-SK
vOLTaGE
PHaSE
cycLE/Hz
aMPS
kW
cOrD & PLuG
NOTE: CE approved appliances must be
connected to an electrical circuit that is
protected by an external GFCI outlet.
208-240 (agcy) 1
60
60
60
30.8
31.0
24.6
6.4
6.5
5.9
no cord
or plug
at 208
1
at 240
1
230
1
50/60
24.3
5.6
no cord or plug
ELECTRICAL - 1000-SK-I
DANGER
vOLTaGE
PHaSE
cycLE/Hz
aMPS
kW
cOrD & PLuG
208-240 (agcy) 1
60
60
60
31.4
30.7
24.3
6.5
6.4
5.8
no cord
or plug
ENSURE POWER SOURCE
at 208
at 240
1
1
MATCHES VOLTAGE STAMPED
ON APPLIANCE NAMEPLATE.
230
1
50/60
24.1
5.5
no cord or plug
ELECTRICAL - 1000-SK/II
vOLTaGE
PHaSE
cycLE/Hz
aMPS
kW
cOrD & PLuG
208-240 (agcy) 1
60
60
60
15.7
15.3
12.1
3.3
3.2
2.9
NeMa 5-20p
20a - 125v plug
DANGER
at 208
1
at 240
1
To avoid electrical shock, this
230
1
50/60
12.2
2.8
cee 7/7
220-230v plug
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
Wire diagrams are located inside the bonnet of the unit.
DANGER
ELECTRICAL CONNECTIONS MUST
BE MADE BY A QUALIFIED SERVICE
TECHNICIAN IN ACCORDANCE WITH
APPLICABLE ELECTRICAL CODES.
accordance with CSA C22.1, Canadian
Electrical Code Part 1 or local codes.
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OPERATING INSTRUCTIONS
USER SAFETY INFORMATION
The Alto-Shaam cook and hold oven 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.
CAUTION
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN
IN OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
START-UP OPERATION
BEFORE INITIAL USE:
PREHEATING:
Always preheat the oven for a minimum of 20
minutes before cooking product. Follow the
operating instructions indicated on the next page
of this manual.
Interior oven surfaces must be heated to remove
surface oils and the accompanying odor produced
during the first use of the oven.
1. Wipe all wire shelves, side racks and the full
oven interior with a clean, damp cloth. Install
the oven side racks, oven shelves, wood chip
tray, and external drip tray. Shelves are
installed with the curved edge toward the back
of the oven. Insert the drip pan on the interior
bottom surface of the oven.
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.
2. Close the oven doors, press the power switch
to the ON position, and set the thermostat to
300°F (149°C).
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
3. Allow the oven to cycle for approximately 2
hours or until no odor is detected.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
COOKING OVEN CHARACTERISTICS:
DANGER
The oven is equipped with a special, high heat
density, heating cable. Through the Halo Heat
concept, the heating cable is mounted against
the walls of the cooking cavity to provide an
evenly applied, thermostatically controlled,
heat source. The design and operational
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
characteristics of the oven eliminate the need
for a moisture pan or a heat circulating fan.
Through even heat application, the quality of a
food product is maintained for many hours.
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OPERATING INSTRUCTIONS
1. Push power switch to ON (I) position.
Control will display 0°F or 0°C.
5. PREHEAT oven for 30 minutes before
loading food. The heat indicator light will
illuminate and will remain lit as long as the oven
is calling for heat.
2. Set the holding temperature.
• Rotate the hold knob to the desired holding
6. Load the oven with food and adjust cooking
timer as needed.
temperature. The set temperature will appear
.
in the Digital Display
and the
140F
temperature display button will illuminate.
5. Load wood chip container.
• The holding indicator light will illuminate
Take one container load of dry wood chips and soak
the chips in water for 15 to 20 minutes. Shake excess
water off wood chips. Remove wood chip container
from the interior back panel of the smoker. Place
the moistened chips in the wood chip container and
replace the container in the oven.
while in hold mode.
• Holding temperature range:
60° to 205°F (16 to 96°C)
3. Set the cooking temperature.
• Rotate the cook knob to the desired
6. Set the Smoke Timer.
temperature. The set temperature will appear
.
The Smoke Timer activates the heating element located
within the wood chip container. When the wood chip
container is full and the smoking timer is turned
clockwise as far as it will turn, the wood chips will
smoke for approximately forty-five minutes to
one hour.
in the Digital Display
and the
250F
temperature display button will illuminate.
