HSM-38/3S HSM-48/5S • InstallatIon • operatIon • MaIntenance

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

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

Model:

HSM-38/3S

HSM-48/5S

• 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

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AltoShaam-webshop.nl

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

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

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

Installation

Installation Requirements and Leveling ...................... 3

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

Weights ....................................................................... 3

Dimension Drawings ................................................... 4

Options and Accessories ............................................ 4

Product Capacity ........................................................ 4

Electrical Specifications.............................................. 6

User Safety Information .............................................. 7

Before Initial Use ......................................................... 7

Operating Instructions

Operation Instructions ................................................ 8

General Holding Guidelines ........................................ 9

Care and Cleaning

Cleaning and Preventative Maintenance .................. 10

Protecting Stainless Steel Surfaces.......................... 10

Cleaning Agents ........................................................ 10

Cleaning Materials .................................................... 10

Equipment Care and Cleaning .................................. 11

Sanitation

Sanitation/Food Safety ............................................. 12

Internal Food Product Temperatures ........................ 12

Service

Exterior Service Views & Parts Lists .................... 13-18

Electronic Components & Parts Lists .................. 19-21

Wire Diagrams

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

Warranty

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

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

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d e l i V e r y

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

See Transportation Damage and Claims section located in this manual.

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

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

This manual must be read and understood by all people using or installing the equipment model. Contact the Alto-Shaam Tech Team Service

Department if you have any questions concerning installation, operation, or maintenance.

note:

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

U n P a c k i n g

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

note:

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

®

®

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

DO NOT DISCARD THIS MANUAL.

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

manuals are available from the Alto-Shaam

Tech Team Service Department.

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

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Safety ProcedUreS and PrecaUtionS

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

d a n g e r

Used to indicate the presence of a hazard that WILL cause severe personal injury, death, or substantial property damage if the warning included with this symbol is ignored.

w a r n i n g

Used to indicate the presence of a hazard that CAN cause personal injury, possible death, or major property damage if the warning included with this symbol is ignored.

c a U t i o n

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

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

n o t e :

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

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

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

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

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

n o t e

For equipment delivered for use in any location regulated by the following directive:

DO NOT DISPOSE OF ELECTRICAL

OR ELECTRONIC EQUIPMENT WITH

OTHER MUNICIPAL WASTE.

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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

This appliance, complete with unattached items and accessories, may be delivered in one or more packages. Check to insure that all accessories that were ordered have been received with the unit.

Lift the appliance from the pallet with a fork lift truck positioned at the back of the appliance.

Care must be taken when moving this unit into place because of its glass components, and it tends to be top heavy. The five-shelf merchandiser has heavy duty swivel casters with brakes.

®

Alto-Shaam heated shelf units are designed for the purpose of maintaining hot food at a temperature for safe consumption. The unit must be installed on a level surface in a location that will permit the equipment to function for its intended purpose and allow adequate access for proper cleaning and maintenance. Level the appliance from side to side and back to back with the use of a spirit level.

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.

In order to maintain NSF standards, counter models must be sealed at bottom by NSF approved sealant, or equipped with casters or 4" (102mm) legs to provide minimum unobstructed space beneath the unit. Floor units must also be sealed at bottom or have casters or

6" (152mm) legs to provide minimum unobstructed space beneath the unit. Warranty will become null and void if these directions are not followed.

weight

net

hSM-38/3S - three Shelf Unit

335 lb (152 kg) ship

595 lb (270 kg) crate dimensions

: l x w x h

36" x

46" x

65"

(914mm x 1168mm x 1651mm)

Do not install near a cold air source as a freezer, air conditioning vents, or in any area where outside air fluctuation can affect performance. This appliance must not be affected by steam, grease, dripping water, high temperatures, or any other adverse conditions.

weight hSM-48/5S - fiVe Shelf Unit

net ship

540 lb (245 kg)

965 lb (438 kg) crate dimensions

: l x w x h

45" x

52" x

87"

(1143mm x 1321mm x 2210mm)

c a U t i o n

TO PREVENT PERSONAL INJURY,

USE CAUTION WHEN MOVING OR

LEVELING THIS APPLIANCE.

