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#821  Operation and Care Manual  • 3.

T H E R M O S TAT   a n d

P I L O T   L I G H T   S E Q U E N C E

Whenever the thermostat is turned “

ON

,” the indicator

light will show the power 

ON/OFF 

condition of the heating

cable, and consequently, the cycling of the cabinet as it
maintains the dialed cavity temperature.  If the light does
not illuminate after normal start-up, the main power source,
thermostat, and/or pilot light must be checked.  If the
warming cabinet does not hold the temperature as dialed,
the calibration of the thermostat must be checked.  If the
warming cabinet fails to heat or heats continuously with the
thermostat “

OFF

,” the thermostat must be initially checked

for proper operation.  If these items are checked and found
to be in order, a continuity and resistance check of the
heating cable should be made.

SEE  CIRCUIT  DIAGRAM. 

T H E R M O S TAT   C A L I B R AT I O N

The thermostat is precision calibrated at the factory.
Normally, no adjustment or recalibration is necessary unless
the thermostat has been mishandled in transit, changed or
abused while in service.  A thermostat with a sensing bulb
operates on hydraulic pressure, consequently, any bending
of the bulb results in a change in its volume, and alters the
accuracy of the thermostat calibration.

A thermostat should be checked or recalibrated by placing a
quality, thermal indicator at the center of an empty holding
cavity.  

DO NOT CALIBRATE WITH ANY FOOD

PRODUCT IN THE CABINET. 

The thermostat should be

set, and should be allowed to stabilize at that setting for a
minimum of one hour.  Following temperature stabilization,
the center of the thermal swing of the air temperature within
the cabinet should approximately coincide with the
thermostat setting.

If calibration is necessary, the calibration screw should be
adjusted with great care.  The calibration screw of the
thermostat is located in the thermostat dial shaft.  With the
shaft held stationary, a minute, clockwise motion of the
calibration screw appreciably lowers the thermostat setting.
A reverse, or counter-clockwise motion appreciably raises
the thermostat setting.  After achieving the desired cycling
of the thermostat, the calibration screw must be sealed.
Place a few drops of enamel sealant directly on the
calibration screw.  

(Red nail polish or equivalent is

acceptable.)

At no time should the inside or outside 
of the cabinet be washed down, flooded with 
water or liquid solution.  Do not use water jet 
to clean.
NEVER STEAM CLEAN.     
Severe damage or electrical hazard could 
result, voiding the warranty.  

O U T S I D E   D I M E N S I O N S

22-1/2"  (572mm)

24-1/4"  (616mm)

42-3/4"  (1086mm)

63"  (1600mm)

26-5/8"  (676mm)

32-1/2"  (826mm)

24-1/4"  (616mm)

22-1/2"  (572mm)

4" (102mm) Legs

500-PV; PVL

500-PV/PT; PVL/PT

if the power supply cord set is damaged, 

replace with an Alto-Shaam cord set.  

The use of any other cord may result in 

electric shock or fire hazard.

Always disconnect from power source before

cleaning or servicing.

Summary of Contents for 500-PV

Page 1: ... and CARE MANUAL PHONE 262 251 3800 FAX 262 251 7067 800 329 8744 U S A CANADA ONLY WEBSITE 800 558 8744 U S A CANADA 262 251 1907 INTERNATIONAL www alto shaam com W 1 6 4 N 9 2 2 1 W a t e r S t r e e t P O B o x 4 5 0 M e n o m o n e e F a l l s W i s c o n s i n 5 3 0 5 2 0 4 5 0 U S A COOK HOLD SERVE SYSTEMS ...

Page 2: ...ABINET WITH HOT FOOD ONLY The purpose of the holding cabinet is to maintain hot food at proper serving temperature Only hot food should be placed into the cabinet Before loading the cabinet with food use a food thermometer to make certain all products are at an internal temperature range of 140 to 160 F 60 to 71 C Any food product not within the proper temperature range should be heated before loa...

Page 3: ...l 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 Halo Heat maintains the maximum amount of product moisture content w...

Page 4: ...y holding cavity DO NOT CALIBRATE WITH ANY FOOD PRODUCT IN THE CABINET The thermostat should be set and should be allowed to stabilize at that setting for a minimum of one hour Following temperature stabilization the center of the thermal swing of the air temperature within the cabinet should approximately coincide with the thermostat setting If calibration is necessary the calibration screw shoul...

Page 5: ...TION UNIT ALTO SHAAM QTY PART NUMBER 1 LEGS 4 102mm 4 LG 2044 2 BOTTOM ASSEMBLY 1 4306 3 BOTTOM ASSEMBLY MOUNTING SCREWS 12 SC 2459 4 INSULATION Size 22 x 22 559mm x 559mm 1 IN 22364 5 CABLE CONNECTION HARDWARE 6 HEATING CABLE LENGTH 61 18593mm 1 CB 3045 7 CORD PLUG SET 125V 1 CD 3232 CORD 120 240V LENGTH 6 1829mm 1 CD 3338 PLUG 120 240V 1 PG 3337 CORD 220V LENGTH 6 1829mm 1 CD 3031 8 TOP COVER 1 ...

Page 6: ... 821 Operation and Care Manual 5 ...

Page 7: ... 821 Operation and Care Manual 6 ...

Page 8: ... 821 Operation and Care Manual 7 ...

Page 9: ... 821 Operation and Care Manual 8 ...

Page 10: ... whichever occurs first Exceptions to the one year part warranty period are as listed A Halo Heat cook hold ovens include a five 5 year parts warranty on the heating element Labor will be covered under the terms of the standard warranty period of one 1 year or fifteen 15 months B Alto Shaam Quickchillers include a five 5 year parts warranty on the refrigeration compressor Labor will be covered und...

Page 11: ...TRANSPORTATION DAMAGE and CLAIMS 821 Operation and Care Manual 10 ...

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