Cook & Hold Oven Manual Control Model: 500-TH-II 750-TH-II 1000-TH-II 500-TH-II 750-TH-II 1000-TH-II • 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 U . S . A . www.alto-shaam.com printed in u.s.a. ONLY MN-29756 • 12/11 Delivery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Safety Procedures and Precautions . . . . . . . . . . . . . . . . . . 2 Sanitation Sanitation/Food Safety . . . . . . . . . . . . . . . . . . . . . . . . 16 Internal Food Product Temperatures. . . . . . . . . . . . . . 16 Installation Installation Requirements . . . . . . . . . . . . . . . Clearance Requirements. . . . . . . . . . . . . . . . Dimension Drawings, weights & capacities . . Options and Accessories. . . . . . . . . . . . . . . . Stacking Instructions. . . . . . . . . . . . . . . . . . . Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . Restraint Requirements - Mobile Equipment . Drip Tray Installation. . . . . . . . . . . . . . . . . . . Electrical Specifications. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 . . 3 4-5 . . 6 . . 7 . . 8 . . 8 . . 9 . 10 Service Trouble Shooting . . . . . . . . . . . . . . . . . . . . . . . . . . Exterior Service View . . . . . . . . . . . . . . . . . . . . . . . Exterior Service Parts List . . . . . . . . . . . . . . . . . . . Electrical Component Service View and Parts List. . Cable Heating Service Kits . . . . . . . . . . . . . . . . . . . Operating Instructions User Safety Information. . . . . Before Initial Use. . . . . . . . . . Operating Instructions. . . . . . General Holding Guidelines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 11 12 13 Care and Cleaning Cleaning and Preventative Maintenance . Protecting Stainless Steel Surfaces. . . . . Cleaning Agents . . . . . . . . . . . . . . . . . . . Cleaning Materials . . . . . . . . . . . . . . . . . Equipment Care . . . . . . . . . . . . . . . . . . . Clean Daily. . . . . . . . . . . . . . . . . . . . . . . Clean the Door Vents . . . . . . . . . . . . . . . Check Overall Condition of Oven. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 14 14 14 15 15 15 15 . . . . . . . . . . 17 18 19 20 20 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 dELIVEry uNpAcKING This Alto-Shaam appliance has been thoroughly tested and inspected to ensure only the highest quality unit is provided. Upon receipt, check for any possible shipping damage and report it at once to the delivering carrier. See Transportation Damage and Claims section located in this manual. 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. 1. Carefully remove the appliance from the carton or crate. NOTE: All claims for warranty must include the full model number and serial number of the unit. TH-II series • ® ® 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. installation / operation / service manual - pg . 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. 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 dANGEr associated hazards of this appliance. Operating Used to indicate the presence of a hazard that WILL cause severe personal injury, death, or substantial property damage if the warning included with this symbol is ignored. WArNING Used to indicate the presence of a hazard that CAN cause personal injury, possible death, or major property damage if the warning included with this symbol is ignored. cAuTION Used to indicate the presence of a hazard that can or will cause minor or moderate personal injury or property damage if the warning included with this symbol is ignored. cAuTION 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. NOTE 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. 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. TH-II series • installation / operation / service manual - pg . 2 installation dANGEr cAuTION 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. cAuTION METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION. TO AVOID BURNS, ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE. dANGEr DO NOT store or use gasoline or other ﬂammable vapors or liquids in the vicinity of this or any other appliance. TO PREVENT PERSONAL INJURY, USE CAUTION WHEN MOVING OR LEVELING THIS APPLIANCE. SITE INSTALLATION The Alto-Shaam cook and hold oven 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. Emissions testing conducted by Underwriters Laboratories, Inc. ® was found to be in compliance with the applicable requirements of NFPA96: 2004 Edition, Par. 18.104.22.168. U.L emissions sampling of grease laden vapor resulted in a total of 0.55 milligrams per cubic meter with no visible smoke and is considered representative of all oven models in the line. Based on these results, hood installation and/or outside venting should not be a requirement in most areas. Verify local codes for locations where more restrictive codes are applicable. ® 1.The oven must be installed on a stable and level surface. 