Alto-Shaam 1000-BQ2/192 Specifications

Banquet Carts
Electric
Models: 1 000-BQ2/96
1000-BQ2/128
1000-BQ2/192
1000-BQ2/96
1000-BQ2/128
• INSTALLATION
• OPERATION
• MAINTENANCE
1000-BQ2/192
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-29578 • 01/12
Delivery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Safety Procedures and Precautions. . . . . . . . . . . . . . . . . . 2
Installation
Site Installation. . . . . . . . . . . .
Clearance Requirements. . . . .
Dimension Drawings, weights
Options and Accessories. . . . .
Electrical Specifications . . . . .
. . . . . . . . . .
. . . . . . . . . .
& capacities.
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3
3
4
5
6
Operating Instructions
Start-Up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Holding Procedures. . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
General Holding Guidelines. . . . . . . . . . . . . . . . . . . . . . 9
Care and Cleaning
Cleaning and Preventative Maintenance. .
Protecting Stainless Steel Surfaces. . . . . .
Cleaning Agents . . . . . . . . . . . . . . . . . . . .
Cleaning Materials . . . . . . . . . . . . . . . . . .
Clean Daily. . . . . . . . . . . . . . . . . . . . . . . .
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10
10
10
10
11
Sanitation
Sanitation/Food Safety . . . . . . . . . . . . . . . . . . . . . . . . 12
Service
Thermostat Accuracy .
Trouble Shooting. . . . .
Cable Heating Kits . . .
Service Parts List . . . .
Service Views. . . . . . .
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13
14
15
16
17
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.
1000-BQ2
®
®
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.
series operation
&
care manual
• 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
DANGER
associated hazards of this appliance. Operating
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
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. Thismanualshouldbeconsideredapermanent
part of this appliance. This manual and all
supplied instructions, diagrams, schematics,
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.
parts lists, notices, and labels must remain with
the appliance if the item is sold or moved to
another location.
CAUTION
NOTE
Used to indicate the presence of a
hazard that can or will cause minor or
moderate personal injury or property
damage if the warning included with
this symbol is ignored.
For equipment delivered for use
in any location regulated by the
following directive:
DO NOT DISPOSE OF ELECTRICAL
OR ELECTRONIC EQUIPMENT WITH
OTHER MUNICIPAL WASTE.
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.
1000-BQ2
series operation
&
care manual
• 2
INSTALLATION
SITE INSTALLATION
This appliance, complete with unattached items
and accessories, may be delivered in one or more
packages, Check to insure that all the following
items have been received as standard with each unit:
Item
BQ2/96
BQ2/128
BQ2/192
Shelves
4
4
8
Shelf Clips
4
4
8
Shelf Slides
8
8
16
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.
This appliance is designed for the purpose of
maintaining hot food at a temperature for safe
consumption. It must be used on a level surface
in a location that will permit the the banquet
cart to function for its intended purpose and
allow adequate access for proper cleaning and
maintenance.
CAUTION
TO PREVENT PERSONAL INJURY,
The unit must not be installed in any area where
it may be affected by steam, grease, dripping
water, high temperatures, or any other severely
adverse conditions.
WEIGHT • 1000-BQ2/96 net ship USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
CLEA R A NCE R EQ UIR EM ENTS
contact factory 400 lbs (181 kg)
Full perimeter bumper accommodates all
clearance requirements.
