® OPERATION and CARE MAN UAL 500-TH-II 1000-TH-II TWO OVENS STACKED ON CASTERS 750-TH-II/D Low Temperature Cooking & Holding Ovens, Electric Models: 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 COOK/HOLD/SERVE SYSTEMS W164 N9221 Water Street ● P.O. Box 450 ● Menomonee Falls, Wisconsin 53052-0450 U.S.A. WEBSITE: PHONE: 262.251.3800 FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY 262.251.1907 INTERNATIONAL www.alto-shaam.com 800.558.8744 U.S.A.
® LOW TEMPERATURE COOKING AND HOLDING OVENS properly with a source voltage of between 220 volts and 240 volts. U N PA C K I N G a n d S E T- U P The Alto-Shaam Cooking and Holding Oven has been thoroughly tested, checked for calibration, and inspected to insure only the highest quality oven is provided. When you receive your oven, check for any possible shipping damage and report it at once to the delivering carrier.
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 EXTRA LARGE DRIP PAN [Optional] 1000-TH • 1000-TH-III = A/S PN: 1115 Bottom of Extra Large Drip Pan is positioned on the bottom (lowest) side-rack position, just above the Standard Drip Pan. ❋ STANDARD DRIP PAN [Bottom of oven interior • Below side-racks] DRIP TRAY ❋ WHEN MOUNTING DRIP TRAY, SEAL DRIP TRAY HOLDER TO UNIT WITH AN R.T.V.
I N S TA L L AT I O N EXTERIOR DIMENSIONS (NOT TO SIZE) ELECT. CONN. 2-5/8" (67mm) A L T O -S H A A M 34-3/8"— (873mm) CL C L ELECTRICAL CONNECTION ADD: 6" (152mm) For Casters or Legs 500-TH-II 40 lb max.
O P E R AT I O N ® OFF 12 3 9 0 5 6 200 7 15 8 0 0 10 4 30 16 0 OFF 350 180 ON 100 F F 2 10 140 120 HOLD HOLDING INDICATOR LIGHT COOK ON/OFF POWER SWITCH HOLDING THERMOSTAT 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. 2. Set the HOLD THERMOSTAT to the required holding temperature. — HOLDING INDICATOR LIGHT will illuminate as the Hold Thermostat calls for heat.
O P E R AT I O N 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 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. 8. Remove excess water with sponge and wipe dry with a clean cloth or air dry. Leave doors open until interior is completely dry. Replace side racks and shelves. 9. Wipe door gaskets and control panel dry with a clean, soft cloth. CLEAN DAILY 10.
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.
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.
S E R V I C E V I E W PA R T S L I S T 500-TH-II 11/5/99 PART DESCRIPTION UNIT ALTO-SHAAM QUANTITY PART NUMBER PART DESCRIPTION UNIT QUANTITY ALTO-SHAAM PART NUMBER 1. TOP ASSEMBLY 1 4131 25. SIDE RACK 2 SR-2386 2. TOP ASSEMBLY MOUNTING SCREWS 5 SC-2425 26. SHELF 2 SH-2326 3. TUBE TOP MOUNTING SCREWS 2 SC-2332 27. DRIP PAN 1 14813 28. HOLD THERMOSTAT 1 TT-3057 29. COOK THERMOSTAT 1 TT-3329 4. 5. 6. 7.
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S E R V I C E V I E W PA R T S L I S T 750-TH-II 5/1/01 PART DESCRIPTION UNIT ALTO-SHAAM QUANTITY PART NUMBER PART DESCRIPTION UNIT QUANTITY ALTO-SHAAM PART NUMBER 1. TOP ASSEMBLY 1 4174 26. SHELF 3 SH-2324 2. TOP ASSEMBLY MOUNTING SCREWS 5 SC-2425 27. DRIP PAN 1 14831 3. TUBE TOP MOUNTING SCREWS 2 SC-2332 28. HOLD THERMOSTAT 1 TT-3057 29. COOK THERMOSTAT 1 TT-3329 —125V 3 LI-3027 —Red, 208-240V, 60 Hz 3 LI-3025 —White, 230V, 50 Hz 3 LI-3951 TR-3504 4. 5.
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S E R V I C E V I E W PA R T S L I S T 1000-TH-II/SPLIT 9/26/02 1. PART DESCRIPTION UNIT ALTO-SHAAM QUANTITY PART NUMBER TOP ASSEMBLY 1 4200 2. TOP ASSEMBLY MOUNTING SCREWS 5 SC-2425 3. TUBE TOP MOUNTING SCREWS 2 SC-2332 4. 5. 6. 7. PART DESCRIPTION UNIT QUANTITY ALTO-SHAAM PART NUMBER 25. SIDE RACK 2 SR-2266 26. SHELF 3 SH-2325 27. DRIP PAN 1 14824 TUBE BOTTOM MOUNTING SCREWS 2 SC-2425 28. HOLD THERMOSTAT 1 TT-3057 BOTTOM FILLER 1 1003 29.
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T R A N S P O R TAT 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.
