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O P E R A T I N G   I N S T R U C T I O N S

MN-28953 (Rev 0) • 09/13 • AR-7H Hot Holding Rotisserie Companion Operation & Care Manual • 11

H O L D I N G   T E M P E R A T U R E   R A N G E

MEAT

FAHRENHEIT

CELSIUS

BEEF ROAST — Rare

130°F

54°C

BEEF ROAST — Med/Well Done

155°F

68°C

BEEF BRISKET

160° — 175°F

71° — 79°C

CORN BEEF

160° — 175°F

71° — 79°C

PASTRAMI

160° — 175°F

71° — 79°C

PRIME RIB — Rare

130°F

54°C

STEAKS — Broiled/Fried

140° — 160°F

60° — 71°C

RIBS — Beef or Pork

160°F

71°C

VEAL

160° — 175°F

71° — 79°C

HAM

160° — 175°F

71° — 79°C

PORK

160° — 175°F

71° — 79°C

LAMB

160° — 175°F

71° — 79°C

POULTRY

CHICKEN — Fried/Baked

160° — 175°F

71° — 79°C

DUCK

160° — 175°F

71° — 79°C

TURKEY

160° — 175°F

71° — 79°C

GENERAL

160° — 175°F

71° — 79°C

FISH/SEAFOOD

FISH — Baked/Fried

160° — 175°F

71° — 79°C

LOBSTER

160° — 175°F

71° — 79°C

SHRIMP — Fried

160° — 175°F

71° — 79°C

BAKED GOODS

BREADS/ROLLS

120° — 140°F

49° — 60°C

MISCELLANEOUS

CASSEROLES

160° — 175°F

71° — 79°C

DOUGH — Proofing

80° — 100°F

27° — 38°C

EGGS —Fried

150° — 160°F

66° — 71°C

FROZEN ENTREES

160° — 175°F

71° — 79°C

HORS D'OEUVRES

160° — 180°F

71° — 82°C

PASTA

160° — 180°F

71° — 82°C

PIZZA

160° — 180°F

71° — 82°C

POTATOES

180°F

82°C

PLATED MEALS

140° — 165°F

60°— 74°C

SAUCES

140° — 200°F

60° — 93°C

SOUP

140° — 200°F

60° — 93°C

VEGETABLES

160° — 175°F

71° — 79°C

THE

 

HOLDING

 

TEMPERATURES

 

LISTED

 

ARE

 

SUGGESTED

 

GUIDELINES

 

ONLY

.  

ALL

 

FOOD

 

HOLDING

 

SHOULD

 

BE

 

BASED

 

ON

 

INTERNAL

 

PRODUCT

 

TEMPERATURES

.  

ALWAYS

 

FOLLOW

 

LOCAL

 

HEALTH

 (

HYGIENE

REGULATIONS

 

FOR

 

ALL

 

INTERNAL

 

TEMPERATURE

 

REQUIREMENTS

.

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.

Halo Heat maintains the maximum amount of 

product moisture content without the addition 

of water, water vapor, or steam. Maintaining 

maximum natural product moisture preserves the 

natural flavor of the product and provides a more 

genuine taste. In addition to product moisture 

retention, the gentle properties of Halo Heat 

maintain a consistent temperature throughout the 

cabinet without the necessity of a heat distribution 

fan, thereby preventing further moisture loss due 

to evaporation or dehydration.

In an enclosed holding environment, too much 

moisture content is a condition which can be 

relieved. A product achieving extremely high 

temperatures in preparation must be allowed to 

decrease in temperature before being placed in a 

controlled holding atmosphere. If the product is 

not allowed to decrease in temperature, excessive 

condensation will form increasing the moisture 

content on the outside of the product. To preserve 

the safety and quality of freshly cooked foods 

however, a maximum of 1 to 2 minutes must be the 

only time period allowed for the initial heat to be 

released from the product.

Most Halo Heat holding equipment is provided 

with a thermostat control between 60° and 200°F 

(16° to 93°C). If the unit is equipped with vents, 

close the vents for moist holding and open the 

vents for crisp holding.

If the unit is equipped with a thermostat indicating 

a range of between 1 and 10, use a metal-stemmed 

indicating thermometer to measure the internal 

temperature of the product(s) being held. Adjust 

the thermostat setting to achieve the best overall 

setting based on internal product temperature.

Summary of Contents for AR-7H ELECTRONIC CONTROL

Page 1: ...51 3800 800 558 8744 USA CANADA FAX 262 251 7067 800 329 8744 U S A ONLY www alto shaam com p r i n t e d i n u s a Hot Holding Rotisserie Companion Models AR 7H MANUAL CONTROL AR 7H ELECTRONIC CONTRO...

Page 2: ...otecting Stainless Steel Surfaces 13 Cleaning Agents 13 Cleaning Materials 13 Equipment Care 14 Clean Daily 14 Service Troubleshooting Guide Electronic Control 15 Troubleshooting Guide Manual Control...

Page 3: ...ll people using or installing the equipment model Contact the Alto Shaam Tech Team Service Department if you have any questions concerning installation operation or maintenance NOTE All claims for war...

Page 4: ...ments 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...

Page 5: ...n and start up It is important that these adjustments be conducted by a qualified service technician Installation and start up adjustments are the responsibility of the dealer or user These adjustment...

Page 6: ...108 2743mm 3 Electrical Connection 25 1 2 649mm 87 5 8 2224mm WITH PASS THROUGH OPTION 32 1 8 816mm WITH PASS THROUGH OPTION PASS THROUGH OPTION 58 3 16 1477mm WITH SOLID BACK 32 813mm WITH SOLID BACK...

