H o t C a r v i n g S h e l f
E l e c t r i c
®
Models:
100-HSL/BCS-2
100-HSL/BCS-2S
• INSTALLATION
• OPERATION
• MAINTENANCE
W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 USA
PHONE: 262.251.3800 • 800.558.8744 USA/CANADA FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY
www.alto-shaam.com
MN-28877 • 06/07
P R I N T E D I N U .S .A .
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SAFETY PROCEDURES
AND PRECAUTIONS
Knowledge of proper procedures is essential to the
safe operation of electrically and/or gas energized
equipment. In accordance with generally accepted
product safety labeling guidelines for potential
hazards, the following signal words and symbols
may be used throughout this manual.
1. This appliance is intended to cook, hold or
process foods for the purpose of human
consumption. No other use for this appliance is
authorized or recommended.
2. This appliance is intended for use in commercial
establishments where all operators are familiar
with the purpose, limitations, and associated
hazards of this appliance. Operating
D A N G E R
instructions and warnings must be read and
understood by all operators and users.
Used to indicate the presence of a
hazard that WILL cause severe
personal injury, death, or substantial
property damage if the warning
included with this symbol is ignored.
3. Any troubleshooting guides, component views,
and parts lists included in this manual are for
general reference only and are intended for use
by qualified technical personnel.
WA R N I N G
4. This manual should be considered a permanent
part of this appliance. This manual and all
supplied instructions, diagrams, schematics,
parts lists, notices, and labels must remain with
the appliance if the item is sold or moved to
another location.
Used to indicate the presence of a
hazard that CAN cause personal
injury, possible death, or major
property damage if the warning
included with this symbol is ignored.
C A U T I O N
N O T E
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.
For equipment delivered for use
in any location regulated by the
following directive:
DO NOT DISPOSE OF ELECTIRCAL
OR ELECTRONIC EQUIPMENT WITH
OTHER MUNICIPAL WASTE.
C A U T I O N
Used to indicate the presence of a hazard that can
or will cause minor personal injury, property
damage, or a potential unsafe practice if the
warning included with this symbol is ignored.
N O T E : Used to notify personnel of
installation, operation, or
maintenance information that is
important but not hazard related.
Operation & Care Manual • 2.
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I N S TA L L AT I O N
SITE INSTALLATION
The carving shelf, complete with unattached items
1. WHEN THE UNIT IS EQUIPPED WITH A
and accessories should be checked to ensure all the
SNEEZE GUARD:
following items have been received as standard with
each unit.
Refer to the Service Views located in this manual.
Swing the sneeze guard up to the proper position
and secure each side with the two (2) additional
screws provided. Tighten all four (4) screws to
mount the sneeze guard securely.
4: 1" (25mm) Legs
4: Nylon Screws
1: Cutting Board
2: Lamps
2. The hot carving shelf is designed to be mounted
directly on top of a Halo Heat cook/hold oven or
holding cabinet. The shelf can also be used as a
free-standing unit without the Halo Heat cabinet.
4: Sneeze Guard Mounting Screws
(some models)
Alto-Shaam hot carving shelves are designed for the
purpose of maintaining hot food at a temperature for
safe consumption. The unit must be installed on a level
surface in a location that will permit the equipment to
function for its intended purpose and allow adequate
access for proper cleaning and maintenance.
A. CABINET MOUNTED SHELVES:
Install the four (4) nylon screws in the leg
mounting holes to protect the top surface of the
cabinet and to provide a more stable placement
between the shelf and the cabinet. Do not
install the 1" (25mm) equipment legs. Place the
carvery on top
The carving shelf must not be installed in any area
where it will be affected by steam, grease, dripping
water, high temperatures, or any other severely adverse
conditions.
of the cabinet.
B. FREE-STANDING SHELVES:
NET WEIGHT
Install the 1" (25mm) legs before operating the
shelf. Failure to install the 1" legs prior to
heating the shelf could result in damage to the
surface on which the shelf is placed, may pose a
potential fire hazard, and nullifies the validity
of the UL listing mark.
40 lbs
(18 kg)
with sneeze guard 45 lbs.
(20 kg)
C A U T I O N
3. Level the appliance from side-to-side and
back-to-back with the use of a spirit level.
