advertisement
1767-SK
767-SK
Cook, Hold, Smoke Oven
S i m p l e C o n t r o l
Models:
767-SK
1767-SK
1000-SK-I
1000-SK/II
1000-SK-I shown with optional burgun dy exterior
1000-SK/II
• INSTALLATION
• OPERATION
• MAINTENANCE
W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 USA
PHONE: 262.251.3800 • 800.558.8744
USA
/
CANADA
FAX: 262.251.7067 • 800.329.8744
U
.
S
.
A
.
ONLY www.alto-shaam.com
p r i n t e d i n u
.
s
.
a
. MN-29456 • 04/11
Delivery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1
Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1
Safety Procedures and Precautions . . . . . . . . . . . . .2
Installation
Installation Requirements . . . . . . . . . . . . . . . . . .3
Clearance Requirements . . . . . . . . . . . . . . . . . . .3
Dimension Drawings, Weights, Capacity . . . . . 4-5
Options and Accessories . . . . . . . . . . . . . . . . . . .6
Stacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Restraint Requirements - Mobile Equipment . . . .8
Drip Tray Installation . . . . . . . . . . . . . . . . . . . . . .9
Electrical Specifications . . . . . . . . . . . . . . . . . . . 10
Operating Instructions
User Safety Information . . . . . . . . . . . . . . . . . . . 11
Start-Up Operation . . . . . . . . . . . . . . . . . . . . . . 11
Cooking Oven Characteristics . . . . . . . . . . . . . . 11
Simple Control Operation . . . . . . . . . . . . . . . . . . 12
General Holding Guidelines . . . . . . . . . . . . . . . . 13
Care and Cleaning
Cleaning and Preventative Maintenance . . . . . . 14
Protecting Stainless Steel Surfaces . . . . . . . . . . 15
Cleaning Agents . . . . . . . . . . . . . . . . . . . . . . . . 15
Cleaning Materials . . . . . . . . . . . . . . . . . . . . . . . 15
Equipment Care . . . . . . . . . . . . . . . . . . . . . . . . . 15
Clean Daily . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Clean the Door Vents . . . . . . . . . . . . . . . . . . . . 15
Check Overall Condition of Oven . . . . . . . . . . . . 15
Sanitation
Sanitation/Food Safety . . . . . . . . . . . . . . . . . . . 16
Internal Food Product Temperatures . . . . . . . . . 16
Service
Trouble Shooting Checklist . . . . . . . . . . . . . . . . 17
Exterior Service View - single compartment
. . . 18
Exterior Service Parts - single compartment
. . . 19
Exterior Service View - double compartment
. . . 20
Exterior Service Parts - double compartment
. . 21
Electronic Components Service View . . . . . . . . . 22
Electronic Components Parts List . . . . . . . . . . . 23
Cable Heating Kits . . . . . . . . . . . . . . . . . . . . . . . 24
Wire Diagrams
767-SK, 1PH, 120V . . . . . . . . . . . . . . . . . . . . . . 25
767-SK, 1000-Sk/ii, 1PH, 208-240V, 230V . . . . . 26
1767-SK, 1000-SK-I, 1PH, 208-240V, 230V . . . . 28
Warranty
Transportation Damage and Claims . . .
back cover
Limited Warranty . . . . . . . . . . . . . . . . .
back cover
D E L I V E R Y
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.
NOTE: All claims for warranty must include the full model number and serial number of the unit.
U N P A 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
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.
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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.
D A N G E R
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.
W A R N I N G
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.
C A U T I O N
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.
C A U T I O N
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.
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.
N O T E
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. simple control smokers
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D A N G E R
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.
C A U T I O N
I N S T A L L A T I O N
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
C A U T I O N
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN
IN OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
D A N G E R
DO NOT store or use gasoline or other fl ammable vapors or liquids in the vicinity of this or any other appliance.
The Alto-Shaam cook and hold oven must be installed in a location
® that will permit the oven to function for its intended purpose and to allow adequate clearance for ventilation, proper cleaning, and maintenance access.
CLEARANCE REQUIREMENTS
3-inches (76mm) at the back, 2-inches (51mm) at the top, and 1-inch (25mm) at both sides
S I T E I N S T A L L A T I O N
1. The oven must be installed on a stable and level surface.
2. DO NOT install this appliance in any area where it may be affected by any adverse conditions such as steam, grease, dripping water, high temperatures, or any other severely adverse conditions.
3. DO NOT store or use any flammable liquids or allow flammable vapors in the vicinity of this oven or any other appliance.
4. This appliance must be kept free and clear of any combustible materials.
5. This appliance must be kept free and clear of any obstructions blocking access for maintenance or service.
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S I T E I N S T A L L A T I O N
28-5/8 " ( 726mm)
767-SK
I N S T A L L A T I O N
1767-SK
28-5/8" (726mm)
Electrical
Connection
Shown with optional bumper
Shown with optional bumper
25-3/4" (654mm) 32-1/4" (819mm)
25-3/4 " ( 654mm)
31-11/16 " ( 805mm)
23-5/8 " ( 600mm)
26-11/16" (676mm)
*31-13/16" (808mm) - with optional 2-1/2" (64mm) casters
*35-1/4" (894mm) - with optional 5" (127mm) casters
*33-13/16" (858mm) - with optional 6" (152mm) legs
26-15/16 " ( 683mm)
WEIGHT
MODEL
767-SK
1767-SK
NET WEIGHT
197lb (89 kg)
SHIP WEIGHT
225 lb (102 kg)
355 lb (161 kg) est
. 450 lb (204 kg)
23-5/8" (600mm)
26-11/16" (676mm)
24-1/8" (613mm)
*60-11/16" (1540mm) - with optional 3-1/2" (89mm) casters
*62-1/8" (1577mm) - with optional 6" (152mm) legs
CAPACITY PER COMPARTMENT
100 lb (45 kg) maximum volume maximum
: 53 quarts
(67 liters
) simple control smokers
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S I T E I N S T A L L A T I O N
1000-SK-I
25-1/16 " ( 636mm)
I N S T A L L A T I O N
1000-SK/II
25-1/16 " ( 636mm)
Shown with optional bumper
Shown with optional bumper
22-5/8 " ( 574mm) 32-1/4 " ( 819mm)
22-5/8 " ( 574mm) 31-1/2 " ( 799mm)
20-1/2 "
( 521mm)
24" (608mm)
24-1/8 " ( 613mm)
*74-1/16" (1881mm) - with optional 3-1/2" (89mm) casters
*75-1/2" (1917mm) - with optional 6" (152mm) legs
WEIGHT
MODEL
1000-SK-I
1000-SK/II
NET WEIGHT
377 lb (171 kg)
203 lb (92 kg) est
.
