Alto Shaam Oven 1000 TH III User Manual
Cook & Hold Oven  
Electronic Control  
Model:  
300-TH/III  
500-TH/III  
750-TH/III  
1000-TH/III  
1200-TH/III  
1200-TH/iii  
1000-TH/iii  
750-TH/iii  
• InstallatIon  
• operatIon  
500-TH/iii  
• MaIntenance  
300-TH/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  
MN-29758 (r e v . 0) • 11/12  
p r i n t e d i n u .s .a .  
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dELIVERy  
UNpAcKINg  
1. Carefully remove the  
appliance from the  
carton or crate.  
This Alto-Shaam appliance has been  
thoroughly tested and inspected to ensure only  
the highest quality unit is provided. Upon  
receipt, check for any possible shipping damage  
and report it at once to the delivering carrier.  
See Transportation Damage and Claims section  
located in this manual.  
®
®
NOTE: Do not discard the  
carton and other  
packaging material  
until you have  
This appliance, complete with unattached  
items and accessories, may have been delivered  
in one or more packages. Check to ensure that all  
standard items and options have been received  
with each model as ordered.  
inspected the unit  
for hidden damage  
and tested it for  
proper operation.  
2. Read all instructions in this manual carefully  
Save all the information and instructions  
packed with the appliance. Complete and return  
the warranty card to the factory as soon as  
possible to ensure prompt service in the event of a  
warranty parts and labor claim.  
before initiating the installation of this appliance.  
DO NOT DISCARD THIS MANUAL.  
This manual is considered to be part of the  
appliance and is to be provided to the owner  
or manager of the business or to the person  
responsible for training operators. Additional  
manuals are available from the Alto-Shaam  
Tech Team Service Department.  
This manual must be read and understood  
by all people using or installing the equipment  
model. Contact the Alto-Shaam Tech Team Service  
Department if you have any questions concerning  
installation, operation, or maintenance.  
3. Remove all protective plastic film, packaging  
materials, and accessories from the appliance  
before connecting electrical power. Store any  
accessories in a convenient place for future use.  
NOTE: All claims for warranty must include the  
full model number and serial number of  
the unit.  
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pg. 1  
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.  
pg. 2  
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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  
Emissions testing conducted by Underwriters  
Laboratories, Inc.® was found to be in compliance  
with the applicable requirements of NFPA96:  
2004 Edition, Par. 4.1.1.2. U.L emissions  
sampling of grease laden vapor resulted in a total  
of 0.55 milligrams per cubic meter with no visible  
smoke and is considered representative of all  
oven models in the line. Based on these results,  
hood installation and/or outside venting should  
not be a requirement in most areas. Verify local  
codes for locations where more restrictive codes  
are applicable.  
The Alto-Shaam 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,  
proper cleaning, and  
maintenance access.  
1. The oven must be installed on a stable and  
cLEARANcE REQUIREMENTS  
level surface.  
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).  
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.  
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.  
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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pg. 3  
INSTALLATION  
SITE INSTALLATION  
300-Th/III  
Cord Length:  
5 ft. (1524mm)  
40-5/8" (1031mm)  
16-13/16"  
(426mm)  
15-1/4"  
(387mm)  
wEIghT  
pROdUcT cApAcITy  
36 lb (16 kg) maximum  
volume maximum: 22.5 quarts (28,5 liters)  
net: 69 lb (31 kg)  
ship: contact factory  
pg. 4  
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INSTALLATION  
SITE INSTALLATION  
Cord Length  
120V - 5 ft. (1524mm)  
500-Th/III  
208-240V - 5 ft. (1524mm)  
230V - 8 ft. (2438mm)  
21" (532mm)  
Electrical  
Connection  
Pass-Through  
Option  
Shown with  
optional bumper  
26-9/16" (675mm)  
18-1/16"  
(458mm)  
14-1/2"  
(368mm)  
Electrical  
Connection  
Pass-Through  
Option  
21-7/8" (556mm)  
29" (737mm)  
16" (406mm)  
19" (483mm)  
*31-11/16" (804mm) - with optional 2-1/2" casters  
*35-5/16" (897mm) - with optional 5" casters  
*33-7/8" (860mm) - with optional 6" legs  
wEIghT  
pROdUcT\pAN cApAcITy  
40 lb (18 kg) maximum  
volume maximum: 30 quarts (38 liters)  
net: 140 lb (64 kg)  
ship: 180 lb (82 kg)  
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pg. 5  
INSTALLATION  
SITE INSTALLATION  
750-Th/III  
Cord Length  
208-240V - 5 ft. (1524mm)  
230V - 8 ft. (2438mm)  
Pass-Through  
Option  
Electrical  
Connection  
Electrical  
Connection  
Shown with  
optional bumper  
28-9/16" (726mm)  
34" (864mm)  
26-3/4" (678mm)  
25-3/4" (651mm)  
31-5/8" (802mm)  
17" (432mm)  
Elec. Connection  
Electrical  
Connection  
Pass-Through  
Option  
Shown with  
optional bumper  
24-1/8" (612mm)  
23-5/8" (600mm)  
27-1/8" (688mm)  
*32-1/2" (826mm) - with optional 2-1/2" casters  
*35-1/4" (894mm) - with optional 5" casters  
*33-3/4" (857mm) - with optional 6" legs  
wEIghT  
pROdUcT\pAN cApAcITy  
100 lb (45 kg) maximum  
volume maximum: 75 quarts (95 liters)  
net: 192 lb (87 kg) est.  
ship: 260 lb (118 kg)  
pg. 6  
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INSTALLATION  
SITE INSTALLATION  
1000-Th/III  
Cord Length  
208-240V - 5 ft. (1524mm)  
230V - 8 ft. (2438mm)  
Pass-Through  
Option  
Electrical  
Connection  
Shown with  
optional bumper  
25-1/16" (636mm)  
34" (864mm)  
31-5/8" (802mm)  
23-1/2" (597mm)  
22-1/2" (572mm)  
17" (432mm)  
Electrical  
Connection  
Pass-Through  
Option  
20-1/2"  
(521mm)  
26-7/8" (683mm)  
23-1/2" (597mm)  
*38-5/8" (981mm) - with optional 2-1/2" casters  
*42" (1067mm) - with optional 5" casters  
*41-7/8" (1063mm) - with optional 6" legs  
wEIghT  
pROdUcT\pAN cApAcITy  
net: 230 lb (104 kg) est.  
