H o t F o o d T a b l e
Merchandiser
Models:
HFT2SYS-300
HFT2-300
HFT2SYS-400 (Standard)
HFT2SYS-400
HFT2-400
HFT2SYS-500
HFT2-500
HFT2-300
• InstallatIon
• operatIon
• MaIntenance
HFT2SYS-500 (Deluxe)
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
MN-29506 • 01/12
p r i n t e d i n u .s .a .
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DeLiVeRy
uNPACkiNG
1. Carefully remove the
appliance from the
carton or crate.
This Alto-Shaam appliance has been
thoroughly tested and inspected to ensure only
the highest quality unit is provided. Upon
receipt, check for any possible shipping damage
and report it at once to the delivering carrier.
See Transportation Damage and Claims section
located in this manual.
®
®
NOte: Do not discard the
carton and other
packaging material
until you have
This appliance, complete with unattached
items and accessories, may have been delivered
in one or more packages. Check to ensure that all
standard items and options have been received
with each model as ordered.
inspected the unit
for hidden damage
and tested it for
proper operation.
2. Read all instructions in this manual carefully
Save all the information and instructions
packed with the appliance. Complete and return
the warranty card to the factory as soon as
possible to ensure prompt service in the event of a
warranty parts and labor claim.
before initiating the installation of this appliance.
DO NOT DISCARD THIS MANUAL.
This manual is considered to be part of the
appliance and is to be provided to the owner
or manager of the business or to the person
responsible for training operators. Additional
manuals are available from the Alto-Shaam
Tech Team Service Department.
This manual must be read and understood
by all people using or installing the equipment
model. Contact the Alto-Shaam Tech Team Service
Department if you have any questions concerning
installation, operation, or maintenance.
3. Remove all protective plastic film, packaging
materials, and accessories from the appliance
before connecting electrical power. Store any
accessories in a convenient place for future use.
NOte: All claims for warranty must include the
full model number and serial number of
the unit.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 1.
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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 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.
DANGeR
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.
WARNiNG
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.
CAutiON
NOte
Used to indicate the presence of a
hazard that can or will cause minor or
moderate personal injury or property
damage if the warning included with
this symbol is ignored.
For equipment delivered for use
in any location regulated by the
following directive:
DO NOT DISPOSE OF ELECTRICAL
OR ELECTRONIC EQUIPMENT WITH
OTHER MUNICIPAL WASTE.
CAutiON
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.
NOte: Used to notify personnel of
installation, operation, or
maintenance information that is
important but not hazard related.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 2.
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iNstALLAtiON
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DANGeR
alteRatiOn, adJUStment,
SeRviCe, OR maintenanCe COUld
ReSUlt in SeveRe inJURY, deatH,
OR CaUSe pROpeRtY damage.
CAutiON
impROpeR inStallatiOn,
tO pRevent peRSOnal inJURY,
USe CaUtiOn WHen mOving OR
leveling tHiS applianCe.
Read tHe inStallatiOn,
OpeRating and maintenanCe
inStRUCtiOnS tHOROUgHlY
beFORe inStalling OR SeRviCing
tHiS eQUipment.
CAutiON
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
CAutiON
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.
metal paRtS OF tHiS eQUipment
beCOme eXtRemelY HOt WHen
in OpeRatiOn. tO avOid bURnS,
alWaYS USe Hand pROteCtiOn
WHen OpeRating tHiS applianCe.
site iNstALLAtiON
In order to maintain
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.
®
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" (153mm)
unobstructed clearance
beneath the unit.
1. The appliance must be
installed on a stable
and level surface.
2. DO NOT install this appliance in any area
where it may be affected by any adverse
conditions such as steam, grease, dripping water,
high temperatures, or any other severely
adverse conditions.
LeVeLiNG
Level the appliance from side-to-side and
front-to-back with the use of a spirit level.
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.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 3.
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iNstALLAtiON
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HFT2-300
6-13/16"
(173mm)
Tray Slide
9-13/16"
(248mm)
To Well
20-1/8" (512mm)
13" (331mm)
To Elec.
4-1/8"
(104mm)
To Elec.
20-1/8" (509mm)
26-1/8" (663mm)
39-3/4" (1008mm)
43-13/16" (1113mm)
48" (1220mm)
HFT2SYS-300 (Standard)
20-1/8"
(512mm)
Well
1-5/16"
(34mm)
9-13/16"
(248mm)
Reach
TOP VIEW
9-1/4" (233mm)
Shelf Width
8" (203mm)
Shelf Width
48" (1220mm)
20-1/8"
(509mm)
26-1/8"
42-5/8" (1081mm)
48" (1220mm)
(663mm)
39-3/4" (1008mm)
HFT2SYS-300 (Deluxe)
67" (1701mm)
39-3/4" (1008mm)
9"
(228mm)
10-1/2"
(267mm)
Shelf Width
42-5/8" (1081mm)
49-1/16" (1246mm)
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 4.
