Heated Glass Shelf Merchandiser Model: HSM-38/3S Hsm-48/5S • 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-28755 (Rev. 0) • 02/13 Delivery.............................................................................. 1 Unpacking......................................................................... 1 Safety Procedures and Precautions.................................. 2 Sanitation Sanitation/Food Safety.............................................. 12 Internal Food Product Temperatures......................... 12 Installation Installation Requirements and Leveling....................... 3 Clearance Requirements.............................................. 3 Weights........................................................................ 3 Dimension Drawings.................................................... 4 Options and Accessories............................................. 4 Product Capacity......................................................... 4 Electrical Specifications.............................................. 6 User Safety Information............................................... 7 Before Initial Use.......................................................... 7 Service Exterior Service Views & Parts Lists..................... 13-18 Electronic Components & Parts Lists................... 19-21 Operating Instructions Operation 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 and Cleaning................................... 11 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 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. HSM ® ® 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. installation / operation / service manual pg . 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. 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 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. 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. 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. 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 e : Used to notify personnel of installation, operation, or maintenance information that is important but not hazard related. pg . 2 HSM installation / operation / service manual IN S TALLATION Site Installation This appliance, complete with unattached items and accessories, may be delivered in one or more packages. Check to insure that all accessories that were ordered have been received with the unit. Lift the appliance from the pallet with a fork lift truck positioned at the back of the appliance. Care must be taken when moving this unit into place because of its glass components, and it tends to be top heavy. The five-shelf merchandiser has heavy duty swivel casters with brakes. danger 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. Alto-Shaam heated shelf units are 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. Level the appliance from side to side and back to back with the use of a spirit level. In order to maintain NSF standards, counter models must be sealed at bottom by NSF approved sealant, or equipped with casters or 4" (102mm) legs to provide minimum unobstructed space beneath the unit. Floor units must also be sealed at bottom or have 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. weight HSM-38/3S - three shelf unit net 335 lb (152 kg) ship crate 595 lb (270 kg) dimensions : l x w x h 36" x 46" x 65" (914mm x 1168mm x 1651mm) Do not install near a cold air source as a freezer, air conditioning vents, or in any area where outside air fluctuation can affect performance. This appliance must not be affected by steam, grease, dripping water, high temperatures, or any other adverse conditions. caUtion TO PREVENT PERSONAL INJURY, weightHSM-48/5S - FIVE shelf unit net 540 lb (245 kg) ship 965 lb (438 kg) crate dimensions : l x w x h 45" x 52" x 87" (1143mm x 1321mm x 2210mm) clea r a nce RE QU IRE M ENT S 4" (102mm) at back of unit USE CAUTION WHEN MOVING OR LEVELING THIS APPLIANCE. HSM installation / operation / service manual pg . 