Specifications | Alto-Shaam 1000-TH/III Oven User Manual

Cook & Hold Oven
Electronic Control
Model: 300-TH/III
500-TH/III
750-TH/III
1000-TH/III
1200-TH/III
1200-TH/iii
1000-TH/iii
750-TH/iii
500-TH/iii
300-TH/iii
• 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-29758 • 08/12
Delivery.............................................................................. 1
Unpacking.......................................................................... 1
Safety Procedures and Precautions.................................... 2
Sanitation
Sanitation/Food Safety................................................ 27
Internal Food Product Temperatures........................... 27
Installation
Installation Requirements.............................................. 3
Clearance Requirements............................................... 3
Dimension Drawings, weights & capacities................. 4-8
Options and Accessories............................................... 9
Stacking Configurations.............................................. 10
Leveling...................................................................... 11
Restraint Requirements - Mobile Equipment................ 11
Drip Tray Installation................................................... 12
Electrical Specifications......................................... 13-14
Service
Trouble Shooting - Error Codes................................... 28
Trouble Shooting Electrical Components..................... 29
Exterior Service View & Parts ................................ 30-35
Electronic Components View & Parts .................... 36-37
HACCP Data Logger Service Parts (option)................. 37
Cable Heating Kits...................................................... 38
Operating Instructions
User Safety Information............................................... 15
Start-up Operation....................................................... 15
Audible Signals........................................................... 15
Control Features......................................................... 16
Operating Features & Functions............................. 17-18
Cook/Hold Instructions................................................ 19
To Cook/Hold Using Preset Menu Keys....................... 19
Programming a Preset................................................. 20
Erasing a Preset.......................................................... 20
User Options............................................................... 21
HACCP....................................................................... 22
General Holding Guidelines......................................... 23
Care and Cleaning
Protecting Stainless Steel Surfaces............................. 24
Cleaning Agents.......................................................... 24
Cleaning Materials...................................................... 24
Equipment Care.......................................................... 25
Clean Daily................................................................. 26
Clean the Door Vents.................................................. 26
Check Overall Condition of Oven................................. 26
Daily Prong Cleaning................................................... 26
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/III
®
®
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.
dANgER
Used to indicate the presence of
a hazard that WiLL cause severe
personal injury, death, or substantial
property damage if the warning
included with this symbol is ignored.
wARNINg
Used to indicate the presence of
a hazard that CAN cause personal
injury, possible death, or major
property damage if the warning
included with this symbol is ignored.
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.
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
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.
pg .
2
TH/III
installation / operation / service manual
installation
dANgER
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
TO PREVENT PERSONAL iNJURY,
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.
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. 4.1.1.2. 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 appliance in any area
where it may be affected by any adverse
conditions such as steam, grease, dripping
water, high temperatures, or any other severely
adverse conditions.
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.
5.This appliance must be kept free and clear
of any obstructions blocking access for
maintenance or service.
TH/III
cLEA R A NCE R EQ UIR EM ENTS
18" (457mm) minimum clearance at the back from heat
producing equipment. To protect the electronic control,
maintain sufficient side clearance to prevent the control area
from reaching any temperature at or above 140°F (60°C).
NOTE
If the appliance has been unplugged for an
extended period of time, the Real Time Clock may
require recharging. Turn main breaker to the unit
off for 10 seconds and then restore power.
For more information, see Error Code E-60 in
the Troubleshooting section of this manual.
installation / operation / service manual pg .
3
installation
site I N S T A L L A T I O N
300-TH/III
25-3/16" (643mm)
Cord Length:
5 ft. (1524mm)
40-5/8" (1031mm)
17-5/8" (447mm)
3/4" (19mm)
18-15/16" (480mm)
16-13/16"
(426mm)
15-1/4"
(387mm)
300-th3 2011 lit
weight
product capacity
net :
69 lb (31 kg)
ship : contact factory
pg .
4
TH/III
36 lb (16 kg)
volume maximum :
installation / operation / service manual
22.5
maximum
quarts
(28,5
liters )
installation
site I N S T A L L A T I O N
500-TH/III
Cord Length
120V - 5 ft. (1524mm)
208-240V - 5 ft. (1524mm)
230V - 8 ft. (2438mm)
Shown with
optional bumper
14-1/2"
(368mm)
30-3/16" (767mm)
5-1/8" (130mm)
33-3/8" (848mm)
19" (483mm)
Pass-Through
Option
26-9/16" (675mm)
18-1/16"
(458mm)
16" (406mm)
58-1/4" (1479mm)
Electrical
Connection
41-1/16" (1043mm)
29-7/8" (758mm)
44-1/16" (1118mm)
21" (532mm)
Electrical
Connection
Pass-Through
Option
21-7/8" (556mm)
29" (737mm)
*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
weight
product\pan capacity
net :
140 lb (64 kg)
ship :
180 lb (82 kg)
TH/III
40 lb (18 kg)
volume maximum :
installation / operation / service manual 30
maximum
quarts
(38
liters )
pg .
5
installation
site I N S T A L L A T I O N
750-TH/III
34-7/8" (886mm)
54-1/8" (1373mm)
Electrical
Connection
79" (2006mm)
Cord Length
208-240V - 5 ft. (1524mm)
230V - 8 ft. (2438mm)
Pass-Through
Option
Electrical
Connection
Shown with
optional bumper
28-9/16" (726mm)
34" (864mm)
26-3/4" (678mm)
31-5/8" (802mm)
17" (432mm)
25-3/4" (651mm)
33-3/8" (848mm)
with 3" (76mm) casters*
5-1/8" (130mm)
Elec. Connection
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)
*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
product\pan capacity
net :
ship :
pg .
6
192 lb (87 kg)
est .
260 lb (118 kg)
TH/III
100 lb (45 kg)
volume maximum :
installation / operation / service manual
75
maximum
quarts
(95
liters )
installation
site I N S T A L L A T I O N
1000-TH/III
34-1/2" (876mm)
51" (1294mm)
Electrical
Connection
72-3/4" (1847mm)
Cord Length
208-240V - 5 ft. (1524mm)
230V - 8 ft. (2438mm)
Pass-Through
Option
Shown with
optional bumper
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)
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
product\pan capacity
net :
230 lb (104 kg)
ship :
est .
275 lb (125 kg)
TH/III
120 lb (54 kg)
volume maximum :
installation / operation / service manual 60
maximum
quarts
(76
liters )
pg .
7
installation
site I N S T A L L A T I O N
72-3/4" (1847mm)
51" (1294mm)
Electrical
Connection
34-1/2" (876mm)
1200-TH/III
Pass-Through
Option
Shown with
optional bumper
25-1/16" (636mm)
Electrical
Connection
72-1/4" (1835mm)
Pass-Through
Option
6-13/16" (172mm)
75-5/8" (1920mm) with 5 (127mm) casters*
22-1/2" (572mm)
34" (864mm)
31-5/8" (802mm)
17" (432mm)
20-1/2"
(521mm)
24-1/4" (613mm)
23-1/2" (597mm)
*73-7/8" (1877mm) - with optional 3-1/2" casters
*74-11/16" (1897mm) - with optional 6" legs
product\pan capacity ( p e r
wei g ht
net :
402 lb (182 kg)
ship :
pg .
8
est .