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HFT2-300 (230V, International, with Bumper)
34-3/8" (872mm)
7/8"
(21mm)
4-1/8"
(105mm)
To Elec.
13" (331mm)
To Elec.
48" (1220mm)
38" (964mm)
Well
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 5.
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HFT2-400
20-1/8"
(512mm)
6-13/16"
(173mm)
Tray Slide
9-13/16"
(248mm)
To Well
13" (331mm)
To Elec.
4-1/8"
20-1/8" (509mm)
(104mm)
To Elec.
26-1/8" (663mm)
39-3/4" (1008mm)
27-15/16" (709mm)
27-15/16" (709mm)
60" (1525mm)
20-1/8"
(512mm)
Well
HFT2SYS-400 (Standard)
9-13/16"
(248mm)
Reach
TOP VIEW
9-1/4" (233mm)
Shelf Width
8" (203mm)
Shelf Width
59-7/16" (1509mm)
54-5/8" (1386mm)
60" (1525mm)
20-1/8"
(509mm)
26-1/8"
(663mm)
39-3/4" (1008mm)
HFT2SYS-400 (Deluxe)
39-3/4" (1008mm)
79-1/8" (2009mm)
9"
(228mm)
10-1/2"
(267mm)
Shelf Width
54-5/8" (1386mm)
61-1/16" (1551mm)
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 6.
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HFT2-500
6-13/16"
(173mm)
Tray Slide
9-13/16"
(248mm)
To Well
20-1/8"
(512mm)
4-1/8"
(104mm)
To Elec.
13" (331mm)
33-15/16" (861mm)
To Elec.
72" (1830mm)
33-15/16" (861mm)
20-1/8"
(509mm)
26-1/8" (663mm)
39-3/4" (1008mm)
HFT2SYS-500 (Standard)
20-1/8"
(512mm)
Well
64-1/8" (1628mm)
Well
9-13/16"
(248mm)
Reach
6-9/16"
166 mm
To Elec.
TOP VIEW
9-1/4" (233mm)
Shelf Width
8" (203mm)
Shelf Width
71-7/16" (1814mm)
Top Surface
20-1/8"
(509mm)
26-1/8"
66-5/8" (1690mm)
72" (1830mm)
(663mm)
39-3/4" (1008mm)
HFT2SYS-500 (Deluxe)
91" (2311mm)
39-3/4" (1008mm)
9"
(228mm)
10-1/2"
(267mm)
Shelf Width
66-5/8" (1690mm)
73-1/8" (1856mm)
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 7.
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iNstALLAtiON
capacities • options
PRODuCt/PAN CAPACity -
Based on 4" (65mm) deep pans
HFT2-300, HFTSYS-300
OPtiONs AND ACCessORies
D4: 62 lb (30 kg) max.
max. volume: D4: 45 qt (57 L)
Panel Color Choices
see service parts
FULL-SIZE PANS*: Three (3) 12" x 20" x 4"
Pan Dividers, Full Size
16019
GN 1/1 (325mm x 530mm x 102mm)
HALF-SIZE PANS*: Six (6) 12" x 10" x 4"
GN 1/2 (325mm x 265mm x 102mm)
THIRD-SIZE PANS*: Nine (9) 12" x 6" x 4"
GN 1/3 (325mm x 176mm x 102mm)
Pan Dividers, Half and Third Size
11318
*will also accept 2-1/2" (65mm) deep paNs; d6 uNits will accept 6" (153mm) deep pans
HFT2-400, HFTSYS-400
96 lb (44 kg) maximum
max. volume: 60 qt (76 L)
FULL-SIZE PANS*: Four (4) 12" x 20" x 4"
GN 1/1 (325mm x 530mm x 102mm)
HALF-SIZE PANS*: Eight (8) 12" x 10" x 4"
GN 1/2 (325mm x 265mm x 102mm)
THIRD-SIZE PANS*: Twelve (12) 12" x 6" x 4"
GN 1/3 (325mm x 176mm x 102mm)
*will also accept 2-1/2" (65mm) deep paNs; d6 uNits will accept 6" (153mm) deep pans
HFT2-500, HFTSYS-500
120 lb (54 kg) maximum
max. volume: 75 qt (95 L)
FULL-SIZE PANS*: Five (5) 12" x 20" x 4"
GN 1/1 (325mm x 530mm x 65mm)
HALF-SIZE PANS*: Ten (10) 12" x 10" x 4"
GN 1/2 (325mm x 265mm x 65mm)
THIRD-SIZE PANS*: Fifteen (15) 12" x 6" x 4"
GN 1/3 (325mm x 176mm x 65mm)
*will also accept 2-1/2" (65mm) deep paNs; d6 uNits will accept 6" (153mm) deep pans
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 8.
