Alto-Shaam 500-1D User manual

#818 • 01/01
PRINTED IN U.S.A.
OPERATION and CARE MANUAL
®
COOK/HOLD/SERVE SYSTEMS
W164 N9221 Water Street ●P.O. Box 450 ●Menomonee Falls, Wisconsin 53052-0450 U.S.A.
PHONE: [phone] FAX: [phone] •800.329.8744 U.S.A. ONLY WEBSITE:
800.558.8744 U.S.A./CANADA 262.251.1907 INTERNATIONAL www.alto-shaam.com
CABINET, FOOD HOLDING – DRAWER WARMERS
MODELS: 500-1D
500-2D
500-3D

UNPACKING and SET-UP
The Alto-Shaam Holding Cabinet has been
thoroughly tested, checked for calibration,
and inspected to insure only the highest quali-
ty 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.
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 warran-
ty parts and labor claim.
NOTE: Any claims for warranty must include the full model number and serial
number of the cabinet.
ELECTRICAL INSTALLATION
1. An identification tag is permanently mounted on cabinet.
2. Plug cabinet into a properly grounded receptacle ONLY.
START
STARTUP, CARE and CLEANING
• Before operating the cabinet, clean both the interior and
exterior of the unit with a damp cloth and mild soap solution.
Rinse well. Clean and install the drawer warmer pan(s).
• Remove drawer pans and clean separately. The Drawer
Assembly and the Drawer Rail Assembly located on the interior
side walls of the cabinet are completely removable. These items
should be removed from the cabinet and cleaned as a sanitation
measure, and to prevent a build-up of food residue from interfer-
ing with the function of the Drawer Assembly. Drawer Rail
Assemblies can be immersed in water. Regular cleaning of the
drawer rails will help prolong the life of these parts. After clean-
ing, lubricate by spraying the bearings with vegetable release
spray.
CLEAN DAILY
•With the cabinet disconnected from its power source, clean
the interior metal surfaces with a damp cloth and any good alka-
line 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 clean-
ing compounds, chloride based cleaners, or cleaners containing
quaternary salts. Rinse well to remove all residue and wipe dry.
NOTE: Never use hydrochloric acid (muriatic acid) on stainless steel.
•To help maintain the protective film coating on polished
stainless steel, clean the exterior of the cabinet with a cleaner rec-
ommended for stainless steel surfaces. Spray on 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 for equipment.
HOLDING PROCEDURE
When the thermostat is turned clockwise to an “ON”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 pre-
heating before loading the 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. Verify the full, preheated temperature with
the holding temperature gauge located on the control panel of the
cabinet.
The purpose of the cabinet is to maintain hot food at proper
serving temperature. Only hot food should be placed into the
warmer. Before loading the cabinet with food, use a food ther-
mometer to make certain all products have reached an internal
temperature range of 140°to 180°F (60°to 82°C). Any food prod-
uct not within the proper temperature range should be heated
before loading it into the cabinet.
The one and two drawer, 125V warmers are provided with a
HI/LO power switch. Use the HIGH position at 1000 watts for
meats, potatoes, and vegetables —use the LOW position at 500
watts for breads and rolls.
BREADS and ROLLS
Breads and rolls are traditionally difficult to hold for pro-
longed periods due to the very low moisture content of these
products. For best results and longest possible holding life, it is
recommended these products be placed in a plastic bag while in
the warming drawer. Breads and rolls should be held at a temper-
ature no higher than 120°to 140°F (49°to 60°C).
POTATOES —For the best results holding potatoes:
1. DO NOT OVER-COOK
Regardless of the temperature at which potatoes are
cooked or what type of oven is used, it is important that this
product does not achieve a final internal product temperature
in excess of 195°F (91°C). Over-cooking will further reduce the
moisture content and consequently, reduce the holding life.
Potatoes should be removed from the oven when they reach an
internal temperature of approximately 190°F (88°C). After they
are removed from the oven, the internal temperature will con-
tinue to increase.
2. ALLOW POTATOES TO STABILIZE BEFORE PLACING
THEM IN DRAWER WARMER.
When potatoes are removed from a conventional high-
temperature oven, they have an extremely high surface temper-
ature. If they are placed in the drawer warmer while they are
this hot on the outside, moisture will be pulled from the inside
of the potato and condensation will form on the outside.
Holding results under these conditions will not be totally satis-
factory. Remove potatoes from the oven and allow the surface
temperature to stabilize before placing them in the controlled
holding atmosphere of the drawer warmer.
DRAWER WARMERS
EXAMPLE
SERIAL NUMBER AND WARRANTY CODE MAXIMUM RATED
WATTAGE
IDENTIFICATION MODEL NUMBER
MAXIMUM RATED VOLTAGE MAXIMUM RATED FREQUENCY
MODEL
SERIAL NO. WATTS
1 PH
VOLTS
xxx-xx
xxxx-xx xxxx
xx HZxxx AC
ALTO-SHAAM INC. MILW. WI. PAT. NO. 3521030
OPERATION AND CARE MANUAL #818 • 1
®
ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON NAMEPLATE OF UNIT
At no time hould a warming
compartment, drawer a embly
or the unit be teamed cleaned,
wa hed down or flooded with water
or liquid olution. Severe damage
or electrical hazard could re ult.

