Alto Shaam Microwave Oven 1767 SK III User Manual

C o o k , H o l d , S m o k e O ve n

E l e c t ro n i c C o n t ro l

Model:

767-SK/III

1767-SK/III

2800-SK/III

• INSTALLATION

• OPERATION

1767-SK/III

• MAINTENANCE

767-SK/III

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

#8312 • 4/08

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 cook, hold or

process foods for the purpose of human

consumption. No other use for this appliance is

authorized or recommended.

2. This appliance is intended for use in commercial

establishments where all operators are familiar

with the purpose, limitations, and associated

hazards of this appliance. Operating

D A N G E R

instructions and warnings must be read and

understood by all operators and users.

Used to indicate the presence of a

hazard that WILL cause severe

personal injury, death, or substantial

property damage if the warning

included with this symbol is ignored.

3. Any troubleshooting guides, component views,

and parts lists included in this manual are for

general reference only and are intended for use

by qualified technical personnel.

WA R N I N G

4. This manual should be considered a permanent

part of this appliance. This manual and all

supplied instructions, diagrams, schematics,

parts lists, notices, and labels must remain with

the appliance if the item is sold or moved to

another location.

Used to indicate the presence of a

hazard that CAN cause personal injury,

possible death, or major property

damage if the warning included with

this symbol is ignored.

C A U T I O N

Used to indicate the presence of a

hazard that can or will cause minor or

moderate personal injury or property

damage if the warning included with

this symbol is ignored.

N O T E

For equipment delivered for use

in any location regulated by the

following directive:

DO NOT DISPOSE OF ELECTIRCAL

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.

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I N S TA L L AT I O N

D A N G E R

ALTERATION, ADJUSTMENT,

SERVICE, OR MAINTENANCE COULD

RESULT IN SEVERE INJURY, DEATH

OR CAUSE PROPERTY DAMAGE.

C A U T I O N

IMPROPER INSTALLATION,

METAL PARTS OF THIS EQUIPMENT

BECOME EXTREMELY HOT WHEN IN

OPERATION. TO AVOID BURNS,

ALWAYS USE HAND PROTECTION

WHEN OPERATING THIS APPLIANCE.

READ THE INSTALLATION,

OPERATING AND MAINTENANCE

INSTRUCTIONS THOROUGHLY

BEFORE INSTALLING OR SERVICING

THIS EQUIPMENT.

D A N G E R

DO NOT store or use gasoline or other

flammable vapors or liquids in the

vicinity of this or any other appliance.

C A U T I O N

TO PREVENT PERSONAL INJURY,

USE CAUTION WHEN MOVING OR

LEVELING THIS APPLIANCE.

S I T E I N S TA L L AT I O N

The Alto-Shaam cook

CLEARANCE REQUIREMENTS

and hold oven must be

installed in a location

that will permit the

oven to function for its

intended purpose and

to allow adequate

clearance for

18" (457mm) minimum clearance at the back from heat pro-

ducing equipment. To protect the electronic control, main-

tain sufficient side clearance to prevent the control area from

reaching any temperature at or above 140°F (60°C).

N O T E

ventilation, proper

cleaning, and

If the appliance has been unplugged for an

extended period of time, the Real Time

Clock may require recharging. Plug the unit

into the proper receptacle for a minimum of

24 hours.

maintenance access.

1. The oven 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.

3. DO NOT store or use any flammable liquids or

allow flammable vapors in the vicinity of this

oven or any other appliance.

4. This appliance must be kept free and clear of

any combustible materials.

5. This appliance must be kept free and clear of

any obstructions blocking access for

maintenance or service.

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

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PG. 3

I N S TA L L AT I O N

S I T E I N S TA L L AT I O N

767-SK/III

1767-SK/III

12-7/8"

(326mm)

Electrical

Connection

12-7/8"

(326mm)

Shown with

Optional

Bumper

Electrical

Connection

25-3/4" (653mm)

31-1/16" (788mm)

25-3/4"

(653mm)

30-15/16"

(785mm)

26-5/8"

(675mm)

26-5/8"

(675mm)

28-1/4" (716mm)

with optional bumper

33-7/8" (860mm)

with optional bumper

33-7/8" (860mm)

with optional bumper

28-1/4" (716mm)

with optional bumper

*32-3/16" (817mm) - with optional 2-1/2" casters

*34-5/8" (878mm) - with optional 5" casters

*34-13/16" (884mm) - with optional 6" legs

*61-15/16" (1572mm) - with optional 3-1/2" (89mm) casters

*63-1/2" (1613mm) - with optional 6" (152mm) legs

WEIGHT

CAPACITY PER COMPARTMENT

MODEL

767-SK/III

1767-SK/III

NET WEIGHT

196 lb (89 kg)

359 lb (163 kg) EST.

SHIP WEIGHT

216 lb (98 kg) EST.

399 lb (181 kg) EST.

100 lb (45 kg) MAXIMUM

VOLUME MAXIMUM: 53 QUARTS (67 LITERS)

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I N S TA L L AT I O N

S I T E I N S TA L L AT I O N

2800-SK/III

Electrical

Connection

2-3/4" (71mm)

from top

30-3/4" (781mm)

WEIGHT

CAPACITY

MODEL

2800-SK/III

NET WEIGHT

410 lb (186 kg)

SHIP WEIGHT

575 lb (261 kg)

360 lb (163 kg) MAXIMUM

VOLUME MAXIMUM: 225 QUARTS (285 LITERS)

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

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I N S TA L L AT I O N

S I T E I N S TA L L AT I O N

OPTIONS AND ACCESSORIES

Bumper, Full Perimeter

767-SK/III 1767-SK/III 2800-SK/III

5004861

5001159

Carving Holder

PRIME RIB

STEAMSHIP (CAFETERIA) ROUND

HL-2635

4459

HL-2635

4459

HL-2635

4459

Casters - 2 RIGID, 2 SWIVEL W/BRAKE

5" (127mm)

3-1/2" (89mm)

2-1/2" (64mm)

5004862

STANDARD

5008022

5004862

STANDARD

––

STANDARD

5008017

––

Door Lock with Key

Drip Pan with Drain

LK-22567

14831

LK-22567

14831

––

Legs, 6" (152mm), Flanged (SET OF FOUR)

Pan Grid, Wire - 18" X 26" PAN INSERT

Pan Slides (230V ONLY)

5004863

PN-2115

5008240

5004863

PN-2115

5008240

5004863

––

Shelf, Stainless Steel

FLAT WIRE, REACH-IN

SH-2324

SH-2743

SH-2324

SH-2743

SH-27988

––

RIB RACK

Stacking Hardware

5004864

––

Wood Chips, bulk pack

Apple 20 lb (9 kg)

Cherry 20 lb (9 kg)

Hickory 20 lb (9 kg)

Maple 20 lb (9 kg)

WC-22543

WC-22541

WC-2829

WC-22545

WC-22543

WC-22541

WC-2829

WC-22545

WC-22543

WC-22541

WC-2829

WC-22545

HACCP Network Options

¯ HACCP Documentation

¯ HACCP with Kitchen Management

* REFER TO HACCP SPECIFICATION #9015 FOR APPLICABLE PART NUMBERS.