2.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. 3.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. Minimum clearance REQUIREMENTS combustible non - combustible surfaces surfaces back 3" (76mm) 3" (76mm) left side 1" (25mm) 1" (25mm) right side 1" (25mm) 2" (51mm) 1" (25mm) 2" (51mm) top 5.This appliance must be kept free and clear of any obstructions blocking access for maintenance or service. TH-II series • installation / operation / service manual - pg . 3 installation site I N S T A L L A T I O N 500-TH-II 750-TH-II 19-1/16" (483mm) 18-1/16" (458mm) 79" (2006mm) Electrical Connection 26-9/16" (675mm) 34-7/8" (886mm) Pass-Through Option 54-1/8" (1373mm) Shown with optional bumper 41-1/16" (1043mm) Electrical Connection 58-1/4" (1479mm) 29-7/8" (758mm) 44-1/16" (1118mm) 21" (532mm) Cord Length 120V - 5 ft. (1524mm) 230V - 8 ft. (2438mm) 14-1/2" (368mm) Pass-Through Option Electrical Connection Shown with optional bumper 28-9/16" (726mm) 34" (864mm) 16" (406mm) 21-7/8" (556mm) 29" (737mm) Elec. Connection Cord Length 120V - 5 ft. (1524mm) 230V - 8 ft. (2438mm) 30-3/16" (767mm) Electrical Connection Pass-Through Option Shown with optional bumper 24-1/8" (612mm) 23-5/8" (600mm) 27-1/8" (688mm) *31-11/16" (804mm) - with optional 2-1/2" casters *35-5/16" (897mm) - with optional 5" casters *33-7/8" (860mm) - with optional 6" legs *32-1/2" (826mm) - with optional 2-1/2" casters *35-1/4" (894mm) - with optional 5" casters *33-3/4" (857mm) - with optional 6" legs WEIGHT MODEL 17" (432mm) 33-3/8" (848mm) with 3" (76mm) casters* 5-1/8" (130mm) 30-3/16" (767mm) Pass-Through Option 19-1/16" (483mm) 31-5/8" (802mm) 25-3/4" (651mm) Electrical Connection 5-1/8" (130mm) 33-3/8" (848mm) 26-3/4" (678mm) product\pan capacity NET SHIP 500-TH-II 130 lb (59 kg) 166 lb (75 kg) 750-TH-II 194 lb (264 kg) 264 lb (120 kg) 500-TH-II 40 lb (18kg) maximum volume maximum : 30 quarts (38 liters ) 750-TH-II 100 lb (45kg) maximum volume maximum : TH-II series • installation / operation / service manual - pg . 75 4 quarts (95 liters ) installation site I N S T A L L A T I O N 34-1/2" (876mm) 51" (1294mm) Electrical Connection 72-3/4" (1847mm) 1000-TH/II 25-1/16" (636mm) 34" (864mm) 31-5/8" (802mm) 17" (432mm) 23-1/2" (597mm) 40-3/16" (1021mm) with 3-1/2 (89mm) casters 5-1/8" (130mm) 22-1/2" (572mm) Cord Length 120V - 5 ft. (1524mm) 230V - 8 ft. (2438mm) 37" (940mm) Electrical Connection Pass-Through Option 20-1/2" (521mm) 26-7/8" (683mm) 23-1/2" (597mm) *38-5/8" (981mm) - with optional 2-1/2" casters *42" (1067mm) - with optional 5" casters *41-7/8" (1063mm) - with optional 6" legs WEIGHT MODEL 1000-TH/II NET SHIP 200 lb (91 kg) 275 lb (125 kg) product\pan capacity 120 lb (54kg) maximum volume maximum : 60 quarts TH-II (76 series liters ) • installation / operation / service manual - pg . 5 installation OPTIONS AND ACCESSORIES Bumper, Full Perimeter ( not available with 2-1/2 (64mm casters ) Carving Holder, prime rib steamship ( cafeteria ) round Casters - 2 rigid , 2 swivel w / brake 5" (127mm) 3-1/2" (89mm) 2-1/2" (64mm) Door with Window right - hand left - hand Door Lock with Key Drip Pan 1-7/16" (37mm) 1-11/16" (43mm) standard with drain 1-7/8" (48mm) without drain , 1-7/16" (37mm) without drain , 1-7/8" (48mm) extra deep , 4" (102mm) standard with drain standard with drain Legs, 6" (152mm), Stemmed ( set Pan Grid, Wire - 18" x 26" of four ) pan insert Security Panel w/ Key Lock Shelf, Stainless Steel flat wire , reach - in flat wire , pass - through rib rack Stacking Hardware TH-II series • 500-TH-II 750-TH-II 1000-TH-II 5011161 5010371 5009767 HL-2635 4459 HL-2635 4459 HL-2635 4459 5004862 5004862 5004862 standard standard standard 5010830 5010829 5010948 5010949 5010082 5010076 LK-22567 LK-22567 LK-22567 14813 — — 11898 — — — 14831 — — 11906 — — — 5005616 — 11906 15929 5011149 5011149 5011149 — PN-2115 PN-2115 5013939 5013936 5013934 SH-2326 — — SH-2324 SH-2327 SH-2743 SH-2325 SH-2346 SH-29474 5004864 5004864 5004864 5008022 5008022 installation / operation / service manual - pg . 