® Cook, Hold, Smoke Oven Electronic Control Model: 767-S K/ I I I 1767-S K/ I I I 2800-S K/ I I I 2800-SK/III • I N STALLATION • OPERATION 1767-SK/III • MAI NTENANCE 767-SK/III W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 USA PHONE: 262.251.3800 • 800.558.8744 USA / CANADA FAX: 262.251.7067 • 800.329.8744 U . S . A . www.alto-shaam.com PRINTED IN U.S.A. ONLY MN-28825 • 02/09 ® DELIVERY U N PA C K I N G This Alto-Shaam appliance has been thoroughly tested and inspected to insure only the highest quality unit is provided. Upon receipt, check for any possible shipping damage and report it at once to the delivering carrier. See Transportation Damage and Claims section located in this manual. This appliance, complete with unattached items and accessories, may have been delivered in one or more packages. Check to ensure that all standard items and options have been received with each model as ordered. Save all the information and instructions packed with the appliance. Complete and return the warranty card to the factory as soon as possible to assure prompt service in the event of a warranty parts and labor claim. This manual must be read and understood by all people using or installing the equipment model. Contact the Alto-Shaam service department if you have any questions concerning installation, operation, or maintenance. NOTE: All claims for warranty must include the full model number and serial number of the unit. 767-SK/III, 1767-SK/III, 2800-SK/III 1. Carefully remove the appliance from the carton or crate. NOTE: Do not discard the carton and other packaging material until you have inspected the unit for hidden damage and tested it for proper operation. ® ® 2. Read all instructions in this manual carefully before initiating the installation of this appliance. DO NOT DISCARD THIS MANUAL. This manual is considered to be part of the appliance and is to be provided to the owner or manager of the business or to the person responsible for training operators. Additional manuals are available from the Alto-Shaam service department. 3. Remove all protective plastic film, packaging materials, and accessories from the appliance before connecting electrical power. Store any accessories in a convenient place for future use. INSTALLATION / OPERATION / SERVICE MANUAL PG . 1 SAFETY PROCEDURES AND PRECAUTIONS Knowledge of proper procedures is essential to the safe operation of electrically and/or gas energized equipment. In accordance with generally accepted product safety labeling guidelines for potential hazards, the following signal words and symbols may be used throughout this manual. DANGER Used to indicate the presence of a hazard that WILL cause severe personal injury, death, or substantial property damage if the warning included with this symbol is ignored. WA R N I N G Used to indicate the presence of a hazard that CAN cause personal injury, possible death, or major property damage if the warning included with this symbol is ignored. 1. This appliance is intended to cook, hold or process foods for the purpose of human consumption. No other use for this appliance is authorized or recommended. 2. This appliance is intended for use in commercial establishments where all operators are familiar with the purpose, limitations, and associated hazards of this appliance. Operating instructions and warnings must be read and understood by all operators and users. 3. Any troubleshooting guides, component views, and parts lists included in this manual are for general reference only and are intended for use by qualified technical personnel. 4. This manual should be considered a permanent part of this appliance. This manual and all supplied instructions, diagrams, schematics, parts lists, notices, and labels must remain with the appliance if the item is sold or moved to another location. CAUTION Used to indicate the presence of a hazard that can or will cause minor or moderate personal injury or property damage if the warning included with this symbol is ignored. CAUTION Used to indicate the presence of a hazard that can or will cause minor personal injury, property damage, or a potential unsafe practice if the warning included with this symbol is ignored. N O T E : Used to notify personnel of installation, operation, or maintenance information that is important but not hazard related. PG . 2 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION / OPERATION / SERVICE MANUAL I N S TA L L AT I O N DANGER IMPROPER INSTALLATION, ALTERATION, ADJUSTMENT, SERVICE, OR MAINTENANCE COULD RESULT IN SEVERE INJURY, DEATH OR CAUSE PROPERTY DAMAGE. READ THE INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT. CAUTION CAUTION METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION. TO AVOID BURNS, ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE. DANGER DO NOT store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance. TO PREVENT PERSONAL INJURY, USE CAUTION WHEN MOVING OR LEVELING THIS APPLIANCE. S I T E I N S TA L L AT I O N The Alto-Shaam cook and hold oven must be installed in a location that will permit the oven to function for its intended purpose and to allow adequate clearance for ventilation, proper cleaning, and maintenance access. ® 1. The oven must be installed on a stable and level surface. CLEARANCE REQUIREMENTS 18" (457mm) minimum clearance at the back from heat producing equipment. To protect the electronic control, maintain sufficient side clearance to prevent the control area from reaching any temperature at or above 140°F (60°C). NOTE If the appliance has been unplugged for an extended period of time, the Real Time Clock may require recharging. For a full recharge, plug the unit into the proper receptacle for a minimum of 24 hours. 2. DO NOT install this appliance in any area where it may be affected by any adverse conditions such as steam, grease, dripping water, high temperatures, or any other severely adverse conditions. 3. DO NOT store or use any flammable liquids or allow flammable vapors in the vicinity of this oven or any other appliance. 4. This appliance must be kept free and clear of any combustible materials. 5. This appliance must be kept free and clear of any obstructions blocking access for maintenance or service. 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION / OPERATION / SERVICE MANUAL PG . 3 I N S TA L L AT I O N S I T E I N S TA L L AT I O N 767-SK/III 1767-SK/III 56-1/4" (1428mm) 55-1/2" (1408mm) with optional bumper 53-9/16" (1360mm) Electrical Connection 28-1/4" (716mm) with optional bumper 33-7/8" (860mm) with optional bumper *32-3/16" (817mm) - with optional 2-1/2" casters *34-5/8" (878mm) - with optional 5" casters *34-13/16" (884mm) - with optional 6" legs WEIGHT NET WEIGHT SHIP WEIGHT 1767-SK/III 359 lb (163 kg) EST. 399 lb (181 kg) EST. 196 lb (89 kg) 59-3/16" (1506mm) 26-5/8" (675mm) 28-1/4" (716mm) with optional bumper 33-7/8" (860mm) with optional bumper *61-15/16" (1572mm) - with optional 3-1/2" (89mm) casters *63-1/2" (1613mm) - with optional 6" (152mm) legs MODEL 767-SK/III 31-1/16" (788mm) 63-15/16" (1607mm) with 5" Casters 30-7/16" (772mm) Electrical Connection 25-1/8" (638mm) 27-7/8" (708mm) 33-3/16" (843mm) with 3-1/2" casters* 30-15/16" (785mm) 26-5/8" (675mm) 4 Shown with Optional Bumper 25-3/4" (653mm) 25-3/4" (653mm) PG . 54-1/4" (1378mm) Electrical Connection 12-7/8" (326mm) 33-7/8" (860mm) 12-7/8" (326mm) 216 lb (98 kg) EST. 767-SK/III, 1767-SK/III, 2800-SK/III CAPACITY PER COMPARTMENT 100 lb (45 kg) MAXIMUM VOLUME MAXIMUM : 53 QUARTS INSTALLATION / OPERATION / SERVICE MANUAL (67 LITERS ) I N S TA L L AT I O N S I T E I N S TA L L AT I O N 2800-SK/III 64-7/8" (1647mm) 37-3/8" (949mm) Electrical Connection 2-3/4" (71mm) from top 32-1/8" (816mm) CL WEIGHT MODEL 2800-SK/III NET WEIGHT 410 lb (186 kg) SHIP WEIGHT 575 lb (261 kg) 767-SK/III, 1767-SK/III, 2800-SK/III 71-1/2" (1816mm) 65-3/8" (1659mm) 6-1/16" (154mm) 30-3/4" (781mm) C A PA C I T Y 360 lb (163 kg) MAXIMUM 225 QUARTS (285 VOLUME MAXIMUM : INSTALLATION / OPERATION / SERVICE MANUAL LITERS ) PG . 