Banquet Cart Operation & Technical Service Manual (2016-02-01)

Banquet Cart Operation & Technical Service Manual (2016-02-01)
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; servicedept@alto-shaam.com
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.
Was this manual useful for you? yes no
Thank you for your participation!

* Your assessment is very important for improving the work of artificial intelligence, which forms the content of this project

Download PDF

advertising