C o n v e c t i o n O v e n
E l e c t r i c
®
ASC-2E
WITH
Mobile Stand Option 5004687
Model:
ASC-2E
ASC-4E
Manual
Control
ASC-4E
WITH
Stand Option 5003489
• INSTALLATION
• OPERATION
• MAINTENANCE
W 1 6 4 N 9 2 2 1 W a t e r S t r e e t • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 USA
PHONE: 262.251.3800 • 800.558.8744 USA/CANADA FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY
P R I N T E D I N U .S .A .
#8701/2 • 11/07
SAFETY PROCEDURES
AND PRECAUTIONS
Knowledge of proper procedures is essential to the
safe operation of electrically energized equipment.
In accordance with generally accepted product
safety labeling guidelines for potential hazards,
the following signal words and symbols may be
used throughout this manual.
1. This appliance is intended to cook, hold or
process foods for the purpose of human
consumption. No other use for this
appliance is authorized or recommended.
2. This appliance is intended for use in
commercial establishments where all
operators are familiar with the purpose,
limitations, and associated hazards of this
appliance. Operating instructions and
warnings must be read and understood by
all operators and users.
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.
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.
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 or will cause minor or
moderate personal injury
or property damage if the
warning included with this
symbol is ignored.
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.
Used to notify personnel of
installation, operation, or
NOTE:
maintenance information that is
important but not hazard related.
#8701/2 Electric Convection Oven - Manual Control • 2
INSTA LL AT ION SAF ET Y WA RNING
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
DO NOT LIFT OR MOVE THE
OVEN BY USING THE DOORS
OR THE DOOR HANDLES.
DO NOT store or use any
flammable
liquids
or
allow
flammable vapors in the vicinity of
any appliance.
SITE INSTAL LATION
This appliance must be
installed in a location that will
permit the oven to function
for its intended purpose and
to allow adequate clearance
for ventilation, proper
cleaning, and maintenance
access.
®
ASC-2E • WEIGHT
NET:
250 lb (113 kg) EST.
SHIP:
325 lb ( 147 kg) EST.
CRATE
44" H X 42" W X 42" D
DIME N SIO N S:
(1118mm x 1067mm x 1067mm)
MINIMUM ENTRY CLEARANCE
31" (787mm) UNCRATED
ASC-2E •DIMENSIONS: H x W x D
EXTERIOR: 32-1/8" x 30" x 30-1/8" (815mm x 762mm x 815mm)
1. Hood installation is recommended. (CHECK
LOCAL CODES).
INTERIOR: 20" x 15" x 21" (508mm x 381mm x 533mm)
2. The oven must be installed on a stable and
level surface.
3. DO NOT install this oven in any area where it may
be affected by any adverse conditions such as steam,
grease, dripping water, high temperatures, etc.
ASC-4E • WEIGHT
NET:
393 lb (178 kg) EST.
SHIP:
438 lb ( 199 kg)
CRATE
40" H X 44" W X 53" D
(1016mm x 1118mm x 1346mm)
4. DO NOT store or use any flammable liquids or
allow flammable vapors in the vicinity of this
oven or any other appliance.
DIME N SIO N S:
MIN. ENTRY CLEARANCE
31-1/2" (800mm) UNCRATED
W/O LEGS
5. This appliance must be kept free and clear of any
ASC-4E • DIMENSIONS: H x W x D
combustible materials.
EXTERIOR: 57-1/2" x 38" x 44-1/2" (1461mm x 965mm x 1130mm)
6. This appliance must be kept free and clear of
any obstructions blocking access for maintenance
or service.
INTERIOR: 24" x 29-1/8" x 25" (610mm x 740mm x 635mm)
Where automatically operated appliances are vented
through a ventilating hood or exhaust system
equipped with a damper or with a power means of
exhaust, provisions shall be made to allow the
equipment to operate only when the damper is open
to a position to properly vent the appliance and
when the power means of exhaust is in operation.
ACCORDANCE WITH NFPA 54 COMMONWEALTH OF
MASSACHUSETTS ONLY.