432 lb (196 kg)
TH/III
120 lb (54 kg)
volume maximum :
installation / operation / service manual
60
compartment)
maximum
quarts
(76
liters )
installation
OPTIONS AND ACCESSORIES
Bumper, Full Perimeter
( not
2-1/2"
available with
300-TH/III
500-TH/III
—
5011161
5010371
5009767
5009767
prime rib
HL-2635
HL-2635
4459
HL-2635
4459
HL-2635
4459
HL-2635
4459
5" (127mm)
3-1/2" (89mm)
3" (76mm)
2-1/2" (64mm)
—
—
5015323
—
casters )
Carving Holder
steamship ( cafeteria ) round
Casters - 2
rigid ,
2
swivel w / brake
Door Lock with Key
Drip Pan
with drain
without drain
extra deep
HACCP Data Logger ( factory
installed )
Legs, 6" (152mm), Stemmed ( set
Pan Grid, Wire - 18"
x
26"
of four )
pan insert
Security Panel with key lock
Shelves
flat wire , reach - in
flat wire , pass - through
rib rack
Stacking Hardware
TH/III
5004862
750-TH/III 1000-TH/III 1200-TH/III
5004862
5004862
5004862
standard
standard
standard
standard
—
LK-22567
LK-22567
LK-22567
LK-22567
—
—
PN-2122
14813
11898
—
14831
11906
—
5005616
11906
15929
5005616
11906
15929
5015563
5015563
5015563
5015563
5015563
—
5011149
5011149
5011149
5011149
—
—
PN-2115
PN-2115
PN-2115
—
5013939
5013936
5013934
5013934
SH-2107
—
—
SH-2326
—
—
SH-2324
SH-2327
SH-2743
SH-2325
SH-2346
SH-29474
SH-2325
SH-2346
SH-29474
—
5004864
5004864
5004864
—
—
5008022
—
5008022
installation / operation / service manual —
5008022
—
—
pg .
9
installation
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
Model
pg .
10
Can be stacked with
300-TH/III
300-TH/III or 300-S
No Stacking Hardware needed. Align dimples at top and bottom of units. It is
recommended that the legs be removed from the top unit before stacking.
500-TH/III
500-TH/III, 500-TH-II or 500-S
750-TH/III
750-TH/III, 750-TH-II, 750-S, 767-SK or 767-SK/III
1000-TH/III
1000-TH/III, 1000-SK/III, 1000-SK/II or 1000-S
TH/III
installation / operation / service manual
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.
LEVELING
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/III
RESTRAINT REQUIREMENTS
—MOBILE EQUIPMENT
wARNINg
RISK OF ELEcTRIc ShOcK.
Appliance must be secured
to building structure.
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:
1.Maximum height of casters is 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 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 .
11
installation
site I N S T A L L A T I O N
drip tray installation instructions - 500, 750, 1000, 1200
b
d
a
c
Item
1
Description
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, but strongly recommended - 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.
wARNINg
FAILURE TO pROpERLy INSTALL
ThE dRIp TRAy cAN OR wILL
cAUSE MAJOR EQUIpMENT
dAMAgE ANd wILL RESULT IN
A LEAKAgE hAZARd ThAT cAN
cAUSE pERSONAL INJURy.
pg .
12
TH/III
installation / operation / service manual
Qty
Double-Sided Tape
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.
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.
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.
dANgER
ENSURE POWER SOURCE
MATCHES VOLTAGE iDENTiFiED
ON APPLiANCE RATiNG TAG.
REGARDING INTERNATIONAL STANDARD UNITS:
If the unit is not equipped with flexible cord and
plug, an all-pole country approved disconnection
device which has a contact separation of at least
3mm in all poles must be incorporated in the fixed
wiring for disconnection. When using a cord
without a plug, the green/yellow conductor shall
be connected to the terminal which is marked with
the ground symbol. If a plug is used, the socket
outlet must be easily accessible. If the power cord
needs replacement, use a similar one obtained
from the distributor.
for CE approved units: To prevent an electrical
shock hazard between the appliance and other
appliances or metal parts in close vicinity, an
equalization-bonding stud is provided. An
equalization bonding lead must be connected to
this stud and the other appliances / metal parts
to provide sufficient protection against potential
difference. The terminal is marked
with the following symbol.
hard wired models:
Hard wired models must be equipped with a
country certified external allpole disconnection
switch with sufficient contact separation.
If a power cord is used for the connection of the
product an oil resistant cord like H05RN or H07RN
or equivalent must be used.
NOTE: Where local codes and CE regulatory
requirements apply, appliances must be
connected to an electrical circuit that is
protected by an external GFCI outlet.
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/III
installation / operation / service manual pg .
13
installation
ELECTRICAL
3 0 0 -T H / III
voltage phase cycle / hz amps kW
120
1
60
6.7
.80
nema 5-15 p
15A-125 v plug
230
1
50/60
2.7
.62
cee 7/7
220-230 v plug
cord
&
plug
5 0 0 -T H / III
voltage phase cycle / hz amps kW
120
1
60
16.0
1.9
208
240
1
1
60
60
11.2
12.5
2.7 3.0
230
1
50/6012.0 2.8
cord
&
plug
nema 5-20 p
20A-125 v plug
cord ,
no plug
cee 7/7
220-230 v plug
7 5 0 -T H / III
voltage phase cycle / hz 208
240
1
1
60
60
230
1
amps kW
14.0
16.0
2.9
3.9
50/6012.2 2.8
cord
&
plug
cord , no plug
cee 7/7
220-230 v plug
1000-TH/III
voltage phase cycle / hz amps k W
208
1
60
14.0 2.9
240
1
60
16.0
3.9 230
1
50/60 12.2
2.8
cord
&
plug
cord ,
no plug
cee 7/7
220-230V plug
1 2 0 0 -T H / III
voltage
208
240
phase
1
1
230
1
cycle/hz
60
60
50/60
ampskW
cord
& plug
29.0
33.3
6.1
8.0
no cord
28.7
6.6
no cord or plug
or plug
1 2 0 0 -T H / III - U K only
voltage
phase
cycle/hz
230
1
50/60
ampskW
21.5
4.9
cord
& plug
no cord or plug
Wire diagrams are located inside the bonnet of the unit.
pg .
14
TH/III
installation / operation / service manual
o p eration
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.
START-UP OPERATION
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 and release control on / off key.
Press the COOK key.
P ress the up and down arrows to set the cooking
temperature to 300°F (149°C).
3.• Press the TIME key.
• P ress the up and down arrows to set the
cooking time to approximately 2 hours.
• A llow the oven to cycle for approximately
2 hours or until no odor is detected.
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
dANgER
dIScONNEcT UNIT FROM
pOwER SOURcE BEFORE
cLEANINg OR SERVIcINg.
au dible si gnals
Oven beeping indicates a response, mode changes, and error conditions.
One brief beep - response to a key being pressed.
Two brief beeps - i nformative beep that indicates that something has been changed, such
as the user entering a volume change, entering a temperature scale
change, etc.
Three brief beeps - i ndicates the oven is done preheating, the probe has exceeded
set-point in cold smoking, the door has been open too long, or the
control is unlocked.
Four brief beeps - indicates an error. Refer to the Trouble Shooting section of this manual.
TH/III
installation / operation / service manual pg .
15
o p eration
Power ON
Indicator
gf
h i j
k
b
c
d
e
l
m
upper
a
n
lower
a
o
p
control features
1. On/Off Key
The on/off control system key operates the functions
of the control panel. If there is any power loss during
operation, the on/off indicator light will flash. To
clear, push key and release.
