Alto Shaam Food Warmer ED2 48 P User Manual

H e a te d D isp l ay C as e s

Fu ll Se rvice o r Se lf Se rvice

ED2SYS-48

Models:

ED2-48; ED2SYS-48

ED2-48/P; ED2SYS-48/P

EU2SYS-48; EU2SYS-48/P

ED2-72; ED2SYS-72

ED2-48

ED2-72/P; ED2SYS-72/P

ED2-72/PL; ED2SYS-72/PL

ED2-72/PR; ED2SYS-72/PR

ED2SYS-72

EU2SYS-72; EU2SYS-72/P

EU2SYS-72/PL

EU2SYS-72/PR

ED2-96; ED2SYS-96

ED2-96/PL; ED2SYS-96/PL

ED2-96/PR; ED2SYS-96/PR

ED2-72

EU2SYS-96; EU2SYS-96/P

EU2SYS-96/PL

EU2SYS-96/PR

ED2SYS-96

• INSTALLATION

• OPERATION

• MAINTENANCE

ED2-96

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-28820 • 03/08

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.

ED2 & EU2 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

LEVELING

be installed on a

stable and level surface.

Level the appliance

from side-to-side and front-to-back with the

use of a spirit level.

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.

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 4" (102mm) 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.

ED2 & EU2 Series Operation & Care Manual • 3

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IN STAL LATIO N

SITE INS TA L L ATIO N

ED2 & ED2S Y S S ERIES

4" (102mm)

32-15/16" (837mm)

34-1/4" (870mm)

44-5/16" (1125mm)

ED2SYS-48

3" (76mm) ADJUSTABLE

PEGS IN EACH CORNER

ED2 PROFILE

48" (1219mm)

ED2SYS-72

3" (76mm) ADJUSTABLE

PEGS IN EACH CORNER

47-1/8" (1196mm)

72" (1829mm)

ED2SYS PROFILE

ED2SYS-96

3" (76mm) ADJUSTABLE

PEGS IN EACH CORNER

96" (2438mm)

ED2 & EU2 Series Operation & Care Manual • 4

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INSTA L LATION

SITE INS TA L L ATIO N

EU2S Y S S ERIES

44-5/16" (1125mm)

26-1/4" (666mm)

OPENING WIDTH

(Shown with optional shelf)

5-1/2"

(140mm)

5-1/2"

(140mm)

Swivel

Caster

Swivel

Caster

EU2SYS-48

32-1/2" (824mm)

48" (1219mm)

EU2SYS PROFILE

26-1/4" (666mm)

OPENING WIDTH

26-1/4" (666mm)

OPENING WIDTH

(Shown with optional shelf)

ELECTRICAL

OUTLET

5-1/2"

(140mm)

Rigid

Caster

Swivel

Caster

Swivel

Caster

EU2SYS-72

72" (1829mm)

26-1/4" (666mm)

OPENING WIDTH

26-1/4" (666mm)

OPENING WIDTH

26-1/4" (666mm)

OPENING WIDTH

(Shown with optional shelf)

ELECTRICAL

OUTLET

5-1/2"

(140mm)

Rigid

Caster

Swivel

Caster

Swivel

Caster

EU2SYS-96

96" (2438mm)

ED2 & EU2 Series Operation & Care Manual • 5

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IN STAL LATIO N

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

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

ELECTRICAL

ED2-48, ED2SYS-48, EU2SYS-48 SERIES

disconnection device which has a contact

VOLTAGE

PHASE CYCLE/HZ AMPS KW

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

120/208-240 (UL)

AT 208

50/60 13.8 3.3

50/60 11.6 2.5

50/60 13.0 3.1

NEMA L14-20P

20A, 250V PLUG

AT 240

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.

230 (CE)

50/60 12.6 2.9

BARE END, NO PLUG

230

50/60 12.6 2.9

ED2-72, ED2SYS-72, EU2SYS-72 SERIES

VOLTAGE

PHASE CYCLE/HZ AMPS KW

120/208-240 (UL)

AT 208

50/60 18.75 4.5

50/60 19.0 4.6

NEMA L14-30P

30A, 250V PLUG

AT 240

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.