6 5008022 installation site I N S T A L L A T I O N STAcKING INSTrucTIONS 1) If the two appliances were shipped together from the factory, the top unit will have the casters already removed. A stacking kit will be included with the shipment. If casters need to be removed: lay the unit on its back, and remove the set screw on each caster. Pull the casters out of the unit. 2) While appliance is laid on its back, insert one stacking post in each of the four corners of the upper unit. Secure the stacking posts using one screw and two ﬂat washers that come with the stacking kit. Note: The ﬂange on the stacking posts must face the outside of the unit. 3) remove the four top mounting screws from the lower unit. place the upper appliance, which has the stacking posts installed, on top of the bottom unit. center the top unit from front to back. re-install the four screws through the ﬂange of the four stacking posts. STACKING POSTS CASTER SET SCREW TOP MOUNTING SCREWS TOP MOUNTING SCREWS Stacking Configurations 1000-TH-II with 1000-TH-II, 1000-SK-II, 1000-SK/III or 1000-S , 750-TH-II with 750-TH-II, 750-TH/III, 750-S, 767-SK or 767-SK/III, 500-TH-II with 500-TH-II, 500-TH/III or 500-S TH-II series • installation / operation / service manual - pg . 7 installation site I N S T A L L A T I O N 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, electrical hook-up and installation of optional casters or legs. RESTRAINT REQUIREMENTS —MOBILE EQUIPMENT LEVELING Any appliance that is not furnished with a power supply cord but that includes a set of casters must be installed 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: Level the oven from side-to-side and front-to-back with the use of a spirit level. For ovens installed with casters, it is important that the installation surface be level due to the probability of frequent oven repositioning. We recommend checking the level of the oven periodically to make certain the floor has not shifted nor the oven moved. NOTE: F ailure to properly level this oven can cause improper function and will result in the uneven baking with products consisting of semi-liquid batter. TH-II series • WArNING rISK OF ELEcTrIc SHOcK. Appliance must be secured to building structure. 1.Casters must be a maximum height of 6" (152mm). 2.Two of the casters must 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 upper back flange of the appliance. A flexible connector is not supplied by nor is it available from the factory. installation / operation / service manual - pg . 8 installation site I N S T A L L A T I O N drip tray installation instructions b d a c Item Description Double-Sided Tape 1 2 Drip Tray Holder 1 3 8-32 x 1/4” Phil Screw 3 4 Drip Tray 1 1. Poke holes through double-sided tape a which is attached to the back of drip tray holder b. 2. Remove backing on double-sided tape a. 3. Put screws c through holes and attach drip tray holder b to unit. 4. Optional - apply a line of food-grade silicone caulk along top edge of drip tray holder b to seal. 5. Place drip tray d in drip tray holder b. dANGEr ENSURE POWER SOURCE MATCHES VOLTAGE STAMPED ON APPLIANCE NAMEPLATE. TH-II series • installation / operation / service manual - pg . Qty 1 9 installation ELECTRICAL CONNECTION The appliance must be installed by a qualified service technician. The oven must be properly grounded in accordance with the National Electrical Code and applicable local codes. For CE approved units: To prevent an electrical shock hazard between the appliance and other appliances or metal parts in close vicinity, an equalization-bonding stud is provided. An equalization bonding lead must be connected to this stud and the other appliances / metal parts to provide sufficient protection against potential difference. The terminal is marked with the following symbol. 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. Hard wired models: Hard wired models must be equipped with a country certified external allpole disconnection switch with sufficient contact separation. 750- and 1000-TH-II models at 208-240V are dual rated units with a conversion switch mounted under an access cover on the rear of the oven, near the power cord. If a power cord is used for the connection of the product an oil resistant cord like H05RN or H07RN or equivalent must be used. With the voltage conversion switch in the 200-208V (UPPER) position, the oven will function properly with a source voltage of between 200 and 208. With the voltage conversion switch in the 220-240V (LOWER) position, the unit will function properly with a source voltage of between 220 and 240. NOTE: ALL 208-240V units are shipped from the factory with the voltage conversion switch in the 220-240 position. All 125V rated units will function properly with a source voltage of between 100 and 125, 60 Hz. The 125V rated units are provided with a cord and plug [NEMA #5-20P]. Have a licensed electrician install the proper outlet configuration as required for the unit in accordance with applicable, local electrical codes. This will assure a safe and troublefree installation. dANGEr 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. NOTE: CE approved appliances