Hot Holding
Rotisserie Companion
Models:
AR-7H MANUAL CONTROL
AR-7H ELECTRONIC CONTROL
SHOWN WITH PASS-THROUGH OPTION
• INSTALLATION
• OPERATION
• MAINTENANCE
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
P R I N T E D I N U .S .A .
MN-28953 • 03/09
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SAFETY PROCEDURES
AND PRECAUTIONS
Knowledge of proper procedures is essential to the
safe operation of electrically and/or gas energized
equipment. In accordance with generally accepted
product safety labeling guidelines for potential
hazards, the following signal words and symbols
may be used throughout this manual.
1. This appliance is intended to cook, hold or
process foods for the purpose of human
consumption. No other use for this appliance is
authorized or recommended.
2. This appliance is intended for use in commercial
establishments where all operators are familiar
with the purpose, limitations, and associated
hazards of this appliance. Operating
D A N G E R
instructions and warnings must be read and
understood by all operators and users.
Used to indicate the presence of a
hazard that WILL cause severe
personal injury, death, or substantial
property damage if the warning
included with this symbol is ignored.
3. Any troubleshooting guides, component views,
and parts lists included in this manual are for
general reference only and are intended for use
by qualified technical personnel.
WA R N I N G
4. This manual should be considered a permanent
part of this appliance. This manual and all
supplied instructions, diagrams, schematics,
parts lists, notices, and labels must remain with
the appliance if the item is sold or moved to
another location.
Used to indicate the presence of a
hazard that CAN cause personal injury,
possible death, or major property
damage if the warning included with
this symbol is ignored.
C A U T I O N
N O T E
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.
C A U T I O N
Used to indicate the presence of a hazard that can
or will cause minor personal injury, property
damage, or a potential unsafe practice if the
warning included with this symbol is ignored.
N O T E : Used to notify personnel of
installation, operation, or
maintenance information that is
important but not hazard related.
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INS TALL ATION
D A N G E R
ALTERATION, ADJUSTMENT,
SERVICE, OR MAINTENANCE COULD
RESULT IN SEVERE INJURY, DEATH
OR CAUSE PROPERTY DAMAGE.
C A U T I O N
IMPROPER INSTALLATION,
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
READ THE INSTALLATION,
OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING
THIS EQUIPMENT.
D A N G E R
DO NOT store or use gasoline or other
flammable vapors or liquids in the
vicinity of this or any other appliance.
C A U T I O N
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
S ITE INS TA L L ATIO N
®
In order to maintain established
National Sanitation Foundation
standards, all counter- mounted
models must be sealed to the
counter with a R.T.V. or silastic
meeting N.S.F. requirements or
have legs of a sufficient 6"
(152mm) height to provide
minimum unobstructed space
beneath the unit.
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.
1. The appliance must be
installed on a non-combustible,
level surface.
2. DO NOT install this appliance in any area where it
may be affected by any adverse conditions such as
steam, grease, dripping water, high temperatures, or
any other severely adverse conditions.
LEVELING
Level the appliance from side-to-side and
front-to-back with the use of a spirit level.
We recommend checking the level periodically to
make certain the floor has not shifted nor the
appliance moved.
3. For both safety and convenience, the holding cabinet
must be installed in a location to provide easy access
to the controls and should be positioned at a safe and
convenient height to provide easy loading and
unloading of hot products.
4. This appliance must be kept free and clear of
any obstructions blocking access for maintenance
or service.
5. The holding cabinet can be stacked with
another holding cabinet or a matching rotisserie
oven Complete stacking instructions are located
in this manual.
NOTE: Failure to properly level this appliance
can cause improper function.
MINIMUM CLEARANCE REQUIREMENTS
A 6" (152mm) minimum clearance must be allowed at the
back and both sides of the unit. Warranty will become
null and void if these directions are not followed.
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IN STAL LATIO N
S ITE INS TA L L ATIO N
AR-7H
DOUBLE PANE CURVED GLASS DOOR
SINGLE PANE FLAT GLASS DOOR
PASS-THROUGH OPTION
PASS-THROUGH OPTION
C
L
C
L
34-1/2" (876mm)
WITH PASS-THROUGH OPTION
32-1/16" (816mm)
WITH PASS-THROUGH OPTION
32-1/16" (814mm)
WITH SOLID BACK
25-1/2" (646mm)
25-1/2" (646mm)
38-1/8" (968mm)
37-1/8" (942mm)
6-1/4"
(159mm)
6-1/4"
(159mm)
SIDE VIEW
SIDE VIEW
6-1/4"
(159mm)
32-7/16" (824mm)
FRONT VIEW
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INS TALL ATION
EL ECTRICA L CO NNECTIO N
The appliance must be installed by a qualified
service technician. The oven must be properly
grounded in accordance with the National
Electrical Code and applicable local codes.
After wiring and power connection has been
completed, turn the main power switch to the “ON”
position. The main power switch can be left “ON”
for daily use, but should be turned “OFF” when
cleaning or performing maintenance or repairs to
the rotisserie.
D A N G E R
To avoid electrical shock, this
appliance MUST be adequately
grounded in accordance with local
electrical codes or, in the absence of
local codes, with the current edition
of the National Electrical Code
ANSI/NFPA No. 70. In Canada, all
electrical connections are to be
made in according with CSA C22.1,
Canadian Electrical Code Part 1 or
local codes.
REGARDING INTERNATIONAL
STANDARD UNITS:
If the unit is not equipped with flexible cord
with plug, an all-pole country approved
disconnection device which has a contact
separation of at least 3mm in all poles must be
incorporated in the fixed wiring for disconnection.
When using a cord without a plug, the
green/yellow conductor shall be connected to the
terminal which is marked with the ground symbol.
If a plug is used, the socket outlet must be easily
accessible. If the power cord needs replacement,
use a similar one obtained from the distributor.
Plug the unit into a properly grounded receptacle
ONLY, positioning the unit so that the plug is
easily accessible in case of an emergency. Arcing
will occur when connecting or disconnecting the
unit unless all controls are in the “OFF” position.
Proper receptacle or outlet configuration or
permanent wiring for this unit must be installed
by a licensed electrician in accordance with
applicable local electrical codes.
