H o l d i n g C a b i n e t s

E l e c t r i c

Models:

20-20W

20-20MW

20-20MW

• 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-36608 ( r e v

. 0) • 03/14

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

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

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

Installation

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

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

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

Options & Accessories . . . . . . . . . . . . . . . . . . . . . . 5

Product/Pan Capacities . . . . . . . . . . . . . . . . . . . . . 5

Electrical Specifications & Installation . . . . . . . . . . . 6

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

Heating Characteristics . . . . . . . . . . . . . . . . . . . . . 7

Operating Instructions

Operating Instructions . . . . . . . . . . . . . . . . . . . . . . 8

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

Care and Cleaning

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

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

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

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

Equipment Care . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Sanitation

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

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

Service

Electronic Control Accuracy . . . . . . . . . . . . . . . . . 13

Trouble Shooting Guide . . . . . . . . . . . . . . . . . . . . 13

Error Codes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

20-20MW Service View and Parts List . . . . . . . 15-16

20-20W Service View and Parts List . . . . . . . . 17-18

Pan Cart (optional) . . . . . . . . . . . . . . . . . . . . . . . . 19

Wire Diagrams

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

Warranty

Transportation Damage and Claims . . . . Back Cover

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

i

d e l I v e r y

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

See Transportation Damage and Claims section located in this manual.

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

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

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

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

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

U n p a c K I n g

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

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

®

®

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

DO NOT DISCARD THIS MANUAL.

This manual is considered to be part of the appliance and is to be provided to the owner or manager of the business or to the person responsible for training operators. Additional manuals are available from the Alto-Shaam

Tech Team Service Department.

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

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saFety procedUres and precaUtIons

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

d a n g e r

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

w a r n I n g

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

c a U t I o n

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

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

n o t e : Used to notify personnel of installation, operation, or maintenance information that is important but not hazard related.

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

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

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

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

n o t e

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

DO NOT DISPOSE OF ELECTRICAL

OR ELECTRONIC EQUIPMENT WITH

OTHER MUNICIPAL WASTE.

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I n s t a l l a t I o n s I t e I n s t a l l a t I o n

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

This appliance is designed for the purpose of maintaining hot food at a temperature for safe consumption. The unit must be installed on a level surface in a location that will permit the equipment to function for its intended purpose and allow adequate access for proper cleaning and maintenance. 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.

The appliance must not be installed in any area where it will be affected by steam, grease, dripping water, high temperatures, or any other severely adverse conditions.

c a U t I o n

TO PREVENT PERSONAL INJURY,

USE CAUTION WHEN MOVING OR

LEVELING THIS APPLIANCE.

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

5. In order to maintain standards established by the National Sanitation Foundation, floor models must be sealed at bottom by NSF approved sealant, or equipped with casters, or 6” (152mm) legs to provide minimum unobstructed space beneath the unit. Warranty will become null and void if these directions are not followed.

clearance reQUIreMents back

3" (76mm) each top side

2" (51mm)

1" (25mm) weIght net ship

378 lb (171mm)

513 lb (233 kg)

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Model 20-20Mw - Mobile

63" (1599mm) to MW bumper

61-5/16" (1557mm)

1-5/16" (33mm)

Cord Length: 9 ft. (2743mm)

I n s t a l l a t I o n

Model 20-20w - stationary

61-5/16" (1557mm)

1-5/16" (33mm)

Cord Length: 9 ft. (2743mm)

41" (1039mm)

35" (888mm) optional pan cart

34-1/2" (877mm)

41-5/16" (1049mm) to MW bumper

22" (558mm)

32-11/16" (830mm)

41" (1039mm)

34-1/2" (877mm)

22" (558mm)

28-5/8" (727mm) 26-7/8" (683mm)

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28-5/8" (727mm) 26-7/8" (683mm)

I n s t a l l a t I o n optIons & accessorIes

Preheat Sealing Strip

Roll-In Pan Carts ( h x w x d )

20 shelf pan trolley

- Fits 20-20 e

, 20-20 g

, 20-20 mw

, and QC2-100

69-1/2" x 26-7/8" x 34-1/2" (1766 x 683 x 877mm)

2-9/16" (65mm) vertical spacing between shelves

20 shelf pan trolley

- Fits 20-10 e

, 20-10 g

, 20-20 mw

, and QC2-100

34-1/2" (877mm) 69-1/2" x 18-3/4" x 29-13/16" (1766 x 475 x 757mm)

2-9/16" (65mm) vertical spacing between shelves

Roll-In Plate Carts ( h x w x d )