must be connected to an electrical circuit that is protected by an external GFCI outlet. ELECTRICA L - 500-TH-II voltage phase cycle / hz 120 1 60 amps kW 16 1.9 208-240 (agcy)1 at 208 1 at 240 1 230 1 60 12.5 3.0 60 10.6 2.2 60 12.2 2.9 50 122.8 cord & nema 5-20p 20A - 125V plug no cord or plug cee 7/7 220-230V plug ELECTRICA L - 750-TH-II voltage phase cycle / hz amps kW 120 1 60 14.2 1.7 208-240 (agcy) at 208 at 240 230 1 1 1 1 60 60 60 50 14.4 14.6 11.2 10.4 3.0 3.0 2.7 2.4 cord & nema 5-20p 20A - 125V plug no cord or plug cee 7/7 220-230V plug voltage phase cycle / hz amps kW 120 1 60 16.0 1.9 208-240 (agcy) at 208 at 240 230 1 1 1 1 60 60 60 50 14.4 14.4 11.1 10.4 3.0 3.0 2.7 2.4 cord & • installation / operation / service manual - pg . 10 plug nema 5-20p 20A - 125V plug no cord or plug cee 7/7 220-230V plug Wire diagrams are located inside the bonnet of the unit. series plug ELECTRICAL - 1000-TH-II TH-II plug O P E R A T I N G I N S T RUC T I O N S USER SAFETY INFORMATION cAuTION METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION. TO AVOID BURNS, ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE. The Alto-Shaam cook and hold oven 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. S T A R T - UP O P E R A T I O N 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. Install the oven side racks, oven shelves, and external drip tray. Shelves are installed with the curved edge toward the back of the oven. Insert the drip pan on the interior bottom surface of the oven. 2. Close the oven doors, press the power switch to the on position, and set the thermostat to 300°F (149°C). PREHEATING: Always preheat the oven for a minimum of 20 minutes before cooking product. Follow the operating instructions indicated on the next page of this manual. dANGEr 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. 3. Allow the oven to cycle for approximately 2 hours or until no odor is detected. dANGEr dANGEr APPLIANCES WITH NO CORD PROVIDED BY FACTORY MUST BE EQUIPPED WITH A CORD OF SUFFICIENT LENGTH TO PERMIT THE APPLIANCE TO BE MOVED FOR CLEANING. ELECTRICAL CONNECTIONS MUST BE MADE BY A QUALIFIED SERVICE TECHNICIAN IN ACCORDANCE WITH APPLICABLE ELECTRICAL CODES. TH-II series • WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED L O cK- O uT O r pOST BrEAKEr pANEL uNTI L S ErV IcE WO rK HA S BEEN cO MpL ET Ed. dANGEr ENSURE POWER SOURCE MATCHES VOLTAGE STAMPED ON APPLIANCE NAMEPLATE. installation / operation / service manual - pg . 11 O P E R A T I N G I N S T RUC T I O N S 1. P ush power switch to On (I) position. Control will display 0°F or 0°C. 2. Set the holding temperature. • Rotate the hold knob to the desired holding temperature. The set temperature will appear in the Digital Display 140 .F and the temperature display button will illuminate. • The holding indicator light will illuminate while in hold mode. • Holding temperature range: 60° to 205°F (16 to 96°C) 3. Set the cooking temperature. • Rotate the cook knob to the desired temperature. The set temperature will appear in the Digital Display 250 .F and the temperature display button will illuminate. • The cooking indicator light will illuminate while in cook mode. • Cooking temperature range: 200° to 325°F (94 to 160°C) • Note: Cooking mode not active unless timer is running. 4. Set timer. • Press Up or Down arrows when cook knob is set to begin cooking. • Press Up or Down arrows to adjust the time while cooking. • Note: Hold timer button for 3 seconds when in cook mode to cancel timer (display ---shows ). 5. PREHEAT oven for 30 minutes before loading food. The heat indicator light will illuminate and will remain lit as long as the oven is calling for heat. 6. Load the oven with food and adjust cooking timer as needed. Notes: • When the oven temperature reaches the set temperature, the heat indicator light will turn off. • Press and hold the Temperature Display Button for 3 seconds at any time to display the Actual oven temperature 190 .F . To toggle between fahrenheit (°F) and celsius (°C): Press the Temperature Display Button at any time to display the alternate temperature. The factory default is Fahrenheit. To change to Celsius: 1. Press and hold the Temperature Display Button and the Down Arrow Key for 5 seconds. . 2. The control will show for 3 seconds to verify C selection and then show the temperature in ºC. 3. Repeat to toggle to Fahrenheit. Note: With a power failure, factory test, etc., the control will retain the ºC or ºF setting selected by the user when power is restored. Heat Indicator Light Holding Indicator Light Digital Display Cooking Indicator Light I o On/Off Power Switch Up/Down Arrow Keys Time Key Hold Knob Cook Knob Temperature Display Button TH-II series • installation / operation / service manual - pg . 