Alto-Shaam HFM 24, HFM 30, HFM 48, HFM 72 Hot Food Module User Manual

Hot Food Module
Electric
Models:
HFM-24
HFM-30
HFM-48
HFM-72
HFM-24
HFM-30
HFM-48
HFM-72
• INSTALLATION
• OPERATION
• MAINTENANCE
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-35698 (rev 0)• 11/12
Delivery.............................................................................. 1
Unpacking.......................................................................... 1
Safety Procedures and Precautions.................................... 2
Sanitation
Sanitation/Food Safety................................................ 10
Internal Food Product Temperatures........................... 10
Installation
Site Installation............................................................. 3
Dimension Drawings..................................................... 4
Options and Accessories............................................... 4
Electrical Specifications................................................ 5
Service
Service Parts List........................................................ 11
Service View............................................................... 11
Operating Instructions
User Safety Information................................................ 6
Before Initial Use.......................................................... 6
General Holding Guidelines........................................... 7
Care and Cleaning
Cleaning and Preventative Maintenance....................... 8
Protecting Stainless Steel Surfaces............................... 8
Cleaning Agents............................................................ 8
Cleaning Materials........................................................ 8
Care and Cleaning........................................................ 9
Clean After Each Use.................................................... 9
Wire Diagrams
Always refer to the wire diagram(s) included with the unit
for most current version.
Warranty
Transportation Damage and Claims.............. Back Cover
Limited Warranty........................................... Back Cover
DELIVERY
UNPACKING
This Alto-Shaam appliance has been
thoroughly tested and inspected to ensure 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 ensure 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 Tech Team Service
Department if you have any questions concerning
installation, operation, or maintenance.
1. Carefully remove the
appliance from the
carton or crate.
NOTE:
All claims for warranty must include the
full model number and serial number of
the unit.
®
®
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
Tech Team 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.
MN -3 5 6 9 8 (1 0 /1 2 ) • HFM S eri es Operati on & C are Manual • 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.
WARNING
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 hold 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.
NOTE
For equipment delivered for use
in any location regulated by the
following directive:
DO NOT DISPOSE OF ELECTRICAL
OR ELECTRONIC EQUIPMENT WITH
OTHER MUNICIPAL WASTE.
N O T E : Used to notify personnel of
installation, operation, or
maintenance information that is
important but not hazard related.
MN -3 5 6 9 8 (1 0 /1 2 ) • HFM S eri es Operati on & C are Manual • 2
INSTALLATION
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
TO PREVENT PERSONAL INJURY,
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.
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
SITE INSTALLATION
1. W
hen mounting the module, apply a food
grade silicone along the bottom of the support
flanges, place the module through the opening
on counter top. Let silicone cure according to the
manufacturer’s recommendations before putting
module into service.
2. P
eel the protective film from the VHB tape located
on the inside flanges of decor face. Press decor
face (control) up against the mounting surface.
3. L
evel the appliance from side-to-side and
front-to-back with the use of a spirit level.
CLEARANCE REQUIREMENTS
6" (152mm) from bottom of appliance.
INSTALLATION REQUIREMENTS
• Unit must be installed level.
• It must not be installed in any area where it
may be affected by steam, grease, dripping
water, high temperatures, or any other severely
adverse conditions.
• Customer supplied solid surface material must be
rated to withstand temperatures at 200°F (93°C) or
above. Material must be 3/4” (19mm) thickness.
4.Follow solid surface material manufacturer’s
instructions for its installation. Customer
supplied solid surface material must be rated
to withstand temperatures at 200°F (93°C) or
above. Material must be 3/4” (19mm) thickness.
5.In order to maintain standards established by
the National Sanitation Foundation, all edges
must be sealed to the heated module with NSF
approved sealant.