For 230V units: To prevent an electrical shock
hazard between the appliance and other
appliances or metal parts in close vicinity, an
equalization-bonding stud is provided. An
equalization bonding lead must be connected to
this stud and the other appliances / metal parts to
provide sufficient protection against potential
difference. The terminal is marked with the
following symbol.
ELECTRICAL
VOLTAGE PHASE CYCLE/HZ AMPS KW
NEMA 5-20P
120
1
1
1
3
50/60
50/60
50/60
50/60
15.0 1.8
8.5 1.8
9.5 2.3
9.0 2.1
20A, 125V PLUG
NEMA 6-15P
15A, 250V PLUG
AT 208
AT 240
230
NEMA 6-15P
15A, 250V PLUG
CEE 7/7
220-230V PLUG
D A N G E R
ELECTRICAL CONNECTIONS MUST
BE MADE BY A QUALIFIED SERVICE
TECHNICIAN IN ACCORDANCE WITH
APPLICABLE ELECTRICAL CODES.
D A N G E R
ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON APPLIANCE NAMEPLATE.
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IN STAL LATIO N
S TACKING C O MBINATIO N S & INSTALLATION REQUIREMENTS
STACKING COMBINATIONS (FACTORY INSTALLED)
AR-7H companion holding cabinet over AR-7H companion holding cabinet
Requires 6" (152mm) leg assembly 5001414 or 5" (127mm) casters 4007 and stacking
assembly 5009711 for applications within the United States. Applications outside the
U.S. requires 6" (152mm) legs with flanged feet 5001761 bolted to th e floor.
(OVERALL HEIGHT: 76-7/8")
AR-7E rotisserie over AR-7H companion holding cabinet
Requires 6" (152mm) leg assembly 5001414 or 5" (127mm) casters 4007 and
stacking assembly (5008787, 5008948 or 5008922 - depending on voltage - see list above)
for applications within the United States. Applications outside the U.S. requires 6"
(152mm) legs with flanged feet 5001761 bolted to the floor.
(OVERALL HEIGHT: 76-7/8")
AR-7VH ventless hood over AR-7E rotisserie over AR-7H companion holding cabinet
Requires 6" (152mm) legs with flanged feet 5001761 bolted to the floor.
(OVERALL HEIGHT: 90-13/16")
C A U T I O N
C A U T I O N
STACKING APPLICATIONS
OUTSIDE THE U.S. REQUIRE
FLANGED FEET AND MUST
BE BOLTED TO THE FLOOR.
MAKE CERTAIN TO FASTEN
EACH OF THE FOUR HOLES
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INS TALL ATION
S TACKING INS TRUCTIO NS
The holding cabinet can be stacked with an
identical holding cabinet or a matching rotisserie
oven in either the top or bottom position.
ᕡ Remove the two side access panels of both units.
ᕢ Carefully lift and place the upper unit into
position aligning on bottom unit.
Only screws, lock washers, and hex nut are
required to fasten units together when stacking a
rotisserie on top of a matching holding cabinet or a
holding cabinet on top of a holding cabinet.
Additional stacking hardware is required for all
other combinations (SEE PREVIOUS PAGE).
ᕣ Secure units together by inserting a hex head
screw, a flat washer, and a lock washer in each
hole of the top unit and screwing them into the
inserts provided on the top of the lower unit.
Securely tighten all four screws.
ᕤ Replace the side panels on both units.
All fastening holes have been prepunched. If the
rotisserie oven is positioned at the bottom of a
stacked configuration, make certain the oven is on a
non-combustible surface. The stacking combination
also requires the minimum clearance of 6-inches
(152mm) at the back and both sides.
AR-7H OVER AR-7H HOLDING CABINET STACKING ASSEMBLY (5009711)
2
DETAIL A
3
3
A
4
1
ITEM
NO.
PART
NO.
PART DESCRIPTION
QTY
4
1
2
3
4
NU-2437 NUT, 1/4-20 HEX S/S
SC-27385 SCREW, 1/4-20 X 3/4" LG HEX HEAD
WS-22094 WASHER, 1/4", FLAT, 5/8 OD 18-8 SS
WS-2294 WASHER 1/4" SPLIT
4
8
4
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IN STAL LATIO N
A R-7H — OPTIONS & ACCESSORIES
DESCRIPTION
PART NUMBER
5009591
DOOR OPTIONS
SINGLE PANE FLAT GLASS WITH HANDLE
SINGLE PANE FLAT GLASS WITHOUT HANDLE
FOR SINGLE PANE GLASS DOOR ON NON-CONTROL SIDE
FOR SOFTWARE DOCUMENTATION
5009815
HD-26900
DOOR HANDLE
5000886
CONTROL OPTION KIT
COMPUTER SOFTWARE
REFER TO HACCP SPECIFICATION
#9015 FOR APPLICABLE
PART NUMBERS
HACCP DOCUMENTATION
HACCP WITH KITCHEN MANAGEMENT
5001414
5001761
5009711
5008787
5008948
5008922
SH-2851
SH-24720
FR-26550
5002058
LEGS
ASSEMBLY, 6" (152mm)
ASSEMBLY, FLANGED FEET, 6" (152mm)
AR-7H OVER AR-7H
STACKING ASSEMBLY
(FACTORY INSTALLED)
AR-7E OVER AR-7H (208-240V, 1PH)
AR-7E OVER AR-7H (208-240V, 3PH)
AR-7E OVER AR-7H (380-415V)
SHELF, CHROME PLATED WIRE
SHELF
SHELF, STAINLESS STEEL WIRE
STAND, STAINLESS STEEL
WITH STORAGE SHELF
OPEN (AR-7H OVER 750-S OR 6•10ESiN)
OPERATIN G INS TRU C TIONS
START-UP
1. The unit should be installed level, and should NOT
be installed in any area where it may be affected by
steam, grease, dripping water, high temperatures or
any other severely adverse conditions.
D A N G E R
AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND. DO NOT USE WATER JET
TO CLEAN.
2. Before operating the cabinet, clean both the interior
and exterior of the unit with a clean, damp cloth and
mild soap solution. Rinse carefully.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
3. Clean and install the cabinet side racks. Shelves
should be positioned with the curved end up and
toward the back of the unit.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
4. Before operating the unit, become familiar with the
operation of the controls. Read this manual carefully
and retain it for future reference.
