A La Carte Conduvection Serving Cart Service Manual

 ‘A LA CART, INC.
CONDUVECTION SERVING CART
USER'S GUIDE
“A la Cart, Ine.
10900-A South Commerce Blvd.
P.O. Box 7108
Charlotte, NC 28273
1-800-762-2278
01/08
SECTION 1
SECTION 2
SECTION 3
SECTION 4
SECTION 5
01/08
TABLE OF CONTENTS
Conduvection Serving Cart User's Guide
Product Information
A. Product Description
B. Warranty, Service
C. Serving Cart Specification Sheet
Operating Instructions for Cook/Chill
Options for Use: Bulk or Plated Retherm
Front Display Panel Overview
Instructions for Programming Cart
Loading the Cart
Using Cart Top for Serving Hot Foods
Instructions for Cart Cleaning
EDO
Operating Instructions for Cook/Serve
Options for Use: Hot Hold Only or Hot Hold/Cold Hold
Front Display Panel Overview
Instructions for Programming Cart
Loading the Cart
Using Cart Top for Serving Hot Foods
Instructions for Cart Cleaning
AHUQWP
Panning and Plating Guidelines for Retherm
A. Panning Instructions and Tips for Bulk Retherm
B. Plating Instructions and Tips for Plated Retherm
C. Cart Loading Worksheet & Temperature Log for Retherm
Advanced Menus for Programming Cart & Troubleshooting
A. Setting or Changing Equipment Parameters & Default Settings
B. Setting or Changing Password
C. Viewing Error Log and Clearing Faults
D. Troubleshooting
CONDUVECTION SERVING CART PRODUCT INFORMATION
A. PRODUCT DESCRIPTION
Part # 27000-1
The Conduvection Serving Cart is a mobile cart that provides a range of heating, retherm, and
refrigeration functions. It can hold food cold, heat food from a cold state, and hold food hot. A
heated serving space on top allows for utilizing the cart as a serving station. It accommodates
plated meals and standard stainless steel hotel pans, allowing for both plated meal service and
bulk meal service from the cart.
The cart utilizes a combination of conduction and convection heating for rethermalization of
chilled foods, allowing moist evenly heated food. Each shelf can be individually controlled for
the intensity of the conduction heating, allowing different densities of food to be heated together
in the cart. This is done by using the cart’s electronic controls to program customized settings
for the menu. The cart can also be programmed to start retherm of chilled foods automatically,
approximately 105 minutes for bulk pans or 90 minutes for plated meals, prior to serving time.
The cart contains 10 shelves below the serving top, divided into two compartments of 5 shelves
cach. Each shelf can hold the equivalent of one full-size standard 2 %” hotel pan or 2 — 3 plated
meals depending on plate shape or size. The two-compartment design of the cart allows for
utilizing both compartments for heating and holding hot foods, or designating one compartment
for heating and hot holding and the other compartment for cold holding. On top of the cart there
are three conduction heaters for holding serving pans that can be set on high, medium, or low
heat intensity settings.
The cart is microprocessor controlled and includes an automatic self-diagnostic system that
checks for proper functioning of heating and cooling systems in the cart each time it is loaded,
providing instant feedback to the operator of the cart’s performance. Should a problem occur,
fault tracking software provides a message on the cart’s display panel for food service and
engineering personnel.
For technical specifications, refer to the Conduvection Serving Cart Specification Sheet at the
end of this section.
01/08
B. WARRANTY AND SERVICE
1-800-762-2278
All parts for your Conduvection Serving Cart are backed by a one-year limited warranty.
À la Cart, Inc. warrants the parts to be free from defects in material and workmanship. A la Cart,
Inc. will repair or replace, at our option, all parts found to be defective and subject to this
warranty. This warranty does not apply to damage resulting from fire, water, burglary, accident,
abuse, misuses, and acts of God. Attempted repair by unauthorized parties may void any
warranty. All in-warranty work must be authorized by A la Cart, Inc. by calling (800) 762-2278
prior to performing the actual repair in order for reimbursement to occur.
If a part should fail, please contact our Customer Service Department or Technical Department at
the 800 phone number above, and an RMA # (Return Materials Authorization) will be issued, if
necessary. All defective parts are to be returned to A la Cart, Inc. at 10900-A So. Commerce
Blvd., Charlotte, NC 28273 with the RMA # indicated on both the outside and inside of the
packaging. Once the faulty part is received, A la Cart, Inc. will repair or replace the part and
return it to the attention of the sender.
When calling for service please have the following information available:
Customer Service Data
Facility/Business Name Address
| Contact Name . Telephone No.
| Service Company: Telephone No.
Equipment Model No. Equipment Serial No.
01/03
for Cook/Chill
OPERATING INSTRUCTIONS FOR COOK/CHILL
A. OPTIONS OF USE
The Conduvection Serving Cart provides vast flexibility in the way it can be used, as described
under Product Description in Section 1-A of this user’s guide. The two-compartment design
below the serving top allows for both compartments to retherm at the same time or for retherm and
chilling to occur simultaneously in separate compartments, as each compartment can be
programmed separately.
The following options describe how the Conduvection Serving Cart is most typically used in a
cookychill operation, These options can be further customized or varied to meet the needs of
your particular operation:
Option 1:
(Bulk retherm, 10 pans - up to 40 people)
+ The cart serves up to 40 people per cart in a dining room or similar setting,
+ The cart is programmed to retherm in both compartments, utilizing up to the equivalent of
10 full size hotel pans with a maximum depth of 2 42”, 1 pan or equivalent per shelf.
¢ Hot food menu items are transported in bulk pans and loaded into the serving cart at the
point of service and held cold until retherm.
¢ Cold food menu items are preportioned in the kitchen, transported and held à in air-curtain or
reach-in refrigerators at the point of service.
+ Soup is heated in the kitchen, poured into a soup kettle and transported and plugged in at the
point of service.
‘+ Hot beverages are portioned and served at the point of service.
Option 2:
(Bulk retherm & bulk cold hold, 5 pans each; or plated retherm, 20 plates - up to 20 people)
+ The cart serves up to 20 people per cart in a dining room or similar setting.
¢ For bulk retherm, the cart is programmed to retherm in one compartment, utilizing up to
the equivalent of 5 full size hotel pans with a maximum depth of 2 14”, 1 pan or equivalent
per shelf. The other compartment is used for cold holding of bulk cold food menu items in
2 2” depth pans. Both hot food and cold food menu items are transported in bulk pans and
loaded into the serving cart at the point of service and held cold until retherm. The cold
food menu items are preportioned prior to serving.
¢ For plated retherm, the cart is programmed to retherm in both compartments, utilizing up
to 20 standard 9” plates, 2 per shelf. The preplated hot food menu times are transported and
loaded into the serving cart at the point of service and held cold until retherm. Cold food
menu items are preportioned in the kitchen, transported and held in air-curtain or reach-in
refrigerators at the point of service.
+ Soup 1s heated in the kitchen, poured into a soup kettle and transported and plugged in at the
point of service.
+ Hot beverages are portioned and served at the point of service.
01/08
B. FRONT DISPLAY PANEL OVERVIEW
The Conduvection Serving Cart is programmed and operated using the display panel located on the
center panel of the cart. The display panel features and functions are described below.
01/08
The 4 Line LCD Display:
Line 1 (bottom line) displays time/date, fault information, and the Cart temperatures as
necessary. The other 3 lines are used to display meal start times and operator messages as
well as setup information.
RETHERM Button - Starts/Stops a manual retherm cycle when pressed.
HOLD Button - Starts/Stops a manual hold cycle when pressed.