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
D A N G E R
IMPROPER INSTALLATION,
ALTERATION, ADJUSTMENT,
SERVICE, OR MAINTENANCE COULD
RESULT IN SEVERE INJURY, DEATH
OR CAUSE PROPERTY DAMAGE.
READ THE INSTALLATION,
OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING
THIS EQUIPMENT.
Operation & Care Manual • 3.
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I N S TA L L AT I O N
SITE INSTALLATION
28-1/8" (714mm)
Exterior Dimensions
26-1/8"
(664mm)
1" (25mm)
FOR LEGS
1-1/4" (32mm)
FOR CONTROLS
100-HSL/BCS-2
100-HSL/BCS-2S
Options and Accessories
Carving Holder
Prime Rib . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .HL-2635
Steamship or Cafeteria Round . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4459
Cutting Board, with gravy lane, 18" x 24" x 1/2" (457mm x 610mm x 13mm) . . . . . . . . . . . . . . . . . . . . .BA-2054
Operation & Care Manual • 4.
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I N S TA L L AT I O N
ELECTRICAL CONNECTION
D A N G E R
D A N G E R
To avoid electrical shock, this
appliance MUST be adequately
grounded in accordance with local
electrical codes or, in the absence of
local codes, with the current edition
of the National Electrical Code
ANSI/NFPA No. 70. In Canada, all
electrical connections are to be
made in according with CSA C22.1,
Canadian Electrical Code Part 1 or
local codes.
ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON APPLIANCE NAMEPLATE.
D A N G E R
ELECTRICAL CONNECTIONS MUST
BE MADE BY A QUALIFIED SERVICE
TECHNICIAN IN ACCORDANCE WITH
APPLICABLE ELECTRICAL CODES.
230V:
1. An identification tag is permanently mounted on
To prevent an electrical shock hazard between the
appliance and other appliances or metal parts in
close vicinity, an equalization-bonding stud is
provided. An equalization bonding lead must be
connected to this stud and the other appliances /
metal parts to provide sufficient protection against
potential difference. The terminal is marked with the
following symbol.
the unit.
2. If necessary, a proper receptacle or permanent
wiring for this unit must be installed by a
licensed electrician in accordance with applicable
local electrical codes.
3. Plug the unit into a properly grounded receptacle
ONLY, positioning the unit so the power supply
cord is easily accessible in case of an emergency.
Arcing will occur when connecting or
NOTE: The appliance must be connected to an
electrical circuit that is protected by an
external GFCI outlet.
disconnecting the unit unless all controls are in
the OFF position.
ELECTRICAL
VOLTAGE PHASE CYCLE/ HZ AMPS kW
125
1
50/60
8.0 1.0
NEMA 5-15P
15A 125V PLUG
230
1
50/60
4.5 1.0
CEE 7/7
220-233V PLUG
D A N G E R
IMPROPER INSTALLATION,
ALTERATION, ADJUSTMENT,
SERVICE, OR MAINTENANCE COULD
RESULT IN SEVERE INJURY, DEATH
OR CAUSE PROPERTY DAMAGE.
READ THE INSTALLATION,
OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING
THIS EQUIPMENT.
Operation & Care Manual • 5.
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O P E R AT I N G
USER SAFETY INFORMATION
START-UP OPERATION
This appliance is intended for use in commercial
BEFORE INITIAL USE:
Clean the metal surface exterior of the appliance with a
establishments by qualified personnel who are familiar
with the purpose, limitations, and associated hazards of clean, damp cloth and mild soap solution. Rinse
this appliance. Operating instructions and warnings
must be read and understood by all operators and
users.
carefully.
NOTE:
Clean the acrylic sneeze guard with soap or
PRODUCT CAPACITY
70 lbs (31.7 kg) MAX.
(LARGE STEAMSHIP ROUND)
mild detergent and water. Dry with a clean, damp
chamois. Grease and oil may be removed with
naphtha or hexane. Do not use commercial or
household cleaners containing ammonia.
To avoid scratching, do not use dry cloths or
scouring compounds.
C A U T I O N
1. Turn power switch ON.
2. Turn lamp switch ON.
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
3. The base of the shelf is equipped with a thermostat
indicating a range of 1 through 10. Set the dial at 8
to preheat the shelf. When the indicator light goes
out, the unit is preheated.
