® Convection Oven Electric ASC-2E WITH Mobile Stand Option 5004687 Model: ASC-2E ASC-4E ASC-4E WITH Stand Option 5003489 Manual Control • I N STALLATION • OPERATION • MAI NTENANCE W 1 6 4 N 9 2 2 1 W a t e r S t r e e t • P. O . B o x 4 5 0 • M e n o m o n e e F a l l s , W i s c o n s i n 5 3 0 5 2 - 0 4 5 0 U S A FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY PHONE: 262.251.3800 • 800.558.8744 USA/CANADA WEBSITE: www.alto-shaam.com PRINTED IN U.S.A. #8701/2 • 3/07 D E L I V E RY U N PA C K I N G This Alto-Shaam appliance has been thoroughly tested and inspected to insure 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 Damag e 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 assure 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 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. 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. A d d itional manuals are available from the A lto-Shaam service d epartment. 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. #8701/2 Electric Convection Oven - Manual Control • 1 SAFETY PROCEDURES AND PRECAUTIONS Knowledge of proper procedures is essential to the safe operation of electrically 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. 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. 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. 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. 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. 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. NOTE: Used to notify personnel of installation, operation, or maintenance information that is important but not hazard related. #8701/2 Electric Convection Oven - Manual Control • 2 I N S TA L L AT I O N S A F E T Y WA R N I N G METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION. TO AVOID BURNS, ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE. DO NOT LIFT OR MOVE THE DO NOT store or use any flammable liquids or allow flammable vapors in the vicinity of any appliance. OVEN BY USING THE DOORS OR THE DOOR HANDLES. This appliance must be installed in a location that will permit the oven 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 TA L L AT I O N ® ASC-2E • WEIGHT NET: CRATE 250 lb (113 kg) EST. DI ME N SI O N S: SHIP: 44" H X 42" W X 42" D (1118mm x 1067mm x 1067mm) 31" (787mm) MINIMUM ENTRY CLEARANCE 1. Hood installation is recommended. ( CHECK LOCAL CODES ). 2. The oven must be installed on a stable and level surface. 3. DO NOT install this oven in any area where it may be affected by any adverse conditions such as steam, grease, dripping water, high temperatures, etc. 4. DO NOT store or use any flammable liquids or allow flammable vapors in the vicinity of this oven or any other appliance. 5. This appliance must be kept free and clear of any combustible materials. 6. This appliance must be kept free and clear of any obstructions blocking access for maintenance or service. Where automatically operated appliances are vented through a ventilating hood or exhaust system equipped with a damper or with a power means of exhaust, provisions shall be made to allow the equipment to operate only when the damper is open to a position to properly vent the appliance and when the power means of exhaust is in operation. A C C O R D A N C E W I T H NFPA 54 C O M M O N W E A LT H O F M A S S A C H U S E T T S O N LY. ASC-2E •DIMENSIONS: EXTERIOR: INTERIOR: CRATE 20" x 15" x 21" (508mm x 381mm x 533mm) 393 lb (178 kg) EST. DI ME N SI O N S: SHIP: 31-1/2" (800mm) ASC-4E • DIMENSIONS: INTERIOR: 438 lb ( 199 kg) 40" H X 44" W X 53" D (1016mm x 1118mm x 1346mm) MIN . ENTRY CLEARANCE EXTERIOR: HxWxD UNCRATED 32-1/8" x 30" x 30-1/8" (815mm x 762mm x 815mm) ASC-4E • WEIGHT NET: 325 lb ( 147 kg) EST. UNCRATED HxWxD W / O LEGS 57-1/2" x 38" x 44-1/2" (1461mm x 965mm x 1130mm) 24" x 29-1/8" x 25" (610mm x 740mm x 635mm) MINIMUM CLEARANCE REQUIREMENTS BACK LEFT SIDE RIGHT SIDE FROM GREASE PRODUCING EQUIPMENT RECOMMENDED SERVICE ACCESS : #8701/2 Electric Convection Oven - Manual Control • 3 0" (0mm) 2" (51mm) 2" (51mm) 6" (152mm) 20" (508mm) RIGHT SIDE I N S TA L L AT I O N EXTERIOR DIMENSIONS 8" (203mm) CAVITY VENT 4-11/16" (119mm) 3-1/4" (83mm) Exhaust ELECTRICAL INLET 3-5/32" (80,1mm) 9-15/16" (252mm) ELECTRICAL ENTRANCE 30-5/8" (778mm) 44-1/2" (1130mm) 54-5/8" (1387mm) 25-7/16 (646mm) 21-1/8 (536mm) 30-1/8" (815mm) 1" (25mm) Electrical 2" (51mm) from bottom 129? 