series operation
&
WEIGHT • 1000-BQ2/128 net contact factory
ship contact factory
WEIGHT • 1000-BQ2/192 net contact factory
ship 690 lbs (313 kg)
1000-BQ2
care manual
• 3
INSTALLATION
SITE INSTALLATION
37-15/16" (964mm)
64-1/2" (1638mm)
7-9/16" (192mm)
67-5/8" (1716mm)
48-5/16" (1226mm)
*International - 29-1/8" (739mm)
59-5/8" (1514mm)
30-13/16" (783mm)*
CORD LENGTH
120V - 60" (1525mm)
208-240V - 96" (2438mm)
230V - 96" (2438mm)
1000-BQ2/96
Max. Load Capacity
240 lbs. (109 kg)
240 qts. (304 lt)
22-5/16"
(565mm)
27-5/8" (701mm)
45-13/16" (1164mm)
64-1/2" (1638mm)
48-5/16" (1226mm)
7-9/16" (192mm)
67-5/8" (1716mm)
*International - 29-1/8" (739mm)
59-5/8" (1514mm)
30-13/19" (783mm)*
CORD LENGTH
120V - 60" (1525mm)
208-240V - 96" (2438mm)
230V - 96" (2438mm)
1000-BQ2/128
Max. Load Capacity
320 lbs. (145 kg)
240 qts. (304 lt)
35-1/2" (901mm)
22-5/16" (565mm)
68-11/16" (1744mm)
64-13/16" (1646mm)
67-5/8" (1716mm)
48-5/16" (1226mm)
7-9/16" (192mm)
*International - 29-1/8" (739mm)
59-7/16" (1509mm)
30-13/16" (783mm)*
CORD LENGTH
120V - 72" (1829mm)
208-240V - 96" (2438mm)
230V - 96" (2438mm)
1000-BQ2/192
22-5/16"
(565mm)
57-1/2" (1459mm)
Max. Load Capacity
480 lbs. (218 kg)
480 qts. (608 lt)
1000-BQ2
series operation
&
care manual
• 4
INSTALLATION
Options and Accessories
Plate Carriers, Chrome Plated
( each holds four (4) preplated
1000-BQ2/96
Capacity
meals )
Uncovered “P” Carriers
Plate Diameter: Max. 10" (254mm) Min. 7-3/4" (197mm)
Vertical rung spacing: 2-5/8" (67mm)
1000-BQ2/128
Capacity
1000-BQ2/192
Capacity
DC-2868
DC-2868
DC-2868
24 carriers
32 carriers
48 carriers
96 preplated meals 128 preplated meals 192 preplated meals
Covered “C” Carriers
DC-2869
DC-2869
DC-2869
Plate Diameter: Max. 9-3/4" (248mm) Min. 7-3/4" (197mm)
24 carriers
32 carriers
48 carriers
Vertical clearance between top and bottom carrier: 11-5/8" (295mm) 96 preplated meals 128 preplated meals 192 preplated meals
Uncovered “EP” Carriers
Plate Diameter: Max. 12-1/2" (318mm) Min. 9-1/2" (241mm)
Vertical rung spacing: 2-5/8" (67mm)
DC-23580
DC-23580
DC-23580
16 carriers
24 carriers
32 carriers
64 preplated meals 96 preplated meals 128 preplated meals
Covered “EC” Carriers
DC-23676
DC-23676
DC-23676
Plate Diameter: Max. 12-1/2" (318mm) Min. 9-1/2" (241mm)
16 carriers
24 carriers
32 carriers
Vertical clearance between top and bottom carrier: 11-5/8" (295mm) 64 preplated meals 96 preplated meals 128 preplated meals
Shelf Support (2 req’d for each shelf)
1061
1061
1061
Shelf Support Clip (1 req’d for each shelf)
11533
11533
11533
Wire Shelf, Chrome Plated
SH-2835
SH-22727
SH-2835
Door Lock with Key
LK-22567
LK-22567
LK-22567
5013816
5013816
5013816
Security Devices - includes tamper-proof screws, control panel
security cover, and door lock
Plate Capacity (16 plates high, 3" plate height)
8" - 8-3/4"
176 Plates
8" - 8-3/4"
256 Plates
8" - 8-3/4"
128 Plates
9" - 10"
128 Plates
9" - 10"
192 Plates
9" - 10"
96 Plates
10-1/4" - 12-3/4"
96 Plates
10-1/4" - 12-3/4"
128 Plates
10-1/4" - 12-3/4"
64 Plates
12" - 12-3/4"
64 Plates
BQ2-96
BQ2-192
BQ2-128
1000-BQ2
series operation
&
care manual
• 5
INSTALLATION
ELECTRICAL CONNECTION
DANGER
DANGER
ELECTRICAL CONNECTIONS MUST
BE MADE BY A QUALIFIED SERVICE
TECHNICIAN IN ACCORDANCE WITH
APPLICABLE ELECTRICAL CODES.
ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON APPLIANCE NAMEPLATE.
DANGER
1. A n identification tag is permanently mounted on
the cabinet.
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.
2.P lug cabinet into a properly grounded receptacle
ONLY, positioning the unit so the power supply
cord is easily accessible in case of an emergency.
3. I f necessary, a proper receptacle or outlet
configuration as required for this unit, must be
installed by a licensed electrician in accordance with
applicable, local electrical codes.
NOTE: CE approved appliances must be
connected to an electrical circuit that is
protected by an external GFCI outlet.
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.
ELECTRICAL • 1000-BQ2/96
voltage phase cycle/hz
amps
kW
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
productanoilresistantcordlikeH05RNorH07RN
or equivalent must be used.