• The cooking indicator light will illuminate
while in cook mode.
• Cooking temperature range:
200° to 325°F (94 to 160°C)
• To set the Smoke Timer, turn the smoking timer
knob past the required length of time, then
immediately bring it back to the correct setting.
• Note: Cooking mode not active unless timer
is running.
4. Set timer.
• Smoke Indicator Light will illuminate.
• Press Up or Down arrows when cook knob is
• Keep the oven door completely closed during the
set to begin cooking.
smoking cycle.
• Press Up or Down arrows to adjust the
Notes:
time while cooking.
• When the oven temperature reaches the set
• Note: Hold timer button for 3 seconds
temperature, the heat indicator light will turn off.
when in cook mode to cancel timer (display
• Press and hold the Temperature Display Button
----
shows
).
for 3 seconds at any time to display the Actual
.
oven temperature
.
190F
Heat
Indicator Light
Cooking
Indicator Light
Smoke
Indicator Light
Holding
Indicator Light
Digital
Display
I
o
Up/Down
Arrow Keys
On/Off
Power Switch
Hold Knob
Cook Knob
Smoke Timer
Temperature
Display Button
Time Key
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OPERATING INSTRUCTIONS
General Holding Guideline
HOLDING TEMPERATURE RANGE
FAHRENHEIT
Chefs, cooks and other specialized food service
personnel employ varied methods of cooking.
Proper holding temperatures for a specific food
product must be based on the moisture content of
the product, product density, volume, and proper
serving temperatures. Safe holding temperatures
must also be correlated with palatability in
determining the length of holding time for a
specific product.
MEAT
BEEF ROAST — Rare
BEEF ROAST — Med/Well Done
CELSIUS
130°F
54°C
155°F
68°C
BEEF BRISKET
CORN BEEF
PASTRAMI
160° — 175°F
160° — 175°F
160° — 175°F
130°F
71° — 79°C
71° — 79°C
71° — 79°C
54°C
PRIME RIB — Rare
STEAKS — Broiled/Fried
RIBS — Beef or Pork
VEAL
140° — 160°F
160°F
60° — 71°C
71°C
160° — 175°F
160° — 175°F
160° — 175°F
160° — 175°F
71° — 79°C
71° — 79°C
71° — 79°C
71° — 79°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.
HAM
PORK
LAMB
POULTRY
CHICKEN — Fried/Baked
DUCK
160° — 175°F
160° — 175°F
160° — 175°F
160° — 175°F
71° — 79°C
71° — 79°C
71° — 79°C
71° — 79°C
TURKEY
GENERAL
FISH/SEAFOOD
FISH — Baked/Fried
LOBSTER
160° — 175°F
160° — 175°F
160° — 175°F
71° — 79°C
71° — 79°C
71° — 79°C
SHRIMP — Fried
BAKED GOODS
When product is removed from a high
BREADS/ROLLS
120° — 140°F
49° — 60°C
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.
MISCELLANEOUS
CASSEROLES
DOUGH — Proofing
EGGS —Fried
FROZEN ENTREES
HORS D'OEUVRES
PASTA
160° — 175°F
80° — 100°F
150° — 160°F
160° — 175°F
160° — 180°F
160° — 180°F
160° — 180°F
180°F
71° — 79°C
27° — 38°C
66° — 71°C
71° — 79°C
71° — 82°C
71° — 82°C
71° — 82°C
82°C
PIZZA
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
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.
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.
simple control smokers • installation/operation/service manual - pg. 13
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CARE AND CLEANING
CLEANING AND PREVENTIVE MAINTENANCE
PROTECTING STAINLESS STEEL SURFACES
CLEANING AGENTS
It is important to guard against corrosion
in the care of stainless steel
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.
CAUTION
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 CLEANING
EQUIPMENT CARE
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.
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
9. Wipe door gaskets and control panel dry with a
clean, soft cloth.
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
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.
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.
lasts longer.
CLEAN DAILY
1. Disconnect unit from power
source and let cool.
12. Clean any glass with a window cleaner.
2. Remove all detachable items
such as wire shelves, side racks,
and drip pans. Clean these
items separately.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable cleaning
and sanitation requirements for equipment.
CLEAN THE DOOR VENTS
3. Wipe the interior metal surfaces of the oven with a
paper towel to remove loose food debris.
Door vents need to be inspected and cleaned
as required.
4. Clean the interior metal surfaces of the cabinet
with a damp clean cloth or sponge and any good
commercial detergent.
