HFM Operation & Technical Service Manual (2015-09-01)

HFM Operation & Technical Service Manual (2015-09-01)
Hot Food Module
Electric
HFM-24
HFM-30
Models:
HFM-24
HFM-30
HFM-48
HFM-72
HFM-48
HFM-72
• INSTALLATION
• OPERATION
• MAINTENANCE
W164 N9221 Water Street • P.O. Box 450
Menomonee Falls, Wisconsin 53052-0450 U.S.A.
PHONE:
262.251.3800 • 800.558.8744 U.S.A. / CANADA
262.251.7067 • 800.329.8744 U.S.A. ONLY
www.alto-shaam.com
FAX:
printed in u.s.a.
Consult instructions
for operation and use.
MN-35698 (rev 4)• 09/15
Delivery.............................................................................. 1
Unpacking.......................................................................... 1
Safety Procedures and Precautions................................... 2
Sanitation
Sanitation/Food Safety................................................ 11
Internal Food Product Temperatures........................... 11
Installation
Site Installation............................................................. 4
Dimension Drawings..................................................... 5
Options and Accessories.............................................. 5
Electrical Specifications................................................ 6
Service
Service Parts List........................................................ 12
Service View............................................................... 12
Operating Instructions
User Safety Information................................................ 7
Before Initial Use.......................................................... 7
General Holding Guidelines........................................... 8
Wire Diagrams
Always refer to the wire diagram(s) included with the unit
for most current version.
Warranty
Transportation Damage and Claims.............. Back Cover
Limited Warranty........................................... Back Cover
Care and Cleaning
Cleaning and Preventative Maintenance....................... 9
Protecting Stainless Steel Surfaces.............................. 9
Cleaning Agents............................................................ 9
Cleaning Materials........................................................ 9
Care and Cleaning...................................................... 10
Clean After Each Use.................................................. 10
MN-35698 (R ev . 4) 09/15 • HSM SERIES MERCHANDISER • i
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.
•
®
NOTICE: Do not discard the
carton and other
packaging material
until you have
inspected the unit
for hidden damage
and tested it for
proper operation.
This appliance, complete with unattached items
and accessories, may be delivered in one or more
packages. Ensure all standard items and options
have been received with each model as ordered.
Save all the information packed with the appliance.
Register online at www.alto-shaam.com 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.
•
Read all instructions in this manual carefully
before installing this appliance, using the appliance
or performing routine maintenance. Following
procedures other than those indicated in this
guide to use and clean the appliance is considered
inappropriate and may cause damage, injury or
fatal accidents, in addition to invalidating the
guarantee and relieving Alto-Shaam of all liability.
•
DO NOT DISCARD THIS MANUAL.
This manual is considered part of the appliance
and is provided for the owner or manager of the
business and for training personnel. Additional
manuals are available from the Alto-Shaam
Tech Team Service Department.
•
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.
1-800-558-8744; [email protected]
SERIAL NUMBER IS REQUIRED FOR ALL INQUIRIES
Always include both model and serial numbers in your correspondence
regarding the unit.
Model: _____________________________________
Serial Number: _____________________________________
Purchased From: _____________________________________
Date Installed: ____________ Voltage: _______________
WARNING
Appliance and accessories may be
heavy. To prevent serious injury,
ALWAYS use a sufficient number
of trained and experienced workers
when moving or leveling appliance
and handling accessories.
Carefully remove the appliance
from the carton or crate.
®
ENVIRONMENTAL CONDITIONS
• Operational Environmental Conditions
• Unit must acclimate to room temperature in the
environment it is placed. 24 hours is recommended.
• Ambient temperature range of 50° to 110°F (10° to 43°C).
• Relative humidity of less than 95% non-condensation.
• Atmospheric pressure range of 50KPa to 106KPa.
MN-35698 (R ev . 4) 09/15 • HFM SERIES MERCHANDISER • 1
SAFETY PROCEDURES
AND PRECAUTIONS
• This appliance is intended to hold foods for the
purpose of human consumption. No other use for
this appliance is authorized or recommended.
