Cook, Hold, Smoke Oven
Deluxe Control
Model:
767-SK/III
1767-SK/III
1000-SK/III
1200-SK/III
1767-SK/III
1200-SK/III
• INSTALLATION
• OPERATION
• MAINTENANCE
767-SK/III
1000-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
MN-29457 • 04/11
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.
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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
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.
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INSTALLATION
DANGER
ALTERATION, ADJUSTMENT,
SERVICE, OR MAINTENANCE COULD
RESULT IN SEVERE INJURY, DEATH,
OR CAUSE PROPERTY DAMAGE.
CAUTION
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.
DANGER
DO NOT store or use gasoline or other
flammable vapors or liquids in the
vicinity of this or any other appliance.
CAUTION
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
SITE INSTALLATION
The Alto-Shaam
®
CLEARANCE REQUIREMENTS
cook and hold oven
must be installed in
a location that will
permit the oven to
function for its intended
purpose and to allow
adequate clearance
for ventilation,
18" (457mm) minimum clearance at the back from
heat producing equipment. To protect the electronic
control, maintain sufficient side clearance to prevent
the control area from reaching any temperature at or
above 140°F (60°C).
proper cleaning, and
maintenance access.
NOTE
If the appliance has been unplugged for an
extended period of time, the Real Time Clock may
require recharging. Turn main breaker to the unit
off for 10 seconds and then restore power.
For more information, see Error Code E-60 in
the Troubleshooting section of this manual.
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.
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INSTALLATION
SITE INSTALLATION
767-SK/III
1767-SK/III
25-5/8" (726mm)
28-5/8" (726mm)
Shown with
optional bumper
Electrical
Connection
Shown with
optional bumper
25-3/4" (654mm)
32-1/4" (819mm)
31-11/16" (805mm)
25-3/4" (654mm)
26-15/16" (683mm)
23-5/8" (600mm)
26-11/16" (676mm)
*31-11/16" (803mm) - with optional 2-1/2
*35-1/4" (894mm) - with optional 5 (127mm) casters
*33-13/16" (858mm) - with optional 6 (152mm) legs
"
(64mm) casters
"
"
24-1/8" (613mm)
23-5/8" (600mm)
26-11/16" (676mm)
*60-11/16" (1540mm) - with optional 5
"
(127mm) casters
*62-1/8" (1577mm) - with optional 6 (152mm) legs
"
WEIGHT
MODEL
CAPACITY PER COMPARTMENT
NET WEIGHT
196 lb (89 kg)
SHIP WEIGHT
225 lb (102 kg)
450 lb (204 kg)
100 lb (45 kg) maximum
767-SK/III
1767-SK/III
volume maximum: 53 quarts (67 liters)
359 lb (163 kg) est.
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INSTALLATION
SITE INSTALLATION
1000-SK/III
1200-SK/III
25-1/16" (636mm)
25-1/16" (636mm)
Shown with
Optional Bumper
Electrical
Connection
Shown with
optional bumper
22-5/8" (574mm)
32-1/4" (819mm)
2" (799mm)
31-1/
22-5/8" (574mm)
20-1/2" (521mm)
23-1/2" (597mm)
6" (683mm)
26-15/1
*42" (1067mm) - with optional 5
*41-7/8" (1063mm) - with optional 6
"
(89mm) casters
(152mm) legs
"
20-1/2" (521mm)
24" (521mm)
24-1/8" (613mm)
*74-1/6" (1880mm) - with optional 3-1/2 (89mm) casters
"
*75-1/2" (1917mm) - with optional 6 (152mm) legs
"
WEIGHT
MODEL
CAPACITY PER COMPARTMENT
NET WEIGHT
SHIP WEIGHT
120lb (54 kg) maximum
1000-SK/III
12000-SK/III
203 lb (92 kg) est.
390 lb (177 kg) est.
282 lb (128 kg) est.
435 lb (197 kg) est
voluMe MaxiMuM: 60 quarts (76 liters)
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INSTALLATION
OPTIONS AND ACCESSORIES
767-SK/III
1767-SK/III
1000-SK/III
1200-SK/III
OPTIONS AND ACCESSORIES
Bumper, Full Perimeter
5010371
5010371
5009767
5009767
Carving Holder
prime rib
HL-2635
HL-2635
HL-2635
HL-2635
steamship (cafeteria) round
4459
4459
4459
4459
Casters - 2 rigid, 2 swivel w/brake
5" (127mm)
3-1/2" (89mm)
2-1/2" (64mm)
5004862
standard
5008022
standard
5008017
—
5004862
standard
5008022
standard
5008017
—
Exterior Color Options
stainless steel
burgundy
standard
available
available
standard
available
available
standard
available
available
standard
available
available
custom color
Door Lock with Key
Door with Window
LK-22567
LK-22567
LK-22567
LK-22567
right hand
left hand
5010406
5010409
5010406
5010409
15879R
15881R
15879R
15881R
Drip Pan, with Drain, 1-11/16" (43mm deep)
Drip Pan, without Drain, 1-7/8" (48mm deep)
Drip Pan, Extra Deep
—
—
5005616
11906
5005616
11906
14831
14831
—
—
15929
15929
Legs, Stemmed, 6" (152mm) - set of four
Pan Grid, Wire - 18" x 26" paN iNsert
Pan Slides (230v oNly) - 2 per cavity Needed
5011149
PN-2115
1010813
5011149
PN-2115
1010813
5011149
PN-2115
—
5011149
PN-2115
—
Shelf, Stainless Steel
Stacking Hardware
flat wire, reach-in
SH-2324
SH-2743
SH-2324
SH-2743
SH-2325
SH-29474
SH-2325
SH-29474
rib rack
5004864
—
5004864
—
Wood Chips, bulk pack Apple 20 lb (9 kg)
Cherry 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
WC-22543
WC-22541
WC-2829
WC-22545
Hickory 20 lb (9 kg)
Maple 20 lb (9 kg)
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INSTALLATION
SITE INSTALLATION
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 top of the bottom unit. Center the top unit 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
Stacking Configurations
767-SK/III with 767-SK/III, 750-TH/III,
750-TH-II, 767-SK, or 750-S
1000-SK/III with 1000-SK/III,
1000-TH/III, or 1000-S
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INSTALLATION
SITE INSTALLATION
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
WARNING
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 upper back flange of the appliance.