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OPERATING IN STRU C TIONS
MANUAL CONTROL
IDENTIFICATION
THERMOSTAT AND HEAT LIGHT SEQUENCE
Whenever the thermostat is turned ON the heat indicator
light will indicate the power ON/OFF condition of the
heating cable, and consequently, the cycling of the cabinet as
it maintains the dialed cavity temperature. If the light does
not illuminate after normal start-up, the main power source,
thermostat, and/or light must be checked. If the warming
cabinet does not hold the temperature as dialed, the
180
80
70
90
60
TEMPERATURE
100
GAUGE
40
°C
°F
100
220
calibration of the thermostat must be checked. If the
warming cabinet fails to heat or heats continuously with the
thermostat OFF, the thermostat must be initially checked for
proper operation. If these items are checked and found to
be in order, a continuity and resistance check of the heating
cable should be made. SEE CIRCUIT DIAGRAM.
HEAT INDICATOR
LIGHT
OFF
THERMOSTAT
THERMOSTAT CALIBRATION
ON/OFF SWITCH
The thermostat is precision calibrated at the factory.
Normally, no adjustment or recalibration is necessary
unless the thermostat has been mishandled in transit,
changed or abused while in service. A thermostat with a
sensing bulb operates on hydraulic pressure, consequently,
HEATING PROCEDURE
1. PREHEAT AT 200°F (93°C) FOR 30 MINUTES.
When the ON/OFF Switch is turned to the ON position
and the thermostat is turned clockwise, the indicator light
will illuminate and will remain lit as long as the unit is
calling for heat. Allow a minimum of 30 minutes of
preheating before loading the holding cabinet with food.
The indicator light will go OUT after approximately 30
minutes, or when the air temperature inside the unit
reaches the temperature set by the operator.
any bending of the bulb results in a change in its volume,
and alters the accuracy of the thermostat calibration.
A thermostat should be checked or recalibrated by placing
a quality, thermal indicator at the center of an empty
holding cavity. DO NOT CALIBRATE WITH ANY FOOD
PRODUCT IN THE CABINET. The thermostat should be
set at 160°F (71°C), and should be allowed to stabilize at
that setting for a minimum of one hour. Following
temperature stabilization, the center of the thermal swing
of the air temperature within the cabinet should
2. LOAD THE CABINET WITH HOT FOOD ONLY.
The purpose of the holding cabinet is to maintain hot
food at proper serving temperatures. Only hot food
should be placed into the cabinet. Before loading the
unit with food, use a food thermometer to make certain
all food products are at an internal temperature range of
140° to 160°F (60° to 71°C). All food not within the
proper temperature range should be heated before
loading into the holding cabinet.
approximately coincide with the thermostat dial setting.
If calibration is necessary, the calibration screw should be
adjusted with great care. The calibration screw of the
thermostat is located in the thermostat dial shaft. With
the shaft held stationary, a minute, clockwise motion of
the calibration screw appreciably lowers the thermostat
setting. A reverse, or counter-clockwise motion
appreciably raises the thermostat setting. After achieving
the desired cycling of the thermostat, the calibration screw
must be sealed. Place a few drops of enamel sealant
directly on the calibration screw.
3. RESET THE THERMOSTAT TO 160°F (71°C).
Check to make certain the cabinet door is securely
closed, and reset the thermostat to 160°F (71°C).
THIS WILL NOT NECESSARILY BE THE
FINAL SETTING.
(RED NAIL POLISH OR EQUIVALENT IS ACCEPTABLE.)
The proper temperature range for the food being held
will depend on the type and quantity of product. When
holding food for prolonged periods, it is advisable to
periodically check the internal temperature of each item
to assure maintenance of the proper temperature range.
AR-7H Hot Holding Rotisserie Companion Operation & Care Manual • 9
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O PERATIN G IN S TRUCTIONS
ON/OFF KEY
ELECTRONIC CONTROL
IDENTIFICATION
LED DISPLAY
Press the ON/OFF key once and the power indicator light
will illuminate. Press and hold the ON/OFF key until the
LED display turns off (at least three seconds) and power
indicator light goes out.
UP DOWN ARROW KEY
LOCK
INDICATOR
The UP and DOWN arrow keys are used for a variety of
settings when selecting the holding temperature. If an
arrow key is pressed and released the display will show the
current set temperature for two seconds. If an arrow key is
held (at least eight seconds), the value will change at a rapid
rate. If the arrow key is pressed and released in rapid
succession, the set temperature will change by increments
of one degree.
UP/DOWN
ARROWS
HEAT INDICATOR
LIGHT
ON/OFF
POWER KEY
ENABLE/DISABLE BEEPER
A beeper sounds when an error code is displayed. To choose
between beeper on and beeper off mode, the control must be
off, then press and hold the DOWN arrow key until either
"ON" or "OFF" is shown in the LED display. Release arrow
key when desired mode is displayed.
HEATING PROCEDURE
1. PREHEAT AT 200°F (93°C) FOR 30 MINUTES.
Press the ON key, and set the temperature to 200°F
(93°C) by using the UP/DOWN arrow keys. Allow a
minimum of 30 minutes preheating time before loading
the holding cabinet with food. The LED heat indicator
light will go OUT after approximately 30 minutes
preheat time, or when the air temperature inside the
unit reaches the temperature set by the operator. The
set indicator light will light up anytime the temperature
is set or reset.
FAHRENHEIT/CELSIUS
With the control off, to choose between Fahrenheit and
Celsius, press and hold the UP arrow key until either
°F or °C is shown in LED display. Release key when
desired setting is displayed.
The control has a four-digit LED display. When the display
is on, it will show current holding temperature, as well as
diagnostic information.
2. LOAD WITH HOT FOOD ONLY.
CONTROL LOCK
The purpose of the holding cabinet is to maintain hot
food at proper serving temperature. Only hot food
should be placed into the cabinet. Before loading the
cabinet with food, use a food thermometer to make
certain all products are at an internal temperature
range of 140° to 160°F (60° to 71°C). Any food product
not within the proper temperature range should be
heated before loading into the holding cabinet.
The warmer controls can be locked so that no changes can
be made to the set temperature.
