® Drawer Warmers Electric MAN UAL or ELECTRON IC CONTROL Models: 500-1D, 1DN 500-2D, 2DN 500-3D, 3DN • I N STALLATION • OPERATION • MAI NTENANCE 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-28645 • 08/08 ® DELIVERY U N PA C K I N G This Alto-Shaam appliance has been thoroughly tested and inspected to insure only the highest quality unit is provided. Upon receipt, check for any possible shipping damage and report it at once to the delivering carrier. See Transportation 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 assure prompt service in the event of a warranty parts and labor claim. This manual must be read and understood by all people using or installing the equipment model. Contact the Alto-Shaam service department if you have any questions concerning installation, operation, or maintenance. NOTE: All claims for warranty must include the full model number and serial number of the unit. 1. Carefully remove the appliance from the carton or crate. NOTE: Do not discard the carton and other packaging material until you have inspected the unit for hidden damage and tested it for proper operation. ® ® 2. Read all instructions in this manual carefully before initiating the installation of this appliance. DO NOT DISCARD THIS MANUAL. This manual is considered to be part of the appliance and is to be provided to the owner or manager of the business or to the person responsible for training operators. Additional manuals are available from the Alto-Shaam 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. D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 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. WA R N I N G Used to indicate the presence of a hazard that CAN cause personal injury, possible death, or major property damage if the warning included with this symbol is ignored. 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 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 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. installation, operation, or maintenance information that is important but not hazard related. D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 2. Site Installation I N S TA L L AT I O N 1. The cabinet, complete with unattached items and accessories, may be delivered in one or more packages. Check to ensure all accessories ordered have been received. 2. This appliance is designed for the purpose of maintaining hot food at a temperature for safe consumption. The unit must be installed on a level surface in a location that will permit the equipment to function for its intended purpose and allow adequate access for proper cleaning and maintenance. 3. The appliance must not be installed in any area where it will be affected by steam, grease, dripping water, high temperatures, or any other severely adverse conditions. CLEARANCE REQUIREMENTS 3-inches (76mm) at the back 2-inches (51mm) at the top 1-inch (25mm) at both sides On site venting for proper airflow must also be 5. In order to maintain standards established by the National Sanitation Foundation, all equipment must be equipped with casters or 4" (102mm) legs to provide minimum unobstructed space beneath the unit; or secured flush at the bottom and the entire base sealed with NSF approved sealant. Warranty will become null and void if these directions are not followed. WEIGHT 500-1D 500-2D 500-3D NET 80 lb (36 kg) 115 lb (52 kg) 150 lb (68 kg) SHIP 90 lb (41 kg) 125 lb (57 kg) 165 lb (75 kg) 500-1DN 500-2DN 500-3DN WEIGHT provided for built-in counter installations. 4. Level the appliance from side-to-side and front-to-back with the use of a spirit level. NET 67 lb (30 kg) SHIP 75 lb (34 kg) 100 lb (45 kg) EST. 112 lb (51 kg) 130 lb (59 kg) EST. 145 lb (66 kg) DANGER CAUTION TO PREVENT PERSONAL INJURY, USE CAUTION WHEN MOVING OR LEVELING THIS APPLIANCE. 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. D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 3. Exterior Dimensions - 500-1D, 500-2D, 500-3D I N S TA L L AT I O N 1-11/16" (42mm) ELECTRICAL CONNECTION 40-1/16" (1018mm) 22-13/16" (579mm) 24-3/8" (618mm) CL 6-3/4" (171mm) FOR LEG STAND OR 5" (127mm) CASTER STAND ASSEMBLY OPTIONS & ACCESSORIES Built-in Trim Kit 500-1D 500-2D 500-2D FOR BU2-48, BU2-72 500-2D FOR BU2-96 500-3D 11-3/4" (298mm) 19" (482mm) 26-1/8" (663mm) HANDLE 500-1D 500-2D 500-3D 24-5/8" (625mm) HI-LO Switch available only on 500 -1D and 500 -2D. ELECTRICAL CONNECTION 4-7/8" (121mm) FOR CASTER STAND ASSEMBLY WITH 3" (76mm) CASTERS 44224 44226 55532 44231 44228 Caster Stand Assembly with 5" (127mm) casters Caster Package, 3" (76mm) casters (must order 15379) Drawer Assembly with vents Leg Stand Assembly Pan, oversize, 15" x 20" x 5" (381 x 508 x 127 mm) Perforated pan grid, 15" x 20" (381 x 508 mm) Perforated pan grid, 12" x 20" (305 x 508 mm) D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 4. 