ship: 275 lb (125 kg)  
120 lb (54 kg) maximum  
volume maximum: 60 quarts (76 liters)  
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pg. 7  
INSTALLATION  
SITE INSTALLATION  
1200-Th/III  
Pass-Through  
Option  
Electrical  
Connection  
Shown with  
optional bumper  
25-1/16" (636mm)  
34" (864mm)  
31-5/8" (802mm)  
22-1/2" (572mm)  
17" (432mm)  
Electrical  
Connection  
Pass-Through  
Option  
20-1/2"  
(521mm)  
24-1/4" (613mm)  
23-1/2" (597mm)  
*73-7/8" (1877mm) - with optional 3-1/2" casters  
*74-11/16" (1897mm) - with optional 6" legs  
wEIghT  
pROdUcT\pAN cApAcITy (per compartment)  
net: 402 lb (182 kg) est.  
ship: 432 lb (196 kg)  
120 lb (54 kg) maximum  
volume maximum: 60 quarts (76 liters)  
pg. 8  
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INSTALLATION  
OpTIONS ANd AccESSORIES  
300-Th/III 500-Th/III 750-Th/III 1000-Th/III 1200-Th/III  
Bumper, Full Perimeter  
(Not available with 2-1/2" casters)  
—
5011161  
5010371  
5009767  
5009767  
Carving Holder  
prime rib  
steamship (cafeteria) round  
HL-2635  
HL-2635  
4459  
HL-2635  
4459  
HL-2635  
4459  
HL-2635  
4459  
Casters - 2 rigid, 2 swivel w/brake  
5" (127mm)  
3-1/2" (89mm)  
3" (76mm)  
—
—
5015323  
—
5004862  
standard  
—
5004862  
standard  
—
5004862  
standard  
—
5004862  
standard  
—
2-1/2" (64mm)  
5008022  
5008022  
5008022  
—
Door Lock with Key  
Drip Pan  
—
LK-22567  
LK-22567  
LK-22567  
LK-22567  
with drain  
without drain  
extra deep  
—
—
14813  
11898  
—
14831  
11906  
—
5005616  
11906  
15929  
5005616  
11906  
15929  
PN-2122  
HACCP Data Logger (factory installed)  
Legs, 6" (152mm), Stemmed (set of four)  
Pan Grid, Wire - 18" x 26" paN iNsert  
5015563  
5015563  
5011149  
—
5015563  
5011149  
PN-2115  
5013936  
5015563  
5011149  
PN-2115  
5013934  
5015563  
5011149  
PN-2115  
5013934  
—
—
—
Security Panel with key lock  
Shelves  
5013939  
flat wire, reach-in  
flat wire, pass-through  
SH-2107  
SH-2326  
SH-2324  
SH-2327  
SH-2743  
SH-2325  
SH-2346  
SH-29474  
SH-2325  
SH-2346  
SH-29474  
—
—
—
—
rib rack  
Stacking Hardware  
—
5004864  
5004864  
5004864  
—
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
pg. 9  
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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  
Model  
Can be stacked with  
300-TH/III  
300-TH/III or 300-S  
No Stacking Hardware needed. Align dimples at top and bottom of units. It is  
recommended that the legs be removed from the top unit before stacking.  
500-TH/III  
750-TH/III  
1000-TH/III  
500-TH/III, 500-TH-II or 500-S  
750-TH/III, 750-TH-II, 750-S, 767-SK or 767-SK/III  
1000-TH/III, 1000-SK/III, 1000-SK/II or 1000-S  
pg. 10  
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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.  
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pg. 11  
INSTALLATION  
SITE INSTALLATION  
dRIp TRAy INSTALLATION INSTRUcTIONS - 500, 750, 1000, 1200  
b
c
a
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, but strongly recommended - 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.  
wARNINg  
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.  
pg. 12  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
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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  
dANgER  
To avoid electrical shock, this  
appliance MUST be adequately  
with the following symbol.  
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  
hard wired models:  
Hard wired models must be equipped with a  
country certified external allpole disconnection  
switch with sufficient contact separation.  
accordance with CSA C22.1, Canadian  
Electrical Code Part 1 or local codes.  
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.  
NOTE: Where local codes and CE regulatory  
requirements apply, appliances must be  
connected to an electrical circuit that is  
protected by an external GFCI outlet.  
dANgER  
ENSURE POWER SOURCE  
MATCHES VOLTAGE iDENTiFiED  
ON APPLiANCE RATiNG TAG.  
dANgER  
APPLiANCES WiTH NO CORD  
PROViDED BY FACTORY MUST  
BE EQUiPPED WiTH A CORD OF  
SUFFiCiENT LENGTH TO PERMiT  
THE APPLiANCE TO BE MOVED  
FOR CLEANiNG.  
ELECTRiCAL CONNECTiONS MUST  
BE MADE BY A QUALiFiED SERViCE  
TECHNiCiAN iN ACCORDANCE WiTH  
APPLiCABLE ELECTRiCAL CODES.  
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pg. 13  
INSTALLATION  
ELEcTRIcAL  
300-Th/III  
voltage  
phase  
cycle/hz  
amps  
kW  
cord & plug  
120  
230  
1
60  
6.7  
.80  
NeMa 5-15p  
15a-125v plug  
1
50/60  
2.7  
.62  
cee 7/7  
220-230v plug  
500-Th/III  
voltage  
120  
phase  
cycle/hz  
amps  
kW  
cord & plug  
1
60  
16.0  
1.9  
nema 5-20p  
20a-125v plug  
208  
240  
1
1
60  
60  
11.2  
12.5  
2.7  
3.0  
cord,  
no plug  
230  
1
50/60  
12.0  
2.8  
cee 7/7  
220-230v plug  
750-Th/III  
voltage  
phase  
cycle/hz  
amps  
kW  
cord & plug  
208  
240  
1
1
60  
60  
14.0  
16.0  
2.9  
3.9  
cord,  
no plug  
230  
1
50/60  
12.2  
2.8  
cee 7/7  
220-230v plug  
1000-TH/III  
voltage  
phase  
cycle/hz  
amps  
kW  
cord & plug  
208  
240  
1
1
60  
60  
14.0  
16.0  
2.9  
3.9  
cord,  
no plug  
230  
1
50/60  
12.2  
2.8  
cee 7/7  
220-230v plug  
1200-Th/III  
voltage  
phase  
cycle/hz  
60  
amps  
29.0  
33.3  
kW  
6.1  
8.0  
cord & plug  
no cord  
208  
240  
1
1
60  
or plug  
230  
1
50/60  
28.7  
6.6  
no cord or plug  
1200-Th/III - UK ONLy  
voltage  
phase  
cycle/hz  
amps  
kW  
cord & plug  
230  
1
50/60  
21.5  
4.9  
no cord or plug  
Wire diagrams are located inside the bonnet of the unit.  
pg. 14  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
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OpERATION  
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.  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
pg. 15  
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OpERATION  
Power ON  
indicator  
gf  
h i j  
k
b
c
d
e
l
m
upper  
a
n
lower a  
p
o
control features  
1. On/Off Key  
9. LED Display  
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)  
10. Ready indicator Light  
Used to select cooking mode and to review the cook  
Illuminates when the oven has finished preheating.  
temperature setting.  
