banquet Carts Electric Models: 1 000-BQ2/96 1000-BQ2/128 1000-BQ2/192 1000-BQ2/96 1000-BQ2/128 • Installation • Operation 1000-BQ2/192 • 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-29578 (Rev. 4) • 02/16 Delivery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Safety Procedures and Precautions . . . . . . . . . . . . . . . 2 Installation Site Installation . . . . . . . . . . . Clearance Requirements . . . . . Dimension Drawings, Weights Plate Capacity . . . . . . . . . . . . Options and Accessories . . . . Electrical Specifications . . . . . . . . . . . . . . . . . . . . . . . . . & Capacities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 4 5 6 7 8 Operating Instructions Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Holding Procedures . . . . . . . . . . . . . . . . . . . . . . . 11 General Holding Guidelines . . . . . . . . . . . . . . . . . 12 Care and Cleaning Cleaning and Preventative Maintenance . . . . . . . . 13 Sanitation Food Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Service Thermostat Accuracy . . . . . . . . . . . . . Troubleshooting . . . . . . . . . . . . . . . . . Error Codes . . . . . . . . . . . . . . . . . . . . Service View and Parts List . . . . . . . . Split Door (factory installed option) . . . Trailer Hitch (factory installed option) . Cable Heating Service Kits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 16 17 18 20 21 22 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 MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart Delivery Unpacking 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; firstname.lastname@example.org 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-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 1 Safety Procedures and Precautions safety procedUres and precaUtIons • This appliance is intended to cook, hold or process Knowledge of proper procedures is essential to the foods for the purpose of human consumption. No safe operation of electrically and/or gas energized equipment. The following hazard signal words and other use for this appliance is authorized and is therefore considered dangerous. The appliance must not be used to cook food containing flammable materials (such as food with alcohol). Substances with a low flash point can ignite spontaneously and cause a fire. • 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. 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. 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. 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-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 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 is in use to avoid buildorup If the appliance is not the cleaned is of not cleaned well deposits combustion gases. Failure toenough, do so may resultofin grease and or food residues inside serious injury, death or property damage. the appliance may catch ﬁre. If fat food waste insidevents. NEVER placedeposits objects and/or near the oven exhaust the and appliance disconnect This area is hot couldignite be a potential ignition the appliance from the main power source for a fire. and use a ﬁre extinguisher (do not watertotoblock extinguish a grease Do not allowuse objects or obstruct the area ﬁ re!). Failure to clean the appliance below the oven base. This may result in fire, properly may cause ﬁre, personal damage to the equipment or serious injury. injury, death, invalidates the warranty andattached relieves hand-held Alto-Shaamhose of allto liability. Do not use the spray anything other than the interior of the oven compartment. warnIng • Do not use This the attached hose for on use the appliancehand-held is not intended persons (including children) with surface of aby hot cooking compartment. The reduced physical, sensory or mental sudden temperature change can damage the oven capabilities, or lack of experience and interior. Allow the oven to cool to a minimum of knowledge, unless they have been 150°F (66°C). Failure to observe this precaution given supervision concerning use of the appliance by person responsible for can void the warranty. their safety. Children should be supervised to ensure that they do not play with the appliance. • 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 