3 installation Site Installation HSM-48/5S O P TION S & ACCE SS ORIE S Custom Panel Colors Black or Burgundy Available Pass-through Design Rear Sliding Doors p rod u c t ca p a city Available - H SM- 48/5 s 150 lb (68 kg) maximum each shelf Ten (10) chicken boats with dome cover 48-1/4" (1224mm) 4-1/8" (104mm) 75-5/8" (1919mm) 7-7/8" (200mm) 21-5/8" (549mm) 8" (203mm) Electrical Connection pg . 4 HSM 4" (102mm) 1/16" (7mm) 27-1/4" (692mm) installation / operation / service manual installation Site Installation HSM-38/3S O P TION S & ACCE SS ORIE S Cabinet Burgundy 5002703 Brushed Stainless Steel 5004919 Black 5004920 Custom Panel Colors Burgundy or Black Available Pass-through Design Rear Sliding Doors p rod u c t ca p a city Available - 72 lb (33 kg) H SM- 38/3S maximum each shelf Eight (8) chicken boats with dome cover 7-1/16" (179mm) 7-1/16" (179mm) 6-3/8" (160mm) 4" (100mm) - Legs extend up to 4" 51-1/2" (1307mm) 9-5/16" (235mm) 38" (968mm) 6-7/16" (162mm) 27-5/16" (694mm) HSM installation / operation / service manual pg . 5 installation Electrical An identification tag is permanently mounted on the cabinet. Permanent wiring or electrical outlets for this appliance must be installed by a licensed electrician in accordance with local, country, or national codes. This appliance must be connected to a dedicated circuit: (see below) HSM-38/3S –– 20 Amp circuit HSM-48/5S –– 30 Amp circuit Always position the appliance so the power supply cord is easily accessible in case of emergency. 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. 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. 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. 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. pg . 6 HSM ELECTRICAL, HSM-48/5s voltage phase cycle / hz five shelf unit amps kW cord , no plug nema 208 1 60 20.6 4.3 240 1 60 24 5.7 L6-30p 30a-250v must be on its own 380-415 3 50/60 30 10 voltage phase cycle / hz amp circuit 5.7 ELECTRICAL, HSM-38/3S recommended cord , no plug three shelf unit amps kW 208 1 60 10.82.3 240 1 60 12.5 3.0 must be on it ’ s own 230 1 50/60 11.8 20 amp 6-20p 20a-250v nema recommended circuit 2.7 cord , no plug Wire diagrams are included in the literature package supplied with the unit. danger ENSURE POWER SOURCE MATCHES VOLTAGE IDENTIFIED ON APPLIANCE RATING TAG. 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. installation / operation / service manual installation User Safety Information 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. Before Initial Use: Before operating the merchandiser, clean it with a damp cloth and mild soap solution. Glass cleaner can be used on the glass. Special Instructions: 1.Do not allow liquids or food to come in direct contact with the glass shelves. 2. Use hand protection when handling hot items. 3. B e certain only hot foods in appropriate heat tested containers are used. 4. I t is recommended that plastic or paper containers be used. Pans or dishes can scratch the glass. 5. B e careful not to overheat as this may cause some containers to melt. 6. Do not stack containers. HSM Heating Characteristics The heated upper glass surface provides even heat transfer to hot food in heat tested containers that are held in direct contact with the glass top. To avoid personal injury and damage to the unit, treat glass with care. Remember –– glass can shatter. caUtion METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION. TO AVOID BURNS, ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE. installation / operation / service manual pg . 