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Operational Procedures

1. INSERT WIRE SHELVES OR TILE INTO THE

DISPLAY CASE (OPTIONAL).

2. CHECK THAT BREAKER SWITCHES ARE “ON”.

The breaker switches are located on the control panel.

3. TURN UPPER AND LOWER DISPLAY LIGHTS

“ON” AND SET THE THERMOSTAT(s) AT
NUMBER “7” TO PREHEAT

.

Upper and lower lights will illuminate when light
switches are turned on.  An indicator light will illuminate
when the thermostat(s) is turned "ON".  The indicator(s)
will remain lit as long as the unit is preheating or calling
for heat.  This unit should be preheated, at the number
"7" setting, for a minimum of 30-45 minutes before
loading the case with food. When preheating is
completed, the indicator light(s) will turn off.  Preheat
the unit along with any empty serving pans or containers
which will be used to transfer hot foods for display.
NOTE:  To ensure better life expectancy of the light
bulbs supplied with this unit, do not overtighten in their
receptacles.  

4. LOAD PREPACKAGED HOT FOODS INTO THE 

DISPLAY CASE.

The unit can be loaded from the front or back (control)
side.  Before loading food into the case, use a pocket-
type meat thermometer to make certain all products
have reached an internal temperature of 160° F (71°C)
or higher.  If any food product is not at proper serving
temperature, use a Halo Heat® cooking and holding
oven or Combitherm® Oven to bring the product within
the correct temperature range

.  

✔ 

Use hand protection when handling hot items.

✔ 

Do not stack food containers.

✔ 

Be certain only hot PREPACKAGED foods in
appropriate heat tested containers are used in this hot
display case.

5. RESET THERMOSTAT(S) AS NEEDED.

Since proper temperature range depends on the type of
products and the quantities being held, it is necessary to
periodically use a pocket thermometer to check each
item to make certain the correct temperatures are 
being maintained.  Local health regulations may vary
regarding minimum serving temperatures.  Proper
internal product temperature range is usually 160°F
(71°C) or higher.  Normally, this will require a
thermostat setting of “7” although a higher or lower
setting may sometimes be required. Self-service sections
always require a higher setting.  

Note:  The thermostat

for this unit has been factory set so that it will not
advance past the number 9.

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.

When product is removed from a high temperature

cooking environment for immediate transfer into equipment
with the lower temperature required for hot food holding,
condensation can form on the outside of the product and
on the inside of plastic containers used in self-service
applications.  Allowing the product to release the initial
steam and heat produced by high temperature cooking can
alleviate this condition.  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.

This particular Alto-Shaam display case is is equipped

with thermostats indicating a range of between 1 and 10.

Note:  The thermostat for this unit has been factory set
so that it will not advance past the number 9.

Use a

metal-stemmed thermometer to measure the internal
temperature of the product(s) being held.  Adjust the
thermostat settings to achieve the best overall setting based
on internal product temperature.

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

MEAT

F A H R E N H E I T

C E L S I U S

BEEF ROAST — Rare

140°F

60°C

BEEF ROAST — Med/Well Done

160°F

71°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

140°F

60°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

180°F

82°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.

#884b - CC-72/BKR and CC-96/BKR Display Units - Operation & Care Manual • 6

O P E R A T I O N

Содержание CC-72/BKR

Страница 1: ...isconsin 53052 0450 USA PHONE 262 251 3800 800 558 8744 USA CANADA FAX 262 251 7067 800 329 8744 U S A ONLY WEBSITE www alto shaam com P R I N T E D I N U S A S e l f S e r v e H e a t e d D i s p l a y C a s e Models CC 72 BKR CC 96 BKR INSTALLATION OPERATION MAINTENANCE CC 96 BKR ...

Страница 2: ...all people using or installing the equipment model Contact the Alto Shaam service department if you have any questions concerning installation operation or maintenance NOTE All claims for warranty must include the full model number and serial number of the unit UNPACKING 1 Carefully remove the appliance from the carton or crate NOTE Do not discard the carton and other packaging material until you ...

Страница 3: ... presence of a hazard that can or will cause minor personal injury property damage or a potential unsafe practice if the warning included with this symbol is ignored Used to notify personnel of installation operation or maintenance information that is important but not hazard related 1 This appliance is intended to cook hold or process foods for the purpose of human consumption No other use for th...

Страница 4: ...ass cleaner can be used on the glass Electrical Installation Use a professional electrician or serviceman for installation and service in accordance with national codes If necessary a proper receptacle or outlet configuration as required for the unit must be installed by a licensed electrician in accordance with applicable local electrical codes Remember to position this unit so that the power sup...

Страница 5: ...CC 72 BKR 20 510mm 30 1 4 768mm 20 3 4 527mm 15 1 8 384mm 51 3 4 1313mm 36 3 8 925mm Profile Top View Customer View 32 3 4 831mm 72 1829mm 51 3 4 1313mm DESCRIPTION CC 72 BKR CORIAN BLACK PANEL KIT 5002706 SMALL WIRE GRID STAINLESS STEEL SH 24144 LARGE WIRE GRID STAINLESS STEEL SH 24145 OPTIONS AND ACCESSORIES ...