• 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. We recommend regular
training of your staff to avoid the risk of accident
or damage to the unit. Operators must also receive
regular safety instructions.
• Any trouble shooting guides, component views,
and parts lists included in this manual are for
general reference only and are intended for use by
qualified and trained technicians.
• 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.
Knowledge of proper procedures is essential to the
safe operation of electrically and/or gas energized
equipment. The following hazard 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.
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.
N O T I C E : Used to notify personnel of
installation, operation, or
maintenance information that is
important but not hazard related.
N O T I C 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.
Used to indicate that referral to
operating instructions is a mandatory
action. If not followed the operator
could suffer personal injury.
Used to indicate that referral to
operating instructions is recommended
to understand operation of equipment.
MN-35698 (R ev . 4) 09/15 • HFM SERIES MERCHANDISER • 2
ADDITIONAL SAFETY PROCEDURES
AND PRECAUTIONS
• To prevent serious injury, death or property
damage, your appliance should be inspected and
serviced at least every twelve (12) months by an
authorized service partner or trained technician.
• If your gas appliance is installed under an
WARNING
• ONLY allow an authorized service partner or
trained technician to service or to repair your
appliance. Installation or repairs that are not
performed by an authorized service partner or
trained technician, or the use of non-factory
authorized parts will void the warranty and relieve
Alto-Shaam of all liability.
• When working on this appliance, observe
precautions in the literature, on tags, on labels
attached to or shipped with the appliance and other
safety precautions that may apply.
• If the appliance is installed on casters freedom of
movement of the appliance must be restricted so
that utility connections (including gas, water, and
electricity) cannot be damaged when the unit is
moved. If the appliance is moved, make sure that all
utility connections are properly disconnected. If the
unit is returned to its original position, make sure
that any retention devices and utility connections
are properly connected.
•
exhaust hood, the hood must be switched ON
when the oven
in use toisavoid
the build
This is
appliance
not intended
forup
useof
persons
(including
with in
combustionby
gases.
Failure
to do children)
so may result
reduced
physical,
sensory
or
mental
serious injury, death or property damage.
capabilities, or lack of experience and
knowledge,
unless
been vents.
NEVER place
objects near
thethey
ovenhave
exhaust
given supervision concerning use of
This area is hot and could be a potential ignition
the appliance by person responsible for
source for atheir
fire.safety.
Children should be supervised to ensure
• Do not allow
objects to block or obstruct the area
that they do not play with the appliance.
below the oven base. This may result in fire,
damage to the equipment or serious injury.
• Do not use the attached hand-held hose to spray
anything other than the interior of the oven
compartment.
• Do not use the attached hand-held hose on the
surface of a hot cooking compartment. The
sudden temperature change can damage the oven
interior. Allow the oven to cool to a minimum of
150°F (66°C). Failure to observe this precaution
can void the warranty.
• ONLY use the appliance when it is stationary.
Mobile oven racks, mobile plate racks, transport
trolleys, and appliances on casters can tip over
when being moved over an uneven floor or
threshold and cause serious injury.
• ALWAYS apply caster brakes on mobile appliances
or accessories when these are not being moved.
These items could move or roll on uneven floors
and cause property damage or seious injury.
• Be extremely careful when moving appliances
because the food trays may contain hot fluids that
may spill, causing serious injury.
• ALWAYS open the appliance door very slowly.
Escaping hot vapors or steam can cause serious
injury or death.
MN-35698 (R ev . 4) 09/15 • HFM SERIES MERCHANDISER • 3
INSTALLATION
WARNING
Improper installation, alteration,
adjustment, service, cleaning, or
maintenance could result in property
damage, severe injury, or death.
READ and UNDERSTAND the
installation, operating and
maintenance instructions thoroughly
before installing, servicing, or
operating this equipment.
WARNING
CAUTION
To prevent SEVERE PERSONAL
INJURY or PROPERTY DAMAGE:
ALWAYS use hand protection when
operating this appliance to avoid
burns. Metal parts of this equipment
become extremely hot when in
operation.