15379 14227 55536 15380 PN-2123 1231 16642 Exterior Dimensions - 500-1DN, 500-2DN, 500-3DNN I N S TA L L AT I O N 1-11/16" (42mm) ELECTRICAL CONNECTION 50-7/8" (1291mm) 28-1/8" (714mm) 16-7/16" (418mm) CL 500-1DN 500-2DN 500-3DN HANDLE 11-11/16" (296mm) 18-7/8" (479mm) 26-3/16" (663mm) HI-LO Switch available only on 500-1DN and 500-2DN. 29-15/16" (761mm) ELECTRICAL CONNECTION 6-3/4" (171mm) FOR LEG STAND OR CASTER STAND ASSEMBLY OPTIONS & ACCESSORIES Built-in Trim Kit 500-1DN 500-2DN 500-3DN 44225 44227 44229 Caster Stand Assembly Drawer Assembly with vents Leg Stand Assembly Perforated pan grid, 12" x 20" (305mm x 508mm) D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 5. 55534 55537 55535 16642 I N S TA L L AT I O N Manual Control, 120V Unit Panel Overlay High Limit Switch Thermostat Knob Temperature Gauge Manual Control, 208-240V, 230V Units Panel Overlay Drawer Assembly Drawer Bearing Drawer Rail Stud & Nut Electronic Control Panel Overlay D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 6. Heat Indicator Light I N S TA L L AT I O N ELECTRICAL DANGER DANGER ELECTRICAL CONNECTIONS MUST BE MADE BY A QUALIFIED SERVICE TECHNICIAN IN ACCORDANCE WITH APPLICABLE ELECTRICAL CODES. To avoid electrical shock, this appliance MUST be adequately grounded in accordance with local electrical codes or, in the absence of local codes, with the current edition of the National Electrical Code ANSI/NFPA No. 70. In Canada, all electrical connections are to be made in according with CSA C22.1, Canadian Electrical Code Part 1 or local codes. DANGER ENSURE POWER SOURCE MATCHES VOLTAGE STAMPED ON APPLIANCE NAMEPLATE. 1. An identification tag is permanently mounted on the cabinet. 2. Plug cabinet into a properly grounded receptacle ONLY, positioning the unit so the power supply cord is easily accessible in case of an emergency. Arcing will occur when connecting or disconnecting the unit unless all controls are in the “OFF” position. 3. If necessary, a proper receptacle or outlet configuration as required for this unit, must be installed by a licensed electrician in accordance with applicable, local electrical codes. 230V: To prevent an electrical shock hazard between the appliance and other appliances or metal parts in close vicinity, an equalization-bonding stud is provided. An equalization bonding lead must be connected to this stud and the other appliances / metal parts to provide sufficient protection against potential difference. The terminal is marked with the following symbol. NOTE: The appliance must be connected to an electrical circuit that is protected by an external GFCI outlet. ELECTRICAL - 500-1D; 500-2D; 500-3D VOLTAGE 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. 120 PHASE 1 CYCLE/HZ 60 at 208 1 50/60 230 1 50/60 at 240 1 50/60 AMPS LOW HIGH 4.0 8.5 3.8 4.4 kW NEMA 0.8 NEMA 6-15P 15A, 250V PLUG 1.05 1.05 4.2 5-15P 15A, 125V PLUG 0.5 0.97 FOR USA ONLY CEE 7/7, 220-230V PLUG ELECTRICAL - 500-1DN; 500-2DN; 500-3DN VOLTAGE PHASE CYCLE/HZ 120 1 60 at 208 1 50/60 230 1 50/60 at 240 1 AMPS LOW HIGH 50/60 D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 7. 4.0 8.5 3.8 4.4 4.2 kW 5-15P 15A, 125V PLUG 0.5 NEMA 0.8 NEMA 1.05 1.05 0.97 6-15P 15A, 250V PLUG FOR USA ONLY 7/7, 220-230V CEE PLUG I N S TA L L AT I O N U S E R S A F E T Y I N F O R M AT I O N 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. FOOD PRODUCT TIPS Bread and Rolls Breads and rolls are traditionally difficult to hold for prolonged periods due to the very low moisture content of these products. For best results and longest possible holding life, it is recommended these products be placed in a plastic bag while in the warming drawer. Breads and rolls should be held at a temperature no higher than 120° to 140°F (49° to 60°C). 1. Make sure the unit is connected to the appropriate power source. 2. Use hand protection when handling hot items. 3. Preheat the unit for 30 minutes before use. 4. Be certain only hot foods are placed into the unit. Potatoes — for the best results when holding potatoes: BEFORE INITIAL USE: Before operating the unit, clean both the interior and exterior of the unit with a clean, damp cloth and mild soap solution. Rinse carefully. Clean and install the drawer warmer pan(s). The drawer assembly is completely removable. Clean as a sanitation measure. HEATING CHARACTERISTICS The drawer warmer is equipped with a special heating cable. Through this Halo Heat concept, the heating cable is mounted against the walls of the unit to provide an evenly applied heat source controlled by a thermostat. The design and operational characteristics of the unit eliminate the need for a moisture pan or a heat circulating fan. Through even heat application, the quality of food products is maintained up to several hours or more. P R O D U C T C A PA C I T Y 36 lbs (16 kg) (34 1. Do not overcook. Regardless of the temperature at which potatoes are cooked or what type of oven is used, it is important that this product does not achieve a final internal product temperature in excess of 195°F (91°C). Over-cooking will further reduce the moisture content and consequently, reduce the holding life. Potatoes should be removed from the oven when they reach an internal temperature of approximately 190°F (88°C). After they are removed from the oven, the internal temperature will continue to increase. 