102 plate trolley

- Fits 20-20 e

, 20-20 g

, 20-20 mw

, and QC2-100

69-5/8" x 26-7/8" x 42-1/2" (1769 x 683 x 1080mm)

3" (77mm) vertical spacing between shelves

84 plate trolley - Fits 20-20 e , 20-20 g , 20-20 mw , and QC2-100

69-5/8" x 26-7/8" x 42-1/2" (1769 x 683 x 1080mm)

3-11/16" (93mm) vertical spacing between shelves

60 plate trolley - Fits 20-10 e , 20-10 g , 20-20 mw , and QC2-100

69-13/16" x 18-3/4" x 37-1/8" (1773 x 475 x 943mm)

2-9/16" (66mm) vertical spacing between shelves

51 plate trolley - Fits 20-10 e , 20-10 g , 20-20 mw , and QC2-100

70" x 18-3/4" x 37-1/8" (1778 x 475 x 943mm)

3-1/16" (77mm) vertical spacing between shelves

5016989

5014652

5017148 ( ci

)

5015049

5017149 ( ci

)

5016478

5017150 ( ci

)

5016478

TROLLEY, 20-20

102 PLATE TROLLEY

32-1/16" (814mm)

5016480

5017151 ( ci )

5016489

5017153 ( ci )

5016490

5017154 ( ci ) preheat sealing strip

42-1/2" (1080mm) optional roll

in pan cart optional roll

in plate cart

SH-22473

28-5/8" (727mm) ci

- correctional institution roll-In pan cart prodUct\pan capacIty

480 lbs (218 kg) maximum volume maximum

: 300 quarts

(284 liters

)

Full-Size Pans: Forty (40) 20" x 12" x 2-1/2" maximum

GN 1/1: Forty (40) (530mm x 325mm x 65mm)

GN 2/1: Twenty (20) (650mm x 530mm x 65mm)

Full-Size Sheet Pans: Ten (10) 18" x 26" x 1"

Twenty (20) with added shelves

28-5/8" (728mm) 26-7/8" (683mm)

5016480

TROLLEY, 20-20

84 PLATE TROLLEY

32-1/16" (814mm)

42-1/2" (1080mm)

28-5/8" (728mm)

23-5/8" (600mm)

26-7/8" (683mm)

d a n g e r locK-oUt or post

BreaKer panel UntIl servIce worK has

Been coMpleted.

d a n g e r dIsconnect UnIt FroM power soUrce BeFore cleanIng or servIcIng.

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I n s t a l l a t I o n e l e c t r I c a l c o n n e c t I o n

1.

An identification tag is permanently mounted on the cabinet.

2.

Plug the unit into a properly grounded receptacle ONLY. Arcing will occur when connecting or disconnecting the unit unless all controls are in the “OFF” position.

3.

Position the unit so the cord is easily accessible in case of any emergencies. If necessary, a proper receptacle or outlet configuration, as required for the unit, must be installed by a licensed electrician in accordance with applicable, local electrical codes.

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.

note : Where local codes and CE regulatory requirements apply, appliances must be connected to an electrical circuit that is protected by an external GFCI outlet.

d a n g e r

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.

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 IDENTIFIED

ON APPLIANCE RATING TAG.

hard wired models:

Hard wired models must be equipped with a country certified external allpole disconnection switch with sufficient contact separation.

If a power cord is used for the connection of the product an oil resistant cord like H05RN or H07RN or equivalent must be used.

electrIcal voltage phase cycle

/ hz amps

kW

208 1 50/60 10.8 2.2 cord

& plug n e m a 6-15P

240 1 50/60 12.5 3.0 15A-250V Plug

230 1 50/60 12.0 2.8 plug cee rated ch

7/7

2-16

250v p plug rated 250v

BS 1363 ( u

.

k

. oNly

) plug rated

250v

Wire diagrams are located under the top cover of the unit .

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o p e r a t I n g I n s t r U c t I o n s

U s e r s a F e t y I n F o r M a t I o n

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

1. Make sure the unit is connected to the appropriate power source.

2.

Use hand protection when handling hot items.

4.

Be certain only hot foods are placed

into the cabinet.

5. Do not operate this holding cabinet without the Roll-in Cart.

c a U t I o n

DO NOT OPERATE THIS

HOLDING CABINET WITHOUT ITS

APPROPRIATE ROLL-IN CART OR

PREHEAT SEALING STRIP.

heatIng characterIstIcs

The cabinet is equipped with a special, lowheat-density heating cable. Through the Halo

Heat concept, the heating cable is mounted against the walls of the warming compartment to provide an evenly applied heat source controlled by a thermostat. The design and operational characteristics of the cabinet eliminate the need for a moisture pan or a heat circulating fan. Through even heat application, the quality of a food product is maintained up to as much as several hours.