4. The product must be at the proper internal
temperature before transferring to the carving
shelf. Use a meat thermometer to check the
internal temperature of the product being held.
Adjust the thermostat on the shelf to give the best
overall setting based on the internal product
temperature.
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
5. The proper temperature range for the products
being held will depend on the type and quantity of
product. When holding food for prolonged
periods, it is advisable to periodically check the
internal temperature of each item with a food
thermometer to assure maintenance of the proper
temperature range of 140° to 160°F (60° to 71°C).
Read this manual for additional information on
safe internal product temperatures, general holding
guidelines, and sanitation procedures.
HEATING CHARACTERISTICS
The shelf is equipped with a special, low-heat-density,
heating cable. Through the Halo Heat concept, the
heating cable is mounted against the top surface of the
shelf to provide an evenly applied heat source,
controlled by a thermostat. Through even heat
application, the quality of a food product is maintained
up to as much as several hours.
® Use hand protection when
handling hot items.
® DO NOT use knives or utensils
on the hot shelf surface.
A cutting board is supplied.
Operation & Care Manual • 6.
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O P E R AT I N G
GENERAL HOLDING GUIDELINES
Chefs, cooks and other specialized food service
personnel employ varied methods of cooking. Proper
holding temperatures for a specific food product
must be based on the moisture content of the
product, product density, volume, and proper serving
temperatures. Safe holding temperatures must also
be correlated with palatability in determining the
length of holding time for a specific product.
H O L D I N G T E M P E R A T U R E R A N G E
MEAT
FAHRENHEIT
CELSIUS
BEEF ROAST — Rare
130°F
54°C
BEEF ROAST — Med/Well Done
BEEF BRISKET
CORN BEEF
155°F
68°C
160° — 175°F
160° — 175°F
160° — 175°F
130°F
71° — 79°C
71° — 79°C
71° — 79°C
54°C
PASTRAMI
PRIME RIB — Rare
STEAKS — Broiled/Fried
RIBS — Beef or Pork
VEAL
140° — 160°F
160°F
60° — 71°C
71°C
Halo Heat maintains the maximum amount of
product moisture content without the addition of
water, water vapor, or steam. Maintaining maximum
natural product moisture preserves the natural flavor
of the product and provides a more genuine taste. In
addition to product moisture retention, the gentle
properties of Halo Heat maintain a consistent
temperature throughout the cabinet without the
necessity of a heat distribution fan, thereby
preventing further moisture loss due to evaporation
or dehydration.
160° — 175°F
160° — 175°F
160° — 175°F
160° — 175°F
71° — 79°C
71° — 79°C
71° — 79°C
71° — 79°C
HAM
PORK
LAMB
POULTRY
CHICKEN — Fried/Baked
DUCK
160° — 175°F
160° — 175°F
160° — 175°F
160° — 175°F
71° — 79°C
71° — 79°C
71° — 79°C
71° — 79°C
TURKEY
GENERAL
FISH/SEAFOOD
FISH — Baked/Fried
LOBSTER
160° — 175°F
160° — 175°F
160° — 175°F
71° — 79°C
71° — 79°C
71° — 79°C
When product is removed from a high temperature
cooking environment for immediate transfer into
equipment with the lower temperature required for
hot food holding, condensation can form on the
outside of the product and on the inside of plastic
containers used in self-service applications.
Allowing the product to release the initial steam and
heat produced by high temperature cooking can
alleviate this condition. To preserve the safety and
quality of freshly cooked foods however, a maximum
of 1 to 2 minutes must be the only time period
allowed for the initial heat to be released from the
product.
SHRIMP — Fried
BAKED GOODS
BREADS/ROLLS
MISCELLANEOUS
120° — 140°F
49° — 60°C
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
This unit is equipped with a thermostat control
between 60° and 200°F (16° and 93°C). If the unit is
equipped with vents, close the vents for moist
holding and open the vents for crisp holding. Use a
metal-stemmed thermometer to measure the internal
temperature of the product being held. Adjust the
thermostat setting to achieve the best overall setting
based on internal product temperature.
