C o o k i n g & H o l d i n g O v e n
M a n u a l C o n t r o l
®
Model:
1000-TH-I
• 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-28636 • 11/08
P R I N T E D I N U .S .A .
Download from Www.Somanuals.com. All Manuals Search And Download.
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
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.
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.
PG. 2
1000-TH-I INSTALLATION/OPERATION/SERVICE MANUAL
Download from Www.Somanuals.com. All Manuals Search And Download.
I N S TA L L AT I O N
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.
D A N G E R
DO NOT store or use gasoline or other
flammable vapors or liquids in the
vicinity of this or any other appliance.
C A U T I O N
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
S I T E I N S TA L L AT I O N
Emissions testing conducted by Underwriters
Laboratories, Inc.® was found to be in
The Alto-Shaam cook
®
and hold oven must be
installed in a location
that will permit the
oven to function for its
intended purpose and
to allow adequate
clearance for
compliance with the applicable requirements of
NFPA96: 2004 Edition, Par. 4.1.1.2. U.L
emissions sampling of grease laden vapor
resulted in a total of 0.55 milligrams per cubic
meter with no visible smoke and is considered
representative of all oven models in the line.
Based on these results, hood installation and/or
outside venting should not be a requirement in
most areas. Verify local codes for locations
where more restrictive codes are applicable.
ventilation, proper
cleaning, and
maintenance access.
1. The oven must be installed on a stable and
level surface.
MINIMUM CLEARANCE REQUIREMENTS
2. DO NOT install this oven in any area where it
may be affected by any adverse conditions such
as steam, grease, dripping water, high
temperatures, etc.
3. DO NOT store or use any flammable liquids or
allow flammable vapors in the vicinity of this
oven or any other appliance.
COMBUSTIBLE NON-COMBUSTIBLE
SURFACES
3" (76mm)
1" (25mm)
1" (25mm)
2" (51mm)
SURFACES
3" (76mm)
1" (25mm)
1" (25mm)
2" (51mm)
BACK
LEFT SIDE
RIGHT SIDE
TOP
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.
1000-TH-I INSTALLATION/OPERATION/SERVICE MANUAL
Download from Www.Somanuals.com. All Manuals Search And Download.
PG. 3
I N S TA L L AT I O N
S I T E I N S TA L L AT I O N
33-11/16" (856mm)
WEIGHT
1000-TH-I/STD
349 lb (159 kg)
400 lb (181 kg)
1000-TH-I/HD
385 lb (175 kg)
440 lb (200 kg)
Electrical
Connection
NET (EST.)
SHIP (EST.)
8-3/16"
(207mm)
Pass-Through
Option
PRODUCT\PAN CAPACITY (PER COMPARTMENT)
120 lb (54 kg) MAXIMUM
Electrical
Connection
VOLUME MAXIMUM: 60 QUARTS (76 LITERS)
Reach-In
OPTIONS & ACCESSORIES
Bumper, Full Perimeter
Carving Holder,
5005103
PRIME RIB
STEAMSHIP (CAFETERIA) ROUND
HL-2635
4459
30-3/4" (780mm)
22-9/16" (573mm)
Casters, 3-1/2” stem
(2 RIGID, 2 SWIVEL W/ BRAKE)
5008017
Door Lock with Key
Drip Pan with Drain
LK-22567
1-7/8" (48mm) DEPTH
14824
1115
2-7/16" (62mm) DEPTH
Legs, 6" (152mm), Flanged (SET OF 4)
Pan Grid, Wire 18" X 26" PAN INSERT
Rib Rack, Stainless Steel
5004863
PN-2115
SH-2773
5005776
Security Panel w/Key Lock
Shelf, Stainless Steel, Flat Wire,
REACH-IN
SH-2325
SH-2346
PASS-THROUGH
*74-1/4" (1885mm) - with optional 3-1/2" casters
*75-7/8" (1926mm) - with optional 6" legs
PG. 4
1000-TH-I INSTALLATION/OPERATION/SERVICE MANUAL
Download from Www.Somanuals.com. All Manuals Search And Download.
I N S TA L L AT I O N
S I T E I N S TA L L AT I O 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.
RESTRAINT REQUIREMENTS
—MOBILE EQUIPMENT
WA R N I N G
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. Maximum height of casters is 6" (152mm).
