H S M-38/3S H S M-48/5S • I N STALLATION • OPERATION

®

H e a t e d G l a s s S h e l f

M e r c h a n d i s e r

Model:

H S M-38/3S

H S M-48/5S

• I N STALLATION

• OPERATION

• MAI NTENANCE

W 1 6 4 N 9 2 2 1 W a t e r S t r e e t • P. O . B o x 4 5 0 • M e n o m o n e e F a l l s , W i s c o n s i n 5 3 0 5 2 - 0 4 5 0 U . S . A .

PHONE: 262.251.3800 • 800.558.8744

USA

/

CANADA

FAX: 262.251.7067 • 800.329.8744

U

.

S

.

A

.

ONLY

WEBSITE: www.alto-shaam.com

P R I N T E D I N U

.

S

.

A

.

#881 • 9/07

D E L I V E R Y

This Alto-Shaam appliance has been thoroughly tested and inspected to insure only the highest quality unit is provided. Upon receipt, check for any possible shipping damage and report it at once to the delivering carrier. See

Transportation Damage and Claims section located in this manual.

This appliance, complete with unattached items and accessories, may have been delivered in one or more packages. Check to ensure that all standard items and options have been received with each model as ordered.

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

This manual must be read and understood by all people using or installing the equipment model. Contact the Alto-Shaam service department if you have any questions concerning installation, operation, or maintenance.

NOTE:

All claims for warranty must include the full model number and serial number of the unit.

®

U N PA C K I N G

1. Carefully remove the appliance from the carton or crate.

NOTE:

Do not discard the carton and other packaging material until you have inspected the unit for hidden damage and tested it for proper operation.

®

®

2. Read all instructions in this manual carefully before initiating the installation of this appliance.

DO NOT DISCARD THIS MANUAL.

This manual is considered to be part of the appliance and is to be provided to the owner or manager of the business or to the person responsible for training operators. Additional

manuals are available from the Alto-Shaam service department.

3. Remove all protective plastic film, packaging materials, and accessories from the appliance before connecting electrical power. Store any accessories in a convenient place for future use.

#881 • IN STA L L ATION / OPERATION / SERVIC E MA N UA L • 1.

SAFETY PROCEDURES

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

Knowledge of proper procedures is essential to the safe operation of electrically and/or gas energized equipment. In accordance with generally accepted product safety labeling guidelines for potential hazards, the following signal words and symbols may be used throughout this manual.

Used to indicate the presence of a hazard that

will

cause severe personal injury, death, or substantial property damage if the warning included with this symbol is ignored.

Used to indicate the presence of a hazard that

can

cause personal injury, possible death, or major property damage if the warning included with this symbol is ignored.

Used to indicate the presence of a hazard that can or will cause minor or moderate personal injury or property damage if the warning included with this symbol is ignored.

Used to indicate the presence of a hazard that can or will cause minor personal injury, property damage, or a potential unsafe practice if the warning included with this symbol is ignored.

NOTE:

Used to notify personnel of installation, operation, or maintenance information that is important but not hazard related.

1.

This appliance is intended to cook, hold or process foods for the purpose of human consumption. No other use for this appliance is authorized or recommended.

2.

This appliance is intended for use in commercial establishments where all operators are familiar with the purpose, limitations, and associated hazards of this appliance. Operating instructions and warnings must be read and understood by all operators and users.

3.

Any troubleshooting guides, component views, and parts lists included in this manual are for general reference only and are intended for use by qualified technical personnel.

4.

This manual should be considered a permanent part of this appliance. This manual and all supplied instructions, diagrams, schematics, parts lists, notices, and labels must remain with the appliance if the item is sold or moved to another location.


I N S T A L L A T I O N

S I T E I N S T A L L A T I O N

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.

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)

65"

X

46"

X

36"

DIMENSIONS

:

(1651mm x 1168mm x 914mm)

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.