230 (CE)

50/60 18.3 4.2

BARE END, NO PLUG

230

50/60 18.4 4.2

380-415

50/60 10.5 4.4

ED2-96, ED2SYS-96, EU2SYS-96 SERIES

VOLTAGE

PHASE CYCLE/HZ AMPS KW

120/208-240 (UL)

AT 208

50/60 24.0 5.2

^{NEMA L}14-30P

30A, 250V PLUG

AT 240

230 (CE)

50/60 24.3 5.6

BARE END, NO PLUG

230

50/60 24.7 5.7

380-415

50/60 11.5 6.5

ED2 & EU2 Series Operation & Care Manual • 6

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INSTA L LATION

ED2 & ED2SYS & EU2SYS SERIES — OPTIONS & ACCESSORIES

DESCRIPTION

ED2-48 SERIES

ED2-72 SERIES

ED2-96 SERIES

5008523

5001874

CS-2025 (2 REQ'D)

CS-2026 (4 REQ'D)

—

5008523

5001874

CS-2025 (2 REQ'D)

CS-2026 (4 REQ'D)

—

BUTTING KIT

5001874

CARVING STATION

CS-2025 (2 REQ'D)

CASTERS, PLATE (EU2SYS ONLY)

5" (127mm), RIGID

CS-2026 (2 REQ'D)

5" (127mm), SWIVEL WITH BRAKE

5008527

GAUGE, INTERIOR AMBIENT TEMPERATURE

ED2-48, -48/P

ED2-72, -72/P

ED2-72/PR

ED2-72/PL

ED2-96

—

5004182

5004183

5004184

—

5004185

5004186

5004187

5001143

5001781

—

ED2-96/PR

ED2-96/PL

—

5001143

5001781

5001143

5001781

GLASS, TEMPERED END PANE, BRONZE KIT

INDEPENDENT ELECTRICAL OUTLET

LOW PROFILE BASE (EU2SYS ONLY)

OVERALL HEIGHT REDUCED

304332

304342

304352

BY 4-3/4" (121mm)

PANEL KIT, COUNTER TOP

PANEL KIT, SYSTEM

BRUSHED STAINLESS STEEL

5001281

P148

5001282

P152

5001283

P153

CUSTOM COLOR

BRUSHED STAINLESS STEEL

5001293

P154

5001295

P155

5001297

P156

CUSTOM COLOR

PANEL KIT, SYSTEM (EU2SYS ONLY)

BRUSHED STAINLESS STEEL

5001287

5005788

1001990

5001307

5001308

5005786

5002802

—

5001289

5005790

1001991

5001307

5001308

5005786

—

5001291

5005793

—

CUSTOM COLOR

PAN INSERT, SELF SERVICE

PLATFORM SCALE

4" (102mm) DEEP

5001307

5001308

5005786

—

RIGHT HAND

LEFT HAND

SHELF, STAINLESS STEEL (EU2SYS ONLY)

SHEET PAN DIVIDER BAR PACKAGE

ED2-48, -48/P

ED2-72, -72/P

5002803

5002804

—

ED2-72/PL, -72/PR

ED2-96

—

5002805

5002806

5004918

5007660 (3 REQ'D)

—

ED2-96/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

ED2-48, -48/P

5005639

—

ED2-72, -72/P, -72/PL, -72/PR

ED2-96, -96/P, -96/PL,-96/PR

—

5005640

ED2 & EU2 Series Operation & Care Manual • 7

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O PERATIN G IN S TRUCTIONS

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

understood by all operators and users.

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.

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

ED2 & EU2 Series Operation & Care Manual • 8

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OPERATING IN STRU C TIONS

OPERATIN G PRO CEDU RES

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

After all products are loaded into the display case

and the doors are closed, it is necessary to reset

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.

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.

ED2 & EU2 Series Operation & Care Manual • 9

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O PERATIN G IN S TRUCTIONS

Indicator Lights

LI-3027 OR LI-3951

Light Switch

SW-33896

Cutting Board

Thermostats

Bracket

BT-2342

TT-3498

OPERATOR/CONTROL SIDE WITH CUTTING BOARD

Electrical Cord

CD-3291 OR CD-3557

Plug

ED2-48 – PG-3337

ED2-72, -96 – PG-3267

Thermostat

Cutting Board

TT-3498

ED2-48, ED2SYS-48 – 4016 (1)

ED2-72, ED2SYS-72 – 4017 (1)

ED2-96, ED2SYS-96 – 4016 (2)

ED2 & EU2 Series Operation & Care Manual • 10

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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)

—

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

2-1/2" 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)

—

ED2 & EU2 Series Operation & Care Manual • 11

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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)

