H e a te d D isp l ay C as e s
®
Fu ll Se rvice o r Se lf Se rvice
M o d el s:
EC2-48; EC2SYS-48
EC2-48/P; EC2SYS-48/P
EC2SYS-48
EC2-48
EC2-72; EC2SYS-72
EC2-72/P; EC2SYS-72/P
EC2-72/PL; EC2SYS-72/PL
EC2-72/PR; EC2SYS-72/PR
EC2-96; EC2SYS-96
EC2-96/PL; EC2SYS-96/PL
EC2-96/PR; EC2SYS-96/PR
EC2SYS-72
EC2-72
• INSTALLATION
• OPERATION
EC2SYS-96
EC2-96
• 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-28647 • 08/08
P R I N T E D I N U .S .A .
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SAFETY PROCEDURES
AND PRECAUTIONS
Knowledge of proper procedures is essential to the
safe operation of electrically and/or gas energized
equipment. In accordance with generally accepted
product safety labeling guidelines for potential
hazards, the following signal words and symbols
may be used throughout this manual.
1. This appliance is intended to hold or process
foods for the purpose of human consumption.
No other use for this appliance is authorized
or recommended.
2. This appliance is intended for use in commercial
establishments where all operators are familiar
with the purpose, limitations, and associated
hazards of this appliance. Operating
D A N G E R
instructions and warnings must be read and
understood by all operators and users.
Used to indicate the presence of a
hazard that WILL cause severe
personal injury, death, or substantial
property damage if the warning
included with this symbol is ignored.
3. Any troubleshooting guides, component views,
and parts lists included in this manual are for
general reference only and are intended for use
by qualified technical personnel.
WA R N I N G
4. This manual should be considered a permanent
part of this appliance. This manual and all
supplied instructions, diagrams, schematics,
parts lists, notices, and labels must remain with
the appliance if the item is sold or moved to
another location.
Used to indicate the presence of a
hazard that CAN cause personal injury,
possible death, or major property
damage if the warning included with
this symbol is ignored.
C A U T I O N
Used to indicate the presence of a
hazard that can or will cause minor or
moderate personal injury or property
damage if the warning included with
this symbol is ignored.
N O T E
For equipment delivered for use
in any location regulated by the
following directive:
DO NOT DISPOSE OF ELECTRICAL
OR ELECTRONIC EQUIPMENT WITH
OTHER MUNICIPAL WASTE.
C A U T I O N
Used to indicate the presence of a hazard that can
or will cause minor personal injury, property
damage, or a potential unsafe practice if the
warning included with this symbol is ignored.
N O T E : Used to notify personnel of
installation, operation, or
maintenance information that is
important but not hazard related.
EC2 & EC2SYS Series Operation & Care Manual • 2
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INSTA L LATION
D A N G E R
ALTERATION, ADJUSTMENT,
SERVICE, OR MAINTENANCE COULD
RESULT IN SEVERE INJURY, DEATH
OR CAUSE PROPERTY DAMAGE.
C A U T I O N
IMPROPER INSTALLATION,
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
READ THE INSTALLATION,
OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING
THIS EQUIPMENT.
C A U T I O N
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
S ITE INS TA L L ATIO N
A number of adjustments are associated with
initial installation and start-up. It is important
that these adjustments be conducted by a
qualified service technician. Installation and
start-up adjustments are the responsibility of the
dealer or user. These adjustments include but are
not limited to thermostat calibration, door
adjustment, leveling, electrical hook-up and
installation of optional casters or legs.
In order to maintain
established National
Sanitation Foundation
standards, all
®
stationary floor models
must be sealed to the
floor with a R.T.V. or
silastic meeting N.S.F.
requirements or
have 6" (152mm)
unobstructed clearance
beneath the unit.
1. The appliance must
be installed on a
LEVELING
stable and level surface.
2. DO NOT install this appliance in any area where it
may be affected by any adverse conditions such as
steam, grease, dripping water, high temperatures, or
any other severely adverse conditions.
3. DO NOT install a heated display case near a cold air
source such as a freezer, air conditioning vents, or
in any area where outside air fluctuation can
affect performance.
Level the appliance from side-to-side and
front-to-back with the use of a spirit level.
We recommend checking the level periodically to
make certain the floor has not shifted nor the
appliance moved.
NOTE: Failure to properly level this appliance
4. This appliance must be kept free and clear of
any obstructions blocking access for maintenance
or service.
can cause improper function.
MINIMUM CLEARANCE REQUIREMENTS
Counter and table units must be mounted on legs
of a sufficient 6" (152mm) height to provide
minimum unobstructed space beneath the unit.
These legs are supplied with the unit. Warranty
will become null and void if these directions are
not followed.
EC2 & EC2SYS Series Operation & Care Manual • 3
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IN STAL LATIO N
SITE INS TA L L ATIO N
EC2 & EC2SY S S ERIES
53-1/2" (1358mm)
43-3/4" (1111mm)
48" (1219mm)
ON
ON
OFF
OFF
13-9/16"
(344mm)
CUTTING BOARD IN “DOWN” POSITION
ELECTRICAL
CORD
EC2 PROFILE
6-3/4"
(172mm)
EC2SYS-48
53-1/2" (1358mm)
43-3/4" (1111mm)
72" (1829mm)
ON
ON
OFF
OFF
CUTTING BOARD IN “DOWN” POSITION
ELECTRICAL
CORD
6-3/4"
(172mm)
EC2SYS-72
EC2SYS PROFILE
10-11/16"
(270mm)
41-7/8" (1063mm)
96" (2438mm)
ON
ON
ON
OFF
OFF
OFF
CUTTING BOARD IN “DOWN” POSITION
CUTTING BOARD IN “DOWN” POSITION
ELECTRICAL
CORD
6-3/4"
(172mm)
EC2SYS-96
#868 • HN2 & HN2SYS Series Operation & Care Manual • 4
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INSTA L LATION
ELECTRICAL CO N N EC TIO N
The appliance must be installed by a qualified
service technician. The oven must be properly
grounded in accordance with the National
Electrical Code and applicable local codes.