MN -3 5 6 9 8 (1 0 /1 2 ) • HFM S eri es Operati on & C are Manual • 3
INSTALLATION
SITE INSTALLATION
HFM SERIES SIDE VIEW
6-15/16" (175mm)
4-15/16" (125mm)
5-3/16" (132mm)
4-1/4" (107mm)
Control
1" (24mm)
HFM-24
21-1/2 (546mm)
23" (584mm)
OPENING REQUIRED
24-3/4" (627mm)
ELECTRICAL
CONNECTION
60" (1524mm) cord
Flexible
water-tight tether
30" (762mm)
12-3/8"
(314mm)
1-7/16" (36mm)
4" (101mm)
23" (584mm)
OPENING REQUIRED
24-3/4" (627mm)
5-7/16" (137mm)
Control
HFM-30
21-1/2 (546mm)
DIMENSIONS: L X W X D
23" (584mm)
OPENING REQUIRED
24-3/4" (627mm)
15-5/16"
(389mm)
HFM-24
EXTERIOR:
HFM-30
EXTERIOR:
HFM-48
EXTERIOR:
HFM-72
EXTERIOR:
29" (737mm)
OPENING REQUIRED
30-5/8" (778mm)
Control
HFM-48
21-1/2 (546mm)
23" (584mm)
24-3/4" (627mm)
OPENING REQUIRED
24-3/8" (618mm)
24-3/4" x 24-3/4" x 5-7/16" (627mm x 627mm x 137mm)
22-3/8" x 22-3/8" x 3/4" (568mm x 568mm x 19mm)
OPENING REQUIRED: 23" L x 23" W (584mm x 584mm)
SURFACE MATERIAL:
30-5/8" x 24-3/4" x 5-7/16" (778mm x 627mm x 137mm)
28-3/8" x 22-3/8" x 3/4" (721mm x 569mm x 19mm)
OPENING REQUIRED: 29" L x 23" W (737mm x 584mm)
SURFACE MATERIAL:
48-3/4" x 24-3/4" x 5-7/16" (1237mm x 627mm x 137mm)
46-3/8" x 22-3/8" x 3/4" (1178mm x 569mm x 19mm)
OPENING REQUIRED: 47" L x 23" W (1189mm x 584mm)
SURFACE MATERIAL:
72-3/4" x 24-3/4" x 5-7/16" (1847mm x 627mm x 137mm)
70-3/8" x 22-3/8" x 3/4" (1788mm x 569mm x 19mm)
OPENING REQUIRED: 71" L x 23" W (1798mm x 584mm)
SURFACE MATERIAL:
CONTROL BOX CUTOUT REQUIRED:
4-1/2" x 5-1/2" (115mm x 140mm)
OPTIONS & ACCESSORIES
47" (1189mm)
Cutting Board (FOR PLACEMENT ON TOP OF SURFACE MATERIAL) BA-2054
OPENING REQUIRED
48-3/4" (1237mm)
24" (610mm) H x 18" (470mm) W x 1/2" (13mm) D
Control
HFM-72
21-1/2 (546mm)
23" (584mm)
24-3/4" (627mm)
OPENING REQUIRED
36-3/8" (923mm)
71" (1798mm)
OPENING REQUIRED
72-3/4" (1847mm)
MN -3 5 6 9 8 (1 0 /1 2 ) • HFM S eri es Operati on & C are Manual • 4
INSTALLATION
ELECTRICAL CONNECTION
1.An identification tag is permanently mounted on
the unit.
DANGER
ENSURE POWER SOURCE
MATCHES VOLTAGE IDENTIFIED
ON APPLIANCE RATING TAG.
2. I f necessary, a proper receptacle or permanent
wiring for this unit must be installed by a licensed
electrician in accordance with applicable local
electrical codes.
3. P
lug the unit into a properly grounded receptacle
ONLY, positioning the unit so the power supply
cord is easily accessible in case of an emergency.
Arcing will occur when connecting or disconnecting
the unit unless all controls are in the OFF position.