Страница 6: ... 20 510mm 30 1 4 768mm 20 3 4 527mm 15 1 8 384mm 51 3 4 1313mm 36 3 8 925mm Profile 96 2438mm 32 3 4 831mm 51 3 4 1313mm Top View Customer View DESCRIPTION CC 96 BKR CORIAN BLACK PANEL KIT 5002707 SMALL WIRE GRID STAINLESS STEEL SH 24144 LARGE WIRE GRID STAINLESS STEEL SH 24145 O P T I O N S A N D A C C E S S O R I E S ...

Страница 7: ...loy 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 When product is removed from a high temperature cooking environment for i...

Страница 8: ...e Manual 7 O P E R AT I O N On Off Switch SW 3528 Indicator Light LI 3025 Upper Thermostat Knob KN 3473 Lower Thermostat Knob KN 3473 Top Heat Knob KN 3473 CC 96 BKR Controls CC 72 BKR Controls Access to Circuit Breaker Switch Access to Circuit Breaker Switch ...

Страница 9: ...is appliance Spilled foods should be removed and the area wiped as soon as possible but at the very least a minimum of once a day Always thoroughly rinse surfaces after 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 must be chloride free compounds and...

Страница 10: ...ovable allowing for easier cleaning E To help maintain the protective film coating on polished stainless steel clean the exterior of the unit 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 sanitat...

Страница 11: ...of both hot and cold foods is by internal product temperature A quality thermometer is an effective tool for this purpose and should be routinely used on all products that require holding at a specific temperature A comprehensive sanitation program should focus on the training of staff in basic sanitation procedures This includes personal hygiene proper handling of raw foods cooking to a safe inte...

Страница 12: ... 884b CC 72 BKR and CC 96 BKR Display Units Operation Care Manual 11 S E R V I C E CC 96 BKR Calrod Heating Elements EL 33869 Lamp LP 33513 Heating Element EL 33866 ...

Страница 13: ...and CC 96 BKR Display Units Operation Care Manual 12 S E R V I C E Circuit breaker CI 3907 Unit Front Unit Back Thermostat TT 33461 Capillary bulb for thermostat LI 3025 Light Switch SW 3528 CONTROL PANEL SERVICE VIEWS ...

Страница 14: ...tom Panel 1003650 Lower Shelf 1001837 Glass Stiffener 13908 Front Glass GL 24143 Top Outer 1003259 Center Guard GD 24246 Thermometer Assembly DIGITAL SOLAR 14990 Control Panel 13885 Plastic Plug PG 3325 Access Panel 13849 Panel Cover 13851 Shown with Access Panel Removed Feet 4 FE 22881 Right Hand End Panel 1003647 Door Assembly DR 24134 Model CC 72 BKR Rear and Side View ...

Страница 15: ...648 1 18 END PANEL RIGHT HAND 1003647 1 19 FEET FE 22881 4 20 FRONT GLASS GL 24143 2 21 FRONT PANEL BOTTOM 1003650 1 22 GLASS STIFFENER 13908 2 23 HEAT REFLECTOR 1001925 2 24 INDICATOR LIGHTS LI 3025 3 25 INSULATION IN 22364 2 26 LAMP HALOLUX LP 33513 8 27 MOUNTING SCREWS SC 2472 2 28 PANEL ACCESS REAR 13849 1 29 PANEL INNER TOP 1003265 1 30 PANEL MIDDLE SHELF 1003268 1 31 PLASTIC PLUG PG 3325 2 3...

Страница 16: ...05 Center Guard GD 24206 Front Bottom Panel 1003651 Center Shelf 1003263 Lower Shelf 1001890 Model CC 96 BKR Front and Side View End Glass GL 26205 Front Glass GL 24140 Feet FE 22881 Top Outer 1003260 End Glass GL 26205 Glass Stiffener 13907 Bumper End Cap BM 24129 Right Hand NOT SHOWN 1003647 End Panel Left Hand 1003648 ...

Страница 17: ...er Access Panel NOT SHOWN 13851 End Glass GL 26205 Model CC 96 BKR Rear and Side View Top Outer 1003260 Thermometer Assembly DIGITAL SOLAR 14990 Control Panel Left 13883 Control Panel Right 13884 Door Assembly DR 24135 Plastic Plug PG 3325 Feet 6 FE 22881 End Panel Left Hand 1003648 Right Hand NOT SHOWN 1003647 ...

Страница 18: ...END GLASS GL 26205 1 17 END PANEL LEFT HAND 1003648 1 18 END PANEL RIGHT HAND 1003647 1 19 FEET FE 22881 6 20 FRONT GLASS GL 24140 2 21 FRONT PANEL BOTTOM 1003651 1 22 GLASS STIFFENER 13907 2 23 HEAT REFLECTOR 1001895 4 24 INDICATOR LIGHTS LI 3025 6 25 INSULATION IN 22364 2 26 LAMP HALOLUX LP 33513 12 27 MOUNTING SCREWS SC 2472 2 28 PANEL ACCESS REAR 13848 1 29 PANEL INNER TOP 1003266 1 30 PANEL M...

Страница 19: ... 884b CC 72 BKR and CC 96 BKR Display Units Operation Care Manual 18 ...

Страница 20: ... 884b CC 72 BKR and CC 96 BKR Display Units Operation Care Manual 19 ...

Страница 21: ...from the shipping date whichever occurs first THIS WARRANTY DOES NOT APPLY TO 1 Calibration 2 Replacement of light bulbs and or the replacement of display case glass due to damage of any kind 3 Equipment damage caused by accident shipping improper installation or alteration 4 Equipment used under conditions of abuse misuse carelessness or abnormal conditions including but not limited to equipment ...

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