Alto-Shaam 10-18W Owner's manual

10•18W
#891/3• 8/06
W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 USA
PHONE: [phone] •800.558.8744 USA/CANADA FAX: [phone] •800.329.8744 U.S.A. ONLY
WEBSITE: www.alto-shaam.com
PRINTED IN U.S.A.
®
Holding Cabinets
Electric
Models:
10•18W
12•20W
12•20MW
20•20W
20•20MW
• INSTALLATION
• OPERATION
• MAINTENANCE
12•20MW
20•20MW

#891/3 • INSTALLATION/OPERATION/SERVICE MANUAL • 1.
DELIVERY
This Alto-Shaam appliance has been
thoroughly tested and inspected to insure only
the highest quality unit is provided. Upon
receipt, 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.
This appliance, complete with unattached
items and accessories, may have been
delivered in one or more packages. Check to
ensure that all standard items and options
have been received with each model as
ordered.
Save all the information and instructions
packed with the appliance. 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.
This manual must be read and understood
by 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 have
inspected the unit
for hidden damage
and tested it for
proper operation.
2. Read all instructions in this manual carefully
before initiating the installation of this
appliance.
DO NOT DISCARD THIS MANUAL.
This manual is considered to be part of the
appliance and is to be provided to the
owner or manager of the business or to the
person responsible for training operators.
Additional manuals are available from the
Alto-Shaam service department.
3. Remove all protective plastic film,
packaging materials, and accessories from
the appliance before connecting electrical
power. Store any accessories in a
convenient place for future use.
®
®
®

#891/3 •INSTALLATION/OPERATION/SERVICE MANUAL •2.
SAFETY PROCEDURES
AND PRECAUTIONS
Knowledge of proper procedures is essential to the
safe operation of electrically and/or gas energized
equipment. In accordance with generally accepted
product safety labeling guidelines for potential
hazards, the following signal words and symbols
may be used throughout this manual.
Used to indicate the
presence of a hazard that
will cause severe personal
injury, death, or substantial
property damage if the
warning included with this
symbol is ignored.
Used to indicate the
presence of a hazard that
can cause personal injury,
possible death, or major
property damage if the
warning included with this
symbol is ignored.
Used to indicate the
presence of a hazard that
can or will cause minor or
moderate personal injury or
property damage if the
warning included with this
symbol is ignored.
Used to indicate the
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 this appliance
is authorized or recommended.
2. This appliance is intended for use in
commercial establishments 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.
3. Any troubleshooting guides, component views,
and parts lists included in this manual are for
general reference only and are intended for use
by qualified technical personnel.
4. This manual should be considered a
permanent part of this appliance. This
manual and all supplied instructions,
diagrams, schematics, parts lists, notices, and
labels must remain with the appliance if the
item is sold or moved to another location.
NOTE:

#891/3 •INSTALLATION/OPERATION/SERVICE MANUAL •3.
1. This appliance, complete with unattached items
and accessories, may be delivered in one or more
packages. Check to insure that all items ordered
have been received.
2. This appliance is designed for the purpose of
maintaining hot food at a temperature for safe
consumption. The unit must be installed on a
level surface in a location that will permit the
equipment to function for its intended purpose
and allow adequate access for proper cleaning
and maintenance.
3. The appliance must not be installed in any area
where it will be affected by steam, grease,
dripping water, high temperatures, or any other
severely adverse conditions.
4. Level the appliance from side-to-side and
front-to-back with the use of a spirit level.
5. In order to maintain standards established by
the National Sanitation Foundation, floor models
must be sealed at bottom by NSF approved
sealant, or equipped with casters, or 6" (152mm)
legs to provide minimum unobstructed space
beneath the unit. Warranty will become null and
void if these directions are not followed.
INSTALLATION
Site Installation
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
IMPROPER INSTALLATION, ALTERATION,
ADJUSTMENT, SERVICE OR MAINTENANCE
COULD RESULT IN SEVERE INJURY, DEATH
OR CAUSE PROPERTY DAMAGE.
CLEARANCE REQUIREMENTS
3-inches (76mm) at the back
2-inches (51mm) at the top
1-inch (25mm) at both sides
WEIGHT
10•18W w/optional trolley
NET 235 lb (107 kg) EST. 280 lb (127 kg)
SHIP 270 lb (122 kg) EST. 385 lb (175 kg)
12•20 w/optional trolley
NET 410 lb (186 kg) EST. 535 lb (243 kg)
SHIP 440 lb (200 kg) EST. 565 lb (256 kg)
20•20 w/optional trolley
NET 540 lb (245 kg) EST. 715 lb (324 kg)
SHIP 580 lb (263 kg) EST. 755 lb (342 kg)