& plug included
5-15p
15A- 125V plug
208-240 (agcy)1
at 208
1
at 240
1
nema 6-15p
15A - 250V plug
60
60 60
7.0
5.9
6.8
1.6
1.2
1.6
230 (agcy) 1
50/60 6.5 1.5
nema
cee 7/7
220-230V plug
ELECTRICAL • 1000-BQ2/128
voltage phase cycle/hz
ampskW
120 (agcy) 1
60
17.5 2.1
Hard wired models:
cord
120 (agcy)1
60 12.51.5
208-240 (agcy)1
60
8.8 2.1
208
1
60
7.7 1.6
240
1
60
8.9 2.1
230 (agcy) 1
50/60 8.4 2.0
cord
& plug included
nema 5-20p
20A- 125V plug
nema 6-15p
15A - 250V plug
cee 7/7
220-230V plug
ELECTRICAL • 1000-BQ2/192
voltage phase
120 (agcy) 1
cycle/hz ampskW
60 24.0 2.9
power switch in low position
16.0 1.9
power switch in high position
25.0 max 3.0
208-240 (agcy)1
at 208
1
at 240
1
60
60
60
13.5
11.8
13.6
3.3
2.5
3.3
230 (agcy) 1
50/6013.0 3.0
cord
& plug included
5-20p
20A- 125V plug
nema 5-30p
30A - 125V plug
nema
nema 6-15p
15A - 250V plug
cee 7/7
220-230V plug
Wire diagrams are located inside the top of the unit.
1000-BQ2
series operation
&
care manual
• 6
OPERATION
OPERATING INSTRUCTIONS
Heat
Indicator Light
4. L
oad the cabinet with hot food only.
The purpose of the holding cabinet is to maintain
hot food at proper serving temperatures. Only
hot food should be placed into the cabinet. Before
loading the unit with food, use a food thermometer
to make certain all food products
I are at an internal
temperature range of 140° to 160°F (60° to 71°C). All food not within the proper temperature
range should be heated before loading into the
o
holding cabinet.
Digital
Display
I
o
On/Off Power
Switch
Temperature
Display Key
Up/Down
Arrow Keys
1. P
REHEAT AT 200°F (93°C) FOR 30 MINUTES
BEFORE LOADING FOOD.
5. C
heck to make certain the cabinet door is securely
closed, and using the Up and Down Arrow Keys,
set the temperature to 160°F (71°C).
THIS WILL NOT NECESSARILY
BE THE FINAL SETTING.
Push power switch to “ON” position. The unit will
begin operating at the previous set temperature.
The proper temperature range for the food being
held will depend on the type and quantity of
product. Whether or not the door vents should
be open or closed will also depend on the type of
food being held. 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.
Reset the holding temperature accordingly.
2. Press the Up or Down Arrow Keys to 200°F (93°C). Pressing and releasing the Arrow Keys will increase
the set point by 1 degree. Pressing and holding the
Arrow Key will increase set point by 10 degrees.
When Arrow Key is released, a new set point
temperature is set. The Set temperature will appear
in the Digital Display and the Heat Indicator Light
will illuminate. Press the Temperature Display Key
for three seconds at any time to display the Actual
inside air temperature.
Press the Temperature Display Key at any time to display
the alternate temperature.
The factory default is Fahrenheit. To change to Celsius:
To toggle between Set and Actual: Factory default is to display Set temperature in the
Digital Display. To display Actual temperature:
Press and hold the Temperature Display Key and
the Up Arrow Key for 5 seconds. The control will
show ACT , then show the Actual temperature.
Repeat to toggle to Set point
SET .
Press the Temperature Display Key at any time
to display the alternate temperature.
3. W
hen the inside air temperature reaches the
desired holding temperature, the Heat Indicator
Light will turn off.
1000-BQ2
TO TOGGLE BETWEEN FAHRENHEIT
AND CELSIUS
1.
Press and hold the Temperature Display Key and
the Down Arrow Key for 5 seconds.
.
2. T
he control will show
for 3 seconds to verify
C
selection and then show the temperature. (Set Point
or Actual, whichever the user has selected) in ºC.
3. Repeat to toggle to Fahrenheit.
Note: With a power failure, factory test, etc., the control
will retain the ºC or ºF setting selected by the user when
power is restored.
series operation
&
care manual
• 7
OPERATING INSTRUCTIONS
HOLDING PROCEDURE
Heat
Indicator Light
C.Load the plates in the upper section of the
banquet cart first.
Digital
Display
D.Securely close the doors of the banquet cart
after loading each series of plates.
I
E. When loading the upper section
I of the banquet
cart, the door on the lower section should
remain closed.
o
On/Off Power
Switch
F. When loading the lower section
o of the banquet
cart, the door on the upper section should
remain closed.
Up/Down
Arrow Keys
Temperature
Display Key
4.Reset the thermostat to desired
temperature.
After the cart has been completely filled with
product, check to make certain the doors are
securely closed, and reset the thermostat to to
the desired holding temperature or the suggested
180°F (82°C).
1. Preheat at 200°F for 30 minutes.
Allow a minimum of 30 minutes for preheating
before loading the banquet cart with product.