MINIMUM CLEARANCE REQUIREMENTS
BACK
LEFT SIDE
0" (0mm)
2" (51mm)
2" (51mm)
6" (152mm)
RIGHT SIDE
FROM GREASE PRODUCING EQUIPMENT
RECOMMENDED SERVICE ACCESS: 20" (508mm) RIGHT SIDE
#8701/2 Electric Convection Oven - Manual Control • 3
INSTALLATION
EXT ERIOR DIMENS IONS
8" (203mm)
CAVITY VENT
4-11/16"
(119mm)
3-1/4"
ELECTRICAL
INLET
3-5/32"
(83mm)
Exhaust
Electrical
2" (51mm)
from bottom
(80,1mm)
21-1/8 (536mm)
129?
123?
29" (737mm)
CAVITY WIDTH
38" (965mm)
30" (762mm)
3-3/8" (86mm)
23-1/4" (590mm)
ASC-2E
ASC-4E
LISTED
COOKING APPLIANCE
49ZA
#8701/2 Electric Convection Oven - Manual Control • 4
INSTALLATIO N
INSTALLATION REQUIRE MENT S
A number of adjustments are associated with
LEVELING
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, and moisture vent installation.
Level this appliance from side-
to-side and front-to-back with the use of a spirit
level. For ovens installed on a mobile stand, it is
important that the installation surface be level due
to the probability of frequent oven repositioning.
We recommend checking the level of the appliance
periodically to make certain the floor has not
shifted nor the appliance moved.
All clearances for proper ventilation air supply
must be maintained to minimize fire hazard. Do
not locate the oven immediately adjacent to any
other heat generating appliance.
NOTE: Failure to properly level this oven can
cause improper function and will result
in the uneven baking of products
Inadequate ventilation may
result in a high ambient
consisting of semi-liquid batter.
temperature at the rear of the oven. An excessive
ambient temperature can cause the thermal-
overload protection device on the blower motor to
trip resulting in severe damage to the blower
motor.
MOISTURE
VENT
ON BACK OF
COOLING FAN
FA-3568
FAN GUARD
OVEN
GD-2396
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
#8701/2 Electric Convection Oven - Manual Control Pg. 5.
INS TA LLATION
INSTAL LATION RE QUIREME NT S
RESTRAINT REQUIREMENTS
—MOBILE EQUIPMENT
RISK OF ELECTRIC SHOCK.
Appliance must be secured
to building structure.
Any appliance that is not furnished with a power
supply cord but includes a set of casters must be
provided with a tether. Adequate means must be
provided to limit the movement of this appliance
without depending on or transmitting stress to the
electrical conduit. The following requirements
apply:
1. Casters must be a maximum height of
6" (152mm).
2. Two of the casters must of be the
locking type.
3. Such mobile appliances or appliances on
mobile stands must be installed with the
use of a flexible connector secured to the
building structure.
A mounting connector for a restraining device is
located on the lower back flange of the appliance
chassis or on an oven stand, approximately 18"
(457mm) from the floor. A flexible connector is
not supplied or available from the factory.
#8701/2 Electric Convection Oven - Manual Control • 6
INSTALLATION
ELE CT RICAL CONNE CTION
The oven must be installed by a qualified
Wire size for the main incoming power to the
unit must match the minimum size listed in the
specifications applicable to the specific oven
model. For supply connections, locate the wire
size posted on the label located near the electric
terminal block behind the service panel or
elsewhere listed in this manual. Before
attempting the electrical connection, the rating
plate should be checked to ensure that the
electrical characteristics of the appliance and the
electrical supply characteristics agree.
electrician. This appliance must be branch circuit
protected with proper ampacities, in accordance
with the wiring diagram located in this manual or
in the electrical compartment of the oven. The
oven must be properly grounded in accordance
with the National Electrical Code and applicable
local codes.
Installation of the wiring must be made in
accordance with U.L. 197 Commercial Electric
Cooking Appliance Standards, Local and/or
National Electrical Code, ANSI /NFPA 70-1990.
Service line entry is made through the rear of the
oven for connection to the terminal block.
Remove the service panel on the right side of the
oven for access to the terminal block.
Plug the unit into a properly grounded receptacle
ONLY, positioning the unit so that the plug is
easily accessible in case of an emergency. Arcing
will occur when connecting or disconnecting the
unit unless all controls are in the “off” position.
The oven is wired at the factory for either single
phase or three phase service as indicated on the
original purchase order. Input voltage and phase
must match the voltage and phase of the oven.
Visually check all electrical connections.
Proper receptacle or outlet configuration or
permanent wiring for this unit must be installed
by a licensed electrician in accordance with
applicable local electrical codes.