The primary purpose of the Model 20-20 Holding

Cabinet is to operate as a functional extension of the Combitherm Combination Oven/ Steamer. The combination oven is for high volume production – the Halo Heat companion holding cabinet preserves the quality and extends the longest possible holding life. The Roll-In Cart for the 20-20 are completely interchangeable between the Combitherm Oven and the Halo Heat Companion Holding Cabinet, along with compatible Alto-Shaam Quickchillers.

The Combitherm Combination Oven/Steamer, along with the Halo Heat companion holding cabinet and Alto-Shaam Quickchiller give the food service operator the advantage of advance full-load preparation, better work-load scheduling, and the ability to hold the product for prolonged periods without major deterioration.

BeFore InItIal Use:

Before operating the unit, clean both the interior and exterior with a clean, damp cloth and mild soap solution. Rinse carefully with a sponge and clean water. Clean and install the Roll-in Cart.

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operatIng InstrUctIons

1. preheat at 200°F (93°c) For

30 MInUtes BeFore loadIng Food.

Push power switch to “ON” position. The unit will begin operating at the previous set temperature.

2. Press the Up or Down Arrow Keys to 200°F (93°C).

Pressing and releasing the Arrow Keys will increase the set point by 1 degree. Pressing and holding the

Arrow Key will increase set point by 10 degrees.

When Arrow Key is released, a new set point temperature is set. The Set temperature will appear in the Digital Display and the Heat Indicator Light will illuminate. Press the Temperature Display Key for three seconds at any time to display the Actual inside air temperature.

To toggle between Set and Actual:

Factory default is to display Set temperature in the

Digital Display. To display Actual temperature:

Press and hold the Temperature Display Key and the Up Arrow Key for 5 seconds. The control will show ACT , then show the Actual temperature.

Repeat to toggle to Set point SET .

Press the Temperature Display Key at any time to display the alternate temperature.

3. When the inside air temperature reaches the desired holding temperature, the Heat Indicator Light will turn off.

4. Load the cabinet with hot food only.

The purpose of the holding cabinet is to maintain hot food at proper serving temperatures. Only hot food should be placed into the cabinet. Before loading the unit with food, use a food thermometer to make certain all food products are at an internal temperature range of 140° to 160°F (60° to 71°C).

All food not within the proper temperature range should be heated before loading into the holding cabinet.

5. Check to make certain the cabinet is securely closed, and using the Up and Down Arrow Keys, set the temperature to 160°F (71°C).

THIS WILL NOT NECESSARILY

BE THE FINAL SETTING.

The proper temperature range for the food being held will depend on the type and quantity of product. Whether or not the vents should be open or closed will also depend on the type of food being held. When holding food for prolonged periods, it is advisable to periodically check the internal temperature of each item to assure maintenance of the proper temperature range. Reset the holding temperature accordingly.

to toggle Between FahrenheIt/celsIUs

Press the Temperature Display Key at any time to display the alternate temperature.

The factory default is Fahrenheit. To change to Celsius:

Press and hold the Temperature Display Key and the Down Arrow Key for 5 seconds.

2. The control will show

.

C for 3 seconds to verify selection and then show the temperature. (Set Point or Actual, whichever the user has selected) in ºC.

3. Repeat to toggle to Fahrenheit.

Note: With a power failure, factory test, etc., the control will retain the ºC or ºF setting selected by the user when power is restored.

Beeper volUMe settIngs

To adjust beeper volume settings, press and hold both the Up and Down Arrow Keys for 5 seconds. Display will show current setting, and beeper will emit the sound of that setting. Press the Up or Down Arrow

Keys to cycle through the volume settings. Press the

Temperature Display key to select the desired setting.

Display Setting bPr0 Off bPr1 bPr2 bPr3

Low

Medium

High (factory default)

Heat Indicator

Light

Temperature

Display

Down

Arrow

Digital

Display

Up

Arrow

I I

Power

Switch

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o p e r a t I n g I n s t r U c t I o n s

general holding guideline

Chefs, cooks and other specialized food service personnel employ varied methods of cooking.

Proper holding temperatures for a specific food product must be based on the moisture content of the product, product density, volume, and proper serving temperatures. Safe holding temperatures must also be correlated with palatability in determining the length of holding time for a specific product.