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iNstALLAtiON
eLeCtRiCAL CONNeCtiON
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.
DANGeR
eleCtRiCal COnneCtiOnS mUSt
be made bY a QUaliFied SeRviCe
teCHniCian in aCCORdanCe WitH
appliCable eleCtRiCal COdeS.
DANGeR
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
DANGeR
enSURe pOWeR SOURCe
matCHeS vOltage Stamped
On applianCe nameplate.
accordance with CSa C22.1, Canadian
electrical Code part 1 or local codes.
REGARDING INTERNATIONAL
STANDARD UNITS:
If the unit is not equipped with flexible cord with
plug, an all-pole country approved disconnection
device which has a contact 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 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.
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.
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 - HFt2-300
voltage
phase cycle/hz amps
kW
corD & plug
208-240 (agcy)
at 208
1
1
1
60
60
60
13.6 3.3
11.8 2.5
13.6 3.3
NEMA 6-15P
For CE approved 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
15A - 250V Plug
at 240
230
1
50
13.0 3.0
cee 7/7,
220-230v plug
eLeCtRiCAL - HFt2-400
voltage
phase cycle/hz amps
kW
corD & plug
208-240 (agcy)
at 208
1
1
1
60
60
60
13.7 3.3
11.9 2.5
13.7 3.3
NEMA 6-20P
with the following symbol.
20A - 250V Plug
at 240
230
1
50
13.1 3.0
cee 7/7,
220-230v plug
eLeCtRiCAL - HFt2-500
voltage
phase cycle/hz amps
kW
corD & plug
208-240 (agcy)
at 208
1
1
1
60
60
60
15.7 3.8
13.6 2.8
15.7 3.8
NEMA 6-20P
20A - 250V Plug
at 240
230
1
50
15.0 3.5
cee 7/7,
220-230v plug
Wire diagrams are included in the literature
package supplied with the unit.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 9.
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OPeRAtiON
useR sAFety iNFORm AtiON
useR sAFety iNFORmAtiON:
CAutiON
This appliance is intended for use in commercial
establishments by qualified personnel who 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.
stARt uP
BeFORe iNitiAL use:
Before operating the unit, clean both the interior and
exterior of the unit with a damp cloth and mild soap
solution. Rinse well.
DANGeR
DisCONNeCt uNit FROm
POWeR sOuRCe BeFORe
CLeANiNG OR seRViCiNG.
Merchandiser heat plate must be heated to remove
surface oils and the accompanying odor produced
during the first use of the appliance.
Turn ON/OFF toggle switch to ON position. Turn
thermostat to the 10 setting. Allow the unit to heat
for 30 minutes or until no odor is detected.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 10.
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OPeRAtiON
OPeRAtiNG iNstRuCtiONs
1. DO NOt ADD WAteR tO HOt WeLL
All pan divider bars required must be utilized
at all times with the pan configuration chosen.
Before loading food into the unit, use a pocket-
type thermometer to make certain all products
have reached an internal temperature of
140° to 180°F (60° to 82°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.
Halo Heat® hot wells maintain a constant
and gentle temperature. Adding water is not
recommended since water will accelerate the
deterioration of the product and may damage the
unit voiding the warranty.
2. PLACe PAN DiViDeRs AND emPty
PANs iN tHe WeLLs
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 wells.
If these gaps are not closed, heat will escape,
heat distribution will be uneven, and uniform
temperature will be difficult to maintain.
6. Reset tHeRmOstAt(s) As NeeDeD
After all products are loaded into the unit, it
is necessary to reset the thermostat(s). Since
proper temperature range depends on the type
of products and the quantities being held,
it is necessary to periodically use a pocket
thermometer to check each item to make certain
the correct temperatures are being maintained.
Proper temperature range is between a minimum
of 140° and 180° F (60° and 82° C).
This is a VERY important requirement to follow
whenever this appliance is in use.
3. tuRN POWeR sWitCH “ON”
Turn toggle switch to “ON” position. Lights will
illuminate and hot well will begin to warm.
7. tO mAiNtAiN PROPeR FOOD
temPeRAtuRe, OVeRHeAD HeAtiNG
is RequiReD.