123? 29" (737mm) CAVITY WIDTH 38" (965mm) 31-1/16" (789mm) 26-1/2" (673mm) 4" (102mm) ELECTRICAL INLET 57-1/2" (1461mm) 32-1/8" (815mm) 28-3/16" (715mm) 3-15/16" (100mm) 30" (762mm) 3-3/8" (86mm) 23-1/4" (590mm) ASC-2E ASC-4E LISTED COOKING APPLIANCE 49ZA #8701/2 Electric Convection Oven - Manual Control • 4 I N S TA L L AT I O N I N S TA L L AT I O N R E Q U I R E M E N T S A number of adjustments are associated with initial installation and start-up. It is important that these adjustments be conducted by a qualified service technician. Installation and start-up adjustments are the responsibility of the dealer or user. These adjustments include but are not limited to thermostat calibration, door adjustment, leveling, and moisture vent installation. All clearances for proper ventilation air supply must be maintained to minimize fire hazard. Do not locate the oven immediately adjacent to any other heat generating appliance. Inadequate ventilation may result in a high ambient temperature at the rear of the oven. An excessive ambient temperature can cause the thermaloverload protection device on the blower motor to trip resulting in severe damage to the blower motor. COOLING FAN FA-3568 FAN GUARD GD-2396 LEVELING Level this appliance from sideto-side and front-to-back with the use of a spirit level. For ovens installed on a mobile stand, it is important that the installation surface be level due to the probability of frequent oven repositioning. We recommend checking the level of the appliance periodically to make certain the floor has not shifted nor the appliance moved. NOTE: Failure to properly level this oven can cause improper function and will result in the uneven baking of products consisting of semi-liquid batter. MOISTURE VENT ON BACK OF OVEN TO PREVENT PERSONAL INJURY, USE CAUTION WHEN MOVING OR LEVELING THIS APPLIANCE. #8701/2 Electric Convection Oven - Manual Control • 5 I N S TA L L AT I O N I N S TA L L AT I O N R E Q U I R E M E N T S RESTRAINT REQUIREMENTS —MOBILE EQUIPMENT RISK OF ELECTRIC SHOCK. Appliance must be secured to building structure. Any appliance that is not furnished with a power supply cord but includes a set of casters must be provided with a tether. Adequate means must be provided to limit the movement of this appliance without depending on or transmitting stress to the electrical conduit. The following requirements apply: 1. Casters must be a maximum height of 6" (152mm). 2. Two of the casters must of be the locking type. 3. Such mobile appliances or appliances on mobile stands must be installed with the use of a flexible connector secured to the building structure. A mounting connector for a restraining device is located on the lower back flange of the appliance chassis or on an oven stand, approximately 18" (457mm) from the floor. A flexible connector is not supplied or available from the factory. #8701/2 Electric Convection Oven - Manual Control • 6 I N S TA L L AT I O N ELECTRICAL CONNECTION ELECTRICAL CONNECTIONS MUST BE MADE BY A QUALIFIED SERVICE TECHNICIAN IN ACCORDANCE WITH APPLICABLE ELECTRICAL CODES. The oven must be installed by a qualified electrician. This appliance must be branch circuit protected with proper ampacities, in accordance with the wiring diagram located in this manual or in the electrical compartment of the oven. The oven must be properly grounded in accordance with the National Electrical Code and applicable local codes. To avoid electrical shock, this appliance MUST be adequately grounded in accordance with local electrical codes or, in the absence of local codes, with the current edition of the National Electrical Code ANSI/NFPA No. 70. In Canada, all electrical connections are to be made in accordance with CSA C22.1, Canadian Electrical Code Part 1 or local codes. Installation of the wiring must be made in accordance with U.L. 197 Commercial Electric Cooking Appliance Standards, Local and/or National Electrical Code, ANSI /NFPA 70-1990. 