WARNING
FOR YOUR SAFETY
DO NOT store or use gasoline or
other flammable vapors or liquids in
the vicinity of this or any other
appliance.
Appliance and accessories may be
heavy. To prevent serious injury,
ALWAYS use a sufficient number
of trained and experienced workers
when moving or leveling appliance
and handling accessories.
SITE INSTALLATION
1. T
he hot food module must be installed on a stable
and level surface free of vibration and suitably
strong enough to support the combined weights of
the unit plus the maximum product load weight.
2. P
eel the protective film from the VHB tape located
on the inside flanges of decor face. Press decor
face (control) up against the mounting surface.
3. L
evel the appliance from side-to-side and
front-to-back with the use of a spirit level.
4.Follow solid surface material manufacturer’s
instructions for its installation.
5.In order to maintain standards established by
the National Sanitation Foundation, all edges
must be sealed to the heated module with NSF
approved sealant.
CLEARANCE REQUIREMENTS
6" (152mm) from bottom of appliance.
INSTALLATION REQUIREMENTS
• Unit must be installed level.
• It must not be installed in any area where it
may be affected by steam, grease, dripping
water, high temperatures, or any other severely
adverse conditions.
• Customer supplied solid surface material must be
rated to withstand temperatures of 300°F (148°C).
Material must be 3/4" (19mm) thickness, 3/8"
(10mm) radius corners and 1/8" (3mm) top and
bottom edge. Edges must be polished. Contact
Alto-Shaam for additional information.
A
R.125 (3.18) Radius
“Z” Dim. ± 1/16" (2mm)
DETAIL A
MN-35698 (R ev . 4) 09/15 • HFM SERIES MERCHANDISER • 4
INSTALLATION
SITE INSTALLATION
HFM SERIES SIDE VIEW
6-15/16" (175mm)
4-15/16" (125mm)
5-3/16" (132mm)
4-1/4" (107mm)
Control
1" (24mm)
HFM-24
21-1/2 (546mm)
23" (584mm)
OPENING REQUIRED
24-3/4" (627mm)
ELECTRICAL
CONNECTION
60" (1524mm) cord
Flexible
water-tight tether
30" (762mm)
12-3/8"
(314mm)
23" (584mm)
1-7/16" (36mm)
4" (101mm)
OPENING REQUIRED
24-3/4" (627mm)
5-7/16" (137mm)
11-3/8"
(289mm)
Control
6" (152mm)
HFM-30
21-1/2 (546mm)
23" (584mm)
OPENING REQUIRED
24-3/4" (627mm)
15-5/16"
(389mm)
DIMENSIONS: L X W X D
29" (737mm)
HFM-24
EXTERIOR:
HFM-30
EXTERIOR:
HFM-48
EXTERIOR:
HFM-72
EXTERIOR:
OPENING REQUIRED
30-5/8" (778mm)
Control
HFM-48
21-1/2 (546mm)
23" (584mm)
24-3/4" (627mm)
OPENING REQUIRED
24-3/8" (618mm)
47" (1194mm)
OPENING REQUIRED
24-3/4" x 24-3/4" x 5-7/16" (627 x 627 x 137mm)
22-3/8" x 22-3/8" x 3/4" (568 x 568 x 19mm)
OPENING REQUIRED (L X W): 23" x 23" (584 x 584mm)
SURFACE MATERIAL:
30-5/8" x 24-3/4" x 5-7/16" (778 x 627 x 137mm)
28-3/8" x 22-3/8" x 3/4" (721 x 569 x 19mm)
OPENING REQUIRED (L X W): 29" x 23" (737 x 584mm)
SURFACE MATERIAL:
48-3/4" x 24-3/4" x 5-7/16" (1237 x 627 x 137mm)
46-3/8" x 22-3/8" x 3/4" (1178 x 569 x 19mm)
OPENING REQUIRED (L X W): 47" x 23" (1194 x 584mm)
SURFACE MATERIAL:
72-3/4" x 24-3/4" x 5-7/16" (1847 x 627 x 137mm)
70-3/8" x 22-3/8" x 3/4" (1788 x 569 x 19mm)
OPENING REQUIRED (L X W): 71" x 23" (1803 x 584mm)
SURFACE MATERIAL:
CONTROL BOX CUTOUT REQUIRED:
48-3/4" (1237mm)
Control
4-1/2" x 5-1/2" x 11-3/8" (115 x 140 x 289mm)
OPTIONS & ACCESSORIES
Cutting Board (FOR PLACEMENT ON TOP OF SURFACE MATERIAL) BA-2054
36-3/8" (923mm)
HFM-72
21-1/2 (546mm)
23" (584mm)
24-3/4" (627mm)
OPENING REQUIRED
24" (610mm) H x 18" (470mm) W x 1/2" (13mm) D
71" (1804mm)
OPENING REQUIRED
72-3/4" (1847mm)
MN-35698 (R ev . 4) 09/15 • HFM SERIES MERCHANDISER • 5
INSTALLATION
ELECTRICAL CONNECTION
1.An identification tag is permanently mounted on
the unit.