Proper receptacle or outlet configuration or
permanent wiring for this unit must be installed
by a licensed electrician in accordance with
applicable local electrical codes.
D A N G E R
D A N G E R
ELECTRICAL CONNECTIONS MUST
BE MADE BY A QUALIFIED SERVICE
TECHNICIAN IN ACCORDANCE WITH
APPLICABLE ELECTRICAL CODES.
To avoid electrical shock, this
appliance MUST be adequately
grounded in accordance with local
electrical codes or, in the absence of
local codes, with the current edition
of the National Electrical Code
ANSI/NFPA No. 70. In Canada, all
electrical connections are to be
made in according with CSA C22.1,
Canadian Electrical Code Part 1 or
local codes.
D A N G E R
ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON APPLIANCE NAMEPLATE.
Plug the unit into a properly grounded receptacle
ONLY, positioning the unit so that the plug is
easily accessible in case of an emergency. Arcing
will occur when connecting or disconnecting the
unit unless all controls are in the “OFF” position.
REGARDING INTERNATIONAL
STANDARD UNITS:
If the unit is not equipped with flexible cord
with plug, an all-pole country approved
disconnection device which has a contact
ELECTRICAL
EC2-48; EC2SYS-48 SERIES
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
VOLTAGE
PHASE CYCLE/HZ AMPS KW
120/208-240 (AGENCY)
AT 208
1
1
1
50/60 13.8 3.3
50/60 11.6 2.5
50/60 13.0 3.1
NEMA L14-20P
20A, 250V PLUG
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.
AT 240
230 (AGENCY)
1
50/60 12.6 2.9
BARE END, NO PLUG
230
1
50/60 12.6 2.9
EC2-72; EC2SYS-72 SERIES
VOLTAGE
PHASE CYCLE/HZ AMPS KW
For 230V units: To prevent an electrical shock
hazard between the appliance and other
appliances or metal parts in close vicinity, an
equalization-bonding stud is provided. An
equalization bonding lead must be connected to
this stud and the other appliances / metal parts
to provide sufficient protection against potential
difference. The terminal is marked with the
following symbol.
120/208-240 (AGENCY)
AT 208
1
1
1
50/60 18.75 4.5
50/60 19.0 4.6
50/60 19.0 4.6
NEMA L14-30P
30A, 250V PLUG
AT 240
230 (AGENCY)
1
50/60 18.3 4.2
BARE END, NO PLUG
230
1
50/60 18.4 4.2
EC2-96; EC2SYS-96 SERIES
VOLTAGE
PHASE CYCLE/HZ AMPS KW
120/208-240 (AGENCY)
AT 208
1
1
1
50/60 24.0 5.2
50/60 24.0 5.2
50/60 24.0 5.2
NEMA L14-30P
30A, 250V PLUG
AT 240
230 (AGENCY)
1
50/60 24.3 5.6
BARE END, NO PLUG
230
1
50/60 24.7 5.7
EC2 & EC2SYS Series Operation & Care Manual • 5
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IN STAL LATIO N
EC2 & EC2SYS SERIES — OPTIONS & ACCESSORIES
DESCRIPTION
EC2-48 SERIES
EC2-72 SERIES
EC2-96 SERIES
5009004
GU-33384
5008528
5001781
5004694
5004700
5004697
5004703
1001990
55265
5009004
GU-33384
5008528
5001781
5004695
5004701
5004698
5004704
1001991
55265
5009004
GU-33384
5008528
5001781
5004696
5004702
5004699
5004705
—
BUTTING KIT
GAUGE, INTERIOR AMBIENT TEMPERATURE
GLASS, TEMPERED END PANE, BRONZE KIT
INDEPENDENT ELECTRICAL OUTLET
PANEL KIT, COUNTER TOP
BRUSHED STAINLESS STEEL
CUSTOM COLOR
PANEL KIT, SYSTEM
BRUSHED STAINLESS STEEL
CUSTOM COLOR
PAN INSERT, SELF SERVICE
4" (102mm) DEEP
55265
PLATFORM SCALE
SHEET PAN DIVIDER BAR PACKAGE
EC-48, -48/P
EC2-72, -72/P
5002802
—
—
—
5002803
5002804
—
—
—
—
EC2-72/PL, -72/PR
EC2-96
—
5002805
5002806
5004918
5007660 (3 REQ'D)
—
—
—
EC2-96/PL, -96/PR
5004916
5007660 (2 REQ'D)
5005638
—
5004917
5007660 (2 REQ'D)
—
TEMPERATURE PROBE
THERMOSTAT GUARD COVER PLATE
WORK SHELF WITH GRAVY LANE
EC2-48, -48/P
EC2-72, -72/P, -72/PL, -72/PR
EC2-96, -96/P, -96/PL,-96/PR
5005639
—
—
—
5005640
#868 • HN2 & HN2SYS Series Operation & Care Manual • 6
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OPERATING IN STRU C TIONS
US ER S AFETY INF O RM ATION
The Alto-Shaam heated display case 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
C A U T I O N
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
understood by all operators and users.