11. Up and Down Arrows  
3. Time Key — Maximum time 24 hours  
Used to increase or decrease set time, including  
cooking, holding and probe temperature settings.  
Used to select cook time and to review set time.  
4. Probe Key — Temperature range 50° to 195°F  
(10° to 91°C)  
12. 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)  
13. 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. Lock indicator  
When illuminated, this symbol indicates settings  
used in the cooking sequence are locked and cannot  
be changed.  
14. 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. 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.  
15. Preset Program Keys  
Provides memory storage and operation of up to eight  
operator set cooking programs for specific products  
(A thru H). I enables locking abilities.  
8. Oven Preheat Light  
16. Cancel Key  
Illuminates until the oven is preheated or in ready mode.  
Used to erase a program from memory storage.  
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.  
pg. 16  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
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OpERATION  
OpERATINg FEATURES & FUNcTIONS  
Power Fail Detect:  
To stop an operation at any time :  
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.  
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.  
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.  
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.  
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.  
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 change  
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.  
To set date and time:  
All oven cavities must be turned OFF.  
To set Year - press and hold “A” Key for three  
seconds. Press UP/Down Arrow Key to set Year.  
To set Time (HH:mm) - press and hold “B” Key for  
three seconds. Press UP/Down Arrow Key to set  
Time.  
Green and Amber indicators:  
Green  
To set month and day (mm.dd) = press “C” Key for  
three seconds. Press UP/Down Arrow Key to set  
Month and Day.  
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.  
Amber  
The cook, tiMe, probe, and hold keys include an  
amber indicator light to identify the information  
being displayed.  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
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pg. 17  
OpERATION  
OpERATINg FEATURES & FUNcTIONS  
Display High/Low Probe Temperatures:  
Probe Calibration:  
To observe the recorded maximum or minimum  
probe temperature when cooking by probe, press the  
following keys while the probe remains in the product:  
1. To verify product probe calibration, place the probe  
in a glass of ice water.  
2. After allowing the temperature to settle, press the  
probe key for five (5) seconds. Compare reading  
against 32°F (0°C).  
Highest Temperature: Press probe Key and up arrow  
Key at same time.  
Lowest Temperature: Press probe Key and down  
arrow Key at same time.  
3. 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 offset temperature  
by pressing the up or down arrows to increase or  
decrease the temperature. Repeat step 2 to verify.  
Probe Usage:  
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.  
4. Repeat steps 1 and 2 to verify the probe calibration  
as necessary.  
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.  
Sous Vide Cooking:  
With the oven in a preheat mode, press and hold the  
probe button. After 5 seconds, it will display “SouS”  
if in sous-vide mode, or “ rE9” if in a regular probe  
mode. If changes are desired, continue holding the  
probe button for an addition three seconds which will  
toggle the option.  
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 temperature will cause the oven to  
default to a holding temperature.  
pg. 18  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
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OpERATION  
cook/hold 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.  
press Start key to begin cooking cycle.  
To cook/hold 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.  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
pg. 19  
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OpERATION  
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.  
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.  
pg. 20  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
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OpERATION  
USER OpTIONS  
Lock  
indicator  
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  
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.  
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.  
Turn the unit on and then off again to store the  
desired set point.  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
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pg. 21  
OpERATION  
hAccp  
HACCP Documentation, Data Logger - Optional  
This oven meets the requirements of established  
HACCP criteria by providing automated sampling,  
record keeping, set-point validation, recipe used,  
dates and time. This data is retained for the last 30  
days. This information can be viewed on screen or  
downloaded to a USB drive and then copied to your  
computer. The file format is a comma-separated  
variable (*.csv), that is easily opened using a  
spreadsheet package.  
To download the data collected:  
1. All oven cavities must be turned OFF.  
2. It is recommended that a completely empty USB  
flash drive is used. Remove the cap of the USB port  
located on the right side of the control panel and  
insert the USB flash drive. Display will show  
“Usb”. If display does not show “Usb”, try again  
with another flash drive device or call  
HACCP Data Sample  
Alto-Shaam Service.  
3. Press and hold the START Key until display shows  
“
XYZ”. The number at the far right is the  
percentage of the download completed. The START  
Key indicator light will flash while the download  
is in process. When display shows “ 100”, the  
download is complete.  
4. Remove the USB flash drive and replace the cap on  
the USB port. When the USB is removed, the oven  
will beep for 1-second, acknowledging the removal.  
LCD Display  
Start Key  
upper  
ON/Off  
Key  
Lower  
ON/Off  
Key  
pg. 22  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
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OpERATION  
hOLdINg TEMpERATURE RANgE  
FAhRENhEIT  
gENERAL hOLdINg gUIdELINES  
MEAT  
BEEF ROAST — Rare  
BEEF ROAST — Med/Well Done  
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  
155°F  
68°C  
BEEF BRISKET  
CORN BEEF  
PASTRAMI  
160° — 175°F  
160° — 175°F  
160° — 175°F  
130°F  
71° — 79°C  
71° — 79°C  
71° — 79°C  
54°C  
PRIME RIB — Rare  
STEAKS — Broiled/Fried  
RIBS — Beef or Pork  
VEAL  
140° — 160°F  
160°F  
60° — 71°C  
71°C  
160° — 175°F  
160° — 175°F  
160° — 175°F  
160° — 175°F  
71° — 79°C  
71° — 79°C  
71° — 79°C  
71° — 79°C  
Halo Heat maintains the maximum amount of  
product moisture content without the addition of  
water, water vapor, or steam. Maintaining maximum  
natural product moisture preserves the natural  
flavor of the product and provides a more genuine  
taste. In addition to product moisture retention, the  
gentle properties of Halo Heat maintain a consistent  
temperature throughout the cabinet without  
the necessity of a heat distribution fan, thereby  
preventing further moisture loss due to evaporation  
or dehydration.  
HAM  
PORK  
LAMB  
pOULTRy  
CHICKEN — Fried/Baked  
DUCK  
160° — 175°F  
160° — 175°F  
160° — 175°F  
160° — 175°F  
71° — 79°C  
71° — 79°C  
71° — 79°C  
71° — 79°C  
TURKEY  
GENERAL  
FISh/SEAFOOd  
FISH — Baked/Fried  
LOBSTER  
160° — 175°F  
160° — 175°F  
160° — 175°F  
71° — 79°C  
71° — 79°C  
71° — 79°C  
SHRIMP — Fried  
BAKEd gOOdS  
When product is removed from a high temperature  
cooking environment for immediate transfer into  
equipment with the lower temperature required  
for hot food holding, condensation can form on the  
outside of the product and on the inside of plastic  
containers used in self-service applications. Allowing  
the product to release the initial steam and heat  
produced by high temperature cooking can alleviate  
this condition. To preserve the safety and quality of  
freshly cooked foods, however, a maximum of 1 to 2  
minutes must be the only time period allowed for the  
initial heat to be released from the product.  