2. Allow potatoes to stabilize before placing in drawer warmer. When potatoes are removed from a conventional high-temperature oven, they have an extremely high surface temperature. If they are placed in the drawer warmer while they are this hot on the outside, moisture will be pulled from the inside of the potato and condensation will form on the outside. Holding results under these conditions will not be totally satisfactory. Remove potatoes from the oven and allow the surface temperature to stabilize before placing them in the controlled holding atmosphere of the drawer warmer. MAXIMUM BAKED POTATOES , 50 • EACH DRAWER DINNER ROLLS ) D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 8. O P E R AT I O N MANUAL CONTROL 1. 2. 3. Dual wattage control. The one and two drawer, 120V warmers are provided with a HIGH/LOW power switch. Use the HIGH position at 1000 watts for meats, potatoes, and vegetables — use the LOW position at 500 watts for breads and rolls. Preheat at 200°F (93°C) for 30 minutes. When the thermostat is turned clockwise to an “ON” position, the indicator light will illuminate and will remain lit as long as the unit is calling for heat. Allow a minimum of 30 minutes of preheating before loading the warmer with food. The indicator light will go “OUT” after approximately 30 minutes, or when the air temperature inside the unit reaches the temperature set by the operator. Load the drawer warmer with pans of hot food only. The purpose of the unit is to maintain hot food at proper serving temperatures. Only hot food should be placed into the warmer. Before loading the unit with food, use a food thermometer to make certain all food products are at an internal temperature range of 140° to 160°F (60° to 71°C). All food not within the proper temperature range should be heated before putting into the drawer warmer. 4. Reset the thermostat to 160°F (71°C). Check to make certain the drawer is securely closed, and reset the thermostat to 160°F (71°C). THIS WILL NOT NECESSARILY BE THE FINAL SETTING. The proper temperature range for the food being held will depend on the type and quantity of product. When holding food for prolonged periods, it is advisable to periodically check the internal temperature of each item to assure maintenance of the proper temperature range. TEMPERATURE THERMOSTAT GAUGE HEAT INDICATOR LIGHT DUAL WATTAGE CONTROL 120V ONLY D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 9. O P E R AT I O N - E L E C T R O N I C C O N T R O L LED DISPLAY POWER INDICATOR LIGHT HEAT INDICATOR LIGHT ON/OFF POWER KEY LOCK INDICATOR UP/DOWN ARROWS ON/OFF KEY Press the on/off key once and the power indicator light will 1. Preheat at 200°F (93°C) for illuminate. Press and hold the on/off key until the LED 30 minutes. display turns off (at least three seconds) and on/off indicator goes Press the ON key, and set the temperature out. to 200°F (93C°) by using the UP/DOWN UP/DOWN ARROW KEY The up and down arrow keys are used for a variety of settings when selecting the holding temperature. If an arrow key is pressed and released the display will show the current set temperature for two seconds. If an arrow key is held (at least eight seconds), the value will change at a rapid rate. If the arrow key is pressed and released in rapid succession, the set temperature will change by increments of one degree. ENABLE/DISABLE BEEPER °F /°C A beeper sounds when an error code is displayed. To choose between beeper on and beeper off mode, the control must be OFF, then press and hold the down arrow key until either "ON" or "OFF" is shown in the LED display. Release arrow key when desired mode is displayed. FAHRENHEIT / CELSIUS With the control OFF, to choose between Fahrenheit and Celsius, press and hold the up arrow key until either °F or °C is shown in the LED display. Release key when desired setting is displayed. The control has a four-digit LED display. When the display is ON, it will show current holding temperature, as well as diagnostic information. CONTROL LOCK The warmer controls can be locked so that no changes can be made to the set temperature. To lock the display, press and hold the ON/OFF key and the Up Arrow key at the same time. The lock indicator will illuminate. When the lock indicator is illuminated, additional programming will not be functional other than the key sequence required to unlock the panel. To unlock the display, press and hold the ON/OFF key and the Down Arrow key at the same time. The lock indicator will extinguish. The panel keys will resume normal function. arrow keys. Allow a minimum of 30 minutes preheating time before loading the drawer warmer with food. The LED heat indicator light will go “OUT” after approximately 30 minutes preheat time, or when the air temperature inside the unit reaches the temperature set by the operator. 