Catering Warmer Electric Models: 500-E/HD 500-E/Deluxe 500-E/HD • INSTALLATION 500-E/Deluxe • 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 Installation Site Installation............................................................. 3 Clearance Requirements............................................... 3 Weights.........................................................................
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 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.
INSTALLATION SITE INSTALLATION Cord Length: 125V - 5 ft. (1524mm) 230V - 8 ft. (2438mm) 208-240V - 8 ft. (2438mm) 21-1/2" (547 mm) Cavity 39-1/4" (997 mm) 25-9/16" (650 mm) 23-3/16" (589 mm) C L 39" (991 mm) 25" (635 mm) 22-1/2" (572 mm) Electrical Connection 1-1/2” (38 mm) from top 2-1/2" (64 mm) 8-1/16" (205 mm) Electrical Outside Dimensions C L Electrical Connection 1-5/8" (40mm) from top Cord Length: 125V - 5 ft. (1524mm) 230V - 8 ft. (2438mm) 208-240V - 8 ft.
INSTALLATION ELECTRICAL 1. An identification tag is permanently mounted on the cabinet. 2. 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. 3. Position the unit so the cord is easily accessible in case of any emergencies.
INSTALLATION USER SAFETY INFORMATION This appliance is intended for use in commercial establishments where all operators 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. CA PA CITY Up to approximately 87 lbs. (39.
OPERATION MANUAL CONTROL BEFORE INITIAL USE Clean appliance with a clean, damp cloth and mild soap solution. Clean and install the pans, shelves and side racks. 3. Reset the thermostat to 160°F (71°C). For potatoes - 180°F (82°C). 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.
OPERATION ELECTRONIC CONTROL Before Initial Use: Clean appliance with a clean, damp cloth and mild soap solution. Glass cleaner or distilled vinegar can be used on any glass. Clean and install the pans, shelves and side racks. 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.
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.
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 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. CLEAN THE UNIT THOROUGHLY AFTER EACH USE 1. D isconnect unit from power source, and let cool. 6. lean control panel, door vents, door handles, C and door gaskets thoroughly since these areas harbor food debris. 7. inse surfaces by wiping with sponge and clean R warm water. 8.
√S A N I T A T 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 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 indicator light must be checked. The thermostat is precision calibrated at the factory.
√S E R V I C E • E L E C T R O N I C C O N T R O L TRO UB L E S H O O T I N G Error Code Description E-10 E-11 E-20 E-21 E-30 E-31 E-50 Possible Cause Cavity air sensor reading < 5°F. Verify sensor integrity. 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.
SERVICE MANUAL CONTROL Part numbers and drawings are subject to change without notice. ITEM DESCRIPTION 1 TOP 2 3 4 PART NO. QTY ITEM PART NO.
SERVICE ELECTRONIC CONTROL Exterior View a m c b l jk d e i h g ITEM f DESCRIPTION 1 CONTROL PANEL 2 3 PART NO. QTY ITEM PE-25464 1 HINGE HG-2015 DOOR GASKET E2132GS 4 DOOR HANDLE WITH STRIKER 5 DOOR WITH WINDOW 6 7 DESCRIPTION PART NO.
SERVICE ELECTRONIC CONTROL Electrical Components ITEM DESCRIPTION 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.
