ITM2-48/STD

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:

ITM2-48/STD

ITM2-48/DLX

ITM2-48/CT

ITM2-72/STD

ITM2-72/DLX

ITM2-72/CT

ITM2-72/STD

• INSTALLATION

• OPERATION

• MAINTENANCE

W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 USA

PHONE: 262.251.3800 • 800.558.8744

USA

/

CANADA

FAX: 262.251.7067 • 800.329.8744

U

.

S

.

A

.

ONLY www.alto-shaam.com

p r i n t e d i n u

.

s

.

a

. MN-28602 • 04/11

Delivery 1

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

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

Installation

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

Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Dimension Drawings, Weights & Capacities . . . . . . . 4-5

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

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

Operating Instructions

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

Start-up Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Operating Procedures . . . . . . . . . . . . . . . . . . . . . . . . . 7

General Holding Guidelines . . . . . . . . . . . . . . . . . . . . . 8

Care and Cleaning

Cleaning and Preventative Maintenance . . . . . . . . . . . 9

Protecting Stainless Steel Surfaces . . . . . . . . . . . . . . . 9

Cleaning Agents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Cleaning Materials . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Equipment Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Clean Daily . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Sanitation

Sanitation/Food Safety . . . . . . . . . . . . . . . . . . . . . . . 11

Internal Food Product Temperatures . . . . . . . . . . . . . 11

Service

Exterior Service View & Parts . . . . . . . . . . . . . . . . 12-14

Wire Diagrams

ITM2-48 - 120V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

ITM2-48 - 230V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

ITM2-48 - 120V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

ITM2-48 - 230V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Warranty

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

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

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.

ITM2 • INSTALLATION/OPERATION/SERVICE MANUAL • 1 .

SAFETY PROCEDURES

AND PRECAUTIONS

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

D A N G E R

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

W A R N I N G

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

C A U T I O N

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

C A U T I O N

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

N O T E :

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

1. This appliance is intended to hold 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.

ITM2 • INSTALLATION/OPERATION/SERVICE MANUAL • 2 .

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

D A N G E R

IMPROPER INSTALLATION,

ALTERATION, ADJUSTMENT,

SERVICE, OR MAINTENANCE COULD

RESULT IN SEVERE INJURY, DEATH,

OR CAUSE PROPERTY DAMAGE.

READ THE INSTALLATION,

OPERATING AND MAINTENANCE

INSTRUCTIONS THOROUGHLY

BEFORE INSTALLING OR SERVICING

THIS EQUIPMENT.

C A U T I O N

METAL PARTS OF THIS EQUIPMENT

BECOME EXTREMELY HOT WHEN

IN OPERATION. TO AVOID BURNS,

ALWAYS USE HAND PROTECTION

WHEN OPERATING THIS APPLIANCE.

C A U T I O N

TO PREVENT PERSONAL INJURY,

USE CAUTION WHEN MOVING OR

LEVELING THIS APPLIANCE.

C A U T I O N

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 fi lament.

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

In order to maintain established National

Sanitation Foundation standards, all stationary floor models must be sealed to the floor with a

R.T.V. or silastic meeting

N.S.F. requirements or have 6” (153mm) unobstructed clearance beneath the unit.

®

1. The 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. DO NOT install a heated display case near a cold air source such as a freezer, air conditioning vents, or in any area where outside air fluctuation can affect performance.

4. This appliance must be kept free and clear of any obstructions blocking access for maintenance or service.

A number of adjustments are associated with initial installation and start-up. It is important that these adjustments be conducted by a qualified service technician. Installation and start-up adjustments are the responsibility of the dealer or user. These adjustments include but are not limited to thermostat calibration, door adjustment, leveling, electrical hook-up and installation of optional casters or legs.

LEVELING

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

We recommend checking the level periodically to make certain the floor has not shifted nor the appliance moved.

NOTE: Failure to properly level this appliance can cause improper function.

ITM2 • INSTALLATION/OPERATION/SERVICE MANUAL • 3 .