SHIP WEIGHT
445 lb (202 kg)
282 lb (101 kg) est est
.
.
20-1/2 "
( 521mm)
24" (608mm)
26-15/16
*42-1/16" (1067mm) - with optional 5" (127mm) casters
*41-7/8" (1063mm) - with optional 6" (152mm) legs
" ( 683mm)
CAPACITY PER COMPARTMENT
120 lb (54 kg) maximum voluMe MaxiMuM
: 60 quarts
(76 liters
) simple control smokers
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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
OPTIONS AND ACCESSORIES
MODEL >
Bumper, Full Perimeter
Carving Holder steamship prime rib
( cafeteria
) round
Casters - 2 rigid
, 2 swivel w
/ brake
5" (127mm)
3-1/2" (89mm)
2-1/2" (64mm)
Door Lock with Key
Drip Pan with Drain, 1-11/16" (43mm deep)
Drip Pan without Drain 1-7/8" (62mm deep)
Drip Pan without Drain 4" (101mm deep)
Legs, 6" (152mm), Stemmed ( set of four
)
Pan Grid, Wire - 18" x
26" paN iNsert
Security Panel with key lock
Shelf, Stainless Steel flat wire
, reach
in rib rack
Stacking Hardware
Wood Chips, bulk pack
Apple 20 lb (9 kg)
Cherry 20 lb (9 kg)
Hickory 20 lb (9 kg)
Maple 20 lb (9 kg)
767-SK
5010371
HL-2635
4459
5004862 standard
5008022
LK-22567
14831
––
––
5011149
PN-2115
5004750
SH-2324
SH-2743
5004864
WC-22543
WC-22541
WC-2829
WC-22545
1767-SK
5010371
HL-2635
4459 standard
5008017
––
LK-22567
14831
––
––
5011149
PN-2115
5004750
SH-2324
SH-2743
––
WC-22543
WC-22541
WC-2829
WC-22545
FACTORY INSTALLED OPTIONS
MODEL > 767-SK
Door solid window standard available
Door Swing right hand left
hand standard available
Exterior Color Options stainless steel burgundy custom color standard available available
1767-SK standard available standard available standard available available
1000-SK-I
5009767
HL-2635
4459 standard
5008017
––
LK-22567
5005616
11906
15929
5011149
PN-2115
5011592
SH-2325
SH-29474
––
WC-22543
WC-22541
WC-2829
WC-22545
1000-SK/II
5009767
HL-2635
4459
5004862 standard
5008022
LK-22567
5005616
11906
15929
5011149
PN-2115
5005776
SH-2325
SH-29474
5004864
WC-22543
WC-22541
WC-2829
WC-22545
1000-SK-I standard available standard available standard available available
1000-SK/II standard available standard available standard available available simple control smokers
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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
STACKING INSTRUCTIONS
1) If the two appliances were shipped together from the factory, the top unit will have the casters already removed. A stacking kit will be included with the shipment.
If casters need to be removed: lay the unit on its back, and remove the set screw on each caster. Pull the casters out of the unit.
2) While appliance is laid on its back, insert one stacking post in each of the four corners of the upper unit. Secure the stacking posts using one screw and two fl at washers that come with the stacking kit.
Note: The fl ange on the stacking posts must face the outside of the unit.
3) Remove the four top mounting screws from the lower unit. Place the upper appliance, which has the stacking posts installed, on top of the bottom unit. Center the top unit from front to back.
Re-install the four screws through the fl ange of the four stacking posts.
TOP
MOUNTING
SCREWS
STACKING
POSTS
CASTER SET SCREW
TOP
MOUNTING
SCREWS
Stacking Configurations - 767-SK
767-SK with 767-SK, 750-TH/III,
750-TH-II, 767-SK/III, or 750-S
Stacking Configurations - 1000-SK/II
1000-SK/II with 1000-SK/II,
1000-TH/III, or 1000-S simple control smokers
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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
A number of adjustments are associated with initial installation and start-up. It is important that these adjustments be conducted by a qualified service technician. Installation and start-up adjustments are the responsibility of the dealer or user. These adjustments include but are not limited to thermostat calibration, door adjustment, leveling, electrical hook-up and installation of optional casters or legs.
RESTRAINT REQUIREMENTS
—MOBILE EQUIPMENT
W A R N I N G
RISK OF ELECTRIC SHOCK.
Appliance must be secured to building structure.
LEVELING
Level the oven from side-to-side and front-to-back with the use of a spirit level. For ovens installed with casters, it is important that the installation surface be level due to the probability of frequent oven repositioning.
We recommend checking the level of the oven periodically to make certain the floor has not shifted nor the oven moved.
NOTE: Failure to properly level this oven can cause improper function and will result in the uneven baking with products consisting of semi-liquid batter.
