Alto-Shaam ASC-2E Operating instructions

Alto-Shaam ASC-2E Operating instructions
®
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.
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