Alto-Shaam 700-RW, 1100-RW Round Wells Operation & Care Manual

Round Wells
Electric
Models:
700-RW
1100-RW
700-RW
1100-RW
Pans not included
• 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 .
www.alto-shaam.com
printed in u.s.a.
ONLY
MN-35890 ( rev . 1) • 05/14
Delivery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Safety Procedures and Precautions . . . . . . . . . . . . . 2
Service
Service Parts . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Electrical Components . . . . . . . . . . . . . . . . . . . 14
Installation
Installation Requirements . . . . . . . . . . .
Leveling . . . . . . . . . . . . . . . . . . . . . . . . .
Clearance Requirement . . . . . . . . . . . . .
700-RW Dimensions and Capacity . . . .
1100-RW Dimensions and Capacity . . .
Remote Control Mounting Instructions .
Electrical . . . . . . . . . . . . . . . . . . . . . . . .
Wire Diagrams
Always refer to the wire diagram(s) included with
the unit for most current version.
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3
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4
5
6
7
Warranty
Transportation Damage and Claims . . . Back Cover
Limited Warranty . . . . . . . . . . . . . . . . . Back Cover
Operating Instructions
Operating Instructions . . . . . . . . . . . . . . . . . . . . . 8
General Holding Guidelines . . . . . . . . . . . . . . . . . 9
Care and Cleaning
Cleaning and Preventative Maintenance .
Protecting Stainless Steel Surfaces . . . . .
Cleaning Agents . . . . . . . . . . . . . . . . . . .
Cleaning Materials . . . . . . . . . . . . . . . . . .
Care and Cleaning . . . . . . . . . . . . . . . . . .
Sanitation . . . . . . . . . . . . . . . . . . . . . . . .
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MN-35890 (Rev. 1) • Round Well O p erat i on & C are Manual • Ind ex
DElIVErY
unPackInG
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.
1. Carefully remove the
appliance from the
carton or crate.
notE:
All claims for warranty must include the
full model number and serial number of
the unit.
®
®
notE: Do not discard the
carton and other
packaging material
until you have
inspected the unit
for hidden damage
and tested it for
proper operation.
2. Read all instructions in this manual carefully
before initiating the installation of this appliance.
DO NOT DISCARD THIS MANUAL.
This manual is considered to be part of the
appliance and is to be provided to the owner
or manager of the business or to the person
responsible for training operators. Additional
manuals are available from the Alto-Shaam
Tech Team Service Department.
3. Remove all protective plastic film, packaging
materials, and accessories from the appliance
before connecting electrical power. Store any
accessories in a convenient place for future use.
MN-35890 (Rev. 1) • Round Well O p erat i on & C are 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.
DanGEr
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.
WarnInG
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.
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.
cautIon
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.
cautIon
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
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.
n o t E : Used to notify personnel of
installation, operation, or
maintenance information that is
important but not hazard related.
MN-35890 (Rev. 1) • Round Well O p erat i on & C are Manual • 2
Installation
DanGEr
cautIon
IMPROPER INSTALLATION,
ALTERATION, ADJUSTMENT,
SERVICE, OR MAINTENANCE COULD
RESULT IN SEVERE INJURY, DEATH,
OR CAUSE PROPERTY DAMAGE.
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN
IN OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
READ THE INSTALLATION,
OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING
THIS EQUIPMENT.
DanGEr
DO NOT store or use gasoline or other
flammable vapors or liquids in the
vicinity of this or any other appliance.
cautIon
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
S I T E I NSTALLAT I ON
The Alto-Shaam round well must be installed
in a location that will permit it to function for
its intended purpose and to allow adequate
clearance for ventilation, proper cleaning, and
maintenance access.
1.The hot well must be installed on a stable and
level surface.
2.DO NOT install this hot well in any area where it
may be affected by any adverse conditions such as
steam, grease, dripping water, high temperatures,
or any other severely adverse conditions.
3.DO NOT store or use any flammable liquids or
allow flammable vapors in the vicinity of this
round well or any other appliance.
4.This hot well must be kept free and clear of any
combustible materials.
5.The outer walls of the hot well can reach
260°F (127°C). Verify countertop material
temperature rating with manufacturer before
installing to ensure counter can withstand heat.
