® Cooking & Holding Oven Electric Manual Control Models: 1000-TH-II TWO OVENS STACKED ON CASTERS 750-TH-II/D 500-TH-I I 500-TH-I I / D 750-TH-I I 750-TH-I I / D 1000-TH-I I-S PLIT 1000-TH-I I / D-S PLIT 1000-TH-I I • I N STALLATION • OPERATION 500-TH-II • MAI NTENANCE W 1 6 4 N 9 2 2 1 W a t e r S t r e e t • 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. ONLY WEBSITE: www.alto-shaam.com PRINTED IN U.S.
SAFETY PROCEDURES AND PRECAUTIONS Knowledge of proper procedures is essential to the safe operation of electrically 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. 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.
ALTO-SHAAM COOK & HOLD OVENS D E L I V E RY 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.
I N S TA L L AT I O N IMPROPER INSTALLATION, ALTERATION, ADJUSTMENT, SERVICE OR MAINTENANCE COULD RESULT IN SEVERE INJURY, DEATH OR CAUSE PROPERTY DAMAGE. TO PREVENT PERSONAL INJURY, USE CAUTION WHEN MOVING OR LEVELING THIS APPLIANCE. METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION. TO AVOID BURNS, ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE. DO NOT store or use any flammable liquids or allow flammable vapors in the vicinity of any 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 6" (152mm) 6"—(152mm) FOR CASTERS ADD: 6" (152mm) For Casters or Legs 500-TH-II 40 lb max. Capacity 750-TH-II 100 lb max. Capacity 31-1/4"— (794mm) 27-3/8"—(695mm) 24-1/4"—(616mm) 3-1/8"—(79mm) ALTOSHAAM FOR CASTERS 1000-TH-II/SPLIT 120 lb max. Capacity 1000-TH-II 120 lb max.
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 I N S TA L L AT I O N S I T E I N S TA L L AT I O N DRIP TRAY MOUNTING INSTRUCTIONS LOW TEMPERATURE COOKING & HOLDING OVENS MODELS: 500-TH 750-TH/II 767-SK 1000-TH-I ® 1000-TH-II FAILURE TO PROPERLY INSTALL THE DRIP TRAY CAN OR WILL C AU S E M A J O R E Q U I P M E N T DAMAGE AND WILL RESULT IN A LEAKAGE HAZARD THAT CAN CAUSE PERSONAL INJURY.
I N S TA L L AT I O N ELECTRICAL CONNECTION ELECTRICAL CONNECTIONS MUST BE MADE BY A QUALIFIED SERVICE TECHNICIAN IN ACCORDANCE WITH APPLICABLE ELECTRICAL CODES. 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.
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 Metal parts of this equipment become extremely hot when in operation. To avoid burns, always use hand protection when operating this oven. 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 MANUAL CONTROL OPERATION: COOKING OVEN CHARACTERISTICS: 1. Turn oven POWER SWITCH ‘ON’. — POWER ‘ON’ INDICATOR LIGHT will illuminate and will remain lit as long as the Power Switch is in the ‘ON’ position. The oven is equipped with a special, high-heatdensity, heating cable. Through the Halo Heat concept, the heating cable is mounted against the walls of the cooking cavity to provide an evenly applied, thermostatically controlled, heat source.
O P E R AT I N G I N S T R U C T I O N S HOLDING TEMPERATURE RANGE GENERAL HOLDING GUIDELINES MEAT 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 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 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/PILOT LIGHT SEQUENCE THERMOSTAT CALIBRATION Whenever the thermostat is turned “ON”, the indicator light will indicate the power ON/OFF condition of the heating cable, and consequently, the cycling of the cabinet as it maintains the dialed cavity temperature. If this light does not illuminate after normal start-up, the main power source, thermostat, and/or light must be checked.
SERVICE TROUBLE SHOOTING CHECKLIST TROUBLE POSSIBLE CAUSE REMEDY Unit does not operate. Insufficient electric power unit. Defective plug or cord. Power switch defective. Check power source. Check and repair if necessary. Replace. Cooking temperature not correct. Cook thermostat out of calibration. Calibrate. Holding temperature not correct. Hold thermostat out of calibration. Calibrate. Timer runs down, but oven will not go into HOLD. Timer not de-energizing cook circuit. Replace timer.
SERVICE 5 0 0 - T H - I I PA R T S L I S T 11/5/99 PART DESCRIPTION UNIT ALTO-SHAAM QUANTITY PART NUMBER PART DESCRIPTION UNIT QUANTITY ALTO-SHAAM PART NUMBER 1. TOP ASSEMBLY 1 4131 28. HOLD THERMOSTAT 1 TT-3057 2. TOP ASSEMBLY MOUNTING SCREWS 5 SC-2425 29. COOK THERMOSTAT 1 TT-3329 3. TUBE TOP MOUNTING SCREWS 2 SC-2332 30. CABLE AND POWER INDICATOR LIGHTS 4.
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SERVICE 7 5 0 - T H - I I PA R T S L I S T 5/1/01 PART DESCRIPTION UNIT ALTO-SHAAM QUANTITY PART NUMBER PART DESCRIPTION UNIT QUANTITY ALTO-SHAAM PART NUMBER 1. TOP ASSEMBLY 1 4174 27. DRIP PAN 1 14831 2. TOP ASSEMBLY MOUNTING SCREWS 5 SC-2425 28. HOLD THERMOSTAT 1 TT-3057 3. TUBE TOP MOUNTING SCREWS 2 SC-2332 29. COOK THERMOSTAT 1 TT-3329 4. TUBE BOTTOM MOUNTING SCREWS 2 SC-2425 30.
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SERVICE 1 0 0 0 - T H - I I / S P L I T PA R T S L I S T 9/26/02 PART DESCRIPTION UNIT ALTO-SHAAM QUANTITY PART NUMBER PART DESCRIPTION UNIT QUANTITY 1 ALTO-SHAAM PART NUMBER 1. TOP ASSEMBLY 1 4200 27. DRIP PAN 14824 2. TOP ASSEMBLY MOUNTING SCREWS 5 SC-2425 28. HOLD THERMOSTAT 1 TT-3057 COOK THERMOSTAT 1 TT-3329 CABLE AND POWER INDICATOR LIGHTS LI-3027 3. TUBE TOP MOUNTING SCREWS 2 SC-2332 29. 4. TUBE BOTTOM MOUNTING SCREWS 2 SC-2425 30.
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T R A N S P O RTAT I O N 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.
