Alto-Shaam 1200-UP Series Operating instructions

®
OPERATION and CAR E MAN UAL
MARINE HOLDING CABINET
ELECTRONIC CONTROL
1200-UP/HD
230V, 4000W, DUAL CONTROL, DUAL CORD - #205490
230V, 2000W, SINGLE CONTROL, SINGLE CORD - #205464
1200-UPS/HD
230V, 4000W, DUAL CONTROL, DUAL CORD - #205599
COOK/HOLD/SERVE SYSTEMS
W 1 6 4 N 9 2 2 1 W a t e r S t r e e t • P. O . B o x 4 5 0 • M e n o m o n e e F a l l s , W i s c o n s i n 5 3 0 5 2 - 0 4 5 0 U S A
PHONE: 262.251.3800 • 800.558.8744 USA/CANADA
FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY
WEBSITE: www.alto-shaam.com
PRINTED IN U.S.A.
1200-UP/HD MARINE 09/06
®
D E L I V E RY
U N PA C K I N G
This Alto-Shaam appliance has been
thoroughly tested and inspected to insure only the
highest quality unit is provided. Upon receipt,
check for any possible shipping damage and
report it at once to the delivering carrier. See
Transportation Damage and Claims section
located in this manual.
This appliance, complete with unattached
items and accessories, may have been delivered in
one or more packages. Check to ensure that all
standard items and options have been received
with each model as ordered.
Save all the information and instructions
packed with the appliance. Complete and return
the warranty card to the factory as soon as
possible to assure prompt service in the event of a
warranty parts and labor claim.
This manual must be read and understood by
all people using or installing the equipment
model. Contact the Alto-Shaam service
department if you have any questions concerning
installation, operation, or maintenance.
NOTE: All claims for warranty must include the
full model number and serial number of
the unit.
1. Carefully remove the
appliance from the
carton or crate.
®
®
NOTE: Do not discard the
carton and other
packaging material
until you have
inspected the unit
for hidden damage
and tested it for
proper operation.
2. Read all instructions in this manual carefully
before initiating the installation of this appliance.
DO NOT DISCARD THIS MANUAL.
This manual is considered to be part of the
appliance and is to be provided to the owner
or manager of the business or to the person
responsible for training operators. Additional
manuals are available from the Alto-Shaam
service department.
3. Remove all protective plastic film, packaging
materials, and accessories from the appliance
before connecting electrical power. Store any
accessories in a convenient place for future use.
O & C M A N UA L • 1 2 0 0 - U P M A R I N E
PG. 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.
Used to indicate the
presence of a hazard that
will cause severe personal
injury, death, or substantial
property damage if the
warning included with this
symbol is ignored.
Used to indicate the
presence of a hazard that
can cause personal injury,
possible death, or major
property damage if the
warning included with this
symbol is ignored.
Used to indicate the
presence of a hazard that
can or will cause minor or
moderate personal injury
or property damage if the
warning included with this
symbol is ignored.
1. This appliance is intended to 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.
Used to indicate the
presence of a hazard that
can or will cause minor
personal injury, property
damage, or a potential
unsafe practice if the
warning included with this
symbol is ignored.
NOTE:
Used to notify personnel of
installation, operation, or
maintenance information that is
important but not hazard related.
O & C M A N UA L • 1 2 0 0 - U P M A R I N E
PG. 2
I N S TA L L AT 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.
IMPROPER INSTALLATION, ALTERATION,
ADJUSTMENT, SERVICE OR MAINTENANCE
COULD RESULT IN SEVERE INJURY, DEATH
OR CAUSE PROPERTY DAMAGE.
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
S I T E I N S TA L L AT I O N
This Alto-Shaam
appliance must be
installed in a location
that will permit it to
function for its
intended purpose and
to allow adequate
clearance for
ventilation, proper
cleaning, and
maintenance access.
®
MINIMUM CLEARANCE
REQUIREMENTS
BACK
LEFT SIDE
RIGHT SIDE
TOP
1. This appliance 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. This appliance must be kept free and clear of
any obstructions blocking access for
maintenance or service.