VEGETABLES
THE HOLDING TEMPERATURES LISTED ARE SUGGESTED
GUIDELINES ONLY. ALL FOOD HOLDING SHOULD BE BASED ON
INTERNAL PRODUCT TEMPERATURES. ALWAYS FOLLOW LOCAL
HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL
TEMPERATURE REQUIREMENTS.
Operation & Care Manual • 7.
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C L E A N I N G A N D P R E V E N T I V E M A I N T E N A N C E
PROTECTING STAINLESS STEEL SURFACES
CLEANING AGENTS
It is important to guard against
corrosion in the care of
Use non-abrasive cleaning products designed for
use on stainless steel surfaces. Cleaning agents
must be chloride-free compounds and must not
contain quaternary salts. Never use hydrochloric
acid (muriatic acid) on stainless steel surfaces.
Always use the proper cleaning agent at the
manufacturer's recommended strength.
stainless steel surfaces.
Harsh, corrosive, or
inappropriate chemicals can
completely destroy the
protective surface layer of stainless steel.
Abrasive pads, steel wool, or metal implements
will abrade surfaces causing damage to this
protective coating and will eventually result in
areas of corrosion. Even water, particularly hard
water that contains high to moderate
concentrations of chloride, will cause oxidation
and pitting that result in rust and corrosion. In
addition, many acidic foods spilled and left to
remain on metal surfaces are contributing factors
that will corrode surfaces.
Contact your local cleaning supplier for
product recommendations.
CLEANING MATERIALS
The cleaning function can usually be accomplished
with the proper cleaning agent and a soft, clean
cloth. When more aggressive methods must be
employed, use a non-abrasive scouring pad on
difficult areas and make certain to scrub with the
visible grain of surface metal to avoid surface
scratches. Never use wire brushes, metal scouring
pads, or scrapers to remove food residue.
Proper cleaning agents, materials, and
methods are vital to maintaining the appearance
and life of this appliance. Spilled foods should be
removed and the area wiped as soon as possible
but at the very least, a minimum of once a day.
Always thoroughly rinse surfaces after using a
cleaning agent and wipe standing water as quickly
as possible after rinsing.
C A U T I O N
TO PROTECT STAINLESS STEEL
SURFACES, COMPLETELY AVOID
THE USE OF ABRASIVE CLEANING
COMPOUNDS, CHLORIDE BASED
CLEANERS, OR CLEANERS
CONTAINING QUATERNARY
SALTS. NEVER USE
HYDROCHLORIC ACID (MURIATIC
ACID) ON STAINLESS STEEL.
NEVER USE WIRE BRUSHES,
METAL SCOURING PADS OR
Operation & Care Manual • 8.
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C A R E A N D C L E A N I N G
The cleanliness and appearance
of this equipment will
WARNING
contribute considerably to
operating efficiency and
WARRANTY DOES NOT APPLY IF THE
CARVING SHELF IS FLOODED OR
IMMERSED IN WATER.
savory, appetizing food. Good
equipment that is kept clean
works better and lasts longer.
CLEAN THE CARVING SHELF
AFTER EACH USE:
4. DO NOT use knives or utensils on the hot shelf
surface. A cutting board is supplied.
1. Disconnect the shelf from the power source.
5. Clean the acrylic sneeze guard with soap or mild
detergent and water. Dry with a clean, damp
chamois. Grease and oil may be removed with
naphtha or hexane.
2. Remove cutting board after each use. Clean and
sanitize separately following applicable state or
local health sanitation ordinances. Air dry the
board on a clean, flat surface to prevent board
from warping. If the board becomes warped,
heating will restore flexibility to facilitate
NOTE: Do not use commercial or household
cleaners containing ammonia on
the sneeze guard. To avoid scratching,
do not use dry cloths or scouring
compounds.
flattening. Warped boards may be heated on the
carving shelf surface, in a preheated Combitherm
combination oven/steamer for 10 minutes on the
steam program, or in a preheated Halo Heat cook
and hold oven for 15 minutes at 250°F (121°C).
D A N G E R
3. Clean metal surface with mild
soap solutions only. DO NOT
clean with lye or alkaline
based cleaners or any
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
abrasive cleaners. Rinse
carefully with a clean sponge
and water to remove all soap
or detergent residue.
D A N G E R
AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND. DO NOT USE WATER JET
TO CLEAN.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
Operation & Care Manual • 9.