5 I N S TA L L AT I O N S I T E I N S TA L L AT I O N OPTIONS AND ACCESSORIES 767-SK/III 1767-SK/III 2800-SK/III Bumper, Full Perimeter Carving Holder Casters - 2 RIGID , PRIME RIB STEAMSHIP ( CAFETERIA ) ROUND 2 SWIVEL W / BRAKE 5" (127mm) 3-1/2" (89mm) 2-1/2" (64mm) Door Lock with Key Drip Pan with Drain Legs, 6" (152mm), Flanged ( SET Pan Grid, Wire - 18" Pan Slides (230V X 26" ONLY ) Shelf, Stainless Steel Wood Chips, bulk pack PAN INSERT RIB RACK 20 20 20 20 lb lb lb lb (9 (9 (9 (9 kg) kg) kg) kg) HACCP Network Options ➥ HACCP Documentation ➥ HACCP with Kitchen Management * REFER TO HACCP SPECIFICATION #9015 FOR APPLICABLE PG . 6 5001159 HL-2635 4459 HL-2635 4459 HL-2635 4459 5004862 STANDARD STANDARD LK-2763 LK-2763 –– 5004863 5004863 5004863 5008240 –– STANDARD 5008022 767-SK/III, 1767-SK/III, 2800-SK/III 5008017 –– 14831 5008017 –– –– PN-2115 PN-2115 SH-2324 SH-2743 SH-2324 SH-2743 SH-27988 –– WC-22543 WC-22541 WC-2829 WC-22545 WC-22543 WC-22541 WC-2829 WC-22545 WC-22543 WC-22541 WC-2829 WC-22545 5008240 FLAT WIRE , REACH - IN Apple Cherry Hickory Maple 5004861 14831 OF FOUR ) Stacking Hardware 5004861 5004864 –– PART NUMBERS. INSTALLATION / OPERATION / SERVICE MANUAL –– –– I N S TA L L AT I O N S I T E I N S TA L L AT I O N STACKING INSTRUCTIONS 1) If the two appliances were shipped together from the factory, the top unit will have the casters already removed. A stacking kit will be included with the shipment. If casters need to be removed: lay the unit on its back, and remove the set screw on each caster. Pull the casters out of the unit. 2) While appliance is laid on its back, insert one stacking post in each of the four corners of the upper unit. Secure the stacking posts using one screw and two flat washers that come with the stacking kit. Note: The flange on the stacking posts must face the outside of the unit. 3) Remove the four top mounting screws from the lower unit. Place the upper appliance, which has the stacking posts installed, on top of the bottom unit. Center the top unit from front to back. Re-install the four screws through the flange of the four stacking posts. STACKING POSTS CASTER SET SCREW TOP MOUNTING SCREWS TOP MOUNTING SCREWS Stacking Configurations 767-SK/III with 767-SK/III, 750-TH/III, 750-TH-II, 767-SK, or 750-S 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION / OPERATION / SERVICE MANUAL PG . 7 I N S TA L L AT I O N S I T E I N S TA L L AT I O N A number of adjustments are associated with initial installation and start-up. It is important that these adjustments be conducted by a qualified service technician. Installation and start-up adjustments are the responsibility of the dealer or user. These adjustments include but are not limited to thermostat calibration, door adjustment, leveling, electrical hook-up and installation of optional casters or legs. LEVELING Level the oven from side-to-side and front-to-back with the use of a spirit level. For ovens installed with casters, it is important that the installation surface be level due to the probability of frequent oven repositioning. We recommend checking the level of the oven periodically to make certain the floor has not shifted nor the oven moved. NOTE: Failure to properly level this oven can cause improper function and will result in the uneven baking with products consisting of semi-liquid batter. PG . 8 767-SK/III, 1767-SK/III, 2800-SK/III RESTRAINT REQUIREMENTS —MOBILE EQUIPMENT WA R N I N G RISK OF ELECTRIC SHOCK. Appliance must be secured to building structure. Any appliance that is not furnished with a power supply cord but that includes a set of casters must be installed with a tether. Adequate means must be provided to limit the movement of this appliance without depending on or transmitting stress to the electrical conduit. The following requirements apply: 1. Maximum height of casters is 6" (152mm). 2. Two of the casters must of be the locking type. 3. Such mobile appliances or appliances on mobile stands must be installed with the use of a flexible connector secured to the building structure. A mounting connector for a restraining device is located on the lower back flange of the appliance chassis or on an oven stand, approximately 18" (457mm) from the floor. A flexible connector is not supplied by nor is it available from the factory. INSTALLATION / OPERATION / SERVICE MANUAL I N S TA L L AT I O N S I T E I N S TA L L AT I O N D R I P T R AY I N S TA L L AT I O N I N S T R U C T I O N S 767-SK/III & 1767-SK/III Standard Drip Pan 14831 [Bottom of oven interior • below side-racks] Drip Tray 1008772 Place drip tray into drip tray holder Drip Tray Holder 1008771 2800-SK/III STANDARD DRIP PAN* [BOTTOM OF OVEN INTERIOR • BELOW SIDE-RACKS] DRIP TRAY* SLIDE DRIP TRAY INTO BRACKETS UNDER DRIP TRAY PLATFORM *SEE ALTO-SHAAM PARTS LIST FOR ALTO-SHAAM PART NUMBERS. WA R N I N G FAILURE TO PROPERLY INSTALL THE DRIP TRAY CAN OR WILL CAUSE MAJOR EQUIPMENT DAMAGE AND WILL RESULT IN A LEAKAGE HAZARD THAT CAN CAUSE PERSONAL INJURY. 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION / OPERATION / SERVICE MANUAL PG . 9 I N S TA L L AT I O N ELECTRICAL CONNECTION The appliance must be installed by a qualified service technician. The oven must be properly grounded in accordance with the National Electrical Code and applicable local codes. 230V: To prevent an electrical shock hazard between the appliance and other appliances or metal parts in close vicinity, an equalization-bonding stud is provided. An equalization bonding lead must be connected to this stud and the other appliances / metal parts to provide sufficient protection against potential difference. The terminal is marked with the following symbol. Plug the unit into a properly grounded receptacle ONLY, positioning the unit so that the plug is easily accessible in case of an emergency. Arcing will occur when connecting or disconnecting the unit unless all controls are in the “ OFF ” position. Proper receptacle or outlet configuration or permanent wiring for this unit must be installed by a licensed electrician in accordance with applicable local electrical codes. ELECTRICAL - 767-SK/III VOLTAGE PHASE 208-240 (AGCY) 1 at 208 1 at 240 1 230 1 CYCLE / HZ 60 60 60 50 AMPS 16.0 15.5 17.8 16.0 ELECTRICAL - 1767-SK/III VOLTAGE PHASE 208-240 (AGCY) 1 at 208 1 at 240 1 230 1 CYCLE / HZ 60 60 60 50 AMPS 32.0 30.9 35.6 34.1 ELECTRICAL - 2800-SK/III VOLTAGE PHASE CYCLE / HZ AMPS 230 1 50 37.1 208 208 1 3 60 60 kW 3.85 3.21 4.27 3.68 kW 7.70 6.43 8.55 7.86 kW 43.1 8.96 27 8.96 DANGER AWG NO CORD OR PLUG CEE 7/7 220-230V PLUG NO CORD ENSURE POWER SOURCE OR PLUG MATCHES VOLTAGE STAMPED NO CORD ON APPLIANCE NAMEPLATE. OR PLUG DANGER AWG CORD , NO PLUG 8.54 NO CORD OR PLUG 9.3 NO CORD OR PLUG NO CORD OR PLUG 50 PG . 767-SK/III, 1767-SK/III, 2800-SK/III ELECTRICAL CONNECTIONS MUST BE MADE BY A QUALIFIED SERVICE TECHNICIAN IN ACCORDANCE WITH APPLICABLE ELECTRICAL CODES. DANGER AWG 380-415 (AGCY) 3 10 15.5 NOTE: 230V appliances must be connected to an electrical circuit that is protected by an external GFCI outlet. To avoid electrical shock, this appliance MUST be adequately grounded in accordance with local electrical codes or, in the absence of local codes, with the current edition of the National Electrical Code ANSI/NFPA No. 70. In Canada, all electrical connections are to be made in according with CSA C22.1, Canadian Electrical Code Part 1 or local codes. INSTALLATION / OPERATION / SERVICE MANUAL O P E R AT I N G I N S T R U C T I O N S U S E R S A F E T Y I N F O R M AT I O N CAUTION METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION. TO AVOID BURNS, ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE. The Alto-Shaam cook and hold oven is intended for use in commercial establishments by qualified operating personnel where all operators are familiar with the purpose, limitations, and associated hazards of this appliance. Operating instructions and warnings must be read and understood by all operators and users. S T A R T- U P O P E R A T I O N BEFORE INITIAL USE: Interior oven surfaces must be heated to remove surface oils and the accompanying odor produced during the first use of the oven. 1. Wipe all wire shelves, side racks and the full oven interior with a clean, damp cloth. Install the oven side racks, oven shelves, and external drip tray. Shelves are installed with the curved edge toward the back of the oven. Insert the drip pan on the interior bottom surface of the oven. 2. • • • • 3. • Press the TIME key. • Press the up and down arrows to set the cooking time to approximately 2 hours. • Allow the oven to cycle for approximately 2 hours or until no odor is detected. DANGER AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED, HOSED DOWN, OR FLOODED WITH WATER OR LIQUID SOLUTION OF ANY KIND. DO NOT USE WATER JET TO CLEAN. Close the oven doors Press and release control ON / OFF key. Press the COOK key. Press the up and down arrows to set the cooking temperature to 300°F (149°C). SEVERE DAMAGE OR ELECTRICAL HAZARD COULD RESULT. WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED DANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING. 