ELECTRICAL
HFM-24
VOLTAGE
PHASE
CYCLE / HZ
AMPS
KW
208
1
60
3.2
0.65
230
1
50/60
3.4
0.78
VOLTAGE
PHASE
CYCLE / HZ
AMPS
KW
208
1
60
3.2
0.65
230
1
50/60
3.4
0.78
VOLTAGE
PHASE
CYCLE / HZ
AMPS
KW
208
1
60
6.4
1.3
230
1
50/60
7.1
1.6
VOLTAGE
PHASE
CYCLE / HZ
AMPS
KW
208
1
60
9.7
1.99
230
1
50/60
10.6
2.4
HFM-30
HFM-48
HFM-72
NEMA 6-15 P
15A, 250V PLUG
7/7*
220-230V PLUG
CEE
NEMA 6-15 P
15A, 250V PLUG
7/7*
220-230V PLUG
CEE
NEMA 6-15 P
15A, 250V PLUG
7/7*
220-230V PLUG
CEE
NEMA 6-15 P
15A, 250V PLUG
BARE END , NO PLUG
*Other international plugs are available, contact factory for more information.
DANGER
ELECTRICAL CONNECTIONS MUST
BE MADE BY A QUALIFIED SERVICE
TECHNICIAN IN ACCORDANCE WITH
APPLICABLE ELECTRICAL CODES.
DANGER
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
accordance with CSA C22.1, Canadian
Electrical Code Part 1 or local codes.
MN -3 5 6 9 8 (1 0 /1 2 ) • HFM S eri es Operati on & C are Manual • 5
OPERATION
USER SAFETY INFORMATION
START-UP
This appliance is intended for use in commercial
establishments by qualified personnel who 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.
BEFORE INITIAL USE:
Before operating, clean the exterior with a clean,
damp cloth and mild soap solution. Rinse carefully.
➤C ustomer-supplied solid heated surface
material must be rated to withstand
temperatures at 200°F (93°C) or above.
Material must be 3/4" (19mm) thickness.
2. Preheat the unit before
placing food on the heated
surface. The unit is equipped
with a thermostat indicating a
range of 1 through 10, plus a
full-on position slightly beyond the 10 on the dial.
Set the dial to preheat (for quickest preheat use
full-on). When the indicator light goes out, the
unit is preheated (may take up to 1 hour).
➤D
O NOT use knives or utensils on the heated
surface. Use a cutting board.
➤Use hand protection when handling hot items.
full - on
1. Turn power switch ON.
position
3. T
his unit is not designed for heating cold
products. The product must be at the proper
heated internal temperature before transferring to
the hot food module surface. Use a temperature
sensing food probe to check the internal
temperature of the product being held
CAUTION
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN
IN OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
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.
4. Adjust the thermostat on the hot food module to
give the best overall setting based on the type and
quantity of the product.
5. When holding food for prolonged periods, it
is advisable to periodically check the internal
temperature of each item with a food thermometer
to assure proper temperature maintenance.
6. Read this manual for additional information
on safe internal product temperatures, general
holding guidelines, and sanitation procedures.
DANGER
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
MN -3 5 6 9 8 (1 0 /1 2 ) • HFM S eri es Operati on & C are Manual • 6
OPERATION
GENERAL HOLDING GUIDELINES
Chefs, cooks and other specialized food service
personnel employ varied methods of cooking. Proper
holding temperatures for a specific food product
must be based on the moisture content of the
product, product density, volume, and proper serving
temperatures. Safe holding temperatures must also be
correlated with palatability in determining the length
of holding time for a specific product.
Halo Heat maintains the maximum amount of
product moisture content without the addition of
water, water vapor, or steam. Maintaining maximum
natural product moisture preserves the natural
flavor of the product and provides a more genuine
taste. In addition to product moisture retention, the
gentle properties of Halo Heat maintain a consistent
temperature throughout the cabinet without
the necessity of a heat distribution fan, thereby
preventing further moisture loss due to evaporation
or dehydration.
When product is removed from a high temperature
cooking environment for immediate transfer into
equipment with the lower temperature required
for hot food holding, condensation can form on the
outside of the product and on the inside of plastic
containers used in self-service applications. Allowing
the product to release the initial steam and heat
produced by high temperature cooking can alleviate
this condition. To preserve the safety and quality of
freshly cooked foods however, a maximum of 1 to 2
minutes must be the only time period allowed for the
initial heat to be released
from the product.