serious 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-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 3 Site Installation Clearance Requirements Installation installation s i t e I NSTALLAT I ON This appliance, complete with unattached items and accessories, may be delivered in one or more packages, Check to insure that all the following items have been received as standard with each unit: Item BQ2/96 BQ2/128 BQ2/192 Shelves 4 4 8 Shelf Clips 4 4 8 Shelf Slides 8 8 16 This appliance is designed for the purpose of maintaining hot food at a temperature for safe consumption. It must be used on a level surface in a location that will permit the banquet cart to function for its intended purpose and allow adequate access for proper cleaning and maintenance. 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 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. The unit 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. clea r a nce RE Q UIRE MENTS Full perimeter bumper accommodates all clearance requirements. weight 1000-BQ2/96 1000-BQ2/128 1000-BQ2/192 net 322 lbs (146 kg) 370 lbs (168 kg) 618 lbs (280 kg) ship 415 lbs (188 kg) 485 lbs (220 kg) 750 lbs (340 kg) MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 4 Dimension Drawings, Weights & Capacities installation s i t e I NSTALLAT I ON 37-15/16" (964mm) 64-1/2" (1638mm) 67-5/8" (1716mm) 7-9/16" (192mm) *International - 29-1/8" (739mm) 48-5/16" (1226mm) 59-5/8" (1514mm) 30-13/16" (783mm)* CORD LENGTH 120V - 60" (1525mm) 208-240V - 96" (2438mm) 230V - 96" (2438mm) 1000-BQ2/96 Max. Load Capacity 240 lbs. (109 kg) 240 qts. (304 lt) 27-5/8" (701mm) 22-5/16" (565mm) 45-13/16" (1164mm) 64-1/2" (1638mm) 48-5/16" (1226mm) 7-9/16" (192mm) 67-5/8" (1716mm) *International - 29-1/8" (739mm) 59-5/8" (1514mm) 30-13/19" (783mm)* CORD LENGTH 120V - 60" (1525mm) 208-240V - 96" (2438mm) 230V - 96" (2438mm) 1000-BQ2/128 Max. Load Capacity 320 lbs. (145 kg) 240 qts. (304 lt) 35-1/2" (901mm) 22-5/16" (565mm) 68-11/16" (1744mm) 1000-BQ2/192 Max. Load Capacity 480 lbs. (218 kg) 480 qts. (608 lt) 64-13/16" (1646mm) 67-5/8" (1716mm) 48-5/16" (1226mm) 7-9/16" (192mm) *International - 29-1/8" (739mm) 59-7/16" (1509mm) 30-13/16" (783mm)* CORD LENGTH 120V - 72" (1829mm) 208-240V - 96" (2438mm) 230V - 96" (2438mm) 57-1/2" (1459mm) MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 5 22-5/16" (565mm) Plate Capacity installation Capacity Plate Capacity (16 plates high, 3" plate height) 8" - 8-3/4" 176 Plates BQ2-96 8" - 8-3/4" 128 Plates 9" - 10" 128 Plates 8" - 8-3/4" 256 Plates 9" - 10" 96 Plates 10-1/4" - 11-3/4" 96 Plates 9" - 10" 192 Plates 10-1/4" - 12-3/4" 64 Plates 12" - 12-3/4" 64 Plates 10-1/4" - 12-3/4" 128 Plates 13" 48 Plates 13" 64 Plates BQ2-128 13" 96 Plates BQ2-192 MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 6 Options and Accessories installation Options and Accessories Plate Carriers, Chrome Plated ( each holds four (4) preplated meals ) Uncovered “P” Carriers Plate Diameter: Max. 10" (254mm) Min. 7-3/4" (197mm) Vertical rung spacing: 2-5/8" (67mm) 1000-BQ2/96 Capacity 1000-BQ2/128 Capacity 1000-BQ2/192 Capacity DC-2868 DC-2868 DC-2868 48 carriers 32 carriers 24 carriers 96 preplated meals 128 preplated meals 192 preplated meals DC-2869 DC-2869 DC-2869 Covered “C” Carriers 48 carriers 32 carriers 24 carriers Plate Diameter: Max. 9-3/4" (248mm) Min. 7-3/4" (197mm) Vertical clearance between top and bottom carrier: 11-5/8" (295mm) 96 preplated meals 128 preplated meals 192 preplated meals Uncovered “EP” Carriers Plate Diameter: Max. 12-1/2" (318mm) Min. 9-1/2" (241mm) Vertical rung spacing: 2-5/8" (67mm) DC-23580 DC-23580 DC-23580 32 carriers 24 carriers 16 carriers 64 preplated meals 96 preplated meals 128 preplated meals DC-23676 DC-23676 DC-23676 Covered “EC” Carriers 32 carriers 24 carriers 16 carriers Plate Diameter: Max. 12-1/2" (318mm) Min. 9-1/2" (241mm) Vertical clearance between top and bottom carrier: 11-5/8" (295mm) 64 preplated meals 96 preplated meals 128 preplated meals Shelf Support (2 req’d for each shelf) 1061 1061 1061 Shelf Support Clip (1 req’d for each shelf) 11533 11533 11533 Wire Shelf, Chrome Plated SH-2835 SH-22727 SH-2835 Door Lock with Key LK-22567 LK-22567 LK-22567 5013816 5013816 5013816 Security Devices - includes tamper-proof screws, control panel security cover, and door lock Trailer Hitch ( factory installed ) contact factory contact factory contact factory Split Door(s) ( factory installed ) 5016853 5016929 5016934 Full-Door FULL DOORS Split-Door SPLIT DOORS MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 7 Electrical Specifications installation ELECTR I CAL CONNECT I ON danger Power source must match 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. warnIng 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. 