Alto-Shaam 1000-SK/III User's Manual

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Alto-Shaam 1000-SK/III User's Manual | Manualzz

C o o k , H o l d , S m o k e O v e n

D e l u x e C o n t r o l

Model:

300-TH/III

500-TH/III

750-TH/III

1000-TH/III

1200-TH/III

767-SK/III

1767-SK/III

1000-SK/III

1200-SK/III

1200-TH/iii

1767-SK/iii

750-TH/iii

1000-SK/iii

500-TH/iii

300-TH/iii

• 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-29758 ( r e v

. 4) • 11/13

Delivery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

Safety Procedures and Precautions . . . . . . . . . . . . . . . . . 2

Installation

Installation Requirements . . . . . . . . . . . . . . . . . . . . . . 3

Clearance Requirements . . . . . . . . . . . . . . . . . . . . . . . 3

Dimension Drawings, weights & capacities . . . . . . . .4-8

Options and Accessories . . . . . . . . . . . . . . . . . . . . . . 9

Stacking Configurations . . . . . . . . . . . . . . . . . . . . . . 10

Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Restraint Requirements - Mobile Equipment . . . . . . . 11

Drip Tray Installation . . . . . . . . . . . . . . . . . . . . . . . . . 12

Electrical Specifications . . . . . . . . . . . . . . . . . . . . 13-14

Operating Instructions

User Safety Information . . . . . . . . . . . . . . . . . . . . . . . 15

Start-up Operation . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Audible Signals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Control Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Cook/Hold/Smoke Instructions . . . . . . . . . . . . . . . . . 17

Operating Features & Functions . . . . . . . . . . . . . . 18-19

Smoking Instructions . . . . . . . . . . . . . . . . . . . . . . . . 20

User Options . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

HACCP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

General Holding Guidelines . . . . . . . . . . . . . . . . . . . . 23

Care and Cleaning

Protecting Stainless Steel Surfaces . . . . . . . . . . . . . . 24

Cleaning Agents . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Cleaning Materials . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Equipment Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Clean Daily . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Clean the Door Vents . . . . . . . . . . . . . . . . . . . . . . . . 26

Check Overall Condition of Oven . . . . . . . . . . . . . . . 26

Daily Prong Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . 26

Sanitation

Sanitation/Food Safety . . . . . . . . . . . . . . . . . . . . . . . 27

Internal Food Product Temperatures . . . . . . . . . . . . . 27

Service

Trouble Shooting - Error Codes . . . . . . . . . . . . . . . . . 28

Trouble Shooting Electrical Components . . . . . . . . . 29

Exterior Service View & Parts . . . . . . . . . . . . . . . . 30-39

Electronic Components View & Parts . . . . . . . . . . 40-43

HACCP Data Logger Service Parts (option) . . . . . . . . 44

Cable Heating Kits . . . . . . . . . . . . . . . . . . . . . . . . . . 44

Wire Diagrams

Always refer to the wire diagram(s) included with the unit for most current version .

Warranty

Transportation Damage and Claims . . . . . . Back Cover

Limited Warranty . . . . . . . . . . . . . . . . . . . . . Back Cover

MN-29758 (R ev

. 4) • TH/III & SK/III

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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.

MN-29758 (R ev

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. 1

SAFETy pROcEdURES

ANd pREcAUTIONS

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

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. pg

. 2 MN-29758 (R ev

. 4) • TH/III & SK/III

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

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 c A U T I O N

TO PREVENT PERSONAL iNJURY,

DO NOT store or use gasoline or other fl ammable vapors or liquids in the vicinity of this or any other appliance.

USE CAUTiON WHEN MOViNG OR

LEVELiNG THiS 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.

®

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

Emissions testing conducted by Underwriters

Laboratories, Inc.

®

was found to be in compliance with the applicable requirements of NFPA96:

2004 Edition, Par. 4.1.1.2. U.L emissions sampling of grease laden vapor resulted in a total of 0.55 milligrams per cubic meter with no visible smoke and is considered representative of all oven models in the line. Based on these results, hood installation and/or outside venting should not be a requirement in most areas. Verify local codes for locations where more restrictive codes are applicable.

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.

cLEARANcE REQUIREMENTS

18" (457mm) minimum clearance at the back from heat producing equipment. To protect the electronic control, maintain sufficient side clearance to prevent the control area from reaching any temperature at or above 140°F (60°C).

N O T E

If the appliance has been unplugged for an extended period of time, the Real Time Clock may require recharging. Turn main breaker to the unit off for 10 seconds and then restore power.

For more information, see Error Code E-60 in the Troubleshooting section of this manual.

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. 3

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

300-TH/III

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

Cord Length:

5 ft. (1524mm)

500-TH/III

Cord Length

120V - 5 ft. (1524mm)

208-240V - 5 ft. (1524mm)

230V - 8 ft. (2438mm)

21" (532mm)

Cord Length:

5 ft. (1524mm)

16-13/16 "

(426mm)

15-1/4 "

(387mm)

Electrical

Connection

Shown with optional bumper

40-5/8 " (1031mm)

Pass-Through

Option

16-13/16 "

(426mm)

40-5/8 "

15-1/4 "

(387mm)

(1031mm)

300-th3 2011 lit

18-1/16"

(458mm)

26-9/16" (675mm)

14-1/2"

(368mm)

Electrical

Connection

Pass-Through

Option

16" (406mm)

19" (483mm)

21-7/8" (556mm)

*31-11/16" (804mm) - with optional 2-1/2" casters

*35-5/16" (897mm) - with optional 5" casters

*33-7/8" (860mm) - with optional 6" legs

29" (737mm) wEIgHT - 300-TH/III

300-th3 2011 lit ship

: contact factory pROdUcT cApAcITy - 300-TH/III pg

. 4 volume net : 69 lb (31 kg)

36 lb (16 kg) maximum

: 22.5 maximum quarts

(28,5 liters

) wEIgHT - 500-TH/III net : 140 lb (64 kg) ship

: 180 lb (82 kg) pROdUcT\pAN cApAcITy - 500-TH/III

40 lb (18 kg) maximum voluMe MaxiMuM

: 30 quarts

(38 liters

)

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

750-TH/III

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

767-SK/III

Cord Length

120V - 5 ft. (1524mm)

208-240V - 5 ft. (1524mm)

230V - 8 ft. (2438mm)

Electrical

Connection

Pass-Through

Option

Electrical

Connection

Shown with optional bumper

28-5/8" (726mm)

11-5/8"

(295mm)

Electrical

Connection

Shown with optional bumper

Cord Length

230V - 8 ft. (2438mm)

208-240V - no cord or plug

31-5/8" (802mm) 25-11/16" (651mm)

26-3/4" (678mm)

25-3/4" (651mm)

28-9/16" (726mm)

34" (864mm)

31-5/8" (802mm)

17" (432mm)

Elec. Connection

23-5/8" (600mm)

27-1/8" (688mm)

*32-1/2" (826mm) - with optional 2-1/2" casters

*35-1/4" (894mm) - with optional 5" casters

*33-3/4" (857mm) - with optional 6" legs

Electrical

Connection

Pass-Through

Option

Shown with optional bumper

24-1/8" (612mm)

24-1/8" (612mm)

*31-11/16" (804mm) - with optional 2-1/2" casters

*35-1/16" (890mm) - with optional 5" casters

*33-13/16" (858mm) - with optional 6" legs

23-5/8" (600mm)

26-5/8" (676mm) wEIgHT

MODeL

750-TH/III

767-SK/III net WeiGht

192 lb (87 kg)

196 lb (89 kg) ship WeiGht

260 lb (118 kg)

275 lb (125 kg) pROdUcT\pAN cApAcITy

100 lb (45 kg) maximum voluMe MaxiMuM

: 53 quarts

(67 liters

)

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

1000-TH/III

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

1000-SK/III

Cord Length

208-240V - 5 ft. (1524mm)

230V - 8 ft. (2438mm)

25-1/16" (636mm)

Electrical

Connection

Pass-Through

Option

Electrical

Connection

Shown with optional bumper

Shown with optional bumper

22-1/2" (572mm)

Cord Length

230V - 8 ft. (2438mm)

208-240V - no cord or plug

31-5/8" (802mm)

23-1/2" (597mm)

22-1/2" (572mm)

25-1/16" (636mm)

34" (864mm)

31-5/8" (802mm)

17" (432mm)

Electrical

Connection

Pass-Through

Option

20-1/2"

(521mm)

23-1/2" (597mm)

*38-5/8" (981mm) - with optional 2-1/2" casters

*42" (1067mm) - with optional 5" casters

*41-7/8" (1063mm) - with optional 6" legs

26-7/8" (683mm)

20-1/2"

(521mm)

23-1/2" (597mm)

*38-5/8" (981mm) - with optional 2-1/2" casters

*42" (1067mm) - with optional 5" casters

*41-7/8" (1063mm) - with optional 6" legs

26-7/8" (683mm) wEIgHT

MODeL

1000-TH/III

1000-SK/III net WeiGht ship WeiGht

230 lb (104 kg) est . 275 lb (125 kg)

203 lb (92 kg) est . 282 lb (128 kg) pROdUcT\pAN cApAcITy

120 lb (54 kg) maximum voluMe MaxiMuM

: 60 quarts

(76 liters

) pg

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

1200-TH/III

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

1200-SK/III

25-1/16" (636mm)

Electrical

Connection

Pass-Through

Option

Shown with optional bumper

Electrical

Connection

Shown with optional bumper

32-1/4" (819mm)

31-5/8" (802mm)

22-1/2" (572mm)

25-1/16" (636mm)

34" (864mm)

31-5/8" (802mm)

17" (432mm)

Electrical

Connection

Pass-Through

Option

22-1/2" (572mm)

20-1/2"

(521mm)

23-1/2" (597mm)

24-1/4" (613mm)

*73-7/8" (1877mm) - with optional 3-1/2" casters

*74-11/16" (1897mm) - with optional 6" legs

20-1/2"

(521mm)

23-1/2" (597mm)

24-1/4" (613mm)

*73-7/8" (1877mm) - with optional 3-1/2" casters

*74-11/16" (1897mm) - with optional 6" legs wEIgHT

MODeL

1200-TH/III

1200-SK/III net WeiGht ship WeiGht

345 lb (156 kg) 435 lb (197 kg)

390 lb (177 kg) est . 465 lb (211 kg) pROdUcT\pAN cApAcITy

120 lb (54 kg) maximum voluMe MaxiMuM

: 60 quarts

(76 liters

)

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

1767-SK/III

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

MODeL

1767-SK/III

28-5/8" (726mm)

11-5/8"

(295mm)

Electrical

Connection

Shown with optional bumper net WeiGht ship WeiGht

359 lb (163 kg) est

450 lb (204 kg)

pROdUcT\pAN cApAcITy ( peR coMpaRTMeNT

)

100 lb (45 kg) maximum voluMe MaxiMuM

: 53 quarts

(67 liters

)

32-3/4" (832mm)

31-3/4" (807mm) 25-11/16" (651mm)