Any appliance that is not furnished with a power supply cord but that includes a set of casters must be installed with a tether. Adequate means must be provided to limit the movement of this appliance without depending on or transmitting stress to the electrical conduit. The following requirements apply:
1. Casters must be a maximum height of 6” (152mm).
2. Two of the casters must be the locking type.
3. Such mobile appliances or appliances on mobile stands must be installed with the use of a flexible connector secured to the building structure.
A mounting connector for a restraining device is located on the upper back flange of the appliance.
A flexible connector is not supplied by nor is it available from the factory.
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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
DRIP TRAY INSTALLATION INSTRUCTIONS
d c b a
Item Description
1 Double-Sided Tape
Qty
1
2 Drip Tray Holder 1
3 8-32 x 1/4” Phil Screw 3
4 Drip Tray 1
1. Poke holes through double-sided tape
2. Remove backing on double-sided tape
3. Put screws c
4. Optional - apply a line of food-grade silicone caulk along top edge of drip tray holder
5. Place drip tray d in drip tray holder b a
.
a .
which is attached to the back of drip tray holder through holes and attach drip tray holder b to unit .
b b .
to seal .
W A R N I N G
FAILURE TO PROPERLY INSTALL
THE DRIP TRAY CAN OR WILL CAUSE
MAJOR EQUIPMENT DAMAGE AND
WILL RESULT IN A LEAKAGE HAZARD
THAT CAN CAUSE PERSONAL
INJURY. simple control smokers
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I N S T A L L A T I O N
E L E C T R I C A L C O N N E C T I O N
The appliance must be installed by a qualified service technician. The oven must be properly grounded in accordance with the National Electrical
Code and applicable local codes.
Plug the unit into a properly grounded receptacle
ONLY, positioning the unit so that the plug is easily accessible in case of an emergency. Arcing will occur when connecting or disconnecting the unit unless all controls are in the “ off ” position.
Proper receptacle or outlet configuration or permanent wiring for this unit must be installed by a licensed electrician in accordance with applicable local electrical codes.
Supply cords used with this equipment shall be oil-resistant, sheathed flexible cable not lighter than ordinary polychloroprene or other equivalent synthetic elastomer-sheathed cord (Code designation
60245 IEC).
REGARDING INTERNATIONAL STANDARD UNITS:
If the unit is not equipped with flexible cord and plug, an all-pole country approved disconnection device which has a contact separation of at least 3mm in all poles must be incorporated in the fixed wiring for disconnection. When using a cord without a plug, the green/yellow conductor shall be connected to the terminal which is marked with the ground symbol.
If a plug is used, the socket outlet must be easily accessible. If the power cord needs replacement, use a similar one obtained from the distributor.
For 230V 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 - 767-SK vOLTaGE PHaSE cycLE
/
Hz aMPS
kW
120 1 60 16.0 1.9
208-240 ( agcy at 208 at 240
) 1
1
1
60
60
60
15.9
15.5
12.3
3.3
3.2
2.9
230 1 50/60 12.2 2.8 cOrD
&
PLuG
NeMa
5-20 p
20 a
- 125 v plug no cord or plug
Hard wired models:
Hard wired models must be equipped with a country certified external allpole disconnection switch with sufficient contact separation.
cee 7/7
220-230v plug
If a power cord is used for the connection of the product an oil resistant cord like H05RN or H07RN or equivalent must be used.
ELECTRICAL - 1767-SK vOLTaGE PHaSE cycLE
/
Hz aMPS
kW cOrD
&
PLuG
208-240 ( agcy ) 1 at 208 at 240
230
1
1
1
60
60
60
30.8 6.4
31.0 6.5
24.6 5.9
no cord or plug
50/60 24.3 5.6 no cord or plug
NOTE : CE approved appliances must be connected to an electrical circuit that is protected by an external GFCI outlet.
ELECTRICAL - 1000-SK-I vOLTaGE PHaSE cycLE
/
Hz aMPS
kW cOrD
&
PLuG
208-240 ( agcy at 208 at 240
230
) 1
1
1
1
60
60
60
31.4
30.7
24.3
6.5
6.4
5.8
no cord or plug
50/60 24.1 5.5 no cord or plug
ELECTRICAL - 1000-SK/II vOLTaGE PHaSE cycLE
/
Hz aMPS
kW
208-240 ( agcy at 208 at 240
) 1
1
1
60
60
15.7 3.3
15.3 3.2
60 12.1 2.9
230 1 50/60 12.2 2.8
Wire diagrams are located inside the bonnet of the unit .
D A N G E R cOrD
&
PLuG
NeMa 5-20 p
20 a - 125 v plug cee 7/7
220-230v plug
ELECTRICAL CONNECTIONS MUST
BE MADE BY A QUALIFIED SERVICE
TECHNICIAN IN ACCORDANCE WITH
D A N G E R
ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON APPLIANCE NAMEPLATE.
D A N G E R
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.
APPLICABLE ELECTRICAL CODES.
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O P E R A T I N G I N S T R U C T I O N S
U S E R S A F E T Y I N F O R M A T I O N
C A U T I O N
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN
IN OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
The Alto-Shaam cook and hold oven is intended for use in commercial establishments by qualified operating personnel where all operators are familiar with the purpose, limitations, and associated hazards of this appliance. Operating instructions and warnings must be read and understood by all operators and users.
S T A R T - U P O P E R A T I O N
BEFORE INITIAL USE:
Interior oven surfaces must be heated to remove surface oils and the accompanying odor produced during the first use of the oven.
1. Wipe all wire shelves, side racks and the full oven interior with a clean, damp cloth. Install the oven side racks, oven shelves, wood chip tray, and external drip tray. Shelves are installed with the curved edge toward the back of the oven. Insert the drip pan on the interior bottom surface of the oven.