1. A n identification tag is permanently mounted on the cabinet. 2.P lug cabinet into a properly grounded receptacle ONLY, positioning the unit so the power supply cord is easily accessible in case of an emergency. 3. I f necessary, a proper receptacle or outlet configuration as required for this unit, must be installed by a licensed electrician in accordance with applicable, local electrical codes. NOTICE: Where local codes and CE regulatory requirements apply, appliances must be connected to an electrical circuit that is protected by an external GFCI outlet. warnIng 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. 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. 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. MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 8 installation ELECTR I CAL CONNECT I ON ELECTRICAL specifications Voltage Phase Hz Amps kW 5-15p 15a-125v nema plug (Wire diagrams are located inside the bonnet of the unit) 6-15p 15a-250v nema plug 5-20p 20a-125v nema plug 5-30p 30a-125v nema plug cee 7/7 ch2-16p plug rated plug rated bs1363 as/nzs plug rated 250V 250V 250V (U.K. only) 250V 1000-BQ2-96 120V 208V 240V 230V 1 60 12.5 1.5 1 60 5.9 6.8 1.2 1.6 1 50/60 6.5 1.5 1000-BQ2-128 120V 1 60 17.5 2.1 208V 240V 1 60 7.7 8.9 1.6 2.1 230V 1 50/60 8.4 2.0 1000-BQ2-192 120V power 1 60 24.0 16.0 2.9 1.9 1 60 25.0 max 3.0 208V 240V 1 60 11.8 13.6 2.5 3.3 230V 1 50/60 13.0 3.0 switch in low position 120V power switch in high 3112 plug rated position MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 9 Operation Operating Instructions operation OPERAT I NG I NSTR U CT I ONS Heat Indicator Light Digital Display I o On/Off Power Switch Temperature Display Key Up/Down Arrow Keys 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. 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 I 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 o holding cabinet. 5. Check to make certain the cabinet door 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 door 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. 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. Press the Temperature Display Key at any time to display the alternate temperature. The factory default is Fahrenheit. To change to Celsius: 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. To Toggle between fahrenheit and Celsius 1. Press and hold the Temperature Display Key and the Down Arrow Key for 5 seconds. . 2. T he control will show for 3 seconds to verify C 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. MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 10 Holding Procedures operation HOLD I NG PROCED U RE Heat Indicator Light Digital Display After the cart has been completely filled with product, check to make certain the doors are securely closed, and reset the thermostat to the I desired holding temperature or the suggested 180°F (82°C). I o On/Off Power Switch 4.Reset the thermostat to desired temperature. Temperature Display Key Up/Down Arrow Keys 1.Preheat at 200°F for 30 minutes. Allow a minimum of 30 minutes for preheating before loading the banquet cart with product. 2.Load the cart with hot food only. The purpose of the banquet cart is to maintain hot food at proper serving temperature. Only hot food should be placed into the banquet cart. Before loading the cart with food, use a food thermometer to make certain all products have reached an internal temperature range of 140° to 160°F (60° to 71°C). Any food product not within the proper temperature range should be heated before loading into the banquet cart. For best results, use a Halo Heat Low Temperature Cooking and Holding Oven set at 250° to 275°F (121° to 135°C), or a Combitherm oven, to bring the product within the correct temperature range. The proper temperature rangeofor the products being held, and whether or not to open or close the door vents, will depend on the type and quantity of product. When holding food for prolonged periods, it is advisable to periodically check the internal temperature of each item with a food thermometer to assure maintenance of the proper temperature range of 140° to 160°F (60° to 71°C). 