—

1002584 FULL, HALF AND THIRD SIZE-LONG

2-1/2" 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

—

ED2 & EU2 Series Operation & Care Manual • 12

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OPERATING IN STRU C TIONS

1002585

1000544

1002619

MODEL >

DESCRIPTION

PART NO. QTY PART NO. QTY PART NO. QTY

INTERNATIONAL PAN DIVIDER KIT

5009135

5009136

5009137

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

—

1002585

1002591

1002619

1000544

GN 1/1, GN 1/2, GN 1/3 - Long

—

GN 1/1, GN 1/2, GN 1/3 - Long

GN 1/4

—

GN 1/1, GN 1/2, GN 1/3 - Short

1002619 (1)

1000544 (5)

1002585 (4)

ED2 & EU2 Series Operation & Care Manual • 13

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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

personnel employ varied methods of cooking. Proper

MEAT

FAHRENHEIT

130°F

CELSIUS

54°C

BEEF ROAST — Rare

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 — Med/Well Done

BEEF BRISKET

CORN BEEF

155°F

68°C

160° — 175°F

130°F

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

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

71° — 79°C

TURKEY

GENERAL

FISH/SEAFOOD

FISH — Baked/Fried

LOBSTER

160° — 175°F

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

180°F

71° — 79°C

27° — 38°C

66° — 71°C

71° — 79°C

71° — 82°C

82°C

PIZZA

POTATOES

PLATED MEALS

SAUCES

140° — 165°F

140° — 200°F

160° — 175°F

60°— 74°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.

ED2 & EU2 Series Operation & Care Manual • 14

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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.

ED2 & EU2 Series Operation & Care Manual • 15

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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.

ED2 & EU2 Series Operation & Care Manual • 16

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S A N I TAT I O N

SA N ITATION

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

ED2 & EU2 Series Operation & Care Manual • 17

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SERVICE

ED2 SERIES - SERVICE VIEWS

D A N G E R

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

Control Panel Access

Thermostat

Switch

SW-33896

Thermostat

Switch

SW-33896

Fuses

FU-3775

TT-3498

Cutting Board Bracket

BT-2342

Indicator Light

LI-3027 OR LI-3951

Indicator Light

LI-3027 OR LI-3951

Control panel for Model ED2-48

Cable Wrap:

ACCESS BY REMOVAL OF BOTTOM PANEL

4880 (ED2-48 SERIES)

4881 (ED2-72 SERIES)

14228 (ED2-96 SERIES)

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S ERVICE

ED2 SERIES - SERVICE VIEWS

Bulb Receptacles

RP-3955 (230V)

RP-3952 (120/208-240V)

Inside the top - lights

LP-33783 (230V)

LP-33592 (120/208-240V)

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.

Manual Temperature Gauge (option)

5008527 (ED2-48, -48/P)

5004182 (ED2-72, -72/P)

5004183 (ED2-72/PR)

5004184 (ED2-72/PL)

5004185 (ED2-96)

5004186 (ED2-96/PR)

5004187 (ED2-96/PL)

Hinge Repair Kit

HG-28160

Gas Ram Bolt

REMOVE TO

SERVICE GAS RAM.

Glass Clamp

CM-26765

(ED2-48 SERIES)

CM-26766

(ED2-72 SERIES)

CM-26767

(ED2-96 SERIES)

ED2 & EU2 Series Operation & Care Manual • 19

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SERVICE

ED2 SERIES - SERVICE VIEWS

Upper Door Track

(NOT SHOWN)

TK-26752 (48)

TK-26754 (72)

TK-26756 (96)

Glass Clamp

Door Assembly

CM-26765 (48)

CM-26766 (72)

CM-26767 (96)

RIGHT-HAND

DR-25424

MIDDLE

LEFT-HAND

DR-25422

Lower Door Track

DR-25423

TK-26751 (48)

TK-26753 (72)

TK-26755 (96)

End Glass

LEFT OR RIGHT

GL-25762

End Panel

1005367

Front Glass, Full Service

GL-25420 (48 - 1 REQ’D)

GL-25785 (72 - 1 REQ’D)

GL-25420 (96 - 2 REQ’D)

Handle

HD-27795 (48)

HD-27796 (72)

HD-27797 (96)

Bumper Track

1001949 (48)

1001950 (72)

1001951 (96)

Bumper

BM-24082

ED2 & EU2 Series Operation & Care Manual • 20

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S ERVICE

CABLE REPLACEMENT KITS

ED2-48 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.

ED2-72 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.

ED2-96 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

ED2 & EU2 Series Operation & Care Manual • 21

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ED2-48 SERIES

PART DESCRIPTION

PART NO.

