Rotisserie Electric Models: AR-7EVH ELECTRIC ROTISSERIE WITH VENTLESS HOOD • 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.
Service Troubleshooting Guide . . . . . . . . . . . . . . . . . . . 24 Ventless Hood, Final Floor . . . . . . . . . . . . . . . . 25 Ventless Hood, Electrical Assembly . . . . . . . . . . 26 Ventless Hood, Parts List . . . . . . . . . . . . . . . . . 27 Rotisserie, Bulb Replacement Instructions. . . . . 28 Rotisserie, Final Floor . . . . . . . . . . . . . . . . . . . . 29 Rotisserie, Final Floor Parts List. . . . . . . . . . 30-31 Rotisserie, Full Assembly & Door Assembly . . . .
DELIVERY U N PA C K I N G 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.
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 CAUTION 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 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 WITH PASS-THROUGH OPTION 59" (1496mm) WITH PASS-THROUGH OPTION WITH SOLID BACK 58-3/16" (1477mm) CL Electrical Connection on side at base of unit 32-1/8" (816mm) WITH SOLID BACK 34" (863mm) WITH PASS-THROUGH OPTION 88-5/16" (2252mm) 39-1/16" (992mm) 25-7/16" (646mm) 50" (1269mm) 54" (1371mm) 4" (102mm) 50" (1269mm) 38-1/16" (966mm) 54" (1371mm) WITH SOLID BACK WITH PASS-THROUGH OPTION 58-11/16" (1491mm) PASS-THROUGH OPTION 61-1/8" (15
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. 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.
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 Attach tray using two carriage bolts in base panel. Lift tray up and away to remove. S TA C K I N G C O M B I N AT I O N S & I N S TA L L AT I O N R E Q U I R E M E N T S AR-7EVH rotisserie with ventless hood over over AR-7E rotisserie S TA CKIN G C O M BIN ATIO N S ( FACTORY INSTALLED ) Requires 4" (102mm) legs for counter top applications. Free standing floor installations require 6" (152mm) leg assembly 5001414 or 5" (127mm) casters 4007.
I N S TA L L AT I O N S TA C K I N G I N S T R U C T I O N S A rotisserie with ventless hood can be stacked on top of a matching holding cabinet. Only screws, lock washers, and hex nut are required to fasten units together when stacking a rotisserie on top of a matching holding cabinet. All fastening holes have been prepunched. The stacking combination also requires the minimum clearance of 6-inches (152mm) at the top, back and both sides. 1.
I N S TA L L AT I O N OPTIONS & ACCESSORIES DESCRIPTIO N PA RT N O . DOOR HANDLE HD-26900 SINGLE PANE FLAT GLASS , CONTROL SIDE ( RH UNITS ) 5009591 SINGLE PANE FLAT GLASS , NON - CONTROL SIDE ( RH UNITS ) 5009815 WITHOUT DRAIN 1001976 CE ONLY 5001614 ASSEMBLY, 6" (152mm) 5001414 ASSEMBLY, FLANGED FEET, 6" (152mm) DOOR OPTIONS DRIP PAN, STAINLESS STEEL FEET, RUBBER, 2" (51mm) FOR COUNTER TOP UNITS ONLY LEGS ( REQUIRED MULTI-PURPOSE WIRE BASKET (.
O P E R AT I N G I N S T R U C T I O N S VENTLESS HOOD CONTROL IDENTIFICATION START-UP 1. Before operating the unit, become familiar with the operation of the controls. Read this manual carefully and retain it for future reference. 2. Ensure the filters inside the hood are correctly in place and the door is closed. 3. Turn on the hood by turning the power switch to the “I” position • Note that the fan indicator light will illuminate while running. 4.
