cc-72/bkr cc
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 .
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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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