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION / OPERATION / SERVICE MANUAL PG . 11 O P E R AT I N G I N S T R U C T I O N S Power ON Indicator 햹햸 햺 햻 햽 햳 햾 햴 햵 햶 햷 햿 헀 햲 헁 헃 헂 CONTROL FEATURES 1. ON / OFF Key The O N /O FF control system key operates the functions of the control panel. If there is any power loss during operation, the O N /O FF indicator light will flash. To clear, push key and release. 2. C OOK Key — Temperature rang e 200° to 325°F (93° to 162°C) Used to select cooking mode and to review the cook temperature setting. 3. T IME Key — Maximum time 24 hours Used to select cook time and to review set time. 4. PROBE Key — Temperature rang e 50° to 195°F (10° to 91°C) Used to select internal product probe temperature mode and to review probe temperature setting. 5. H OLD Key — Temperature rang e 60° to 205°F (15° to 96°C) Used to select food holding mode and to review set holding temperature. 10. LED Display 11. 12. 13. 14. 6. SMOKER Key — Time rang e 0 to 24 hours Used to select warm smoke or cold smoke and to review the smoke time remaining. 7. Lock Ind icator When illuminated, this symbol indicates settings used in the cooking sequence are locked and cannot be changed. 8. H alo H eat Ind icator When the oven is preheating, the Halo Heat indicator will illuminate during preheating and remain steady until the oven reaches the set cooking temperature. When the temperature has stabilized, the indicator will illuminate periodically as the oven calls for heat. 9. Oven Preheat Lig ht Illuminates until the oven is preheated. 15. 16. 17. Indicates interior oven air temperature, internal product probe temperature, time, or when used in conjunction with other keys, will review original cooking, holding and probe temperature settings. The display will also indicate various programming and diagnostic information. Read y Ind icator Lig ht Illuminates when the oven has finished preheating. U P and D OWN A RROWS Used to increase or decrease set time, including cooking, holding and probe temperature settings. STA RT Key Used to initiate a selected mode sequence when p re sse d a nd re le a se d . You may stop any mode of operation by p re ssing a nd h o ld ing the S TART Key until you hear a beep. Green Ind icator Lig hts Located within each function key, the green light functions as an operator prompt indicating additional operator action is required and also identifies current mode of operation. A mber Ind icator Lig hts Located below the C OOK , T IME , P ROBE and H OLD Keys, these indicators will illuminate to identify the current mode of operation and allows the operator to identify the information currently shown in the LED display. PRESET Prog ram Keys Provides memory storage and operation of up to eight operator set cooking programs for specific products (A thru H). I enables locking abilities. C A N CEL Key Used to erase a program from memory storage. IMPORTANT Do not use the oven if the controls are not properly functioning. Refer to the Trouble Shooting Guide located in this manual or call an authorized service technician. PG . 12 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION / OPERATION / SERVICE MANUAL O P E R AT I N G I N S T R U C T I O N S AUDIBLE SIGNALS OV EN BEEPIN G is used to indicate a Y ES or N O response to operator input. Beeps also indicate mode C HANGES and E RROR conditions. One brief beep indicates a Y ES (enabled) response to the information entered into the control. Two brief beeps indicate a N O (disabled) response to the information entered into the control. A beep that lasts for one second indicates an oven mode T RANSITION . Example: Preheat to Ready-Start. Three brief beeps indicate the oven is in the R EADY mode for product loading and S TART- UP . Four brief beeps indicate an existing F AULT condition. Refer to the Trouble Shooting section of this manual. Beeper volume can be changed. With the control in the O FF mode, press and hold the D OWN A RROW Key until the display exhibits one of the 4 volume levels (0 being O FF or the lowest, and 3 being the highest). After each change, the button must be released and the display must clear before the procedure can be repeated to select a different volume level. O P E R AT I N G F E AT U R E S & F U N C T I O N S Turn the Oven Control Panel Off: Press and hold the O N /O FF Key until the oven beeps. The O N /O FF indicator light will go out. Stop an Operation: Press and hold the S TART Key for several seconds until the control beeps, indicating the operation has been cancelled. The oven will remain in a power-on state. Arrow Keys: Cook, Hold and Probe Temperature set points can be adjusted by 1° when pressing the A RROW Keys. To change a set point more rapidly, p re ss a nd h o ld the A RROW Key along with the key for the temperature function, and the temperature changes in steps of 10°F or 5°C. The Time setting is adjusted in increments of one minute by pressing the A RROW Keys. To make adjustment in steps of ten minutes, p re ss a nd h o ld the T IME Key and A RROW Key at the same time. Probe Usage: NOTE: When cooking by probe, insert the probe into the raw product after the oven has been preheated. WAIT ONE FULL MINUTE to allow the probe temperature to decrease to the internal temperature of the product. Press the start button to begin the cooking process after this probe temperature adjustment period. A false probe reading of the internal product temperature will cause the oven to default to a holding temperature. Display High/ Low Probe Temperatures: To observe the recorded maximum or minimum probe temperature when cooking by probe, press the following keys while the probe remains in the product: Highest Temperature: Press P ROBE Key and U P A RROW Key at same time. Lowest Temperature: Press P ROBE Key and D OWN A RROW Key at same time. Halo Heat Indicator: When the oven is preheating the Halo Heat indicator light will remain illuminated until it reaches the set cook temperature. Once the temperature has stabilized, this indicator will illuminate periodically as the oven calls for heat. Green and Amber Indicators: Each program key includes a green light which indicates a requirement for additional programming by the operator or the current operational state of the oven. The C OOK , T IME , P ROBE , and H OLD keys include an amber indicator light to identify the information being displayed. Green Amber When the oven probe remains inserted in the probe bracket, the LED temperature display will indicate the ambient air temperature inside Power Fail Detect: the oven. To use the probe for cooking remove it from the bracket and If the power were to fail for any reason while wipe the full length of the metal probe with a disposable alcohol pad heating, the control will retain, in memory, the to clean and sanitize before using. programmed operating conditions. When power Only the tip of the probe senses the internal product temperature; is restored, the control will resume operating therefore, it is important the tip be placed correctly in the product for from the point where it was interrupted and the internal temperature accuracy. Push the probe tip halfway into the O N /O FF indicator light will flash, indicating that product, positioning the tip at the center of the food mass. When such an event did occur. The operator can turn inserting the probe into solid foods such as meat roast or poultry off the flashing light by pressing the O N /O FF key. breasts, push the probe in from a straight downward position or in from the side to the center position. If placing into a semi-liquid or NOTE: If su ch an event has occu rred , it is liquid product, the probe cable must be secured to keep the probe strong ly recommend ed that you ensure the food is positioned properly. Do not let the probe tip touch the edges, bottom safe for consumption accord ing to local health or side of a container. Tape the probe cable to the lip or edge of reg ulations. the container. 