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S A N I TAT I O N
Food flavor and aroma are usually so closely
related that it is difficult, if not impossible, to
separate them. There is also an important,
inseparable relationship between cleanliness and
food flavor. Cleanliness, top operating efficiency,
and appearance of equipment contribute
considerably to savory, appetizing foods.
Good equipment that is kept clean, works
better and lasts longer.
The most accurate method of measuring safe
temperatures of both hot and cold foods is by
internal product temperature. A quality
thermometer is an effective tool for this purpose,
and should be routinely used on all products that
require holding at a specific temperature.
A comprehensive sanitation program should focus
on the training of staff in basic sanitation
procedures. This includes personal hygiene,
proper handling of raw foods, cooking to a safe
internal product temperature, and the routine
monitoring of internal temperatures from receiving
through service.
Most food imparts its own particular aroma and
many foods also absorb existing odors.
Unfortunately, during this absorption, there is no
distinction between GOOD and BAD odors. The
majority of objectionable flavors and odors
troubling food service operations are caused by
bacteria growth. Sourness, rancidity, mustiness,
stale or other OFF flavors are usually the result of
germ activity.
Most food-borne illnesses can be prevented
through proper temperature control and a
comprehensive program of sanitation. Both these
factors are important to build quality service as the
foundation of customer satisfaction. Safe food
handling practices to prevent food-borne illness is
of critical importance to the health and safety of
your customers.
The easiest way to insure full, natural food flavor is
through comprehensive cleanliness. This means
good control of both visible soil (dirt) and invisible
soil (germs). A thorough approach to sanitation
will provide essential cleanliness. It will assure an
attractive appearance of equipment, along with
maximum efficiency and utility. More importantly,
a good sanitation program provides one of the key
elements in the prevention of food-borne illnesses.
HACCP, an acronym for Hazard Analysis (at)
Critical Control Points, is a quality control program
of operating procedures to assure food integrity,
quality, and safety. Taking steps necessary to
augment food safety practices are both cost
effective and relatively simple. While HACCP
guidelines go far beyond the scope of this manual,
additional information is available by contacting:
A controlled holding environment for prepared
foods is just one of the important factors involved
in the prevention of food-borne illnesses.
Temperature monitoring and control during
receiving, storage, preparation, and the service of
foods are of equal importance.
CENTER FOR FOOD SAFETY AND APPLIED
NUTRITION FOOD AND DRUG ADMINISTRATION
1-888-SAFEFOOD
INTERNAL FOOD PRODUCT TEMPERATURES
HOT FOODS
40° TO 140°F
70° TO 120°F
140° TO 165°F
COLD FOODS
ABOVE 40°F
36°F TO 40°F
FROZEN FOODS
ABOVE 32°F
0° TO 32°F
DANGER ZONE
CRITICAL ZONE
SAFE ZONE
(4° TO 60°C)
(21° TO 49°C)
(60° TO 74°C)
DANGER ZONE
SAFE ZONE
(ABOVE 4°C)
(2°C TO 4°C)
DANGER ZONE
CRITICAL ZONE
SAFE ZONE
(ABOVE 0°C)
(-18° TO 0°C)
(-18°C or below)
0°F or below
Operation & Care Manual • 10.
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S E R V I C E
100-HSL/BCS-2
100-HSL/BCS-2S
3/22/07
Service Parts List
Service Parts List
Unit
Alto-Shaam
Unit
Quantity
Alto-Shaam
Part No.
Part Description
Quantity
Part No.