2. Load with pans of hot food only. The purpose of the warmer is to maintain hot food at proper serving temperature. Only hot food should be placed into the unit. Before loading with food, use a food thermometer to make certain all products are at an internal temperature range of 140° to 160°F (60° to 71°C). Any food product not within the proper temperature range should be heated before loading into the unit. 3. Reset the control to 160°F (71°C). Check to make certain the drawer is securely closed, and reset to 160°F (71°C) by using the UP/DOWN keys. THIS WILL NOT NECESSARILY BE THE FINAL SETTING. The proper temperature range will depend on the type and quantity of product. When holding food for prolonged periods, it is advisable to periodically check the internal temperature of each item with a food thermometer to assure maintenance of the proper temperature range of 140° to 160°F (60° to 71°C). D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 10. O P E R AT I O N 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. H O L D I N G T E M P E R AT U R E R A N G E MEAT BEEF ROAST — Rare FAHRENHEIT 130°F CELSIUS BEEF BRISKET 160° — 175°F 71° — 79°C PASTRAMI 160° — 175°F 71° — 79°C BEEF ROAST — Med/Well Done CORN BEEF PRIME RIB — Rare 155°F 160° — 175°F 130°F 54°C 68°C 71° — 79°C 54°C STEAKS — Broiled/Fried 140° — 160°F 60° — 71°C VEAL 160° — 175°F 71° — 79°C PORK 160° — 175°F 71° — 79°C RIBS — Beef or Pork HAM LAMB POULTRY 160°F 160° — 175°F 160° — 175°F 71°C 71° — 79°C 71° — 79°C CHICKEN — Fried/Baked 160° — 175°F 71° — 79°C TURKEY 160° — 175°F 71° — 79°C DUCK GENERAL FISH/SEAFOOD 160° — 175°F 160° — 175°F 71° — 79°C 71° — 79°C FISH — Baked/Fried 160° — 175°F 71° — 79°C SHRIMP — Fried 160° — 175°F 71° — 79°C LOBSTER 160° — 175°F 71° — 79°C BAKED GOODS 120° — 140°F 49° — 60°C MISCELLANEOUS CASSEROLES 160° — 175°F 71° — 79°C EGGS —Fried 150° — 160°F 66° — 71°C HORS D'OEUVRES 160° — 180°F BREADS/ROLLS DOUGH — Proofing FROZEN ENTREES PASTA PIZZA POTATOES 80° — 100°F 160° — 175°F 160° — 180°F 160° — 180°F 180°F PLATED MEALS 140° — 165°F SOUP 140° — 200°F SAUCES VEGETABLES 27° — 38°C 71° — 79°C 71° — 82°C 71° — 82°C 71° — 82°C 82°C 60°— 74°C 140° — 200°F 60° — 93°C 160° — 175°F 71° — 79°C 60° — 93°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 . If the unit is equipped with a thermostat indicating a range of between 1 and 10, use a metal-stemmed indicating thermometer to measure the internal temperature of the product(s) being held. Adjust the thermostat setting to achieve the best overall setting based on internal product temperature. D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 11. CLEANING AND PREVENTIVE MAINTENANCE PROTECTING STAINLESS STEEL SURFACES It is important to guard against corrosion in the care of stainless steel surfaces. Harsh, corrosive, or inappropriate chemicals can completely destroy the protective surface layer of stainless steel. Abrasive pads, steel wool, or metal implements will abrade surfaces causing damage to this protective coating and will eventually result in areas of corrosion. Even water, particularly hard water that contains high to moderate concentrations of chloride, will cause oxidation and pitting that result in rust and corrosion. In addition, many acidic foods spilled and left to remain on metal surfaces are contributing factors that will corrode surfaces. Proper cleaning agents, materials, and methods are vital to maintaining the appearance and life of this appliance. Spilled foods should be removed and the area wiped as soon as possible but at the very least, a minimum of once a day. Always thoroughly rinse surfaces after using a cleaning agent and wipe standing water as quickly as possible after rinsing. CLEANING AGENTS Use non-abrasive cleaning products designed for use on stainless steel surfaces. Cleaning agents must be chloride-free compounds and must not contain quaternary salts. Never use hydrochloric acid (muriatic acid) on stainless steel surfaces. Always use the proper cleaning agent at the manufacturer's recommended strength. Contact your local cleaning supplier for product recommendations. CLEANING MATERIALS The cleaning function can usually be accomplished with the proper cleaning agent and a soft, clean cloth. When more aggressive methods must be employed, use a non-abrasive scouring pad on difficult areas and make certain to scrub with the visible grain of surface metal to avoid surface scratches. Never use wire brushes, metal scouring pads, or scrapers to remove food residue. W BRU S IRE EL PA STE DS NO R S HE NO O S N CAUTION SCR APE 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. D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 12. CARE and CLEANING The cleanliness and appearance of this unit will contribute considerably to operating efficiency and savory, appetizing food. Good equipment kept clean works better and lasts longer. T H O R O U G H LY C L E A N D A I LY 1. Disconnect unit from power source, and let cool. 2. Remove, cover or wrap, and refrigerate food. 3. Remove drawer pans and clean separately. The drawer assembly is completely removable. Remove from the cabinet and clean to prevent a build-up of food residue from interfering with the function of the drawer assembly. Regular cleaning will help prolong the life of these parts. 