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION / OPERATION / SERVICE MANUAL PG . 13 O P E R AT I N G I N S T R U C T I O N S WA R N I N G Preparation Adjust the inside door vents per the individual cooking procedure selected. Always keep door vents closed when cooking with the smoking function. Insert drip pan on the bottom of the oven cavity. Wood Chips Soak one full tray of wood chips in water for 5 to 10 minutes. Shake off excess water, and place the moistened chips in the wood chip tray of the smoker oven. Replace the container in the oven. Wood Chip Tray Hot Smoke Procedure Press and release power switch O N /O FF Control Key. Press and set C OOK thermostat to required cooking temperature. Press and set T IME or P ROBE . Press and set H OLD thermostat to required holding temperature. The Oven is automatically programmed to preheat to the set cooking temperature. The oven will produce an audible signal when fully preheated. Prepare product for cooking. Load product on shelves. By T IME To Set Smoking time Press the S MOKER Key. Press the U P and D OWN A RROW K EYS to select the smoke time in minutes. Press S TART . N o te : Th e sm o k ing tim e r a ctiv a te s th e h e a ting e le m e nt lo ca te d w ith in th e w o o d ch ip co nta ine r. A f ull w o o d ch ip co nta ine r w ill p ro d uce sm o k e f o r a p e rio d o f a p p ro xim a te ly 1 h o ur, e v e n th o ug h th e tim e r ca n g o p a ss o ne h o ur. For maximum product tenderizing and to reduce labor during peak preparation hours, products can be cooked and held overnight. PG . 14 THE USE OF IMPROPER MATERIALS FOR THE SMOKING FUNCTION COULD RESULT IN DAMAGE, HAZARD, EQUIPMENT FAILURE OR COULD REDUCE THE OVERALL LIFE OF THE OVEN. DO NOT USE SAWDUST FOR SMOKING. DO NOT USE WOOD CHIPS SMALLER THAN THUMBNAIL SIZE. 767-SK/III, 1767-SK/III, 2800-SK/III Cold Smoke Procedure Press and release power switch O N /O FF Control Key. Press and hold the SMOKER Key for a period of 5 seconds. Holding the SMOKER Key for 5 seconds will set the oven to a default temperature of 32°F (0°C) to prevent the oven from producing heat. Prepare product for smoking. Place stainless steel tray filled with ice on shelf above the smoker tray. Load product on shelves. By Time To Set Smoking time Press the S MOKER Key. Press the U P and D OWN A RROW K EYS to select the smoke time in minutes. Press S TART. H o ld ing th e SMOK ER K EY f o r 5 se co nd s w ill se t th e o v e n to a d e f a ult te m p e ra ture o f 32°F (0°C) to p re v e nt th e o v e n f ro m p ro d ucing h e a t. To incre a se th is d e f a ult te m p e ra ture , p re ss th e H OL D K EY a nd p re ss th e U P A RROW to se t a h ig h e r d e f a ult te m p e ra ture . Taste preference Light Smoke Flavor Medium Smoke Flavor Heavy Smoke Flavor Very Heavy Smoke Flavor Extra Heavy Smoke Flavor Minimum Smoking 10 30 40 60 80 time min. min. min. min. min. These instructions are basic operational guidelines only. For complete instructions, see the HALO HEAT Guide to Low Temperature Cooking and Holding provided with the oven. INSTALLATION / OPERATION / SERVICE MANUAL O P E R AT I N G I N S T R U C T I O N S Preset Menu Keys: This Alto-Shaam oven allows the operator to set up to eight cook/smoke programs. Each program can be preset in any program mode to cook/smoke by time or internal product temperature. Programs are recalled and stored using the P RESET Keys labeled "A through H." These keys, along with the key labeled "I", share additional functions described in the "User Options" section of this manual. Programming a Cook/Smoke Program Select the product to be programmed and begin programming with the oven control power O FF . Press and release control O N /O FF key. The oven will beep for one second and power to the unit will be indicated by an illuminated green indicator light located in the upper left corner of the O N /O FF key. The oven will begin operating in the hold mode. The amber H OLD indicator will be illuminated and the last set hold temperature will be displayed. Pre ss H OL D K e y. To change the hold temperature, press the U P or D OWN A RROW Key. Press C OOK Key. Oven preheat indicator will illuminate and the last set cooking temperature is displayed. To change the cook temperature, press the U P or D OWN A RROW Keys. To cook by time — press the T IME Key. Last set cooking time is displayed. To change the set time, press the UP or DOWN ARROW Key. The green TIME indicator will illuminate. To cook by probe — press the P ROBE Key. Last set internal product temperature is displayed. To change the set temperature, press the U P or D OWN A RROW Key. The green P ROBE indicator will illuminate. Press SMOKER Key. To set the smoke time desired, use U P or D OWN A RROW key. The last set time will be displayed. The oven preheat indicator will illuminate. Oven is now in the preheat mode and is automatically programmed to preheat to the cook temperature. — or — PRESETS A Select a letter code for the product programmed by the previous steps. Press and hold the selected PRESET key until you hear a brief, four second beep. The letter key program indicator light will illuminate and the product programmed is now stored in memory for the specific letter key pressed. Additional programs can be stored in the remaining PRESET Keys if not previously programmed. Note: The last P RESET Key used will be the oven cooking run sequence for the next product to be programmed. Settings can be manually changed for the next product and an alternate pre-programmed letter key selected. Erasing a Cook/Smoke Program To erase a program, the oven must be in either the power-up hold mode or in the preheat mode. The oven cannot be running a P RESET Menu program. When the oven is in the power-up hold mode or in the preheat mode, press and hold both the C ANCEL Key and the appropriate letter P RESET Key to be erased. The oven will beep in approximately four seconds and the program's indicator light will go out to indicate the program has been erased. IMPORTANT - After programming a specific product into memory in a programmable preset key, it is very important to make a written permanent record of the product and the program letter assigned. Menu card (PE-23384) is provided for this purpose. 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION / OPERATION / SERVICE MANUAL PG . 15 O P E R AT I N G I N S T R U C T I O N S Cook/Smoke Using Preset Menu Keys: Press and release control ON / OFF key. • The green indicator light on the O N /O FF Key will illuminate. • The oven will beep for one second. • The oven will begin operating in the hold mode. • The amber hold indicator will illuminate. • The previously set hold temperature will be displayed. CAUTION TO MAINTAIN SAFE TEMPERATURE LEVELS, COLD FOOD FOR RETHERMALIZATION OR REHEATING MUST NEVER BE ADDED TO THE OVEN WHILE HOT FOODS ARE BEING HELD. • P RESET Keys with stored cooking programs will have green indicator illuminated. PRESETS A Pre ss De sire d P RESET K e y (A th ro ug h H ) • Halo Heat and Pre-Heat indicator will illuminate. ➥ The oven is automatically programmed to preheat to the cook temperature programmed. • The oven will beep when preheated and the preheat indicator will go out. • Both the Ready and Start indicator lights will flash. ➥ The set cook temperature will be maintained by the oven and appear in the display while in the ready/start mode. Load the food insid e oven. If cooking by probe, remove probe from its bracket, wipe the probe tip with a d isposable alcohol pad and insert probe properly into prod uct. Close the oven d oor. N ote: The oven will beep 3 times every 25 seconds until the oven is loaded and the S TART Key pressed. Press and release STA RT Key. COOK • The oven will beep. • The green indicators for power, cook, smoke, probe or time, and start will illuminate. • If programmed to cook by time, the display will alternate between showing the set cook temperature and the time remaining. • If programmed to cook by probe, the display will alternate between showing the set cook temperature and the elapsed time. H OLD • The oven will beep when the set probe temperature has been reached or set time has elapsed. • The green indicator for cook will remain illuminated. • The display will alternate between showing the set hold temperature and the amount of time the product has remained in the holding mode. • The Ready indicator light will illuminate after 2 hours in the hold mode. N ote: The ready indicator does not necessary indicate a product-ready state. For best results, the product must remain in the oven at the set holding temperature for the minimum number of hours indicated in the individual cooking instructions. • The oven will remain operating in the hold mode until the control O N /O FF Key is pressed. PG . 