Banquet Carts Electric Models: 1 000-BQ2/96 1000-BQ2/128 1000-BQ2/192 1000-BQ2/96 1000-BQ2/128 • INSTALLATION • OPERATION • MAINTENANCE 1000-BQ2/192 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Safety Procedures and Precautions. . . . . . . . . . . . . . . . . . 2 Installation Site Installation. . . . . . . . . . . . Clearance Requirements. . . . . Dimension Drawings, weights Options and Accessories. . . . .
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.
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. 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.
INSTALLATION SITE INSTALLATION This appliance, complete with unattached items and accessories, may be delivered in one or more packages, Check to insure that all the following items have been received as standard with each unit: Item BQ2/96 BQ2/128 BQ2/192 Shelves 4 4 8 Shelf Clips 4 4 8 Shelf Slides 8 8 16 DANGER IMPROPER INSTALLATION, ALTERATION, ADJUSTMENT, SERVICE, OR MAINTENANCE COULD RESULT IN SEVERE INJURY, DEATH, OR CAUSE PROPERTY DAMAGE.
INSTALLATION SITE INSTALLATION 37-15/16" (964mm) 64-1/2" (1638mm) 7-9/16" (192mm) 67-5/8" (1716mm) 48-5/16" (1226mm) *International - 29-1/8" (739mm) 59-5/8" (1514mm) 30-13/16" (783mm)* CORD LENGTH 120V - 60" (1525mm) 208-240V - 96" (2438mm) 230V - 96" (2438mm) 1000-BQ2/96 Max. Load Capacity 240 lbs. (109 kg) 240 qts.
INSTALLATION Options and Accessories Plate Carriers, Chrome Plated ( each holds four (4) preplated 1000-BQ2/96 Capacity meals ) Uncovered “P” Carriers Plate Diameter: Max. 10" (254mm) Min. 7-3/4" (197mm) Vertical rung spacing: 2-5/8" (67mm) 1000-BQ2/128 Capacity 1000-BQ2/192 Capacity DC-2868 DC-2868 DC-2868 24 carriers 32 carriers 48 carriers 96 preplated meals 128 preplated meals 192 preplated meals Covered “C” Carriers DC-2869 DC-2869 DC-2869 Plate Diameter: Max. 9-3/4" (248mm) Min.
INSTALLATION ELECTRICAL CONNECTION DANGER DANGER ELECTRICAL CONNECTIONS MUST BE MADE BY A QUALIFIED SERVICE TECHNICIAN IN ACCORDANCE WITH APPLICABLE ELECTRICAL CODES. ENSURE POWER SOURCE MATCHES VOLTAGE STAMPED ON APPLIANCE NAMEPLATE. DANGER 1. A n identification tag is permanently mounted on the cabinet.
OPERATION OPERATING INSTRUCTIONS Heat Indicator Light 4. L oad the cabinet with hot food only. The purpose of the holding cabinet is to maintain hot food at proper serving temperatures. Only hot food should be placed into the cabinet. Before loading the unit with food, use a food thermometer to make certain all food products I are at an internal temperature range of 140° to 160°F (60° to 71°C). All food not within the proper temperature range should be heated before loading into the o holding cabinet.
OPERATING INSTRUCTIONS HOLDING PROCEDURE Heat Indicator Light C. Load the plates in the upper section of the banquet cart first. Digital Display D. Securely close the doors of the banquet cart after loading each series of plates. I E. When loading the upper section I of the banquet cart, the door on the lower section should remain closed. o On/Off Power Switch F. When loading the lower section o of the banquet cart, the door on the upper section should remain closed.
OPERATING INSTRUCTIONS 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 CLEANING AND PREVENTIVE MAINTENANCE PROTECTING STAINLESS STEEL SURFACES CLEANING AGENTS 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 The cleanliness and appearance of this unit will contribute considerably to operating efficiency and savory, appetizing food. Good equipment kept clean works better and lasts longer. 1. D isconnect unit from power source, and let cool. 2. R emove all detachable items such as plate carriers, shelves and side racks. Clean these items separately with a good grease solvent or commercial detergent. Rinse well and dry. 3.
SANITATION 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.
SERVICE THERMOSTAT ACCURACY The electronic thermostat is a precise instrument and is designed to offer trouble free service. If you suspect the temperature inside the holding compartment does not match the temperature indicated on the digital display, follow the instructions listed below. 1. C heck to make certain the unit voltage matches the power source. A power source less than that required to operate the unit will result in inaccurate temperatures. 2.
SERVICE TROUBLESHOOTING Error Code Description Possible Cause E-30 Cavity air sensor reading < 5°F. Verify sensor integrity. Cavity air sensor shorted See sensor test instructions below. Cavity air sensor reading > 517°F. Verify sensor integrity. Cavity air sensor open See sensor test instructions below. Product probe is shorted Product probe reading < 5°F. Verify sensor integrity. Oven will cook in time only See sensor test instructions below. Product probe is open Product Probe reading > 517°F.
SERVICE SERVICE VIEW - 1000-BQ2/192 Shown 33 3 8 7 40 14 22 31 5 47 21 36 49 26 12 DETAIL A 32 9 48 A 10 1 46 28 39 4 27 17 18 16 24 38 11 41 13 36 29 35 Part numbers and drawings are subject to change without notice.
SERVICE SERVICE PARTS LIST MO D E L > ITE M 1 2* 3 4 5 6* 7 8 9 10 11 12 13 14 15* 16 17 18 19* 20* 21 22 23* 24 25 26 27 28 29 30* 31 32 33 34* 35 36 37* 38 39 40 41 42* 43* 44* 45* 46 47 48 49 50* 51* 52* *not shown D ESC R I PT I O N SHELF SLIDE SHELF CLIP BRACKET, SENSOR MTG.
SERVICE Cable Heating Replacement Service Kit........ No. 4880 1000-BQ2/96 (125V) requires one (1) kit (129' of cable) 1000-BQ2/192 (125V) requires one (1) kit for one (1) cavity or two (2) kits for both cavities (129' of cable per cavity) Service kit includes: CB-3045 CR-3226 IN-3488 BU-3105 BU-3106 SL-3063 TA-3540 ST-2439 NU-2215 Cable Heating Element......................................................134 feet Ring Connector..............................................................................
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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.