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. 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. ELECTRICAL • ACS-2E VOLTAGE PHASE CYCLE/ HZ AWG 240 1 50/60 10 208 208 240 1 3 3 50/60 50/60 50/60 AMPS kW 22.0 5.3 10 25.5 12 14.7 12 12.8 NO CORD AND PLUG Wire size for the main incoming power to the unit must match the minimum size listed in the specifications applicable to the specific oven model. For supply connections, locate the wire size posted on the label located near the electric terminal block behind the service panel or elsewhere listed in this manual. Before attempting the electrical connection, the rating plate should be checked to ensure that the electrical characteristics of the appliance and the electrical supply characteristics agree. 5.3 5.3 5.3 Service line entry is made through the rear of the oven for connection to the terminal block. Remove the service panel on the right side of the oven for access to the terminal block. The oven is wired at the factory for either single phase or three phase service as indicated on the original purchase order. Input voltage and phase must match the voltage and phase of the oven. Visually check all electrical connections. ELECTRICAL • ASC-4E VOLTAGE 208 240 208 240 PHASE CYCLE/ HZ AWG 1 50/60 6 1 3 3 50/60 50/60 50/60 kW 6 50.0 10.4 8 25.0 10.4 8 NO CORD AND PLUG #8701/2 Electric Convection Oven - Manual Control • 7 AMPS 43.3 25.0 10.4 10.4 I N S TA L L AT I O N S T A C K I N G & V E N T I N G A S S E M B LY f o r 2 - A S C - 2 E / S T K Stand #5004672 2-ASC-2E/STK TO PREVENT PERSONAL INJURY, USE CAUTION WHEN MOVING OR LEVELING THIS APPLIANCE. #8701/2 Electric Convection Oven - Manual Control • 8 I N S TA L L AT I O N S T A C K I N G & V E N T I N G A S S E M B LY f o r 2 - A S C - 4 E / S T K Item No. Part No. Description Qty. 2 3 RISER, FLUE ELECTRIC SCREW, #10 SMS .5LG 1 5 1004984 SC-26520 After legs or casters have been installed on the bottom oven, place the upper oven on top of lower unit. Align. Remove top elbow vent prior to installing riser. 2 3 Assemble venting components 2 and 3 as shown. 2-ASC-4E/STK #8701/2 Electric Convection Oven - Manual Control • 9 TO PREVENT PERSONAL INJURY, USE CAUTION WHEN MOVING OR LEVELING THIS APPLIANCE. I N S TA L L AT I O N a b i b f b e a h a 34-5/16" (872mm) d 44-3/16" (1122mm) O V E N S T A N D A S S E M B LY - A S C - 4 E g c 38" (965mm) ASC-4E ITEM NO 1 PART NUMBER 2 3 1004459 LG-22185 4 5 6 7 8 5003488 CS-25474 CS-25674 Channel, Support Leg Casters, rigid SR-26551 11 NU-23984 2 4 2 Bracket, Attachment 2 Shelf, Stand 1 Oven Rack 6 Channel, Back 1004466 2 2 1004460 1004369 QTY. Casters, swivel w/brake Bracket, Stand SH-26395 12 Leg Support Assembly 1004461 9 10 DESCRIPTION Rack, Oven Support SC-22729 Screws, 1/4-20 x 1/2 Hex Head WS-2294 Washer Net, 1/4-20 Nylon Insert, 18-8 S/S #8701/2 Electric Convection Oven - Manual Control • 10 1 1 2 27 27 27 O P E R AT I N G I N S T R U C T I O N S U S E R S A F E T Y I N F O R M AT I O N S T A R T- U P O P E R A T I O N This appliance is intended for use in commercial establishments by qualified operating personnel where all operators are familiar with the purpose, limitations, and associated hazards of this appliance. Operating instructions and warnings must be read and understood by all operators and users. BEFORE INITIAL USE: Interior oven surfaces must be heated to remove surface oils and the accompanying odor produced during the first use of the oven. 1. Wipe all wire shelves, side racks and the full oven interior with a clean, damp cloth. 2. Close the oven doors, press the power switch to the ON position, and set the thermostat to 300°F (149°C). 