O & C M A N UA L • 1 2 0 0 - U P M A R I N E
PG. 3
3"
1"
1"
2"
(76mm)
(25mm)
(25mm)
(51mm)
I N S TA L L AT I O N
24" (610mm)
4000W UNIT
REACH-IN
DOOR SWING
10-3/16"
(258mm)
10-3/16"
(258mm)
ELECTRICAL
CONNECTION AT
TOP OF UNIT
4000W UNIT
PASS THRU
24" (610mm)
29-1/8" (740mm)
76-11/16" (1947mm)
10-3/16"
(258mm)
55-11/16" (1414mm)
10-3/16"
(258mm)
24" (610mm)
S I T E I N S TA L L AT I O N
6-1/4" (159mm)
76" (1931mm)
72-3/16" (1834mm)
34-11/16" (880mm)
24-1/4"
(616mm)
27-1/16"
(687mm)
29-1/8" (740mm)
OPTIONS & ACCESSORIES
HACCP Network Options
➥ HACCP Documentation
➥ HACCP with Kitchen Management
R E F E R T O H A C C P S P E C I F I C AT I O N # 9 0 1 5 , D AT E D O N
O C T O B E R 2 0 0 5 F O R A P P L I C A B L E PA RT N U M B E R S .
Legs, Flanged, 6" (152mm)
Pan Grid, Wire 18" x 26" (457mm x 660mm)
Pan, Water Reservoir
Pan Cover, Water Reservoir
Shelf, Stainless Steel Wire
Side Rack for Shelves
Universal Pan Slide
WEIGHT
OR AFTER
LG-23067
PN-2115
1775
1774
SH-23738
5003330
SR-24447
1200-UP/HD
1200-UPS/HD
NET:
301 lb (137 kg)
305 lb (138 kg)
SHIP :
339 lb (154 kg)
350 lb (158 kg)
PAN CAPACITY ( EACH COMPARTMENT )
WITH OPTIONAL SIDE RACKS FOR SHELVES
FULL - SIZE PANS
GASTRONORM 1/1:
Sixteen (16) 20" x 12" x 2-1/2" (530mm x 325mm x 65mm)
Ten (10)
20" x 12" x 4"
(530mm x 325mm x 100mm)
Eight (8)
20" x 12" x 6"
(530mm x 325mm x 150mm)
— WITH ADDT'L WIRE SHELVES
up to Sixteen (16) Pans — 18" x 26" x 1"
FULL SIZE SHEET PANS
O & C M A N UA L • 1 2 0 0 - U P M A R I N E
PG. 4
I N S TA L L AT I O N
S I T E I N S TA L L AT 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 door
adjustment, leveling, electrical hook-up and
installation of optional casters or legs.
RESTRAINT REQUIREMENTS
—MOBILE EQUIPMENT
LEVELING
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:
Level the
appliance from sideto-side and back-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 appliance
periodically to make certain the floor has not
shifted nor the appliance moved.
NOTE: Failure to properly level this oven can
cause improper function.
RISK OF ELECTRIC SHOCK.
Appliance must be secured
to building structure.
1. Casters must be a maximum height of 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 lower back flange of the appliance
chassis or on an oven stand, approximately 18"
(457mm) from the floor. A flexible connector is not
supplied by nor is it available from the factory.
O & C M A N UA L • 1 2 0 0 - U P M A R I N E
PG. 5
I N S TA L L AT I O N
ELECTRICAL CONNECTION
ELECTRICAL CONNECTIONS MUST
BE MADE BY A QUALIFIED SERVICE
TECHNICIAN IN ACCORDANCE WITH
APPLICABLE ELECTRICAL CODES.
The appliance must be installed by a qualified
service technician. The cabinet must be properly
grounded in accordance with the National
Electrical Code and applicable local codes.
For 230V units: To prevent an electrical shock
hazard between the appliance and other
appliances or metal parts in close vicinity, an
equalization-bonding stud is provided. An
equalization bonding lead must be connected to
this stud and the other appliances / metal parts to
provide sufficient protection against potential
difference. The terminal is marked with the
following symbol.