BACKLIGHT Button - Illuminates/De-illuminates the display backlight when pressed.
OPTIONS Button ~ Accesses the options/set-up menus when pressed.
ENTER Button - Used to confirm options and set parameters.
Up/Down Arrow Buttons - Used to navigate through the options menus.
Chill Light (Blue) - Hluminates when cart is in chill mode.
Retherm Light (Red) - [lluminates when a retherm cycle is in process.
Ready Light (Green) - Illuminates when retherm is ended and a hold cycle is in process.
Fault Light (Yellow) - llluminates when a fault has been detected.
C. INSTRUCTIONS FOR PROGRAMMING CART
The serving cart comes from the factory programmed with default settings that may require
customizing or changing for your operation. (Refer to Section 5-A to see all default settings.)
Once the cart is programmed with your desired settings it is NOT necessary to reset the cart each
time it is used unless changes are needed. The cart can simply be loaded and allowed to start
retherm automatically or can be started manually by pushing the “Retherm” button, then the “Enter”
button on the display panel.
The diagram below illustrates the steps required to program the cart for a RETHERM cycle.
SET UP
RETHERM
CYCLE
(Bulk or Plated Foods)
Step 1: Step 2: Step 3: Step 4:
Select Heat & _ Set/Change Set/Change N Set/Change
Y
Chill Options Retherm Start Length of | Heater Intensity
Times Retherm (High/Med/Low)
(HH:MM AM/PM) (Minutes of Time)
USING THE DISPLAY PANEL:
Step 1: Select Chill and Heat Options:
Press OPTIONS key.
“Quick Setup” is selected, press ENTER.
In the “Chill Left or Right” screen use the UP/DOWN arrow key to select “Left” or “Right”
or “Left + Right” or “Neither”, to choose which compartments to chill, then press
OPTIONS. |
“Quick Setup” 1s selected, press ENTER.
In the “Feat Left or Right” screen use the UP/DOWN arrow key to select “Left” or “Right”
or “Left + Right” or “Neither” to choose which compartments to heat, then press OPTIONS.
Press OPTIONS again to save and exit.
01/08
Step 2: Set/Change Retherm Start Times:
Press OPTIONS key. |
Use the DOWN arrow key and select “Advanced Setup”, then press ENTER.
“Meal Parameters” is selected, press ENTER.
Use the DOWN arrow key and select desired meal start time to edit, then press ENTER.
Use the ENTER button to move from hour to minute and AM/PM, and use the UP/DOWN
arrow key to change time.
Press OPTIONS to save and exit.
Repeat above as needed for each meal start time.
Note: For manual retherm set meal start time(s) to 00:00 using UP/DOWN arrow key, then
press OPTIONS.
ie ==
Step 3: Set/Change Length (Minutes) of Retherm
(Use 105 minutes for bulk retherm and 90 minutes for plated retherm)
Press OPTIONS key.
Use the DOWN arrow key and select “Advanced Setup”, then press ENTER.
“Meal Parameters” is selected, press ENTER.
Use the UP/DOWN arrow key and select “Left Retherm Time” to edit, then press ENTER.
Use the ENTER button to move across the number digits, and use the UP/DOWN arrow key
to change the digits to the number of minutes desired.
Press OPTIONS to save.
Repeat the above steps to change “Right Retherm Time”, as necessary.
Step 4: Select/Change Heater Intensity Temperature Setting:
(The default setting is “medium” for all shelves)
Press OPTIONS key.
Use the DOWN arrow key and select “Advanced Setup”, then press ENTER.
Use the DOWN arrow key and select “Heater Parameters”, then press ENTER.
To set all shelves the same for Retherm:
Use the DOWN arrow key and select “Set All Shelves Same”, then press ENTER.
Use the UP/DOWN arrow key to select the desired setting (high, med, low), then press
ENTER.
Press OPTIONS to save and exit.
To set each shelf differently for Retherm:
01/08
Use the DOWN arrow key and select “Set each Shelf Diff”, then press ENTER.
Set “Shelf Temp 1” by selecting high, med, or low using the UP/DOWN arrow keys, then
press OPTIONS to save. (Shelves 1 thru 5 are Left side; Shelves 6 thru 10 are Right side.)
Continue for each shelf until all 10 are set.
When all shelves have been set, press OPTIONS to save.
Use the DOWN arrow key to select “Shelf Temperature Option” and verify setting is “ON”;
if not, change setting using the UP/DOWN arrow keys.
Press OPTIONS to save and exit.
D. LOADING THE CART
Chill the cart to 40 pe F. before loading.it.. To cool the cart more quickly after use open
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Place the pans or plates of chilled food on the appropriate shelf ensuring they are sitting
directly flat on the heater surface. The cart recognizes the Left compartment as shelves
1 thru 5 and the Right compartment as shelves 6 thru 10. This is important when the heat
intensity is set differently for each shelf. If all shelves are set the same, any
organization/order of loading will work.
Preplated meals can be placed on a flat metal tray or full size stainless steel pan lid, then
placed on a shelf for ease of loading before retherm and unloading after retherm. Do not
overlap plates.
A mix of pan sizes (not to exceed 2 %” deep) equivalent to 1 full size hotel pan can be placed
together on the same shelf if all products require the same heating intensity.
When finished loading, close the cart doors securely. If the cart is programmed to start
retherming automatically, it is not necessary to push any buttons. If retherm is to be started
manually, press the RETHERM button, then ENTER to start retherm in time for the
planned meal service time.
E. USING THE CART TOP FOR SERVING HOT FOODS
On the top surface of the cart there are three conduction heaters for holding serving pans that can be
activated once the cart is in the HOLD cycle. Each heater has its own ON/OFF switch located in
front of the heater. The switches work independently of each other and are manually activated by
pressing the switch to the ON position, indicated by a red light.
Place serving pan (s) onto heaters on top of the cart. For optimal temperatures, keep food
partially covered while serving, or completely covered while holding.
Press the heater ON/OFF switch to the ON position. A red light on the switch will illuminate
within 2 minutes indicating the heater has been activated.
When finished serving, press the heater ON/OFF switch to the OFF position.
To end hold, press the HOLD key, then press ENTER to stop the HOLD cycle.
_ NOTE: The heater intensity setting for the heaters on top of the serving cart is automatically set at
the same intensity as the shelves below for the HOLD cycle. The default heater intensity setting
for the HOLD cycle is 10 seconds per minute (very low). A setting of 30 (medium) or 60 (high)
may be needed to hold foods hot on top for an extended time period. (To change the heater
intensity setting follow Step 2 under Setting Up Cart for Hot Hold Only in Section 3-C.)
01/08
F. INSTRUCTIONS FOR CART CLEANING
To clean soiled heater shelves, use a non-caustic degreaser/cleaner such as Oasis 133 by Ecolab.
Spray the degreaser directly on the cart shelf; let it sit to penetrate the soiled area and then wipe
clean.
Use an all purpose sanitizer such as Oasis 146 by Ecolab to sanitize the inside of the cart. Simply
spray and wipe.
Stainless steel polish can be used on the cart exterior.
DO NOT SPRAY HOSE THE CART!!!
—— py a rh ri ——
01/08
for Cook/Serve .
OPERATING INSTRUCTIONS FOR COOK/SERVE
A. OPTIONS OF USE
The Conduvection Serving Cart can be used in a conventional cook/serve operation to hold and
serve hot foods at appropriate temperatures in a dining room without the use of ovens or steam
tables. The two-compartment design below the serving top allows for both compartments to hold
foods hot or for hot holding and chilling to occur simultaneously in separate compartments, as each
compartment can be programmed separately.