ELECTRICAL • ACS-2E
ELECTRICAL • ASC-4E
VOLTAGE
PHASE
CYCLE/ HZ
AWG
10
AMPS
25.5
22.0
kW
5.3
5.3
VOLTAGE
PHASE
CYCLE/ HZ
AWG
6
AMPS
50.0
43.3
kW
208
1
1
50/60
208
1
1
50/60
10.4
10.4
240
50/60
10
240
50/60
6
208
240
3
3
50/60
50/60
8
8
25.0
25.0
10.4
10.4
208
240
3
3
50/60
50/60
12
12
14.7
12.8
5.3
5.3
NO CORD AND PLUG
NO CORD AND PLUG
#8701/2 Electric Convection Oven - Manual Control Pg. 7.
INSTALLATION
STA CKING & VE NT ING ASSE MBLY fo r 2-A SC- 2E/STK
Stand
#5004672
2- ASC- 2E /S TK
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
#8701/2 Electric Convection Oven - Manual Control • 8
INSTALL ATION
STAC KING & VE NTIN G AS SEMB LY for 2-AS C- 4E/S TK
Item No. Part No.
Description
Qty.
2
3
1004984
RISER, FLUE ELECTRIC
SCREW, #10 SMS .5LG
1
5
SC-26520
After legs or casters have been installed
on the bottom oven, place the upper oven
on top of lower unit. Align.
Remove top elbow
vent prior to
installing riser.
2
3
Assemble venting
components
2 and 3 as shown.
2 -A SC-4 E/ST K
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
#8701/2 Electric Convection Oven - Manual Control • 9
INSTALLATION
OVE N STA ND ASS EMBLY - ASC-4 E
ቧ
ብ
ቢ
ባ
ቪ
ባ
ባ
ቦ
ቢ
ቩ
ቢ
38" (965mm)
ቨ
ቤ
ASC-4E
ITEM NO PART NUMBER
DESCRIPTION
Leg Support Assembly
Channel, Support
Leg
Casters, rigid
Casters, swivel w/brake
Bracket, Stand
QTY.
1
2
3
5003488
1004459
LG-22185
CS-25474
CS-25674
1004461
2
2
4
2
2
1
2
1
4
5
1004369
Bracket, Attachment
Channel, Back
6
1004460
7
1004466
Shelf, Stand
1
8
9
10
11
12
SR-26551
SH-26395
SC-22729
NU-23984
WS-2294
Rack, Oven Support
Oven Rack
Screws, 1/4-20 x 1/2 Hex Head
Net, 1/4-20 Nylon Insert, 18-8 S/S
Washer
2
6
27
27
27
#8701/2 Electric Convection Oven - Manual Control • 10
OPE RATI NG INST RUCTIONS
USE R SAF ET Y INF ORMAT ION
STA RT-UP OPE RATION
This appliance is intended for use in commercial
establishments by qualified operating personnel
where all operators are familiar with the
purpose, limitations, and associated hazards of
this appliance. Operating instructions and
warnings must be read and understood by all
operators and users.
2. Close the oven doors, press the power
switch to the ON position, and set the
thermostat to 300°F (149°C).
3. Allow the oven to cycle for approximately
2 hours or until no odor is detected.
PREHEATING:
Always preheat a cold oven for a minimum of
20 minutes before cooking product. Follow
the operating instructions indicated on the next
few pages of this manual.
BEFORE INITIAL USE:
Interior oven surfaces must be heated to remove
surface oils and the accompanying odor
produced during the first use of the oven.
1. Wipe all wire shelves, side racks and the full
oven interior with a clean, damp cloth.
OPTIONS & ACCESSORIES • ASC-2E
LEG KIT, 4" (102mm)
IN THE EVENT OF A POWER FAILURE:
• TURN ALL SWITCHES OFF.
• WAIT UNTIL POWER IS RESTORED BEFORE
ATTEMPTING TO OPERATE THE OVEN.
I Seismic feet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5004688
LEG KIT
I with Bullet feet, 19-1/2" (495mm) HEIGHT . . . . . . . . .5005169
I with Seismic feet, 19-1/2" (495mm) HEIGHT . . . . . . .5005168
I with Casters, 23" (584mm) HEIGHT . . . . . . . . . . . . . . .5005181
NOTE: If such an event has occurred, it is strongly
recommended that you ensure the food in the oven
is safe for consumption according to local health
regulations.
