Alto-Shaam 100-HW D4/D6/D443/D643, D4, D6, D443, 100-HWLF D4/D6, 200-HW D4/D6, 200-HWLF D4/D6, 300-HW D4/D6/D443/D643, D4, D6, D443, 300-HWLF D4/D6, 400-HW D4/D6, 400-HWLF D4/D6, 500-HW D4/D6, D4, 500-HWLF D4/D6 Operation & care manual

Alto-Shaam 300-HW/D643 is an electric hot food drop-in well with a 300-series stainless steel well and a 6.4-quart capacity. It features solid-state controls with an infinite heat control knob, allowing for precise temperature regulation. The well maintains food at safe holding temperatures, making it ideal for buffets, catering, and other foodservice applications. It also has a built-in low-water sensor that automatically shuts off the heating element when the water level is too low, preventing damage to the unit.

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Document

100-HW/D443

300-HW/D4

Hot Food Drop-In Wells

Electric

Models:

100-HW/D4/D6/D443/D643

100-HWlF/D4/D6

200-HW/D4/D6

200-HWlF/D4/D6

300-HW/D4/D6/D443/D643

300-HWlF/D4/D6

400-HW/D4/D6

400-HWlF/D4/D6

500-HW/D4/D6

500-HWlF/D4/D6

300-HW/D443

500-HW/D4

Pans not included

• InstallatIon

• operatIon

• MaIntenance

W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 USA

PHONE: 262.251.3800 • 800.558.8744

USA

CANADA

FAX: 262.251.7067 • 800.329.8744

ONLY www.alto-shaam.com

p r i n t e d i n u

. MN-28756 ( rev . 2) • 06/13

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

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

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

Installation

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

Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Options & Accessories . . . . . . . . . . . . . . . . . . . . 3

Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . .4-8

Rough Cut Openings . . . . . . . . . . . . . . . . . . . . . 9

Product/Pan Capacity . . . . . . . . . . . . . . . . . . . . 9

Remote Control Mounting Instructions . . . . . . . 10

Electrical Connection . . . . . . . . . . . . . . . . . . . . 11

Electrical Specifications . . . . . . . . . . . . . . . . . . 13

Operating Instructions

Operating Instructions . . . . . . . . . . . . . . . . . . . 13

General Holding Guidelines . . . . . . . . . . . . . . . 14

Care and Cleaning

Cleaning and Preventative Maintenance . . . . . . 15

Protecting Stainless Steel Surfaces . . . . . . . . . 15

Cleaning Agents . . . . . . . . . . . . . . . . . . . . . . . . 15

Cleaning Materials . . . . . . . . . . . . . . . . . . . . . . 15

Care and Cleaning . . . . . . . . . . . . . . . . . . . . . . 16

Sanitation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Service

Cable Replacement Service Kits . . . . . . . . . . . . 18

Service Parts . . . . . . . . . . . . . . . . . . . . . . . . . . 19

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-28756 (Rev. 2) • Hot Food Drop-In Well Operation & Care Manual • Index

d E l I V E r Y

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

See Transportation Damage and Claims section located in this manual.

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

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

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

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

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

U n p a c k I n G

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

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

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

DO NOT DISCARD THIS MANUAL.

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

Tech Team Service Department.

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

MN-28756 (Rev. 2) • Hot Food Drop-In Well Operation & Care Manual • 1

saFEtY procEdUrEs and prEcaUtIons

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

d a n G E r

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

W a r n I n G

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

c a U t I o n

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

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

n o t E :

Used to notify personnel of installation, operation, or maintenance information that is important but not hazard related.

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

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

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

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

n o t E

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

DO NOT DISPOSE OF ELECTRICAL

OR ELECTRONIC EQUIPMENT WITH

OTHER MUNICIPAL WASTE.

MN-28756 (Rev. 2) • Hot Food Drop-In Well Operation & Care Manual • 2

I n s t a l l a t I o n d a n G E r

ImpROpeR InStaLLatIOn, aLteRatIOn, aDJUStment,

SeRvICe, OR maIntenanCe COULD

ReSULt In SeveRe InJURY, DeatH,

OR CaUSe pROpeRtY Damage.