3. Allow the oven to cycle for approximately 2 hours or until no odor is detected. PREHEATING: Always preheat a cold oven for a minimum of 20 minutes before cooking product. Follow the operating instructions indicated on the next few pages of this manual. OPTIONS & ACCESSORIES • ASC-2E LEG KIT, 4" (102mm) IN THE EVENT OF A POWER FAILURE: ■ Seismic feet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5004688 LEG KIT ■ with Bullet feet, 19-1/2" (495mm) HEIGHT ■ with Casters, 23" (584mm) . . . . . . . . . . . . . . .5005181 ■ with Seismic feet, 19-1/2" (495mm) HEIGHT . . . . . . . . .5005169 HEIGHT . . . . . . .5005168 ■ SHELF, OVEN RACK . . . . . . . . . . . . . . . . . . . . . . . .SH-26894 STACKING HARDWARE • TURN ALL SWITCHES OFF. • WAIT UNTIL POWER IS RESTORED BEFORE ATTEMPTING TO OPERATE THE OVEN. NOTE: If such an event has occurred , it is strong ly recommend ed that you ensure the food in the oven is safe for consumption accord ing to local health reg ulations. SEE INDIVIDUAL STACKING COMBINATION SPECIFICATION SHEETS STAND, SINGLE OVEN ■ with Bullet feet, 26-1/2" (673mm) HEIGHT ■ with Casters, 30" (762mm) . . . . . . . . . . . . . . .5004687 ■ with Seismic feet, 26-1/2" (673mm) HEIGHT . . . . . . . . .5004672 HEIGHT . . . . . . .5005172 OPTIONS & ACCESSORIES • ASC-4E ■ CASTER SET, 6" (152mm) ■ COOLING RACK FOR OVEN STAND LEG SET (4) ■ 6" (152mm) with Bullet Feet ■ 6" (6152mm) with Seismic Feet ■ 25" (635mm) with Seismic Feet ■ PANEL FOR BACK, Stainless Steel SHELF, OVEN RACK ■ INTERCHANGEABLE WITH COOLING RACK STACKING HARDWARE 5003790 5003791 5003794 5003795 5003785 5005876 SH-26795 SEE INDIVIDUAL STACKING COMBINATION SPECIFICATION SHEETS STAND, STAINLESS STEEL ■ Mobile, with Cooling Racks & Casters, 38" H (965mm)5003786 5003489 ■ Stationary, with Cooling Racks & Bullet Feet 5003787 ■ Stationary, with Cooling Racks & Seismic Feet 34-1/4" (870mm) min. • 35-1/2" (902mm) max. H (FEET ARE ADJUSTABLE) A S C - 2 E • P R O D U C T \ PA N C A PA C I T Y 27 lb (12 kg) MAXIMUM Nine (9): 18" x 13" x 1" — 17 qts (15 liters) HALF - SIZE SHEET PANS 5 chrome plated wire shelves with 2 removable side racks and 9 shelf positions spaced at 1-5/8" (41mm) ea. A S C - 4 E • P R O D U C T \ PA N C A PA C I T Y 72 lb (33 kg) MAXIMUM — 45 qts (43 liters) Twelve (12): 18" x 26" x 1" FULL - SIZE SHEET PANS 6 chrome plated wire shelves with 2 removable side racks and 12 shelf positions spaced at 1-3/4" (43mm) ea. #8701/2 Electric Convection Oven - Manual Control • 11 O P E R AT I N G I N S T R U C T I O N S U S E R I N F O R M AT I O N PAN/SHELF POSITIONS FOR ASC-2E: The oven includes 5 chrome plated wire 1. POSITION 2. POSITION 3. POSITION shelves with two removable side racks and 9 shelf positions spaced at 1 - 5/8" (41mm). 4. 2 4 6 8 1 4 7 1 5 POSITION 1 6 The best arrangement for broiling, baking cookies and for other baked goods under 2 - 1/2 " (65mm) in height. This arrangement can also be used as the maximum capacity for reconstituting frozen entrées. General baking with the use of sheet pans for products under 3 - 1/2 " (89mm) in height. Products include cakes, pies, muffins, or extended dishes in 12" x 20" x 2 - 1/2 " deep pans (530mm x 325mm x 65mm GN 1/1 ). Ideal positions for baking bread, meringue, or extended dishes and roasts in pans not to exceed 5- 1/2 " (140mm) in height. Arrangement necessary for roasting whole turkey or roasts up to 7" (178mm) in height. METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION. TO AVOID BURNS, ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE. PAN/SHELF POSITIONS FOR ASC-4E: The oven includes 6 chrome plated wire 1. shelves with two removable side racks and 12 shelf positions spaced at 1 - 3/4 " (43mm). POSITION 2 4 6 8 10 12 2. POSITION 3. POSITION 4. POSITION 1 4 7 10 1 5 9 1 6 The best arrangement for broiling, baking cookies and for other baked goods under 2- 1/2 " (65mm) in height. This arrangement can also be used as the maximum capacity for reconstituting frozen entrées. General baking with the use of sheet pans for products under 3- 1/2 " (89mm) in height. Products include cakes, pies, muffins, or extended dishes in 12" x 20" x 2- 1/2 " deep pans (530mm x 325mm x 65mm GN 1/1 ). Ideal positions for baking bread, meringue, or extended dishes and roasts in pans not to exceed 5- 1/2 " (140mm) in height. Arrangement necessary for roasting whole turkey or roasts up to 7" (178mm) in height. #8701/2 Electric Convection Oven - Manual Control • 12 O P E R AT I N G I N S T R U C T I O N S M A N U A L C O N T R O L O P E R AT I O N 1. Press POWER SWITCH to the ON position. 2. Press FAN SWITCH to hig h or low fan speed. 