Alto-Shaam ITM-48, ITM-72 Installation Operation & Maintenance

®

I s l a n d T a k e o u t

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

Models:

ITM-48

ITM-72

• I N STALLATION

• OPERATION

• MAI NTENANCE

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

P R I N T E D I N U

.

S

.

A

. # 8 8 0 • 11 / 0 6

D E L I V E R Y

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.

®

U N PA 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 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.

# 8 8 0 • I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 1.

SAFETY PROCEDURES

A N D P R E C A U T I O N S

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.

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.

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.


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

SITE INSTALLATION

The appliance, complete with unattached items and accessories should be checked to ensure all the ordered items have been received.

This Alto-Shaam appliance is 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.

Locate the merchandiser indoors with a normal room temperature of 68-70°F (20-21°C) in an area where it will not be affected by constant cool air current from air conditioners, open doors and windows, etc.

INSTALLATION REQUIREMENTS

Unit must not be kept in any area where it may be affected by steam, grease, dripping water, high temperatures, or any other severely adverse conditions.

Level the appliance from side-to-side and front-to-back with the use of a spirit level.

IMPROPER INSTALLATION, ALTERATION,

ADJUSTMENT, SERVICE OR MAINTENANCE

COULD RESULT IN SEVERE INJURY, DEATH

OR CAUSE PROPERTY DAMAGE.

WEIGHT

N E T

S H I P

C R AT E

ITM-48

421 lb (191 kg)

630 lb (286 kg)

68"

X

70"

X

52" est.

ITM-72

677 lb (307 kg)

845 lb (383 kg)

67"

X

93"

X

52"

(1729mm x 1778mm x 1321mm) (1702mm x 2362mm x 1321mm)

(H x W x D)

TO PREVENT PERSONAL INJURY,

USE CAUTION WHEN MOVING OR

LEVELING THIS APPLIANCE.



SITE INSTALLATION

I T M - 4 8

O P T I O N S & A C C E S S O R I E S

Exterior Base Panels

Custom color

Stainless steel side, 2

REQUIRED

Stainless steel end, 2 REQUIRED

P146

1000428

5000215

78-11/16" (1999mm)

14-1/8"

(359mm) Hinged Control Access Panel

Electrical Junction Box

Behind Riser Panel

14-1/8"

(359mm)

17-1/16" (434mm)

4-1/4" (108mm)

42-5/16" (1074mm)

39-9/16" (1004mm)

18" (457mm)

13-1/16" (332mm)

Exterior Dimensions

74-7/16" (1891mm)

I T M - 7 2

O P T I O N S & A C C E S S O R I E S

Exterior Base Panels

Custom color

Stainless steel side, 2

REQUIRED

Stainless steel end, 2 REQUIRED

P147

1000429

5000215

39-9/16" (1004mm)

14-1/8"

(359mm)

6-3/4"

(172mm)

14-1/8"

(359mm)

Electrical

Connection

66-5/16" (1684mm)

102-11/16" (2609mm)

28-1/8" (713mm)


ELECTRICAL CONNECTION


1.

An identification tag is permanently mounted on the unit.

230V: To prevent an electrical shock hazard between the appliance and other appliances or metal parts in close vicinity, an equalizationbonding 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.

2.

If necessary, a proper receptacle or permanent wiring for this unit must be installed by a licensed electrician in accordance with applicable local electrical codes.

NOTE: The appliance must be connected to an electrical circuit that is protected by an external GFCI outlet.

3. Plug the unit into a properly grounded receptacle ONLY, positioning the unit so the power supply cord 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.

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.

ELECTRICAL CONNECTIONS MUST

BE MADE BY A QUALIFIED SERVICE

TECHNICIAN IN ACCORDANCE WITH

APPLICABLE ELECTRICAL CODES.

ELECTRICAL - ITM-48

VOLTAGE at 208 at 240

PHASE

1

1

CYCLE / HZ

60

60

AMPS

17.0

17.6

kW

3.5

4.2

CORD & PLUG INCLUDED

NEMA

14-30

P

120/250V

30

AMP PLUG

PROVIDED WITH A LOAD CENTER AND CIRCUIT BREAKERS FOR POWER INPUT WITHIN BASE

ELECTRICAL - ITM-72

VOLTAGE at 208 at 240

PHASE

1

1

CYCLE / HZ

60

60

AMPS

25.4

26.3

kW

5.3

6.3

CORD & PLUG INCLUDED

NEMA

14-50

P

120/250V

50

AMP PLUG

PROVIDED WITH A LOAD CENTER AND CIRCUIT BREAKERS FOR POWER INPUT WITHIN BASE


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 AT I O N

This appliance is intended for use in commercial establishments by qualified personnel who 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.