4. Clean interior metal surfaces of the unit with a damp, clean cloth and any good commercial detergent or grease solvent at the recommended strength. Use a plastic scouring pad or oven cleaner for difficult areas. Rinse carefully to remove all residue and wipe dry. 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. 5. Wipe control panel, vents, handles, and gaskets thoroughly since these areas harbor food debris. 6. 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. 7. To help maintain the protective film coating on polished stainless steel, clean the exterior of the unit with a cleaner recommended for stainless steel surfaces. Spray the cleaning agent on a cloth and wipe with the grain of the stainless steel. Always follow appropriate state or local health (hygiene) regulations regarding all applicable cleaning and sanitation requirements for foodservice equipment. DANGER DANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING. 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 D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 13. S A N I TAT I O N 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. 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. Most food imparts its own particular aroma and many foods also absorb existing odors. Unfortunately, during this absorption, there is no 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. 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, and the routine monitoring of internal temperatures from receiving through service. 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 thorough 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. 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 food-borne 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 are 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 DANGER ZONE CRITICAL ZONE SAFE ZONE DANGER ZONE SAFE ZONE DANGER ZONE CRITICAL ZONE SAFE ZONE 40° TO 140°F HOT FOODS (4° TO 60°C) 70° TO 120°F (21° TO 49°C) ABOVE 40°F (ABOVE 4°C) 140° TO 165°F COLD FOODS 36°F TO 40°F ABOVE 32°F FROZEN FOODS 0° TO 32°F 0°F or below (60° TO 74°C) (2°C TO 4°C) (ABOVE 0°C) (-18° TO 0°C) (-18°C or below) D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 14. SERVICE MANUAL CONTROL THERMOSTAT and HEAT LIGHT SEQUENCE Whenever the thermostat is turned “ON,” the heat indicator light will indicate the power ON/OFF condition of the heating cable, and consequently, the cycling of the cabinet as it maintains the dialed cavity temperature. If the light does not illuminate after normal start-up, the main power source, thermostat, and/or light must be checked. If the warming cabinet does not hold the temperature as dialed, the calibration of the thermostat must be checked. If the warmer fails to heat or heats continuously with the thermostat “OFF,” the thermostat must be initially checked for proper operation. If these items are checked and found to be in order, a continuity and resistance check of the heating cable should be made. SEE CIRCUIT DIAGRAM. THERMOSTAT CALIBRATION The thermostat is precision calibrated at the factory. Normally, no adjustment or recalibration is necessary unless the thermostat has been mishandled in transit, changed or abused while in service. A thermostat with a sensing bulb operates on hydraulic pressure, consequently, any bending of the bulb results in a change in its volume, and alters the accuracy of the thermostat calibration. A thermostat should be checked or recalibrated by placing a quality, thermal indicator at the center of an empty holding cavity. DO NOT CALIBRATE WITH ANY FOOD PRODUCT IN THE CABINET. The thermostat should be set at 140°F (60°C), and should be allowed to stabilize at that setting for a minimum of one hour. Following temperature stabilization, the center of the thermal swing of the air temperature within the cabinet should approximately coincide with the thermostat dial setting. If calibration is necessary, the calibration screw should be adjusted with great care. The calibration screw of the thermostat is located in the thermostat dial shaft. With the shaft held stationary, a minute, clockwise motion of the calibration screw appreciably lowers the thermostat setting. A reverse, or counter-clockwise motion appreciably raises the thermostat setting. After achieving the desired cycling of the thermostat, the calibration screw must be sealed. Place a few drops of enamel sealant directly on the calibration screw. (RED NAIL POLISH OR EQUIVALENT IS