Alto-Shaam 2800-SK/III Service manual

®
Cook, Hold, Smoke Oven
Electronic Control
Model:
2800-S K/ I I I
• I N STALLATION
• OPERATION
• MAI NTENANCE
W 1 6 4 N 9 2 2 1 W a t e r S t r e e t • 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
PHONE: 262.251.3800 • 800.558.8744 USA/CANADA
FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY
WEBSITE: www.alto-shaam.com
PRINTED IN U.S.A.
#8317 • 08/07
®
D E L I V E RY
U N PA C K I N G
This Alto-Shaam appliance has been
thoroughly tested and inspected to insure 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.
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.
Save all the information and instructions
packed with the appliance. Complete and return
the warranty card to the factory as soon as
possible to assure prompt service in the event of a
warranty parts and labor claim.
This manual must be read and understood by
all people using or installing the equipment
model. Contact the Alto-Shaam service
department if you have any questions concerning
installation, operation, or maintenance.
NOTE: All claims for warranty must include the
full model number and serial number of
the unit.
2800-SK/III
1. Carefully remove the
appliance from the
carton or crate.
®
®
NOTE: Do not discard the
carton and other
packaging material
until you have
inspected the unit
for hidden damage
and tested it for
proper operation.
2. Read all instructions in this manual carefully
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
service department.
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.
INSTALLATION / OPERATION / SERVICE MANUAL
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.
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.
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.
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.
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.
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.
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 or will cause minor
personal injury, property
damage, or a potential
unsafe practice if the
warning included with this
symbol is ignored.
NOTE:
PG .
2
Used to notify personnel of
installation, operation, or
maintenance information that is
important but not hazard related.
2800-SK/III
INSTALLATION / OPERATION / SERVICE MANUAL
I N S TA L L AT I O N
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION.
TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
DO NOT store or use any
flammable
liquids
or
allow
flammable vapors in the vicinity of
any appliance.
S I T E I N S TA L L AT I O N
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.
®
CLEARANCE REQUIREMENTS
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).
1. The oven must be installed on a stable and
level surface.
2. DO NOT install this appliance in any area
where it may be affected by any adverse
conditions such as steam, grease, dripping
water, high temperatures, or any other severely
adverse conditions.
3. DO NOT store or use any flammable liquids or
allow flammable vapors in the vicinity of this
oven or any other appliance.
4. This appliance must be kept free and clear of
any combustible materials.
5. This appliance must be kept free and clear of
any obstructions blocking access for
maintenance or service.
2800-SK/III
INSTALLATION / OPERATION / SERVICE MANUAL
PG .
3
I N S TA L L AT I O N
S I T E I N S TA L L AT I O N
CL
WEIGHT
NET:
410 lb (186 kg)
CRATE DIMENSIONS: ( H x
75"
64-7/8" (1647mm)
32-1/8" (816mm)
37-3/8" (949mm)
Electrical
Connection
2-3/4" (71mm)
from top
X
38"
W
x
SHIP :
D)
575 lb (261 kg)
45" (1905mm x 965mm x 1143mm)
X
P R O D U C T \ PA N C A PA C I T Y
360 lb (163 kg)
VOLUME MAXIMUM :
225
MAXIMUM
QUARTS
(285
LITERS )
OPTIONS & ACCESSORIES
Bumper, Full-perimeter
5001159
Drip pan, extra deep, 4" (102mm)
5005044
HACCP Network Options
HACCP Documentation
HACCP with Kitchen Management
REFER TO HACCP SPECIFICATION
PRESETS
A
B
C
D
E
F
G
H
I
#9015
Legs, 6" (152 mm)
Wood Chips, bulk pack
CANCEL
Apple 20 lb (9 kg)
Cherry 20 lb (9 kg)
Hickory 20 lb (9 kg)
4
71-1/2" (1816mm)
65-3/8" (1659mm)
6-1/16" (154mm)
Maple 20 lb (9 kg)
PG .
FOR APPLICABLE PART NUMBERS.
Electrical, three phase service
30-3/4" (781mm)
2800-SK/III
INSTALLATION / OPERATION / SERVICE MANUAL
AVAILABLE
5205
WC-22543
WC-22541
WC-2829
WC-22545
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
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.
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.
We recommend checking the level of the oven
periodically to make certain the floor has not
shifted nor the oven moved.
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.
2800-SK/III
RESTRAINT REQUIREMENTS
—MOBILE EQUIPMENT
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:
1. Casters must be a maximum height of 6" (152mm).
2. Two of the casters must of be the locking type.
3. Such mobile appliances or appliances on mobile
stands must be installed with the use of a flexible
connector secured to the building structure.
