AltoShaam 500-TH-II Operation And Care Manual

®

OPERATION and CARE MAN UAL

500-TH-II

1000-TH-II

TWO OVENS STACKED

ON CASTERS

750-TH-II/D

Low Temperature

Cooking & Holding Ovens, Electric

Models:

500-TH-I I

500-TH-I I / D

750-TH-I I

750-TH-I I / D

1000-TH-I I-S PLIT

1000-TH-I I / D-S PLIT

COOK/HOLD/SERVE SYSTEMS

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

FAX: 262.251.7067 • 800.329.8744

U

.

S

.

A

.

ONLY

WEBSITE:

800.558.8744

U

.

S

.

A

./

CANADA

262.251.1907

INTERNATIONAL www.alto-shaam.com

P R I N T E D I N U

.

S

.

A

.

# 8 2 5 / 3 3 / 3 7 • 7 / 0 4

®

LOW TEMPERATURE COOKING AND HOLDING OVENS

U N PA C K I N G a n d S E T- U P

properly with a source voltage of between 220 volts and 240 volts.

The Alto-Shaam Cooking and Holding

Oven has been thoroughly tested, checked for calibration, and inspected to insure only the highest quality oven is provided. When you receive your oven, 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

.

®

®

NOTE: ALL 208-240 volts units are shipped from the factory with the voltage conversion switch in the 220-240 volt position.

Ensure that the voltage conversion switch position and the available power source match.

C.All 125 volt rated units will function properly with a source voltage of between 100 volts and 125 volts, 60 Hz.

The oven, 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:

Drip Pan

Wire Shelves

Oven Side Racks

External Drip Tray

Save all the information and instructions packed inside the oven. Complete and return the warranty card to the factory as soon as possible to insure prompt service in the event of a warranty parts and labor claim.

Optional 5" (127mm) casters or 6" (152mm) legs must be installed on the oven before use. For the best service, the oven should be installed level. The oven should NOT be installed in any area where it may be affected by steam, grease, dripping water, high temperatures or any other severely adverse conditions.

NOTE: All claims for warranty must include the full model number and serial number of the oven.

2. The 125 volt rated units are provided with a cord and plug [NEMA #5-20P]. Have a licensed electrician install the proper outlet configuration as required for the unit in accordance with applicable, local electrical codes. This will assure a safe and trouble-free installation.

3. Remember to position the oven so that the power cord is easily accessible in case of an emergency.

4. This oven must be grounded in accordance with requirements of the National Electrical Code or applicable country or local codes.

ENSURE THE POWER

SOURCE MATCHES THE

VOLTAGE STAMPED ON

CABINET NAMEPLATE

E L E C T R I C A L I N S TA L L AT I O N

1.An oven identification tag is permanently mounted on the oven.

A.All 208-240 volt 500-TH models will function properly within a voltage range of 200 volts and

240 volts.

B.750-TH and 1000-TH models at 208-240 volts are dual rated units with a conversion switch mounted under an access cover on the rear of the oven, near the power cord.

With the voltage conversion switch in the 200 volt through 208 volt (UPPER) position, the oven will function properly with a source voltage of between

200 volts and 208 volts.

With the voltage conversion switch in the 220-240 volt (LOWER) position, the unit will function

S TA R T- U P

1. Before operating the oven, clean both the interior and exterior of the unit with a damp cloth and mild soap solution. Rinse carefully to remove all detergent residue.

2. Clean and 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.

3. Before operating the unit with product, become familiar with the operation of the controls. Read the following “Operation” section of this manual and operate the various control functions.

DISCONNECT CABINET FROM POWER SOURCE

BEFORE CLEANING OR SERVICING.

AT NO TIME SHOULD THE UNIT BE STEAM

CLEANED, WASHED DOWN, OR FLOODED

WITH WATER OR LIQUID SOLUTION. DO

NOT USE WATER JET TO CLEAN.

SEVERE DAMAGE OR ELECTRICAL

HAZARD COULD RESULT.

WARRANTY BECOMES VOID IF UNIT IS FLOODED.

#825/33/37

INSTALLATION

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OPERATION

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SERVICE MANUAL PG

. 1

I N S TA L L AT I O N

DRIP TRAY MOUNTING INSTRUCTIONS

®

LOW TEMPERATURE

COOKING & HOLDING OVENS

MODELS:

500-TH

750-TH/II 767-SK 1000-TH-I

1000-TH-II

EXTRA LARGE DRIP PAN [Optional]

1000-TH • 1000-TH-III = A/S PN: 1115

Bottom of Extra Large Drip Pan is positioned on the bottom

(lowest) side-rack position, just above the Standard Drip Pan.