12 O P E R A T I N G I N S T RUC T I O N S General Holding Guideline HOLdING TEMpErATurE rANGE 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. TH-II series • MEAT FAHrENHEIT cELSIuS BEEF ROAST — Rare 130°F 54°C BEEF ROAST — Med/Well Done 155°F 68°C BEEF BRISKET 160° — 175°F 71° — 79°C CORN BEEF 160° — 175°F 71° — 79°C PASTRAMI 160° — 175°F 71° — 79°C PRIME RIB — Rare STEAKS — Broiled/Fried 130°F 54°C 140° — 160°F 60° — 71°C 160°F 71°C VEAL RIBS — Beef or Pork 160° — 175°F 71° — 79°C HAM 160° — 175°F 71° — 79°C PORK 160° — 175°F 71° — 79°C LAMB 160° — 175°F 71° — 79°C CHICKEN — Fried/Baked 160° — 175°F 71° — 79°C DUCK 160° — 175°F 71° — 79°C TURKEY 160° — 175°F 71° — 79°C GENERAL 160° — 175°F 71° — 79°C pOuLTry FISH/SEAFOOd FISH — Baked/Fried 160° — 175°F 71° — 79°C LOBSTER 160° — 175°F 71° — 79°C SHRIMP — Fried 160° — 175°F 71° — 79°C 120° — 140°F 49° — 60°C 160° — 175°F 71° — 79°C 80° — 100°F 27° — 38°C BAKEd GOOdS BREADS/ROLLS MIScELLANEOuS CASSEROLES DOUGH — Proofing EGGS —Fried 150° — 160°F 66° — 71°C FROZEN ENTREES 160° — 175°F 71° — 79°C HORS D'OEUVRES 160° — 180°F 71° — 82°C PASTA 160° — 180°F 71° — 82°C PIZZA 160° — 180°F 71° — 82°C POTATOES PLATED MEALS 180°F 82°C 140° — 165°F 60°— 74°C 60° — 93°C SAUCES 140° — 200°F SOUP 140° — 200°F 60° — 93°C VEGETABLES 160° — 175°F 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 ) TEMPERATURE REQUIREMENTS . installation / operation / service manual - pg . 13 REGULATIONS FOR ALL INTERNAL C A R E an d c leaning cLEANING ANd prEVENTIVE MAINTENANcE prOTEcTING STAINLESS STEEL SurFAcES It is important to guard against corrosion in the care of stainless steel surfaces. Harsh, corrosive, cLEANING AGENTS Use non-abrasive cleaning products designed for use on stainless steel surfaces. Cleaning agents must be chloride-free compounds and must not or inappropriate chemicals can completely destroy the contain quaternary salts. Never use hydrochloric acid (muriatic acid) on stainless steel surfaces. protective surface layer Always use the proper cleaning agent at the of stainless steel. Abrasive pads, steel wool, or metal implements will abrade manufacturer's recommended strength. Contact your local cleaning supplier for surfaces causing damage to this protective coating product recommendations. and will eventually result in areas of corrosion. Even water, particularly hard water that contains cLEANING MATErIALS 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 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. 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. cAuTION RS NO S C RA PE IR E BRU S ST TH-II E EL P A DS NO S NO HE W series • 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. installation / operation / service manual - pg . 14 c a r e an d c leaning EQUIPMENT CARE Under normal circumstances, this oven should provide you with long and trouble free service. There is no preventative maintenance required, however, the following Equipment Care Guide will maximize the potential life and trouble free operation of this oven. The cleanliness and appearance of this equipment will contribute considerably to operating efficiency and savory, appetizing food. Good equipment that is kept clean works better and lasts longer. Disconnect unit from power source, and let cool. 2. Remove all detachable items such as wire shelves, side racks, and drip pans. Clean these items separately. 3. 4. Wipe the interior metal surfaces of the oven with a paper towel to remove loose food debris. Clean the interior metal surfaces of the cabinet with a damp clean cloth or sponge and any good commercial detergent. 5.Spray heavily soiled areas with a water soluble degreaser and let stand for 10 minutes, then remove soil with a plastic scouring pad. 6.Wipe control panel, door vents, door handles, and door gaskets thoroughly since these areas harbor food debris. Rinse surfaces by wiping with sponge and clean warm water. dANGEr dIScONNEcT uNIT FrOM pOWEr SOurcE BEFOrE cLEANING Or SErVIcING. TH-II series Wipe door gaskets and control panel dry with a clean, soft cloth. 10.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. 12. Clean any glass with a window cleaner. NOTE: Avoid the use of abrasive cleaning compounds, chloride based cleaners, or cleaners containing quaternary salts. Never use hydrochloric acid (muriatic acid) on stainless steel. 7. 9. 11.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. CLEAN DAILY 1. 