A mounting connector for a restraining device is
located on the lower back flange of the appliance
chassis or on an oven stand, approximately 18"
(457mm) from the floor. A flexible connector is not
supplied by nor is it available from the factory.
INSTALLATION / OPERATION / SERVICE MANUAL
PG .
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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 R I P T R AY I N S TA L L AT I O N I N S T R U C T I O N 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.
FAILURE TO PROPERLY INSTALL
THE DRIP TRAY CAN OR WILL
C AU S E M A J O R E Q U I P M E N T
DAMAGE AND WILL RESULT IN A
LEAKAGE HAZARD THAT CAN
CAUSE PERSONAL INJURY.
PG .
6
2800-SK/III
INSTALLATION / OPERATION / SERVICE MANUAL
I N S TA L L AT I O N
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.
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.
ELECTRICAL
20 8-24 0
VOLTAGE
at 208
at 240
208
PHASE
1
1
3
2800-SK/III
CYCLE/ HZ
50/60
50/60
50/60
AMPS
41.5
39.0
25.9
kW
8.6
9.3
9.1
AWG
CORD INCLUDED
BARE END
-
NO PLUG
NO CORD OR PLUG
INSTALLATION / OPERATION / SERVICE MANUAL
PG .
7
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
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION.
TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
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.
S T A R T- U P O P E R A T I O N
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.
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.
2. •
•
•
•
PG .
8
3. • Press the TIME key.
• 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.
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).
2800-SK/III
INSTALLATION / OPERATION / SERVICE MANUAL
O P E R AT I N G I N S T R U C T I O N S
Power ON
Indicator
햹햸
햺 햻 햽
햳
햾
햴
햵
햶
햷
햿
헀
햲
헁
헃
헂
CONTROL FEATURES
1. ON / OFF Key
The O N /O FF control system key operates the
functions of the control panel. If there is any
power loss during operation, the O N /O FF indicator
light will flash. To clear, push key and release.
2. C OOK Key — Temperature rang e 200° to 325°F
(93° to 162°C)
Used to select cooking mode and to review the
cook temperature setting.
3. T IME Key — Maximum time 24 hours
Used to select cook time and to review set time.
4. PROBE Key — Temperature rang e 50° to 195°F
(10° to 91°C)
Used to select internal product probe temperature
mode and to review probe temperature setting.
5. H OLD Key — Temperature rang e 60° to 205°F
(15° to 96°C)
Used to select food holding mode and to review set
holding temperature.
10. LED Display
11.
12.
13.
14.
6. SMOKER Key — Time rang e 0 to 24 hours
Used to select warm smoke or cold smoke and
to review the smoke time remaining.
7. Lock Ind icator
When illuminated, this symbol indicates settings
used in the cooking sequence are locked and
cannot be changed.
8. H alo H eat Ind icator
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.
9. Oven Preheat Lig ht
Illuminates until the oven is preheated.
15.
16.
17.
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.
Read y Ind icator Lig ht
Illuminates when the oven has finished preheating.
U P and D OWN A RROWS
Used to increase or decrease set time, including
cooking, holding and probe temperature settings.
STA RT Key
Used to initiate a selected mode sequence when
p re sse d a nd re le a se d . You may stop any mode of
operation by p re ssing a nd h o ld ing the S TART Key
until you hear a beep.
Green Ind icator Lig hts
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.
A mber Ind icator Lig hts
Located below the C OOK , T IME , P ROBE and H OLD
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.
PRESET Prog ram Keys
Provides memory storage and operation of up to
eight operator set cooking programs for specific
products (A thru H). I enables locking abilities.
C A N CEL Key
Used to erase a program from memory storage.
IMPORTANT
Do not use the oven if the controls are not properly functioning. Refer to the Trouble Shooting Guide located in
this manual or call an authorized service technician.
2800-SK/III
INSTALLATION / OPERATION / SERVICE MANUAL
PG .
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O P E R AT I N G I N S T R U C T I O N S
AUDIBLE SIGNALS
OV EN BEEPIN G is used to indicate a Y ES or N O response to operator input.
Beeps also indicate mode C HANGES and E RROR conditions.
One brief beep indicates a Y ES (enabled) response to the information entered into the control.
Two brief beeps indicate a N O (disabled) response to the information entered into the control.
A beep that lasts for one second indicates an oven mode T RANSITION . Example: Preheat to Ready-Start.