#891/3 •INSTALLATION/OPERATION/SERVICE MANUAL •4.
INSTALLATION
1. An identification tag is permanently mounted
on the cabinet.
2. Plug the unit into a properly grounded
receptacle ONLY. Arcing will occur when
connecting or disconnecting the unit unless
all controls are in the “OFF”position.
3. Position the unit so the cord is easily accessible
in case of any emergencies. 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.
230V:
To prevent an electrical shock hazard between the
appliance and other appliances or metal parts in
close vicinity, an equalization-bonding stud is
provided. An equalization bonding lead must be
connected to this stud and the other appliances /
metal parts to provide sufficient protection
against potential difference. The terminal is
marked with the following symbol.
NOTE: The appliance must be connected to an
electrical circuit that is protected by an
external GFCI outlet.
Electrical Installation
ELECTRICAL CONNECTIONS MUST
BE MADE BY A QUALIFIED SERVICE
TECHNICIAN IN ACCORDANCE WITH
APPLICABLE ELECTRICAL CODES.
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
of the National Electrical Code
ANSI/NFPA No. 70. In Canada, all
electrical connections are to be made
in accordance with CSA C22.1,
Canadian Electrical Code Part 1 or
local codes.
NEMA 6-20P
20A-250V PLUG
CEE 7/7
220-230V PLUG
NEMA 6-20P
20A-250V PLUG
CEE 7/7
220-230V PLUG
ELECTRICAL –Model 10•18 COMBIMATE
VOLTAGE PHASE CYCLE/HZ AMPS kW CORD & PLUG INCLUDED
at 208 1 50/60 13.2 2.8
at 240 1 50/60 15.4 3.7
at 230 1 50/60 14.7 3.4
NEMA 6-20P
20A - 250V PLUG
CEE 7/7
220-230V PLUG
230 208-240
ELECTRICAL –Model 12•20 COMBIMATE
VOLTAGE PHASE CYCLE/HZ AMPS kW CORD & PLUG INCLUDED
at 208 1 50/60 14.4 3.0
at 240 1 50/60 16.2 3.9
at 230 1 50/60 14.8 3.4
230 208-240
ELECTRICAL –Model 20•20 COMBIMATE
VOLTAGE PHASE CYCLE/HZ AMPS kW CORD & PLUG INCLUDED
at 208 1 50/60 14.4 3.0
at 220 1 50/60 15.0 3.4
at 240 1 50/60 16.7 4.0
at 230 1 50/60 15.5 3.5
230 240 - 220 - 208

#891/3 •INSTALLATION/OPERATION/SERVICE MANUAL •5.
28-1/4" (718mm)
34-5/16" (872mm)
33-3/8" (848mm)
37-9/16" (954mm)
70-13/16" (1799mm)
ADJUSTABLE
®
Electrical
Connection
2-3/4" (70mm)
from top
C
L
28-1/8" (714mm)
30-1/8" (765mm) 32-3/4" (832mm)
59-5/16 " (1507mm)
Do not operate this holding cabinet without its
appropriate Slide-in Pan Rack and Trolley
DESCRIPTION PARTNO
Slide-In-Pan-Rack (Fits 7•14 Combitherm Oven & QC-40 Quickchiller) . . . . . . . . . . . . . . . . . . . . . . 15639
Slide-In-Pan-Rack (Fits 10•10 Combitherm Oven & QC-40 Quickchiller) . . . . . . . . . . . . . . . . . . . . . 15637
Slide-In-Pan-Rack (Fits 10•18 Combitherm Oven & QC-40 Quickchiller) . . . . . . . . . . . . . . . . . . . . . 15638
Rack-Track (Fits inside 7•14 & 10•18 Combitherm Ovens & 10•18W) . . . . . . . . . . . . . . . . . . . . . . . 14582
Rack-Track (Fits inside 10•10 Combitherm Oven) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14940
Trolley Base Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15635
Stainless Steel Wire Shelves for Pan Rack 15638 and 15639 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . SH-22473
Stainless Steel Wire Shelves for Pan Rack 15637 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . SH-2903
Options & Accessories
Models 7•14, 10•10, and 10•18
INSTALLATION
10•18W
Max. Load Capacity
240 lbs. (108 kg)
Volume Max.
150 Quarts (190 liters)

#891/3 •INSTALLATION/OPERATION/SERVICE MANUAL •6.
24-5/8" (625mm)
26-3/8" (670mm)
30" (762mm)
37" (940mm)
6-1/4" (158mm)
22-3/8" (568mm)
13-1/2" (343mm)
17-3/8" (441mm)
63-3/4" (1594mm) 25-3/4" (654mm)
22-3/8" (568mm)
24-5/8" (625mm)
29-5/16" (745mm)
25-3/4" (654mm)
26-3/8" (670mm)
30" (762mm)
21" (533mm)
19-15/16" (506mm)
37" (940mm)
6-1/4" (158mm)
29-5/8" (752mm)
66-5/16" (1685mm)
#15635
Trolley Base
Assembly
#15635
rack trolley
#14940
rack track
#15637
slide-in pan
rack
#14582
rack track
#15638
slide-in pan
rack
22-3/8" (568mm)
24-5/8" (625mm)
19-15/16" (507mm)
25-3/4" (654mm)
26-3/8" (670mm)
30" (762mm)
20.993" (533.2mm)
19.933" (506.3mm)
37" (940.0mm)
6-3/16" (157mm)
29-5/8" (752mm)
56-15/16"(1447mm)
RACK MANAGEMENT TROLLEY SYSTEM FOR
7•14 COMBITHERM, 10•18W & QC-40
#15635
Trolley Base
Assembly
#14582
rack track
#15639
slide-in pan rack
10•18W
TROLLEY
SYSTEMS
INSTALLATION
RACK MANAGEMENT TROLLEY SYSTEM FOR 10•18
COMBITHERM, 10•18W & QC-40
RACK MANAGEMENT TROLLEY SYSTEM FOR
10•10 COMBITHERM, 10•18W & QC-40