8.Remove excess water with 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 equipment. CLEAN THE DOOR VENTS Door vents need to be inspected and cleaned as required. CHECK OVERALL CONDITION OF OVEN ONCE A MONTH Check the oven once a month for physical damage and loose screws. Correct any problems before they begin to interfere with the operation of the oven. DO NOT USE OVEN IF CONTROLS ARE NOT PROPERLY FUNCTIONING Refer to the Trouble Shooting Guide located in this manual or call an authorized service technician. dANGEr 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 installation / operation / service manual - pg . 15 S anitation Food ﬂavor and aroma are usually so closely related that it is difﬁcult, if not impossible, to separate them. There is also an important, inseparable relationship between cleanliness and food ﬂavor. Cleanliness, top operating efﬁciency, and appearance of equipment contribute considerably to savory, appetizing foods. Good equipment that is kept clean, works better 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 ﬂavors and odors troubling food service operations are caused by bacteria growth. Sourness, rancidity, mustiness, stale or other OFF ﬂavors are usually the result of germ activity. The easiest way to insure full, natural food ﬂavor 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 attractive appearance of equipment, along with maximum efﬁciency and utility. More importantly, a good sanitation program provides one of the key elements in the prevention of 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 effective tool for this purpose, and should be routinely used on all products that require holding at a speciﬁc 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 effective 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 HOT FOODS DANGER ZONE 40° TO 140°F (4° TO 60°C) CRITICAL ZONE 70° TO 120°F (21° TO 49°C) SAFE ZONE 140° TO 165°F (60° TO 74°C) COLD FOODS DANGER ZONE ABOVE 40°F (ABOVE 4°C) SAFE ZONE 36° TO 40°F (2° TO 4°C) FROZEN FOODS DANGER ZONE TH-II ABOVE 32°F (ABOVE 0°C) CRITICAL ZONE 0° TO 32°F (-18° TO 0°C) SAFE ZONE 0°F or below (-18°C or below) series • installation / operation / service manual - pg . 16 S e r vi c e TROUBLE SHOOTING CHECKLIST Error code description possible cause E-30 Cavity air sensor reading < 5°F. Verify sensor integrity. cavity air sensor shorted See sensor test instructions below. Cavity air sensor reading > 517°F. Verify sensor integrity. cavity air sensor open See sensor test instructions below. product probe is shorted Product probe reading < 5°F. Verify sensor integrity. Oven will cook in time only See sensor test instructions below. product probe is open Product Probe reading > 517°F. Verify sensor integrity. Oven will cook in time only See sensor test instructions below. under temperature Unit has not reached set-point for more than 90 minutes. E-31 Over temperature E-10 E-11 E-20 E-21 Unit has been higher than 25°F above the maximum cavity set-point for more than 2 minutes. Note: Holding Cabinets with this error code are more than 145°F higher than the maximum set-point. Contact factory. E-50 Temp. measurement error E-51 Temp. measurement error Contact factory. E-60 real time clock error Data set to factory default. Ensure that date and time are correct if applicable. E-61 real time clock error Contact factory. E-70 configuration connector error (dIp switch) Refer to wiring diagram for the particular model and ensure dip switches on the control match the settings called out on the WD. If the dip switch settings are correct according to the print replace the control. E-78 Voltage low Voltage below 90 VAC on a 125 VAC unit, or below 190 VAC on a 208-240 VAC unit. Correct voltage. E-79 Voltage high Voltage over 135 VAC on a 125 VAC unit, or over 250 VAC on a 208-240 VAC unit. Correct voltage. E-80 EEprOM Error Ensure that all temperatures and times are properly set. Contact factory if problem persists. E-81 EEprOM Error Contact factory. E-82 EEprOM Error Contact factory. E-83 EEprOM Error Contact factory. E-85 EEprOM Error All timers, if previously on, are now off. Possible bad EEPROM. E-86 EEprOM Error Stored HACCP memory corrupted. HACCP Address reset to 1. Possible bad EEPROM. Contact factory if problem persists. E-87 EEprOM Error Stored offsets corrupted. Offsets reset to 0. Control may need a recalibration. Possible bad EEPROM. Contact factory if problem persists. E-88 EEprOM Error All timer set-points are reset to 1 minute. Timers, if previously on, are now off. Possible bad EEPROM. E-90 Button stuck A button has been held down for >60 seconds. Adjust control. Error will reset when the problem has been resolved. E-dS datakey error Datakey digital signature incompatible. Cycle power, and install compatible Datakey if error persists. E-dT datakey error Datakey incompatible with control. Install compatible Datakey. E-du datakey unplugged Install Datakey and cycle power to control to clear error. Note: If in doubt, always cycle the power to the control and contact factory if the problem persists. To test probe and air sensor: Tes t probe and air sensor by placing sensor in ice water bath and using an ohmmeter set on the ohm scale. The reading should be 100 ohms resistance. If it is more than 2 ohms higher or lower, sensor needs to be replaced . TH-II series • installation / operation / service manual - pg . 