Three brief beeps indicate the oven is in the R EADY mode for product loading and S TART- UP .
Four brief beeps indicate an existing F AULT condition. Refer to the Trouble Shooting section of this manual.
Beeper volume can be changed. With the control in the O FF mode, press and hold the D OWN A RROW Key until the display
exhibits one of the 4 volume levels (0 being O FF 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.
O P E R AT I N G F E AT U R E S & F U N C T I O N S
Turn the Oven Control Panel Off:
Press and hold the O N /O FF Key until the oven beeps. The O N /O FF
indicator light will go out.
Stop an Operation:
Press and hold the S TART Key for several seconds until the control
beeps, indicating the operation has been cancelled. The oven will
remain in a power-on state.
Arrow Keys:
Cook, Hold and Probe Temperature set points can be adjusted by 1°
when pressing the A RROW Keys. To change a set point more rapidly,
p re ss a nd h o ld the A RROW Key along with the key for the temperature
function, and the temperature changes in steps of 10°F or 5°C.
The Time setting is adjusted in increments of one minute by pressing
the A RROW Keys. To make adjustment in steps of ten minutes, p re ss
a nd h o ld the T IME Key and A RROW Key at the same time.
Probe Usage:
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.
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.
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.
PG .
10
2800-SK/III
Display High/ Low Probe Temperatures:
To observe the recorded maximum or minimum
probe temperature when cooking by probe, press
the following keys while the probe remains in the
product:
Highest Temperature: Press P ROBE Key and U P
A RROW Key at same time.
Lowest Temperature: Press P ROBE Key and D OWN
A RROW Key at same time.
Halo Heat Indicator:
When the oven is preheating the Halo Heat
indicator light will remain illuminated until it
reaches the set cook temperature. Once the
temperature has stabilized, this indicator will
illuminate periodically as the oven calls for heat.
Green and Amber Indicators:
Each program key includes a green light which
indicates a requirement for additional
programming by the operator or the current
operational state of the oven.
The C OOK , T IME , P ROBE , and
H OLD keys include an amber
indicator light to identify the
information being displayed.
Green
Amber
Power Fail Detect:
If the power were to fail for any reason while
heating, the control will retain, in memory, the
programmed operating conditions. When power
is restored, the control will resume operating
from the point where it was interrupted and the
O N /O FF indicator light will flash, indicating that
such an event did occur. The operator can turn
off the flashing light by pressing the O N /O FF key.
NOTE:
If su ch an event has occu rred , it is
strong ly recommend ed that you ensure the food is
safe for consumption accord ing to local health
reg ulations.
INSTALLATION / OPERATION / SERVICE MANUAL
O P E R AT I N G I N S T R U C T I O N S
Preparation
Adjust the inside door vents per the individual
cooking procedure selected. Always keep door
vents closed when cooking with the smoking
function. Insert drip pan on the bottom of the
oven cavity.
Wood Chips
Soak one full tray of wood chips in water for 5 to
10 minutes. Shake off excess water, and place the
moistened chips in the wood chip tray of the
smoker oven. Replace the container in the oven.
Wood Chip Tray
Hot Smoke Procedure
Press and release power switch O N /O FF
Control Key.
Press and set C OOK thermostat to required
cooking temperature.
Press and set T IME or P ROBE .
Press and set H OLD thermostat to required
holding temperature.
The Oven is automatically programmed to
preheat to the set cooking temperature. The
oven will produce an audible signal when
fully preheated.
Prepare product for cooking.
Load product on shelves.
By T IME
To Set Smoking time
Press the S MOKER Key.
Press the U P and D OWN A RROW K EYS to
select the smoke time in minutes.
Press S TART .
N o te : Th e sm o k ing tim e r a ctiv a te s th e
h e a ting e le m e nt lo ca te d w ith in th e
w o o d ch ip co nta ine r. A f ull w o o d
ch ip co nta ine r w ill p ro d uce sm o k e
f o r a p e rio d o f a p p ro xim a te ly 1 h o ur,
e v e n th o ug h th e tim e r ca n b e se t f o r
m o re th a n o ne h o ur.
For maximum product tenderizing and to reduce labor
during peak preparation hours, products can be
cooked and held overnight.
2800-SK/III
Cold Smoke Procedure
Press and release power switch O N /O FF
Control Key.
Press and hold the SMOKER Key for a period of 5
seconds. Holding the SMOKER Key for 5 seconds
will set the oven to a default temperature of 32°F
(0°C) to prevent the oven from producing heat.