2. Cook Key — Temperature range 2
00­° to 325°F
(93° to 162°C)
Used to select cooking mode and to review the cook
temperature setting.
3. Time Key — Maximum time 24 hours
Used to select cook time and to review set time.
4. Probe Key — Temperature range 5
0° to 195°F
(10° to 91°C)
Used to select internal product probe temperature
mode and to review probe temperature setting.
5. Hold Key — Temperature range 6
0° to 205°F
(15° to 96°C)
Used to select food holding mode and to review set
holding temperature.
6. Lock Indicator
When illuminated, this symbol indicates settings
used in the cooking sequence are locked and cannot
be changed.
7. Halo Heat Indicator
When the oven is preheating, the Halo Heat indicator
will illuminate during preheating and remain steady
until the oven reaches the set cooking temperature.
When the temperature has stabilized, the indicator
will illuminate periodically as the oven calls for heat.
8. Oven Preheat Light
Illuminates until the oven is preheated or in ready mode.
9. LED Display
Indicates interior oven air temperature, internal
product probe temperature, time, or when used in
conjunction with other keys, will review
original cooking, holding and probe temperature
settings. The display will also indicate various
programming and diagnostic information.
10. Ready Indicator Light
Illuminates when the oven has finished preheating.
11. Up and Down Arrows
Used to increase or decrease set time, including
cooking, holding and probe temperature settings.
12. Start Key
Used to initiate a selected mode sequence when
pressed and released. You may stop any mode of
operation by pressing and holding the Start Key until
you hear a 2 second beep.
13. Green Indicator Lights
Located within each function key, the green light
functions as an operator prompt indicating additional
operator action is required and also identifies current
mode of operation.
14. Amber Indicator Lights
Located below the Cook, Time, Probe and Hold Keys,
these indicators will illuminate to identify the current
mode of operation and allows the operator to identify
the information currently shown in the LED display.
15. Preset Program Keys
Provides memory storage and operation of up to eight
operator set cooking programs for specific products
(A thru H). I enables locking abilities.
16. Cancel Key
Used to erase a program from memory storage.
imp ortant
Do not use the oven if the controls are not properly functioning. Refer to the Troubleshooting Guide located
in this manual or call an authorized service technician.
pg .
16
TH/III
installation / operation / service manual
o p eration
O P E R A T I N G FEAT U RES & F unc tions
To stop an operation at any time :
Power Fail Detect:
Press and hold the S tart Key until the control beeps
for two seconds, indicating the operation has been
cancelled. The oven will remain in a power-on
state.
If the power were to fail for any reason while
heating, the control will retain, in memory, the
programmed operating conditions. When power
is restored, the control will resume operating from
the point where it was interrupted and the o n /o ff
indicator light will flash, indicating that such an
event did occur. The operator can acknowledge the
power failure by pressing the o n /o ff key. Pressing
the key will display the amount of time that the
power has been off. The control will stop counting
the amount of time the power has been off when it
has been off for more than 24 hours.
To turn oven control panel off:
Press and hold the O n /O ff Key until the oven
beeps. The o n /o ff indicator light will go out.
Door open indicator:
Display will flash “door” and a triple beep will alert
the user. Press o n /o ff key to acknowledge error
and disable triple beep.
A rrow Keys:
NOTE: if such an event has occurred, it is strongly
recommended that you ensure the food is safe for
consumption according to local health regulations.
Cook, Hold and Probe Temperature, and the Time
setting can be adjusted by pressing the Arrow keys.
Pressing and releasing the Arrow key will change
settings in increments of one. To change a setting
more rapidly, press and hold the Arrow key. Once
the setting reaches a number divisible by 10, it will
begin to increase in increments of 10.
Display High/Low Probe Temperatures:
Green and Amber Indicators:
Lowest Temperature: Press P robe Key and D own
A rrow Key at same time.
Green
Each program key includes a green
light which indicates a requirement
for additional programming by the Amber
operator or the current operational
state of the oven.
The C ook , T ime , P rob ­e , and H old keys include an
amber indicator light to identify the information
being displayed.
To observe the recorded maximum or minimum
probe temperature when cooking by probe, press
the following keys while the probe remains in the
product:
Highest Temperature: Press P robe Key and U p
A rrow Key at same time.
To set date and time:
All oven cavities must be turned OFF.
To set Year - press and hold “A” Key for three
seconds. Press UP/Down Arrow Key to set Year.
To set Time (HH:mm) - press and hold “B” Key for
three seconds. Press UP/Down Arrow Key to set
Time.
To set month and day (MM.dd) = press “C” Key for
three seconds. Press UP/Down Arrow Key to set
Month and Day.
TH/III
installation / operation / service manual pg .
17
o p eration
O P E R A T I N G F EAT U RES & F unc tions
Display High/Low Probe Temperatures:
To observe the recorded maximum or minimum
probe temperature when cooking by probe, press the
following keys while the probe remains in the product:
Highest Temperature: Press P robe Key and U p A rrow
Key at same time.
Lowest Temperature: Press P robe Key and D own
A rrow Key at same time.
Probe Usage:
When the oven probe remains inserted in the probe
bracket, the LED temperature display will indicate the
ambient air temperature inside the oven. To use the
probe for cooking remove it from the bracket and wipe
the full length of the metal probe with a disposable
alcohol pad to clean and sanitize before using.
Only the tip of the probe senses the internal product
temperature; therefore, it is important the tip be placed
correctly in the product for internal temperature
accuracy. Push the probe tip halfway into the product,
positioning the tip at the center of the food mass.
When inserting the probe into solid foods such as
meat roast or poultry breasts, push the probe in from a
straight downward position or in from the side to the
center position. If placing into a semi-liquid or liquid
product, the probe cable must be secured to keep the
probe positioned properly. Do not let the probe tip
touch the edges, bottom or side of a container. Tape
the probe cable to the lip or edge of the container.
Probe Calibration:
1.To verify product probe calibration, place the probe
in a glass of ice water.
2.After allowing the temperature to settle, press the
probe key for five (5) seconds. Compare reading
against 32°F (0°C).
3.If calibration is required, the unit must be in the
power up hold mode. From the off state turn the
unit on. The unit will begin to operate in the power
up hold mode, press the probe key for eight (8)
seconds until the unit beeps twice and a temperature
is displayed. Adjust the probe offset temperature
by pressing the up or down arrows to increase or
decrease the temperature. Repeat step 2 to verify.
4.Repeat steps 1 and 2 to verify the probe calibration
as necessary.
Sous Vide Cooking:
With the oven in a preheat mode, press and hold the
probe button. After 5 seconds, it will display “SouS”
if in sous-vide mode, or “ rE9” if in a regular probe
mode. If changes are desired, continue holding the
probe button for an addition three seconds which will
toggle the option.
NOTE: When cooking by probe, insert the probe into
the raw product after the oven has been preheated.
wait one full minute to allow the probe
temperature to decrease to the internal temperature
of the product. Press the start button to begin
the cooking process after this probe temperature
adjustment period. A false probe reading of the
internal product temperature will cause the oven to
default to a holding temperature.
pg .
