Alto-Shaam CC-72/BKR, CC-96/BKR heated display case Installation Operation and Maintenance Manual
Below you will find brief information for heated display case CC-72/BKR, heated display case CC-96/BKR. These two-tier display cases are designed for holding hot, prepackaged foods. This manual details how to set up and operate your new display case. It provides essential information on proper cleaning and sanitation procedures to ensure safety and longevity.
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INSTALLATION OPERATION AND MAINTENANCE MANUAL TWO TIER HEATED DISPLAY CASE CC-96/BKR MODEL: CC-72/BKR CC-96/BKR W 1 6 4 N 9 2 2 1 W a t e r S t r e e t • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 USA PHONE: 262.251.3800 FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY WEBSITE: 262.251.1907 INTERNATIONAL www.alto-shaam.com 800.558-8744 USA/CANADA PRINTED IN U.S.A. #884b • 4/2005 INDEX Section 1 — Installation Unpacking . . . . . . . . . . . . . . . . . . . . Setup . . . . . . . . . . . . . . . . . . . . . . . Electrical Installation . . . . . . . . . . . . Outside Dimensions - CC-72/BKR . . . Options & Accessories - CC-72/BKR . Outside Dimensions - CC-96/BKR . . . Options & Accessories - CC-96/BKR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1 1 2 2 3 3 Section 2 — Operation Operational Procedures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 General Holding Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Control Panels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Section 3 — Care and Cleaning Care and Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Sanitation Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Section 4 - Service Service Views . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8-9 Service View - CC-72/BKR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Service Parts List - CC-72/BKR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Service Views - CC-96/BKR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-13 Service Parts List - CC-96/BKR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Wiring Diagrams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15-16 Transportation Damage and Claims . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 #884b - CC-72/BKR and CC-96/BKR Display Units - Operation & Care Manual • Index ® HEATED DISPLAY CASES Unpacking Electrical Installation The Alto-Shaam Display Case has been thoroughly tested, checked for calibration, and inspected to insure only the highest quality cabinet is provided. When you receive your unit, 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. Save all the information and instructions packed inside the cabinet. 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. Any and all claims for warranty must include the full model number and serial number of the cabinet. Use a professional electrician or serviceman for installation and service in accordance with national codes. If necessary, a proper receptacle or outlet configuration, as required for the unit, must be installed by a licensed electrician in accordance with applicable, local electrical codes. Remember to position this unit so that the power supply cord is easily accessible in case of an emergency. An identification tag is permanently mounted on cabinet. SAMPLE PH PATENT NOS. 3521030 4595247 ® Setup Locate the merchandiser indoors with a normal room temperature of 68-70°F in an area where it will not be affected by constant cool air current from air conditioners, open doors and windows, etc. ENSURE POWER SOURCE MATCHES VOLTAGE STAMPED ON NAMEPLATE OF UNIT The unit 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. In order to maintain established