24-1/8" (613mm)

23-5/8" (600mm)

26-5/8" (676mm)

*60-11/16" (1540mm) - with optional 3-1/2" (89mm) casters

*62-1/8" (1577mm) - with optional 6" (152mm) legs pg

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

OpTIONS AN d AccESSORIES

Bumper, Full Perimeter

(

Not available with

2-1/2" casters

)

Carving Holder steamship prime rib

( cafeteria

) round

Casters - 2 rigid

, 2 swivel w

/ brake

5" (127mm)

3-1/2" (89mm)

3" (76mm)

2-1/2" (64mm)

Door Lock with Key

Drip Pan with drain without drain extra deep

HACCP Data Logger ( factory installed )

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 flat wire

, pass

through rib rack

Stacking Hardware

300-TH/III

HL-2635

5015323

PN-2122

5015563

500-TH/III

5011161

HL-2635

4459

5004862 standard

5008022

LK-22567

14813

11898

5015563

5011149

5013939

750-TH/III 1000-TH/III 1200-TH/III

5010371

HL-2635

4459

5004862 standard

5008022

LK-22567

14831

11906

5015563

5011149

PN-2115

5013936

5009767

HL-2635

4459

5004862 standard

5008022

LK-22567

5005616

11906

15929

5015563

5011149

PN-2115

5013934

5009767

HL-2635

4459

5004862 standard

LK-22567

5005616

11906

15929

5015563

5011149

PN-2115

5013934

SH-2107

SMOKER OpTIONS ANd AccESSORIES

Bumper, Full Perimeter ( Not available with 2-1/2" casters )

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 without drain extra deep

HACCP Data Logger ( factory installed )

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, 20 lb (9 kg)

Apple

Cherry

Hickory

Maple

767-SK/III 1767-SK/III 1000-SK/III 1200-SK/III

5010371 5010371 5009767 5009767

HL-2635

4459

5004862 standard

5008022

LK-22567

14831

5015563

5011149

PN-2115

5013936

SH-2324

SH-2743

5004864

WC-22543

WC-22541

WC-2829

WC-22545

SH-2326

SH-2326

5004864

SH-2324

SH-2327

SH-2743

5004864

HL-2635

4459 standard

5008017

––

LK-22567

14831

11906

5015563

5011149

PN-2115

5013936

SH-2324

SH-2743

––

WC-22543

WC-22541

WC-2829

WC-22545

SH-2325

SH-2346

SH-29474

5004864

HL-2635

4459

5004862 standard

5008022

LK-22567

5005616

11906

15929

5015563

5011149

PN-2115

5013934

SH-2325

SH-29474

5004864

WC-22543

WC-22541

WC-2829

WC-22545

SH-2325

SH-2346

SH-29474

HL-2635

4459 standard

5008017

––

LK-22567

5005616

11906

15929

5015563

5011149

PN-2115

5013934

SH-2325

SH-29474

––

WC-22543

WC-22541

WC-2829

WC-22545

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. 9

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 pg

. 10

Stacking configurations

Model Can be stacked with

300-TH/III

500-TH/III

300-TH/III or 300-S

No Stacking Hardware needed. Align dimples at top and bottom of units. It is recommended that the legs be removed from the top unit before stacking.

500-TH/III, 500-TH-II or 500-S

750-TH/III or 767-SK/III 750-TH/III, 750-TH-II, 750-S, 767-SK or 767-SK/III

1000-TH/III or 1000-SK/III 1000-TH/III, 1000-SK/III, 1000-SK/II or 1000-S

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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. Maximum height of casters is 6" (152mm).

2. Two of the casters must of 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 - 500, 750, 1000, 1200

d b c a item Description

1 Double-Sided Tape

2

3

4

Drip Tray Holder

Drip Tray

Qty

1

1

8-32 x 1/4” Phil Screw 3

1

1. Poke holes through double-sided tape a which is attached to the back of drip tray holder b .

2. Remove backing on double-sided tape a .

3. Put screws c through holes and attach drip tray holder b to unit.

4. Optional, but strongly recommended - apply a line of food-grade silicone caulk along top edge of drip tray holder b to seal.

5. Place drip tray d in drip tray holder b .

pg

. 12

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.

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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.

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.

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 Ce approved units: To prevent an electrical shock hazard between the appliance and other appliances or metal parts in close vicinity, an equalization-bonding stud is provided. An equalization bonding lead must be connected to this stud and the other appliances / metal parts to provide sufficient protection against potential difference. The terminal is marked with the following symbol.

Hard wired models:

Hard wired models must be equipped with a country certified external allpole disconnection switch with sufficient contact separation.

If a power cord is used for the connection of the product an oil resistant cord like H05RN or H07RN or equivalent must be used.

d A N g E R

ENSURE POWER SOURCE

MATCHES VOLTAGE iDENTifiED

ON APPLiANCE RATiNG TAG.

NOTE : Where local codes and CE regulatory requirements apply, appliances must be connected to an electrical circuit that is protected by an external GFCI outlet.

d A N g E R

APPLiANCES WiTH NO CORD

PROViDED bY fACTORY MUST bE EQUiPPED WiTH A CORD Of

SUffiCiENT LENGTH TO PERMiT

THE APPLiANCE TO bE MOVED fOR CLEANiNG.

ELECTRiCAL CONNECTiONS MUST bE MADE bY A QUALifiED SERViCE

TECHNiCiAN iN ACCORDANCE WiTH

APPLiCAbLE ELECTRiCAL CODES.

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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

300-TH/III vOLtaGe phase cycLe

/ hz aMps

kW cOrD

& pLuG

120

230

1

1 50/60 2.7

60 6.7 .80

.62

NeMa 5-15 p

15a-125 v plug cee 7/7

220-230 v plug

767-SK/III vOLtaGe phase cycLe

/ hz aMps

kW cOrD

& pLuG

208-240

230

1 60 16.0-18.5 3.9-4.4

1 50/60 14.0 3.1 cord , cee no plug

7/7

220-230v plug

500-TH/III vOLtaGe phase cycLe

/ hz aMps

kW cOrD

& pLuG

120

208-240

1

1

60 16.0 1.9

NeMa 5-20 p

20a-125 v plug

60 11.2-12.5 2.7-3.0

cord , no plug

230 1 50/60 12.0 2.8 cee 7/7

220-230 v plug

1767-SK/III vOLtaGe phase cycLe

/ hz aMps

kW cOrD

& pLuG

208-240 1 60 32.0-36.3 7.7-8.7 no cord or plug

230 1 50/60 30.0 6.2 no cord or plug

380-415 3 50/60 17.2 6.4 no cord or plug

750-TH/III vOLtaGe phase cycLe

/ hz aMps

kW cOrD

& pLuG

120 1 60 14.2 1.7

NeMa 5-20 p

20a-125 v plug

208-240 1 60 14.0-16.0 2.9-3.9 cord , no plug

230 1 50/60 12.2 2.8 cee 7/7

220-230 v plug

1000-SK/III vOLtaGe phase cycLe / hz aMps kW cOrD & pLuG

208-240

230

1 60 16.0-18.3 3.3-4.4

1 50/60 14.0 3.1 cord , no plug cee 7/7

220-230v plug

1200-SK/III vOLtaGe phase cycLe

/ hz aMps

kW cOrD

& pLuG

208-240

230

1

1

60 32.0-36.3 7.7-8.7

50/60 31.5 7.2 no no cord cord or or plug plug

1000-TH/III vOLtaGe phase cycLe

/ hz aMps

kW cOrD

& pLuG

208-240 1 60 14.0-16.0 2.9-3.9 cord , no plug

230 1 50/60 12.2 2.8 cee 7/7

220-230v plug

1200-TH/III vOLtaGe phase cycLe

/ hz aMps

kW cOrD

& pLuG

208-240

230

380-415

1

1

60 29.0-33.3 6.1-8.0

50/60 28.7

3 50/60 16.5

6.6

6.0 no no no cord cord cord or or or plug plug plug

1200-TH/III - UK ONLy vOLtaGe phase cycLe

/ hz aMps

kW cOrD

& pLuG

230 1 50/60 21.5 4.9 no cord or plug

Wire diagrams are located inside the bonnet of the unit.

pg

. 14 MN-29758 (R ev

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O p E R A T I O N

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, 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 and release control oN

/ off

key.

• Press the COOK key.

• Press the up and down arrows to set the cooking temperature to 300°F (149°C).

3. • Press the TIME key.

• Press the up and down arrows to set the cooking time to approximately 2 hours.

• Allow the oven to cycle for approximately

2 hours or until no odor is detected.

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.

AUdIBLE SIgNALS

Oven beeping indicates a response, mode changes, and error conditions.

One brief beep - response to a key being pressed.

Two brief beeps - informative beep that indicates that something has been changed, such as the user entering a volume change, entering a temperature scale change, etc.

Three brief beeps - indicates the oven is done preheating, the probe has exceeded set-point in cold smoking, the door has been open too long, or the control is unlocked.

Four brief beeps - indicates an error. Refer to the Trouble Shooting section of this manual.

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A B C D E F G H I

O p E R A T I O N

Power ON indicator h g i j k l b c d e f m

Upper

Cavity

ON/Off

Lower

Cavity

ON/Off n a o

A B C D E F G H I

Double

Compartment

Control

A B C D E F G H I q p

1. ON/Off Key

The ON/OFF control system key operates the functions of the control panel. If there is any power loss during operation, the on/off indicator light will flash. To clear, push key and release.

2. COOK Key — Temperature range 200 ° to 325°f

(93° to 162°C)

Used to select cooking mode and to review the cook temperature setting.

3. TiME Key — Maximum time 24 hours

Used to select cook time and to review set time.

4. PRObE Key — Temperature range 50° to 195°f

(10° to 91°C)

Used to select internal product probe temperature mode, review probe temperature setting, enable Probe

Hold mode, and edit probe holding temperature.

5. HOLD Key — Temperature range 60° to 205°f

(15° to 96°C)

Used to select food holding mode and to review set holding temperature.

6. SMOKER Key — Time range 0 to 4 hours

Used to select warm smoke or cold smoke and to

A B C D E

7. Lock indicator

When illuminated, this symbol indicates settings used in the cooking sequence are locked and cannot be changed.

8. Halo Heat indicator

When the oven is preheating, the Halo Heat indicator will illuminate during preheating and remain steady until the oven reaches the set cooking temperature.

When the temperature has stabilized, the indicator will illuminate periodically as the oven calls for heat.

9. Oven Preheat Light

Illuminates until the oven is preheated or in ready mode.

cONTROL FEATURES

10. LED Display

Indicates interior oven air temperature, internal product probe temperature, time, or when used in conjunction with other keys, will review original cooking, holding and probe temperature settings. The display will also indicate various programming and diagnostic information.

11. Ready indicator Light

Illuminates when the oven has finished preheating.

12. UP and DOWN ARROWS

Used to increase or decrease set time, including cooking, holding and probe temperature settings.

13. START Key

Used to initiate a selected mode sequence when pressed

and released. You may stop any mode of operation by

pressing and holding the START Key until you hear a

2-second beep.