To lock the display, press and hold the ON/OFF key
and the Up Arrow key at the same time. The lock LED will
illuminate. When the lock LED is illuminated, additional
programming will not be functional other than the key
sequence required to unlock the panel.
To unlock the display, press and hold the ON/OFF key
and the Down Arrow key at the same time. The
lock LED will extinguish. The panel keys will resume
normal function.
3. RESET THE CONTROL TO 160°F (71°C).
Check to make certain the cabinet door is securely
closed, and reset to 160°F (71°C) by using the
UP/DOWN key. THIS WILL NOT NECESSARILY BE
THE FINAL SETTING. The proper temperature range
will depend on the type and quantity of product. When
holding food for prolonged periods, it is advisable to
periodically check the internal temperature of each item
with a food thermometer to assure maintenance of the
proper temperature range of 140° to 160°F (60° to 71°C).
HACCP & KITCHEN MANAGEMENT SOFTWARE
These holding cabinets can be ordered equipped with an
optional serial communication interface for connection to
the internet via a Gateway device. This can provide
temperature recording data as well as setup and diagnostic
information which can be used for HACCP documentation.
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OPERATING IN STRU C TIONS
GENERAL HOLDING GUIDELINES
H O L D I N G T E M P E R A T U R E R A N G E
Chefs, cooks and other specialized food service
personnel employ varied methods of cooking.
Proper 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.
MEAT
BEEF ROAST — Rare
FAHRENHEIT
130°F
CELSIUS
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
Halo Heat maintains the maximum amount of
product moisture content without the addition of
water, water vapor, or steam. Maintaining maximum
natural product moisture preserves the natural flavor
of the product and provides a more genuine taste.
In addition to product moisture retention, the gentle
properties of Halo Heat maintain a consistent
temperature throughout the cabinet without the
necessity of a heat distribution fan, thereby
preventing further moisture loss due to evaporation
or dehydration.
PORK
LAMB
POULTRY
CHICKEN — Fried/Baked
DUCK
160° — 175°F
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
In an enclosed holding environment, too much
moisture content is a condition which can be
relieved. A product achieving extremely high
temperatures in preparation must be allowed to
decrease in temperature before being placed in a
controlled holding atmosphere. If the product is not
allowed to decrease in temperature, excessive
condensation will form increasing the moisture
content on the outside of the product. 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.
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
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.
If the unit is equipped with a thermostat indicating a
range of between 1 and 10, use a metal-stemmed
indicating thermometer to measure the internal
temperature of the product(s) being held. Adjust the
thermostat setting to achieve the best overall setting
based on internal product temperature.
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S A N I TAT I O N
Food flavor and aroma are usually so closely
related that it is difficult, if not impossible, to
separate them. There is also an important,
inseparable relationship between cleanliness and
food flavor. Cleanliness, top operating efficiency,
and appearance of equipment contribute
considerably to savory, appetizing foods.
Good equipment that is kept clean, works
better and lasts longer.
The most accurate method of measuring safe
temperatures of both hot and cold foods is by
internal product temperature. A quality
thermometer is an effective tool for this purpose,
and should be routinely used on all products that
require holding at a specific temperature.
A comprehensive sanitation program should focus
on the training of staff in basic sanitation
procedures. This includes personal hygiene,
proper handling of raw foods, cooking to a safe
internal product temperature, and the routine
monitoring of internal temperatures from receiving
through service.
Most food imparts its own particular aroma and
many foods also absorb existing odors.
Unfortunately, during this absorption, there is no
distinction between GOOD and BAD odors. The
majority of objectionable flavors and odors
troubling food service operations are caused by
bacteria growth. Sourness, rancidity, mustiness,
stale or other OFF flavors are usually the result of
germ activity.
Most food-borne illnesses can be prevented
through proper temperature control and a
comprehensive program of sanitation. Both these
factors are important to build quality service as the
foundation of customer satisfaction. Safe food
handling practices to prevent food-borne illness is
of critical importance to the health and safety of
your customers.
The easiest way to insure full, natural food flavor is
through comprehensive cleanliness. This means
good control of both visible soil (dirt) and invisible
soil (germs). A thorough approach to sanitation
will provide essential cleanliness. It will assure an
attractive appearance of equipment, along with
maximum efficiency and utility. More importantly,
a good sanitation program provides one of the key
elements in the prevention of food-borne illnesses.
HACCP, an acronym for Hazard Analysis (at)
Critical Control Points, is a quality control program
of operating procedures to assure food integrity,
quality, and safety. Taking steps necessary to
augment food safety practices are both cost
effective and relatively simple. While HACCP
guidelines go far beyond the scope of this manual,
additional information is available by contacting:
A controlled holding environment for prepared
foods is just one of the important factors involved
in the prevention of food-borne illnesses.
Temperature monitoring and control during
receiving, storage, preparation, and the service of
foods are of equal importance.
CENTER FOR FOOD SAFETY AND APPLIED
NUTRITION FOOD AND DRUG ADMINISTRATION
1-888-SAFEFOOD
INTERNAL FOOD PRODUCT TEMPERATURES
HOT FOODS
40° TO 140°F
70° TO 120°F
140° TO 165°F
COLD FOODS
ABOVE 40°F
36°F TO 40°F
FROZEN FOODS
ABOVE 32°F
0° TO 32°F
DANGER ZONE
CRITICAL ZONE
SAFE ZONE
(4° TO 60°C)
(21° TO 49°C)
(60° TO 74°C)
DANGER ZONE
SAFE ZONE
(ABOVE 4°C)
(2°C TO 4°C)
DANGER ZONE
CRITICAL ZONE
SAFE ZONE
(ABOVE 0°C)
(-18° TO 0°C)
(-18°C or below)
0°F or below
AR-7H Hot Holding Rotisserie Companion Operation & Care Manual • 12
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CARE A N D CL EANING
C L E A N I N G A N D P R E V E N T I V E M A I N T E N A N C E
PROTECTING STAINLESS STEEL SURFACES
CLEANING AGENTS
It is important to guard against
corrosion in the care of
Use non-abrasive cleaning products designed for
use on stainless steel surfaces. Cleaning agents
must be chloride-free compounds and must not
contain quaternary salts. Never use hydrochloric
acid (muriatic acid) on stainless steel surfaces.