National Sanitation Foundation standards, all stationary floor models must be sealed to the floor with a R.T.V. or silastic meeting N.S.F. requirements or have 6" (153mm) unobstructed clearance beneath the unit. Warranty will become null and void if these directions are not followed. Before operating the unit, clean it with a clean, damp cloth and mild soap solution. Glass cleaner can be used on the glass. Disconnect unit from power source before cleaning or servicing. At no time should the unit be steamed cleaned, washed down or flooded with water or liquid solution. Do not use water jet to clean. Severe damage or electrical hazard could result. Warranty becomes void if unit is flooded. #884b - CC-72/BKR and CC-96/BKR Display Units - Operation & Care Manual • 1 I N S TA L L AT I O N OUTSIDE DIMENSIONS 32-3/4" (831mm) CC-72/BKR 20" (510mm) Top View 51-3/4" (1313mm) 72" (1829mm) 15-1/8" (384mm) Profile Customer View OPTIONS AND ACCESSORIES DESCRIPTION CC-72/BKR CORIAN & BLACK PANEL KIT 5002706 SMALL WIRE GRID, STAINLESS STEEL SH-24144 LARGE WIRE GRID, STAINLESS STEEL SH-24145 #884b - CC-72/BKR and CC-96/BKR Display Units - Operation & Care Manual • 2 51-3/4" (1313mm) 30-1/4" (768mm) 36-3/8" (925mm) 20-3/4" (527mm) I N S TA L L AT I O N OUTSIDE DIMENSIONS 32-3/4" (831mm) CC-96/BKR 20" (510mm) Top View 51-3/4" (1313mm) 96" (2438mm) 15-1/8" (384mm) Profile Customer View OPTIONS AND ACCESSORIES DESCRIPTION CC-96/BKR CORIAN & BLACK PANEL KIT 5002707 SMALL WIRE GRID, STAINLESS STEEL SH-24144 LARGE WIRE GRID, STAINLESS STEEL SH-24145 #884b - CC-72/BKR and CC-96/BKR Display Units - Operation & Care Manual • 3 51-3/4" (1313mm) 30-1/4" (768mm) 36-3/8" (925mm) 20-3/4" (527mm) O P E R AT I O N Operational Procedures General Holding Guidelines 1. INSERT WIRE SHELVES OR TILE INTO THE DISPLAY CASE (OPTIONAL). 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. 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. This particular Alto-Shaam display case is is equipped with thermostats indicating a range of between 1 and 10. Note: The thermostat for this unit has been factory set so that it will not advance past the number 9. Use a metal-stemmed thermometer to measure the internal temperature of the product(s) being held. Adjust the thermostat settings to achieve the best overall setting based on internal product temperature. 2. CHECK THAT BREAKER SWITCHES ARE "ON". The breaker switches are located on the control panel. 3. TURN UPPER AND LOWER DISPLAY LIGHTS “ON” AND SET THE THERMOSTAT(s) AT NUMBER “7” TO PREHEAT. Upper and lower lights will illuminate when light switches are turned on. An indicator light will illuminate when the thermostat(s) is turned "ON". The indicator(s) will remain lit as long as the unit is preheating or calling for heat. This unit should be preheated, at the number "7" setting, for a minimum of 30-45 minutes before loading the case with food. When preheating is completed, the indicator light(s) will turn off. Preheat the unit along with any empty serving pans or containers which will be used to transfer hot foods for display. NOTE: To ensure better life expectancy of the light bulbs supplied with this unit, do not overtighten in their receptacles. 