The following options describe how the Conduvection Serving Cart is most typicaily used in a
cook/serve operation and can be further customized or varied to meet the needs of your
particular operation:
Option 1:
(Bulk hot hold, 10 pans - up to 40 people)
+
+
+
+
+
The cart serves up to 40 people in a dining room or similar setting,
The cart holds food hot in both compartments up to the equivalent of 10 full size hotel pans
with a maximum depth of 2 1”, 1 pan or equivalent per shelf. |
Hot foods are transported in bulk pans and loaded into the serving cart at the point of service
and held hot until serving time. At serving time up to 3 pans can be transferred from the hot
compartments below to the serving top. The pans are replenished on top during serving by
pulling the back-up pans, as needed, from below.
Cold food menu items are preportioned in the kitchen, transported and held in air-curtain or
reach-in refrigerators at the point of service.
Soup 1s heated in the kitchen, poured into a soup kettle and transported and plugged in at the
point of service.
Hot beverages are portioned and served at the point of service.
Option 2:
(Bulk hot hold & cold hoid, 5 pans each; or plated hot/cold - up to 20 people)
+
+
01/08
The cart serves up to 20 people in a dining room or similar setting,
The cart holds food hot in one compartment and cold in the other compartment, up to the
equivalent of 5 full size hotel pans with a maximum depth of 2 %”, 1 pan or equivalent per
shelf in each compartment.
Hot foods are transported in bulk pans and loaded into one compartment of the serving cart
at the point of service and held hot until serving time. At serving time up to 3 pans can be
transferred from the hot compartment below to the heated serving top and replenished from
below as needed.
Cold food menu items are transported in bulk pans and loaded into the other compartment of
the serving cart and held cold until time to portion or serve.
Soup 1s heated 1n the kitchen, poured into a soup kettle and transported and plugged in at the
point of service.
Hot beverages are portioned and served at the point of service.
B. FRONT DISPLAY PANEL OVERVIEW
The Conduvection Serving Cart is programmed and operated using the display panel located on the
center panel of the cart. The display panel features and functions are described below.
01/08
The 4 Line LCD Display:
Line 1 (bottom line) displays time/date, fault information, and the Cart temperatures as
necessary. The other 3 lines are used to display meal start times and operator messages a as
well as setup information.
RETHERM Button - Starts/Stops a manual retherm cycle when pressed.
HOLD Button - Starts/Stops a manual hold cycle when pressed.
BACKLIGHT Button - Illuminates/De-illuminates the display backlight when pressed.
OPTIONS Button - Accesses the options/set-up menus when pressed.
ENTER Button - Used to confirm options and set parameters.
Up/Down Arrow Buttons - Used to navigate through the options menus.
Chill Light (Blue) - Illuminates when cart is in chill mode.
Retherm Light (Red) - Illuminates when a retherm cycle is in process.
Ready Light (Green) - Illuminates when retherm is ended and a hold cycle is in process.
Fault Light (Yellow) - Illuminates when a fault has been detected.
C. INSTRUCTIONS FOR PROGRAMMING CART
The serving cart comes from the factory programmed with default settings that may require
customizing or changing for your operation. (Refer to Section 5-A to see all default settings.) Once
the cart is programmed with your desired settings it is NOT necessary to reset the cart each time
it is used unless changes are needed.
The diagram below illustrates the steps required to program the cart for HOT HOLD only.
Once programmed, the cart can simply be loaded and allowed to start heating by pushing the
“HOLD” button, then the “ENTER” button on the display panel, The cart will stay in HOLD
until the heating is manually stopped by pressing “HOLD” again, then “ENTER”,
~~ SETUP
HOT HOLD
ONLY
(Bulk or Plated Foods)
y
Step 1: Step 2:
Press “HOLD”,
Turn Off Chill | Set/Change „| then “ENTER”
Options/Select "| Heater Intensity ‘| To Start & Stop
Heat Options (Seconds per minute Hold Cycle
heaters ON)
USING THE DISPLAY PANEL:
Step 1: Turn Off Chill Options (this is required to turn off the refrigeration in both
compartments) ¡Select Heat Options
Press OPTIONS key.
“Quick Setup” is selected, press ENTER.
In the “Chill Left or Right” screen use the UP/DOWN arrow key to select “Neither” to turn
off the refrigeration in both compartments, then press OPTIONS
“Quick Setup” is selected, press ENTER.
In the “Heat Left or Right” screen use the UP/DOWN arrow key to select “Left + Right” to
heat both compartments, OR select “Left” or “Right” to heat one compartment, then press
OPTIONS.
Press OPTIONS again to exit and save.
01/08
Step 2: Set/Change Heater Intensity of Hold:
(The default setting is “10” seconds per minute that heaters stay on during hold)
Press OPTIONS key.
Use the DOWN arrow key and select “Advanced Setup”, then press ENTER.
Use the DOWN arrow key and select “Heater Parameters”, then press ENTER.
Use the DOWN arrow key and select “Hold Shelf Temperature”, then press ENTER.
Use UP/DOWN arrow key to set/change the heat intensity (=seconds per minute that heaters
are on during hold) higher or lower, then press ENTER.
Press OPTIONS to save and exit.
To Start/Stop Hold Cycle:
To start heating, press HOLD key, then press ENTER. Repeat to stop heating.
~The diagram below illustrates the steps required to program the cart for HOT HOLD/COLD
HOLD (1 compartment cach).
Once programmed, the cart can simply be loaded and allowed to start heating by pushing the
“HOLD?” button, then the “ENTER” button on the display panel. The cart will stay in HOLD
until the hold time expires OR heating is manually stopped by pressing “HOLD again, then
“ENTER”,
SET UP
HOT HOLD/
COLD HOLD
ONLY
(Bulk or Plated Foods)
Y
Step 1: Step 2: Step 3: Step 4: Press
“HOLD”,
Select Heat | Turn Off - Set/Change | Set/Change _ then
& Chill “| Automatic "| Hold Time © Heater | “ENTER” to
Options Retherm (Minutes of Intensity Start & Stop
Start Times Time) (Seconds per Hold Cycle
(HH: MM) minute heaters
ON)
(See following page for instructions)
01/08
USING THE DISPLAY PANEL:
Step 1: Select Chill and Heat Options:
Press OPTIONS key.
“Quick Setup” is selected, press ENTER. |
In the “Chill Left or Right” screen use the UP/DOWN arrow key to select “Left or Right”, to
choose the compartment to chill, then press OPTIONS.
“Quick Setup” is selected, press ENTER.
In the “Heat Left or Right” screen use the UP/DOWN arrow key to select “Left” or “Right”
to choose the compartment to heat, then press OPTIONS.
Press OPTIONS again to save and exit,
Step 2: Turn Off Automatic Retherm: (optional, but recommended to bypass Retherm)
Press OPTIONS key.
Use the DOWN arrow key and select “Advanced Setup”, then press ENTER.
“Meal Parameters” is selected, press ENTER,
Use the DOWN arrow key and select Breakfast meal start time to edit, then press ENTER,
Use the ENTER button to move from hour to minute and AM/PM, and use the UP/DOWN
arrow key to change time to 00:00.
Press OPTIONS to save.
Repeat above for Lunch and Dinner meal start times, setting the time to 00:00.
Press OPTIONS to save and exit. |
Step 3: Set/Change Hold Time
- Press OPTIONS key.
Use the DOWN arrow key and select “Advanced Setup”, then press ENTER.
“Meal Parameters” is selected, press ENTER.
Use the UP/DOWN arrow key and select “Hold Time” to edit, then press ENTER.