I SHELF, OVEN RACK . . . . . . . . . . . . . . . . . . . . . . . .SH-26894
STACKING HARDWARE
SEE INDIVIDUAL STACKING COMBINATION SPECIFICATION SHEETS
STAND, SINGLE OVEN
I with Bullet feet, 26-1/2" (673mm) HEIGHT . . . . . . . . .5004672
I with Seismic feet, 26-1/2" (673mm) HEIGHT . . . . . . .5005172
I with Casters, 30" (762mm) HEIGHT . . . . . . . . . . . . . . .5004687
ASC-2E • PRODUCT\PAN CAPACITY
27 lb (12 kg) MAXIMUM — 17 qts (15 liters)
Nine (9): 18" x 13" x 1" HALF-SIZE SHEET PANS
5 chrome plated wire shelves with 2 removable side
racks and 9 shelf positions spaced
OPTIONS & ACCESSORIES • ASC-4E
I CASTER SET, 6" (152mm)
I COOLING RACK FOR OVEN STAND
LEG SET (4)
5003790
5003791
at 1-5/8" (41mm) ea.
I 6" (152mm) with Bullet Feet
I 6" (6152mm) with Seismic Feet
I 25" (635mm) with Seismic Feet
I PANEL FOR BACK, Stainless Steel
SHELF, OVEN RACK
5003794
5003795
5003785
5005876
ASC-4E • PRODUCT\PAN CAPACITY
72 lb (33 kg) MAXIMUM — 45 qts (43 liters)
Twelve (12): 18" x 26" x 1" FULL-SIZE SHEET PANS
6 chrome plated wire shelves with 2 removable side
racks and 12 shelf positions spaced
I
INTERCHANGEABLE WITH COOLING RACK
SH-26795
STACKING HARDWARE
at 1-3/4" (43mm) ea.
SEE INDIVIDUAL STACKING COMBINATION SPECIFICATION SHEETS
STAND, STAINLESS STEEL
I Mobile, with Cooling Racks & Casters, 38" H (965mm)5003786
I Stationary, with Cooling Racks & Bullet Feet
I Stationary, with Cooling Racks & Seismic Feet
5003489
5003787
34-1/4" (870mm) min. • 35-1/2" (902mm) max. H (FEET ARE ADJUSTABLE)
#8701/2 Electric Convection Oven - Manual Control Pg. 11.
OPER ATI NG INSTRUCT IONS
USER INFORMATION
POSITION
1.
The best arrangement for broiling, baking
cookies and for other baked goods under
PAN/SHELF POSITIONS FOR ASC-2E:
The oven includes 5 chrome plated wire
shelves with two removable side racks and
9 shelf positions spaced at 1-5/8" (41mm).
2
4
6
8
1
2- / " (65mm) in height. This arrangement can
2
also be used as the maximum capacity for
reconstituting frozen entrées.
POSITION
2.
General baking with the use of sheet pans for
1
4
7
1
products under 3- / " (89mm) in height.
2
Products include cakes, pies, muffins, or
1
extended dishes in 12" x 20" x 2- / " deep pans
2
1
(530mm x 325mm x 65mm GN / ).
1
POSITION
3.
4.
Ideal positions for baking bread, meringue, or
extended dishes and roasts in pans not to
1
5
exceed 5-1/ " (140mm) in height.
2
Arrangement necessary for roasting whole
turkey or roasts up to 7" (178mm) in height.
POSITION
1
6
METAL PARTS OF THI S EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION.
TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
POSITION
PAN/SHELF POSITIONS FOR ASC-4E:
The oven includes 6 chrome plated wire
shelves with two removable side racks and
1.
2.
The best arrangement for broiling,
baking cookies and for other baked
2
4
6
1
goods under 2- / " (65mm) in height.
This arrangemen2t can also be used as
the maximum capacity for
8
3
12 shelf positions spaced at 1- / " (43mm).
4
10
12
reconstituting frozen entrées.
POSITION
General baking with the use of sheet
1
1
pans for products under 3- / "
(89mm) in height. Products 2include
4
7
cakes, pies, muffins, or extended
10
1
dishes in 12" x 20" x 2- / " deep pans
(530mm x 325mm x 65m2m GN / ).
1
1
POSITION
3.
4.
Ideal positions for baking bread,
meringue, or extended dishes and
1
5
9
1
roasts in pans not to exceed 5- / "
2
(140mm) in height.
POSITION
Arrangement necessary for roasting
whole turkey or roasts up to 7"
(178mm) in height.