The proper temperature range for the products
being held, and whether or not to open or close
the door vents, will depend on the type and
quantity of product. When holding food for
prolonged periods, it is advisable to periodically
check the internal temperature of each item with
a food thermometer to assure maintenance of the
proper temperature range of 140° to 160°F
(60° to 71°C).
2. Load the cart with hot food only.
The purpose of the banquet cart is to maintain
hot food at proper serving temperature. Only
hot food should be placed into the banquet cart.
Before loading the cart with food, use a food
thermometer to make certain all products have
reached an internal temperature range of 140°
to 160°F (60° to 71°C). Any food product not
within the proper temperature range should be
heated before loading into the banquet cart. For
best results, use a Halo Heat Low Temperature
Cooking and Holding Oven set at 250° to 275°F
(121° to 135°C), or a Combitherm oven, to bring
the product within the correct temperature range.
3.Load covered plates or carriers into the
banquet cart.
After the food has reached proper
serving temperature:
A.Unload the items from the lower section of
the cart first, and work up toward the top
of the cart.
B. When unloading the lower section of the
banquet cart, the door on the upper section
should remain closed.
C.When unloading the upper section of the
cart, the door on the lower section should
remain closed.
A.Use HEATED plates only.
B. Load each series of four (4) plates into the
banquet cart as soon as assembled and as
quickly as possible to retain maximum heat.
1000-BQ2
5.Unload covered plates, trays or plate
carriers as needed.
D.Securely close the doors of the cart after each
product removal.
series operation
&
care manual
• 8
OPERATING INSTRUCTIONS
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.
HOLDING TEMPERATURE RANGE
MEAT
1000-BQ2
CELSIUS
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
RIBS — Beef or Pork
160°F
71°C
VEAL
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
POULTRY
FISH/SEAFOOD
FISH — Baked/Fried
160° — 175°F
71° — 79°C
LOBSTER
160° — 175°F
71° — 79°C
SHRIMP — Fried
160° — 175°F
71° — 79°C
120° — 140°F
49° — 60°C
160° — 175°F
71° — 79°C
80° — 100°F
27° — 38°C
BAKED GOODS
BREADS/ROLLS
MISCELLANEOUS
CASSEROLES
DOUGH — Proofing
Most Halo Heat holding equipment is provided
with a thermostat control between 60° and 200°F
(16° to 93°C). If the unit is equipped with vents,
close the vents for moist holding and open the vents
for crisp holding.
If the unit is equipped with a thermostat indicating
a range of between 1 and 10, use a metal-stemmed
indicating thermometer to measure the internal
temperature of the product(s) being held. Adjust the
thermostat setting to achieve the best overall setting
based on internal product temperature.
FAHRENHEIT
BEEF ROAST — Rare
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
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
TEMPERATURE REQUIREMENTS .
series operation
&
care manual
• 9
( HYGIENE )
REGULATIONS FOR ALL INTERNAL
CARE AND CLEANING
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 spills 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 chloridefree compounds and must not contain quaternary salts.
Neverusehydrochloricacid(muriaticacid)onstainless
steel surfaces. Always use the proper cleaning agent at
themanufacturer’srecommendedstrength.Contactyour
local cleaning supplier for product recommendations.
Proper cleaning agents, materials, and methods are vital
to maintaining the appearance and life of this appliance.
Spilled items 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.
PREVENTATIVE MAINTENANCE
1. Ensure that the correct Operation and Care Manual is
available to all users.
2. Ensure that all users have been properly trained in
unit’soperation.
3. Donotexceedtheunit’scapacity.
4. Inspect condition of plug and cord. Replace if damaged.
5. Clean dust from outer vents surrounding the unit.
6. Check door gasket integrity. Are there any tears? Is the
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
scouringpadondifficultareasand
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 residue.
9. Check control panel overlay condition. Are there any
tears or excessive wear on the graphic? Does the control
work properly when buttons are pushed?
10. Check that all control LEDs light up as applicable.
11. Is the Set Temperature comparable to the Actual
temperature displayed? If not, control needs calibration.
Call Service.
Contact Service for immediate repair if any of the above
problems exist.
CAUTION
gasket worn or loose? Make sure seal is tight to unit
body. Replace gasket if integrity is compromised.
7. Check air temperature sensor mount on the interior of
RS
NO
chamber. Is the metal guard in place? Are the wires in
good condition?
RA PE
SC
8. Check caster or leg condition. Ensure mounting bolts
and assembly is secure.
NO
series operation
&
S
ST
E EL P A
DS
1000-BQ2
BRU
S
NO
IR E
HE
W
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.
care manual
• 10
CARE AND CLEANING
The cleanliness and appearance of this unit will contribute
considerably to operating efficiency and savory, appetizing food.
