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Holding Cabinet
®
Electronic or Manual Control
1200-UP
Models:
1200-S
1200-UP
1200-S
• 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
MN-28680 • 12/08
P R I N T E D I N U. S. A.
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® ® D E L I V E RY U N PA C K I N G 1. Carefully remove the This Alto-Shaam appliance has been appliance from the thoroughly tested and inspected to insure only the carton or crate. highest quality unit is provided. Upon receipt, check for any possible shipping damage and report NOTE: Do not discard the it at once to the delivering carrier. See carton and other Transportation Damage and Claims section packaging material located in this manual. until you have This appliance, complete with unattac
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SAFETY PROCEDURES AND PRECAUTIONS Knowledge of proper procedures is essential to the 1. This appliance is intended to cook, hold or safe operation of electrically and/or gas energized process foods for the purpose of human equipment. In accordance with generally accepted consumption. No other use for this appliance is product safety labeling guidelines for potential authorized or recommended. hazards, the following signal words and symbols 2. This appliance is intended for use in commercial may
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I N S TA L L AT I O N DANGER CAUTION IMPROPER INSTALLATION, METAL PARTS OF THIS EQUIPMENT ALTERATION, ADJUSTMENT, BECOME EXTREMELY HOT WHEN IN SERVICE, OR MAINTENANCE COULD OPERATION. TO AVOID BURNS, RESULT IN SEVERE INJURY, DEATH ALWAYS USE HAND PROTECTION OR CAUSE PROPERTY DAMAGE. WHEN OPERATING THIS APPLIANCE. READ THE INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING DANGER THIS EQUIPMENT. DO NOT store or use gasoline or other CAUTION flammable va
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I N S TA L L AT I O N Model 1200-UP Model 1200-S 28-1/4" 32-3/16" 28-1/4" (716mm) (817mm) (716mm) Electrical Connection 32-3/16" (817mm) Pass-Through Option C L Electrical C Connection L Reach-In Electrical Shown with Connection optional bumper Reach-In Shown with optional bumper 24-13/16" 31-11/16" (629mm) (803mm) II II o o o o LOWER CAVITY UPPER CAVITY 24-13/16" 31-11/16" (629mm) (803mm) II o o *41-1/8" (1044mm) - with optional 3" (76mm) casters *72-15/16" (1834mm) - with optional 3" (76mm)
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I N S TA L L AT I O N OPTIONS and ACCESSORIES 1200-S 1200-UP Electronic Control (FACTORY INSTALLATION ONLY) AVAILABLE AVAILABLE Computer Software (ELECTRONIC CONTROL ONLY) REFER TO SPECIFICATION #9015, HACCP DOCUMENTATION FOR APPLICABLE PART NUMBERS HACCP & KITCHEN MANAGEMENT NETWORKING Bumper, Full Perimeter Rubber 44088 44088 Caster Package, 3" (76mm) 14227 14227 Door Assembly, Window (FACTORY INSTALLATION ONLY) 5005142 5005142 Door Lock with Key LK-22567 LK-22567 Handle Kit, Push/Pull (SET OF
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I N S TA L L AT I O N UNIVERSAL PAN SLIDES As an alternative to universal pan slides, the 1200-UP model can be ordered as a “side rack” model which is equipped with two (2) side racks and Universal Pan Slides, chrome plate three (3) chrome plated wire shelves SR-24447 per compartment. Side Rail 16046 SIDE RACKS AND SHELVES Model 1200-UP that has been converted with side racks to accommodate full and half size U.S. Hotel and European Gastronorm pans or sheet pans on the side racks. Shelf SH-23738
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I N S TA L L AT I O N S I T E I N S TA L L AT I O N A number of adjustments are associated with RESTRAINT REQUIREMENTS initial installation and start-up. It is important —MOBILE EQUIPMENT that these adjustments be conducted by a qualified service technician. Installation and start-up WA R N I N G adjustments are the responsibility of the dealer or user. These adjustments include but are not RISK OF ELECTRIC SHOCK. limited to thermostat calibration, door adjustment, Appliance must be secured leve
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I N S TA L L AT I O N E L E C T R I C A L 1. An identification tag is permanently mounted on CAUTION the cabinet. 2. Plug cabinet into a properly grounded receptacle THIS SECTION IS PROVIDED FOR THE ASSISTANCE ONLY, positioning the unit so the power supply cord OF QUALIFIED SERVICE TECHNICIANS ONLY AND is easily accessible in case of an emergency. IS NOT INTENDED FOR USE BY UNTRAINED OR Arcing will occur when connecting or disconnecting UNAUTHORIZED SERVICE PERSONNEL. the unit unless all control
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I N S TA L L AT I O N U S E R S A F E T Y I N F O R M AT I O N This appliance is intended for use in commercial BEFORE INITIAL USE: establishments where all operators are familiar with the purpose, limitations, and associated hazards 1. Clean both the interior and exterior of the unit of this appliance. Operating instructions and with a damp, clean cloth and mild soap solution. warnings must be read and understood by all Rinse carefully. operators and users. 2. Clean and install the cabinet side