16 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION / OPERATION / SERVICE MANUAL O P E R AT I N G I N S T R U C T I O N S USER OPTIONS Preset Lock P RESET Keys Lock and Unlock P RESET Keys A through H can be locked in order to prevent storing, altering or erasing a program. To lock the P RESET Keys, press and hold the "I" Key until the oven beeps. Release the “I” key. The green indicator on the "I" key will illuminate. Oven P RESET Keys A through H are now locked. N o te : Only the oven P RESET keys A through H are affected by this lock-out in order to also allow the oven to be used with the unprogrammed Cook, Probe, or Hold modes. To unlock the P RESET Keys, press and hold the C ANCEL Key along with the "I" Key until you hear a brief beep. Release all keys. The green indicator on the "I" key will extinguish. The oven preset keys are now unlocked. Fahrenheit or Celsius Selection With the control in the off mod e, press and hold the U P A RROW Key until the display toggles between Fahrenheit and Celsius. After each change the button must be released. The display must clear before the procedure can be repeated. 767-SK/III, 1767-SK/III, 2800-SK/III Control Panel Lock and Unlock The control panel can be locked at any time in order to prevent inadvertent or accidental setting changes. To lock the control panel, press and hold the UP ARROW Key and then press the ON/OFF Key. You will hear a brief beep and the panel lock indicator will illuminate. Release all keys. The oven's control panel is now locked. Note: The control panel is now fully locked with the exception of the ON/OFF Key and ARROW keys. You will be unable to turn the oven control off at this point. To unlock the control panel, press and hold the DOWN ARROW Key and then press the ON/OFF Key. You will hear two brief beeps and the panel lock indicator will extinguish. Release all keys. The panel is now unlocked and ready for normal use. Beeper Volume Selection With the control in the off mode, press and hold the DOWN ARROW Key until the display shows one of the 4 volume levels (0 being OFF or the lowest, and 3 being the highest). After each change, the button must be released and the display must clear before the procedure can be repeated to select a different volume level. INSTALLATION / OPERATION / SERVICE MANUAL PG . 17 O P E R AT I N G I N S T R U C T I O N S General Holding Guideline Chefs, cooks and other specialized food service personnel employ varied methods of cooking. Proper holding temperatures for a specific food product must be based on the moisture content of the product, product density, volume, and proper serving temperatures. Safe holding temperatures must also be correlated with palatability in determining the length of holding time for a specific product. Halo Heat maintains the maximum amount of product moisture content without the addition of water, water vapor, or steam. Maintaining maximum natural product moisture preserves the natural flavor of the product and provides a more genuine taste. In addition to product moisture retention, the gentle properties of Halo Heat maintain a consistent temperature throughout the cabinet without the necessity of a heat distribution fan, thereby preventing further moisture loss due to evaporation or dehydration. When product is removed from a high temperature cooking environment for immediate transfer into equipment with the lower temperature required for hot food holding, condensation can form on the outside of the product and on the inside of plastic containers used in self-service applications. Allowing the product to release the initial steam and heat produced by high temperature cooking can alleviate this condition. To preserve the safety and quality of freshly cooked foods, however, a maximum of 1 to 2 minutes must be the only time period allowed for the initial heat to be released from the product. Most Halo Heat Holding Equipment is provided with a thermostat control between 60° and 200°F (16° to 93°C). If the unit is equipped with vents, close the vents for moist holding and open the vents for crisp holding. PG . 18 767-SK/III, 1767-SK/III, 2800-SK/III H O L D I N G T E M P E R AT U R E R A N G E MEAT FAHRENHEIT CELSIUS BEEF ROAST — Rare 130°F 54°C BEEF ROAST — Med/Well Done 155°F 68°C BEEF BRISKET 160° — 175°F 71° — 79°C CORN BEEF 160° — 175°F 71° — 79°C PASTRAMI 160° — 175°F 71° — 79°C PRIME RIB — Rare STEAKS — Broiled/Fried RIBS — Beef or Pork 130°F 54°C 140° — 160°F 60° — 71°C 160°F 71°C VEAL 160° — 175°F 71° — 79°C HAM 160° — 175°F 71° — 79°C PORK 160° — 175°F 71° — 79°C LAMB 160° — 175°F 71° — 79°C CHICKEN — Fried/Baked 160° — 175°F 71° — 79°C DUCK 160° — 175°F 71° — 79°C TURKEY 160° — 175°F 71° — 79°C GENERAL 160° — 175°F 71° — 79°C FISH — Baked/Fried 160° — 175°F 71° — 79°C LOBSTER 160° — 175°F 71° — 79°C SHRIMP — Fried 160° — 175°F 71° — 79°C 120° — 140°F 49° — 60°C 160° — 175°F 71° — 79°C 80° — 100°F 27° — 38°C EGGS —Fried 150° — 160°F 66° — 71°C FROZEN ENTREES 160° — 175°F 71° — 79°C HORS D'OEUVRES 160° — 180°F 71° — 82°C PASTA 160° — 180°F 71° — 82°C PIZZA 160° — 180°F 71° — 82°C POULTRY FISH/SEAFOOD BAKED GOODS BREADS/ROLLS MISCELLANEOUS CASSEROLES DOUGH — Proofing POTATOES 180°F 82°C PLATED MEALS 140° — 165°F 60°— 74°C SAUCES 140° — 200°F 60° — 93°C SOUP 140° — 200°F 60° — 93°C VEGETABLES 160° — 175°F 71° — 79°C THE HOLDING TEMPERATURES LISTED ARE SUGGESTED GUIDELINES ONLY. ALL FOOD HOLDING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES . ALWAYS FOLLOW LOCAL HEALTH ( HYGIENE ) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS . INSTALLATION / OPERATION / SERVICE MANUAL CARE AND CLEANING C AN N II N NG G A AN ND D P PR RE EV VE EN NT T II V VE E M MA A II N NT TE EN NA AN NC CE E CL LE EA PROTECTING STAINLESS STEEL SURFACES It is important to guard against corrosion in the care of stainless steel surfaces. Harsh, corrosive, or inappropriate chemicals can completely destroy the protective surface layer of stainless steel. Abrasive pads, steel wool, or metal implements will abrade surfaces causing damage to this protective coating and will eventually result in areas of corrosion. Even water, particularly hard water that contains high to moderate concentrations of chloride, will cause oxidation and pitting that result in rust and corrosion. In addition, many acidic foods spilled and left to remain on metal surfaces are contributing factors that will corrode surfaces. Proper cleaning agents, materials, and methods are vital to maintaining the appearance and life of this appliance. Spilled foods should be removed and the area wiped as soon as possible but at the very least, a minimum of once a day. Always thoroughly rinse surfaces after using a cleaning agent and wipe standing water as quickly as possible after rinsing. 767-SK/III, 1767-SK/III, 2800-SK/III CLEANING AGENTS Use non-abrasive cleaning products designed for use on stainless steel surfaces. Cleaning agents must be chloride-free compounds and must not contain quaternary salts. Never use hydrochloric acid (muriatic acid) on stainless steel surfaces. Always use the proper cleaning agent at the manufacturer's recommended strength. Contact your local cleaning supplier for product recommendations. CLEANING MATERIALS The cleaning function can usually be accomplished with the proper cleaning agent and a soft, clean cloth. When more aggressive methods must be employed, use a non-abrasive scouring pad on difficult areas and make certain to scrub with the visible grain of surface metal to avoid surface scratches. Never use wire brushes, metal scouring pads, or scrapers to remove food residue. INSTALLATION / OPERATION / SERVICE MANUAL PG . 