WA R N I N G
Hood glass extended to the full,
upright portion is stabilized through
the use of gas struts designed for
the full, load-bearing weight. These
struts could weaken or fail due to
wear, environmental conditions or
aging. OPERATORS SHOULD BE
AWARE OF ANY DECREASE IN
EFFORT TO LIFT THE HOOD AND
INITIATE AN IMMEDIATE GAS STRUT
SAFETY CHECK. DO NOT LIFT THE
HOOD IN THIS CONDITION.
S TART-U P O PERATIO N
BEFORE INITIAL USE:
PREHEATING:
Interior display case surfaces must be heated to
remove surface oils and the accompanying odor
produced during the first use of the appliance.
The unit should be preheated at the 10 setting
for a minimum of 30-45 minutes before loading
the case with hot food. Follow the operating
instructions indicated on the next page of
this manual.
Remove pans. Turn thermostats to the “ON”
position. Set thermostats to the 10 setting. Allow
the unit to heat for 30 minutes or until no odor
is detected.
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.
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
EC2 & EC2SYS Series Operation & Care Manual • 7
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O PERATIN G IN S TRUCTIONS
O P E R AT I N G P R O C E D U R E S
1. DO NOT ADD WATER TO DISPLAY CASE
5. RESET THERMOSTAT(S) AS NEEDED
Halo Heat display cases maintain a constant but
gentle temperature and eliminate much of the
moisture loss associated with conventional display
cases. Because of this gentle heat, it is not necessary
to add water to the display case. As a matter of fact,
adding water is not recommended since water will
accelerate the deterioration of the product, and may
damage the unit voiding the warranty.
After all products are loaded into the display case
and the doors are closed, it is necessary to reset
the thermostat(s). For fully enclosed sections, reset
the thermostat to the number “8” setting. Cases
with a self-service section should be maintained
between number “9” and number “10” for the
self-service section only. THESE SETTINGS WILL
NOT NECESSARILY BE FINAL. Since proper
temperature range depends on the type of
products and the quantities being held, it is
necessary to periodically use a pocket
2. PLACE DIVIDERS AND SERVING
PANS IN CASE
Refer to the pan layout diagrams for different
types of pan accommodations. A complete pan
configuration layout is located in this manual. It
is VERY important to note, no matter what type
of pan configuration chosen, pan separator bars
or divider bars must be used to close all gaps
between pans, and all gaps between the pans
and the edges of the display case. If these gaps
are not closed, heat will escape from the bottom of
the case into the display area. As a consequence,
heat distribution will be uneven and uniform
temperature will be difficult to hold. If needed,
additional pan divider bars are available. The
supplied self-serve pan inserts with wire grids are
for use with pre-packaged foods in the self-serve
sections of the units.
thermometer to check each item to make certain
the correct temperatures are being maintained.
Proper temperature range is between a minimum
of 140° and 160°F (60° and 71°C). Normally, this
will require a thermostat setting of between
number “6” and “8” in fully enclosed cases. Self-
service cases or sections will always require a
higher thermostat setting.
6. PLACEMENT OF FOOD PROBE
If the unit is equipped with the probe accessory,
wipe each probe and probe tip with a disposable
alcohol pad to clean and sanitize before using. If
the probe is left in its bracket, the LED
temperature display will indicate the ambient air
temperature inside the case. To place a probe into
food kept in the case, remove the probe from the
bracket and push the probe tip halfway into the
product, positioning the tip at the center of the
food mass. If placing 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 will
probably need to be secured to keep the probe
positioned properly. Do not let the probe tip
touch the edges or sides. Tape the probe cable to
the lip or edge of the container. Wipe each probe
tip with a clean paper towel to remove food debris
after each use. Follow by wiping probes with a
disposable alcohol pad, and return each probe to
the proper bracket position.
3. TURN DISPLAY LIGHTS “ON” AND SET
THE THERMOSTAT(S) AT NUMBER “10”
TO PREHEAT
A indicator light will illuminate when the
thermostat(s) is (are) turned “ON.” The
indicator(s) will remain lit as long as the unit is
preheating or calling for heat. The unit should be
preheated at the 10 setting for a minimum of
30-45 minutes before loading the case with hot
food. When preheating is completed, or whenever
the unit reaches any temperature set by the
operator between 1 and 10, the indicator light(s)
will go “OUT”.
4. LOAD HOT FOODS INTO DISPLAY CASE
Be certain only hot food is transferred into the
display case. Before loading food into the case,
use a pocket-type meat thermometer to make
certain all products have reached an internal
temperature of 140° to 160° F (60° to 71°C). If any
food product is not at proper serving temperature,
use a Halo Heat cooking and holding oven, set at
250° to 275°F (121° to 135°C), or a Combitherm
oven to bring the product within the correct
temperature range.
7. SERVE FRESH HOT FOOD
Keep hot foods looking fresh. Occasionally stir
or rotate food as needed. Serve food products in
appropriate heat tested packages or containers.
Keep display case doors closed after serving.
Wipe spills immediately to assure maximum eye
appeal and to ease end of the day cleanup.
