Alto-Shaam Hsm-48/5S Specifications

Heated Glass Shelf
Merchandiser
Model: HSM-38/3S
Hsm-48/5S
• 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 .
www.alto-shaam.com
printed in u.s.a.
ONLY
MN-28755 (Rev. 0) • 02/13
Delivery.............................................................................. 1
Unpacking......................................................................... 1
Safety Procedures and Precautions.................................. 2
Sanitation
Sanitation/Food Safety.............................................. 12
Internal Food Product Temperatures......................... 12
Installation
Installation Requirements and Leveling....................... 3
Clearance Requirements.............................................. 3
Weights........................................................................ 3
Dimension Drawings.................................................... 4
Options and Accessories............................................. 4
Product Capacity......................................................... 4
Electrical Specifications.............................................. 6
User Safety Information............................................... 7
Before Initial Use.......................................................... 7
Service
Exterior Service Views & Parts Lists..................... 13-18
Electronic Components & Parts Lists................... 19-21
Operating Instructions
Operation Instructions................................................. 8
General Holding Guidelines......................................... 9
Care and Cleaning
Cleaning and Preventative Maintenance................... 10
Protecting Stainless Steel Surfaces.......................... 10
Cleaning Agents......................................................... 10
Cleaning Materials..................................................... 10
Equipment Care and Cleaning................................... 11
Wire Diagrams
Always refer to the wire diagram(s) included with the
unit for most current version.
Warranty
Transportation Damage and Claims........... Back Cover
Limited Warranty......................................... Back Cover
deliVery
UnPacking
This Alto-Shaam appliance has been
thoroughly tested and inspected to ensure only
the highest quality unit is provided. Upon
receipt, check for any possible shipping damage
and report it at once to the delivering carrier.
See Transportation Damage and Claims section
located in this manual.
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 ensure 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 Tech Team Service
Department if you have any questions concerning
installation, operation, or maintenance.
1. Carefully remove the
appliance from the
carton or crate.
note:
All claims for warranty must include the
full model number and serial number of
the unit.
HSM
®
®
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
Tech Team 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.
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
danger
Used to indicate the presence of
a hazard that WILL cause severe
personal injury, death, or substantial
property damage if the warning
included with this symbol is ignored.
warning
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.
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.
caUtion
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.
note
For equipment delivered for use
in any location regulated by the
following directive:
DO NOT DISPOSE OF ELECTRICAL
OR ELECTRONIC EQUIPMENT WITH
OTHER MUNICIPAL WASTE.
caUtion
Used to indicate the presence of a hazard that
can or will cause minor personal injury, property
damage, or a potential unsafe practice if the
warning included with this symbol is ignored.
n o t e : Used to notify personnel of
installation, operation, or
maintenance information that is
important but not hazard related.
pg .
2
HSM
installation / operation / service manual
IN S TALLATION
Site Installation
This appliance, complete with unattached items
and accessories, may be delivered in one or more
packages. Check to insure that all accessories that
were ordered have been received with the unit.
Lift the appliance from
the pallet with a fork lift
truck positioned at the
back of the appliance.
Care must be taken
when moving this unit
into place because of
its glass components,
and it tends to be top
heavy. The five-shelf
merchandiser has heavy
duty swivel casters
with brakes.
danger
IMPROPER INSTALLATION,
ALTERATION, ADJUSTMENT,
SERVICE, OR MAINTENANCE COULD
RESULT IN SEVERE INJURY, DEATH,
OR CAUSE PROPERTY DAMAGE.
®
READ THE INSTALLATION,
OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING
THIS EQUIPMENT.
Alto-Shaam heated shelf units are designed for the
purpose of maintaining hot food at a temperature
for safe consumption. The unit must be installed
on a level surface in a location that will permit the
equipment to function for its intended purpose
and allow adequate access for proper cleaning and
maintenance. Level the appliance from side to side
and back to back with the use of a spirit level.