Use a metal-stemmed thermometer to measure
the internal temperature of the product being
held. Adjust the thermostat setting to achieve
the best overall setting based on internal product
HOLDING TEMPERATURE RANGE
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
130°F
54°C
140° — 160°F
60° — 71°C
160°F
71°C
VEAL
RIBS — Beef or Pork
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
POULTRY
FISH/SEAFOOD
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
BAKED GOODS
BREADS/ROLLS
MISCELLANEOUS
CASSEROLES
DOUGH — Proofing
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
POTATOES
PLATED MEALS
180°F
82°C
140° — 165°F
60°— 74°C
60° — 93°C
SAUCES
140° — 200°F
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 .
temperature.
MN -3 5 6 9 8 (1 0 /1 2 ) • HFM S eri es Operati on & C are Manual • 7
CLEANING AND PREVENTATIVE MAINTENANCE
PROTECTING STAINLESS STEEL SURFACES
It is important to guard against corrosion
in the care of stainless steel
surfaces. Harsh, corrosive,
CLEANING AGENTS
Use non-abrasive cleaning products designed for
use on stainless steel surfaces. Cleaning agents
must be chloride-free compounds and must not
or inappropriate chemicals
can completely destroy the
contain quaternary salts. Never use hydrochloric
acid (muriatic acid) on stainless steel surfaces.
protective surface layer
Always use the proper cleaning agent at the
of stainless steel. Abrasive
pads, steel wool, or metal implements will abrade
manufacturer's recommended strength.
Contact your local cleaning supplier for
surfaces causing damage to this protective coating
product recommendations.
and will eventually result in areas of corrosion.
Even water, particularly hard water that contains
CLEANING MATERIALS
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
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.
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.
CAUTION
RS
NO
RA PE
SC
S
ST
E EL P A
DS
NO
BRU
S
NO
IR E
HE
W
TO PROTECT STAINLESS STEEL
SURFACES, COMPLETELY AVOID
THE USE OF ABRASIVE CLEANING
COMPOUNDS, CHLORIDE BASED
CLEANERS, OR CLEANERS
CONTAINING QUATERNARY SALTS.
NEVER USE HYDROCHLORIC ACID
(MURIATIC ACID) ON STAINLESS
STEEL. NEVER USE WIRE
BRUSHES, METAL SCOURING
PADS OR SCRAPERS.
MN -3 5 6 9 8 (1 0 /1 2 ) • HFM S eri es Operati on & C are Manual • 8
C A R E a nd C L EAN I N G
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 AFTER EACH USE:
1. D isconnect from the power source.
2. R
emove cutting board after each use. Clean
and sanitize separately following applicable
state or local health sanitation ordinances.
Air dry the board on a clean, flat surface to
prevent board from warping. If the board
becomes warped, heating will restore flexibility
to facilitate flattening. Warped boards may
be heated on the carving shelf surface, in
a preheated Combitherm CombiOven for
10 minutes on the steam program, or in a
preheated Halo Heat cook and hold oven
for 15 minutes at 250°F (121°C).
3.Clean metal surface with
mild soap solutions only.
DO NOT clean with lye
or alkaline based cleaners
or any abrasive cleaners.
Rinse carefully with a
clean sponge and water
to remove all soap or
detergent residue.
DANGER
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
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
4. F
ollow manufacturer’s recommendations for
the care of the customer-supplied solid heated
surface material.
MN -3 5 6 9 8 (1 0 /1 2 ) • HFM S eri es Operati on & C are Manual • 9
SAN I T AT I ON
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 not 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 through 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, nd 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 foodborne 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
is 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
ABOVE 40°F
(ABOVE 4°C)
SAFE ZONE
36° TO 40°F
(2° 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)
M N -3 5 6 9 8 (1 0 /1 2 ) • H FM S eri es Operati on & C are Manual • 10
SERVI C E
DANGER
CAUTION
THIS SECTION IS PROVIDED FOR THE ASSISTANCE
OF QUALIFIED SERVICE TECHNICIANS ONLY AND
IS NOT INTENDED FOR USE BY UNTRAINED OR
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
UNAUTHORIZED SERVICE PERSONNEL.