Use the ENTER button to move across the number digits, and use the UP/DOWN arrow key
to change the digits to the number of minutes desired.
Press OPTIONS to save and exit.
Step 4: Set/Change Heater Intensity of Hold:
(The default setting is “10” seconds per minute that heaters stay ON during hold)
Press OPTIONS key.
Use the DOWN arrow key and select “Advanced Setup”, then press ENTER.
Use the DOWN arrow key and select “Heater Parameters”, then press ENTER,
Use the DOWN arrow key and select “Hold Shelf Temperature”, then press ENTER.
Use the UP/DOWN arrow key to set/change the heat intensity (=seconds per minute that
heaters are on during hold) higher or lower, then press ENTER.
Press OPTIONS to save and exit.
To Start/Stop Hold Cycle:
To start heating, press HOLD key, then press ENTER. Repeat to stop heating.
01/08
D. LOADING THE CART
Place the pans or plates of food on a shelf ensuring they are sitting directly flat on the heater
surface.
Preplated meals can be placed on a flat metal tray or full size stainless steel pan lid, then
placed on a shelf for ease of loading before and after heating and serving. Do not overlap
plates.
A mix of pan sizes (not to exceed 2 %” deep) equivalent to 1 full size hotel pan can be placed
together on the same shelf
When finished loading, close the cart doors securely. Press the HOLD button, then ENTER
to start the hot holding cycle.
E. USING THE CART TOP FOR SERVING HOT FOODS
On the top surface of the cart there are three conduction heaters for holding serving pans that can be
activated once the cart is in the HOLD cycle. Each heater has its own ON/OFF switch located in
front of the heater. The switches work independently of each other and are manually activated by
pressing the switch to the ON position, indicated by a red light.
Place serving pan (s) onto heaters on top of the cart. For optimal temperatures, keep food
partially covered while serving, or completely covered while holding.
* Press the heater ON/OFF switch to the ON position. A red light on the switch will illuminate
within 2 minutes indicating the heater has been activated.
When finished serving, press the heater ON/OFF switch to the OFF position.
To end hold, press the HOLD key, then press ENTER to stop the HOLD cycle.
NOTE: The heater intensity setting for the heaters on top of the serving cart is automatically set at
the same intensity as the shelves below for the HOLD cycle. The default heater intensity setting
Jor the HOLD cycle is 10 seconds per minute (very low). A setting of 30 (medium) or 60 (high)
may be needed to hold foods hot on top for an extended time period. (To change the heater
intensity setting follow Step 2 under Setting Up Cart for Hot Hold Only.)
F. INSTRUCTIONS FOR CART CLEANING
To clean soiled heater shelves, use a non-caustic degreaser/cleaner such as Oasis 133 by Ecolab.
Spray the degreaser directly on the cart shelf; let it sit to penetrate the soiled area and then wipe
clean, Use an all purpose sanitizer such as Oasis 146 by Ecolab to sanitize the inside of the cart.
Simply spray and wipe. Stainless steel polish can be used on the cart exterior.
DO NOT SPRAY HOSE THE CART!!!
01/08
Advanced Menus for
Programming the Cart &
Troubleshooting
USING ADVANCED MENUS FOR PROGRAMMING THE CART
& TROUBLESHOOTING
A. SETTING UP OR CHANGING EQUIPMENT PARAMETERS
& DEFAULT SETTINGS
All menus that are necessary for programming and changing equipment parameters are
accessible in “Advanced Setup”. The parameters are grouped into 3 categories: Meal
Parameters, Heater Parameters, and Factory Parameters. The Network Address setting for
the optional CMCS remote data collection system is also found in “Advanced Setup”.
To access any/all menus in “Advanced Setup”, follow these general steps:
Press OPTIONS key. -
Use the DOWN arrow key to select “Advanced Setup”, then press ENTER.
Use the UP/DOWN arrow key to select “Meal Parameters”, “Heater Parameters”, or
Factory Parameters”, then press ENTER.
Use the UP/DOWN arrow key to select the parameter to change.
Press OPTIONS to save and exit.
The following tables detail the menu items found within each grouping of parameters and their
factory default settings:
MEAL PARAMETERS MENU
etherm start time 7:00 АМ
Lunch Time Retherm start time 11:30 AM
Dinner Time Retherm start time 5:00 PM
Left Retherm Time Timer in minutes 105 minutes
Right Retherm Time Timer in minutes 105 minutes
Hold Time Timer in minutes 60 minutes
Current Time Time of Day 12:00 AM
Current Date Today’s Date
Daylight Savings Auto adjust for DST ON
HEATER PARAMETERS MENU
Left T Convection 221°F (105
ight T Convection 221°F (105
Set Low, M Set le for each 15/30/60
Set All Shelves Same Common setting for all Medium
Set each Shelf Different Uni ing for each Medium (all 10 shelves
Shelf T on Common or uni ON
Hold Shelf T Set le for hold cycle 10
01/08
FACTORY PARAMETERS MENU
Error Log View errors
Enter Password Prevents access to setup 000
Cooler Temperature Sets cold temperature 37°F, (3°C)
Defrost Interval Time between defrosts 90 minutes
Max Defrost Time | Length of defrost 10 minutes
Heater Current Diagnostics limits 800 ma / 1400 ma
Temperature Scale Choose Fahrenheit or Celsius Fahrenheit
Temperature Display _Show temps on display line four ON
Download Software Upgrade programming code None
Factory Reset Restore defaults to all parameters None
B. SETTING OR CHANGING PASSWORD
The “Enter Password” is found in the Factory Parameters menu and is used for setting a new
password, as follows:
Press OPTIONS key,
Use the DOWN arrow key to select “Advanced Setup”, then press ENTER.
Use the DOWN arrow key to select “Factory Parameters”, then press ENTER.
Use the DOWN arrow key to select “Enter Password”, then press ENTER. |
Enter the 3-digit numeric password by using the ENTER key to move on the digits and
the UP/DOWN arrow key to change numeric values.
- Press OPTIONS to save.
- Press OPTIONS to exit.
It changing a password, first press OPTIONS, then enter old password, then press ENTER, then
follow the steps above to set a new password.
C. VIEWING THE ERROR LOG AND CLEARING FAULTS
The “Error Log” is found in the Factory Parameters menu by following the steps for accessing
the “Advanced Setup”:
Press OPTIONS key.
Use the DOWN arrow key to select “Advanced Setup”, then press ENTER.
Use the DOWN arrow key to select “Factory Parameters”, then press ENTER.
“Fault Log” is selected, press ENTER to view and record error messages. Repeat until
display reads “Error Log Empty” and the yellow fault light turns off.
Press OPTIONS to exit.
Note: A “FATAL ERROR” will cause the cart to beep and may or may not be an operator
error. It may require the attention of a service technician before the cart can be safely used. To
clear the fault first note the error message on the display panel, then open and close both
compartment doors to clear the fault from the display and to stop the “beeping”.
01/08
Problem:
Problem:
Problem:
Problem:
01/08
D. TROUBLESHOOTING
Cart does not retherm (start to heat) at specified time.
Check display and/or go to the “Advanced Setup” under the Meal Parameters
menu to verify meal start time is correct, AM/PM setting is correct, and current
time is correct,
Cart will not chill or does not chill quickly after retherm or hold.
Cart cannot chill if internal temperature is >170° F. Open doors for
approximately 10 minutes to cool down cart more quickly. Compartments should
chill to below 40° F. within 60 minutes.
A refrigeration fault is indicated on display.
