Alto-Shaam HALO HEAT HN-96, Operation And Care Manual

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#896 Operation & Care Manual •
1.
U N PA C K I N G a n d S E T - U P
The Alto-Shaam Hot Display Case has been
thoroughly tested, checked for calibration, and inspected to
insure only the highest quality display case is provided.
When you receive your cabinet, 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.
In order to maintain established National Sanitation
Foundation standards, all stationary floor models must be
sealed to the floor with a R.T.V. or silastic meeting N.S.F.
requirements or have 6"(153mm) unobstructed clearance
beneath the unit. Counter and table units must be mounted
on legs of a sufficient 4"(102mm) height to provide minimum
unobstructed space beneath the unit. These legs are supplied
with the unit. Warranty will become null and void if these
directions are not followed. Save all the information and
instructions packed inside the deli case. 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 case.
2. A proper receptacle or outlet configuration or permanent
wiring for this unit must be installed by a licensed electrician
in accordance with applicable, local electrical codes.
3. Plug the case into a properly grounded receptacle only,
positioning the unit so that the power cord is easily
accessible in case of an emergency. Arcing will occur
when connecting or disconnecting the display case
unless all controls are in the OFF
position.
P R O C E D U R E S
1.
DO NOT ADD WATER TO THE CASE
Halo Heat display cases maintain a constant but gentle
temperature and eliminate much of the moisture loss
associated with conventional display cases. Because of
this gentle heat, it is not necessary to add water to the deli
case. As a matter of fact, adding water is not
recommended since water will accelerate the
deterioration of the product, and may damage the case.
2.
PLACE DIVIDERS and SERVING PANS IN CASE
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, no matter what type of pan configuration you
choose, 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 display case. If these gaps are
not closed, a natural chimney will be created, and most of
the heat will be pulled out of the bottom of the case,
into the display area. As a consequence, heat distribution
will be uneven and uniform temperature will be difficult
to hold. If needed, additional pan divider bars are
available.
3.
TURN DISPLAY LIGHTS “ON” AND SET THE
THERMOSTAT(s) AT NUMBER “10” TO PREHEAT
An indicator light will illuminate when the thermostat(s)
is (are) turned “ON.” The indicator(s) 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 case 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”.
4. LOAD HOT FOODS INTO THE UNIT
Be certain only hot food is transferred into the display
case. Before loading food into the case, 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 serving
temperature, use a Halo Heat cooking and holding oven,
set at 250° to 275°F (121° to 135°C), to bring the product
within the correct temperature range.
5. RESET THERMOSTAT AS NEEDED
After all product is loaded into the unit and the doors are
closed, reset the thermostat. For fully enclosed cases,
reset the thermostat to number 8. For self-service units,
maintain the thermostat at number 9 or 10. Cases with a
self-service section should be set at number 9 or 10 for the
self-service section only.
These settings will not necessarily
be final. Proper temperature range depends on the type of
products and the quantities being held, so 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 a
minimum of 140-160°F (60°-71°C). Normally this will
require a thermostat setting between 6 and 8 in fully
enclosed cases. Self-service cases or sections will always
require a higher thermostat setting.
6.
PLACEMENT OF FOOD PROBE (OPTIONAL)
If the unit is equipped with the probe accessory, wipe
each probe and probe tip with a disposable alcohol pad to
clean and sanitize before using. If the probe is left in its
bracket, the LED temperature display will indicate the
ambient air temperature inside the case. To place a probe
into food kept in the case, remove the probe from the
bracket and push the probe tip halfway into the product,
positioning the tip at the center of the food mass.
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING
HEATED DISPLAY CASES
®
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 NAMEPLATE OF UNIT
E L E C T R I C A L I N S TA L L AT I O N