ꢀUse hand protection when handling hot items.
ꢀBe certain only hot PREPACKAGED foods in
appropriate heat tested containers are used in
the self-service section of the display case.
ꢀDo not stack food containers.
EC2 & EC2SYS Series Operation & Care Manual • 8
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OPERATING IN STRU C TIONS
PA N C O N F I G U R AT I O N S • H E AT E D D I S P L AY C A S E S
9 6 M O D E L S
7 2 M O D E L S
4 8 M O D E L S
7 PAN ZONES
5 PAN ZONES
3 PAN ZONES
ONE-HALF
SIZE PAN
ONE-THIRD
SIZE PAN
TWO-THIRDS
SIZE PAN
FULL-SIZE
PAN
GN 1/2
GN 2/3
ONE-THIRD
SIZE PAN
GN 1/1
ONE-HALF
SIZE PAN
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
GN 1/3
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
NOTE: ADDITIONAL PAN SEPARATOR
BARS MAY BE REQUIRED
TO ACCOMMODATE
MAXIMUM CAPACITIES.
STANDARD PAN SIZES
FULL-SIZE PAN*
12" x 20" x 2-1/2"
(325mm x 530mm x 65mm)
GN1/1
ONE-HALF SIZE PAN*
12" x 10" x 2-1/2"
GN1/2
(325mm x 265mm x 65mm)
TWO-THIRDS SIZE PAN* GN2/3
12" x 14" x 2-1/2"
(325mm x 352mm x 65mm)
ONE -THIRD SIZE PAN*
GN1/3
12" x 6" x 2-1/2"
(325mm x 176mm x 65mm)
*Will also accept 4" (100mm) pans.
STANDARD PAN DIVIDER AND SEPARATOR BARS
PART NO.
DESCRIPTION
DIMENSIONS (W X L)
48
4
72
4
96
—
6
1002584 FULL, HALF AND THIRD SIZE-LONG
1002590 FULL, HALF AND THIRD SIZE-LONG
1002621 FULL, HALF AND THIRD SIZE-SHORT
11318 FULL, HALF AND THIRD SIZE-SHORT
2-1/1" x 28" (64mm x 711mm)
1-13/16" x 28" (46mm x 711mm)
1-15/32" x 13-1/2" (37mm x 343mm)
1" x 13-1/2" (25mm x 343mm)
—
3
—
5
7
9
15
21
EC2 & EC2SYS Series Operation & Care Manual • 9
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O PERATIN G IN S TRUCTIONS
PA N C O N F I G U R AT I O N S • S E L F - S E R V E H E AT E D D I S P L AY C A S E S
9 6 M O D E L S
7 2 M O D E L S
( 7 2 - / P L & 7 2 - / P R )
( 9 6 - / P L & 9 6 - / P R )
5 PAN ZONES
3 PAN ZONES
ONE-HALF
SIZE PAN
ONE-THIRD
SIZE PAN
TWO-THIRDS
SIZE PAN
GN 1/2
FULL-SIZE
PAN
GN 2/3
ONE-THIRD
SIZE PAN
SELF-SERVE
PAN ZONE
GN 1/1
ONE-HALF
SIZE PAN
PAN SIZE: ITEM #1000521
21-5/8" x 26-3/8 x 2"
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
(549mm x 670 mm x 51mm)
ONE-THIRD
SIZE PAN
GN 1/3
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
STANDARD PAN SIZES
FULL-SIZE PAN*
12" x 20" x 2-1/2"
(325mm x 530mm x 65mm)
GN1/1
ONE-HALF SIZE PAN*
12" x 10" x 2-1/2"
GN1/2
(325mm x 265mm x 65mm)
TWO-THIRDS SIZE PAN* GN2/3
12" x 14" x 2-1/2"
(325mm x 352mm x 65mm)
ONE -THIRD SIZE PAN*
GN1/3
12" x 6" x 2-1/2"
(325mm x 176mm x 65mm)
FULL-SIZE SHEET PANS: 18" x 26" x 1"
— 72 MODELS: 2 Sheets Pans per display case
— 96 MODELS: 3 Sheets Pans per display case
SHEET PANS
(NOT SHOWN)
*Will also accept 4" (100mm) pans.
STANDARD PAN DIVIDER AND SEPARATOR BARS
PART NO.
DESCRIPTION
DIMENSIONS (W X L)
72
4
96
—
6
1002584 FULL, HALF AND THIRD SIZE-LONG
2-1/1" x 28" (64mm x 711mm)
1-13/16" x 28" (46mm x 711mm)
1-15/32" x 13-1/2" (37mm x 343mm)
1" x 13-1/2" (25mm x 343mm)
1002590 FULL, HALF AND THIRD SIZE-LONG
1002621 FULL, HALF AND THIRD SIZE-SHORT
11318 FULL, HALF AND THIRD SIZE-SHORT
—
5
7
15
21
EC2 & EC2SYS Series Operation & Care Manual • 10
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OPERATING IN STRU C TIONS
1002585
1000544
1002619
MODEL >
DESCRIPTION
48
72
96
PART NO. QTY PART NO. QTY PART NO. QTY
INTERNATIONAL PAN DIVIDER KIT
5009135
1
5009136
1
5009137
1
BARS INCLUDED IN EACH KIT
PART NO. DESCRIPTION
DIMENSIONS (W X L)
58 mm x 711 mm
41 mm x 711 mm
25 mm x 270 mm
25 mm x 327 mm
48
72
4
96
—
6
1002585
1002591
1002619
1000544
GN 1/1, GN 1/2, GN 1/3 - Long
4
—
6
GN 1/1, GN 1/2, GN 1/3 - Long
GN 1/4
—
10
15
14
21
GN 1/1, GN 1/2, GN 1/3 - Short
9
1002619 (1)
1000544 (5)
1002585 (4)
EC2 & EC2SYS Series Operation & Care Manual • 11
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O PERATIN G IN S TRUCTIONS
GENERAL HOLDING GUIDELINES
H O L D I N G T E M P E R A T U R E R A N G E
Chefs, cooks and other specialized food service
MEAT
FAHRENHEIT
130°F
CELSIUS
54°C
personnel employ varied methods of cooking. Proper
holding temperatures for a specific food product must
be based on the moisture content of the product,
product density, volume, and proper serving
temperatures. Safe holding temperatures must also be
correlated with palatability in determining the length
of holding time for a specific product.