4. LOAD PREPACKAGED HOT FOODS INTO THE DISPLAY CASE. The unit can be loaded from the front or back (control) side. Before loading food into the case, use a pockettype meat thermometer to make certain all products have reached an internal temperature of 160° F (71°C) or higher. If any food product is not at proper serving temperature, use a Halo Heat® cooking and holding oven or Combitherm® Oven to bring the product within the correct temperature range . ✔ Use hand protection when handling hot items. ✔ Do not stack food containers. ✔ Be certain only hot PREPACKAGED foods in appropriate heat tested containers are used in this hot display case. 5. RESET THERMOSTAT(S) AS NEEDED. Since proper temperature range depends on the type of products and the quantities being held, it is necessary to periodically use a pocket thermometer to check each item to make certain the correct temperatures are being maintained. Local health regulations may vary regarding minimum serving temperatures. Proper internal product temperature range is usually 160°F (71°C) or higher. Normally, this will require a thermostat setting of “7” although a higher or lower setting may sometimes be required. Self-service sections always require a higher setting. Note: The thermostat for this unit has been factory set so that it will not advance past the number 9. HOLDING TEMPERATURE RANGE MEAT FAHRENHEIT CELSIUS BEEF ROAST — Rare BEEF ROAST — Med/Well Done BEEF BRISKET CORN BEEF PASTRAMI PRIME RIB — Rare STEAKS — Broiled/Fried RIBS — Beef or Pork VEAL HAM PORK LAMB POULTRY CHICKEN — Fried/Baked DUCK TURKEY GENERAL FISH/SEAFOOD FISH — Baked/Fried LOBSTER SHRIMP — Fried BAKED GOODS BREADS/ROLLS MISCELLANEOUS CASSEROLES DOUGH — Proofing EGGS —Fried FROZEN ENTREES HORS D'OEUVRES PASTA PIZZA POTATOES PLATED MEALS SAUCES SOUP VEGETABLES 140°F 160°F 160° — 175°F 160° — 175°F 160° — 175°F 140°F 140° — 160°F 160°F 160° — 175°F 160° — 175°F 160° — 175°F 160° — 175°F 60°C 71°C 71° — 79°C 71° — 79°C 71° — 79°C 60°C 60° — 71°C 71°C 71° — 79°C 71° — 79°C 71° — 79°C 71° — 79°C 160° 160° 160° 160° 71° 71° 71° 71° — — — — 175°F 175°F 175°F 175°F — — — — 79°C 79°C 79°C 79°C 160° — 175°F 160° — 175°F 160° — 175°F 71° — 79°C 71° — 79°C 71° — 79°C 120° — 140°F 49° — 60°C 160° — 175°F 80° — 100°F 150° — 160°F 160° — 175°F 160° — 180°F 160° — 180°F 160° — 180°F 180°F 180°F 140° — 200°F 140° — 200°F 160° — 175°F 71° 27° 66° 71° 71° 71° 71° — 79°C — 38°C — 71°C — 79°C — 82°C — 82°C — 82°C 82°C 82°C 60° — 93°C 60° — 93°C 71° — 79°C The holding temperatures listed are suggested guidelines only. #884b - CC-72/BKR and CC-96/BKR Display Units - Operation & Care Manual • 4 O P E R AT I O N CC-72/BKR Controls Access to Circuit Breaker Switch CC-96/BKR Controls Access to Circuit Breaker Switch On/Off Switch Indicator Light Upper Thermostat Knob Lower Thermostat Knob Top Heat Knob SW-3528 LI-3025 KN-3473 KN-3473 KN-3473 #884b - CC-72/BKR and CC-96/BKR Display Units - Operation & Care Manual • 5 CARE AND CLEANING Care and Cleaning The cleanliness and appearance of this unit will contribute considerably to operating efficiency and savory, appetizing food. Good equipment that is kept clean works better and lasts longer. THOROUGHLY CLEAN THE DISPLAY CASE DAILY A. Turn lights and adjustable thermostat(s) to the “OFF” position, and disconnect unit from power source. B. Remove, cover or wrap, and store unused products under refrigeration. Disconnect unit from power source before cleaning or servicing. At no time should the case be flooded with water or liquid solution. Do not use water jet to clean. NEVER STEAM CLEAN. Severe damage or electrical hazard could result, voiding the warranty. Use caution when replacing hot bulbs. This unit's performance has been optimized using factory provided bulbs. These bulbs should be replaced with an exact substitute or with a factory recommended replacement. Do not overtighten the bulbs in their receptacles. C. Clean the interior metal surfaces of the cabinet 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 surfaces by wiping with a sponge and clean warm water to remove all detergent residue. Wipe dry with a clean cloth or air 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. D. Clean the glass with a window cleaner. The sliding glass doors are removable allowing for easier cleaning. E. 