2. Close the oven doors, press the power switch to the ON position, and set the thermostat to
300°F (149°C).
3. Allow the oven to cycle for approximately 2 hours or until no odor is detected.
PREHEATING:
Always preheat the oven for a minimum of 20 minutes before cooking product. Follow the operating instructions indicated on the next page of this manual.
D A N G E R
AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND. DO NOT USE WATER JET
TO CLEAN.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
COOKING OVEN CHARACTERISTICS:
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.
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O P E R A T I N G I N S T R U C T I O N S
Push power switch to ON (I) position.
Control will display 0°F or 0°C.
2. Set the holding temperature.
• Rotate the hold knob to the desired holding temperature.
The set temperature will appear
• The holding indicator light will illuminate
• Holding temperature range: in the Digital Display 140.F and the temperature display button will illuminate. while in hold mode.
60° to 205°F (16 to 96°C)
3. Set the cooking temperature.
• Rotate the cook knob to the desired temperature.
The set temperature will appear in the Digital Display 250.F and the temperature display button will illuminate.
• The cooking indicator light will illuminate while in cook mode.
• Cooking temperature range:
200° to 325°F (94 to 160°C)
• Note: Cooking mode not active unless timer is running.
4. Set timer.
• Press Up or Down arrows when cook knob is set to begin cooking.
• Press Up or Down arrows to adjust the time while cooking.
• Note: Hold timer button for 3 seconds when in cook mode to cancel timer (display shows
---- ) .
5. PREHEAT oven for 30 minutes before
loading food. The heat indicator light will illuminate and will remain lit as long as the oven is calling for heat.
6. Load the oven with food and adjust cooking timer as needed.
5. Load wood chip container.
Take one container load of dry wood chips and soak the chips in water for 15 to 20 minutes. Shake excess water off wood chips. Remove wood chip container from the interior back panel of the smoker. Place the moistened chips in the wood chip container and replace the container in the oven.
6. Set the Smoke Timer.
The Smoke Timer activates the heating element located within the wood chip container. When the wood chip container is full and the smoking timer is turned clockwise as far as it will turn, the wood chips will smoke for approximately forty-five minutes to one hour.
• To set the Smoke Timer, turn the smoking timer knob past the required length of time, then immediately bring it back to the correct setting.
• Smoke Indicator Light will illuminate.
• Keep the oven door completely closed during the smoking cycle.
Notes:
• When the oven temperature reaches the set temperature, the heat indicator light will turn off.
• Press and hold the Temperature Display Button for 3 seconds at any time to display the Actual oven temperature 190.F .
Heat
Indicator Light
Digital
Display
Holding
Indicator Light
Cooking
Indicator Light
Smoke
Indicator Light
I I
On/Off
Power Switch
Up/Down
Arrow Keys Hold Knob Cook Knob Smoke Timer
Time Key
Temperature
Display Button simple control smokers
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O P E R A T I N G I N S T R U C T I O N S
General Holding Guideline
Chefs, cooks and other specialized food service personnel employ varied methods of cooking.
Proper holding temperatures for a specific food product must be based on the moisture content of the product, product density, volume, and proper serving temperatures. Safe holding temperatures must also be correlated with palatability in determining the length of holding time for a specific product.
Halo Heat maintains the maximum amount of product moisture content without the addition of water, water vapor, or steam. Maintaining maximum natural product moisture preserves the natural flavor of the product and provides a more genuine taste. In addition to product moisture retention, the gentle properties of Halo Heat maintain a consistent temperature throughout the cabinet without the necessity of a heat distribution fan, thereby preventing further moisture loss due to evaporation or dehydration.
When product is removed from a high temperature cooking environment for immediate transfer into equipment with the lower temperature required for hot food holding, condensation can form on the outside of the product and on the inside of plastic containers used in self-service applications.
Allowing the product to release the initial steam and heat produced by high temperature cooking can alleviate this condition. To preserve the safety and quality of freshly cooked foods, however, a maximum of 1 to 2 minutes must be the only time period allowed for the initial heat to be released from the product.
Most Halo Heat holding equipment is provided with a thermostat control between 60° and 200°F
(16° to 93°C). If the unit is equipped with vents, close the vents for moist holding and open the vents for crisp holding.
H O L D I N G T E M P E R A T U R E R A N G E
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
FAHRENHEIT
130°F
155°F
160° — 175°F
160° — 175°F
160° — 175°F
130°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
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
VEGETABLES
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
140° — 165°F
140° — 200°F
140° — 200°F
160° — 175°F
49° — 60°C
THE HOLDING TEMPERATURES LISTED ARE SUGGESTED GUIDELINES ONLY
.
ALL
FOOD HOLDING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES
.
ALWAYS FOLLOW LOCAL HEALTH
(
HYGIENE
)
REGULATIONS FOR ALL INTERNAL
TEMPERATURE REQUIREMENTS
.
71° — 79°C
27° — 38°C
66° — 71°C
71° — 79°C
71° — 82°C
71° — 82°C
71° — 82°C
82°C
60°— 74°C
60° — 93°C
60° — 93°C
71° — 79°C
CELSIUS
54°C
68°C
71° — 79°C
71° — 79°C
71° — 79°C
54°C
60° — 71°C
71°C
71° — 79°C
71° — 79°C
71° — 79°C
71° — 79°C simple control smokers
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C A R E A N D C L E A N I N G
C L E A N I N G A N D P R E V E N T I V E M A I N T E N A N C E
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 U T I O N
N
O
SCRAPER
S
N
O
W
IRE
BRUS
H
E
S
N
O
ST
EEL PA
D
S
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.
