® 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.
® 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.
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.
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.
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.
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 .
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 .
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 INS
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 .
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 .
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.
767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION / OPERATION / SERVICE MANUAL PG .
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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.