5.Unload covered plates, trays or plate carriers as needed. A.Unload the items from the lower section of the cart first, and work up toward the top of the cart. B. Securely close the door(s) of the cart after each product removal. 3.Load covered plates or carriers into the banquet cart. After the food has reached proper serving temperature: A.Use HEATED plates only. B. Load each series of four (4) plates into the banquet cart as soon as assembled and as quickly as possible to retain maximum heat. C.Load the plates in the upper section of the banquet cart first. D.Securely close the door(s) of the banquet cart after loading. MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 11 General Holding Guidelines OPERAT I NG I NSTR U CT I ONS 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. Most Halo Heat holding equipment is provided with a thermostat control between 60° and 200°F (16° to 93°C). If the unit is equipped with vents, close the vents for moist holding and open the vents for crisp holding. If the unit is equipped with a thermostat indicating a range of between 1 and 10, use a metal-stemmed indicating thermometer to measure the internal temperature of the product(s) being held. Adjust the thermostat setting to achieve the best overall setting based on internal product temperature. holdIng teMperatUre range Meat fahrenheIt celsIUs BEEF ROAST — Rare 130°F 54°C BEEF ROAST — Med/Well Done 155°F 68°C BEEF BRISKET 160°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 160°F 71°C VEAL RIBS — Beef or Pork 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 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 poUltry fIsh/seafood baKed goods 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 FOOD HOLDING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES . ALWAYS FOLLOW LOCAL HEALTH ( HYGIENE ) TEMPERATURE REQUIREMENTS . MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 12 REGULATIONS FOR ALL INTERNAL Care and Cleaning Preventative Maintenance CARE a n d c l e a n i n g cleanIng and preVentIVe MaIntenance protectIng staInless steel sUrfaces cleanIng agents 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 spills left to remain on metal surfaces are contributing factors that will corrode surfaces. Use non-abrasive cleaning products designed for use on stainless steel surfaces. Cleaning agents must be chloridefree 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. preVentatIVe MaIntenance 1. Ensure that the correct Operation and Care Manual is available to all users. 2. Ensure that all users have been properly trained in unit’s operation. 3. Do not exceed the unit’s capacity. 4. Inspect condition of plug and cord. Replace if damaged. 5. Clean dust from outer vents surrounding the unit. 6. Check door gasket integrity. Are there any tears? Is the gasket worn or loose? Make sure seal is tight to unit body. Replace gasket if integrity is compromised. 9. Check control panel overlay condition. Are there any tears or excessive wear on the graphic? Does the control work properly when buttons are pushed? 10. Check that all control LEDs light up as applicable. 11. Is the Set Temperature comparable to the Actual temperature displayed? If not, control needs calibration. Call Service. Contact Service for immediate repair if any of the above problems exist. caUtIon RA PE SC 8. Check caster or leg condition. Ensure mounting bolts and assembly is secure. RS 7. Check air temperature sensor mount on the interior of chamber. Is the metal guard in place? Are the wires in good condition? 