Good equipment kept clean works better and lasts longer.
1. D isconnect unit from power source, and let cool.
2. R
emove all detachable items such as plate
carriers, shelves and side racks. Clean these
items separately with a good grease solvent or
commercial detergent. Rinse well and dry.
3. C
lean interior metal
surfaces of the unit with
a
damp, clean cloth
and any good
commercial detergent
or grease solvent at
the recommended
strength. Spray
heavily soiled areas
with a water soluble
degreaser and let stand
for 10 minutes, then remove soil with a plastic
scouring pad. Rinse by wiping with a sponge
and clean warm water to remove all residue.
Remove excess water with sponge and wipe dry
with a clean cloth or air dry. Replace side racks
and shelves.
5. I nterior can be wiped with a sanitizing solution
after cleaning and rinsing. This solution must
be approved for use on stainless steel food
contact surfaces.
6. T
o help maintain the protective film coating on
polished stainless steel, clean the exterior of the
unit 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.
DANGER
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
NOTE: A
void the use of abrasive cleaning,
compounds, chloride based cleaners,
or cleaners containing quaternary salts.
Never use hydrochloric acid (muriatic acid)
on stainless steel.
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.
4. C
lean control panel, door vents, door handles,
and door gaskets thoroughly since these areas
harbor food debris. Rinse by wiping with
sponge and clean warm water. Wipe dry with a
clean cloth.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
1000-BQ2
series operation
&
care manual
• 11
SANITATION
Foodflavorandaromaareusuallysocloselyrelatedthat
itisdifficult,ifnotimpossible,toseparatethem.There
is also an important, inseparable relationship between
cleanlinessandfoodflavor.Cleanliness,topoperating
efficiency,andappearanceofequipmentcontribute
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
andBADodorsThemajorityofobjectionableflavorsand
odors troubling food service operations are caused by
bacteria growth. Sourness, rancidity, mustiness, stale or
otherOFFflavorsareusuallytheresultofgermactivity.
Theeasiestwaytoinsurefull,naturalfoodflavoris
through comprehensive cleanliness. This means good
controlofbothvisiblesoil(dirt)andinvisiblesoil
(germs).Athroughapproachtosanitationwillprovide
essential cleanliness. It will assure an attractive
appearanceofequipment,alongwithmaximumefficiency
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
justoneoftheimportantfactorsinvolvedintheprevention
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
thatrequireholdingataspecifictemperature.
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,anacronymforHazardAnalysis(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
HOT FOODS
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 FOODS
DANGER ZONE
SAFE ZONE
ABOVE 40°F
(ABOVE 4°C)
36° TO 40°F
(2° TO 4°C)
FROZEN FOODS
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)
1000-BQ2
series operation
&
care manual
• 12
SERVICE
THERMOSTAT ACCURACY
The electronic thermostat is a precise instrument and is designed to offer trouble free service. If you
suspect the temperature inside the holding compartment does not match the temperature indicated on the
digital display, follow the instructions listed below.
1.C heck to make certain the unit voltage matches the power source. A power source less than that
required to operate the unit will result in inaccurate temperatures.
2.Verify the temperature inside the holding compartment with a qualify thermal indicator.
A. W ith the exception of the wire shelves, completely empty the holding compartment.
B. M ake certain the holding cabinet sensor, located inside the holding compartment at the left side
of the unit, is completely clean.
C. S uspend the thermal indicator in the center of the holding compartment.
D. A llow the temperature set on the electronic thermostat to stabilize for a minimum of one hour
before comparing the digital display with the reading on the thermal indicator.
DO NOT OPEN THE CABINET DOOR(S) DURING THE
TEMPERATURE STABILIZATION PERIOD.
If the reading on the thermal indicator does not match the digital display, there may be a problem with
the air sensor. See troubleshooting guide in this manual; or call the factory service department for advice.
DANGER
CAUTION
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
1000-BQ2
series operation
THIS SECTION IS PROVIDED FOR THE ASSISTANCE
OF QUALIFIED SERVICE TECHNICIANS ONLY AND
IS NOT INTENDED FOR USE BY UNTRAINED OR
UNAUTHORIZED SERVICE PERSONNEL.
&
care manual
• 13
SERVICE
TROUBLESHOOTING
Error
Code Description
Possible Cause
E-30
Cavity air sensor reading < 5°F. Verify sensor integrity.
Cavity air sensor shorted
See sensor test instructions below.
Cavityairsensorreading>517°F.Verifysensorintegrity.
Cavity air sensor open
See sensor test instructions below.
Product probe is shorted
Product probe reading < 5°F. Verify sensor integrity.
Oven will cook in time only See sensor test instructions below.