CHECK OVERALL CONDITION OF
OVEN ONCE A MONTH
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.
NOTE: Avoid the use of abrasive cleaning
compounds, chloride based cleaners, or
cleaners containing quaternary salts. Never
use hydrochloric acid (muriatic acid) on
stainless steel.
DANGER
5. Spray heavily soiled areas with a water soluble
degreaser and let stand for 10 minutes, then
remove soil with a plastic scouring pad.
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.
6. Wipe control panel, door vents, door handles, and
door gaskets thoroughly since these areas harbor
food debris.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
7. Rinse surfaces by wiping with sponge and clean,
warm water.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
DANGER
DO NOT USE OVEN IF CONTROLS ARE NOT
PROPERLY FUNCTIONING
ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON APPLIANCE NAMEPLATE.
Refer to the Trouble Shooting Guide located in this
manual or call an authorized service technician.
simple control smokers • installation/operation/service manual - pg. 15
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SANITATION
Food flavor and aroma are usually so closely
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.
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.
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 is both cost effective
and relatively simple. While HACCP guidelines
go far beyond the scope of this manual, additional
information is available by contacting:
A controlled holding environment for prepared
foods is just one of the important factors involved
in the prevention of food-borne illnesses.
Temperature monitoring and control during
receiving, storage, preparation, and the service of
foods are of equal importance.
CENTER FOR FOOD SAFETY AND APPLIED
NUTRITION FOOD AND DRUG ADMINISTRATION
1-888-SAFEFOOD
INTERNAL FOOD PRODUCT TEMPERATURES
HOT FOODS
40° TO 140°F
70° TO 120°F
140° TO 165°F
DANGER ZONE
CRITICAL ZONE
SAFE ZONE
(4° TO 60°C)
(21° TO 49°C)
(60° TO 74°C)
COLD FOODS
ABOVE 40°F
36° TO 40°F
DANGER ZONE
SAFE ZONE
(ABOVE 4°C)
(2° TO 4°C)
FROZEN FOODS
ABOVE 32°F
0° TO 32°F
DANGER ZONE
CRITICAL ZONE
SAFE ZONE
(ABOVE 0°C)
(-18° TO 0°C)
0°F or below
(-18°C or below)
simple control smokers • installation/operation/service manual - pg. 16
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SERVICE
TROUBLE SHOOTING CHECKLIST
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
E-11 Cavity air sensor open
Cavity air sensor reading > 517°F. Verify sensor integrity.
See sensor test instructions below.
Product probe is shorted
E-20
Product probe reading < 5°F. Verify sensor integrity.
See sensor test instructions below.
Oven will cook in time only
Product probe is open
E-21
Product Probe reading > 517°F. Verify sensor integrity.
See sensor test instructions below.
Oven will cook in time only
E-30 Under temperature
Unit has not reached set-point for more than 90 minutes.
Unit has been higher than 25°F above the maximum cavity set-point for
more than 2 minutes. Note: Holding Cabinets with this error code are
more than 145°F higher than the maximum set-point.
E-31 Over temperature
E-50 Temp. measurement error
E-51 Temp. measurement error
E-60 Real time clock error
E-61 Real time clock error
Contact factory.
Contact factory.
Data set to factory default. Ensure that date and time are correct if applicable.
Contact factory.
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 130 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.
simple control smokers • installation/operation/service manual - pg. 17
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SERVICE
EXTERIOR VIEW - single compartment (767-SK Shown)
11
7
12
23
16
10
13
20
36
34
3
14
1
19
2
30 24
28
9
21
8
15
32
5
22
30
29
25
Part numbers and drawings are subject to change without notice.