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 residue. NO Proper cleaning agents, materials, and methods are vital to maintaining the appearance and life of this appliance. Spilled items 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 MaterIals S ST E EL P A DS NO BRU S NO IR E HE W To protect stainless steel surfaces, completely avoid the use of abrasive cleaning compounds, chloride based cleaners, or cleaners containing quaternary salts. NEVER use hydrochloric acid (muriatic acid) on stainless steel. NEVER use wire brushes, metal scouring pads or scrapers. MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 13 care and cleaning danger warnIng 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. Clean the unit thoroughly after each use 1. 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. lean interior with a damp cloth or sponge 4. C and any good commercial detergent at the recommended strength. 5. Spray heavily soiled areas with a water soluble degreaser and let stand for 10 minutes, then remove soil with a plastic scouring pad. NOTICE: A void the use of abrasive cleaning compounds, chloride based cleaners, or cleaners containing quaternary salts. Never use hydrochloric acid (muriatic acid) on stainless steel. 6. C lean control panel, door vents, door handles, and door gaskets thoroughly since these areas harbor food debris. To prevent Serious injury, death, or property damage, ALWAYS disconnect unit from power source before cleaning or servicing. inse surfaces by wiping with sponge and clean 7. R warm water. 8. R emove 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. I nterior can be wiped with a sanitizing solution after cleaning and rinsing. This solution must be approved for use on stainless steel food contact surfaces. 10.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. 12.Cart Cleaning –– Remove cart to a wash area and use any mild cleaning detergent and warm water. Hand wipe 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. Always follow appropriate state or local health (hygiene) regulations regarding all applicable cleaning and sanitation requirements for food service equipment. MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 14 Sanitation Food Safety Food Safety 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-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 15 Service Thermostat Accuracy Troubleshooting SER V I CE THER M OSTAT ACC U RACY The electronic thermostat is a precise instrument and is designed to offer trouble free service. If you suspect the temperature inside the holding compartment does not match the temperature indicated on the digital display, follow the instructions listed below. 1.C heck 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 qualify thermal indicator. D. A llow 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. A. W ith the exception of the wire shelves, completely empty the holding compartment. B. M ake certain the holding cabinet sensor, located inside the holding compartment at the left side of the unit, is completely clean. C. S uspend the thermal indicator in the center of the holding compartment. troubleshooting ALWAYS check the circuit breaker is turned “ON” and your unit is receiving power BEFORE calling your Authorized Alto-Shaam Service Agent. 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. danger To prevent SERIOUS INJURY, DEATH, OR PROPERTY DAMAGE, ALWAYS lock-out or post breaker panel until service work has been completed. 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. Failure to observe this precaution may void the warranty. MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 16 Error Codes s e r vi c e ERROR CODES Code description E-10 E-11 E-20 E-21 E-30 E-31 E-32 possible cause s Cavity air sensor reading < 5°F (-15°C). Verify sensor integrity. See sensor test instructions below. Cavity air sensor reading > 517°F (269°C). Verify sensor integrity. cavity air sensor open See sensor test instructions below. product probe is shorted Product probe reading < 5°F (-15°C). Verify sensor integrity. Oven will cook in time only See sensor test instructions below. product probe is open Product Probe reading > 517°F (269°C). Verify sensor integrity. Oven will cook in time only See sensor test instructions below. Under temperature Unit has been more than 25°F (14°C) below set point for longer than 90 minutes. Unit has been more than 60°F (33°C) above the maximum set-point for longer over temperature than 3 minutes. Notice: Holding Cabinets