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C A R E A N D C L E A N I N G
EQUIPMENT CARE
Under normal circumstances, this oven should provide you with long and trouble free service. There is no preventative maintenance required, however, the following
Equipment Care Guide will maximize the potential life and trouble free operation of this oven.
The cleanliness and appearance of this equipment will contribute considerably to operating efficiency and savory, appetizing food. Good equipment that is kept clean works better and lasts longer.
CLEAN DAILY
1. Disconnect unit from power source and let cool.
2. Remove all detachable items such as wire shelves, side racks, and drip pans. Clean these items separately.
3. Wipe the interior metal surfaces of the oven with a paper towel to remove loose food debris.
4. Clean the interior metal surfaces of the cabinet with a damp clean cloth or sponge and any good commercial detergent.
NOTE: Avoid the use of abrasive cleaning compounds, chloride based cleaners, or cleaners containing quaternary salts. Never use hydrochloric acid (muriatic acid) on stainless steel.
5. Spray heavily soiled areas with a water soluble degreaser and let stand for 10 minutes, then remove soil with a plastic scouring pad.
6. Wipe control panel, door vents, door handles, and door gaskets thoroughly since these areas harbor food debris.
7. Rinse surfaces by wiping with sponge and clean, warm water.
8. Remove excess water with sponge and wipe dry with a clean cloth or air dry. Leave doors open until interior is completely dry. Replace side racks and shelves.
9. Wipe door gaskets and control panel dry with a clean, soft cloth.
10. Interior can be wiped with a sanitizing solution after cleaning and rinsing. This solution must be approved for use on stainless steel food contact surfaces.
11. To help maintain the protective film coating on polished stainless steel, clean the exterior of the cabinet with a cleaner recommended for stainless steel surfaces. Spray the cleaning agent on a clean cloth and wipe with the grain of the stainless steel.
12. Clean any glass with a window cleaner.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable cleaning and sanitation requirements for equipment.
CLEAN THE DOOR VENTS
Door vents need to be inspected and cleaned as required.
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.
D A N G E R
AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND. DO NOT USE WATER JET
TO CLEAN.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
D A N G E R
ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON APPLIANCE NAMEPLATE.
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.
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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.
The easiest way to insure full, natural food flavor is through comprehensive cleanliness. This means good control of both visible soil (dirt) and invisible soil (germs). A thorough approach to sanitation will provide essential cleanliness. It will assure an attractive appearance of equipment, along with maximum efficiency and utility. More importantly, a good sanitation program provides one of the key elements in the prevention of food-borne illnesses.
A controlled holding environment for prepared foods is just one of the important factors involved in the prevention of food-borne illnesses.
Temperature monitoring and control during receiving, storage, preparation, and the service of foods are of equal importance.
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 is both cost effective and relatively simple. While HACCP guidelines go far beyond the scope of this manual, additional information is available by contacting:
CENTER FOR FOOD SAFETY AND APPLIED
NUTRITION FOOD AND DRUG ADMINISTRATION
1-888-SAFEFOOD
INTERNAL FOOD PRODUCT TEMPERATURES
H OT FOOD S
DANGER ZONE 40° TO 140°F (4° TO 60°C)
CRITICAL ZONE 70° TO 120°F (21° TO 49°C)
SAFE ZONE (60° TO 74°C)
DANGER ZONE
SAFE ZONE
140° TO 165°F
COLD FOOD S
ABOVE 40°F
36° TO 40°F
FROZEN FOOD S
ABOVE 32°F
(ABOVE 4°C)
(2° TO 4°C)
DANGER ZONE
CRITICAL ZONE
SAFE ZONE
0° TO 32°F
0°F or below
(ABOVE 0°C)
(-18° TO 0°C)
(-18°C or below) simple control smokers
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S E R V I C E
T R O U B L E S H O O T I N G C H E C K L I S T
Error
Code Description Possible Cause
E-10
E-11
E-20
Product probe is shorted
Oven will cook in time only
E-21
Product probe is open
Oven will cook in time only
E-30 Under temperature
E-31
E-50
E-51
E-60
E-61
E-78
E-79
Cavity air sensor shorted
Cavity air sensor open
Over temperature
Temp. measurement error
Temp. measurement error
Real time clock error
Real time clock error
Voltage low
Voltage high
Cavity air sensor reading < 5°F. Verify sensor integrity.
See sensor test instructions below.
Cavity air sensor reading > 517°F. Verify sensor integrity.
See sensor test instructions below.
Product probe reading < 5°F. Verify sensor integrity.
See sensor test instructions below.
Product Probe reading > 517°F. Verify sensor integrity.
See sensor test instructions below.
Unit has not reached set-point for more than 90 minutes.
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 more than 145°F higher than the maximum set-point.
Contact factory.
Contact factory.
Data set to factory default. Ensure that date and time are correct if applicable.
Contact factory.
Voltage below 90 VAC on a 125 VAC unit, or below 190 VAC on a
208-240 VAC unit. Correct voltage.
Voltage over 130 VAC on a 125 VAC unit, or over 250 VAC on a
208-240 VAC unit. Correct voltage.
E-80
E-81
E-82
E-83
E-85
E-86
E-87
E-88
EEPROM Error
EEPROM Error
EEPROM Error
EEPROM Error
EEPROM Error
EEPROM Error
EEPROM Error
EEPROM Error
Ensure that all temperatures and times are properly set.
Contact factory if problem persists.
Contact factory.
Contact factory.
Contact factory.
All timers, if previously on, are now off. Possible bad EEPROM.
Stored HACCP memory corrupted. HACCP Address reset to 1. Possible bad
EEPROM. Contact factory if problem persists.
Stored offsets corrupted. Offsets reset to 0. Control may need a recalibration.