A flexible connector is not supplied by nor is it
available from the factory.
deluxe control smokers • installation/operation/service manual - pg. 8
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INSTALLATION
SITE INSTALLATION
DRIP TRAY INSTALLATION INSTRUCTIONS
b
a
c
d
Item Description
Qty
1
1
2
3
4
Double-Sided Tape
Drip Tray Holder
8-32 x 1/4" Phil Screw
Drip Tray
1
3
1
1. Poke holes through double-sided tape a which is attached to the back of drip tray holder b.
2. Remove backing on double-sided tape a.
3. Put screws c through holes and attach drip tray holder b to unit.
4. Optional - apply a line of food-grade silicone caulk along top edge of drip tray holder b to seal.
5. Place drip tray d in drip tray holder b.
DANGER
ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON APPLIANCE NAMEPLATE.
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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.
REGARDING INTERNATIONAL STANDARD UNITS:
If the unit is not equipped with flexible cord and
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.
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
Supply cords used with this equipment shall be
oil-resistant, sheathed flexible cable not lighter
than ordinary polychloroprene or other equivalent
synthetic elastomer-sheathed cord (Code designation
60245 IEC).
ELECTRICAL - 767-SK/III
vOLTaGE
PHaSE
cycLE/Hz
aMPS
kW
aWG
with the following symbol.
208-240 (agcy)
at 208
1
1
1
60
60
60
16.0
15.5
17.9
3.9
3.2
4.3
cord,
no plug
Hard wired models:
at 240
Hard wired models must be equipped with a
country certified external allpole disconnection
switch with sufficient contact separation.
230
1
50/60
15.4
3.1
cee 7/7
220-230v plug
ELECTRICAL - 1767-SK/III
If a power cord is used for the connection of the
product an oil resistant cord like H05RN or H07RN
or equivalent must be used.
vOLTaGE
PHaSE
cycLE/Hz
aMPS
kW
aWG
208-240 (agcy)
at 208
1
1
1
60
60
60
32.0
31.0
35.8
7.7
6.5
8.6
no cord
or plug
at 240
NOTE: CE approved appliances must be
connected to an electrical circuit that is
protected by an external GFCI outlet.
230
1
50
29.1
6.1
no cord
or plug
ELECTRICAL - 1000-SK/III
vOLTaGE
PHaSE
cycLE/Hz
aMPS
kW
cOrD & PLuG
208-240 (agcy)
at 208
1
1
1
60
60
60
15.8
14.4
16.7
3.8
3.0
4.0
DANGER
no cord
or plug
at 240
ENSURE POWER SOURCE
230
1
50
14.0
2.8
cee 7/7
220-230v plug
MATCHES VOLTAGE STAMPED
ON APPLIANCE NAMEPLATE.
ELECTRICAL - 1200-SK/III
vOLTaGE
PHaSE
cycLE/Hz
aMPS
kW
cOrD & PLuG
208-240 (agcy)
at 208
1
1
1
60
60
60
33.3
30.6
35.4
8.0
6.4
8.5
no cord
or plug
DANGER
at 240
To avoid electrical shock, this
230
1
50
31.5
7.2
no cord
or plug
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
Wire diagrams are located inside the bonnet of the unit.
DANGER
ELECTRICAL CONNECTIONS MUST
BE MADE BY A QUALIFIED SERVICE
TECHNICIAN IN ACCORDANCE WITH
APPLICABLE ELECTRICAL CODES.
accordance with CSA C22.1, Canadian
Electrical Code Part 1 or local codes.
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OPERATING INSTRUCTIONS
USER SAFETY INFORMATION
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
associated hazards of this appliance. Operating
instructions and warnings must be read and
understood by all operators and users.
CAUTION
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN
IN OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
START-UP OPERATION
BEFORE INITIAL USE:
Interior oven surfaces must be heated to remove
surface oils and the accompanying odor produced
during the first use of the oven.
DANGER
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.
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.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
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).
DANGER
3. • Press the TIME key.
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
• 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.
AUDIBLE SIGNALS
OVEN BEEPING indicates a response, mode changes, and error conditions.
One brief beep - Response to a key being pressed.
Two brief beeps - Informative beep that indicates that something has been changed, such
as the user entering a volume change, entering a temperature scale
change, etc.
Three brief beeps - Indicates the oven is done preheating, the probe has exceeded
set-point in cold smoking, the door has been open too long, or the control is unlocked.
Four brief beeps - Indicates an error. Refer to the Trouble Shooting section of this manual.
deluxe control smokers • installation/operation/service manual - pg. 11
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OPERATING INSTRUCTIONS
Power ON
Indicator
e
h g
i j k
l
b
c
d
f
m
Upper
Cavity
ON/OFF
n
a
Lower
Cavity
ON/OFF
o
Double
Compartment
Control
q
p
CONTROL FEATURES
10. LED Display
1. ON/OFF Key
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.
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.
2. COOK Key — Temperature range 200° to 325°F
(93° to 162°C)
11. Ready Indicator Light
Illuminates when the oven has finished preheating.