#891/3 •INSTALLATION/OPERATION/SERVICE MANUAL •7.
36-3/4" (933mm)
70-5/8" (1794mm)
ELECTRICAL
CONNECTION
2-5/8" (67mm)
From Top
3-1/2" (89mm)
32-7/8" (832mm)
46-1/2" (1181mm)
50-1/2" (1282mm)
30-5/16" (770mm)
24-1/8"
(617mm)
31-15/16" (811mm)
29-1/2" (749mm)
..
C
L
39-3/4" (1010mm)
57" (1448mm)
10-1/2" (267mm)
WITH CASTERS OR LEGS
ALTO-SHAAM
12•20W, MW
Max. Load Capacity
288 lbs.
(131 kg)
Volume Max.
180 Quarts
(228 liters)
INSTALLATION
Do not operate
this holding cabinet
without
its appropriate
Roll-in Cart.
DESCRIPTION PARTNO.
Preheat Sealing Strip . . . . . . . . . . . . . . . . . . . . . . 14598
Model 12•20 Roll-in Pan Cart, electric oven . . 5814
Model 12•20G Roll-in Pan Cart, gas oven . . . . 55619
Model 12•20 Roll-in Plate Cart, electric . . UN-25992
Model 12•20G Roll-in Plate Cart, gas. . . . . . 5002621
Compatible with
Combitherm Model 12•20 Oven
and QC-50 Quickchiller
Stainless Steel Wire Shelves . . . . . . . . . . . . . SH-22473
(to accommodate full-size sheet pans)
Options & Accessories
Model 12•20 Combimate™Warmers
#5814
53-1/2" (1359mm)
31" (787mm)
23-1/2"
(597mm)
33-7/8" (860mm)
32-1/2" (826mm)
..
#55619

#891/3 •INSTALLATION/OPERATION/SERVICE MANUAL •8.
32-7/8" (832mm)
ALTO-SHAAM
30-5/16" (770mm)
24-5/16"
(617mm)
66-1/4" (1683mm)
31-7/8" (810mm)
29-1/2" (749mm)
ELECTRICAL
CONNECTION
2-5/8" (67mm)
FROM TOP
C
L
10-1/2" (267mm)
WITH CASTERS OR LEGS
78-3/4" (2000mm)
71-1/2" (1816mm)
36-3/4" (933mm)
70-5/8" (1794mm)
3-1/2" (89mm)
39-3/4" (1010mm)
20•20W, MW
Max. Load Capacity
480 lbs.
(218 kg)
Volume Max.
300 Quarts
(380 liters)
INSTALLATION
Do not operate
this holding cabinet
without
its appropriate
Roll-in Cart.
DESCRIPTION PARTNO.
Preheat Sealing Strip . . . . . . . . . . . . . . . . . . . . . . . . 14598
Model 20•20 Roll-in Pan Cart, electric . . . . . . . . 5815
Model 20•20G Roll-in Pan Cart, gas. . . . . . . . . . . 55585
Model 20•20 Roll-in Plate Cart, electric . . . . UN-25330
Model 20•20G Roll-in Plate Cart, gas. . . . . . . . 5002622
Compatible with
Combitherm Model 20•20 Oven
and QC-100 Quickchiller
Stainless Steel Wire Shelves. . . . . . . . . . . . . . . SH-22473
(to accommodate full-size sheet pans)
Options & Accessories
Model 20•20 Combimate™Warmers
#5815
31" (787mm)
23-1/2"
(597mm)
33-7/8" (860mm)
32-1/2" (826mm)
71-3/4" (1822mm)
#55585

