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U N PA C K I N G a n d S E T - U P

The Alto-Shaam Holding Cabinet has

been thoroughly tested, checked for calibration,
and inspected to insure only the highest quality
cabinet 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.

The cabinet, complete with unattached items and accessories,

may be delivered in one or more packages. Check to ensure that all
accessories that were ordered have been received with each unit.

Save all the information and instructions packed inside the

cabinet. 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 claims for warranty must include the full

model number and serial number of the cabinet.

E L E C T R I C A L I N S TA L L AT I O N

1. An identification tag is permanently mounted on the cabinet.

2. Plug the cabinet into a properly grounded receptacle ONLY,

positioning the unit so that the power supply cord is easily
accessible in case of an emergency.

3. If necessary, a proper receptacle or outlet configuration,

as required for this unit must be installed by a licensed electrician
in accordance with applicable local electrical codes.

C A B I N E T C H A R A C T E R I S T I C S

The cabinet is equipped with a special, low-heat-density, heating

cable. Through the Halo Heat concept, the heating cable is mounted
against the walls of the warming compartment to provide an evenly
applied, thermostatically controlled, heat source. The design and
operational characteristics of the cabinet eliminate the need for a
moisture pan or a heat circulating fan. Through even heat
application, the quality of a food product is maintained up to as
much as several hours.

S TA R T - U P

1. Before operating the unit, clean both the interior and exterior

of the unit with a clean, damp cloth and mild soap solution.
Rinse carefully.

2. Clean and install the cabinet side racks.

C A R E a n d C L E A N I N G

The cleanliness and appearance of this equipment will
contribute considerably to operating efficiency and
savory, appetizing food. Good equipment that is
kept clean works better and lasts longer.

C L E A N T H E U N I T D A I L Y

1. Disconnect the unit from the power source. Let unit cool.
2. Remove all detachable items such as wire shelves, side racks,

and drip pan. Clean these items separately.

3. Clean the interior metal surfaces of the cabinet with

a clean, damp cloth and any good alkaline or alkaline
chlorinated based commercial detergent or grease
solvent at the recommended strength. Use a plastic
scouring pad or oven cleaner for difficult areas.
Avoid the use of abrasive cleaning compounds,
chloride based cleaners, or cleaners containing
quaternary salts. Rinse carefully to remove all
residue and wipe dry.

NOTE: Never use hydrochloric acid (muriatic acid) on stainless steel.

4. To help maintain the protective film coating on polished

stainless steel, clean the exterior of the cabinet with a
cleaner recommended for stainless steel surfaces. Spray the
cleaning agent on a clean cloth and wipe with the grain of
the stainless steel.

Always follow appropriate state or local health (hygiene) regulations
regarding all applicable cleaning and sanitation requirements.

Disconnect unit from power source before cleaning
or servicing. Never flood the inside or outside
of the unit with water or liquid solution.
Never steam clean. Do not use water jet
to clean. Severe damage or electrical
hazard could result, voiding the warranty.

D O U G H P R O O F I N G

1. Set holding thermostat to 95°F (35°C).

2. Pour approximately 2 quarts (c. 2 liters) of hot water,

140-180°F (60-82°C) into a pan on the bottom surface of the
holding compartment.

3. Preheat cabinet for 45-60 minutes.

4. Remove dough from retarder or refrigerator, and allow covered

product to set up at room temperature.

5. Remove covering and place product in preheated cabinet.

6. Allow dough to remain in the cabinet until it approximately

doubles in size.

7. Remove product from cabinet, brush with egg wash if desired,

and bake according to product manufacturer's directions.