2. Two of the casters must of 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
A mounting connector for a restraining device is
located on the lower back flange of the appliance
chassis or on an oven stand, approximately 18"
(457mm) from the floor. A flexible connector is not
supplied by nor is it available from the factory.
consisting of semi-liquid batter.
1000-TH-I INSTALLATION/OPERATION/SERVICE MANUAL
Download from Www.Somanuals.com. All Manuals Search And Download.
PG. 5
I N S TA L L AT I O N
S I T E I N S TA L L AT I O N
DRIP TRAY INSTALLATION INSTRUCTIONS
STANDARD DRIP PAN*
[BOTTOM OF OVEN INTERIOR • BELOW
SIDE-RACKS]
HANG DRIP TRAY ON SCREWS
DRIP
TRAY*
*SEE ALTO-SHAAM PARTS LIST FOR ALTO-SHAAM PART NUMBERS.
WA R N I N G
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.
PG. 6
1000-TH-I INSTALLATION/OPERATION/SERVICE MANUAL
Download from Www.Somanuals.com. All Manuals Search And Download.
I N S TA L L AT I O N
E L E C T R I C A L C O N N E C T I O 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.
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.
All 125V rated units will function properly with a
source voltage of between 100 and 125, 60 Hz.
The 125V rated units are provided with a cord and
plug [NEMA #5-20P]. Have a licensed electrician
install the proper outlet configuration as required
for the unit in accordance with applicable, local
electrical codes. This will assure a safe and trouble-
free installation.
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.
750- and 1000-TH-II models at 208-240V are dual
rated units with a conversion switch mounted
under an access cover on the rear of the oven, near
the power cord.
With the voltage conversion switch in the 200-208V
(UPPER) position, the oven will function properly
with a source voltage of between 200 and 208.
With the voltage conversion switch in the 220-240V
(LOWER) position, the unit will function properly
with a source voltage of between 220 and 240.
Ensure that the voltage conversion switch position
and the available power source match.
230V:
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.
NOTE: 230V appliances must be connected to an
electrical circuit that is protected by an
external GFCI outlet.
NOTE: ALL 208-240V units are shipped from the
factory with the voltage conversion switch
in the 220-240 position.
D A N G E R
ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON APPLIANCE NAMEPLATE.
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.
D A N G E R
ELECTRICAL CONNECTIONS MUST
BE MADE BY A QUALIFIED SERVICE
TECHNICIAN IN ACCORDANCE WITH
APPLICABLE ELECTRICAL CODES.
ELECTRICAL
VOLTAGE
PHASE
CYCLE/ HZ
AMPS
kW
CORD AND PLUG
208-240 (AGENCY)
at 208
1
1
1
60
60
60
28.8
28.9
22.2
6.0
6.0
5.3
NO CORD
OR PLUG
at 240
230
1
50
21.3
4.9
NO CORD OR PLUG
1000-TH-I INSTALLATION/OPERATION/SERVICE MANUAL
Download from Www.Somanuals.com. All Manuals Search And Download.
PG. 7
O P E R AT I N G I N S T R U C T I O N S
U S E R S A F E T Y I N F O R M AT I O N
The Alto-Shaam cook and hold oven is intended
C A U T I O N
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.
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
S TA R T- U P O P E R AT I O N
BEFORE INITIAL USE:
PREHEATING:
Interior oven surfaces must be heated to remove
surface oils and the accompanying odor produced
during the first use of the oven.
Always preheat the oven for a minimum of 20
minutes before cooking product. Follow the
operating instructions indicated on the next page
of this manual.
1. Wipe all wire shelves, side racks and the full
oven interior with a clean, damp cloth. Install
the oven side racks, oven shelves, 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.
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.
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
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
PG. 8
1000-TH-I INSTALLATION/OPERATION/SERVICE MANUAL
Download from Www.Somanuals.com. All Manuals Search And Download.
O P E R AT I N G I N S T R U C T I O N S
Holding Indicator
Light
Cooking Indicator
Light
I
o
Temperature
Gauge
Holding
Thermostat
Cooking
Thermostat
Cooking
Timer
ON/OFF
Power Switch
MANUAL CONTROL OPERATION:
COOKING OVEN CHARACTERISTICS:
1. Turn oven POWER SWITCH ‘ON’.
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 characteristics of the
oven eliminate the need for a moisture pan or a
heat circulating fan. Through even heat
— POWER SWITCH will illuminate and will
remain lit as long as the Power Switch is in the
‘ON’ position.
