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C o o k i n g & H o l d i n g O ve n
®
M a n u a l C o n t ro l
Model:
500-TH-II
750-TH-II
1000-TH-II
1000-TH-II-SPLIT
1000-TH-II
1000-TH-II-Split
• INSTALLATION
• OPERATION
• MAINTENANCE
500-TH-II
750-TH-II
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-28603 • 12/08
P R I N T E D I N U. S. A.
Resumo do conteúdo contido na página número 2
® ® 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 DANGER BEFORE INSTALLING OR SERVICING THIS EQUIPMENT. DO NOT store or use gasoline or other flammable vapors or
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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 500-TH-II 8-15/16" (227mm) 29-1/8" (739mm) Electrical Connection (Reach-In) Electrical Connection Pass-Through Option 29-1/4" (743mm) with optional bumper 18-1/16" (458mm) 25-7/16" (646mm) 29-1/4" (743mm) 21" (532mm) with optional bumper with optional bumper *34-5/16" (874mm) - with optional 5" casters *32-1/16" (814mm) - with optional 2-1/2" casters *34-11/16" (880mm) - with optional 6" legs WEIGHT PRODUCT\PAN CAPACITY NET: 135 lb (61 kg) E
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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 750-TH-II 12-7/8" (326mm) Electrical Connection 33-5/8" (856mm) Electrical Connection Pass-Through Option 33-7/8" (860mm) with optional bumper 25-3/4" (653mm) 30-15/16" (785mm) 28-1/4" (716mm) 33-7/8" (860mm) with optional bumper with optional bumper *32-3/16" (818mm) - with optional 2-1/2" casters *34-5/8" (878mm) - with optional 5" casters *34-13/16" (884mm) - with optional 6" legs WEIGHT PRODUCT\PAN CAPACITY NET: 186 lb (84 kg) EST. 100 lb (
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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 1000-TH-II-SPLIT 1000-TH-II 11-5/16" (287mm) 33-1/4" (844mm) Electrical Electrical Connection Connection 22-9/16" (573mm) Pass-Through Option 33-7/8" (860mm) with optional bumper 22-9/16" (573mm) 31" (788mm) 1 5-1/4" (133mm) 25" (636mm) 25" (636mm) 33-7/8" (860mm) with optional bumper with optional bumper with optional bumper *38-7/8" (987mm) - with optional 2-1/2" casters *74-3/4" (1892mm) - with optional 3-1/2" (89mm) *41-1/4" (1047mm) - w
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I N S TA L L AT I O N OPTIONS AND ACCESSORIES 500-TH-II 750-TH-II 1000-TH-II-SPLIT 1000-TH-II Bumper, Full Perimeter 5006782 5004861 5005103 5005103 Carving Holder, PRIME RIB HL-2635 HL-2635 HL-2635 HL-2635 STEAMSHIP (CAFETERIA) ROUND 4459 4459 4459 4459 Casters - 2 RIGID, 2 SWIVEL W/BRAKE 5" (127mm) 5004862 5004862 STANDARD 5004862 3-1/2" (89mm) STANDARD STANDARD 5008017 STANDARD 2-1/2" (64mm) 5008022 5008022 –– 5008022 Door with Window, Right-Hand 15855R 15433R 15879R 15879R Door with Window,
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I N S TA L L AT I O N S I T E I N S TA L L AT I O N STACKING INSTRUCTIONS 1) If the two appliances were shipped together from the factory, the top unit will have the casters already removed. A stacking kit will be included with the shipment. If casters need to be removed: lay the unit on its back, and remove the set screw on each caster. Pull the casters out of the unit. 2) While appliance is laid on its back, insert one stacking post in each of the four corners of the upper unit. Secure the sta
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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, leveling, electrical hook-up a
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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 D DR RIIP P T TR RA AY Y IIN NS ST TA AL LL LA AT TIIO ON N IIN NS ST TR RU UC CT TIIO ON NS S STANDARD DRIP PAN* [BOTTOM OF OVEN INTERIOR • BELOW SIDE-RACKS] HANG DRIP TRAY ON SCREWS DRIP TRAY* *SEE ALTO-SHAAM PARTS LIST FOR ALTO-SHAAM PART NUMBERS. WA R N I N G FAILURE TO PROPERLY INSTALL THE DRIP TRAY CAN OR WILL CAUSE MAJOR EQUIPMENT DAMAGE AND WILL RESULT IN A LEAKAGE HAZARD THAT CAN CAUSE PERSONAL INJURY. PG. 10 TH-II INSTALLATION/OPERATI