clearance reQUireMentS

4" (102mm) at back of unit

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S i t e i n S t a l l a t i o n i n S t a l l a t i o n

hSM-48/5S oPtionS & acceSSorieS

Custom Panel Colors

Black or Burgundy

Pass-through Design

Rear Sliding Doors

Available

Available

ProdUct caPacity - hSM-48/5S

150 lb (68 kg) maximum each shelf

Ten (10) chicken boats with dome cover

48-1/4" (1224mm)

7-7/8"

(200mm)

21-5/8"

(549mm) pg

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8" (203mm)

Electrical Connection

4" (102mm)

1/16" (7mm)

27-1/4" (692mm)

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S i t e i n S t a l l a t i o n i n S t a l l a t i o n hSM-38/3S oPtionS & acceSSorieS

Cabinet

Burgundy

Brushed Stainless Steel

Black

Custom Panel Colors

Burgundy or Black

Pass-through Design

Rear Sliding Doors

5002703

5004919

5004920

Available

Available

ProdUct caPacity - hSM-38/3S

72 lb (33 kg) maximum each shelf

Eight (8) chicken boats with dome cover

38" (968mm)

9-5/16" (235mm)

7-1/16" (179mm)

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7-1/16" (179mm)

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6-7/16" (162mm)

27-5/16" (694mm) pg

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i n S t a l l a t i o n

e l e c t r i c a l

An identification tag is permanently mounted on the cabinet.

Permanent wiring or electrical outlets for this appliance must be installed by a licensed electrician in accordance with local, country, or national codes.

This appliance must be connected to a dedicated circuit: (see below)

HSM-38/3S –– 20 Amp circuit

HSM-48/5S –– 30 Amp circuit

Always position the appliance so the power supply cord is easily accessible in case of emergency. Plug the unit into a properly grounded receptacle ONLY.

Arcing will occur when connecting or disconnecting the unit unless all controls are in the OFF position.

electrical, hSM-48/5S fiVe Shelf Unit voltage phase cycle

/ hz amps

kW

208

240

380-415

1

1

60

60

20.6 4.3

24 5.7

cord

, no plug

NeMa

L6-30P

30A-250v

recommended

must be on its own

30 amp circuit

3 50/60 10 5.7 cord

, no plug

electrical, hSM-38/3S three Shelf Unit voltage phase cycle

/ hz amps

kW

208 1 60 10.8 2.3

240 1 60 12.5 3.0

must be on it

’ s own

20 amp circuit

NeMa

6-20P

20A-250v

recommended

230 1 50/60 11.8 2.7 cord

, no plug

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.

Wire diagrams are included in the literature package supplied with the unit.

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.

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

ENSURE POWER SOURCE

MATCHES VOLTAGE IDENTIFIED

ON APPLIANCE RATING TAG.

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.

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i n S t a l l 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

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.

Before initial Use:

Before operating the merchandiser, clean it with a damp cloth and mild soap solution. Glass cleaner can be used on the glass.

Special instructions:

1.

Do not allow liquids or food to come in direct contact with the glass shelves.

2.

Use hand protection when handling hot items.

3.

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

4.

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

5.

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

6.

Do not stack containers.

heating characteristics

The heated upper glass surface provides even heat transfer to hot food in heat tested containers that are held in direct contact with the glass top.

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

Remember –– glass can shatter.

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.

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HSM-48/5S - Five Shelf o P e r a t i o n

on

/ off

switch light

switch

HSM-38/3S - Three Shelf

bottom shelf 2nd shelf from bottom

3rd shelf from bottom

4th shelf from bottom top shelf on

/ off

switch light

switch bottom shelf middle shelf top shelf

1. check that the unit is connected to the

2. appropriate power source.

Slide open the control panel. Press power and light switches on.

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

Each shelf has its own thermostat control numbering from 0 to 10. When the thermostat is turned clockwise to the determined number, the indicator light will illuminate and will remain lit as long as the shelf is calling for heat.