Part Description
1. LEGS, 1" (25mm)
NYLON SCREWS
4
4
LG-2043
SC-2464
1. LEGS, 1" (25mm)
NYLON SCREWS
4
LG-2043
SC-2464
4
2. BOTTOM ASSEMBLY
1
4496
2. BOTTOM ASSEMBLY
1
4496
3. BOTTOM ASSBLY MTG SCREWS
16
SC-2459
3. BOTTOM ASSBLY MTG SCREWS
16
SC-2459
4. INSULATION
— 26" x 28" (660mm x 711mm)
1
1
1
IN-2381
1224
4. INSULATION
— 26" x 28" (660mm x 711mm)
1
1
1
IN-2381
1224
5. HEATING ELEMENT CLAMP
5. HEATING ELEMENT CLAMP
6. THERMOSTAT CAPILLARY BULB
______
7. CERAMIC FIBER PAPER
6. THERMOSTAT CAPILLARY BULB
______
17-3/4" x 20-1/2" (451mm x 521mm)
1
1
1
1
1
4
IN-3043
CB-3524
CR-3067
CR-3066
11570
7. CERAMIC FIBER PAPER
8. HEATING ELEMENT
17-3/4" x 20-1/2" (451mm x 521mm)
1
1
3
2
1
4
1
1
IN-3043
CB-3524
CR-3067
CR-3066
11570
9. CABLE CONNECTOR (Large)
10. CABLE CONNECTOR (Small)
11. CONTROL PLATE
8. HEATING ELEMENT
9. CABLE CONNECTOR (Large)
10. CABLE CONNECTOR (Small)
11. CONTROL PLATE
12. CONTROL PLATE MTG. SCREWS
SC-2459
13. THERMOSTAT
1
1
TT-3498
THERMOSTAT KNOB
KN-3473
12. CONTROL PLATE MTG. SCREWS
13. THERMOSTAT
SC-2459
TT-3498
KN-3473
14. INDICATOR LIGHT (125V)
INDICATOR LIGHT (230V)
1
1
LI-3027
LI-3951
15. SWITCH
COVER
2
2
SW-34427
CV-27434
14. THERMOSTAT KNOB
16. CORD & PLUG SET (125V)
CORD & PLUG SET (230V)
1
1
CD-3232
CD-3922
15. INDICATOR LIGHT (125V)
INDICATOR LIGHT (230V)
1
1
LI-3027
LI-3951
17. LAMP BLOCK BOTTOM COVER
2
1221
16. SWITCH
COVER
2
2
SW-34427
CV-27434
18. LAMP BLOCK BOTTOM COVER
MOUNTING SCREWS
4
4
2
2
SC-2459
CR-3068
BK-2668
1223
17. CORD & PLUG SET (125V)
CORD & PLUG SET (230V)
1
1
CD-3232
CD-3922
19. CONNECTORS
20. LAMP MTG. BLOCK (Silver)
21. LAMP MTG. BLOCK BRACKET
18. LAMP BLOCK BOTTOM COVER
2
1221
SC-2459
CR-3068
BK-2668
1223
19. LAMP BLK BTM CVR MTG SCREWS
20. CONNECTORS
2
2
2
2
22. LAMP MOUNTING BLOCK
MOUNTING SCREWS
8
2
SC-22378
LP-3525
23. LAMP ASSEMBLY (Silver)
21. LAMP MOUNTING BLOCK (Silver)
22. LAMP MOUNTING BLOCK BRACKET
24. LAMP (125V)
LAMP (230V)
2
2
LP-3016
LP-3319
25. SNEEZE GUARD BRACKET, RH (Silver)
26. SNEEZE GUARD BRACKET, LH (Silver)
1
1
BT-2665
BT-2666
23. LAMP MOUNTING BLOCK
MOUNTING SCREWS
4
2
SC-22378
LP-3525
27. SNEEZE GUARD BRACKET
MOUNTING SCREWS
24. LAMP ASSEMBLY
4
1
4
1
1
SC-2425
GD-2667
ST-2546
25. LAMP (125V)
LAMP (230V)
2
2
LP-3016
LP-3319
28. SNEEZE GUARD
29. SNEEZE GUARD SHOULDER STUDS
30. CUTTING BOARD
26. CUTTING BOARD
27. GROUND STUD
1
1
BA-2054
ST-24173
BA-2054
ST-24173
31. GROUND STUD
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Operation & Care Manual • 17.
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TRANSPORTATION
DAMAGE and CLAIMS
LIMITED
WARRANTY
®
All Alto-Shaam equipment
is sold F.O.B. shipping
point, and when accepted
by the carrier, such
Alto-Shaam, Inc. warrants to the original purchaser that any
original part that is found to be defective in material or workmanship
will, at Alto-Shaam's option, subject to provisions hereinafter stated, be
replaced with a new or rebuilt part.
The labor warranty remains in effect one (1) year from installation
or fifteen (15) months from the shipping date, whichever occurs first.