DANGER
Ensure power source matches
voltage identified on appliance rating
tag. The rating tag provides essential
technical information required for any
appliance installation, maintenance
or repairs. Do not remove, damage or
modify the rating tag.
2. P
lug 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.
ELECTRICAL
HFM-24
VOLTAGE
PHASE
CYCLE / HZ
AMPS
KW
208
1
60
3.2
0.65
230
1
50/60
3.4
0.78
VOLTAGE
PHASE
CYCLE / HZ
AMPS
KW
208
1
60
2.8
0.62
230
1
50/60
3.4
0.83
VOLTAGE
PHASE
CYCLE / HZ
AMPS
KW
208
1
60
6.4
1.3
230
1
50/60
7.1
1.6
VOLTAGE
PHASE
CYCLE / HZ
AMPS
KW
208
1
60
9.7
1.99
230
1
50/60
10.6
2.4
HFM-30
HFM-48
HFM-72
NEMA 6-15 P
15A, 250V PLUG
CEE 7/7*
PLUG RATED 250V
NEMA 6-15 P
15A, 250V PLUG
CEE 7/7*
PLUG RATED 250V
NEMA 6-15 P
15A, 250V PLUG
CEE 7/7*
PLUG RATED 250V
NEMA 6-15 P
15A, 250V PLUG
CEE 7/7*
PLUG RATED 250V
*Additional 230V plugs available
CH2-16P
PLUG RATED
WARNING
250V
BS1363
PLUG RATED
250V
WARNING
To prevent SERIOUS INJURY, DEATH
or PROPERTY DAMAGE:
To prevent SERIOUS INJURY,
DEATH, or PROPERTY DAMAGE:
All electrical connections must be
made by a qualified and trained
service technician in accordance with
applicable electrical codes.
All electrical connections must be
made by a qualified and trained
service technician in accordance
with applicable electrical codes.
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.
MN-35698 (R ev . 4) 09/15 • HFM SERIES MERCHANDISER • 6
OPERATION
USER SAFETY INFORMATION
CAUTION
To prevent SEVERE PERSONAL
INJURY or PROPERTY DAMAGE:
ALWAYS use hand protection when
operating this appliance to avoid
burns. Metal parts of this equipment
become extremely hot when in
operation.
WARNING
Improper installation, alteration,
adjustment, service, cleaning, or
maintenance could result in property
damage, severe injury, or death.
READ and UNDERSTAND the
installation, operating and
maintenance instructions thoroughly
before installing, servicing, or
operating this equipment.
➤C ustomer-supplied solid heated surface material
must be rated to withstand temperatures at 200°F
(93°C) or above. Material must be 3/4" (19mm)
thickness.
➤D
O NOT use knives or utensils on the heated
surface. Use a cutting board.
➤Use hand protection when handling hot items.