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

When product is removed from a high temperature cooking environment for immediate transfer into equipment with the lower temperature required for hot food holding, condensation can form on the outside of the product and on the inside of plastic containers used in self-service applications.

Allowing the product to release the initial steam and heat produced by high temperature cooking can alleviate this condition. To preserve the safety and quality of freshly cooked foods however, a maximum of 1 to 2 minutes must be the only time period allowed for the initial heat to be released from the product.

This unit is equipped with a thermostat control between 60° and 205°F (16° and 96°C). If the unit is equipped with vents, close the vents for moist holding and open the vents for crisp holding. 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

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c l e a n I n g a n d p r e v e n t a t I v e M a I n t e n a n c e protectIng staInless steel sUrFaces

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

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

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

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

cleanIng agents

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

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

Contact your local cleaning supplier for product recommendations.

cleanIng MaterIals

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

c a U t I o n

N

O

SCRAPER

S

N

O

W

IRE

BRUS

H

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.

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The cleanliness and appearance of this unit will contribute considerably to operating efficiency and savory, appetizing food. Good equipment that is kept clean works better and lasts longer.

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

d a n g e r dIsconnect UnIt FroM power soUrce BeFore cleanIng or servIcIng.

clean the UnIt thoroUghly aFter each Use

Disconnect appliance from power source, and let cool.

2. Remove, cover or wrap, and store unused products under refrigeration.

3. Remove all detachable items such as plate carriers, wire shelves, side racks, and any drip pans. Clean these items separately.

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

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

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.

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

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

8. Remove excess water with sponge and wipe dry with a clean cloth or air dry. Leave door open until interior is completely dry. Replace shelves.

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.

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

11. Clean glass with a window cleaner.

Cart Cleaning ––

Remove cart to a wash area and use any mild cleaning detergent and warm water. Handwipe all framing, slides, drip pan, and base. Thoroughly clean debris from the casters. A spray hose can be used for cart cleaning. Rinse detergent solution off with warm water. Wipe or spray with a sanitizing solution designed for use on metal and vinyl food contact surfaces. Allow cart to air dry.

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

Always follow appropriate state or local health (hygiene) regulations regarding all applicable cleaning and sanitation requirements for foodservice equipment.

MN-36608 ( rev

. 0) • 20-20MW, 20-20W • iNstallatioN

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. 11

s a n I t a t I o n

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

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

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

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

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

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

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

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

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

HACCP, an acronym for Hazard Analysis (at) Critical

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

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

CENTER FOR FOOD SAFETY AND APPLIED

NUTRITION FOOD AND DRUG ADMINISTRATION

1-888-SAFEFOOD

INTERNAL FOOD PRODUCT TEMPERATURES

H OT FOOD S

DANGER ZONE 40° TO 140°F (4° TO 60°C)

CRITICAL ZONE

SAFE ZONE

DANGER ZONE

SAFE ZONE

DANGER ZONE

CRITICAL ZONE

SAFE 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

0°F or below

(21° TO 49°C)

(60° TO 74°C)

(ABOVE 4°C)

(2° TO 4°C)

(ABOVE 0°C)

(-18° TO 0°C)

(-18°C or below)

MN-36608 ( rev

. 0) • 20-20MW, 20-20W • iNstallatioN

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. 12

s e r v I c e electronIc control accUracy

The electronic control is a precise instrument and is designed to offer trouble-free service. If you suspect the temperature inside the warming cabinet does not match the temperature indicated on the digital display, after stabilizing, follow the instructions listed below.

1.

Check to make certain the unit voltage matches the power source. A power source less than that required to operate the unit will result in inaccurate temperatures.

2.

Verify the temperature inside the holding compartment with a quality thermal indicator.

A. With the exception of the wire shelves, completely empty the holding compartment.

B. Make certain the holding cabinet sensor, located inside the holding compartment at the left side of the unit, is completely clean.

C. Suspend the thermal indicator in the center of the holding compartment.

D. Allow the temperature set on the electronic thermostat to stabilize for a minimum of one hour before comparing the digital display with the reading on the thermal indicator.

DO NOT OPEN THE CABINET

DOOR(S) DURING THE TEMPERATURE

STABILIZATION PERIOD.