STANDARD DRIP PAN

❋

[Bottom of oven interior • Below side-racks]

DRIP TRAY

❋

WHEN MOUNTING DRIP TRAY,

SEAL DRIP TRAY HOLDER TO

UNIT WITH AN R.T.V. SEALANT

DRIP TRAY HOLDER

❋

3: 32 x 1/2" SCREWS

[A/S PN: SC-2425]

PG

. 2

❋

See individual model service manual, views and parts lists, for Alto-Shaam part numbers.

#825/33/37

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SERVICE MANUAL

W164 N9221 Water Street • P. O. Box 450

Menomonee Falls, Wisconsin 53052-0450

#243B • 3/88

®

I N S TA L L AT I O N

E X T E R I O R D I M E N S I O N S

(

N O T T O S I Z E

)

CL

ELECTRICAL

CONNECTION

25-3/8"—(645mm)

CL

ELECTRICAL

CONNECTION

3-1/8"—(79mm)

FROM TOP

22-1/4"

(565mm)

ELECTRICAL

CONNECTION

3-1/8" (79mm)

FROM TOP

17-1/2"

(445mm)

CL

ELECT.

CONN.

AL T O -S H AAM

ALTO-

SHAAM

ELECTRICAL CONNECTION

2-5/8"

(67mm)

22-1/4"

(565mm)

ADD: 6" (152mm)

For Casters or Legs

500-TH-II

40 lb max.

Capacity

6"—(152mm)

FOR CASTERS

750-TH-II

100 lb max.

Capacity

6" (152mm)

FOR CASTERS

1000-TH-II-SPLIT

120 lb max.

Capacity

1000-TH-II

120 lb max.

Capacity per Compartment

O P T I O N S & A C C E S S O R I E S

DESCRIPTION ITEM

Bumper Corner Guards (

SET OF FOUR

) .......5221

Carving Holders

—Prime Rib Holder ..........................HL-2635

—Ship Round Holder.............................4459

Casters, 5" (127mm)..............................4007

Door Lock with Key .......................LK-22567

Drip Pan, Extra Deep

—1000-TH only ...................................1115

Drip Pan, with drain

—500-TH ..........................................14813

—750-TH (with drain) ..........................14831

—1000-TH ........................................14824

DESCRIPTION

Full Perimeter Bumper

ITEM

—1000-TH-II/Split, 1000-TH-I .................4994

Legs, 6" (152mm) ....................................5205

Security Panel & Key Lock

—500-TH ...............................................4366

—750-TH-II (with slab door) ......................4367

—750-TH-II/D (with window door) .......... 14374

—1000-TH .............................................4368

Shelf, Stainless Steel Rib Rack

—750-TH..........................................SH-2743

—1000-TH-II/SPLIT...........................SH-2773

Stacking Hardware .............................5000811

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O P E R AT I O N

OFF

6

0

F

200

100

120

HOLD

140

0

16

ON

OFF

®

10

9

11

12

OFF

1

8

7 6

5

2

3

4

HOLDING INDICATOR

LIGHT

HOLDING

THERMOSTAT

ON/OFF

POWER SWITCH

POWER ON

INDICATOR LIGHT

COOKING

TIMER

OFF

150

200

COOK

250

300

COOKING

THERMOSTAT

COOKING INDICATOR

LIGHT

G E N E R A L O P E R AT I O N

1. Turn oven POWER SWITCH ‘ON’.

— POWER ‘ON’ INDICATOR LIGHT will illuminate and will remain lit as long as the Power Switch is in the ‘ON’ position.

2. Set the HOLD THERMOSTAT to the required holding temperature.

— HOLDING INDICATOR LIGHT will illuminate as the Hold Thermostat calls for heat. This process will continue as long as the Power Switch and

Hold Thermostat are ‘ON’.

3. Set COOK THERMOSTAT to the required cooking temperature.

4. To preheat the oven, activate the Cook Thermostat by turning the COOKING TIMER clockwise.

— COOKING INDICATOR LIGHT and HOLDING

INDICATOR LIGHT will illuminate as the unit calls for heat. This process will continue until the

COOKING TIMER cycles to the ‘OFF’ position.

These instructions are basic operational guidelines only.

F o r c o m p l e t e i n s t r u c t i o n s , s e e A G u i d e t o L o w

Temperature Cooking and Holding by HALO HEAT

packed with the oven.