14. Green indicator Lights

Located within each function key, the green light

F functions as an operator prompt indicating additional operator action is required and also identifies current mode of operation.

G H I

Keys, these indicators will illuminate to identify the current mode of operation and allows the operator to identify the information currently shown in the

LED display.

16. Preset Program Keys

Provides memory storage and operation of up to eight operator set cooking programs for specific products

(A thru H). I enables locking abilities.

17. CANCEL Key

Used to erase a program from memory storage.

pg

. 16

impOrTaNT

Do not use the oven if the controls are not properly functioning. refer to the Troubleshooting

Guide located in this manual or call an authorized service technician.

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O p E R A T I O N

cook/Hold/Smoke Instructions

Press and release control ON/Off key.

The oven will beep for one second and power to the unit will be indicated by an illuminated green indicator light located in the upper left corner of the ON/OFF key. The oven will begin operating in the hold mode. The amber hold indicator will be illuminated and the last set hold temperature will be displayed.

Set cook temperature Press COOk Key. Oven preheat indicator will illuminate and the last set cooking temperature will displayed. Press the Up or DOwN arrOw Keys to change the cook temperature. if cooking by time Press the Time Key. The green time indicator will illuminate and the last set cooking time will be displayed. Press the Up or DOwN arrOw Keys to change the set time. The display will alternate between the set temperature and the elapsed time.

if cooking by probe — Press the prObe Key. The green probe indicator will illuminate and the last set internal product temperature will be displayed. Press the Up or DOwN arrOw Keys to change the set temperature. The display will alternate between the set temperature, the elapsed time, and the probe temperature.

Set hold temperature Press the HOlD Key. The green cook indicator light will remain illuminated.

Press the Up or DOwN arrOw Keys to change set hold temperature. The display will alternate between the set hold temperature and the amount of time the product has been in the hold mode. Oven will remain in the hold mode until the ON/Off Key is pressed.

To enable Probe Hold mode (optional when cooking by probe) — Press the prObe Key. The probe cooking temperature will be displayed. Press the prObe key again to toggle to the Probe Hold temperature.

The yellow LEDs below the prObe and HOlD keys will alternate, signaling the Probe Hold mode. Press the Up or DOwN arrOw Keys to set probe holding temperature.

Set Smoke time if desired (hot smoke) Press SmOke Key. Press the Up or DOwN arrOw Keys to set the smoke time desired. The last set time will be displayed.

To save program to a preset Select desired preSeT key (A-H) for the product programmed by the previous steps. Press and hold the selected preSeT Key for two seconds. When the preset has been saved, you will hear a one second beep and the preset light will illuminate.

Note: Only one preset can be programmed at a time. If programming an additional preset is desired, the unit must be started and stopped either by cycling the power to the cavity or by pressing the STarT/STOp key. The last preSeT

Key used will be the oven cooking run sequence for the next product to be programmed. Settings can be manually changed for the next product and an alternate pre-programmed letter key selected.

Start cooking cycle - Press STarT Key.

To cook/Hold/Smoke using preset Menu Keys

Press desired preSeT Key (A through H). PreSeT Keys with stored cooking programs will have green indicator illuminated. The oven will automatically enter preheat mode. Oven will beep periodically when it has reached a preheat ready state, and both the Ready and Start indicator lights will flash.

Start cooking cycle - Press STarT Key.

To Erase a Preset — Oven must be in either the power-up hold mode or in the preheat mode. The oven cannot be running a preSeT Menu program.

When the oven is in the power-up hold mode or in the preheat mode, press and hold the CaNCel Key and then the appropriate letter preSeT Key to be erased for two seconds. When the preset has been erased the oven will beep for one second.

IMpORTANT - after programming a specific product into memory in a programmable preset key, it is very important to make a written permanent record of the product and the program letter assigned. menu card (pe-23384) is provided for this purpose.

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O p E R A T I O N

OpERATINg FEATURES & FUNcTIONS

To stop an operation at any time :

Press and hold the s tart

Key until the control beeps for two seconds, indicating the operation has been cancelled. The oven will remain in a power-on state.

To turn oven control panel off:

Press and hold the o

N

/o ff

Key until the oven beeps. The O

N

/O ff

indicator light will go out.

Door open indicator:

Display will flash “door” and a triple beep will alert the user. Press O

N

/O ff

key to acknowledge error and disable triple beep.

Arrow Keys:

Cook, Hold and probe Temperature, and the Time setting can be adjusted by pressing the Arrow keys.

Pressing and releasing the Arrow key will change settings in increments of one. To change a setting more rapidly, press and hold the Arrow key. Once the setting reaches a number divisible by 10, it will begin to increase in increments of 10.

Green and Amber indicators:

Each program key includes a green light which indicates a requirement for additional programming by the operator or the current operational state of the oven.

Green

Amber

The c ook

, t iMe

, p rob e

, and h old

keys include an amber indicator light to identify the information being displayed.

Power fail Detect:

If the power were to fail for any reason while heating, the control will retain, in memory, the programmed operating conditions. When power is restored, the control will resume operating from the point where it was interrupted and the O

N

/O ff indicator light will flash, indicating that such an event did occur. The operator can acknowledge the power failure by pressing the O

N

/O ff

key. Pressing the key will display the amount of time that the power has been off. The control will stop counting the amount of time the power has been off when it has been off for more than 24 hours.

NOTe: if such an event has occurred, it is strongly recommended that you ensure the food is safe for consumption according to local health regulations.

To set date and time:

All oven cavities must be turned OFF.

To set Time (HH:mm) - press and hold “A” Key for three seconds. Press UP/Down Arrow Key to set

Time.

To set Year - press and hold “B” Key for three seconds. Press UP/Down Arrow Key to set Year.

To set month and day (mm.dd) = press “C” Key for three seconds. Press UP/Down Arrow Key to set

Month and Day.

pg

. 18 MN-29758 (R ev

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O p E R A T I O N

OpERATINg FEATURES & FUNcTIONS

Display High/Low Probe Temperatures:

To observe the recorded maximum or minimum probe temperature when cooking by probe, press the following keys while the probe remains in the product:

Highest Temperature: Press p robe

Key and u p a rrow

Key at same time.

lowest Temperature: Press p robe Key and d own a rrow Key at same time.

Probe Usage:

When the oven probe remains inserted in the probe bracket, the LED temperature display will indicate the ambient air temperature inside the oven. To use the probe for cooking remove it from the bracket and wipe the full length of the metal probe with a disposable alcohol pad to clean and sanitize before using.

Only the tip of the probe senses the internal product temperature; therefore, it is important the tip be placed correctly in the product for internal temperature accuracy. Push the probe tip halfway into the product, positioning the tip at the center of the food mass. When inserting the probe into solid foods such as meat roast or poultry breasts, push the probe in from a straight downward position or in from the side to the center position. If placing into a semi-liquid or liquid product, the probe cable must be secured to keep the probe positioned properly.

Do not let the probe tip touch the edges, bottom or side of a container. Tape the probe cable to the lip or edge of the container.

Probe Calibration:

1. To verify product probe calibration, place the probe in a glass of ice water.

2. After allowing the temperature to settle, press the probe key for five (5) seconds. Compare reading against 32°F (0°C).

3. If calibration is required, the unit must be in the power up hold mode. From the off state turn the unit on. The unit will begin to operate in the power up hold mode, press the probe key for eight (8) seconds until the unit beeps twice and a temperature is displayed. Adjust the probe offset temperature by pressing the up or down arrows to increase or decrease the temperature. Repeat step

2 to verify.

4. Repeat steps 1 and 2 to verify the probe calibration as necessary.

Sous Vide Cooking:

With the oven in a preheat mode, press and hold the probe button. After 5 seconds, it will display “SouS” if in sous-vide mode, or “ rE9” if in a regular probe mode. If changes are desired, continue holding the probe button for an addition three seconds which will toggle the option.

c A U T I O N

TO MAINTAIN SAFE TEMPERATURE LEVELS,

COLD FOOD FOR RETHERMALIZATION OR

REHEATING MUST NEVER BE ADDED TO THE

OVEN WHILE HOT FOODS ARE BEING HELD.

NOTe: when cooking by probe, insert the probe into the raw product after the oven has been preheated. waiT ONe fUll miNUTe to allow the probe temperature to decrease to the internal temperature of the product. press the start button to begin the cooking process after this probe temperature adjustment period. a false probe reading of the internal product temperature will cause the oven to default to a holding temperature.

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. 19

O p E R A T I O N preparation

Adjust the inside door vents per the individual cooking procedure selected. Always keep door vents closed when cooking with the smoking function. Insert drip pan on the bottom of the oven cavity. wood chips

Soak one full tray of wood chips in water for 5 to

10 minutes. Shake off excess water, and place the moistened chips in the wood chip tray of the smoker oven. Replace the container in the oven.

Hot Smoke procedure

w A R N I N g

THE USE Of iMPROPER

MATERiALS fOR THE SMOKiNG fUNCTiON COULD RESULT iN

DAMAGE, HAZARD, EQUiPMENT fAiLURE OR COULD REDUCE THE

OVERALL LifE Of THE OVEN.

DO NOT USE SAWDUST fOR SMOKiNG.

DO NOT USE WOOD CHiPS

SMALLER THAN THUMbNAiL SiZE.

cold Smoke procedure

Press and release power switch ON/OFF

Control Key.

Press and set COOK thermostat to required cooking temperature.

Press and set TIME or PROBE.

Press and set HOLD thermostat to required holding temperature.

Enable and set PROBE HOLD mode if desired.

The Oven is automatically programmed to preheat to the set cooking temperature. The oven will produce an audible signal when fully preheated.

Prepare product for cooking.

Load product on shelves.

To Set Smoking Time

Press the SMOKER Key.

Press the UP and DOWN ARROW Keys to select the smoke time in minutes.

Press START.

Note: The smoking timer activates the heating element located within the wood chip container when in either a cook or hold mode. The smoke element will not turn on during preheat or ready modes.

A full wood chip container will produce smoke for a period of approximately 1 hour, even though the timer can go past one hour.

I o

To Enter cold Smoke Mode

Press and release power switch ON/OFF

Control Key.

Press and hold the SMOKER Key for a period of 3 seconds.

To Set cold Smoke Holding Temperature

The temperature will default to the last smoke holding temperature set by the user.

The holding temperature range is

14°F to 205°F (-10°C to 96°C).

To increase this default temperature, press the HOLD Key and press the UP ARROW to set a higher default temperature.

To Set Smoking Verification

Temperature ( If deSIred )

Press the PROBE Key

Press the UP and DOWN ARROW Keys to select the verification temperature. The probe range is 14°F to 195°F (-10°C to 91°C).

This will incorporate the probe into the coldsmoking process and the control will alarm if the temperature exceeds the probe set point.

To Set Smoking Time

Press the SMOKER Key.

Press the UP and DOWN ARROW Keys to select the smoke time in minutes.

Prepare product for smoking.

Place stainless steel tray filled with ice on shelf above the smoker tray.