3. Set COOK TEMPERATURE THERMOSTAT to the temperature desired. When this temperature is reached, LIGHT OFF\OVEN READY indicator light will go out. ALLOW A MINIMUM OF 20 MINUTES TO PREHEAT A COLD OVEN. 4. Load product into the oven. For best results, always load the oven from the bottom to the top position and load as quickly as possible to retain maximum oven compartment heat. 5. Set COOK TIMER by rotating the knob clockwise past the time required and then back to the desired time. The timer will begin to count down. When the timer reaches zero, the oven will produce an audible alert signal that will continue for three minutes or until the timer knob is turned counterclockwise to the OFF position. COOL-DOWN MODE 1. Press POWER SWITCH to the COOL DOWN position. 2. Open the oven doors. SHUT-DOWN PROCEDURE 1. Press POWER SWITCH to the OFF position. #8701/2 Electric Convection Oven - Manual Control • 13 C H E F O P E R AT I N G T I P S The Alto-Shaam convection oven will provide the best results and longest possible service with the utilization of the following suggestions and guidelines. NOTE: Moisture will escape around the doors when baking products with a heavy moisture content such as chicken, potatoes, etc. This is a normal operating condition. 1. Preheat a cold oven for a minimum of 20 minutes before use. 2. As a general rule, the cooking temperature can be set lower than the temperature used in a conventional oven. Cooking time may also be shorter. It is suggested the first batch of each product prepared be monitored closely to check for variances. 3. Maintain a record of the temperatures, times, and load capacities established for products cooked on a regular basis since they will be the same or similar for succeeding loads. 4. When practical, start cooking the lowest temperature products first and gradually work up to products with a higher cooking temperature. 5. If the cooking temperature setting for the previous product is more than 10°F (5°C to 6°C) higher than the temperature needed for the next load, use the COOL-DOWN feature to decrease the oven temperature before setting the oven to a lower temperature. 6. Work as quickly as possible when loading the oven to prevent heat loss. 7. When the audible signal indicates the time has expired, remove the product from the oven as quickly as possible to avoid over-cooking. 8. Pans should be centered between side racks and each shelf should be loaded evenly to allow proper air circulation within the oven compartment. 9. To assure even cooking when baking, weigh or measure the product in each pan. 10. ASC-2E: When cooking five pans of product, start from the bottom of the oven and use side rack positions 1, 3, 5, 7, and 9. ASC-4E: When cooking six pans of product, start from the bottom of the oven and use side rack positions 2, 4, 6, 8, 10, and 12. 11. Do not overload the oven. Refer to product/pan capacities indicated in this manual. 12. To obtain the most evenly baked product, muffin pans should be placed in the oven with the short side of each pan facing the front of the oven. 13. When rethermalizing frozen casseroles, preheat the oven 100°F (38°C) over the suggested temperature to compensate for the introduction of a large quantity of frozen product into the oven compartment. Reset the thermostat to the correct cooking temperature after the oven is loaded. 14. Use a pan extender or two inch (51mm) deep, 18” x 26” pans for batter-type products that weigh more than 8 pounds (3 to 4 kg), i.e.; pineapple upside-down cake. 15. To avoid obstructing airflow that would result in uneven cooking results, never place anything directly on the bottom of the oven cavity. AT T H E E N D O F T H E D AY, U T I L I Z E T H E COOL-DOWN MODE. SHUT OFF POWER ON THE COOLED OVEN BEFORE LEAVING. F° Food Temperature Cakes, Sheet 325° Chicken pieces 400° 30 breasts & thighs, 25 legs & wings Chicken halves 400° Beef patties 400° Bacon 350° Fish, frozen (5 oz.) 350° Macaroni & Cheese, frozen, 1 pan 350° Macaroni & Cheese, frozen, full oven 350° Macaroni & Cheese, refrigerated 350° Muffins 325° Pies, Frozen 325° Pizzas, Individual 325° Potatoes, Baked 350° Sandwiches, Grilled Cheese 400° Tater tots 450° Cooking Guidelines Minutes /Time 