ReaD tHe InStaLLatIOn,

OpeRatIng anD maIntenanCe

InStRUCtIOnS tHOROUgHLY beFORe InStaLLIng OR SeRvICIng tHIS eQUIpment.

c a U t I o n tO pRevent peRSOnaL InJURY,

USe CaUtIOn WHen mOvIng OR

LeveLIng tHIS appLIanCe.

c a U t I o n metaL paRtS OF tHIS eQUIpment beCOme eXtRemeLY HOt WHen

In OpeRatIOn. tO avOID bURnS, aLWaYS USe HanD pROteCtIOn

WHen OpeRatIng tHIS appLIanCe.

d a n G E r

DO nOt store or use gasoline or other ﬂ ammable vapors or liquids in the vicinity of this or any other appliance.

The Alto-Shaam Hot

Well must be installed in a location that will permit it to function for its intended purpose and to allow adequate clearance for ventilation, proper cleaning, and maintenance access.

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

lEVElInG

The heated well should be leveled before the electrical supply is connected. Level the appliance from side-toside and front-to-back with the use of a spirit level. For appliances installed on a mobile stand, it is important that the floor surface be level due to the probability of frequent repositioning.

notE

It is important to apply a food grade silicone underneath the decor flange to seal flange to the countertop.

The hot well must be installed on a stable and level surface.

2. DO NOT install this appliance in any area where it may be affected by any adverse conditions such as steam, grease, dripping water, high temperatures, or any other severely adverse conditions.

DO NOT store or use any flammable liquids or allow flammable vapors in the vicinity of this oven or any other appliance.

4. This appliance must be kept free and clear of any combustible materials.

5. The outer walls of the hot well can reach

200°F (93°C) to 260°F (127°C). Verify countertop material temperature rating with manufacturer before installing to ensure counter can withstand heat.

clEarancE rEQUIrEMEnts

4" (102mm) from bottom

optIons and accEssorIEs

Pan Divider Bars

Full Size

Half Size / Third-Size

16019

11318

Extra Long (300-HW/D443 and D643 only) 1012405

MN-28756 (Rev. 2) • Hot Food Drop-In Well Operation & Care Manual • 3

d I M E n s I o n s

100-HW/d4, d6, d443

HW/D4 HW/D6

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

7-1/2" (190mm)

6-3/16" (157mm)

9-1/2" (241mm)

8-3/16" (208mm)

HW/D4/D6

15-1/16"

(382mm)

12" (305mm)

Well

HW/D443

15-1/16"

(382mm)

12" (305mm)

Well

12-3/8"

(314mm)

6" (152mm)

4-5/16" (110mm)

100-HWlF/d4 & 100-HWlF/d6

18-3/8"

(466mm)

12" (305mm)

Well

13-13/16"

(350mm)

7" (175mm)

12-3/8"

(314mm)

6" (152mm)

13-3/16" (335mm) to electrical connection

11-1/2" (292mm) to electrical connection

13-13/16" (350mm)

7" (175mm)

Flexible water-tight tether

36" (914mm)

Electrical Cord

60" (1524mm)

Control

5-5/16" (135mm)

HWLF/D4

7-1/2" (190mm)

6-3/16" (157mm)

9-1/2" (241mm)

8-3/16" (208mm)

HWLF/D6

5-5/16" (135mm) 4-5/16" (110mm)

MN-28756 (Rev. 2) • Hot Food Drop-In Well Operation & Care Manual • 4

I n s t a l l a t I o n d I M E n s I o n s

200-HW/d4 & 200-HW/d6

HW/D4

7-1/2" (190mm)

6-3/16" (157mm)

9-1/2" (241mm)

8-3/16" (208mm)

HW/D6

27-13/16" (707mm)

24-13/16" (630mm) Well

26-9/16" (675mm)

4-5/16" (110mm)

200-HWlF/d4 & 200-HWlF/d6

31-3/16" (792mm)

24-13/16" (630mm) Well

7" (175mm)

13-15/16" (354mm) to electrical connection

Flexible water-tight tether

36" (914mm)

Control

5-5/16" (135mm)

2-9/16" (65mm) to electrical connection

Electrical Cord

60" (1524mm)

12-3/8"

(314mm)