The indicator light will go OUT when the temperature on the glass top reaches the set number determined by the operator. It will then cycle “ oN

/ off

” at this holding point.

The proper temperature range for the food being held will depend on the food type, the packaging, and the quantity of product.

When holding food for prolonged periods, it is advisable to periodically check the internal temperature of each item to assure maintenance of the proper temperature range.

4. load prepackaged hot foods into the merchandiser.

Before loading food into the unit, use a pockettype meat thermometer to make certain all products have reached an internal temperature of 160° F (71°C) or higher. If any food product is not at proper serving temperature, use a Halo

Heat cooking and holding oven or Combitherm

Oven to bring the product within the correct temperature range.

The shelves will hold a steady even heat as assigned. The user must determine what set point can be used regarding each food item

held on its corresponding shelf. It is

recommended that a similar food product be

placed on each shelf.

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

5. occasionally stir or rotate foods as needed.

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

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o P e r a t i o n

g e n e r a l h o l d i n g g U i d e l i n e S

Chefs, cooks and other specialized food service personnel employ varied methods of cooking. Proper holding temperatures for a specific food product must be based on the moisture content of the product, product density, volume, and proper serving temperatures. Safe holding temperatures must also be correlated with palatability in determining the length of holding time for a specific product.

Halo Heat maintains the maximum amount of product moisture content without the addition of water, water vapor, or steam. Maintaining maximum natural product moisture preserves the natural flavor of the product and provides a more genuine taste. In addition to product moisture retention, the gentle properties of Halo Heat maintain a consistent temperature throughout the cabinet without the necessity of a heat distribution fan, thereby preventing further moisture loss due to evaporation or dehydration.

When product is removed from a high temperature cooking environment for immediate transfer into equipment with the lower temperature required for hot food holding, condensation can form on the outside of the product and on the inside of plastic containers used in self-service applications. Allowing the product to release the initial steam and heat produced by high temperature cooking can alleviate this condition. To preserve the safety and quality of freshly cooked foods, however, a maximum of 1 to 2 minutes must be the only time period allowed for the initial heat to be released from the product.

This appliance is equipped with a thermostat indicating a range of between 0 and 10. Use a metalstemmed thermometer to measure the internal temperature of the product(s) being held. Adjust the thermostat setting to achieve the best overall setting based on internal product temperature.

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

MiScellaneoUS 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

120° — 140°F

71° — 79°C

71° — 79°C

71° — 79°C

71° — 79°C

71° — 79°C

71° — 79°C

71° — 79°C

49° — 60°C

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

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

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

.

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

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c a r e a n d c l e a n i n g c l e a n i n g a n d P r e V e n t a t i V e M a i n t e n a n c e

Protecting StainleSS Steel SUrfaceS

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

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

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

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

cleaning agentS

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

Always use the proper cleaning agent at the manufacturer's recommended strength.

Contact your local cleaning supplier for product recommendations.

cleaning MaterialS

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

c a U t i o n

N

O

SCRAPER

S

N

O

W

IRE

BRUS

H

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.

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c a r e a n d c l e a n i n g

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

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

clean the Unit thoroUghly after each USe

Turn lights and adjustable thermostat(s) to the

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

2.

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

Do not clean the glass when hot.

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

4.

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

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

6.

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

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.

7.

Rinse surfaces by wiping with sponge and clean, warm water.

8.

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

9.

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

10.

To help maintain the protective film coating on any polished stainless steel, clean the exterior of the cabinet with a cleaner recommended for stainless steel surfaces. Spray the cleaning agent on a clean cloth and wipe with the grain of the stainless steel.

Always follow appropriate state or local health

(hygiene) regulations regarding all applicable cleaning and sanitation requirements for foodservice equipment.

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.

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S a n i t a t i o n

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

There is also an important, inseparable relationship between cleanliness and food fl avor. Cleanliness, top operating effi ciency, and appearance of equipment contribute considerably to savory, appetizing foods. Good equipment that is kept clean, works bett er and lasts longer.