Always use the proper cleaning agent at the
manufacturer's recommended strength.
stainless steel surfaces.
Harsh, corrosive, or
inappropriate chemicals can
completely destroy the
protective surface layer of stainless steel.
Abrasive pads, steel wool, or metal implements
will abrade surfaces causing damage to this
protective coating and will eventually result in
areas of corrosion. Even water, particularly hard
water that contains high to moderate
concentrations of chloride, will cause oxidation
and pitting that result in rust and corrosion. In
addition, many acidic foods spilled and left to
remain on metal surfaces are contributing factors
that will corrode surfaces.
Contact your local cleaning supplier for
product recommendations.
CLEANING MATERIALS
The cleaning function can usually be accomplished
with the proper cleaning agent and a soft, clean
cloth. When more aggressive methods must be
employed, use a non-abrasive scouring pad on
difficult areas and make certain to scrub with the
visible grain of surface metal to avoid surface
scratches. Never use wire brushes, metal scouring
pads, or scrapers to remove food residue.
Proper cleaning agents, materials, and
methods are vital to maintaining the appearance
and life of this appliance. Spilled foods should be
removed and the area wiped as soon as possible
but at the very least, a minimum of once a day.
Always thoroughly rinse surfaces after using a
cleaning agent and wipe standing water as quickly
as possible after rinsing.
C A U T I O N
TO PROTECT STAINLESS STEEL
SURFACES, COMPLETELY AVOID
THE USE OF ABRASIVE CLEANING
COMPOUNDS, CHLORIDE BASED
CLEANERS, OR CLEANERS
CONTAINING QUATERNARY SALTS.
NEVER USE HYDROCHLORIC ACID
(MURIATIC ACID) ON STAINLESS
STEEL. NEVER USE WIRE
BRUSHES, METAL SCOURING
PADS OR SCRAPERS.
AR-7H Hot Holding Rotisserie Companion Operation & Care Manual • 13
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C ARE A ND C LEA N ING
EQUIPMENT CARE
Under normal circumstances, this cabinet should provide you with long and trouble free
service. There is no preventative maintenance required, however, the following Equipment Care
Guide will maximize the potential life and trouble free operation of this oven. The cleanliness
and appearance of this equipment will contribute considerably to operating efficiency and
savory, appetizing food. Good equipment that is kept clean works better and lasts longer.
D A N G E R
C A U T I O N
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION. TO AVOID BURNS,
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
CLEAN DAILY
8. Remove excess water with sponge and wipe dry
with a clean cloth or air dry. Leave door open until
interior is completely dry. Always replace all removable
parts including drip pan and grease deflection trays
before operating.
9. 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.
10. Wipe control panel and door handle(s) thoroughly since
these areas harbor food debris and bacteria. Dry the control
panel dry with a clean, soft cloth.
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. For optional color coated exterior
surfaces, wipe with a damp cloth or sponge and wipe dry
with a clean cloth.
1. Press the electrical power switch to the "off" position.
2. Allow holding cabinet surfaces to cool.
3. Disconnect the cabinet from the electrical power source.
4. Remove all detachable items such as wire shelves and
side racks. Wash all detached items separately in a
ware washing area or sink. Do not use abrasive or
corrosive cleaners.
5. Wipe the interior metal surfaces of the cabinet with a
paper towel to remove loose food debris.
6. Clean interior with a damp cloth or sponge and any good
commercial detergent at the recommended strength.
7. Spray heavily soiled areas with a water soluble degreaser
and let stand for 10 minutes. After 10 minutes, remove soil
with a plastic scouring pad.
NOTE: Avoid the use of abrasive cleaning compounds,
chloride based cleaners, or cleaners containing quaternary
salts. To protect metal finish on stainless steel, never use
hydrochloric acid (muriatic acid) on stainless steel.
12. Clean glass doors with a standard, commercial
glass cleaner.
C A U T I O N
D A N G E R
Always follow appropriate state
or local health (hygiene) regulations
regarding all applicable cleaning
and sanitation requirements
for equipment.
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.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
AR-7H Hot Holding Rotisserie Companion Operation & Care Manual • 14
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S ERVICE
TROUBL ESHO O TIN G GUIDE - ELECTRONIC CONTROL
Error
Code Description/Results
Possible Cause
Service Required
E-10
E-11
E-30
Air Sensor Fault (shorted)
Inoperative Oven
Air sensor is shorted. Air sensor defective?
Detach the sensor from the terminal block. Use an Ohm meter to measure
the resistance of the sensor. Check sensor at 32°F (0°C) using a container of
ice water. If Ohm reading is 100, replace display. If Ohm reading is not 100,
replace sensor.
Air Sensor Fault (open)
Inoperative Oven
Air sensor is open or connection failure. Air sensor defective?
Detach the sensor from the terminal block. Use an Ohm meter to measure
the resistance of the sensor. Check sensor at 32°F (0°C) using a container of
ice water. If Ohm reading is 100, replace display. If Ohm reading is not 100,
replace sensor.
Under temperature
Oven door closed? Door gasket need replacement? Preheat skipped?
Oven overloaded or has frozen product? Defective air sensor or probe?
Defective solid state relay? Bad wire connections or open heating cable?
Is the high limit switch tripped? If none of the above, call service.
Oven will not reach set temperature
E-31
E-80
E-82
Over temperature
Shorted cable? Defective solid state relay? Defective air sensor?
If none of the above, call service.
Oven will shut down
EEPROM - Function data error
Contact Service.
Inoperative Oven
EEPROM - Calibration data error
Contact Service.
Inoperative Oven
TROUBL ESHO O TIN G GUIDE - MANUAL CONTROL
TROUBLE
POSSIBLE CAUSE
REMEDY
Unit does not operate
Insufficient power supply
Defective power cord or plug
Defective power switch.
Defective thermostat.
Check power source.
Check and replace if necessary
Check and replace if necessary.
Replace thermostat and calibrate.
Cannot control temperature.
Defective thermostat.
Grounded element.
Replace thermostat and calibrate.
Replace element (Check element to
ground Ohm Element @ 27.7 Ohms)
Temperature gauge readout incorrect.
Defective temperature gauge
Calibration off.
Replace temperature gauge.
Calibrate according to instructions
found on page 9.