BREADS/ROLLS  
120° — 140°F  
49° — 60°C  
MIScELLANEOUS  
CASSEROLES  
DOUGH — Proofing  
EGGS —Fried  
FROZEN ENTREES  
HORS D'OEUVRES  
PASTA  
160° — 175°F  
80° — 100°F  
150° — 160°F  
160° — 175°F  
160° — 180°F  
160° — 180°F  
160° — 180°F  
180°F  
71° — 79°C  
27° — 38°C  
66° — 71°C  
71° — 79°C  
71° — 82°C  
71° — 82°C  
71° — 82°C  
82°C  
PIZZA  
POTATOES  
PLATED MEALS  
SAUCES  
140° — 165°F  
140° — 200°F  
140° — 200°F  
160° — 175°F  
60°— 74°C  
60° — 93°C  
60° — 93°C  
71° — 79°C  
SOUP  
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.  
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.  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
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pg. 23  
cARE ANd cLEANINg  
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.  
dANgER  
dIScONNEcT UNIT FROM  
pOwER SOURcE BEFORE  
cLEANINg OR SERVIcINg.  
pg. 24  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
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cARE ANd cLEANINg  
EQUIpMENT cARE  
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.  
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.  
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.  
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.  
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.  
cLEAN dAILy  
1. Disconnect unit from power  
source, and let cool.  
2. Remove all detachable items  
such as wire shelves, side  
racks, and drip pans. Clean  
these items separately.  
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.  
3. Wipe the interior metal surfaces  
of the oven with a paper towel to  
remove loose food debris.  
dANgER  
4. Clean the interior metal surfaces of the cabinet  
with a damp clean cloth or sponge and any good  
commercial detergent.  
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.  
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.  
SEVERE dAMAgE OR  
ELEcTRIcAL hAZARd  
cOULd RESULT.  
WARRANTY BECOMES VOiD iF  
APPLiANCE iS FLOODED  
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.  
7. Rinse surfaces by wiping with sponge and clean  
warm water.  
dANgER  
dIScONNEcT UNIT FROM  
pOwER SOURcE BEFORE  
cLEANINg OR SERVIcINg.  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
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pg. 25  
cARE ANd cLEANINg  
cLEAN ThE dOOR VENTS  
dAILy pRONg cLEANINg  
Door vents need to be inspected and cleaned  
as required.  
To ensure accurate internal product temperature  
readings the prongs on the removable probe must be  
cleaned daily.  
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  
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.  
probe and cable with clean  
rinse water and a cloth.  
3. Allow prongs to air dry before replacing  
detachable probe.  
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  
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.  
dANgER  
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.  
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.  
dANgER  
SEVERE dAMAgE OR  
ELEcTRIcAL hAZARd  
cOULd RESULT.  
WARRANTY BECOMES VOiD iF  
APPLiANCE iS FLOODED  
dIScONNEcT UNIT FROM  
pOwER SOURcE BEFORE  
cLEANINg OR SERVIcINg.  
pg. 26  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
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SANITATION  
Food flavor and aroma are usually so closely related that  
The most accurate method of measuring safe temperatures  
of both hot and cold foods is by internal product  
temperature. A quality thermometer is an effective tool for  
this purpose, and should be routinely used on all products  
that require holding at a specific temperature.  
it is difficult, if not impossible, to separate them. There  
is also an important, inseparable relationship between  
cleanliness and food flavor. Cleanliness, top operating  
efficiency, and appearance of equipment contribute  
considerably to savory, appetizing foods. Good equipment  
that is kept clean, works better and lasts longer.  
A comprehensive sanitation program should focus on  
the training of staff in basic sanitation procedures. This  
includes personal hygiene, proper handling of raw foods,  
cooking to a safe internal product temperature, nd the  
routine monitoring of internal temperatures from receiving  
through service.  
Most food imparts its own particular aroma and many  
foods also absorb existing odors. Unfortunately, during  
this absorption there is not distinction between GOOD  
and BAD odors The majority of objectionable flavors and  
odors troubling food service operations are caused by  
bacteria growth. Sourness, rancidity, mustiness, stale or  
other OFF flavors are usually the result of germ activity.  
Most food-borne illnesses can be prevented through  
proper temperature control and a comprehensive  
program of sanitation. Both these factors are important  
to build quality service as the foundation of customer  
satisfaction. Safe food handling practices to prevent food-  
borne illness is of critical importance to the health and  
safety of your customers.  
The easiest way to insure full, natural food flavor is  
through comprehensive cleanliness. This means good  
control of both visible soil (dirt) and invisible soil  
(germs). A through approach to sanitation will provide  
essential cleanliness. It will assure an attractive  
appearance of equipment, along with maximum efficiency  
and utility. More importantly, a good sanitation program  
provides one of the key elements in the prevention of  
food-borne illnesses.  
HACCP, an acronym for Hazard Analysis (at) Critical  
Control Points, is a quality control program of operating  
procedures to assure food integrity, quality, and safety.  
Taking steps necessary to augment food safety practices  
is both cost effective and relatively simple. While HACCP  
guidelines go far beyond the scope of this manual,  
additional information is available by contacting:  
A controlled holding environment for prepared foods is  
just one of the important factors involved in the prevention  
of food-borne illnesses. Temperature monitoring and  
control during receiving, storage, preparation, and the  
service of foods are of equal importance.  
CENTER FOR FOOD SAFETY AND APPLiED  
NUTRiTiON FOOD AND DRUG ADMiNiSTRATiON  
1-888-SAFEFOOD  
INTERNAL FOOD PRODUCT TEMPERATURES  
HOT FOODS  
40° TO 140°F  
70° TO 120°F  
140° TO 165°F  
DANGER ZONE  
CRITICAL ZONE  
SAFE ZONE  
(4° TO 60°C)  
(21° TO 49°C)  
(60° TO 74°C)  
COLD FOODS  
ABOVE 40°F  
36° TO 40°F  
DANGER ZONE  
SAFE ZONE  
(ABOVE 4°C)  
(2° TO 4°C)  
FROZEN FOODS  
ABOVE 32°F  
0° TO 32°F  
DANGER ZONE  
CRITICAL ZONE  
SAFE ZONE  
(ABOVE 0°C)  
(-18° TO 0°C)  
0°F or below  
(-18°C or below)  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
pg. 27  
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SERVIcE  
TROUBLEShOOTINg  
code description  
possible cause  
Cavity air sensor reading < 5°F. Verify sensor integrity.  