Load product on shelves.

Press START.

For maximum product tenderizing and to reduce labor during peak preparation hours, products can be pg

. 20 cooked and held overnight.

These instructions are basic operational guidelines only.

For complete instructions, see the HALO HEAT

Guide to Low Temperature Cooking and Holding provided with the oven.

Taste preference

Light Smoke Flavor

Medium Smoke Flavor

Heavy Smoke Flavor

Very Heavy Smoke Flavor

Extra Heavy Smoke Flavor

Minimum Smoking time

10 min.

30 min.

40 min.

60 min.

80 min.

MN-29758 (R ev

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A B C D E F G H I

U S E R O p T I O N S

O p E R A T I O N

A B C D E F G H I

P

reSeT

Keys Lock and Unlock

PRESET Keys A through H can be locked in order to prevent storing, altering or erasing a program.

To lock the PRESET Keys, press and hold the “I”

Key until the oven beeps. Release the “I” key.

The green indicator on the “I” key will illuminate.

Oven PRESET Keys A through H are now locked.

Note: Only the oven PRESET keys A through H are affected by this lock-out in order to also allow the oven to be used with the unprogrammed

Cook, Probe, or Hold modes.

To unlock the PRESET Keys, press and hold the

CANCEL Key along with the “I” Key for two seconds until the “I” key light no longer illuminates. Release all keys. The oven preset keys are now unlocked.

Fahrenheit or celsius Selection

With the control in the off mode,

press and hold the UP ARROW Key until the display shows the current selection. Press the up or down buttons to toggle between the two options. After each change the button must be released. The display must clear before the procedure can be repeated.

preset lock

control panel Lock and Unlock

The control panel can be locked at any time in order to prevent inadvertent or accidental setting changes.

To lock the control panel, press and hold the u p a rrow Key and then press the ON/OFF Key.

You will hear a brief beep and the panel lock indicator will illuminate. Release all keys.

The oven’s control panel is now locked.

note: The control panel is now fully locked with the exception of the ON/OFF Key and ARROW keys.

You will be unable to turn the oven control off at this point.

To unlock the control panel, press and hold the DOWN

ARROW Key and then press the ON/OFF Key. You will hear three beeps and the panel lock indicator will extinguish. Release all keys. The panel is now unlocked and ready for normal use.

Beeper Volume Selection

With the control in the off mode,

press and hold the DOWN ARROW Key until the display shows the current control volume. Press the UP or DOWN ARROW

Key to cycle through the four options

(0 = Off, 1 = Low, 2 = Mid, 3 = High).

MN-29758 (R ev

. 4) • TH/III & SK/III

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SeRvIce MaNual pg

. 21

O p E R A T I O N

H A c c p

HACCP Documentation, Data Logger - Optional

This oven meets the requirements of established

HACCP criteria by providing automated sampling, record keeping, set-point validation, recipe used, dates and time. This data is retained for the last 30 days. This information can be viewed on screen or downloaded to a USB drive and then copied to your computer. The file format is a comma-separated variable (*.csv), that is easily opened using a spreadsheet package.

To download the data collected:

1. All oven cavities must be turned OFF.

A B C D located on the right side of the control panel and insert the USB flash drive. Display will show

“Usb”. If display does not show “Usb”, try again with another flash drive device or call

Alto-Shaam Service.

3. Press and hold the START Key until display shows

“ XYZ”. The number at the far right is the percentage of the download completed. The START

Key indicator light will flash while the download is in process. When display shows “ 100”, the download is complete.

E

4. Remove the USB flash drive and replace the cap on the USB port. When the USB is removed, the oven will beep for 1-second, acknowledging the removal.

F G

HACCP Data Sample

H I lCD Display Start key

ON/Off key

A B C D E F G H I pg

. 22 MN-29758 (R ev

. 4) • TH/III & SK/III

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O p E R A T I O N

gENERAL HOLdINg gUIdELINES

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

BAKEd gOOdS

BREADS/ROLLS

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

160° — 175°f

160° — 175°f

160° — 175°f

71° — 79°C

71° — 79°C

71° — 79°C

71° — 79°C

71° — 79°C

71° — 79°C

71° — 79°C

120° — 140°f 49° — 60°C

MIScELLANEOUS

CASSEROLES

DOUGH — Proofing

EGGS —fried fROZEN ENTREES

HORS D'OEUVRES

PASTA

PIZZA

POTATOES

PLATED MEALS

SAUCES

SOUP

VEGETABLES

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

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

MN-29758 (R ev

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. 23

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.

d A N g E R

dIScONNEcT UNIT FROM pOwER SOURcE BEFORE cLEANINg OR SERVIcINg.

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

S

E

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.

pg

. 24 MN-29758 (R ev

. 4) • TH/III & SK/III

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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.

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.

MN-29758 (R ev

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. 25

c A R E A N d c L E A N I N g

cLEAN THE dOOR VENTS

Door vents need to be inspected and cleaned as required.

cLEAN THE pROBES dAILy

Remove all food soil from probes. Wipe entire probe and cable assembly with warm detergent solution and a clean cloth. Remove detergent by wiping each probe and cable with clean rinse water and a cloth.

Wipe probes, and probe brackets with disposable alcohol pad or sanitizing solution recommended for food contact surfaces. Allow probe and cable to air dry in probe holding bracket.

cHEcK THE cOOLINg FAN IN THE

OVEN cONTROL AREA

While the oven is warm, check that the cooling fan in the oven control area is functioning. The fan is located at the back of the unit, toward the top.

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.

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.

d A N g E R

dIScONNEcT UNIT FROM pOwER SOURcE BEFORE cLEANINg OR SERVIcINg.

dAILy pRONg cLEANINg

To ensure accurate internal product temperature readings the prongs on the removable probe must be cleaned daily.

1. Remove all food debris from prongs at the end of each production shift. Wipe the entire prong casing, and between each prong with a clean cloth and warm detergent solution.

2. Remove detergent by wiping with a cloth and clean rinse water.

3. Allow prongs to air dry before replacing detachable probe.

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 pg

. 26 MN-29758 (R ev

. 4) • TH/III & SK/III

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S A N I T A T I O N

Food fl avor and aroma are usually so closely related that it is diffi cult, if not impossible, to separate them.

There is also an important, inseparable relationship between cleanliness and food fl avor. Cleanliness, top operating effi ciency, and appearance of equipment contribute considerably to savory, appetizing foods. Good equipment that is kept clean, works bett er 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 eff ective tool for this purpose, and should be routinely used on all products that require holding at a specifi c temperature.

Most food imparts its own particular aroma and many foods also absorb existing odors. Unfortunately, during this absorption there is not distinction between GOOD and BAD odors The majority of objectionable fl avors and odors troubling food service operations are caused by bacteria growth. Sourness, rancidity, mustiness, stale or other OFF fl avors are usually the result of germ activity.

The easiest way to insure full, natural food fl avor is through comprehensive cleanliness. This means good control of both visible soil (dirt) and invisible soil

(germs). A through approach to sanitation will provide essential cleanliness. It will assure an att ractive appearance of equipment, along with maximum effi ciency 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, nd the routine monitoring of internal temperatures from receiving through service.

Most food-borne illnesses can be prevented through proper temperature control and a comprehensive program of sanitation. Both these factors are important to build quality service as the foundation of customer satisfaction. Safe food handling practices to prevent foodborne illness is of critical importance to the health and safety of your customers.

HACCP, an acronym for Hazard Analysis (at) Critical

Control Points, is a quality control program of operating procedures to assure food integrity, quality, and safety.

Taking steps necessary to augment food safety practices is both cost eff ective 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

SAfE ZONE

DANGER ZONE

SAfE ZONE

DANGER ZONE

CRITICAL ZONE

SAfE ZONE

70° TO 120°f

140° TO 165°f

COLD FOOD S

ABOVE 40°f

36° TO 40°f

FROZEN FOOD S

ABOVE 32°f

0° TO 32°f

0°f or below

(21° TO 49°C)

(60° TO 74°C)

(ABOVE 4°C)

(2° TO 4°C)

(ABOVE 0°C)

(-18° TO 0°C)

(-18°C or below)

MN-29758 (R ev

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. 27

S E R V I c E

TROUBLESHOOTINg

code description possible cause

E-10

E-11

E-20

E-21 product probe is shorted

Oven will cook in time only product probe is open

Oven will cook in time only

E-30 Under temperature

E-31 cavity air sensor shorted cavity air sensor open

Over temperature

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 - 25°F) 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.

E-32

Safety switch open

(Aux hi-limit switch)

Contact factory.

E-38

E-39

E-50

E-51

E-60

E-61

E-64

E-70

E-78

E-79

E-80

E-81

Internal software error

Sensor error

Temp. measurement error

Temp. measurement error

Real time clock error

Real time clock error clock is not oscillating configuration connector error (dIp switch)

Voltage low

Voltage high

EEpROM Error

EEpROM Error

Contact factory.

Contact factory.

Contact factory.

Contact factory.

Data set to factory default. Ensure that date and time are correct if applicable.

Contact factory.

Contact factory.

Refer to wiring diagram for the particular model and ensure dip switches on the control match the settings called out on the WD. If the dip switch settings are correct according to the print replace the control.

Voltage below 90 VAC on a 125 VAC unit, or below 190 VAC on a

208-240 VAC unit. Correct voltage.

Voltage over 135 VAC on a 125 VAC unit, or over 250 VAC on a

208-240 VAC unit. Correct voltage.

Ensure that all temperatures and times are properly set.

Contact factory if problem persists.

Contact factory.

E-82

E-83

E-85

E-86

E-87

E-88

E-90

E-91

EEpROM Error

EEpROM Error

EEpROM Error

EEpROM Error

EEpROM Error

EEpROM Error

Button stuck

Input failure

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.

A button has been held down for >60 seconds. Adjust control. Error will reset when the problem has been resolved.

Contact factory.

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.

dLto datalogger has timed out Cycle power. Contact factory if error persists.

dLSd Micro Sd card not plugged in Plug in SD card and cycle power. Contact factory if error persists.

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 . pg

. 28 MN-29758 (R ev

. 4) • TH/III & SK/III

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S E R V I c E

This section is provided for the assistance of qualified technicians only and is not intended for use by untrained

or unauthorized service personnel. If your Alto-Shaam

® unit is not operating properly, check the following before calling your Authorized Alto-Shaam Service Agent:

☛ Check main power circuit breaker to the unit and verify that the circuit breaker on the back of the unit is turned on, if applicable.

Do not attempt to repair or service the unit beyond this point. Contact alto-Shaam for the nearest authorized service agent. repairs made by any other service agents without prior authorization by alto-Shaam

®

will void the warranty on the unit.

TROUBLE SHOOTINg INTERNAL ELEcTRIcAL cOMpONENTS

A. No power. display will not light.

1. Verify that power is available at the outlet or junction box.

2. Verify that the circuit breaker switch on the back of the unit is turned on.

3. Verify that the power cord is not open. Check continuity with a VOM meter.

4. If the problem persists, call a qualified Alto-Shaam service technician at 1-800-558-8744.

B. display is lit but unit is not heating.

Check to verify that the high limit switch located at the rear of the unit top has not been tripped. If it has been tripped, reset by pressing in the hi-limit reset button at the rear of the oven.