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I N S TA L L AT I O N

S I T E I N S TA L L AT I O N

STACKING INSTRUCTIONS

1) If the two appliances were shipped together from the factory, the top unit will have the

casters already removed. A stacking kit will be included with the shipment.

If casters need to be removed: lay the unit on its back, and remove the set screw on each caster. Pull the

casters out of the unit.

2) While appliance is laid on its back, insert one stacking post in each of the four corners of

the upper unit. Secure the stacking posts using one screw and two flat washers that come

with the stacking kit.

Note: The flange on the stacking posts must face the outside of the unit.

3) Remove the four top mounting screws from the lower unit. Place the upper appliance,

which has the stacking posts installed, on topof the bottom unit. Center the topunit from

front to back. Re-install the four screws through the flange of the four stacking posts.

STACKING

POSTS

CASTER SET SCREW

TOP

MOUNTING

SCREWS

TOP

MOUNTING

SCREWS

Stacking Configurations

767-SK/III with 767-SK/III, 750-TH/III,

750-TH-II, 767-SK, or 750-S

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

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I N S TA L L AT I O N

S I T E I N S TA L L AT I O N

A number of adjustments are associated with

initial installation and start-up. It is important

that these adjustments be conducted by a qualified

service technician. Installation and start-up

adjustments are the responsibility of the dealer or

user. These adjustments include but are not

limited to thermostat calibration, door adjustment,

leveling, electrical hook-up and installation of

optional casters or legs.

RESTRAINT REQUIREMENTS

—MOBILE EQUIPMENT

WA R N I N G

RISK OF ELECTRIC SHOCK.

Appliance must be secured

to building structure.

Any appliance that is not furnished with a power

supply cord but that includes a set of casters must

be installed with a tether. Adequate means must

be provided to limit the movement of this

appliance without depending on or transmitting

stress to the electrical conduit. The following

requirements apply:

LEVELING

Level the oven

from side-to-side and

front-to-back with the use of a spirit level.

For ovens installed with casters, it is important

that the installation surface be level due to the

probability of frequent oven repositioning.

1. Maximum height of casters is 6" (152mm).

2. Two of the casters must of be the locking type.

We recommend checking the level of the oven

periodically to make certain the floor has not

shifted nor the oven moved.

3. Such mobile appliances or appliances on mobile

stands must be installed with the use of a flexible

connector secured to the building structure.

NOTE: Failure to properly level this oven can

cause improper function and will result

in the uneven baking with products

consisting of semi-liquid batter.

A mounting connector for a restraining device is

located on the lower back flange of the appliance

chassis or on an oven stand, approximately 18"

(457mm) from the floor. A flexible connector is not

supplied by nor is it available from the factory.

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I N S TA L L AT I O N

S I T E I N S TA L L AT I O N

DRIP TRAY INSTALLATION INSTRUCTIONS

767-SK/III & 1767-SK/III

Standard Drip Pan

14831

[Bottom of oven interior •

below side-racks]

Drip Tray

1008772

Place drip tray into

drip tray holder

Drip Tray

Holder

1008771

2800-SK/III

STANDARD DRIP PAN*

[BOTTOM OF OVEN INTERIOR •

BELOW SIDE-RACKS]

DRIP

TRAY*

SLIDE DRIP TRAY

INTO BRACKETS

UNDER DRIP TRAY

PLATFORM

*SEE ALTO-SHAAM PARTS LIST FOR ALTO-SHAAM PART NUMBERS.

WA R N I N G

FAILURE TO PROPERLY INSTALL THE

DRIP TRAY CAN OR WILL CAUSE

MAJOR EQUIPMENT DAMAGE AND

WILL RESULT IN A LEAKAGE

HAZARD THAT CAN CAUSE

PERSONAL INJURY.

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

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I N S TA L L AT I O N

E L E C T R I C A L C O N N E C T I O N

The appliance must be installed by a qualified

service technician. The oven must be properly

grounded in accordance with the National

Electrical Code and applicable local codes.

230V:

To prevent an electrical shock hazard between

the appliance and other appliances or metal

parts in close vicinity, an equalization-bonding

stud is provided. An equalization bonding lead

must be connected to this stud and the other

appliances / metal parts to provide sufficient

protection against potential difference.

The terminal is marked with the following

symbol.

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.

NOTE: The appliance must be connected to an

electrical circuit that is protected by an

external GFCI outlet.

ELECTRICAL - 767-SK/III

D A N G E R

VOLTAGE

PHASE

CYCLE/ HZ

AMPS

CORD & PLUG

208-240 (UL)

at 208

16.0

15.5

17.8

3.85

3.21

4.27

ELECTRICAL CONNECTIONS MUST

BE MADE BY A QUALIFIED SERVICE

TECHNICIAN IN ACCORDANCE WITH

APPLICABLE ELECTRICAL CODES.

NO CORD

& PLUG

at 240

230

16.0

3.68

CEE 7/7

220-230V PLUG

ELECTRICAL - 1767-SK/III

D A N G E R

VOLTAGE

PHASE

CYCLE/ HZ

AMPS

CORD & PLUG

208-240 (UL)

at 208

32.0

30.9

35.6

7.70

6.43

8.55

ENSURE POWER SOURCE

MATCHES VOLTAGE STAMPED

ON APPLIANCE NAMEPLATE.

NO CORD

& PLUG

at 240

230

34.1

7.86

NO CORD

& PLUG

ELECTRICAL - 2800-SK/III

D A N G E R

VOLTAGE

PHASE

CYCLE/ HZ

AMPS

43.1

CORD & PLUG

CORD, NO PLUG

NO CORD & PLUG

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.

208

8.96

8.54

208

230

37.1

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O P E R AT I N G I N S T R U C T I O N S

U S E R S A F E T Y I N F O R M AT I O N

The Alto-Shaam cook and hold oven is intended

for use in commercial establishments by qualified

operating personnel where all operators are

familiar with the purpose, limitations, and asso-

ciated 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.

S TA R T- U P O P E R AT I O N

BEFORE INITIAL USE:

3. • Press the TIME key.

Interior oven surfaces must be heated to remove

surface oils and the accompanying odor produced

during the first use of the oven.

• Press the up and down arrows to set the

cooking time to approximately 2 hours.

• Allow the oven to cycle for approximately

2 hours or until no odor is detected.

1. Wipe all wire shelves, side racks and the full

oven interior with a clean, damp cloth. Install

the oven side racks, oven shelves, and external

drip tray. Shelves are installed with the

curved edge toward the back of the oven.

Insert the drip pan on the interior bottom

surface of the oven.

D A N G E R

AT NO TIME SHOULD THE INTERIOR

OR EXTERIOR BE STEAM CLEANED,

HOSED DOWN, OR FLOODED WITH

WATER OR LIQUID SOLUTION OF

ANY KIND. DO NOT USE WATER JET

TO CLEAN.

2. • Close the oven doors

• Press and release control ON/OFF key.

• Press the COOK key.

• Press the up and down arrows to set the

cooking temperature to 300°F (149°C).