LP-33592

LP-33783

RP-3952

RP-3955

BM-22721

BM-22722

1001949

CM-26765

1000623

CD-3291

CD-33490

4016

—

1. BULBS

RECEPTACLE, BULB

120V

230V

120V

230V

2. BUMPER

GLASS

END CAP

TRACK

3. CLAMP, GLASS

4. CONTROL PANEL

5. CORD; 7ft (2133mm)

120V

230V

6. CUTTING BOARD ASSEMBLY, 4ft (1219mm)

BT-2342

11283

BRACKET

BRACKET BASE

DR-25422

DR-25423

1005367

ST-24173

FU-3772

FU-3775

GL-25762

GS-22547

GL-25420

GL-25586

HD-27795

7. DOOR, GLASS

LEFT-HAND

RIGHT-HAND

8. END PANELS, BLACK

9. EQUIPOTENTIAL STUD (230V ONLY)

10. FUSE HOLDER

FUSE, 15 AMP

11. GLASS, END

GASKET, END GLASS

12. GLASS, FRONT

FULL-SERVE

SELF-SERVE

13. HANDLE, GLASS

4880

HG-26764

HG-26763

HG-28160

14. HEATING CABLE KIT, 132ft (40234mm)

15. HINGE ASSEMBLY

(INCLUDES SUPPORT)

LEFT-HAND

RIGHT-HAND

HINGE REPAIR KIT

LI-3951

IN-22364

IN-2003

16. INDICATOR LIGHT, WHITE

17. INSULATION

LG-2044

—

18. LEGS, 4" (102mm)

19. PAN DIVIDERS, SEE PAGES 11-13

1005213

1005342

PG-3337

SW-33896

BK-25432

TT-3498

20. PANEL, FRONT

UPPER

LOWER

21. PLUG

22. SWITCH, TOGGLE

23. TERMINAL BLOCK

MODULAR

24. THERMOSTAT

THERMOSTAT KNOB

THERMOSTAT, BEZEL

KN-3473

TT-3713

TK-26751

TK-26752

SU-26849

25. TRACK, DOOR

26. STRUTS, GAS

BOTTOM

TOP

ED2 & EU2 Series Operation & Care Manual • 22

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ED2-72 SERIES

PART DESCRIPTION

PART NO.

LP-33592

LP-33783

RP-3952

RP-3955

BM-22721

BM-22722

1001950

CM-26766

1001252

CD-3557

CD-33490

CD-3727

4017

1. BULBS

RECEPTACLE, BULB

120V

230V & 380-415V

120V

230V & 380-415V

2. BUMPER

GLASS

END CAP

TRACK

3. CLAMP, GLASS

4. CONTROL PANEL

5. CORD; 7ft (2133mm)

120V

230V

380-415V

6. CUTTING BOARD ASSEMBLY, 6ft (1829mm)

BT-2342

11283

BRACKET

BRACKET BASE

DR-25422

DR-25423

DR-25424

1005367

ST-24173

FU-3772

FU-3775

GL-25762

GS-22547

GL-25785

GL-25889

GL-25430

HD-27796

4881

7. DOOR, GLASS

LEFT-HAND

MIDDLE

RIGHT-HAND

8. END PANELS, BLACK

9. EQUIPOTENTIAL STUD (230V ONLY)

10. FUSE HOLDER

FUSE, 15 AMP

11. GLASS, END

GASKET, END GLASS

—

12. GLASS, FRONT

FULL-SERVE

SELF-SERVE

—

13. HANDLE, GLASS

14. HEATING CABLE KIT, 210ft (64008mm)

HG-26764

HG-26763

HG-28160

LI-3027

15. HINGE ASSEMBLY

(INCLUDES SUPPORT)

LEFT-HAND

RIGHT-HAND

HINGE REPAIR KIT

16. INDICATOR LIGHT, WHITE

120V

230V & 380-415V

LI-3951

IN-22364

IN-2003

17. INSULATION

LG-2044

—

18. LEGS, 4" (102mm)

19. PAN DIVIDERS, SEE PAGES 11-13

1005213

1005342

PG-3267

SW-33896

BK-25432

BK-3021

TT-3498

—

20. PANEL, FRONT

UPPER

LOWER

21. PLUG

22. SWITCH, TOGGLE

23. TERMINAL BLOCK

MODULAR

POWER

24. THERMOSTAT

THERMOSTAT KNOB

THERMOSTAT, BEZEL

KN-3473

TT-3713

TK-26753

TK-26754

SU-26850

25. TRACK, DOOR

BOTTOM

TOP

26. STRUTS, GAS

ED2 & EU2 Series Operation & Care Manual • 23

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ED2-96 SERIES

PART DESCRIPTION

PART NO.