START-UP
BEFORE INITIAL USE:
Before operating, clean the exterior with a clean,
damp cloth and mild soap solution. Rinse carefully.
full - on
1. Turn power switch ON.
position
2. A preheat step is now built
into the new control. If you
want to hold at setting #4,
set dial to #4. The unit will
automatically preheat for a
predetermined time and then begins to cycle on
and off based on the setting selected. The pilot
light (green) is "on" whenever the dial is turned to
a number.
3. T
his unit is not designed for heating cold
products. The product must be at the proper
heated internal temperature before transferring to
the hot food module surface. Use a temperature
sensing food probe to check the internal
temperature of the product being held.
4. Adjust the thermostat on the hot food module to
give the best overall setting based on the type and
quantity of the product.
5. When holding food for prolonged periods, it
is advisable to periodically check the internal
temperature of each item with a food thermometer
to assure proper temperature maintenance.
6. Read this manual for additional information
on safe internal product temperatures, general
holding guidelines, and sanitation procedures.
WARNING
To prevent SERIOUS INJURY,
DEATH, OR PROPERTY DAMAGE,
ALWAYS disconnect unit from power
source before cleaning or servicing.
MN-35698 (R ev . 4) 09/15 • HFM SERIES MERCHANDISER • 7
OPERATION
HOLDING
GGENERAL
ENER A L H
O LD ING GUIDELINES
G UIDELINE 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.
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°F — 175°F
71°C — 79°C
CORN BEEF
160°F — 175°F
71°C — 79°C
PASTRAMI
160°F — 175°F
71°C — 79°C
PRIME RIB — Rare
STEAKS — Broiled/Fried
130°F
54°C
140°F — 160°F
60°C — 71°C
RIBS — Beef or Pork
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.
160°F
71°C
VEAL
160°F — 175°F
71°C — 79°C
HAM
160°F — 175°F
71°C — 79°C
PORK
160°F — 175°F
71°C — 79°C
LAMB
160°F — 175°F
71°C — 79°C
POULTRY
CHICKEN — Fried/Baked
160°F — 175°F
71°C — 79°C
DUCK
160°F — 175°F
71°C — 79°C
TURKEY
160°F — 175°F
71°C — 79°C
GENERAL
160°F — 175°F
71°C — 79°C
FISH — Baked/Fried
160°F — 175°F
71°C — 79°C
LOBSTER
160°F — 175°F
71°C — 79°C
SHRIMP — Fried
160°F — 175°F
71°C — 79°C
120°F — 140°F
49°C — 60°C
160°F — 175°F
71°C — 79°C
80°F — 100°F
27°C — 38°C
EGGS —Fried
150°F — 160°F
66°C — 71°C
FROZEN ENTREES
160°F — 175°F
71°C — 79°C
HORS D'OEUVRES
160°F — 180°F
71°C — 82°C
PASTA
160°F — 180°F
71°C — 82°C
PIZZA
160°F — 180°F
71°C — 82°C
FISH/SEAFOOD
BAKED GOODS
In an enclosed holding environment, too much
moisture content is a condition which can be relieved.
A product achieving extremely high temperatures
in preparation must be allowed to decrease in
temperature before being placed in a controlled
holding atmosphere. If the product is not allowed to
decrease in temperature, excessive condensation will
form increasing the moisture content on the outside
of the product. 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.
BREADS/ROLLS
MISCELLANEOUS
CASSEROLES
DOUGH — Proofing
POTATOES
180°F
82°C
PLATED MEALS
140°F — 165°F
60°C — 74°C
SAUCES
140°F — 200°F
60°C — 93°C
SOUP
140°F — 200°F
60°C — 93°C
VEGETABLES
160°F — 175°F
71°C — 79°C
THE HOLDING TEMPERATURES LISTED ARE SUGGESTED GUIDELINES ONLY . ALL
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.
FOOD HOLDING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES .
ALWAYS FOLLOW LOCAL HEALTH
( HYGIENE )
TEMPERATURE REQUIREMENTS .