SEVERE DAMAGE OR

ELECTRICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

D A N G E R

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

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O P E R AT I N G I N S T R U C T I O N S

Power ON

Indicator

ቩ ቨ

ቪ ቫ ቭ

ቮ

ባ

ቤ

ብ

ቦ

ቧ

ቯ

ተ

ቢ

ቱ

ታ

ቲ

CONTROL FEATURES

1. ON/ OFF Key

10. LED Display

The ON/OFF control system key operates the

functions of the control panel. If there is any

power loss during operation, the ON/OFF indicator

light will flash. To clear, push key and release.

Indicates interior oven air temperature, internal

product probe temperature, time, or when used in

conjunction with other keys, will review

original cooking, holding and probe temperature

settings. The display will also indicate various

programming and diagnostic information.

2. C^OOKKey — Temperature range 200° to 325°F

(93° to 162°C)

Used to select cooking mode and to review the

cook temperature setting.

11. Ready Indicator Light

Illuminates when the oven has finished preheating.

3. T^IMEKey — Maximum time 24 hours

12. U^Pand DOWN ARROWS

Used to select cook time and to review set time.

Used to increase or decrease set time, including

cooking, holding and probe temperature settings.

4. P^ROBEKey — Temperature range 50° to 195°F

13. S^TARTKey

(10° to 91°C)

Used to initiate a selected mode sequence when

p ressed and released . You may stop any mode of

operation by p ressing and ho ld ing the START Key

until you hear a beep.

Used to select internal product probe temperature

mode and to review probe temperature setting.

5. H^OLDKey — Temperature range 60° to 205°F

(15° to 96°C)

14. Green Indicator Lights

Used to select food holding mode and to review set

holding temperature.

6. S^MOKERKey — Time range 0 to 24 hours

Located within each function key, the green light

functions as an operator prompt indicating

additional operator action is required and also

identifies current mode of operation.

Used to select warm smoke or cold smoke and

to review the smoke time remaining.

7. Lock Indicator

15. Amber Indicator Lights

Located below the COOK, TIME, PROBE and HOLD

Keys, these indicators will illuminate to identify

the current mode of operation and allows the

operator to identify the information currently

shown in the LED display.

When illuminated, this symbol indicates settings

used in the cooking sequence are locked and

cannot be changed.

8. Halo Heat Indicator

When the oven is preheating, the Halo Heat

indicator will illuminate during preheating and

remain steady until the oven reaches the set

cooking temperature. When the temperature has

stabilized, the indicator will illuminate periodically

as the oven calls for heat.

16. P^RESETProgram Keys

Provides memory storage and operation of up to

eight operator set cooking programs for specific

products (A thru H). I enables locking abilities.

17. C^ANCELKey

Used to erase a program from memory storage.

9. Oven Preheat Light

Illuminates until the oven is preheated.

IMPORTANT

Do not use the oven if the controls are not properly functioning. Refer to the Trouble Shooting Guide located in

this manual or call an authorized service technician.

PG. 12

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O P E R AT I N G I N S T R U C T I O N S

AUDIBLE SIGNALS

OVEN BEEPING is used to indicate a YES or NO response to operator input.

Beeps also indicate mode CHANGES and ERROR conditions.

One brief beep indicates a YES (enabled) response to the information entered into the control.

Two brief beeps indicate a NO (disabled) response to the information entered into the control.

A beep that lasts for one second indicates an oven mode TRANSITION. Example: Preheat to Ready-Start.

Three brief beeps indicate the oven is in the READY mode for product loading and START-UP.

Four brief beeps indicate an existing FAULT condition. Refer to the Trouble Shooting section of this manual.

Beeper volume can be changed. With the control in the OFF mode, press and hold the DOWN ARROW Key until the display

exhibits one of the 4 volume levels (0 being OFF or the lowest, and 3 being the highest). After each change, the button must

be released and the display must clear before the procedure can be repeated to select a different volume level.

OPERATING FEATURES & FUNCTIONS

Turn the Oven Control Panel Off:

Display High/ Low Probe Temperatures:

To observe the recorded maximum or minimum

probe temperature when cooking by probe, press

the following keys while the probe remains in the

product:

Highest Temperature: Press PROBE Key and UP

ARROW Key at same time.

Press and hold the ON/OFF Key until the oven beeps. The ON/OFF

indicator light will go out.

Stop an Operation:

Press and hold the START Key for several seconds until the control

beeps, indicating the operation has been cancelled. The oven will

remain in a power-on state.

Lowest Temperature: Press PROBE Key and DOWN

ARROW Key at same time.

Arrow Keys:

Cook, Hold and Probe Temperature set points can be adjusted by 1°

when pressing the ARROW Keys. To change a set point more rapidly,

p ress and ho ld the ARROW Key along with the key for the temperature

function, and the temperature changes in steps of 10°F or 5°C.

The Time setting is adjusted in increments of one minute by pressing

the ARROW Keys. To make adjustment in steps of ten minutes, p ress

and ho ld the TIME Key and ARROW Key at the same time.

Halo Heat Indicator:

When the oven is preheating the Halo Heat

indicator light will remain illuminated until it

reaches the set cook temperature. Once the

temperature has stabilized, this indicator will

illuminate periodically as the oven calls for heat.

Probe Usage:

Green and Amber Indicators:

Each program key includes a green light which

indicates a requirement for additional

programming by the operator or the current

operational state of the oven.

NOTE: When cooking by probe, insert the probe into the raw

product

after

the

oven

has

been

preheated.

WAIT ONE FULL MINUTE to allow the probe temperature to

decrease to the internal temperature of the product. Press the start

button to begin the cooking process after this probe temperature

adjustment period. A false probe reading of the internal product

Green

The COOK, TIME, PROBE, and

HOLD keys include an amber

indicator light to identify the

temperature will cause the oven to default to

temperature.

holding

information being displayed.

Amber

When the oven probe remains inserted in the probe bracket, the LED

temperature display will indicate the ambient air temperature inside

the oven. To use the probe for cooking remove it from the bracket and

wipe the full length of the metal probe with a disposable alcohol pad

to clean and sanitize before using.

Power Fail Detect:

If the power were to fail for any reason while

heating, the control will retain, in memory, the

programmed operating conditions. When power

Only the tip of the probe senses the internal product temperature; is restored, the control will resume operating

therefore, it is important the tip be placed correctly in the product for

internal temperature accuracy. Push the probe tip halfway into the

product, positioning the tip at the center of the food mass. When

inserting the probe into solid foods such as meat roast or poultry

breasts, push the probe in from a straight downward position or in

from the point where it was interrupted and the

ON/OFF indicator light will flash, indicating that

such an event did occur. The operator can turn

off the flashing light by pressing the ON/OFF key.

from the side to the center position. If placing into a semi-liquid or NOTE:

If such an event has occurred, it is

strongly recommended that you ensure the food is

safe for consumption according to local health

regulations.

liquid product, the probe cable must be secured to keep the probe

positioned properly. Do not let the probe tip touch the edges, bottom

or side of a container. Tape the probe cable to the lip or edge of

the container.

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PG. 13

O P E R AT I N G I N S T R U C T I O N S

Preparation

WA R N I N G

Adjust the inside door vents per the individual

cooking procedure selected. Always keep door

vents closed when cooking with the smoking

function. Insert drip pan on the bottom of the

oven cavity.