LP-33592

LP-33783

RP-3952

RP-3955

BM-22721

BM-22722

1001951

1. BULBS

RECEPTACLE, BULB

120V

230V & 380-415V

120V

230V & 380-415V

2. BUMPER

GLASS

END CAP

TRACK

CM-26767

3. CLAMP, GLASS

1001467

CD-3557

CD-33490

CD-3727

4. CONTROL PANEL

5. CORD; 7ft (2133mm)

120V

230V

380-415V

4016

BT-2342

11283

—

6. CUTTING BOARD ASSEMBLY, 4ft (1219mm)

BRACKET

BRACKET BASE

DR-25422

DR-25423

DR-25424

1005367

ST-24173

FU-3772

FU-3775

GL-25762

GS-22547

GL-25420

GL-25430

HD-27797

14228

7. DOOR, GLASS

LEFT-HAND

MIDDLE

RIGHT-HAND

8. END PANELS, BLACK

9. EQUIPOTENTIAL STUD (230V ONLY)

10. FUSE HOLDER

FUSE, 15 AMP

11. GLASS, END

GASKET, END GLASS

12. GLASS, FRONT

FULL-SERVE

SELF-SERVE

13. HANDLE, GLASS

14. HEATING CABLE KIT, 280ft (85344mm)

HG-27340

LI-3027

15. HINGE ASSEMBLY

LH & RH

120V

230V & 380-415V

16. INDICATOR LIGHT, WHITE

LI-3951

IN-22364

IN-2003

17. INSULATION

LG-2044

18. LEGS, 4" (102mm)

19. PAN DIVIDERS, SEE PAGES 11-13

1005213

1005342

PG-3267

SW-33896

BK-25432

BK-3021

TT-3498

—

20. PANEL, FRONT

UPPER

LOWER

21. PLUG

22. SWITCH, TOGGLE

23. TERMINAL BLOCK

MODULAR

POWER

24. THERMOSTAT

THERMOSTAT KNOB

THERMOSTAT, BEZEL

KN-3473

TT-3713

TK-26755

TK-26756

SU-26849

SU-26851

25. TRACK, DOOR

BOTTOM

TOP

26. STRUTS, GAS

ED2 & EU2 Series Operation & Care Manual • 24

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S ERVICE

Casters, Plate

1002149

Front Panel

1002681

EU2SYS-48

FRONT VIEW ED2-48 ON BU2-48 CART WITH OPTIONAL CASTERS

End Panel

1002016 (2)

Shelf, optional

5005786

EU2SYS-48

REAR VIEW ED2-48 ON BU2-48 CART WITH SHELF

ED2 & EU2 Series Operation & Care Manual • 25

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EU2-48 SERIES

PART DESCRIPTION

PART NO.

BU-3011

BU-3378

1002149

CD-3607

FA-3568

CD-33338

1006857

BK-3023

1. BUSHING, STRAIN RELIEF

2. BUSHING, SNAP

3. CASTERS, PLATE

4. CORD, 6ft (1828mm)

5. FAN

6. FAN CORD

7. PANELS

8. TERMINAL BLOCK

EU2-72 SERIES

PART DESCRIPTION

PART NO.

BU-3011

BU-3378

1002149

CD-3607

FA-3568

CD-33338

1006857

BK-3023

1. BUSHING, STRAIN RELIEF

2. BUSHING, SNAP

3. CASTERS, PLATE

4. CORD, 6ft (1828mm)

5. FAN

6. FAN CORD

7. PANELS

8. TERMINAL BLOCK

EU2-96 SERIES

PART DESCRIPTION

PART NO.

BU-3011

BU-3378

1002149

CD-3607

FA-3568

CD-33338

1006857

BK-3023

1. BUSHING, STRAIN RELIEF

2. BUSHING, SNAP

3. CASTERS, PLATE

4. CORD, 6ft (1828mm)

5. FAN

6. FAN CORD

7. PANELS

8. TERMINAL BLOCK

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TRANSPORTATION

DAMAGE and CLAIMS

LIMITED

WARRANTY

All Alto-Shaam equipment

is sold F.O.B. shipping

point, and when accepted

by the carrier, such

Alto-Shaam, Inc. warrants to the original purchaser that any

original part that is found to be defective in material or workmanship

will, at Alto-Shaam's option, subject to provisions hereinafter stated, be

replaced with a new or rebuilt part.