SANITATION GUIDELINE
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 pro-
gram 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 accu-
rate method of
measuring safe
temperatures of
both hot and
cold foods is by
internal product
temperature. A
quality ther-
mometer 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 per-
sonal hygiene, proper handling of raw foods, cooking to a safe
internal product temperature, and the routine monitoring of inter-
nal 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 safe-
ty. Taking steps necessary to augment food safety practices are
both cost effective and relatively simple. While HACCP guide-
lines go far beyond the scope of this manual, additional informa-
tion is available by contacting the USDA/FDA Food-borne Illness
Education Information Center at [phone].
GENERAL HOLDING GUIDELINE
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 tem-
peratures. 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 mois-
ture content without the addition of water, water vapor, or steam.
Maintaining a 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 cabi-
net without the necessity of a heat distribution fan, thereby pre-
venting further moisture loss due to evaporation or dehydration.
In an enclosed holding environment, too much moisture con-
tent is a condition which can be relieved. A product achieving
extremely high temperatures in preparation must be allowed to
decrease in temperature before being placed in a controlled hold-
ing atmosphere. If the product is not allowed to decrease in tem-
perature, excessive condensation will form increasing the moisture
content on the outside of the product.
Most Halo Heat Holding Equipment is provided with a ther-
mostat control between 60°and 200°F (16°to 93°C). If the unit is
equipped with vents, close the vents for moist holding and open
the vents for crisp holding.
If the unit is equipped with a thermostat indicating a range of
between 1 and 10, use a metal-stemmed indicating thermometer to
measure the internal temperature of the product(s) 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°F60°C
BEEF ROAST —Med/Well Done 160°F71°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°F60°C
STEAKS —Broiled/Fried 140°—160°F 60°—71°C
RIBS —Beef or Pork 160°F71°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°F82°C
PLATED MEALS 180°F82°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
OPERATION AND CARE MANUAL #818 •2
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)