Prepare product for smoking.
Place stainless steel tray filled with ice on
shelf above the smoker tray.
Load product on shelves.
By Time
To Set Smoking time
Press the S MOKER Key.
Press the U P and D OWN A RROW K EYS to
select the smoke time in minutes.
Press S TART.
H o ld ing th e SMOK ER K EY f o r 5 se co nd s w ill se t th e
o v e n to a d e f a ult te m p e ra ture o f 32°F (0°C) to p re v e nt
th e o v e n f ro m p ro d ucing h e a t. To incre a se th is
d e f a ult te m p e ra ture , p re ss th e H OL D K EY a nd p re ss
th e U P A RROW to se t a h ig h e r d e f a ult te m p e ra ture .
Taste preference
Light Smoke Flavor
Medium Smoke Flavor
Heavy Smoke Flavor
Very Heavy Smoke Flavor
Extra Heavy Smoke Flavor
Minimum Smoking
10
30
40
60
80
time
min.
min.
min.
min.
min.
These instructions are basic operational guidelines only.
For complete instructions, see the HALO HEAT
Guide to Low Temperature Cooking and Holding
provided with the oven.
INSTALLATION / OPERATION / SERVICE MANUAL
PG .
11
O P E R AT I N G I N S T R U C T I O N S
Preset Menu Keys:
This Alto-Shaam oven allows the operator to set up to eight cook/smoke programs. Each program can be
preset in any program mode to cook/smoke by time or internal product temperature. Programs are recalled
and stored using the P RESET Keys labeled "A through H." These keys, along with the key labeled "I", share
additional functions described in the "User Options" section of this manual.
Programming a Cook/Smoke Program
Select the product to be programmed and begin programming with the oven control power
O FF . Press and release control O N /O FF 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 O N /O FF key. The oven will begin operating in the hold mode. The amber
H OLD indicator will be illuminated and the last set hold temperature will be displayed.
Pre ss H OL D K e y. To change the hold temperature, press the U P or D OWN A RROW Key.
Press C OOK Key. Oven preheat indicator will illuminate and the last set cooking temperature
is displayed. To change the cook temperature, press the U P or D OWN A RROW Keys.
To cook by time — press the T IME Key. Last set cooking time is displayed.
To change the set time, press the UP or DOWN ARROW Key. The green TIME indicator will illuminate.
To cook by probe — press the P ROBE Key. Last set internal product temperature is displayed.
To change the set temperature, press the U P or D OWN A RROW Key. The green P ROBE
indicator will illuminate.
Press SMOKER Key. To set the smoke time desired, use U P or D OWN A RROW key. The last set
time will be displayed.
—
The oven preheat indicator will illuminate. Oven is now in the preheat mode and is
automatically programmed to preheat to the cook temperature.
or —
PRESETS
A
Select a letter code for the product programmed by the previous steps. Press and hold the selected
PRESET key until you hear a brief, four second beep. The letter key program indicator light will
illuminate and the product programmed is now stored in memory for the specific letter key pressed.
Additional programs can be stored in the remaining PRESET Keys if not previously programmed.
Note: The last P RESET 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 Cook/Smoke Program
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 P RESET Menu program.
When the oven is in the power-up hold mode or in the preheat mode, press and hold both the C ANCEL Key and
the appropriate letter P RESET Key to be erased. The oven will beep in approximately four seconds and the
program's indicator light will go out to indicate the program has been erased.
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 .
12
2800-SK/III
INSTALLATION / OPERATION / SERVICE MANUAL
O P E R AT I N G I N S T R U C T I O N S
Cook/Smoke Using Preset Menu Keys:
Press and release control ON / OFF key.
• The green indicator light on the O N /O FF Key will illuminate.
• The oven will beep for one second.
• The oven will begin operating in the hold mode.
• The amber hold indicator will illuminate.
• The previously set hold temperature will be displayed.
TO MAINTAIN SAFE TEMPERATURE LEVELS,
COLD FOOD FOR RETHERMALIZATION OR
REHEATING MUST NEVER BE ADDED TO THE
OVEN WHILE HOT FOODS ARE BEING HELD.
• P RESET Keys with stored cooking programs will have green indicator illuminated.
PRESETS
A
Pre ss De sire d P RESET K e y (A th ro ug h H )
• Halo Heat and Pre-Heat indicator will illuminate.
➥ The oven is automatically programmed to preheat to the cook temperature programmed.
• The oven will beep when preheated and the preheat indicator will go out.
• Both the Ready and Start indicator lights will flash.