If the reading on the thermal indicator does not match the digital display, there may be a problem with the air sensor. See troubleshooting guide in this manual, or call the factory service department for advice.

specIal FeatUres heat recovery

The patented SureTemp™ heat recovery system in this unit will immediately compensate for any loss of heat when the door is opened. in order to maintain a more consistent cavity temperature, the control will automatically apply heat to the unit’s interior while the door is open and for a short time after the door is closed. If the door remains open for more than three minutes, the solid state electronic control will sound three rapid beeps every ten seconds until the door is closed.

d a n g e r dIsconnect UnIt FroM power soUrce BeFore cleanIng or servIcIng.

c a U t I o n

THIS SECTION IS PROVIDED FOR THE ASSISTANCE

OF QUALIFIED SERVICE TECHNICIANS ONLY AND

IS NOT INTENDED FOR USE BY UNTRAINED OR

UNAUTHORIZED SERVICE PERSONNEL.

t r o U B l e s h o o t I n g

This section is provided for the assistance of qualified technicians only and is not intended for use by

untrained or unauthorized service personnel. If your Alto-Shaam ® unit is not operating properly, check the following before calling your Authorized Alto-Shaam ® Service Agent:

* Check main power circuit breaker to the unit and circuit breaker on the back of the unit is turned on, if applicable.

Do not attempt to repair or service the holding cabinet 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 on the unit.

n o t e

If the appliance has been unplugged for an extended period of time, the Real Time Clock may require recharging. Turn main breaker to the unit off for 10 seconds and then restore power.

For more information, see Error Code E-60 in the Troubleshooting section of this manual.

d a n g e r locK-oUt or post

BreaKer panel UntIl servIce worK has

Been coMpleted.

MN-36608 ( rev

. 0) • 20-20MW, 20-20W • iNstallatioN

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. 13

s e r v I c e

troUBleshootIng

code description possible cause e-10 e-11 e-20 product probe is shorted

Oven will cook in time only product probe is open e-21

Oven will cook in time only e-30 Under temperature e-31 cavity air sensor shorted cavity air sensor open over temperature

Cavity air sensor reading < 5°F. Verify sensor integrity.

See sensor test instructions below.

Cavity air sensor reading > 517°F. Verify sensor integrity.

See sensor test instructions below.

Product probe reading < 5°F. Verify sensor integrity.

See sensor test instructions below.

Product Probe reading > 517°F. Verify sensor integrity.

See sensor test instructions below.

Unit has not reached (set-point - 25°F) for more than 90 minutes.

Unit has been higher than 25°F above the maximum cavity set-point for more than 2 minutes. Note: Holding Cabinets with this error code are more than 145°F higher than the maximum set-point. e-32 safety switch open

(aux hi-limit switch)

Contact factory.

e-38 e-39 e-50 e-51 e-60 e-61 e-64 e-70

Internal software error sensor error temp. measurement error temp. measurement error real time clock error real time clock error clock is not oscillating configuration connector error (dIp switch)

Contact factory.

Contact factory.

Contact factory.

Contact factory.

Data set to factory default. Ensure that date and time are correct if applicable.

Contact factory.

Contact factory.

Refer to wiring diagram for the particular model and ensure dip switches on the control match the settings called out on the WD. If the dip switch settings are correct according to the print replace the control.

e-78 e-79 e-80 e-81 e-82 e-83 e-85 voltage low voltage high eeproM error eeproM error eeproM error eeproM error eeproM error

Voltage below 90 VAC on a 125 VAC unit, or below 190 VAC on a

208-240 VAC unit. Correct voltage.

Voltage over 135 VAC on a 125 VAC unit, or over 250 VAC on a

208-240 VAC unit. Correct voltage.

Ensure that all temperatures and times are properly set.

Contact factory if problem persists.

Contact factory.

Contact factory.

Contact factory.

All timers, if previously on, are now off. Possible bad EEPROM.

e-86 e-87 e-88 e-90 e-91 e-ds eeproM error eeproM error eeproM error

Button stuck

Input failure datakey error

Stored HACCP memory corrupted. HACCP Address reset to 1. Possible bad

EEPROM. Contact factory if problem persists.

Stored offsets corrupted. Offsets reset to 0. Control may need a recalibration.

Possible bad EEPROM. Contact factory if problem persists.

All timer set-points are reset to 1 minute. Timers, if previously on, are now off. Possible bad EEPROM.

A button has been held down for >60 seconds. Adjust control. Error will reset when the problem has been resolved.

Contact factory.

Datakey digital signature incompatible. Cycle power, and install compatible

Datakey if error persists.

e-dt e-dU datakey error datakey unplugged

Datakey incompatible with control. Install compatible Datakey.

Install Datakey and cycle power to control to clear error.

dlto datalogger has timed out Cycle power. Contact factory if error persists.

dlsd Micro sd card not plugged in Plug in SD card and cycle power. Contact factory if error persists.