simple control smokers • installation/operation/service manual - pg. 18
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SERVICE
EXTERIOR PARTS LIST - single compartment
MODEL >
767-SK
1000-SK/II
ITEM
1
DESCRIPTION
PART NO. QTY PART NO. QTY
CHIP TRAY WELD
SHIM, HANDLE
4652
1
1
1
1
12
1
1
1
2
1
1
1
1
1
1
1
1
1
1
2
2
2
8
1
1
2
1
2
6
10
2
4
33
2
1
2
4652
1
1
1
1
12
1
1
1
2
1
1
1
1
1
1
1
1
1
1
2
2
2
1
1
2
2
1
2
6
6
2
4
31
3
1
2
2
13947
13947
3
DRIP PAN WELD
14831
5005616
1005886
1007145
1008272
1011878
1009941
1010575
1011813
1011668
5003782
5012753
5009716
5013150
5012758
BK-27878
BK-33546
BT-29217
BU-3611
CS-24874
CS-24875
GS-23622
HD-27080
HG-22338
NU-2437
PR-34494
SC-2071
SC-2072
SC-2073
SC-2239
SC-2332
SC-2459
SH-2325
SH-29474
SR-2266
4
NON-PRODUCT PROBE SEAL
CASTER SPACER
1006871
1007145
1008272
1010393
1010394
1010395
1010409
1011671
5003782
5009884
5010391
5010946
5012412
BK-27878
BK-33546
BT-29217
BU-3611
CS-24874
CS-24875
GS-23622
HD-27080
HG-22338
NU-2437
PR-34494
SC-2071
SC-2072
SC-2073
SC-2239
SC-2332
SC-2459
SH-2324
SH-2743
SR-28405
5
6
BRACKET, SENSOR MTG.
BACK CASING
7
8
BOTTOM PANEL
9
SIDE PANEL
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
ELEMENT COVER
BONNET TOP COVER
SMOKE HEATER PLATE WELD
CABLE INSULATION
DRIP TRAY KIT
DOOR ASSEMBLY
BONNET ASSEMBLY
BLOCK, SENSOR
BLOCK, TERMINAL, PORCELAIN
BRACKET, CHIP TRAY
5/8” SNAP BUSHING, BLACK
CASTER, 1.5" STEM, RIGID 5” WHL
CASTER, 1.5" STEM, 5" SWIV WHL, w/BRK-
GASKETS, ADHESIVE,.125X.375 [lin ft]
HANDLE, OFFSET MAG LATCH
HINGE, 1-3/8" OFFSET, PAIR, CHROME
NUT, 1/4-20 HEX S/S
PROBE
SCREW, 10-32 X 3/4 PHILLIPS PAN HD
SCREW, 10-32 X 3/4, NF PHIL, FLAT M/S, 18-8 S/S
SCREW, 10-32X1-1/2, NF, PHIL,FLAT M/S,18-8 S/S
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
SHELF, WIRE S/S
SHELF, RIB RACK
SIDE RACK
DANGER
DANGER
LOCK-OUT OR POST
BREAKER PANEL UNTIL
SERVICE WORK HAS
BEEN COMPLETED.
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
simple control smokers • installation/operation/service manual - pg. 19
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SERVICE
EXTERIOR VIEW - double compartment (1000-sK-i Shown)
7
17
25
26
14
15
9
42
44
43
11
13
34
2
27
36
8
16
4
23
20
6
1
40
29
12
24
36
35
Part numbers and drawings are subject to change without notice.
simple control smokers • installation/operation/service manual - pg. 20
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SERVICE
EXTERIOR PARTS LIST - double compartment
MODEL >
1767-SK
1000-SK-I
ITEM
1
DESCRIPTION
PART NO. QTY PART NO. QTY
CHIP TRAY WELD
SHIM, HANDLE
4652
2
2
4652
2
2
2
13947
13947
3
NON-SENSOR COVER
CASTER SPACER
1006871
1007145
1008272
1010394
1010437
1010409
1011671
5003782
14831
2
1005886
1007145
1008272
1009941
1011810
1011813
1011668
5003782
5005616
5009716
5012768
5012769
5012781
5012859
5012875
BK-27878
BK-33546
BT-29217
BU-3378
BU-3611
CS-24874
CS-24875
FA-34524
GS-23622
HD-27080
HG-22338
NU-22286
NU-2437
PG-25574
PR-34494
SC-2071
SC-2072
SC-2073
SC-22271
SC-2239
SC-23154
SC-2332
SC-2425
SC-2459
SH-2325
SH-29474
2
4
12
1
12
1
5
BRACKET, SENSOR MTG.