1
6
#8701/2 Electric Convection Oven - Manual Control • 12
OP ERAT ING INS TRUCTIONS
MANUAL CONTROL OPERATION
1. Press POWER SWITCH ³ to the ON position.
2. Press FAN SWITCH · to high or low fan speed.
3. Set COOK TEMPERATURE THERMOSTAT ¿
to the temperature desired.
When this temperature is reached,
LIGHT OFF\OVEN READY indicator light ´
will go out.
ቢ
ALLOW A MINIMUM OF 20 MINUTES
TO PREHEAT A COLD OVEN.
4. Load product into the oven.
For best results, always load the oven from the
ባ
bottom to the top position and load as quickly as
possible to retain maximum oven compartment heat.
5. Set COOK TIMER ² by rotating the knob
clockwise past the time required and then back to
the desired time.
The timer will begin to count down. When the
ቦ
timer reaches zero, the oven will produce an audible
alert signal that will continue for three minutes or
until the timer knob is turned counterclockwise to
the OFF position.
ብ
COOL-DOWN MODE
1. Press POWER SWITCH ³ to
the COOL DOWN position.
ቧ
2. Open the oven doors.
SHUT-DOWN PROCEDURE
1. Press POWER SWITCH ³
to the OFF position.
#8701/2 Electric Convection Oven - Manual Control • 13
CHE F OP ERATI NG TI PS
The Alto-Shaam convection oven will provide the best results and longest possible
service with the utilization of the following suggestions and guidelines.
NOTE: Moisture will escape around the doors when baking products with a heavy
moisture content such as chicken, potatoes, etc. This is a normal operating
condition.
1. Preheat a cold oven for a minimum of 20 minutes
12. To obtain the most evenly baked product, muffin
pans should be placed in the oven with the short
side of each pan facing the front of
the oven.
before use.
2. As a general rule, the cooking temperature can be
set lower than the temperature used in a
conventional oven. Cooking time may also be
shorter. It is suggested the first batch of each
product prepared be monitored closely to check for
variances.
13. When rethermalizing frozen casseroles, preheat
the oven 100°F (38°C) over the suggested
temperature to compensate for the introduction of
a large quantity of frozen product into the oven
compartment. Reset the thermostat to the correct
cooking temperature after the oven is loaded.
3. Maintain a record of the temperatures, times, and
load capacities established for products cooked on
a regular basis since they will be the same or
similar for succeeding loads.
14. Use a pan extender or two inch (51mm) deep,
18” x 26” pans for batter-type products that weigh
more than 8 pounds (3 to 4 kg), i.e.; pineapple
upside-down cake.
4. When practical, start cooking the lowest
temperature products first and gradually work up
to products with a higher cooking temperature.
15. To avoid obstructing airflow that would result in
uneven cooking results, never place anything
directly on the bottom of the oven cavity.
5. If the cooking temperature setting for the previous
product is more than 10°F (5°C to 6°C) higher than
the temperature needed for the next load, use the
COOL-DOWN feature to decrease the oven
temperature before setting the oven to a lower
temperature.
AT THE END OF THE DAY, UTILIZE THE
COOL-DOWN MODE. SHUT OFF
POWER ON THE COOLED OVEN
BEFORE LEAVING.
6. Work as quickly as possible when loading the oven
to prevent heat loss.
Cooking Guidelines
F°
Temperature
325°
Minutes
/Time
25
7. When the audible signal indicates the time has
expired, remove the product from the oven as
quickly as possible to avoid over-cooking.
Food
Cakes, Sheet
Chicken pieces
400°
25
30 breasts & thighs, 25 legs & wings
Chicken halves
8. Pans should be centered between side racks and
each shelf should be loaded evenly to allow
proper air circulation within the oven
compartment.
400°
400°
350°
350°
350°
40
8
Beef patties
Bacon
16
Fish, frozen (5 oz.)
15
9. To assure even cooking when baking, weigh or
Macaroni & Cheese, frozen, 1 pan
50
measure the product in each pan.
Macaroni & Cheese, frozen, full oven 350°
90
Macaroni & Cheese, refrigerated
Muffins
350°
325°
325°
325°
350°
400°
450°
30
10. ASC-2E:
13-15
40
When cooking five pans of product, start from the
bottom of the oven and use side rack positions 1, 3,
5, 7, and 9.