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

42-3/4" (1086mm)

HEATED PLATE AREA

26-1/16" (662mm)

42-3/4" (1086mm)

HEATED PLATE AREA

26-1/16" (662mm)

4-1/8" (104mm)

TO ELEC. CORD

48" (1219mm)

14" (356mm)

TO ELEC. CORD

28" (711mm)

26-1/16" (662mm)

6-1/2" (165mm)

ELEC. CORD

DROP OUT

7-1/16" (178mm)

ELEC. CORD

DROP OUT

49-1/16" (1245mm)

67" (1701mm)

48" (1219mm)

ITM2-48/STD

13-1/16"

(331mm)

TO ELEC. CORD

26-1/8" (663mm)

28-5/16" (719mm)

ITM2-48/DLX

HEATED PRODUCT CAPACITY*

36 lb (16 kg) maximum

Twelve (12) chicken boats with dome cover dome package size : approx . 7 " x 10 " (178mm x 254mm)

* fOR USE wITh PRE PACkAgEd ITEMS ONLy

OPTIONS AND ACCESSORIES

Stainless Steel Panels

Custom Color Panels

Full Side Guards, Lexan

ITM2-48/STD

5007905

5007906

5007917

ITM2-48/DLX

5007907

5007908

5007917

ITM2 • INSTALLATION/OPERATION/SERVICE MANUAL • 4 .

13-1/16" (331mm)

ELEC. CORD

DROP OUT

26-1/8" (663mm)

31-3/16" (792mm)

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

26-1/16" (662mm)

66-3/4" (1695mm)

HEATED PLATE AREA

4-1/8" (104mm)

TO ELEC. CORD

72" (1829mm)

26-1/16" (662mm)

14" (356mm)

TO ELEC. CORD

28" (711mm)

26-1/16" (662mm)

66-3/4" (1695mm)

HEATED PLATE AREA

66-3/4" (1695mm)

HEATED PLATE AREA

26-1/16" (662mm)

13-1/16"

(331mm)

TO ELEC. CORD

26-1/8" (663mm)

28-5/16" (719mm)

ShOwN wITh wIRE ShELVES

26-1/16" (662mm)

6-1/2" (165mm)

ELEC. CORD

DROP OUT

73-1/16" (1855mm)

91" (2311mm)

13-1/16"

(331mm)

TO ELEC. CORD

26-1/8" (663mm)

31-3/16" (792mm)

6-1/2" (165mm)

ELEC. CORD

DROP OUT

72" (1829mm)

ITM2-72/STD

13-1/16"

(331mm)

TO ELEC. CORD

26-1/8" (663mm)

28-5/16" (719mm)

6-1/2" (165mm)

ELEC. CORD

DROP OUT

73-1/16" (1855mm)

91" (2311mm)

ITM2-72/DLX

HEATED PRODUCT CAPACITY*

63 lb (29 kg) maximum

Twenty-one (21) chicken boats with dome cover dome package size : approx . 7 " x 10 " (178mm x 254mm)

* fOR USE wITh PRE

-

PACkAgEd ITEMS ONLy

OPTIONS AND ACCESSORIES

Stainless Steel Panels

Custom Color Panels

Full Side Guards, Lexan

ITM2-72/STD

5007911

5007912

5007917

ITM2-72/DLX

5007913

5007914

5007917

13-1/16"

(331mm)

TO ELEC. CORD

26-1/8" (663mm)

31-3/16" (792mm)

ShOwN wITh wOOd ShELVES

ITM2 • INSTALLATION/OPERATION/SERVICE MANUAL • 5 .

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

E L E C T R I C A L C O N N E C T I O N

The appliance must be installed by a qualified service technician. The oven must be properly grounded in accordance with the National

Electrical Code and applicable local codes.

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.

Plug the unit into a properly grounded receptacle

ONLY, positioning the unit so that the plug is easily accessible in case of an emergency. Arcing will occur when connecting or disconnecting the unit unless all controls are in the “ off

” position.