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 clean 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 equipment. Remember to turn the breaker switch(es) ON again before operating the unit. #884b - CC-72/BKR and CC-96/BKR Display Units - Operation & Care Manual • 6 S A N I TAT I O N Sanitation Guideline Food flavor and aroma are usually so closely related that it is difficult, if not impossible, to separate them. There is also an important, inseparable relationship between cleanliness and food flavor. Cleanliness, top operating efficiency, and appearance of equipment contribute considerably to savory, appetizing foods. Good equipment that is kept clean, works better and lasts longer. Most food imparts its own particular aroma and many foods also absorb existing odors. Unfortunately, during this absorption, there is 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. 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. The most accurate method of measuring safe temperatures of both hot and cold foods is by internal product temperature. A quality thermometer is an effective tool for this purpose, and should be routinely used on all products that require holding at a specific temperature. A comprehensive sanitation program should focus on the training of staff in basic sanitation procedures. This includes personal hygiene, proper handling of raw foods, cooking to a safe internal product temperature, and the routine monitoring of internal temperatures from receiving through service. Most food-borne illnesses can be prevented through proper temperature control and a comprehensive program of sanitation. Both these factors are important to build quality service as the foundation of customer satisfaction. Safe food handling practices to prevent 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 HOT FOODS DANGER ZONE 40° TO 140°F CRITICAL ZONE 70° TO 120°F SAFE ZONE 140° TO 165°F (4° TO 60°C) (21° TO 49°C) (60° TO 74°C) COLD FOODS DANGER ZONE SAFE ZONE ABOVE 40°F 36°F TO 40°F (ABOVE 4°C) (2°C TO 4°C) FROZEN FOODS DANGER ZONE CRITICAL ZONE SAFE ZONE ABOVE 32°F 0° TO 32°F 0°F OR BELOW (ABOVE 0°C) (-18° TO 0°C) (-18°C OR BELOW) #884b - CC-72/BKR and CC-96/BKR Display Units - Operation & Care Manual • 7 S E RV I C E CC-96/BKR Calrod Heating Elements EL-33869 Lamp LP-33513 Heating Element EL-33866 #884b - CC-72/BKR and CC-96/BKR Display Units - Operation & Care Manual • 8 S E RV I C E S ERVIC E VI EWS Unit Back Unit Front Circuit breaker CI-3907 Light Switch SW-3528 Always disconnect the unit from the power source before cleaning or servicing. Thermostat TT-33461 Capillary bulb for thermostat LI-3025 C O N T R O L PA N E L #884b - CC-72/BKR and CC-96/BKR Display Units - Operation & Care Manual • 9 SERVICE Top, Outer 1003259 Thermometer Assembly D IGITAL , S OLAR Top Guard GD-24245 14990 Door Assembly DR-24134 End Glass GL-26205 Center Guard GD-24246 Front Glass GL-24143 Glass Stiffener 13908 Bumper Insert 1003401 Front Bottom Panel 1003650 Feet (4) FE-22881 Center Shelf 1003262 Control Panel 13885 Lower Shelf 1001837 Right-Hand End Panel 1003647 Access Panel - 13849 Panel Cover - 13851 (Shown with Access Panel Removed) Plastic Plug PG-3325 Model CC-72/BKR Rear and Side View #884b - CC-72/BKR and CC-96/BKR Display Units - Operation & Care Manual • 10 SERVICE CC-72/BKR PART DESCRIPTION 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. BLOCK, TERMINAL BOTTOM SHELF SPOT ASSEMBLY BOTTOM TRAY ASSEMBLY BREAKER SWITCH BUMPER, END CAP BUMPER INSERT CENTER GUARD CENTER SHELF ASSEMBLY CENTER SHELF SPOT ASSEMBLY CIRCUIT BREAKER CONTROL ASSEMBLY CONTROL PANEL