MN-35698 (R ev . 4) 09/15 • HFM SERIES MERCHANDISER • 8
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
Failure to observe this precaution will void the
of stainless steel. Abrasive
pads, steel wool, or metal implements will abrade
warranty. Always use the proper cleaning agent at
the manufacturer's recommended strength.
surfaces causing damage to this protective coating
Contact your local cleaning supplier for
and will eventually result in areas of corrosion.
Even water, particularly hard water that contains
product recommendations.
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.
CLEANING MATERIALS
Cleaning can usually be accomplished with the
proper cleaning agent and a soft, clean cloth.
When more aggressive methods are needed, use a
non-abrasive scouring pad on difficult areas and
Proper cleaning agents, materials, and
methods are vital to maintaining the appearance
and life of this appliance. Spilled foods should be
make certain to scrub with the visible grain of
surface metal to avoid surface scratches. Never
use wire brushes, metal scouring pads, or scrapers
removed and the area wiped as soon as possible
but at the very least, a minimum of once per day.
Always thoroughly rinse surfaces after using a
cleaning agent and wipe standing water as quickly
to remove food residue. Failure to observe this
precaution will void the warranty.
as possible after rinsing.
WARNING
To prevent SERIOUS INJURY,
DEATH, or PROPERTY DAMAGE:
CAUTION
RS
NO
RA PE
SC
NO
S
ST
E EL P A
DS
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.
The appliance must be cleaned
thoroughly to avoid deposits of
grease and or food residues inside
the appliance that may catch fire. If
fat deposits and/or food waste inside
the appliance ignite, shut down the
appliance immediately and keep the
appliance door closed to extinguish
the fire. If further extinguishing is
required, disconnect the appliance
from the main power and use a fire
extinguisher (do not use water to
extinguish a grease fire!). Failure
to clean the appliance properly
invalidates the warranty and relieves
Alto-Shaam of all liability.
MN-35698 (R ev . 4) 09/15 • HFM SERIES MERCHANDISER • 9
C A R E a nd C L EAN I N G
CLEAN AFTER EACH USE:
1. D
isconnect from the power source and allow
to cool
2. R
emove cutting board after each use.
Clean and sanitize separately following
applicable state or local health sanitation
ordinances. Air dry the board on a clean,
flat surface to prevent board from warping.
If the board becomes warped, heating will
restore flexibility to facilitate flattening.
Warped boards may be heated on the carving
shelf surface, in a preheated Combitherm
CombiOven for 10 minutes on the steam
program, or in a preheated Halo Heat cook
and hold oven for 15 minutes at 250°F (121°C).
3.Clean metal surface with
mild soap solutions only.
DO NOT clean with lye or
alkaline based cleaners or
any abrasive cleaners. Rinse
carefully with a clean sponge
and water to remove all soap
or detergent residue.
WARNING
To prevent SERIOUS INJURY,
DEATH, OR PROPERTY DAMAGE,
ALWAYS disconnect unit from power
source before cleaning or servicing.
DANGER
To prevent SERIOUS PERSONAL
INJURY, DEATH, or PROPERTY
DAMAGE:
DO NOT steam clean, hose down
or flood the interior or exterior
with water or liquid solution of
any kind. DO NOT use water jet
to clean.
Failure to observe this precaution
will void the warranty.
4. F
ollow manufacturer’s recommendations
for the care of the customer-supplied solid
heated surface material.
5. W ipe control panel, drawer vents, handles,
and gaskets thoroughly since these areas
harbor food debris.
MN-35698 (R ev . 4) 09/15 • HFM SERIES MERCHANDISER • 10
FOOD SAFET Y
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.
Most food imparts its own particular aroma and many
foods also absorb existing odors. Unfortunately, during
this absorption there is not a 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 ensure 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 ensure 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 foodborne illnesses.
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.
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.