Proper receptacle or outlet configuration or permanent wiring for this unit must be installed by a licensed electrician in accordance with applicable local electrical codes.

D A N G E R

ELECTRICAL CONNECTIONS MUST

BE MADE BY A QUALIFIED SERVICE

TECHNICIAN IN ACCORDANCE WITH

APPLICABLE ELECTRICAL CODES.

D A N G E R

ENSURE POWER SOURCE

MATCHES VOLTAGE STAMPED

ON APPLIANCE NAMEPLATE.

REGARDING INTERNATIONAL

STANDARD UNITS:

If the unit is not equipped with flexible cord with plug, an all-pole country approved disconnection device which has a contact separation of at least 3mm in all poles must be incorporated in the fixed wiring for disconnection.

When using a cord without a plug, the green/ yellow conductor shall be connected to the terminal which is marked with the ground symbol.

If a plug is used, the socket outlet must be easily accessible. If the power cord needs replacement, use a similar one obtained from the distributor.

ELECTRICAL - ITM2-48 voltage phase cycle / hz amps kW

120

230 1

1 60 11.0 1.32

50 5.5 1.26 cord & plug

NEMA 5-15P

15A - 125V Plug cord included no plug

ELECTRICAL - ITM2-72 voltage

120

230 phase

1

1 cycle

60

50

/ hz amps

16.0 1.90

7.8 1.80

kW cord

& plug

NEMA 5-20P

20A - 125V Plug cord included no plug

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

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.

ITM2 • INSTALLATION/OPERATION/SERVICE MANUAL • 6 .

O P E R A T I O N

U S E R S A F E T Y I N F O R M A T I O N

USER SAFETY INFORMATION:

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.

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.

S T A R T U P

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.

Merchandiser heat plate must be heated to remove surface oils and the accompanying odor produced during the first use of the appliance.

Turn ON/OFF toggle switch to ON position. Turn

LOW/MED/HIGH toggle switch to HIGH. Allow the unit to heat for 30 minutes or until no odor is detected.

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

1. Set toggle switch.

Turn toggle switch to “ON” position. Lights will illuminate and heat plate will begin to warm.

Set 3-way toggle switch to desired holding temperature ( low / Med / high ).

2. Preheat:

Preheat for a minimum of 30 minutes before loading food.

3. 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.

4 Use hand protection when handling hot items.

4 Do not stack food containers.

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

D A N G E R

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

4. Check food temperature.

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.

AVERAGE Heat Plate Temperature:

Setting

Low

Med

High

Temperature

200°F (93°C)

225°F (107°C)

250°F (121°C)

ITM2 • INSTALLATION/OPERATION/SERVICE MANUAL • 7 .

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.

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.

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

MEAT

BEEF ROAST — Rare

BEEF ROAST — Med/Well Done

BEEF BRISKET

CORN BEEF

PASTRAMI

PRIME RIB — Rare

STEAKS — Broiled/Fried

RIBS — Beef or Pork

VEAL

HAM

PORK

LAMB

POULTRY

CHICKEN — Fried/Baked

DUCK

TURKEY

GENERAL

FISH/SEAFOOD

FISH — Baked/Fried

LOBSTER

SHRIMP — Fried

BAKED GOODS

BREADS/ROLLS

FAHRENHEIT

130°F

155°F

160° — 175°F

160° — 175°F

160° — 175°F

130°F

140° — 160°F

160°F

160° — 175°F

160° — 175°F

160° — 175°F

160° — 175°F

160° — 175°F

160° — 175°F

160° — 175°F

160° — 175°F

160° — 175°F

160° — 175°F

160° — 175°F

71° — 79°C

71° — 79°C

71° — 79°C

71° — 79°C

71° — 79°C

71° — 79°C

71° — 79°C

120° — 140°F 49° — 60°C

MISCELLANEOUS

CASSEROLES

DOUGH — Proofing

EGGS —Fried

FROZEN ENTREES

HORS D'OEUVRES

PASTA

PIZZA

POTATOES

PLATED MEALS

SAUCES

SOUP

VEGETABLES

160° — 175°F

80° — 100°F

150° — 160°F

160° — 175°F

160° — 180°F

160° — 180°F

160° — 180°F

180°F

140° — 165°F

140° — 200°F

140° — 200°F

160° — 175°F

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

ITM2 • INSTALLATION/OPERATION/SERVICE MANUAL • 8 .