COVER, ACCESS PANEL, REAR DOOR ASSEMBLY ELEMENT, CALROD END GLASS END PANEL, LEFT HAND END PANEL, RIGHT HAND FEET FRONT GLASS FRONT PANEL, BOTTOM GLASS STIFFENER HEAT REFLECTOR INDICATOR LIGHTS INSULATION LAMP, HALOLUX MOUNTING SCREWS PANEL, ACCESS, REAR PANEL, INNER TOP PANEL, MIDDLE SHELF PLASTIC PLUG RECEPTACLE, BULB RETAINING GLASS LATCH SHELF, CENTER SHELF, LOWER SPACER SWITCH, TOGGLE THERMOMETER ASSEMBLY - D IGITAL , S OLAR THERMOSTAT KNOB THERMOSTATS TOP GUARD TOP, OUTER TRACK, BOTTOM TRACK, SIDE TRACK, TOP PART NUMBER QUANTITY BK-3023 5001203 15702 SW-3036 BM-24129 1003401 GD-24246 5002377 5002371 CI-3879 15707 13885 13851 DR-24134 EL-33869 GL-26205 1003648 1003647 FE-22881 GL-24143 1003650 13908 1001925 LI-3025 IN-22364 LP-33513 SC-2472 13849 1003265 1003268 PG-3325 RP-3955 LT-2195 1003262 1001837 SP-24415 SW-3528 14990 KN-3473 TT-33461 GD-24245 1003259 TK-24438 TK-24432 TK-24437 1 1 1 1 2 1 1 1 1 1 1 1 1 1 2 2 1 1 4 2 1 2 2 3 2 8 2 1 1 1 2 8 2 1 1 16 1 1 3 3 1 1 1 2 1 #884b - CC-72/BKR and CC-96/BKR Display Units - Operation & Care Manual • 11 SERVICE Top Guard GD-24205 Center Shelf 1003263 Lower Shelf 1001890 Top, Outer 1003260 End Glass GL-26205 End Glass GL-26205 Center Guard GD-24206 End Panel, Left-Hand 1003648 Bumper Insert 1003402 Right-Hand (NOT SHOWN) 1003647 Front Glass GL-24140 Glass Stiffener 13907 Feet FE-22881 Front Bottom Panel 1003651 Bumper, End Cap BM-24129 Model CC-96/BKR Front and Side View #884b - CC-72/BKR and CC-96/BKR Display Units - Operation & Care Manual • 12 SERVICE Thermometer Assembly Top, Outer 1003260 DIGITAL, SOLAR 14990 Door Assembly DR-24135 Plastic Plug PG-3325 End Glass GL-26205 Control Panel, Left 13883 Panel, Access, Rear 13848 Cover, Access Panel (NOT SHOWN) 13851 End Panel, Left-Hand 1003648 Control Panel, Right 13884 Feet (6) FE-22881 Right-Hand (NOT SHOWN) 1003647 Model CC-96/BKR Rear and Side View #884b - CC-72/BKR and CC-96/BKR Display Units - Operation & Care Manual • 13 SERVICE CC-96/BKR PART DESCRIPTION 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 44. BLOCK, TERMINAL BOTTOM SHELF SPOT ASSEMBLY BOTTOM TRAY ASSEMBLY BREAKER SWITCH BUMPER, END CAP BUMPER INSERT CENTER GUARD CENTER SHELF ASSEMBLY CENTER SHELF SPOT ASSEMBLY CIRCUIT BREAKER, 20AMP CIRCUIT BREAKER, 30AMP CONTROL ASSEMBLY CONTROL PANEL, LEFT CONTROL PANEL, RIGHT COVER, ACCESS PANEL, REAR DOOR ASSEMBLY ELEMENT, CALROD END GLASS END PANEL, LEFT HAND END PANEL, RIGHT HAND FEET FRONT GLASS FRONT PANEL, BOTTOM GLASS STIFFENER HEAT REFLECTOR INDICATOR LIGHTS INSULATION LAMP, HALOLUX MOUNTING SCREWS PANEL, ACCESS, REAR PANEL, INNER TOP PANEL, MIDDLE SHELF PLASTIC PLUG RECEPTACLE, BULB RETAINING GLASS LATCH SHELF, CENTER SHELF, LOWER SPACER SWITCH, TOGGLE THERMOMETER ASSEMBLY - D IGITAL , S OLAR THERMOSTAT KNOB THERMOSTATS TOP GUARD TOP, OUTER TRACK, BOTTOM TRACK, SIDE TRACK, TOP PART NUMBER QUANTITY BK-3023 5001185 15809 SW-3036 BM-24129 1003401 GD-24206 5002378 5002372 CI-3907 CI-3908 15716 13883 13884 13851 DR-24135 EL-33866 GL-26205 1003648 1003647 FE-22881 GL-24140 1003651 13907 1001895 LI-3025 IN-22364 LP-33513 SC-2472 13848 1003266 1003269 PG-3325 RP-3955 LT-2195 1003263 1001890 SP-24415 SW-3528 14990 KN-3473 TT-33461 GD-24205 1003260 TK-24442 TK-24432 TK-24441 3 1 2 2 2 1 1 1 1 4 2 1 1 1 1 2 4 1 1 1 6 2 1 2 4 6 2 12 2 1 1 1 3 12 2 1 1 20 2 1 6 6 1 1 2 4 2 #884b - CC-72/BKR and CC-96/BKR Display Units - Operation & Care Manual • 14 #884b - CC-72/BKR and CC-96/BKR Display Units - Operation & Care Manual • 15 #884b - CC-72/BKR and CC-96/BKR Display Units - Operation & Care Manual • 16 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. L I M I T E D 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 our 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. The parts warranty remains in effect one (1) year from installation or fifteen (15) months from the shipping date, whichever occurs first. Exceptions to the one year part warranty period are as listed: A. Halo Heat cook/hold ovens include a five (5) year parts warranty on the heating element. Labor will be covered under the terms of the standard warranty period of one (1) year or fifteen (15) months. 