WARMING CABINET CHARACTERISTICS
The cabinet is equipped with a special, low-heat-density,
heating cable. Through the HALO HEAT concept, the heat-
ing cable is mounted against the walls of the warming com-
partment to provide an evenly applied heat source controlled
by a thermostat. The design and operational characteristics
of the cabinet eliminates 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.
THERMOSTAT AND
PILOT LIGHT SEQUENCE
Whenever the thermostat is turned up, the pilot light will
indicate the power ON/OFF condition of the heating cable,
and consequently, the cycling of the cabinet as it maintains
the dialed cavity temperature. If the pilot light does not indi-
cate after normal start-up, the main power source, thermo-
stat, and/or the pilot light must be checked. If a warming
compartment does not hold the temperature as dialed, the
calibration of the thermostat must be checked. (See the para-
graph on thermostat calibration.) If a warming compartment
fails to heat or heats continuously with the thermostat OFF,
the thermostat must be initially checked for proper operation.
If all is in order, a continuity and resistance check of the heat-
ing cable should be made. (See the circuit
diagram.)
THERMOSTAT CALIBRATION
The thermostat is precision calibrated at the factory.
Normally, no adjustment or recalibration is necessary unless
the thermostat has been mishandled in transit, changed or
abused while in service. A thermostat with a sensing bulb
operates on hydraulic pressure. Consequently, any bending
of the bulb results in a change in its volume and displaces the
accuracy of the thermostat calibration.
A thermostat should be checked or recalibrated by plac-
ing a quality temperature indicator at the center of an empty
warming cavity. DO NOT CALIBRATE WITH FOOD PROD-
UCT IN THE WARMING CABINET. The temperature must
be allowed to stabilize at one particular setting for at least
one hour. Following this stabilization period, the center of
the thermal swing of the cavity temperature should approxi-
mately coincide with the thermostat setting.
The calibration screw of the thermostat is located in the
dial shaft, and should be adjusted with great care and cau-
tion. With the shaft held stationary, a minute clockwise
motion of the calibration screw APPRECIABLY lowers the
thermostat setting while a reverse, counter-clockwise motion
results in the opposite condition. After achieving the desired
cycling of the thermostat, the calibration screw must be
sealed in place with a few drops of sealant.
[RED NAIL POLISH OR EQUIVALENT IS ACCEPTABLE.]
QUANTITY ALTO-SHAAM
10/13/98 PART DESCRIPTION PER UNIT PART NO.
1. TOP 1 11369
2. TOP MOUNTING SCREWS 4 SC-2459
3. POWER CORD (125V) 1 CD-3232
CORD SET: 230V INTL (TYPE HO7 RN-F) 1 CD-3984
CORD SET: 208-240V) 1 CD-3858
4. POWER CORD STRAIN RELIEF BUSHING (125V) 1 BU-3011
INLET (208-240V) 1 IT-3857
INLET (230V) 1 IT-33173
5. CASING BACK 1 11380
6. CASING BACK MOUNTING SCREWS 2 SC-2459
7. DRAWER ASSB. 1 5303
DRAWER ASSB. W/VENTS (OPTION - NOT SHOWN) 1 15418
EACH ASSEMBLY INCLUDES:
—DRAWER PULL 1 PL-2005
—PAN SPACERS 2 11398
—PAN SPACER MOUNTING SCREWS 4 SC-2459
—DRAWER BEARINGS 4 BG-2410
8. DECOR PANEL (125V) 500-1D 1 5744
DECOR PANEL (208-240V) 500-1D 1 5743
9. WATTAGE SWITCH (125V only) 1 SW-3409
10. THERMOSTAT 1 TT-3057
11. HEAT INDICATOR LIGHT (125V) 1 LI-3027
HEAT INDICATOR LIGHT (208-240V,230V) 1 LI-3951
12. TEMPERATURE GAUGE 1 GU-33384
13. CASING ASSEMBLY 1 4336
14. INSULATION: 22" x 43" (559mm x 1092mm) 1 IN-2381
15. CABLE CONNECTION HARDWARE
16. FAN (125V) 1 FA-3485
FAN (208-240V,230V) 1 FA-3342
FAN BLADE 1 FA-3343
17. HEATING CABLE: Length 104' (31699mm) 1 CB-3044
18. CABINET DRAWER RAIL ASSEMBLY
(NOT SHOWN) 1 5331
19. CABINET DRAWER RAIL ASSEMBLY
MOUNTING STUD (NOT SHOWN) 4 ST-2547
20. CABINET DRAWER RAIL ASSEMBLY
MOUNTING NUT (NOT SHOWN) 4 NU-2437
21. CABINET DRAWER BEARINGS (NOT SHOWN) 2 BG-2410
22. DRAWER PAN (NOT SHOWN) 1 PN-2123
OPERATION AND CARE MANUAL #818 •3
DISCONNECT UNIT FROM POWER
SOURCE BEFORE CLEANING
OR SERVICING
SERVICE VIEW PARTS LISTS
MODEL 500-1D