#891/3 •INSTALLATION/OPERATION/SERVICE MANUAL •9.
OPERATION
User Safety Information
This appliance is intended for use in commercial
establishments 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.
1. Make sure the unit is connected to the
appropriate power source.
2. Use hand protection when handling
hot items.
3. Preheat the unit for 30 minutes before use.
4. Be certain only hot foods are placed
into the cabinet.
5. Do not operate the holding cabinet
without the Roll-in Cart on Models 12•20
and 20•20 or Slide-in Pan Rack on Model
10•18W.
HEATING CHARACTERISTICS
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.
The primary purpose of the Model 10•18W,
12•20, and 20•20 Holding Cabinet is to operate
as a functional extension of the Combitherm
Combination Oven/ Steamer. The combination
oven is for high volume production –the Halo
Heat companion holding cabinet preserves the
quality and extends the longest possible holding
life. The Slide-In-Pan-Rack for the 10•18W and
the Roll-In Cart for the 12•20 and 20•20 are
completely interchangeable between the
Combitherm Oven and the Halo Heat Companion
Holding Cabinet, along with compatible Alto-
Shaam Quickchillers.
The Combitherm Combination Oven/Steamer,
along with the Halo Heat companion holding cabinet
and Alto-Shaam Quickchiller give the food service
operator the advantage of advance full-load
preparation, better work-load scheduling, and the
ability to hold the product for prolonged periods
without major deterioration.
BEFORE INITIAL USE:
Before operating the unit, clean both the interior and
exterior with a clean, damp cloth and mild soap
solution. Rinse carefully with a sponge and clean
water. Clean and install the Roll-in Cart on Models
12•20 and 20•20 or Slide-in Rack on the Model 10•18W.
PRODUCT\PAN CAPACITY - Model 10•18 COMBIMATE
240 lbs (108 kg) MAXIMUM
VOLUME MAXIMUM: 150 QUARTS (190 LITERS)
FULL-SIZE PANS: Twenty (20) 20" x 12" x 2-1/2" MAXIMUM
GN 1/1: Twenty (20) (530mm x 325mm x 65mm)
GN 2/1: Ten (10) (650mm x 530mm x 65mm)
FULL-SIZE SHEET PANS: Five (5) 18" x 26" x 1"
(10 with added Shelves)
PRODUCT\PAN CAPACITY - Model 12•20 COMBIMATE
288 lbs (131 kg) MAXIMUM
VOLUME MAXIMUM: 180 QUARTS (228 LITERS)
FULL-SIZE PANS: Twenty-four (24) 20" x 12" x 2-1/2" MAXIMUM
GN 1/1: Twenty-four (24) (530mm x 325mm x 65mm)
GN 2/1: Twelve (12) (650mm x 530mm x 65mm)
FULL-SIZE SHEET PANS: Six (6) 18" x 26" x 1"
(12 with added Shelves)
PRODUCT\PAN CAPACITY - Model 20•20 COMBIMATE
480 lbs (218 kg) MAXIMUM
VOLUME MAXIMUM: 300 QUARTS (380 LITERS)
FULL-SIZE PANS: Forty (40) 20" x 12" x 2-1/2" MAXIMUM
GN 1/1: Forty (40) (530mm x 325mm x 65mm)
GN 2/1: Twenty (20) (650mm x 530mm x 65mm)
FULL-SIZE SHEET PANS: Ten (10) 18" x 26" x 1"
(20 with added Shelves)

#891/3 •INSTALLATION/OPERATION/SERVICE MANUAL •10.
OPERATION
SET
prg
!
ERROR CODE
INDICATOR L.E.D.
HEAT
INDICATOR L.E.D.
CHAMBER
TEMPERATURE
L.E.D.
TEMPERATURE
SET
BUTTON
POWER
ON/OFF
ROCKER SWITCH
L.E.D.1 INCREASE / DECREASE
BUTTON
200
●
THERMOSTAT
"I" = "ON"
"
●
" = "OFF"
Thermostat Control Description and Function
The L.E.D., Light Emitting Diode, referred to is an electronic
device providing illumination. The control has a three-digit
L.E.D. display. When the warming cabinet is in operation,
the L.E.D. will show the chamber's internal temperature.
The display will also show programming and diagnostic
information.
ON/OFF Rocker Switch
The Power On/Off Rocker Switch
positions may be marked with the
international "I" for On and "O" for Off.
UP/DOWN Arrow Rocker Button
The UP/DOWN arrow rocker button is used to
increase or decrease the set-point temperature.
The minimum set-point temperature is
90°F (32°C) while the maximum set-point
temperature is 200°F (93°C).
SET Button
The SET button is used to display the current
set-point temperature or program a new set-
point temperature. Pushing the SET button
once will display the set-point temperature
value for five seconds. Holding the SET button
allows the programming mode to become
active.
L.E.D. Display
The L.E.D. display will show the set-point
temperature value when programming, or
the warming chamber's temperature when
calling for heat. When programming a
new set-point temperature, the L.E.D.1
indicator will blink. When a new set-point
temperature is chosen, the Chamber
Temperature L.E.D. will flash three times
to confirm.
SET
°F
CHAMBER
TEMPERATURE
L.E.D.
L.E.D.1
200
HEAT INDICATOR L.E.D.
The Heat Indicator L.E.D. will illuminate
and remain lit while the unit is calling for
heat. It will go out when the air
temperature inside the warming chamber
reaches the set-point temperature on the
control.
ERROR CODE DISPLAYS
Open-Circuited
If "OOO " or "PFO " is displayed in the
Error Code L.E.D., the sensor is open-
circuited. Follow Trouble Shooting Guide
instructions in this Operation and Care
Manual.
Short-Circuited
If "CCC " or "PFC " is displayed in the
Error Code L.E.D., the sensor is short-
circuited. Follow Trouble Shooting Guide
instructions in this Operation and Care
Manual.
ERROR CODE INDICATOR L.E.D.
If either of the above mentioned errors
codes should occur, the Error Code
Indicator L.E.D. will be illuminated and
remain so until error is cleared.
!
!
ERROR CODE
INDICATOR L.E.D.
HEAT
INDICATOR L.E.D.
ERROR
CODE
DISPLAY
L.E.D.1
ooo
!
ERROR CODE
INDICATOR L.E.D.
HEAT
INDICATOR L.E.D.
ERROR
CODE
DISPLAY
L.E.D.1
I
CCC