BEEF ROAST — Rare
BEEF ROAST — Med/Well Done
BEEF BRISKET
CORN BEEF
155°F
68°C
160° — 175°F
160° — 175°F
160° — 175°F
130°F
71° — 79°C
71° — 79°C
71° — 79°C
54°C
PASTRAMI
PRIME RIB — Rare
STEAKS — Broiled/Fried
RIBS — Beef or Pork
VEAL
140° — 160°F
160°F
60° — 71°C
71°C
160° — 175°F
160° — 175°F
160° — 175°F
160° — 175°F
71° — 79°C
71° — 79°C
71° — 79°C
71° — 79°C
HAM
Halo Heat maintains the maximum amount of product
moisture content without the addition of water, water
vapor, or steam. Maintaining maximum natural
product moisture preserves the natural flavor of the
product and provides a more genuine taste. In
addition to product moisture retention, the gentle
properties of Halo Heat maintain a consistent
temperature throughout the cabinet without the
necessity of a heat distribution fan, thereby
preventing further moisture loss due to evaporation
or dehydration.
PORK
LAMB
POULTRY
CHICKEN — Fried/Baked
DUCK
160° — 175°F
160° — 175°F
160° — 175°F
160° — 175°F
71° — 79°C
71° — 79°C
71° — 79°C
71° — 79°C
TURKEY
GENERAL
FISH/SEAFOOD
FISH — Baked/Fried
LOBSTER
160° — 175°F
160° — 175°F
160° — 175°F
71° — 79°C
71° — 79°C
71° — 79°C
SHRIMP — Fried
BAKED GOODS
BREADS/ROLLS
120° — 140°F
49° — 60°C
MISCELLANEOUS
CASSEROLES
DOUGH — Proofing
EGGS —Fried
FROZEN ENTREES
HORS D'OEUVRES
PASTA
When product is removed from a high temperature
cooking environment for immediate transfer into
equipment with the lower temperature required for
hot food holding, condensation can form on the
outside of the product and on the inside of plastic
containers used in self-service applications. Allowing
the product to release the initial steam and heat
produced by high temperature cooking can alleviate
this condition. To preserve the safety and quality of
freshly cooked foods however, a maximum of 1 to 2
minutes must be the only time period allowed for the
initial heat to be released from the product.
160° — 175°F
80° — 100°F
150° — 160°F
160° — 175°F
160° — 180°F
160° — 180°F
160° — 180°F
180°F
71° — 79°C
27° — 38°C
66° — 71°C
71° — 79°C
71° — 82°C
71° — 82°C
71° — 82°C
82°C
PIZZA
POTATOES
PLATED MEALS
SAUCES
140° — 165°F
140° — 200°F
140° — 200°F
160° — 175°F
60°— 74°C
60° — 93°C
60° — 93°C
71° — 79°C
SOUP
VEGETABLES
THE HOLDING TEMPERATURES LISTED ARE SUGGESTED
GUIDELINES ONLY. ALL FOOD HOLDING SHOULD BE BASED ON
INTERNAL PRODUCT TEMPERATURES. ALWAYS FOLLOW LOCAL
HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL
TEMPERATURE REQUIREMENTS.
The unit is equipped with a thermostat indicating a
range of between 1 and 10. Use a metal-stemmed
indicating thermometer to measure the internal
temperature of the product(s) being held. Adjust the
thermostat setting to achieve the best overall setting
based on internal product temperature.
EC2 & EC2SYS Series Operation & Care Manual • 12
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CARE A N D CL EANING
C L E A N I N G A N D P R E V E N T I V E M A I N T E N A N C E
PROTECTING STAINLESS STEEL SURFACES
CLEANING AGENTS
It is important to guard against
corrosion in the care of
Use non-abrasive cleaning products designed for
use on stainless steel surfaces. Cleaning agents
must be chloride-free compounds and must not
contain quaternary salts. Never use hydrochloric
acid (muriatic acid) on stainless steel surfaces.
Always use the proper cleaning agent at the
manufacturer's recommended strength.
stainless steel surfaces.
Harsh, corrosive, or
inappropriate chemicals can
completely destroy the
protective surface layer of stainless steel.
Abrasive pads, steel wool, or metal implements
will abrade surfaces causing damage to this
protective coating and will eventually result in
areas of corrosion. Even water, particularly hard
water that contains high to moderate
concentrations of chloride, will cause oxidation
and pitting that result in rust and corrosion. In
addition, many acidic foods spilled and left to
remain on metal surfaces are contributing factors
that will corrode surfaces.