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.
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.
NOTE: The appliance must be connected to an
electrical circuit that is protected by an external
GFCI outlet.
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.
ELECTRICAL (PER COMPARTMENT/CORD)
VOLTAGE
230V
PHASE
CYCLE/HZ
AMPS
kW
1
50/60
7.8
1.80
CORD
CEE
& PLUG INCLUDED
7/7, 220-230 V
O & C M A N UA L • 1 2 0 0 - U P M A R I N E
PG. 6
PLUG
O P E R AT I N G I N S T R U C T I O N S
U S E R S A F E T Y I N F O R M AT 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:
PREHEATING:
Interior oven surfaces must be heated to remove
Always preheat the appliance for a minimum of
surface oils and the accompanying odor produced
30 minutes before holding product. Follow the
during the first use of the oven.
operating instructions indicated on the next page
of this manual.
1. Wipe all wire shelves, side racks and the full
cabinet interior with a clean, damp cloth.
Install the side racks and shelves. Shelves are
installed with the curved edge toward the back
of the unit.
2. Close the oven doors, press the ON key and set
the temperature to 200°F (93°C) by using the
UP/DOWN arrow keys.
3. Allow the oven to cycle for approximately 2
hours or until no odor is detected.
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.
S EV ER E DA M A GE O R ELECT R ICA L HAZ ARD
CO ULD R ES ULT.
WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED.
O & C M A N UA L • 1 2 0 0 - U P M A R I N E
PG. 7
O P E R AT I N G I N S T R U C T I O N S
E L E C T R O N I C C A B I N E T C O N T R O L I D E N T I F I C AT I O N
POWER ON INDICATOR LIGHT
ON/OFF KEY
HEAT INDICATOR
LED DISPLAY
LOCK INDICATOR
UP/DOWN
ARROW KEYS
O & C M A N UA L • 1 2 0 0 - U P M A R I N E
PG. 8
O P E R AT I N G I N S T R U C T I O N S
E L E C T R O N I C H O L D I N G C A B I N E T C O N T R O L S E T- U P
ON/OFF KEY
FAHRENHEIT/CELSIUS
Press the ON/OFF key once and the power
indicator light will illuminate. Press and hold
the ON/OFF key until the LED display turns
off (at least three seconds) and power
indicator light goes out.
UP/DOWN ARROW KEY
The UP and DOWN arrow keys are used for a
variety of settings when selecting the holding
temperature. If an arrow key is pressed and
released the display will show the current set
temperature for two seconds. If an arrow key
is held (at least eight seconds), the value will
change at a rapid rate. If the arrow key is
pressed and released in rapid succession, the
set temperature will change by increments of
one degree.
ENABLE / DISABLE BEEPER
A beeper sounds when an error code is
displayed. To choose between beeper on
and beeper off mode, the control must be
off, then press and hold the DOWN
arrow key until either "ON" or "OFF" is
shown in the LED display. Release arrow
key when desired mode is displayed.
°F/°C
With the control off, to choose between
Fahrenheit and Celsius, press and hold the UP
arrow key until either °F or °C is shown in
LED display. Release key when desired
setting is displayed.
The control has a four-digit LED display. When
the display is on, it will show current holding
temperature, as well as diagnostic information.
CONTROL LOCK
The warmer controls can be locked so that no
changes can be made to the set temperature.
To lock the display, press and hold the
ON/OFF key and the Up Arrow key at the
same time. The lock LED will illuminate.
When the lock LED is illuminated, additional
programming will not be functional other than
the key sequence required to unlock the panel.
To unlock the display, press and hold the
ON/OFF key and the Down Arrow key at the
same time. The lock LED will extinguish. The
panel keys will resume normal function.
E L E C T R O N I C H O L D I N G C A B I N E T C O N T R O L O P E R AT I O N
1. Preheat at 200°F (93°C)
for 30 minutes.
Press the ON key, and set
the temperature to 200°F
(93°) by using the
UP/DOWN arrow keys.
Allow a minimum of 30 minutes preheating time
before loading the holding cabinet with hot food.