The most accurate method of measuring safe temperatures of both hot and cold foods is by internal product temperature. A quality thermometer is an eff ective tool for this purpose, and should be routinely used on all products that require holding at a specifi c temperature.

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

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

(germs). A through approach to sanitation will provide essential cleanliness. It will assure an att ractive appearance of equipment, along with maximum effi ciency and utility. More importantly, a good sanitation program provides one of the key elements in the prevention of food-borne illnesses.

A controlled holding environment for prepared foods is just one of the important factors involved in the prevention of food-borne illnesses. Temperature monitoring and control during receiving, storage, preparation, and the service of foods are of equal importance.

A comprehensive sanitation program should focus on the training of staff in basic sanitation procedures. This includes personal hygiene, proper handling of raw foods, cooking to a safe internal product temperature, nd the routine monitoring of internal temperatures from receiving through service.

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

HACCP, an acronym for Hazard Analysis (at) Critical

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

Taking steps necessary to augment food safety practices is both cost eff ective and relatively simple. While HACCP guidelines go far beyond the scope of this manual, additional information is available by contacting:

CENTER FOR FOOD SAFETY AND APPLIED

NUTRITION FOOD AND DRUG ADMINISTRATION

1-888-SAFEFOOD

INTERNAL FOOD PRODUCT TEMPERATURES

H OT FOOD S

DAnGER ZOnE 40° TO 140°F (4° TO 60°C)

CRITICAL ZOnE 70° TO 120°F (21° TO 49°C)

SAFE ZOnE (60° TO 74°C)

DAnGER ZOnE

SAFE ZOnE

140° TO 165°F

COLD FOOD S

ABOVE 40°F

36° TO 40°F

FROZEN FOOD S

ABOVE 32°F

(ABOVE 4°C)

(2° TO 4°C)

DAnGER ZOnE

CRITICAL ZOnE

SAFE ZOnE

0° TO 32°F

0°F or below

(ABOVE 0°C)

(-18° TO 0°C)

(-18°C or below) pg

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S e r V i c e

exterior SerVice View a

HSM-48/5S Shown

22

6

29

13

13

11

11

28

7

12

26

12

26

13

13

24

22

16

30

3

23

1

24

14

24

24

2

17

14

8

18

25

19

10

13

5

2

3

24

1

16

15

4

24

20

Part numbers and drawings are subject to change without notice.

HSM inStallation

/ operation

/

Service Manual

AltoShaam-webshop.nl

pg

. 13

AltoShaam-webshop.nl

S e r V i c e

exterior PartS liSt a

28

29

30

25

26

27

18

19

20

21

22

23

24

13

14

15

16

10

11

8

9

12

iteM

1

2

3

4

5

6

7

17

Model > hSM-38/3S hSM-48/5S deScriPtion

BASE GLASS PAnEL SEPARATOR

BASE PAnEL SHELF FT/BK TRIM

BASE PAnEL GLASS RT/LF TRIM

InSULATIOn PAnEL

FRAME RT TOP SUPPORT BRACKET

FRAME LF TOP SUPPORT BRACKET

BRACKET, RETAInER, GFCI

PAnEL, CIRCUIT BREAKER

GFCI HOUSInG, HSM-38 ( not SHown

)

InnER WALL PAnEL ASSEMBLy

BLOCK, TERMInAL, POWER

BLOCK, TERMInAL, SEnSOR

BUSHInG, 1/2" HOLE

BUSHInG, 3/4" WHITE SnAP

BUSHInG, 1" HOLE

BUSHInG, 3/8" BLACK HOLE

CORDSET 208-240V

230V

380-415V

Part no.

Qty Part no.