25 25 Do not place anything directly on the bottom of the oven cavity. #8701/2 Electric Convection Oven - Manual Control • 14 40 8 16 15 50 90 30 13-15 40 15 50 4-6 10 CLEANING AND PREVENTIVE MAINTENANCE 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. #8701/2 Electric Convection Oven - Manual Control • 15 CLEANING AND PREVENTIVE MAINTENANCE The oven is fabricated with an easy to clean porcelain enamel interior or an optional stainless steel interior. NOTE: Always allow the oven to cool before cleaning. If the oven is hot, allow the interior surfaces to become cool to the touch by using the cool-down mode and opening the oven door(s). AT NO TIME SHOULD THE OVEN INTERIOR OR EXTERIOR BE STEAM CLEANED, HOSED DOWN, OR FLOODED WITH ANY TYPE OF LIQUID. DO NOT USE A WATER JET TO CLEAN. SEVERE DAMAGE OR ELECTRICAL HA ZA RD CO UL D RESULT. SUCH METHODS WILL ALSO VOID ANY WARRANTY CLAIMS. NOTE: DO NOT USE ABRASIVE CLEANING COMPOUNDS. 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). C L E A N T H E O V E N O N A D A I LY B A S I S . 1. After the oven has cooled, remove all detachable items such as wire shelves, side racks, and any drip pan. Clean these items separately. 2. Remove any food scraps from shelves, shelf supports, and blower fan wheel. Convection baffle openings must be kept clear of food scraps and grease. 3. Wipe the interior metal surfaces of the oven with a paper towel to remove any remaining food debris. 4. Clean interior with a damp cloth or sponge and any good commercial detergent at the recommended strength. 5. For baked-on food deposits, use a non-caustic and non-toxic commercial oven cleaner appropriate for the interior oven surface of the oven. 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. 6. Wipe door gaskets, control panel, door vents, and door handle thoroughly since these areas harbor food debris and grease. 7. Rinse surfaces by wiping with a clean cloth or sponge and clean warm water. 6. Wipe door gaskets, control panel, door vents, and door handle thoroughly since these areas harbor food debris and grease. 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 doors open until interior is completely dry. Replace side racks and shelves. Always follow appropriate state or local health (hygiene) regulations regarding all applicable cleaning and sanitation requirements for food service equipment. AT T H E E N D O F T H E D AY, U T I L I Z E T H E COOL-DOWN MODE. SHUT OFF POWER ON THE COOLED OVEN BEFORE LEAVING. #8701/2 Electric Convection Oven - Manual Control • 16 CLEANING AND PREVENTIVE MAINTENANCE MOTOR CARE EXTERIOR: 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. Wipe control panel, door vents and door handles, thoroughly since these areas harbor food debris. Clean exterior glass surfaces with a commercial window cleaner. DO NOT USE ABRASIVE CLEANING COMPOUNDS. Oven has no power. The convection oven motor contains selflubricating, sealed ball bearings and is generally maintenance-free. During operation, the interior of the motor is cooled by air flowing into the rear of the motor case. This is a general operating feature when proper clearances have been allowed. AT T H E E N D O F T H E D AY, U T I L I Z E T H E COOL-DOWN MODE. SHUT OFF POWER ON THE COOLED OVEN BEFORE LEAVING. TROUBLESHOOTING GUIDE Check to ensure oven is connected to proper power source. Check that breaker is turned on. Fuses are blown. Oven has power but will not turn ON . Ensure power switch is turned on. Ensure hi limit is not tripped. Ensure doors are closed. Ensure timer is turned on. Ensure fan switch is turned on. Door switch is bad or out of adjustment. Oven fan turns ON , but there is no heat. Oven heats, fan runs, but doesn’t shut OFF when door is opened. Ensure thermostat is turned on. Ensure hi-limit is not tripped. Door switch is bad or out of adjustment. #8701/2 Electric Convection Oven - Manual Control • 17 SERVICE - ASC-2E Service must be in accordance with all local codes and must be performed by a qualified service technician. DOOR ASSEMBLY 5004352 DOOR ROLLER ASSEMBLY KNOB, CONTROL (2 PCS) KN-34103 PANEL OVERLAY PE-26978 SWITCH, ON/OFF COOL-DOWN SW-34112 SWITCH, FAN, HI/LO SW-34101 