In order to maintain NSF standards, counter models
must be sealed at bottom by NSF approved sealant, or
equipped with casters or 4" (102mm) legs to provide
minimum unobstructed space beneath the unit. Floor
units must also be sealed at bottom or have casters or
6" (152mm) legs to provide minimum unobstructed
space beneath the unit. Warranty will become null
and void if these directions are not followed.
weight
HSM-38/3S - three shelf unit
net 335 lb (152 kg)
ship crate
595 lb (270 kg)
dimensions : l x w x h 36" x 46" x 65"
(914mm x 1168mm x 1651mm)
Do not install near a cold air source as a freezer,
air conditioning vents, or in any area where
outside air fluctuation can affect performance. This
appliance must not be affected by steam, grease,
dripping water, high temperatures, or any other
adverse conditions.
caUtion
TO PREVENT PERSONAL INJURY,
weightHSM-48/5S - FIVE shelf unit
net 540 lb (245 kg)
ship 965 lb (438 kg)
crate
dimensions : l x w x h
45"
x
52"
x
87"
(1143mm x 1321mm x 2210mm)
clea r a nce RE QU IRE M ENT S
4" (102mm) at back of unit
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
HSM
installation / operation / service manual pg .
3
installation
Site Installation
HSM-48/5S
O P TION S & ACCE SS ORIE S
Custom Panel Colors
Black or Burgundy
Available
Pass-through Design
Rear Sliding Doors
p rod u c t ca p a city
Available
-
H SM- 48/5 s
150 lb (68 kg)
maximum
each shelf
Ten (10) chicken boats with dome cover
48-1/4" (1224mm)
4-1/8" (104mm)
75-5/8" (1919mm)
7-7/8"
(200mm)
21-5/8"
(549mm)
8" (203mm)
Electrical Connection
pg .
4
HSM
4" (102mm)
1/16" (7mm)
27-1/4" (692mm)
installation / operation / service manual
installation
Site Installation
HSM-38/3S
O P TION S & ACCE SS ORIE S
Cabinet
Burgundy
5002703
Brushed Stainless Steel
5004919
Black
5004920
Custom Panel Colors
Burgundy or Black
Available
Pass-through Design
Rear Sliding Doors
p rod u c t ca p a city
Available
-
72 lb (33 kg)
H SM- 38/3S
maximum
each shelf
Eight (8) chicken boats with dome cover
7-1/16" (179mm)
7-1/16"
(179mm)
6-3/8" (160mm)
4" (100mm) - Legs extend up to 4"
51-1/2" (1307mm)
9-5/16"
(235mm)
38" (968mm)
6-7/16" (162mm)
27-5/16" (694mm)
HSM
installation / operation / service manual pg .
5
installation
Electrical
An identification tag is permanently mounted on
the cabinet.
Permanent wiring or electrical outlets for this
appliance must be installed by a licensed electrician
in accordance with local, country, or national codes.
This appliance must be connected to a dedicated
circuit: (see below)
HSM-38/3S –– 20 Amp circuit
HSM-48/5S –– 30 Amp circuit
Always position the appliance so the power supply
cord is easily accessible in case of emergency. Plug
the unit into a properly grounded receptacle ONLY.
Arcing will occur when connecting or disconnecting
the unit unless all controls are in the OFF position.
For CE approved units: To prevent an electrical
shock hazard between the appliance and other
appliances or metal parts in close vicinity, an
equalization-bonding stud is provided. An
equalization bonding lead must be connected to
this stud and the other appliances / metal parts
to provide sufficient protection against potential
difference. The terminal is marked
with the following symbol.
hard wired models:
Hard wired models must be equipped with a
country certified external allpole disconnection
switch with sufficient contact separation.
If a power cord is used for the connection of the
product an oil resistant cord like H05RN or H07RN
or equivalent must be used.
note: Where local codes and CE regulatory
requirements apply, appliances must be
connected to an electrical circuit that is
protected by an external GFCI outlet.
pg .
6
HSM
ELECTRICAL, HSM-48/5s
voltage phase cycle / hz five shelf unit
amps kW
cord , no plug
nema
208
1
60
20.6
4.3 240
1
60
24
5.7
L6-30p
30a-250v must be on its own
380-415
3
50/60
30
10
voltage phase cycle / hz amp circuit
5.7
ELECTRICAL, HSM-38/3S
recommended
cord , no plug
three shelf unit
amps kW
208
1
60 10.82.3
240
1
60
12.5 3.0
must be on it ’ s own
230
1
50/60
11.8
20 amp
6-20p
20a-250v
nema
recommended
circuit
2.7
cord , no plug
Wire diagrams are included in the literature
package supplied with the unit.
danger
ENSURE POWER SOURCE
MATCHES VOLTAGE IDENTIFIED
ON APPLIANCE RATING TAG.
danger
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
accordance with CSA C22.1, Canadian
Electrical Code Part 1 or local codes.
installation / operation / service manual
installation
User Safety Information
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.