BOTTOM PANEL
6
1
1
8
SIDE PANEL
2
2
9
ELEMENT COVER
2
2
7
BONNET TOP COVER
SMOKE HEATER PLATE WELD
DRIP PAN WELD
1
1
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27-28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
2
2
2
2
DRIP TRAY KIT
5010391
5012423
5012424
5009929
5011828
5013050
BK-27878
BK-33546
BT-2725
BU-3378
BU-3611
CS-24874
CS-24875
FA-34524
GS-23622
HD-27080
HG-22338
NU-22286
NU-2437
PG-25574
PR-34494
SC-2071
SC-2072
SC-2073
SC-22271
SC-2239
SC-23154
SC-2332
SC-2425
SC-2459
SH-2324
SH-2743
1
1
MID BONNET
1
1
BONNET ASSEMBLY
CABLE INSULATION
DOOR ASSEMBLY
1
1
2
2
1
1
BACK CASING
1
1
BLOCK, SENSOR
2
2
BLOCK, TERMINAL, PORCELAIN
BRACKET, CHIP TRAY
1-1/8” SNAP BUSHING
5/8" SNAP BUSHING
CASTER, 1.5" STEM, RIGID 5” WHL
2
2
1
1
4
4
1
1
2
2
CASTER, 1.5" STEM, 5" SWIV WHL, w/BRK-
FAN, BOX
2
2
2
2
GASKETS, ADHESIVE,.125X.375 [lin ft]
HANDLE, OFFSET MAG LATCH
HINGE, 1-3/8" OFFSET, PAIR, CHROME
NUT, M4-0.7 HEX
8
8
2
2
2
2
2
2
NUT, 1/4-20 HEX S/S
4
4
PLUG, 3/8" HOLE
1
1
PROBE
2
2
SCREW, 10-32 X 3/4 PHILLIPS PAN HD
SCREW, 10-32 X 3/4, NF PHIL, FLAT M/S, 18-8 S/S
SCREW, 10-32X1-1/2, NF, PHIL,FLAT M/S,18-8 S/S
SCREW, M4-0.7 X 6MM PHIL
SCREW, 6-32 X 1/2, NC PHIL, FLAT
SCREW, 8-32 X 2 SLOT PAN HEAD 18-8 S/S
SCREW, 1/4-20 X 1/2, NC SLOT RND
SCREW, 8-32 X 1/2" PHIL
4
4
12
20
2
12
20
2
4
4
5
4
4
4
14
44
4
12
42
6
SCREW, 8-32 x 1/4" PHIL
SHELF, WIRE S/S
SHELF, RIB RACK
2
2
simple control smokers • installation/operation/service manual - pg. 21
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SERVICE
EXTERIOR VIEW - electronic components
5
10
37
17
18
23
1
29
41
A
33
7
32
27
11
4
28
30
6
24
23
14
30
39
18
12
20
36
3
8
9
16
25
34
2
21
39
22
38
2
3
4
16
5
9
8
10
6
15
14
13
1
7
B
12
11
Part numbers and drawings are subject to change without notice.
simple control smokers • installation/operation/service manual - pg. 22
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SERVICE
EXTERIOR PARTS LIST - electronic components
BONNET ASSEMBLY
A
ITEM
DESCRIPTION
SWITCH COVER
PART NO. QTY ITEM
DESCRIPTION
WHITE PILOT LIGHT, 208-240V, 230V
WHITE PILOT LIGHT, 120V
NUT, 10-32, NF HEX MS, #18-8 S/S
M4-0.7 HEX NUT 18-8
PART NO. QTY
1
2
11133
1
1
1
1
1
1
1
1
1
8
1
1
1
1
2
2
2
4
2
2
1
1
1
3
22
LI-3951
LI-3027
1
1
4
4
BRACKET, PILOT LIGHT MTG
ACCESS COVER
1004360
1009990
1011565
5008982
BK-3019
BT-26884
BU-3006
BU-3007
BU-3378
CB-34945
CC-34488
CD-3922
CD-3397
CR-35022
CR-34638
CR-34646
CR-34827
EL-35022
EL-35023
FA-34524
FA-3973
3
23
24
NU-2215
NU-22286
NU-2296
PE-29383
4
FAN TUNNEL COVER
BONNET SPOT ASSEMBLY
T-BLOCK
5
25*
26
NUT, HEX #8-32
2
6
CONTROL PANEL OVERLAY - 1000
1
1
2
2
1
2
2
2
4
2
7
1
1
1
7
BRACKET, TETHER
CONTROL PANEL OVERLAY - 767, 1767 PE-29361
8
1/2" HOLE BUSHING
27
28
29
30
31
32
33
34*
35
36
37
38
PLUG, 3/8 HOLE
PG-25574
PG-3589
SC-2190
SC-22271
SC-23154
SC-2365
SC-23670
SC-2425
SC-2459
SW-34769
SW-3528
TR-34539
TR-34540
TT-34910
WS-22300
WS-2467
9
7/8" SNAP BUSHING
PLUG, 13/16 HOLE
10
11
12
13*
1 1/8" SNAP BUSHING
CABLE, WIRE HARNESS
CONTROL
10-32 X 1/4 PAN HD GROUND SCREW
SCREWS, M4-0.7X6MM PHIL
8-32 X 2 SLOT PAN HEAD 18-8 S.S.
