Rotisserie Electric Models: AR-7E • INSTALLATION • OPERATION • MAINTENANCE W164 N9221 Water Street • P.O. Box 450 Menomonee Falls, Wisconsin 53052-0450 U.S.A. PHONE: 262.251.3800 • 800.558.8744 U.S.A. / CANADA 262.251.7067 • 800.329.8744 U.S.A. ONLY www.alto-shaam.com FAX: printed in u.s.a. Consult instructions for operation and use.
Delivery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Safety Procedures and Precautions . . . . . . . . . . . . 2 Installation Site Installation . . . . . . . . . . . . . . . . . . . Leveling . . . . . . . . . . . . . . . . . . . . . . . . Clearance Requirements . . . . . . . . . .
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 CAUTION DANGER METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION. TO AVOID BURNS, ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE. Improper installation, alteration, adjustment, service, cleaning, or maintenance could result in property damage, severe injury, or death. Read the installation, operating and maintenance instructions thoroughly before installing, servicing, or operating this equipment.
CORD LENGTH (no plug): 6-1/2' (1,981mm) 32-3/8" (823mm) CORD CORD LENGTH (noLENGTH plug): (no plug): 6-1/2' (1,981mm) 6-1/2' (1,981mm) Electrical Connection 32-3/8" (823mm) TURKEY SPIT ( OPTIONAL ): ( UP TO 3 38-3/16" (970mm) Electrical Electrical ConnectionConnection 20-5/16" (516mm) SPITS CAN BE USED ) 98 lb (44 kg) front view 20-5/16" (516mm) 32-3/8" (823mm) 32-3/8" (823mm) side view - One (1) Turkey up to 25 lb (11 kg) on each spit M N - 2 8 6 5 7 (Re v 1) 03/15 • A R- 7E Ro ti s s eri e •
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. DANGER This appliance MUST be adequately grounded in accordance with local electrical codes or, in the absence of local codes, with the current edition of the National Electrical Code ANSI/NFPA No. 70. In Canada, all electrical connections are to be made in accordance with CSA C22.
INSTALLATION STACKING COMBINATIONS & INSTALLATION REQUIREMENTS STACK I NG CO M B IN A T IO N S ( FACTORY INSTALLED ) AR-7E rotisserie over AR-7E rotisserie Requires 6" (152mm) leg assembly 5001414 or 5" (127mm) casters 4007 and stacking assembly (5009981, 5009982, 5009983, 5010355, 5010356, or 5010357 depending on voltage and door swing - see pg 8) for applications within the United States. Applications outside the U.S. requires 6" (152mm) legs with flanged feet 5001761 bolted to the floor.
INSTALLATION STACKING INSTRUCTIONS (continued) 13. I nside the left side of the upper unit, install the upper exhaust weldment routing it out the top of the upper unit and then mating it with the lower exhaust weldment using the rubber hose and hose clamps. 14. 208-240V, 1PH - RH/LH DOOR SWING : Reattach strain relief bushing and strain relief washer with rivets to upper unit at knock out holes A & B.
INSTALLATION DRIP TRAY INSTALLATION GREASE COLLECTION UNIT Attach tray using two carriage bolts (A) in base panel. Lift tray up and away to remove. A OPTIONS & ACCESSORIES DE S CRIPT IO N P A RT NO.
OPERATING INSTRUCTIONS ROTISSERIE CONTROL IDENTIFICATION Holding Indicator Bar Cook Cycle Indicator Bar Preheat Indicator Bar Product Ready Indicator Bar UP Arrow Key LED Display DOWN Arrow Key Cook Time Indicator Bar 1 Cook Time Indicator Bar 2 FOR 2-STEP COOKING TIME Cook Temperature Indicator Bar 1 Cook Temperature Indicator Bar 2 Preset Key Lock Indicator Bar FOR 2-STEP COOKING Hold Key ON/OFF Power Key Time Key Cook Key Start Key Indicator Light Preset Menu Program Keys Underscore Light
ON/OFF Key QUICK REFERENCE OPERATION A LLO W TH E RO TI SSERI E TO PREHEAT LOAD PRODUCT WHEN OVEN BEEPS AT REGULAR INTERVALS AND THE START KEY AND READY INDICATOR BEGIN FLASHING COOK Key TIME Key HOLD Key START Key Ready Indicator L A MB L E G, BON E LE S S 5. Press and set the TIME key for 2-step cooking. P ORK LOI N, B ONE L E SS 8 to 11 lb (4 to 5 kg) 1. Press the ON/OFF key. PORK RIBS 5 to 7 lb (2,3 to 3,2 kg) 1 lamb leg 6. Press and set the HOLD key.