7 O P ERATION HSM-48/5S - Five Shelf on/off switch light switch bottom shelf 2nd shelf from bottom 3rd shelf from bottom middle shelf top shelf 4th shelf from bottom top shelf HSM-38/3S - Three Shelf on/off switch light switch bottom shelf 1.Check that the unit is connected to the appropriate power source. 2. Slide open the control panel. Press power and light switches on. 3.Turn thermostat(s) to a predetermined number and preheat for 30 minutes. E ach shelf has its own thermostat control numbering from 0 to 10. When the thermostat is turned clockwise to the determined number, the indicator light will illuminate and will remain lit as long as the shelf is calling for heat. The indicator light will go OUT when the temperature on the glass top reaches the set number determined by the operator. It will then cycle “ on / off ” at this holding point. The shelves will hold a steady even heat as assigned. The user must determine what set point can be used regarding each food item held on its corresponding shelf. It is recommended that a similar food product be placed on each shelf. The proper temperature range for the food being held will depend on the food type, the packaging, and the quantity of product. 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. 4.Load prepackaged hot foods into the merchandiser. Before loading food into the unit, use a pockettype meat thermometer to make certain all products have reached an internal temperature of 160° F (71°C) or higher. If any food product is not at proper serving temperature, use a Halo Heat cooking and holding oven or Combitherm Oven to bring the product within the correct temperature range. 5. O ccasionally stir or rotate foods as needed. Wipe spills immediately to assure maximum eye appeal and minimize end-of-the-day cleanup. Always use the top shelf for the highest heat assignment, and the bottom shelf for the lowest heat assignment. pg . 8 HSM installation / operation / service manual O P ERATION G e n e r a l H o l d i n g Gu i d e l i n e s Chefs, cooks and other specialized food service personnel employ varied methods of cooking. Proper holding temperatures for a specific food product must be based on the moisture content of the product, product density, volume, and proper serving temperatures. Safe holding temperatures must also be correlated with palatability in determining the length of holding time for a specific product. Halo Heat maintains the maximum amount of product moisture content without the addition of water, water vapor, or steam. Maintaining maximum natural product moisture preserves the natural flavor of the product and provides a more genuine taste. In addition to product moisture retention, the gentle properties of Halo Heat maintain a consistent temperature throughout the cabinet without the necessity of a heat distribution fan, thereby preventing further moisture loss due to evaporation or dehydration. When product is removed from a high temperature cooking environment for immediate transfer into equipment with the lower temperature required for hot food holding, condensation can form on the outside of the product and on the inside of plastic containers used in self-service applications. Allowing the product to release the initial steam and heat produced by high temperature cooking can alleviate this condition. To preserve the safety and quality of freshly cooked foods, however, a maximum of 1 to 2 minutes must be the only time period allowed for the initial heat to be released from the product. This appliance