6" (152mm)

7-1/2" (190mm)

HWLF/D4

6-3/16" (157mm)

9-1/2" (241mm)

8-3/16" (208mm)

HWLF/D6

" (512mm) W

12-3/8"

(314mm)

6" (152mm)

15-9/16" (369mm) to electrical connection

7" (175mm)

26-9/16" (675mm)

5-5/16" (135mm)

4-5/16" (110mm) 4-5/16" (110mm)

MN-28756 (Rev. 2) • Hot Food Drop-In Well Operation & Care Manual • 5

d I M E n s I o n s

300-HW/d4, d6, d443, d643

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

7-1/2" (190mm)

6-3/16" (157mm)

HW/D4

9-1/2" (241mm)

8-3/16" (208mm)

HW/D6 HW/D443

7-1/2" (190mm)

6-3/16" (157mm)

9-1/2" (241mm)

8-3/16" (208mm)

HW/D643

40-15/16" (1039mm)

37-15/16" (962mm) Well

4-5/16" (110mm)

20-1/2" (520mm) to electrical connection

12-3/8"

(314mm)

6" (152mm)

Control

Flexible water-tight tether

36" (914mm)

Electrical Cord

60" (1524mm)

5-5/16" (134mm)

7" (175mm)

39-5/8" (1006mm)

300-HWlF/d4 & 300-HWlF/d6

44-1/4" (1123mm)

37-15/16" (962mm) Well

" (512mm) W

12-3/8"

(314mm)

6" (152mm)

22-1/8" (562mm) to electrical connection

7-1/2" (190mm)

6-3/16" (157mm)

9-1/2" (241mm)

8-3/16" (208mm)

5-5/16" (134mm) 4-5/16" (110mm)

7" (175mm)

39-5/8" (1006mm)

MN-28756 (Rev. 2) • Hot Food Drop-In Well Operation & Care Manual • 6

4-1/4" (107mm)

d I M E n s I o n s

400-HW/d4 & 400-HW/d6

7-1/2" (190mm)

6-3/16" (157mm)

HW/D4

9-1/2" (241mm)

8-3/16" (208mm)

HW/D6

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

54" (1371mm)

50-15/16" (1294mm) Well

4-5/16" (110mm)

11-3/8"

(289mm)

6" (152mm)

400-HWlF/d4 & 400-HWlF/d6

57-5/16" (1455mm)

50-15/16" (1294mm) Well

27" (685mm) to electrical connection

Flexible water-tight tether

36" (914mm)

Control

9" (229mm)

Electrical Cord

60" (1524mm)

5-3/8" (137mm)

5" (125mm)

10-5/8" (267mm)

52-11/16" (1338mm)

7-1/2" (190mm)

6-3/16" (157mm)

HWLF/D4

9-1/2" (241mm)

8-3/16" (208mm)

HWLF/D6

28-5/8" (728mm) to electrical connection

11-3/8"

(289mm)

6" (152mm)

9" (229mm) 4-5/16" (110mm) 4-5/16" (110mm)

10-5/8" (267mm)

52-11/16" (1338mm)

MN-28756 (Rev. 2) • Hot Food Drop-In Well Operation & Care Manual • 7

I n s t a l l a t I o n d I M E n s I o n s • c a p a c I t Y

500-HW/d4 & 500-HW/d6

7-1/2" (190mm)

6-3/16" (157mm)

HW/D4

9-1/2" (241mm)

8-3/16" (208mm)

HW/D6

67" (1702mm)

64" (1625mm) Well

4-5/16" (110mm)

11-3/8"

(289mm)

6" (152mm)

500-HWlF/d4 & 500-HWlF/d6

70-3/8" (1787mm)

64" (1625mm) Well

33-1/2" (851mm) to electrical connection

Flexible water-tight tether

36" (914mm)

9" (229mm)

Electrical Cord

60" (1524mm)

5-3/8" (137mm)

5" (125mm)

10-5/8" (267mm)

65-3/4" (1670mm)

7-1/2" (190mm)

HWLF/D4

6-3/16" (157mm)

9-1/2" (241mm)

8-3/16" (208mm)

HWLF/D6

" (512mm) W

11-3/8"

(289mm)