AR-7H Hot Holding Rotisserie Companion Operation & Care Manual • 15
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SERVICE
D A N G E R
D A N G E R
LOCK-OUT OR POST
BREAKER PANEL UNTIL
SERVICE WORK HAS
BEEN COMPLETED.
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
C A U T I O N
D A N G E R
ELECTRICAL CONNECTIONS MUST
BE MADE BY A QUALIFIED SERVICE
TECHNICIAN IN ACCORDANCE WITH
APPLICABLE ELECTRICAL CODES.
THIS SECTION IS PROVIDED FOR THE ASSISTANCE
OF QUALIFIED SERVICE TECHNICIANS ONLY AND
IS NOT INTENDED FOR USE BY UNTRAINED OR
UNAUTHORIZED SERVICE PERSONNEL.
S ERVICE VIEW 1: F UL L A SSEMBLY SERVICE VIEW
Door Assembly, Curved Glass
5005773 (CONTROL SIDE)
Inner Glass
Control Panel Overlay
PE-25746
(ELECTRONIC CONTROL)
PE-26003
(MANUAL CONTROL -
NOT SHOWN)
5006779 (CONTROL SIDE)
Gasket, Door
5006426 (NON-CONTROL SIDE - NOT SHOWN)
5008322 (NON-CONTROL
SIDE - NOT SHOWN)
Panel, Control
Side Access
GS-25753
ቨ
Outer Glass
5007824
ቦ
1001585
ብ
Shelf
ቢ
SH-24720
ቧ
ባ
ቤ
ቪ
ቩ
Door
Magnets
Hinge
MA-27568
1007672 TOP
1007673 BOTTOM
Side Racks
ቯ
Casters
ተ
Handle
ቮ
5004361 LEFT-HAND
5001901 RIGHT-HAND
Pin, Dowel
ቭ
CS-2026 SWIVEL
CS-2025 RIGID
PI-26350 TOP
HD-26900
ቫ
PI-26352 BOTTOM
Cordset
CD-33840 (208/240V)
CD-3397 (120V)
CD-3922 (230V)
AR-7H Hot Holding Rotisserie Companion Operation & Care Manual • 16
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S ERVICE
S ERVICE VIEW 2: INTERIO R SERVICE VIEW
Lamp
Door Gasket
LP-33598 (120V)
LP-33803 (208-240V)
LP-33803 (230V)
GS-25753
Lamp Receptacle
RP-3952 (120V)
RP-3952 (208-240V)
RP-3955 (230V)
Shelf
Side Rack
RIGHT-HAND
Side Rack
LEFT-HAND
SH-24720
5004361
5001901
AR-7H Hot Holding Rotisserie Companion Operation & Care Manual • 17
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SERVICE
S ERVICE VIEW 3: S IN GL E PANE FLAT GLASS DOOR
DOOR REPLACEMENT:
STEP 1: REMOVE TOP PIN (PI-26350) FROM
WA R N I N G
BRACKET "A" USING A SMALL
SCREWDRIVER.
DO NOT ATTEMPT TO REMOVE THE
DOOR WITHOUT ASSISTANCE.THE
DOOR IS EXTREMELY HEAVY, WILL
BE DAMAGED IF DROPPED, AND
MAY CAUSE SERIOUS INJURY.
STEP 2: ASSEMBLE DOOR ON UNIT WITH SPACERS
AS SHOWN.
STEP 3: MAKE CERTAIN DOOR IS ALIGNED AND
REINSERT TOP PIN.
PI-26350
PIN, DOOR TOP
DETAIL A
“A”
1002596 top
HINGES
— CONTROL SIDE
DETAIL B
1002597 bottom
1002143
WASHER
GS-25753
“B”
GASKET, DOOR
WS-22298
WASHER
PI-26352
PIN, DOOR BOTTOM
5009591
DOOR ASSEMBLY
— CONTROL SIDE
5009815
DOOR ASSEMBLY
— NON CONTROL SIDE
REV 02/09
AR-7H Hot Holding Rotisserie Companion Operation & Care Manual • 18
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S ERVICE
SERVICE VIEW 4: S TA INL ESS STEEL BACK PA NEL
BACK REPLACEMENT:
STEP 1: REMOVE REAR DOOR, RUBBER GASKET, HINGES, AND
28 SCREWS FROM GASKET CHANNEL
STEP 2: ATTACH INNER BACK PANEL WITH 24: SC-25849
STEP 3: INSERT IN-2003 INTO OUTER BACK PANEL
STEP 4: ATTACH OUTER BACK PANEL WITH 4: SC-27843
STEP 5: ATTACH 4 SPACER BRACKETS WITH 2 EACH: SC-2459
STEP 6: ATTACH 2 HINGE COVER PLATES WITH 4 EACH: SC-23151
1
7
3
5
4
2
8
6
REV 02/09
ITEM
DESCRIPTION
PART NO.
QTY
1
2
3
4
5
6
7
8
COVER, HINGE MOUNTING
SPACER, SOLID BACK
1002446
1002822
1006652
1006746
IN-2003
2
4
PANEL, BACK, SOLID, INNER
PANEL, BACK, SOLID
1
1
INSULATION, FIBERGLASS, #3 DENS, 1/2" THICK
8-32 X 1/4" PHIL SCREW
2
SC-2459
SC-25849
SC-27843
8
SELF TAPPING 8-32 X 1/2
24
4
SCREW, 8/32 X 2 LG.
AR-7H Hot Holding Rotisserie Companion Operation & Care Manual • 19
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SERVICE
SERVICE VIEW 5: DO UBL E PA NE CURVED GLASS DOOR
DOOR REPLACEMENT:
WA R N I N G
STEP 1: REMOVE TOP PIN (PI-26350) FROM BRACKET
"A" USING A SMALL SCREWDRIVER.
DO NOT ATTEMPT TO REMOVE THE
DOOR WITHOUT ASSISTANCE.THE
DOOR IS EXTREMELY HEAVY, WILL
BE DAMAGED IF DROPPED, AND
MAY CAUSE SERIOUS INJURY.
STEP 2: ASSEMBLE DOOR ON UNIT WITH SPACERS
AS SHOWN.
STEP 3: MAKE CERTAIN DOOR IS ALIGNED AND
REINSERT TOP PIN.