6.Countertop manufacturer may have specific
requirements for installation not covered in this
manual. Consult countertop manufacturer for
specific installation requirements.
7.Verify required clearance per table below, then
make round cutout in countertop in accordance
with the drawings on the following pages.
8.Apply a bead of food grade silicone on the top
surface of the countertop, around the perimeter of
the cutout.
9.Set the round well in the center of the cutout
so that the flange is flush with the top of the
countertop. Use the supplied clamps to help keep
the round well in place. Tighten finger tight only.
Wipe away excess silicone after installation.
LEVELING
The heated well should be leveled
before the electrical supply is connected. Level the
appliance from side-to-side and front-to-back with
the use of a spirit level. For appliances installed
on a mobile stand, it is important that the floor
surface be level due to the probability of frequent
repositioning.
clearance requirements
bottom
6" (152mm)
sides
6" (152mm)
MN-35890 (Rev. 1) • Round Well O p erat i on & C are Manual • 3
Installation
D i m e n s i o n S • c a P ACI T Y
700-RW
8-3/8"
(213mm)
Well
10-1/8" (257mm)
to standoffs
6-1/8" (155mm)
5-1/16" (129mm)
5" (127mm)
10-7/8"
(277mm)
11-1/16"
(281mm)
6-7/16" (164mm)
7-9/16" (191mm)
9" (229mm)
4" (102mm)
9-9/16"
(243mm)
4-7/8" (125mm)
6" (152mm)
6-7/8"
(175mm)
Cord Length & Flexible Control Tether
6' (1829mm)
PRODUCT CAPACITY
ROUGH CUT OPENINGS
Maximum Volume: 7 qt. (6.6 L)
Counter Top Cutout
10-1/4" (260mm) Diameter
Control Box Cutout
5-5/16" x 4-1/2" x 11-1/16"
(114mm x 133mm x 281mm)
WEIGHT
Net
10 lbs (5 kg)
Ship
14 lbs (6 kg)
6" (152mm)
Minimum Clearance
MN-35890 (Rev. 1) • Round Well O p erat i on & C are Manual • 4
Installation
D i m e n s i o n S • c a P AC I T Y
1100-RW
6-7/16" (164mm)
7-9/16" (191mm)
9" (229mm)
11-1/16"
(281mm)
6-7/8"
(175mm)
4" (102mm)
4-7/8" (125mm)
6" (152mm)
11-9/16"
(294mm)
10-3/8" (263mm)
Well
12-1/8" (308mm)
to standoffs
6-1/8" (155mm)
5-1/16" (129mm)
5" (127mm)
12-7/8"
(327mm)
Cord Length & Flexible Control Tether
6' (1829mm)
ROUGH CUT OPENINGS
PRODUCT CAPACITY
Maximum Volume: 11 qt. (10.5 L)
Counter Top Cutout
12-1/4" (311mm) Diameter
Control Box Cutout
5-5/16" x 4-1/2" x 11-1/16"
(114mm x 133mm x 281mm)
WEIGHT
Net
13 lbs (6 kg)
Ship
17 lbs (8 kg)
6" (152mm)
Minimum Clearance
MN-35890 (Rev. 1) • Round Well O p erat i on & C are Manual • 5
Installation
re mot e control hou s in g mo u n ti n g i n s tru c ti o n s
Apply a food grade silicone
along the outside edge of
the round well support flange.
FLEXIBLE WATERTIGHT TETHER
1. Cut a 5-5/16" x 4-1/2" x 11-1/16" (133mm x 114mm
x 281mm) opening in the location where the
control is to be positioned.
4. Route control housing through opening cut
in step 1. Secure the décor face housing to the
control housing using the nuts removed in step 3.
2. Thoroughly clean and dry the mounting surface
around the control cut-out opening on which the
décor face will be applied.
5. Remove the protective film from the mounting
tape on the inside flanges of the décor face and
apply the décor face to the mounting surface. Two
holes are provided in décor face for additional
mounting screws (not provided) if desired.
NOTE: T he control face will not properly adhere
to an unclean surface.
3. Remove the décor face from the unit by removing
the two nuts a from the back of the housing.
MN-35890 (Rev. 1) • Round Well O p erat i on & C are Manual • 6
Installation
E L E CTR I CAL
1. A n identification tag is permanently mounted on
the appliance.