See sensor test instructions below.  
E-10 cavity air sensor shorted  
Cavity air sensor reading > 517°F. Verify sensor integrity.  
See sensor test instructions below.  
E-11 cavity air sensor open  
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 - 25°F) 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  
E-64 clock is not oscillating  
Contact factory.  
Contact factory.  
Data set to factory default. Ensure that date and time are correct if applicable.  
Contact factory.  
Contact factory.  
Refer to wiring diagram for the particular model and ensure dip switches on  
the control match the settings called out on the WD. If the dip switch settings  
are correct according to the print replace the control.  
configuration connector  
E-70  
error (dIp switch)  
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 135 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.  
Cycle power. Contact factory if error persists.  
E-dU datakey unplugged  
dLto datalogger has timed out  
dLSd Micro Sd card not plugged in  
Plug in SD card and cycle power. Contact factory if error persists.  
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.  
pg. 28  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
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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 main power circuit breaker to the unit and verify that the circuit breaker on the back of the unit is turned  
on, if applicable.  
Do not attempt to repair or service the 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 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 hi-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  
cAUTION  
THiS SECTiON iS PROViDED FOR THE ASSiSTANCE  
OF QUALiFiED SERViCE TECHNiCiANS ONLY AND  
iS NOT iNTENDED FOR USE BY UNTRAiNED OR  
UNAUTHORiZED SERViCE PERSONNEL.  
dIScONNEcT UNIT FROM  
pOwER SOURcE BEFORE  
cLEANINg OR SERVIcINg.  
NOTE  
dANgER  
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.  
LOcK-OUT OR pOST  
BREAKER pANEL UNTIL  
SERVIcE wORK hAS  
BEEN cOMpLETEd.  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
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pg. 29  
SERVIcE  
EXTERIOR VIEw - 300-Th/III  
A
1
2
3
4
5
7
6
8
9
29  
10  
28  
11  
27  
25  
26  
12  
13  
14  
16  
18  
15  
23  
24  
17  
18  
19  
21  
22  
20  
Part numbers and drawings are subject to change without notice.  
pg. 30  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
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SERVIcE  
EXTERIOR SERVIcE VIEw - 300-Th/III  
A
ITEM  
dEScRIpTION  
BONNET TOP COVER  
pART NO. QTy  
1
2
1012831  
FA-3973  
FA-34524  
BU-34898  
BU-3964  
SW-34769  
TT-33476  
1003936  
5014525  
CD-3922  
CD-3232  
SC-22271  
IN-2003  
1
1
1
1
1
1
1
1
1
1
1
2
1
16  
1
2
1
1
1
1
4
1
4
1
2
1
1
1
1
2
2
1
1
1
1
4
2
1
12  
1
1
FAN BOx, 120V  
FAN BOx, 230V  
3
BUSHING, STRAIGHT, STRAIN RELIEF, 230V  
BUSHING, STRAIGHT, STRAIN RELIEF, 120V  
SWITCH, ROCKER, 125-277V, 20A  
HI-LIMIT THERMOSTAT  
HI-LIMIT PROTECTION COVER  
REAR TRIM  
4
5
6
7
8
CORDSET, 230V  
CORDSET, 120V  
9
SCREWS, M4-0.7 x 6MM PHIL  
INSULATION  
10  
11  
12  
13  
14  
15  
16  
17  
18  
19  
20  
21  
22  
23  
RIVET, BLIND, #44, S/S  
GUARD SENSOR  
RI-2100  
1493  
SCREW, 6-32 x 1/2, NC PHIL, FLAT  
BLOCK, SENSOR  
SC-2254  
BK-29605  
SN-33541  
IN-22364  
15892R  
SENSOR  
INSULATION  
PRODUCT PROBE  
HANDLE, PULL, RECESSED  
OUTER CASING SPOT  
FEET, 3-1/2” (89mm) RIGID  
HINGE PLATE, BOTTOM  
SCREW, M6 x 1.0 x 10 PAN  
DOOR ASSEMBLY  
HD-28789  
5014538  
FE-29203  
1012999  
SC-27078  
5014458  
GS-35092  
PN-2122  
PE-35086  
SH-2107  
1012872  
CC-34194  
GS-23622  
13239  
DOOR GASKET  
24  
25  
DRIP PAN  
PANEL, OVERLAY  
26  
SHELF, WIRE  
27  
SIDE RACK  
28  
CONTROL  
29  
GASKET, ADHESIVE,.125x.375 [lin ft]  
PROBE WIRE HOLDER  
NUT, THREADED INSERT, M6  
NUT, 8-32 UNC FEPS ZP  
SCREW, 8-32 x 2 SLOT PAN HEAD 18-8 S/S  
SCREW, HHCS M6 x 20, W/NO MARKING  
SCREW, 8-32 x 1/4" TRH PHH  
FOIL PAD HEATER, 230V  
FOIL PAD HEATER, 120V  
30*  
31*  
32*  
33*  
34*  
35*  
36*  
NU-22770  
NU-26526  
SC-23154  
SC-22924  
sc-2459  
EL-29740  
EL-35173  
* noT sHown  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
pg. 31  
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SERVIcE  
EXTERIOR SERVIcE VIEw - 500, 750, 1000-Th/III  
B
1
500-TH/iii Shown  
4
38  
2
3
37  
6
5
7
36  
8
35  
9
34  
10  
33  
11  
12  
32  
30  
29  
31  
27  
28  
26  
25  
13  
14  
15  
22  
16  
24  
19  
17  
23  
22  
21  
20  
18  
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.  