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 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

E

S

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.

ITM2 • INSTALLATION/OPERATION/SERVICE MANUAL • 9 .

EQUIPMENT CARE

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.

5. Clean heat guards with a window cleaner.

6. 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.

Always follow appropriate state or local health

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

THOROUGHLY CLEAN THE

APPLIANCE DAILY

1. Remove food from merchandiser.

2. Turn ON/OFF toggle switch to the “OFF” position. Disconnect unit from power source. Let the unit cool.

3. Clean heat plate and metal surfaces of the unit with a damp, clean cloth and any good commercial detergent at the recommended strength. Use a plastic scouring pad or oven cleaner for difficult areas. Rinse surfaces by wiping with sponge and clean warm water

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.

4. Surfaces can be wiped with a sanitizing solution after cleaning and rinsing. This solution must be approved for use on stainless steel food contact surfaces.

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.

ITM2 • INSTALLATION/OPERATION/SERVICE MANUAL • 10 .

S A N I T A T 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.

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.

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.

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 is 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

INTERNAL FOOD PRODUCT TEMPERATURES

H OT FOOD S

DANGER ZONE 40° TO 140°F (4° TO 60°C)

CRITICAL ZONE

SAFE ZONE

DANGER ZONE

SAFE ZONE

DANGER ZONE

CRITICAL ZONE

70° TO 120°F

140° TO 165°F

COLD FOOD S

ABOVE 40°F

36° TO 40°F

FROZEN FOOD S

ABOVE 32°F

0° TO 32°F

(21° TO 49°C)

(60° TO 74°C)

(ABOVE 4°C)

(2° TO 4°C)

(ABOVE 0°C)

(-18° TO 0°C)

SAFE ZONE 0°F or below (-18°C or below)

ITM2 • INSTALLATION/OPERATION/SERVICE MANUAL • 11 .

S E R V I C E

15

33

25

16 56

10

53

40

41

42

58

37 9

28

59 60

11

23

51

24

44

12

13

52

8

49

62

22

7

21

30

23

51

26

43

31

50

Part numbers and drawings are subject to change without notice .

53

14

29 32

2

52

46

ITM2 • INSTALLATION/OPERATION/SERVICE MANUAL • 12 .

