INSTALLATION OPERATION AND MAINTENANCE MANUAL 1767-SK on standard casters LOW TEMPERATURE COOK • HOLD • SMOKE OVENS 767-SK with optional legs Model: 767-S K Model: 1767-S K W 1 6 4 N 9 2 2 1 Wa t e r S t r e e t ● P. O . B o x 4 5 0 ● M e n o m o n e e F a l l s , W i s c o n s i n 5 3 0 5 2 - 0 4 5 0 U . S . A . PHONE: 262.251.3800 FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY WEBSITE: 262.251.1907 INTERNATIONAL www.alto-shaam.com 800.558.8744 U.S.A./CANADA PRINTED IN U.S.A.
L O W T E M P E R AT U R E C O O K , H O L D & S M O K E O V E N U N PA C K I N G a n d S E T - U P This Alto-Shaam Cook/Hold /Smoke Oven has been thoroughly tested, checked for calibration, and inspected to insure only the highest quality oven is provided. When you receive your oven, check for any possible shipping damage and report it at once to the delivering carrier. E L E C T R I C A L I N S TA L L AT I O N 1. An oven identification tag is permanently mounted on the oven. ® ® PATENT NOS.
L O W T E M P E R AT U R E C O O K , H O L D & S M O K E O V E N OPTIONS AND ACCESSORIES Bumper Guards . . . . . . . . . . . . . . . . . . . . . . . . . 5221 Shelves, S/S Flat Wire . . . . . . . . . . . . . . . . . SH-2324 Carving Holder, Prime Rib. . . . . . . . . . . . . . . HL-2635 Shelves, S/S Rib Rack . . . . . . . . . . . . . . . . . SH-2743 Carving Holder, Ship Round . . . . . . . . . . . . . . . . 4459 Stacking Hardware . . . . . . . . . . . . . . . . . . . . 5001359 Casters, 5" (127mm) .
1767-SK DOUBLE COMPARTMENT SMOKER Upper Hold Thermostat Lower Smoke Time Lower Cook Time Upper Smoke Time Power ON/OFF Upper Cook Thermostat Upper Cook Time INDICATOR LIGHTS INDICATOR LIGHTS Lower Smoke Time Lower Cook Temperature Lower Hold Temperature Upper Smoke Time Upper Cook Temperature Upper Hold Temperature Rib Rack Shelf Smoker Chip Tray Drip Pan Upper Temperature Gauge Lower Temperature Gauge Lower Cook Thermostat Lower Hold Thermostat #834 LOW TEMPERATURE COOK & HOLD SMOKER OV
L O W T E M P E R AT U R E C O O K , H O L D & S M O K E O V E N D R I P T R AY M O U N T I N G I N S T R U C T I O N S EXTRA LARGE DRIP PAN [optional] Bottom of Extra Large Drip Pan is positioned on the bottom (lowest) side-rack position, just above the Standard Drip Pan. STANDARD DRIP PAN * [Bottom of oven interior • Below side-racks] WHEN MOUNTING DRIP TRAY, SEAL DRIP TRAY HOLDER TO UNIT WITH AN R.T.V.
O P E R AT I O N CONTROL PANEL- 767-SK - SINGLE SMOKER TURN PAST TIME DESIRED THEN SET TIME OFF 11 2 80 180 0 8 5 6 200 140 7 0 0 10 4 30 16 0 HOLD 3 9 350 10 OFF OFF 1 100 F 60 F 200 COOK OFF OFF 12 15 ON TURN PAST TIME DESIRED THEN SET TIME 250 POWER 120 SMOKE POWER HOLD INDICATOR LIGHTS HOLDING THERMOSTAT COOK TIME COOK SMOKE TIME COOKING TIMER SMOKING TIMER COOKING THERMOSTAT ON/OFF POWER SWITCH G E N E R A L O P E R AT I O N 1. Turn oven POWER SWITCH ON .
O P E R AT I O N GENERAL HOLDING GUIDELINES Chefs, cooks and other specialized food service personnel employ varied methods of HOLDING TEMPERATURE RANGE MEAT FAHRENHEIT CELSIUS 140°F 60°C BEEF ROAST — Rare environment, too much moisture content is a condition which can 160°F 71°C BEEF BRISKET 160° — 175°F 71° — 79°C CORN BEEF 160° — 175°F 71° — 79°C temperatures for a specific food PASTRAMI 160° — 175°F 71° — 79°C 140°F 60°C product must be based on the STEAKS — Broiled/Fried 140° —
CLEANING CLEANING The cleanliness and appearance of this unit will contribute considerable to operating efficiency and savory, appetizing food. Good equipment that is kept clean works better and lasts longer. DISCONNECT OVEN FROM POWER SOURCE BEFORE CLEANING OR SERVICING. 1. CLEAN DAILY 2. DO NOT USE THE OVEN IF THE CONTROLS Remove all detachable items such as wire shelves, side ARE NOT PROPERLY FUNCTIONING. racks, and drip pan. Clean these items separately.
S A N I TAT I O N S A N I TAT I O N The most accurate method of measuring safe Food flavor and aroma are usually so closely related that it is difficult, if not impossible, to separate them. temperatures of both hot and cold foods is by internal There is also an important, inseparable relationship product temperature. A quality thermometer is an effective between cleanliness and food flavor.
SERVICE SECTION TH E R M O S TAT & I N D I C AT O R LIGHT SEQUENCE Whenever the start-up procedure has been THERMOSTAT CALIBRATION The thermostat is precision calibrated at the factory. Normally, no adjustment or recalibration is necessary unless the thermostat has completed, the indicator light will indicate the been mishandled in transit or changed or abused while in service. power ON/OFF condition of the heating cable A thermostat with a sensing bulb operates on hydraulic pressure.
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S E R V I C E V I E W PA R T S L I S T 767-SK Single Compartment Smoker 5/25/01 QTY. PER UNIT PART DESCRIPTION 1. TOP ASSEMBLY — TOP ASSEMBLY MTG. SCREWS QTY. PART NO. 1 3 4552 SC-2459 2. TUBE REAR MOUNTING SCREWS 3 SC-2425 3. BOTTOM ASSEMBLY 1 4559 16 2 2 4 4 2 1 1 1 1 1 SC-2459 SC-2425 GD-2536 SC-2077 BK-2609 — CB-3537 CB-3538 HD-2724 4652 1243 5. HOLD THERMOSTAT KNOB ( FAHRENHEIT ) HOLD THERMOSTAT KNOB ( CELSIUS ) 1 1 KN-3469 KN-3474 6.
S E R V I C E PA R T S 1767-SK Double Compartment Smoker 6/18/03 QTY. PART DESCRIPTION PER UNIT QTY. PART DESCRIPTION PART NO. PER UNIT PART NO. 1. TOP ASSEMBLY 2 44264 12. WINDOW GASKET: LENGTH 4.9' (1494mm) 2 GS-2721 2. BOTTOM ASSEMBLY 1 44260 13. WINDOW 2 GL-2726 2 GD-2536 14. DOOR GASKET: LENGTH 8' (2438mm) EA. DOOR 2 GS-2398 6 SC-2077 15. SIDE RACK, 208-240V 4 SR-2303 4 14979 3.
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TR ANS P O RTAT I O N DAMAGE and CLAIMS LIMITED WARRANTY 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.