is equipped with a thermostat indicating a range of between 0 and 10. Use a metalstemmed 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. HSM 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 71° — 79°C PoUltry fiSh/Seafood FISH — Baked/Fried 160° — 175°F LOBSTER 160° — 175°F 71° — 79°C SHRIMP — Fried 160° — 175°F 71° — 79°C 120° — 140°F 49° — 60°C Baked goodS BREADS/ROLLS MiScellaneoUS CASSEROLES 160° — 175°F 71° — 79°C 80° — 100°F 27° — 38°C 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 DOUGH — Proofing 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 ) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS . installation / operation / service manual pg . 9 CARE a n d c l e a n i n g 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 S C RA PE NO 10 S ST E EL P A DS pg . BRU S NO IR E HE W HSM 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. installation / operation / service manual care and cleaning The cleanliness and appearance of this unit will contribute considerably operating efficiency and savory, appetizing food. Good equipment that is kept clean works better and lasts longer. to 10.T o help maintain the protective film coating on any 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. Always follow appropriate state or local health (hygiene) regulations regarding all applicable cleaning and sanitation requirements for foodservice equipment. Clean the unit thoroughly after each use 1. T urn lights and adjustable thermostat(s) to the “OFF” position. Disconnect unit from power source, and let cool. 2. R emove, cover or wrap, and store food product under refrigeration. D o not clean the glass when hot. 3. The glass should be cleaned regularly with fresh warm water, a mild detergent, and a clean, non-abrasive cloth. Glass cleaner can be used. 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. lean other interior components with a damp 4. C cloth or sponge and any good commercial detergent at the recommended strength. 5. S pray heavily soiled areas with a water soluble degreaser and let stand for 10 minutes, then remove soil with a plastic scouring pad. 6. C lean control panel, vents, handles, and gaskets thoroughly since these areas harbor food debris. 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. WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED danger diSconnect Unit froM Power SoUrce Before cleaning or SerVicing. 7. R inse surfaces by wiping with sponge and clean, warm water. 8. R emove excess water with sponge and wipe dry with a clean cloth or air dry. 9. I nterior can be wiped with a sanitizing solution after cleaning and rinsing. This solution must be approved for use on food contact surfaces. HSM installation / operation / service manual pg . 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 pg . 12 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) HSM installation / operation / service manual Service E x te r ior s e r v i c e v i e w A HSM-48/5S Shown 29 13 6 10 13 13 5 13 22 24 13 12 16 2 3 26 1 16 23 30 24 12 2 1 11 24 26 14 15 24 3 24 11 4 7 14 28 8 18 25 24 19 22 17 20 P art n um be rs and dr aw i ng s ar e s ubj ect t o chang e w i t h ou t n ot i c e . HSM installation / operation / service manual pg . 