Qty

1003446 1 1002831 1

1003439

1002834

1003501

2

2

1

1002833

1002834

2

2

1

1004336

1004337

1

1

1003932

1004336

1004337

1

1

—

—

5003681

5003665

BK-34069

BK-34070

BU-3006

BU-3008

BU-33619

BU-3419

CD-3607

CD-33490

—

—

—

1

1

1

1

4

6

2

10

9 FT

1009427

5002006

—

5002408

BK-34069

BK-34070

BU-3006

BU-3008

BU-33619

BU-3419

CD-3304

—

CD-3304

1

1

—

3

2

4

12

1

2

2

9 FT

GFCI BASE, 50 AMP, 120/240V SERIES 1

GFCI, 50 AMP, 120/240V. SERIES 1

CASTER, 3", SWIVEL W/BRAKE

FEET, 4", ADJUSTABLE, HSM-38 ( not SHown

)

FRAME

InSULATIOn

RIVET, BLInD, #44, S/S

CI-34104

CI-34105

1

1

SCREW, 10-32 x 1 1/2" PHIL 18-8 S/S

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

SC-2162

—

SCREW, 6-32 x 3/8" RD HD, HSM-38 ( not SHown

) SC-23455

SCREW, 8-32 x 1/4" PHIL

SCREW,10-32 x1/2, nF PHIL TRUSS

TAPE, 3/16" x 1/2" FOAM

SC-2459

SC-2661

2

—

4

1

12

TA-25621 12 FT

CI-34104

CI-34105

—

FE-27153

—

4

CS-24351

—

4

—

FR-26267 1 FR-26268 1

In-22265

22sqft

In-22265

24sqft

RI-2100 54 RI-2100 48

SC-2162

SC-22500

—

SC-2459

SC-2661

1

1

2

8

—

1

8

TA-25621 12 FT

d a n g e r

ENSURE POWER SOURCE

MATCHES VOLTAGE IDENTIFIED

ON APPLIANCE RATING TAG.

pg

. 14

AltoShaam-webshop.nl

d a n g e r lock-oUt or PoSt

Breaker Panel Until

SerVice work haS

Been coMPleted.

HSM inStallation

/ operation

/

Service Manual

AltoShaam-webshop.nl

S e r V i c e

exterior SerVice View B

HSM-48/5S Shown

12

14

9

18

8

15

16

10

7

19

20

6

5

19

11

2

4

17

13

1

3

Part numbers and drawings are subject to change without notice.

HSM inStallation

/ operation

/

Service Manual

AltoShaam-webshop.nl

pg

. 15

AltoShaam-webshop.nl

S e r V i c e

exterior PartS liSt B

iteM

1

2

3

14

15

16

17

10

11

12

13

18

19

20

6

7

4

5

8

9

Model > deScriPtion

RT LOWER SIDE PAnEL

StainleSS Steel black burgundy

LF LOWER SIDE PAnEL

StainleSS Steel black burgundy

hSM-38/3S hSM-48/5S

Part no.

Qty Part no.

Qty

1005706

1005707

1003447

1

1005473

1004668

1002780

1

1005708

1005709

1003448

1

1005474

1004669

1002781

1

1

1010928

1010927

1010926

1

FROnT COVER PAnEL

StainleSS Steel black burgundy

BASE GLASS COVER PAnEL

BUMPER RIGID BASE

SHELF RT EnD SUPPORT BRACKET

SHELF LF EnD SUPPORT BRACKET

SHIM, SHELF

CAnOPy SPOT

StainleSS Steel black burgundy

SHELF ASSEMBLy W/ HEATED GLASS

BUMPER TOP, BLACK

CLAMP ASSEMBLy

HEATED GLASS, 1100W

FROnT CURVED GLASS

InSERT, 10-32 THREADED

RECEPTACLE

SCREW,8-32 x 1, nC PHILLIPS PAn

SCREW, 10-32 x 3/4 PAn HD

SCREW, 8-32 x 1/4" PHIL

SCREW,10-32 x1/2,nF PHIL TRUSS M/S,18-8 SS

5004498

BM-26261

CM-26878

GL-26512

GL-26275

HG-22672

RP-34160

SC-2069

SC-2071

SC-2459

SC-2661

1005710

1005711

1003441

1003445

1003454

1005421

1005422

1006253

5004558

5004559

5002540

1

1

2

2

4

1

2

3 FT

6

5

1

16

1

1

16

64

12

4

4

1

1

8

1

1002832

1003452

1005421

1005422

1006253

5004423

5003639

5002003

5004409

BM-26261

CM-26879

GL-25860

GL-26081

HG-22672

RP-34160

SC-2069

SC-2071

SC-2459

SC-2661

1

32

12

3

4

4 FT

1

1

32

14

36

d a n g e r

ENSURE POWER SOURCE

MATCHES VOLTAGE IDENTIFIED

ON APPLIANCE RATING TAG.

pg

. 16

AltoShaam-webshop.nl

d a n g e r lock-oUt or PoSt

Breaker Panel Until

SerVice work haS

Been coMPleted.

