Alto-Shaam CombiMate 20-20W User manual

W164 N9221 Water Street • P.O. Box 450
Menomonee Falls, Wisconsin 53052-0450 U.S.A.
PHONE: [phone] • 800.558.8744 U.S.A. / CANADA
FAX: [phone] • 800.329.8744 U.S.A. ONLY
www.alto-shaam.com
Consult instructions
for operation and use.
20-20MW
MN-36608 (Rev. 5) • 06/18
Printed in U.S.A.
Hot Food Holding Cabinets
Electric
Models:
20-20W
20-20MW
• Installation
• Operation
• Maintenance

2 MN-36608 • Rev 5 • 06/18 • 20-20MW, 20-20W Hot Food Holding Cabinets
Table of Contents
Warranty and Service Information ...........................3
Delivery ................................................4
Transportation Damage Claims .............................5
Unpacking ..............................................6
Safety Procedures ........................................7
Installation ..............................................9
Dimensions.............................................10
Electrical Connection.....................................12
Operation ..............................................13
General Holding Guidelines ...............................15
Cleaning and Preventative Maintenance .....................16
Food Safety.............................................18
Troubleshooting .........................................19
Service ................................................21
Wiring Diagram .........................................26
Limited Warranty........................................27

MN-36608 • Rev 5 • 06/18 • 20-20MW, 20-20W Hot Food Holding Cabinets 3
Warranty and Service Information
Extend Your Manufacturer’s Warranty
Register Register your Alto-Shaam appliance online, and you will automatically be entered into a monthly
drawing to win an additional year extended warranty! Registering your appliance ensures prompt
service in the event of a warranty claim. You will also receive direct notifications of soware updates and
additional product information.
Your personal information will not be shared with any other company.
www.alto-shaam.com/warranty
Alto-Shaam 24/7 Emergency Repair Service
Call Call 800-558-8744 to reach our 24-hour emergency service call center for immediate access to local
authorized service agencies outside standard business hours. The emergency service access is provided
exclusively for Alto-Shaam equipment and is available throughout the United States through Alto-
Shaam’s toll free number.
Availability Emergency service access is available seven days a week, including holidays.

4 MN-36608 • Rev 5 • 06/18 • 20-20MW, 20-20W Hot Food Holding Cabinets
Delivery
This Alto-Shaam appliance has been thoroughly
tested and inspected to ensure only the highest quality
appliance 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, including unattached items and
accessories, may be delivered in one or more packages.
Ensure all standard items and options have been
received with each appliance as ordered. Save all the
information packed with the appliance. Register the
appliance online at www.alto-shaam.com/en/support/
warranty-registration to ensure 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 appliance. Contact the
Alto-Shaam Tech Team Service Department if you
haveany questions concerning installation, operation,
or maintenance.
1-800-558-8744; [email protected]
CAUTION
Appliance and accessories may be
heavy. To prevent serious injury, always
use a sufficient number of trained and
experienced workers when moving or
leveling appliance and handling accessories.
Environmental Conditions
Operational Environmental Conditions
• Before use, appliance must acclimate to room
temperature in the environment it is placed — 24 hours
isrecommended.
• Ambient temperature range of 60°F to 110°F (16°C to 43°C).
• Relative humidity of less than 95% non-condensation.
• Atmospheric pressure range of 50kPa to 106kPa.
The serial number is required for all inquiries.
Always include both model and serial number(s) in any
correspondence regarding the appliance.
Model: ______________________________________________
Serial number: ______________________________________________
Purchased from: ______________________________________________
Date installed: ____________________ Voltage: _____________

MN-36608 • Rev 5 • 06/18 • 20-20MW, 20-20W Hot Food Holding Cabinets 5
Transportation Damage Claims
All Alto-Shaam equipment
is sold Free on Board
(F.O.B.) shipping point,
and when accepted by the
carrier, such shipments
become the property of the
consignee.
Should damage occur in shipment, do not put the
appliance into service until the damage has been
inspected by an authorized Alto-Shaam service provider.
Shipping damages are 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 negligence can be established on the part of
theshipper.
1. Make an immediate inspection while the appliance is
still in the truck or immediately aer it is moved to the
receiving area. Do not wait until aer the appliance is
moved to a storage area.
2. Do not sign a delivery receipt or a freight bill until
a proper count has been made and inspection of all
appliances are received.
3. Note all damage to packages directly on the carrier’s
delivery receipt.
4. Make certain the driver signs the delivery receipt. If the
driver 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. Contact the carrier’s oce immediately upon nding
damage, and request an inspection. Mail a written
conrmation to the carrier’s oce with the time, date,
and the personcalled.
7. Save any packages and packing material for further
inspection by the carrier.
8. Promptly le a written claim with the carrier and
attach copies of all supporting paperwork.
Alto-Shaam will continue our policy of assisting our
customers in collecting claims which have been properly
led and actively pursued. Alto-Shaam cannot, however,
le any damage claims, assume the responsibility of any
claims, or accept deductions in payment for such claims.
Record the model and serial number of the appliance for easy
reference. Always refer to both model and serial number in
any contact with Alto-Shaam regarding this appliance.
Model: ______________________________________________
Serial Number: ______________________________________________
Date Installed: ______________________________________________
Voltage: ______________________________________________
Purchased From: ______________________________________________
______________________________________________
______________________________________________
Alto-Shaam has established a twenty-four
hour emergency service call center to offer immediate
customer access to a local authorized service agency
outside of standard business hours. The emergency
service access is provided exclusively for Alto-Shaam
equipment and is available throughout the United
States through the use of Alto-Shaam’s toll-free
number. Emergency service access is available seven
days a week including holidays.