17 S e r vi c e se r vi c e view 50 0- T H- I I shown 33 32 34 1 31 35 2 4 3 5 6 DETAIL A 7 8 30 9 29 28 A 27 10 26 23 25 24 22 21 20 11 19 18 17 14 16 15 12 13 P art numbe rs a nd dra wings ar e s ubjec t t o c hange w i t h o u t n o t i c e . TH-II series • installation / operation / service manual - pg . 18 SERVICE se r vi c e view - e x te r io r mo d el > IT EM 1 D ESCR I P T I O N 5 0 0 -T H -I I 750-TH-II 1000-TH-II PART No. QTY PART No. QTY P A R T N o. QTY fan, box, 115v, 34cfm FA-3973 1 FA-3973 1 FA-3973 1 fan box, 208-240V, 230V FA-34524 1 FA-34524 1 FA-34524 1 2 top cover 1011946 1 1011872 1 1011534 1 3 GASKET ADHESIVE 0.125 X 0.375 [lin ft] GS-23622 1 GS-23622 1 GS-23622 1 4 PLUG, DOME,.187" HOLE pg-28439 6 pg-28439 6 pg-28439 6 5 bushing, strain relief BU-3964 1 bu-3964 1 BU-3964 2 6 cordset, 120V cd-3397 1 cd-3397 1 cd-3397 1 cordset, 230V cd-3922 1 cd-3922 1 cd-3922 1 7 switch cover 11133 1 11133 1 11133 1 8 rear trim, spot 5014004 1 5014081 1 5014172 1 9 rivet, blind, #44 stainless steel ri-2100 6 ri-2100 6 ri-2100 6 10 PANEL, SIDE 1011945 2 1010813 2 1011619 2 11 SCREW, 8-32 x 1/4" PHIL sc-2459 23 sc-2459 25 sc-2459 33 12 CASTER, 3-1/2" RIGID cs-25674 2 cs-25674 2 cs-25674 2 13 CASTER, 3-1/2" SWIVEL W/ BRAKE cs-25675 2 cs-25675 2 cs-25675 2 14 BOTTOM PANEL 1010774 1 1010394 1 1009941 1 15 HINGE, pair HG-22338 1 HG-22338 1 HG-22338 1 16 DRIP TRAY KIT 5010736 1 5010391 1 5009716 1 - drip tray holder 1010782 1 1010584 1 1010584 1 - drip tray 17 1010783 1 1010585 1 1010585 1 DOOR ASSembly, rH 5010828 1 5010946 1 5010081 1 door assembly, lh 5010829 1 5010947 1 5010071 1 GS-22950 1 gs-22951 1 gs-22952 1 14813 1 14831 1 5005616 1 3 door gasket 18 DRIP PAN WELD 19 SHELF, stainless steel SH-2326 2 sh-2324 3 SH-2325 20 SIDE RACK, CHROME sr-28403 2 sR-28405 2 SR-2266 2 1010880 2 1010813 2 — — Pan slides, 230V only 21 SCREW,10-32X1-1/2", NF, PHIL SC-2073 10 SC-2073 10 SC-2073 10 22 HANDLE, OFFSET MAG. LATCH HD-27080 1 HD-27080 1 HD-27080 1 23 SCREW, 3/4" PAN HD SC-2071 2 SC-2071 2 SC-2071 2 24 SHIM, Handle 13947 1 13947 1 13947 1 25 knob, thermostat kn-26568 2 kn-26568 2 kn-26568 2 26 THERMOSTAT, cook TT-34910 1 TT-34910 1 TT-34910 1 27 SWITCH,ROCKER, 125-277V, 20A SW-34769 1 SW-34769 1 SW-34769 1 28 panel overlay pe-29362 1 pe-29360 1 PE-28685 1 29 control cc-34488 1 cc-34488 1 cc-34488 1 30 cable, wire harness CB-34945 1 CB-34945 1 CB-34945 1 31 T-block bk-3019 1 bk-3019 1 bk-3019 1 32 sensor Guard 1008272 1 1008272 1 1008272 1 33 SCREW, 6-32 X 1/2", NC PHIL, FLAT SC-2239 2 SC-2239 2 SC-2239 2 34 block, control sensor bk-29606 1 bk-27878 1 BK-27878 1 35 probe, oven temp. pr-34494 1 pr-34494 1 pr-34494 1 36* non-product probe seal 1006871 1 1006871 1 1006871 1 37* connector CR-34559 1 CR-34559 1 CR-34559 1 38* CONNECTOR-5 CONDUCTOR CR-34646 1 CR-34646 1 CR-34646 1 39* insulation in-2003 1 in-2003 1 in-2003 1 40* nut, hex, M4-0.7 18-8 nu-22286 2 nu-22286 2 nu-22286 2 41* plug, 3/8" hole pg-25574 2 pg-25574 2 pg-25574 2 42* SCREW,10-32 X 3/4", NF PHIL SC-2072 6 sc-2072 6 sc-2072 6 43* 8-32 X 2 SLOT PAN HEAD 18-8 S/S SC-23154 2 SC-23154 2 SC-23154 2 44* 8-32 x 1/2" PHIL SCREW SC-2425 2 SC-2425 2 SC-2425 2 45* WASHER M4 SPLIT LOCK S/S 18-8 WS-22300 2 WS-22300 2 WS-22300 2 * not shown TH-II series • installation / operation / service manual - pg . 19 S e r vi c e E LE C TR ONI C C O MP O N E N TS parts list 500-TH/III 230V shown 5 1 2 3 4 11 10 6 7 8 9 P a r t n u m b e r s a n d d r a w i n g s a r e s u b j e c t t o c h a n g e w i t h o u t n o ti ce . mod el > IT EM PART No. QTY PART No. QTY 1 STAR LOCK WASHER WS-2467 1 WS-2467 1 2 screw, 10-32 X 1/4" PAN HD GROUND SC-2190 1 SC-2190 1 3 3/8" BLACK HOLE BUSHING BU-3419 1 BU-3419 1 4 CONNECTOR, #16 FERRULE - 230V CR-34828 3 CR-34828 3 CONNECTOR, #12 FERRULE - 120V CR-34830 3 CR-34830 3 CORDSET - 16AWG, 3/C, INT’L HARM - 230V CD-3922 1 CD-3922 1 CORDSET - 12/3 SJO, 20A - 125V PLUG - 120V CD-3397 1 CD-3397 1 6 screw, 6-32 X 1 1/4" ROUND HD SC-2365 2 SC-2365 2 7 T-BLOCK BK-3019 1 BK-3019 1 8 LINE FILTER, 115/250V 50/60HZ - 230V ONLY FI-33225 1 FI-33225 1 9 1/2" HOLE BUSHING BU-3006 1 BU-3006 1 10 screw, 8-32 x 1/4" PHIL SC-2459 2 SC-2459 2 11 AIR SHIELD SPOT WELD ASSB 5013997 1 5014097 1 5 D ESCR I P T I O N 750-TH-II 1 0 0 0 -T H -I I 500-TH-II TH-II series • installation / operation / service manual - pg . 