13 Service E x te r ior p a r t s l i s t A model > ITEM DE SCRI PTION PART N o . Q TY P ART N o . Q TY Base Glass Panel Separator 1003446 1 1002831 1 2 Base Panel Shelf FT/BK Trim 1003439 2 1002833 2 3 Base Panel Glass RT/LF Trim 1002834 2 1002834 2 4 Insulation Panel 1003501 1 1003932 1 5 Frame RT Top Support Bracket 1004336 1 1004336 1 6 Frame LF Top Support Bracket 1004337 1 1004337 1 7 BRACKET, RETAINER, GFCI — — 1009427 1 8 PANEL, CIRCUIT BREAKER 9 GFCI HOUSING, HSM-38 (not 10 Inner Wall Panel Assembly 11 — — 5002006 1 5003681 1 — — 5003665 1 5002408 1 Block, Terminal, Power BK-34069 1 BK-34069 2 12 Block, Terminal, Sensor BK-34070 1 BK-34070 2 13 bushing, 1/2" HOLE BU-3006 4 BU-3006 4 14 BUSHING, 3/4" WHITE SNAP BU-3008 6 BU-3008 12 15 BUSHING, 1" HOLE BU-33619 2 BU-33619 3 16 BUSHING, 3/8" BLACK HOLE BU-3419 10 BU-3419 2 17 cordset208-240V 230V 380-415V cd-3607 cd-33490 — 9 ft CD-3304 — Cd-3304 9 ft 18 GFCI Base, 50 AMP, 120/240V series 1 CI-34104 1 CI-34104 1 19 GFCI, 50 AMP, 120/240V. Series 1 CI-34105 1 CI-34105 1 20 CASTER, 3", SWIVEL W/BRAKE — — CS-24351 4 21 FEET, 4", ADJUSTABLE, HSM-38 (not FE-27153 4 — — 22 Frame fr-26267 1 FR-26268 1 23 insulation IN-22265 22sqft IN-22265 24sqft 24 RIVET, BLIND, #44, S/S RI-2100 54 RI-2100 48 25 SCREW, 10-32 x 1 1/2" PHIL 18-8 S/S SC-2162 2 SC-2162 2 26 SCREW, 6-32 X 1/4" PAN HD 27 SCREW, 6-32 X 3/8" RD HD, HSM-38 (not 28 shown) shown) — — SC-22500 8 SC-23455 4 — — SCREW, 8-32 x 1/4" PHIL SC-2459 1 SC-2459 1 29 SCREW,10-32 X1/2, NF PHIL TRUSS SC-2661 12 SC-2661 8 30 Tape, 3/16" X 1/2" FOAM TA-25621 12 FT TA-25621 12 ft ENSURE POWER SOURCE MATCHES VOLTAGE IDENTIFIED ON APPLIANCE RATING TAG. 14 HS M-4 8 / 5 S 1 danger pg . H S M- 3 8 / 3 S HSM shown) danger l o ck- o Ut o r PoSt Breaker Panel Unti l S erV ice wo rk ha S Been co MPl et ed. installation / operation / service manual Service E x te r ior s e r v i c e v i e w B HSM-48/5S Shown 12 14 9 8 18 15 10 20 6 16 7 19 4 17 2 13 5 19 1 11 3 P art n um be rs and dr aw i ng s ar e s ubj ect t o chang e w i t h ou t n ot i c e . HSM installation / operation / service manual pg . 15 Service E x te r ior p a r t s l i s t B model > ITEM 1 2 3 DESCRIP TION RT LOWER SIDE PANEL stainless steel LF LOWER SIDE PANEL stainless steel FRONT COVER PANEL stainless steel black burgundy black burgundy black burgundy P ART No . QTY PART N o . QTY 1005706 1005707 1003447 1 1005473 1004668 1002780 1 1005708 1005709 1003448 1 1005474 1004669 1002781 1 1005710 1005711 1003441 1 1010928 1010927 1010926 1 Base Glass Cover Panel 1003445 1 1002832 1 5 Bumper Rigid Base 1003454 1 1003452 1 6 Shelf RT End Support Bracket 1005421 2 1005421 4 7 Shelf LF End Support Bracket 1005422 2 1005422 4 8 SHIM, SHELF 1006253 4 1006253 8 9 CANOPY SPOT 5004558 5004559 5002540 1 5004423 5003639 5002003 1 5004498 2 5004409 4 stainless steel black burgundy 10 Shelf Assembly w/ Heated Glass 11 Bumper Top, Black BM-26261 3 ft BM-26261 4 ft 12 CLAMP ASSEMBLY CM-26878 1 CM-26879 1 13 Heated Glass, 1100W GL-26512 1 GL-25860 1 14 Front Curved Glass gl-26275 1 GL-26081 1 15 insert, 10-32 THREADED HG-22672 16 HG-22672 32 16 Receptacle RP-34160 6 RP-34160 12 17 SCREW,8-32 X 1, NC PHILLIPS PAN SC-2069 5 SC-2069 3 18 screw, 10-32 X 3/4 PAN HD SC-2071 16 SC-2071 32 19 screw, 8-32 x 1/4" PHIL SC-2459 64 SC-2459 14 20 SCREW,10-32 X1/2,NF PHIL TRUSS M/S,18-8 SS SC-2661 12 SC-2661 36 ENSURE POWER SOURCE MATCHES VOLTAGE IDENTIFIED ON APPLIANCE RATING TAG. 16 HS M- 4 8 / 5 S 4 danger pg . HS M-3 8 / 3 S HSM danger l o ck- o Ut o r PoSt Breaker Panel Unti l S erV ice wo rk ha S Been co MPl et ed. installation / operation / service manual Service E x te r ior s e r v i c e v i e w C HSM-48/5S Shown 11 15 2 7 4 10 19 16 8 4 3 14 1 9 5 15 16 12 17 3 18 P art n um be rs and dr aw i ng s ar e s ubj ect t o chang e w i t h ou t n ot i c e . HSM installation / operation / service manual pg . 