pg. 32  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
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SERVIcE  
EXTERIOR SERVIcE VIEw - SINgLE cOMpARTMENT  
B
MOdEL >  
500-Th/III  
750-Th/III  
1000-Th/III  
ITEM  
dEScRIpTION  
THERMOSTAT, HI LIMIT  
GASKET ADHESIVE 0.125 x 0.375 [LIN FT]  
PLUG, DOME,.187" HOLE  
HIGH LIMIT PROTECTION COVER  
REAR TRIM, SPOT  
SCREW, M4-0.7 x 6mm PHIL  
BUSHING, STRAIN RELIEF  
CORDSET, 120V, 5FT. (1524mm)  
CORDSET, 208-240V, 5FT. (1524mm)  
CORDSET, 230V, 8FT. (2438mm)  
PLUG, 3/8" HOLE  
SWITCH,ROCKER, 125-277V, 20A  
INSULATION  
RIVET, BLIND, #44 STAINLESS  
PROBE RECEPTACLE  
SHELF, STAINLESS STEEL  
PROBE, PRODUCT  
PANEL, SIDE  
CASTER, 3-1/2" (89mm) RIGID  
CASTER, 3-1/2" (89mm) SWIVEL W/ BRAKE  
BOTTOM PANEL  
SCREW, 10-32 x 3/4", NF PHIL  
HINGE  
SCREW,10-32x1-1/2", NF, PHIL  
DRIP TRAY KIT  
- DRIP TRAY HOLDER  
pART NO. QTy pART NO. QTy pART NO. QTy  
1
2
3
4
5
6
7
8
TT-33476  
GS-23622  
PG-28439  
1003936  
5014004  
SC-22271  
BU-3964  
CD-3397  
CD-3607  
CD-3922  
PG-25574  
SW-34769  
IN-2003  
1
1
4
1
1
2
1
1
1
1
1
1
1
6
1
2
1
2
2
2
1
6
1
10  
1
1
1
1
1
1
1
1
1
2
1
1
2
2
1
1
1
1
1
4
1
2
1
1
1
1
1
2
18  
6
1
2
2
TT-33476  
GS-23622  
PG-28439  
1003936  
5014081  
SC-22271  
BU-3964  
—
CD-3607  
CD-3922  
PG-25574  
SW-34769  
IN-2003  
1
1
4
1
1
2
1
—
1
1
1
1
1
6
1
3
1
2
2
2
1
6
1
10  
1
1
1
1
1
1
1
1
1
2
1
1
2
2
1
1
1
1
1
4
1
2
1
1
1
1
1
2
20  
6
1
2
2
TT-33476  
GS-23622  
PG-28439  
1003936  
5014172  
SC-22271  
BU-3964  
—
CD-3607  
CD-3922  
PG-25574  
SW-34769  
IN-2003  
1
1
4
1
1
2
1
—
1
1
1
1
1
6
1
3
1
2
2
2
1
6
1
10  
1
1
1
1
1
1
1
1
1
2
1
1
2
—
1
1
1
1
1
4
1
2
1
1
1
1
1
2
26  
6
1
2
2
9
10  
11  
12  
13  
14  
15  
16  
17  
18  
19  
20  
21  
22  
23  
RI-2100  
RI-2100  
RI-2100  
PR-34705  
SH-2326  
PR-34298  
5015081  
CS-25674  
CS-25675  
1010774  
SC-2072  
HG-22338  
SC-2073  
5010736  
1010782  
1010783  
5010828  
5010830  
5010824  
5010829  
GS-22950  
HD-27080  
SC-2071  
13947  
PR-34705  
SH-2324  
PR-34298  
5015083  
CS-25674  
CS-25675  
1010394  
SC-2072  
HG-22338  
SC-2073  
5010391  
1010584  
1010585  
5010946  
5010948  
5010947  
5010949  
GS-22951  
HD-27080  
SC-2071  
13947  
PR-34705  
SH-2325  
PR-34298  
5015088  
CS-25674  
CS-25675  
1009941  
SC-2072  
HG-22338  
SC-2073  
5009716  
1010188  
1010189  
5010081  
5010082  
5010071  
5010076  
GS-22952  
HD-27080  
SC-2071  
13947  
- DRIP TRAY  
24  
DOOR ASSEMBLY, SLAB, RH  
*DOOR ASSEMBLY, WINDOW, RH  
*DOOR ASSEMBLY, SLAB, LH  
*DOOR ASSEMBLY, WINDOW, LH  
*DOOR GASKET  
HANDLE, OFFSET MAG. LATCH  
SCREW, 3/4" PAN HD  
SHIM, HANDLE  
DRIP PAN WELD  
SIDE RACK, CHROME  
PAN SLIDES, 230V ONLY  
SWITCH, DOOR  
BUSHING, 3/8" BLACK HOLE  
PROBE WIRE HOLDER  
25  
26  
27  
28  
29  
14813  
14831  
5005616  
SR-2266  
—
SW-33559  
BU-3419  
13239  
SR-28403  
1010880  
SW-33559  
BU-3419  
13239  
SR-28405  
1010813  
SW-33559  
BU-3419  
13239  
30  
31  
32  
33  
34  
35  
36  
37  
38  
PANEL OVERLAY  
CONTROL  
PE-26710  
CC-34194  
NU-26526  
1011946  
SC-23154  
FA-3973  
FA-34524  
1493  
PE-26839  
CC-34194  
NU-26526  
1011872  
SC-23154  
FA-3973  
FA-34524  
1493  
PE-26713  
CC-34194  
NU-26526  
1011534  
SC-23154  
FA-3973  
FA-34524  
1493  
NUT, #8-32 UNC KEPS ZP  
TOP COVER  
SCREW, 8-32 x 2 SLOT PAN HEAD 18-8 S.S.  
FAN, BOx, 115V, 34CFM, 120V  
FAN, BOx, 208-240V, 230V  
SENSOR GUARD  
39*  
40*  
41*  
42*  
43*  
44*  
45*  
46*  
47*  
PROBE COVER  
5009712  
BK-29605  
SC-2254  
SC-2459  
SC-2425  
SN-33541  
WS-22297  
WS-22302  
5009712  
BK-29605  
SC-2254  
SC-2459  
SC-2425  
SN-33541  
WS-22297  
WS-22302  
5009712  
BK-29605  
SC-2254  
SC-2459  
SC-2425  
SN-33541  
WS-22297  
WS-22302  
SENSOR MOUNTING BLOCK  
SCREW, 6-32 x 1/2", NC PHIL, FLAT  
SCREW, 8-32 x 1/4" PHIL  
SCREW, 8-32 x 1/2” PHIL S/S  
SENSOR, OVEN TEMPERATURE  
WASHER, FLAT, M6 DIN 125  
WASHER, M6 SPLIT LOCK S/S 18-8  
* noT sHown  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
pg. 33  
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SERVIcE  
EXTERIOR SERVIcE VIEw - dOUBLE cOMpARTMENT  
c
1200-TH/iii  
32  
1
30  
2
3
4
33  
31  
5
6
34  
35  
A
7
29  
28  
27  
8
A
26  
9
25  
24  
10  
23  
22  
21  
18  
11  
20  
15  
12  
14  
19  
18  
17  
16  
13  
Part numbers and drawings are subject to change without notice.  