19 CARE AND CLEANING EQUIPME NT CARE Under normal circumstances, this oven should provide you with long and trouble free service. There is no preventative maintenance required, however, the following Equipment Care Guide will maximize the potential life and trouble free operation of this oven. The cleanliness and appearance of this equipment will contribute considerably to operating efficiency and savory, appetizing food. Good equipment that is kept clean works better and lasts longer. CLEAN DAILY 1. Disconnect unit from power source, and let cool. 2. Remove all detachable items such as wire shelves, side racks, and drip pans. Clean these items separately. 3. Wipe the interior metal surfaces of the oven with a paper towel to remove loose food debris. 4. Clean the interior metal surfaces of the cabinet with a damp clean cloth or sponge and any good commercial detergent. NOTE: Avoid the use of abrasive cleaning compounds, chloride based cleaners, or cleaners containing quaternary salts. Never use hydrochloric acid (muriatic acid) on stainless steel. 5. Spray heavily soiled areas with a water soluble degreaser and let stand for 10 minutes, then remove soil with a plastic scouring pad. 6. Wipe control panel, door vents, door handles, and door gaskets thoroughly since these areas harbor food debris. 7. Rinse surfaces by wiping with sponge and clean warm water. 8. Remove excess water with sponge and wipe dry with a clean cloth or air dry. Leave doors open until interior is completely dry. Replace side racks and shelves. 9. Wipe door gaskets and control panel dry with a clean, soft cloth. 10. Interior can be wiped with a sanitizing solution after cleaning and rinsing. This solution must be approved for use on stainless steel food contact surfaces. DANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING. PG . 20 767-SK/III, 1767-SK/III, 2800-SK/III 11. To help maintain the protective film coating on polished stainless steel, clean the exterior of the cabinet with a cleaner recommended for stainless steel surfaces. Spray the cleaning agent on a clean cloth and wipe with the grain of the stainless steel. 12. Clean any glass with a window cleaner. Always follow appropriate state or local health (hygiene) regulations regarding all applicable cleaning and sanitation requirements for equipment. CLEAN THE DOOR VENTS Door vents need to be inspected and cleaned as required. CLEAN THE PROBES DAILY Remove all food soil from probes. Wipe entire probe and cable assembly with warm detergent solution and a clean cloth. Remove detergent by wiping each probe and cable with clean rinse water and a cloth. Wipe probes and probe brackets with disposable alcohol pad or sanitizing solution recommended for food contact surfaces. Allow probe and cable to air dry in probe holding bracket. CHECK THE COOLING FAN IN THE OVEN CONTROL AREA While the oven is warm, check that the cooling fan in the oven control area is functioning. The fan is located at the back of the unit, toward the top. CHECK OVERALL CONDITION OF OVEN ONCE A MONTH Check the oven once a month for physical damage and loose screws. Correct any problems before they begin to interfere with the operation of the oven. DANGER AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED, HOSED DOWN, OR FLOODED WITH WATER OR LIQUID SOLUTION OF ANY KIND. DO NOT USE WATER JET TO CLEAN. SEVERE DAMAGE OR ELECTRICAL HAZARD COULD RESULT. WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED DO NOT USE OVEN IF CONTROLS ARE NOT PROPERLY FUNCTIONING Refer to the Trouble Shooting Guide located in this manual or call an authorized service technician. INSTALLATION / OPERATION / SERVICE MANUAL S A N I TAT I O N S A N I TAT I O N Food flavor and aroma are usually so closely related that it is difficult, if not impossible, to separate them. There is also an important, inseparable relationship between cleanliness and food flavor. Cleanliness, top operating efficiency, and appearance of equipment contribute considerably to savory, appetizing foods. Good equipment that is kept clean, works better and lasts longer. The most accurate method of measuring safe temperatures of both hot and cold foods is by internal product temperature. A quality thermometer is an effective tool for this purpose, and should be routinely used on all products that require holding at a specific temperature. 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 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. 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 (4° TO 60°C) CRITICAL ZONE 70° TO 120°F (21° TO 49°C) SAFE ZONE 140° TO 165°F (60° TO 74°C) COLD FOODS DANGER ZONE SAFE ZONE ABOVE 40°F (ABOVE 4°C) 36°F TO 40°F (2°C TO 4°C) FROZEN FOODS DANGER ZONE ABOVE 32°F (ABOVE 0°C) CRITICAL ZONE 0° TO 32°F (-18° TO 0°C) SAFE ZONE 0°F or below (-18°C or below) 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION / OPERATION / SERVICE MANUAL PG . 21 SERVICE TROUBLE SHOOTING Error Code E-10 E-11 E-20 Description/Results Air Sensor Fault (shorted) Air sensor is shorted. Ino p e ra tiv e Ov e n Air sensor defective? See following page for air sensor test. Air Sensor Fault (open) Air sensor is open or connection failure. Ino p e ra tiv e Ov e n Air sensor defective? See following page for air sensor test. Product Probe Fault (shorted) Ov e n w ill co o k in tim e o nly E-21 Product Probe Fault (open) Ov e n w ill co o k in tim e o nly E-30 Under temperature Ove n w ill no t re ach se t te m p e rature E-31 E-60 Possible Cause Service Required Product probe is shorted Probe defective? See following page for probe sensor test. Product Probe is open or connection failure. Probe defective? See following page for probe sensor test. Oven door closed? Door gasket need replacement? Preheat skipped? Oven overloaded or has frozen product? Defective air sensor or probe? Defective solid state relay? Bad wire connections or open heating cable? Is the high limit switch tripped? If none of the above, call service. Shorted cable? Defective solid state relay? Defective air sensor? Over temperature Ov e n w ill sh ut d o w n If none of the above, call service. Control must be replaced. Real time clock error Ino p e ra tiv e Ov e n This error also is displayed if the unit has been unplugged for more than 30 days. If this is the case the unit should be plugged in with the circuit breaker on and the unit displaying the E-60 on the front panel for more than 30 minutes. Once this has been accomplished the circuit breaker should be turned to off or the unit unplugged for about 10 seconds after which the unit should be turned on again. This may have to be repeated. E-70 Check control connections for loose wires. If none, control must be Configuration connector error Ino p e ra tiv e Ov e n replaced. E-78 Voltage low Ino p e ra tiv e Ov e n If 125 VAC unit, voltage is below 90 VAC. Correct. If 208-240 VAC voltage is below 190 VAC. Correct. If 125 VAC unit, voltage is over 130 VAC. Correct. Ino p e ra tiv e Ov e n If 208-240 VAC, voltage is over 250 VAC. Correct. E-79 Voltage high E-80 Contact Service. EEPROM - Function data error Ino p e ra tiv e Ov e n E-82 E-84 E-86 Contact Service. EEPROM - Calibration data error Ino p e ra tiv e Ov e n Contact Service. EEPROM - Unit ID error Ino p e ra tiv e Ov e n Contact Service. EEPROM - Preset data error Ino p e ra tiv e Ov e n CAUTION THIS SECTION IS PROVIDED FOR THE ASSISTANCE OF QUALIFIED SERVICE TECHNICIANS ONLY AND IS NOT INTENDED FOR USE BY UNTRAINED OR UNAUTHORIZED SERVICE PERSONNEL. PG . 