➥ The set cook temperature will be maintained by the oven and appear in the display
while in the ready/start mode.
Load the food insid e oven. If cooking by probe, remove probe from its bracket, wipe the probe
tip with a d isposable alcohol pad and insert probe properly into prod uct. Close the oven d oor.
N ote: The oven will beep 3 times every 25 seconds until the oven is loaded and the
S TART Key pressed.
Press and release STA RT Key.
COOK
• The oven will beep.
• The green indicators for power, cook, smoke, probe or time, and start will illuminate.
• If programmed to cook by time, the display will alternate between showing the set cook
temperature and the time remaining.
• If programmed to cook by probe, the display will alternate between showing the set cook
temperature and the elapsed time.
H OLD
• The oven will beep when the set probe temperature has been reached or set time has elapsed.
• The green indicator for cook will remain illuminated.
• The display will alternate between showing the set hold temperature and the amount of
time the product has remained in the holding mode.
• The Ready indicator light will illuminate after 2 hours in the hold mode.
N ote: The ready indicator does not necessary indicate a product-ready state. For best
results, the product must remain in the oven at the set holding temperature for the
minimum number of hours indicated in the individual cooking instructions.
• The oven will remain operating in the hold mode until the control O N /O FF Key is pressed.
2800-SK/III
INSTALLATION / OPERATION / SERVICE MANUAL
PG .
13
O P E R AT I N G I N S T R U C T I O N S
USER OPTIONS
Preset
Lock
P RESET Keys Lock and Unlock
P RESET Keys A through H can be locked in order to
prevent storing, altering or erasing a program.
To lock the P RESET 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 P RESET Keys A through H are now locked.
N o te : Only the oven P RESET 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.
To unlock the P RESET Keys, press and hold the
C ANCEL Key along with the "I" Key until you hear
a brief beep. Release all keys. The green indicator
on the "I" key will extinguish. The oven preset
keys are now unlocked.
Fahrenheit or Celsius Selection
With the control in the off mod e,
press and hold the U P A RROW Key until
the display toggles between Fahrenheit
and Celsius. After each change the
button must be released. The display must clear
before the procedure can be repeated.
PG .
14
2800-SK/III
Control Panel Lock and Unlock
The control panel can be locked at any time in order to
prevent inadvertent or accidental setting changes.
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.
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 control panel, press and hold the DOWN
ARROW Key and then press the ON/OFF Key. You will
hear two brief beeps and the panel lock indicator will
extinguish. Release all keys. The panel is now unlocked
and ready for normal use.
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.
INSTALLATION / OPERATION / SERVICE MANUAL
O P E R AT I N G I N S T R U C T I O N S
General Holding Guideline
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.
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.
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.
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.
2800-SK/III
MEAT
HOLDING TEMPERATURE RANGE
BEEF ROAST — Rare
BEEF ROAST — Med/Well Done
BEEF BRISKET
CORN BEEF
FAHRENHEIT
140°F
CELSIUS
60°C
160°F
71°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
PASTRAMI
160° — 175°F
71° — 79°C
STEAKS — Broiled/Fried
140° — 160°F
60° — 71°C
VEAL
160° — 175°F
71° — 79°C
PRIME RIB — Rare
RIBS — Beef or Pork
HAM
PORK
LAMB
POULTRY
CHICKEN — Fried/Baked
DUCK
TURKEY
GENERAL
FISH/SEAFOOD
FISH — Baked/Fried
LOBSTER
140°F
60°C
160°F
71°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
SHRIMP — Fried
160° — 175°F
71° — 79°C
BREADS/ROLLS
120° — 140°F
49° — 60°C
CASSEROLES
160° — 175°F
EGGS —Fried
150° — 160°F
BAKED GOODS
MISCELLANEOUS
DOUGH — Proofing
FROZEN ENTREES
HORS D'OEUVRES
PASTA
PIZZA
POTATOES
PLATED MEALS
SAUCES
SOUP
VEGETABLES
27° — 38°C
66° — 71°C
160° — 175°F
71° — 79°C
160° — 180°F
71° — 82°C
160° — 180°F
71° — 82°C
160° — 180°F
71° — 82°C
180°F
82°C
180°F
82°C
140° — 200°F
140° — 200°F
160° — 175°F
The holding temperatures listed are suggested guidelines only
INSTALLATION / OPERATION / SERVICE MANUAL
71° — 79°C
80° — 100°F
60° — 93°C
.
60° — 93°C
71° — 79°C
PG .