DanGEr
2. T his appliance is equipped with a three‑prong
grounding plug. For your protection against
shock hazard this appliance should be plugged
directly into a properly grounded three‑prong
receptacle. Do not cut or remove the grounding
prong from this plug. 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.
ENSURE POWER SOURCE
MATCHES VOLTAGE IDENTIFIED
ON APPLIANCE RATING TAG.
3. P roper receptacle or outlet configuration or
permanent wiring for this unit must be installed
by a licensed electrician in accordance with
applicable local electrical codes.
APPLICABLE ELECTRICAL CODES.
DanGEr
ELECTRICAL CONNECTIONS MUST
BE MADE BY A QUALIFIED SERVICE
TECHNICIAN IN ACCORDANCE WITH
DanGEr
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.
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.
NOTE: R
ound Well must be installed with
15 Amp maximum overcurrent
protection or equivalent.
700-RW
ElEctrIcal
CYCLE/HZ
PHASE
120
1
208-240
1
50/60
230
1
50/60
1.8
.41
CYCLE/HZ
AMPS
kW
50/60
AMPS
kW
VOLTAGE
3.8
.45
1.6-1.9 .34-.45
CORD
& PLUG
5-15P
15A- 125V PLUG
NEMA 6-15P
15A - 250V PLUG
CEE 7/7
PLUG RATED 250V
CH2-16P
PLUG RATED 250V
NEMA
shock risk WARNING: Unit must be
disconnected from power source before making
adjustments.
1100-RW
ElEctrIcal
VOLTAGE
PHASE
120
1
208-240
1
50/60
230
1
50/60
50/60
4.2
.5
1.8-2.1 .38-.5
2.0
.46
CORD
& PLUG
5-15P
15A- 125V PLUG
NEMA 6-15P
15A - 250V PLUG
CEE 7/7
PLUG RATED 250V
CH2-16P
PLUG RATED 250V
NEMA
MN-35890 (Rev. 1) • Round Well O p erat i on & C are Manual • 7
O P E RAT I N G I NSTRUCT I ONS
1.DO NOT ADD WATER TO round WELL
Halo Heat ® hot wells maintain a constant
and gentle temperature. Adding water is not
recommended since water will accelerate the
deterioration of the product and may damage the
unit voiding the warranty.
2.PREHEAT
An indicator light will illuminate
when the thermostat(s) is (are)
turned “ON.” The unit should be
preheated at the 6 setting for a minimum of
15 minutes before loading the unit with hot
food pan insert (not included).
Note: T
hermostat knob does not rotate 360°
degrees. Turn knob counter clockwise
from O to desired setting and clockwise
back to O to turn power off.
3. LOAD HOT FOODS INTO THE round well
After preheating, place hot foods into the pan
insert and place the pan insert into the heated
well, or exchange the pan insert with a prefilled pan insert. This appliance is designed
for the purpose of hot food holding. Only hot
foods should be placed into the unit. Potentially
hazardous foods should be held in the unit at
setting 10. If lower settings are used, ensure the
food has maintained safe food temperatures.
Lower settings should be tested by user to ensure
food has maintained safe food temperatures
between 140° and 160°F (60° and 71°C).
5.RESET THERMOSTAT AS NEEDED
After product is loaded into the unit, it is
necessary to reset the thermostat. 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 the food to make certain
the correct temperatures are being maintained.
Proper temperature range is between a minimum
of 140° and 180°F (60° and 82°C).
6.SERVE FRESH, HOT FOOD
Keep hot foods looking fresh. Occasionally stir or
rotate food as needed. Wipe spills immediately to
ensure maximum eye appeal and to ease end of
day cleanup.
cautIon
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN
IN OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
Before loading food into the unit, use a pockettype thermometer to make certain all products
have reached an internal temperature of 140° to
180°F (60° to 82°C). If any food product is not at
proper serving temperature, use a Halo Heat cooking
and holding oven, set at 250° to 275°F (121° to
135°C), or a Combitherm oven to bring the product
within the correct temperature range.
MN-35890 (Rev. 1) • Round Well O p erat i on & C are Manual • 8
ge n e r a l ho l ding guidel ines
Chefs, cooks and other specialized food service
personnel employ varied methods of cooking. Proper
holding temperatures for a specific food product
must be based on the moisture content of the
product, product density, volume, and proper serving
temperatures. Safe holding temperatures must also be
correlated with palatability in determining the length of
holding time for a specific product.