THE USE OF IMPROPER

MATERIALS FOR THE SMOKING

FUNCTION COULD RESULT IN

DAMAGE, HAZARD, EQUIPMENT

FAILURE OR COULD REDUCE THE

OVERALL LIFE OF THE OVEN.

Wood Chips

DO NOT USE SAWDUST

FOR SMOKING.

Soak one full tray of wood chips in water for 5 to

10 minutes. Shake off excess water, and place the

DO NOT USE WOOD CHIPS

SMALLER THAN THUMBNAIL SIZE.

Wood Chip Tray

moistened chips in the wood chip tray of the

smoker oven. Replace the container in the oven.

Hot Smoke Procedure

Cold Smoke Procedure

Press and release power switch ON/OFF

Control Key.

Press and hold the SMOKER Key for a period of 5

seconds. Holding the SMOKER Key for 5 seconds

will set the oven to a default temperature of 32°F

(0°C) to prevent the oven from producing heat.

Press and set COOK thermostat to required

cooking temperature.

Press and set TIME or PROBE.

Prepare product for smoking.

Place stainless steel tray filled with ice on

shelf above the smoker tray.

Press and set HOLD thermostat to required

holding temperature.

Load product on shelves.

The Oven is automatically programmed to

preheat to the set cooking temperature. The

oven will produce an audible signal when

fully preheated.

To Set Smoking time

By Time

Press the SMOKER Key.

Prepare product for cooking.

Load product on shelves.

Press the UP and DOWN ARROW KEYS to

select the smoke time in minutes.

Press START.

To Set Smoking time

By TIME

Press the SMOKER Key.

Ho ld ing the SMOKER KEY fo r 5 seco nd s w ill set the

o ven to a d efault tem p erature o f 32°F (0°C) to p revent

the o ven fro m p ro d ucing heat. To increase this

d efault tem p erature, p ress the HOLD KEY and p ress

the UP ARROW to set a higher d efault tem p erature.

Press the UP and DOWN ARROW KEYS to

select the smoke time in minutes.

Press START.

No te: The sm o k ing tim er activates the

heating elem ent lo cated w ithin the

w o o d chip co ntainer. A full w o o d

chip co ntainer w ill p ro d uce sm o k e

fo r a p erio d o f ap p ro xim ately 1 ho ur,

even tho ugh the tim er can go p ass

o ne ho ur.

Taste preference

Minimum Smoking time

10 min.

Light Smoke Flavor

Medium Smoke Flavor

Heavy Smoke Flavor

Very Heavy Smoke Flavor

Extra Heavy Smoke Flavor

30 min.

40 min.

60 min.

80 min.

These instructions are basic operational guidelines only.

For complete instructions, see the HALO HEAT

Guide to Low Temperature Cooking and Holding

provided with the oven.

For maximum product tenderizing and to reduce labor

during peak preparation hours, products can be

cooked and held overnight.

PG. 14

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O P E R AT I N G I N S T R U C T I O N S

Preset Menu Keys:

This Alto-Shaam oven allows the operator to set up to eight cook/smoke programs. Each program can be

preset in any program mode to cook/smoke by time or internal product temperature. Programs are recalled

and stored using the PRESET Keys labeled "A through H." These keys, along with the key labeled "I", share

additional functions described in the "User Options" section of this manual.

Programming a Cook/Smoke Program

Select the product to be programmed and begin programming with the oven control power

OFF. Press and release control ON/OFF key. The oven will beep for one second and power

to the unit will be indicated by an illuminated green indicator light located in the upper left

corner of the ON/OFF key. The oven will begin operating in the hold mode. The amber

HOLD indicator will be illuminated and the last set hold temperature will be displayed.

Press H OLD Key. To change the hold temperature, press the UP or DOWN ARROW Key.

Press COOK Key. Oven preheat indicator will illuminate and the last set cooking temperature

is displayed. To change the cook temperature, press the UP or DOWN ARROW Keys.

To cook by time — press the TIME Key. Last set cooking time is displayed.

To change the set time, press the UP or DOWN ARROW Key. The green TIME indicator will illuminate.

To cook by probe — press the PROBE Key. Last set internal product temperature is displayed.

To change the set temperature, press the UP or DOWN ARROW Key. The green PROBE

indicator will illuminate.

Press SMOKER Key. To set the smoke time desired, use UP or DOWN ARROW key. The last set

time will be displayed.

The oven preheat indicator will illuminate. Oven is now in the preheat mode and is

— or —

automatically programmed to preheat to the cook temperature.

Select a letter code for the product programmed by the previous steps. Press and hold the selected

PRESETS

PRESET key until you hear a brief, four second beep. The letter key program indicator light will

illuminate and the product programmed is now stored in memory for the specific letter key pressed.

Additional programs can be stored in the remaining PRESET Keys if not previously programmed.

Note: The last PRESET Key used will be the oven cooking run sequence for the next product

to be programmed. Settings can be manually changed for the next product and an alternate

pre-programmed letter key selected.

Erasing a Cook/Smoke Program

To erase a program, the oven must be in either the power-up hold mode or in the preheat mode. The oven

cannot be running a PRESET Menu program.

When the oven is in the power-up hold mode or in the preheat mode, press and hold both the CANCEL Key and

the appropriate letter PRESET Key to be erased. The oven will beep in approximately four seconds and the

program's indicator light will go out to indicate the program has been erased.

IMPORTANT - After programming a specific product into memory in a programmable

preset key, it is very important to make a written permanent record of the product and

the program letter assigned. Menu card (PE-23384) is provided for this purpose.

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

PG. 15

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O P E R AT I N G I N S T R U C T I O N S

Cook/Smoke Using Preset Menu Keys:

Press and release control ON/ OFF key.

• The green indicator light on the ON/OFF Key will illuminate.

• The oven will beep for one second.

C A U T I O N

• The oven will begin operating in the hold mode.

TO MAINTAIN SAFE TEMPERATURE

LEVELS, COLD FOOD FOR

RETHERMALIZATION OR REHEATING

MUST NEVER BE ADDED TO THE OVEN

WHILE HOT FOODS ARE BEING HELD.

• The amber hold indicator will illuminate.

• The previously set hold temperature will be displayed.

• PRESET Keys with stored cooking programs will have green indicator illuminated.

Press Desired PRESET Key (A thro ugh H)

PRESETS

• Halo Heat and Pre-Heat indicator will illuminate.

¯The oven is automatically programmed to preheat to the cook temperature programmed.

• The oven will beep when preheated and the preheat indicator will go out.

• Both the Ready and Start indicator lights will flash.

¯_wTh_he_ils_ee_it_nco_tho_ek_rt_ee_am_dp_ye_/r_sa_tt_au_rtre_mw_oi_dll_e.be maintained by the oven and appear in the display

Load the food inside oven. If cooking by probe, remove probe from its bracket, wipe the probe

tip with a disposable alcohol pad and insert probe properly into product. Close the oven door.

Note: The oven will beep 3 times every 25 seconds until the oven is loaded and the

START Key pressed.

Press and release START Key.

COOK

• The oven will beep.

• The green indicators for power, cook, smoke, probe or time, and start will illuminate.

• If programmed to cook by time, the display will alternate between showing the set cook

temperature and the time remaining.

• If programmed to cook by probe, the display will alternate between showing the set cook

temperature and the elapsed time.