with this error code are more than 145°F (81°C) above the maximum set-point. safety switch open Contact factory. (aux hi-limit switch) cavity air sensor shorted E-38 Internal software error Contact factory. E-39 sensor error Contact factory. E-50 temp. measurement error Contact factory. E-51 temp. measurement error Contact factory. E-60 real time clock error Data set to factory default. Ensure that date and time are correct if applicable. E-61 real time clock error Contact factory. E-64 clock is not oscillating Contact factory. E-70 configuration connector error (dIp switch) 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 Voltage low Voltage below 90 VAC on a 125 VAC unit, or below 190 VAC on a 208-240 VAC unit. Correct voltage. E-79 Voltage high Voltage over 135 VAC on a 125 VAC unit, or over 250 VAC on a 208-240 VAC unit. Correct voltage. E-80 eeproM error Ensure that all temperatures and times are properly set. Contact factory if problem persists. E-81 eeproM error Contact factory. E-82 eeproM error Contact factory. E-83 eeproM error Contact factory. E-85 eeproM error All timers, if previously on, are now off. Possible bad EEPROM. E-86 eeproM error Stored HACCP memory corrupted. HACCP Address reset to 1. Possible bad EEPROM. Contact factory if problem persists. E-87 eeproM error Stored offsets corrupted. Offsets reset to 0. Control may need a recalibration. Possible bad EEPROM. Contact factory if problem persists. E-88 eeproM error All timer set-points are reset to 1 minute. Timers, if previously on, are now off. Possible bad EEPROM. E-90 button stuck A button has been held down for > 60 seconds. Adjust control. Error will reset when the problem has been resolved. E-91 Input failure Contact factory. e-ds datakey error Datakey digital signature incompatible. Cycle power, and install compatible Datakey if error persists. e-dt datakey error Datakey incompatible with control. Install compatible Datakey. E-dU datakey unplugged 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. NOTICE: 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-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 17 Service View and Parts List S e r vi c e service view - 1000-BQ2/192 Shown 33 34 32 35 1 31 28 29 3 30 27 A 26 24 25 23 A 22 21 4 5 6 7 8 20 19 15 9 10 11 14 18 12 5 17 16 13 Part numbers and drawings are subject to change without notice. MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 18 s e r vi c e model > ITEM 1 2* 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 * 18 * 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35* 36* 37* 38* 39* 40* 41* 42* 43* 44* 45* 46* 47* 48* 49* *not shown DESCR I PT I ON BACK PANEL CORDSET 120V, 15 amp (nema 5-15P) 120v, 20 amp (nema 5-20p) 120V, 30 amp (nema 5-30p) 230V (CEE 7/7) 230V (ch2-16p) 230V (bs 1363) 230V (AS/NZS 3112) 208-240V (nema 6-15p) CASING BACK HANGER 6-1/2" ROPE CLEAT 7/16 BLACK NYLON SCREW, 10-32 X 1-1/2, NF, PHIL, FLAT M/S, 18-8 S/S HANDLE, transport SCREW, 1/4-20 X 3/4" SHCS PCN SIDE PANEL REAR BUMPER FRONT BUMPER BUMPER, PERIMETER, RUBBER Caster, Swivel, 6" (152mm) SCREW, M8 x 1.25 x 20mm hex flg caster, rigid, 6" (152mm) BOTTOM PANEL SPOT ASSemBly SCREW, M5 X 0.8 X 30mm FLAT HINGE, 1-3/8" OFFSET, PAIR, CHROME HINGE COVER DOOR ASSEMBLY, full door right-hand left-hand HANDLE, OFFSET MAG LATCH SHELF, NICKEL CHROME SHELF SLIDE BOTTOM CLIP SUPPORT TOP CLIP SUPPORT SWITCH, ROCKER, 125-277V, 20A PANEL, OVERLAY, SIMPLE CONTROL BQ front trim assembly SPACER, SNAP-IN, 7/16" CONTROL WASHER, 6-32, FLAT, NYL NUT, 6-32 HEX, S/S TOP COVER PROBE BRACKET, SENSOR MTG. SENSOR mounting block SCREW, 6-32 X 1/2”, NC PHIL, FLAT SHELF CLIP Bracket support bottom clip FRAME BRACKET T-BLOCK BUMPER, aluminum frame BUSHING, STRAIGHT, STRAIN RELIEF CONNECTOR, #14 FERRULE hinge, 10-32 THREADED INSERT RIVET, BLIND, #44, S/S SCREW, M4 X 0.7 X 6mm PHIL SCREW, M4 X 0.7 X 10mm SCREW, M6 X 1.0 X 16mm HEX SCREW, M5 X 0.8 X 10mm PAN WASHER, STAR LOCK 1 0 0 0 - BQ 2 / 9 6 PART N o . Q TY — — 1 cd-3232 — — — — CD-3922 1 CD-36231 1 CD-33925 1 1 cd-38149 CD-3551 1 1012107 1 E2097HR 2 SC-35259 14 HD-26792 1 SC-22339 8 1012106 2 — — — — BM-24766 11 CS-2231 2 SC-27046 16 CS-2042 2 5013362 1 SC-22853 6 HG-22338 1 CV-22171 2 5013419 2 5013420 2 HD-2566 1 SH-2835 4 