ACCEPTABLE.) R e p a i r s s h o u l d b e m a d e b y a u t h o r i z e d s e r v i c e a g e n t s o n l y. TROUBLE SHOOTING CHECKLIST • ELECTRONIC CONTROL TROUBLE Unit does not operate. No display in electronic control. POSSIBLE CAUSE REMEDY Insufficient power supply. Check power source. Defective power cord or plug. Check and replace if necessary. Faulty power supply board. Check line voltage for 24V across pins 7 and 8 on the power supply board and across terminals J9 and J10 on the electronic control. Faulty electronic control. Replace control. Cannot control temperature but sensor and electronic control checks O.K. Faulty relay Replace relay. Heating element grounded. Replace element. Temperature readout incorrect. Dirty or faulty sensor. Check sensor at 32°F (0°C). If Ohm reading is 100, replace display. If Ohm reading is not 100, replace sensor. Faulty control. D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 15. SERVICE TROUBLE SHOOTING • ELECTRONIC CONTROL Error Code E-10 E-11 E-30 Possible Cause Service Required Description/Results Air Sensor Fault (shorted) Air sensor is shorted. Inoperative Oven Air sensor is defective. Air sensor is open or has connection failure. Air Sensor Fault (open) Inoperative Oven Need air sensor test. See below. Oven door closed? Door gasket need replacement? Preheat skipped? Oven will not reach set temperature Oven overloaded or has frozen product? Defective air sensor or probe? Under temperature Defective solid state relay? Bad wire connections or open heating cable? Is the high limit switch tripped? If none of the above, call service. E-31 E-60 E-70 E-78 E-79 E-80 E-82 E-84 E-86 Over temperature Shorted cable? Defective solid state relay? Defective air sensor? Oven will shut down If none of the above, call service. Real time clock error Appliance has probably been unplugged for more than 30 days. If this is the Inoperative Oven case, it should be plugged in with the circuit breaker ON, and the appliance displaying the E-60 on the front panel for more than 30 minutes. Once this has been accomplished, the circuit breaker should be turned OFF, or the appliance unplugged for approximately 10 seconds after which the appliance should be turned ON again. Configuration connector error Check control connections for loose wires. If none, control must be replaced. Inoperative Oven Voltage low Voltage high Inoperative Oven Inoperative Oven If 125 VAC unit, voltage is below 90 VAC. Correct. If 208-240 VAC voltage is below 190 VAC. Correct. If 125 VAC unit, voltage is over 130 VAC. Correct. If 208-240 VAC, voltage is over 250 VAC. Correct. EEPROM - Function data error Replace control. Inoperative Oven EEPROM - Calibration data error Replace control. Inoperative Oven EEPROM - Unit ID error Replace control. Inoperative Oven EEPROM - Preset data error Replace control. Inoperative Oven To test air sensor: Test 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. 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 DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING. D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 16. Wide Drawer Warmers – Service Parts Illustrations on following pages. Part Description Qty 500-1D Qty 500-2D Manual or Electronic Control • Wide Drawer Warmers Air Tunnel 1 1002672 1 1002672 Cable Replacement Kit (CB-3044) 1 4874 1 4874 Casing Bottom 1 1002400 1 1002400 Casing Top 1 1002403 1 1002403 Casing 1 1002558 1 1002396 Cordset (120V) 1 CD-3232 1 CD-3232 Cordset (208/240) 1 CD-33840 1 CD-33840 Cordset (230V) 1 CD-3922 1 CD-3922 Drawer Assembly 1 55502 2 55502 Drawer front Mounting Stud 4 ST-25019 8 ST-25019 Drawer front Mounting Nut 4 NU-2187 8 NU-2187 Drawer Bearing 6 BG-24890 12 BG-24890 1 PN-25088 2 PN-25088 Drawer Pan (NOT SHOWN) Drawer with vents 1 55536 2 55536 Fan, Box (120V) 1 FA-3973 1 FA-3973 Fan, Box (208/240V, 230V) 1 FA-3974 1 FA-3974 Insulation, Board 3 IN-2003 3 IN-2003 Switch (230V), circuit breaker 1 SW-33487 1 SW-33487 Switch (120V), wattage 1 SW-3409 1 SW-3409 Terminal Block 1 BK-3019 1 BK-3019 Manual Control Wide • Drawer Warmers Heat Indicator Light (120V) 1 LI-3027 1 LI-3027 Heat Indicator Light (208/240V) 1 LI-3025 1 LI-3025 Heat Indicator Light (230V) 1 LI-3951 1 LI-3951 Knob, Thermostat (120V, 208/240V) 1 KN-3469 1 KN-3469 Knob, Thermostat (230V ONLY) 1 KN-3474 1 KN-3474 Panel Overlay (120V) 1 PE-25068 1 PE-25068 Panel Overlay (208/240V, 230V) 1 PE-25067 1 PE-25067 Thermostat 1 TT-3057 1 TT-3057 Temperature Gauge 1 TH-33713 1 TH-33713 Temperature Gauge Lens Cover replacement 1 TH-33956 1 TH-33956 Electronic Control • Wide Drawer Warmers Beeper 1 BP-3567 1 BP-3567 Block, Sensor 1 BK-33546 1 BK-33546 Board, Power Supply 1 BA-33554 1 BA-33554 Control, Electronic 1 5000876 1 5000876 Panel Overlay 1 PE-25327 1 PE-25327 Relay 1 RL-33558 1 RL-33558 Sensor 1 SN-33541 1 SN-33541 Thermostat, Electronic, 230V ONLY 1 TT-33789 1 TT-33789 D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 17. Qty 500-3D 1 1 1 1 1 