First note and record message on display panel. Then open and close BOTH cart
doors to clear the fault from the display and stop the “beeping”. |
This occurs when certain HACCP temperature parameters are not met within a
specified time frame. Your supervisor should be notified immediately to
determine if the food has been maintained at a safe temperature range. A “fatal
fault” will usually say that service is required. If the problem reoccurs, call for
service.
Fault light comes on and display indicates a heater shelf problem.
Review the Error Log, record the error message, and clear the fault.
The cart performs a self-diagnostic heater check (in <30 seconds) of all heater
shelves prior to each use. Operator error may create false heater faults if the cart
door is opened during the heater check. If the same error/fault reappears with the
next use, call for service.
For assistance with technical or equipment concerns you can contact the
A la Cart technical team at 800-762-2278.
" Panning & Guidelines
for Retherm
01/08
PANNING AND PLATING GUIDELINES FOR RETHERM
A. PANNING INSTRUCTIONS AND TIPS FOR BULK RETHERM
In general, most foods retherm well at a medium heater intensity setting (heater on 30 sec./min)
for 105 minutes. Extra dense food items such as thick gravies, lasagna, or baked potatoes may
need a high heater intensity setting (heaters on 60 sec./min.). A low heater intensity (heaters on
15 sec./min.) is generally adequate for rolls, muffins, soft breadsticks, and other bread items.
All foods should be precooked and chilled prior to panning. This includes fish and eggs.
Use standard 2 2” deep stainless steel hotel pans or foil pans for retherm.
Any combination of pan sizes (i.e. 1/2, 1/3, 1/4) can be used together on one shelf if all foods
included are to retherm at the same heat intensity (high, med, or low).
Spray all pans with a nonstick cooking spray prior to adding food. Convenience products already
in foil pans can be heated from a thawed/chilled state directly in the pan.
Avoid overfilling the pans. For best results limit weight to 8 lbs or less in full size pans.
It a more crisp and golden product is desired (such as French fries, onion rings, hash browns,
breaded chicken strips, etc.), leave the pan uncovered during retherm. |
For moist products, cover pan with stainless steel lid or foil during rethern.
For starchy items such as cooked cereals, mashed potatoes, rice products, pasta dishes, and bread
dressing, add % to 1 cup of water over food in the pan prior to covering to facilitate heating.
(Note: rice may need to be additionally “massaged” with some water if it is dry in the chilled
state.)
For meat type entrees such as sliced roast beef, turkey, and chicken breasts, top with gravy or
sauce and % cup water to facilitate heating. |
French toast and pancakes can be layered/shingled in rows, covered with paper towels that have
been sprayed with nonstick cooking spray, then covered with 1id or foil. This enhances moistness
and softness without adding water. It also works well with dinner rolls, tortillas, burritos, and
enchiladas not topped with sauces.
01/08
B. PLATING INSTRUCTIONS AND TIPS FOR PLATED RETHERM
In general, most preplated meals retherm well at a medium heater intensity setting (heater on 30
sec./min) for 90 minutes. For heat delicate items (such as eggs or pureed foods) or very small
portions, a low heater intensity setting (heater on 15 sec/min.) may be more appropriate.
Preplated meals that are to be rethermed at the same intensity can be grouped together on the same
shelf. Each shelf will hold 2 to 3 meals depending on size and shape of plates.
Foods should be plated in a chilled and NOT FROZEN state except pancakes, French toast, and
muffins which can be plated frozen if desired.
All foods should be precooked and chilled prior to plating. This includes fish and eggs.
Vegetables should be well drained of water when plated.
Bacon, sausage, and breakfast meats should be well drained of fat when plated.
Rice and pasta should be moist, not dried out.
Sauces and gravies should be limited to 1 oz. for best retherm plate quality.
Preplated meals should be covered with an oven proof cover or foil during retherm, unless a Crisp
product is desired for the entire plate (such as breaded fish and chips/French fries, etc.).
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A la Cart, Inc.
CONDUVECTION SERVING CART
User’s Guide
January, 2008
SECTION 1
SECTION 2
SECTION 3
SECTION 4
SECTION 5
01/07
HEU OW >
| TABLE OF CONTENTS.
Conduvection Serving Cart User’s Guide
Product Information
A. Product Description
B. Warranty, Service
C. Serving Cart Specification Sheet
Operating Instructions for Cook/Chill
Options for Use: Bulk or Plated Retherm
Front Display Panel Overview
Instructions for Programming Cart
Loading the Cart
Using Cart Top for Serving Hot Foods
Instructions for Cart Cleaning
Operating Instructions for Cook/Serve
Options for Use: Hot Hold Only or Hot Hold/Cold Hold
Front Display Panel Overview
Instructions for Programming Cart
Loading the Cart
Using Cart Top for Serving Hot Foods
Instructions for Cart Cleaning
EN)»
Panning and Plating Guidelines for Retherm
A. Panning Instructions and Tips for Bulk Retherm
B. Plating Instructions and Tips for Plated Retherm
C. Cart Loading Worksheet for Retherm
Advanced Menus for Programming Cart & Troubleshooting
A. Setting or Changing Equipment Parameters & Default Settings
B. Setting or Changing Password
C. Viewing Error Log and Clearing Faults
D. Troubleshooting
CONDUVECTION SERVING CART PRODUCT INFORMATION
A. PRODUCT DESCRIPTION
Part # 27000-1
The Conduvection Serving Cart is a mobile cart that provides a range of heating, retherm, and
refrigeration functions. It can hold food cold, heat food from a cold state, and hold food hot. A
heated serving space on top allows for utilizing the cart as a serving station. It accommodates
plated meals and standard stainless steel hotel pans, allowing for both plated meal service and
bulk meal service from the cart.
The cart utilizes a combination of conduction and convection heating for rethermalization of
chilled foods, allowing moist evenly heated food. Each shelf can be individually controlled for
the intensity of the conduction heating, allowing different densities of food to be heated together
in the cart. This is done by using the cart’s electronic controls to program customized settings
for the menu. The cart can also be programmed to start retherm of chilled foods automatically,
approximately 105 minutes for bulk pans or 90 minutes for plated meals, prior to serving time.
The cart contains 10 shelves below the serving top, divided into two compartments of 5 shelves
each. Each shelf can hold the equivalent of one full-size standard 2 %” hotel pan or 2 — 3 plated
meals depending on plate shape or size. The two-compartment design of the cart allows for
utilizing both compartments for heating and holding hot foods, or designating one compartment
for heating and hot holding and the other compartment for cold holding. On top of the cart there
are three conduction heaters for holding serving pans that can be set on high, medium, or low
heat intensity settings.
“The cart is microprocessor controlled and includes an automatic self-diagnostic system that
checks for proper functioning of heating and cooling systems in the cart each time it is loaded,
providing instant feedback to the operator of the cart’s performance. Should a problem occur,
fault tracking soitware provides a message on the cart’s display panel for food service and
engineering personnel.
For technical specifications, refer to the Conduvection Serving Cart Specifi cation Sheet at the
end of this section.
-01/07
B. WARRANTY AND SERVICE
1-800-762-2278
All parts for your Conduvection Serving Cart are backed by a one-year limited warranty.
À la Cart, Inc. warrants the parts to be free from defects in material and workmanship. A la Cart,
Inc. will repair or replace, at our option, all parts found to be defective and subject to this
warranty. This warranty does not apply to damage resulting from fire, water, burglary, accident, |
abuse, misuses, and acts of God. Attempted repair by unauthorized parties may void any
warranty. All in-warranty work must be authorized by A la Cart, Inc. by calling (800) 7 62-2278
prior to performing the actual repair in order for reimbursement to occur,
If a part should fail, please contact our Customer Service Department or Technical Department at
the 800 phone number above, and an RMA # (Return Materials Authorization) will be issued, if
necessary. All defective parts are to be returned to À la Cart, Inc. at 10900-A So. Commerce
Blvd., Charlotte, NC 28273 with the RMA # indicated on both the outside and inside of the
packaging. Once the faulty part is received, A la Cart, Inc. will repair or replace the part and
return it to the attention of the sender.