✔

Be certain only hot PREPACKAGED foods in appropriate heat tested containers are used in this hot display case.

✔ Do not stack food containers.

✔ Use hand protection when handling hot items.

METAL PARTS OF THIS EQUIPMENT

BECOME EXTREMELY HOT WHEN IN

OPERATION. TO AVOID BURNS,

ALWAYS USE HAND PROTECTION

WHEN OPERATING THIS APPLIANCE.

The performance of this unit has been optimized using the factory provided bulbs.

These bulbs should be replaced with an exact replacement or with a factory recommended replacement. These bulbs have been treated to resist breakage and must be replaced with similarly treated bulbs in order to maintain compliance with

NSF standards. DO NOT over-tighten bulbs in their receptacles as this can cause damage to the bulb filament.

P R O D U C T C A PA C I T Y - I T M - 4 8

42 lbs (20 kg) MAXIMUM

VOLUME MAXIMUM

: 26

QUARTS

(25

LITERS

)

CHICKEN BOATS WITH DOMES - CAPACITY : 12

DOME PACKAGE SIZE

:

APPROX

. 7 "

X

10 " (178mm x 254mm)

P R O D U C T C A PA C I T Y - I T M - 7 2

75 lbs (34 kg) MAXIMUM

VOLUME MAXIMUM : 47 QUARTS (44 LITERS )

CHICKEN PACKAGES WITH DOMES

-

CAPACITY

: 21

DOME PACKAGE SIZE : APPROX . 7 "

X 10 " (178mm x 254mm)



BEFORE INITIAL USE:

Before operating the unit, clean both the interior and exterior of the unit with a damp cloth and mild soap solution. Rinse well.

1.

Turn the breaker switch "ON".

2.

Following is the recommended preheat sequence: a.

Set lower cable heat thermostat to “9" .

b.

Set upper calrod heat thermostat to "9".

c.

Turn the light power switch "ON".

d. Turn the lights "ON".

An indicator light will illuminate when the thermostats are turned "ON". The indicators will remain lit as long as the unit is preheating or calling for heat. This unit should be preheated, for a minimum of 45-60 minutes before loading the case with food. When preheating is completed, the indicator lights will turn off.

Preheat the unit along with any empty serving pans or containers which will be used to transfer hot foods for display.

3.

Load prepackaged hot foods into the merchandiser.

Before loading food into the unit, use a pocket-type 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.

Perimeter panel

Indicator light

On/Off switch

Breaker switch

Light switch

Upper calrod heat thermostat

Lower cable heat thermostat

All controls are located in a concealed area behind the perimeter panel.

✔

Use hand protection when handling hot items.

✔

Do not stack food containers.

✔ Be certain only hot PREPACKAGED foods in appropriate heat tested containers are used in this hot display case.

4.

Reset thermostats as needed.

Since proper temperature range depends on the type of products and the quantities being held, it is necessary to periodically use a pocket thermometer to check each item to make certain the correct temperatures are being maintained.

Local health regulations may vary regarding minimum serving temperatures.

Proper temperature range is usually

160°F (71°C) or higher. Normally, this will require a thermostat setting of “8” although a higher or lower setting may sometimes be required.



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.

Use a metal-stemmed thermometer to measure the internal temperature of the product being held. Adjust the thermostat setting to achieve the best overall setting based on internal product temperature.

MEAT

H O L D I N G T E M P E R A T U R E R A N G E

FAHRENHEIT CELSIUS

BEEF ROAST — Rare 140°F 60°C

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

CASSEROLES

DOUGH — Proofing

EGGS —Fried

FROZEN ENTREES

HORS D'OEUVRES

PASTA

PIZZA

POTATOES

PLATED MEALS

SAUCES

SOUP

VEGETABLES

160°F 71°C

160° — 175°F 71° — 79°C

160° — 175°F 71° — 79°C

160° — 175°F 71° — 79°C

140°F 60°C

140° — 160°F 60° — 71°C

160°F 71°C

160° — 175°F 71° — 79°C

160° — 175°F 71° — 79°C

160° — 175°F 71° — 79°C

160° — 175°F 71° — 79°C

160° — 175°F 71° — 79°C

160° — 175°F 71° — 79°C

160° — 175°F 71° — 79°C

160° — 175°F 71° — 79°C

160° — 175°F 71° — 79°C

160° — 175°F 71° — 79°C

160° — 175°F 71° — 79°C

120° — 140°F 49° — 60°C

160° — 175°F 71° — 79°C

80° — 100°F 27° — 38°C

150° — 160°F 66° — 71°C

160° — 175°F 71° — 79°C

160° — 180°F 71° — 82°C

160° — 180°F 71° — 82°C

160° — 180°F 71° — 82°C

180°F

180°F

82°C

82°C

140° — 200°F 60° — 93°C

140° — 200°F 60° — 93°C

160° — 175°F 71° — 79°C

The holding temperatures listed are suggested guidelines only.