O P E R AT I N G I N S T R U C T I O N S ROTISSERIE CONTROL IDENTIFICATION Cook Cycle Indicator Bar Holding Indicator Bar Preheat Indicator Bar Cook Time Indicator Bar 1 Cook Time Indicator Bar 2 Product Ready Indicator Bar and UP Arrow Key LED Display DOWN Arrow Key ➥ FOR 2-STEP COOKING TIME Cook Temperature Indicator Bar 1 Cook Temperature Indicator Bar 2 Preset Key Lock Indicator Bar ➥ FOR 2-STEP COOKING Hold Key ON/OFF Power Key Time Key Cook Key Start Key Indicator Light Preset Menu Program
A R -7E V H E l ec tri c R oti s s erie with Ventless Hood Operation & C are Manual • 11 400°F (204°C) NOT REQUIRED 425°F (218°C) NOT REQUIRED COOK TEM P 1 COOK TEMP 2 160°F (71°C) 5 minutes 160°F (71°C) NOT REQUIRED 185°F (85°C) HOL D TEMP BROWNING TIM E F INA L INTERN A L TEMP 185°F (85°C) NOT REQUIRED NOT REQUIRED C OOK TIM E 2 (20 min for long-term holding) 45 minutes BASKET OR PIERCING STANDARD OR PIERCING SPIT BASKET SU GGESTED S PIT 30 minutes 1 turkey breas t 3-4 c hic k ens
O P E R AT I N G I N S T R U C T I O N S COOKING INTRUCTIONS Press the ON/OFF key. 1. The on/off indicator light will illuminate. 2. The display will show the last set holding temperature. Press the COOK key. 1. The COOK and the TIME underscore lights will alternately illuminate. 2. The display will indicate the last set cooking temperature when the COOK underscore light is illuminated. 3. The display will indicate the last set cooking time 3. The hold indicator will illuminate. 4.
O P E R AT I N G I N S T R U C T I O N S H O L D O N LY I N S T R U C T I O N S Hold with rotisserie can be set in the power on hold mode or if the operator wants to stop a cooking procedure but continue holding with rotisserie. Press the ON/OFF key. 1. The on/off indicator light will illuminate. 2. The display will show the last set holding temperature. 3. The hold indicator will illuminate. 4. The rotisserie will begin to preheat to the Press the HOLD key. holding temperature shown in the display. 1.
O P E R AT I N G I N S T R U C T I O N S A D D I T I O N A L B R O W N I N G F E AT U R E The control allows the operator to set a specific period of time for additional browning between the end of the COOK TIME and the illumination of the PRODUCT READY BAR at the end of the cooking cycle. Browning time is to be added during initial product programming. Press the HOLD key. 1. The HOLD underscore light will illuminate. 2. The display will indicate the last browning time.
O P E R AT I N G I N S T R U C T I O N S PRESET MENU KEY OPTION The Alto-Shaam rotisserie provides the operator with the ability to set as many as seven cooking programs. Each cooking program can be preset to include all cooking and holding functions. Cooking programs are stored and recalled using the P RESET Keys labeled 1 t hrough 7. PROGRAMMING A COOKING PROGRAM: With the rotisserie oven in the “ OFF ” position, determine the food product procedure to be programmed.
O P E R AT I N G I N S T R U C T I O N S AT TENTI ON CHICKEN, WHOLE After programming a specific product into memory on a preset key number, it is suggested the product be identified by inserting a label in the Program Menu Identification Card Slot. CHICKEN , QUARTERS TURKEY BREAST PORK RIBS PORK LOIN LAMB LEGS TO ERASE A PRESET To erase a preset, the oven must be in either the power-up hold mode or in the preheat mode. The oven cannot be in a cook or automatic hold.
O P E R AT I N G I N S T R U C T I O N S PRODUCT LOADING STANDARD SPITS Each of the seven rotisserie spits includes two welded prongs on the square end and one welded, ridged prong on the tapered end. Insert the two-prong, square end into the two holes indicated on the disk assembly drive wheel in the drawing. Insert the tapered, ridged-prong end into the top hole indicated on the opposite side and maneuver until the ridge catches in the hole.