1 1 1 3 12 12 18 3 3 1 1 3 1 1 1002672 4874 1002400 1002403 1002564 CD-3232 CD-33840 CD-3922 55502 ST-25019 NU-2187 BG-24890 PN-25088 55536 FA-3973 FA-3974 IN-2003 SW-33487 N/A BK-3019 1 1 1 1 1 1 1 1 1 1 LI-3027 LI-3025 LI-3951 KN-3469 KN-3474 PE-25067 PE-25067 TT-3057 TH-33713 TH-33956 1 1 1 1 1 1 1 1 BP-3567 BK-33546 BA-33554 5000876 PE-25327 RL-33558 SN-33541 TT-33789 Narrow Drawer Warmers – Service Parts Illustrations on following pages. Part Description Qty 500-1DN Qty 500-2DN Manual or Electronic Control • Narrow Drawer Warmers Air Tunnel 1 1002672 1 1002672 Cable Replacement Kit (CB-3044) 1 4874 1 4874 Casing Bottom 1 1002794 1 1002794 Casing Top 1 1002798 1 1002798 Casing 1 1002884 1 1002837 Cordset (120V) 1 CD-3232 1 CD-3232 Cordset (208/240) 1 CD-33840 1 CD-33840 Cordset (230V) 1 CD-3922 1 CD-3922 Drawer Assembly 1 55509 2 55509 Drawer front Mounting Stud 4 ST-25019 8 ST-25019 Drawer front Mounting Nut 4 NU-2187 8 NU-2187 Drawer Bearing 6 BG-24890 12 BG-24890 1 PN-25088 2 PN-25088 Drawer Pan (NOT SHOWN) Drawer with vents 1 55537 2 55537 Fan, Box (120V) 1 FA-3973 1 FA-3973 Fan, Box (208/240V, 230V) 1 FA-3974 1 FA-3974 Insulation, Board 3 IN-2003 3 IN-2003 Switch (230V), circuit breaker 1 SW-33487 1 SW-33487 Switch (120V) wattage 1 SW-3409 1 SW-3409 Terminal Block 1 BK-3019 1 BK-3019 Manual Control • Narrow Drawer Warmers Heat Indicator Light (120V) 1 LI-3027 1 LI-3027 Heat Indicator Light (208/240V) 1 LI-3025 1 LI-3025 Heat Indicator Light (230V) 1 LI-3951 1 LI-3951 Knob, Thermostat (120V, 208/240V) 1 KN-3469 1 KN-3469 Knob, Thermostat (230V ONLY) 1 KN-3474 1 KN-3474 Panel Overlay (120V) 1 PE-25014 1 PE-25014 Panel Overlay (208/240V, 230V) 1 PE-25013 1 PE-25013 Thermostat 1 TT-33626 1 TT-33626 Temperature Gauge 1 TH-33713 1 TH-33713 Temperature Gauge Lens Cover replacement 1 TH-33956 1 TH-33956 Electronic Control • Narrow Drawer Warmers Beeper 1 BP-3567 1 BP-3567 Block, Sensor 1 BK-24427 1 BK-24427 Board, Power Supply 1 BA-33554 1 BA-33554 Control, Electronic 1 5000876 1 5000876 Panel Overlay 1 PE-25326 1 PE-25326 Relay 1 RL-33558 1 RL-33558 Sensor 1 SN-33541 1 SN-33541 Thermostat, Electronic, 230V only 1 TT-33789 1 TT-33789 D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 18. Qty 500-3DN 1 1 1 1 1 1 1 1 3 12 12 18 3 3 1 1 3 1 1 1002672 4874 1002794 1002798 1002799 CD-3232 CD-33840 CD-3922 55509 ST-25019 NU-2187 BG-24890 PN-25088 55537 FA-3973 FA-3974 IN-2003 SW-33487 N/A BK-3019 1 1 1 1 1 1 1 1 1 1 LI-3027 LI-3025 LI-3951 KN-3469 KN-3474 PE-25013 PE-25013 TT-33626 TH-33713 TH-33956 1 1 1 1 1 1 1 1 BP-3567 BK-24427 BA-33554 5000876 PE-25326 RL-33558 SN-33541 TT-33789 SERVICE 500-3D • Manual control • top removed THERMOSTAT INDICATOR LIGHT TT-3057 TT-33626 LI-3027 LI-3025 LI-3951 THERMOMETER TH-33713 INSULATION IN-2003 WIRING DIAGRAM TERMINAL BLOCK BK-3019 HEATING ELEMENT CONNECTIONS 1002672 (EXHAUST FAN INSIDE) FA-3973 FA-3974 AIR TUNNEL ELECTRIC CORD CD-3232 CD-33840 CD-3922 D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 19. SERVICE 500-3D • Electronic control • top removed • 230V CONTROL #5000876 WITHOUT SCI • CONTROL #5000877 WITH SCI SENSOR WIRE INSULATION (WHITE) IN-2003 BEEPER BP-3567 RELAY RL-33558 WIRING DIAGRAM POWER SUPPLY BA-33554 TERMINAL BLOCK BK-3019 HEATING 1002672 (EXHAUST FAN INSIDE) FA-3973, FA-3974 AIR TUNNEL ELEMENT CONNECTIONS ELECTRIC CORD BREAKER SWITCH CD-3232, CD-33840, CD-3922 SW-33487 THIS PHOTOGRAPH IS AN ENLARGEMENT OF THE CIRCLED CORD AREA ABOVE. BUSHING BU-3964 D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 20. SERVICE INSULATION IN-2003 500-3D Heat Cable Wrap HEAT ELEMENT CABLE CB-3044 500-3D Interior THERMOMETER CAPILLARY DANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING. BEARINGS THERMOSTAT CAPILLARY D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 21. D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 22. D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 23. D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 24. D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 25. D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 26. D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 27. D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 28. D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 29. D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 30. D r a w e r W a r m e r I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 31. T R A N S P O RTAT I O N DAMAGE and CLAIMS All Alto-Shaam equipment is sold F.O.B. shipping point, and when accepted by the carrier, such shipments become the property of the consignee. Should damage occur in shipment, it is a matter between the carrier and the consignee. In such cases, the carrier is assumed to be responsible for the safe delivery of the merchandise, unless negligence can be established on the part of the shipper. 1. 2. 3. 4. 5. 6. 7. 