20 S e r vi c e cable Heating Servi ce Kit S cable heating servi ce kit > item cb-3045 D ESCR I P T I O N cable heating element #4880 #4881 500, 750, 1000 - 120V 500 - 208-240V 750, 1000 - 208-240V qty qty 134 ft. (41 m) 210 ft. (64 m) cr-3226 ring connector 4 12 in-3488 insulation corner 1 ft. (305 mm) 1 ft. (305 mm) bu-3105 shoulder bushing 4 12 bu-3106 cup bushing 4 12 st-2439 stud 4 12 nu-2215 hex nut 8 24 sl-3063 insulating sleeve 4 12 ta-3540 electrical tape 1 roll 1 roll dANGEr LOcK- O uT O r pO S T BrEAKEr pANEL uNT IL S ErV IcE WO rK HAS BEEN cO MpL ET Ed. dANGEr dIScONNEcT uNIT FrOM pOWEr SOurcE BEFOrE cLEANING Or SErVIcING. TH-II series • installation / operation / service manual - pg . 21 TH-II series • installation / operation / service manual - pg . 22 TH-II series • installation / operation / service manual - pg . 23 TH-II series • installation / operation / service manual - pg . 24 TH-II series • installation / operation / service manual - pg . 25 TRANSPORTATION DAMAGE and CLAIMS 1. 2. 3. 4. 5. 6. 7. 8. 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. 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: Driver refuses to allow inspection of containers for visible damage. 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 WARRANTY Alto-Shaam, Inc. warrants to the original purchaser only that any original part that is found to be defective in material or workmanship will, at Alto-Shaam's option, subject to provisions hereinafter stated, be replaced with a new or rebuilt part. The parts warranty period is as follows: For the refrigeration compressor on Alto-Shaam Quickchillers™, five (5) years from the date of installation. For the heating element on Halo Heat® cooking and holding ovens, as long as the original purchaser owns the oven. This excludes holding only equipment. For all other parts, one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first. The labor warranty period is one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first. Alto-Shaam will bear normal labor charges performed during standard business hours, excluding overtime, holiday rates or any additional fees. To be valid, a warranty claim must be asserted during the applicable warranty period. This warranty is not transferable. THIS WARRANTY DOES NOT APPLY TO: 1. Calibration. 2. Replacement of light bulbs, door gaskets, and/or the replacement of glass due to damage of any kind. 3. Equipment damage caused by accident, shipping, improper installation or alteration. 4. Equipment used under conditions of abuse, misuse, carelessness or abnormal conditions, including but not limited to, equipment subjected to harsh or inappropriate chemicals, including but not limited to, compounds containing chloride or quaternary salts, poor water quality, or equipment with missing or altered serial numbers. 5. Damage incurred as a direct result of poor water quality, inadequate maintenance of steam generators and/or surfaces affected by water quality. Water quality and required maintenance of steam generating equipment is the responsibility of the owner/operator. 6. Damage caused by use of any cleaning agent other than Alto-Shaam's Combitherm® Cleaner, including but not limited to damage due to chlorine or other harmful chemicals. Use of Alto-Shaam's Combitherm® Cleaner on Combitherm® ovens is highly recommended. 7. Any losses or damage resulting from malfunction, including loss of product, food product, revenue, or consequential or incidental damages of any kind. 8. Equipment modified in any manner from original model, substitution of parts other than factory authorized parts, removal of any parts including legs, or addition of any parts. This warranty is exclusive and is in lieu of all other warranties, express or implied, including the implied warranties of merchantability and fitness for a particular purpose. In no event shall Alto-Shaam be liable for loss of use, loss of revenue or profit, or loss of product, or for any indirect, special, incidental, or consequential damages. No person except an officer of Alto-Shaam, Inc. is authorized to modify this warranty or to incur on behalf of Alto-Shaam any other obligation or liability in connection with Alto-Shaam equipment. Effective November 1, 2011 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 Street PHONE: ● P.O. Box 450 ● Menomonee Falls, Wisconsin 53052-0450 ● U.S.A. 262.251.3800 • 800.558-8744 USA/CANADA FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY www.alto-shaam.com PRINTED TH-II series • installation / operation / service manual - pg . 26 IN U.S.A.