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I N S TA L L AT I O N E L E C T R I C A L C O N N E C T I O N The appliance must be installed by a qualified The 125V rated units are provided with a cord and plug service technician. The oven must be properly [NEMA #5-20P]. Have a licensed electrician install the grounded in accordance with the National Electrical proper outlet configuration as required for the unit in accordance with applicable, local electrical codes. This Code and applicable local codes. will assure a safe and trouble-free i
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O P E R AT I N G I N S T R U C T I O N S U S E R S A F E T Y I N F O R M AT I O N The Alto-Shaam cook and hold oven is intended CAUTION for use in commercial establishments by qualified METAL PARTS OF THIS EQUIPMENT operating personnel where all operators are BECOME EXTREMELY HOT WHEN IN familiar with the purpose, limitations, and OPERATION. TO AVOID BURNS, associated hazards of this appliance. Operating ALWAYS USE HAND PROTECTION instructions and warnings must be read and WHEN OPERATING THIS AP
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O P E R AT I N G I N S T R U C T I O N S Holding Indicator Cooking Indicator Light Light II o o Temperature Holding Cooking Cooking ON/OFF Gauge Thermostat Thermostat Timer Power Switch MANUAL CONTROL OPERATION: COOKING OVEN CHARACTERISTICS: The oven is equipped with a special, high-heat-density, 1. Turn oven POWER SWITCH ‘ON’. heating cable. Through the Halo Heat concept, the — POWER SWITCH will illuminate and will remain heating cable is mounted against the walls of the lit as long as the Powe
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O P E R AT I N G I N S T R U C T I O N S General Holding Guideline 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 MEAT FAHRENHEIT CELSIUS personnel employ varied methods of cooking. Proper BEEF ROAST — Rare 130°F 54°C holding temperatures for a specific food product must BEEF ROAST — Med/Well Done 155°F 68°C be based on the moisture content of the product, BEEF BRISKET 160° — 175°F 71° — 79°C product density, volume, and proper serving CORN BEEF 160
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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 EQUIPMENT CARE 8. Remove excess water with sponge and wipe dry Under normal circumstances, this oven should with a clean cloth or air dry. Leave doors open provide you with long and trouble free service. until interior is completely dry. Replace side racks There is no preventative maintenance required, and shelves. however, the following Equipment Care Guide will maximize the potential life and 9. Wipe door gaskets and control panel dry with a trouble free operation
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SANITATION S A N I TAT I O N 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
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S E R V I C E THERMOSTAT/PILOT LIGHT SEQUENCE THERMOSTAT CALIBRATION The thermostat is precision calibrated at the factory. Whenever the thermostat is turned “ON”, the Normally, no adjustment or recalibration is necessary indicator light will indicate the power ON/OFF unless the thermostat has been mishandled in transit, condition of the heating cable, and consequently, the changed or abused while in service. A thermostat cycling of the cabinet as it maintains the dialed cavity with a sensing bu
Resumo do conteúdo contido na página número 20
S E R V I C E TROUBLE SHOOTING CHECKLIST TROUBLE POSSIBLE CAUSE REMEDY Unit does not operate. Insufficient electric power unit. Check power source. Defective plug or cord. Check and repair if necessary. Power switch defective. Replace. Cooking temperature not correct. Cook thermostat out of calibration. Calibrate. Holding temperature not correct. Hold thermostat out of calibration. Calibrate. Timer runs down, but oven will not Timer not de-energizing cook circuit. Replace timer. go into HOLD. Co