4. PReHeAt At tHe NumBeR “10” settiNG
FOR A miNimum OF 30 miNutes
An indicator light will illuminate
when the thermostat(s) is (are)
turned “ON.” The unit should be
preheated at the 10 setting for a
minimum of 30 minutes before
loading the unit with hot food.
CAutiON
metal paRtS OF tHiS eQUipment
beCOme eXtRemelY HOt WHen
in OpeRatiOn. tO avOid bURnS,
alWaYS USe Hand pROteCtiOn
WHen OpeRating tHiS applianCe.
5. LOAD HOt FOODs iNtO tHe APPLiANCe
8. seRVe FResH, HOt FOOD
After preheating, place hot foods into the
preheated pans located in the appliance or
exchange the pans with pre-filled product pans.
This appliance is designed for the purpose of hot
food holding. Only hot foods should be placed
into the unit. Potentially hazardous foods should
be held in the unit at setting 10. If lower settings
are used, ensure the food has maintained safe
food temperatures. Lower settings should be
tested by user to ensure food has maintained
safe food temperatures between 140° and 160°F
(60° and 71°C).
Keep hot foods looking fresh. Occasionally stir or
rotate food as needed. Wipe spills immediately to
ensure maximum eye appeal and to ease end of
day cleanup.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 11.
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OPeRAtiON
GeNeRAL HOLDiNG GuiDeLiNes
Chefs, cooks and other specialized food service
personnel employ varied methods of cooking. Proper
holding temperatures for a specific food product must
be based on the moisture content of the product, product
density, volume, and proper serving temperatures. Safe
holding temperatures must also be correlated with
palatability in determining the length of holding time for a
specific product.
HOLDiNG tem PeRAtuRe RANGe
meAt
BEEF ROAST — Rare
BEEF ROAST — Med/Well Done
FAHReNHeit
CeLsius
130°F
54°C
155°F
68°C
BEEF BRISKET
CORN BEEF
PASTRAMI
160° — 175°F
160° — 175°F
160° — 175°F
130°F
71° — 79°C
71° — 79°C
71° — 79°C
54°C
PRIME RIB — Rare
STEAKS — Broiled/Fried
RIBS — Beef or Pork
VEAL
140° — 160°F
160°F
60° — 71°C
71°C
Halo Heat maintains the maximum amount of product
moisture content without the addition of water, water
vapor, or steam. Maintaining maximum natural product
moisture preserves the natural flavor of the product and
provides a more genuine taste. In addition to product
moisture retention, the gentle properties of Halo Heat
maintain a consistent temperature throughout the cabinet
without the necessity of a heat distribution fan, thereby
preventing further moisture loss due to evaporation
or dehydration.
160° — 175°F
160° — 175°F
160° — 175°F
160° — 175°F
71° — 79°C
71° — 79°C
71° — 79°C
71° — 79°C
HAM
PORK
LAMB
POuLtRy
CHICKEN — Fried/Baked
DUCK
160° — 175°F
160° — 175°F
160° — 175°F
160° — 175°F
71° — 79°C
71° — 79°C
71° — 79°C
71° — 79°C
TURKEY
GENERAL
FisH/seAFOOD
FISH — Baked/Fried
LOBSTER
160° — 175°F
160° — 175°F
160° — 175°F
71° — 79°C
71° — 79°C
71° — 79°C
When product is removed from a high temperature
cooking environment for immediate transfer into
SHRIMP — Fried
BAkeD GOODs
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.
BREADS/ROLLS
120° — 140°F
49° — 60°C
misCeLLANeOus
CASSEROLES
DOUGH — Proofing
EGGS —Fried
FROZEN ENTREES
HORS D'OEUVRES
PASTA
160° — 175°F
80° — 100°F
150° — 160°F
160° — 175°F
160° — 180°F
160° — 180°F
160° — 180°F
180°F
71° — 79°C
27° — 38°C
66° — 71°C
71° — 79°C
71° — 82°C
71° — 82°C
71° — 82°C
82°C
PIZZA
POTATOES
PLATED MEALS
SAUCES
140° — 165°F
140° — 200°F
140° — 200°F
160° — 175°F
60°— 74°C
60° — 93°C
60° — 93°C
71° — 79°C
Use a metal-stemmed thermometer to measure the
internal temperature of the product being held. Adjust the
thermostat setting to achieve the best overall setting based
on internal product temperature.
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.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 12.
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CARe AND CLeANiNG
CLeANiNG AND PReVeNtiVe m AiNteNANCe
PROteCtiNG stAiNLess steeL suRFACes
CLeANiNG AGeNts
It is important to guard against corrosion
in the care of stainless steel
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.