O P E R AT I N G I N S T R U C T I O N S PRODUCT LOADING STANDARD SPIT Insert whole chickens with the legs toward the square end of the spit. Load up to 3, 3-1/2 lb (1,6 kg) chickens per spit for a total of 21 chickens or 4, 2-1/2 lb (1,1 kg) chickens for a total of 28 whole chickens. PIERCING SPIT ( OPTION ) The optional piercing spit (Item SI-25729) will accommodate 4, 2-1/2 lb (1,1 kg) to 3-1/2 lb (1,6 kg) whole chickens per spit. BASKET SPIT ( OPTION ) Basket spits (Item BS-26019 with .
CARE AND CLEANING CLEANING AND PREVENTIVE MAINTENANCE 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.
CARE AND CLEANING HOOD CLEANING & MAINTENANCE To ensure optimum performance from the ventless hood, it is important to establish and maintain a regular cleaning and maintenance schedule. Use of the cleaning and maintenance reminder form located in this manual is highly recommended. Access to the internal components, safety switches, filters, etc., are gained by opening the access door. A metal grease filter and charcoal filter are located immediately inside the hood access door.
CARE AND CLEANING ROTTISSERIE CLEANING & MAINTENANCE 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.
CARE AND CLEANING D A I LY R O T T I S S E R I E G A S K E T C L E A N I N G It is important to prolong the life of the oven gasket by cleaning this item on a daily basis. The acids and related compounds found in fat, particularly chicken fat, will weaken the composition of the gasket unless cleaned on a daily basis. Routine cleaning will help protect the composition of the gasket from deterioration caused by acidic foods.
CARE AND CLEANING CHECK OVERALL CONDITION OF THE ROTISSERIE ONCE A MONTH Check for physical damage and loose screws. Correct any problems before they begin to interfere with the operation of the oven. CAUTION NO NO BRU S IRE EL PA STE DS WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED W S HE SEVERE DAMAGE OR ELECTRICAL HAZARD COULD RESULT. SCR APE R O S AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED, HOSED DOWN, OR FLOODED WITH WATER OR LIQUID SOLUTION OF ANY KIND.
SERVICE TROUBLESHOOTING GUIDE Error Code Description Possible Cause Cavity air sensor reading < 5°F. Verify sensor integrity. See sensor test instructions below. E-10 Cavity air sensor shorted E-11 Cavity air sensor open E-20 Product probe is shorted Product probe reading < 5°F. Verify sensor integrity. Oven will cook in time only See sensor test instructions below. E-21 E-30 Cavity air sensor reading > 517°F. Verify sensor integrity. See sensor test instructions below.
SERVICE VENTLESS HOOD, FINAL FLOOR (RIGHT HAND SHOWN) 8 1 7 5 2 3 6 9 4 10 37 11 34 13 36 33 12 34 14 31 35 32 20 7 30 29 23 28 27 24 10 20 25 26 10 22 21 V E N T L E S S H O O D , E L E C T R I C A L A S S E M B LY (CLOSEUP - 5008919) 15 16 17 18 19 Part numbers and draw i ngs are s ubj ec t to c hange w i thout noti c e.
SERVICE V E N T L E S S H O O D , F I N A L F L O O R & E L E C T R I C A L PA R T S L I S T *NOT SHOWN ITEM 1 PA RT N O .
SERVICE V E N T L E S S H O O D , F U L L A S S E M B LY ( R H , C U R V E D D O O R , PA S S T H R O U G H S H O W N ) 5 2 3 4 6 7 9 8 1 9 *NOT SHOWN M O DEL > ITEM 1 DES C RIPTIO N DOOR ASSEMBLY, CONTROL SIDE C U RVED DO O R F L AT DOOR* PA RT N O . Q TY PA RT NO.
SERVICE ROTISSERIE, BULB REPLACEMENT INSTRUCTIONS A To Replace Bulbs: A Remove four screws holding glass light cover (CV-26607) and gasket (GS-26609)in place, taking care to not let the glass cover (GL-26608) fall into the oven. B Pull bulb out C Push replacement bulb (LP-34213) in place D Re-install glass cover and gasket, securing with four screws removed in step one. B&C CAUTION DO NOT HANDLE NEW BULB WITH BARE HANDS. WHITE COTTON GLOVES SHOULD BE WORN WHEN REPLACING BULBS.