After resetting, the cause of the high limit trip must be corrected. If the high limit switch will not reset, the high limit switch is defective and must be replaced.

This is a safety device and must not be bypassed or removed from the circuit.

c. To test air sensor:

Test 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.

d. To test probe sensor:

Test food probe by placing in ice water bath and using an ohmmeter set on the ohm scale.

The reading should be 100 ohms resistance.

d A N g E R

dIScONNEcT UNIT FROM pOwER SOURcE BEFORE cLEANINg OR SERVIcINg.

c A U T I O N

THiS SECTiON iS PROViDED fOR THE ASSiSTANCE

Of QUALifiED SERViCE TECHNiCiANS ONLY AND iS NOT iNTENDED fOR USE bY UNTRAiNED OR

UNAUTHORiZED SERViCE PERSONNEL.

N O T E

If the appliance has been unplugged for an extended period of time, the Real Time Clock may require recharging. Turn main breaker to the unit off for 10 seconds and then restore power.

For more information, see Error Code E-60 in the Troubleshooting section of this manual.

d A N g E R

LOcK-OUT OR pOST

BREAKER pANEL UNTIL

SERVIcE wORK HAS

BEEN cOMpLETEd.

MN-29758 (R ev

. 4) • TH/III & SK/III

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SeRvIce MaNual pg

. 29

EXTERIOR VIEw

- 300-TH/III

S E R V I c E

A

23

29

28

25

27

26

18

24

1

2

3 4 5

6

7

8

9

10

11

22

21

Part numbers and drawings are subject to change without notice.

20

19 pg

. 30 MN-29758 (R ev

. 4) • TH/III & SK/III

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18

15

14

12

13

16

17

S E R V I c E

EXTERIOR SERVIcE VIEw - 300-TH/III A

6

7

4

5

8

ITEM

1

2

3 dEScRIpTION

BONNET TOP COVER fAN BOx, 120V fAN BOx, 230V

BUSHING, STRAIGHT, STRAIN RELIEf, 230V

BUSHING, STRAIGHT, STRAIN RELIEf, 120V

SWITCH, ROCKER, 125-277V, 20A

HI-LIMIT THERMOSTAT

HI-LIMIT PROTECTION COVER

REAR TRIM

CORDSET, 230V

CORDSET, 120V

SCREWS, M4-0.7 x 6MM PHIL

INSULATION

RIVET, BLIND, #44, S/S

GUARD SENSOR

SCREW, 6-32 x 1/2, NC PHIL, fLAT

16

17

18

19

20

21

12

13

14

15

9

10

11

BLOCK, SENSOR

SENSOR

INSULATION

PRODUCT PROBE

HANDLE, PULL, RECESSED

OUTER CASING SPOT fEET, 3-1/2” (89mm) RIGID

HINGE PLATE, BOTTOM

22

23

24

25

26

27

SCREW, M6 x 1.0 x 10 PAN

DOOR ASSEMBLY

DOOR GASKET

DRIP PAN

PANEL, OVERLAY

SHELf, WIRE

SIDE RACK

28

29

CONTROL

GASKET, ADHESIVE,.125x.375 [lin ft]

30* PROBE WIRE HOLDER

31* NUT, THREADED INSERT, M6

32* NUT, 8-32 UNC fEPS ZP

33* SCREW, 8-32 x 2 SLOT PAN HEAD 18-8 S/S

34* SCREW, HHCS M6 x 20, W/NO MARKING

35* SCREW, 8-32 x 1/4" TRH PHH

36* fOIL PAD HEATER, 230V fOIL PAD HEATER, 120V

* not Shown right left

*

BK-29605

SN-33541

IN-22364

15892R

HD-28789

5014538 fE-29203

1012999

1014661

SC-27078

5014458

GS-35092

PN-2122

PE-35086

SH-2107

1012872

CC-34194

GS-23622

13239

NU-22770

NU-26526

SC-23154

SC-22924

SC-2459

EL-29740

EL-35173 pART NO.

QTy

1012831 1 fA-3973 fA-34524

1

1

BU-34898

BU-3964

SW-34769

TT-33476

1

1

1

1

1003936

5014525

CD-3922

CD-3232

SC-22271

IN-2003

RI-2100

1493

SC-2254

1

2

1

16

1

1

1

1

2

12

1

2

1

1

1

1

1

1

4

2

2

1

1

1

1

1

2

4

1

4

1

1

1

1

1

MN-29758 (R ev

. 4) • TH/III & SK/III

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SeRvIce MaNual pg

. 31

S E R V I c E

EXTERIOR SERVIcE VIEw - 500, 750, 1000-TH/III

500-TH/iii Shown

38

1

2 3

37

36

B

4

5 6

7

8

27

33

34

32

28

30

29

31

35

12

11

9

10

25

26

14

13

15

22

16

24

19

17

23 22

21 20

18

Part numbers and drawings are subject to change without notice.

pg

. 32

d A N g E R

dIScONNEcT UNIT FROM pOwER SOURcE BEFORE cLEANINg OR SERVIcINg.

d A N g E R

LOcK-OUT OR pOST

BREAKER pANEL UNTIL

SERVIcE wORK HAS

BEEN cOMpLETEd.

MN-29758 (R ev

. 4) • TH/III & SK/III

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SeRvIce MaNual

EXTERIOR SERVIcE VIEw - 500, 750, 1000-TH/III

B

ITEM

1

2

5

6

3

4

7

8

21

22

23

17

18

19

20

13

14

15

16

9

10

11

12

MOdEL > dEScRIpTION

THERMOSTAT, HI LIMIT

GASKET ADHESIVE 0.125 x 0.375 [LIN fT]

PLUG, DOME,.187" HOLE

HIGH LIMIT PROTECTION COVER

REAR TRIM, SPOT

SCREW, M4-0.7 x 6mm PHIL

BUSHING, STRAIN RELIEf

CORDSET, 120V, 5fT. (1524mm)

CORDSET, 208-240V, 5fT. (1524mm)

CORDSET, 230V, 8fT. (2438mm)

PLUG, 3/8" HOLE

SWITCH,ROCKER, 125-277V, 20A

INSULATION

RIVET, BLIND, #44 STAINLESS

PROBE RECEPTACLE

SHELf, STAINLESS STEEL

PROBE, PRODUCT

PANEL, SIDE

CASTER, 3-1/2" (89mm) RIGID

CASTER, 3-1/2" (89mm) SWIVEL W/ BRAKE

BOTTOM PANEL

SCREW, 10-32 x 3/4", Nf PHIL

HINGE

SCREW,10-32x1-1/2", Nf, PHIL

DRIP TRAY KIT

- DRIP TRAY HOLDER

24

- DRIP TRAY

DOOR ASSEMBLY, SLAB, RH

*DOOR ASSEMBLY, WINDOW, RH

*DOOR ASSEMBLY, SLAB, LH

*DOOR ASSEMBLY, WINDOW, LH

*DOOR GASKET

HANDLE, OffSET MAG. LATCH

SCREW, 3/4" PAN HD

25

26

27

28

29

34

35

36

37

30

31

32

33

SHIM, HANDLE

DRIP PAN WELD

SIDE RACK, CHROME

PAN SLIDES, 230V ONLY

SWITCH, DOOR

BUSHING, 3/8" BLACK HOLE

PROBE WIRE HOLDER

PANEL OVERLAY

CONTROL

NUT, #8-32 UNC KEPS ZP

TOP COVER

SCREW, 8-32 x 2 SLOT PAN HEAD 18-8 S.S.

38 fAN, BOx - 120V ONLY fAN, BOx

39* SENSOR GUARD

40* PROBE COVER

41* SENSOR MOUNTING BLOCK

42* SCREW, 6-32 x 1/2", NC PHIL, fLAT

43* SCREW, 8-32 x 1/4" PHIL

44* SCREW, 8-32 x 1/2” PHIL S/S

45* SENSOR, OVEN TEMPERATURE

46* WASHER, fLAT, M6 DIN 125

47* WASHER, M6 SPLIT LOCK S/S 18-8

* not Shown

MN-29758 (R ev

. 4) • TH/III & SK/III

INSTallaTIoN

/ opeRaTIoN

/

SeRvIce MaNual

1

4

1

1

1

1

2

2

1

1

1

1

2

1

1

1

2

1

1

1

1

2

2

6

1

1

1

2

18

5010830

5010824

5010829

GS-22950

HD-27080

SC-2071

13947

14813

SR-28403

1010880

SW-33559

BU-3419

13239

PE-26710

CC-34194

NU-26526

1011946

SC-23154 fA-3973 fA-34524

1493

5009712

BK-29605

SC-2254

SC-2459

SC-2425

SN-33541

WS-22297

WS-22302

IN-2003

RI-2100

PR-34705

SH-2326

PR-36065

5015081

CS-25674

CS-25675

1010774

SC-2072

HG-22338

SC-2073

5010736

1010782

1010783

5010828

500-TH/III 750-TH/III 1000-TH/III pART NO. QTy pART NO. QTy pART NO. QTy

TT-33476

GS-23622

PG-28439

1003936

1

1

4

1

TT-33476

GS-23622

PG-28439

1003936

1

1

4

1

TT-33476

GS-23622

PG-28439

1003936

4

1

1

1

5014004

SC-22271

BU-3964

CD-3397

CD-3607

CD-3922

PG-25574

SW-34769

1

2

1

1

1

1

1

1

5014081

SC-22271

BU-3964

CD-3397

CD-3607

CD-3922

PG-25574

SW-34769

1

2

1

1

1

1

1

1

5014172

SC-22271

BU-3964

CD-3607

CD-3922

PG-25574

SW-34769

1

1

1

1

1

2

1

1

6

1

2

1

2

2

2

1

6

1

10

1

1

1

1

IN-2003

RI-2100

PR-34705

SH-2324

PR-36065

5015083

CS-25674

CS-25675

1010394

SC-2072

HG-22338

SC-2073

5010391

1010584

1010585

5010946

1

6

1

3

1

2

2

2

1

6

1

10

1

1

1

1

IN-2003

RI-2100

PR-34705

SH-2325

PR-36065

5015088

CS-25674

CS-25675

1009941

SC-2072

HG-22338

SC-2073

5009716

1010188

1010189

5010081

1

1

1

1

1

6

1

10

2

2

1

2

1

3

1

6

5010948

5010947

5010949

GS-22951

HD-27080

SC-2071

13947

14831

SR-28405

1010813

SW-33559

BU-3419

13239

PE-26839

CC-34194

NU-26526

1011872

SC-23154 fA-3973 fA-34524

1493

5009712

BK-29605

SC-2254

SC-2459

SC-2425

SN-33541

WS-22297

WS-22302

1

4

1

1

1

1

2

2

1

1

1

1

2

1

1

1

2

1

1

1

1

2

2

6

1

1

1

2

20

5010082

5010071

5010076

GS-22952

HD-27080

SC-2071

13947

5005616

SR-2266

SW-33559

BU-3419

13239

PE-26713

CC-34194

NU-26526

1011534

SC-23154 fA-3973 fA-34524

1493

5009712

BK-29605

SC-2254

SC-2459

SC-2425

SN-33541

WS-22297

WS-22302

1

4

1

1

2

1

1

1

1

1

1

2

1

1

1

2

1

1

1

1

2

2

6

1

1

1

2

26 pg

. 33

S E R V I c E

EXTERIOR SERVIcE VIEw - 767, 1000-SK/III

767-SK/iii 230V Shown

32

c

35

34

33

A 4

1

2 3

**

31

23

24

25

30

29

28

27

26

A

5

7

6

8 9

10

11

12

20

22

16

15

13

21

20 19

18 17

14

Part numbers and drawings are subject to change without notice.