INTERNAL FOOD PRODUCT TEMPERATURES
HOT FOODS
DANGER ZONE
40°F TO 140°F
(4°C TO 60°C)
CRITICAL ZONE
70°F TO 120°F
(21°C TO 49°C)
SAFE ZONE
140°F TO 165°F
(60°C TO 74°C)
COLD FOODS
DANGER ZONE
ABOVE 40°F
(ABOVE 4°C)
SAFE ZONE
36°F TO 40°F
(2°C TO 4°C)
FROZEN FOODS
DANGER ZONE
ABOVE 32°F
(ABOVE 0°C)
CRITICAL ZONE
0°F TO 32°F
(-18°C TO 0°C)
SAFE ZONE
0°F or below
(-18°C or below)
Hazard Analysis (at) Critical Control Points (HACCP), 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. Additional HACCP information is
available by contacting:
Center for Food Safety and Applied Nutrition
Food and Drug Administration
PHONE: 1-888-SAFEFOOD
www.foodsafety.gov
MN-35698 (R ev . 4) 09/15 • HFM SERIES MERCHANDISER • 11
SERVI C E
NOTICE
This section is provided for the assistance of qualified and trained service technicians only and is not
intended for use by untrained or unauthorized service personnel. Do not attempt to repair or service
the oven beyond this point. Contact Alto-Shaam for the nearest authorized service agent. Repairs
made by any other service agents without prior authorization by Alto-Shaam will void the warranty.
WARNING
2
To prevent SERIOUS INJURY,
DEATH, OR PROPERTY DAMAGE,
ALWAYS disconnect unit from power
source before cleaning or servicing.
1
30
19
29
25
26
22
10
16
17
4
18
23
To separate, gently pry each tab
open slightly with a flat screw driver.
24
17
8
27
5020516
CONTROL POD, HFM
208-240V, NEMA 6-15P
To reassemble, tabs may be tapped
back into place with a rubber mallet.
3
7
9
ITE M
1
DESC RI PT I ON
HEAT PAD ASSEMBLY
HFM-24, 24
x
18
PA RT NO.
QTY
ITEM
PA RT N O .
Q TY
24
5015505
1
15
CONNECTOR-2 CONDUCTOR
DESCRIPTION
CR-34967
3
KN-36424
1
HFM-30, 24
x
30
5015506
1
16
KNOB, UNIBODY, T-STAT CONTROL
HFM-48, 24
x
48
5014472
1
17
LIGHT, IND., BRIGHT
LI-37215
1
HFM-72, 24
x
72
5015507
1
18
NUT, HEX INSERT M5
NU-23909
2
2
CONNECTOR, FLEX
CR-33179
1
19
PANEL OVERLAY, ELAN CONTROL
PE-36566
1
3
PLATE, FACE
1017287
1
20
3/8" HOLE PLUG
PG-25574
2
4
CONDUIT FLEX LIQUID TIGHT, 6'
1017519
1
21
1/4" HOLE PLUG
PG-35411
1
5
EQUIPOTENTIAL GROUND STUD
5013179
-
22
SCREW, M4 x 0.7 x 6mm PAN
SC-22271
4
6
ASSEMBLY, WIRE CONNECTOR
5018676
1
23
SCREW 6-32 x 1/4" PAN HEAD
SC-22500
2
7
GROUND STUD ASSEMBLY
5018898
1
24
SCREW, M5 x 0.8 x 10mm PAN
SC-22766
2
8
BUSHING, STRAIGHT, STRAIN RELIEF
BU-3964
1
25
TAPE, VHB, FOAM, 1/2" x 5.0
TA-24637
2
9
BUSHING, STRAIGHT, STRAIN RELIEF
BU-34606
1
26
TAPE, VHB, FOAM, 1/2" x 4.9"
TA-24637
2
10
CONTROL, ELAN, DUTY CYCLE TIMING
CC-36859
1
27
WASHER, #6, LOCK, INT., #410 S/S
WS-2768
2
11
CORDSET - 16AWG, 3/C, INT'L HARM
CD-3922
-
28
CH2-16P CORDSET FERRULE ASSEMBLY
5016998
-
12
CORDSET 15A 208-240V
CD-33840
1
29
SHELL, CONTROL POD, 1 KNOB
1015723
1
13
CLIP, LIGHT MOUNTING XYZ
CL-37245
1
30
BOX, REMOTE, DECOR FACE, 1 KNOB
1015805
14
CONNECTOR-5 CONDUCTOR
CR-34646
3
P a r t numb e r s a nd d r awi n g s a r e s u bj e c t t o c h a n g e wi t h o u t n o t i c e .