Product probe is open
ProductProbereading>517°F.Verifysensorintegrity.
Oven will cook in time only See sensor test instructions below.
Under temperature
Unithasnotreachedset-pointformorethan90minutes.
E-31
Over temperature
E-50
Temp. measurement error
E-10
E-11
E-20
E-21
Unit has been higher than 25°F above the maximum cavity set-point for
more than 2 minutes. Note: Holding Cabinets with this error code are
morethan145°Fhigherthanthemaximumset-point.
Contact factory.
E-51
Temp. measurement error
Contact factory.
E-60
Real time clock error
Data set to factory default. Ensure that date and time are correct if applicable.
E-61
Real time clock error
Contact factory.
E-70
Configuration connector
error (DIP switch)
Refer to wiring diagram for the particular model and ensure dip switches on
the control match the settings called out on the WD. If the dip switch settings
are correct according to the print replace the control.
E-78
Voltage low
Voltagebelow90VACona125VACunit,orbelow190VACona
208-240VACunit.Correctvoltage.
E-79
Voltage high
Voltage over 135 VAC on a 125 VAC unit, or over 250 VAC on a
208-240VACunit.Correctvoltage.
E-80
EEPROM Error
Ensure that all temperatures and times are properly set.
Contact factory if problem persists.
E-81
EEPROM Error
Contact factory.
Contact factory.
E-82
EEPROM Error
E-83
EEPROM Error
Contact factory.
E-85
EEPROM Error
All timers, if previously on, are now off. Possible bad EEPROM.
E-86
EEPROM Error
Stored HACCP memory corrupted. HACCP Address reset to 1. Possible bad
EEPROM. Contact factory if problem persists.
E-87
EEPROM Error
Stored offsets corrupted. Offsets reset to 0. Control may need a recalibration.
Possible bad EEPROM. Contact factory if problem persists.
E-88
EEPROM Error
All timer set-points are reset to 1 minute. Timers, if previously on, are now
off. Possible bad EEPROM.
E-90
Button stuck
Abuttonhasbeenhelddownfor>60seconds.Adjustcontrol.Errorwill
reset when the problem has been resolved.
E-dS
Datakey error
Datakey digital signature incompatible. Cycle power, and install compatible
Datakey if error persists.
E-dT
Datakey error
Datakey incompatible with control. Install compatible Datakey.
E-dU
Datakey unplugged
Install Datakey and cycle power to control to clear error.
Note: If in doubt, always cycle the power to the control and contact factory if the problem persists.
To test probe and air sensor:
Tes t probe and 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 .
1000-BQ2
series operation
&
care manual
• 14
SERVICE
SERVICE VIEW - 1000-BQ2/192 Shown
33
3
8
7
40
14
22
31
5
47
21
36
49
26
12
DETAIL A
32
9
48
A
10
1
46
28
39
4
27
17
18
16
24
38
11
41
13
36
29
35
Part numbers and drawings are subject to change without notice.
1000-BQ2
series operation
&
care manual
• 15
25
SERVICE
SERVICE PARTS LIST
MO D E L >
ITE M
1
2*
3
4
5
6*
7
8
9
10
11
12
13
14
15*
16
17
18
19*
20*
21
22
23*
24
25
26
27
28
29
30*
31
32
33
34*
35
36
37*
38
39
40
41
42*
43*
44*
45*
46
47
48
49
50*
51*
52*
*not shown
D ESC R I PT I O N
SHELF SLIDE
SHELF CLIP
BRACKET, SENSOR MTG.
SIDE PANEL
CASING BACK
FRAME BRACKET
BACK PANEL
TOP COVER
TOP CLIP SUPPORT
BOTTOM CLIP SUPPORT
BOTTOM PANEL SPOT ASSB
FRONT TRIM ASSEMBLY
DOOR ASSEMBLY
SENSOR MOUNTING BLOCK
T-BLOCK
BUMPER, PERIMETER, RUBBER
REAR BUMPER HALF
FRONT BUMPER
BUMPER, ALUMINUM FRAME
BUSHING, STRAIGHT, STRAIN RELIEF
CONTROL
CORDSET
120V, 15 AMP
120V, 20 AMP
120V, 30 AMP
230V
208-240V
CONNECTOR, #14 FERRULE
6" (152mm) RIGID CASTER
6" (152mm) CASTER, SWIVEL, PLATE
HANGER 6-1/2" ROPE CLEAT 7/16 BLACK NYLON
HANDLE, OFFSET MAG LATCH
HANDLE, TRANSPORT
HINGE, 1-3/8" OFFSET, PAIR, CHROME
10-32 THREADED INSERT
NUT, 6-32 HEX, S/S
PANEL, OVERLAY, SIMPLE CONTROL BQ
PROBE
RIVET, BLIND, #44, STNLS
SCREW, 10-32 X 3/4, NF PHIL, FLAT M/S, #18-8 S/S
SCREW, 10-32X1-1/2, NF,PHIL, FLAT M/S, 18-8 S/S
10-32 X 1/4" PAN HD GROUND SCREW
SCREW, HEX HEAD, 5/16-18 X 1" LONG
1/4-20 X 3/4" SHCS PCN
SCREW, 6-32 X 1/2", NC PHIL, FLAT,
5/16-18 X 5/8" SERR. HEX HD SCREW
6-32 X 1 1/4" ROUND HD
8-32 X 1/4" PHIL SCREW
1/4-20 X 3/4" FLANGED HD
SCREW, 10-32 X1/2, NF PHIL TRUSS M/S, 18-8 SS
SHELF, NICKEL CHROME
SPACER, SNAP-IN, 7/16"
SWITCH, ROCKER, 125-277V, 20A
WASHER, 6-32, FLAT, NYL
5/16" FLAT WASHER
STAR LOCK WASHER
WASHER, LOCK, 5/16" DIA.