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.
CAutiON
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.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 13.
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CARe AND CLeANiNG
equiPmeNt CARe
5. Clean heat guards with a window cleaner.
6. 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 cloth
and wipe with the grain of the stainless steel.
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.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable
cleaning and sanitation requirements for
foodservice equipment.
tHOROuGHLy CLeAN tHe
APPLiANCe DAiLy
1. Remove food from merchandiser.
DANGeR
2. Turn ON/OFF toggle switch to
the “OFF” position. Disconnect unit from power
source. Let the unit cool.
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.
3. Clean heat plate and metal surfaces of the
unit with a damp, clean cloth and any good
commercial detergent at the recommended
strength. Use a plastic scouring pad or oven
cleaner for difficult areas. Rinse surfaces by
wiping with sponge and clean warm water
seVeRe DAmAGe OR
eLeCtRiCAL HAZARD
COuLD ResuLt.
WaRRantY beCOmeS vOid iF
applianCe iS FlOOded
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.
DANGeR
4. Surfaces can be wiped with a sanitizing solution
after cleaning and rinsing. This solution must
be approved for use on stainless steel food
contact surfaces.
DisCONNeCt uNit FROm
POWeR sOuRCe BeFORe
CLeANiNG OR seRViCiNG.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 14.
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sANitAtiON
Food flavor and aroma are usually so closely related that
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.
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.
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, nd 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 not 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 through 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
is 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
DANGER ZONE
CRITICAL ZONE
SAFE ZONE
(4° TO 60°C)
(21° TO 49°C)
(60° TO 74°C)
COLD FOODS
ABOVE 40°F
36° TO 40°F
DANGER ZONE
SAFE ZONE
(ABOVE 4°C)
(2° TO 4°C)
FROZEN FOODS
ABOVE 32°F
0° TO 32°F
DANGER ZONE
CRITICAL ZONE
SAFE ZONE
(ABOVE 0°C)
(-18° TO 0°C)
0°F or below
(-18°C or below)
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 15.
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seRViCe
seRViCe PARts
mODeL >
HFt2-300
HFt2-400
HFt2-500
item
DesCRiPtiON
PARt NO. qty
PARt NO. qty
PARt NO. qty
1
2
3
4
5
6
LExAn GUARD
GD-29516
ST-2547
GD-29413
1012070
LG-2044
5011297
1010949
1010952
BM-29064
2
12
2
GD-29517
ST-2547
GD-29413
1012070
LG-2044
—
2
12
2
GD-29412
ST-2547
GD-29413
1012070
LG-2044
—
2
12
2
SHOULDER STUD, LOnG S/S
LExAn GUARD, FULL SIDE
SIDE PAnEL, S/S
2
2
2
LEGS, 4" (102mm) ADjUSTABLE (CT OnLY)
BUMPER (230V InT’L OnLY)
— BUMPER TRACK
4
4
4
2
—
—
—
—
—
—
—
—
2
—
—
— BUMPER RAIL
2
—
—
— BUMPER EnD CAP
4
—
—
2
1
3
6
5
4
tRAy sLiDes
mODeL >
DesCRiPtiON
HFt2-300
PARt NO. qty
HFt2-400
PARt NO. qty
HFt2-500
PARt NO. qty
item
1
2
TRAY SLIDE, SPOT
5013497
SC-2425
2
5013542
SC-2425
2
5013486
SC-2425
2
SCREW, PHIL, 8-32 x 1/2"
12
16
16
1
2
Part numbers and drawings are
subject to change without notice.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 16.
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seRViCe
seRViCe PARts List - PANeL COLORs, BAskets
mODeL >
HFt2-300
PARt NO.
HFt2-400
PARt NO.
HFt2-500
PARt NO.