Alto-Shaam will bear normal labor charges performed during standard
business hours, and excluding overtime, holiday rates or any
additional fees.
The parts warranty remains in effect for one (1) year from
installation or fifteen (15) months from the shipping date, whichever
occurs first.
However, the heating element on Halo Heat® cook/hold ovens
and the refrigeration compressor on Alto-Shaam Quickchillers™ are
warranted for a period of five (5) years from installation. The labor
warranty is the same as stated above; namely, for one (1) year from
installation or fifteen (15) months from the shipping date, whichever
occurs first.
shipments become the
property of the consignee.
Should damage occur in shipment, it is a matter
between the carrier and the consignee. In such cases, the
carrier is assumed to be responsible for the safe delivery
of the merchandise, unless negligence can be established
on the part of the shipper.
1. Make an immediate inspection while the equipment
is still in the truck or immediately after it is moved to
the receiving area. Do not wait until after the
material is moved to a storage area.
THIS WARRANTY DOES NOT APPLY TO:
1. Calibration.
2. Do not sign a delivery receipt or a freight bill until
you have made a proper count and inspection of all
merchandise received.
2. Replacement of light bulbs and/or the replacement of display
case glass due to damage of any kind.
3. Equipment damage caused by accident, shipping, improper
installation or alteration.
4. Equipment used under conditions of abuse, misuse, carelessness
or abnormal conditions including, but not limited to, equipment
subjected to harsh or inappropriate chemicals including, but not
limited to, compounds containing chloride or quaternary salts, poor
water quality, or equipment with missing or altered serial numbers.
5. Damage incurred as a direct result of poor water quality,
inadequate maintenance of steam generators and/or surfaces
affected by water quality. Water quality and required maintenance
of steam generating equipment is the responsibility of the
owner/operator.
6. Damage caused by use of any cleaning agent other than
Alto-Shaam's Combitherm® Cleaner including, but not limited to,
damage due to chlorine or other harmful chemicals. Use of
Alto-Shaam's Combitherm® Cleaner on Combitherm® ovens is
highly recommended.
3. Note all damage to packages directly on the carrier’s
delivery receipt.
4. Make certain the driver signs this receipt. If he
refuses to sign, make a notation of this refusal on
the receipt.
5. If the driver refuses to allow inspection, write the
following on the delivery receipt:
Driver refuses to allow inspection of
containers for visible damage.
6. Telephone the carrier’s office immediately upon
finding damage, and request an inspection. Mail
a written confirmation of the time, date, and the
person called.
7. Any losses or damage resulting from malfunction, including loss
of product or consequential or incidental damages of any kind.
8. Equipment modified in any manner from original model,
substitution of parts other than factory authorized parts,
removal of any parts including legs, or addition of any parts.
7. Save any packages and packing material for further
inspection by the carrier.
This warranty is exclusive and is in lieu of all other warranties,
8. Promptly file a written claim with the carrier and
attach copies of all supporting paperwork.
expressed or implied, including the implied warranties of
merchantability and fitness for a particular purpose. In no event
shall Alto-Shaam be liable for loss of use, loss of revenue or profit,
or loss of product, or for any indirect or consequential damages.
No person except an officer of Alto-Shaam, Inc. is authorized to modify
this warranty or to incur on behalf of Alto-Shaam any other obligation
or liability in connection with Alto-Shaam equipment.
We will continue our policy of assisting our
customers in collecting claims which have been properly
filed and actively pursued. We cannot, however, file any
damage claims for you, assume the responsibility of any
claims, or accept deductions in payment for such claims.
ALTO-SHAAM, INC.
RECORD THE MODEL AND SERIAL NUMBER OF THE APPLIANCE FOR EASY REFERENCE.
ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBER IN ANY CONTACT WITH ALTO-SHAAM REGARDING THIS APPLIANCE.
Model: _______________________________________________Date Installed: __________________________________________________________
Voltage: ______________________________________________ Purchased From: _______________________________________________
Serial Number: _______________________________________ _______________________________________________________________________
G
G
G
W164 N9221 Wat er St r eet
PHONE: 262.251.3800 • 800.558-8744 USA/CANADA
P. O. Box 450
Menomonee Fal l s , W i s cons i n 53052-0450
U. S. A .
FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY
P R I N T E D I N U .S .A .
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