Pies, Frozen
Pizzas, Individual
Potatoes, Baked
15
50
Sandwiches, Grilled Cheese
Tater tots
4-6
10
ASC-4E:
When cooking six pans of product, start
from the bottom of the oven and use side rack
positions 2, 4, 6, 8, 10, and 12.
Do not place anything directly
on the bottom of the oven cavity.
11. Do not overload the oven. Refer to product/pan
capacities indicated in this manual.
#8701/2 Electric Convection Oven - Manual Control • 14
CLEANING AND PREVENTIVE MAINTENANCE
PROTECTING STAINLESS STEEL SURFACES
CLEANING AGENTS
It is important to guard against
corrosion in the care of stainless
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. Contact your local cleaning
supplier for product recommendations.
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.
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
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.
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.
#8701/2 Electric Convection Oven - Manual Control • 15
CLEANING AND PREVENTIVE MAINTENANCE
AT NO TIME SHOULD THE OVEN INTERIOR OR
EXTERIOR BE STEAM CLEANED, HOSED
DOWN, OR FLOODED WITH ANY TYPE OF
LIQUID. DO NOT USE A WATER JET TO CLEAN.
S E V E R E D A M A G E O R E L E C T R I C A L
HAZARD COULD RESULT. SUCH METHODS
WILL ALSO VOID ANY WARRANTY CLAIMS.
The oven is fabricated with an easy to clean
porcelain enamel interior or an optional stainless
steel interior.
NOTE: DO NOT USE ABRASIVE CLEANING
COMPOUNDS. Completely avoid the use of
abrasive cleaning compounds, chloride-based
NOTE: Always allow the oven to cool before
cleaning. If the oven is hot, allow the
interior surfaces to become cool to the
cleaners, or cleaners containing quaternary salts.
touch by using the cool-down mode and
To protect metal finish on stainless steel, never use
opening the oven door(s).
hydrochloric acid (muriatic acid).
CLEAN THE OVEN ON A DAILY BASIS.
1. After the oven has cooled, remove all detachable
items such as wire shelves, side racks, and any drip
pan. Clean these items separately.
6. Wipe door gaskets, control
panel, door vents, and door
handle thoroughly since these
areas harbor food debris
and grease.
2. Remove any food scraps from shelves, shelf
supports, and blower fan wheel. Convection
baffle openings must be kept clear of food scraps
and grease.
7. Rinse surfaces by wiping with a clean cloth or
sponge and clean warm water.
3. Wipe the interior metal surfaces of the oven
with a paper towel to remove any remaining
food debris.
8. Remove excess water with a sponge and wipe dry
with a clean cloth or air dry. Leave doors open
until interior is completely dry. Replace side racks
and shelves.
4. Clean interior with a damp cloth or sponge and
any good commercial detergent at the
recommended strength.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable cleaning
and sanitation requirements for food service
equipment.
5. For baked-on food deposits, use a non-caustic and
non-toxic commercial oven cleaner appropriate for
the interior oven surface of the oven. Follow the
product manufacturer's instructions carefully for
the use of this product. Any commercial oven
cleaner must be approved for use on food contact
areas. Remove soil with the use of a plastic
scouring pad.
6. Wipe door gaskets, control panel, door vents, and
door handle thoroughly since these areas harbor
food debris and grease.
AT THE END OF THE DAY, UTILIZE THE
COOL-DOWN MODE. SHUT OFF
POWER ON THE COOLED OVEN
BEFORE LEAVING.
7. Rinse surfaces by wiping with a clean cloth or
sponge and clean warm water.
#8701/2 Electric Convection Oven - Manual Control • 16
CLEANING AND PREVENTIVE MAINTENANCE
MOTOR CARE
EXTERIOR:
The convection oven motor contains self-
lubricating, sealed ball bearings and is generally
maintenance-free. During operation, the interior
of the motor is cooled by air flowing into the rear
of the motor case. This is a general operating
feature when proper clearances have been
allowed.
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.
Wipe control panel, door vents and door handles,
thoroughly since these areas harbor food debris.
AT THE END OF THE DAY, UTILIZE THE
COOL-DOWN MODE. SHUT OFF
POWER ON THE COOLED OVEN
BEFORE LEAVING.
Clean exterior glass surfaces with a commercial
window cleaner.
DO NOT USE ABRASIVE CLEANING
COMPOUNDS.
TROUBLESHOOTING GUIDE
Oven has no power.
Check to ensure oven is connected to proper power source.
Check that breaker is turned on.
Fuses are blown.