item
DesCRiPtiON
PAnEL, EnD, PAInTED - STAnDARD
STAInLESS STEEL
qty
qty
qty
1
1006498
1006499
1006497
1006498
1006499
1006497
1006498
1006499
1006497
2
2
2
BLACK
SPECIFY CUSTOM COLOR
PAnEL, EnD, PAInTED - COUnTER-TOP
STAInLESS STEEL
1012070
1012069
1012071
1012070
1012069
1012071
1012070
1012069
1012071
2
2
1
2
2
2
1
2
2
2
1
2
BLACK
SPECIFY CUSTOM COLOR
PAnEL, EnD, FORMICA - DELUxE
BLACK
PE-28241
PE-27805
PE-28241
PE-27805
PE-28241
PE-27805
SPECIFY CUSTOM COLOR
2
3
CAnOPY TOP COVER, OUTER
STAInLESS STEEL
5005294
5005285
5005295
5013547
5013544
5013548
5007920
5007449
5007450
BLACK
SPECIFY CUSTOM COLOR
SHELF, STAnDARD/DELUxE
STAInLESS STEEL
BLACK
5006786
5006851
5006852
5013550
5013549
5013551
5007615
5007616
5007971
CUSTOM COLOR
4
5
RIVET
RI-2100
5006642
BS-27896
1006624
1007795
nU-24613
SC-22307
SC-22466
24
4
RI-2100
5013563
BS-27896
1006624
1007795
nU-24613
SC-22307
SC-22466
24
4
RI-2100
5007638
BS-27896
1006624
1007795
nU-24613
SC-22307
SC-22466
24
4
SHELF, WOOD - DELUxE OnLY
BASKET, WOOD - DELUxE OnLY
HOLDER 1, SIDE BASKET
HOLDER 2, SIDE BASKET
nUT, InSERT, THREADED
SCREW, CT, M4.8 x 16MM
SCREW, 1/4-20 x 1 PHIL
6
2
2
2
7
2
2
2
8*
9*
10*
11*
2
2
2
8
8
8
8
8
8
8
8
8
*nOT SHOWn
2
7
1
6
5
3
4
1
3
Part numbers and drawings are
subject to change without notice.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 17.
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seRViCe
HFt2-400 shown
13
25
26
1
14
12
8
27
24
3
9
27
29 30
7
2
31
14
22
20
1
13
19
23
4
26
21
16
17
4
31
19
20
5
17
16
10
18
6
27
11
Part numbers and drawings are
subject to change without notice.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 18.
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seRViCe
seRViCe PARts List - CORe uNit
HFt2-500
mODeL >
HFt2-300
HFt2-400
item
DesCRiPtiON
InnER TOP LIGHT EnD
PARt NO. qty
PARt NO. qty
PARt NO. qty
1
2
1007098
1007507
1008952
1012113
1012185
1007110
1007080
1012196
1008316
5013467
4880
2
1
1007098
1007507
1008952
1012113
1012185
1012222
1012223
1012224
1012226
5013526
4881
2
1
1007098
1007507
1008952
1012113
1008952
1008268
1008327
1011896
1008330
5012935
4880
2
1
TERMInAL BRACKET HOLDER
RECEPTACLE LOCK
3
12
1
16
2
16
2
4
COnTROL ATTACHMEnT PLATE
EnD LExAn POSITIOn CLIP
BOTTOM COVER PAnEL
InnER TOP SIDE
5
4
4
16
1
6
1
1
7
1
1
1
8
InnER TOP COnTROL SIDE
InnER LIGHT PAnEL
WELL EnCLOSURE, SPOT
ELEMEnT KIT
1
1
1
9
1
1
1
10
11
12
13
14
15*
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32*
1
1
1
1
1
1
InnER TOP SPOT
5005806
BK-3019
BU-33619
HG-27333
In-2003
1
5013538
BK-3019
BU-33619
HG-27333
In-2003
1
5007446
BK-3019
BU-33619
HG-27333
In-2003
1
T-BLOCK
2
2
2
BUSHInG, 1" HOLE
4
4
5
HInGE, UPRIGHT SUPPORT
2
2
2
InSULATIOn, BOARD, 5.875 x 21.670, 1/2"
InSULATIOn, BOARD, 6 x 50.125, 1/2"
InSULATIOn, FLUFF
2
2
2
In-2003
2
In-2003
2
In-2003
2
In-22364
Kn-26568
LI-3951
1
In-22364
Kn-26568
LI-3951
1
In-22364
Kn-26568
LI-3951
1
KnOB, THERMOSTAT
1
2
2
PILOT LIGHT, WHITE
1
2
2
LAMP, FLOOD
LP-33783
PE-29421
RI-2100
6
LP-33783
PE-29421
RI-2100
8
LP-33783
PE-29421
RI-2100
8
PAnEL OVERLAY
1
2
2
RIVET, BLInD #44, STnLS
RECEPTACLE, SnAP In
12
6
20
8
12
8
RP-3955
SC-2190
SC-2365
SC-2459
SC-26791
SW-3528
SW-3905
TT-34981
RP-3955
SC-2190
SC-2365
SC-2459
SC-26791
SW-3528
SW-3905
TT-34981
RP-3955
SC-2190
SC-2365
SC-2459
SC-26791
SW-3528
SW-3905
TT-34981
SCREW, GROUnD 10-32 x 1/4 PAn HD
SCREW, 6-32 x 1-1/4 ROUnD HD
SCREW, 8-32 x 1/4 PHIL
2
2
2
4
4
4
62
12
1
68
12
2
74
12
1
SCREW, 10-32 x 1/4 PAn HEAD
SWITCH, 20A, 250V, TOGGLE SWITCH
SWITCH, RUBBER BOOT W/ nUT
THERMOSTAT, 240V, 13A
1
2
1
1
2
2
CORDSET
208-240V
230V
CD-33840
CD-3922
1
1
CD-3588
CD-3922
1
1
CD-3588
CD-3922
1
1
33*
34*
35*
BUSHInG, STRAIn RELIEF
POWER SWITCH
BU-3964
SW-3528
5012929
2
1
1
BU-3964
SW-3528
5012929
2
1
1
BU-3964
SW-3528
5012929
2
1
1
GROUnD STUD, 230V OnLY
*nOT SHOWn
DANGeR
DisCONNeCt uNit FROm
POWeR sOuRCe BeFORe
CLeANiNG OR seRViCiNG.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 19.