18
TH/III
installation / operation / service manual
o p eration
Cook/Hold Instructions
Press and release control o n/o ff key. The oven will beep for one second and power to the unit
will be indicated by an illuminated green indicator light located in the upper left corner of the
o n /o ff key. The oven will begin operating in the hold mode. The amber h old indicator will be
illuminated and the last set hold temperature will be displayed.
To set Cook temperature — Press Cook Key. Oven preheat indicator will illuminate and the last
set cooking temperature is displayed. To change the cook temperature, press the Up or Down
A rrow Keys.
If cooking by time — press the Time Key. The green Time indicator will illuminate and the last set
cooking time will be displayed. To change the set time, press the Up or Down Arrow key. The
display will alternate between the set temperature and the elapsed time.
If cooking by probe — press the P robe Key. The green P robe indicator will illuminate and the last
set internal product temperature will be displayed. To change the set temperature, press the Up
or Down Arrow Key. The display will alternate between the set temperature, the elapsed time,
and the probe temperature.
To set Hold temperature — Press the H old Key. The green cook indicator light will remain
illuminated. To change the hold temperature, press the Up or Down Arrow key. The display
will alternate between the set hold temperature and the amount of time the product has been in
the hold mode. Oven will remain in the H old mode until the O n /O ff key is pressed.
Press S tart key to begin cooking cycle.
To Cook/Hold using Preset Menu Keys
Press Desired Preset Key (A through H). P reset Keys with stored cooking programs will have
green indicator illuminated. The oven will automatically enter preheat mode. Oven will beep
periodically when it has reached a preheat ready state, and both the Ready and Start indicator
lights will flash. To program a preset menu key, see Programming a Preset in this manual.
Press S tart key to begin cooking cycle.
cAUTION
TO MAINTAIN SAFE TEMPERATURE
LEVELS, COLD FOOD FOR
RETHERMALIZATION OR REHEATING
MUST NEVER BE ADDED TO THE OVEN
WHILE HOT FOODS ARE BEING HELD.
TH/III
installation / operation / service manual pg .
19
o p eration
Programming a Preset
Select the product to be programmed and begin programming with the oven control power o ff .
Press and release control o n/o ff key. The oven will beep for one second and power to the unit
will be indicated by an illuminated green indicator light located in the upper left corner of the
o n /o ff key. The oven will begin operating in the hold mode. The amber h old indicator will be
illuminated and the last set hold temperature will be displayed.
To set Cook temperature — Press Cook Key. Oven preheat indicator will illuminate and the last
set cooking temperature is displayed. To change the cook temperature, press the Up or Down
A rrow Keys.
If cooking by time — press the Time Key. The green Time indicator will illuminate and the last set
cooking time will be displayed. To change the set time, press the Up or Down Arrow key. The
display will alternate between the set temperature and the elapsed time.
If cooking by probe — press the Probe Key. The green Probe indicator will illuminate and the last
set internal product temperature will be displayed. To change the set temperature, press the Up
or Down Arrow Key. The display will alternate between the set temperature, the elapsed time,
and the probe temperature.
To set Hold temperature — Press the H old Key. The green cook indicator light will remain
illuminated. To change the hold temperature, press the Up or Down Arrow key. The display
will alternate between the set hold temperature and the amount of time the product has been in
the hold mode. Oven will remain in the H old mode until the O n /O ff key is pressed.
Select a letter code for the product programmed by the previous steps. Press and hold the selected
Preset key for two seconds. When the preset has been saved, you will hear a one second beep and the
preset light will illuminate.
Note: Only one preset can be programmed at a time. If programming an additional preset is
desired, the unit must be started and stopped either by cycling the power to the cavity or by
pressing the S tart /S top key. The last P reset Key used will be the oven cooking run sequence
for the next product to be programmed. Settings can be manually changed for the next
product and an alternate pre-programmed letter key selected.
Erasing a Preset
To erase a program, the oven must be in either the power-up hold mode or in the preheat mode. The oven
cannot be running a P reset Menu program.
When the oven is in the power-up hold mode or in the preheat mode, press and hold the C ancel Key and
then the appropriate letter P reset Key to be erased for two seconds. When the preset has been erased the
oven will beep for one second.
importanT - After programming a specific product into memory in a programmable
preset key, it is very important to make a written permanent record of the product and the
program letter assigned. Menu card (PE-23384) is provided for this purpose.
pg .
20
TH/III
installation / operation / service manual
O P E R A T ion
user o p tions
Lock
Indicator
Preset
Lock
P reset Keys Lock and Unlock
Control Panel Lock and Unlock
P reset Keys A through H can be locked in order to
prevent storing, altering or erasing a program.
The control panel can be locked at any time in order to
prevent inadvertent or accidental setting changes.
To lock the p reset keys, press and hold the “I”
Key until the oven beeps. Release the “I” key. The
green indicator on the “I” key will illuminate. Oven
P reset Keys A through H are now locked.
To lock the control panel, press and hold the
Up Arrow Key and then press the on/off Key.
You will hear a brief beep and the panel lock
indicator will illuminate. Release all keys.
The oven’s control panel is now locked.
Note: O
nly the oven P reset keys A through H are
affected by this lock-out in order to also allow
the oven to be used with the unprogrammed
Cook, Probe, or Hold modes.
To unlock the p reset keys, press and hold the
C ancel Key along with the “I” Key for two seconds
until the “I” key light no longer illuminates. Release
all keys. The oven preset keys are now unlocked.
Fahrenheit or Celsius Selection
W ith the control in the off mode,
press and hold the U p A rrow Key until
the display shows the current selection.
Press the up or down buttons to toggle
between the two options. After each
change the button must be released. The
display must clear before the procedure
can be repeated.
TH/III
Note: The control panel is now fully locked with the
exception of the on/off Key and Arrow keys.
You will be unable to turn the oven control off at
this point.
To unlock the control panel, press and hold the Down
Arrow Key and then press the on/off Key. You
will hear three beeps and the panel lock indicator will
extinguish. Release all keys. The panel is now unlocked
and ready for normal use.
Beeper Volume Selection
With the control in the off mode, press
and hold the D own A rrow Key until
the display shows one of the 4 volume
levels (0 being off or the lowest, and
3 being the highest). After each change,
the button must be released and the
display must clear before the procedure can be
repeated to select a different volume level.
Turn the unit on and then off again to store the
desired set point.
installation / operation / service manual pg .
21
O P E R A T ion
H A CCP
HACCP Documentation, Data Logger - Optional
This oven meets the requirements of established
HACCP criteria by providing automated sampling,
record keeping, set-point validation, recipe used,
dates and time. This data is retained for the last 30
days. This information can be viewed on screen or
downloaded to a USB drive and then copied to your
computer. The file format is a comma-separated
variable (*.csv), that is easily opened using a
spreadsheet package.
To download the data collected:
1. All oven cavities must be turned OFF.
2. It is recommended that a completely empty USB
flash drive is used. Remove the cap of the USB port
located on the right side of the control panel and
insert the USB flash drive. Display will show
“Usb”. If display does not show “Usb”, try again
with another flash drive device or call
Alto-Shaam Service.
HACCP Data Sample
3. Press and hold the START Key until display shows
“ XYZ”. The number at the far right is the
percentage of the download completed. The START
Key indicator light will flash while the download
is in process. When display shows “ 100”, the
download is complete.
4. Remove the USB flash drive and replace the cap on
the USB port. When the USB is removed, the oven
will beep for 1-second, acknowledging the removal.