pg. 34  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
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SERVIcE  
c
EXTERIOR SERVIcE VIEw - 1200-Th/III  
ITEM  
1
dEScRIpTION  
TOP COVER  
pART NO. QTy ITEM  
dEScRIpTION  
pART NO. QTy  
1011534  
SC-23670  
NU-2215  
BT-26884  
GS-23622  
BU-3964  
5014268  
SW-34769  
BK-29605  
IN-2003  
1
4
4
1
1
1
1
1
1
2
2
2
2
1
2
12  
2
4
20  
2
2
2
2
2
4
2
1
1
1
1
24  
25  
SWITCH, REED  
SW-33559  
BU-3419  
SH-2325  
SR-2266  
PE-26714  
CC-34194  
SC-2425  
FA-34524  
SC-22924  
WS-22297  
WS-22302  
NU-22770  
1493  
2
1
6
4
1
1
6
2
1
2
2
1
1
1
1
1
2
8
4
1
1
1
4
4
4
22  
2
2
2
SCREW, 10-32 x 1/2, NF PHIL, FLAT  
NUT, 10-32 UNF HEx MS, 18-8 SST  
BRACKET, TETHER  
BUSHING, 3/8" BLACK HOLE  
SHELF, STAINLESS STEEL  
SIDE RACK, CHROME  
PANEL OVERLAY  
3
26  
4
27  
5
GASKET ADHESIVE 0.125 x 0.375  
BUSHING, STRAIN RELIEF  
REAR TRIM, SPOT  
28  
6
29  
CONTROL  
7
30  
SCREW, 8-32 x 1/2" PHIL SCREW  
FAN, BOx, 230V  
8
SWITCH,ROCKER,125-277V, 20A  
SENSOR MOUNTING BLOCK  
INSULATION  
31  
9
32  
SCREW, HHCS, M6 x 20  
WASHER, FLAT, M6 DIN 125  
WASHER, M6 SPLIT LOCK S/S 18-8  
NUT, THREADED INSERT  
SENSOR GUARD  
10  
11  
12  
13  
14  
15  
16  
17  
33  
PANEL, SIDE  
5015105  
CS-24874  
34  
CASTER, 3-1/2" (89mm) rIgId  
35  
CASTER, 3-1/2" (89mm) swIvel w/ brake CS-24875  
36*  
37*  
38*  
39*  
40*  
41*  
42*  
43*  
44*  
45*  
46*  
47*  
48*  
49*  
50*  
51*  
BOTTOM PANEL  
1009941  
5005616  
SC-2072  
HG-22338  
CV-22171  
SC-2073  
5010081  
5010082  
5010071  
5010076  
GS-22952  
SC-2071  
HD-27080  
13947  
PROBE WIRE HOLDER  
HIGH LIMIT PROTECTION COVER  
PROBE COVER  
13239  
DRIP PAN WELD  
1003936  
5009712  
BK-33546  
BU-3378  
NU-26526  
PR-34298  
SCREW,10-32 x 3/4", NF PHIL  
HINGE  
TERMINAL BLOCK  
HINGE COVER  
BUSHING, 1-1/8" SNAP BUSHING  
NUT, #8-32 UNC KEPS ZP  
PROBE, PRODUCT  
18  
19  
SCREW,10-32x1-1/2", NF, PHIL  
DOOR ASSEMBLY, RH  
*DOOR ASSEMBLY, WIDOW, RH  
*DOOR ASSEMBLY, LH  
*DOOR ASSEMBLY, WINDOW, LH  
*DOOR GASKET  
PROBE RECEPTACLE, 2200MM WIRE PR-34704  
PROBE RECEPTACLE, 600MM WIRE  
SCREW, M4-0.7 x 6 MM PHIL  
SCREW, 6-32 x 1/2", NC PHIL, FLAT  
8-32 x 2 SLOT PAN HEAD 18-8 S.S.  
SCREW, 8-32 x 1/4" PHIL  
PR-34705  
SC-22271  
SC-2254  
SC-23154  
SC-2459  
SN-33541  
TT-33476  
20  
21  
22  
23  
SCREW, 3/4" PAN HD  
HANDLE, OFFSET MAG. LATCH  
SHIM, HANDLE  
SENSOR, OVEN TEMPERATURE  
THERMOSTAT, HI LIMIT  
DRIP TRAY KIT  
5009716  
1010188  
1010189  
- DRIP TRAY HOLDER  
- DRIP TRAY  
* noT sHown  
dANgER  
dANgER  
BREAKER pANEL UNTIL  
SERVIcE wORK hAS  
BEEN cOMpLETEd.  
LOcK-OUT OR pOST  
dIScONNEcT UNIT FROM  
pOwER SOURcE BEFORE  
cLEANINg OR SERVIcINg.  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
pg. 35  
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SERVIcE  
ELEcTRONIc cOMpONENTS - 300-Th/III  
230V Shown  
3
2
4
1
5
18  
19  
20  
17  
6
7
16  
15  
8
14  
13  
9
12  
11  
10  
Part numbers and drawings are subject to change without notice.  
ITEM  
dEScRIpTION  
pART NO. QTy ITEM  
dEScRIpTION  
CONNECTOR, 10 PIN  
pART NO. QTy  
1
2
3
4
5
WASHER, STAR LOCK  
WS-2467  
SC-2190  
5014530  
BU-3419  
CD-3922  
CD-3397  
BK-3019  
SC-2365  
BU-3008  
BU-3006  
CR-33719  
1
1
1
1
1
1
1
2
11  
12  
13  
14  
15  
16  
17  
18  
19  
20  
CR-33717  
CR-33762  
CR-33761  
BP-3567  
1
1
1
1
1
1
6
1
1
4
SCREW, 10-32 x 1/4" PAN HD GROUND  
ELECTRIC CHASSIS, SPOT  
BUSHING, 3/8" BLACK HOLE  
CORDSET - 230V, 8FT. (2438mm)  
CORDSET - 120V, 5FT. (1524mm)  
T-BLOCK  
CONNECTOR, 7 PIN  
CONNECTOR, 8 PIN  
BEEPER  
HEATSINK  
HE-33926  
RL-33829  
SC-2472  
RELAY  
6
7
SCREW, 6-32 x 1/2" NC PHIL TRUSS  
BOARD, POWER SUPPLY  
BOARD, VOLTAGE MONITOR  
SPACER, LOCK MOUNT  
SCREW, 6-32 x 1-1/4" ROUND HD  
BUSHING, HOLE, 3/4”  
BA-33554  
BA-33764  
SP-33832  
8
9
BUSHING, HOLE, 1/2"  
1
1
10  
CONNECTOR, 6 PIN  
dANgER  
dANgER  
LOcK-OUT OR pOST  
BREAKER pANEL UNTIL  
SERVIcE wORK hAS  
BEEN cOMpLETEd.  
dIScONNEcT UNIT FROM  
pOwER SOURcE BEFORE  
cLEANINg OR SERVIcINg.  
pg. 36  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
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SERVIcE  
ELEcTRONIc cOMpONENTS - 500, 750, 1000, 1200-Th/III  
230V Shown  
18  
13  
17  
19  
1
5
2
4
13  
16  
3
6
7
15  
14  
13  
12  
11  
10  
8
9
Part numbers and drawings are subject to change without notice.  