When n calling for service please have the following information available:
Customer Service Data
Facility/Business Name | Address
Contact Name | Telephone No.
Service Company: Telephone No.
Equipment Model No. Equipment Serial No.
01/07
OPERATING INSTRUCTIONS FOR COOK/CHILL
A. OPTIONS OF USE
The Conduvection Serving Cart provides vast flexibility in the way it can be used, as described
under Product Description in Section 1-A of this user’s guide. The two-compartment design
below the serving top allows for both compartments to retherm at the same time or for retherm and
chilling to occur simultaneously in separate compartments, as each compartment can be
programmed separately.
The following options describe how the Conduvection Serving Cart is most typically used in a
cook/chill operation. These options can be further customized or varied to meet the needs of
your particular operation:
Option 1:
(Bulk retherm, 10 pans - up to 40 people)
+
+
+
+
+
+
The cart serves up to 40 people per cart in a dining room or similar setting.
The cart is programmed to retherm in both compartments, utilizing up to the equivalent of
10 full size hotel pans with a maximum depth of 2 %”, 1 pan or equivalent per shelf. -
Hot food menu items are transported in bulk pans and loaded into the serving cart at the
point of service and held cold until retherm. .
Cold food menu items are preportioned in the kitchen, transported and held in air-curtain or
reach-in refrigerators at the point of service.
Soup is heated in the kitchen, poured into a soup kettle and transported and plugged i in at the
- point of service.
Hot beverages : are portioned and served at the point of service.
Option 2:
(Bulk retherm & bulk cold hold, 5 pans each; or plated retherm, 20 plates - up to 20 people)
+
+
01/07
The cart serves up to 20 people per cart in a dining room or similar setting.
For bulk retherm, the cart is programmed to retherm in one compartment, utilizing up to
the equivalent of 5 full size hotel pans with a maximum depth of 2 %”, 1 pan or equivalent
per shelf. The other compartment is used for cold holding of bulk cold food menu items in
2 1” depth pans. Both hot food and cold food menu items are transported in bulk pans and
loaded into the serving cart at the point of service and held cold until retherm. The cold
food menu items are preportioned prior to serving.
For plated retherm, the cart is programmed to retherm in both compartments, utilizing up
to 20 standard 9” plates, 2 per shelf. The preplated hot food menu times are transported and
loaded into the serving cart at the point of service and held cold until retherm. Cold food
menu items are preportioned in the kitchen, transported and held in air-curtain or reach-in
refrigerators at the point of service.
Soup is heated in the kitchen, poured into a soup kettle and transported and plugged in at the
point of service.
Hot beverages are portioned and served at the point of service.
B. FRONT DISPLAY PANEL OVERVIEW
The Conduvection Serving Cart is programmed and operated using the display panel located on the
center panel of the cart. The display panel features and functions are described below.
01/07
(Insert Picture of Display Panel Here)
The 4 Line LCD Display:
Line 1 (bottom line) displays time/date, fault information, and the Cart temperatures as
necessary. The other 3 lines are used to display meal start times and operator messages as
. Well as setup information.
RETHERM Button - Starts/Stops a manual retherm cycle when pressed.
HOLD Button - Starts/Stops a manual hold cycle when pressed.
BACKLIGHT Button - Illuminates/De-illuminates the display backlight when pressed.
OPTIONS Button - Accesses the options/set-up menus when pressed.
ENTER Button - Used to confirm options and set parameters.
Up/Down Arrow Buttons - Used to navigate through the options menus.
Chill Light (Blue) - llluminates when cart is in chill mode.
Retherm Light (Red) - Illuminates when a retherm cycle is in process.
Ready Light (Green) - Hluminates when retherm is ended and a hold cycle is in process.
Fault Light (Yellow) - llluminates when a fault has been detected.
C. INSTRUCTIONS FOR PROGRAMMING CART
The serving cart comes from the factory programmed with default settings that may require
customizing or changing for your operation. (Refer to Section 5-A to see all default settings.)
Once the cart is programmed with your desired settings it is NOT necessary to reset the cart each
time it is used unless changes are needed, The cart can simply be loaded and allowed to start
retherm automatically or can be started manually by pushing the “Retherm” button, then the “Enter”
button on the display panel. |
The diagram below illustrates the steps required to program the cart for a retherm cycle.
SET UP
RETHERM
CYCLE
(Bulk or Plated Foods)
Step 1: Step2: Step 3: Step 4:
Select Heat 8 Chill Set/Change Set/Change Set/Change
Options Retherm Start Length of Retherm Heater Intensity
Times
USING THE DISPLAY PANEL:
Step 1: Select Chill and Heat Options:
- Press OPTIONS key.
- “Quick Setup” is selected, press ENTER.
* In the “Chill Left or Right” screen use the UP/DOWN arrow key to select “Left” or “Right”
or “Left + Right” or “Neither”, to choose which compartments to chill, then press
OPTIONS.
* “Quick Setup” is selected, press ENTER.
* In the “Heat Left or Right” screen use the UP DOWN arrow key to select “Left” or “Right”
or “Left + Right” or “Neither” to choose which compartments to heat, then press OPTIONS.
Press OPTIONS again to save and exit.
01/07
Step 2: Set/Change Retherm Start Times:
Press OPTIONS key.
Use the DOWN arrow key and select “Advanced Setup”, then press ENTER.
“Meal Parameters” is selected, press ENTER.
Use the DOWN arrow key and select desired meal start time to edit, then press ENTER.
* Use the ENTER button to move from hour to minute and AM/PM, and use the UP/DOWN
arrow key to change time.
Press OPTIONS to save and exit.
Repeat above as needed for each meal start time.
Note: For manual retherm set meal start time(s) to 00:00 using UP/DOWN arrow key, then
press OPTIONS.
Step 3: Set/Change Length (Minutes) of Retherm
(Use 105 minutes for bulk retherm and 90 minutes for plated retherm)
Press OPTIONS key.
Use the DOWN arrow key and select “Advanced Setup”, then press ENTER,
“Meal Parameters” is selected, press ENTER.
Use the UP/DOWN atrow key and select “Left Retherm Time” to edit, then press ENTER.
Use the ENTER button to move across the number digits, and use the UP/DOWN atrow key
to change the digits to the number of minutes desired.
Press OPTIONS to save.
Repeat the above steps to change “Right Retherm Time”, as necessary.
Step 4: Select/Chan nge Heater Intensity Temperature Setting:
(The default setting is “medium? for all shelves)
Press OPTIONS key.
Use the DOWN arrow key and select “Advanced Setup”, then press ENTER.
Use the DOWN arrow key and select “Heater Parameters”, then press ENTER.
To set all shelves the same for Retherm:
Use the DOWN arrow key and select “Set All Shelves Same”, then press ENTER.
Use the UP/DOWN arrow key to select the desired setting (high, med, low), then press .
ENTER.
Press OPTIONS to save and exit.
To set each shelf differently for Retherm:
01/07
Use the DOWN arrow key and select “Set each Shelf Diff”, then press ENTER.
Set “Shelf Temp 1” by selecting high, med, or low using the UP/DOWN arrow keys, then
press OPTIONS to save. (Shelves 1 thru 5 are Left side; Shelves 6 thru 10 are Right side.)