Contact your local cleaning supplier for
product recommendations.
CLEANING MATERIALS
The cleaning function can usually be accomplished
with the proper cleaning agent and a soft, clean
cloth. When more aggressive methods must be
employed, use a non-abrasive scouring pad on
difficult areas and make certain to scrub with the
visible grain of surface metal to avoid surface
scratches. Never use wire brushes, metal scouring
pads, or scrapers to remove food residue.
Proper cleaning agents, materials, and
methods are vital to maintaining the appearance
and life of this appliance. Spilled foods should be
removed and the area wiped as soon as possible
but at the very least, a minimum of once a day.
Always thoroughly rinse surfaces after using a
cleaning agent and wipe standing water as quickly
as possible after rinsing.
C A U T I O N
TO PROTECT STAINLESS STEEL
SURFACES, COMPLETELY AVOID
THE USE OF ABRASIVE CLEANING
COMPOUNDS, CHLORIDE BASED
CLEANERS, OR CLEANERS
CONTAINING QUATERNARY SALTS.
NEVER USE HYDROCHLORIC ACID
(MURIATIC ACID) ON STAINLESS
STEEL. NEVER USE WIRE
BRUSHES, METAL SCOURING
PADS OR SCRAPERS.
EC2 & EC2SYS Series Operation & Care Manual • 13
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C ARE A ND C LEA N ING
EQUIPMENT CARE
CHECK OVERALL CONDITION ONCE A MONTH
Check the case and related cabinets once a month for
physical damage and loose screws. Correct any
problems before they begin to interfere with the
operation of the unit.
Under normal circumstances, this
appliance should provide you with
long and trouble free service. There
is no preventative maintenance
required, however, the following
DO NOT USE APPLIANCE IF CONTROLS ARE
NOT PROPERLY FUNCTIONING
Equipment Care Guide will maximize the potential
life and trouble free operation of this appliance. The
cleanliness and appearance of this equipment will
contribute considerably to operating efficiency and
savory, appetizing food. Good equipment that is
kept clean works better and lasts longer.
Refer to the Trouble Shooting Guide located in this
manual or call an authorized service technician.
D A N G E R
AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND. DO NOT USE WATER JET
TO CLEAN.
CLEAN THE PROBES DAILY
If the display case is supplied with
probes, remove all food soil from
probes. Wipe entire probe and
cable assembly with warm detergent
solution and a clean cloth. Remove
detergent by wiping each probe and
cable with clean rinse water and a cloth.
Wipe probes with disposable alcohol pad
or sanitizing solution recommended for food contact
surfaces. Allow probe and cable to air dry in probe
holding bracket.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
CLEAN DAILY
A. Turn lights and adjustable thermostat(s) to the
“OFF” position, and disconnect unit from
power source.
WA R N I N G
Hood glass extended to the full,
upright portion is stabilized through
the use of gas struts designed for
the full, load-bearing weight. These
struts could weaken or fail due to
wear, environmental conditions or
aging. OPERATORS SHOULD BE
AWARE OF ANY DECREASE IN
EFFORT TO LIFT THE HOOD AND
INITIATE AN IMMEDIATE GAS STRUT
SAFETY CHECK. DO NOT LIFT THE
HOOD IN THIS CONDITION.
B. Remove, cover or wrap, and store unused
products under refrigeration.
C. Clean the interior metal surfaces of the cabinet
with a damp clean cloth and any good
commercial detergent or grease solvent at the
recommended strength. Use a plastic scouring
pad or oven cleaner for difficult areas. Rinse
well to remove all residue and wipe dry.
NOTE: Avoid the use of abrasive cleaning
compounds, chloride based cleaners, or
cleaners containing quaternary salts. Never
use hydrochloric acid (muriatic acid) on
stainless steel.
C A U T I O N
D. Clean the glass with a window cleaner. The
sliding glass doors are removable allowing for
easier cleaning.
The performance of this unit has been
optimized using the factory provided
bulbs. These bulbs should be
E. To help maintain the protective film coating on
polished stainless steel, clean the exterior of
the unit with a cleaner recommended for
stainless steel surfaces. Spray the cleaning
agent on a clean cloth and wipe with the grain
of the stainless steel.
replaced with an exact replacement or
with a factory recommended
replacement. These bulbs have been
treated to resist breakage and must be
replaced with similarly treated bulbs in
order to maintain compliance with NSF
standards. DO NOT over-tighten bulbs
in their receptacles as this can cause
damage to the bulb filament.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable
cleaning and sanitation requirements for equipment.
EC2 & EC2SYS Series Operation & Care Manual • 14
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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
EC2 & EC2SYS Series Operation & Care Manual • 15
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SERVICE
COUNTER TO P • F RO N T VIEW ( EC 2-96 S HO WN )
MODEL >
EC2(SYS)-48
EC2(SYS)-72
EC2(SYS)-96
ITEM
DESCRIPTION
INNER TOP ASSEMBLY (SEE PAGE 17)
BULB
PART NO.
5003406
LP-33592
LP-33783
TK-26751
1005704
1005636
BM-24083
BM-24082
11088
QTY
PART NO.
5003408
LP-33592
LP-33783
TK-26753
1005704
1005637
BM-24083
BM-24082
11089
QTY
PART NO.