Before Initial Use:
Before operating the merchandiser, clean it with a
damp cloth and mild soap solution. Glass cleaner
can be used on the glass.
Special Instructions:
1.Do not allow liquids or food to come in direct
contact with the glass shelves.
2. Use hand protection when handling hot items.
3. B
e certain only hot foods in appropriate heat
tested containers are used.
4. I t is recommended that plastic or paper
containers be used. Pans or dishes can scratch
the glass.
5. B
e careful not to overheat as this may cause
some containers to melt.
6. Do not stack containers.
HSM
Heating Characteristics
The heated upper glass surface provides even heat
transfer to hot food in heat tested containers that
are held in direct contact with the glass top.
To avoid personal injury and damage to
the unit, treat glass with care.
Remember –– glass can shatter.
caUtion
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN
IN OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
installation / operation / service manual pg .
7
O P ERATION
HSM-48/5S - Five Shelf
on/off switch light switch
bottom shelf
2nd shelf
from bottom
3rd shelf
from bottom
middle shelf
top shelf
4th shelf
from bottom
top shelf
HSM-38/3S - Three Shelf
on/off switch light switch
bottom shelf
1.Check that the unit is connected to the
appropriate power source.
2. Slide open the control panel. Press
power and light switches on.
3.Turn thermostat(s) to a predetermined
number and preheat for 30 minutes.
E ach shelf has its own thermostat control
numbering from 0 to 10. When the thermostat is
turned clockwise to the determined number, the
indicator light will illuminate and will remain
lit as long as the shelf is calling for heat.
The indicator light will go OUT when the
temperature on the glass top reaches the set
number determined by the operator. It will
then cycle “ on / off ” at this holding point.
The shelves will hold a steady even heat as
assigned. The user must determine what set
point can be used regarding each food item
held on its corresponding shelf. It is recommended that a similar food product be placed on each shelf.
The proper temperature range for the food
being held will depend on the food type,
the packaging, and the 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.
4.Load prepackaged hot foods into
the merchandiser.
Before loading food into the unit, use a pockettype meat thermometer to make certain all
products have reached an internal temperature
of 160° F (71°C) or higher. If any food product
is not at proper serving temperature, use a Halo
Heat cooking and holding oven or Combitherm
Oven to bring the product within the correct
temperature range.
5.
O ccasionally stir or rotate foods
as needed.
Wipe spills immediately to assure maximum
eye appeal and minimize end-of-the-day
cleanup.
Always use the top shelf for the highest heat
assignment, and the bottom shelf for the lowest
heat assignment.
pg .
8
HSM
installation / operation / service manual
O P ERATION
G e n e r a l H o l d i n g Gu i d e l i n e s
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.
This appliance is equipped with a thermostat
indicating a range of between 0 and 10. Use a metalstemmed 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.
HSM
holding teMPeratUre range
Meat
fahrenheit
celSiUS
BEEF ROAST — Rare
130°F
54°C
BEEF ROAST — Med/Well Done
155°F
68°C
BEEF BRISKET
160° — 175°F
71° — 79°C
CORn BEEF
160° — 175°F
71° — 79°C
PASTRAMI
160° — 175°F
71° — 79°C
PRIME RIB — Rare
STEAKS — Broiled/Fried
130°F
54°C
140° — 160°F
60° — 71°C
160°F
71°C
VEAL
RIBS — Beef or Pork
160° — 175°F
71° — 79°C
HAM
160° — 175°F
71° — 79°C
PORK
160° — 175°F
71° — 79°C
LAMB
160° — 175°F
71° — 79°C
CHICKEn — Fried/Baked
160° — 175°F
71° — 79°C
DUCK
160° — 175°F
71° — 79°C
TURKEy
160° — 175°F
71° — 79°C
GEnERAL
160° — 175°F
71° — 79°C
71° — 79°C
PoUltry
fiSh/Seafood
FISH — Baked/Fried
160° — 175°F
LOBSTER
160° — 175°F
71° — 79°C
SHRIMP — Fried
160° — 175°F
71° — 79°C
120° — 140°F
49° — 60°C
Baked goodS
BREADS/ROLLS
MiScellaneoUS
CASSEROLES
160° — 175°F
71° — 79°C
80° — 100°F
27° — 38°C
EGGS —Fried
150° — 160°F
66° — 71°C
FROZEn EnTREES
160° — 175°F
71° — 79°C
HORS D'OEUVRES
160° — 180°F
71° — 82°C
PASTA
160° — 180°F
71° — 82°C
PIZZA
160° — 180°F
71° — 82°C
DOUGH — Proofing
POTATOES
PLATED MEALS
180°F
82°C
140° — 165°F
60°— 74°C
60° — 93°C
SAUCES
140° — 200°F
SOUP
140° — 200°F
60° — 93°C
VEGETABLES
160° — 175°F
71° — 79°C
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 .