WEIGHT HSM-48/4S - FOUR SHELF UNIT

NET

SHIP

540 lb (245 kg)

965 lb (438 kg)

CRATE

87"

X

55"

X

35"

DIMENSIONS

:

(2219mm x 1397mm x 889mm)

C L E A R A N C E R E Q U I R E M E N T S

4" (102mm) at back of unit

WEIGHT HSM-48/5S - FIVE SHELF UNIT

NET

SHIP

540 lb (245 kg)

965 lb (438 kg)

CRATE

87"

X

55"

X

35"

DIMENSIONS

:

(2219mm x 1397mm x 889mm)

TO PREVENT PERSONAL INJURY,

USE CAUTION WHEN MOVING OR

LEVELING THIS APPLIANCE.




HSM-48/5S

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

Custom Panel Colors

Black or Burgundy

Pass-through Design

Rear Sliding Doors

Legs, 6" (152mm)

Available

Available

5205

PROFILE FRONT

21-5/8"

(549mm)

Electical

Connection

4" (102mm)

27-1/4"

(692mm)

Electical

Connection

8" (203mm)

48-1/4"

(1226mm)


Controls



HSM-38/3S

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

Cabinet

Burgundy

Brushed Stainless Steel

Black

Custom Panel Colors

Burgundy or Black

Pass-through Design

Rear Sliding Doors

Legs, 6" (152mm)

5002703

5004919

5004920

Available

Available

5205

38-1/16" (967mm)

1"

(25mm)

8

/4

-1

" m m

)

1

(2

0

27-5/16"

(694mm)



E L E C T R I C A L

An identification tag is permanently mounted on the cabinet.

ELECTRICAL, HSM-48/5S

VOLTAGE PHASE CYCLE

/

HZ

208-240 1 50/60

MUST BE ON ITS OWN

380 3 50/60

AMPS

24.0

kW

5.7

30

AMP CIRCUIT

10.0

5.7

FIVE SHELF UNIT

CORD SUPPLIED

WITHOUT PLUG

NEMA

L6-30P

30A-250V

RECOMMENDED

CORD SUPPLIED

NO PLUG

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 belo w )

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.

NOTE

: The appliance must be connected to an electrical circuit that is protected by an external GFCI outlet.

ELECTRICAL, HSM-48/3S THREE SHELF UNIT

VOLTAGE PHASE CYCLE

/

HZ AMPS kW

CORD SUPPLIED

WITHOUT PLUG

208-240 1 50/60 12.5

3.0

MUST BE ON ITS OWN

20

AMP CIRCUIT

230 1 50/60 11.75 2.7

NEMA

6-20P

20A-250V

RECOMMENDED

CORD

,

NO PLUG



U S E R S A F E T Y I N F O R M A T I O N

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.

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.

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.

Be certain only hot foods in appropriate heat tested containers are used.

4.

It is recommended that plastic or paper containers be used. Pans or dishes can scratch the glass.

5.

Be careful not to overheat as this may cause some containers to melt.

6.

Do not stack containers.

METAL PARTS OF THIS EQUIPMENT

BECOME EXTREMELY HOT WHEN IN

OPERATION. TO AVOID BURNS,

ALWAYS USE HAND PROTECTION

WHEN OPERATING THIS APPLIANCE.

P R O D U C T C A PA C I T Y H S M - 4 8 / 5 S

150 lb (68 kg)

MAXIMUM

E A C H S H E L F

Ten (10) chicken boats with dome cover

P R O D U C T C A PA C I T Y H S M - 3 8 / 3 S

52 lb (23.6 kg)

MAXIMUM

E A C H S H E L F

Eight (8) chicken boats with dome cover

To avoid personal injury and damage to the unit, treat glass with care.

Remember –– glass can shatter.


O P E R A T I O N

ON

/

OFF switch

LIGHT switch bottom shelf 2nd shelf from bottom

3rd shelf from bottom

4th shelf from bottom top shelf

1.

2.

Check that the unit is connected to the appropriate power source.

Slide open the control panel.

power and light switches on.

Press

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.

3.

Turn thermostat(s) to a predetermined number and preheat for 30 minutes.

Each 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.

Always use the top shelf for the highest heat assignment, and the bottom shelf for the lowest heat assignment.

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.

Occasionally stir or rotate foods as needed.

Wipe spills immediately to assure maximum eye appeal and minimize end-of-the-day cleanup.


O P E R A T 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.

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.