5003412
LP-33592
LP-33783
TK-26755
1005704
1005638
BM-24083
BM-24082
10090
QTY
1
2
1
6
6
1
2
1
2
1
1
1
1
10
10
1
1
14
14
1
120V/208-240V
230V
BULB
3
4
5
6
7
8
9
DOOR TRACK, BOTTOM
END PANEL (BLK)
2
2
PANEL FRONT, LOWER
BUMPER END CAP
BUMPER
1
1
2
2
1
1
BUMPER TRACK
1
1
PANEL FRONT, UPPER
1005633
5005634
1
1005635
1
EC2 & EC2SYS Series Operation & Care Manual • 16
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S ERVICE
IN NER TOP A SS EM BLY ( EC 2-96 SH O WN)
MODEL >
EC2(SYS)-48
EC2(SYS)-72
QTY
EC2(SYS)-96
ITEM
DESCRIPTION
PART NO.
1004351
IN-22364
1004354
TK-26752
HG-26522
HG-26523
—
QTY
1
PART NO.
1004352
IN-22364
5007291
TK-26754
HG-26522
HG-26523
HG-26722
1005840
1004358
5003446
RP-3952
RP-3955
PART NO.
1004353
IN-22364
5003472
TK-26756
HG-26522
HG-26523
HG-26722
1005840
1004359
5003449
RP-3952
RP-3955
QTY
1
1
2
OUTER TOP
INSULATION
1
1
1
1
3
UPPER DOOR RAIL
UPPER TRACK
1
1
1
4
1
1
1
5
STRUT ASSEMBLY, RIGHT
STRUT ASSEMBLY, LEFT
MINI-TOP RIGHT
1
1
1
6
1
1
1
7
—
—
1
1
1
8
LIGHT CHANNEL COVER PLATE
LIGHT CHANNEL
—
1
1
9
1004357
5003445
RP-3952
RP-3955
1
1
10
11
INNER TOP
1
1
1
LAMP RECEPTACLE
LAMP RECEPTACLE
120V/208-240V
230V
6
10
10
14
14
6
EC2 & EC2SYS Series Operation & Care Manual • 17
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SERVICE
COUNTER TO P • BA CK ( EC2-96 S HO WN)
A
DETAIL A
SCALE 1:4
* NOT SHOWN
MODEL >
EC2(SYS)-48
EC2(SYS)-72
EC2(SYS)-96
ITEM
DESCRIPTION
PART NO.
DR-25422
DR-25423
—
QTY
1
PART NO.
DR-25422
DR-25423
DR-25424
LA-2206
5000635
1004390
LG-22341
CD-3557
CD-33490
—
QTY
PART NO.
DR-25422
DR-25423
DR-25424
LA-2206
5000880
1004391
LG-22341
CD-3557
CD-33490
—
QTY
1
1
2
3
4
5
6
7
8
DOOR GLASS, LH
1
1
1
1
1
1
4
1
1
—
1
2
2
2
2
2
2
2
2
1
2
1
1
DOOR GLASS, MIDDLE
DOOR GLASS, RH
1
2
—
1
1
RATING TAG
LA-2206
5000247
1004389
LG-22341
CD-3291
CD-33490
PG-3337
—
1
CONTROL PANEL ASSEMBLY
LOWER REAR PANEL
LEGS, 6" (152mm)
1
1
1
1
4
6
CORD, 7" (2133mm)
CORD, 7" (2133mm)
PLUG, NEMA L14-20P, 20A, 250V
PLUG, NEMA L14-30P, 30A, 250V
END PANEL (BLK)
120V/208-240V
230V
1
1
1
1
9
1
—
1
—
2
PG-3267
1005704
GL-25963
11283
PG-3267
1005704
GL-25963
11283
10
11
12
13
14
15
1005704
GL-25963
11283
2
END GLASS, CLEAR
CUTTING BOARD SUPPORT
CUTTING BOARD BRACKET
SWITCH, TOGGLE
2
2
2
2
BT-2342
SW-33896
LI-3951
LI-3951
KN-3473
FU-3772
FU-3775
BK-25432
—
2
BT-2342
SW-33896
LI-3027
BT-2342
SW-33896
LI-3027
1
2
2
INDICATOR LIGHT
120V/208-240V
230V
2
3
INDICATOR LIGHT
2
LI-3951
LI-3951
3
16
THERMOSTAT KNOB
FUSE HOLDER
2
KN-3473
FU-3772
FU-3775
BK-25432
BK-3021
KN-3473
FU-3772
FU-3775
BK-25432
BK-3021
3
17*
18*
19*
1
1
FUSE, 15 AMP
2
2
TERMINAL BLOCK
MODULAR
1
1
TERMINAL BLOCK
POWER (120V/208-240V)
—
1
EC2 & EC2SYS Series Operation & Care Manual • 18
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S ERVICE
COUNTER TO P • BO TTO M ( EC 2-96 S HO WN)
MODEL >
EC2(SYS)-48
EC2(SYS)-72
EC2(SYS)-96
ITEM
DESCRIPTION
PART NO.
1000620
QTY
PART NO.
1001264
QTY
PART NO.
1001469
QTY
1
2
3
4
ACCESS PANEL
1
4
4
1
1
4
4
1
1
6
6
1
LEGS, 6" (152mm)
LG-22341
5003365
LG-22341
5003365
LG-22341
5003365
LEG MOUNTING BRACKET WELD
WELL WRAPPER SPOT
5003354
5003355
5003356
EC2 & EC2SYS Series Operation & Care Manual • 19
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SERVICE
COUNTER TO P • WEL L A S SEMBLY (EC 2-96 SH OWN)
MODEL >
EC2(SYS)-48
EC2(SYS)-72
EC2(SYS)-96
ITEM
DESCRIPTION
PART NO.