Possible bad EEPROM. Contact factory if problem persists.
All timer set-points are reset to 1 minute. Timers, if previously on, are now off. Possible bad EEPROM.
E-90 Button stuck
A button has been held down for >60 seconds. Adjust control. Error will reset when the problem has been resolved.
E-dS
E-dT
E-dU
Datakey error
Datakey error
Datakey unplugged
Datakey digital signature incompatible. Cycle power, and install compatible
Datakey if error persists.
Datakey incompatible with control. Install compatible Datakey.
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 . simple control smokers
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S E R V I C E
EXTERIOR VIEW -
single compartment (767-SK Shown)
11
30 24
28
2
19
1
14
3
34
36
13
23
16
7
12
10
20
15
30
25
29
22
5
32
8
21
9
Part numbers and drawings are subject to change without notice .
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S E R V I C E
ITEM
33
34
35
36
28
29
30
31
32
23
24
25
26
27
18
19
20
21
22
13
14
15
16
17
10
11
8
9
12
5
6
3
4
7
1
2
EXTERIOR PARTS LIST -
single compartment
MODEL >
DESCRIPTION
CHIP TRAY WELD
SHIM, HANDLE
DRIP PAN WELD
NON-PRODUCT PROBE SEAL
CASTER SPACER
BRACKET, SENSOR MTG .
BACK CASING
BOTTOM PANEL
SIDE PANEL
ELEMENT COVER
BONNET TOP COVER
SMOKE HEATER PLATE WELD
CABLE INSULATION
DRIP TRAY KIT
DOOR ASSEMBLY
BONNET ASSEMBLY
BLOCK, SENSOR
BLOCK, TERMINAL, PORCELAIN
BRACKET, CHIP TRAY
5/8” SNAP BUSHING, BLACK
CASTER, 1 .5" STEM, RIGID 5” WHL
CASTER, 1 .5" STEM, 5" SWIV WHL, w/BRK-
GASKETS, ADHESIVE, .125X .375 [lin ft]
HANDLE, OFFSET MAG LATCH
HINGE, 1-3/8" OFFSET, PAIR, CHROME
NUT, 1/4-20 HEX S/S
PROBE
SCREW, 10-32 X 3/4 PHILLIPS PAN HD
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
SCREW, 6-32 X 1/2, NC PHIL, FLAT
SCREW, 1/4-20 X 1/2, NC SLOT RND
SCREW, 8-32 x 1/4" PHIL
SHELF, WIRE S/S
SHELF, RIB RACK
SIDE RACK
767-SK 1000-SK/II
PART NO. QTY PART NO. QTY
SC-2071
SC-2072
SC-2073
SC-2239
SC-2332
SC-2459
SH-2324
SH-2743
SR-28405
BK-33546
BT-29217
BU-3611
CS-24874
CS-24875
GS-23622
HD-27080
HG-22338
NU-2437
PR-34494
4652
13947
14831
1006871
1007145
1008272
1010393
1010394
1010395
1010409
1011671
5003782
5009884
5010391
5010946
5012412
BK-27878
1
2
33
2
10
2
2
6
4
1
2
8
1
1
2
2
1
1
2
1
1
1
1
1
1
1
1
2
1
12
1
1
1
1
1
1
SC-2071
SC-2072
SC-2073
SC-2239
SC-2332
SC-2459
SH-2325
SH-29474
SR-2266
BK-33546
BT-29217
BU-3611
CS-24874
CS-24875
GS-23622
HD-27080
HG-22338
NU-2437
PR-34494
4652
13947
5005616
1005886
1007145
1008272
1011878
1009941
1010575
1011813
1011668
5003782
5012753
5009716
5013150
5012758
BK-27878
1
2
31
3
6
2
2
6
4
2
2
1
1
1
2
2
1
1
2
1
1
1
1
1
1
1
1
2
1
12
1
1
1
1
1
1
D A N G E R
LOCK-OUT OR POST
BREAKER PANEL UNTIL
SERVICE WORK HAS
BEEN COMPLETED.
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
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S E R V I C E
EXTERIOR VIEW -
double compartment (1000-sK-i Shown)
7
17
25
14
15
26
44
13 43
11
9
42
27
34
36
2
8
16
24
40
6
23
4
1
20
36
29
35
12
Part numbers and drawings are subject to change without notice .
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S E R V I C E
EXTERIOR PARTS LIST -
double compartment
MODEL >
ITEM DESCRIPTION
37
38
39
40
33
34
35
36
41
42
43
13
14
15
16
7
10
11
12
8
9
5
6
3
4
1
2
CHIP TRAY WELD
SHIM, HANDLE
NON-SENSOR COVER
CASTER SPACER
BRACKET, SENSOR MTG .