MEAT

H O L D I N G T E M P E R A T U R E R A N G E

FAHRENHEIT CELSIUS

BEEF ROAST — Rare 140°F 60°C

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

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

71° — 79°C

71° — 79°C

71° — 79°C

71° — 79°C

FISH/ SEAFOOD

FISH — Baked/Fried

LOBSTER

SHRIMP — Fried

160° — 175°F

160° — 175°F

160° — 175°F

71° — 79°C

71° — 79°C

71° — 79°C

BAKED GOODS

BREADS/ROLLS

MISCELLANEOUS

CASSEROLES

DOUGH — Proofing

EGGS —Fried

FROZEN ENTREES

HORS D'OEUVRES

PASTA

PIZZA

POTATOES

PLATED MEALS

SAUCES

SOUP

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

140° — 200°F

140° — 200°F

49° — 60°C

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

VEGETABLES 160° — 175°F 71° — 79°C

The holding temperatures listed are suggested guidelines only.

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


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

CLEANING AND PREVENTIVE MAINTENANCE

PROTECTING STAINLESS STEEL SURFACES

It is important to guard against corrosion in the care of stainless steel surfaces.

Harsh, corrosive, or inappropriate chemicals can completely destroy the protective surface layer of stainless steel. Abrasive pads, steel wool, or metal implements will abrade surfaces causing damage to this protective coating and will eventually result in areas of corrosion.

Even water, particularly hard water that contains high to moderate concentrations of chloride, will cause oxidation and pitting that result in rust and corrosion. In addition, many acidic foods spilled and left to remain on metal surfaces are contributing factors that will corrode surfaces.

Proper cleaning agents, materials, and methods are vital to maintaining the appearance and life of this appliance. Spilled foods should be removed and the area wiped as soon as possible but at the very least, a minimum of once a day.

Always thoroughly rinse surfaces after using a cleaning agent and wipe standing water as quickly as possible after rinsing.

CLEANING AGENTS

Use non-abrasive cleaning products designed for use on stainless steel surfaces. Cleaning agents must be chloride-free compounds and must not contain quaternary salts. Never use hydrochloric acid

(muriatic acid) on stainless steel surfaces. Always use the proper cleaning agent at the manufacturer's recommended strength. Contact your local cleaning supplier for product recommendations.

CLEANING MATERIALS

The cleaning function can usually be accomplished with the proper cleaning agent and a soft, clean cloth. When more aggressive methods must be employed, use a non-abrasive scouring pad on difficult areas and make certain to scrub with the visible grain of surface metal to avoid surface scratches. Never use wire brushes, metal scouring pads, or scrapers to remove food residue.


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

The cleanliness and appearance of this unit will contribute considerably to operating efficiency and savory, appetizing food.

Good equipment that is kept clean works better and lasts longer.

CLEAN THE UNIT

THOROUGHLY

AFTER EACH USE

1.

Turn lights and adjustable thermostat(s) to the

"OFF" position. Disconnect unit from power source, and let cool.

2.

Remove, cover or wrap, and store food product under refrigeration.

3.

Do not clean the glass when hot.

The glass should be cleaned regularly with fresh warm water, a mild detergent, and a clean, non-abrasive cloth. Glass cleaner can be used.

4.

Clean other interior components with a damp cloth or sponge and any good commercial detergent at the recommended strength.

5.

Spray heavily soiled areas with a water soluble degreaser and let stand for 10 minutes, then remove soil with a plastic scouring pad.

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.

6.

Clean control panel, vents, handles, and gaskets thoroughly since these areas harbor food debris.

7.

Rinse surfaces by wiping with sponge and clean warm water.

8.

Remove excess water with sponge and wipe dry with a clean cloth or air dry.

9.

Interior can be wiped with a sanitizing solution after cleaning and rinsing. This solution must be approved for use on food contact surfaces.

10.

To 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.


S A N I T A T I O N

Food flavor and aroma are usually so closely related that it is difficult, if not impossible, to separate them.

There is also an important, inseparable relationship between cleanliness and food flavor. Cleanliness, top operating efficiency, and appearance of equipment contribute considerably to savory, appetizing foods. Good equipment that is kept clean, works better and lasts longer.

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.

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.

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.

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.

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:

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.