48

34

5

47

4

57

38

6

36

35

17

18

39

3

19

61

54

53

45

27

1

55

62

S E R V I C E

S E R V I C E P A R T S L I S T

11

12

13

14

15

9

10

7

8

18

19

20

21

22

ITEM

1

4

5

2

3

6

16

17

23

24

25

26

27

28

MODEL >

DESCRIPTION

SIDE PANEL SYSTEM, BLACK

SIDE PANEL SYSTEM, STAINLESS STEEL

CORD COVER PLATE

BASE TOP

INNER TOP SIDE

INNER TOP LIGHT END

HEAT PLATE

10-32 x 1/2” TRUSS SCREW

1/4” LOCK WASHER

ACCESS PANEL

HEAT PAD STIFFENER

TERMINAL BRACKET HOLDER

INNER TOP SIDE W/ CNTRLS

INNER LIGHT PANEL

BUMPER

BUMPER TRACK

BASE SUPPORT SPOT

OUTER TOP SPOT, BLACK

OUTER TOP SPOT, STAINLESS STEEL

INNER TOP SPOT

HEAT PLATE HOLDER

HEAT GUARD CORNER BRACKET 1

HEAT GUARD CORNER BRACKET 2

HEAT GUARD MIDDLE BRACKET 1

HEAT GUARD MIDDLE BRACKET 2

6-32 X 1/2” SCREWS FOR HEAT GUARD

HEAT PLATE HOLDER BOTTOM

BRACKET STUD SPOT

WIRE SET

BASE STIFFENER SPOT

SHELF, BLACK

SHELF, WOOD

SHELF, WIRE

SHELF, STAINLESS STEEL

T-BLOCK

TERMINAL BLOCK, PORCELAIN

BUMPER END CAP BLACK

1” HOLE BUSHING

BUSHING STRAIN RELIEF 5 .8-13 .9MM

HEAT PAD, 120V

HEAT PAD, 230V

CONTROL BOARD, 120V

CONTROL BOARD, 230V

ITM2-48 ITM2-72

PART NO.

QTY PART NO.

QTY

1006499

1006498

1006591

1006995

1007080

1007098

1007107

SC-2661

WS-2294

1007110

1007503

1007507

1008122

1008316

1009067

1009069

5005235

5005285

5005294

5005806

1007107

1008177

1008178

1008337

1008338

SC-2239

5005843

5006314

5006329

5006784

5006851

5006642

––

5006786

BK-3019

––

BM-27338

BU-33619

BU-34717

CB-34406

––

CB-34628

––

CC-34593

CC-34632

4

4

1

1

1

1

2

1

1

2

1

1

1

3

14

14

2

1

2

12

1

2

2

1

2

1

2

1

2

2

––

1

1

––

2

2

2

4

3

3

––

––

2

2

1

1006499

1006498

1006591

1008348

1008327

1007098

1008269

SC-2661

WS-2294

1008268

1008270

1007507

1008328

1008330

1009068

1009070

5007460

5007449

5007920

5007446

1008256

1008177

1008178

1008337

1008338

SC-2239

5007413

5006314

5006330

5007461

5007616

5006642

SH-25011

5007615

BK-3019

BK-33546

BM-27338

BU-33619

BU-34717

CB-34406

CB-34407

CB-34628

CB-34629

CC-34593

CC-34632

2

12

4

2

1

4

1

1

1

1

2

2

1

1

3

1

2

2

8

1

2

1

2

1

18

1

2

14

1

2

1

2

2

2

1

3

2

3

4

2

3

1

1

2

1

CONTINUEd ON NExT PAgE

ITM2 • INSTALLATION/OPERATION/SERVICE MANUAL • 13 .

S E R V I C E

S E R V I C E P A R T S L I S T

MODEL >

ITEM DESCRIPTION

34

35

36

37

31

32

33

38

39

40

41

42

43

44

57

58

59

60

61

62

63*

64*

65*

66*

53

54

55

56

49

50

51

52

29

30

45

46

47

48

67*

*

NOT ShOwN

CORDSET, 120V

CORD, 230V

CORD 12/3 SJEOW-A

CORD, 230V

CASTER RIGID 5”