Closing the vents on the inside of the door will
speed the preheating process. The LED heat
indicator light will go “Out” after approximately
30 minutes preheat time, or when the air
temperature inside the unit reaches the
temperature set by the operator. The Set
indicator will light up anytime the temperature is
set or reset.
2. Load with hot food only.
The purpose of the holding cabinet is to maintain
hot food at proper serving temperature. Only hot
food should be placed into the cabinet. Before
loading the cabinet with food, use a food
thermometer to make certain all products are at
an internal temperature range of 140° to 160°F
(60° to 71°C). Any food product not within the
proper temperature range should be heated before
loading into the holding cabinet.
3. Reset the control to 160°F (71°C).
Check to make certain the cabinet door is securely
closed, and reset to 160°F (71°C) by using the
UP/DOWN keys
T H I S W I L L N OT N E C E S S A R I LY
BE THE FINAL SETTING.
The proper temperature range and OPEN or CLOSED
door vent position will depend on the type and
quantity of product. When holding food for
prolonged periods, it is advisable to periodically
check the internal temperature of each item with
a food thermometer to assure maintenance of the
proper temperature range of 140° to 160°F
(60° to 71°C).
O & C M A N UA L • 1 2 0 0 - U P M A R I N E
PG. 9
O P E R AT I N G I N S T R U C T I O N S
E L E C T R O N I C H O L D I N G C A B I N E T S P E C I A L F E AT U R E S
HEAT RECOVERY
The patented SureTemp™ heat recovery system in this unit will immediately compensate for any loss of
heat when the door is opened. In order to maintain a more consistent cavity temperature, the control will
automatically apply heat to the unit's interior while the door is open and for a short time after the door is
closed. If the door remains open for more than three minutes, the solid state electronic control will sound
three rapid beeps every ten seconds until the door is closed.
DOUGH PROOFING INSTRUCTIONS
With the addition of a pan of water, warming cabinets can be used for proofing dough. A water reservoir
pan (#1775) and pan cover (#1774) is available as an option from Alto-Shaam.
1. Remove dough from retarder or refrigerator and allow covered product to set up at room temperature.
2. Set holding thermostat temperature to 95°F (35°C).
3. Pour approximately 2 quarts (c. 2 liters) of hot water into the optional water reservoir pan and place the
pan on the bottom surface of the compartment. The temperature of the water should be 140° to 180°F
(60° to 82°C).
4. Allow the cabinet to preheat for 45 to 60 minutes.
5. Remove covering and place dough in preheated cabinet.
6. Allow dough to remain in the cabinet until it nearly doubles in size.
7. Remove product from cabinet and bake according to product manufacturer's directions. Brush with
eggwash if desired.
NOTE: The above proofing procedure is a suggested guideline only. Due to variation from product to
product, including quality and product weight, close adherence the product manufacturer's
instructions is strongly recommended.
O & C M A N UA L • 1 2 0 0 - U P M A R I N E
PG. 10
O P E R AT I N G I N S T R U C T I O N S
General Holding Guideline
Chefs, cooks and other specialized food service
personnel employ varied methods of cooking.
Proper holding temperatures for a specific food
product must be based on the moisture content of
the product, product density, volume, and proper
serving temperatures. Safe holding temperatures
must also be correlated with palatability in
determining the length of holding time for a
specific product.
Halo Heat maintains the maximum amount of
product moisture content without the addition of
water, water vapor, or steam. Maintaining maximum
natural product moisture preserves the natural
flavor of the product and provides a more genuine
taste. In addition to product moisture retention, the
gentle properties of Halo Heat maintain a consistent
temperature throughout the cabinet without the
necessity of a heat distribution fan, thereby
preventing further moisture loss due to evaporation
or dehydration.
When product is removed from a high
temperature cooking environment for immediate
transfer into equipment with the lower temperature
required for hot food holding, condensation can
form on the outside of the product and on the inside
of plastic containers used in self-service applications.