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

HOT FOODS

DANGER ZONE

CRITICAL ZONE

SAFE ZONE

40° TO 140°F

70° TO 120°F

140° TO 165°F

(4° TO 60°C)

(21° TO 49°C)

(60° TO 74°C)

DANGER ZONE

SAFE ZONE

COLD FOODS

ABOVE 40°F

36°F TO 40°F

FROZEN FOODS

DANGER ZONE

CRITICAL ZONE

SAFE ZONE

ABOVE 32°F

0° TO 32°F

0°F

OR BELOW

(ABOVE 4°C)

(2°C TO 4°C)

(ABOVE 0°C)

(-18° TO 0°C)

(-18°C

OR BELOW

)


S E R V I C E

Description

Power Supply Board

Control Board

Block, Terminal, 3-pole

Block, Terminal, 380/415V

T-Block, Modular

T-Block, sensor

T-Block, sensor

T-Block, shelf

Bumper base

Bumper top

Bushing for Cord

Cord, Electrical, 208/240V

Cord, Electrical, 230V

Cord, Electrical, 380/415V

Circuit Breaker, 208/240V

Circuit Breaker, 380/415V

Contactor, Main

Casters, 3" (76mm) swivel w/ brake

Door, Left, w/ door stop (

PASS THROUGH DESIGN ONLY

)

Door, Right (

PASS THROUGH DESIGN ONLY

)

Feet, adjustable

Filter, 380/415V

Glass, heated, shelf

Glass, vertical, right hand

Glass, vertical, left hand

Glass, front, curved

Knob, Control

Knob, Slide Panel

Lamp, Fluorescent

Lamp, Fluorescent, 230V

Lamp Ballast, 208/240V

Lamp Ballast, 230V

Lamp Ballast, 380/415V

Panel Overlay

Panel, end, formica

Receptacle, Lamp

Relay, 380/415V

Switch, light, power

Panel, Top, Canopy, S/S

Panel, Lower side, RH, Black

Panel, Lower side, LH, Black

Panel, Front, base, Stainless Steel

Panel, Cover, lower back, 208-240V

Panel, Cover, lower back, 230V

Panel, Cover, lower back, 380V/415V

Panel, Cover, upper back, 208-240V

Panel, Cover, upper back, 230V

Panel, Cover, upper back, 380/415V

Panel, Cover, back, top

Panel, Cover, back, side


Five shelf

HSM-48/5S

CN-3052

CS-24351

DR-25948

DR-25947

--

FI-34175

GL-25860

GL-25945

GL-25951

GL-26081

KN-26290

KN-26379

LP-33822

--

LP-34024

--

BA-33554

BA-34294

BK-3019

BK-3597

BK-25567

BK-34069

BK-34070

BK-34071

BM-26260

BM-26261

BU-33505

CD-3304

--

CD-3727

CI-34105

CI-33772

LP-34123

PE-26096

PE-26068

RP-34160

RL-34176

SW-3887

1005470

1004668

1004669

1005475

1002785

--

1003975

1002786

--

1004217

1003978

1007502

Three shelf

HSM-38/3S

CN-3052

--

DR-27813

DR-27814

FE-27153

--

GL-26212

GL-26273

GL-26272

GL-26275

KN-26290

KN-26379

LP-34156

LP-33822

LP-34135

LP-34123

BA-33554

BA-34294

BK-3019

--

BK-25567

BK-34069

BK-34070

BK-34071

BM-26260

BM-26261

BU-3964

CD-3607

CD-33490

--

CI-34105

--

--

PE-26096

PE-26274

RP-34160

--

SW-3887

1005712

1005706

1005708

1005710

1003444

1005823

--

1003443

1005824

--

1007627

1007628

GFCI Breaker

CI-34105

BK-3019

Terminal

Block

LP-34024

Light Ballast

Service View

HSM-48/5S

208/240V

BK-25567

Modular

T-Blocks

BA-33554

Power Supply Board

CN-3052

Main Contactor


S E R V I C E

Service View

HSM-38/5S

Lamp Ballast

LP-34135

Circuit Breaker

CI-34105

Adjustable foot

FE-27153

Contactor

CN-3052

Power Board

BK-33554

Modular Block

BK-25567






T R A N S P O RTAT I O N

D A M A G E a n d C L A I M S

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

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:

Driv e r re f u se s to a llo w insp e ctio n o f co nta ine rs f o r v isib le 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.