1. 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. B. Alto-Shaam Quickchillers include a five (5) year parts warranty on the refrigeration compressor. Labor will be covered under the terms of the standard warranty period of one (1) year or fifteen (15) months. 2. Do not sign a delivery receipt or a freight bill until you have made a proper count and inspection of all merchandise received. This warranty does not apply to: 3. Note all damage to packages directly on the carrier’s delivery receipt. 4. Make certain the driver signs this receipt. If he refuses to sign, make a notation of this refusal on the receipt. 5. If the driver refuses to allow inspection, write the following on the delivery receipt: Driver refuses to allow inspection of containers for visible damage. 6. 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. 7. Save any packages and packing material for further inspection by the carrier. 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. 5. Any losses or damage resulting from malfunction, including loss of product or consequential or incidental damages of any kind. 6. 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 purpose. In no event shall the Company be liable for loss of use, loss of revenue, or loss of product or profit, or for indirect or consequential damages. This warranty is in lieu of all other warranties expressed or implied and Alto-Shaam, Inc. neither assumes or authorizes any persons to assume for it any other obligation or liability in connection with Alto-Shaam equipment. 8. Promptly file a written claim with the carrier and attach copies of all supporting paperwork. ALTO-SHAAM, INC. 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. Record the model and serial numbers of the unit for easy reference. Always refer to both model and serial numbers in your correspondence regarding the unit. Model: _____________________________________________ Serial Number: _______________________________________ Purchased From: ______________________________________ Date Installed: ____________ Voltage: ________________ Warranty effective January 1, 2000 COOK/HOLD/SERVE SYSTEMS BY ® W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 • U.S.A. PHONE: 262.251.3800 FAX: 262.251.7067 • 800.329.8744 U.S.A./CANADA WEBSITE: 800.558.8744 U.S.A./CANADA 262.251.1907 INTERNATIONAL WWW.alto-shaam.com PRINTED IN U.S.A. ">

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Key features
- Two-tier design
- Thermostat controlled temperature
- LED lighting
- Stainless steel construction
- Easy to clean
- Optional shelves and grids
- Safety features
Frequently asked questions
Turn the upper and lower display lights “ON” and set the thermostat(s) at number “7” to preheat. The unit should be preheated for a minimum of 30-45 minutes before loading the case with food.
The holding temperatures listed in the manual are suggested guidelines only. Always refer to local health regulations for specific requirements.
Turn off the lights and thermostat(s), disconnect from power, remove or store unused products. Clean the interior metal surfaces with a damp cloth and a commercial detergent or grease solvent. Rinse surfaces with a sponge and clean warm water to remove all detergent residue. Clean the glass with a window cleaner.