Allowing the product to release the initial steam and
heat produced by high temperature cooking can
alleviate this condition. To preserve the safety and
quality of freshly cooked foods, however, a
maximum of 1 to 2 minutes must be the only time
period allowed for the initial heat to be released
from the product.
Most Halo Heat Holding Equipment is provided
with a thermostat control between 60° and 200°F
(16° to 93°C). If the unit is equipped with vents,
close the vents for moist holding and open the vents
for crisp holding.
HOLDING TEMPERATURE RANGE
MEAT
FAHRENHEIT
CELSIUS
BEEF ROAST — Rare
140°F
60°C
BEEF ROAST — Med/Well Done
160°F
71°C
BEEF BRISKET
160° — 175°F
71° — 79°C
CORN BEEF
160° — 175°F
71° — 79°C
PASTRAMI
160° — 175°F
71° — 79°C
PRIME RIB — Rare
STEAKS — Broiled/Fried
RIBS — Beef or Pork
VEAL
140°F
60°C
140° — 160°F
60° — 71°C
160°F
71°C
160° — 175°F
71° — 79°C
HAM
160° — 175°F
71° — 79°C
PORK
160° — 175°F
71° — 79°C
LAMB
160° — 175°F
71° — 79°C
POULTRY
CHICKEN — Fried/Baked
160° — 175°F
71° — 79°C
DUCK
160° — 175°F
71° — 79°C
TURKEY
160° — 175°F
71° — 79°C
GENERAL
160° — 175°F
71° — 79°C
FISH/SEAFOOD
FISH — Baked/Fried
160° — 175°F
71° — 79°C
LOBSTER
160° — 175°F
71° — 79°C
SHRIMP — Fried
160° — 175°F
71° — 79°C
120° — 140°F
49° — 60°C
160° — 175°F
71° — 79°C
BAKED GOODS
BREADS/ROLLS
MISCELLANEOUS
CASSEROLES
DOUGH — Proofing
80° — 100°F
27° — 38°C
EGGS —Fried
150° — 160°F
66° — 71°C
FROZEN ENTREES
160° — 175°F
71° — 79°C
HORS D'OEUVRES
160° — 180°F
71° — 82°C
PASTA
160° — 180°F
71° — 82°C
PIZZA
160° — 180°F
71° — 82°C
POTATOES
180°F
82°C
PLATED MEALS
180°F
82°C
SAUCES
140° — 200°F
60° — 93°C
SOUP
140° — 200°F
60° — 93°C
VEGETABLES
160° — 175°F
The holding temperatures listed are suggested guidelines only
If the unit is equipped with a thermostat
indicating a range of between 1 and 10, use a metalstemmed indicating thermometer to measure the
internal temperature of the product(s) being held.
Adjust the thermostat setting to achieve the best
overall setting based on internal product temperature.
O & C M A N UA L • 1 2 0 0 - U P M A R I N E
PG. 11
71° — 79°C
.
CARE AND CLEANING
CLEANING AND PREVENTIVE MAINTENANCE
PROTECTING STAINLESS STEEL SURFACES
CLEANING AGENTS
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.
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.
Proper cleaning agents, materials, and
methods are vital to maintaining the appearance
and life of this appliance. Spilled foods should be
removed and the area wiped as soon as possible
but at the very least, a minimum of once a day.
Always thoroughly rinse surfaces after using a
cleaning agent and wipe standing water as quickly
as possible after rinsing.
CLEANING 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.
O & C M A N UA L • 1 2 0 0 - U P M A R I N E
PG. 12
CARE AND CLEANING
EQUIPME NT 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.
4.
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.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable
cleaning and sanitation requirements for equipment.
Wipe the interior metal surfaces
of the oven with a paper towel to
remove loose food debris.
CLEAN THE DOOR VENTS
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.
Door vents need to be inspected and cleaned
as required.
CHECK OVERALL CONDITION OF
OVEN ONCE A MONTH
Check the oven once a month for physical damage
and loose screws. Correct any problems before they
begin to interfere with the operation of the oven.
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.
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.