Note: If in doubt, always cycle the power to the control and contact factory if the problem persists.

to test probe and air sensor:

Tes t probe and air sensor by placing sensor in ice water bath and using an ohmmeter set on the ohm scale. The reading should be 100 ohms resistance. If it is more than 2 ohms higher or lower, sensor needs to be replaced .

MN-36608 ( rev

. 0) • 20-20MW, 20-20W • iNstallatioN

/ operatioN

/ service MaNual

- pg

. 14

servIce vIew - 20-20Mw

38

33

34

35

36

37

32

31 s e r v I c e

39

1

2

3

29

28

27

26

25

24

30

19

17

18

23 22

20

21

Part numbers and drawings are subject to change without notice .

MN-36608 ( rev

. 0) • 20-20MW, 20-20W • iNstallatioN

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. 15

15

16

7

4

7

8

9

5

6

10

11

12

13

14

s e r v I c e servIce parts lIst - 20-20Mw

IteM

1

2

3

4

5

6

7

8

9

10

11 descrIptIon part no. Qty IteM

BUSHInG, 1/2" HOLE BU-3006

HAnGER 6-1/2" ROPE CLEAT, 7/16 BLK nYLOn E2097HR

2

2

20

21 descrIptIon

CASTER,1 .5" STEM, 5" SWIVEL W/ BRAKE

CASTER, 5" RIGID, 1 .5" STEM W/BRAKE

SCREW, M5 x 0 .8 x 50mm FLAT

CORDSET

BUSHInG, STRAIGHT, STRAIn RELIEF

BACK PAnEL, SPOT

12 COnTROL

13

14

208-240V, nEMA 6-15P

230V, CEE 7/7

230V, BS 1363

230V, CH2-16P

LeFt hand 5016982

15 SCREW, M5 x 0 .8 x 10mm HEx

16 PAnEL, COnTROL SIDE ACCESS

17

T-BLOCK

THERMOSTAT, HI-LIMIT

PLUG, 3/8" HOLE

BAFFLE, HEAT COnTROL

BUSHInG, 3/4" WHITE SnAP

BUSHInG, 3/8" BLACK HOLE

COVER, BOTTOM

18 BUMPER BASE ASSEMBLY

19 SCREW, M5 x 0 .8 x 20mm HEx

RIGHT HAnD

SCREW, M5 x 0 .8 x 10mm PAn

LeFt hand

SC-35259

CD-3551

CD-3922

CD-33925

CD-3623

BU-3964

5017219

SC-22766

BK-3019

TT-33417

PG-25574

1015373

RIGHT HAnD 1015598

BU-3008

BU-3419

SC-23737

5017222

LeFt hand 1015357

RIGHT HAnD 1015599

5016986

4

1

1

1

1

1

1

1

29

1

1

1

1

1

CC-36403 1

1

1

6

1

1

1

1

SC-24391 13

22 contRoL paneL

23 BRACKET, TROLLEY GUIDE

24 DOOR ASSEMBLY

20-20 part no. Qty

CS-24875 2

CS-35290 2

LeFt hand 5016977 1

RIGHT HAnD 5017220

1015573

20-10 1015611

LeFt hand 5016976

RIGHT HAnD 5017221

1

25 HAnDLE, DOOR LeFt hand HD-26967 1

RIGHT HAnD HD-26966 1

26 SWITCH,ROCKER,125-277V,20A SW-34769 1

27

28

PAnEL OVERLAY

TRAnSPORT HAnDLE

29 SCREW, M6 x 1 .0 x 30mm FLAT

30 SCREW, M5 x 0 .8 x 30mm FLAT

31

32

DOOR GASKET

TRIM, FROnT

33 TUBE InSULATIOn

34 InSULATIOn, TRS-30, FIBERGLASS,176

35

36

37 PAnEL, COnTROL SIDE ACCESS

39 COVER, TOP LeFt hand

1015370

1015356

39

ELEMEnT,1500W, T-SHAPE FOIL

GASKET, FOAM 31 .5" LEnGTH

RIGHT HAnD

PE-36464

HD-22257

SC-27284

SC-22853

GS-36417

1015354

5016988

In-22364

EL-36365

GS-23622

1015600

SCREW M4 x 0 .7 x 30 PAn PHH SST A2 MS SC-29276

1

1

1

1

1

2

5

18

1

1

1

2

2

1

1

1

1

2

d a n g e r dIsconnect UnIt FroM power soUrce BeFore cleanIng or servIcIng.

d a n g e r locK-oUt or post

BreaKer panel UntIl servIce worK has

Been coMpleted.