HOLD

• The oven will beep when the set probe temperature has been reached or set time has elapsed.

• The green indicator for cook will remain illuminated.

• The display will alternate between showing the set hold temperature and the amount of

time the product has remained in the holding mode.

• The Ready indicator light will illuminate after 2 hours in the hold mode.

Note: The ready indicator does not necessary indicate a product-ready state. For best

results, the product must remain in the oven at the set holding temperature for the

minimum number of hours indicated in the individual cooking instructions.

• The oven will remain operating in the hold mode until the control ON/OFF Key is pressed.

PG. 16

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O P E R AT I N G I N S T R U C T I O N S

U S E R O P T I O N S

Preset

Lock

PRESET Keys Lock and Unlock

Control Panel Lock and Unlock

PRESET Keys A through H can be locked in order to

prevent storing, altering or erasing a program.

The control panel can be locked at any time in order to

prevent inadvertent or accidental setting changes.

To lock the PRESET Keys, press and hold the "I" Key

until the oven beeps. Release the “I” key. The green

indicator on the "I" key will illuminate. Oven PRESET

Keys A through H are now locked.

To lock the control panel, press and hold the UP ARROW

Key and then press the ON/OFF Key.

You will hear a brief beep and the panel lock

indicator will illuminate. Release all keys. The oven's

control panel is now locked.

No te: Only the oven PRESET keys A through H are

affected by this lock-out in order to also allow

the oven to be used with the unprogrammed

Cook, Probe, or Hold modes.

Note: The control panel is now fully locked

with the exception of the ON/OFF Key and ARROW

keys. You will be unable to turn the oven control

off at this point.

To unlock the PRESET Keys, press and hold the

CANCEL Key along with the "I" Key until you hear a

brief beep. Release all keys. The green indicator on

the "I" key will extinguish. The oven preset keys are

now unlocked.

To unlock the control panel, press and hold the DOWN

ARROW Key and then press the ON/OFF Key. You will hear

two brief beeps and the panel lock indicator will

extinguish. Release all keys. The panel is now unlocked

and ready for normal use.

Fahrenheit or Celsius Selection

With the control in the off mode,

Beeper Volume Selection

With the control in the off mode,

press and hold the DOWN ARROW Key

until the display shows one of the 4

volume levels (0 being OFF or the lowest,

and 3 being the highest). After each

change, the button must be released and

the display must clear before the

procedure can be repeated to select a

different volume level.

press and hold the UP ARROW Key until

the display toggles between Fahrenheit

and Celsius. After each change the button must be

released. The display must clear before the

procedure can be repeated.

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

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PG. 17

O P E R AT I N G I N S T R U C T I O N S

H O L D I N G T E M P E R A T U R E R A N G E

General Holding Guideline

MEAT

BEEF ROAST — Rare

FAHRENHEIT

130°F

CELSIUS

54°C

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.

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

PORK

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.

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

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

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.

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

HELATH (HYGIENE) REGULATIONS FOR ALL INTERNAL

TEMPERATURE REQUIREMENTS.

Most Halo Heat Holding Equipment is provided

with a thermostat control between 60° and 200°F

(16° to 93°C). If the unit is equipped with vents,

close the vents for moist holding and open the vents

for crisp holding.

PG. 18

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C A R E A N D C L E A N I N G

C L E A N I N G A N D P R E V E N T I V E M A I N T E N A N C E

PROTECTING STAINLESS STEEL SURFACES

CLEANING AGENTS

It is important to guard against

corrosion in the care of

Use non-abrasive cleaning products designed for

use on stainless steel surfaces. Cleaning agents

must be chloride-free compounds and must not

contain quaternary salts. Never use hydrochloric

acid (muriatic acid) on stainless steel surfaces.

Always use the proper cleaning agent at the

manufacturer's recommended strength.

stainless steel surfaces.

Harsh, corrosive, or

inappropriate chemicals can

completely destroy the

protective surface layer of stainless steel.

Abrasive pads, steel wool, or metal implements

will abrade surfaces causing damage to this

protective coating and will eventually result in

areas of corrosion. Even water, particularly hard

water that contains high to moderate

concentrations of chloride, will cause oxidation

and pitting that result in rust and corrosion. In

addition, many acidic foods spilled and left to

remain on metal surfaces are contributing factors

that will corrode surfaces.

Contact your local cleaning supplier for

product recommendations.

CLEANING MATERIALS

The cleaning function can usually be accomplished

with the proper cleaning agent and a soft, clean

cloth. When more aggressive methods must be

employed, use a non-abrasive scouring pad on

difficult areas and make certain to scrub with the

visible grain of surface metal to avoid surface

scratches. Never use wire brushes, metal scouring

pads, or scrapers to remove food residue.

Proper cleaning agents, materials, and

methods are vital to maintaining the appearance

and life of this appliance. Spilled foods should be

removed and the area wiped as soon as possible

but at the very least, a minimum of once a day.

Always thoroughly rinse surfaces after using a

cleaning agent and wipe standing water as quickly

as possible after rinsing.

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.

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

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C A R E A N D C L E A N I N G

EQUIPMENT CARE

11. To help maintain the protective film coating on

polished stainless steel, clean the exterior of the

cabinet with a cleaner recommended for

stainless steel surfaces. Spray the cleaning

agent on a clean cloth and wipe with the grain

of the stainless steel.

Under normal circumstances, this

oven should provide you with long

and trouble free service. There is no

preventative maintenance required,

however, the following Equipment

Care Guide will maximize the potential life and

trouble free operation of this oven.

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.

12. Clean any glass with a window cleaner.

Always follow appropriate state or local health

(hygiene) regulations regarding all applicable

cleaning and sanitation requirements for equipment.

CLEAN THE DOOR VENTS

CLEAN DAILY

Door vents need to be inspected and cleaned

as required.

1. Disconnect unit from power

source, and let cool.

CLEAN THE PROBES DAILY

2. Remove all detachable items

such as wire shelves, side

racks, and drip pans. Clean

these items separately.

Remove all food soil from probes.

Wipe entire probe and cable

assembly with warm detergent

solution and a clean cloth.

3. Wipe the interior metal surfaces

of the oven with a paper towel to

remove loose food debris.

4. Clean the interior metal surfaces of the cabinet

with a damp clean cloth or sponge and any

good commercial detergent.

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.

5. Spray heavily soiled areas with a water soluble

degreaser and let stand for 10 minutes, then

remove soil with a plastic scouring pad.

Remove detergent by wiping each

probe and cable with clean rinse

water and a cloth. Wipe probes

and probe brackets with

disposable alcohol pad or sanitizing solution

recommended for food contact surfaces. Allow probe

and cable to air dry in probe holding bracket.

CHECK THE COOLING FAN IN THE OVEN

CONTROL AREA

While the oven is warm, check that the cooling fan in

the oven control area is functioning. The fan is located

at the back of the unit, toward the top.

CHECK OVERALL CONDITION OF

OVEN ONCE A MONTH

6. Wipe control panel, door vents, door handles,

and door gaskets thoroughly since these areas

harbor food debris.

Check the oven once a month for physical damage and

loose screws. Correct any problems before they begin

to interfere with the operation of the oven.