BOTTOM PANEL
SIDE PANEL
ELEMENT COVER
BONNET TOP COVER
SMOKE HEATER PLATE WELD
DRIP PAN WELD
DRIP TRAY KIT
MID BONNET
BONNET ASSEMBLY
CABLE INSULATION
DOOR ASSEMBLY
20
21
22
23
17
18
19
BACK CASING
BLOCK, SENSOR
BLOCK, TERMINAL, PORCELAIN
BRACKET, CHIP TRAY
1-1/8” SNAP BUSHING
5/8" SNAP BUSHING
CASTER, 1 .5" STEM, RIGID 5” WHL
29
30
31
32
24
25
CASTER, 1 .5" STEM, 5" SWIV WHL, w/BRK-
FAN, BOX
26 GASKETS, ADHESIVE, .125X .375 [lin ft]
27-28 HANDLE, OFFSET MAG LATCH
HINGE, 1-3/8" OFFSET, PAIR, CHROME
NUT, M4-0 .7 HEX
NUT, 1/4-20 HEX S/S
PLUG, 3/8" HOLE
PROBE
SCREW, 10-32 X 3/4 PHILLIPS PAN HD
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
SCREW, M4-0 .7 X 6MM PHIL
SCREW, 6-32 X 1/2, NC PHIL, FLAT
SCREW, 8-32 X 2 SLOT PAN HEAD 18-8 S/S
SCREW, 1/4-20 X 1/2, NC SLOT RND
SCREW, 8-32 X 1/2" PHIL
SCREW, 8-32 x 1/4" PHIL
SHELF, WIRE S/S
SHELF, RIB RACK
1767-SK 1000-SK-I
PART NO. QTY PART NO. QTY
PR-34494
SC-2071
SC-2072
SC-2073
SC-22271
SC-2239
SC-23154
SC-2332
SC-2425
SC-2459
SH-2324
SH-2743
5013050
BK-27878
BK-33546
BT-2725
BU-3378
BU-3611
CS-24874
CS-24875
FA-34524
GS-23622 8
HD-27080 2
2
2
HG-22338 2
NU-22286 2
NU-2437 4
PG-25574 1
1
2
1
4
1
2
2
1011671
5003782
14831
5010391
5012423
5012424
5009929
5011828
4652
13947
1006871
1007145
1008272
1010394
1010437
1010409
2
1
1
1
2
1
1
2
2
2
1
1
2
12
2
2
5
4
2
4
12
20
2
4
4
2
14
44
5012875
BK-27878
BK-33546
BT-29217
BU-3378
BU-3611
CS-24874
CS-24875
FA-34524
GS-23622
HD-27080
HG-22338
NU-22286
NU-2437
PG-25574
1011668
5003782
5005616
5009716
5012768
5012769
5012781
5012859
4652
13947
1005886
1007145
1008272
1009941
1011810
1011813
PR-34494
SC-2071
SC-2072
SC-2073
SC-22271
SC-2239
SC-23154
SC-2332
SC-2425
SC-2459
SH-2325
SH-29474
4
1
2
2
8
2
2
2
1
2
1
4
1
2
2
2
1
1
1
2
1
1
2
2
2
1
1
2
12
2
2
4
4
2
4
12
20
2
4
6
2
12
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S E R V I C E
EXTERIOR VIEW -
electronic components
5
10
17
18
A
37
41 29
23
12
18
30
23
14
4
39
11
1
7
32
33
28
6
27
24
30
36
34
21
39
2
4
9
8
3
20
38
22
2
25
16
16
3
9
5
15
14
8 10
6
13
B
7
12
11
Part numbers and drawings are subject to change without notice .
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1
S E R V I C E
EXTERIOR PARTS LIST -
electronic components
BONNET ASSEMBLY
A
ITEM DESCRIPTION
6
7
4
5
1
2
3
SWITCH COVER
BRACKET, PILOT LIGHT MTG
ACCESS COVER
FAN TUNNEL COVER
BONNET SPOT ASSEMBLY
T-BLOCK
BRACKET, TETHER
10
11
8
9
1/2" HOLE BUSHING
7/8" SNAP BUSHING
1 1/8" SNAP BUSHING
CABLE, WIRE HARNESS
12 CONTROL
13* CORDSET, 230V
14
CORDSET, 120V
CONNECTOR
15* CONNECTOR, QUICK DISCONNECT
16 CONNECTOR-5 CONDUCTOR
17 CONNECTOR, FERRULE #18
18
19
ELEMENT, SMOKER, 208-240V, 230V
ELEMENT, SMOKER, 120V
FAN, 3" BOX, 208-240V, 230V
FAN, 3” BOX, 120V
20
21
1/2" SELF ADHESIVE GASKET
KNOB, THERMOSTAT
* not shown
MID-BONNET ASSEMBLY
B
11133
1004360
1009990
1011565
5008982
BK-3019
BT-26884
BU-3006
BU-3007
BU-3378
CB-34945
CC-34488
CD-3922
CD-3397
CR-35022
CR-34638
CR-34646
CR-34827
EL-35022
EL-35023
FA-34524
FA-3973
GS-2019
KN-26568
1
2
1
1
8
1
1
1
1
1
1
1
1
1
1
1
1
2
2
1
3
2
2
4
PART NO. QTY ITEM DESCRIPTION
39
40
41
27
28
29
30
22 WHITE PILOT LIGHT, 208-240V, 230V
WHITE PILOT LIGHT, 120V
NUT, 10-32, NF HEX MS, #18-8 S/S
LI-3951
LI-3027
NU-2215 23
24 M4-0 .7 HEX NUT 18-8
25* NUT, HEX #8-32
26 CONTROL PANEL OVERLAY - 1000
NU-22286
NU-2296
PE-29383
CONTROL PANEL OVERLAY - 767, 1767 PE-29361
PLUG, 3/8 HOLE
PLUG, 13/16 HOLE
10-32 X 1/4 PAN HD GROUND SCREW
SCREWS, M4-0 .7X6MM PHIL
PG-25574
PG-3589
SC-2190
SC-22271
36
37
38
31
32
8-32 X 2 SLOT PAN HEAD 18-8 S .S .
6-32 X 1-1/4" ROUND HD
33 SCREW, 10-32 X 1/2", NF PHIL, FLAT
34* 8-32 X 1/2" PHIL SCR EW
35 8-32 X 1/4" PHIL SCREW
SWITCH, RKR, 20AMP, 250V, GREEN
SWITCH, VOLTAGE, 208-240V, 230V
TIMER, 208-240V, 230V
TIMER, 120V
THERMOSTAT, COOK
WASHER, SPLIT LOCK
STAR LOCK WASHER
SC-23154
SC-2365
SC-23670
SC-2425
SC-2459
SW-34769
SW-3528
TR-34539
TR-34540
TT-34910
WS-22300
WS-2467
PART NO. QTY
4
2
2
2
7
1
2
2
2
1
1
1
1
1
4
2
1
1
4
1
2
1
ITEM
7
8
5
6
1
2
3
4
9
DESCRIPTION
BRACKET, PILOT LIGHT MTG .