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O P E R AT I O N MANUAL CONTROL OPERATION TO TOGGLE BETWEEN FAHRENHEIT 1. PREHEAT AT 200°F (93°C) FOR 30 AND CELSIUS MINUTES BEFORE LOADING FOOD. Push power switch to “ON” position. The power The factory default is Fahrenheit. To change to button will illuminate. Celsius: 2. Rotate the control knob to 200°F (93°C). 1. With the control OFF (i.e. temperature setting in The temperature will be displayed on the digital the OFF position), press and hold the Temperature display. Display button for 5 s
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O P E R AT I O N ELECTRONIC CONTROL OPTION POWER ON INDICATOR LIGHT POWER ON INDICATOR LIGHT ON/OFF KEY ON/OFF KEY HEAT INDICATOR HEAT INDICATOR LED DISPLAY LED DISPLAY LOCK INDICATOR LOCK INDICATOR UP/DOWN UP/DOWN ARROW KEYS ARROW KEYS 12 3 4 5 6 SHELF TIMER KEYS 1200-S, 1200-UP • INSTALLATION/OPERATION/SERVICE MANUAL - PG. 11
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O P E R AT I O N ELECTRONIC CONTROL SET-UP ON/OFF KEY FAHRENHEIT/CELSIUS Press the ON/OFF key once and the power With the control off, to choose between °F/ °C indicator light will illuminate. Press and hold Fahrenheit and Celsius, press and hold the UP the ON/OFF key until the LED display turns arrow key until either °F or °C is shown in off (at least three seconds) and power LED display. Release key when desired indicator light goes out. setting is displayed. The control has a four-digit LED d
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O P E R AT I O N ELECTRONIC HOLDING CABINET SPECIAL FEATURES HEAT RECOVERY HACCP DOCUMENTATION WITH KITCHEN MANAGEMENT OPTION The patented SureTemp™ heat recovery system in Web-based software incorporates the latest this unit will immediately compensate for any loss technology providing the ability to program, control, of heat when the door is opened. In order to monitor, and store all relevant cooking and hot food maintain a more consistent cavity temperature, the holding data through the Inter
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OPERATION - ELECTRONIC CONTROL - OPTION The Multiple Shelf Timer Key option is available for POWER LOCK ON/OFF LED INDICATOR hot food holding units with the electronic control. KEY DISPLAY INDICATOR LIGHT These keys monitor food safety by using a timer- based "First-In, First-Out" product management UP/DOWN HEAT ARROWS system. Products should be cooked to HACCP INDICATOR recommended internal temperature and then held LIGHT 12 3 4 5 6 in the unit. The Timer system allows operator to select holdin
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O P E R AT I O N GENERAL HOLDING GUIDELINES Chefs, cooks and other specialized food service H O L D I N G T E M P E R A T U R E R A N G E personnel employ varied methods of cooking. Proper MEAT FAHRENHEIT CELSIUS holding temperatures for a specific food product must BEEF ROAST — Rare 130°F 54°C be based on the moisture content of the product, BEEF ROAST — Med/Well Done 155°F 68°C product density, volume, and proper serving BEEF BRISKET 160° — 175°F 71° — 79°C temperatures. Safe holding temperatu
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S E S S H D R S A E P U P R L A B E C A R E A N D C L E A N I N G C L E A N I N G A N D P R E V E N T I V E M A I N T E N A N C E PROTECTING STAINLESS STEEL SURFACES CLEANING AGENTS It is important to guard against Use non-abrasive cleaning products designed for corrosion in the care of use on stainless steel surfaces. Cleaning agents stainless steel surfaces. must be chloride-free compounds and must not Harsh, corrosive, or contain quaternary salts. Never use hydrochloric inappropriate chemical
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C A R E A N D C L E A N I N G The cleanliness and appearance of this equipment will contribute considerably to operating efficiency and savory, appetizing food. Good equipment that is kept clean works better and lasts longer. CLEAN THE HOLDING CABINET DAILY: 1. Disconnect unit from power source, and let cool. 4. Clean control panel, door vents, door handles, and door gaskets thoroughly since these areas 2. Remove all detachable items such as shelves, harbor food debris. Rinse by wiping with side
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SANITATION Food flavor and aroma are usually so closely The most accurate method of measuring safe related that it is difficult, if not impossible, to temperatures of both hot and cold foods is by separate them. There is also an important, internal product temperature. A quality inseparable relationship between cleanliness and thermometer is an effective tool for this purpose, food flavor. Cleanliness, top operating efficiency, and should be routinely used on all products that and appearance of
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S E R V I C E T H E R M O S TAT A C C U R A C Y The electronic thermostat is a precise instrument and is designed to offer trouble free service. If you suspect the temperature inside the holding compartment does not match the temperature indicated on the digital display, follow the instructions listed below. 1. Check to make certain the unit voltage matches the power source. A power source less than that required to operate the unit will result in inaccurate temperatures. 2. Verify the temperatu