2. Set the HOLD THERMOSTAT to the required
holding temperature.
— HOLDING INDICATOR LIGHT will illuminate
as the Hold Thermostat calls for heat. This
process will continue as long as the Power
Switch and Hold Thermostat are ‘ON’.
application, the quality of a food product is
maintained for many hours.
3. Set COOK THERMOSTAT to the required cooking
temperature.
D A N G E R
4. To preheat the oven, activate the Cook
Thermostat by turning the COOKING TIMER
clockwise.
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
— COOKING INDICATOR LIGHT and
HOLDING INDICATOR LIGHT will illuminate
as the unit calls for heat. This process will
continue until the COOKING TIMER cycles to
the ‘OFF’ position.
These instructions are basic operational guidelines
only. For complete instructions, see A Guide to Low
Temperature Cooking and Holding by HALO HEAT
packed with the oven.
1000-TH-I INSTALLATION/OPERATION/SERVICE MANUAL
Download from Www.Somanuals.com. All Manuals Search And Download.
PG. 9
O P E R AT I N G I N S T R U C T I O N S
General Holding Guideline
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
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
FAHRENHEIT
130°F
CELSIUS
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
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
When product is removed from a high
MISCELLANEOUS
CASSEROLES
DOUGH — Proofing
EGGS —Fried
FROZEN ENTREES
HORS D'OEUVRES
PASTA
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
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
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.
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.
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.
PG. 10
1000-TH-I INSTALLATION/OPERATION/SERVICE MANUAL
Download from Www.Somanuals.com. All Manuals Search And Download.
C A R E A N D C L E A N I N G
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.
1000-TH-I INSTALLATION/OPERATION/SERVICE MANUAL
Download from Www.Somanuals.com. All Manuals Search And Download.
PG. 11
C A R E A N D C L E A N I N G
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
maximize the potential life and
9. Wipe door gaskets and control panel dry with a
clean, soft cloth.
trouble free operation of this oven.
The cleanliness and appearance of
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.
this equipment will contribute
considerably to operating
efficiency and savory, appetizing
food. Good equipment that is kept clean works
better and lasts longer.
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.
CLEAN DAILY
1. Disconnect unit from power source, and let cool.
2. Remove all detachable items such as wire shelves,
side racks, and drip pans. Clean these items
separately.
12. Clean any glass with a window cleaner.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable cleaning
and sanitation requirements for equipment.
3. Wipe the interior metal surfaces of the oven with a
paper towel to remove loose food debris.
4. Clean the interior metal surfaces of the cabinet
with a damp clean cloth or sponge and any good
commercial detergent.
CLEAN THE DOOR VENTS
Door vents need to be inspected and cleaned
as required.
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.
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.
5. Spray heavily soiled areas with a water soluble
degreaser and let stand for 10 minutes, then
remove soil with a plastic scouring pad.
DO NOT USE OVEN IF CONTROLS ARE NOT
PROPERLY FUNCTIONING
6. Wipe control panel, door vents, door handles, and
door gaskets thoroughly since these areas harbor
food debris.
Refer to the Trouble Shooting Guide located in this
manual or call an authorized service technician.
7. Rinse surfaces by wiping with sponge and clean
warm water.
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
PG. 12
1000-TH-I INSTALLATION/OPERATION/SERVICE MANUAL
Download from Www.Somanuals.com. All Manuals Search And Download.
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
1000-TH-I INSTALLATION/OPERATION/SERVICE MANUAL
Download from Www.Somanuals.com. All Manuals Search And Download.
PG. 13
S E R V I C E
THERMOSTAT/PILOT LIGHT SEQUENCE
THERMOSTAT CALIBRATION
The thermostat is precision calibrated at the factory.
Normally, no adjustment or recalibration is necessary
unless the thermostat has been mishandled in transit,
changed or abused while in service. A thermostat
with a sensing bulb operates on hydraulic pressure,
consequently, any bending of the bulb results in a
change in its volume, and alters the accuracy of the
thermostat calibration.