Halo Heat maintains the maximum amount of product
moisture content without the addition of water, water
vapor, or steam. Maintaining maximum natural
product moisture preserves the natural flavor of the
product and provides a more genuine taste. In addition
to product moisture retention, the gentle properties
of Halo Heat maintain a consistent temperature
throughout the cabinet without the necessity of a heat
distribution fan, thereby preventing further moisture
loss due to evaporation or dehydration.
When product is removed from a high temperature
cooking environment for immediate transfer into
equipment with the lower temperature required for hot
food holding, condensation can form on the outside
of the product and on the inside of plastic containers
used in self-service applications. Allowing the product
to release the initial steam and heat produced by high
temperature cooking can alleviate this condition. To
preserve the safety and quality of freshly cooked foods
however, a maximum of 1 to 2 minutes must be the only
time period allowed for the initial heat to be released
from the product.
Most Halo Heat holding equipment is provided with a
thermostat control between 60° and 200°F (16° to 93°C).
If the unit is equipped with vents, close the vents for
moist holding and open the vents for crisp holding.
If the unit is equipped with a thermostat indicating
a range of between 1 and 10, use a metal-stemmed
indicating thermometer to measure the internal
temperature of the product(s) being held. Adjust the
thermostat setting to achieve the best overall setting
based on internal product temperature.
HolDInG tEmPEraturE ranGE
mEat
FaHrEnHEIt
cElsIus
BEEF ROAST — Rare
130°F
54°C
BEEF ROAST — Med/Well Done
155°F
68°C
BEEF BRISKET
160° — 175°F
71° — 79°C
CORN BEEF
160° — 175°F
71° — 79°C
PASTRAMI
160° — 175°F
71° — 79°C
PRIME RIB — Rare
STEAKS — Broiled/Fried
130°F
54°C
140° — 160°F
60° — 71°C
160°F
71°C
VEAL
RIBS — Beef or Pork
160° — 175°F
71° — 79°C
HAM
160° — 175°F
71° — 79°C
PORK
160° — 175°F
71° — 79°C
LAMB
160° — 175°F
71° — 79°C
CHICKEN — Fried/Baked
160° — 175°F
71° — 79°C
DUCK
160° — 175°F
71° — 79°C
TURKEY
160° — 175°F
71° — 79°C
GENERAL
160° — 175°F
71° — 79°C
PoultrY
FIsH/sEaFooD
FISH — Baked/Fried
160° — 175°F
71° — 79°C
LOBSTER
160° — 175°F
71° — 79°C
SHRIMP — Fried
160° — 175°F
71° — 79°C
120° — 140°F
49° — 60°C
160° — 175°F
71° — 79°C
80° — 100°F
27° — 38°C
BakED GooDs
BREADS/ROLLS
mIscEllanEous
CASSEROLES
DOUGH — Proofing
EGGS —Fried
150° — 160°F
66° — 71°C
FROZEN ENTREES
160° — 175°F
71° — 79°C
HORS D'OEUVRES
160° — 180°F
71° — 82°C
PASTA
160° — 180°F
71° — 82°C
PIZZA
160° — 180°F
71° — 82°C
POTATOES
PLATED MEALS
180°F
82°C
140° — 165°F
60°— 74°C
60° — 93°C
SAUCES
140° — 200°F
SOUP
140° — 200°F
60° — 93°C
VEGETABLES
160° — 175°F
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 )
TEMPERATURE REQUIREMENTS .
MN-35890 (Rev. 1) • Round Well O p erat i on & C are Manual • 9
REGULATIONS FOR ALL INTERNAL
clEanInG anD PrEVEntatIVE maIntEnancE
ProtEctInG staInlEss stEEl surFacEs
It is important to guard against corrosion
in the care of stainless steel
surfaces. Harsh, corrosive,
clEanInG aGEnts
Use non-abrasive cleaning products designed for
use on stainless steel surfaces. Cleaning agents
must be chloride-free compounds and must not
or inappropriate chemicals
can completely destroy the
contain quaternary salts. Never use hydrochloric
acid (muriatic acid) on stainless steel surfaces.
protective surface layer
Always use the proper cleaning agent at the
of stainless steel. Abrasive
pads, steel wool, or metal implements will abrade
manufacturer's recommended strength.