Page 7: ...E CTR I CAL CONNECTION DANGER To avoid electrical shock this appliance MUST be adequately grounded in accordance with local electrical codes or in the absence of local codes with the current edition...

Page 8: ...for applications within the United States Applications outside the U S require 6 152mm legs with flanged feet 5001761 bolted to the floor OVERALL HEIGHT 76 7 8 1953mm AR 7E rotisserie over AR 7H compa...

Page 9: ...acked configuration make certain the oven is on a non combustible surface The stacking combination also requires the minimum clearance of 6 152mm at the back and both sides 1 Remove the two side acces...

Page 10: ...H OVER 750 S OR 6 10esiN FR 26550 5002058 START UP 1 The unit should be installed level and should NOT be installed in any area where it may be affected by steam grease dripping water high temperature...

Page 11: ...ently 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 light must be checked If t...

Page 12: ...EIT CELSIUS With the control off to choose between Fahrenheit and Celsius press and hold the up arrow key until the current scale is displayed on the screen Press either UP or DOWN arrow to toggle bet...

Page 13: ...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...

Page 14: ...equal importance The most accurate method of measuring safe temperatures of both hot and cold foods is by internal product temperature A quality thermometer is an e ective tool for this purpose and s...

Page 15: ...r using a cleaning agent and wipe standing water as quickly as possible after rinsing CLEANING AGENTS Use non abrasive cleaning products designed for use on stainless steel surfaces Cleaning agents mu...

Page 16: ...finish on stainless steel never use hydrochloric acid muriatic acid on stainless steel 8 Remove excess water with sponge and wipe dry with a clean cloth or air dry Leave door open until interior is co...

Page 17: ...unit Correct voltage E 79 Voltage high Voltage over 135 VAC on a 125 VAC unit or over 250 VAC on a 208 240 VAC unit Correct voltage E 80 EEPROM Error Ensure that all temperatures and times are proper...

Page 18: ...R 8 IN 3488 INSULATION CORNER 8 FEET BU 3105 SHOULDER BUSHING 8 BU 3106 CUP BUSHING 8 SL 3063 INSULATING SLEEVE 8 TA 3540 HIGH TEMPERATURE TAPE 1 ROLL ST 2439 STUD 10 32 8 NU 2215 HEX NUT 16 CABLE REP...

Page 19: ...5007824 1 5007824 1 4 DOOR MAGNETS MA 27568 2 MA 27568 2 5 DOOR ASSEMBLY COMPLETE CURVED GLASS control side 5005773 1 5005773 1 non control side 5006426 1 5006426 1 6 HANDLE HD 26900 1 HD 26900 1 7 IN...

Page 20: ...952 4 4 SIDE RACKS left hand 5001901 1 5001901 1 right hand 5004361 1 5004361 1 5 SHELF SH 24720 4 SH 24720 4 1 2 3 4 5 FASTENERS REQUIRED DESCRIPTION PART NO QTY WASHER DOOR SPACE BOTTOM 1002143 1 WA...

Page 21: ...OR 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 MODEL MANUAL ELECTRO...

Page 22: ...R 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 MODEL MANUAL ELECTRON...

Page 23: ...D 1006746 1 5 INSULATION FIBERGLASS 3 DENS 1 2 THICK IN 2003 2 6 8 32 X 1 4 PHIL SCREW SC 2459 8 7 SELF TAPPING 8 32 X 1 2 SC 25849 24 8 SCREW 8 32 X 2 LG SC 27843 4 9 SCREW 10 32 X 3 4 SC 23151 8 BAC...

Page 24: ...NEL OVERLAY PE 26003 1 2 THERMOSTAT SLOW 200 F TT 3057 1 3 T BLOCK BK 3019 1 4 CORDSET 120V 72 1829mm CD 3397 1 208 240V 108 2743mm CD 33840 1 230V 108 2743mm CD 3922 1 230V 108 2743mm CD 36231 1 5 PO...

Page 25: ...RATURE SN 33540 1 4 BLOCK SENSOR BK 24427 1 5 CORDSET 120V 72 1829mm CD 3397 1 208 240V 108 2743mm CD 33840 1 230V 108 2743mm CD 3922 1 230V 108 2743mm CD 36231 1 6 BLOCK TERMINAL PORCELAIN BK 33546 1...

Page 26: ...MN 28953 Rev 0 09 13 AR 7H Hot Holding Rotisserie Companion Operation Care Manual 24...

Page 27: ...MN 28953 Rev 0 09 13 AR 7H Hot Holding Rotisserie Companion Operation Care Manual 25...

Page 28: ...MN 28953 Rev 0 09 13 AR 7H Hot Holding Rotisserie Companion Operation Care Manual 26...

Page 29: ...MN 28953 Rev 0 09 13 AR 7H Hot Holding Rotisserie Companion Operation Care Manual 27...

Page 30: ...MN 28953 Rev 0 09 13 AR 7H Hot Holding Rotisserie Companion Operation Care Manual 28...

Page 31: ...MN 28953 Rev 0 09 13 AR 7H Hot Holding Rotisserie Companion Operation Care Manual 29...

Page 32: ...time holiday rates or any additional fees To be valid a warranty claim must be asserted during the applicable warranty period This warranty is not transferable THIS WARRANTY DOES NOT APPLY TO 1 Calibr...

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