C O O K I N G O V E N C H A R A C T E R I S T I C S

The oven is equipped with a special, high-heat-density, heating cable. Through the Halo Heat concept, the heating cable is mounted against the walls of the cooking cavity to provide an evenly applied, thermostatically controlled, heat source. The design and operational characteristics of the oven eliminate the need for a moisture pan or a heat circulating fan.

Through even heat application, the quality of a food product is maintained for many hours.

DISCONNECT CABINET FROM POWER SOURCE

BEFORE CLEANING OR SERVICING.

AT NO TIME SHOULD THE UNIT BE STEAM

CLEANED, WASHED DOWN, OR FLOODED

WITH WATER OR LIQUID SOLUTION. DO

NOT USE WATER JET TO CLEAN.

SEVERE DAMAGE OR ELECTRICAL

HAZARD COULD RESULT.

WARRANTY BECOMES VOID IF UNIT IS FLOODED.

PG

. 4 #825/33/37

INSTALLATION

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O P E R AT I O N

G E N E R A L H O L D I N G G U 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.

In an enclosed holding environment, too much moisture content is a condition which can be relieved.

A product achieving extremely high temperatures in preparation must be allowed to decrease in temperature before being placed in a controlled holding atmosphere.

If the product is not allowed to decrease in temperature, excessive condensation will form increasing the moisture content on the outside of 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.

HOLDING TEMPERATURE RANGE

MEAT

BEEF ROAST — Rare

BEEF ROAST — Med/Well Done

BEEF BRISKET

CORN BEEF

PASTRAMI

PRIME RIB — Rare

STEAKS — Broiled/Fried

RIBS — Beef or Pork

VEAL

HAM

PORK

LAMB

POULTRY

CHICKEN — Fried/Baked

DUCK

TURKEY

GENERAL

FISH/SEAFOOD

FISH — Baked/Fried

LOBSTER

SHRIMP — Fried

BAKED GOODS

BREADS/ROLLS

MISCELLANEOUS

CASSEROLES

DOUGH — Proofing

EGGS —Fried

FROZEN ENTREES

HORS D'OEUVRES

PASTA

PIZZA

POTATOES

PLATED MEALS

FAHRENHEIT

140°F

160°F

160° — 175°F

160° — 175°F

160° — 175°F

140°F

140° — 160°F

160°F

160° — 175°F

160° — 175°F

160° — 175°F

160° — 175°F

160° — 175°F

160° — 175°F

160° — 175°F

160° — 175°F

160° — 175°F

160° — 175°F

160° — 175°F

120° — 140°F

160° — 175°F

80° — 100°F

150° — 160°F

160° — 175°F

160° — 180°F

160° — 180°F

160° — 180°F

180°F

180°F

CELSIUS

60°C

71°C

71° — 79°C

71° — 79°C

71° — 79°C

60°C

60° — 71°C

71°C

71° — 79°C

71° — 79°C

71° — 79°C

71° — 79°C

71° — 79°C

71° — 79°C

71° — 79°C

71° — 79°C

71° — 79°C

71° — 79°C

71° — 79°C

49° — 60°C

SAUCES

SOUP

140° — 200°F

140° — 200°F

VEGETABLES 160° — 175°F

The holding temperatures listed are suggested guidelines only

.

71° — 79°C

27° — 38°C

66° — 71°C

71° — 79°C

71° — 82°C

71° — 82°C

71° — 82°C

82°C

82°C

60° — 93°C

60° — 93°C

71° — 79°C

#825/33/37

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. 5

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.

C A R E A N D C L E A N I N G

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.

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.

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.

AT NO TIME SHOULD THE INSIDE OR THE OUTSIDE OF

THE OVEN BE WASHED DOWN, FLOODED WITH

WATER, OR LIQUID SOLUTION. DO NOT USE WATER

JET TO CLEAN. N E V E R S T E A M C L E A N

S E V E R E DAMAGE OR ELECTRICAL HAZARD COULD RESULT.

WARRANTY BECOMES VOID IF CABINET IS FLOODED.

PG

. 6 #825/33/37

INSTALLATION

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SERVICE MANUAL

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 food 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.