LCD Display
Upper
on/off
Key
Lower
on/off
Key
pg .
22
TH/III
installation / operation / service manual
Start Key
OPERATIoN
General Holding Guidelines
Chefs, cooks and other specialized food service
personnel employ varied methods of cooking. Proper
holding temperatures for a specific food product
must be based on the moisture content of the
product, product density, volume, and proper serving
temperatures. Safe holding temperatures must also
be correlated with palatability in determining the
length of holding time for a specific product.
Halo Heat maintains the maximum amount of
product moisture content without the addition of
water, water vapor, or steam. Maintaining maximum
natural product moisture preserves the natural
flavor of the product and provides a more genuine
taste. In addition to product moisture retention, the
gentle properties of Halo Heat maintain a consistent
temperature throughout the cabinet without
the necessity of a heat distribution fan, thereby
preventing further moisture loss due to evaporation
or dehydration.
When product is removed from a high temperature
cooking environment for immediate transfer into
equipment with the lower temperature required
for hot food holding, condensation can form on the
outside of the product and on the inside of plastic
containers used in self-service applications. Allowing
the product to release the initial steam and heat
produced by high temperature cooking can alleviate
this condition. To preserve the safety and quality of
freshly cooked foods, however, a maximum of 1 to 2
minutes must be the only time period allowed for the
initial heat to be released from the product.
Most Halo Heat Holding Equipment is provided with
a thermostat control between 60° and 200°F
(16° to 93°C). If the unit is equipped with vents, close
the vents for moist holding and open the vents for
crisp holding.
TH/III
hOLdINg TEMpERATURE RANgE
MEAT
FAhRENhEIT
cELSIUS
BEEF ROAST — Rare
130°F
54°C
BEEF ROAST — Med/Well Done
155°F
68°C
BEEF BRISKET
160° — 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 )
REGULATIONS FOR ALL INTERNAL
TEMPERATURE REQUIREMENTS .
installation / operation / service manual pg .
23
AER
EA Tan
c L E A N I N g A N d p RC
EV
NT
IVEd
M Ac
I Nleanin
TENANcE g
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
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
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
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.
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.
cAUTION
RA PE
SC
RS
Always thoroughly rinse surfaces after using a
cleaning agent and wipe standing water as quickly
as possible after rinsing.
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
NO
high to moderate concentrations of chloride, will
cLEANINg OR SERVIcINg.
pg .
24
TH/III
NO
NO
pOwER SOURcE BEFORE
S
ST
E EL P A
DS
dIScONNEcT UNIT FROM
BRU
S
dANgER
iR E
HE
W
TO PROTECT STAiNLESS STEEL
SURFACES, COMPLETELY AVOiD
THE USE OF ABRASiVE CLEANiNG
COMPOUNDS, CHLORiDE BASED
CLEANERS, OR CLEANERS
CONTAiNiNG QUATERNARY SALTS.
NEVER USE HYDROCHLORiC ACiD
(MURiATiC ACiD) ON STAiNLESS
STEEL. NEVER USE WiRE
BRUSHES, METAL SCOURiNG
PADS OR SCRAPERS.
installation / operation / service manual
c are an d c leanin g
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.
CLEAN DAILY
1.
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.
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.
9.
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.
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.
12. Clean any glass with a window cleaner.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable
cleaning and sanitation requirements for equipment.
3.
Wipe the interior metal surfaces
of the oven with a paper towel to
remove loose food debris.
4.
Clean the interior metal surfaces of the cabinet
with a damp clean cloth or sponge and any good
commercial detergent.
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.
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.
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.
7.
SEVERE dAMAgE OR
ELEcTRIcAL hAZARd
cOULd RESULT.
WARRANTY BECOMES VOiD iF
APPLiANCE iS FLOODED
Rinse surfaces by wiping with sponge and clean
warm water.
dANgER
dIScONNEcT UNIT FROM
pOwER SOURcE BEFORE
cLEANINg OR SERVIcINg.
TH/III
installation / operation / service manual pg .
25
c are an d c leanin g
CLEAN THE DOOR VENTS
DAILY PRONG CLEANING
Door vents need to be inspected and cleaned
as required.
To ensure accurate internal product temperature
readings the prongs on the removable probe must be
cleaned daily.
Clean the Probes Daily
Remove all food soil from
probes. Wipe entire probe
and cable assembly with
warm detergent solution
and a clean cloth. Remove
detergent by wiping each
probe and cable with clean
rinse water and a cloth.
Wipe probes, and probe brackets with disposable
alcohol pad or sanitizing solution recommended for
food contact surfaces. Allow probe and cable to air
dry in probe holding bracket.
1. Remove all food debris from prongs at the end
of each production shift. Wipe the entire prong
casing, and between each prong with a clean
cloth and warm detergent solution.
2. Remove detergent by wiping with a cloth and
clean rinse water.
3. Allow prongs to air dry before replacing
detachable probe.
Check the Cooling Fan in the
Oven Control Area
While the oven is warm, check that the cooling fan
in the oven control area is functioning. The fan is
located at the back of the unit, toward the top.
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
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.
dIScONNEcT UNIT FROM
pOwER SOURcE BEFORE
cLEANINg OR SERVIcINg.
pg .
26
TH/III
installation / operation / service manual
SEVERE dAMAgE OR
ELEcTRIcAL hAZARd
cOULd RESULT.
WARRANTY BECOMES VOiD iF
APPLiANCE iS FLOODED
sanitation
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
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)
TH/III
installation / operation / service manual pg .
27
S ervi c e
troubles h ooting
code description
possible cause
E-30
Cavity air sensor reading < 5°F. Verify sensor integrity.
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 - 25°F) for more than 90 minutes.
E-31
Over temperature
E-50
Temp. measurement error
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-51
Temp. measurement error
Contact factory.
E-60
Real time clock error
Data set to factory default. Ensure that date and time are correct if applicable.
E-61
Real time clock error
Contact factory.
E-64
clock is not oscillating
Contact factory.
E-70
configuration connector
error (dIp switch)
Refer to wiring diagram for the particular model and ensure dip switches on
the control match the settings called out on the WD. If the dip switch settings
are correct according to the print replace the control.
E-78
Voltage low
Voltage below 90 VAC on a 125 VAC unit, or below 190 VAC on a
208-240 VAC unit. Correct voltage.
E-79
Voltage high
Voltage over 135 VAC on a 125 VAC unit, or over 250 VAC on a
208-240 VAC unit. Correct voltage.
E-80
EEpROM Error
Ensure that all temperatures and times are properly set.
Contact factory if problem persists.
E-81
EEpROM Error
Contact factory.
E-82
EEpROM Error
Contact factory.
E-83
EEpROM Error
Contact factory.
E-85
EEpROM Error
All timers, if previously on, are now off. Possible bad EEPROM.
E-86
EEpROM Error
Stored HACCP memory corrupted. HACCP Address reset to 1. Possible bad
EEPROM. Contact factory if problem persists.
E-87
EEpROM Error
Stored offsets corrupted. Offsets reset to 0. Control may need a recalibration.
Possible bad EEPROM. Contact factory if problem persists.
E-88
EEpROM Error
All timer set-points are reset to 1 minute. Timers, if previously on, are now
off. Possible bad EEPROM.
E-90
Button stuck
A button has been held down for >60 seconds. Adjust control. Error will
reset when the problem has been resolved.