8. Make an immediate inspection while the equipment is still in the truck or immediately after it is moved to the receiving area. Do not wait until after the material is moved to a storage area. Do not sign a delivery receipt or a freight bill until you have made a proper count and inspection of all merchandise received. Note all damage to packages directly on the carrier’s delivery receipt. Make certain the driver signs this receipt. If he refuses to sign, make a notation of this refusal on the receipt. If the driver refuses to allow inspection, write the following on the delivery receipt: Dr i v e r re f u s e s to a l l o w i n s p e c ti o n o f c o n ta i n e r s f o r v i s i b l e d a m a g e . Telephone the carrier’s office immediately upon finding damage, and request an inspection. Mail a written confirmation of the time, date, and the person called. Save any packages and packing material for further inspection by the carrier. Promptly file a written claim with the carrier and attach copies of all supporting paperwork. We will continue our policy of assisting our customers in collecting claims which have been properly filed and actively pursued. We cannot, however, file any damage claims for you, assume the responsibility of any claims, or accept deductions in payment for such claims. ® LIMITED WA R R A N T Y Alto-Shaam, Inc. warrants to the original purchaser that any original part that is found to be defective in material or workmanship will, at Alto-Shaam's option, subject to provisions hereinafter stated, be replaced with a new or rebuilt part. The labor warranty remains in effect one (1) year from installation or fifteen (15) months from the shipping date, whichever occurs first. Alto-Shaam will bear normal labor charges performed during standard business hours, and excluding overtime, holiday rates or any additional fees. The parts warranty remains in effect for one (1) year from installation or fifteen (15) months from the shipping date, whichever occurs first. However, the heating element on Halo Heat ® cook/hold ovens and the refrigeration compressor on Alto-Shaam Quickchillers ™ are warranted for a period of five (5) years from installation. The labor warranty is the same as stated above; namely, for one (1) year from installation or fifteen (15) months from the shipping date, whichever occurs first. THIS WARRANTY DOES NOT APPLY TO: 1. Calibration. 2. Replacement of light bulbs and/or the replacement of display case glass due to damage of any kind. 3. Equipment damage caused by accident, shipping, improper installation or alteration. 4. Equipment used under conditions of abuse, misuse, carelessness or abnormal conditions including, but not limited to, equipment subjected to harsh or inappropriate chemicals including, but not limited to, compounds containing chloride or quaternary salts, poor water quality, or equipment with missing or altered serial numbers. 5. Damage incurred as a direct result of poor water quality, inadequate maintenance of steam generators and/or surfaces affected by water quality. Water quality and required maintenance of steam generating equipment is the responsibility of the owner/operator. 6. Damage caused by use of any cleaning agent other than Alto-Shaam's Combitherm ® Cleaner including, but not limited to, damage due to chlorine or other harmful chemicals. Use of Alto-Shaam's Combitherm ® Cleaner on Combitherm ® ovens is highly recommended. 7. Any losses or damage resulting from malfunction, including loss of product or consequential or incidental damages of any kind. 8. Equipment modified in any manner from original model, substitution of parts other than factory authorized parts, removal of any parts including legs, or addition of any parts. This warranty is exclusive and is in lieu of all other warranties, expressed or implied, including the implied warranties of merchantability and fitness for a particular purpose. In no event shall Alto-Shaam be liable for loss of use, loss of revenue or profit, or loss of product, or for any indirect or consequential damages. No person except an officer of Alto-Shaam, Inc. is authorized to modify this warranty or to incur on behalf of Alto-Shaam any other obligation or liability in connection with Alto-Shaam equipment. ALTO-SHAAM, INC. RECORD THE MODEL AND SERIAL NUMBER OF THE APPLIANCE FOR EASY REFERENCE. ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBER IN ANY CONTACT WITH ALTO-SHAAM REGARDING THIS APPLIANCE. Model: _______________________________________________Date Installed: __________________________________________________________ Voltage: ______________________________________________ Purchased From: _______________________________________________ Serial Number: _______________________________________ _______________________________________________________________________ W164 N9221 Water Str eet PHONE: ● P. O . B o x 4 5 0 262.251.3800 • 800.558-8744 ● USA/CANADA Menomonee Falls, Wisconsin 53052-0450 ● U.S.A. FAX: 262.251.7067 • 800.329.8744 U.S.A. WEBSITE: www.alto-shaam.com ONLY PRINTED IN U.S.A.