Contact your local cleaning supplier for
surfaces causing damage to this protective coating
product recommendations.
and will eventually result in areas of corrosion.
Even water, particularly hard water that contains
clEanInG matErIals
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
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.
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.
cautIon
RS
NO
RA PE
SC
S
ST
E EL P A
DS
NO
BRU
S
NO
IR E
HE
W
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.
MN-35890 (Rev. 1) • Round Well O p erat i on & C are Manual • 10
care and Cleaning
The cleanliness and
appearance of this appliance
will contribute considerably
to operating efficiency and
savory, appetizing food.
Good equipment kept clean
works better and lasts longer.
DanGEr
DIsconnEct unIt From
PoWEr sourcE BEForE
clEanInG or sErVIcInG.
NOTE: Always allow the appliance to cool
before cleaning.
CLEAN THE appliance DAILY.
DanGEr
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
NOTE: Completely avoid
the use of abrasive cleaning
compounds, chloride-based
cleaners, or cleaners containing
quaternary salts. To protect
metal finish on stainless steel,
never use hydrochloric acid
(muriatic acid).
INTERIOR:
1. Disconnect round well from the power source.
Let unit cool.
7. Rinse surfaces by wiping with a clean cloth or
sponge and clean warm water.
2. After the round well has cooled, remove pan
insert and clean separately.
8. Remove excess water with a sponge and wipe
dry with a clean cloth or air dry. Leave area
open until interior is completely dry. Replace
pan insert.
3. Remove any food scraps.
4. Wipe the interior metal surfaces with a paper
towel to remove any remaining food debris.
5. Clean interior with a damp cloth or sponge
and any good commercial detergent at the
recommended strength.
6. For baked-on food deposits, use a non-caustic
and non-toxic commercial oven cleaner
appropriate for the interior surface. Follow
the product manufacturer’s instructions
carefully for the use of this product. Any
commercial oven cleaner must be approved
for use on food contact areas. Remove soil
with the use of a plastic scouring pad.
9. 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.
DO NOT USE ABRASIVE CLEANING COMPOUNDS.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable
cleaning and sanitation requirements for food
service equipment.
MN-35890 (Rev. 1) • Round Well O p erat i on & C are Manual • 11
Sanitation
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 not 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 through approach to sanitation will provide
essential cleanliness. It will assure an attractive
appearance of equipment, along with maximum efficiency
and utility. More importantly, a good sanitation program
provides one of the key elements in the prevention of
food-borne illnesses.
A controlled holding environment for prepared foods is
just one of the important factors involved in the prevention
of food-borne illnesses. Temperature monitoring and
control during receiving, storage, preparation, and the
service of foods are of equal importance.
The most accurate method of measuring safe temperatures
of both hot and cold foods is by internal product
temperature. A quality thermometer is an effective tool for
this purpose, and should be routinely used on all products
that require holding at a specific temperature.
A comprehensive sanitation program should focus on
the training of staff in basic sanitation procedures. This
includes personal hygiene, proper handling of raw
foods, cooking to a safe internal product temperature,
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 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
70° TO 120°F
(21° TO 49°C)
SAFE ZONE
140° TO 165°F
(60° TO 74°C)
COLD FOOD S
DANGER ZONE
ABOVE 40°F
(ABOVE 4°C)
SAFE ZONE
36° TO 40°F
(2° TO 4°C)
FROZ E N FOOD S
DANGER ZONE
ABOVE 32°F
(ABOVE 0°C)
CRITICAL ZONE
0° TO 32°F
(-18° TO 0°C)
SAFE ZONE
0°F or below
(-18°C or below)
MN-35890 (Rev. 1) • Round Well O p erat i on & C are Manual • 12
Se r vi c e
ROUND WELL
(1100-RW
1
shown )
2
18
3
4
5
6
7
8
9
8
14 15 16
11
17
10
12
13
P a r t n u m b e r s a n d d r a w i n gs a r e s u b j e c t t o c h a n ge w it h ou t n ot ic e .