E-dS
datakey error
Datakey digital signature incompatible. Cycle power, and install compatible
Datakey if error persists.
E-dT
datakey error
Datakey incompatible with control. Install compatible Datakey.
E-dU
datakey unplugged
Install Datakey and cycle power to control to clear error.
dLto
datalogger has timed out
Cycle power. Contact factory if error persists.
dLSd
Micro Sd card not plugged in
Plug in SD card and cycle power. Contact factory if error persists.
E-10
E-11
E-20
E-21
cavity air sensor shorted
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 .
pg .
28
TH/III
installation / operation / service manual
S ervi c e
This section is provided for the assistance of qualified technicians only and is not intended for use by untrained
or unauthorized service personnel. If your Alto-Shaam® unit is not operating properly, check the following before
calling your Authorized Alto-Shaam Service Agent:
☛ Check main power circuit breaker to the unit and verify that the circuit breaker on the back of the unit is turned
on, if applicable.
Do not attempt to repair or service the unit beyond this point. Contact alto-Shaam for the nearest authorized
service agent. repairs made by any other service agents without prior authorization by alto-Shaam® will
void the warranty on the unit.
trouble shooting Internal Electrical Components
A. No power. Display will not light.
1.Verify that power is available at the outlet or junction box.
2.Verify that the circuit breaker switch on the back of the unit is turned on.
3.Verify that the power cord is not open. Check continuity with a VOM meter.
4.If the problem persists, call a qualified Alto-Shaam service technician at 1-800-558-8744.
B.Display is lit but unit is not heating.
Check to verify that the high limit switch located at the rear of the unit top has not been
tripped. If it has been tripped, reset by pressing in the hi-limit reset button at the rear
of the oven.
After resetting, the cause of the high limit trip must be corrected. If the high limit switch
will not reset, the high limit switch is defective and must be replaced. This is a safety
device and must not be bypassed or removed from the circuit.
C. To test air sensor:
T est 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.
D. To test probe sensor:
T est food probe by placing in ice water bath and using an ohmmeter set on the ohm scale.
The reading should be 100 ohms resistance.
dANgER
dIScONNEcT UNIT FROM
pOwER SOURcE BEFORE
cLEANINg OR SERVIcINg.
NOTE
If the appliance has been unplugged for an
extended period of time, the Real Time Clock may
require recharging. Turn main breaker to the unit
off for 10 seconds and then restore power.
For more information, see Error Code E-60 in
the Troubleshooting section of this manual.
TH/III
cAUTION
THiS SECTiON iS PROViDED FOR THE ASSiSTANCE
OF QUALiFiED SERViCE TECHNiCiANS ONLY AND
iS NOT iNTENDED FOR USE BY UNTRAiNED OR
UNAUTHORiZED SERViCE PERSONNEL.
dANgER
L O cK- O UT O R pOST
BREAKER pANEL UNTI L
S ERV IcE wO RK hA S
BEEN cO MpL ET Ed.
installation / operation / service manual pg .
29
SERVICE
EXTERIOR VIEW - 300-TH/III
A
1
2
3
5
4
7
6
8
9
29
10
28
11
27
25
26
12
14
18
13
15
23
16
24
17
18
19
21
22
20
P art nu mbe rs a nd dr awings ar e s ubjec t t o c hang e w i t h o u t n o t i c e .
pg .
30
TH/III
installation / operation / service manual
S ervi c e
E xterior servic e vie w - 3 0 0 - T H/I I I
ITEM
DESCRIPTION
A
PART No.
QTY
1
BONNET TOP COVER
1012831
1
2
fan box, 120V
FA-3973
1
fan box, 230v
FA-34524
1
3
BUSHING, STRAIGHT, STRAIN RELIEF, 230V
BU-34898
1
BUSHING, STRAIGHT, STRAIN RELIEF, 120V
BU-3964
1
4
SWITCH, ROCKER, 125-277V, 20A
SW-34769
1
5
HI-LIMIT THERMOSTAT
TT-33476
1
6
HI-LIMIT PROTECTION COVER
1003936
1
7
REAR TRIM
5014525
1
8
CORDSET, 230V
CD-3922
1
CORDSET, 120V
CD-3232
1
9
SCREWS, M4-0.7 X 6MM PHIL
SC-22271
2
10
INSULATION
in-2003
1
11
RIVET, BLIND, #44, S/S
RI-2100
16
12
guard sensor
1493
1
13
SCREW, 6-32 X 1/2, NC PHIL, FLAT
SC-2254
2
14
BLOCK, SENSOR
BK-29605
1
15
SENSOR
SN-33541
1
16
INSULATION
IN-22364
1
17
PRODUCT probe
18
HANDLE, PULL, RECESSED
15892R
1
HD-28789
4
19
OUTER CASING SPOT
5014538
1
20
FEET, 3-1/2” (89mm) RIGID
FE-29203
4
21
HINGE PLATE, BOTTOM
1012999
1
22
screw, M6 x 1.0 x 10 pan
23
DOOR ASSEMBLY
24
DRIP PAN
25
26
sc-27078
2
5014458
1
GS-35092
1
PN-2122
1
PANEL, OVERLAY
PE-35086
1
SHELF, WIRE
SH-2107
2
27
SIDE RACK
1012872
2
28
CONTROL
CC-34194
1
29
GASKET, ADHESIVE,.125X.375 [lin ft]
GS-23622
1
30*
probe holder*
13239
1
31*
NUT, THREADED INSERT, M6
NU-22770
1
32*
NUT, 8-32 UNC FEPS ZP
NU-26526
4
33*
SCREW, 8-32 X 2 SLOT PAN HEAD 18-8 S/S
SC-23154
2
34*
SCREW, HHCS M6 X 20, W/NO MARKING
SC-22924
1
DOOR GASKET
35*
SCREW, 8-32 X 1/4" TRH PHH
SC-2459
12
36*
FOIL PAD HEATER, 230V
EL-29740
1
FOIL PAD HEATER, 120V
EL-35173
1
* not shown
TH/III
installation / operation / service manual pg .
31
S ervi c e
E xterior servic e vie w - 5 0 0 , 7 5 0 , 1 0 0 0 - T H/I I I
500-TH/III Shown
38
1
2
B
4
3
37
6
5
7
36
8
35
9
10
34
33
11
12
32
30
27
25
28
31
29
26
13
14
15
22
16
24
19
17
23
22
21
20
18
P art n umb ers an d d rawings ar e s ubjec t t o c hange w i t h o u t n o t i c e .
dANgER
dIScONNEcT UNIT FROM
pOwER SOURcE BEFORE
cLEANINg OR SERVIcINg.
pg .