S A N I TAT I O N

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 A T U R E S

H O T F O O D S

DANGER ZONE

4 0 ° T O 1 4 0 ° F

C R I T I C A L Z O N E

7 0 ° T O 1 2 0 ° F

SAFE ZONE

1 4 0 ° T O 1 6 5 ° F

( 4 ° T O 6 0 ° C )

( 2 1 ° T O 4 9 ° C )

( 6 0 ° T O 7 4 ° C )

DANGER ZONE

SAFE ZONE

C O L D F O O D S

ABOVE 40°F

36°F TO 40°F

(ABOVE 4°C)

(2°C TO 4°C)

F R O Z E N F O O D S

DANGER ZONE

CRITICAL ZONE

SAFE ZONE

ABOVE 32°F

0° TO 32°F

0°F

OR BELOW

(ABOVE 0°C)

(-18° TO 0°C)

(-18°C

OR BELOW

)

#825/33/37

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SERVICE MANUAL PG

. 7

THERMOSTAT/PILOT LIGHT SEQUENCE

S E R V I C E

THERMOSTAT CALIBRATION

Whenever the thermostat is turned “ON”, the indicator light will indicate the power ON/OFF condition of the heating cable, and consequently, the cycling of the cabinet as it maintains the dialed cavity temperature. If this light does not illuminate after normal start-up, the main power source, thermostat, and/or light must be checked. If the warming cabinet does not hold the temperature as dialed, the calibration of the thermostat must be checked. If the warming cabinet fails to heat or heats continuously with the thermostat “OFF”, the thermostat must be initially checked for proper operation. If these items are checked and found to be in order, a continuity and resistance check of the heating cable should be made. SEE CIRCUIT DIAGRAM.

The thermostat is precision calibrated at the factory.

Normally, no adjustment or recalibration is necessary unless the thermostat has been mishandled in transit, changed or abused while in service. A thermostat with a sensing bulb operates on hydraulic pressure, consequently, any bending of the bulb results in a change in its volume, and alters the accuracy of the thermostat calibration.

A thermostat should be checked or recalibrated by placing a quality, thermal indicator at the center of an empty holding cavity. DO NOT CALIBRATE WITH

ANY FOOD PRODUCT IN THE CABINET. The thermostat should be set, and should be allowed to stabilize at that setting for a minimum of one hour.

Following temperature stabilization, the center of the thermal swing of the air temperature within the cabinet should approximately coincide with the thermostat setting.

If calibration is necessary, the calibration screw should be adjusted with great care. The calibration screw of the thermostat is located in the thermostat dial shaft. With the shaft held stationary, a minute, clockwise motion of the calibration screw appreciably lowers the thermostat setting. A reverse, or counter-clockwise motion appreciably raises the thermostat setting. After achieving the desired cycling of the thermostat, the calibration screw must be sealed. Place a few drops of enamel sealant directly on the calibration screw.

(Red nail polish or equivalent is acceptable.)

PG

. 8 #825/33/37

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T R O U B L E S H O O T I N G C H E C K L I S T

TROUBLE

Unit does not operate.

Cooking temperature not correct.

Holding temperature not correct.

POSSIBLE CAUSE

Insufficient electric power unit.

Defective plug or cord.

Power switch defective.

Cook thermostat out of calibration.

Hold thermostat out of calibration.

REMEDY

Check power source.

Check and repair if necessary.

Replace.

Calibrate.

Calibrate.

Timer runs down, but oven will not Timer not de-energizing cook circuit.

Replace timer.

go into HOLD.

Cook thermostat erratic — will not hold calibration.

Cook thermostat.

Replace thermostat.

Hold thermostat.

Replace thermostat.

Hold thermostat erratic — will not hold calibration.

Oven goes from cooking temperature to cold.

Oven will not go into cook cycle when timer and cook thermostat are ON.

Hold thermostat.

Timer or contactor.

Replace hold thermostat.

With timer turned ON, line voltage should appear across terminal 2 and 3 of timer. If not, replace timer.

If line voltage does appear across terminal 2 and 3 of timer, it should also appear across holding coil of contactor.

If line voltage does appear across holding coil, and it won’t close its contacts, replace contactor.

It takes too long to cook.

(Temperature O.K.)

Heating element open, resulting in low wattage.

Cannot control temperature but Heating element grounded.

thermostats check O.K.

GENERAL HOLDING GUIDELINES

Replace element.

Replace element.

DISCONNECT THE UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

#825/33/37

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. 9

11/5/99

S E R V I C E V I E W PA R T S L I S T

5 0 0 - T H - I I

P A R T D E S C R I P T I O N UNIT ALTO-SHAAM

QUANTITY PART NUMBER

2 SR-2386

1.

TOP ASSEMBLY

UNIT

QUANTITY

1

ALTO-SHAAM

PART NUMBER

4131

25.

SIDE RACK

P A R T D E S C R I P T I O N

26.

SHELF 2 SH-2326

2.