7. Rinse surfaces by wiping with sponge and clean

warm water.

D A N G E R

8. Remove excess water with sponge and wipe dry

with a clean cloth or air dry. Leave doors open

until interior is completely dry. Replace side

racks and shelves.

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.

9. Wipe door gaskets and control panel dry with a

clean, soft cloth.

10. Interior can be wiped with a sanitizing solution

after cleaning and rinsing. This solution must

be approved for use on stainless steel food

contact surfaces.

SEVERE DAMAGE OR

ELECTRICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

D A N G E R

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

DO NOT USE OVEN IF CONTROLS ARE NOT

PROPERLY FUNCTIONING

Refer to the Trouble Shooting Guide located in this

manual or call an authorized service technician.

PG. 20

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S A N I TAT I O N

Food flavor and aroma are usually so closely

related that it is difficult, if not impossible, to

separate them. There is also an important,

inseparable relationship between cleanliness and

food flavor. Cleanliness, top operating efficiency,

and appearance of equipment contribute

considerably to savory, appetizing foods.

Good equipment that is kept clean, works

better and lasts longer.

The most accurate method of measuring safe

temperatures of both hot and cold foods is by

internal product temperature. A quality

thermometer is an effective tool for this purpose,

and should be routinely used on all products that

require holding at a specific temperature.

A comprehensive sanitation program should focus

on the training of staff in basic sanitation

procedures. This includes personal hygiene,

proper handling of raw foods, cooking to a safe

internal product temperature, and the routine

monitoring of internal temperatures from receiving

through service.

Most food imparts its own particular aroma and

many foods also absorb existing odors.

Unfortunately, during this absorption, there is no

distinction between GOOD and BAD odors. The

majority of objectionable flavors and odors

troubling food service operations are caused by

bacteria growth. Sourness, rancidity, mustiness,

stale or other OFF flavors are usually the result of

germ activity.

Most food-borne illnesses can be prevented

through proper temperature control and a

comprehensive program of sanitation. Both these

factors are important to build quality service as the

foundation of customer satisfaction. Safe food

handling practices to prevent food-borne illness is

of critical importance to the health and safety of

your customers.

The easiest way to insure full, natural food flavor is

through comprehensive cleanliness. This means

good control of both visible soil (dirt) and invisible

soil (germs). A thorough approach to sanitation

will provide essential cleanliness. It will assure an

attractive appearance of equipment, along with

maximum efficiency and utility. More importantly,

a good sanitation program provides one of the key

elements in the prevention of food-borne illnesses.

HACCP, an acronym for Hazard Analysis (at)

Critical Control Points, is a quality control program

of operating procedures to assure food integrity,

quality, and safety. Taking steps necessary to

augment food safety practices are both cost

effective and relatively simple. While HACCP

guidelines go far beyond the scope of this manual,

additional information is available by contacting:

A controlled holding environment for prepared

foods is just one of the important factors involved

in the prevention of food-borne illnesses.

Temperature monitoring and control during

receiving, storage, preparation, and the service of

foods are of equal importance.

CENTER FOR FOOD SAFETY AND APPLIED

NUTRITION FOOD AND DRUG ADMINISTRATION

1-888-SAFEFOOD

INTERNAL FOOD PRODUCT TEMPERATURES

HOT FOODS

40° TO 140°F

70° TO 120°F

140° TO 165°F

COLD FOODS

ABOVE 40°F

36°F TO 40°F

FROZEN FOODS

ABOVE 32°F

0° TO 32°F

DANGER ZONE

CRITICAL ZONE

SAFE ZONE

(4° TO 60°C)

(21° TO 49°C)

(60° TO 74°C)

DANGER ZONE

SAFE ZONE

(ABOVE 4°C)

(2°C TO 4°C)

DANGER ZONE

CRITICAL ZONE

SAFE ZONE

(ABOVE 0°C)

(-18° TO 0°C)

(-18°C or below)

0°F or below

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

PG. 21

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S E R V I C E

TROUBLE SHOOTING

Error

Possible Cause

Service Required

Code Description/Results

E-10

E-11

E-20

E-21

E-30

Air Sensor Fault (shorted)

Ino p erative Oven

Air sensor is shorted.

Air sensor defective? See following page for air sensor test.

Air Sensor Fault (open)

Ino p erative Oven

Air sensor is open or connection failure.

Air sensor defective? See following page for air sensor test.

Product Probe Fault (shorted)

Product probe is shorted

Probe defective? See following page for probe sensor test.

Oven w ill co o k in tim e o nly

Product Probe Fault (open)

Product Probe is open or connection failure.

Probe defective? See following page for probe sensor test.

Oven w ill co o k in tim e o nly

Under temperature

Oven door closed? Door gasket need replacement? Preheat skipped?

Oven overloaded or has frozen product? Defective air sensor or probe?

Defective solid state relay? Bad wire connections or open heating cable?

Is the high limit switch tripped? If none of the above, call service.

Oven will not reach set temperature

Shorted cable? Defective solid state relay? Defective air sensor?

If none of the above, call service.

E-31

E-60

Over temperature

Oven w ill shut d o w n

Control must be replaced.

Real time clock error

This error also is displayed if the unit has been unplugged for more than 30

days. If this is the case the unit should be plugged in with the circuit break-

er on and the unit displaying the E-60 on the front panel for more than 30

minutes. Once this has been accomplished the circuit breaker should be

turned to off or the unit unplugged for about 10 seconds after which the

unit should be turned on again. This may have to be repeated.

Ino p erative Oven

Check control connections for loose wires. If none, control must be

replaced.

E-70

E-78

Configuration connector error

Ino p erative Oven

If 125 VAC unit, voltage is below 90 VAC. Correct.

If 208-240 VAC voltage is below 190 VAC. Correct.

Voltage low

Ino p erative Oven

If 125 VAC unit, voltage is over 130 VAC. Correct.

If 208-240 VAC, voltage is over 250 VAC. Correct.

E-79

E-80

Voltage high

Ino p erative Oven

Contact Service.

EEPROM - Function data error

Ino p erative Oven

E-82

E-84

E-86

EEPROM - Calibration data error

Ino p erative Oven

EEPROM - Unit ID error

Ino p erative Oven

EEPROM - Preset data error

Ino p erative Oven

D A N G E R

C A U T I O N

THIS SECTION IS PROVIDED FOR THE ASSISTANCE

OF QUALIFIED SERVICE TECHNICIANS ONLY AND

IS NOT INTENDED FOR USE BY UNTRAINED OR

UNAUTHORIZED SERVICE PERSONNEL.

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

PG. 22

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S E R V I C E

This section is provided for the assistance of qualified technicians only and is not intended for use by

untrained or unauthorized service personnel. If your Alto-Shaam unit is not operating properly, check the

following before calling your Authorized Alto-Shaam Service Agent:

ꢀ Check the power flow to the unit. Plug in outlet? Circuit breaker switch at back of unit turned on?

Do not attempt to repair or service the Cook and Hold unit beyond this point. Contact Alto-Shaam for

the nearest authorized service agent. Repairs made by any other service agents without prior

authorization by Alto-Shaam® will void the warranty on the unit.