35-3/16" (893mm) to electrical connection

6" (152mm)

9" (229mm)

4-5/16"

(110mm)

10-5/8" (267mm)

65-3/4" (1670mm)

MN-28756 (Rev. 2) • Hot Food Drop-In Well Operation & Care Manual • 8

6" (152mm)

Minimum Clearance

11-3/8"

(289mm)

6" (152mm)

I n s t a l l a t I o n r o U G H c U t o p E n I n G s

ModEl

100-HW/D4 or D6 one pan

100-HWLF/D4 or D6 one pan

100-HW/D443 or D643 one & one thrid pan

200-HW/D4 or D6 two pan

200-HWLF/D4 or D6 two pan

300-HW/D4 or D6 three pan

300-HWLF/D4 or D6 three pan

300-HW/D443 or D643 three & one third pan

400-HW/D4 or D6 four pan

400-HWLF/D4 or D6 four pan

500-HW/D4 or D6 five pan

500-HWLF/D4 or D6 five pan coUntEr top opEnInG

22-1/2" x 14-1/4"

(572mm x 362mm)

29-1/2" x 14-1/4"

(749mm x 362mm)

22-1/2" x 27"

(572mm x 686mm)

22-1/2" x 40"

(572mm x 1016mm)

29-1/2" x 40"

(749mm x 1016mm)

22-1/2" x 53-1/8"

(572mm x 1350mm)

22-1/2" x 66-1/4"

(572mm x 1683mm)

6" (152mm)

Minimum Clearance control BoX opEnInG

5-1/4" x 4-1/2" x 12-3/8"

(133mm x 114mm x 314mm)

5-1/4" x 4-1/2" x 12-3/8"

(133mm x 114mm x 314mm)

5-1/4" x 4-1/2" x 12-3/8"

(133mm x 114mm x 314mm)

5-1/4" x 4-1/2" x 12-3/8"

(133mm x 114mm x 314mm)

5-1/4" x 4-1/2" x 12-3/8"

(133mm x 114mm x 314mm)

9-1/8" x 4-1/2" x 11-3/8"

(232mm x 114mm x 289mm)

9-1/8" x 4-1/2" x 11-3/8"

(232mm x 114mm x 289mm)

12-3/8"

(314mm)

6" (152mm)

11-3/8"

(289mm)

6" (152mm)

100, 200, 300-HW/HWLF 400, 500-HW/HWLF

product\pan capacity

( based on

4" deep pans

)

Maximum Capacity

Maximum Volume

Full-Size Pans* - 12" x 20" x 4"

GN 1/1 (325mm x 530mm x 65mm)

D4:

D443:

D4:

D443:

100-HW/HWLF 200-HW/HWLF 300-HW/HWLF 400-HW/HWLF 500-HW/HWLF

24 lb (10.8 kg)

32 lbs (14.6 kg)

15 qt (19 L)

21 qt (24 L)

Half-Size Pans* - 12" x 10" x 4"

GN 1/2 (325mm x 265mm x 65mm)

Third-Size Pans* - 12" x 6" x 4" D4:

GN 1/3 (325mm x 176mm x 65mm) D443

4 will also accept 2-1/2" (65mm) deep pans ; d6 units will accept 6" (153mm) deep pans

48 lb (21.6 kg)

—

30 qt (38 L)

—

62 lb (30 kg)

96 lb (44 kg)

45 qt (57 L)

60 qt (76 L)

96 lb (44 kg)

—

60 qt (76 L)

—

120 lb (54 kg)

—

75 qt (95 L)

—

MN-28756 (Rev. 2) • Hot Food Drop-In Well Operation & Care Manual • 9

12-3/8"

(314mm)

6" (152mm)

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

rEMotE control HoUsInG MoUntInG InstrUctIons

100-, 200- & 300-HW/HWlF* 400- & 500-HW/HWlF*

PAN DIVIDER

BARS #16019

FLEXIBLE WATER-

TIGHT TETHER

FLEXIBLE WATER-

TIGHT TETHER Apply a food grade silicone along the outside edge of the hot well support flange.