Oven has power but will not turn ON.
Ensure power switch is turned on.
Ensure hi limit is not tripped.
Ensure doors are closed.
Ensure timer is turned on.
Ensure fan switch is turned on.
Door switch is bad or out of adjustment.
Oven fan turns ON, but there is no heat.
Ensure thermostat is turned on.
Ensure hi-limit is not tripped.
Oven heats, fan runs, but doesn’t
shut OFF when door is opened.
Door switch is bad or out of adjustment.
#8701/2 Electric Convection Oven - Manual Control • 17
SERVICE - ASC-2E
Service must be in accordance with all
local codes and must be performed by
a qualified service technician.
PANEL OVERLAY
PE-26978
KNOB, CONTROL (2 PCS)
DOOR ROLLER
ASSEMBLY
KN-34103
DOOR ASSEMBLY
5004352
SWITCH,
ON/OFF COOL-DOWN
SW-34112
SWITCH,
FAN, HI/LO
SW-34101
SIDE RACK (2 PCS)
SR-26893
INDICATOR LIGHT
LI-3951
THERMOSTAT
TT-34092
TIMER
TR-34174
OVEN SHELF (5 PCS)
SH-26894
GASKET
TOP & BOTTOM 1005316
SIDES 1005311
DOOR ROLLER
ASSEMBLY
STAND, MOBILE
(OPTIONAL) 5004687
ASC-2E
#8701/2 Electric Convection Oven - Manual Control • 18
SERVI CE -ASC-2E
INTE RIO R OVE N COMPARTME NT
MOTOR
MO-34208
SIDE RACK
SR-26893
SHELF
SH-26894
NOT SHOWN
BAFFLE
5005074
GASKET
TOP & BOTTOM 1005316
SIDES 1005311
ASC-2E
oven interior
#8701/2 Electric Convection Oven - Manual Control • 19
SERVI CE -ASC -2E
RIGHT SID E SERVICE PA NE L - REMOVE D
HEAT ELEMENTS, 208V
HIGH LIMIT
EL-34211
SW-34150
EL-34212
BULB/RECEPTACLE
LP-3686
RP-3986
ON/OFF SWITCH
SW-34112
FAN SWITCH
SW-34101
INDICATOR LIGHT
LI-3951
MOTOR
MO-34208
THERMOSTAT
TT-34092
TIMER
TR-34174
LOW LIMIT
TERMINAL BLOCK
SW-33378
BK-3597
MOTOR PROTECTION
SWITCHES
HIGH LIMIT
SW-33500
ASC-2E
FAN HOUSING
FA-3568
#8701/2 Electric Convection Oven - Manual Control • 20
SERVICE - ASC-4E
Service must be in accordance with all
local codes and must be performed by a
qualified service technician.
DOOR ASSEMBLY, LH
5005407
PANEL OVERLAY
PE-26729
SWITCH,
ON/OFF COOL-DOWN
SW-34112
SWITCH,
FAN, HI/LO
SW-34101
SIDE RACK (2 PCS)
SR-26396
INDICATOR LIGHT
LI-3951
THERMOSTAT
TT-34092
KNOB, THERMOSTAT
KN-34297
TIMER
TR-34174
KNOB, TIMER CONTROL
KN-34103
OVEN RACK (6 PCS)
SH-26395
DOOR ASSEMBLY, RH
5005409
GASKETS
TOP & BOTTOM 6606
SIDES 6605
STAND, STATIONARY
(OPTIONAL) 5003489
SIDE RACK
SUPPORT (2 PCS)
SR-26551
ASC-4E
#8701/2 Electric Convection Oven - Manual Control • 21
SERVI CE - AS C-4E
INT ER IOR OVEN COMPART MENT
LIGHT RECEPTACLE
ELEMENT, 208V
LP-34161
SIDE RACK
REAR EL-34126
MIDDLE EL-34127
FRONT EL-34128
SR-26396
THERMOSTAT
BLOWER WHEEL
GUARD
WH-26405
1004611
ASC-4E
oven interior
#8701/2 Electric Convection Oven - Manual Control • 22
SE RVI CE - A SC-4E
RIG HT SID E SE RV ICE PANE L - RE MOV ED
MOTOR PROTECTION
BULB/RECEPTACLE
SWITCHES
LP-3686
RP-3986
HIGH SW-33500
LOW SW-33378
ON/OFF SWITCH
SW-34112
FAN SWITCH
SW-34101
HIGH LIMIT
SW-34150
THERMOSTAT
TT-34092
TIMER
TR-34174
TERMINAL BLOCK
BK-3597
ASC-4E
#8701/2 Electric Convection Oven - Manual Control • 23
SERVI CE - ASC-4 E
REA R PA NEL - RE MOVE D
MOISTURE
VENT
AUXILIARY
FAN
HEAT
ELEMENTS
MOTOR
ELECTRICAL
CONNECTION
MO-34215
ASC-4E
#8701/2 Electric Convection Oven - Manual Control • 24
SERVICE PARTS LIST
Description
ASC-2E ASC-4E
Part No.Part No. Qty.