1000-BQ2
1000-BQ2/96
PART NO. QTY
1061
8
11533
4
1008272
1
1012106
2
1012107
1
­­—
—
—
—
1012109
1
1012308
5
1012309
5
5013362
1
5013358
1
5013417
1
BK-27878
1
BK-3019
1
BM-24766
11
—
—
—
—
BM-28029
1
BU-3964
1
CC-34970
1
CD-3232
1
—
—
—
—
CD-3922
1
CD-3551
1
CR-34829
3
CS-2042
2
CS-2231
2
E2097HR
2
HD-2566
1
HD-26792
1
HG-22338
1
HG-22672
4
NU-2361
4
PE-29511
1
PR-34494
1
RI-2100
28
SC-2072
6
SC-2073
14
SC-2190
1
SC-2191
4
SC-22339
8
SC-2239
2
SC-2351
16
SC-2365
2
SC-2459
29
SC-25286
2
—
—
SH-2835
4
SP-29392
6
SW-34769
1
WS-23148
4
WS-23725
6
WS-2467
1
WS-2867
6
series operation
&
care manual
1 0 0 0 -B Q 2 / 1 2 8
PART NO. QTY
1061
8
11533
4
1008272
1
1012106
2
1012145
1
—
—
—
—
1012144
1
1012308
5
1012309
5
5013461
1
5013403
1
5013417
1
BK-27878
1
BK-3019
1
BM-24766
12
—
—
—
—
BM-28030
1
BU-3964
1
CC-34970
1
—
—
CD-3397
1
—
—
CD-3922
1
CD-3551
1
CR-34829
3
CS-2042
2
CS-2231
2
E2097HR
2
HD-2566
1
HD-26792
1
HG-22338
1
HG-22672
4
NU-2361
4
PE-29511
1
PR-34494
1
RI-2100
28
SC-2072
6
SC-2073
14
SC-2190
1
SC-2191
4
SC-22339
8
SC-2239
2
SC-2351
16
SC-2365
2
SC-2459
29
SC-25286
2
—
—
SH-22727
4
SP-29392
6
SW-34769
1
WS-23148
4
WS-23725
6
WS-2467
1
WS-2867
6
• 16
1 0 0 0- BQ2/192
P A R T NO. QTY
1061
16
11533
8
1008272
2
1012106
2
1012107
1
1012120
2
1012121
1
1012122
1
1012308
10
1012309
10
5013362
1
5013358
2
5013417
2
BK-27878
2
BK-3019
1
BM-24766
16
BM-27494
1
BM-27495
1
—
—
BU-3964
1
CC-34970
2
—
—
CD-3397
1
CD-33366
1
CD-3922
1
CD-3551
1
CR-34829
3
CS-2042
2
CS-2231
4
E2097HR
2
HD-2566
2
HD-26792
4
HG-22338
2
HG-22672
4
NU-2361
8
PE-29511
2
PR-34494
2
RI-2100
68
SC-2072
12
SC-2073
24
SC-2190
1
SC-2191
8
SC-22339
8
SC-2239
4
SC-2351
28
SC-2365
2
SC-2459
31
SC-25286
2
SC-2661
12
SH-2835
8
SP-29392
12
SW-34769
2
WS-23148
8
WS-23725
10
WS-2467
1
WS-2867
10
SERVICE
Cable Heating Replacement Service Kit........ No. 4880
1000-BQ2/96 (125V) requires one (1) kit (129' of cable)
1000-BQ2/192 (125V)requires one (1) kit for one (1) cavity or two (2) kits
for both cavities (129' of cable per cavity)
Service kit includes:
CB-3045
CR-3226
IN-3488
BU-3105
BU-3106
SL-3063
TA-3540
ST-2439
NU-2215
Cable Heating Element......................................................134 feet
Ring Connector.............................................................................. 4
Insulation Corner.................................................................. 1 foot
Shoulder Bushing........................................................................ 12
Cup Bushing................................................................................... 4
Insulating Sleeve............................................................................ 4
High Temperature Electrical Tape..................................... 1 roll
10.32 Stud........................................................................................ 4
Hex Nut.......................................................................................... 8
Cable Heating Replacement Service Kit........ No. 4881
1000-BQ2/96 (208-240V) requires one (1) kit (204' of cable)
1000-BQ2/128 (120V) requires two (2) kits (360' of cable)
1000-BQ2/192 (208-240V) requires one (1) kit for one (1) cavity or two (2)
kits for both cavities (204' of cable per cavity)
Service kit includes:
CB-3045
CR-3226
IN-3488
BU-3105
BU-3106
SL-3063
TA-3540
ST-2439
NU-2215
Cable Heating Element.....................................................210 feet
Ring Connector........................................................................... 12
Insulation Corner.................................................................. 1 foot
Shoulder Bushing........................................................................ 12
Cup Bushing................................................................................ 12
Insulating Sleeve......................................................................... 12
High Temperature Electrical Tape..................................... 1 roll
10.32 Stud..................................................................................... 12
Hex Nut........................................................................................ 24