DECOR FACE SCREWS

* shown with

hw flange

1. 100-HW/HWlF, 200-HW/HWlF or 300-HW/HWlF:

Cut a 5-1/4" x 4-1/2" (133mm x 114mm) opening in the location where the control is to be positioned.

400-HW/HWlF or 500-HW/ HWlF:

Cut a 9-1/8" x 4-1/2" (232mm x 114mm) opening in the location where the control is to be positioned.

2. Thoroughly clean and dry the mounting surface around the control cut-out opening on which the décor face will be applied. notE: The control face will not properly adhere to an unclean surface.

3. Remove the knob(s) from the thermostat(s) by pulling knob away from control. Remove the décor face from the unit by removing one screw located to the right of the thermostat. (Two screws for double pod.) See diagram above.

4. Route control housing through opening cut in step 1.

Secure the décor face housing to the control housing using the screw(s) removed in step 3.

5. Remove the protective film from the mounting tape on the inside flanges of the décor face and apply the décor face to the mounting surface. Two holes are provided in décor face for additional mounting screws (not provided) if desired.

6. Reattach the knob(s) to the thermostat(s).

MN-28756 (Rev. 2) • Hot Food Drop-In Well Operation & Care Manual • 10

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

E l E c t r I c a l c o n n E c t I o n

1. An identification tag is permanently mounted on the appliance.

This appliance is equipped with a three-prong grounding plug. For your protection against shock hazard this appliance should be plugged directly into a properly grounded threeprong receptacle. Do not cut or remove the grounding prong from this plug. Plug the unit into a properly grounded receptacle

ONLY, positioning the unit so that the plug is easily accessible in case of an emergency.

Arcing will occur when connecting or disconnecting the unit unless all controls are in the “OFF” position.

3. Proper receptacle or outlet configuration or permanent wiring for this unit must be installed by a licensed electrician in accordance with applicable local electrical codes.

d a n G E r

enSURe pOWeR SOURCe matCHeS vOLtage IDentIFIeD

On appLIanCe RatIng tag.

d a n G E r eLeCtRICaL COnneCtIOnS mUSt be maDe bY a QUaLIFIeD SeRvICe teCHnICIan In aCCORDanCe WItH appLICabLe eLeCtRICaL CODeS.

Ce

applies to

hw

units only

:

For CE approved units: To prevent an electrical shock hazard between the appliance and other appliances or metal parts in close vicinity, an equalization-bonding stud is provided. An equalization bonding lead must be connected to this stud and the other appliances / metal parts to provide sufficient protection against potential difference. The terminal is marked with the following symbol.

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

d a n G E r to avoid electrical shock, this appliance mUSt be adequately grounded in accordance with local electrical codes or, in the absence of local codes, with the current edition of the national electrical Code anSI/ nFpa no. 70. In Canada, all electrical connections are to be made in accordance with CSa C22.1, Canadian electrical Code part 1 or local codes.

MN-28756 (Rev. 2) • Hot Food Drop-In Well Operation & Care Manual • 11

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

E l E c t r I c a l s p E c I F I c a t I o n s

Refer to wire diagram sent with unit.

ELECTRICAL • 100-HW/HWLF voltage phase CyCle

/ hz amps

kW plug Configuration

120 1 50/60 4.8 0.6 nema 5-15 p 15 a -125 v plug

ELECTRICAL • 200-HW/HWLF voltage phase CyCle / hz

120

208

240

50/60

230 1 50/60 amps kW

10.6

4.6

5.3

1.3

1.0

1.3

5.1 1.2 plug Configuration nema 5-15 p 15 a -125 v plug nema

6-15 p

15 a

-250 v plug cee

7/7 220-230v plug

ELECTRICAL • 300-HW/HWLF voltage phase CyCle

/ hz

120

208

240

230

50/60

50/60 amps

21.4

9.2

10.7

10.3

2.6

1.9

2.6

2.4 plug Configuration nema l 5-30 p 30 a -125 v plug nema

6-15 p

15 a

-250 v plug cee

7/7 220-230v plug

ELECTRICAL • 400-HW/HWLF voltage phase CyCle

/ hz

120

208

240

230

50/60

50/60 amps

19.7

8.5

9.8

9.5

2.4

1.8

2.4

2.2 plug Configuration nema l 5-30 p 30 a -125 v plug nema

6-15 p

15 a

-250 v plug cee 7/7 220-230v plug

ELECTRICAL • 500-HW/HWLF voltage phase CyCle / hz

120

208

240

230

50/60

50/60 amps kW

23.6 2.8

10.2

11.8

11.3

2.1

2.8

2.6 plug Configuration nema l 5-30 p 30 a -125 v plug nema 6-15 p 15 a -250 v plug cee