22 767-SK/III, 1767-SK/III, 2800-SK/III DANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING. INSTALLATION / OPERATION / SERVICE MANUAL SERVICE This section is provided for the assistance of qualified technicians only and is not intended for use by untrained or unauthorized service personnel. If your Alto-Shaam® unit is not operating properly, check the following before calling your Authorized Alto-Shaam® Service Agent: ☛ Check the power flow to the unit. Plug in outlet? Circuit breaker switch at back of unit turned on? Do not attempt to repair or service the Cook and Hold unit beyond this point. Contact Alto-Shaam® for the nearest authorized service agent. Repairs made by any other service agents without prior authorization by Alto-Shaam® will void the warranty on the unit. TROUBLE SHOOTING INTERNAL ELECTRICAL COMPONENTS A. No power. Display will not light. 1. Verify that power is available at the outlet or junction box. 2. Verify that the circuit breaker switch on the back of the unit is turned on. 3. Verify that the power cord is not open. Check continuity with a VOM meter. 4. If none of the above steps help, call a qualified service technician or refer to the Service Manual for this particular oven. B. Display is lit and unit calls for heat, but unit is not heating; Error Code E30 Check to verify that the high limit switch located at the rear of the unit top has not been tripped. If it has been tripped, reset by pressing in the hit limit reset button at the rear of the oven. After resetting, the cause of the high limit trip must be corrected. If the high limit switch will not reset, the high limit switch is defective and must be replaced. This is a safety d evice and must not be jumped out or rem oved from the circuit. C. To test air sensor: Test air sensor by placing sensor in ice water bath and using an ohmmeter set on the ohm scale. The reading should be 100 ohms resistance. If it is more than 2 ohms higher or lower, sensor needs to be replaced. D. To test probe sensor: Test food probe by placing in ice water bath and using an ohmmeter set on the ohm scale. The reading should be 100 ohms resistance. DANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING. DANGER LOCK-OUT OR POST B R E A K E R PA N E L U N T I L SERVICE WORK HAS BEEN COMPLETED. NOTE CAUTION If the appliance has been unplugged for an extended period of time, the Real Time Clock may require recharging. For a full recharge, plug the unit into the proper receptacle for a minimum of 24 hours. THIS SECTION IS PROVIDED FOR THE ASSISTANCE OF QUALIFIED SERVICE TECHNICIANS ONLY AND IS NOT INTENDED FOR USE BY UNTRAINED OR UNAUTHORIZED SERVICE PERSONNEL. 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION / OPERATION / SERVICE MANUAL PG . 23 SERVICE EXTERIOR SERVICE VIEW - 767-SK/III 5 37 47 5 38 6 4 8 14 SECTION A-A 27 11 30 13 15 A 36 A 46 34 1 5 29 33 28 24 19 2 18 20 11 43 26 7 47 9 41 17 23 12 31 5 25 33 3 3 45 16 9 10 35 32 22 21 PG . 24 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION / OPERATION / SERVICE MANUAL SERVICE E X T E R I O R PA R T S L I S T MODEL > ITEM 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 DESCRIPTION THERMOSTAT,AUTO RESET,FAN CTRL SWITCH, REED, SPST STUD, SHOULDER, SHORT, S/S SENSOR,1 3/4"L,QC'S,1200/SR 8-32 x 1/4" PHIL SCREW 8-32 x 1/2" PHIL SCREW SCREW,1/4-20 X 1/2,NC SLOT RND 6-32 x 1/2" PHIL FLAT HEAD SCREW SCREW,10-32X1-1/2,NF,PHIL,FLAT M/S,18-8 S/S SCREW,10-32 X 3/4,NF PHIL,FLAT M/S,#18-8 S/S 10-32 X 3/4 PAN HD NUT, 1/4-20 HEX S/S LAMINATE LABEL PROTECTOR RATING TAG LABEL INSULATION HINGE, 1-3/8 OFFSET, PAIR, CHROME HANDLE CHIP TRAY HANDLE,OFFSET MAG LATCH GASKET, FOAM .125 X .375 GASKET HI-TEMP DOOR 767-SK/III 1767-SK/III 2800-SK/III PA R T N O . TT-33255 SW-33559 ST-2546 SN-33541 SC-2459 SC-2425 SC-2332 SC-2239 SC-2073 SC-2072 SC-2071 NU-2437 LA-26349 LA-26348 IN-2003 HG-22338 HD-2724 HD-27080 GS-23622 GS-22951 QTY 1 1 2 1 9 9 1 2 10 6 10 2 1 2 .5 1 1 1 1 1 PA R T N O . TT-33255 SW-33559 ST-2546 SN-33541 SC-2459 SC-2425 SC-2332 SC-2239 SC-2073 SC-2072 SC-2071 NU-2437 LA-26349 LA-26348 IN-2003 HG-22338 HD-2724 HD-27080 GS-23622 GS-22951 QTY 2 2 2 2 19 12 2 4 20 12 4 4 1 2 2 2 2 2 1 2 PA R T N O . —— —— —— SN-33541 SC-2459 SC-2425 —— SC-2239 SC-2073 SC-2072 —— NU-2437 LA-26349 LA-26348 IN-2003 HG-22338 HD-2724 HD-2007 GS-2019 GS-25593 QTY — — — 1 35 1 — 2 18 12 — 4 1 2 1 2 2 2 1 2 CASTER, 3 1/2" SWIVEL W/ BRAKE 3-1/2" 5" CS-25675 —— 2 — —— CS-24875 — 2 —— CS-24875 — 2 CASTER,3 1/2" RIGID 3-1/2" 5" CS-25674 —— 2 — —— CS-24874 — 2 —— CS-24874 — 2 CB-3538 BU-3009 BT-2725 BK-33546 BK-24427 5005448 5005341 1 1 1 1 1 1 1 CB-3538 BU-3009 BT-2725 BK-33546 BK-24427 5005448 CB-3045 2 2 2 6 2 2 1 CB-3538 BU-3009 BT-2725 BK-33546 BK-24427 5007094 5008292 2 1 2 4 1 1 1 5004941 —— 5006446 —— 1 — 1 — 5004960 —— 5007550 —— 1 — 1 — 5007139 5007699 5008446 5009541 1 1 1 1 5003782 5002731 5002726 1007415 1007145 1006710 1005886 1003888 15738 13947 4652 1493 1243 BK-33546 5008105 BU-3611 15892 SR-28405 5003782 1 3 2 1 12 1 1 1 1 1 1 1 1 1 1 1 1 2 1 5003782 5002731 5006846 1007415 1007145 1006710 1005886 1003888 15738 13947 4652 1493 1243 BK-33546 5008105 BU-3611 15892 SR-28405 5003782 2 6 2 2 12 2 2 1 2 2 2 2 2 6 2 2 2 4 1 5003782 5007094 5007237 1007415 1007145 1007968 —— 1008132 5000514 —— 5005067 —— 1009009 BK-33546 —— BU-3378 PR-34298 SR-27989 5003782 2 8 2 2 12 1 — 1 2 — 2 — 2 4 — 4 1 4 2 23 24 25 26 27 28 29 CABLE,SMOKE HEATER BUSHING, SNAP, 5/16" BRACKET, CHIP TRAY BLOCK, 2 TERMINAL, PORCELAIN BLOCK,MTG,SNSR SPOT, INNER TUBE BACK CABLE ASSB 30 BONNET WIRE ASSBY 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 SMOKE HEATER PLATE WELD CORNER TUBE WELD SIDE PANEL SPOT WELD ELEMENT COVER CASTER SPACER OUTER BACK PANELS/S NON-SENSOR COVER S/S TOP DOOR ASSEMBLY SHIM CHIP TRAY WELD GUARD SENSOR,W/MW INSERT,TRAY,SMOKE CERAMIC BLOCK, 2 TERMINAL CASTER TUBE WELD SNAP BUSHING BLACK PROBE SUB ASSB SIDE RACK (NOT SHOWN) SMOKER ELEMENT REPAIR KIT (NOT SHOWN) 208-240V, 1PH 208-240V, 3PH 230V 380-415V 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION / OPERATION / SERVICE MANUAL PG . 25 SERVICE ELECTRONIC COMPONENTS - 767-SK/III SHOWN 6 8 38 1 37 14 4 35 44 16 42 8 45 17 23 15 18 12 11 25 31 33 13 43 36 19 5 22 3 24 17 40 20 9 41 9 29 32 2 21 27 26 28 46 7 7 36 39 46 8 PG . 26 767-SK/III, 1767-SK/III, 2800-SK/III 34 INSTALLATION / OPERATION / SERVICE MANUAL SERVICE E L E C T R O N I C C O M P O N E N T S PA R T S L I S T MODEL > ITEM DESCRIPTION 767-SK/III 1767-SK/III 2800-SK/III PA R T N O . QTY PA R T N O . QTY PA R T N O . QTY 1 STAR LOCK WASHER WS-2467 1 WS-2467 1 WS-2467 1 2 WASHER, #8 EXT LOCK WS-2333 4 WS-2333 4 WS-2333 4 3 T-STAT, 300 F HI-LIMIT TT-33476 1 TT-33476 1 TT-34671 1 4 1/2" WIDE FOAM TAPE TA-25621 1 TA-25621 1 TA-25621 1 5 SWITCH, CIRCUIT BREAKER SW-34077 1 SW-34076 1 —— — 6 SPACER, LOCK MOUNT PANEL SP-33832 4 SP-33832 4 SP-33832 4 7 SELF TAPPING 8-32 X 1/2 SC-25849 6 SC-25849 8 SC-25849 48 8 SCREW,6-32 X1/2,NC PHIL TRUSS SC-2472 6 SC-2472 8 SC-2472 12 9 8-32 x 1/4" PHIL SCREW SC-2459 5 SC-2459 5 SC-2459 35 10 6-32 X 1 1/4" ROUND HD SC-2365 2 SC-2365 2 SC-2365 8 11 8-32 X 2 SLOT PAN HEAD 18-8 S.S. SC-23154 2 SC-23154 2 SC-23154 2 12 6-32 X 1/4" PAN HD SC-22500 2 SC-22500 2 —— — 13 SCREW, PAN HEAD M4 X 7MM SC-22271 2 SC-22271 2 SC-22271 2 14 10-32 X 1/4 PAN HD GROUND SCREW SC-2190 1 SC-2190 1 SC-2190 1 15 RELAY,230V,25A,ZERO CROSSING RL-33829 1 RL-33829 2 RL-33829 4 16 RELAY RL-33558 1 RL-33558 2 RL-33558 2 17 13/16" HOLE PLUG PG-3589 2 PG-3589 2 PG-25460 4 18 3/8" HOLE PLUG PG-25574 1 PG-25574 1 PG-25574 1 19 CONTROL PANEL OVERLAY PE-27178 1 PE-27178 1 PE-27987 1 20 PANEL CONTROL BEZEL PE-26566 1 PE-26566 1 5007264 1 21 NUT, HEX #8-32 NU-2296 4 NU-2296 4 NU-2296 4 22 NUT, M3-0.5 HEX NUT 18-8, DIN #934 NU-22285 2 NU-22285 2 NU-22285 2 23 HEATSINK,THERMALLY COND. PAD HE-33926 1 HE-33926 2 HE-33926 4 24 1/2" SELF ADHESIVE GASKET GS-2019 1 GS-2019 1 GS-2019 1 25 FAN, BOX FA-3974 1 FA-34524 1 FA-34524 1 26 CONNECTOR 6 PIN CR-33762 1 CR-33762 1 CR-33762 1 27 CONNECTOR, 7 PIN CR-33761 1 CR-33761 1 CR-33761 1 28 CONNECTOR 8 PIN CR-33719 1 CR-33719 1 CR-33719 1 29 CONNECTOR, 10 PIN CR-33717 1 CR-33717 1 CR-33717 1 30 CANOE CLIP CL-22820 2 CL-22820 2 CL-22820 2 31 CONTROL, ASSB, COOK, HOLD CC-34194 1 CC-34194 1 CC-34194 1 32 3/4" WHITE SNAP BUSHING 33 BUSHING,*CT,ML,BRASS,DISTANCE 34 BU-3008 1 BU-3008 6 BU-3006 2 BU-25094 2 BU-25094 2 BU-25094 2 BEEPER BP-3567 1 BP-3567 1 BP-3567 1 35 T-BLOCK BK-3019 1 BK-3019 1 BK-3019 3 36 BOARD, CONTROL BA-33991 1 BA-33991 1 BA-33991 1 37 BOARD, ASSB, VOLTAGE MONITOR BA-33764 1 BA-33764 1 BA-33764 1 38 BOARD, POWER SUPPLY BA-33554 1 BA-33554 1 BA-33554 1 39 HI-LIMIT BULB COVER, SPOT 5007164 1 5007164 1 —— — 40 BONNET SPOT ASSBY 5004770 1 5004770 1 5007135 1 41 BEZEL BACKER PLATE 1007393 1 1007393 1 —— — 42 HEAT SINK 1005836 1 1005836 1 1007976 1 43 HI-LIMIT PROTECTION COVER 1003936 1 1003936 1 1003936 1 44 BRACKET, TETHER. (NOT SHOWN) BT-26884 1 BT-26884 1 BT-26884 1 45 10-32 X 1/2" FLAT HEAD SC-23670 4 SC-23670 4 SC-23670 4 46 1 1/8" SNAP BUSHING BU-3378 4 BU-3378 6 BU-3378 4 47 CORDSET, 230V (NOT SHOWN) CD-3922 1 —— — —— — 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION / OPERATION / SERVICE MANUAL PG . 