O & C M A N UA L • 1 2 0 0 - U P M A R I N E
PG. 13
S A N I TAT I O N
Food flavor and aroma are usually so closely
related that it is difficult, if not impossible, to
separate them. There is also an important,
inseparable relationship between cleanliness and
food flavor. Cleanliness, top operating efficiency,
and appearance of equipment contribute
considerably to savory, appetizing foods.
Good equipment that is kept clean, works
better and lasts longer.
Most food imparts its own particular aroma and
many foods also absorb existing odors.
Unfortunately, during this absorption, there is no
distinction between GOOD and BAD odors. The
majority of objectionable flavors and odors
troubling food service operations are caused by
bacteria growth. Sourness, rancidity, mustiness,
stale or other OFF flavors are usually the result of
germ activity.
The easiest way to insure full, natural food flavor
is through comprehensive cleanliness. This means
good control of both visible soil (dirt) and invisible
soil (germs). A thorough approach to sanitation
will provide essential cleanliness. It will assure an
attractive appearance of equipment, along with
maximum efficiency and utility. More importantly,
a good sanitation program provides one of the key
elements in the prevention of food-borne illnesses.
A controlled holding environment for prepared
foods is just one of the important factors involved
in the prevention of food-borne illnesses.
Temperature monitoring and control during
receiving, storage, preparation, and the service of
foods are of equal importance.
The most accurate method of measuring safe
temperatures of both hot and cold foods is by
internal product temperature. A quality
thermometer is an effective tool for this purpose,
and should be routinely used on all products that
require holding at a specific temperature.
A comprehensive sanitation program should focus
on the training of staff in basic sanitation
procedures. This includes personal hygiene,
proper handling of raw foods, cooking to a safe
internal product temperature, and the routine
monitoring of internal temperatures from receiving
through service.
Most food-borne illnesses can be prevented
through proper temperature control and a
comprehensive program of sanitation. Both these
factors are important to build quality service as the
foundation of customer satisfaction. Safe food
handling practices to prevent food-borne illness is
of critical importance to the health and safety of
your customers. HACCP, an acronym for Hazard
Analysis (at) Critical Control Points, is a quality
control program of operating procedures to assure
food integrity, quality, and safety. Taking steps
necessary to augment food safety practices are
both cost effective and relatively simple. While
HACCP guidelines go far beyond the scope of this
manual, additional information is available by
contacting:
Center for Food Safety and Applied Nutrition
Food and Drug Administration
1-888-SAFEFOOD
I N T E R N A L F O O D P R O D U C T T E M P E R AT U R E S
HOT FOODS
DANGER ZONE
CRITICAL ZONE
SAFE ZONE
40° TO 140°F
70° TO 120°F
140° TO 165°F
(4° TO 60°C)
(21° TO 49°C)
(60° TO 74°C)
COLD FOODS
DANGER ZONE
SAFE ZONE
ABOVE 40°F
36°F TO 40°F
(ABOVE 4°C)
(2°C TO 4°C)
FROZEN FOODS
DANGER ZONE
CRITICAL ZONE
SAFE ZONE
ABOVE 32°F
0° TO 32°F
0°F OR BELOW
(ABOVE 0°C)
(-18° TO 0°C)
(-18°C OR BELOW)
O & C M A N UA L • 1 2 0 0 - U P M A R I N E
PG. 14
SERVICE
TROUBLE SHOOTING CHECKLIST
T R O U B L E S H O OT I N G C H E C K L I S T
FOR CABINETS WITH ELECTRONIC CONTROL
TROUBLE
Unit does not operate.
No display in electronic control.
POSSIBLE CAUSE
REMEDY
Insufficient power supply.
Check power source.
Defective power cord or plug.
Check and replace if necessary.
Faulty power supply board.
Check line voltage for 24V across
pins 7 and 8 on the power supply
board and across terminals J9 and J10
on the electronic control.
Faulty electronic control.
Replace control.
Cannot control temperature but
sensor and electronic control
checks O.K.
Faulty relay
Replace relay.
Heating element grounded.
Replace element.
Temperature readout incorrect.
Dirty or faulty sensor.
Check sensor at 32°F (0°C).