installation / operation / service manual pg .
9
CARE a n d c l e a n i n g
cleaning and PreVentatiVe Maintenance
Protecting StainleSS Steel SUrfaceS
It is important to guard against corrosion
in the care of stainless steel
surfaces. Harsh, corrosive,
cleaning agentS
Use non-abrasive cleaning products designed for
use on stainless steel surfaces. Cleaning agents
must be chloride-free compounds and must not
or inappropriate chemicals
can completely destroy the
contain quaternary salts. Never use hydrochloric
acid (muriatic acid) on stainless steel surfaces.
protective surface layer
Always use the proper cleaning agent at the
of stainless steel. Abrasive
pads, steel wool, or metal implements will abrade
manufacturer's recommended strength.
Contact your local cleaning supplier for
surfaces causing damage to this protective coating
product recommendations.
and will eventually result in areas of corrosion.
Even water, particularly hard water that contains
cleaning MaterialS
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.
Proper cleaning agents, materials, and
methods are vital to maintaining the appearance
and life of this appliance. Spilled foods should be
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.
removed and the area wiped as soon as possible
but at the very least, a minimum of once a day.
Always thoroughly rinse surfaces after using a
cleaning agent and wipe standing water as quickly
as possible after rinsing.
caUtion
RS
NO
S
C RA PE
NO
10
S
ST
E EL P A
DS
pg .
BRU
S
NO
IR E
HE
W
HSM
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.
installation / operation / service manual
care and cleaning
The cleanliness and
appearance of this unit will
contribute considerably
operating efficiency and
savory, appetizing food.
Good equipment that is
kept clean works better and
lasts longer.
to
10.T o help maintain the protective film coating on
any 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.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable
cleaning and sanitation requirements for
foodservice equipment.
Clean the unit thoroughly
after each use
1.
T urn lights and adjustable thermostat(s) to the
“OFF” position. Disconnect unit from power
source, and let cool.
2. R
emove, cover or wrap, and store food product
under refrigeration.
D o not clean the glass when hot.
3.
The glass should be cleaned regularly with
fresh warm water, a mild detergent, and a
clean, non-abrasive cloth. Glass cleaner
can be used.
danger
AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND. DO NOT USE WATER JET
TO CLEAN.
SeVere daMage or
electrical haZard
coUld reSUlt.
lean other interior components with a damp
4. C
cloth or sponge and any good commercial
detergent at the recommended strength.
5.
S pray heavily soiled areas with a water
soluble degreaser and let stand for 10 minutes,
then remove soil with a plastic scouring pad.
6. C
lean control panel, vents, handles, and gaskets
thoroughly since these areas harbor food debris.
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.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
danger
diSconnect Unit froM
Power SoUrce Before
cleaning or SerVicing.
7. R
inse surfaces by wiping with sponge and clean,
warm water.
8. R
emove excess water with sponge and wipe dry
with a clean cloth or air dry.
9. I nterior can be wiped with a sanitizing solution
after cleaning and rinsing. This solution must
be approved for use on food contact surfaces.
HSM
installation / operation / service manual pg .
11
sanitation
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 not distinction between GOOD
and BAD odors The majority of objectionable flavors and
odors troubling food service operations are caused by
bacteria growth. Sourness, rancidity, mustiness, stale or
other OFF flavors are usually the result of germ activity.
The easiest way to insure full, natural food flavor is
through comprehensive cleanliness. This means good
control of both visible soil (dirt) and invisible soil
(germs). A through approach to sanitation will provide
essential cleanliness. It will assure an attractive
appearance of equipment, along with maximum efficiency
and utility. More importantly, a good sanitation program
provides one of the key elements in the prevention of
food-borne illnesses.