12. UP and DOWN ARROWS
Used to select cooking mode and to review the cook
temperature setting.
3. TIME Key — Maximum time 24 hours
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. PROBE Key — Temperature range 50° to 195°F
(10° to 91°C)
13. START Key
Used to initiate a selected mode sequence when pressed
and released. You may stop any mode of operation by
pressing and holding the START Key until you hear a
2-second beep.
Used to select internal product probe temperature
mode and to review probe temperature setting.
5. HOLD Key — 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.
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.
6. SMOKER Key — Time range 0 to 4 hours
Used to select warm smoke or cold smoke and to
review the smoke time remaining.
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.
7. Lock Indicator
When illuminated, this symbol indicates settings
used in the cooking sequence are locked and cannot
be changed.
8. Halo Heat Indicator
16. Preset Program Keys
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.
Provides memory storage and operation of up to eight
operator set cooking programs for specific products
(A thru H). I enables locking abilities.
17. CANCEL Key
Used to erase a program from memory storage.
9. Oven Preheat Light
Illuminates until the oven is preheated or in ready mode.
IMPORTANT
Do not use the oven if the controls are not properly functioning. Refer to the Troubleshooting
Guide located in this manual or call an authorized service technician.
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OPERATING INSTRUCTIONS
OPERATING FEATURES & FUNCTIONS
Probe Usage:
To stop an operation at any time — Press and hold
the START Key until the control beeps for two seconds,
indicating the operation has been cancelled. The oven
will remain in a power-on state.
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.
To turn oven control panel off — Press and hold
the ON/OFF Key until the oven beeps. The ON/OFF
indicator light will go out.
Only the tip of the probe senses the internal product
temperature; 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 side to the center position. If
placing into a semi-liquid or 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.
Door open indicator — Display will flash “door” and
a triple beep will alert the user. Press ON/OFF key to
acknowledge error and disable triple beep.
Arrow Keys:
Cook, Hold and Probe Temperature, and the Time setting
can be adjusted by pressing the Arrow keys. Pressing
and releasing the Arrow key will increase settings in
increments of one. To change a setting more rapidly,
press and hold the Arrow key. Once the setting reaches
a number divisible by 10, it will begin to increase in
increments of 10.
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.
Green
NOTE: When cooking by probe, insert the probe
into the raw product after the oven has been
preheated.
Amber
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 temperature will cause the oven to
default to a holding temperature.
The COOK, TIME, PROBE, and HOLD keys include
an amber indicator light to identify the information
being displayed.
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 is restored, the control will
resume operating 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 acknowledge
the power failure by pressing the ON/OFF key. Pressing
the key will display the amount of time that the power
has been off. The control will stop counting the amount
of time the power has been off when it has been off for
more than 24 hours.
Probe Calibration:
1. To verify product probe calibration, place the probe
in a warm glass of water along with a quality
independent digital thermometer and press the probe
key for five (5) seconds. Compare readings.
2. If calibration is required, the unit must be in the power
up hold mode. From the off state turn the unit on. The
unit will begin to operate in the power up hold mode,
press the probe key for eight (8) seconds until the unit
beeps twice and a temperature is displayed. Adjust the
probe temperature to match the independent probe by
pressing the up or down arrows to increase or decrease
the temperature. Repeat step 1 to verify.
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.
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:
3. Repeat steps 1 and 2 to verify the probe calibration
Highest Temperature: Press PROBE Key and UP
ARROW Key at same time.
as necessary.
Lowest Temperature: Press PROBE Key and DOWN
ARROW Key at same time.
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OPERATING INSTRUCTIONS
Cook/Hold/Smoke Instructions
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.
To set COOK temperature — 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.
If cooking by time — Press the TIME Key. The green time indicator will illuminate and the last
set cooking time will be displayed. To change the set time, press the UP or DOWN ARROW Key.
The display will alternate between the set temperature and the elapsed time.
If cooking by probe — Press the PROBE Key. The green PROBE indicator will illuminate and the
last set internal product temperature will be displayed. To change the set temperature, press the
UP or DOWN ARROW Key. The display will alternate between the set temperature, the elapsed
time, and the probe temperature.
To set HOLD temperature — Press the HOLD Key. The green cook indicator light will remain
illuminated. To change the hold temperature, press the UP or DOWN ARROW Key. The display
will alternate between the set hold temperature and the amount of time the product has been in
the hold mode. Oven will remain in the hold mode until the ON/OFF key is pressed.
To set Smoke time (hot smoke) — Press SMOKER Key. To set the smoke time desired, use UP or
DOWN ARROW key. The last set time will be displayed.
Press START key to begin cooking cycle.
To Cook/Hold/Smoke using Preset Menu Keys
Press Desired PRESET Key (A through H). PRESET Keys with stored cooking programs will have
green indicator illuminated. The oven will automatically enter preheat mode. Oven will beep
periodically when it has reached a preheat ready state, and both the Ready and Start indicator
lights will flash. To program a preset menu key, see Programming a Preset in this manual.
Press START key to begin cooking cycle.
CAUTION
TO MAINTAIN SAFE TEMPERATURE
LEVELS, COLD FOOD FOR
RETHERMALIZATION OR REHEATING
MUST NEVER BE ADDED TO THE OVEN
WHILE HOT FOODS ARE BEING HELD.
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OPERATING INSTRUCTIONS
Programming a Preset
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.
To set COOK temperature — 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.
If cooking by time — press the TIME Key. The green time indicator will illuminate and the last
set cooking time will be displayed. To change the set time, press the UP or DOWN ARROW Key.
The display will alternate between the set temperature and the elapsed time.
If cooking by probe — press the PROBE Key. The green PROBE indicator will illuminate and the
last set internal product temperature will be displayed. To change the set temperature, press the
UP or DOWN ARROW Key. The display will alternate between the set temperature, the elapsed
time, and the probe temperature.