TROUBLE SHOOTING INTERNAL ELECTRICAL COMPONENTS

A. No power. Display will not light.

1. Verify that power is available at the outlet or junction box.

2. Verify that the circuit breaker switch on the back of the unit is turned on.

3. Verify that the power cord is not open. Check continuity with a VOM meter.

4. If none of the above steps help, call a qualified service technician or refer to the Service Manual for

this particular oven.

B. Display is lit and unit calls for heat, but unit is not heating;

Error Code E30

Check to verify that the high limit switch located at the rear of the unit top has not been

tripped. If it has been tripped, reset by pressing in the hit limit reset button at the rear

of the oven.

After resetting, the cause of the high limit trip must be corrected. If the high limit switch

will not reset, the high limit switch is defective and must be replaced. This is a safety

device and must not be jumped out or removed from the circuit.

C. To test air sensor:

Test air sensor by placing sensor in ice water bath and using an ohmmeter set on the ohm scale. The

reading should be 100 ohms resistance. If it is more than 2 ohms higher or lower, sensor needs to

be replaced.

D. To test probe sensor:

Test food probe by placing in ice water bath and using an ohmmeter set on the ohm scale. The reading

should be 100 ohms resistance.

C A U T I O N

D A N G E R

THIS SECTION IS PROVIDED FOR THE ASSISTANCE

OF QUALIFIED SERVICE TECHNICIANS ONLY AND

IS NOT INTENDED FOR USE BY UNTRAINED OR

UNAUTHORIZED SERVICE PERSONNEL.

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

N O T E

If the appliance has been unplugged for an

extended period of time, the Real Time

Clock may require recharging. Plug the unit

into the proper receptacle for a minimum of

24 hours.

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

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PG. 23

S E R V I C E

EXTERIOR SERVICE VIEW

767-SK/III & 1767-SK/III

Control Panel

Overlay

PE-27178 - 767-SK/III

Bonnet Cover

1003888

Control Panel

Bezel

PE-27181 - 1767-SK/III

Bonnet

Assembly

5004770

PE-26566

Door Hinge

HG-22338

Door Assembly

Side Panel

5002726

15738

Probe Assembly

767-SK/III

15892

5006846

1767-SK/III

Shelf,

Flat Wire

SH-2324

Shelf,

Rib Rack

SH-2743

Chip Tray

4652

Door Handle

HD-27080

Drip Tray

1007928

Door Vents

Drip Pan w/ Drain

14831

Door Gasket

GS-22951

Side

Rack

SR-2303

Caster Package

5008017 - 767-SK/III

5004862 - 1767-SK/III

PG. 24

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

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S E R V I C E

EXTERIOR SERVICE PARTS LIST

767-SK/III & 1767-SK/III

Qty.

767-SK/III

Qty.

1767-SK/III

Part

Number

Part Description

1. Bonnet Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . .1 . . . . . . . . . . .5004770

2. Bonnet Cover . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . .1 . . . . . . . . . . .1003888

3. Caster Package, 3-1/2" (89mm) 2 RIGID, 2 SWIVEL W/ BRAKE . . . . .1 . . . . . . . . . . . . .— . . . . . . . . . .5008017

Caster Package, 5" (127mm) 2 RIGID, 2 SWIVEL W/ BRAKE . . . . . . .— . . . . . . . . . . . . .1 . . . . . . . . . .5004862

4. Chip Tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . .2 . . . . . . . . . . . . .4652

Chip Tray Cover . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . .2 . . . . . . . . . . . . .1021

Chip Tray Handle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . .2 . . . . . . . . . .HD-2724

Chip Tray Insert . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . .2 . . . . . . . . . . . . .1243

5. Control Panel Bezel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . .1 . . . . . . . . . .PE-26566

6. Control Panel Overlay . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . .— . . . . . . . . .PE-27178

Control Panel Overlay . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .— . . . . . . . . . . . . .1 . . . . . . . . . .PE-27181

7. Door Assembly, Left-Hand with Window . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . .2 . . . . . . . . . . . . .15741

Door Assembly, Right-Hand with Window . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . .2 . . . . . . . . . . . . .15738

8. Drip Pan with drain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . .2 . . . . . . . . . . . . .14831

9. Drip Tray (not shown) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . .1 . . . . . . . . . . .1008772

Drip Tray Holder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . .1 . . . . . . . . . . .1008771

10. Gasket, Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . .2 . . . . . . . . . .GS-22951

11. Handle, Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . .2 . . . . . . . . .HD-27080

12. Hinge, Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 pair . . . . . . . . . .2 pair . . . . . . .HG-22338

13. Panel, Back . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . .2 . . . . . . . . . . .1006710

14. Panel, Sides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . .— . . . . . . . . . .5002726

Panel, Sides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .— . . . . . . . . . . . . .2 . . . . . . . . . . .5006846

15. Probe Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . .2 . . . . . . . . . . . . .15892

16. Probe Holder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . .2 . . . . . . . . . . . . .13239

17. Shelf, S/S Wire . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . .4 . . . . . . . . . .SH-2324

18. Shelf, Rib Rack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . .2 . . . . . . . . . .SH-2743

19. Side Rack, S/S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . .4 . . . . . . . . . . .SR-2303

Pan Slide, S/S (230V) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . .4 . . . . . . . . . . .5008240

20. Smoker Element Repair Kit . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . .2 . . . . . . . . . . .5003782

21. Switch Cover, Hi-Limit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . .1 . . . . . . . . . . .1003936

D A N G E R

LOCK-OUT OR POST

BREAKER PANEL UNTIL

SERVICE WORK HAS BEEN

COMPLETED.

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

PG. 25

Download from Www.Somanuals.com. All Manuals Search And Download.

S E R V I C E

ELECTRONIC COMPONENTS

Unit Front

Fan

767-SK/III - FA-3974

1767-SK/III - FA-34524

Beeper

BP-3567

Terminal Block

Control Assembly

BK-33546

CC-34194

Heat Sink

1005836

Relay

RL-33829

Relay,

Smoker

RL-33558

Power Supply

Board

BA-33554

Terminal

Block

BK-33546

Voltage

Monitor

Board

BA-33764

Hi-Limit

Thermostat

Ground Screw

SC-2190

Circuit Breaker

Hi-Limit

Switch Cover

Terminal Block

BK-3019

Switch

TT-33476

SW-34077

1003936

767-SK/III, 208-240V Unit Shown*

*see following page for 230V part numbers

PG. 26

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

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S E R V I C E

ELECTRONIC COMPONENTS PARTS LIST

Qty.