ITEM  
dEScRIpTION  
pART NO. QTy ITEM  
dEScRIpTION  
CONNECTOR, 7 PIN  
pART NO. QTy  
1
2
STAR LOCK WASHER  
WS-2467  
SC-2190  
BU-3419  
CR-34828  
CD-3922  
CD-3397  
BK-3019  
SC-2365  
BU-3006  
CR-33719  
CR-33717  
1
1
1
3
1
1
1
2
1
1
1
11  
12  
13  
14  
15  
16  
17  
18  
19  
20*  
CR-33762  
CR-33761  
SC-2472  
1
1
SCREW, 10-32 x 1/4" PAN HD GROUND  
BUSHING, 3/8" BLACK HOLE  
CONNECTOR, #16 FERRULE - 230V  
CORDSET - 230V, 8FT. (2438mm)  
CORDSET - 120V, 5FT. (1524mm)  
T-BLOCK  
CONNECTOR, 8 PIN  
3
SCREW, 6-32 x 1/2" NC PHIL TRUSS  
BEEPER  
6
4
BP-3567  
1
5*  
HEATSINK  
HE-33926  
RL-33829  
BA-33554  
BA-33764  
SP-33832  
CR-33718  
1**  
1**  
1
RELAY  
6
7
BOARD, POWER SUPPLY  
BOARD, VOLTAGE MONITOR  
SPACER, LOCK MOUNT  
CONNECTOR, 9 PIN, 1200-TH/III ONLY  
SCREW, 6-32 x 1-1/4" ROUND HD  
BUSHING, 1/2" HOLE  
1
8
4
9
CONNECTOR, 6 PIN  
1
10  
CONNECTOR, 10 PIN  
**per comparTmenT  
* noT sHown  
hAccp dATA LOggER (oPTIon)  
ITEM  
dEScRIpTION  
HACCP DATA LOGGER, RETRO-FIT KIT  
— HACCP DATA LOGGER*  
QTy  
5015562  
CC-35050  
5014750  
CB-34893  
CB-34894  
1
1
1
1
1
HACCP PACKAGE WITH USB PORT  
— CAP, WATERPROOF USB SHIELDED  
— CABLE USB WATERPROOF SHIELDED  
* CC-35050 may be ordered as a separate item for units that already have the Data Logger Kit installed.  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
pg. 37  
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SERVIcE  
cABLE hEATINg KITS  
#4880  
UK ONLY  
(1200) 4900W  
cABLE hEATINg KIT >  
#4880  
#4881  
(one Kit requireD per Cavity)  
(500)  
(750, 1000, 1200)  
ITEM  
dEScRIpTION  
QTy  
QTy  
210 FT.  
12  
QTy  
CB-3045  
CR-3226  
IN-3488  
BU-3105  
BU-3106  
ST-2439  
NU-2215  
SL-3063  
TA-3540  
CABLE HEATING ELEMENT  
134 FT.  
134 FT.  
RING CONNECTOR  
INSULATION CORNER  
SHOULDER BUSHING  
CUP BUSHING  
4
4
1 FT.  
1 FT.  
12  
1 FT.  
4
4
4
12  
4
STUD  
4
12  
4
HEx NUT  
8
4
24  
8
4
INSULATING SLEEVE  
ELECTRICAL TAPE  
12  
1 ROLL  
1 ROLL  
1 ROLL  
dANgER  
dANgER  
LOcK-OUT OR pOST  
BREAKER pANEL UNTIL  
SERVIcE wORK hAS  
BEEN cOMpLETEd.  
dIScONNEcT UNIT FROM  
pOwER SOURcE BEFORE  
cLEANINg OR SERVIcINg.  
pg. 38  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
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TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
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pg. 40  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
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TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
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pg. 42  
TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
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TH/III InsTallaTIon/operaTIon/servIce manual (11/12)  
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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 original parts warranty period is as follows:  
For the refrigeration compressor on Alto-Shaam Quickchillers™, five (5) years from the date of installation of appliance.  
For the heating element on Halo Heat® cooking and holding ovens, as long as the original purchaser owns the oven. This  
excludes holding only equipment.  
For all other original parts, one (1) year from the date of installation of appliance or fifteen (15) months from the shipping date, whichever  
occurs first.  
The labor warranty period is one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first.  
Alto-Shaam will bear normal labor charges performed during standard business hours, excluding overtime, holiday rates or any  
additional fees.  
To be valid, a warranty claim must be asserted during the applicable warranty period. This warranty is not transferable.  
THiS WarraNTY DOES NOT appLY TO:  
1. Calibration.  
2. Replacement of light bulbs, door gaskets, and/or the replacement of glass due to damage of any kind.  
3. Equipment damage caused by accident, shipping, improper installation or alteration.  
4. Equipment used under conditions of abuse, misuse, carelessness or abnormal conditions, including but not limited to, equipment  
subjected to harsh or inappropriate chemicals, including but not limited to, compounds containing chloride or quaternary salts, poor water  
quality, or equipment with missing or altered serial numbers.  
5. Damage incurred as a direct result of poor water quality, inadequate maintenance of steam generators and/or surfaces affected by water  
quality. Water quality and required maintenance of steam generating equipment is the responsibility of the owner/operator.  
6. Damage caused by use of any cleaning agent other than Alto-Shaam's Combitherm® Cleaner, including but not limited to damage due to  
chlorine or other harmful chemicals. use of alto-Shaam's Combitherm® Cleaner on Combitherm® ovens is highly recommended.  
7. Any losses or damage resulting from malfunction, including loss of product, food product, revenue, or consequential or incidental  
damages of any kind.  
8. Equipment modified in any manner from original model, substitution of parts other than factory authorized parts, removal of any parts  
including legs, or addition of any parts.  
This warranty is exclusive and is in lieu of all other warranties, express or implied, including the implied  
warranties of merchantability and fitness for a particular purpose. In no event shall Alto-Shaam be liable for  
loss of use, loss of revenue or profit, or loss of product, or for any indirect, special, incidental, or consequential  
damages. No person except an officer of Alto-Shaam, Inc. is authorized to modify this warranty or to incur on  
behalf of Alto-Shaam any other obligation or liability in connection with Alto-Shaam equipment.  
Effective November 1, 2012  
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: _____________________________________________________________________________________________________________  
G
G
G
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  
www.alto-shaam.com  
PRINTED IN U.S.A.  
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