TOP ASSEMBLY MOUNTING SCREWS 5 SC-2425

27.

DRIP PAN 1 14813

3.

TUBE TOP MOUNTING SCREWS 2 SC-2332

28.

HOLD THERMOSTAT 1 TT-3057

4.

TUBE BOTTOM MOUNTING SCREWS 2

BOTTOM FILLER (not shown) 1

CAPILLARY GUARD MOUNTING SCREWS (not shown) 4

CAPILLARY GUARD (not shown) 2

CAPILLARY BULB MOUNTING SCREWS (not shown) 4

CAPILLARY BULB HOLD-DOWN (not shown)

THERMOSTAT CAPILLARY BULB (not shown)

4

2

SC-2425

1001

SC-2425

GD-2450

SC-2077

BK-2609

—

29.

COOK THERMOSTAT

30.

CABLE AND POWER INDICATOR LIGHTS

—125V

—Red, 208-240V, 60 Hz

—White, 230V, 50 Hz

1

3

3

3

TT-3329

LI-3027

LI-3025

LI-3951

5.

HOLD THERMOSTAT KNOB (Fahrenheit)

HOLD THERMOSTAT KNOB (Celsius)

6.

COOK THERMOSTAT KNOB (Fahrenheit)

COOK THERMOSTAT KNOB (Celsius)

7.

TIMER KNOB

TIMER NUT (not shown)

8.

SWITCH NUT

9.

CONTROL PANEL MOUNTING SCREWS


10.

CONTROL PANEL

11.

CONTROL CHASSIS MOUNTING SCREWS

12.

CONTROL CHASSIS

13.

COVER PLATE (not shown)

COVER PLATE MOUNTING SCREWS

14.

TUBE ASSEMBLY

15.

CASING ASSEMBLY

1

3

6

1

1

1

1

1

1

1

1

1

1

4

1

5

KN-3469

KN-3474

KN-3468

KN-3475

—

—

NU-2355

SC-2459

SC-2425

4700

SC-2459

4146

1324

SC-2459

—

14688

31.

TIMER: 125V

TIMER: 208-240V—60 Hz

TIMER: 230V—50 Hz

32.

POWER SWITCH: 125V, 208-240V, 60Hz

POWER SWITCH: 230V, 50 Hz

33.

CONTACTOR: 125V 1

CONTACTOR: 208-240V-60 Hz, 230V-50 Hz (

TUV

) 1

34.

FILTER, LINE 230V ONLY 1

35.

HOLDER, BIMET THERMOSTAT (not shown)

THERMOSTAT HOLDER MTG. SCREWS

THERMOSTAT, HI LIMIT, RESET (not shown)

1

2

1

36.

FAN: 125V

FAN: 208-240V

FAN BLADE

37.

DOOR GASKET: Length 7' (2134mm)

38.

CORD: 125V

CORDSET: 230V (Type HO7 RN-F)

39.

DRIP TRAY HOLDER

1

1

1

1

2

2

2

1

1

1

1

1

TR-3504

TR-3318

TR-3402

SW-3528

SW-3950

CN-3487

CN-3052

FI-33225

13958

SC-2459

TT-33476

FA-3485

FA-3342

FA-3343

GS-2398

CD-3397

CD-3922

11535

16.

INSULATION TUBE MOUNTING SCREWS

17.

INSULATION TUBE ASSEMBLY (Left-hand)

18.

INSULATION TUBE (Right-hand)

19.

INSULATION: 25" x 100" (635mm x 2540mm)

20.

CABLE CONNECTION HARDWARE

21.

HEATING CABLE: 125V, Length 99' (30175mm) 1

HEATING CABLE: 208-240V, Length 119' (36271mm) 1

22.

DOOR ASSEMBLY, RIGHT-HAND (Slab)

DOOR ASSEMBLY, LEFT-HAND (Slab)

DOOR ASSEMBLY, RIGHT-HAND (Window)

DOOR ASSEMBLY, LEFT-HAND (Window)

1

1

1

1

1

1

6

1

23.

HINGE SET (1 pair of 2 hinges)

HINGE TO DOOR MOUNTING SCREWS (not shown)

HINGE TO UNIT MOUNTING SCREWS (not shown)

24.

DOOR HANDLE

DOOR HANDLE MOUNTING SCREWS (not shown)

DOOR CATCH MOUNTING SCREWS (not shown)

1

6

6

1

4

2

SC-2459

14537

11073

IN-22364

CB-3045

CB-3045

5146

15520

5235

15528

HG-2014

SC-2072

SC-2073

HD-2566

SC-2073

SC-2162

40.