32
TH/III
dANgER
L O cK- O UT O R pOST
BREAKER pANEL UNTI L
S ERV IcE wO RK hA S
BEEN cO MpL ET Ed.
installation / operation / service manual
S ervi c e
E xterior servic e vie w - sin gle c ompartment
IT EM
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39*
40*
41*
42*
43*
44*
45*
46*
47*
mod el >
D ESC R I P T I O N
THERMOSTAT, hi limit
GASKET ADHESIVE 0.125 X 0.375 [lin ft]
PLUG, DOME,.187" HOLE
high limit protection cover
rear trim, spot
screw, m4-0.7 x 6mm phil
bushing, strain relief
cordset, 120V, 5ft. (1524mm)
cordset, 208-240V, 5ft. (1524mm)
cordset, 230V, 8ft. (2438mm)
plug, 3/8" hole
SWITCH,ROCKER, 125-277V, 20A
insulation
rivet, blind, #44 stainless
probe receptacle
SHELF, stainless steel
probe, product
PANEL, SIDE
CASTER, 3-1/2" (89mm) RIGID
CASTER, 3-1/2" (89mm) SWIVEL W/ BRAKE
BOTTOM PANEL
SCREW, 10-32 X 3/4", NF PHIL
HINGE
SCREW,10-32X1-1/2", NF, PHIL
DRIP TRAY KIT
- drip tray holder
- drip tray
DOOR ASSembly, Slab, rH
*DOOR ASSembly, window, rH
*door assembly, slab, lh
*door assembly, window, lh
*door gasket
HANDLE, OFFSET MAG. LATCH
SCREW, 3/4" PAN HD
SHIM, Handle
DRIP PAN WELD
SIDE RACK, CHROME
Pan slides, 230V only
switch, door
bushing, 3/8" black hole
probe holder
panel overlay
control
nut, #8-32 UNC KEPS ZP
top cover
screw, 8-32 X 2 SLOT PAN HEAD 18-8 S.S.
fan, box, 115v, 34cfm, 120V
fan, box, 208-240V, 230V
sensor guard
probe cover
sensor mounting block
SCREW, 6-32 X 1/2", NC PHIL, FLAT
SCREW, 8-32 x 1/4" PHIL
screw, 8-32 x 1/2” PHIL S/s
sensor, oven temperature
WASHER, FLAT, M6 DIN 125
WASHER, M6 SPLIT LOCK S/S 18-8
* not shown
TH/III
5 0 0 -T H / I I I
PART No. QTY
TT-33476
1
GS-23622
1
pg-28439
4
1003936
1
5014004
1
sc-22271
2
BU-3964
1
cd-3397
1
CD-3607
1
cd-3922
1
pg-25574
1
SW-34769
1
in-2003
1
ri-2100
6
pr-34705
1
SH-2326
2
pr-34298
1
5015081
2
cs-25674
2
cs-25675
2
1010774
1
SC-2072
6
HG-22338
1
SC-2073
10
5010736
1
1010782
1
1010783
1
5010828
1
5010830
1
5010824
1
5010829
1
GS-22950
1
HD-27080
1
SC-2071
2
13947
1
14813
1
sr-28403
2
1010880
2
sw-33559
1
bu-3419
1
13239
1
pe-26710
1
cc-34194
1
NU-26526
4
1011946
1
SC-23154
2
FA-3973
1
fA-34524
1
1493
1
5009712
1
bk-29605
1
SC-2254
2
sc-2459
18
sc-2425
6
SN-33541
1
WS-22297
2
WS-22302
2
7 5 0 -T H / I I I
PART No. QTY
TT-33476
1
GS-23622
1
pg-28439
4
1003936
1
5014081
1
sc-22271
2
BU-3964
1
—
—
CD-3607
1
cd-3922
1
pg-25574
1
SW-34769
1
in-2003
1
ri-2100
6
pr-34705
1
SH-2324
3
pr-34298
1
5015083
2
cs-25674
2
cs-25675
2
1010394
1
SC-2072
6
HG-22338
1
SC-2073
10
5010391
1
1010584
1
1010585
1
5010946
1
5010948
1
5010947
1
5010949
1
gs-22951
1
HD-27080
1
SC-2071
2
13947
1
14831
1
SR-28405
2
1010813
2
sw-33559
1
bu-3419
1
13239
1
PE-26839
1
cc-34194
1
NU-26526
4
1011872
1
SC-23154
2
FA-3973
1
fA-34524
1
1493
1
5009712
1
bk-29605
1
SC-2254
2
sc-2459
20
sc-2425
6
SN-33541
1
WS-22297
2
WS-22302
2
installation / operation / service manual B
1000-TH/III
P A R T N o . QTY
TT-33476
1
GS-23622
1
pg-28439
4
1003936
1
5014172
1
sc-22271
2
BU-3964
1
—
—
CD-3607
1
cd-3922
1
pg-25574
1
SW-34769
1
in-2003
1
ri-2100
6
pr-34705
1
SH-2325
3
pr-34298
1
5015088
2
cs-25674
2
cs-25675
2
1009941
1
SC-2072
6
HG-22338
1
SC-2073
10
5009716
1
1010188
1
1010189
1
5010081
1
5010082
1
5010071
1
5010076
1
gs-22952
1
HD-27080
1
SC-2071
2
13947
1
5005616
1
SR-2266
2
—
—
sw-33559
1
bu-3419
1
13239
1
PE-26713
1
cc-34194
1
NU-26526
4
1011534
1
SC-23154
2
FA-3973
1
fA-34524
1
1493
1
5009712
1
bk-29605
1
SC-2254
2
sc-2459
26
sc-2425
6
SN-33541
1
WS-22297
2
WS-22302
2
pg .
33
S ervi c e
E xterior servic e vie w - double c ompartment
1200-TH/III
32
C
1
30
33
2
31
3
4
34
5
6
35
A
7
29
28
8
27
A
26
9
25
10
24
23
22
21
18
11
20
15
14
19
18
17
16
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 .
pg .
34
TH/III
installation / operation / service manual
12
S ervi c e
E xterior servic e vie w - 1 2 0 0 - T H/I I I C
ITE M
1
des cri ption
P AR T N o . Q T Y
top cover
1011534
1
ITEM
24
d es c rip tion
switch, reed
P A RT No. QTY
sw-33559
2
2
screw, 10-32 x 1/2, nf phil, flat
sc-23670
4
25
bushing, 3/8" black hole
bu-3419
1
3
nut, 10-32 unf hex ms, 18-8 sst
nu-2215
4
26
SHELF, stainless steel
sh-2325
6
4
bracket, tether
bt-26884
1
27
SIDE RACK, CHROME
sr-2266
4
5
GASKET ADHESIVE 0.125 X 0.375
GS-23622
1
28
panel overlay
pe-26714
1
6
bushing, strain relief
bu-3964
1
29
control
cc-34194
1
7
rear trim, spot
5014268
1
30
screw, 8-32 x 1/2" phil screw
sc-2425
6
8
SWITCH,ROCKER,125-277V, 20A
SW-34769
1
31
fan, box, 230V
FA-34524
2
bk-29605
1
32
SCREW, hhcs, m6 x 20
sc-22924
1
in-2003
2
33
WASHER, FLAT, M6 DIN 125
ws-22297
2
9
sensor mounting block
10
insulation
11
PANEL, SIDE
12
CASTER, 3-1/2" (89mm)
13
CASTER, 3-1/2" (89mm)
14
BOTTOM PANEL
15
DRIP PAN WELD
16
SCREW,10-32 X 3/4", NF PHIL
17
HINGE
rigid
swivel w/ brake
5015105
2
34
WASHER, M6 SPLIT LOCK S/S 18-8
ws-22302
2
cs-24874
2
35
nut, threaded insert
nu-22770
1
cs-24875
2
36*
sensor guard
1493
1
1009941
1
37*
probe holder
13239
1
5005616
2
38*
high limit protection cover
1003936
1
SC-2072
12
39*
probe cover
5009712
1
HG-22338
2
40*
terminal block
bk-33546
2
hinge cover
CV-22171
4
41*
bushing, 1-1/8" snap bushing
bu-3378
8
18
SCREW,10-32X1-1/2", NF, PHIL
SC-2073
20
42*
nut, #8-32 UNC KEPS ZP
nu-26526
4
19
DOOR ASSembly, rH
5010081
2
43*
probe, product
pr-34298
1
*DOOR ASSembly, widow, rH
5010082
2
44*
probe receptacle, 2200mm wire
pr-34704
1
*door assembly, lh
5010071
2
45*
probe receptacle, 600mm wire
pr-34705
1
*door assembly, window, lh
5010076
2
46*
screw, m4-0.7 x 6 mm phil
sc-22271
4
gs-22952
2
47*
SCREW, 6-32 X 1/2", NC PHIL, FLAT
sc-2254
4
*door gasket
20
SCREW, 3/4" PAN HD
21
HANDLE, OFFSET MAG. LATCH
SC-2071
4
48*
8-32 X 2 SLOT PAN HEAD 18-8 S.S.