15
CARE AND CLEANING
C
CLEANING AND PREVENTIVE MAINTENANCE
PROTECTING STAINLESS STEEL SURFACES
CLEANING AGENTS
It is important to guard against
corrosion in the care of
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.
Use non-abrasive cleaning products designed for use
on stainless steel surfaces. Cleaning agents must be
chloride-free compounds and must not contain
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.
PG .
16
2800-SK/III
quaternary salts. Never use hydrochloric acid
(muriatic acid) on stainless steel surfaces. Always use
the proper cleaning agent at the manufacturer's
recommended strength. 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.
INSTALLATION / OPERATION / SERVICE MANUAL
CARE AND CLEANING
EQUIPME NT CARE
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.
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 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.
3. Wipe the interior metal surfaces
of the oven with a paper towel to
remove loose food debris.
4. Clean the interior metal surfaces of the cabinet
with a damp clean cloth or sponge and any
good commercial detergent.
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.
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.
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.
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.
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.
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.
CLEAN THE DOOR VENTS
Door vents need to be inspected and cleaned
as required.
CLEAN THE PROBES DAILY
Remove all food soil from
probes. Wipe entire probe and
cable assembly with warm
detergent solution and a clean
cloth. Remove detergent by
wiping each probe and cable
with clean rinse water and a
cloth. Wipe probes and probe brackets with
disposable alcohol pad or sanitizing solution
recommended for food contact surfaces. Allow
probe and cable to air dry in probe holding bracket.
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.
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.
2800-SK/III
INSTALLATION / OPERATION / SERVICE MANUAL
PG .
17
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.
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.
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.
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.
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-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. 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:
Center for Food Safety and Applied Nutrition
Food and Drug Administration
1-888-SAFEFOOD
I N T E R N A L F O O D P R O D U C T T E M P E R AT U R E S
DANGER ZONE
CRITICAL ZONE
SAFE ZONE
DANGER ZONE
SAFE ZONE
HOT FOODS
40° TO 140°F
70° TO 120°F
140° TO 165°F
(4° TO 60°C)
(21° TO 49°C)
(60° TO 74°C)
ABOVE 40°F
36°F TO 40°F
(ABOVE 4°C)
(2°C TO 4°C)
ABOVE 32°F
0° TO 32°F
0°F OR BELOW
(ABOVE 0°C)
(-18° TO 0°C)
(-18°C OR BELOW)
COLD FOODS
FROZEN FOODS
DANGER ZONE
CRITICAL ZONE
SAFE ZONE
PG .
18
2800-SK/III
INSTALLATION / OPERATION / SERVICE MANUAL
SERVICE
TROUBLE SHOOTING
Error
Code
E-10
E-11
E-20
Possible Cause
Service Required
Description/Results
Air Sensor Fault (shorted)
Air sensor is shorted.
Ino p e ra tiv e Ov e n Air sensor defective? See following page for air sensor test.
Air Sensor Fault (open)
Air sensor is open or connection failure.
Ino p e ra tiv e Ov e n Air sensor defective? See following page for air sensor test.
Product Probe Fault (shorted)
Ov e n w ill co o k in tim e o nly
E-21
Product Probe Fault (open)
Ov e n w ill co o k in tim e o nly
E-30
Under temperature
Ove n w ill no t re ach se t te m p e rature
E-31
E-60
Product probe is shorted
Probe defective? See following page for probe sensor test.
Product Probe is open or connection failure.
Probe defective? See following page for probe sensor test.
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.
Shorted cable? Defective solid state relay? Defective air sensor?
Over temperature
Ov e n w ill sh ut d o w n If none of the above, call service.
Control must be replaced.
Real time clock error
Ino p e ra tiv e Ov e n This error also is displayed if the unit has been unplugged for more than 30
days. If this is the case the unit should be plugged in with the circuit breaker on and the unit displaying the E-60 on the front panel for more than 30
minutes. Once this has been accomplished the circuit breaker should be
turned to off or the unit unplugged for about 10 seconds after which the
unit should be turned on again. This may have to be repeated.
E-70
Check control connections for loose wires. If none, control must be
Configuration connector error
Ino p e ra tiv e Ov e n replaced.
E-78
Voltage low
Ino p e ra tiv e Ov e n
If 125 VAC unit, voltage is below 90 VAC. Correct.
If 208-240 VAC voltage is below 190 VAC. Correct.
If 125 VAC unit, voltage is over 130 VAC. Correct.
Ino p e ra tiv e Ov e n If 208-240 VAC, voltage is over 250 VAC. Correct.