1061 8 1012309 5 1012308 5 SW-34769 1 PE-29511 1 5013358 1 SP-29392 6 CC-34970 1 WS-23148 4 NU-2361 4 1012109 1 PR-34494 1 1008272 1 BK-29606 1 SC-2254 2 11533 4 1015195 5 — — BK-3019 1 bm-28029 1 BU-3964 1 CR-34829 3 HG-22672 4 RI-2100 28 SC-22271 4 SC-22273 3 SC-22284 6 SC-22766 1 WS-2467 1 1 0 0 0 -B Q 2 / 1 2 8 PART No . QTY — — — — cd-3397 1 — — CD-3922 1 CD-36231 1 CD-33925 1 — — CD-3551 1 1012145 1 E2097HR 2 SC-35259 14 HD-26792 1 SC-22339 8 1012106 2 — — — — BM-24766 12 CS-2231 2 SC-27046 16 CS-2042 2 5013461 1 SC-22853 6 HG-22338 1 CV-22171 2 5016927 2 5016928 2 HD-2566 1 4 sh-22727 1061 8 1012309 5 1012308 5 SW-34769 1 PE-29511 1 5013403 1 SP-29392 6 CC-34970 1 WS-23148 4 NU-2361 4 1012144 1 PR-34494 1 1008272 1 BK-29606 1 SC-2254 2 11533 4 1015195 5 — — BK-3019 1 bm-28030 1 BU-3964 1 CR-34829 3 HG-22672 4 RI-2100 28 SC-22271 31 SC-22273 3 SC-22284 6 SC-22766 1 WS-2467 1 MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 19 1 0 00-B Q2/192 PART N o. QTY 1012121 1 — — CD-3397 1 CD-33366 1 CD-3922 1 CD-36231 1 CD-33925 1 cd-38149 CD-3551 1 1012107 1 E2097HR 2 SC-35259 24 HD-26792 4 SC-22339 8 1012106 2 BM-27494 1 BM-27495 1 BM-24766 16 CS-2231 4 SC-27046 28 CS-2042 2 5013362 1 SC-22853 12 HG-22338 2 CV-22171 4 5013451 4 5013451 4 HD-2566 2 SH-2835 8 1061 16 1012309 10 1012308 10 SW-34769 2 PE-29511 2 5013358 2 SP-29392 12 CC-34970 2 WS-23148 8 NU-2361 8 1012122 1 PR-34494 2 1008272 2 BK-29606 2 SC-2254 2 11533 8 1015195 10 1012120 2 BK-3019 1 — — BU-3964 1 CR-34829 3 HG-22672 4 RI-2100 68 SC-22271 42 SC-22273 4 SC-22284 6 SC-22766 9 WS-2467 1 Split Door (factory installed option) S e r vi c e Split door ( factory installed option ) - 1000-BQ2/192 Doors Shown 11 10 1 9 3 4 2 5 6 7 8 Part numbers and drawings are subject to change without notice. model > I TEM DESCR IPTI ON 1000-BQ2/96 PART N o . 1 0 0 0 -B Q 2 / 1 2 8 Q TY PART N o . 1 0 00-BQ2/192 Q TY PART No. Q TY 1 FRONT TRIM, INSIDE MULLION 1015133 1 1015133 1 1015133 2 2 INSULATION IN-2003 1 IN-2003 1 IN-2003 2 3 FRONT TRIM, OUTSIDE MULLION 1015134 1 1015134 1 1015134 2 4 HINGE, 1-3/8" OFFSET, PAIR, CHROME HG-22338 2 HG-22338 2 HG-22338 8 5 SCREW, M5 X 0.8 X 20mm FLAT SC-23868 24 SC-23868 24 SC-23868 24 6 HINGE COVER CV-22171 4 CV-22171 4 CV-22171 8 7 SCREW, M5 X 0.8 X 30mm FLAT SC-22853 12 SC-22853 12 SC-22853 24 8 DOOR GASKET GS-36249 2 GS-36249 2 GS-36249 4 4 9 DOOR ASSEMBLY 5016854 2 5016854 2 5016854 10 HANDLE, OFFSET MAG LATCH HD-2566 2 HD-2566 2 HD-2566 4 11 SCREW, M5 X 0.8 X 50mm FLAT SC-35259 20 SC-35259 20 SC-35259 16 MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 20 Trailer Hitch (factory installed option) s e r vi c e S e r vi c e p a r t s l i s t trailer hitch ( factory installed option ) - 1000-BQ2/96 Shown TRAILER HITCH SAFETY • No more than (3) carts are to be attached to either a dedicated “golf cart” or bicycle. • Speed limits should be kept to a maximum of 5 mph (8km/h) to avoid potential employee injury. • All food being transported should be in pans (covered), including; 2" deep, 4" deep and sheet pans. Adequate shelving and interior support structure is required to both maximize capacity as well as provide stable transportation and ease of access to loading/unloading of food products. 1 9 2 3 8 4 5 7 Part numbers and drawings are subject to change without notice. model > I TEM DESCR IPTI ON 1000-BQ2/96 1 0 0 0 -B Q 2 / 1 2 8 6 1 0 00-BQ2/192 PART N o . Q TY PART N o . Q TY PART No. 1 BOTTOM PANEL SPOT W/HITCH 5015721 1 5015983 1 5015985 Q TY 1 2 HITCH RECEIVER BRACKET W/SLOT 1013824 1 1013824 1 1013824 1 3 caster, rigid, 6” (152mm) CS-2042 2 CS-2042 2 CS-2042 2 28 4 SCREW, M8 x 1.25 x 20mm hex flg SC-27046 16 SC-27046 16 SC-27046 5 WASHER, M8, 18-8 WS-22298 12 WS-22298 12 WS-22298 12 6 WASHER, M8 SPLIT LOCK WS-22303 12 WS-22303 12 WS-22303 12 7 SCREW, M8 X 1.25 X 25mm PAN SC-26604 12 SC-26604 12 SC-26604 12 8 Caster, Swivel, 6” (152mm) CS-2231 2 CS-2231 2 CS-2231 4 9 HITCH PIN RECEIVER BRACKET 1013823 1 1013823 1 1013823 1 MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 21 Cable Heating Service Kits S e r vi c e Cable Heating Replacement Service Kit........ No. 4880 1000-BQ2/96 (125V) requires one (1) kit (129' of cable) 1000-BQ2/192 (125V)requires one (1) kit for one (1) cavity or two (2) kits for both cavities (129' of cable per cavity) Service kit includes: CB-3045 CR-3226 IN-3488 BU-3105 BU-3106 SL-3063 TA-3540 ST-2439 NU-2215 Cable Heating Element......................................................134 feet Ring Connector.............................................................................. 4 Insulation Corner.................................................................. 1 foot Shoulder Bushing........................................................................ 12 Cup Bushing................................................................................... 4 Insulating Sleeve............................................................................ 4 High Temperature Electrical Tape..................................... 1 roll 10.32 Stud........................................................................................ 4 Hex Nut.......................................................................................... 8 Cable Heating Replacement Service Kit........ No. 4881 1000-BQ2/96 (208-240V) requires one (1) kit (204' of cable) 1000-BQ2/128 (120V) requires two (2) kits (360' of cable) 1000-BQ2/192 (208-240V) requires one (1) kit for one (1) cavity or two (2) kits for both cavities (204' of cable per cavity) Service kit includes: CB-3045 CR-3226 IN-3488 BU-3105 BU-3106 SL-3063 TA-3540 ST-2439 NU-2215 Cable Heating Element.....................................................210 feet Ring Connector........................................................................... 12 Insulation Corner.................................................................. 1 foot Shoulder Bushing........................................................................ 12 Cup Bushing................................................................................ 12 Insulating Sleeve......................................................................... 12 High Temperature Electrical Tape..................................... 1 roll 10.32 Stud..................................................................................... 12 Hex Nut........................................................................................ 24 Cable Heating Replacement Service Kit........ No. 4879 1000-BQ2/128 (208-240V) requires one (1) kit (120' of cable) Service kit includes: CB-3045 Cable Heating Element......................................................112 feet CR-3226 Ring Connector.............................................................................. 6 IN-3488 Insulation Corner.................................................................. 1 foot BU-3105 Shoulder Bushing.......................................................................... 6 BU-3106 Cup Bushing................................................................................... 6 SL-3063 Insulating Sleeve............................................................................ 6 TA-3540 High Temperature Electrical Tape...................................... 1 roll ST-2439 Stud 10.32........................................................................................ 6 NU-2215 Hex Nut........................................................................................ 12 warnIng To prevent Serious injury, death, or property damage, ALWAYS disconnect unit from power source before cleaning or servicing. MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 22 MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 23 Always refer to the wire diagram(s) included with the unit for most current version. Wire Diagrams MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 24 MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 25 MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 26 MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 27 MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 28 MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 29 MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 30 MN-29578 (Rev. 4) 02/16 • 1000-BQ2 Banquet Cart • 31 Warranty Transportation Damage and Claims Limited Warranty 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 c tive N ove mber 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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