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,
nd 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 foodborne 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
is 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
INTERNAL FOOD PRODUCT TEMPERATURES
H OT FOOD S
DAnGER ZOnE
40° TO 140°F
(4° TO 60°C)
CRITICAL ZOnE
70° TO 120°F
(21° TO 49°C)
SAFE ZOnE
140° TO 165°F
(60° TO 74°C)
COLD FOOD S
DAnGER ZOnE
ABOVE 40°F
(ABOVE 4°C)
SAFE ZOnE
36° TO 40°F
(2° TO 4°C)
FROZ E N FOOD S
pg .
12
DAnGER ZOnE
ABOVE 32°F
(ABOVE 0°C)
CRITICAL ZOnE
0° TO 32°F
(-18° TO 0°C)
SAFE ZOnE
0°F or below
(-18°C or below)
HSM
installation / operation / service manual
Service
E x te r ior s e r v i c e v i e w
A
HSM-48/5S Shown
29
13
6
10
13
13
5
13
22
24
13
12
16
2
3
26
1
16
23
30
24
12
2
1
11
24
26
14
15
24
3
24
11
4
7
14
28
8
18
25
24
19
22
17
20
P art n um be rs and dr aw i ng s ar e s ubj ect t o chang e w i t h ou t n ot i c e .
HSM
installation / operation / service manual pg .
13
Service
E x te r ior p a r t s l i s t
A
model >
ITEM
DE SCRI PTION
PART N o .
Q TY
P ART N o .
Q TY
Base Glass Panel Separator
1003446
1
1002831
1
2
Base Panel Shelf FT/BK Trim
1003439
2
1002833
2
3
Base Panel Glass RT/LF Trim
1002834
2
1002834
2
4
Insulation Panel
1003501
1
1003932
1
5
Frame RT Top Support Bracket
1004336
1
1004336
1
6
Frame LF Top Support Bracket
1004337
1
1004337
1
7
BRACKET, RETAINER, GFCI
—
—
1009427
1
8
PANEL, CIRCUIT BREAKER
9
GFCI HOUSING, HSM-38 (not
10
Inner Wall Panel Assembly
11
—
—
5002006
1
5003681
1
—
—
5003665
1
5002408
1
Block, Terminal, Power
BK-34069
1
BK-34069
2
12
Block, Terminal, Sensor
BK-34070
1
BK-34070
2
13
bushing, 1/2" HOLE
BU-3006
4
BU-3006
4
14
BUSHING, 3/4" WHITE SNAP
BU-3008
6
BU-3008
12
15
BUSHING, 1" HOLE
BU-33619
2
BU-33619
3
16
BUSHING, 3/8" BLACK HOLE
BU-3419
10
BU-3419
2
17
cordset208-240V
230V
380-415V
cd-3607
cd-33490
—
9 ft
CD-3304
—
Cd-3304
9 ft
18
GFCI Base, 50 AMP, 120/240V series 1
CI-34104
1
CI-34104
1
19
GFCI, 50 AMP, 120/240V. Series 1
CI-34105
1
CI-34105
1
20
CASTER, 3", SWIVEL W/BRAKE
—
—
CS-24351
4
21
FEET, 4", ADJUSTABLE, HSM-38 (not
FE-27153
4
—
—
22
Frame
fr-26267
1
FR-26268
1
23
insulation
IN-22265
22sqft
IN-22265
24sqft
24
RIVET, BLIND, #44, S/S
RI-2100
54
RI-2100
48
25
SCREW, 10-32 x 1 1/2" PHIL 18-8 S/S
SC-2162
2
SC-2162
2
26
SCREW, 6-32 X 1/4" PAN HD
27
SCREW, 6-32 X 3/8" RD HD, HSM-38 (not
28
shown)
shown)
—
—
SC-22500
8
SC-23455
4
—
—
SCREW, 8-32 x 1/4" PHIL
SC-2459
1
SC-2459
1
29
SCREW,10-32 X1/2, NF PHIL TRUSS
SC-2661
12
SC-2661
8
30
Tape, 3/16" X 1/2" FOAM
TA-25621
12 FT
TA-25621
12 ft
ENSURE POWER SOURCE
MATCHES VOLTAGE IDENTIFIED
ON APPLIANCE RATING TAG.
14
HS M-4 8 / 5 S
1
danger
pg .