E-79
Voltage high
E-80
Replace control.
EEPROM - Function data error
Ino p e ra tiv e Ov e n
E-82
E-84
E-86
Replace control.
EEPROM - Calibration data error
Ino p e ra tiv e Ov e n
Replace control.
EEPROM - Unit ID error
Ino p e ra tiv e Ov e n
Replace control.
EEPROM - Preset data error
Ino p e ra tiv e Ov e n
2800-SK/III
INSTALLATION / OPERATION / SERVICE MANUAL
PG .
19
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 the power flow to the unit. Plug in outlet? Circuit breaker switch at back of unit turned on?
Do not attempt to repair or service the Cook and Hold unit beyond this point. Contact Alto-Shaam® for
the nearest authorized service agent. Repairs made by any other service agents without prior
authorization by Alto-Shaam® will void the warranty on the unit.
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 none of the above steps help, call a qualified service technician or refer to the Service Manual for
this particular oven.
B. Display is lit and unit calls for heat, but unit is not heating;
Error Code E30
Check to verify that the high limit switch located at the rear of the unit top has not been
tripped. If it has been tripped, reset by pressing in the hit limit reset button at the rear
of the oven.
After resetting, the cause of the high limit trip must be corrected. If the high limit switch
will not reset, the high limit switch is defective and must be replaced. This is a safety
d evice and must not be jumped out or rem oved 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.
PG .
20
2800-SK/III
INSTALLATION / OPERATION / SERVICE MANUAL
SERVICE
Cable Replacement Kits
Model 2800-SK/ III
REQUIRES
Two (2) No. 14228
One (1) No. 4878
Cable Replacement Kit
No. 4878
Cable Replacement Kit
No. 14228
includes:
CB-3045
CR-3226
IN-3488
BU-3105
BU-3106
ST-2439
NU-2215
SL-3063
TA-3540
Cable Heating Element
Ring Connector
Insulation Corner
Shoulder Bushing
Cup Bushing
Stud
Hex Nut
Insulating Sleeve
Electrical Tape
280 feet
16
1 foot
16
16
16
32
16
1 roll
2800-SK/III
includes:
CB-3045
CR-3226
IN-3488
BU-3105
BU-3106
ST-2439
NU-2215
SL-3063
TA-3540
Cable Heating Element
Ring Connector
Insulation Corner
Shoulder Bushing
Cup Bushing
Stud
Hex Nut
Insulating Sleeve
Electrical Tape
INSTALLATION / OPERATION / SERVICE MANUAL
85 feet
4
1 foot
4
4
4
8
4
1 roll
PG .
21
SERVICE
SERVICE VIEW
Bonnet Assembly
5007139
Control Panel
Overlay
PE-27987
Control Panel
Bezel
5007264
Probe Assembly
PR-34298
Door Assembly
5000514
Casing, Sides
1007972
Door Gasket
GS-25593
Cabinet Handle
HD-22257
Fan Guard
GD-2396
Door Handle
HD-2007
Chip Tray
5005067
Shelf
SH-27988
Drip Pan
1007826
Drip Tray
1008180
Casters (rear)
CS-24874
PG .
22
Casters (front)
CS-24875
2800-SK/III
Side Rack
SR-27989
INSTALLATION / OPERATION / SERVICE MANUAL
SERVICE
SE RV I C E PA RT S L I S T
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
Part Description
Qty.
Part Number
Bonnet Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . .5007139
Casing, Back . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . .1007968
Casing, Bottom . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . .1007967
Casing, Sides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . . . .1007972
Casters, 5" (127mm), RIGID ( REAR ) . . . . . . . . . . . . . . . . .2 each . . . . . . . . . . . . .CS-24875
Casters, 5" (127mm), SWIVEL W / BRAKE ( FRONT ) . . . . . . .2 each . . . . . . . . . . . . .CS-24874
Chip Tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . . . .5005067
Control Panel Overlay . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . .PE-27987
Control Panel Bezel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . .5007264
Door Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . . . .5000514
Drip Pan with drain . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . .1007826
Drip Tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . . . . . . . . . . .1008180
Element Cover . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . . . .1005263
Fan Guard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 . . . . . . . . . . . . . . . .GD-2396
Gasket, Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . .GS-25593
Handle, Cabinet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . .HD-22257
Handle, Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . . .HD-2007
Hinge, Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 pair . . . . . . . . . . . . .HG-22338
Shelf, S/S Wire . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 . . . . . . . . . . . . . . .SH-27988
Side Rack, S/S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 . . . . . . . . . . . . . . . .SR-27989