HSM inStallation

/ operation

/

Service Manual

AltoShaam-webshop.nl

S e r V i c e

exterior SerVice View c

HSM-48/5S Shown

11

15

4

2

7

19

8

3

10

16

4

14

15

9

1

5

16

12

17

3

Part numbers and drawings are subject to change without notice.

HSM inStallation

/ operation

/

Service Manual

AltoShaam-webshop.nl

18 pg

. 17

AltoShaam-webshop.nl

S e r V i c e

exterior PartS liSt c

15

16

17

18

19

11

12

13

8

9

10

6

7

4

5

iteM

1

2

3

14

Model > hSM-38/3S hSM-48/5S deScriPtion

PAnEL, COVER, LOWER BACK

PAnEL, COVER W/ VEnTS, UPPER BACK

BOTTOM EnD GLASS CLIP HOLDER

TOP EnD GLASS CLIP HOLDER

FROnT SLIDE COVER PAnEL

FROnT SLIDInG PAnEL (nOT SHOWn)

FORMICA SIDE ATTACHMEnT BRACKET

SHELF FROnT COVER

RT SIDE EnD GLASS

LF SIDE EnD GLASS

1.000" THICK yELLOW BOARD InSULATIOn

KnOB, STAInLESS, SLIDInG PAnEL

RATInG TAG LABEL

LAMPS, FLORESCEnTS, SOFT WHITE 208-240V

230V

380-415V

FORMICA SIDE PAnEL

SCREW, M2.9x9, 5MM, PAn

SCREW, 8-32 x 3/8" TRUSS HEAD

SCREW, M6 x 45 FLAT HEAD

SCREW, 8-32 x 1/4" PHIL

Part no.

Qty Part no. Qty

1003444 1 1002785 1

1003443

1002820

1

2

1002786

1002820

1

2

1002839

1003903

1003904

1003955

2

1

1

2

1002839

—

1010815

1003901

1

2

2

—

1005626

GL-26273

GL-26272

In-22265 22 FT

Kn-26379 1

2 LA-26348

LP-34156

LP-33822

LP-33822

PE-26274

SC-22305

SC-22378

SC-24019

SC-2459

2

1

1

3

2

4

12

12

64

1005420

GL-25945

GL-25951

In-22265

Kn-26379

LA-26348

LP-33822

LP-33822

LP-33822

PE-26068

SC-22305

SC-22378

SC-24019

SC-2459

2

4

6

12

45

16 FT

1

2

4

1

1

10

d a n g e r

ENSURE POWER SOURCE

MATCHES VOLTAGE IDENTIFIED

ON APPLIANCE RATING TAG.

pg

. 18

AltoShaam-webshop.nl

d a n g e r lock-oUt or PoSt

Breaker Panel Until

SerVice work haS

Been coMPleted.