DRIP TRAY HOLDER MOUNTING SCREWS

41.

DRIP TRAY

Cable Heating Service Kit

includes:

CB-3045

CR-3226

IN-3488

BU-3105

BU-3106

SL-3063

TA-3540

ST-2439

NU-2215

3

1

SC-2425

11534

DISCONNECT OVEN FROM POWER

SOURCE BEFORE SERVICING

Cable Heating Element

Ring Connector

Insulation Corner

Shoulder Bushing

Cup Bushing

Insulating Sleeve

Electrical Tape

Stud 10-32

Hex Nut 10-32

#4880

208-240V

134 feet

4

1 foot

4

4

4

1 roll

4

8

#4879

125V

112 feet

6

1 foot

6

6

6

1 roll

6

12

PG

. 10 #825/33/37

INSTALLATION

/

OPERATION

/

SERVICE MANUAL

#825/33/37

INSTALLATION

/

OPERATION

/

SERVICE MANUAL PG

. 11


7 5 0 - T H - I I

5/1/01



1.

TOP ASSEMBLY

2.

TOP ASSEMBLY MOUNTING SCREWS

3.

TUBE TOP MOUNTING SCREWS 2

4.

TUBE BOTTOM MOUNTING SCREWS

BOTTOM FILLER (not shown)

CAPILLARY GUARD MOUNTING SCREWS (not shown) 4

CAPILLARY GUARD (not shown) 2

2

1

CAPILLARY BULB MOUNTING SCREWS (not shown) 4

CAPILLARY BULB HOLD-DOWN (not shown)

THERMOSTAT CAPILLARY BULB (not shown)

4

2

1

5

5.



6.



7.

TIMER KNOB


8.

SWITCH NUT

9.



10.

CONTROL PANEL

11.

CABLE COVER PLATE MOUNTING SCREWS

12.

CABLE COVER PLATE

13.

TUBE ASSEMBLY

14.

CASING ASSEMBLY

15.


16.

INSULATION TUBE (Left-hand)

17.


18.


19.


20.

HEATING CABLE: 125V, Length 95' (38956mm) 1

HEATING CABLE: 208-240V, Length 189' (57607mm) 1

21.





22.




23.

DOOR HANDLE



1

4

2

1

1

1

1

1

6

6

24.DOOR GASKET: Length 9' (2743mm)

25.

SIDE RACK

SIDE RACK FOR PAN SLIDE, 230V ONLY

1

2

2

1

1

1

1

6

2

1

1

1

1

1

1

1

1

1

4

1

5

CB-3045

CB-3045

5178

15538

5452

5471

HG-2014

SC-2072

SC-2073

HD-2566

SC-2073

SC-2162

GS-2398

SR-2303

14979

4174

SC-2425

SC-2332

SC-2425

1002

SC-2425

GD-2450

SC-2077

BK-2609

—

KN-3469

KN-3474

KN-3468

KN-3475

—

—

NU-2355

SC-2459

SC-2425

4537

SC-2459

1324

—

4601

SC-2459

4170

1163

IN-22364 includes:

CB-3045

CR-3226

IN-3488

BU-3105

BU-3106

SL-3063

TA-3540

ST-2439

NU-2215



26.

SHELF

27.

DRIP PAN

28.

HOLD THERMOSTAT

29.

COOK THERMOSTAT

30.


31.

—125V

—Red, 208-240V, 60 Hz


TIMER: 125V

TIMER: 208V, 240V—60 Hz

TIMER: 230V—50Hz

32.

POWER SWITCH: 125V, 208-240V, 60 Hz


33.

CONTACTOR: 125V

CONTACTOR: 208-240V-60 Hz, 230V-50 Hz (

TUV

)

34.

FAN: 125V

FAN: 208-240V

FAN BLADE

35.

VOLTAGE CONVERSION SWITCH

36.

CORD: 125V


37.

DRIP TRAY HOLDER

38.


39.

DRIP TRAY

40.

FILTER, LINE, 230V ONLY

41.

HOLDER, THERMOSTAT (not shown)

HOLDER MTG. SCREWS

THERMOSTAT, HI LIMIT, RESET, 230V ONLY

42.