MIDBONNET STUD ASSEMBLY
CABLE, WIRE HARNESS
CONTROL
CONNECTOR
CONNECTOR-5 CONDUCTOR
KNOB, THERMOSTAT CONTROL
WHITE PILOT LIGHT, 208-240V, 230V
WHITE PILOT LIGHT, 120V
M4-0 .7 HEX NUT 18-8
PART NO. QTY ITEM
1004360
5012095
CB-34945
CC-34488
CR-34559
CR-34646
KN-26568
LI-3951
LI-3027
NU-22286
1
1
1
1
2
2
2
1
1
2
10
11
12
13
14
15
16
D A N G E R
LOCK-OUT OR POST
BREAKER PANEL UNTIL
SERVICE WORK HAS
BEEN COMPLETED.
DESCRIPTION
NUT, HEX #8-32
PANEL OVERLAY - 1000
PANEL OVERLAY - 767, 1767
8-32 X 1/2 PHIL SCREW
SWITCH ROCKER
TIMER, 208-240V, 230V
TIMER, 120V
THERMOSTAT
WASHER
PART NO. QTY
NU-2296
PE-29384
PE-29361
SC-2425
SW-34769
TR-34539
TR-34540
TT-34910
WS-22300
1
2
2
1
1
1
1
2
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
simple control smokers
• installation
/ operation
/ service manual
- pg
. 23
S E R V I C E
CABLE HEATING KIT #4881 - 208-240V, 230V
( one per compartment )
DESCRIPTION
CABLE HEATING ELEMENT
RING CONNECTOR
INSULATION CORNER
SHOULDER BUSHING
CUP BUSHING
PART NO.
QTY
CB-3045 210 FT
CR-3226 12
IN-3488
BU-3105
BU-3106
1 FT
12
12
DESCRIPTION
STUD
HEX NUT
INSULATING SLEEVE
ELECTRICAL TAPE
PART NO.
QTY
ST-2439
NU-2215
12
24
SL-3063 12
TA-3540 1 ROLL
CABLE HEATING KIT #4878 - 120V
( one per compartment )
DESCRIPTION
CABLE HEATING ELEMENT
RING CONNECTOR
INSULATION CORNER
SHOULDER BUSHING
CUP BUSHING
PART NO.
QTY
CB-3045 112 FT
CR-3226
IN-3488
6
1 FT
BU-3105
BU-3106
6
6
DESCRIPTION
STUD
HEX NUT
INSULATING SLEEVE
ELECTRICAL TAPE
PART NO.
QTY
ST-2439
NU-2215
SL-3063
6
12
6
TA-3540 1 ROLL
D A N G E R
LOCK-OUT OR POST
BREAKER PANEL UNTIL
SERVICE WORK HAS
BEEN COMPLETED.
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
simple control smokers
• installation
/ operation
/ service manual
- pg
. 24
simple control smokers
• installation
/ operation
/ service manual
- pg
. 25
simple control smokers
• installation
/ operation
/ service manual
- pg
. 26
simple control smokers
• installation
/ operation
/ service manual
- pg
. 27
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. 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:
Driver refuses to allow inspection of containers for visible damage.
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.
LIMITED WARRANTY
Alto-Shaam, Inc. warrants to the original purchaser only that any original part that is found to be defective in material or workmanship will, at
Alto-Shaam's option, subject to provisions hereinafter stated, be replaced with a new or rebuilt part.
The parts warranty period is as follows:
For the refrigeration compressor on Alto-Shaam Quickchillers ™ , five (5) years from the date of installation.
For the heating element on Halo Heat ® cook/hold ovens, as long as the original purchaser owns the oven.
For all other parts, one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first.
The labor warranty period is one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first.
Alto-Shaam will bear normal labor charges performed during standard business hours, excluding overtime, holiday rates or any additional fees.
To be valid, a warranty claim must be asserted during the applicable warranty period. This warranty is not transferable.
THIS WARRANTY DOES NOT APPLY TO:
1. Calibration.
2. Replacement of light bulbs, door gaskets, and/or the replacement of glass due to damage of any kind.
3. Equipment damage caused by accident, shipping, improper installation or alteration.
4. Equipment used under conditions of abuse, misuse, carelessness or abnormal conditions, including but not limited to, equipment subjected to harsh or inappropriate chemicals, including but not limited to, compounds containing chloride or quaternary salts, poor water quality, or equipment with missing or altered serial numbers.
5. Damage incurred as a direct result of poor water quality, inadequate maintenance of steam generators and/or surfaces affected by water quality. Water quality and required maintenance of steam generating equipment is the responsibility of the owner/operator.
6. Damage caused by use of any cleaning agent other than Alto-Shaam's Combitherm chlorine or other harmful chemicals. Use of Alto-Shaam's Combitherm ®
® Cleaner, including but not limited to damage due to
Cleaner on Combitherm ® ovens is highly recommended.
7. Any losses or damage resulting from malfunction, including loss of product or consequential or incidental damages of any kind.
8. Equipment modified in any manner from original model, substitution of parts other than factory authorized parts, removal of any parts including legs, or addition of any parts.
This warranty is exclusive and is in lieu of all other warranties, 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.
Effective 09/10
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: _____________________________________________________________________________________________________________
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 www.alto-shaam.com
P R I N T E D I N U
.
S
.
A
.
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