HSM inStallation

/ operation

/

Service Manual

AltoShaam-webshop.nl

S e r V i c e

electronic coMPonentS

HSM-48/5S

d

5

7

4

6

3 14

14

5

14

15

2

1

14

9

4

14

14

13

11 12

HSM-38/3S

AltoShaam-webshop.nl

5

14

5

6

15

3

7

14

4

16

2

16

9

14

14

4

13

11

12

1

HSM inStallation

/ operation

/

Service Manual pg

. 19

AltoShaam-webshop.nl

S e r V i c e

electronic coMPonentS d

2

5

6

3

4

7

*8

9

*10

11

12

13

iteM

1

14

*15

*16

deScriPtion

ELECTROnIC PAnEL SPOT, HSM-48

ELECTROnIC PAnEL SPOT, HSM-38

POWER SUPPLy

T-BLOCK

BLOCK, TERMInAL, SEnSOR & POWER

MODULAR BLOCK, 5 PIECE

BUSHInG STRAIn RELIEF InT

GROUnD BAR

CLAMP, WIRE, SELF-ADHESIVE

COnTACTOR 208/240V 3 POLE 25 AMP

COnnECTOR, 2 COnDUCTOR

COnnECTOR, FEMALE, .093

COnnECTOR, FEMALE, .062

BALLAST, DUAL LIGHT, 38/3S

BALLAST, DUAL LIGHT, 48/5S

SCREW, 6-32 x 3/8 RD HD

SCREW, 6-32 x 1-1/4 ROUnD HEAD

SCREW, 8-32 x 1/4 PHIL

* not SHown

Part no.

5002008

5002542

BA-33554

BK-3019

BK-34071

BK-25567

BU- 33505

CI-3878

CM-3585

Cn-3052

CR-34967

CR-34139

CR-34141

LP-34135

5015763

SC-23455

SC-2365

SC-2459

d a n g e r

ENSURE POWER SOURCE

MATCHES VOLTAGE IDENTIFIED

ON APPLIANCE RATING TAG.

d a n g e r lock-oUt or PoSt

Breaker Panel Until

SerVice work haS

Been coMPleted. circUit Breaker aSSeMBly

3

4

7

6

2

1

8

5

6

7

4

5

8

iteM

1

2

3

deScriPtion

BRACKET, RETAInER

PAnEL, CIRCUIT BREAKER

BUSHInG, 1" HOLE

GFCI BASE 50 AMP, 120/240V, SERIES 1

GFCI 50 AMP, 120/240V, SERIES 1

RIVET, BLInD, #44, STnLS

SCREW, 10-32 x 1-1/2 PHIL, 18-8 S/S

SCREW, 8-32 x 1/4 PHIL

Part no.

1009427

5002006

BU-33619

CI-34104

CI-34105

RI-2100

SC-2162

SC-2459

Part numbers and drawings are subject to change without notice.

pg

. 20

AltoShaam-webshop.nl

HSM inStallation

/ operation

/

Service Manual

AltoShaam-webshop.nl

S e r V i c e

electronic coMPonentS

HSM-48/5S

e

1

2

7

5

6

3

4

HSM-38/3S

2

1

7

3

4

e

iteM

1

2

3

4

5

6

7

deScriPtion

COnTROL FACE PLATE

PAnEL, OVERLAy, VERT. 5 TIER, ELEC

SWITCH, 22 AMP @ 125V/16AMP@250V

Model >

KnOB, PLASTIC, BLACK, 1.30" DIA.

COnnECTOR, MALE, .062

COnnECTOR, MALE, .093

COnTROL, 8 AMP, DIGITAL

hSM-38/3S hSM-48/5S

Part no.

Qty Part no.

Qty

1003500 1 1003410 1

PE-26096

SW-3887

1

2

PE-26096

SW-3887

1

2

3

Kn-26290

—

—

BA-34294

—

—

3

Kn-26290

CR-34140

CR-34138

BA-34294

5

1

1

5

Part numbers and drawings are subject to change without notice.

HSM inStallation

/ operation

/

Service Manual

AltoShaam-webshop.nl

pg

. 21

AltoShaam-webshop.nl

pg

. 22

AltoShaam-webshop.nl

HSM inStallation

/ operation

/

Service Manual

AltoShaam-webshop.nl

AltoShaam-webshop.nl

HSM inStallation

/ operation

/

Service Manual pg

. 23

AltoShaam-webshop.nl

pg

. 24

AltoShaam-webshop.nl

HSM inStallation

/ operation

/

Service Manual

AltoShaam-webshop.nl

AltoShaam-webshop.nl

HSM inStallation

/ operation

/

Service Manual pg

. 25

AltoShaam-webshop.nl

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

.

AltoShaam-webshop.nl

AltoShaam-webshop.nl