5003331
IN-2003
QTY
PART NO.
5003332
IN-2003
QTY
PART NO.
5003333
IN-2003
QTY
1
2
3
4
5
WELL CABLE
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
INSULATION, YELLOW BOARD
INSULATION, FLUFF
IN-22364
5003354
1005648
IN-22364
5003355
1005649
IN-22364
5003356
1005650
WELL WRAPPER SPOT
FRONT PANEL SUPPORT
EC2 & EC2SYS Series Operation & Care Manual • 20
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S ERVICE
COUNTER TO P • WEL L A S SEMBLY ( EC 2SY S -96 S HO WN )
MODEL >
EC2(SYS)-48
EC2(SYS)-72
EC2(SYS)-96
ITEM
DESCRIPTION
PART NO.
CM-24682
4016
QTY
PART NO.
CM-24686
4017
QTY
PART NO.
CM-26588
4016
QTY
1
2
GLASS CLAMP
1
1
1
2
1
2
2
1
1
1
1
1
1
2
1
2
2
1
1
1
1
2
1
2
1
2
2
1
2
2
CUTTING BOARD
3
END GLASS, CLEAR
END PANEL
GL-25963
1005704
FR-26610
1004771
5003752
BM-24082
HD-24688
GL-24165
GL-25963
1005704
FR-26611
1004773
5003752
BM-24082
HD-24689
GL-64612
GL-25963
1005704
FR-26612
1004777
5003752
BM-24082
HD-26589
GL-24165
4
5
FRAME WELD
6
BASE FRONT/BACK PANELS
BASE SIDE PANELS
BUMPER
7
8
9
HANDLE, GLASS
FRONT GLASS
10
FULL-SERVE
EC2 & EC2SYS Series Operation & Care Manual • 21
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SERVICE
CABLE REPLACEMENT KITS
EC2-48 SERIES
CABLE REPLACEMENT KIT
CABLE HEATING SERVICE KIT NO. 4880
INCLUDES:
CB-3045
CR-3226
IN-3488
BU-3105
BU-3106
SL-3063
TA-3540
ST-2439
NU-2215
CABLE HEATING ELEMENT . . . . . . . . . . . . . . . .134 FEET
RING CONNECTOR . . . . . . . . . . . . . . . . . . . . . . . . . . .4
INSULATION CORNER . . . . . . . . . . . . . . . . . . . . .1 FOOT
SHOULDER BUSHING . . . . . . . . . . . . . . . . . . . . . . . . .4
CUP BUSHING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
INSULATING SLEEVE . . . . . . . . . . . . . . . . . . . . . . . . . .4
HIGH TEMPERATURE TAPE . . . . . . . . . . . . . . . . .1 ROLL
STUD, 10/32 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
HEX NUT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
C A U T I O N
The performance of this unit has been
optimized using the factory provided
bulbs. These bulbs should be
replaced with an exact replacement or
with a factory recommended
replacement. These bulbs have been
treated to resist breakage and must be
replaced with similarly treated bulbs in
order to maintain compliance with NSF
standards. DO NOT over-tighten bulbs
in their receptacles as this can cause
damage to the bulb filament.
EC2-72 SERIES
CABLE REPLACEMENT KIT
CABLE HEATING SERVICE KIT NO. 4881
INCLUDES:
CB-3045
CR-3226
IN-3488
BU-3105
BU-3106
SL-3063
TA-3540
ST-2439
NU-2215
CABLE HEATING ELEMENT . . . . . . . . . . . . . . . .210 FEET
RING CONNECTOR . . . . . . . . . . . . . . . . . . . . . . . . . .12
INSULATION CORNER . . . . . . . . . . . . . . . . . . . . .1 FOOT
SHOULDER BUSHING . . . . . . . . . . . . . . . . . . . . . . . .12
CUP BUSHING . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
INSULATING SLEEVE . . . . . . . . . . . . . . . . . . . . . . . . .12
HIGH TEMPERATURE TAPE . . . . . . . . . . . . . . . . .1 ROLL
STUD, 10/32 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
HEX NUT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
EC2-96 SERIES
CABLE REPLACEMENT KIT
CABLE HEATING SERVICE KIT NO. 14228
INCLUDES:
CB-3045
CR-3226
IN-3488
BU-3105
BU-3106
SL-3063
TA-3540
ST-2439
NU-2215
CABLE HEATING ELEMENT . . . . . . . . . . . . . . . .280 FEET
RING CONNECTOR . . . . . . . . . . . . . . . . . . . . . . . . . . .8
INSULATION CORNER . . . . . . . . . . . . . . . . . . . . .1 FOOT
SHOULDER BUSHING . . . . . . . . . . . . . . . . . . . . . . . . .8
CUP BUSHING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
INSULATING SLEEVE . . . . . . . . . . . . . . . . . . . . . . . . . .8
HIGH TEMPERATURE TAPE . . . . . . . . . . . . . . . . .1 ROLL
STUD, 10/32 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
HEX NUT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
EC2 & EC2SYS Series Operation & Care Manual • 22
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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: _____________________________________________________________________________________________________________
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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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