® Catering Warmer Electric Models: 500-E 500-E/ Deluxe 500-E • I N STALLATION 500-E/Deluxe • OPERATION • 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 FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY PHONE: 262.251.3800 • 800.558.8744 USA/CANADA WEBSITE: www.alto-shaam.com PRINTED IN U.S.A.
® 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.
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. 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.
Site Installation I N S TA L L AT I O N This appliance, complete with unattached items and accessories, may be delivered in one or more packages. Check to insure that all accessories that were ordered have been received with the unit. Alto-Shaam holding cabinets are designed for the purpose of maintaining hot food at a temperature for safe consumption.
Site Installation 21-1/2" (547 mm) Cavity 2-1/2" (64 mm) Electrical Connection 1-5/8” (40mm) from top C L 39-1/4" (997 mm) 25-9/16" (650 mm) 23-3/16" (589 mm) Electrical Connection 1-1/2” (38 mm) from top 8-1/16" (205 mm) Electrical Outside Dimensions 39" (991 mm) 25" (635 mm) 22-1/2" (572 mm) C L I N S TA L L AT I O N 500-E 350 100 F OFF 150 300 500-E/Deluxe 200 19-3/8" (493 mm) Cavity 13-13/16" (351 mm) 19-1/16" (484 mm) 250 1-1/4" (31 mm) 16-13/16" (411 mm) 17-3/16" (437 mm) 13-
Electrical Installation 1. 2. 3. I N S TA L L AT I O N An identification tag is permanently mounted on the cabinet. Plug the unit into a properly grounded receptacle ONLY. Arcing will occur when connecting or disconnecting the unit unless all controls are in the “OFF” position. 230V: To prevent an electrical shock hazard between the appliance and other appliances or metal parts in close vicinity, an equalization-bonding stud is provided.
O P E R AT I O N User Safety Information This appliance is intended for use in commercial establishments where all operators are familiar with Up to approximately 87 lbs. (39.45 kg) CAPACITY the purpose, limitations, and associated hazards of this appliance. Operating instructions and warnings must be read and understood by all operators and users.
Manual Control O P E R AT I O N Before Initial Use: Clean appliance with a clean, damp cloth and mild soap solution. Clean and install the pans, shelves and side racks. 1. Turn thermostat to 200°F (93°C) and preheat for 30 minutes. When the thermostat is turned clockwise to an "ON" position, the indicator light will illuminate and will remain lit as long as the unit is calling for heat. Close the ventilation openings inside the door to accelerate heating.
Electronic Control O P E R AT I O N Before Initial Use: Clean appliance with a clean, damp cloth and mild ON/OFF Key Press the ON/OFF key once and the power indicator light will illuminate. Press and hold the ON/OFF key until the LED display turns off (at least three seconds) and power indicator light goes out. UP/DOWN Arrow Key The UP and DOWN arrow keys are used for a variety of settings when selecting the holding temperature.
General Holding Guidelines O P E R AT I O N 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, 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.
The cleanliness and appearance of this unit will contribute considerably to operating efficiency and savory, appetizing food. Good equipment that is kept clean works better and lasts longer. CARE AND CLEANING CLEAN THE UNIT THOROUGHLY AFTER EACH USE 1. Disconnect unit from power source, and let cool. 2. Remove, cover or wap, and store unused products under refrigeration. 3. Remove all detachable items such as wire shelves, side racks, and any drip pan. Clean these items separately. 4.
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.
√S E R V I C E • M A N U A L C O N T R O L THERMOSTAT & INDICATOR LIGHT SEQUENCE THERMOSTAT & PILOT LIGHT SEQUENCE 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 indicator light must be checked.
√S E R V I C E • E L E C T R O N I C C O N T R O L TROUBLE SHOOTING Error Code Description/Results Possible Cause Service Required E-10 Air Sensor Fault (shorted) E-11 Air Sensor Fault (open) E-30 Under temperature E-31 Over temperature E-60 Real time clock error E-70 Configuration connector error E-78 Voltage low E-79 Voltage high E-80 EEPROM - Function data error Contact Alto-Shaam service. E-82 EEPROM - Calibration data error Contact Alto-Shaam service.
SERVICE • ELECTRONIC CONTROL TROUBLE SHOOTING INTERNAL ELECTRICAL COMPONENTS A. No power. Display will not light. 1. Verify that power is available at the outlet or junction box. 2. Verify that the circuit breaker switch on the back of the unit is turned on. 3. Verify that the power cord is not open. Check continuity with a VOM meter. 4. If none of the above steps help, call a qualified service technician or refer to the Service Manual for this particular oven. B.
MANUAL CONTROL • SERVICE MODEL 500-E • Manual Control 3/18/04 QTY. ALTO-SHAAM PER UNIT PART NO. PART DESCRIPTION 1. TOP 1 4986 2. TOP MOUNTING SCREWS 9 SC-2425 3. CORD AND PLUG SET (125V) CORSET: 230V, INTL (TYPE HO7 RN-F) CORDSET: 208-240V 1 1 1 CD-3029 CD-3984 CD-3858 4. INLET (125V) INLET (208-240V) INLET (230V) 1 1 1 IT-3001 IT-3857 IT-33173 5. CASING, BOTTOM 1 1360/1355 10 RI-2100 7. FAN, 125V FAN, 208-240V, 230V FAN BLADE 1 1 1 FA-3485 FA-3342 FA-33073 8.
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Deluxe Model • Electronic Control • Service Views Control Panel PE-25464 Top 1001349 Door Gasket E2132GS Hinge HG-2015 Handle with Striker HD-2007 Carry Handles HD-2532 Handle Backer 11017 Window Door E5078 not shown Striker only HD-2575 Casing 1001383 Foot BM-22606 Side rails SR-25477 Sensor & Block SN-33541 BK-24427 Cabinet Front Bushing BU-3013 Beeper BP-3567 BU-3007 Control Assembly 5000876 Clamp CM-3585 Relay E3038RL Relay E3038RL Power Board BA-33554 Bushing BU-3007 Sensor Block S
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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. 3. 4. 5. 6. 7. 8.