OPERATING INSTRUCTIONS COOKING INSTRUCTIONS Press the ON/OFF key. 1. The on/off indicator light will illuminate. 2. The display will show the last set holding temperature. 3. The hold indicator will illuminate. 4. The rotisserie will begin to preheat to the holding temperature shown in the display. Press the COOK key. 1. The COOK and the TIME underscore lights will alternately illuminate. 2. The display will indicate the last set cooking temperature when the COOK underscore light is illuminated.
OPERATING INSTRUCTIONS HOLD ONLY INSTRUCTIONS Hold with rotisserie can be set in the power on hold mode or if the operator wants to stop a cooking procedure but continue holding with rotisserie. Press the ON/OFF key. 1. The on/off indicator light will illuminate. 2. The display will show the last set holding temperature. 3. The hold indicator will illuminate. 4. The rotisserie will begin to preheat to the holding temperature shown in the display. Press the HOLD key. 1.
OPERATING INSTRUCTIONS ADDITIONAL BROWNING FEATURE The control allows the operator to set a specific period of time for additional browning between the end of the COOK TIME and the illumination of the PRODUCT READY BAR at the end of the cooking cycle. Browning time is to be added during initial product programming. Press the HOLD key. 1. The HOLD underscore light will illuminate. 2. The display will indicate the last browning time.
OPERATING INSTRUCTIONS PRESET MENU KEY OPTION The Alto-Shaam rotisserie provides the operator with the ability to set as many as seven cooking programs. Each cooking program can be preset to include all cooking and holding functions. Cooking programs are stored and recalled using the P RESET Keys labeled 1 t hrou g h 7. PROGRAMMING A COOKING PROGRAM: With the rotisserie oven in the “ OFF ” position, determine the food product procedure to be programmed. Press and release control ON / OFF key.
OPERATING INSTRUCTIONS ATTEN T I ON CHICKEN, WHOLE After programming a specific product into memory on a preset key number, it is suggested the product be identified by inserting a label in the Program Menu Identification Card Slot. C H I C K EN , Q U A R TE RS TURKEY BREAST PORK RIBS PORK LOIN LAMB LEGS TO ERASE A PRESET To erase a preset, the oven must be in either the power-up hold mode or in the preheat mode. The oven cannot be in a cook or automatic hold.
OPERATING INSTRUCTIONS PRODUCT LOADING STANDARD SPITS Each of the seven rotisserie spits includes two welded prongs on the square end and one welded, ridged prong on the tapered end. Insert the two-prong, square end into the two holes indicated on the disk assembly drive wheel in the drawing. Insert the tapered, ridged-prong end into the top hole indicated on the opposite side and maneuver until the ridge catches in the hole.
OPERATING INSTRUCTIONS PRODUCT LOADING STANDARD SPIT Insert whole chickens with the legs toward the square end of the spit. Load up to 3, 3-1/2 lb (1,6 kg) chickens per spit for a total of 21 chickens or 4, 2-1/2 lb (1,1 kg) chickens for a total of 28 whole chickens. PIERCING SPIT ( OPTION ) The optional piercing spit (item SI-25729) will accommodate 4, 2-1/2 lb (1,1 kg) to 3-1/2 lb (1,6 kg) whole chickens per spit. BASKET SPIT ( OPTION ) Basket spits (item BS-26019 with .
OPERATING INSTRUCTIONS GREASE COLLECTION PROCEDURES 1 2 3 4 5 6 1. Open oven door and pull bottom grease tray forward 4. by pulling on the handle. Pull tray forward only until it engages with the automatic stop mechanism. DO NOT pull tray out farther than mechanism will allow. 2. Position rolling grease collection unit in front of oven by pulling it forward. Turn and loosen black release knob to extend the telescoping funnel upward. Ensure 5. top funnel cup is directly under the grease tray spout.
OPERATING INSTRUCTIONS GREASE COLLECTION PROCEDURES 7 8 10 9 11 7. Turn and loosen black release knob and gently guide the telescoping funnel downward. 8. Telescoping funnel should be lowered to the level at which it stops without applying force. When properly lowered the funnel will fit under the oven unit. 10. Check grease level in the rolling grease collection unit after every drain cycle. Using handle at front of rolling grease collection unit, lift lid of unit to observe grease level.
CARE AND CLEANING CLEANING AND PREVENTATIVE 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 contain quaternary salts.
CARE AND CLEANING ROTISSERIE CLEANING & MAINTENANCE EQUIPMENT 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.
CARE AND CLEANING DAILY ROTISSERIE GASKET CLEANING It is important to prolong the life of the oven gasket by cleaning this item on a daily basis. The acids and related compounds found in fat, particularly chicken fat, will weaken the composition of the gasket unless cleaned on a daily basis. Routine cleaning will help protect the composition of the gasket from deterioration caused by acidic foods. After allowing the oven to cool, remove pull-out gasket and wash in hot, soapy water.