#891/3 •INSTALLATION/OPERATION/SERVICE MANUAL •11.
Programming and Operating Thermostat Control
Turn Power On
Press the "ON" or "I" position of the
rocker switch to turn on control.
CHANGE SET-POINT TEMPERATURE
Press and hold the SET button for at
least 3 seconds. After L.E.D.1 indicator
blinks, release the Set Button. The control is
now in the programming mode.
Press and hold the UP or DOWN arrow
rocker button to change the value shown in
the display. Store the value by pressing the
SET button.
The new set-point value will flash three
times to confirm.
HEAT INDICATOR L.E.D.
The Heat Indicator L.E.D. will illuminate as
the warming chamber calls for heat. It will
extinguish when the warming chamber's
interior temperature reaches the set-point.
PREHEATING THE UNIT
Always preheat the unit at 200°F (93°C) for 30 minutes before
loading the cabinet with hot food.
NOTE: Do not operate the holding cabinet without
the Roll-in Cart on Models 12•20 and 20•20
or Slide-in Pan Rack on Model 10•18W.
LOADING THE CABINET
Load the cabinet with hot food only. The purpose of
this unit is to maintain hot food at proper serving
temperature. Use a food thermometer to make certain all
food has reached an internal temperature range of
140°to 160°F (60°to 71°C).
Make certain door is securely closed after loading.
Reset the control to 160°F (71°C).
This will not necessarily be the final setting.
Proper temperature range for the food being held will
depend on the type and quantity of product. It is advisable
to periodically check the internal temperature of
each item to assure maintenance of proper food serving
temperature.
°F
CHAMBER
TEMPERATURE
L.E.D.
L.E.D.1
200
SET
+
CAUTION
The unit should be unplugged and a qualified
service technician should be consulted if any
of the following situations occur:
•The Heat Indicator L.E.D. does not
illuminate after normal start-up.
•The warming cabinet does not hold the
temperature as set.
•The warming cabinet fails to heat with the
L.E.D. illuminated.
•The cabinet heats continuously with the
control “OFF”.
•Refer to Trouble Shooting Guide in this
manual.
OPERATION

#891/3 •INSTALLATION/OPERATION/SERVICE MANUAL •12.
OPERATION
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.
When product is removed from a high temper-
ature 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 unit is equipped with a thermostat control
between 60°and 200°F (16°and 93°C). If the unit
is equipped with vents, close the vents for moist
holding and open the vents for crisp holding.
Use a metal-stemmed thermometer to measure
the internal temperature of the product being
held. Adjust the thermostat setting to achieve
the best overall setting based on internal product
temperature.
HOLDING TEMPERATURE RANGE
MEAT FAHRENHEIT CELSIUS
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.
GENERAL HOLDING GUIDELINES

#891/3 •INSTALLATION/OPERATION/SERVICE MANUAL •13.
PROTECTING STAINLESS STEEL SURFACES
It is important to guard against
corrosion in the care of
stainless steel surfaces.
Harsh, corrosive, or
inappropriate chemicals can
completely destroy the
protective surface layer of stainless steel. Abrasive
pads, steel wool, or metal implements will abrade
surfaces causing damage to this protective coating
and will eventually result in areas of corrosion.
Even water, particularly hard water that contains
high to moderate concentrations of chloride, will
cause oxidation and pitting that result in rust and
corrosion. In addition, many acidic foods spilled
and left to remain on metal surfaces are
contributing factors that will corrode surfaces.
Proper cleaning agents, materials, and
methods are vital to maintaining the appearance
and life of this 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 uickly
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 must not contain
uaternary salts. Never use hydrochloric acid
(muriatic acid) on stainless steel surfaces. Always use
the proper cleaning agent at the manufacturer's
recommended strength. Contact your local cleaning
supplier for product recommendations.
CLEANING MATERIALS
The cleaning function can usually be accomplished
with the proper cleaning agent and a soft, clean
cloth. When more aggressive methods must be
employed, use a non-abrasive scouring pad on
difficult areas and make certain to scrub with the
visible grain of surface metal to avoid surface
scratches. Never use wire brushes, metal scouring
pads, or scrapers to remove food residue.
CLEANING AND PREVENTIVE MAINTENANCE
CARE and CLEANING