H S M- 3 8 / 3 S
HSM
shown)
danger
l o ck- o Ut o r PoSt
Breaker Panel Unti l
S erV ice wo rk ha S
Been co MPl et ed.
installation / operation / service manual
Service
E x te r ior s e r v i c e v i e w
B
HSM-48/5S Shown
12
14
9
8
18
15
10
20
6
16
7
19
4
17
2
13
5
19
1
11
3
P art n um be rs and dr aw i ng s ar e s ubj ect t o chang e w i t h ou t n ot i c e .
HSM
installation / operation / service manual pg .
15
Service
E x te r ior p a r t s l i s t
B
model >
ITEM
1
2
3
DESCRIP TION
RT LOWER SIDE PANEL
stainless steel
LF LOWER SIDE PANEL
stainless steel
FRONT COVER PANEL
stainless steel
black
burgundy
black
burgundy
black
burgundy
P ART No .
QTY
PART N o .
QTY
1005706
1005707
1003447
1
1005473
1004668
1002780
1
1005708
1005709
1003448
1
1005474
1004669
1002781
1
1005710
1005711
1003441
1
1010928
1010927
1010926
1
Base Glass Cover Panel
1003445
1
1002832
1
5
Bumper Rigid Base
1003454
1
1003452
1
6
Shelf RT End Support Bracket
1005421
2
1005421
4
7
Shelf LF End Support Bracket
1005422
2
1005422
4
8
SHIM, SHELF
1006253
4
1006253
8
9
CANOPY SPOT
5004558
5004559
5002540
1
5004423
5003639
5002003
1
5004498
2
5004409
4
stainless steel
black
burgundy
10
Shelf Assembly w/ Heated Glass
11
Bumper Top, Black
BM-26261
3 ft
BM-26261
4 ft
12
CLAMP ASSEMBLY
CM-26878
1
CM-26879
1
13
Heated Glass, 1100W
GL-26512
1
GL-25860
1
14
Front Curved Glass
gl-26275
1
GL-26081
1
15
insert, 10-32 THREADED
HG-22672
16
HG-22672
32
16
Receptacle
RP-34160
6
RP-34160
12
17
SCREW,8-32 X 1, NC PHILLIPS PAN
SC-2069
5
SC-2069
3
18
screw, 10-32 X 3/4 PAN HD
SC-2071
16
SC-2071
32
19
screw, 8-32 x 1/4" PHIL
SC-2459
64
SC-2459
14
20
SCREW,10-32 X1/2,NF PHIL TRUSS M/S,18-8 SS
SC-2661
12
SC-2661
36
ENSURE POWER SOURCE
MATCHES VOLTAGE IDENTIFIED
ON APPLIANCE RATING TAG.
16
HS M- 4 8 / 5 S
4
danger
pg .
HS M-3 8 / 3 S
HSM
danger
l o ck- o Ut o r PoSt
Breaker Panel Unti l
S erV ice wo rk ha S
Been co MPl et ed.
installation / operation / service manual
Service
E x te r ior s e r v i c e v i e w
C
HSM-48/5S Shown
11
15
2
7
4
10
19
16
8
4
3
14
1
9
5
15
16
12
17
3
18
P art n um be rs and dr aw i ng s ar e s ubj ect t o chang e w i t h ou t n ot i c e .
HSM
installation / operation / service manual pg .
17
Service
E x te r ior p a r t s l i s t
C
model >
ITE M
DE SCRI PTION
PART N o .
Q TY
PART No .
Q TY
PANEL, COVER, LOWER BACK
1003444
1
1002785
1
2
Panel, cover w/ vents, Upper Back
1003443
1
1002786
1
3
Bottom End Glass Clip Holder
1002820
2
1002820
2
4
Top End Glass Clip Holder
1002839
2
1002839
2
5
Front Slide Cover Panel
1003903
1
—
—
6
Front Sliding Panel (not shown)
1003904
1
1010815
1
7
Formica Side Attachment bracket
1003955
2
1003901
2
8
Shelf Front Cover
1005626
2
1005420
4
9
RT Side End Glass
GL-26273
1
GL-25945
1
10
LF Side End Glass
GL-26272
1
GL-25951
1
11
1.000" Thick Yellow Board insulation
IN-22265
22 ft
IN-22265
16 ft
12
knob, stainless, sliding panel
KN-26379
1
KN-26379
1
13
RATING TAG LABEL
LA-26348
2
LA-26348
2
14
Lamps, Florescents, Soft White 208-240V
230V
380-415V
lp-34156
LP-33822
LP-33822
3
LP-33822
LP-33822
LP-33822
10
15
Formica Side Panel
pe-26274
2
PE-26068
2
16
Screw, M2.9X9, 5MM, Pan
SC-22305
4
SC-22305
4
17
screw, 8-32 X 3/8" TRUSS HEAD
SC-22378
12
SC-22378
6
18
screw, M6 x 45 Flat Head
SC-24019
12
SC-24019
12
19
screw, 8-32 x 1/4" PHIL
SC-2459
64
SC-2459
45
ENSURE POWER SOURCE
MATCHES VOLTAGE IDENTIFIED
ON APPLIANCE RATING TAG.