Continue for each shelf until all 10 are set.
When all shelves have been set, press OPTIONS to save.
Use the DOWN arrow key to select “Shelf Temperature Option” and verify setting is “ON”,
if not, change setting using the UP/DOWN arrow keys.
Press OPTIONS to save and exit.
D. LOADING THE CART
Chill the cart to 40 degrees F. before loading it. To cool the cart more quickly after use open
the compartment doors for 5 to 10 minutes, then close them once the temperature on the
display panel is under 170° F. The cart cannot chill if the internal temperature is over
170° F, The cart will chill down within 60 minutes or less.
Place the pans or plates of chilled food on the appropriate shelf ensuring they are sitting
directly flat on the heater surface. The cart recognizes the Left compartment as shelves
1 thru 5 and the Right compartment as shelves 6 thru 10. This is important when the heat
intensity is set differently for each shelf. If all shelves are set the same, any |
organization/order of loading will work.
Preplated meals can be placed on a flat metal tray or full size stainless steel pan lid, then
placed on a shelf for ease of loading before retherm and unloading after retherm. Do not
overlap plates.
A mix of pan sizes (not to exceed 2 7%” deep) equivalent to 1 full size hotel pan can be placed
together on the same shelf if all products require the same heating intensity.
When finished loading, close the cart doors securely. If the cart is programmed to start
retherming automatically, it is not necessary to push any buttons. If retherm is to be started
manually, press the RETHERM button, then ENTER to start retherm in time for the
planned meal service time.
E. USING THE CART TOP FOR SERVING HOT FOODS
On the top surface of the cart there are three conduction heaters for holding serving pans that can be
activated once the cart is in the HOLD cycle. Each heater has its own ON/OFF switch located in
front of the heater. The switches work independently of each other and are manually activated by
pressing the switch to the ON position, indicated by a red light.
Place serving pan (s) onto heaters on top of the cart. For optimal temperatures, keep food
partially covered while serving, or completely covered while holding.
Press the heater ON/OFF switch to the ON position. A red light on the switch will illuminate
within 2 minutes indicating the heater has been activated.
When finished serving, press the heater ON/OFF switch to the OFF position.
To end hold, press the HOLD key, then press ENTER to stop the HOLD cycle.
NOTE: The heater intensity setting for the heaters on top of the serving cart is automatically set at
the same intensity as the shelves below for the HOLD cycle, which is the same for all shelves. A
heater intensity setting of 30 (medium) or 60 (high) seconds per minute is suggested. To change
the default heater intensity setting, follow the same instructions for changing the intensity of the
HOLD cycle. (See Step 3 under Setting Up Cart for Hot Hold Only in Section 3-C.)
01/07
F. INSTRUCTIONS FOR CART CLEANING
To clean soiled heater shelves, use a non-caustic degreaser/cleaner such as Oasis 133 by Ecolab,
Spray the degreaser directly on the cart shelf; let it sit to penetrate the soiled area and then wipe
. clean.
Use an all purpose sanitizer such as Oasis 146 by Ecolab to sanitize the inside of the cart. Simply
spray and wipe.
Stainless steel polish can be used on the cart exterior.
DO NOT SPRAY HOSE THE CART!
01/07
01/07
PANNING AND PLATING GUIDELINES FOR RETHERM
A. PANNING INSTRUCTIONS AND TIPS FOR BULK RETHERM
In general, most foods retherm well at a medium heater intensity setting (heater on 30 sec./min)
for 105 minutes. Extra dense food items such as thick gravies, lasagna, or baked potatoes may
need a high heater intensity setting (heaters on 60 sec./min.). A low heater intensity (heaters on
15 sec./min.) is generally adequate for rolls, muffins, soft breadsticks, and other bread items.
All foods should be precooked and chilled prior to panning. This includes fish and eggs.
Use standard 2 12” deep stainless steel hotel pans or foil pans for retherm.
Any combination of pan sizes (i.e. 1/2, 1/3, 1/4) can be used together on one shelf if all foods
included are to retherm at the same heat intensity (high, med, or low).
Spray all pans with a nonstick cooking spray prior to adding food. Convenience products already
in foil pans can be heated from a thawed/chilled state directly in the pan.
Avoid overfilling the pans. For best results limit weight to 8 1bs or less in full size pans.
If a more crisp and golden product is desired (such as French fries, onion rings, hash browns,
breaded chicken strips, etc.), leave the pan uncovered during retherm.
For moist products, cover pan with stainless steel lid or foil during rethern.
For starchy items such as cooked cereals, mashed potatoes, rice products, pasta dishes, and bread
dressing, add 2 to 1 cup of water over food in the pan prior to covering to facilitate heating,
(Note: rice may need to be additionally “massaged” with some water if it is dry in the chilled
state.)
For meat type entrees such as sliced roast beef, turkey, and chicken breasts, top with gravy or
sauce and 42 cup water to facilitate heating.
French toast and pancakes can be layered/shingled in rows, covered with paper towels that have
been sprayed with nonstick cooking spray, then covered with lid or foil. This enhances moistness
and sofiness without adding water. It also works well with dinner rolls, tortillas, burritos, and
enchiladas not topped with sauces.
01/07
B. PLATING INSTRUCTIONS AND TIPS FOR PLATED RETHERM
In general, most preplated meals retherm well at a medium heater intensity setting (heater on 30
sec./min) for 90 minutes. For heat delicate items (such as eggs or pureed foods) or very small
portions, a low heater intensity setting (heater on 15 sec/min.) may be more appropriate.
Preplated meals that are to be rethermed at the same intensity can be grouped together on the same
shelf. Each shelf will hold 2 to 3 meals depending on size and shape of plates.
Foods should be plated in a chilled and NOT FROZEN state except pancakes, French toast, and
muffins which can be plated frozen if desired.
All foods should be precooked and chilled prior to plating. This includes fish and eggs.
Vegetables should be well drained of water when plated.
Bacon, sausage, and breakfast meats should be well drained of fat when plated.
Rice and pasta should be moist, not dried out.
Sauces and gravies should be limited to 1 oz. for best retherm plate quality.
Preplated meals should be covered with an oven proof cover or foil during retherm, unless a crisp
product is desired for the entire plate (such as breaded fish and chips/French fries, etc.).
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USING ADVANCED MENUS FOR PROGRAMMING THE CART
& TROUBLESHOOTING
A. SETTING UP OR CHANGING EQUIPMENT PARAMETERS
& DEFAULT SETTINGS
All menus that are necessary for programming and changing equipment parameters are
accessible in “Advanced Setup”. The parameters are grouped into 3 categories: Meal
Parameters, Heater Parameters, and Factory Parameters. The Network Address setting for
the optional CMCS remote data collection system is also found in “Advanced Setup”.
To access any/all menus in “Advanced Setup”, follow these general steps:
Press OPTIONS key.
Use the DOWN arrow key to select “Advanced Setup”, then press ENTER.
Use the UP/DOWN arrow key to select “Meal Parameters”, “Heater Parameters”, or
Factory Parameters”, then press ENTER.
Use the UP/DOWN arrow key to select the parameter to change.
Press OPTIONS to save and exit.