** Shown with electrical chassis prior to 5/1/13 pg

. 34

d A N g E R

dIScONNEcT UNIT FROM pOwER SOURcE BEFORE cLEANINg OR SERVIcINg.

d A N g E R

LOcK-OUT OR pOST

BREAKER pANEL UNTIL

SERVIcE wORK HAS

BEEN cOMpLETEd.

MN-29758 (R ev

. 4) • TH/III & SK/III

INSTallaTIoN

/ opeRaTIoN

/

SeRvIce MaNual

EXTERIOR SERVIcE VIEw - 767, 1000-SK/III c

* not Shown

22

23

24

25

26

27

28

10

11

12

13

7

8

9

14

15

16

30

31

32

33

34

35

36*

37*

38*

39*

40*

41*

52*

53*

54*

56*

43*

44*

45*

46*

47*

48*

49*

50*

51*

ITEM

1

2

3

4

5

6

17

18

19

20

21

29

42*

MOdEL > 767-SK/III 1000-SK/III dEScRIpTION

TOP COVER

THERMOSTAT, HI-LIMIT

HI-LIMIT PROTECTION COVER

GASKETS, ADHESIVE, 0.125x 0.375 [linear ft]

BUSHING, STRAIGHT, STRAIN RELIEf

CORDSET, 230V, 8fT. (2438mm)

CORDSET, 208-240, 6fT. (182mm)

INSULATION

REAR TRIM, SPOT

RIVET, BLIND, #44, STAINLES STEEL

ELEMENT COVER

SWITCH, ROCKER, 20A

SIDE PANEL

CASTER, 1.5" STEM, RIGID 5" (127mm) pART NO. QTy pART NO. QTy

1011872 1 1011534 1

TT-33476

1003936

1

1

TT-33476

1003936

1

1

GS-23622

BU-3964

CD-3922

CD-3607

1

1

1

1

GS-23622

BU-3964

CD-3922

CD-3607

1

1

1

1

IN-2003

5014137

RI-2100

1

1

6

IN-2003

5014204

RI-2100

1010409 1 1011813 1

SW-34769 1 SW-34769 1

5015083

CS-24874

2

2

5015088

CS-24874

2

2

1

1

6

CASTER, 1.5" STEM, 5" (127mm) SWIVEL W/ BRAKE CS-24875

BOTTOM PANEL 1010394

DRIP TRAY KIT

— DRIP TRAY

— DRIP TRAY HOLDER

5010391

1010584

1010585

HINGE COVER

SCREW, M5x0.8x20MM fLAT

HINGE, 1-3/8" OffSET, PAIR, CHROME

SCREW, MSx0.8x30MM fLAT

CV-22171

SC-23868

2

1

1

1

1

2

6

CS-24875

1009941

5009716

1010188

1010189

CV-22171

SC-23868

2

6

HG-22338 1 HG-22338 1

SC-22853 10 SC-22853 10

1

1

2

1

1

DOOR ASSEMBLY, RH

*DOOR ASSEMBLY, LH

*DOOR GASKET

SCREW, M5x0.8x20MM PAN

HANDLE, OffSET MAGNETIC LATCH

SHIM, HANDLE

DRIP PAN WELD

REED SWITCH, DOOR

BUSHING, 3/8" BLACK HOLE

5011828

5011829

GS-22951

SC-22779

HD-27080

13947

14831

1

1

1

2

1

1

1

5012859

5012861

GS-22952

SC-22779

HD-27080

13947

5005616

1

2

1

1

1

1

1

SW-33559 1 SW-33559 1

BU-3419 1 BU-3419 1

SHELf, WIRE S/S

*SHELf, RIB RACK

SIDE RACKS

PAN SLIDES (230V ONLY)

PANEL OVERLAY

CONTROL

SCREW, HHCS, M6 x 20

WASHER, fLAT, M6, DIN 125

WASHER, M6 SPLIT LOCK S/S 18-8

NUT, #8-32 UNC KEPS ZP

SENSOR BLOCK, TERMINAL, PORCELAIN

SENSOR MOUNTING BLOCK

BRACKET, CHIP TRAY

BUSHING, 5/8" SNAP, BLACK

CHIP TRAY WELD

SMOKE ELEMENT - 208-240V, 230V

SMOKE ELEMENT - 120V fAN, BOx, 120V fAN BOx

NUT, THREADED INSERT, M6

NUT, 1/4-20 HEx S/S

PLUG, DOME, 187" HOLE

PROBE ASSEMBLY, PRODUCT

PROBE COVER

PROBE WIRE HOLDER

PROBE RECEPTICAL, PRODUCT

SCREW, 6-32 x 1/2, NC PHIL, fLAT

SCREW, M4-0.7 x 6MM PHIL

SCREW, M3x0.5x16MM PAN

SCREW, 8-32 x 2 SLOT PAN HEAD 18-8 S/S

SENSOR, CAVITY

SENSOR GUARD

SMOKE HEATER PLATE WELD

SH-2324

SH-2743

SR-28405

1010813

PE-27178

CC-34194

SC-22924

EL-35023 fA-3973 fA-34524 1

NU-22770 1

1

1

NU-2437 2

PG-28439 4

PR-36065

5009712

13239 1

1

1

PR-34705

SC-2239

SC-22271

SC-22270

SC-23154

SN-33541

1493

5003782

1

1

1

2

2

2

2

1

1

2

1

2

6

1

2

SH-2325

SH-29474

SR-2266

PE-29385

CC-34194

SC-22924

WS-22297 2 WS-22297 2

WS-22302 2 WS-22302 2

NU-26526

BK-33546

4

1

NU-26526

BK-33546

4

1

BK-24427

BT-29217

BU-3611

4652R

EL-35022

1

1

2

1

1

BK-24427

BT-29217

BU-3611

4652R

EL-35022

2

1

1

1

1

EL-35023 fA-3973 fA-34524

NU-22770

NU-2437

PG-28439

PR-36065

5009712

13239

PR-34705

SC-2239

SC-22271

SC-22270

SC-23154

SN-33541

1493

5003782

1

1

2

1

2

6

1

2

1

1

2

4

1

1

1

1

1

1

1

1

2

1

2

MN-29758 (R ev

. 4) • TH/III & SK/III

INSTallaTIoN

/ opeRaTIoN

/

SeRvIce MaNual pg

. 35

S E R V I c E

EXTERIOR SERVIcE VIEw - 1200-TH/III d

32

1

33

30

31

2 3 4

5

6

A 35

34

28

26

27

25

24

29

**

A

7

10

8

9

21

22

23

18

20

15

14 12

19

18

17

16 13

Part numbers and drawings are subject to change without notice.

** Shown with electrical chassis prior to 5/1/13 pg

. 36 MN-29758 (R ev

. 4) • TH/III & SK/III

INSTallaTIoN

/ opeRaTIoN

/

SeRvIce MaNual

11

S E R V I c E

EXTERIOR SERVIcE VIEw - 1200-TH/III d

ITEM dEScRIpTION

*DOOR ASSEMBLY, WIDOW, RH

*DOOR ASSEMBLY, LH

*DOOR ASSEMBLY, WINDOW, LH

20

21

22

*DOOR GASKET

SCREW, 3/4" PAN HD

HANDLE, OffSET MAG. LATCH

SHIM, HANDLE

23 DRIP TRAY KIT

- DRIP TRAY HOLDER

- DRIP TRAY pART NO. QTy ITEM

4

5

6

1

2

3

TOP COVER 1011534

SCREW, 10-32 x 1/2, Nf PHIL, fLAT SC-23670

NUT, 10-32 UNf HEx MS, 18-8 SST NU-2215

BRACKET, TETHER

GASKET ADHESIVE 0.125 x 0.375

BUSHING, STRAIN RELIEf

BT-26884

GS-23622

BU-3964

7

8

REAR TRIM, SPOT

SWITCH, ROCKER,125-277V, 20A

9 SENSOR MOUNTING BLOCK

10 INSULATION

5014268

SW-34769

BK-29605

IN-2003

11 PANEL, SIDE

12 CASTER, 3-1/2" (89mm) rigid

13

14

15

CASTER, 3-1/2" (89mm)

BOTTOM PANEL

DRIP PAN WELD

Swivel w

/ brake

5015105

CS-24874

CS-24875

1009941

5005616

16

17

18

19

SCREW,10-32 x 3/4", Nf PHIL

HINGE

HINGE COVER

SCREW,10-32x1-1/2", Nf, PHIL

DOOR ASSEMBLY, RH

SC-2072

HG-22338

CV-22171

SC-2073

5010081

5010082

5010071

5010076

GS-22952

SC-2071

HD-27080

13947

5009716

1010188

1010189

2

2

2

2

4

2

1

1

1

1

2

1

2

2

2

1

2

1

1

12

2

4

20

2

1

1

1

1

4

4 dEScRIpTION

24 SWITCH, REED

25 BUSHING, 3/8" BLACK HOLE

26 SHELf, STAINLESS STEEL

27 SIDE RACK, CHROME

28 PANEL OVERLAY

29 CONTROL

30 SCREW, 8-32 x 1/2" PHIL SCREW

31 fAN, BOx

32 SCREW, HHCS, M6 x 20

33 WASHER, fLAT, M6 DIN 125

34 WASHER, M6 SPLIT LOCK S/S 18-8

35 NUT, THREADED INSERT

36* SENSOR GUARD

37* PROBE WIRE HOLDER

38* HIGH LIMIT PROTECTION COVER

39* PROBE COVER

40* TERMINAL BLOCK

41* BUSHING, 1-1/8" SNAP BUSHING

42* NUT, #8-32 UNC KEPS ZP

43* PROBE, PRODUCT pART NO. QTy

44* PROBE RECEPTACLE, 2200MM WIRE PR-34704

45* PROBE RECEPTACLE, 600MM WIRE PR-34705

46* SCREW, M4-0.7 x 6 MM PHIL SC-22271

47* SCREW, 6-32 x 1/2", NC PHIL, fLAT

48* 8-32 x 2 SLOT PAN HEAD 18-8 S.S.