To set Hold temperature — Press the HOLD Key. The green cook indicator light will remain
illuminated. To change the hold temperature, press the UP or DOWN ARROW Key. The display
will alternate between the set hold temperature and the amount of time the product has been in
the hold mode. Oven will remain in the hold mode until the ON/OFF key is pressed.
To set Smoke time — Press SMOKER Key. To set the smoke time desired, use UP or DOWN
arrow key. The last set time will be displayed.
Select a letter code for the product programmed by the previous steps. Press and hold the selected
PRESET key for two seconds. When the preset has been saved, you will hear a one second beep and the
preset light will illuminate.
Note: Only one preset can be programmed at a time. If programming an additional preset is desired, the
unit must be started and stopped either by cycling the power to the cavity or by pressing the START/
STOP key. 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 Preset
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 the CANCEL Key and
then the appropriate letter PRESET Key to be erased for two seconds. When the preset has been erased the
oven will beep for one second.
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.
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OPERATING INSTRUCTIONS
Preparation
WARNING
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
Soak one full tray of wood chips in water for 5 to
10 minutes. Shake off excess water, and place the
moistened chips in the wood chip tray of the smoker
oven. Replace the container in the oven.
DO NOT USE SAWDUST
FOR SMOKING.
DO NOT USE WOOD CHIPS
SMALLER THAN THUMBNAIL SIZE.
Hot Smoke Procedure
Cold Smoke Procedure
To Enter Cold Smoke Mode
Press and release power switch ON/OFF
Control Key.
Press and release power switch ON/OFF
Control Key.
Press and set COOK thermostat to required
cooking temperature.
Press and hold the SMOKER Key for a period
of 3 seconds.
Press and set TIME or PROBE.
To Set Cold Smoke Holding
Temperature
The temperature will default to the last
smoke holding temperature set by the user.
The holding temperature range is
14°F to 205°F (-10°C to 96°C).
Press and set Hold thermostat to required
holding temperature.
The Oven is automatically programmed to
preheat to the set cooking temperature. The
oven will produce an audible signal when
fully preheated.
To increase this default temperature, press
the HOLD Key and press the UP ARROW to
set a higher default temperature.
Prepare product for cooking.
Load product on shelves.
To Set Smoking Verification
Temperature (if desired)
Press the PROBE Key
Press the UP and DOWN ARROW Keys
to select the verification temperature. The probe
range is 14°F to 195°F (-10°C to 91°C).
To Set Smoking Time
Press the SMOKER Key.
Press the UP and DOWN ARROW Keys to
select the smoke time in minutes.
Press START.
This will incorporate the probe into the cold-
smoking process and the control will alarm if the
temperature exceeds the probe set point.
Note: The smoking timer activates the heating
element located within the wood chip
container when in either a cook or hold
mode. The smoke element will not turn
on during preheat or ready modes.
A full wood chip container will produce
smoke for a period of approximately 1
hour, even though the timer can go past
one hour.
To Set Smoking Time
Press the SMOKER Key.
Press the UP and DOWN ARROW Keys to
select the smoke time in minutes.
Prepare product for smoking.
Place stainless steel tray filled with ice on
shelf above the smoker tray.
Load product on shelves.
For maximum product tenderizing and to reduce labor
during peak preparation hours, products can be
cooked and held overnight.
Press START.
Taste preference
Light Smoke Flavor
Minimum Smoking time
10 min.
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.
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OPERATING INSTRUCTIONS
USER OPTIONS
Preset
Lock
Control Panel Lock and Unlock
Preset Keys Lock and Unlock
The control panel can be locked at any time in order to
prevent inadvertent or accidental setting changes.
PRESET Keys A through H can be locked in order to
prevent storing, altering or erasing a program.
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.
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.
Note: 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 for two
seconds until the “I” key light no longer
illuminates. Release all keys. 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 three 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
Beeper Volume Selection
With the control in the off mode,
press and hold the UP ARROW Key until
the display shows the current selection.
Press the up or down buttons to toggle
between the two options. After each change
the button must be released. The display must clear
before the procedure can be repeated.
With the control in the off mode,
press and hold the DOWN ARROW Key
until the display shows the current control
volume. Press the UP or DOWN ARROW
Key to cycle through the four options
(0 = Off, 1 = Low, 2 = Mid, 3 = High).
deluxe control smokers • installation/operation/service manual - pg. 17
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OPERATING INSTRUCTIONS
HOLDING TEMPERATURE RANGE
General Holding Guideline
MEAT
BEEF ROAST — Rare
FAHRENHEIT
CELSIUS
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.
130°F
54°C
BEEF ROAST — Med/Well Done
BEEF BRISKET
CORN BEEF
155°F
68°C
160° — 175°F
160° — 175°F
160° — 175°F
130°F
71° — 79°C
71° — 79°C
71° — 79°C
54°C
PASTRAMI
PRIME RIB — Rare
STEAKS — Broiled/Fried
RIBS — Beef or Pork
VEAL
140° — 160°F
160°F
60° — 71°C
71°C
160° — 175°F
160° — 175°F
160° — 175°F
160° — 175°F
71° — 79°C
71° — 79°C
71° — 79°C
71° — 79°C
HAM
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
160° — 175°F
160° — 175°F
160° — 175°F
71° — 79°C
71° — 79°C
71° — 79°C
71° — 79°C
TURKEY
GENERAL
FISH/SEAFOOD
FISH — Baked/Fried
LOBSTER
160° — 175°F
160° — 175°F
160° — 175°F
71° — 79°C
71° — 79°C
71° — 79°C
SHRIMP — Fried
BAKED GOODS
BREADS/ROLLS
120° — 140°F
49° — 60°C
MISCELLANEOUS
When product is removed from a high
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
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
140° — 200°F
160° — 175°F
60°— 74°C
60° — 93°C
60° — 93°C
71° — 79°C
SOUP
VEGETABLES
THE HOLDING TEMPERATURES LISTED ARE SUGGESTED GUIDELINES ONLY. ALL
FOOD HOLDING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES.
ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL
TEMPERATURE REQUIREMENTS.
Most Halo Heat Holding Equipment is provided
with a thermostat control between 60° and 200°F
(16° to 93°C). If the unit is equipped with vents,
close the vents for moist holding and open the vents
for crisp holding.
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CARE AND CLEANING
CLEANING AND PREVENTIVE MAINTENANCE
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.
DAILY PRONG CLEANING
To ensure accurate internal product temperature readings the
prongs on the removable probe must be cleaned daily.
1. Remove all food debris from prongs at the end of each
production shift. Wipe the entire prong casing, and between
each prong with a clean cloth and warm detergent solution.
2. Remove detergent by wiping with a cloth and clean rinse water.
3. Allow prongs to air dry before replacing detachable probe.
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CARE AND CLEANING
EQUIPMENT CARE
11. To help maintain the protective film coating on
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.
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.
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.
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.
CLEAN THE DOOR VENTS
Door vents need to be inspected and cleaned
as required.
CLEAN DAILY
1. Disconnect unit from power
CLEAN THE PROBES DAILY
Remove all food soil from probes.
Wipe entire probe and cable assembly
with warm detergent solution and
a clean cloth. Remove detergent by
wiping each probe and cable with
clean rinse water and a cloth. Wipe
probes 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.
source and let cool.
2. Remove all detachable items
such as wire shelves, side
racks, and drip pans. Clean
these items separately.
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.
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.
NOTE: Avoid the use of abrasive cleaning
compounds, chloride-based cleaners, or
cleaners containing quaternary salts. Never
use hydrochloric acid (muriatic acid) on
stainless steel.
CHECK OVERALL CONDITION OF
OVEN ONCE A MONTH
Check the oven once a month for physical damage and
loose screws. Correct any problems before they begin to
interfere with the operation of the oven.
5. Spray heavily soiled areas with a water soluble
degreaser and let stand for 10 minutes, then
remove soil with a plastic scouring pad.
6. Wipe control panel, door vents, door handles, and
door gaskets thoroughly since these areas harbor
food debris.
DO NOT USE OVEN IF CONTROLS ARE NOT
PROPERLY FUNCTIONING
Refer to the Troubleshooting Guide located in this manual
7. Rinse surfaces by wiping with sponge and clean
warm water.
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.
or call an authorized service technician.
9. Wipe door gaskets and control panel dry with a
DANGER
clean, soft cloth.
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.
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.
DANGER
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
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SANITATION
Food flavor and aroma are usually so closely
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.
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.
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 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)
deluxe control smokers • installation/operation/service manual - pg. 21
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SERVICE
TROUBLESHOOTING
Error
Code Description
Possible Cause
Cavity air sensor reading < 5°F. Verify sensor integrity.
See sensor test instructions below.
E-10 Cavity air sensor shorted
E-11 Cavity air sensor open
Cavity air sensor reading > 517°F. Verify sensor integrity.
See sensor test instructions below.
Product probe is shorted
E-20
Product probe reading < 5°F. Verify sensor integrity.
See sensor test instructions below.
Oven will cook in time only
Product probe is open
E-21
Product Probe reading > 517°F. Verify sensor integrity.
See sensor test instructions below.
Oven will cook in time only
E-30 Under temperature
Unit has not reached set-point for more than 90 minutes.
Unit has been higher than 25°F above the maximum cavity set-point for
more than 2 minutes. Note: Holding Cabinets with this error code are
more than 145°F higher than the maximum set-point.
E-31 Over temperature
E-50 Temp. measurement error
E-51 Temp. measurement error
E-60 Real time clock error
E-61 Real time clock error
Contact factory.
Contact factory.
Data set to factory default. Ensure that date and time are correct if applicable.
Contact factory.
Voltage below 90 VAC on a 125 VAC unit, or below 190 VAC on a
208-240 VAC unit. Correct voltage.
E-78 Voltage low
E-79 Voltage high
E-80 EEPROM Error
Voltage over 130 VAC on a 125 VAC unit, or over 250 VAC on a
208-240 VAC unit. Correct voltage.
Ensure that all temperatures and times are properly set.
Contact factory if problem persists.
E-81 EEPROM Error
E-82 EEPROM Error
E-83 EEPROM Error
E-85 EEPROM Error
Contact factory.
Contact factory.
Contact factory.
All timers, if previously on, are now off. Possible bad EEPROM.
Stored HACCP memory corrupted. HACCP Address reset to 1. Possible bad
EEPROM. Contact factory if problem persists.
E-86 EEPROM Error
E-87 EEPROM Error
E-88 EEPROM Error
E-90 Button stuck
E-dS Datakey error
Stored offsets corrupted. Offsets reset to 0. Control may need a recalibration.
Possible bad EEPROM. Contact factory if problem persists.
All timer set-points are reset to 1 minute. Timers, if previously on, are now
off. Possible bad EEPROM.
A button has been held down for >60 seconds. Adjust control. Error will
reset when the problem has been resolved.
Datakey digital signature incompatible. Cycle power, and install compatible
Datakey if error persists.
E-dT Datakey error
Datakey incompatible with control. Install compatible Datakey.
Install Datakey and cycle power to control to clear error.
E-dU Datakey unplugged
Note: If in doubt, always cycle the power to the control and contact factory if the problem persists.
