Alto-Shaam 300-TMC Series, Operation And Care Manual

Page: 2 / 16

The Alto-Shaam Hot Food Carving
Table has been thoroughly tested, checked
for calibration, and inspected to insure
only the highest quality unit is provided.
When you receive your unit, check for any possible ship-
ping damage and report it at once to the delivering carrier.
See Transportation Damage and Claims section located in this manual.
Save all the information and instructions packed inside
the carton. Complete and return the warranty card to the
factory as soon as possible to assure prompt service in the
event of a warranty parts and labor claim.
NOTE : Any and all claims for warranty must include the full model
number and serial number of the unit.
1. An identification tag is permanently mounted on the unit.
2. Plug the table into a properly grounded receptacle
ONLY. Arcing will occur when connecting or discon-
necting unit unless all controls are in the OFF position.
If necessary, a proper receptacle or outlet configuration, as
required for the unit, must be installed by a licensed elec-
trician in accordance with applicable, local electrical codes.
3. Position the unit so that the cord is easily accessible in
case of an emergency.
1. Before operating the unit, clean the interior and exterior
with a damp cloth and mild soap solution. Rinse well.
2. Clean the sneeze guard with soap or mild detergent
and water. Dry with a clean, damp chamois.
Do not
use commercial or household cleaners containing ammonia.
To avoid scratching, do not use dry cloth or scouring
compounds.
3. This unit is designed to be mounted directly on top of
an Alto-Shaam decorator cart or it can be used as a free-
standing unit. Prior to use, the free standing unit must
be mounted on the legs furnished. Otherwise, mount
the unit on the optional cart sealing the bottom perime-
ter with a R.T.V. or silastic meeting N.S.F. requirements.
Warranty will become null and void if these directions are
not followed.
4. The unit should NOT be installed in any area where it
may be affected by steam, grease, dripping water, high
temperatures or any other severely adverse conditions
.
1
. DO NOT ADD WATER TO THE UNIT
Halo Heat units maintain a constant but gentle tempera-
ture and eliminate much of the moisture loss associated
with conventional holding methods. Because of this
gentle heat, it is not necessary to add water to the hot
food table. As a matter of fact,
adding water is not recom-
mended since water will accelerate the deterioration of
the product, presents an electrical hazard, and may
damage the unit.
2. PLACE DIVIDER BARS & PANS INTO THE UNIT
Refer to the pan layout diagrams for different types of
pan accommodations. A complete pan configuration
layout is located in this manual.
It is VERY important
to note that no matter what type of pan configuration
chosen, pan separator bars or divider bars must be used
to close all gaps between pans, and all gaps between the
pans and the edges of the table. If these gaps are not
closed, heat can be pulled out of the bottom of the unit.
As a consequence, heat distribution will be uneven, and
uniform temperature will be difficult to maintain. If
needed, additional pan divider bars are available.
3. PREHEAT BY SETTING THE ADJUSTABLE
THERMOSTATS TO NUMBER
“
10
”
An indicator light will illuminate when each thermostat
is turned
ON. These indicators will remain lit as long as
the unit is preheating or calling for heat. The unit
should be preheated, at the number
10 setting, for a
minimum of twenty minutes before loading the table
with food. When preheating is completed, or whenever
the unit reaches any temperature set by the operator
between
1 and 10 , the indicator light(s) will go OUT .
If a carving shelf is used, turn its lights on.
4. LOAD HOT FOODS ON THE CARVING TABLE
Be certain only hot food is transferred into the carving
table. Before loading food into the table, use a pocket-
type meat thermometer to make certain all products
have reached an internal temperature of 140° to 160° F.
(60° to 71°C). If any food product is not at proper serv-
ing temperature, use a Halo Heat cooking and holding
oven, set at 250° to 275°F (121° to 135°C), or a Combi-
therm oven to bring the product within the correct
temperature range.
5. RESET THERMOSTATS AS NEEDED
After all products are loaded into the hot food table,
reset the thermostat(s) to the number "8" setting.
THIS
WILL NOT NECESSARILY BE THE FINAL SETTING.
Since proper temperature range depends on the type of
products and the quantities being held, it is necessary to
periodically use a pocket thermometer to check each
item to make certain the correct temperatures are being
maintained. Proper temperature range is between 140°
and 160°F (60° and 71°C). Normally, this will require a
Operation & Care Manual #817• 1.
EXAMPLE
S E R I A L N U M B E R A N D WA R R A N T Y C O D E
M A X I M U M R AT E D
WAT TA G E I D E N T I F I C AT I O N M O D E L N U M B E R
M A X I M U M R AT E D V O LTA G E M A X I M U M R AT E D F R E Q U E N C Y
MODEL
SERIAL NO. WATTS
1 PH VOLTS
xxx-xx
xxxx-xx xxxx
xx HZ xxx AC
ALTO-SHAAM INC. MILW. WI. PAT. NO. 3521030
ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON UNIT NAMEPLATE
U N P A C K I N G a n d S E T - U P O P E R A T I O N A L P R O C E D U R E S
®
– H O T F O O D C A R V I N G TA B L E
S T A R T - U P
E L E C T R I C A L I N S T A L L A T I O N