#891/3 •INSTALLATION/OPERATION/SERVICE MANUAL •14.
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.
CLEAN THE UNIT
THOROUGHLY
AFTER EACH USE
1. Disconnect appliance from power source,
and let cool.
2. Remove, cover or wrap, and store unused
products under refrigeration.
3. Remove all detachable items such as plate
carriers, wire shelves, side racks, and any drip
pans. Clean these items separately.
4. Clean interior with a damp cloth or sponge
and any good commercial
detergent at the
recommended strength.
5. Spray heavily soiled areas
with a water soluble
degreaser and let stand
for 10 minutes, then
remove soil with a plastic
scouring pad.
NOTE: Avoid the use of abrasive cleaning
compounds, chloride based cleaners,
or cleaners containing quaternary salts.
Never use hydrochloric acid
(muriatic acid) on stainless steel.
6. Clean control panel, door vents, door handles,
and door gaskets thoroughly since these areas
harbor food debris.
7. Rinse surfaces by wiping with sponge and clean
warm water.
8. Remove excess water with sponge and wipe dry
with a clean cloth or air dry. Leave door open
until interior is completely dry. Replace
shelves.
9. Interior can be wiped with a sanitizing solution
after cleaning and rinsing. This solution must
be approved for use on stainless steel food
contact surfaces.
10. 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.
11. Clean glass with a window cleaner.
12. Cart Cleaning ––
Remove cart to a wash area and use any mild
cleaning detergent and warm water. Handwipe
all framing, slides, drip pan, and base.
Thoroughly clean debris from the casters.
A spray hose can be used for cart cleaning.
Rinse detergent solution off with warm water.
Wipe or spray with a sanitizing solution
designed for use on metal and vinyl food
contact surfaces. Allow cart to air dry.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable
cleaning and sanitation requirements for foodservice
equipment.
CARE AND CLEANING
AT NO TIME SHOULD THE INTERIOR OR
EXTERIOR BE STEAM CLEANED, HOSED
DOWN, OR FLOODED WITH WATER OR
LIQUID SOLUTION OF ANY KIND. DO NOT
USE WATER JET TO CLEAN.
SEVERE DAMAGE OR ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED.

#891/3 •INSTALLATION/OPERATION/SERVICE MANUAL •15.
Food flavor and aroma are usually so closely related
that it is difficult, if not impossible, to separate them.
There is also an important, inseparable relationship
between cleanliness and food flavor. Cleanliness, top
operating efficiency, and appearance of equipment
contribute considerably to savory, appetizing foods.
Good equipment that is kept clean, works better and
lasts longer.
Most food imparts its own particular aroma and
many foods also absorb existing odors. Unfortunately,
during this absorption, there is no distinction between
GOOD and BAD odors. The majority of objectionable
flavors and odors troubling food service operations are
caused by bacteria growth. Sourness, rancidity,
mustiness, stale or other OFF flavors are usually the
result of germ activity.
The easiest way to insure full, natural food flavor is
through comprehensive cleanliness. This means good
control of both visible soil (dirt) and invisible soil
(germs). A thorough approach to sanitation will
provide essential cleanliness. It will assure an attractive
appearance of equipment, along with maximum
efficiency and utility. More importantly, a good
sanitation program provides one of the key elements
in the prevention of food-borne illnesses.
A controlled holding environment for prepared foods
is just one of the important factors involved in the
prevention of food-borne illnesses. Temperature
monitoring and control during receiving, storage,
preparation, and the service of foods are of 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
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 internal product temperature,
and the routine monitoring of internal temperatures
from receiving through service.
Most food-borne illnesses can be prevented through
proper temperature control and a comprehensive
program of sanitation. Both these factors are important
to build quality service as the foundation of customer
satisfaction. Safe food handling practices to prevent
food-borne illness is of critical importance to the health
and safety of your customers. HACCP, an acronym for
Hazard Analysis (at) Critical Control Points, is a quality
control program of operating procedures to assure food
integrity, quality, and safety. Taking steps necessary to
augment food safety practices are both cost effective
and relatively simple. While HACCP guidelines go far
beyond the scope of this manual, additional information
is available by contacting:
Center for Food Safety and Applied Nutrition
Food and Drug Administration
1-888-SAFEFOOD
SANITATION
INTERNAL FOOD PRODUCT TEMPERATURES
HOT FOODS
DANGER ZONE 40°TO 140°F(4°TO 60°C)
CRITICAL ZONE 70°TO 120°F (21°TO 49°C)
SAFE ZONE 140°TO 165°F (60°TO 74°C)
COLD FOODS
DANGER ZONE ABOVE 40°F (ABOVE 4°C)
SAFE ZONE 36°F TO 40°F(2°C TO 4°C)
FROZEN FOODS
DANGER ZONE ABOVE 32°F (ABOVE 0°C)
CRITICAL ZONE 0°TO 32°F (-18°TO 0°C)
SAFE ZONE 0°F OR BELOW (-18°C OR BELOW)