17 Service E x te r ior p a r t s l i s t C model > ITE M DE SCRI PTION PART N o . Q TY PART No . Q TY PANEL, COVER, LOWER BACK 1003444 1 1002785 1 2 Panel, cover w/ vents, Upper Back 1003443 1 1002786 1 3 Bottom End Glass Clip Holder 1002820 2 1002820 2 4 Top End Glass Clip Holder 1002839 2 1002839 2 5 Front Slide Cover Panel 1003903 1 — — 6 Front Sliding Panel (not shown) 1003904 1 1010815 1 7 Formica Side Attachment bracket 1003955 2 1003901 2 8 Shelf Front Cover 1005626 2 1005420 4 9 RT Side End Glass GL-26273 1 GL-25945 1 10 LF Side End Glass GL-26272 1 GL-25951 1 11 1.000" Thick Yellow Board insulation IN-22265 22 ft IN-22265 16 ft 12 knob, stainless, sliding panel KN-26379 1 KN-26379 1 13 RATING TAG LABEL LA-26348 2 LA-26348 2 14 Lamps, Florescents, Soft White 208-240V 230V 380-415V lp-34156 LP-33822 LP-33822 3 LP-33822 LP-33822 LP-33822 10 15 Formica Side Panel pe-26274 2 PE-26068 2 16 Screw, M2.9X9, 5MM, Pan SC-22305 4 SC-22305 4 17 screw, 8-32 X 3/8" TRUSS HEAD SC-22378 12 SC-22378 6 18 screw, M6 x 45 Flat Head SC-24019 12 SC-24019 12 19 screw, 8-32 x 1/4" PHIL SC-2459 64 SC-2459 45 ENSURE POWER SOURCE MATCHES VOLTAGE IDENTIFIED ON APPLIANCE RATING TAG. 18 H S M-4 8 / 5 S 1 danger pg . H S M-3 8 / 3 S HSM danger l o ck- o Ut o r PoSt Breaker Panel Unti l S erV ice wo rk ha S Been co MPl et ed. installation / operation / service manual Service D e le ctr oni c c o mp o n e n t s HSM-48/5S 5 7 3 6 4 5 14 14 9 4 14 14 2 15 1 14 11 13 14 12 HSM-38/3S 5 5 6 15 2 14 14 16 9 3 14 4 7 14 14 4 13 16 11 12 1 HSM installation / operation / service manual pg . 19 Service e le ctr oni c c o mp o n e n t s ITE M 1 DES CRIPTION D Electronic Panel Spot, HSM-48 5002008 Electronic Panel Spot, hsm-38 5002542 2 POWER SUPPLY 3 T-BLOCK BK-3019 4 Block, Terminal, Sensor & Power BK-34071 5 MODULAR BLOCK, 5 PIECE BK-25567 6 BUSHING STRAIN RELIEF INT BU- 33505 7 Ground Bar *8 CLAMP, WIRE, SELF-ADHESIVE CM-3585 9 CONTACTOR 208/240V 3 POLE 25 AMP CN-3052 *10 CONNECTOR, 2 CONDUCTOR CR-34967 11 Connector, Female, .093 CR-34139 12 Connector, Female, .062 CR-34141 13 Ballast, Dual Light, 38/3S lp-34135 Ballast, Dual Light, 48/5S 5015763 ENSURE POWER SOURCE MATCHES VOLTAGE IDENTIFIED ON APPLIANCE RATING TAG. BA-33554 danger CI-3878 14 SCREW, 6-32 X 3/8 RD HD SC-23455 *15 SCREW, 6-32 X 1-1/4 ROUND HEAD SC-2365 *16 SCREW, 8-32 X 1/4 PHIL SC-2459 *not danger PART No . l o ck- o Ut o r PoSt Breaker Panel Unti l S erV ice wo rk ha S Been co MPl et ed. shown circ u i t b r e a k er a ss e mb ly 3 4 7 ITE M 6 5 2 1 8 DESCRI PTION 1 BRACKET, RETAINER 1009427 2 PANEL, CIRCUIT BREAKER 5002006 3 BUSHING, 1" HOLE bu-33619 4 GFCI BASE 50 AMP, 120/240V, SERIES 1 CI-34104 5 GFCI 50 AMP, 120/240V, SERIES 1 CI-34105 6 RIVET, BLIND, #44, STNLS RI-2100 7 SCREW, 10-32 X 1-1/2 PHIL, 18-8 S/S SC-2162 8 SCREW, 8-32 X 1/4 PHIL SC-2459 P art n um be rs and dr aw i ng s ar e s ubj ect t o chang e w i t h ou t n ot i c e . pg . 20 HSM PART N o. installation / operation / service manual Service e le ctr oni c c o mp o n e n t s E HSM-48/5S 5 7 6 1 2 3 4 HSM-38/3S 1 7 2 3 4 E model > ITEM DE SCRIP TION HS M-3 8 / 3 S H S M- 4 8 / 5 S P ART No . Q TY PART N o . Q TY 1 Control Face Plate 1003500 1 1003410 1 2 PANEL, OVERLAY, VERT. 5 TIER, ELEC PE-26096 1 PE-26096 1 3 SWITCH, 22 AMP @ 125V/16AMP@250V SW-3887 2 SW-3887 2 4 KNOB, PLASTIC, BLACK, 1.30" DIA. KN-26290 3 KN-26290 5 5 Connector, Male, .062 — — CR-34140 1 6 Connector, Male, .093 — — CR-34138 1 7 CONTROL, 8 AMP, DIGITAL BA-34294 3 BA-34294 5 P art n um be rs and dr aw i ng s ar e s ubj ect t o chang e w i t h ou t n ot i c e . HSM installation / operation / service manual pg . 21 pg . 22 HSM installation / operation / service manual HSM installation / operation / service manual pg . 23 pg . 24 HSM installation / operation / service manual HSM installation / operation / service manual pg . 25 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 c tive N ove mber 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.