To test probe and air sensor:
Test probe and 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.
deluxe control smokers • installation/operation/service manual - pg. 22
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SERVICE
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 that there is power flow to the unit and circuit breaker switch at back of unit is turned on.
Do not attempt to repair or service the Cook & 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.
TROUBLESHOOTING 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 the problem persists, call a qualified Alto-Shaam service technician at 1-800-558-8744.
B. Display is lit but unit is not heating.
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 bypassed 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.
DANGER
DANGER
LOCK-OUT OR POST
BREAKER PANEL UNTIL
SERVICE WORK HAS
BEEN COMPLETED.
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
CAUTION
NOTE
If the appliance has been unplugged for an
extended period of time, the Real Time Clock may
require recharging. Turn main breaker to the unit
off for 10 seconds and then restore power.
For more information, see Error Code E-60 in
the Troubleshooting section of this manual.
THIS SECTION IS PROVIDED FOR THE ASSISTANCE
OF QUALIFIED SERVICE TECHNICIANS ONLY AND
IS NOT INTENDED FOR USE BY UNTRAINED OR
UNAUTHORIZED SERVICE PERSONNEL.
deluxe control smokers • installation/operation/service manual - pg. 23
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SERVICE
A
EXTERIOR SERVICE VIEW
767-SK/III Shown
13 36 35 42
10
28
18 40 45
1
48
32
7
17
31
SECTION A-A
42
9
A
A
43
46
11
47
21
5
14
15
2
2a
39
9
24
8
29
6
37
25
4
16
39
30
26
38
Part numbers and drawings are subject to change without notice.
DANGER
DANGER
BREAKER PANEL UNTIL
SERVICE WORK HAS
BEEN COMPLETED.
LOCK-OUT OR POST
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
deluxe control smokers • installation/operation/service manual - pg. 24
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SERVICE
A
EXTERIOR SERVICE PARTS LIST
MODEL >
767-SK/III
1000-SK/III
ITEM
1
DESCRIPTION
PART NO. QTY PART NO. QTY
GUARD SENSOR
CHIP TRAY
1493
1
1
1
1
1
1
12
1
1
2
1
1
1
1
1
1
1
1
3
1
1
1
1
3
1
1
1
1
2
2
2
1
1
1
1
1
1
4
1
1
1
2
6
10
2
4
36
2
1
1
2
1
1
1493
1
1
1
1
1
1
12
1
1
2
1
1
1
1
1
1
1
1
3
1
1
1
1
3
2
1
1
1
2
2
2
1
1
1
1
1
1
4
1
1
1
2
6
10
2
4
36
2
1
1
2
1
1
2
4652R
4652R
2a
3*
4
CHIP TRAY INSERT
1243
1243
PROBE HOLDER
13239
13239
SHIM, LATCH
13947
13947
5
DRIP PAN
14831
5005616
1007145
1011878
1009941
1010575
1009951
1011813
5003782
5009712
IN-22364
5009716
1010188
1010189
SC-2459
5012859
5012861
5009280
BK-24427
BK-33546
BT-29217
BU-3419
BU-3611
EL-35022
CS-25674
CS-25675
CV-22171
GS-22952
GS-23622
HD-27080
HG-22338
IN-2003
6
CASTER SPACER
1007145
1010393
1010394
1010395
1010401
1010409
5003782
5009712
IN-22364
5010391
1010584
1010585
SC-2459
5011828
5011829
5010047
BK-24427
BK-33546
BT-29217
BU-3419
BU-3611
EL-35022
CS-25674
CS-25675
CV-22171
GS-22951
GS-23622
HD-27080
HG-22338
IN-2003
7
BACK CASING
8
BOTTOM PANEL
9
SIDE PANEL
10
11
12*
13
14
15
BONNET, TOP COVER
ELEMENT COVER
SMOKE HEATER PLATE WELD
PROBE COVER WELDMENT
INSULATION
DRIP TRAY KIT
DRIP TRAY
DRIP TRAY HOLDER
SCREWS
16
DOOR ASSEMBLY, RH
DOOR ASSEMBLY, LH
BONNET ASSBY, SPOT
BLOCK, MTG, SENSOR
BLOCK, 2 TERMINAL, PORCELAIN
BRACKET, CHIP TRAY
3/8" HOLE BUSHING, BLACK
5/8" SNAP BUSHING, BLACK
CABLE, SMOKE HEATER
CASTER, 3-1/2" RIGID
CASTER, 3-1/2" SWIVEL W/ BRAKE
COVER, HINGE
17
18
19*
20*
21
22*
23*
24
25
26
27*
28
GASKET ASSEMBLY, DOOR
GASKETS, ADHESIVE, .125 X .375 [lin ft]
HANDLE, OFFSET MAG LATCH
HINGE, 1-3/8 OFFSET, CHROME
INSULATION
29
30
31
32
RATING TAG LABEL
NUT, 1/4-20 HEX S/S
PANEL OVERLAY MENU CARD
PROBE ASSEMBLY
LA-26348
NU-2437
PE-23384
PR-34298
PR-34705
SC-2071
SC-2072
SC-2073
SC-2239
SC-2332
SC-2459
SH-2324
SH-2743
SN-33541
SR-28405
SW-33559
CD-3922
LA-26348
NU-2437
PE-23384
PR-34298
PR-34705
SC-2071
SC-2072
SC-2073
SC-2239
SC-2332
SC-2459
SH-2325
SH-29474
SN-33541
SR-2266
SW-33559
CD-3922
33*
34*
35
36
PROBE, RECEPTICAL
10-32 X 3/4 PHILLIPS PAN HD
37
38
SCREW, 10-32 X 3/4, NF, PHIL,FLAT M/S, #18-8 S/S
SCREW, 10-32 X 1-1/2, NF, PHIL,FLAT M/S, #18-8 S/S
SCREW, 6-32 X 1/2, NC PHIL,FLAT
SCREW, 1/4-20 X 1/2, NC SLOT RND
8-32 x 1/4" PHIL SCREW
39
40
41*
42
43
S/S WIRE SHELF
44*
45
S/S WIRE SHELF, RIB RACK
SENSOR, 1-3/4" L
46
SIDE RACK, STAINLESS STEEL
DOOR SWITCH, REED, SPST
CORD, 230V/50HZ ONLY
47
48
*not shown
deluxe control smokers • installation/operation/service manual - pg. 25
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SERVICE
B
EXTERIOR SERVICE VIEW
1767-SK/III Shown
13
37
9
35
29
33
36
14
32
15
24
45
12
10
46
49
20
28
43
2a
5
2
4
4
38
40
30
11
17
25
21
40
8
44
31
7
39
27
16
26
Part numbers and drawings are subject to change without notice.