C A R E a n d C L E A N I N G

C L E A N I N G A N D P R E V E N T I V E M A I N T E NA 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 R E a n d C L E A N I N G

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.

4.

5.

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

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.

6.

Clean glass and heat guard with a window cleaner.

7.

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

THOROUGHLY CLEAN THE

APPLIANCE DAILY

1.

Turn lights and adjustable thermostat(s) to the “OFF” position. Disconnect unit from power source by turning breaker switch to the "OFF" position. Let the unit cool.

Always follow appropriate state or local health

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

2.

Remove, cover or wrap, and refrigerate food.

Remember to turn the breaker switch ON again before operating the unit.

3.

Clean interior metal surfaces of the unit with a damp, clean cloth and any good commercial detergent or grease solvent at the recommended strength. Use a plastic scouring pad or oven cleaner for difficult areas. Rinse carefully to remove all residue and wipe dry.

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.

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 E V E R E D A M A G E O R E L E C T R I C A L H A Z A R D

C O U L D R E S U LT.

WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED.


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.

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:

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.

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 A T U R E S

DANGER ZONE

CRITICAL ZONE

SAFE ZONE

H O T F O O D S

40° TO 140°F

70° TO 120°F

140° TO 165°F

DANGER ZONE

SAFE ZONE

C O L D F O O D S

ABOVE 40°F

36°F TO 40°F

(4° TO 60°C)

(21° TO 49°C)

(60° TO 74°C)

(ABOVE 4°C)

(2°C TO 4°C)

F R O Z E N F O O D S

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

)


S E R V I C E

ITM-48 Description Qty.

ITM-72 Qty.

Bulb, 60W, 130V, coated

Bulb Receptacle

Cord Set, electric, NOT SHOWN

Block, 4 terminal,

NOT SHOWN

Circuit Breaker, Switch, 15 Amp

Circuit Breaker, Switch, 30 Amp

Light Switch, toggle, 6 Amp, 125V

Block, 2 terminal, Sensor,

NOT SHOWN

LP-33598

RP-3955

CD-33672

BK-3023

SW-33342

SW-3715

SW-3041

BK-33546

1

1

1

1

1

1

6

6

LP-33598

RP-3955

CD-33673

BK-3023

SW-33342

SW-3715

SW-3041

BK-33546

Block, modular assembly

10 Thermostat, Upper heat

11 Thermostat, Lower heat

12 Light Indicator

13 Cable, Heating

14

15

16 Bumper, rail end cap, black vinyl

17 Clamp, glass

18 Bumper to protect glass sneezeguard

19 Guard, Heat

End Heat Guard, NOT SHOWN

BM-24083

CM-26985

DR-2533

GD-24852

16370

End Heat Guard Spacer, NOT SHOWN

20 Guard, thermostat capillary

21 Element, Calrod, heating, 208V

SP-25365

GD-2536

EL-33866

Element, Calrod, heating, 240V EL-33868

22 Heat Guard Cover for Calrod Element, NOT SHOWN 5002055

23 Knob, Thermostat KN-3473

24 Caster, 3" (76mm) swivel w/brake

25 Glass, sneezeguard

26 Gasket

CS-24351

GL-22593

GS-22547

27 Insulation, NOT SHOWN

28 Insulation, NOT SHOWN

29 Shelf, side, grid

30 Shelf bracket, LH

31 Shelf bracket, RH

32 Control side trim

33 Customer trim

34 Control door panel

35 End Panel base

36 Front & Rear Panel base

37

Extrusion, Bumper

Bumper, black vinyl, extrusion

Pan insert, shallow

Guard mount, NOT SHOWN

BK-33364

TT-33461

TT-3498

LI-3025

IN-2003

IN-22364

SH-2114

1000171

1000172

5000097

5000096

5000087

55239

OP26656

5000182

CB-3045 127 ft.

(38.70m)

1000230

BM-24082

2

8 ft.

(2.44m)

1

2

2

1

2

2

2

2

4

2

1

2

6 ft.

(1.82m)

2

4

2

2

1

2

2

4

4

4

4

2

1

2

1

1

1000440 2

S e e s e r v i c e v i e w s o n f o l l o w i n g p a g e s .