MN-36608 ( rev

. 0) • 20-20MW, 20-20W • iNstallatioN

/ operatioN

/ service MaNual

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. 16

26

25

24

23

22 servIce vIew - 20-20w

35

34

33

32

31

30

29

28

27 s e r v I c e

36

1

2 3

4

10

11

12

13

14

15

16

7

8

9

7

5

6

17

18

19

20

21

Part numbers and drawings are subject to change without notice .

MN-36608 ( rev

. 0) • 20-20MW, 20-20W • iNstallatioN

/ operatioN

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. 17

s e r v I c e servIce parts lIst - 20-20w

IteM

1

2

3

4 descrIptIon part no. Qty IteM

BUSHInG, 1/2" HOLE BU-3006

HAnGER 6-1/2" ROPE CLEAT, 7/16 BLK nYLOn E2097HR

2

2

19

20 descrIptIon

6" LEG W/ ADJUSTABLE FLAnGED FOOT contRoL paneL LeFt hand part no. Qty

LG-23067

5016977

4

1

SCREW, M5 x 0 .8 x 50mm FLAT

CORDSET 208-240V, nEMA 6-15P

230V, CEE 7/7

230V, BS 1363

SC-35259

CD-3551

CD-3922

CD-33925

4

1

1

1

21 BRACKET, TROLLEY GUIDE

22 DOOR ASSEMBLY

RIGHT HAnD 5017220

20-20 1015573

20-10 1015611

LeFt hand 5016976

1

1

1

1

5

6

7

8

9

230V, CH2-16P CD-3623

BUSHInG, STRAIGHT, STRAIn RELIEF BU-3964

BACK PAnEL, SPOT LeFt hand 5016982

RIGHT HAnD 5017219

SCREW, M5 x 0 .8 x 10mm PAn

T-BLOCK

THERMOSTAT, HI-LIMIT

10 PLUG, 3/8" HOLE

11 BAFFLE, HEAT COnTROL

12 COnTROL

LeFt hand

SC-22766

BK-3019

TT-33417

PG-25574

1015373

RIGHT HAnD 1015598

1

1

1

1

29

1

1

1

1

1

CC-36403 1

13 BUSHInG, 3/4" WHITE SnAP

14 BUSHInG, 3/8" BLACK HOLE

15 SCREW, M5 x 0 .8 x 10mm HEx

16 PAnEL, COnTROL SIDE ACCESS

17 COVER, BOTTOM

18 ADAPTER, 1 .5 SQ TUBE

BU-3008

BU-3419

LeFt hand 1015357

RIGHT HAnD 1015599

5011759

1

1

SC-23737 6

5017222 1

1

1

4

23 HAnDLE, DOOR

RIGHT HAnD 5017221 1

LeFt hand HD-26967 1

RIGHT HAnD HD-26966 1

24 SWITCH, ROCKER,125-277V,20A

25 PAnEL OVERLAY

26 PLUG, SHEET METAL, FInISHED HEAD

27 SCREW, M5 x 0 .8 x 30mm FLAT

SW-34769

PE-36464

1

1

PG-36642 4

SC-22853 18

28 DOOR GASKET

29 TRIM, FROnT

30 TUBE InSULATIOn

31 InSULATIOn, TRS-30, FIBERGLASS,176

GS-36417 1

1015354 1

5016988

In-22364

1

2

32 ELEMEnT, 1500W, T-SHAPE FOIL

33 GASKET, FOAM 31 .5" LEnGTH

EL-36365 2

GS-23622 1

34 PAnEL, COnTROL SIDE ACCESS

35 COVER, TOP LeFt hand

1015370

1015356

1

1

RIGHT HAnD 1015600 1

36 SCREW M4 x 0 .7 x 30 PAn PHH SST A2 MS SC-29276 2

d a n g e r dIsconnect UnIt FroM power soUrce BeFore cleanIng or servIcIng.

d a n g e r locK-oUt or post

BreaKer panel UntIl servIce worK has

Been coMpleted.

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34-1/2" (877mm)

22" (558mm) pan cart ( optional

) s e r v I c e a c f e d b descrIptIon

1 TROLLEY RACK ASSEMBLY

2 CASTER, SWIVEL, nO BRAKE

3 CASTER, SWIVEL, WITH BRAKE

4 SCREW, M4x0 .7x10MM HEx

5 ROD, TROLLEY LOCK

6 TROLLEY HAnDLE part no.

Qty

5014652 2

CS-36218

CS-36219

2

2

SC-23664

1014124

1014856

2

2

1

Part numbers and drawings are subject to change without notice .