Electrical
1. Beeper . . . . . . . . . . . . . . . . .
2. Contactor . . . . . . . . . . . . . .
3. Control Assembly . . . . . . . .
4. Cordset, 208-240V . . . . . . .
5. Fan, Box . . . . . . . . . . . . . . .
6. Fan, Motor . . . . . . . . . . . . .
7. Heat Sink . . . . . . . . . . . . . .
8. Power Supply Board . . . . .
9. Probe Assembly . . . . . . . . .
10. Probe Receptacle . . . . . . . .
11. Relay . . . . . . . . . . . . . . . . . .
12. Relay, Smoker . . . . . . . . . . .
13. Sensor . . . . . . . . . . . . . . . . .
14. Smoker Element Repair Kit
15. Smoke Element . . . . . . . . . .
16. Terminal Block, Power . . . .
17. Terminal Block . . . . . . . . . .
18. Thermostat, Over Temp. . .
19. Voltage Monitor Board . . . .
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.1
.1
.1
.1
.1
.3
.1
.1
.1
.1
.4
.2
.1
.2
.2
.3
.4
.1
.1
. . . . . . . . . . . . . . . .BP-3567
. . . . . . . . . . . . . . . .CN-3052
. . . . . . . . . . . . . . .CC-34194
. . . . . . . . . . . . . . .CD-33847
. . . . . . . . . . . . . . . .FA-3974
. . . . . . . . . . . . . . .FA-33221
. . . . . . . . . . . . . . .HE-33926
. . . . . . . . . . . . . . .BA-33554
. . . . . . . . . . . . . . .PR-34298
. . . . . . . . . . . . . . .PR-34299
. . . . . . . . . . . . . . .RL-33829
. . . . . . . . . . . . . . .RL-33558
. . . . . . . . . . . . . . .SN-33541
. . . . . . . . . . . . . . . . .5003782
. . . . . . . . . . . . . . . .CB-3538
. . . . . . . . . . . . . . . .BK-3019
. . . . . . . . . . . . . . .BK-33546
. . . . . . . . . . . . . . . . .TT-3750
. . . . . . . . . . . . . . .BA-33764
LOCK-OUT OR POST BREAKER
PANEL UNTIL SERVICE WORK
HAS BEEN COMPLETED.
2800-SK/III
INSTALLATION / OPERATION / SERVICE MANUAL
PG .
23
PG .
24
2800-SK/III
INSTALLATION / OPERATION / SERVICE MANUAL
2800-SK/III
INSTALLATION / OPERATION / SERVICE MANUAL
PG .
25
T R A N S P O RTAT I O N
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.
2.
3.
4.
5.
6.
7.
8.
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.
Do not sign a delivery receipt or a freight bill until
you have made a proper count and inspection of all
merchandise received.
Note all damage to packages directly on the carrier’s
delivery receipt.
Make certain the driver signs this receipt. If he
refuses to sign, make a notation of this refusal on
the receipt.
If the driver refuses to allow inspection, write the
following on the delivery receipt:
Dr i v e r re f u s e s to a l l o w i n s p e c ti o n o f
c o n ta i n e r s f o r v i s i b l e d a m a g e .
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.
Save any packages and packing material for further
inspection by the carrier.
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
WA R R A N T Y
Alto-Shaam, Inc. warrants to the original purchaser 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 labor warranty remains in effect one (1) year from installation
or fifteen (15) months from the shipping date, whichever occurs first.
Alto-Shaam will bear normal labor charges performed during standard
business hours, and excluding overtime, holiday rates or any
additional fees.
The parts warranty remains in effect for one (1) year from
installation or fifteen (15) months from the shipping date, whichever
occurs first.
However, the heating element on Halo Heat ® cook/hold ovens
and the refrigeration compressor on Alto-Shaam Quickchillers ™ are
warranted for a period of five (5) years from installation. The labor
warranty is the same as stated above; namely, for one (1) year from
installation or fifteen (15) months from the shipping date, whichever
occurs first.
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,
expressed 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 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.
ALTO-SHAAM, INC.
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: _______________________________________ _______________________________________________________________________
W164 N9221 Water Str eet
PHONE:
●
P. O . B o x 4 5 0
262.251.3800 • 800.558-8744
●
USA/CANADA
Menomonee Falls, Wisconsin 53052-0450
●
U.S.A.
FAX: 262.251.7067 • 800.329.8744 U.S.A.
WEBSITE: www.alto-shaam.com
ONLY
PRINTED IN U.S.A.