7/7 220-230v plug

MN-28756 (Rev. 2) • Hot Food Drop-In Well Operation & Care Manual • 12

o p E r a t I n G I n s t r U c t I o n s

1. do not add WatEr to Hot WEll

Halo Heat ® hot wells maintain a constant and gentle temperature. Adding water is not

recommended since water will accelerate the deterioration of the product and may damage the unit voiding the warranty.

All pan divider bars required must be utilized at all times with the pan configuration chosen.

Before loading food into the unit, use a pockettype thermometer to make certain all products have reached an internal temperature of 140° to

180°F (60° to 82°C). If any food product is not at proper serving temperature, use a Halo Heat 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.

2. placE pan dIVIdErs and EMptY pans In tHE WElls

notE: No matter what type of pan configuration chosen, pan separator bars or divider bars must be used to close all gaps between pans, and all gaps between the pans and the edges of the wells.

If these gaps are not closed, heat will escape, heat distribution will be uneven, and uniform temperature will be difficult to maintain.

This is a VERY important requirement to follow whenever this appliance is in use.

5. rEsEt tHErMostat(s) as nEEdEd

After all products are loaded into the unit, it is necessary to reset the thermostat(s). Since proper temperature range depends on the type of products and the quantities being held, it is necessary to periodically use a pocket thermometer to check each item to make certain the correct temperatures are being maintained.

Proper temperature range is between a minimum of 140° and 180°F (60° and 82°C).

3. prEHEat at tHE nUMBEr “6” sEttInG

For a MInIMUM oF 15 MInUtEs

An indicator light will illuminate when the thermostat(s) is (are) turned “on.” The unit should be preheated at the 6 setting for a minimum of 15 minutes before loading the unit with hot food.

6. to MaIntaIn propEr Food tEMpEratUrE, oVErHEad HEatInG

Is rEQUIrEd.

c a U t I o n metaL paRtS OF tHIS eQUIpment beCOme eXtRemeLY HOt WHen

In OpeRatIOn. tO avOID bURnS, aLWaYS USe HanD pROteCtIOn

WHen OpeRatIng tHIS appLIanCe.

4. load Hot Foods Into tHE applIancE

After preheating, place hot foods into the preheated pans located in the appliance or exchange the pans with pre-filled product pans.

This appliance is designed for the purpose of hot food holding. Only hot foods should be placed into the unit. Potentially hazardous foods should be held in the unit at setting 10. If lower settings are used, ensure the food has maintained safe food temperatures. Lower settings should be tested by user to ensure food has maintained safe food temperatures between 140° and 160°F

(60° and 71°C).

7. sErVE FrEsH, Hot Food

Keep hot foods looking fresh. Occasionally stir or rotate food as needed. Wipe spills immediately to ensure maximum eye appeal and to ease end of day cleanup.

MN-28756 (Rev. 2) • Hot Food Drop-In Well Operation & Care Manual • 13

G E n E r a l HoldInG GUIdElInEs

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.