Faulty control.
If Ohm reading is 100, replace display.
If Ohm reading is not 100, replace sensor.
ELECTRICAL CONNECTIONS MUST
BE MADE BY A QUALIFIED SERVICE
TECHNICIAN IN ACCORDANCE WITH
APPLICABLE ELECTRICAL CODES.
O & C M A N UA L • 1 2 0 0 - U P M A R I N E
PG. 15
SERVICE
1200-UP/HD
Panel Overlay, Electronic
PE-24511
Bumper Assembly, Top
5004139
Door Assembly
55018
Casing, Side
1003142
Door Handle
HD-24172
Interior
Bumper Assembly,
Bottom
5004090
Casters, 5" (127mm)
( FRONT ) - CS-23575
( REAR ) - CS-23576
SWIVEL WITH BRAKE
RIGID
O & C M A N UA L • 1 2 0 0 - U P M A R I N E
PG. 16
Side Racks
( OPTIONAL )
SR-23738
Door Gasket
GS-23796
SERVICE
ELECTRONIC CABINET WITH TOP REMOVED
FRONT
Electronic Control
5000872
Beeper
BP-3567
Relay
RL-33558
Power Supply Board
BA-33554
Block
BK-3019
Circuit Breaker
SW-34077
O & C M A N UA L • 1 2 0 0 - U P M A R I N E
PG. 17
SERVICE
BACK
Circuit Breaker Switch
SW-34077
Cordset
CD-3922
Circuit Breaker Switch
SW-34077
SENSOR
Sensor
SN-33541
O & C M A N UA L • 1 2 0 0 - U P M A R I N E
PG. 18
SERVICE
C A B L E H E AT I N G S E RV I C E K I T
No. 4881 for 4000W
(one kit per unit cavity)
Service Parts List
Description
Qty
Part No.
INCLUDES :
ELECTRICAL
1. Beeper
2. Cable Heating Service Kit
3. Circuit Breaker
4. Connector, 4 Pin
5. Connector, 7 Pin
6. Connector, 9 Pin
7. Cordset, 230V
8. Electronic Control Assembly
9. Ground Screw
10. Power Supply Board
11. Reed Switch
12. Relay
13. Sensor
14. Terminal Block
15. Terminal Block, Porcelain
16. Terminal Circuit Strip
1
2
2
2
2
2
2
2
1
2
2
2
2
2
2
1
BP-3567
4881
SW-34077
CR-33763
CR-33761
CR-33718
CD-3922
5000872
SC-22924
BA-33554
SW-33559
RL-33558
SN-33541
BK-3019
BK-33546
TM-33560
MECHANICAL HARDWARE
17. Bonnet Assembly
18. Bottom Assembly
19. Bumper Assembly, Bottom
20. Bumper Assembly, Top
21. Casing Back
22. Casing, Side
23. Caster, 5" (127mm), RIGID
24. Caster, 5" (127mm), SWIVEL WITH
25. Control Panel Overlay
26. Door Assembly
27. Door Gasket
28. Door Handle with Lock
29. Door Hinge
30. Insulation
31. Shelf
32. Side Rack, 1200-UP/HD/SR
1
1
1
1
1
2
2
2
1
2
2
2
4
2
16
8
5002361
5002289
5004090
5004139
1003141
1003142
CS-23576
CS-23575
PE-24511
55018
GS-23796
HD-24172
HG-2015
IN-2003
SH-23738
SR-25271
CB-3045 Cable Heating Element . .210 feet (6401cm)
BRAKE
O & C M A N UA L • 1 2 0 0 - U P M A R I N E
PG. 19
CR-3226 Ring Connector . . . . . . . . . . . . . . . . . . . .12
IN-3488
Insulation Corner . . . . . . . .1 foot (30,5cm)
BU-3105 Shoulder Bushing . . . . . . . . . . . . . . . . . .12
BU-3106 Cup Bushing . . . . . . . . . . . . . . . . . . . . . .12
ST-2439
Stud . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
NU-2215 Hex Nut . . . . . . . . . . . . . . . . . . . . . . . . . .24
SL-3063
Insulating Sleeve . . . . . . . . . . . . . . . . . . .12
TA-3540 Electrical Tape . . . . . . . . . . . . . . . . . . .1 roll
O & C M A N UA L • 1 2 0 0 - U P M A R I N E
PG. 20
O & C M A N UA L • 1 2 0 0 - U P M A R I N E
PG. 21
T R A N S P O RTAT I O N
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.