ELECTRONIC CONTROL ACCURACY
The electronic control is a precise instrument and is
designed to offer trouble-free service. If you suspect
the temperature inside the warming cabinet does not
match the temperature indicated on the digital
display, after stabilizing, follow the instructions
listed below.
1. Check to make certain the unit voltage matches
the power source. A power source less than that
required to operate the unit will result in
inaccurate temperatures.
2. Verify the temperature inside the holding
compartment with a qualify thermal indicator.
A. With the exception of the wire shelves,
completely empty the holding compartment.
B. Make certain the holding cabinet sensor,
located inside the holding compartment at
the left side of the unit, is completely clean.
C. Suspend the thermal indicator in the center
of the holding compartment.
D. Allow the temperature set on the electronic
thermostat to stabilize for a minimum of one
hour before comparing the digital display
with the reading on the thermal indicator.
DO NOT OPEN THE CABINET DOOR(S)
DURING THE TEMPERATURE
STABILIZATION PERIOD.
If the reading on the thermal indicator does not
match the digital display, there may be a problem
with the air sensor. See troubleshooting guide in this
manual, or call the factory service department for
advice.
#891/3 •INSTALLATION/OPERATION/SERVICE MANUAL •16.
SERVICE

#891/3 •INSTALLATION/OPERATION/SERVICE MANUAL •17.
SERVICE
Error Code
1. Control displays "OOO" or “PFO”.
2. Control displays "CCC" or “PFC”.
3. Unit does not operate.
4. No display in electronic control.
5. Cannot control temperature but
sensor and electronic control check
out OK.
6. Temperature readout incorrect.
Possible Cause
A. Sensor is open circuited.
B. Associated wiring is open circuited.
C. Control is faulty.
A. Sensor is short circuited.
B. Associated wiring is short
circuited.
C. Control is faulty.
A. Insufficient power supply.
B. Defective power cord or plug.
A. Faulty power supply board.
B. Faulty electronic control.
A. Faulty relay.
B. Heating element sensor.
A. Dirty or faulty sensor.
B. Faulty control.
Action Required
Detach the sensor from the terminal
block. Use an Ohm meter to measure the
resistance of the sensor. Check sensor at
32°F (0°C) using a container of ice water.
If Ohm reading is 100, replace display. If
Ohm reading is not 100, replace sensor.
Check wires for integrity. Check for
proper and secure connections at the
thermostat and terminal block. If
necessary, re-secure the faulty
connections.
Energize system after the above steps
have been completed. If control still
reads "OOO or PFO", call service
technician.
Detach the sensor from the terminal
block. Use an Ohm meter to measure the
resistance of the sensor. Check sensor at
32°F (0°C) using a container of ice water.
If Ohm reading is 100, replace display. If
Ohm reading is not 100, replace sensor.
Check wires for integrity. Check for
proper and secure connections at the
thermostat and terminal block. If
necessary, re-secure the faulty
connections.
Energize system after the above steps
have been completed. If control still
reads "CCC or PFC", call service
technician.
Check power source.
Check and replace if necessary.
Check line voltage for 24V across pins
6 and 7 on the power supply board.
Replace control.
Replace relay.
Replace element.
Detach the sensor from the terminal
block. Use an Ohm meter to measure
the resistance of the sensor. Check
sensor at 32°F (0°C) using a container of
ice water. If Ohm reading is 100,
replace display. If Ohm reading is not
100, replace sensor.
This chart is provided for the assistance of qualified technicians only and is not intended for use by untrained or
unauthorized service personnel. If your unit is not operating properly, check the following before calling your
authorized service agent. Check the power applied to the unit. Plug in outlet? Fuse OK?
Do not attempt to repair or service beyond this point. Contact manufacturer for nearest authorized service
agent. Repairs made by any other service agent without prior authorization by manufacturer will void the
warranty on the unit.
Trouble Shooting Guide
EXT.WIRES
SENSOR
T-BLOCK
CONNECTORS
EXT.WIRES
SENSOR
T-BLOCK
CONNECTORS
SET
prg
!
ERROR CODE
INDICATOR L.E.D.
HEAT
INDICATOR L.E.D.
ERROR
CODE
DISPLAY
TEMPERATURE
SET
BUTTON
L.E.D.1
INCREASE/DECREASE
ROCKER BUTTON
ooo
POWER
ON/OFF
ROCKER SWITCH
SET
prg
!
ERROR CODE
INDICATOR L.E.D.
HEAT
INDICATOR L.E.D.
ERROR
CODE
DISPLAY
TEMPERATURE
SET
BUTTON
L.E.D.1
INCREASE/DECREASE
ROCKER BUTTON
CCC
POWER
ON/OFF
ROCKER SWITCH