BELL TIMER/KNOB

FOR DELUXE MODELS ONLY

(not shown) 1

1

1

1

2

1

1

3

1

1

1

3

3

3

1

1

1

1

2

2

2

1

1

1

1

1

3

1





Ring Connector

Insulation Corner

Shoulder Bushing

Cup Bushing

Insulating Sleeve

Electrical Tape

Stud 10-32

Hex Nut 10-32

#4881

208-240V

210 feet

12

1 foot

12

12

12

1 roll

12

24

SH-2324

14831

TT-3057

TT-3329

#4879

125V

112 feet

6

1 foot

6

6

6

1 roll

6

12

LI-3027

LI-3025

LI-3951

TR-3504

TR-3318

TR-3402

SW-3528

SW-3950

CN-3487

CN-3052

FA-3485

FA-3342

FA-3343

SW-3528

CD-3397

CD-3922

11259

SC-2425

11258

FI-33225

13958

SC-2459

TT-33476

TR-22388

PG

. 12 #825/33/37

INSTALLATION

/

OPERATION

/

SERVICE MANUAL

#825/33/37

INSTALLATION

/

OPERATION

/

SERVICE MANUAL PG

. 13

9/26/02


1 0 0 0 - T H - I I / S P L I T





1.

TOP ASSEMBLY

2.

TOP ASSEMBLY MOUNTING SCREWS

3.

TUBE TOP MOUNTING SCREWS

4.

TUBE BOTTOM MOUNTING SCREWS

BOTTOM FILLER

(not shown)

CAPILLARY GUARD MOUNTING SCREWS

(not shown)

CAPILLARY GUARD

(not shown)

CAPILLARY BULB MOUNTING SCREWS

(not shown)

CAPILLARY BULB HOLD-DOWN

(not shown)

THERMOSTAT CAPILLARY BULB

(not shown)

5.



6.



7.

TIMER KNOB


8.

SWITCH NUT

9.



10.

CONTROL PANEL or CONTROL PANEL W/GAUGE

11.

CABLE COVER PLATE MOUNTING SCREWS

12.

CABLE COVER PLATE

13.

TUBE ASSEMBLY

14.

CASING ASSEMBLY

CASING PLATE COVER

CASING PLATE COVER MOUNTING SCREWS

15.


16.

INSULATION TUBE ASSEMBLY (Left-hand)

17.


18.


19.


20.

HEATING CABLE: 125V Length 90' (27432mm) 1

HEATING CABLE: 208-240V Length 183' (55778mm) 1

21.





22.




1

6

6

1

1

1

1

23.

DOOR HANDLE



24.

DOOR GASKET: Length 8' (2438mm)

1

4

2

1

1

1

1

1

1

1

1

1

5

2

4

2

2

4

2

1

4

6

1

1

1

1

1

1

2

1

5

1

1

4

2

SC-2459

SC-2425

4696

14089

SC-2459

1324

—

4764

11900

SC-2459

SC-2459

14538

11074

IN-22364

4200

SC-2425

SC-2332

SC-2425

1003

SC-2425

GD-2450

SC-2077

BK-2609

—

KN-3469

KN-3474

KN-3468

KN-3475

—

—

NU-2355

CB-3045

CB-3045

5204

15557

5527

5961

HG-2014

SC-2072

SC-2073

HD-2566

SC-2073

SC-2162

GS-2398 includes:

CB-3045

CR-3226

IN-3488

BU-3105

BU-3106

SL-3063

TA-3540

ST-2439

NU-2215

25.

SIDE RACK

26.

SHELF

27.

DRIP PAN

28.

HOLD THERMOSTAT

29.

COOK THERMOSTAT

30.


—125V

—Red, 208-240V, 60 Hz


31.

TIMER: 125V

TIMER: 208V, 240V—60 Hz

TIMER: 230V—50Hz

32.

POWER SWITCH: 125V, 208-240V, 60 Hz


33.

CONTACTOR: 125V

CONTACTOR: 208-240V-60 Hz, 230V-50Hz (

TUV

)

34.

FAN: 125 V

FAN: 208-240V

FAN BLADE

35.

VOLTAGE CONVERSION SWITCH

36.

CORD: 125V


37.

DRIP TRAY HOLDER

38.


39.

DRIP TRAY

40.

FILTER, LINE, 230V ONLY

41.