Cable Heating Replacement Service Kit........ No. 4879
1000-BQ2/128 (208-240V) requires one (1) kit (120' of cable)
Service kit includes:
CB-3045 Cable Heating Element......................................................112 feet
CR-3226 Ring Connector.............................................................................. 6
IN-3488
Insulation Corner.................................................................. 1 foot
BU-3105 Shoulder Bushing.......................................................................... 6
BU-3106 Cup Bushing................................................................................... 6
SL-3063
Insulating Sleeve............................................................................ 6
TA-3540 High Temperature Electrical Tape...................................... 1 roll
ST-2439
Stud 10.32........................................................................................ 6
NU-2215 Hex Nut........................................................................................ 12
DANGER
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
1000-BQ2
series operation
&
care manual
• 17
1000-BQ2
series operation
&
care manual
• 18
 
   

  
   

  


 
 
   

        
       
       
    
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TRANSPORTATION DAMAGE and CLAIMS
All Alto-Shaam equipment is sold F.O.B. shipping point, and when accepted by the carrier, such shipments
become the property of the consignee.
Should damage occur in shipment, it is a matter between the carrier and the consignee. In such cases,
the carrier is assumed to be responsible for the safe delivery of the merchandise, unless negligence can be
established on the part of the shipper.
1. Make an immediate inspection while the equipment is still in the truck or immediately after it is moved to the receiving area.
Do not wait until after the material is moved to a storage area.
2. Do not sign a delivery receipt or a freight bill until you have made a proper count and inspection of all merchandise received.
3. Notealldamagetopackagesdirectlyonthecarrier’sdeliveryreceipt.
4. Make certain the driver signs this receipt. If he refuses to sign, make a notation of this refusal on the receipt.
5. If the driver refuses to allow inspection, write the following on the delivery receipt:
Driver refuses to allow inspection of containers for visible damage.
6. Telephonethecarrier’sofficeimmediatelyuponfindingdamage,andrequestaninspection.Mailawrittenconfirmationofthe
time, date, and the person called.
7. Save any packages and packing material for further inspection by the carrier.
8. Promptly file a written claim with the carrier and attach copies of all supporting paperwork.
We will continue our policy of assisting our customers in collecting claims which have been properly filed and actively pursued.
We cannot, however, file any damage claims for you, assume the responsibility of any claims, or accept deductions in payment
for such claims.
LIMITED WARRANTY
Alto-Shaam, Inc. warrants to the original purchaser only that any original part that is found to be defective in material or workmanship will, at
Alto-Shaam'soption,subjecttoprovisionshereinafterstated,bereplacedwithaneworrebuiltpart.
The parts warranty period is as follows:
For the refrigeration compressor on Alto-Shaam Quickchillers™,five(5)yearsfromthedateofinstallation.
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.
Forallotherparts,one(1)yearfromthedateofinstallationorfifteen(15)monthsfromtheshippingdate,whicheveroccursfirst.
Thelaborwarrantyperiodisone(1)yearfromthedateofinstallationorfifteen(15)monthsfromtheshippingdate,whicheveroccursfirst.
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
subjectedtoharshorinappropriatechemicals,includingbutnotlimitedto,compoundscontainingchlorideorquaternarysalts,poorwater
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 ovember 1, 2011
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
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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.