deluxe control smokers • installation/operation/service manual - pg. 26
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SERVICE
B
EXTERIOR SERVICE PARTS LIST
MODEL >
1767-SK/III
1200-SK/III
ITEM
1*
2
DESCRIPTION
PART NO. QTY PART NO. QTY
GUARD SENSOR
CHIP TRAY
1493
2
2
2
2
2
2
1
12
1
1
2
2
2
2
1
1
1
1
1
3
2
2
6
2
4
2
2
2
2
2
4
1
1
2
4
2
2
4
2
1
1
4
12
20
2
4
2
6
52
4
2
2
4
2
1
1493
2
2
2
2
2
2
1
12
1
1
2
1
2
2
1
1
1
1
1
3
2
2
6
2
4
2
2
2
2
2
4
1
1
2
4
2
2
4
2
1
1
4
12
20
2
4
2
6
52
4
2
2
4
2
1
4652R
4652R
2a
3*
4
CHIP TRAY INSERT
1243
1243
PROBE HOLDER
13239
13239
SHIM, LATCH
13947
13947
5
DRIP PAN
14831
5005616
1003936
1007145
1009941
1009951
1011813
1011810
5003782
5009712
5012875
5009280
5009716
1010188
1010189
SC-2459
5012859
BK-24427
BK-33546
BT-29217
BU-3378
BU-3419
BU-3611
EL-35022
CS-24874
CS-25875
CV-22171
FA-34524
GS-23622
HD-27080
HG-22338
IN-2003
6*
7
HI-LIMIT PROTECTION COVER
CASTER SPACER
1003936
1007145
1010394
1010401
1010409
1010437
5003782
5009712
5009930
5010047
5010391
1010584
1010585
SC-2459
5011828
BK-24427
BK-33546
BT-29217
BU-3378
BU-3419
BU-3611
EL-35022
CS-24874
CS-25875
CV-22171
FA-34524
GS-23622
HD-27080
HG-22338
IN-2003
8
BOTTOM PANEL
9
BONNET, TOP COVER
ELEMENT COVER
10
11
12
13
14
15
16
SIDE PANEL
SMOKE ELEMENT REPAIR KIT
PROBE COVER WELDMENT
BACK PANEL/ FAN TUNNEL ASSB
BONNET ASSBY, SPOT
DRIP TRAY KIT
DRIP TRAY
DRIP TRAY HOLDER
SCREWS
17
18*
19*
20
DOOR ASSEMBLY
BLOCK, MTG, SNSR
BLOCK, 2 TERMINAL, PORCELAIN
BRACKET, CHIP TRAY
1-1/8" SNAP BUSHING
3/8" BLACK HOLE BUSHING
5/8" SNAP BUSHING, BLACK
CABLE, SMOKE HEATER
CASTER, 1.5" STEM, RIGID 5" WHL
CASTER, 1.5" STEM, 5" SWIVEL, w/BRK-
COVER, HINGE
21
22*
23*
24
25
26
27
28
FAN, 3" BOX, 230V, THERMAL PROTECT
GASKETS, ADHESIVE, .125X.375 [lin ft]
HANDLE, OFFSET MAG LATCH
HINGE, 1-3/8 OFFSET, CHROME
INSULATION
29
30
31
32
33
RATING TAG LABEL
LA-26348
NU-2437
PR-34298
PR-34704
PR-34705
SC-2071
SC-2072
SC-2073
SC-22271
SC-2239
SC-23154
SC-2332
SC-2459
SH-2324
SH-2743
SN-33541
SR-28405
SW-33559
TT-33476
LA-26348
NU-2437
PR-34298
PR-34704
PR-34705
SC-2071
SC-2072
SC-2073
SC-22271
SC-2239
SC-23154
SC-2332
SC-2459
SH-2325
SH-29474
SN-33541
SR-2266
SW-33559
TT-33476
34*
35
NUT, 1/4-20 HEX S/S
PROBE ASSEMBLY
36
PROBE, RECEPTICAL, 2200MM WIRE
PROBE, RECEPTICAL, 600MM WIRE
10-32 X 3/4 PHILLIPS PAN HD
37
38
39
SCREW, 10-32 X 3/4, NF PHIL, FLAT M/S, 18-8 S/S
SCREW, 10-32 X 1-1/2, NF, PHIL, FLAT M/S, 18-8 S/S
SCREW, M4-0.7 X 6MM PHIL
40
41*
42*
43
SCREW, 6-32 X 1/2, NC PHIL, FLAT
8-32 X 2 SLOT PAN HEAD 18-8 S.S.