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seRViCe
HFt2-400 Base shown
2
6
10
4
4
1
3
7
A
1
12
8
13
9
5
7
1
14
A
Part numbers and drawings are
subject to change without notice.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 20.
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seRViCe
seRViCe PARts List - BAse
mODeL >
HFt2-300
HFt2-400
HFt2-500
item
DesCRiPtiON
CORD COVER PLATE
PARt NO.
qty
PARt NO.
qty
PARt NO.
qty
1
2
3
4
5
1006591
1006995
5005235
5013483
BK-3019
2
1
1
2
1
1006591
1012228
5013540
5013541
BK-3019
2
1
1
2
1
1006591
1008348
5007460
5012923
BK-3019
2
1
1
2
1
BASE STAnD TOP PAnEL
BASE SUPPORT SPOT
BASE STIFFEnER, SPOT
T-BLOCK
CORDSET
208-240V
230V
CD-33840
CD-3922
1
1
CD-3588
CD-3922
1
1
CD-3588
CD-3922
1
1
6*
7
8
CASTER, RIGID 5" (127mm)
CS-2025
CS-2026
PG-3559
RI-2100
2
2
CS-2025
CS-2026
PG-3559
RI-2100
2
2
CS-2025
CS-2026
PG-3559
RI-2100
2
2
CASTER, SWIVEL 5" (127mm) WITH BRAKE
PLUG, 7/8" HOLE
9
1
1
1
10
11*
12
13
14
15*
RIVET, BLInD, #44, STnLS
3/8-16 x 1-1/2" HEx CAP
72
6
64
6
72
6
SC-22553
SC-2351
SC-2365
SC-2425
WS-23991
SC-22553
SC-2351
SC-2365
SC-2425
WS-23991
SC-22553
SC-2351
SC-2365
SC-2425
WS-23991
5/16-18 x 5/8" SERR. HEx HD SCREW
6-32 x 1-1/4" ROUnD HD
16
2
16
2
16
2
8-32 x 1/2" PHIL SCREW
8
8
8
3/8" ID 7/8" OD S/S FLAT WASHER
6
6
6
*nOT SHOWn
Cable Heating ReplaCement SeRviCe KitS
Kit nUmbeR >
HFt2-300
4880
HFt2-400
4881
HFt2-500
5 4880
SeRviCe Kit inClUdeS:
CB-3045 CaBle Heating element
CR-3226 Ring ConneCtoR
132 ft
144 ft
12
120 ft
8
8 ft
8
8
8 ft
8
in-3488
insulation CoRneR
8 ft
12
Bu-3105 sHouldeR BusHing
Bu-3106 Cup BusHing
8
12
8
sl-3063
ta-3540
st-2439
insulating sleeve
HigH temp eleCtRiCal tape
10.32 stud
8
12
8
1 roll
8
1 roll
12
1 roll
8
nu-2215 Hex nut
32
24
32
DANGeR
CALiBRAtiON
enSURe pOWeR SOURCe
CALiBRAtiON PROCeDuRes
matCHeS vOltage Stamped
On applianCe nameplate.
Every unit is calibrated at the factory. Only a qualified
service technician should calibrate the unit in the field
if necessary.
sHOCk Risk WARNiNG: Unit must be disconnected
from power source before making adjustments or
calibrating switch.
CAutiON
tHiS SeCtiOn iS pROvided FOR tHe aSSiStanCe
OF QUaliFied SeRviCe teCHniCianS OnlY and
iS nOt intended FOR USe bY UntRained OR
UnaUtHORiZed SeRviCe peRSOnnel.
tOOLs RequiReD: 2mm allen (hex) wrench
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 21.