2
1
3
4
5
6
7
8
9
10
11
12
13
To separate, gently pry each tab
open slightly with a flat screw driver.
14
21
15
20
To reassemble, tabs may be tapped
back into place with a rubber mallet.
ITE M
1
19
DESC RI PT I ON
HEAT PAD ASSEMBLY
2
CONNECTOR, FLEX
3
CONDUIT FLEX
4
CORDSET
(no
16
18
17
PA RT NO.
QTY
ITEM
HFM-24, 24
x
24
5015505
1
9
RELAY, POWER PANEL MOUNT
HFM-30, 24
x
30
5015506
1
10
HFM-48, 24
x
48
5014472
1
11
HFM-72, 24
x
72
5015507
1
CR-33179
DESCRIPTION
PA RT N O .
Q TY
RL-33493
1
NUT, #8-32
NU-26526
1
THERMOSTAT
TT-34981
1
12
WASHER, FLAT
WS-22297
2
1
13
SCREW, M4
SC-22271
2
0.7
x
x
HFM-48, -72
6mm PAN
3' (0.91m)
TU-33178
1
14
REMOTE BOX
5013001
1
HFM-24, -30, -48, 208V; 9' (2.74m)
CD-33840
1
15
PLUG, 7/8" HOLE
PG-3559
1
HFM-72, 208V; 9-1/2' (2.90m)
CD-3588
1
16
TAPE, VHB FOAM, 1/2"
TA-34637
4
HFM-24, -30, HFM-48, 230V; 9' (2.74m)
CD-3922
1
17
SCREW, 8-32
SC-2459
4
CD-33490
1
18
REMOTE BOX, DECOR FACES
1011926
1
plug included)
HFM-72, 230V; 10' (3.05m)
x
x
72YD
1/4" PHIL
5
BUSHING, STRAIN RELIEF
BU-3964
1
19
LIGHT, INDICATOR
LI-3951
1
6
BUSHING, STRAIN RELIEF
BU-34606
1
20
PANEL OVERLAY (1-10)
PE-29421
1
7
REMOTE BOX, BOTTOM
5015521
1
21
KNOB, THERMOSTAT
KN-26568
1
8
PLUG, 3/8" HOLE
PG-25574
1
22*
BLOCK, 2 TERMINAL, PORCELAIN
BK-33546
*not
Par t num ber s and dr a w i n g s a r e s u b j e c t t o c h a n g e w i t h o u t n o t i c e .
M N -3 5 6 9 8 (1 0 /1 2 ) • H FM S eri es Operati on & C are Manual • 11
1
shown
M N -3 5 6 9 8 (1 0 /1 2 ) • H FM S eri es Operati on & C are Manual • 12
M N -3 5 6 9 8 (1 0 /1 2 ) • H FM S eri es Operati on & C are Manual • 13
TRANSPORTATION DAMAGE and CLAIMS
1.
2.
3.
4.
5.
6.
7.
8.
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.
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:
Driver refuses to allow inspection of 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 original parts warranty period is as follows:
For the refrigeration compressor on Alto-Shaam Quickchillers™, five (5) years from the date of installation of appliance.
For the heating element on Halo Heat® cooking and holding ovens, as long as the original purchaser owns the oven. This
excludes holding only equipment.
For all other original parts, one (1) year from the date of installation of appliance 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, door gaskets, and/or the replacement of 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, food product, revenue, 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.
E ffe ct i v e N o vem ber 1, 2012
RECORD THE MODEL AND SERIAL NUMBER OF THE APPLIANCE FOR EASY REFERENCE.
ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBER IN ANY CONTACT WITH ALTO-SHAAM REGARDING THIS APPLIANCE.
Model: ______________________________________________ Date Installed: ______________________________________________________
Voltage: ______________________________________________ Purchased From: ___________________________________________
Serial Number: _____________________________________________________________________________________________________________
W164 N9221 Water Street
PHONE:
●
P.O. Box 450
●
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.
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