CASTER SWIVEL 5” WITH BRAKE

LEXAN GUARD

LEXAN GUARD, SIDE

HEAT GUARD, SIDE

HEAT GUARD

GROUND SCREW

UPRIGHT SUPPORT HINGE

FLUFF INSULATION

RATING TAG LABEL

LAMINATE LABEL PROTECTOR

SWITCH LABEL KIT

220V T-BLOCK LABEL

100W FLOOD LAMP 120V

100W FLOOD LAMP 230V

NUT, HEX #8-32

7/8” HOLE PLUG

RIVET, BLIND, #44, STNLS

LAMP RECEPTACLE, 120V

LAMP RECEPTACLE, 230V

3/8-16 X 1 1/2” HEX CAP

5/16-18 X 5/8 SERR . HEX HD SCREW

SCREW,6-32X1-1/4, NC PHILLIPS

8-32 X 1/2” PHIL SCREW

8-32 X 1/4” PHIL SCREW

SCREW 10-32 X 1/4” PAN HEAD

3/8-16 X 1/2” HEX HEAD SCREW

SPACER, LOCK MOUNT PANEL

SHOULDER STUD LONG S/S

TOGGLE SWITCH 16(4) 250V T85

SWITCH, TOGGLE, 20A ,250V DPST

SWITCH BOOT, RUBBER

1” X 17” VHB TAPE 25 MIL

3/8” ID 7/8” OD S/S FLAT WASHER

SHELF BRACKET, LEFT - fOR wIRE ShELVES

SHELF BRACKET, RIGHT - fOR wIRE ShELVES

SIDE BASKETS, WOOD - DLX ONLY

SIDE BASKET HOLDER, UPPER - dLx ONLy

SIDE BASKET HOLDER, LOWER - dLx ONLy

THERMOMETER - whERE EqUIPPEd

ITM2-48 ITM2-72

PART NO.

QTY PART NO.

QTY

6

22

78

26

6

4

12

2

16

8

8

8

12

1

108

1

2

11

Sq fT

1

1

8

1

1

6FT

2

2

2

2

2

2

1

6FT

6FT

8

2

8

8

1

2

1

1

2

2

1

ST-2547

SW-33726

SW-3528

SW-3905

TA-24448

WS-23991

5008757

5008758

BS-27896

1006624

1007795

––

LA-3509

LP-33592

LP-33783

NU-2296

PG-3559

RI-2100

RP-3952

RP-3955

SC-22553

SC-2351

SC-2365

SC-2425

SC-2459

SC-26791

SC-28060

SP-33832

CD-3232

CD-33490

CD-3607

CD-33490

CS-2025

CS-2026

GD-27330

1

6FT

6FT

6FT

2

2

2

CD-3397

CD-33490

CD-3607

CD-33490

CS-2025

CS-2026

GD-28075

GD-27331

GD-28024

GD-28025

SC-2190

2

1

2

2

GD-27331

GD-28024

GD-28026

SC-2190

HG-27333 2 HG-27333

IN-22364 7 .5

Sq fT

IN-22364

LA-26348

LA-26349

LA-28162

1

1

1

LA-26348

LA-26349

LA-28162

1

1

10

1

2

8

4

2

2

4

2

––

6

4

66

26

2

16

6

18

1

108

6

6

6

12

1

6

ST-2547

SW-33726

SW-3528

SW-3905

TA-24448

WS-23991

5008757

5008758

BS-27896

1006624

1007795

TH-28401

LA-3509

LP-33592

LP-33783

NU-2296

PG-3559

RI-2100

RP-3952

RP-3955

SC-22553

SC-2351

SC-2365

SC-2425

SC-2459

SC-26791

SC-28060

SP-33832

ITM2 • INSTALLATION/OPERATION/SERVICE MANUAL • 14 .

ITM2 • INSTALLATION/OPERATION/SERVICE MANUAL • 15 .

ITM2 • INSTALLATION/OPERATION/SERVICE MANUAL • 16 .

ITM2 • INSTALLATION/OPERATION/SERVICE MANUAL • 17 .

ITM2 • INSTALLATION/OPERATION/SERVICE MANUAL • 18 .

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 parts warranty period is as follows:

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

For the heating element on Halo Heat ® cook/hold ovens, as long as the original purchaser owns the oven.

For all other parts, one (1) year from the date of installation 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 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 09/10

RECORD THE MODEL AND SERIAL NUMBER OF THE APPLIANCE FOR EASY REFERENCE.

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

Model: ______________________________________________ Date Installed: ______________________________________________________

Voltage: ______________________________________________ Purchased From: ___________________________________________

Serial Number: _____________________________________________________________________________________________________________

W 1 6 4 N 9 2 2 1 W a t e r S t r e e t

●

P . O . B o x 4 5 0

●

M e n o m o n e e F a l l s , W i s c o n s i n 5 3 0 5 2 - 0 4 5 0

●

U . S . A .

PHONE: 262.251.3800 • 800.558-8744

USA

/

CANADA

FAX: 262.251.7067 • 800.329.8744

U

.

S

.

A

.

ONLY www.alto-shaam.com

P R I N T E D I N U

.

S

.

A

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