Whenever the thermostat is turned “ON”, the
indicator light will indicate the power ON/OFF
condition of the heating cable, and consequently, the
cycling of the cabinet as it maintains the dialed cavity
temperature. If this light does not illuminate after
normal start-up, the main power source, thermostat,
and/or light must be checked. If the warming cabinet
does not hold the temperature as dialed, the
calibration of the thermostat must be checked. If the
warming cabinet fails to heat or heats continuously
with the thermostat “OFF”, the thermostat must be
initially checked for proper operation. If these items
are checked and found to be in order, a continuity and
resistance check of the heating cable should be made.
SEE CIRCUIT DIAGRAM.
A thermostat should be checked or recalibrated by
placing a quality, thermal indicator at the center of an
empty holding cavity. DO NOT CALIBRATE WITH
ANY FOOD PRODUCT IN THE CABINET. The
thermostat should be set, and should be allowed to
stabilize at that setting for a minimum of one hour.
Following temperature stabilization, the center of the
thermal swing of the air temperature within the
cabinet should approximately coincide with the
thermostat setting.
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
If calibration is necessary, the calibration screw
should be adjusted with great care. The calibration
screw of the thermostat is located in the thermostat
dial shaft. With the shaft held stationary, a minute,
clockwise motion of the calibration screw appreciably
lowers the thermostat setting. A reverse, or counter-
clockwise motion appreciably raises the thermostat
setting. After achieving the desired cycling of the
thermostat, the calibration screw must be sealed.
Place a few drops of enamel sealant directly on the
calibration screw.
(Red nail polish or equivalent is acceptable.)
PG. 14
1000-TH-I INSTALLATION/OPERATION/SERVICE MANUAL
Download from Www.Somanuals.com. All Manuals Search And Download.
S E R V I C E
T R O U B L E S H O O T I N G C H E C K L I S T
TROUBLE
POSSIBLE CAUSE
REMEDY
Check power source.
Check and repair if necessary.
Replace.
Unit does not operate.
Insufficient electric power unit.
Defective plug or cord.
Power switch defective.
Cooking temperature not correct.
Holding temperature not correct.
Cook thermostat out of calibration.
Hold thermostat out of calibration.
Calibrate.
Calibrate.
Timer runs down, but oven will not Timer not de-energizing cook circuit. Replace timer.
go into HOLD.
Cook thermostat erratic — will not
hold calibration.
Cook thermostat.
Hold thermostat.
Hold thermostat.
Timer or contactor.
Replace thermostat.
Replace thermostat.
Replace hold thermostat.
Hold thermostat erratic — will not
hold calibration.
Oven goes from cooking
temperature to cold.
Oven will not go into cook cycle
when timer and cook thermostat
are ON.
With timer turned ON, line
voltage should appear across
terminal 2 and 3 of timer. If not,
replace timer.
If line voltage does appear across
terminal 2 and 3 of timer, it should
also appear across holding coil
of contactor.
If line voltage does appear across
holding coil, and it won’t close its
contacts, replace contactor.
It takes too long to cook.
(Temperature O.K.)
Heating element open, resulting in
low wattage.
Replace element.
Cannot control temperature but
thermostats check O.K.
Heating element grounded.
Replace element.
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
1000-TH-I INSTALLATION/OPERATION/SERVICE MANUAL
Download from Www.Somanuals.com. All Manuals Search And Download.
PG. 15
S E R V I C E
1 0 0 0 - T H - I S E R V I C E V I E W - E X T E R I O R
Bonnet Cover, Top
1003887 -Std.
1003801 - HD
Control Panel Overlay
PE-26692
Control Panel Bezel
Bonnet
Assembly
5005606
PE-26567
Door Hinge
HG-22338
Panel, Side
1004985 - Std.
1003742 - HD
Door Assembly
15415
Door Handle
HD-27080
Side Rack
SR-2266
Shelf
SH-2325
Interior
Drip Tray
1007588
Drip Pan
1006953
Door Gasket
GS-22952
Caster Package
5004862
PG. 16
1000-TH-I INSTALLATION/OPERATION/SERVICE MANUAL
Download from Www.Somanuals.com. All Manuals Search And Download.
S E R V I C E
1 0 0 0 - T H - I PA RT S L I S T - E X T E R I O R
DESCRIPTION
Bonnet Assembly
Bonnet Cover, Top
QTY
PART NO.