MN-36608 ( rev

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28-5/8" (727mm) 26-7/8" (683mm)

MN-36608 ( rev

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TRANSPORTATION DAMAGE and CLAIMS

All Alto-Shaam equipment is sold F.O.B. shipping point, and when accepted by the carrier, such shipments become the property of the consignee.

Should damage occur in shipment, it is a matter between the carrier and the consignee. In such cases, the carrier is assumed to be responsible for the safe delivery of the merchandise, unless negligence can be established on the part of the shipper.

1. Make an immediate inspection while the equipment is still in the truck or immediately after it is moved to the receiving area.

Do not wait until after the material is moved to a storage area.

2. Do not sign a delivery receipt or a freight bill until you have made a proper count and inspection of all merchandise received.

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

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

5. If the driver refuses to allow inspection, write the following on the delivery receipt:

Driver refuses to allow inspection of containers for visible damage.

6. Telephone the carrier’s office immediately upon finding damage, and request an inspection. Mail a written confirmation of the time, date, and the person called.

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

8. Promptly file a written claim with the carrier and attach copies of all supporting paperwork.

We will continue our policy of assisting our customers in collecting claims which have been properly filed and actively pursued.

We cannot, however, file any damage claims for you, assume the responsibility of any claims, or accept deductions in payment for such claims.

LIMITED WARRANTY

Alto-Shaam, Inc. warrants to the original purchaser only that any original part that is found to be defective in material or workmanship will, at

Alto-Shaam's option, subject to provisions hereinafter stated, be replaced with a new or rebuilt part.

The original parts warranty period is as follows:

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

For the heating element on Halo Heat® cooking and holding ovens, as long as the original purchaser owns the oven. This excludes holding only equipment.

For all other original parts, one (1) year from the date of installation of appliance or fifteen (15) months from the shipping date, whichever occurs first.

The labor warranty period is one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first.

Alto-Shaam will bear normal labor charges performed during standard business hours, excluding overtime, holiday rates or any additional fees.

To be valid, a warranty claim must be asserted during the applicable warranty period. This warranty is not transferable.

THIS WARRANTY DOES NOT APPLY TO:

1. Calibration.

2. Replacement of light bulbs, door gaskets, and/or the replacement of glass due to damage of any kind.

3. Equipment damage caused by accident, shipping, improper installation or alteration.

4. Equipment used under conditions of abuse, misuse, carelessness or abnormal conditions, including but not limited to, equipment subjected to harsh or inappropriate chemicals, including but not limited to, compounds containing chloride or quaternary salts, poor water quality, or equipment with missing or altered serial numbers.

5. Damage incurred as a direct result of poor water quality, inadequate maintenance of steam generators and/or surfaces affected by water quality. Water quality and required maintenance of steam generating equipment is the responsibility of the owner/operator.

6. Damage caused by use of any cleaning agent other than Alto-Shaam's Combitherm chlorine or other harmful chemicals. Use of Alto-Shaam's Combitherm ®

® Cleaner, including but not limited to damage due to

Cleaner on Combitherm ® ovens is highly recommended.

7. Any losses or damage resulting from malfunction, including loss of product, food product, revenue, or consequential or incidental damages of any kind.

8. Equipment modified in any manner from original model, substitution of parts other than factory authorized parts, removal of any parts including legs, or addition of any parts.

This warranty is exclusive and is in lieu of all other warranties, express or implied, including the implied warranties of merchantability and fitness for a particular purpose. In no event shall Alto-Shaam be liable for loss of use, loss of revenue or profit, or loss of product, or for any indirect, special, incidental, or consequential damages. No person except an officer of Alto-Shaam, Inc. is authorized to modify this warranty or to incur on behalf of Alto-Shaam any other obligation or liability in connection with Alto-Shaam equipment.

Effective November 1, 2012

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

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

Model: ______________________________________________ Date Installed: ______________________________________________________

Voltage: ______________________________________________ Purchased From: ___________________________________________

Serial Number: _____________________________________________________________________________________________________________

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

●

P . O . B o x 4 5 0

●

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

●

U . S . A .

PHONE: 262.251.3800 • 800.558-8744

USA

/

CANADA

FAX: 262.251.7067 • 800.329.8744

U

.

S

.

A

.

ONLY www.alto-shaam.com

P R I N T E D I N U

.

S

.

A

.