27 SERVICE C A B L E H E AT I N G S E R V I C E K I T - includes: CB-3045 CR-3226 IN-3488 BU-3105 BU-3106 ST-2439 NU-2215 SL-3063 TA-3540 MODEL includes: CB-3045 CR-3226 IN-3488 BU-3105 BU-3106 ST-2439 NU-2215 SL-3063 TA-3540 PG . 28 No. 4878 2800-SK/III MODEL Cable Heating Element Ring Connector Insulation Corner Shoulder Bushing Cup Bushing Stud Hex Nut Insulating Sleeve Electrical Tape 85 feet 4 1 foot 4 4 4 8 4 1 roll includes: CB-3045 CR-3226 IN-3488 BU-3105 BU-3106 ST-2439 NU-2215 SL-3063 TA-3540 O N E P E R C O M PA R T M E N T No. 14228 2800-SK/III MODEL Cable Heating Element Ring Connector Insulation Corner Shoulder Bushing Cup Bushing Stud Hex Nut Insulating Sleeve Electrical Tape No. 4881 767-SK/III & 1767-SK/III Cable Heating Element . . . . 210 feet Ring Connector . . . . . . . . . . . . . . . 12 Insulation Corner . . . . . . . . . . 1 foot Shoulder Bushing . . . . . . . . . . . . . 12 Cup Bushing . . . . . . . . . . . . . . . . . 12 Stud. . . . . . . . . . . . . . . . . . . . . . . . 12 Hex Nut . . . . . . . . . . . . . . . . . . . . 24 Insulating Sleeve . . . . . . . . . . . . . 12 Electrical Tape . . . . . . . . . . . . . 1 roll 767-SK/III, 1767-SK/III, 2800-SK/III 280 feet 16 1 foot 16 16 16 32 16 1 roll Model 2800-SK/III REQUIRES Two (2) No. 14228 One (1) No. 4878 DANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING. INSTALLATION / OPERATION / SERVICE MANUAL 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION / OPERATION / SERVICE MANUAL PG . 29 PG . 30 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION / OPERATION / SERVICE MANUAL 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION / OPERATION / SERVICE MANUAL PG . 31 PG . 32 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION / OPERATION / SERVICE MANUAL 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION / OPERATION / SERVICE MANUAL PG . 33 PG . 34 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION / OPERATION / SERVICE MANUAL 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION / OPERATION / SERVICE MANUAL PG . 35 PG . 36 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION / OPERATION / SERVICE MANUAL TRANSPORTATION DAMAGE and CLAIMS All Alto-Shaam equipment is sold F.O.B. shipping point, and when accepted by the carrier, such shipments become the property of the consignee. Should damage occur in shipment, it is a matter between the carrier and the consignee. In such cases, the carrier is assumed to be responsible for the safe delivery of the merchandise, unless negligence can be established on the part of the shipper. 1. 2. 3. 4. 5. 6. 7. 8. Make an immediate inspection while the equipment is still in the truck or immediately after it is moved to the receiving area. Do not wait until after the material is moved to a storage area. Do not sign a delivery receipt or a freight bill until you have made a proper count and inspection of all merchandise received. Note all damage to packages directly on the carrier’s delivery receipt. Make certain the driver signs this receipt. If he refuses to sign, make a notation of this refusal on the receipt. If the driver refuses to allow inspection, write the following on the delivery receipt: D r i v e r re fu s e s t o a l l o w i n s p e c t i o n o f containers for visible damage. Telephone the carrier’s office immediately upon finding damage, and request an inspection. Mail a written confirmation of the time, date, and the person called. Save any packages and packing material for further inspection by the carrier. Promptly file a written claim with the carrier and attach copies of all supporting paperwork. We will continue our policy of assisting our customers in collecting claims which have been properly filed and actively pursued. We cannot, however, file any damage claims for you, assume the responsibility of any claims, or accept deductions in payment for such claims. ® LIMITED WARRANTY Alto-Shaam, Inc. warrants to the original purchaser only that any original part that is found to be defective in material or workmanship will, at Alto-Shaam's option, subject to provisions hereinafter stated, be replaced with a new or rebuilt part. The parts warranty period is as follows: For the refrigeration compressor on Alto-Shaam Quickchillers ™ , five (5) years from the date of installation. For the heating element on Halo Heat ® cook/hold ovens, as long as the original purchaser owns the oven. For all other parts, one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first. The labor warranty period is one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first. Alto-Shaam will bear normal labor charges performed during standard business hours, excluding overtime, holiday rates or any additional fees. To be valid, a warranty claim must be asserted during the applicable warranty period. This warranty is not transferable. THIS WARRANTY DOES NOT APPLY TO: 1. Calibration. 2. Replacement of light bulbs and/or the replacement of display case glass due to damage of any kind. 3. Equipment damage caused by accident, shipping, improper installation or alteration. 4. Equipment used under conditions of abuse, misuse, carelessness or abnormal conditions, including but not limited to, equipment subjected to harsh or inappropriate chemicals, including but not limited to, compounds containing chloride or quaternary salts, poor water quality, or equipment with missing or altered serial numbers. 5. Damage incurred as a direct result of poor water quality, inadequate maintenance of steam generators and/or surfaces affected by water quality. Water quality and required maintenance of steam generating equipment is the responsibility of the owner/operator. 6. Damage caused by use of any cleaning agent other than Alto-Shaam's Combitherm ® Cleaner, including but not limited to damage due to chlorine or other harmful chemicals. Use of Alto-Shaam's Combitherm ® Cleaner on Combitherm ® ovens is highly recommended. 7. Any losses or damage resulting from malfunction, including loss of product or consequential or incidental damages of any kind. 8. Equipment modified in any manner from original model, substitution of parts other than factory authorized parts, removal of any parts including legs, or addition of any parts. This warranty is exclusive and is in lieu of all other warranties, express or implied, including the implied warranties of merchantability and fitness for a particular purpose. In no event shall Alto-Shaam be liable for loss of use, loss of revenue or profit, or loss of product, or for any indirect, special, incidental, or consequential damages. No person except an officer of Alto-Shaam, Inc. is authorized to modify this warranty or to incur on behalf of Alto-Shaam any other obligation or liability in connection with Alto-Shaam equipment. ALTO-SHAAM, INC. E ff e c t i v e 0 2 / 0 9 RECORD THE MODEL AND SERIAL NUMBER OF THE APPLIANCE FOR EASY REFERENCE. ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBER IN ANY CONTACT WITH ALTO-SHAAM REGARDING THIS APPLIANCE. Model: _______________________________________________Date Installed: __________________________________________________________ Voltage: ______________________________________________ Purchased From: _______________________________________________ Serial Number: _______________________________________ _______________________________________________________________________ W 1 6 4 N 9 2 2 1 Wa t e r S t r e e t PHONE: ● P. O . B o x 4 5 0 ● Menomonee Falls, Wisconsin 53052-0450 ● U.S.A. 262.251.3800 • 800.558-8744 USA/CANADA FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY www.alto-shaam.com PRINTED IN U.S.A.