SERVICE TROUBLESHOOTING GUIDE Code Description Possible Cause E-30 Cavity air sensor reading < 5°F (-15°C). Verify sensor integrity. See sensor test instructions below. Cavity air sensor reading > 517°F (269°C). Verify sensor integrity. Cavity air sensor open See sensor test instructions below. Product probe is shorted Product probe reading < 5°F (-15°C). Verify sensor integrity. Oven will cook in time only See sensor test instructions below. Product probe is open Product Probe reading > 517°F (269°C).
SERVICE DANGER DANGER LOCK-OUT OR POST BREAKER PANEL UNTIL SERVICE WORK HAS BEEN COMPLETED. Disconnect unit from power source before cleaning or servicing. Failure to observe this precaution can cause electrical shock and personal injury. DANGER CAUTION Electrical connections must be made by a qualified and trained service technician in accordance with applicable electrical codes. Failure to observe this precaution may result in electrical shock, fire, damage to the appliance or personal injury.
SERVICE 15 16 17 34 39 27 P art n um be rs a nd draw i ng s ar e s ubj ect t o chang e w i t h o u t n ot i c e .
SERVICE FINAL FLOOR PARTS LIST *not shown MO D E L > ITE M D ESC R I PT I O N C U R VE D D O O R FLA T DOOR PART NO. QTY P A R T NO. QTY 1 SPOT ASSEMBLY, TOP PANEL 5009718 1 5009718 1 2 INSULATION, 1" x 4' x 25' #6, RT2300 (4.
SERVICE FINAL FLOOR PARTS LIST (continued) *not shown MO D E L > ITE M D ESC R I PT I O N C U R VE D D O O R PART NO. QTY FLA T DOOR P A R T NO.
SERVICE FULL ASSEMBLY (CURVED DOOR, FLAT BACK SHOWN) 10 9 12 11 16 2 3 14 7 13 8 15 17 6 4 18 DOOR ASSEMBLY 1 (CURVED DOOR, CONTROL SIDE SHOWN) 21 5 20 19 P art n um be rs a nd draw i ng s ar e s ubj ect t o chang e w i t h o u t n ot i c e .
SERVICE FULL ASSEMBLY PARTS LIST *not shown MO D E L > ITE M D ESC R I PT I O N C U R VE D D O O R FLA T DOOR PART NO. QTY P A R T NO.
SERVICE INTERIOR VIEW 1 2 6 4 3 5 7 MO D E L > IT EM D ESC R I PT I O N C U R VE D D O O R FLA T D O O R PART NO. QTY PART NO.
SERVICE ELECTRICAL SERVICE VIEW 1 13 2 12 3 4 11 5 6 10 9 7 8 *not shown MO D E L > IT EM D ESCR I PT I ON C U R VE D D O O R PART NO. QTY FLA T D O O R PART NO.
SERVICE REPLACEMENT OF GLASS DOOR (FLAT DOOR SHOWN) 1 “A” A 8 DETAIL A 7 2 B “B” 6 3 DETAIL B 4 DOOR REPLACEMENT: STEP 1: REMOVE TOP PIN (PI-26350) FROM BRACKET "A" USING A SMALL SCREWDRIVER. STEP 2: ASSEMBLE DOOR ON UNIT WITH SPACERS AS SHOWN (DETAIL B). STEP 3: MAKE CERTAIN DOOR IS ALIGNED AND REINSERT TOP PIN. WARNING DO NOT ATTEMPT TO REMOVE THE DOOR WITHOUT ASSISTANCE. THE DOOR IS EXTREMELY HEAVY, WILL BE DAMAGED IF DROPPED, AND MAY CAUSE SERIOUS INJURY.
SERVICE STAINLESS STEEL BACK PANEL (5006214) “A” 1 “B” 2 “A” “A” 5 4 3 6 Installation instructions: 7 STEP 1: REMOVE GASKET AND ALL SCREWS ON INSTALLATION SIDE. STEP 2: INSTALL 1006652 USING (16) SC-25849 SCREWS IN LOCATIONS MARKED “A.” 8 STEP 3: INSTALL 1006746 INTO 1006652 USING (4) SC-27843 SCREWS, (8) SC-2459 SCREWS AND (4) 1002822 SPACERS. STEP 4: SEAL COMPLETE PERIMETER OF OPENING WITH SILICONE “B”. MO D E L > IT EM D ESCR I PT I O N C U R VE D D O O R FLA T D O OR PART NO.
SERVICE GREASE COLLECTION UNIT (5012271) 11 6 7 11 12 5 8 9 2 10 3 I T EM DESCRIPTION 1 4 PART NO.
AR-7E Rot isserie O pe r a tio n & Ca r e M a n u a l • 3 5
AR-7E Rot isserie O pe r a tio n & Ca r e M a n u a l • 3 6
AR-7E Rot isserie O pe r a tio n & Ca r e M a n u a l • 3 7
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.