H o l d I n G t E M p E r a t U r E r a n G E

MEat

BEEF ROAST — Rare

BEEF ROAST — Med/Well Done

BEEF BRISKET

CORN BEEF

PASTRAMI

PRIME RIB — Rare

STEAKS — Broiled/Fried

RIBS — Beef or Pork

VEAL

HAM

PORK

LAMB poUltrY

CHICKEN — Fried/Baked

DUCK

TURKEY

GENERAL

FIsH/sEaFood

FISH — Baked/Fried

LOBSTER

SHRIMP — Fried

BakEd Goods

BREADS/ROLLS

FaHrEnHEIt

130°F

155°F

160° — 175°F

130°F

140° — 160°F

160°F

160° — 175°F

71° — 79°C

120° — 140°F 49° — 60°C

MIscEllanEoUs

CASSEROLES

DOUGH — Proofing

EGGS —Fried

FROZEN ENTREES

HORS D'OEUVRES

PASTA

PIZZA

POTATOES

PLATED MEALS

SAUCES

SOUP

VEGETABLES

160° — 175°F

80° — 100°F

150° — 160°F

160° — 175°F

160° — 180°F

180°F

140° — 165°F

140° — 200°F

160° — 175°F

71° — 79°C

27° — 38°C

66° — 71°C

71° — 79°C

71° — 82°C

82°C

60°— 74°C

60° — 93°C

71° — 79°C

THE HOLDING TEMPERATURES LISTED ARE SUGGESTED GUIDELINES ONLY

ALL

FOOD HOLDING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES

ALWAYS FOLLOW LOCAL HEALTH

(

HYGIENE

)

REGULATIONS FOR ALL INTERNAL

TEMPERATURE REQUIREMENTS

cElsIUs

54°C

68°C

71° — 79°C

54°C

60° — 71°C

71°C

71° — 79°C

MN-28756 (Rev. 2) • Hot Food Drop-In Well Operation & Care Manual • 14

c l E a n I n G a n d p r E V E n t a t I V E M a I n t E n a n c E protEctInG staInlEss stEEl sUrFacEs

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

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

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

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

clEanInG aGEnts

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

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

Contact your local cleaning supplier for product recommendations.

clEanInG MatErIals

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

c a U t I o n n

SCRapeR

S n

IRe

bRUS

S e n

St eeL pa

S tO pROteCt StaInLeSS SteeL

SURFaCeS, COmpLeteLY avOID tHe USe OF abRaSIve CLeanIng

COmpOUnDS, CHLORIDe baSeD

CLeaneRS, OR CLeaneRS

COntaInIng QUateRnaRY SaLtS. neveR USe HYDROCHLORIC aCID

(mURIatIC aCID) On StaInLeSS

SteeL. neveR USe WIRe bRUSHeS, metaL SCOURIng paDS OR SCRapeRS.

MN-28756 (Rev. 2) • Hot Food Drop-In Well Operation & Care Manual • 15

c a r E a n d c l E a n I n G

The cleanliness and appearance of this appliance will contribute considerably to operating efficiency and savory, appetizing food.

Good equipment kept clean works better and lasts longer.

d a n G E r

dIsconnEct UnIt FroM poWEr soUrcE BEForE clEanInG or sErVIcInG.

notE: Always allow the appliance to cool before cleaning.

clEan tHE applIancE daIlY.

d a n G E r at nO tIme SHOULD tHe InteRIOR

OR eXteRIOR be Steam CLeaneD,

HOSeD DOWn, OR FLOODeD WItH

WateR OR LIQUID SOLUtIOn OF anY KInD. DO nOt USe WateR Jet tO CLean.

sEVErE daMaGE or

ElEctrIcal HaZard coUld rEsUlt.

WaRRantY beCOmeS vOID IF appLIanCe IS FLOODeD notE: Completely avoid the use of abrasive cleaning compounds, chloride-based cleaners, or cleaners containing quaternary salts. To protect metal finish on stainless steel, never use hydrochloric acid

(muriatic acid).

IntErIor:

1. Disconnect appliance from the power source.

Let unit cool.

2. After the appliance has cooled, remove all detachable items such as pans and divider bars.

Clean these items separately.

3. Remove any food scraps.

4. Wipe the interior metal surfaces with a paper towel to remove any remaining food debris.

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

6. For baked-on food deposits, use a non-caustic and non-toxic commercial oven cleaner appropriate for the interior surface. Follow the product manufacturer’s instructions carefully for the use of this product. Any commercial oven cleaner must be approved for use on food contact areas. Remove soil with the use of a plastic scouring pad.

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

8. Remove excess water with a sponge and wipe dry with a clean cloth or air dry. Leave area open until interior is completely dry. Replace divider bars and pans.

9. Interior can be wiped with a sanitizing solution after cleaning and rinsing. This solution must be approved for use on stainless steel food contact surfaces.

do not UsE aBrasIVE clEanInG coMpoUnds.