6-32 X 1-1/4" ROUND HD
SCREW, 10-32 X 1/2", NF PHIL, FLAT
8-32 X 1/2" PHIL SCR EW
8-32 X 1/4" PHIL SCREW
SWITCH, RKR, 20AMP, 250V, GREEN
SWITCH, VOLTAGE, 208-240V, 230V
TIMER, 208-240V, 230V
CORDSET, 230V
CORDSET, 120V
14
15*
16
CONNECTOR
CONNECTOR, QUICK DISCONNECT
CONNECTOR-5 CONDUCTOR
CONNECTOR, FERRULE #18
ELEMENT, SMOKER, 208-240V, 230V
ELEMENT, SMOKER, 120V
FAN, 3" BOX, 208-240V, 230V
FAN, 3” BOX, 120V
17
18
TIMER, 120V
19
39
40
41
THERMOSTAT, COOK
1
2
1
WASHER, SPLIT LOCK
20
21
1/2" SELF ADHESIVE GASKET
KNOB, THERMOSTAT
GS-2019
KN-26568
STAR LOCK WASHER
*not shown
MID-BONNET ASSEMBLY
B
ITEM
DESCRIPTION
BRACKET, PILOT LIGHT MTG.
MIDBONNET STUD ASSEMBLY
CABLE, WIRE HARNESS
CONTROL
PART NO. QTY ITEM
DESCRIPTION
NUT, HEX #8-32
PART NO. QTY
1
2
3
4
5
6
7
8
1004360
5012095
CB-34945
CC-34488
CR-34559
CR-34646
KN-26568
LI-3951
1
1
1
1
2
2
2
1
1
2
10
11
NU-2296
PE-29384
PE-29361
SC-2425
2
1
1
2
1
1
PANEL OVERLAY - 1000
PANEL OVERLAY - 767, 1767
8-32 X 1/2 PHIL SCREW
SWITCH ROCKER
TIMER, 208-240V, 230V
TIMER, 120V
12
13
14
CONNECTOR
SW-34769
TR-34539
TR-34540
TT-34910
WS-22300
CONNECTOR-5 CONDUCTOR
KNOB, THERMOSTAT CONTROL
WHITE PILOT LIGHT, 208-240V, 230V
WHITE PILOT LIGHT, 120V
M4-0.7 HEX NUT 18-8
15
16
THERMOSTAT
1
2
LI-3027
WASHER
9
NU-22286
DANGER
DANGER
LOCK-OUT OR POST
BREAKER PANEL UNTIL
SERVICE WORK HAS
BEEN COMPLETED.
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
simple control smokers • installation/operation/service manual - pg. 23
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SERVICE
CABLE HEATING KIT #4881 - 208-240V, 230V (one per compartment)
DESCRIPTION
CABLE HEATING ELEMENT
RING CONNECTOR
PART NO. QTY
DESCRIPTION
PART NO. QTY
CB-3045
CR-3226
IN-3488
BU-3105
BU-3106
210 FT
12
STUD
ST-2439
NU-2215
SL-3063
12
24
12
HEX NUT
INSULATION CORNER
SHOULDER BUSHING
CUP BUSHING
1 FT
12
INSULATING SLEEVE
ELECTRICAL TAPE
TA-3540 1 ROLL
12
CABLE HEATING KIT #4878 - 120V (one per compartment)
DESCRIPTION
CABLE HEATING ELEMENT
RING CONNECTOR
PART NO. QTY
DESCRIPTION
PART NO. QTY
CB-3045
CR-3226
IN-3488
BU-3105
BU-3106
112 FT
STUD
ST-2439
NU-2215
SL-3063
6
12
6
6
1 FT
6
HEX NUT
INSULATION CORNER
SHOULDER BUSHING
CUP BUSHING
INSULATING SLEEVE
ELECTRICAL TAPE
TA-3540 1 ROLL
6
DANGER
DANGER
LOCK-OUT OR POST
BREAKER PANEL UNTIL
SERVICE WORK HAS
BEEN COMPLETED.
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
simple control smokers • installation/operation/service manual - pg. 24
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simple control smokers • installation/operation/service manual - pg. 25
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simple control smokers • installation/operation/service manual - pg. 26
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simple control smokers • installation/operation/service manual - pg. 27
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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, 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: _____________________________________________________________________________________________________________
G
G
G
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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