HOLDER, THERMOSTAT (not shown)

HOLDER MTG. SCREWS

THERMOSTAT, HI LIMIT, RESET, 230V ONLY

1

1

3

1

1

1

2

1

1

1

2

2

2

1

1

1

3

3

3

1

1

1

1

1

1

2

3

1

SR-2266

SH-2325

14824

TT-3057

TT-3329





Ring Connector

Insulation Corner

Shoulder Bushing

Cup Bushing

Insulating Sleeve

Electrical Tape

Stud 10-32

Hex Nut 10-32

#4881

208-240V

210 feet

12

1 foot

12

12

12

1 roll

12

24

112 feet

6

1 foot

6

6

6

1 roll

6

12

FA-3485

FA-3342

FA-3343

SW-3528

CD-3397

CD-3922

1114

SC-2425

1113

FI-33225

13958

SC-2459

TT-33476

LI-3027

LI-3025

LI-3951

TR-3504

TR-3318

TR-3402

SW-3528

SW-3950

CN-3487

CN-3052

#4879

125V

PG

. 14 #825/33/37

INSTALLATION

/

OPERATION

/

SERVICE MANUAL

#825/33/37

INSTALLATION

/

OPERATION

/

SERVICE MANUAL PG

. 15

T R A N S P O R TAT I O N

D A M A G E a n d C L A I M S L I M I T E D WA R R A N T Y

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.

3. Note all damage to packages directly on the carrier’s delivery receipt.

5. If the driver refuses to allow inspection, write the following on the delivery receipt:

D r i v e r r e f u s e s t o a l l o w i n s p e c t i o n o f c o n t a i n e r s f o r v i s i b l e d a m a g e .

6. 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.

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.

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.

2. Do not sign a delivery receipt or a freight bill until you have made a proper count and inspection of all merchandise received.

4. Make certain the driver signs this receipt. If he refuses to sign, make a notation of this refusal on the receipt.

Alto-Shaam, Inc. warrants to the original purchaser that any original part that is found to be defective in material or workmanship will, at our 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.

The parts warranty remains in effect one (1) year from installation or fifteen (15) months from the shipping date, whichever occurs first.

Exceptions to the one year part warranty period are as listed:

A. Halo Heat cook/hold ovens include a five (5) year parts warranty on the heating element. Labor will be covered under the terms of the standard warranty period of one (1) year or fifteen (15) months.

B. Alto-Shaam Quickchillers include a five (5) year parts warranty on the refrigeration compressor. Labor will be covered under the terms of the standard warranty period of one (1) year or fifteen (15) months.

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.

5.

Any losses or damage resulting from malfunction, including loss of product or consequential or incidental damages of any kind.

6.

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 purpose. In no event shall the

Company be liable for loss of use, loss of revenue, or loss of product or profit, or for indirect or consequential damages. This warranty is in lieu of all other warranties expressed or implied and

Alto-Shaam, Inc. neither assumes or authorizes any persons to assume for it any other obligation or liability in connection with

Alto-Shaam equipment.

A L T O - S H A A M , I N C .

W a r r a n t y e f f e c t i v e J a n u a r y 1 , 2 0 0 0

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.

Record the model and serial numbers of the unit for easy reference.

Always refer to both model and serial numbers in your correspondence regarding the unit.

Model: _____________________________________________

Serial Number: _______________________________________

Purchased From: ______________________________________

Date Installed: ____________ Voltage: ________________

HALO HEAT COOK/HOLD/SERVE SYSTEMS BY

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 .

P H O N E

: 2 6 2 . 2 5 1 . 3 8 0 0

F A X

: 2 6 2 . 2 5 1 . 7 0 6 7

●

8 0 0 . 3 2 9 . 8 7 4 4

U

.

S

.

A

. /

C A N A D A W E B S I T E

:

8 0 0 . 5 5 8 . 8 7 4 4

U

.

S

.

A

. /

C A N A D A

2 6 2 . 2 5 1 . 1 9 0 7

I N T E R N A T I O N A L W W W

. a l t o - s h a a m . c o m

®

P R I N T E D I N U

.

S

.

A

.

#825/33/37

INSTALLATION

/

OPERATION

/

SERVICE MANUAL

AltoShaam 500-TH-II Operation And Care Manual

Low Temperature

Cooking & Holding Ovens, Electric

Models:

500-TH-I I

500-TH-I I / D

750-TH-I I

750-TH-I I / D

1000-TH-I I-S PLIT

1000-TH-I I / D-S PLIT

COOK/HOLD/SERVE SYSTEMS

LOW TEMPERATURE COOKING AND HOLDING OVENS

ENSURE THE POWER

SOURCE MATCHES THE

VOLTAGE STAMPED ON

CABINET NAMEPLATE

DRIP TRAY MOUNTING INSTRUCTIONS

LOW TEMPERATURE

COOKING & HOLDING OVENS

EXTRA LARGE DRIP PAN [Optional]

HALO HEAT COOK/HOLD/SERVE SYSTEMS BY

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