2.
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.
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.
6.
If the driver refuses to allow inspection, write the
following on the delivery receipt:
Driver refuses to allow inspection of
containers for visible damage.
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
WA R R A N T Y
Alto-Shaam, Inc. warrants to the original purchaser that any
original part that is found to be defective in material or workmanship
will, at Alto-Shaam's option, subject to provisions hereinafter stated,
be replaced with a new or rebuilt part.
The labor warranty remains in effect one (1) year from installation
or fifteen (15) months from the shipping date, whichever occurs first.
Alto-Shaam will bear normal labor charges performed during standard
business hours, and excluding overtime, holiday rates or any
additional fees.
The parts warranty remains in effect for one (1) year from
installation or fifteen (15) months from the shipping date, whichever
occurs first.
However, the heating element on Halo Heat ® cook/hold ovens
and the refrigeration compressor on Alto-Shaam Quickchillers ™ are
warranted for a period of five (5) years from installation. The labor
warranty is the same as stated above; namely, for one (1) year from
installation or fifteen (15) months from the shipping date, whichever
occurs first.
THIS WARRANTY DOES NOT APPLY TO:
1. Calibration.
2. Replacement of light bulbs and/or the replacement of display
case glass due to damage of any kind.
3. Equipment damage caused by accident, shipping, improper
installation or alteration.
4. Equipment used under conditions of abuse, misuse, carelessness
or abnormal conditions including, but not limited to, equipment
subjected to harsh or inappropriate chemicals including, but not
limited to, compounds containing chloride or quaternary salts, poor
water quality, or equipment with missing or altered serial numbers.
5. Damage incurred as a direct result of poor water quality,
inadequate maintenance of steam generators and/or surfaces
affected by water quality. Water quality and required maintenance
of steam generating equipment is the responsibility of the
owner/operator.
6. Damage caused by use of any cleaning agent other than
Alto-Shaam's Combitherm ® Cleaner including, but not limited to,
damage due to chlorine or other harmful chemicals. Use of
Alto-Shaam's Combitherm ® Cleaner on Combitherm ® ovens is
highly recommended.
7. Any losses or damage resulting from malfunction, including loss
of product or consequential or incidental damages of any kind.
8. Equipment modified in any manner from original model,
substitution of parts other than factory authorized parts,
removal of any parts including legs, or addition of any parts.
This warranty is exclusive and is in lieu of all other warranties,
expressed or implied, including the implied warranties of
merchantability and fitness for a particular purpose. In no event
shall Alto-Shaam be liable for loss of use, loss of revenue or profit,
or loss of product, or for any indirect or consequential damages.
No person except an officer of Alto-Shaam, Inc. is authorized to
modify this warranty or to incur on behalf of Alto-Shaam any other
obligation or liability in connection with Alto-Shaam equipment.
ALTO-SHAAM, INC.
RECORD THE MODEL AND SERIAL NUMBER OF THE APPLIANCE FOR EASY REFERENCE.
ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBER IN ANY CONTACT WITH ALTO-SHAAM REGARDING THIS APPLIANCE.
Model: _______________________________________________Date Installed: __________________________________________________________
Voltage: ______________________________________________ Purchased From: _______________________________________________
Serial Number: _______________________________________ _______________________________________________________________________
W164 N9221 Water Str eet
PHONE:
●
P. O . B o x 4 5 0
262.251.3800 • 800.558-8744
●
USA/CANADA
Menomonee Falls, Wisconsin 53052-0450
●
U.S.A.
FAX: 262.251.7067 • 800.329.8744 U.S.A.
WEBSITE: www.alto-shaam.com
ONLY
PRINTED IN U.S.A.