#891/3 •INSTALLATION/OPERATION/SERVICE MANUAL •18.
1. BASE 1 14591
2. BASE FEET 4 FE-2916
3. BOTTOM ASSEMBLY 1 14589
4. BASE MOUNTING SCREW 4 SC-22423
–LOCK WASHERS 4 WS-2867
5. TOP ASSEMBLY 1 14590
6. TOP MOUNTING SCREW 4 SC-2425
7. CASING, LEFT HAND 1 13695
8. CASING, RIGHT HAND 1 13694
9. CASING MOUNTING SCREW 10 SC-2425
10. CORD, 208-240V 1 CD-3588
CORDSET: 230V (Type H07 RN-F) 1 CD-3922
–FILTER (230V only) 1 FI-33225
11. CORD PLATE MOUNTING SCREW 4 SC-2459
12. CASING BACK 1 12975
CASING BACK MOUNTING SCREW 2 SC-2425
CASING BACK INSULATION .6 IN-2381
25.5" x 116'(648mm x 35m)
13. TUBE INSULATION:
–25.5"x 73' (711mm x 22m) 1.4 IN-22364
14. CABLE CONNECTION HARDWARE
15. HEATING CABLE - 198' (60m) 1 CB-3045
16. DOOR ASSEMBLY 1 15281
–DOOR GASKET 1 GS-23573
–VENT PANEL (NOT SHOWN) 2 12385
–VENT SLIDE (NOT SHOWN) 2 12386
17. DOOR HANDLE 1 HD-22042
–DOOR HANDLE MOUNTING SCREW 3 SC-2073
18. DOOR HINGE: (1 PAIR) 1 HG-22338
–HINGE MOUNTING SCREWS 12 SC-2072
19. SENSOR 1 SN-33540
–METAL SENSOR GUARD 1 1493
–MOUNTING BLOCK 1 BK-24427
–BLOCK MOUNTING SCREWS 2 SC-2239
- SENSOR T-BLOCK 1 BK-33546
20. SOLID STATE RELAY 1 RL-3736
–HEAT SINK 1 HE-23421
21. THERMOSTAT 1 TT-33563
22. TRANSFORMER, 208-240V, 230V 1 TN-3935
23. POWER SWITCH 1 SW-3887
24. FUSE, 1 AMP, 208-240V, 230V 2 FU-33097
FUSE BLOCK, 208-240V, 230V 1 FU-3772
25. CONTROL PANEL OVERLAY 1 PE-24080
26. POWER TERMINAL BLOCK 1 BK-3019
MODEL 10•18W
12/8/05 UNIT ALTO-SHAAM
DE S CR I PT I ON QUANTITY PART NUMBER
CABLE REPLACEMENT KIT
Models 10•18 & 12•20 Combimate™Warmers
Cable Heating Service Kit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . #4881
includes:
CB-3045 Cable Heating Element. . . . . . . . . . . . . . . . . . . . . . . . . 210 feet
CR-3226 Ring Connector . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
IN-3488 Insulation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 foot
BU-3105 Shoulder Bushing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
BU-3106 Cup Bushing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
SL-3063 Insulating Sleeve . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
TA-3540 Electrical Tape. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 roll
NU-2215 Hex Nut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
ST-2439 Stud 10-32. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
CABLE REPLACEMENT KIT
Model 20•20 Combimate™Warmers
Cable Heating Service Kits . . . . . . . . . . . . . . . . . . . . #14228 . . . . . . . #4879
includes:
CB-3045 Cable Heating Element . . . . . . . . . . . . . . . . 265 feet . . . . . . . 112 feet
CR-3226 Ring Connector . . . . . . . . . . . . . . . . . . . . . . . 8 . . . . . . . . . . . . . . . . . . 6
IN-3488 Insulation . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 foot . . . . . . . . . . 1 foot
BU-3105 Shoulder Bushing . . . . . . . . . . . . . . . . . . . . . 8 . . . . . . . . . . . . . . . . . . 6
BU-3106 Cup Bushing . . . . . . . . . . . . . . . . . . . . . . . . . 8 . . . . . . . . . . . . . . . . . . 6
SL-3063 Insulating Sleeve . . . . . . . . . . . . . . . . . . . . . . 8 . . . . . . . . . . . . . . . . . . 6
TA-3540 Electrical Tape . . . . . . . . . . . . . . . . . . . . . . . . 1 roll . . . . . . . . . . . 1 roll
NU-2215 Hex Nut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 . . . . . . . . . . . . . . . . 12
ST-2439 Stud 10-32 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 . . . . . . . . . . . . . . . . . . 6
SERVICE VIEW •Next page
SERVICE

#891/3 •INSTALLATION/OPERATION/SERVICE MANUAL •19.