Alto-Shaam 500-PV, Руководство по эксплуатации и уходу

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#821 Operation and Care Manual • 1.
R E C E I V I N G A N D I N S P E C T I O N
This Alto-Shaam Display 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. Save all the inform-
ation 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. Keep this manual in a secure location.
N O T E : All 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 cabinet.
2. Plug the cabinet into a properly grounded receptacle ONLY,
remembering to position the unit so that the cord is easily
accessible in case of an emergency.
3. Permanent wiring or a proper outlet configuration, as
required for this unit must be installed by a
licensed electrician in accordance with applicable,
local electrical codes.
H E AT 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 heat source controlled by a thermostat.
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. Install equipment legs on cabinet before operating.
2. Before operating cabinet, clean both the interior and exterior
of unit with a damp cloth and mild soap solution. Rinse
carefully. Use a standard commercial glass cleaner or
distilled white vinegar on glass panels and doors.
3. Clean and install the cabinet pizza or pretzel rack.
Do not operate the cabinet without equipment legs.
Severe damage or hazard could result.
O P E R AT I O N A L P R O C E D U R E S
1. PREHEAT AT 200°F (93°C) FOR 30 MINUTES.
When the thermostat is turned clockwise to an O N position,
the indicator light will illuminate and will remain lit as long
as the unit is calling for heat. Allow a minimum of 30
minutes of preheating before loading the holding cabinet with
food. The indicator light will go
OUT after approximately 30
minutes preheat time, or when the air temperature inside the
unit reaches the temperature set by the operator.
2. LOAD THE CABINET 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 loading into the holding cabinet.
3. RESET THE THERMOSTAT TO 160°F (71°C).
Check to make certain the cabinet door is securely closed, and
reset the thermostat to 160°F (71°C).
THIS WILL NOT
NECESSARILY BE THE FINAL SETTING. The proper
temperature range for the products being held will depend on
the type and quantity of product. When holding food for
prolonged periods, it is advisable to periodically check the
internal temperature of each item with a food thermometer to
assure maintenance of the proper temperature range of 140°
to 160°F (60° to 71°C)
.
For holding hot pretzels, preheat as shown
above, load the pretzels, and decrease thermostat to approximately
100°F (38°C).
C A R E a n d C L E A N I N G
The cleanliness and appearance of this unit 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 H O L D I N G C A B I N E T D A I L Y
1. Turn lights and adjustable thermostat(s) to OFF position,
and disconnect unit from power source.
2. Remove, cover or wrap, and store unused product under
refrigeration.
3. Clean interior metal surfaces of cabinet with a damp cloth
and any good alkaline or alkaline chlorinated based
commercial detergent or grease solvent at recommended
strength. Use a plastic scouring pad or oven cleaner for
difficult areas. Avoid 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. Clean glass with window cleaner.
5. To help maintain protective film coating on polished
stainless steel, clean exterior of unit with a cleaner
recommended for stainless steel surfaces. Spray cleaning
agent on clean cloth and wipe with grain of stainless steel.
Always follow appropriate state or local health (hygiene) regulations
regarding all applicable cleaning and sanitation requirements for
food service equipment.
— D I S P L AY C A B I N E T
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
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.
®