SIDE RACK (2 PCS) SR-26893 INDICATOR LIGHT LI-3951 THERMOSTAT TT-34092 TIMER TR-34174 OVEN SHELF (5 PCS) SH-26894 GASKET TOP & BOTTOM 1005316 SIDES 1005311 DOOR ROLLER ASSEMBLY STAND, MOBILE ( OPTIONAL ) 5004687 ASC-2E #8701/2 Electric Convection Oven - Manual Control • 18 SERVICE -ASC-2E I N T E R I O R O V E N C O M PA R T M E N T MOTOR MO-34208 SIDE RACK SR-26893 SHELF SH-26894 NOT SHOWN BAFFLE 5005074 ASC-2E oven interior #8701/2 Electric Convection Oven - Manual Control • 19 GASKET TOP & BOTTOM 1005316 SIDES 1005311 SERVICE -ASC-2E R I G H T S I D E S E R V I C E PA N E L - R E M O V E D HEAT ELEMENTS , HIGH LIMIT 208V EL-34211 EL-34212 SW-34150 BULB / RECEPTACLE LP-3686 RP-3986 ON / OFF SWITCH SW-34112 FAN SWITCH SW-34101 INDICATOR LIGHT LI-3951 MOTOR MO-34208 THERMOSTAT TT-34092 TIMER TR-34174 LOW LIMIT TERMINAL BLOCK SW-33378 BK-3597 MOTOR PROTECTION SWITCHES HIGH LIMIT SW-33500 ASC-2E FAN HOUSING FA-3568 #8701/2 Electric Convection Oven - Manual Control • 20 SERVICE - ASC-4E Service must be in accordance with all local codes and must be performed b y a qualified service technician. DOOR ASSEMBLY, LH 5005407 KNOB, CONTROL (2 PCS) KN-34103 PANEL OVERLAY PE-26729 SWITCH, ON/OFF COOL-DOWN SW-34112 SWITCH, FAN, HI/LO SW-34101 SIDE RACK (2 PCS) SR-26396 INDICATOR LIGHT LI-3951 THERMOSTAT TT-34092 TIMER TR-34174 OVEN RACK (6 PCS) SH-26395 DOOR ASSEMBLY, RH 5005409 GASKETS TOP & BOTTOM 6606 SIDES 6605 STAND, STATIONARY ( OPTIONAL ) 5003489 SIDE RACK SUPPORT (2 PCS) SR-26551 ASC-4E #8701/2 Electric Convection Oven - Manual Control • 21 SERVICE - ASC-4E I N T E R I O R O V E N C O M PA R T M E N T LIGHT RECEPTACLE ELEMENT, 208V EL-34126 MIDDLE EL-34127 FRONT EL-34128 LP-34161 REAR SIDE RACK SR-26396 BLOWER WHEEL THERMOSTAT WH-26405 ASC-4E oven interior #8701/2 Electric Convection Oven - Manual Control • 22 GUARD 1004611 SERVICE - ASC-4E R I G H T S I D E S E R V I C E PA N E L - R E M O V E D MOTOR PROTECTION BULB / RECEPTACLE SWITCHES LP-3686 RP-3986 HIGH SW-33500 LOW SW-33378 ON / OFF SWITCH SW-34112 FAN SWITCH SW-34101 HIGH LIMIT SW-34150 THERMOSTAT TT-34092 TIMER TR-34174 TERMINAL BLOCK BK-3597 ASC-4E #8701/2 Electric Convection Oven - Manual Control • 23 SERVICE - ASC-4E R E A R PA N E L - R E M O V E D MOISTURE AUXILIARY HEAT FAN ELEMENTS ELECTRICAL MOTOR CONNECTION MO-34215 VENT ASC-4E #8701/2 Electric Convection Oven - Manual Control • 24 S E R V I C E PA R T S L I S T Description ASC-2E ASC-4E Part No.Part No. Qty. Cosmetic/Exterior Components Panel, Top and Side Gasket, LH/RH Gasket, Top/Bottom Panel, Service, louvered Cover, Bottom Cover, Top Interior Rack, Side Shelf Lamp, *CT, snap-in, oven light Gasket, oven lamp Glass, *CT, oven lamp Cover for oven light Receptacle, Lamp Oven Elements Element, Outer, 208V Element, Inner, 208V Element, Rear, 208V Element, Center, 208V Element, Front, 208V Element, Inner, 240V Element, Outer, 240V Element, Rear, 240V Element, Center, 240V Element, Front, 240V Motor/Blower Wheel Motor, 208/240V Wheel, Blower Door Assembly Assembly, Complete Assembly, Complete, RH Assembly, Complete, LH Switches/Thermostats/Timers Block, Terminal Block, Modular Buzzer Contactors, *CT, 240V, 50A Fan, Box, 70CFM, 230V, 50-60HZ Fuse Holder, Dual, 15A, Class G Fuses, *CT, 15A, Class G Guard, Fan Knob, Control, Indicating Knob, Thermostat Light Indicator Panel Overlay Switch, Rocker, Fan, High/Low Switch, On/Off/Cool-down Switch, High Limit Switch, Door, Roller Switch, Motor Protect Switch, Motor Protect Timer, 250V, 1 hr Thermostat, 140-500 Deg. F 1005455 1005311 1005316 1006602 1005458 1005459 1006623 1006605 1006606 1006672 1006678 1006679 1 2 2 1 1 1 SR-26893 SH-26894 ------ SR-26396 SH-26795 LP-34161 GS-26630 GL-26608 CV-26607 RP-3986 2 5/6 2 2 2 2 1 EL-34211 EL-34212 ---EL-34209 EL-34210 ---- --EL-34126 EL-34127 EL-34128 EL-34129 EL-34146 EL-34125 1 1 1 1 1 1 1 1 1 1 MO-34208 WH-26895 MO-34215 WH-26405 1 1 5004352 --- 5005407 5005409 1 1 1 BK-3597 BK-25567 BZ-34113 CN-3731 FA-3568 FU-3772 FU-3775 GD-2396 KN-34103 KN-34297 LI-3025 PE-26978 SW-34101 SW-34112 TT-3750 SW-34164 SW-33500 SW-33378 TR-34174 TT-34092 BK-3597 BK-25567 BZ-34113 CN-3731 FA-3568 FU-3772 FU-3775 GD-2396 KN-34103 