49* SCREW, 8-32 x 1/4" PHIL

50* SENSOR, OVEN TEMPERATURE

51* THERMOSTAT, HI LIMIT

SC-2254

SC-23154

SC-2459

SN-33541

TT-33476

SW-33559

BU-3419

SH-2325

SR-2266

PE-26714

CC-34194

SC-2425 fA-34524

SC-22924

WS-22297

WS-22302

NU-22770

1493

13239

1003936

5009712

BK-33546

BU-3378

NU-26526

PR-36065

22

2

4

4

2

1

1

4

1

1

2

1

1

1

2

6

2

8

4

1

2

1

4

1

1

2

1

6

* not Shown

d A N g E R

dIScONNEcT UNIT FROM pOwER SOURcE BEFORE cLEANINg OR SERVIcINg.

d A N g E R

LOcK-OUT OR pOST

BREAKER pANEL UNTIL

SERVIcE wORK HAS

BEEN cOMpLETEd.

MN-29758 (R ev

. 4) • TH/III & SK/III

INSTallaTIoN

/ opeRaTIoN

/

SeRvIce MaNual pg

. 37

S E R V I c E

EXTERIOR SERVIcE VIEw - 1200, 1767-SK/III

1200-SK/iii Shown

E

35 33

34

1

2 3 4 5

6

7

A

38

37

36

26

31

30

28

29

32

27

A

8

11

9

10

22

23

24

25

19

21

20

19

18

17

Part numbers and drawings are subject to change without notice.

** Shown with electrical chassis prior to 5/1/13

16

15

14

13 pg

. 38 MN-29758 (R ev

. 4) • TH/III & SK/III

INSTallaTIoN

/ opeRaTIoN

/

SeRvIce MaNual

12

EXTERIOR SERVIcE VIEw - 1200, 1767-SK/III

E

* not Shown

51*

52*

53*

54*

47*

48*

49*

50*

55*

55*

56*

57*

43*

44*

45*

46*

39*

40*

41*

42*

35

36

37

38

31

32

33

34

12

13

14

15

8

9

10

11

16

17

18

19

20

ITEM

1

2

3

6

7

4

5

25

26

27

28

29

30

21

22

23

24

MOdEL > 1767-SK/III 1200-SK/III

TOP COVER dEScRIpTION

THERMOSTAT, HI-LIMIT

SCREW, M5x0.8x16MM fLAT

NUT, CT, M5-0.8 HEx, 18-8

HI-LIMIT PROTECTION COVER

GASKET, ADHESIVE, 0.125 x 0.375 [linear ft]

BRACKET, TETHER

REAR TRIM, SPOT

SWITCH, ROCKER, 20A

SENSOR BLOCK, TERMINAL, PORCELAIN

INSULATION

SIDE PANEL

CASTER, 1.5" STEM, RIGID 5" (127mm) pART NO. QTy pART NO. QTy

1011872

TT-33476

SC-22281

NU-22289

1003936

GS-23622

BT-26884

5014223

SW-34769

BK-33546

IN-2003

5015102

CS-24874

CASTER, 1.5" STEM, 5" (127mm) SWIVEL W/ BRAKE CS-24875

1

2

4

4

2

1

1

1

1

2

2

2

2

2

1011534

TT-33476

SC-22281

NU-22289

1003936

GS-23622

BT-26884

5014293

SW-34769

BK-33546

IN-2003

5015103

CS-24874

CS-24875

1

2

4

4

2

1

1

1

1

2

2

2

2

2

BOTTOM PANEL

HINGE COVER

1010394

CV-22171

1

4

1009941

CV-22171

1

4

SCREW, M5x0.8x20MM fLAT

HINGE, 1-3/8" OffSET, PAIR, CHROME

SCREW, MSx0.8x30MM fLAT

DOOR ASSEMBLY, RH

SC-23868

HG-22338

12

2

SC-23868

HG-22338

12

2

SC-22853 20 SC-22853 20

5011828 2 5012859 2

*DOOR ASSEMBLY, LH

*DOOR GASKET

SCREW, M5x0.8x20MM PAN

HANDLE, OffSET MAGNETIC LATCH

SHIM, HANDLE

5011829 2

GS-22951 2

SC-22779 4

HD-27080 2

13947 2

5012861

GS-22952

SC-22779

HD-27080

13947

4

2

2

2

2

DRIP TRAY KIT

— DRIP TRAY

— DRIP TRAY HOLDER

DRIP PAN WELD

SHELf, WIRE S/S

SHELf, RIB RACK

REED SWITCH, DOOR

BUSHING, 3/8" BLACK HOLE

SIDE RACKS

PAN SLIDES (230V ONLY)

PANEL OVERLAY

CONTROL

RIVET, BLIND, #44, STNLS fAN BOx

SCREW, HHCS, M6 x 20

WASHER, fLAT, M6, DIN 125

5010391

1010584

1010585

14831

SH-2324

SH-2743

SW-33559

BU-3419

SR-28405

1010813

PE-27181 1

CC-34194 1

RI-2100 fA-34524

SC-22924

1

1

1

2

4

2

2

2

4

4

12

2

1

WS-22297 2

5009716

1010188

1010189

5005616

SH-2325

SH-29474

SR-2266

PE-29386

CC-34194

RI-2100 fA-34524

SC-22924

1

2

1

1

4

1

1

4

2

SW-33559 2

BU-3419 2

12

2

1

WS-22297 2

WASHER, M6 SPLIT LOCK S/S 18-8

NUT, THREADED INSERT, M6

BRACKET, CHIP TRAY

BUSHING, 5/8" SNAP, BLACK

CHIP TRAY WELD

SMOKER ELEMENT

ELEMENT COVER

NUT, 1/4-20 HEx S/S

NUT, #8-32 UNC KEPS ZP

PLUG, DOME, 187" HOLE

PROBE ASSEMBLY, PRODUCT

PROBE COVER

PROBE WIRE HOLDER

PROBE RECEPTICAL, PRODUCT

SCREW, 6-32 x 1/2, NC PHIL, fLAT

SCREW, M4-0.7 x 6MM PHIL

SCREW, 8-32 x 2 SLOT PAN HEAD 18-8 S/S

SCREW, M3x0.5x16MM PAN

SENSOR, CAVITY

SENSOR GUARD

SENSOR MOUNTING BLOCK

SMOKE HEATER PLATE WELD

WS-22302 2

NU-22770 1

BT-29217

BU-3611

4652R

EL-35002

1010409

NU-2437

NU-26526 4

PG-28439 4

PR-36065

5009712

13239

PR-34705

SC-2239

SC-22271

SC-23154

SC-22270

SN-33541

1493

BK-24427

5003782

2

4

2

2

2

4

2

2

2

1

4

4

4

6

2

1

2

2

WS-22302 2

NU-22770 1

BT-29217

BU-3611

2

4

4652R

EL-35002

1011813

NU-2437

2

4

2

2

NU-26526

PG-28439

PR-36065

5009712

13239

PR-34705

SC-2239

SC-22271

4

4

2

1

2

2

4

4

SC-23154

SC-22270

SN-33541

1493

BK-24427

5003782

2

1

4

6

2

2

MN-29758 (R ev

. 4) • TH/III & SK/III

INSTallaTIoN

/ opeRaTIoN

/

SeRvIce MaNual pg

. 39

S E R V I c E

ELEcTRONIc cOMpONENTS - 300-TH/III

230V Shown

2

1

17 18

19

9

14

15

16

7

3 4

5

6

13

12

11

9

8

10

Part numbers and drawings are subject to change without notice.

5

6

7

8

9

ITEM

1

2

3

4 dEScRIpTION pART NO. QTy ITEM

WASHER, STAR LOCK WS-2467

SCREW, 10-32 x 1/4" PAN HD GROUND SC-2190

1

1

10

11

BUSHING, 3/8" BLACK HOLE

CORDSET - 230V, 8fT. (2438mm)

CORDSET - 120V, 5fT. (1524mm)

T-BLOCK

BU-3419

CD-3922

CD-3397

BK-3019

1

1

1

1

12

13

14

15

SCREW, 6-32 x 1-1/4" ROUND HD

BUSHING, HOLE, 3/4”

BUSHING, HOLE, 1/2"

SCREW, 6-32 x 1/2" NC PHIL TRUSS

SC-2365

BU-3008

BU-3006

SC-2472

1

6

2

1

16

17

18

19 dEScRIpTION

CONNECTOR, 6 PIN

CONNECTOR, 10 PIN

CONNECTOR, 7 PIN

CONNECTOR, 8 PIN

BEEPER

HEATSINK

RELAY

BOARD, POWER SUPPLY

BOARD, VOLTAGE MONITOR

SPACER, LOCK MOUNT pg

. 40 pART NO. QTy

CR-33719

CR-33717

1

1

CR-33762

CR-33761

BP-3567

HE-33926

1

1

1

1

RL-33829

BA-36144

BA-33764

SP-33832

1

4

1

1

d A N g E R

dIScONNEcT UNIT FROM pOwER SOURcE BEFORE cLEANINg OR SERVIcINg.

d A N g E R

LOcK-OUT OR pOST

BREAKER pANEL UNTIL

SERVIcE wORK HAS

BEEN cOMpLETEd.

MN-29758 (R ev

. 4) • TH/III & SK/III

INSTallaTIoN

/ opeRaTIoN

/

SeRvIce MaNual

S E R V I c E

ELEcTRONIc cOMpONENTS - 500-TH/III

13

19 20

14

15

16

18

17

1

2

3

4

7

6

5

13

12

11

10

9

8

9

10

7

8

4

5

6

ITEM

1

2

3 dEScRIpTION

BUSHING, 3/8" BLACK HOLE

CONNECTOR, #12 fERRULE

CORDSET - 230V, 8fT. (2438mm)

CORDSET - 120V, 5fT. (1524mm)

T-BLOCK

SCREW, 6-32 x 1-1/4" ROUND HD

BUSHING, 3/4" HOLE

BUSHING, 1/2" HOLE

CONNECTOR, 6 PIN

CONNECTOR, 10 PIN

CONNECTOR, 7 PIN

Part numbers and drawings are subject to change without notice.

pART NO. QTy ITEM

BU-3419 1 11

CR-34830

CD-3922

CD-3397

BK-3019

SC-2365

BU-3008

BU-3006

CR-33719

CR-33717

CR-33762

3

1

1

1

2

1

1

1

1

1

12

13

14

15

16

17

18

19

20 dEScRIpTION

CONNECTOR, 8 PIN

SCREW, 6-32 x 1/2" NC PHIL TRUSS

BEEPER

BOARD, VOLTAGE MONITOR

SPACER, LOCK MOUNT

BOARD, POWER SUPPLY

HEATSINK

RELAY

HEATSINK, BASE

STAR LOCK WASHER pART NO. QTy

CR-33761 1

SC-2472

BP-3567

BA-33764

SP-33832

1

4

6

1

BA-36144

HE-33926

RL-33829

1014450

WS-2467

1

1

1

1

1

d A N g E R

dIScONNEcT UNIT FROM pOwER SOURcE BEFORE cLEANINg OR SERVIcINg.

d A N g E R

LOcK-OUT OR pOST

BREAKER pANEL UNTIL

SERVIcE wORK HAS

BEEN cOMpLETEd.