SERVICE 16 17 18 35 40 26 DETAIL C 19 24 Part numbers and draw i ngs are s ubj ec t to c hange w i thout noti c e.
SERVICE R O T I S S E R I E , F I N A L F L O O R PA R T S L I S T M O DEL > *NOT SHOWN ITEM DES C RIPTIO N C U RVED DO O R PA RT N O . Q TY F LAT DOOR PA RT NO. QTY 1 1 SPOT ASSEMBLY, TOP PANEL 5009718 1 5009718 2 INSULATION, 1" X 4' X 25' #6, RT2300 (4.
SERVICE R O T I S S E R I E , F I N A L F L O O R PA R T S L I S T ( C O N T I N U E D ) *NOT SHOWN M O DEL > ITEM DES C RIPTIO N C U RVED DO O R F L AT DOOR PA RT N O . Q TY PA RT NO.
SERVICE R O T I S S E R I E , F U L L A S S E M B LY ( C U R V E D D O O R , F L AT B A C K S H O W N ) 10 9 12 11 16 2 3 14 7 13 8 15 17 6 4 18 R O T I S S E R I E , D O O R A S S E M B LY 1 (CURVED DOOR, CONTROL SIDE SHOWN) 21 5 20 19 Part numbers and draw i ngs are s ubj ec t to c hange w i thout noti c e.
SERVICE R O T I S S E R I E , F U L L A S S E M B LY PA R T S L I S T (NOT SHOWN) M O DEL > ITEM DES C RIPTIO N C U RVED DO O R PA RT N O . Q TY F L AT DOOR PA RT NO.
SERVICE ROTISSERIE, INTERIOR VIEW 1 2 4 3 6 5 7 M O DEL > ITEM DES C RIPTIO N C U RVED DO O R F L AT DO O R PA RT N O . Q TY PA RT N O .
SERVICE ROTISSERIE, ELECTRICAL SERVICE VIEW 1 13 2 12 3 4 11 5 6 10 9 7 8 *NOT SHOWN ITEM M O DEL > DES C RIPTION C U RVED DO O R F L AT DO O R PA RT N O . Q TY PA RT N O .
SERVICE ROTISSERIE, REPLACEMENT OF GLASS DOOR ( F L AT D O O R S H O W N ) 1 “A” A 8 DETAIL A 7 2 B “B” 6 3 DETAIL B 4 DOOR REPLACEMENT: STEP 1: REMOVE TOP PIN (PI-26350) FROM BRACKET "A" USING A SMALL SCREWDRIVER. STEP 2: ASSEMBLE DOOR ON UNIT WITH SPACERS AS SHOWN (DETAIL B). STEP 3: MAKE CERTAIN DOOR IS ALIGNED AND REINSERT TOP PIN. WA R N I N G DO NOT ATTEMPT TO REMOVE THE DOOR WITHOUT ASSISTANCE. THE DOOR IS EXTREMELY HEAVY, WILL BE DAMAGED IF DROPPED, AND MAY CAUSE SERIOUS INJURY.
SERVICE R O T I S S E R I E , S TA I N L E S S S T E E L B A C K PA N E L ( 5 0 0 6 2 1 4 ) “A” 1 “B” 2 “A” “A” 5 4 3 6 Installation instructions: 7 STEP 1: REMOVE GASKET AND ALL SCREWS ON INSTALLATION SIDE. STEP 2: INSTALL 1006652 USING (16) SC-25849 SCREWS IN LOCATIONS MARKED “A.” 8 STEP 3: INSTALL 1006746 INTO 1006652 USING (4) SC-27843 SCREWS, (8) SC-2459 SCREWS AND (4) 1002822 SPACERS. STEP 4: SEAL COMPLETE PERIMETER OF OPENING WITH SILICONE “B”.
T R A N S P O RTAT I O N D A M A G E a n d C L A I M S 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.