Part Description

767-SK/III

1767-SK/III

Part Number

1. Beeper . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . . . .BP-3567

2. Circuit Board . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . . .BA-33991

3. Circuit Breaker Switch, 767-SK/III . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . . . . .— . . . . . . . . . . . . . . . . .SW-34077

Circuit Breaker Switch, 1767-SK/III . . . . . . . . . . . . . . . . . . .— . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . .SW-34076

4. Control Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . .CC-34194

5. Cordset, 230V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . . . . .— . . . . . . . . . . . . . . . . . .CD-3922

6. Fan, Box, 767-SK/III . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . . . . .— . . . . . . . . . . . . . . . . . .FA-3974

Fan, Box, 1767-SK/III . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .— . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . . . . .FA-34524

7. Ground Screw (not shown) . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . . . .SC-2190

8. Heat Sink . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . . . .1005836

Heat Sink Pad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . . . .HE-33926

9. Power Supply Board . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . . .BA-33554

10. Reed Switch (not shown) . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . . . .SW-33559

11. Relay . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . . . . .RL-33829

Relay, Smoker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . . . . .RL-33558

12. Sensor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . . . . .SN-33541

Sensor Mounting Block . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . . . . .BK-24427

13. Terminal Block, Power . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . . . .BK-3019

14. Terminal Block . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . . . . . . .4 . . . . . . . . . . . . . . . . . .BK-33546

15. Thermostat, Fan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . . . . .TT-33255

16. Thermostat, Hi-Limit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . . . . .TT-33476

17. Voltage Monitor Board . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . . .BA-33764

D A N G E R

CABLE HEATING SERVICE KIT

No. 4881

DISCONNECT UNIT FROM

MODEL 767-SK/III & 1767-SK/III

POWER SOURCE BEFORE

CLEANING OR SERVICING.

(PER COMPARTMENT)

includes:

CB-3045

CR-3226

IN-3488

BU-3105

BU-3106

ST-2439

NU-2215

SL-3063

TA-3540

Cable Heating Element . . . . 210 feet

Ring Connector. . . . . . . . . . . . . . . 12

Insulation Corner . . . . . . . . . . 1 foot

Shoulder Bushing . . . . . . . . . . . . . 12

Cup Bushing . . . . . . . . . . . . . . . . . 12

Stud. . . . . . . . . . . . . . . . . . . . . . . . 12

Hex Nut . . . . . . . . . . . . . . . . . . . . 24

Insulating Sleeve . . . . . . . . . . . . . 12

Electrical Tape . . . . . . . . . . . . . 1 roll

D A N G E R

LOCK-OUT OR POST

BREAKER PANEL UNTIL

SERVICE WORK HAS BEEN

COMPLETED.

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

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PG. 27

S E R V I C E

SERVICE VIEW - 2800-SK/III

Control Panel

Bonnet Assembly

Overlay

Control Panel

Bezel

5007139

Probe Assembly

PE-27987

PR-34298

5007264

Door Assembly

5000514

Casing, Sides

1007972

Door Gasket

GS-25593

Cabinet Handle

Fan Guard

HD-22257

GD-2396

Door Handle

HD-2007

Chip Tray

5005067

Shelf

SH-27988

Drip Pan

1007826

Drip Tray

1008180

Casters (rear)

CS-24874

Casters (front)

CS-24875

Side Rack

SR-27989

PG. 28

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

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S E R V I C E

SERVICE PARTS LIST - 2800-SK/III

Part Description

Qty.

Part Number

1. Bonnet Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . .5007139

2. Casing, Back . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . .1007968

3. Casing, Bottom . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . .1007967

4. Casing, Sides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . . . .1007972

5. Casters, 5" (127mm), RIGID (REAR) . . . . . . . . . . . . . . . . .2 each . . . . . . . . . . . . .CS-24874

Casters, 5" (127mm), SWIVEL W/ BRAKE (FRONT) . . . . . . .2 each . . . . . . . . . . . . .CS-24875

6. Chip Tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . . . .5005067

7. Control Panel Overlay . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . .PE-27987

8. Control Panel Bezel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . .5007264

9. Door Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . . . .5000514

10. Drip Pan with drain . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . .1007826

11. Drip Tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . .1008180

12. Fan Guard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 . . . . . . . . . . . . . . . .GD-2396

13. Gasket, Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . .GS-25593

14. Handle, Cabinet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . .HD-22257

15. Handle, Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . . .HD-2007

16. Hinge, Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 pair . . . . . . . . . . . . .HG-22338

17. Probe Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . .PR-34298

18. Probe Receptacle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . .PR-34299

19. Shelf, S/S Wire . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 . . . . . . . . . . . . . . .SH-27988

20. Side Rack, S/S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 . . . . . . . . . . . . . . . .SR-27989

Electrical

1. Beeper . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . .BP-3567

2. Circuit Board . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . .BA-33991

3. Contactor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . .CN-3052

4. Control Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . .CC-34194

5. Cord, 208V, 1PH ONLY . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . .CD-33847

6. Fan, Box . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . .FA-34524

7. Fan, Motor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 . . . . . . . . . . . . . . .FA-33221

8. Heat Sink . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . .HE-33926

9. Power Supply Board . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . .BA-33554

10. Relay . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 . . . . . . . . . . . . . . .RL-33829

11. Relay, Smoker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . .RL-33558

12. Sensor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . .SN-33541

13. Smoker Element Repair Kit . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . . . .5003782

14. Smoke Element . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . . .CB-3538

15. Terminal Block, Power . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 . . . . . . . . . . . . . . . .BK-3597

16. Terminal Block . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 . . . . . . . . . . . . . . .BK-33546

17. Thermostat, Over Temp. . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . .TT-3750

18. Voltage Monitor Board . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . .BA-33764

D A N G E R

LOCK-OUT OR POST

BREAKER PANEL UNTIL

SERVICE WORK HAS BEEN

COMPLETED.

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

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S E R V I C E

Cable Replacement Kits

Model 2800-SK/III

REQUIRES

Two (2) No. 14228

One (1) No. 4878

Cable Replacement Kit

No. 4878

Cable Replacement Kit

No. 14228

includes:

CB-3045

CR-3226

IN-3488

BU-3105

BU-3106

ST-2439

NU-2215

SL-3063

TA-3540

CB-3045

CR-3226

IN-3488

BU-3105

BU-3106

ST-2439

NU-2215

SL-3063

TA-3540

Cable Heating Element

Ring Connector

Insulation Corner

Shoulder Bushing

Cup Bushing

85 feet

Cable Heating Element 280 feet

Ring Connector

Insulation Corner

Shoulder Bushing

Cup Bushing

Stud

1 foot

Stud

Hex Nut

Insulating Sleeve

Electrical Tape

Hex Nut

Insulating Sleeve

Electrical Tape

1 roll

PG. 30

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

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PG. 32

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

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PG. 34

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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 ship-

ments become the property

of the consignee.

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

nal part that is found to be defective in material or workmanship will,

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

placed 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 addi-

tional fees.

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

tion 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 in-

stallation or fifteen (15) months from the shipping date, whichever oc-

curs first.

Should damage occur in shipment, it is a matter be-

tween 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 mate-

rial 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 installa-

tion 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 lim-

ited 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, inade-

quate 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 re-

fuses to sign, make a notation of this refusal on

the receipt.

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

lowing on the delivery receipt:

Driver refuses to allow inspection of

containers for visible damage.

6. Telephone the carrier’s office immediately upon find-

ing damage, and request an inspection. Mail a writ-

ten 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, substitu-

tion of parts other than factory authorized parts,

7. Save any packages and packing material for further

inspection by the carrier.

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

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

pressed or implied, including the implied warranties of merchantabil-

ity and fitness for a particular purpose. In no event

8. Promptly file a written claim with the carrier and at-

tach copies of all supporting paperwork.

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 cus-

tomers 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

P. O. Box 450

Menomonee Fal l s , W i s cons i n 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

WEBSITE: www.alto-shaam.com

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

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