sc-23154
4
HD-27080
2
49*
SCREW, 8-32 x 1/4" PHIL
sc-2459
22
22
23
SHIM, Handle
13947
1
50*
sensor, oven temperature
SN-33541
2
DRIP TRAY KIT
5009716
1
51*
THERMOSTAT, hi limit
TT-33476
2
- drip tray holder
1010188
1
- drip tray
1010189
1
* not shown
dANgER
dIScONNEcT UNIT FROM
pOwER SOURcE BEFORE
cLEANINg OR SERVIcINg.
TH/III
dANgER
L O cK- O UT O R pOST
BREAKER pANEL UNTI L
S ERV IcE wO RK hA S
BEEN cO MpL ET Ed.
installation / operation / service manual pg .
35
S ervi c e
E LE C TR ONI C C O MP O N E N TS - 3 0 0 - T H/I I I
230V Shown
3
2
4
1
18
5
19
20
17
6
7
16
15
8
14
13
9
12
11
10
ITE M
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 th o u t n o ti ce .
DES C R I P T I O N
P AR T N o . Q T Y
QTY
cr-33717
1
2
screw, 10-32 X 1/4" PAN HD GROUND
SC-2190
1
12
connector, 7 pin
cr-33762
1
3
electric chassis, spot
5014530
1
13
connector, 8 pin
cr-33761
1
4
bushing, 3/8" BLACK HOLE
BU-3419
1
14
beeper
bp-3567
1
5
CORDSET - 230V, 8ft. (2438mm)
CD-3922
1
15
heatsink
he-33926
1
CORDSET - 120V, 5ft. (1524mm)
CD-3397
1
16
relay
rl-33829
1
6
T-BLOCK
BK-3019
1
17
screw, 6-32 x 1/2" nc phil truss
sc-2472
6
7
screw, 6-32 X 1-1/4" ROUND HD
SC-2365
2
18
board, power supply
ba-33554
1
8
bushing, HOLE, 3/4”
BU-3008
19
board, voltage monitor
ba-33764
1
9
bushing, HOLE, 1/2"
BU-3006
1
20
spacer, lock mount
sp-33832
4
10
connector, 6 pin
cr-33719
1
pOwER SOURcE BEFORE
cLEANINg OR SERVIcINg.
pg .
36
TH/III
connector, 10 pin
P A RT No.
WS-2467
dIScONNEcT UNIT FROM
11
DESCRIPTION
washer, STAR LOCK
dANgER
1
ITEM
1
dANgER
L O cK- O UT O R pO ST
BREAKER pANEL UNTI L
S ERV IcE wO RK hA S
BEEN cO MpL ET Ed.
installation / operation / service manual
S ervi c e
E LE C TR ONI C C O MP O N E N TS - 5 0 0 , 7 5 0 , 1 0 0 0 , 1 2 0 0 - T H/III
230V Shown
18
13
17
19
5
1
2
4
13
16
3
6
7
15
14
13
12
11
10
8
9
ITE M
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 th o u t n o ti ce .
P A RT No.
QTY
1
STAR LOCK WASHER
DES C R I P T I O N
P AR T N o . Q T Y
WS-2467
1
ITEM
11
connector, 7 pin
DESCRIPTION
cr-33762
1
2
screw, 10-32 X 1/4" PAN HD GROUND
SC-2190
1
12
connector, 8 pin
cr-33761
1
3
bushing, 3/8" BLACK HOLE
BU-3419
1
13
screw, 6-32 x 1/2" nc phil truss
sc-2472
6
4
CONNECTOR, #16 FERRULE - 230V
CR-34828
3
14
beeper
bp-3567
1
5*
CORDSET - 230V, 8ft. (2438mm)
CD-3922
1
15
heatsink
he-33926
1**
CORDSET - 120V, 5ft. (1524mm)
CD-3397
1
16
relay
rl-33829
1**
6
T-BLOCK
BK-3019
1
17
board, power supply
ba-33554
1
7
screw, 6-32 X 1-1/4" ROUND HD
SC-2365
2
18
board, voltage monitor
ba-33764
1
8
Bushing, 1/2" HOLE
BU-3006
1
19
spacer, lock mount
sp-33832
4
20*
connector, 9 pin, 1200-TH/III only
cr-33718
1
9
connector, 6 pin
cr-33719
1
10
connector, 10 pin
cr-33717
1
**per
compartment
* not shown
ha ccp d ata logger ( o pti o n )
item
5015562
D ESC R I P T I O N
qty
HaCCP Data Logger, retro-fit kit
1
­— HACCP data logger*
1
HACCP package with usb port
1
CB-34893
— cap, waterproof usb shielded
1
CB-34894
— cable usb waterproof shielded
1
CC-35050
5014750
* CC-35050 may be ordered as a separate item for units that already have the Data Logger Kit installed.
TH/III
installation / operation / service manual pg .
37
S ervi c e
Cable Heating K its
cable heating kit >
( one k i t r equi r ed p er c av i t y)
item
D ESC R I P T I O N
#4881
#4880
(500)
(750, 1000, 1200)
uk only
(1200) 4900W
qty
qty
qt y
134 ft.
210 ft.
134 ft.
4
12
4
cb-3045
cable heating element
cr-3226
ring connector
in-3488
insulation corner
1 ft.
1 ft.
1 ft.
bu-3105
shoulder bushing
4
12
4
bu-3106
cup bushing
4
12
4
st-2439
stud
4
12
4
nu-2215
hex nut
8
24
8
sl-3063
insulating sleeve
4
12
4
ta-3540
electrical tape
1 roll
1 roll
1 roll
dANgER
dIScONNEcT UNIT FROM
pOwER SOURcE BEFORE
cLEANINg OR SERVIcINg.
pg .
#4880
38
TH/III
dANgER
L O cK- O UT O R pOST
BREAKER pANEL UNTI L
S ERV IcE wO RK hA S
BEEN cO MpL ET Ed.
installation / operation / service manual
TH/III
installation / operation / service manual pg .
39
pg .
40
TH/III
installation / operation / service manual
TH/III
installation / operation / service manual pg .
41
pg .
42
TH/III
installation / operation / service manual
TH/III
installation / operation / service manual pg .
43
pg .
44
TH/III
installation / operation / service manual
TH/III
installation / operation / service manual pg .
45
pg .
46
TH/III
installation / operation / service manual
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.
E ffe ct i v e No v em ber 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 IN U.S.A.
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