PI-26350
DETAIL A
PIN, DOOR TOP
“A”
1007672 top
HINGES
— CONTROL SIDE
DETAIL B
1007673 bottom
1002143
WASHER
WS-22298
WASHER
GS-25753
GASKET
PI-26352
PIN, DOOR BOTTOM
“B”
5005773
5006426
DOOR ASSEMBLY
— CONTROL SIDE
DOOR ASSEMBLY
— NON CONTROL SIDE
REV 02/09
AR-7H Hot Holding Rotisserie Companion Operation & Care Manual • 20
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S ERVICE
SERVICE VIEW 5A : DO UBLE PANE CURVED GLASS DOOR
5008322
(INNER GLASS)
5007824
(OUTER GLASS)
HINGE SIDE
FASTENERS REQUIRED
(1) 1002143 WASHER, DOOR SPACER, BOTTOM
(1) WS-22298 WASHER, FLAT, M8
(3) SC-2900 SCREW, 5/16-18 x 5/8
(1) PI-26350 PIN, DOOR, TOP
(1) PI-26352 PIN, DOOR, BOTTOM
(1) NU-25897 NUT, HEX JAM 5/16-18
(1) SC-25781 SCREW, INSERT
(6) SC-22378 SCREW, 8-32 x 3/8
5006426 — DOOR ASSEMBLY,
NON-CONTROL SIDE
5006779
(INNER GLASS)
5007824
(OUTER GLASS)
FASTENERS REQUIRED
(1) 1002143 WASHER, DOOR
SPACER, BOTTOM
(1) WS-22298 WASHER, FLAT, M8
(3) SC-2900 SCREW, 5/16-18 x 5/8
(1) PI-26350 PIN, DOOR, TOP
(1) PI-26352 PIN, DOOR, BOTTOM
(1) NU-25897 NUT, HEX JAM 5/16-18
(1) SC-25781 SCREW, INSERT
(6) SC-22378 SCREW, 8-32 x 3/8
HINGE SIDE
HD-26900
(DOOR HANDLE)
5005773 — DOOR ASSEMBLY,
CONTROL SIDE
REV 02/09
AR-7H Hot Holding Rotisserie Companion Operation & Care Manual • 21
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SERVICE
SERVICE VIEW 6: EL EC TRICAL - MANUAL CONTROL
1
2
8
7
6
5
4
3
SERVICE VIEW 7: EL EC TRICAL - ELECTRONIC CONTROL
1
6
7
14
2
8
9
10
3
4
5
11
13
12
AR-7H Hot Holding Rotisserie Companion Operation & Care Manual • 22
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S ERVICE
CABLE REPLACEMENT KIT
CABLE HEATING SERVICE KIT NO. 4876
D A N G E R
INCLUDES:
CB-3044
CR-3226
IN-3488
BU-3105
BU-3106
SL-3063
TA-3540
ST-2439
NU-2215
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
CABLE HEATING ELEMENT . . . . . . . . . . . . . . . .210 FEET
RING CONNECTOR . . . . . . . . . . . . . . . . . . . . . . . . . . .8
INSULATION CORNER . . . . . . . . . . . . . . . . . . . . .8 FEET
SHOULDER BUSHING . . . . . . . . . . . . . . . . . . . . . . . . .8
CUP BUSHING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
INSULATING SLEEVE . . . . . . . . . . . . . . . . . . . . . . . . . .8
HIGH TEMPERATURE TAPE . . . . . . . . . . . . . . . . .1 ROLL
STUD, 10/32 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
HEX NUT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
* NOT SHOWN
S ERVICE VIEW 1: F UL L A SSEMBLY SERVICE VIEW
MODEL >
MANUAL
ELECTRONIC
QTY
ITEM
DESCRIPTION
PANEL, CONTROL SIDE ACCESS
PART NO.
1001585
PE-26003*
SH-24720
GS-25753
5006779
5008322
5007824
5005773
5006426*
1007672
1007673
MA-27568
CD-3397
CD-33840
CD-3922
CS-2026
CS-2025
5004361
5001901
PI-26350
PI-26352
HD-26900
QTY
2
PART NO.
1001585
PE-25746
SH-24720
GS-25753
5006779
5008322
5007824
5005773
5006426*
1007672
1007673
MA-27568
CD-3397
CD-33840
CD-3922
CS-2026
CS-2025
5004361
5001901
PI-26350
PI-26352
HD-26900
1
2
3
4
5
2
1
4
2
1
1
1
1
1
2
2
2
1
1
1
2
2
1
1
2
2
1
CONTROL PANEL OVERLAY
SHELF
1
4
GASKET, DOOR
INNER GLASS
2
CONTROL SIDE
1
NON-CONTROL SIDE
1
6
7
OUTER GLASS
1
DOOR ASSEMBLY, CURVED GLASS
CONTROL SIDE
NON-CONTROL SIDE
TOP
1
1
8
HINGES, DOOR
2
BOTTOM
2
9
DOOR MAGNETS
CORDSET
2
10
120V
208/240V
230V
1
1
1
11
12
13
14
CASTERS
SIDE RACKS
PIN, DOWEL
HANDLE
SWIVEL
2
RIGID
2
LEFT-HAND
RIGHT-HAND
TOP
1
1
2
BOTTOM
2
1
AR-7H Hot Holding Rotisserie Companion Operation & Care Manual • 23
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SERVIC E PA RTS LIST
* NOT SHOWN
S ERVICE VIEW 2: IN TERIO R SERVICE VIEW
MODEL >
MANUAL
PART NO.
ELECTRONIC
ITEM
DESCRIPTION
QTY
PART NO.
GS-25753
LP-33598
LP-33803
RP-3952
QTY
1
2
GASKET, DOOR
LAMP
GS-25753
LP-33598
LP-33803
RP-3952
5001901
5004361
SH-24720
2
4
4
4
1
1
4
2
4
4
4
1
1
4
120V
208/240V & 230V
3
4
LAMP RECEPTACLE
SIDE RACKS
LEFT-HAND
5001901
RIGHT-HAND
5004361
5
SHELF
SH-24720
S ERVICE VIEW 3: S IN GL E PANE FLAT GLASS DOOR
MODEL >
MANUAL
ELECTRONIC
ITEM
DESCRIPTION
PART NO.