OPERATION AND CARE MANUAL #818 •4
Built-In Trim Kit
—500-1D, D1-50........................................4721
—500-2D, D2-50........................................4722
—500-3D, D3-50........................................4723
Drawer Assembly with vents................15418
Pocket Thermometer °F.....................TH-3300
Pocket Thermometer °C....................TH-3412
Caster Stand Assembly...........................15379
Leg Stand Assembly ...............................15380
Perforated Pan Grid..................................1231
OPTIONS & ACCESSORIES
Cable Heating Replacement Kit . . . . . . . . . No. 87
includes:
CB-3044 Cable Heating Element. . . . . . . . . . . . . . . . . . . . . . . . . 106 feet
CR-3226 Ring Connector . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
IN-3488 Insulation Corner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 foot
BU-3105 Shoulder Bushing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
BU-3106 Cup Bushing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
SL-3063 Insulating Sleeve . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
TA-3540 Electrical Tape . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 roll
ST-2439 10-32 Stud. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
NU-2215 Hex Nut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
10/13/98 QUANTITY ALTO-SHAAM
PART DESCRIPTION PER UNIT PART NO.
1. TOP 1 11369
2. TOP MOUNTING SCREWS 4 SC-2459
3. POWER CORD (125V) 1 CD-3232
CORD SET: 230V INTL (TYPE HO7 RN-F) 1 CD-3984
CORD SET: 208-240V) 1 CD-3858
4. POWER CORD STRAIN RELIEF BUSHING (125V) 1 BU-3011
INLET (208-240V) 1 IT-3857
INLET (230V) 1 IT-33173
5. CASING BACK 1 11384
6. CASING BACK MOUNTING SCREWS 2 SC-2459
7. DRAWER ASSB. 2 5303
DRAWER ASSB. W/VENTS (OPTION - NOT SHOWN) 2 15418
EACH ASSEMBLY INCLUDES:
—DRAWER PULL 1 PL-2005
—PAN SPACERS 2 11398
—PAN SPACER MOUNTING SCREWS 4 SC-2459
—DRAWER BEARINGS 4 BG-2410
8. DECOR PANEL (125V) 500-2D 1 5744
DECOR PANEL (208-240V) 500-2D 1 5743
9. WATTAGE SWITCH (125V only) 1 SW-3409
10. THERMOSTAT 1 TT-3057
11. HEAT INDICATOR LIGHT (125V) 1 LI-3027
HEAT INDICATOR LIGHT (208-240V,230V) 1 LI-3951
12. TEMPERATURE GAUGE 1 GU-33384
13. CASING ASSEMBLY 1 4341
14. INSULATION: 22" x 57" (559mm x 1448mm) 1 IN-2381
15. CABLE CONNECTION HARDWARE
16. FAN (125V) 1 FA-3485
FAN (208-240V,230V) 1 FA-3342
FAN BLADE 1 FA-3343
17. HEATING CABLE: Length 108' (32918mm) 1 CB-3044
18. CABINET DRAWER RAIL ASSEMBLY
(NOT SHOWN) 2 5331
19. CABINET DRAWER RAIL ASSEMBLY
MOUNTING STUD (NOT SHOWN) 8 ST-2547
20. CABINET DRAWER RAIL ASSEMBLY
MOUNTING NUT (NOT SHOWN) 8 NU-2437
21. CABINET DRAWER BEARINGS (NOT SHOWN) 4 BG-2410
22. DRAWER PAN (NOT SHOWN) 2 PN-2123
10/13/98 QUANTITY ALTO-SHAAM
PART DESCRIPTION PER UNIT PART NO.
1. TOP 1 11369
2. TOP MOUNTING SCREWS 4 SC-2459
3. POWER CORD (125V) 1 CD-3232
CORD SET: 230V INTL (TYPE HO7 RN-F) 1 CD-3984
CORD SET: 208-240V 1 CD-3858
4. POWER CORD STRAIN RELIEF BUSHING (125V) 1 BU-3011
INLET (208-240V) 1 IT-3857
INLET (230V) 1 IT-33173
5. CASING BACK 1 11388
6. CASING BACK MOUNTING SCREWS 2 SC-2459
7. DRAWER ASSB. 3 5303
DRAWER ASSB. W/VENTS (OPTION - NOT SHOWN) 3 15418
EACH ASSEMBLY INCLUDES:
—DRAWER PULL 1 PL-2005
—PAN SPACERS 2 11398
—PAN SPACER MOUNTING SCREWS 4 SC-2459
—DRAWER BEARINGS 4 BG-2410
8. DECOR PANEL (125V) 500-3D 1 5744
DECOR PANEL (208-240V) 500-3D 1 5743
9. THERMOSTAT 1 TT-3057
10. HEAT INDICATOR LIGHT (125V) 1 LI-3027
HEAT INDICATOR LIGHT (208-240V,230V) 1 LI-3951
11. TEMPERATURE GAUGE 1 GU-33384
12. CASING ASSEMBLY 1 4343
13. CASING ASSEMBLY MOUNTING SCREWS 6 SC-2425
14. INSULATION: 22" x 72" (559mm x 1829mm) 1 IN-2381
15. CABLE CONNECTION HARDWARE
16. FAN (125V) 1 FA-3485
FAN (208-240V,230V) 1 FA-3342
FAN BLADE 1 FA-3343
17. HEATING CABLE: Length 102' (31090mm) 1 CB-3044
18. CABINET DRAWER RAIL ASSEMBLY
(NOT SHOWN) 3 5331
19. CABINET DRAWER RAIL ASSEMBLY
MOUNTING STUD (NOT SHOWN) 12 ST-2547
20. CABINET DRAWER RAIL ASSEMBLY
MOUNTING NUT (NOT SHOWN) 12 NU-2437
21. CABINET DRAWER BEARINGS (NOT SHOWN) 6 BG-2410
22. DRAWER PAN (NOT SHOWN) 3 PN-2123
SERVICE VIEW PARTS LIST
MODEL 500-2D SERVICE VIEW PARTS LIST
MODEL 500-3D