18
H S M-4 8 / 5 S
1
danger
pg .
H S M-3 8 / 3 S
HSM
danger
l o ck- o Ut o r PoSt
Breaker Panel Unti l
S erV ice wo rk ha S
Been co MPl et ed.
installation / operation / service manual
Service
D
e le ctr oni c c o mp o n e n t s
HSM-48/5S
5
7
3
6
4
5
14
14
9
4
14
14
2
15
1
14
11
13
14
12
HSM-38/3S
5
5
6
15
2
14
14
16
9
3
14
4
7
14
14
4
13
16
11
12
1
HSM
installation / operation / service manual pg .
19
Service
e le ctr oni c c o mp o n e n t s
ITE M
1
DES CRIPTION
D
Electronic Panel Spot, HSM-48
5002008
Electronic Panel Spot, hsm-38
5002542
2
POWER SUPPLY
3
T-BLOCK
BK-3019
4
Block, Terminal, Sensor & Power
BK-34071
5
MODULAR BLOCK, 5 PIECE
BK-25567
6
BUSHING STRAIN RELIEF INT
BU- 33505
7
Ground Bar
*8
CLAMP, WIRE, SELF-ADHESIVE
CM-3585
9
CONTACTOR 208/240V 3 POLE 25 AMP
CN-3052
*10
CONNECTOR, 2 CONDUCTOR
CR-34967
11
Connector, Female, .093
CR-34139
12
Connector, Female, .062
CR-34141
13
Ballast, Dual Light, 38/3S
lp-34135
Ballast, Dual Light, 48/5S
5015763
ENSURE POWER SOURCE
MATCHES VOLTAGE IDENTIFIED
ON APPLIANCE RATING TAG.
BA-33554
danger
CI-3878
14
SCREW, 6-32 X 3/8 RD HD
SC-23455
*15
SCREW, 6-32 X 1-1/4 ROUND HEAD
SC-2365
*16
SCREW, 8-32 X 1/4 PHIL
SC-2459
*not
danger
PART No .
l o ck- o Ut o r PoSt
Breaker Panel Unti l
S erV ice wo rk ha S
Been co MPl et ed.
shown
circ u i t b r e a k er a ss e mb ly
3
4
7
ITE M
6
5
2
1
8
DESCRI PTION
1
BRACKET, RETAINER
1009427
2
PANEL, CIRCUIT BREAKER
5002006
3
BUSHING, 1" HOLE
bu-33619
4
GFCI BASE 50 AMP, 120/240V, SERIES 1
CI-34104
5
GFCI 50 AMP, 120/240V, SERIES 1
CI-34105
6
RIVET, BLIND, #44, STNLS
RI-2100
7
SCREW, 10-32 X 1-1/2 PHIL, 18-8 S/S
SC-2162
8
SCREW, 8-32 X 1/4 PHIL
SC-2459
P art n um be rs and dr aw i ng s ar e s ubj ect t o chang e w i t h ou t n ot i c e .
pg .
20
HSM
PART N o.
installation / operation / service manual
Service
e le ctr oni c c o mp o n e n t s
E
HSM-48/5S
5
7
6
1
2
3
4
HSM-38/3S
1
7
2
3
4
E
model >
ITEM
DE SCRIP TION
HS M-3 8 / 3 S
H S M- 4 8 / 5 S
P ART No .
Q TY
PART N o .
Q TY
1
Control Face Plate
1003500
1
1003410
1
2
PANEL, OVERLAY, VERT. 5 TIER, ELEC
PE-26096
1
PE-26096
1
3
SWITCH, 22 AMP @ 125V/16AMP@250V
SW-3887
2
SW-3887
2
4
KNOB, PLASTIC, BLACK, 1.30" DIA.