QTY
PART NO.
5009591
5009815
1002596
1002597
GS-25753
PI-26350
PI-26352
QTY
1
DOOR ASSEMBLY, FLAT
HINGES, DOOR
CONTROL SIDE
NON-CONTROL SIDE
TOP
5009591
5009815
1002596
1002597
GS-25753
PI-26350
PI-26352
1
1
1
1
2
2
2
1
1
1
1
2
2
2
2
BOTTOM
3
4
GASKET, DOOR
PIN, DOWEL
TOP
BOTTOM
SERVICE VIEW 4: S TA INL ESS STEEL BACK PANEL
MODEL >
MANUAL
ELECTRONIC
ITEM
DESCRIPTION
SOLID BACK ASSEMBLY (INCLUDES ALL LISTED BELOW)
GASKET, DOOR
PART NO.
5007864
GS-28123
IN-2003
QTY
PART NO.
5007864
GS-28123
IN-2003
QTY
1
2
1
1
1
1
3
INSULATION
2
2
4
SCREW, 8-32 X 2 LG.
SC-27843
SC-25849
SC-2459
1006746
1006652
1002822
1002446
4
SC-27843
SC-25849
SC-2459
1006746
1006652
1002822
1002446
4
5
SELF TAPPING 8-32 X 1/2
8-32 X 1/4” PHIL SCREW
24
8
24
8
6
7
PANEL, BACK SOLID
1
1
8
PANEL BACK, SOLID, INNER
SPACER, SOLID BACK
1
1
9
4
4
10
COVER, HINGE MOUNTING
2
2
SERVICE VIEW 5: DO UBL E PA NE CURVED GLA SS DOOR
MODEL >
MANUAL
ELECTRONIC
ITEM
DESCRIPTION
DOOR ASSEMBLY, CURVED GLASS
PART NO.
QTY
PART NO.
5005773
5006426
1007672
1007673
GS-25753
PI-26350
PI-26352
QTY
1
CONTROL SIDE
NON-CONTROL SIDE
TOP
5005773
5006426
1007672
1007673
GS-25753
PI-26350
PI-26352
1
1
2
2
2
2
2
1
1
2
2
2
2
2
2
HINGES, DOOR
BOTTOM
3
4
GASKET, DOOR
PIN, DOWEL
TOP
BOTTOM
AR-7H Hot Holding Rotisserie Companion Operation & Care Manual • 24
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S ERVICE
SERVICE VIEW 5A : DO UBLE PANE CURVED GLASS DOOR
MODEL >
MANUAL
ELECTRONIC
ITEM
DESCRIPTION
DOOR ASSEMBLY, CURVED GLASS
PART NO.
QTY
PART NO.
5005773
5006426
5006779
5008322
5007824
HD-26900
QTY
1
CONTROL SIDE
NON-CONTROL SIDE
CONTROL SIDE
5005773
5006426
5006779
5008322
5007824
HD-26900
1
1
1
1
1
1
1
1
1
1
1
1
2
INNER GLASS
NON-CONTROL SIDE
3
4
OUTER GLASS
HANDLE, DOOR
SERVICE VIEW 6: EL ECTRICAL - MANUAL CONTROL
MODEL >
MANUAL
ITEM
DESCRIPTION
PART NO.
QTY
1
2
3
4
CONTROL PANEL OVERLAY
THERMOSTAT, SLOW, 200°F
T-BLOCK
PE-26003
TT-3057
BK-3019
CD-3397
CD-33840
CD-3922
SW-3887
KN-3469
LI-3027
1
1
1
1
1
1
1
1
1
1
1
1
CORDSET
120V
208/240V
230V
5
6
7
POWER SWITCH, ROCKER
KNOB, THERMOSTAT
INDICATOR LIGHT
120V
208/240V
230V
LI-3025
LI-3951
8
TEMPERATURE GAUGE
GU-3273
SERVICE VIEW 7: EL ECTRICAL - ELECTRONIC CONTROL
MODEL >
ELECTRONIC
ITEM
DESCRIPTION
PART NO.
PE-25746
5001771
QTY
1
2
3
4
5
CONTROL PANEL OVERLAY
CONTROL, ASSEMBLY
SENSOR, TEMPERATURE
BLOCK, SENSOR
1
1
1
1
1
1
1
1
1
1
1
1
1
2
2
1
SN-33540
BK-24427
CD-3397
CD-33840
CD-3922
BK-33546
BK-33554
CR-33761
CR-33763
CR-33718
BP-3567
CORDSET
120V
208/240V
230V
6
7
BLOCK, TERMINAL, PORCELAIN
BOARD, POWER SUPPLY, 12V. DC., SWITCH
CONNECTOR, 7 PIN
CONNECTOR, 4 PIN
CONNECTOR, 9 PIN
BEEPER
8
9
10
11
12
13
14
BUSHING
BU-3006
RELAY
RL-33558
BK-3019
T-BLOCK
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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 and/or the replacement of display case glass due to damage of any kind.
3. Equipment damage caused by accident, shipping, improper installation or alteration.
4. Equipment used under conditions of abuse, misuse, carelessness or abnormal conditions, including but not limited to, equipment subjected
to harsh or inappropriate chemicals, including but not limited to, compounds containing chloride or quaternary salts, poor water quality, or
equipment with missing or altered serial numbers.
5. Damage incurred as a direct result of poor water quality, inadequate maintenance of steam generators and/or surfaces affected by water
quality. Water quality and required maintenance of steam generating equipment is the responsibility of the owner/operator.
6. Damage caused by use of any cleaning agent other than Alto-Shaam's Combitherm® Cleaner, including but not limited to damage due to
®
®
chlorine or other harmful chemicals. Use of Alto-Shaam's Combitherm Cleaner on Combitherm ovens is highly recommended.
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 02/09
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
W 1 6 4 N 9 2 2 1 W a t e r S t r e e t
PHONE: 262.251.3800 • 800.558-8744 USA/CANADA
P. O . B o x 4 5 0
M e n o m o n e e F a l l s , W i s c o n s i n 5 3 0 5 2 - 0 4 5 0
U . S . A .
FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY
P R I N T E D I N U . S . A .
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