Always follow appropriate state or local health

(hygiene) regulations regarding all applicable cleaning and sanitation requirements for food service equipment.

MN-28756 (Rev. 2) • Hot Food Drop-In Well Operation & Care Manual • 16

s a n I t a t I o n

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

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

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

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

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

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

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

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

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

HACCP, an acronym for Hazard Analysis (at) Critical

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

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

CenteR FOR FOOD SaFetY anD appLIeD nUtRItIOn FOOD anD DRUg aDmInIStRatIOn

1-888-SaFeFOOD

INTERNAL FOOD PRODUCT TEMPERATURES

H OT FOOD S

DANGER ZONE 40° TO 140°F (4° TO 60°C)

CRITICAL ZONE

SAFE ZONE

DANGER ZONE

SAFE ZONE

DANGER ZONE

CRITICAL ZONE

70° TO 120°F

140° TO 165°F

COLD FOOD S

ABOVE 40°F

36° TO 40°F

FROZEN FOOD S

ABOVE 32°F

0° TO 32°F

(21° TO 49°C)

(60° TO 74°C)

(ABOVE 4°C)

(2° TO 4°C)

(ABOVE 0°C)

(-18° TO 0°C)

SAFE ZONE 0°F or below (-18°C or below)

MN-28756 (Rev. 2) • Hot Food Drop-In Well Operation & Care Manual • 17

s E r V I c E c a U t I o n tHIS SeCtIOn IS pROvIDeD FOR tHe aSSIStanCe

OF QUaLIFIeD SeRvICe teCHnICIanS OnLY anD

IS nOt IntenDeD FOR USe bY UntRaIneD OR

UnaUtHORIZeD SeRvICe peRSOnneL.

d a n G E r

dIsconnEct UnIt FroM poWEr soUrcE BEForE clEanInG or sErVIcInG.

calIBratIon procEdUrEs

Every unit is calibrated at the factory. Only a qualified service technician should calibrate the unit in the field if necessary. sHock rIsk WarnInG: Unit must be disconnected from power source before making adjustments or calibrating switch. tools rEQUIrEd: 2mm allen (hex) wrench

CabLe HeatIng RepLaCement SeRvICe KItS

KIt nUmbeR

SeRvICe KIt InCLUDeS:

CB-3045 CABLE HEATInG ELEMEnT

CR-3226 RInG COnnECTOR

In-3488 InSULATIOn CORnER

BU-3105 SHOULDER BUSHInG

BU-3106 CUP BUSHInG

SL-3063 InSULATInG SLEEvE

TA-3540 HIGH TEMP ELECTRICAL TAPE

ST-2439 10 .32 STUD nU-2215 HEx nUT

100-HW/HWLF 200-HW/HWLF 300-HW/HWLF 400-HW/HWLF 500-HW/HWLF

4877 4878 4880 4881 5 4880

37 ft

8 ft

1 roll

67 ft

8 ft

1 roll

132 ft

8 ft

1 roll

144 ft

8 ft

1 roll

120 ft

8 ft

1 roll

MN-28756 (Rev. 2) • Hot Food Drop-In Well Operation & Care Manual • 18

s E r V I c E

10 7

6 Part numbers and drawings are subject to change without notice .

4 sErVIcE parts

LOC p/n DeSCRIptIOn

CD-3232 CORDSET 120V (100 & 200-HW/HWLF)

CD-33366 CORDSET 120V (300, 400, 500-HW/HWLF)

CD-33367 CORDSET 120V (300, 400, 500-HW/HWLF) - MODELS BUILT PRIOR TO 05/13/2013

CD-33840 CORDSET 208-240v 3

CD-33840* CORDSET 208-240v, BOTTOM CORD DROPOUT

CD-3922

LI-3027

LI-3951

CORDSET 230v

WHITE POWER LIGHT 110v

WHITE POWER LIGHT 250v

PE-29421 PAnEL OvERLAY 1-10

TT-34982 THERMOSTAT, 120v

TT-34981 THERMOSTAT, 240v

10 Kn-26568 KnOB

11 Cn-3487* CONTaCTOR, 300-HW/HWLF, 120V ONLy

* not shown

MN-28756 (Rev. 2) • Hot Food Drop-In Well Operation & Care Manual • 19