OPERATION AND CARE MANUAL #818 •5

OPERATION AND CARE MANUAL #818 •6

OPERATION AND CARE MANUAL #818 •7

OPERATION AND CARE MANUAL #818 •8
Built-In Trim •Mounting Instructions

OPERATION AND CARE MANUAL #818 •9

OPERATION AND CARE MANUAL #818 •10

OPERATION AND CARE MANUAL #818 •11

OPERATION AND CARE MANUAL #818 •12

TRANSPORTATION
DAMAGE and CLAIMS
All Alto-Shaam equipment is
sold F.O.B. shipping point,
and when accepted by the
carrier, such shipments
become the property of
the consignee.
Should damage occur in shipment, it is a matter between the carrier
and the consignee. In such cases, the carrier is assumed to be
responsible for the safe delivery of the merchandise, unless negli-
gence can be established on the part of the shipper.
1. Make an immediate inspection while the equipment is still in
the truck or immediately after it is moved to the receiving area.
Do not wait until after the material is moved to a storage area.
2. Do not sign a delivery receipt or a freight bill until you have
made a proper count and inspection of all merchandise received.
3. Note all damage to packages directly on the carrier’s delivery
receipt.
4. Make certain the driver signs this receipt. If he refuses to sign,
make a notation of this refusal on the receipt.
5. If the driver refuses to allow inspection, write the following on
the delivery receipt:
Driver refuses to allow inspection of
containers for visible damage.
6. Telephone the carrier’s office immediately upon finding dam-
age, and request an inspection. Mail a written confirmation of
the time, date, and the person called.
7. Save any packages and packing material for further inspection
by the carrier.
8. Promptly file a written claim with the carrier and attach copies
of all supporting paperwork.
We will continue our policy of assisting our customers in collecting
claims which have been properly filed and actively pursued. We
cannot, however, file any damage claims for you, assume the respon-
sibility of any claims, or accept deductions in payment for such
claims.
LIMITED WARRANTY
Alto-Shaam, Inc. warrants to the original purchaser that any original
part that is found to be defective in material or workmanship will, at
our option, subject to provisions hereinafter stated, be replaced with
a new or rebuilt part.
The labor warranty remains in effect one (1) year from installation or
fifteen (15) months from the shipping date, whichever occurs first.
The parts warranty remains in effect one (1) year from installation or
fifteen (15) months from the shipping date, whichever occurs first.
Exceptions to the one year part warranty period are as listed:
A. Halo Heat cook/hold ovens include a five (5) year parts warranty
on the heating element. Labor will be covered under the terms of
the standard warranty period of one (1) year or fifteen (15) months.
B. Alto-Shaam Quickchillers include a five (5) year parts warranty
on the refrigeration compressor. Labor will be covered under the
terms of the standard warranty period of one (1) year or fifteen
(15) months.
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.
5. Any losses or damage resulting from malfunction, including loss
of product or consequential or incidental damages of any kind.
6. Equipment modified in any manner from original model, sub-
stitution of parts other than factory authorized parts, removal of
any parts including legs, or addition of any parts.
This warranty is exclusive and is in lieu of all other warranties,
expressed or implied, including the implied warranties of mer-
chantability and fitness for purpose. In no event shall the Company
be liable for loss of use, loss of revenue, or loss of product or profit,
or for indirect or consequential damages. This warranty is in lieu of
all other warranties expressed or implied and Alto-Shaam, Inc. nei-
ther assumes or authorizes any persons to assume for it any other
obligation or liability in connection with Alto-Shaam equipment.
ALTO-SHAAM, INC.
Warranty effective January 1, 2000
Record the model and serial numbers of the unit for easy reference.
Always refer to both model and serial numbers in your
correspondence regarding the unit.
Model: _____________________________________________
Serial Number: _______________________________________
Purchased From: ______________________________________
Date Installed: ____________ Voltage: ________________
®
HALO HEAT COOK/HOLD/SERVE SYSTEMS BY
®
W164 N9221 Water Street ●P.O. Box 450 ●Menomonee Falls, Wisconsin 53052-0450 ●U.S.A.
PHONE: [phone] FAX: [phone] ●800.329.8744 U.S.A./CANADA WEBSITE:
800.558.8744 U.S.A./CANADA 262.251.1907 INTERNATIONAL WWW.alto-shaam.com
PRINTED IN U.S.A.