The labor warranty remains in effect one (1) year from installation

or fifteen (15) months from the shipping date, whichever occurs first.

Alto-Shaam will bear normal labor charges performed during standard

business hours, and excluding overtime, holiday rates or any

additional fees.

The parts warranty remains in effect for one (1) year from

installation or fifteen (15) months from the shipping date, whichever

occurs first.

However, the heating element on Halo Heat_®cook/hold ovens

and the refrigeration compressor on Alto-Shaam Quickchillers_™are

warranted for a period of five (5) years from installation. The labor

warranty is the same as stated above; namely, for one (1) year from

installation or fifteen (15) months from the shipping date, whichever

occurs first.

shipments become the

property of the consignee.

Should damage occur in shipment, it is a matter

between the carrier and the consignee. In such cases, the

carrier is assumed to be responsible for the safe delivery

of the merchandise, unless negligence can be established

on the part of the shipper.

1. Make an immediate inspection while the equipment

is still in the truck or immediately after it is moved to

the receiving area. Do not wait until after the

material is moved to a storage area.

THIS WARRANTY DOES NOT APPLY TO:

1. Calibration.

2. Do not sign a delivery receipt or a freight bill until

you have made a proper count and inspection of all

merchandise received.

2. Replacement of light bulbs and/or the replacement of display

case glass due to damage of any kind.

3. Equipment damage caused by accident, shipping, improper

installation or alteration.

4. Equipment used under conditions of abuse, misuse, carelessness

or abnormal conditions including, but not limited to, equipment

subjected to harsh or inappropriate chemicals including, but not

limited to, compounds containing chloride or quaternary salts, poor

water quality, or equipment with missing or altered serial numbers.

5. Damage incurred as a direct result of poor water quality,

inadequate maintenance of steam generators and/or surfaces

affected by water quality. Water quality and required maintenance

of steam generating equipment is the responsibility of the

owner/operator.

6. Damage caused by use of any cleaning agent other than

Alto-Shaam's Combitherm_®Cleaner including, but not limited to,

damage due to chlorine or other harmful chemicals. Use of

Alto-Shaam's Combitherm_®Cleaner on Combitherm_®ovens is

highly recommended.

3. Note all damage to packages directly on the carrier’s

delivery receipt.

4. Make certain the driver signs this receipt. If he

refuses to sign, make a notation of this refusal on

the receipt.

5. If the driver refuses to allow inspection, write the

following on the delivery receipt:

Driver refuses to allow inspection of

containers for visible damage.

6. Telephone the carrier’s office immediately upon

finding damage, and request an inspection. Mail

a written confirmation of the time, date, and the

person called.

7. Any losses or damage resulting from malfunction, including loss

of product or consequential or incidental damages of any kind.

8. Equipment modified in any manner from original model,

substitution of parts other than factory authorized parts,

removal of any parts including legs, or addition of any parts.

7. Save any packages and packing material for further

inspection by the carrier.

This warranty is exclusive and is in lieu of all other warranties,

8. Promptly file a written claim with the carrier and

attach copies of all supporting paperwork.

expressed or implied, including the implied warranties of

merchantability and fitness for a particular purpose. In no event

shall Alto-Shaam be liable for loss of use, loss of revenue or profit,

or loss of product, or for any indirect or consequential damages.

No person except an officer of Alto-Shaam, Inc. is authorized to modify

this warranty or to incur on behalf of Alto-Shaam any other obligation

or liability in connection with Alto-Shaam equipment.

We will continue our policy of assisting our

customers in collecting claims which have been properly

filed and actively pursued. We cannot, however, file any

damage claims for you, assume the responsibility of any

claims, or accept deductions in payment for such claims.

ALTO-SHAAM, INC.

RECORD THE MODEL AND SERIAL NUMBER OF THE APPLIANCE FOR EASY REFERENCE.

ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBER IN ANY CONTACT WITH ALTO-SHAAM REGARDING THIS APPLIANCE.

Model: _______________________________________________Date Installed: __________________________________________________________

Voltage: ______________________________________________ Purchased From: _______________________________________________

Serial Number: _______________________________________ _______________________________________________________________________

W164 N9221 Wat er St r eet

PHONE: 262.251.3800 • 800.558-8744 USA/CANADA

www.alto-shaam.com

P. O. Box 450

Menomonee Fal l s , W i s cons i n 53052-0450

U. S. A .

FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY

P R I N T E D I N U .S .A .

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