MN-35698 (R ev . 4) 09/15 • HFM SERIES MERCHANDISER • 12
*not
1
shown
MN-35698 (R ev . 4) 09/15 • HFM SERIES MERCHANDISER • 13
MN-35698 (R ev . 4) 09/15 • HFM SERIES MERCHANDISER • 14







 




MN-35698 (R ev . 4) 09/15 • HFM SERIES MERCHANDISER • 15

 





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, do not put the appliance into service until the damage has been inspected
by an authorized Alto-Shaam service provider.
Shipping damages are a matter between the carrier and the consignee. In such cases, the carrier is assumed
to be responsible for the safe delivery of the merchandise, unless negligence can be established on the part of
the shipper.
1. Make an immediate inspection while the equipment is still in the truck or immediately after it is moved to the receiving area.
Do not wait until after the material is moved to a storage area.
2. Do not sign a delivery receipt or a freight bill until you have made a proper count and inspection of all merchandise received.
3. Note all damage to packages directly on the carrier’s delivery receipt.
4. Make certain the driver signs this receipt. If he refuses to sign, make a notation of this refusal on the receipt.
5. If the driver refuses to allow inspection, write the following on the delivery receipt:
Driver refuses to allow inspection of containers for visible damage.
6. Telephone the carrier’s office immediately upon finding damage, and request an inspection. Mail a written confirmation of the
time, date, and the person called.
7. Save any packages and packing material for further inspection by the carrier.
8. Promptly file a written claim with the carrier and attach copies of all supporting paperwork.
We will continue our policy of assisting our customers in collecting claims which have been properly filed and actively pursued.
We cannot, however, file any damage claims for you, assume the responsibility of any claims, or accept deductions in payment for
such claims.
LIMITED WARRANTY
Alto-Shaam, Inc. warrants to the original purchaser only that any original part that is found to be defective in material or workmanship will, at
Alto-Shaam's option, subject to provisions hereinafter stated, be replaced with a new or rebuilt part.
The original parts warranty period is as follows:
For the refrigeration compressor on Alto-Shaam Quickchillers™, five (5) years from the date of installation of appliance.
For the heating element on Halo Heat® cooking and holding ovens, as long as the original purchaser owns the oven. This
excludes holding only equipment.
For all other original parts, one (1) year from the date of installation of appliance or fifteen (15) months from the shipping date, whichever
occurs first.
The labor warranty period is one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first.
Alto-Shaam will bear normal labor charges performed during standard business hours, excluding overtime, holiday rates or any
additional fees.
To be valid, a warranty claim must be asserted during the applicable warranty period. This warranty is not transferable.
THIS WARRANTY DOES NOT APPLY TO:
1. Calibration.
2. Replacement of light bulbs, door gaskets, and/or the replacement of glass due to damage of any kind.
3. Equipment damage caused by accident, shipping, improper installation or alteration.
4. Equipment used under conditions of abuse, misuse, carelessness or abnormal conditions, including but not limited to, equipment
subjected to harsh or inappropriate chemicals, including but not limited to, compounds containing chloride or quaternary salts, poor water
quality, or equipment with missing or altered serial numbers.
5. Damage incurred as a direct result of poor water quality, inadequate maintenance of steam generators and/or surfaces affected by water
quality. Water quality and required maintenance of steam generating equipment is the responsibility of the owner/operator.
6. Damage caused by use of any cleaning agent other than Alto-Shaam's Combitherm® 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
W164 N9221 Water Street • P.O. Box 450
Menomonee Falls, Wisconsin 53052-0450 U.S.A.
PHONE:
262.251.3800 • 800.558.8744 U.S.A. / CANADA
262.251.7067 • 800.329.8744 U.S.A. ONLY
www.alto-shaam.com
PRINTED
FAX:
IN U.S.A.
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