Cosmetic/Exterior Components
Panel, Top and Side
Gasket, LH/RH
1005455
1005311
1005316
1006602
1005458
1005459
1006623
1006605
1006606
1006672
1006678
1006679
1
2
2
1
1
1
Gasket, Top/Bottom
Panel, Service, louvered
Cover, Bottom
Cover, Top
Interior
Rack, Side
SR-26893
SR-26396
SH-26795
LP-34161
GS-26630
GL-26608
CV-26607
RP-3986
2
5 / 6
2
Shelf
SH-26894
Lamp, *CT, snap-in, oven light
Gasket, oven lamp
Glass, *CT, oven lamp
Cover for oven light
Receptacle, Lamp
--
--
--
--
--
2
2
2
1
Oven Elements
Element, Outer, 208V
Element, Inner, 208V
Element, Rear, 208V
Element, Center, 208V
Element, Front, 208V
Element, Inner, 240V
Element, Outer, 240V
Element, Rear, 240V
Element, Center, 240V
Element, Front, 240V
Motor/Blower Wheel
Motor, 208/240V
EL-34211
--
1
1
1
1
1
1
1
1
1
1
EL-34212
--
--
EL-34126
EL-34127
EL-34128
--
--
EL-34209
EL-34210
--
--
--
EL-34129
EL-34146
EL-34125
MO-34208
WH-26895
MO-34215
WH-26405
1
1
Wheel, Blower
Door Assembly
Assembly, Complete
Assembly, Complete, RH
Assembly, Complete, LH
Switches/Thermostats/Timers
Block, Terminal
5004352
1
1
1
--
--
5005407
5005409
BK-3597
BK-25567
BZ-34113
CN-3731
FA-3568
BK-3597
BK-25567
BZ-34113
CN-3731
FA-3568
1
1
Block, Modular
Buzzer
1
Contactors, *CT, 240V, 50A
Fan, Box, 70CFM, 230V, 50-60HZ
Fuse Holder, Dual, 15A, Class G
Fuses, *CT, 15A, Class G
Guard, Fan
1 / 2
1
FU-3772
FU-3775
GD-2396
KN-34103
KN-34297
LI-3025
FU-3772
1
FU-3775
2
GD-2396
KN-34103
KN-34297
LI-3025
1
Knob, Control, Indicating
Knob, Thermostat
1
Light Indicator
1
1
1
1
1
1
1
1
1
1
Panel Overlay
PE-26978
SW-34101
SW-34112
TT-3750
PE-26729
SW-34101
SW-34112
SW-34150
SW-34164
SW-33550
SW-33378
TR-34174
TT-34092
Switch, Rocker, Fan, High/Low
Switch, On/Off/Cool-down
Switch, High Limit
Switch, Door, Roller
Switch, Motor Protect
Switch, Motor Protect
Timer, 250V, 1 hr
SW-34164
SW-33500
SW-33378
TR-34174
TT-34092
Thermostat, 140-500 Deg. F
#8701/2 Electric Convection Oven - Manual Control • 25
#8701/2 Electric Convection Oven - Manual Control • 26
#8701/2 Electric Convection Oven - Manual Control Pg. 27
#8701/2 Electric Convection Oven - Manual Control • 28
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:
Driv e r re f use s to a llo w insp e ctio n o f
co nta ine rs f o r v isib le d a m a g e .
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: _______________________________________________
SerialNumber: _______________________________________ _______________________________________________________________________
G
G
G
W 1 6 4 N 9 2 2 1 W a t e r S t r e e t
PHONE: 262.251.3800 • 800.558-8744 USA/CANADA
P. O . B o x 4 5 0
M e n o m o n e e F a l l s , W i s c o n s i n 5 3 0 5 2 - 0 4 5 0
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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