ITE M
1
DESCRI PT I ON
PART N o . QTY
2
3
D E SCR I P T I ON
700-RW
5016027
1
11
NUT, HEX 5mm WITH STAR WASHER
1100-RW
5016026
1
12
WIRE COVER
CONNECTOR FLEX NYLON SWEEP
SHEATH, BOTTOM
KETTLE ASSEMBLY ITEM
ELEMENT, FOIL PAD HEATER 700-RW
EL-35799
1
13
1100-RW
EL-35798
1
14
NUT, HEX 5mm WITH STAR WASHER
NU-27851
3
P ART No.
QT Y
NU-35851
6
1014242
1
CR-33179
1
700-RW
1014438
1
1100-RW
1014207
1
4
CLIP, RTD
1014305
1
15
NUT, FLG, M6 X 1.0, LOCK, NYLON INS
NU-35842
3
5
PROBE, TEMPERATURE
PR-34494
1
16
CONNECTOR, TEMP PROBE, HOUSING
CR-34500
1
6
INSULATION
IN-22364
2
17
SCREW, M5 X 0.8 X 10mm HEX
SC-23737
2
7
standoff bracket
1014696
3
18
NUT, KEPS, M6X1.0, S/S
NU-35844
1
8
rivet, blind, #43, lrg flg, stnls
ri-2094
14
19*
MOUNTING KIT
5016693
1
9
SHEATH, OUTER
700-RW
1014437
1
- mounting bracket
1100-RW
1014206
1
- screw, thumb, 10-32 x 1-1/2", STL
sc-22766
14
10
* not
SCREW, M5 X 0.8 X 10mm PAN
20*
tape, electrical, insulating 2"
shown
MN-35890 (Rev. 1) • Round Well O p erat i on & C are Manual • 13
1014216
2
sc-36056
2
ta-3621
7
Se r vi c e
ELECTRICAL COMPONENTS
1
16
2
15
14
13
3
12
4
11
5
10
9
8
7
6
P a r t n u m b e r s a n d d r a w i n g s a r e s u b j e c t t o c h a n g e wit h ou t n ot ic e .
ITE M
DESCRI PT I ON
P ART No.
QT Y
TU-33178
1
7
WASHER, #6, LOCK, INT., #410 S/S
WS-2768
2
CORDSET120V
CD-3232
1
8
SCREW, 6-32 X 1/4 PAN HD
SC-22500
2
208-240V
CD-33840
1
9
PANEL OVERLAY
PE-36566
1
230V (cee 7/7)
CD-3922
1
10
Knob
KN-36424
1
230V (ch2-16p)
1
CONDUIT, 6FT (1829mm)
2
PART N o . QTY
ITEM
D E SCR I P T I ON
CD-36231
1
11
DECOR FACE ASSEMBLY
5016206
1
3
BUSHING, STRAIGHT, STRAIN RELIEF
BU-34606
1
12
TAPE, VHB FOAM, 1/2" X 72 YD
TA-24637
4
4
INDICATOR LIGHT 120V
LI-35869
1
13
CONNECTOR-5 conductor
CR-34646
4
208-240V, 230V
LI-35870
5
14
CONTROL POD SHELL ASSEMBLY
5016269
1
5
CONNECTOR, TERM, 25" INSULATED
CR-3806
1
15
BUSHING, STRAIGHT, STRAIN RELIEF
BU-3964
1
6
CONTROL
CC-36441
1
16
NUT, HEX 5MM WITH STAR WASHER
NU-27851
2
MN-35890 (Rev. 1) • Round Well O p erat i on & C are Manual • 14
Refer to wire diagram sent with unit for most current version
MN-35890 (Rev. 1) • Round Well O p erat i on & C are Manual • 15
TRANSPORTATION DAMAGE and CLAIMS
1.
2.
3.
4.
5.
6.
7.
8.
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.
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.
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® Cleaner, including but not limited to damage due to
chlorine or other harmful chemicals. Use of Alto-Shaam's Combitherm® Cleaner on Combitherm® ovens is highly recommended.
7. Any losses or damage resulting from malfunction, including loss of product, 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.
E ffe ct i v e N o vem ber 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: _____________________________________________________________________________________________________________
W164 N9221 Water Street
PHONE:
●
P.O. Box 450
●
Menomonee Falls, Wisconsin 53052-0450
●
U.S.A.
262.251.3800 • 800.558-8744 USA/CANADA
FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY
www.alto-shaam.com
PRINTED IN U.S.A.
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