SCREW, 1/4-20 X 1/2, NC SLOT RND
8-32 x 1/4" PHIL SCREW
44
45*
46
S/S WIRE SHELF
47*
48*
49
S/S WIRE SHELF, RIB RACK
SENSOR, 1 3/4" L
SIDE RACK, STAINLESS STEEL
DOOR SWITCH, REED, SPST
T-STAT, 300 F HI-LIMIT
50*
52*
*not shown
deluxe control smokers • installation/operation/service manual - pg. 27
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SERVICE
C
ELECTRONIC COMPONENTS
23
38
21
7
32
15
9
39
6
27
43
44
30
31
26
5
36
33
1
2
35
37
24
17
12
19
20
41
34
47
4
8
45
13
3
16
10
11
18
31
25
29
12
40
Part numbers and drawings are subject to change without notice.
DANGER
DANGER
BREAKER PANEL UNTIL
SERVICE WORK HAS
BEEN COMPLETED.
LOCK-OUT OR POST
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
deluxe control smokers • installation/operation/service manual - pg. 28
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SERVICE
C
ELECTRONIC COMPONENTS PARTS LIST
MODEL > 767, 1767, 1000, 1200-SK/III (quantities Per comPartment)
ITEM
DESCRIPTION
HI-LIMIT PROTECTION COVER
HEAT SINK
PART NO. QTY ITEM
DESCRIPTION
HEATSINK, THERMALLY COND. PAD
NUT, 10-32, NF HEX MS, #18-8 S/S
NUT, HEX #8-32
PART NO. QTY
1
2
3
4
1003936
1005836
1009990
5010047
5009280
BA-33554
BA-33764
BK-3019
BP-3567
BT-26884
BU-3006
BU-3007
BU-3378
CC-34194
CD-3607
CD-3922
CL-22820
CR-33717
CR-33718
CR-33719
CR-33761
CR-33762
CR-34827
DS-34823
EL-35022
FA-34524
GS-2019
1
1
1
1
1
1
1
1
1
1
2
1
6
1
1
1
2
1
1
1
1
1
4
1
2
1
1
26
27
HE-33926
NU-2215
NU-2296
PE-27178
PE-27181
PE-29385
PE-29386
PG-25574
PG-3589
RL-33558
RL-33829
SC-2190
SC-22271
SC-22500
SC-23154
SC-2365
SC-23670
SC-2459
SC-2472
SC-25849
SP-33832
SW-34076
SW-34077
TT-33476
WS-2333
WS-2467
2
4
4
1
1
1
1
1
2
2
2
1
2
2
2
2
4
5
8
8
4
1
1
1
4
1
ACCESS COVER
28*
29
BONNET SPOT ASSBY 767, 1767
BONNET SPOT ASSBY, 1000, 1200
BOARD, POWER SUPPLY
BOARD, ASSB, VOLTAGE MONITOR
T-BLOCK
CONTROL PANEL OVERLAY, 767
CONTROL PANEL OVERLAY, 1767
CONTROL PANEL OVERLAY, 1000
CONTROL PANEL OVERLAY, 1200
3/8" HOLE PLUG
5
6
7
30
31
32
33
34
35
36
37
38
39
40
41
42*
43
44
8
BEEPER
13/16" HOLE PLUG
9
BRACKET, TETHER
RELAY
10
11
12
13
14*
1/2" HOLE BUSHING
RELAY, 230V, 25A, ZERO CROSSING
10-32 X 1/4" PAN HD GROUND SCREW
SCREW, PAN HEAD M4 X 7MM
6-32 X 1/4" PAN HD
7/8" SNAP BUSHING, BLACK
1-1/8" SNAP BUSHING
CONTROL, ASSB, COOK, HOLD
CORDSET, 208-240V
CORDSET, 230V
8-32 X 2 SLOT PAN HEAD 18-8 S.S.
6-32 X 1-1/4" ROUND HD
15
16
17
18
19
20
21
22*
23
24
25
CANOE CLIP
10-32 X 1/2" FLAT HEAD
CONNECTOR, 10 PIN
CONNECTOR, 9 PIN
CONNECTOR, 8 PIN
CONNECTOR, 7 PIN
CONNECTOR, 6 PIN
CONNECTOR, FERRULE #18
DATAKEY FOR CONTROL
ELEMENT, SMOKE
8-32 X 1/4" PHIL SCREW
SCREW, 6-32 X 1/2", NC PHIL TRUSS
SELF TAPPING 8-32 X 1/2"
SPACER, LOCK MOUNT PANEL
SWITCH, CIRCUIT BREAKER, 30A
SWITCH, CIRCUIT BREAKER, 20A
T-STAT, 300 F HI-LIMIT
45
46*
47
WASHER, #8 EXT LOCK
FAN, BOX
STAR LOCK WASHER
GASKET, 1/2" SELF ADHESIVE
*not shown
CABLE HEATING KIT #4881 (one Per comPartment)
DESCRIPTION
CABLE HEATING ELEMENT
RING CONNECTOR
PART NO.
CB-3045
CR-3226
IN-3488
QTY
210 FT
12
DESCRIPTION
PART NO.
QTY
12
STUD
ST-2439
NU-2215
SL-3063
TA-3540
HEX NUT
24
INSULATION CORNER
SHOULDER BUSHING
CUP BUSHING
1 FT
12
INSULATING SLEEVE
ELECTRICAL TAPE
12
BU-3105
BU-3106
1 ROLL
12
deluxe control smokers • installation/operation/service manual - pg. 29
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deluxe control smokers • installation/operation/service manual - pg. 31
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deluxe control smokers • installation/operation/service manual - pg. 32
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deluxe control smokers • installation/operation/service manual - pg. 33
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deluxe control smokers • installation/operation/service manual - pg. 35
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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® cook/hold ovens, as long as the original purchaser owns the oven.
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 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 09/10
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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