The following tables detail the menu items found within each grouping of parameters and their
factory default settings:
MEAL PARAMETERS MENU
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E O NE
Breakfast Time Retherm start time
Lunch Time - | Retherm start time
Dinner Time Retherm start time 5:00 PM
Left Retherm Time Timer in minutes . 60 minutes
Right Retherm Time Timer in minutes — 60 minutes
Hold Time : Timer in minutes — 60 minutes
Current Time Time of Day 12:00 AM
Current Date Today’s Date |
Daylight Savings Auto adjust for DST | ON
HEATER PARAMETERS MENU
Left T Convection — 221%
T Convection 221°F
Set Low, M Set e for each 15/30/60
Set All Shelves Same Common setting for all Medium
Set each Shell Different Uni for each Medium (all 10 shelves
Shelf T ion Common or uni ON
Hold Shelf T Set e for hold 10
01/07
FACTORY PARAMETERS MENU
y= Los - View errors |
Enter Password Prevents access to setup 000
- Cooler Temperature Sets cold temperature 37°F. (3°C)
Defrost Interval Time between defrosts 180 minutes
Max Defrost Time Length of defrost 10 minutes
Heater Current Diagnostics limits 800 ma / 1400 ma
Max Interrupt Time Power failure limits 5 minutes
Temperature Scale Choose Fahrenheit or Celsius Fahrenheit
Temperature Display Show temps on display line four ON
Download Software Upgrade programming code None
Factory Reset Restore defaults to all parameters. None
B. SETTING OR CHANGING PASSWORD
The “Enter Password” is found in the Factory Parameters menu and is used for setting a new
password, as follows:
Press OPTIONS key.
Use the DOWN arrow key to select “Advanced Setup”, then press ENTER.
Use the DOWN arrow key to select “Factory Parameters”, then press ENTER.
Use the DOWN arrow key to select “Enter Password”, then press ENTER.
Enter the 3-digit numeric password by using the ENTER key tô move on the digits and
the UP/DOWN arrow key to change numeric values.
Press OPTIONS to save.
Press OPTIONS to exit.
If changing a password, first press OPTIONS, then enter old password, then press ENTER, then
follow the steps above to set a new password.
C. VIEWING THE ERROR LOG AND CLEARING FAULTS
The “Error Log” is found in the Factory Parameters menu by following the steps for accessing
the “Advanced Setup”:
Press OPTIONS key.
Use the DOWN arrow key to select “Advanced Setup”, then press ENTER.
Use the DOWN arrow key to select “Factory Parameters”, then press ENTER.
“Fault Log” is selected, press ENTER to view and record error messages. Repeat until
display reads “Error Log Empty” and the yellow fault light turns off.
Press OPTIONS to exit.
A “FATAL ERROR” will cause the cart to beep and may or may not be an operator error. It
may require the attention of a service technician before the cart can be safely used. To clear the
01/07
Conduvection Serving Cart
Factory Settings
Parameter Setting
Cooler Temp 37
Detrost Interval 90
Maximum defiost Time | 10
Heater Current 800-1400
Maximum Int time 5
*** Document Date, time, meal times and duty cycles etc FIRST before doing a
FACTORY RESET,
Press OPTIONS key
DOWN key to Advanced set up.
Press ENTER key.
DOWN key to Factory Parameters.
Press ENTER key.
Down key to Factory Reset
Press ENTER key.
Press ENTER key again. (States Parameters restored.
OPTIONS key twice to save and exit.
** Will need to set Date, time, meal times and duty cycles etc.
Use Quick Setup??
"A la Cart Inc.
Conduvection Serving Cart
Spare Parts List
Description Part # Qty Price each
Fuse 2 Amp Nano 24063-1 20 1.00
Fuse 4 Amp 97175-1 2 2.00
Fuse 15Amp 93467-3 2 3.00
Fuse 25 Amp 97709-1 2 18.35
Fuse 20 Amp 97318-1 2 5.95
Fuse 7 Amp, Fast 93467-1 2 1.02
Fuse 7 Amp, Slow blow. | 93467-11 2 3.50
Fuse 5 Amp 97710-1 2 15.00
Processor PCB 97614-5 1 375.00
Power PCB * 2 Amp 97357-3 1 330.00
RL Relay 97412-1 2 32.00
RL Relay 27082-1 1 46.00
4-1-09 TS
A la Cart
PREVENTATIVE MAINTENANCE
Conduvection Serving Cart
1. Remove covers and clean ALL areas of dust/dirt using compressed air and/or a
very soft brush.
2. Check and tighten where necessary ALL terminal screws.
3. Check ALL crimp connections on ring terminals for loose connections and
recrimp where necessary.
4. Remove any foreign articles from face of condenser coil. Check and clean coil.
Check and tighten all hardware and screws. Replace as needed.
5. Verity that the unit is cooling and heating properly and no faults occur.
NOTE: Allow 15 -30 minutes maximum to complete preventative maintenance
on each unit. This should be done every three to six months.
CUSTOMER AND TECHNICAL ASSISTANCE
WARRANTY AND PARTS PROCEDURE
OBTAINING CUSTOMER AND TECHNICAL ASSISTANCE
800-762-2278
“A la Cart Inc. has established a toll-free telephone number to assist customers, and service personnel in the
U.S. and Canada.
To contact customer, technical or field support, call 1-800-762-2278 between the hours of 8:00 a.m. to 5:00
p.m. EST.
Customer Service Ext 107 Melanie Richardson or
Technical Service Ext. 106 Mr. Terry Smith or Dial 0 to be directed.
If you require technical or customer support after hours, please call 800-762-2278 and leave a voice mail
message and we will return your call ASAP.
* PLEASE PROVIDE THE FOLLOWING INFORMATION WHEN CALLING:
When calling for Warranty assistance, Customer or Technical support please have the following information
available:
Facility/Business Name Address
Contact Name Telephone #
Equipment Model # Equipment Serial # and or unit #
Date of Receipt
WARRANTY AND SUPPORT
1 YEAR on parts and 90 days on labor from first beneficial use or ship date.
All parts are Warranted to be free from defects in material and workmanship.
This Warranty does not apply to damage resulting from fire, water, burglary, accident, abuse, misuse and acts
of God. Attempted repair or improper installation by unauthorized parties may void any warranty.
Out of Warranty replacement parts purchased are warranted for NINETY DAYS (90) from Invoice Date.
This Warranty does not apply to damage resulting from fire, water, burglary, accident, abuse, misuse and acts
of God. Attempted repair or improper installation by unauthorized parties may void any warranty.
‘A la Cart Inc. will provide phone support at no charge to the end user. 800-762-2278
Technical on site service will be provided at a quoted estimate.
WARRANTY PARTS REPLACEMENT
If a part should fail, it 15 to be replaced from the spare parts kit. The faulty part is then to be marked with a
RMA (Return Material Authorization) number obtained by calling
1-800-762-2278, and sent back to the Charlotte office. Once the faulty part is received, we will determine
warranty status, If the part is under warranty, "A la Cart Inc. will repair or replace the part and return it.
Questions regarding Warranty status may be directed to:
"Ala CART INC.
Customer Service
or
Technical / Field Service
704-583-6070 / 800-762-2278
10900-A South Commerce Blvd.
Charlotte, N.C. 28273
REPLACEMENT PARTS ORDERING PROCEDURE
All orders are to be placed on Web site (www.alacartinc.com) or Fax (704-583-5961).
** Orders placed by phone will not be accepted.
To obtain part numbers, pricing or additional information before faxing in you order, call 1-800-762-2278.
When placing a part or supply order please include part number, model number, quantity, purchase order
number, account name, address, contact name, fax and phone number.
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REVISIONS
REV| ECO DESCRIPTION DATE APPROVED
A INITIAL RELEASE 8/03/06 MY J
B | 270 REVISION FOR CONSTRUCTION 11/08/07| HIP
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(E)CONNL blu SFR respectively
& AU currents are Inrush currents B
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16 15 14 13 12 11 10 9 | 8 | 7 6 5 4 3 | 2 | 1