KN-34297 LI-3025 PE-26729 SW-34101 SW-34112 SW-34150 SW-34164 SW-33550 SW-33378 TR-34174 TT-34092 #8701/2 Electric Convection Oven - Manual Control • 25 1 1 1 1/2 1 1 2 1 1 1 1 1 1 1 1 1 1 1 1 #8701/2 Electric Convection Oven - Manual Control • 26 #8701/2 Electric Convection Oven - Manual Control • 27 #8701/2 Electric Convection Oven - Manual Control • 28 T R A N S P O RTAT I O N DAMAGE and CLAIMS All Alto-Shaam equipment is sold F.O.B. shipping point, and when accepted by the carrier, such shipments become the property of the consignee. Should damage occur in shipment, it is a matter between the carrier and the consignee. In such cases, the carrier is assumed to be responsible for the safe delivery of the merchandise, unless negligence can be established on the part of the shipper. 1. 2. 3. 4. 5. 6. 7. 8. Make an immediate inspection while the equipment is still in the truck or immediately after it is moved to the receiving area. Do not wait until after the material is moved to a storage area. Do not sign a delivery receipt or a freight bill until you have made a proper count and inspection of all merchandise received. Note all damage to packages directly on the carrier’s delivery receipt. Make certain the driver signs this receipt. If he refuses to sign, make a notation of this refusal on the receipt. If the driver refuses to allow inspection, write the following on the delivery receipt: Dr i v e r re f u s e s to a l l o w i n s p e c ti o n o f c o n ta i n e r s f o r v i s i b l e d a m a g e . Telephone the carrier’s office immediately upon finding damage, and request an inspection. Mail a written confirmation of the time, date, and the person called. Save any packages and packing material for further inspection by the carrier. Promptly file a written claim with the carrier and attach copies of all supporting paperwork. We will continue our policy of assisting our customers in collecting claims which have been properly filed and actively pursued. We cannot, however, file any damage claims for you, assume the responsibility of any claims, or accept deductions in payment for such claims. ® LIMITED WA R R A N T Y Alto-Shaam, Inc. warrants to the original purchaser 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 labor warranty remains in effect one (1) year from installation or fifteen (15) months from the shipping date, whichever occurs first. Alto-Shaam will bear normal labor charges performed during standard business hours, and excluding overtime, holiday rates or any additional fees. The parts warranty remains in effect for one (1) year from installation or fifteen (15) months from the shipping date, whichever occurs first. However, the heating element on Halo Heat ® cook/hold ovens and the refrigeration compressor on Alto-Shaam Quickchillers ™ are warranted for a period of five (5) years from installation. The labor warranty is the same as stated above; namely, for one (1) year from installation or fifteen (15) months from the shipping date, whichever occurs first. THIS WARRANTY DOES NOT APPLY TO: 1. Calibration. 2. Replacement of light bulbs and/or the replacement of display case 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 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, expressed 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 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. ALTO-SHAAM, INC. RECORD THE MODEL AND SERIAL NUMBER OF THE APPLIANCE FOR EASY REFERENCE. ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBER IN ANY CONTACT WITH ALTO-SHAAM REGARDING THIS APPLIANCE. Model: _______________________________________________Date Installed: __________________________________________________________ Voltage: ______________________________________________ Purchased From: _______________________________________________ Serial Number: _______________________________________ _______________________________________________________________________ W164 N9221 Water Str eet PHONE: ● P. O . B o x 4 5 0 262.251.3800 • 800.558-8744 ● USA/CANADA Menomonee Falls, Wisconsin 53052-0450 ● U.S.A. FAX: 262.251.7067 • 800.329.8744 U.S.A. WEBSITE: www.alto-shaam.com ONLY PRINTED IN U.S.A.