Island Takeout Merchandiser Models: ITM2-48/STD ITM2-48/DLX ITM2-48/CT ITM2-48/STD ITM2-72/STD ITM2-72/DLX ITM2-72/CT • INSTALLATION ITM2-72/STD • 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.
Delivery 1 Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Safety Procedures and Precautions. . . . . . . . . . . . . . . . . . 2 Sanitation Sanitation/Food Safety . . . . . . . . . . . . . . . . . . . . . . . . 11 Internal Food Product Temperatures. . . . . . . . . . . . . . 11 Installation Installation Requirements . . . . . . . . . . . . . . . Leveling . . . .
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. 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.
INSTALLATION SITE 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 METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION. TO AVOID BURNS, ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE.
INSTALLATION 19-15/16" (505mm) SITE INSTALLATION 19-15/16" (505mm) 42-3/4" (1086mm) HEATED PLATE AREA 42-3/4" (1086mm) 26-1/16" (662mm) 14-1/2" (367mm) 4-1/8" (104mm) TO ELEC. CORD 48" (1219mm) 26-1/16" (662mm) 14" (356mm) TO ELEC. CORD 28" (711mm) 7-1/16" (178mm) ELEC. CORD DROP OUT 6-1/2" (165mm) ELEC. CORD DROP OUT 13-1/16" (331mm) ELEC.
INSTALLATION SITE INSTALLATION 14-1/2" (367mm) 66-3/4" (1695mm) 19-15/16" (505mm) 19-15/16" (505mm) 26-1/16" (662mm) 66-3/4" (1695mm) HEATED PLATE AREA 26-1/16" (662mm) 60-1/2" (1536mm) 19-15/16" (505mm) 66-3/4" (1695mm) 13-1/16" (331mm) TO ELEC. CORD 26-1/8" (663mm) 28-5/16" (719mm) 14" (356mm) TO ELEC. CORD 72" (1829mm) shown with 28" (711mm) 36-3/4" (933mm) 4-1/8" (104mm) TO ELEC.
INSTALLATION 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.
OPERATION USER SAFETY INFORMATION USER SAFETY INFORMATION: 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. CAUTION METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION. TO AVOID BURNS, ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE.
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.
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, 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.
CARE AND CLEANING EQUIPMENT CARE 5. Clean heat guards with a window cleaner. 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. 6 . To help maintain the protective film coating on polished stainless steel, clean the exterior of the unit with a cleaner recommended for stainless steel surfaces.
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 15 33 53 25 11 16 56 57 28 34 10 53 4 48 40 5 41 59 60 42 47 58 37 9 38 6 44 23 36 35 51 17 24 12 13 18 52 53 8 7 39 19 61 21 3 49 62 22 27 30 45 23 51 43 55 26 62 31 1 50 46 14 P art nu mbe rs an d dr awings ar e subject to cha ng e wit hout not ic e. 29 32 2 52 ITM2 • INSTALLATION/OPERATION/SERVICE MANUAL • 12.
SERVICE SERVICE PARTS LIST MO D E L > IT EM I T M2 -4 8 I T M2 - 7 2 PART NO. QTY PART NO.
SERVICE SERVICE PARTS LIST MO D E L > IT EM 29 30 D ESCR I PT I O N I T M2 -4 8 PART NO. I T M2 - 7 2 QTY PART NO.
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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.