KN-26290
3
KN-26290
5
5
Connector, Male, .062
—
—
CR-34140
1
6
Connector, Male, .093
—
—
CR-34138
1
7
CONTROL, 8 AMP, DIGITAL
BA-34294
3
BA-34294
5
P art n um be rs and dr aw i ng s ar e s ubj ect t o chang e w i t h ou t n ot i c e .
HSM
installation / operation / service manual pg .
21
pg .
22
HSM
installation / operation / service manual
HSM
installation / operation / service manual pg .
23
pg .
24
HSM
installation / operation / service manual
HSM
installation / operation / service manual pg .
25
TRANSPORTATION DAMAGE and CLAIMS
1.
2.
3.
4.
5.
6.
7.
8.
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.
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:
Driver refuses to allow inspection of containers for visible damage.
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 WARRANTY
Alto-Shaam, Inc. warrants to the original purchaser only that any original part that is found to be defective in material or workmanship will, at
Alto-Shaam's option, subject to provisions hereinafter stated, be replaced with a new or rebuilt part.
The original parts warranty period is as follows:
For the refrigeration compressor on Alto-Shaam Quickchillers™, five (5) years from the date of installation of appliance.
For the heating element on Halo Heat® cooking and holding ovens, as long as the original purchaser owns the oven. This
excludes holding only equipment.
For all other original parts, one (1) year from the date of installation of appliance or fifteen (15) months from the shipping date, whichever
occurs first.
The labor warranty period is one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first.
Alto-Shaam will bear normal labor charges performed during standard business hours, excluding overtime, holiday rates or any
additional fees.
To be valid, a warranty claim must be asserted during the applicable warranty period. This warranty is not transferable.
THIS WARRANTY DOES NOT APPLY TO:
1. Calibration.
2. Replacement of light bulbs, door gaskets, and/or the replacement of glass due to damage of any kind.
3. Equipment damage caused by accident, shipping, improper installation or alteration.
4. Equipment used under conditions of abuse, misuse, carelessness or abnormal conditions, including but not limited to, equipment
subjected to harsh or inappropriate chemicals, including but not limited to, compounds containing chloride or quaternary salts, poor water
quality, or equipment with missing or altered serial numbers.
5. Damage incurred as a direct result of poor water quality, inadequate maintenance of steam generators and/or surfaces affected by water
quality. Water quality and required maintenance of steam generating equipment is the responsibility of the owner/operator.
6. Damage caused by use of any cleaning agent other than Alto-Shaam's Combitherm® Cleaner, including but not limited to damage due to
chlorine or other harmful chemicals. Use of Alto-Shaam's Combitherm® Cleaner on Combitherm® ovens is highly recommended.
7. Any losses or damage resulting from malfunction, including loss of product, food product, revenue, or consequential or incidental
damages of any kind.
8. Equipment modified in any manner from original model, substitution of parts other than factory authorized parts, removal of any parts
including legs, or addition of any parts.
This warranty is exclusive and is in lieu of all other warranties, express or implied, including the implied
warranties of merchantability and fitness for a particular purpose. In no event shall Alto-Shaam be liable for
loss of use, loss of revenue or profit, or loss of product, or for any indirect, special, incidental, or consequential
damages. No person except an officer of Alto-Shaam, Inc. is authorized to modify this warranty or to incur on
behalf of Alto-Shaam any other obligation or liability in connection with Alto-Shaam equipment.
E ffe c tive N ove mber 1, 2012
RECORD THE MODEL AnD SERIAL nUMBER OF THE APPLIAnCE FOR EASy REFEREnCE.
ALWAyS REFER TO BOTH MODEL AnD SERIAL nUMBER In Any COnTACT WITH ALTO-SHAAM REGARDInG THIS APPLIAnCE.
Model: ______________________________________________ Date Installed: ______________________________________________________
Voltage: ______________________________________________ Purchased From: ___________________________________________
Serial number: _____________________________________________________________________________________________________________
W164 N9221 Water Street
PHONE:
●
P.O. Box 450
●
Menomonee Falls, Wisconsin 53052-0450
●
U.S.A.
262.251.3800 • 800.558-8744 USA/CANADA
FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY
www.alto-shaam.com
PRINTED IN U.S.A.