BK-33364

TT-33461

TT-3498

LI-3025

CB-3045

1000209

BM-24082

IN-2003

IN-22364

SH-2114

1000171

1000172

5000089

5000088

5000087

55239

1000169

5000181

BM-24083

CM-26986

DR-2533

GD-24853

16370

SP-25365

GD-2536

EL-33869

EL-33870

5002056

KN-3473

CS-24351

GL-22594

GS-22547

1000438

195 ft.

(59.44)

2

12 ft.

(3.66m)

2

6 ft.

(1.82m)

2

4

2

2

1

2

2

4

4

4

4

2

1

2

2

1

2

2

2

2

4

2

1

2

1

2

1

1

1

1

1

1

1

1

8

8


S E R V I C E

Gasket

GS-22547

25 Glass sneezeguard GL-22593

ITM-48

37 Pan Insert 5000182

33 Customer side, Trim 5000096

Side Grid

Shelf

SH-2114

Shelf

Bracket, RH

1000172

End Panel Base

55239

15 Bumper

BM-24082

Panel Base

OP-26656

Bumper End Cap

BM-24083

Shelf

Bracket, LH

1000171

Caster

CS-24351

ITM-72

Gasket

GS-22547

Side Grid

Shelf

SH-2114

25 Glass sneezeguard GL-22594

Shelf

Bracket, RH

1000172

3 7 Pan Insert 5000181

33 Customer side, Trim 5000088

15 Bumper

BM-24082

Panel Base

1000169

End Panel Base

55239

Heat Guard

GD-24853

Bumper End Cap

BM-24083

Caster

CS-24351


Cable wrap

S E R V I C E

Inside the control panel

5 Circuit Breaker, 15 Amp

ON/OFF Light Switch

6 Circuit Breaker, 30 Amp

7 Light Toggle Switch,

9 Block, modular assembly

1 0 Upper Heat Calrod Thermostat

1 1 Lower Heat Cable Thermostat

1 2 Indicator Light

1 3 Cable, Heating

SW-33342

SW-3715

SW-3041

BK-33364

TT-33461

TT-3498

LI-3025

CB-3045


S E R V I C E

Heated well can be lifted for servicing cable heating element.

Assembled Well #55654

ITM - 48

Cable Heating Service Kit . . . . . . . . . . . . . . . . . . . . . No. 4880 includes:

CB-3045

CR-3226

IN-3488

BU-3105

BU-3106

SL-3063

TA-3540

ST-2439

NU-2215

Cable Heating Element . . . . . . . . . . . . . . . . . . . . 134 feet

Ring Connector . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Insulation Corner . . . . . . . . . . . . . . . . . . . . . . . . . . 1 foot

Shoulder Bushing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Cup Bushing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Insulating Sleeve . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Electrical tape . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 roll

Stud, 10-32 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Hex Nut, 10-32. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Assembled Well #55655

ITM-72

Cable Heating Service Kit. . . . . . . . . . . . . . . . . . . . . . . . . 4881 includes:

CB-3045

CR-3226

IN-3488

BU-3105

BU-3106

SL-3063

TA-3540

ST-2439

NU-2215

Cable Heating Element . . . . . . . . . . . . . . . . . . . . 210 feet

Ring Connector . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Insulation Corner . . . . . . . . . . . . . . . . . . . . . . . . . . 1 foot

Shoulder Bushing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Cup Bushing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Insulating Sleeve . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Electrical Tape . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 roll

Stud, 10-32 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Hex Nut, 10-32. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24


S E R V I C E

Glass

17 Glass Clamp

CM-26985 or CM-26986

18 Bumper to protect glass

DR-2533

1 Bulb

LP-33598

2 Bulb Receptacle

RP-3955

20 Guard, thermostat capillary

GD-2536

21 Calrod heating element

EL-33966 or EL-33869,

208V

EL-33868 or EL-33870,

240V




T R A N S P O RTAT I O N

D A M A G E a n d C L A I M S

®

L I M I T E D

WA R R A N T Y 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.

3.

4.

5.

6.

7.

8.

Should damage occur in shipment, it is a matter

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.

Note all damage to packages directly on the carrier’s delivery receipt.

Make certain the driver signs this receipt. If he refuses to sign, make a notation of this refusal on the receipt.

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.

Save any packages and packing material for further inspection by the carrier.

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.

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.

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 highly recommended.

®

Cleaner on Combitherm

® ovens is

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.

A LT O - S H A A M , I N C .

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

WEBSITE: www.alto-shaam.com

P R I N T E D I N U

.

S

.

A

.

Alto-Shaam ITM-48, ITM-72 Installation Operation & Maintenance

ITM-48

ITM-72

• I N STALLATION

• OPERATION

• MAI NTENANCE

NOTE:

Assembled Well #55654

Assembled Well #55655

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