5005606
1
1003887
1003801
1
STANDARD
HEAVY DUTY
Capillary Guard (NOT SHOWN)
GD-2450
5004862
2
1
Caster Package, 5" (127mm) stem,
2 RIGID, 2 SWIVEL W/ BRAKE
Control Panel Bezel
Control Panel Overlay
Door Assembly
PE-26567
PE-26692
2
2
15415
15721
2
RIGHT-HAND
LEFT-HAND
Drip Pan
2
14824
Drip Tray
1
1007588
Gasket, Door
Gauge, Temperature
Handle, Door
Hinge, Door
2
GS-22952
GU-34197
HD-27080
HG-22338
LI-3951
2
2
2 pair
Indicator Light
Knob, Thermostat
4
2
2
KN-26568
KN-26569
Knob, Timer Control
Panel, Sides
1004985
1003742
2
STANDARD
HEAVY DUTY
Panel, Back
1004988
1007439
1006697
STANDARD
TOP, HEAVY DUTY
1
BOTTOM, HEAVY DUTY
Shelf, S/S
SH-2325
SR-2266
6
4
Side Rack, S/S
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
1000-TH-I INSTALLATION/OPERATION/SERVICE MANUAL
Download from Www.Somanuals.com. All Manuals Search And Download.
PG. 17
S E R V I C E
1 0 0 0 - T H - I S E R V I C E V I E W - E L E C T R I C A L
Top Unit, Front
Cook
Indicator
Light
Hold
Indicator
Light
Switch, Power
Thermostat,
Cook
TT-3329
Thermostat,
Hold
TT-3057
Timer, 12 Hour
TR-3318
TR-3402 (230V)
SW-34351
Terminal Block
LI-3951
LI-3951
BK-3023
Temperature
Gauge
GU-34197
Fan, Box
FA-3974
Contactor
CN-3052
Contactor
CN-3052
r
Terminal Block,
Power
BK-3019
Switch, Voltage
SW-3528
PG. 18
1000-TH-I INSTALLATION/OPERATION/SERVICE MANUAL
Download from Www.Somanuals.com. All Manuals Search And Download.
S E R V I C E
1 0 0 0 - T H - I PA RT S L I S T - E L E C T R I C A L
DESCRIPTION
Contactor
QTY
PART NO.
CN-3052
FA-34524
SC-2190
1005836
2
2
1
2
4
Fan, Box
Ground Screw
Heat Sink
Indicator Light
LI-3951
Line Filter, 230V only
1
FI-34533
Switch, Power
2
1
1
2
2
2
SW-34351
SW-3528
BK-3019
BK-3023
TT-3057
TT-3329
Switch, Voltage
Terminal Block, Power
Terminal Block
Thermostat, Hold
Thermostat, Cook
Timer, 12 Hour
208-240V
230V
TR-3318
TR-3402
2
2
CABLE HEATING SERVICE KIT - #4881
D A N G E R
(O N E KIT P E R C A BIN E T C O MP A RTME N T)
Includes:
CB-3045
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
Cable Heating Element . . . . . . . . . . .210 feet
CR-3226 Ring Connector . . . . . . . . . . . . . . . . . . . . . .12
IN-3488
Insulation Corner . . . . . . . . . . . . . . . . .1 foot
BU-3105 Shoulder Bushing . . . . . . . . . . . . . . . . . . . .12
BU-3106 Cup Bushing . . . . . . . . . . . . . . . . . . . . . . . .12
SL-3063
Insulating Sleeve . . . . . . . . . . . . . . . . . . . .12
TA-3540 Electrical Tape . . . . . . . . . . . . . . . . . . . .1 roll
ST-2439 Stud 10-32 . . . . . . . . . . . . . . . . . . . . . . . . . .12
NU-2215 Hex Nut 10-32 . . . . . . . . . . . . . . . . . . . . . . .24
1000-TH-I INSTALLATION/OPERATION/SERVICE MANUAL
Download from Www.Somanuals.com. All Manuals Search And Download.
PG. 19
PG. 20
1000-TH-I INSTALLATION/OPERATION/SERVICE MANUAL
Download from Www.Somanuals.com. All Manuals Search And Download.
1000-TH-I INSTALLATION/OPERATION/SERVICE MANUAL
PG. 21
Download from Www.Somanuals.com. All Manuals Search And Download.
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 .
Download from Www.Somanuals.com. All Manuals Search And Download.
|