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.

®

L I M I T E D

WA R R A N T Y

Alto-Shaam, Inc. warrants to the original purchaser that any original part that is found to be defective in material or workmanship will, at Alto-Shaam's option, subject to provisions hereinafter stated, be replaced with a new or rebuilt part.

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

Alto-Shaam will bear normal labor charges performed during standard business hours, and excluding overtime, holiday rates or any additional fees.

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

However, the heating element on Halo Heat cook/hold ovens and the refrigeration compressor on Alto-Shaam Quickchillers are warranted for a period of five (5) years from installation. The labor warranty is the same as stated above; namely, for one (1) year from installation or fifteen (15) months from the shipping date, whichever occurs first.

THIS WARRANTY DOES NOT APPLY TO:

1. Calibration.

2. Replacement of light bulbs and/or the replacement of display case glass due to damage of any kind.

3. Equipment damage caused by accident, shipping, improper installation or alteration.

4. Equipment used under conditions of abuse, misuse, carelessness or abnormal conditions including, but not limited to, equipment subjected to harsh or inappropriate chemicals including, but not limited to, compounds containing chloride or quaternary salts, poor water quality, or equipment with missing or altered serial numbers.

5. Damage incurred as a direct result of poor water quality, inadequate maintenance of steam generators and/or surfaces affected by water quality. Water quality and required maintenance of steam generating equipment is the responsibility of the owner/operator.

6. Damage caused by use of any cleaning agent other than

Alto-Shaam's Combitherm Cleaner including, but not limited to, damage due to chlorine or other harmful chemicals. Use of

Alto-Shaam's Combitherm

® ovens is highly recommended.

Cleaner on Combitherm

®

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

8. Equipment modified in any manner from original model, substitution of parts other than factory authorized parts, removal of any parts including legs, or addition of any parts.

This warranty is exclusive and is in lieu of all other warranties, expressed or implied, including the implied warranties of merchantability and fitness for a particular purpose. In no event shall Alto-Shaam be liable for loss of use, loss of revenue or profit, or loss of product, or for any indirect or consequential damages.

No person except an officer of Alto-Shaam, Inc. is authorized to modify this warranty or to incur on behalf of Alto-Shaam any other obligation or liability in connection with Alto-Shaam equipment.

ALTO-SHAAM, INC.

RECORD THE MODEL AND SERIAL NUMBER OF THE APPLIANCE FOR EASY REFERENCE.

ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBER IN ANY CONTACT WITH ALTO-SHAAM REGARDING THIS APPLIANCE.

Model:

_______________________________________________

Date Installed:

__________________________________________________________

Voltage:

______________________________________________

Purchased From: _______________________________________________

SerialNumber:

_______________________________________ _______________________________________________________________________

W 1 6 4 N 9 2 2 1 W a t e r S t r e e t

●

P. O . B o x 4 5 0

●

M e n o m o n e e F a l l s , W i s c o n s i n 5 3 0 5 2 - 0 4 5 0

●

U . S . A .

PHONE: 262.251.3800 • 800.558-8744

USA

/

CANADA

FAX: 262.251.7067 • 800.329.8744

U

.

S

.

A

.

ONLY

WEBSITE: www.alto-shaam.com

P R I N T E D I N U

.

S

.

A

.

H S M-38/3S H S M-48/5S • I N STALLATION • OPERATION

Model:

NOTE:

21-5/8"

(549mm)

4" (102mm)

27-1/4"

(692mm)

8" (203mm)

48-1/4"

(1226mm)

To avoid personal injury and damage to the unit, treat glass with care.

Remember –– glass can shatter.

CLEANING AND PREVENTIVE MAINTENANCE

GFCI Breaker

CI-34105

BK-3019

Terminal

Block

LP-34024

Light Ballast

BK-25567

Modular

T-Blocks

BA-33554

Power Supply Board

CN-3052

Main Contactor

Related manuals

Alto-Shaam

HSM-38/3S

Alto-Shaam

Hsm-48/5S

Alto-Shaam

Hsm-48/5S

Alto-Shaam

Hsm-48/5S

Alto Shaam

200-HST/G

Alto-Shaam

HFM-72

Alto-Shaam

ITM-48