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- Cook, Hold, Smoke Oven Deluxe Control
- User's manual
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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
Always refer to the wire diagram(s) included with the unit for most current version .
Transportation Damage and Claims . . . . . . Back Cover
Limited Warranty . . . . . . . . . . . . . . . . . . . . . Back Cover
MN-29758 (R ev
. 4) • TH/III & SK/III
INSTallaTIoN
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SeRvIce MaNual
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
. 4) • TH/III & SK/III
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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.
MN-29758 (R ev
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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
)
MN-29758 (R ev
. 4) • TH/III & SK/III
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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
)
MN-29758 (R ev
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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
. 6 MN-29758 (R ev
. 4) • TH/III & SK/III
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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
)
MN-29758 (R ev
. 4) • TH/III & SK/III
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SeRvIce MaNual pg
. 7
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
MN-29758 (R ev
. 4) • TH/III & SK/III
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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
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
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.
MN-29758 (R ev
. 4) • TH/III & SK/III
INSTallaTIoN
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SeRvIce MaNual pg
. 11
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.
MN-29758 (R ev
. 4) • TH/III & SK/III
INSTallaTIoN
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SeRvIce MaNual
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.
MN-29758 (R ev
. 4) • TH/III & SK/III
INSTallaTIoN
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SeRvIce MaNual pg
. 13
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
. 4) • TH/III & SK/III
INSTallaTIoN
/ opeRaTIoN
/
SeRvIce MaNual
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.
MN-29758 (R ev
. 4) • TH/III & SK/III
INSTallaTIoN
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SeRvIce MaNual pg
. 15
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.
MN-29758 (R ev
. 4) • TH/III & SK/III
INSTallaTIoN
/ opeRaTIoN
/
SeRvIce MaNual
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.
MN-29758 (R ev
. 4) • TH/III & SK/III
INSTallaTIoN
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SeRvIce MaNual pg
. 17
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
. 4) • TH/III & SK/III
INSTallaTIoN
/ opeRaTIoN
/
SeRvIce MaNual
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.
MN-29758 (R ev
. 4) • TH/III & SK/III
INSTallaTIoN
/ opeRaTIoN
/
SeRvIce MaNual pg
. 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
. 4) • TH/III & SK/III
INSTallaTIoN
/ opeRaTIoN
/
SeRvIce MaNual
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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SeRvIce MaNual
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
. 4) • TH/III & SK/III
INSTallaTIoN
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SeRvIce MaNual pg
. 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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SeRvIce MaNual
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
. 4) • TH/III & SK/III
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SeRvIce MaNual pg
. 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
INSTallaTIoN
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SeRvIce MaNual
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
. 4) • TH/III & SK/III
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SeRvIce MaNual pg
. 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
INSTallaTIoN
/ opeRaTIoN
/
SeRvIce MaNual
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
INSTallaTIoN
/ opeRaTIoN
/
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
INSTallaTIoN
/ opeRaTIoN
/
SeRvIce MaNual
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
INSTallaTIoN
/ opeRaTIoN
/
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
INSTallaTIoN
/ opeRaTIoN
/
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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Table of contents
- 3 Delivery
- 3 Unpacking
- 4 Safety Procedures and Precautions
- 5 Installation Requirements
- 5 Clearance Requirements
- 6 Dimension Drawings, weights & capacities
- 11 Options and Accessories
- 12 Stacking Configurations
- 13 Leveling
- 13 Restraint Requirements - Mobile Equipment
- 14 Drip Tray Installation
- 15 Electrical Specifications
- 17 User Safety Information
- 17 Start-up Operation
- 17 Audible Signals
- 18 Control Features
- 19 Cook/Hold/Smoke Instructions
- 20 Operating Features & Functions
- 22 Smoking Instructions
- 23 User Options
- 24 HACCP
- 25 General Holding Guidelines
- 26 Protecting Stainless Steel Surfaces
- 26 Cleaning Agents
- 26 Cleaning Materials
- 27 Equipment Care
- 27 Clean Daily
- 28 Clean the Door Vents
- 28 Check Overall Condition of Oven
- 28 Daily Prong Cleaning
- 29 Sanitation/Food Safety
- 29 Internal Food Product Temperatures
- 30 Trouble Shooting - Error Codes
- 31 Trouble Shooting Electrical Components
- 32 Exterior Service View & Parts
- 42 Electronic Components View & Parts
- 46 HACCP Data Logger Service Parts (option)
- 46 Cable Heating Kits