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HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 22.
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HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 23.
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TRANSPORTATION DAMAGE and CLAIMS
All Alto-Shaam equipment is sold F.O.B. shipping point, and when accepted by the carrier, such shipments
become the property of the consignee.
Should damage occur in shipment, it is a matter between the carrier and the consignee. In such cases,
the carrier is assumed to be responsible for the safe delivery of the merchandise, unless negligence can be
established on the part of the shipper.
1. Make an immediate inspection while the equipment is still in the truck or immediately after it is moved to the receiving area.
Do not wait until after the material is moved to a storage area.
2. Do not sign a delivery receipt or a freight bill until you have made a proper count and inspection of all merchandise received.
3. Note all damage to packages directly on the carrier’s delivery receipt.
4. Make certain the driver signs this receipt. If he refuses to sign, make a notation of this refusal on the receipt.
5. If the driver refuses to allow inspection, write the following on the delivery receipt:
Driver refuses to allow inspection of containers for visible damage.
6. Telephone the carrier’s office immediately upon finding damage, and request an inspection. Mail a written confirmation of the
time, date, and the person called.
7. Save any packages and packing material for further inspection by the carrier.
8. Promptly file a written claim with the carrier and attach copies of all supporting paperwork.
We will continue our policy of assisting our customers in collecting claims which have been properly filed and actively pursued.
We cannot, however, file any damage claims for you, assume the responsibility of any claims, or accept deductions in payment
for such claims.
LIMITED WARRANTY
Alto-Shaam, Inc. warrants to the original purchaser only that any original part that is found to be defective in material or workmanship will, at
Alto-Shaam's option, subject to provisions hereinafter stated, be replaced with a new or rebuilt part.
The parts warranty period is as follows:
For the refrigeration compressor on Alto-Shaam Quickchillers™, five (5) years from the date of installation.
For the heating element on Halo Heat® cooking and holding ovens, as long as the original purchaser owns the oven. This
excludes holding only equipment.
For all other parts, one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first.
The labor warranty period is one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first.
Alto-Shaam will bear normal labor charges performed during standard business hours, excluding overtime, holiday rates or any
additional fees.
To be valid, a warranty claim must be asserted during the applicable warranty period. This warranty is not transferable.
THIS WARRANTY DOES NOT APPLY TO:
1. Calibration.
2. Replacement of light bulbs, door gaskets, and/or the replacement of glass due to damage of any kind.
3. Equipment damage caused by accident, shipping, improper installation or alteration.
4. Equipment used under conditions of abuse, misuse, carelessness or abnormal conditions, including but not limited to, equipment
subjected to harsh or inappropriate chemicals, including but not limited to, compounds containing chloride or quaternary salts, poor water
quality, or equipment with missing or altered serial numbers.
5. Damage incurred as a direct result of poor water quality, inadequate maintenance of steam generators and/or surfaces affected by water
quality. Water quality and required maintenance of steam generating equipment is the responsibility of the owner/operator.
6. Damage caused by use of any cleaning agent other than Alto-Shaam's Combitherm® Cleaner, including but not limited to damage due to
chlorine or other harmful chemicals. Use of Alto-Shaam's Combitherm® Cleaner on Combitherm® ovens is highly recommended.
7. Any losses or damage resulting from malfunction, including loss of product, food product, revenue, or consequential or incidental
damages of any kind.
8. Equipment modified in any manner from original model, substitution of parts other than factory authorized parts, removal of any parts
including legs, or addition of any parts.
This warranty is exclusive and is in lieu of all other warranties, express or implied, including the implied warranties of merchantability and
fitness for a particular purpose. In no event shall Alto-Shaam be liable for loss of use, loss of revenue or profit, or loss of product, or for any
indirect, special, incidental, or consequential damages. No person except an officer of Alto-Shaam, Inc. is authorized to modify this warranty
or to incur on behalf of Alto-Shaam any other obligation or liability in connection with Alto-Shaam equipment.
Effective November 1, 2011
RECORD THE MODEL AND SERIAL NUMBER OF THE APPLIANCE FOR EASY REFERENCE.
ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBER IN ANY CONTACT WITH ALTO-SHAAM REGARDING THIS APPLIANCE.
Model: ______________________________________________ Date Installed: ______________________________________________________
Voltage: ______________________________________________ Purchased From: ___________________________________________
Serial Number: _____________________________________________________________________________________________________________
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W164 N9221 Water Street P.O. Box 450 Menomonee Falls, Wisconsin 53052-0450 U.S.A.
PHONE: 262.251.3800 • 800.558-8744 USA/CANADA FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY
PRINTED IN U.S.A.
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