MN-29758 (R ev

. 4) • TH/III & SK/III

INSTallaTIoN

/ opeRaTIoN

/

SeRvIce MaNual pg

. 41

S E R V I c E

ELEcTRONIc cOMpONENTS - 750, 1000, 1200-TH/III

1200-TH/III 230V Shown

6

17 18 19

16

6

15

6

14

12

13

1

2

3

4

11

10

1

5

6

9

8 Part numbers and drawings are subject to change without notice.

7

6

7

4

5

ITEM

1

2

3

10

11

8

9

12 dEScRIpTION

BUSHING, 1/2" HOLE

SCREW, M5x 0.8 x 10MM PAN

T-BLOCK

SCREW, M4 x 0.7 x 30MM PAN

BEEPER

SCREW, M4 x 0.7 x 10MM PAN

CONNECTOR, 6 PIN

CONNECTOR, 10 PIN

CONNECTOR, 7 PIN

CONNECTOR, 8 PIN

CONNECTOR, 9 PIN, 1200-TH/III ONLY

BOARD, VOLTAGE MONITOR

** per Compartment

* not Shown pART NO. QTy ITEM

BU-3006 1 13

SC-22766

BK-3019

1

1

14

15

SC-29276

BP-3567

SC-22273

CR-33719

2

1

8

1

16

17

18

19

CR-33717

CR-33762

CR-33761

CR-33718

BA-33764

1

1

1

1

1 dEScRIpTION

SPACER, LOCK MOUNT

BOARD, POWER SUPPLY

BUSHING, 3/4" WHITE SNAP

HEATSINK PAD

RELAY

HEAT SINK, SSR BASE

STAR LOCK WASHER

21* CORDSET - 120V, 5fT. (1524MM)

CORDSET - 230V, 8fT. (2438MM)

22* CONNECTOR, #12 fERRULE

23* SERVICE KIT - 1 COMPARTMENT TH/III

SERVICE KIT - 2 COMPARTMENT TH/III pART NO. QTy

SP-33832 4

BA-36144

BU-3008

1

1

HE-33926

RL-33829

1014450

WS-2467

1**

1**

1**

1

CD-3397

CD-3922

CR-34830

5016623

5016625

3

1

1

1

1 pg

. 42

d A N g E R

dIScONNEcT UNIT FROM pOwER SOURcE BEFORE cLEANINg OR SERVIcINg.

d A N g E R

LOcK-OUT OR pOST

BREAKER pANEL UNTIL

SERVIcE wORK HAS

BEEN cOMpLETEd.

MN-29758 (R ev

. 4) • TH/III & SK/III

INSTallaTIoN

/ opeRaTIoN

/

SeRvIce MaNual

S E R V I c E

ELEcTRONIc cOMpONENTS - 767, 1000, 1200, 1767-SK/III

1767-SK/III 208-240V Shown

8 20 21 22

1 2

18

16

17

8 19

3

4

5

7

6

1

15

10

14

8 8

13 9

12

11 Part numbers and drawings are subject to change without notice.

6

7

4

5

ITEM

1

2

3

8

9

10

11

12

13 dEScRIpTION

BUSHING, 1/2" HOLE pART NO. QTy ITEM

BU-3006 1 14

STAR LOCK WASHER WS-2467

SCREW, 10-32 x 1/4" PAN HD GROUND SC-2190

1

1

15

16

T-BLOCK

SCREW, 6-32 x 1-1/4" ROUND HD

CONNECTOR, fERRULE #18

SMOKER ELEMENT, 208-240V, 230V

BK-3019

SC-2365

CR-34827

EL-35022

1

2

2**

1**

17

18

19

20

SMOKER ELEMENT, 120V

SCREW, 6-32 x 1/2, PHIL TRUSS

RELAY, 230V, 25A

BEEPER

CONNECTOR, 6 PIN

CONNECTOR, 10 PIN

CONNECTOR, 7 PIN

** per Compartment

* not Shown

EL-25023

SC-2472

RL-33829

BP-3567

CR-33719

CR-33717

CR-33762

1**

12

1**

1

1

1

1 dEScRIpTION

CONNECTOR, 8 PIN

CONNECTOR, 9 PIN

BOARD, VOLTAGE MONITOR

SPACER, LOCK MOUNT

BOARD, POWER SUPPLY

BUSHING, 3/8" WHITE SNAP

RELAY,SPST 30A @ 277 VAC 12VDC

21

22

HEATSINK PAD, RELAY

HEAT SINK, SSR BASE

23* CORDSET - 230V, 8fT. (2438MM)

24* CONNECTOR, #12 fERRULE

25* SERVICE KIT - 1 COMPARTMENT SK/III

SERVICE KIT - 2 COMPARTMENT SK/III

d A N g E R

dIScONNEcT UNIT FROM pOwER SOURcE BEFORE cLEANINg OR SERVIcINg.

pART NO. QTy

CR-33761 1

CR-33718

BA-33764

1

1

SP-33832

BA-36144

BU-3008

RL-33558

4

1

1

1**

HE-33926

1014450

CD-3922

CD-34830

5016624

5016626

1**

1**

1

3

1

1

d A N g E R

LOcK-OUT OR pOST

BREAKER pANEL UNTIL

SERVIcE wORK HAS

BEEN cOMpLETEd.

MN-29758 (R ev

. 4) • TH/III & SK/III

INSTallaTIoN

/ opeRaTIoN

/

SeRvIce MaNual pg

. 43

S E R V I c E

cABLE HEATINg KITS

ITEM

CB-3045

CR-3226

IN-3488

BU-3105

BU-3106

ST-2439

NU-2215

SL-3063

TA-3540 cABLE HEATINg KIT >

(one kit required per cavity) dEScRIpTION

CABLE HEATING ELEMENT

RING CONNECTOR

INSULATION CORNER

SHOULDER BUSHING

CUP BUSHING

STUD

HEx NUT

INSULATING SLEEVE

ELECTRICAL TAPE

#4880

(500)

4

8

4

4

QTy

134 fT.

4

1 fT.

4

1 ROLL

#4881

(750, 1000, 1200, 1767)

12

12

12

24

QTy

210 fT.

12

1 fT.

12

1 ROLL

#4880

UK ONLY

(1200) 4900W

4

8

4

4

QTy

134 fT.

4

1 fT.

4

1 ROLL

d A N g E R

dIScONNEcT UNIT FROM pOwER SOURcE BEFORE cLEANINg OR SERVIcINg.

d A N g E R

LOcK-OUT OR pOST

BREAKER pANEL UNTIL

SERVIcE wORK HAS

BEEN cOMpLETEd.

HAccp dATA LOggER (

o P T I o n

)

ITEM

5015562

CC-35050

5014750

CB-34893

CB-34894 dEScRIpTION

HACCP DATA LOGGER, RETRO-fIT KIT

— HACCP DATA LOGGER*

HACCP PACKAGE WITH USB PORT

— CAP, WATERPROOf USB SHIELDED

— CABLE USB WATERPROOf SHIELDED

QTy

1

1

1

1

1

* cc-35050 may be ordered as a separate item for units that already have the data Logger kit installed. pg

. 44 MN-29758 (R ev

. 4) • TH/III & SK/III

INSTallaTIoN

/ opeRaTIoN

/

SeRvIce MaNual

MN-29758 (R ev

. 4) • TH/III & SK/III

INSTallaTIoN

/ opeRaTIoN

/

SeRvIce MaNual pg

. 45

pg

. 46 MN-29758 (R ev

. 4) • TH/III & SK/III

INSTallaTIoN

/ opeRaTIoN

/

SeRvIce MaNual

MN-29758 (R ev

. 4) • TH/III & SK/III

INSTallaTIoN

/ opeRaTIoN

/

SeRvIce MaNual pg

. 47

pg

. 48 MN-29758 (R ev

. 4) • TH/III & SK/III

INSTallaTIoN

/ opeRaTIoN

/

SeRvIce MaNual

MN-29758 (R ev

. 4) • TH/III & SK/III

INSTallaTIoN

/ opeRaTIoN

/

SeRvIce MaNual pg

. 49

pg

. 50 MN-29758 (R ev

. 4) • TH/III & SK/III

INSTallaTIoN

/ opeRaTIoN

/

SeRvIce MaNual

MN-29758 (R ev

. 4) • TH/III & SK/III

INSTallaTIoN

/ opeRaTIoN

/

SeRvIce MaNual pg

. 51

pg

. 52 MN-29758 (R ev

. 4) • TH/III & SK/III

INSTallaTIoN

/ opeRaTIoN

/

SeRvIce MaNual

MN-29758 (R ev

. 4) • TH/III & SK/III

INSTallaTIoN

/ opeRaTIoN

/

SeRvIce MaNual pg

. 53

pg

. 54 MN-29758 (R ev

. 4) • TH/III & SK/III

INSTallaTIoN

/ opeRaTIoN

/

SeRvIce MaNual

MN-29758 (R ev

. 4) • TH/III & SK/III

INSTallaTIoN

/ opeRaTIoN

/

SeRvIce MaNual pg

. 55

pg

. 56 MN-29758 (R ev

. 4) • TH/III & SK/III

INSTallaTIoN

/ opeRaTIoN

/

SeRvIce MaNual

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 original parts warranty period is as follows:

For the refrigeration compressor on Alto-Shaam Quickchillers ™ , five (5) years from the date of installation of appliance.

For the heating element on Halo Heat® cooking and holding ovens, as long as the original purchaser owns the oven. This excludes holding only equipment.

For all other original parts, one (1) year from the date of installation of appliance or fifteen (15) months from the shipping date, whichever occurs first.

The labor warranty period is one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first.

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

To be valid, a warranty claim must be asserted during the applicable warranty period. This warranty is not transferable.

THiS warraNTY DOeS NOT applY TO:

1. Calibration.

2. Replacement of light bulbs, door gaskets, and/or the replacement of glass due to damage of any kind.

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

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

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

6. Damage caused by use of any cleaning agent other than Alto-Shaam's Combitherm ® 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, food product, revenue, or consequential or incidental damages of any kind.

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

This warranty is exclusive and is in lieu of all other warranties, express or implied, including the implied warranties of merchantability and fitness for a particular purpose. In no event shall Alto-Shaam be liable for loss of use, loss of revenue or profit, or loss of product, or for any indirect, special, incidental, or consequential damages. No person except an officer of Alto-Shaam, Inc. is authorized to modify this warranty or to incur on behalf of Alto-Shaam any other obligation or liability in connection with Alto-Shaam equipment.

effective November 1, 2012

RECORD THE MODEL AND SERIAL NUMBER Of THE APPLIANCE fOR EASY REfERENCE.

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

Model: ______________________________________________ Date Installed: ______________________________________________________

Voltage: ______________________________________________ Purchased from: ___________________________________________

Serial Number: _____________________________________________________________________________________________________________

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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