6 MN-36608 • Rev 5 • 06/18 • 20-20MW, 20-20W Hot Food Holding Cabinets
Unpacking
• Carefully remove the appliance from the carton or crate.
NOTE: Do not discard the carton and other packaging material until you
have inspected the appliance for hidden damage and tested it for
proper operation.
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 manufacturer.
• Read all instructions in this manual carefully before installing this
appliance, using the appliance or performing routine maintenance.
Following procedures other than those indicated in this guide to use and
clean the appliance is considered inappropriate and may cause damage,
injury or fatal accidents, in addition to voiding the warranty and relieving
Alto-Shaam of all liability.
• Remove all protective plastic lm, packaging materials, and accessories
from the appliance before connecting electrical power. Store any
accessories in a convenient place for future use.

MN-36608 • Rev 5 • 06/18 • 20-20MW, 20-20W Hot Food Holding Cabinets 7
Safety Procedures
DANGER
Indicates a hazardous situation that, if not avoided, will
result in death or serious injury.
• The appliance is intended to cook, hold or process foods
for the purpose of human consumption. No other use for
this appliance is authorized and is therefore considered
dangerous. The appliance must not be used to cook
food containing ammable materials (such as food with
alcohol). Substances with a low ash point can ignite
spontaneously and cause a re.
• The 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.
Alto-Shaam recommends regular sta training to avoid
the risk of accident or damage to the appliance. Operators
must also receive regular safety instructions.
• Any troubleshooting guides, component views, and
partslists included in this manual are for general
reference only and are intended for use by qualied and
trained technicians.
• 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.
NOTICE: Indicates information considered important,
but not hazard-related (e.g., messages relating
to property damage).
Knowledge of proper procedures is essential to the
safe operation of electrically and/or gas energized
equipment. The following signal words and symbols
may be used throughout this manual.
Indicates that referral to operating
instructions is recommended to understand
operation of equipment.
NOTICE: For equipment delivered for use in any
location regulated by the following
directive: 2012/95/EC WEEE
Do not dispose of electrical or electronic
equipment with other municipal waste.
WARNING
Indicates a hazardous situation that, if not avoided, could
result in death or serious injury.
CAUTION
Indicates a hazardous situation that, if not avoided, could
result in minor or moderate injury.

8 MN-36608 • Rev 5 • 06/18 • 20-20MW, 20-20W Hot Food Holding Cabinets
Safety Procedures
• To prevent serious injury, death or property damage,
the appliance should be inspected and serviced at
least every twelve (12) months by an authorized
service partner or trained technician.
• Only allow an authorized service partner or trained
technician to service or to repair the appliance.
Installation or repairs that are not performed by an
authorized service partner or trained technician, or
the use of non-factory authorized parts will void the
warranty and relieve Alto-Shaam of all liability.
• When working on this appliance, observe precautions
in the literature, on tags, on labels attached to
or shipped with the appliance and other safety
precautions that may apply.
• If the appliance is installed on casters, freedom of
movement of the appliance must be restricted so
that utility connections (including gas, water, and
electricity) cannot be damaged when the appliance
is moved. If the appliance is moved, ensure that all
utility connections are properly disconnected. If the
appliance is returned to its original position, ensure
that retention devices and utility connections are
properly connected.
• Only use the appliance when it is stationary. Mobile
appliance racks, mobile plate racks, transport trolleys,
andappliances on casters can tip over when being
moved over an uneven oor or threshold and cause
serious injury.
• Always apply caster brakes on mobile appliances or
accessories when these are not being moved. These
items could move or roll on uneven oors and cause
property damage or serious injury.
• Be extremely careful when moving appliances
because the food trays may contain hot uids that may
spill, causing serious injury.
• Always open the appliance door very slowly. Escaping
hot vapors or steam can cause serious injury.
• If the gas appliance is installed under an exhaust
hood, the hood must be switched On when the
appliance is in use to avoid the build up of combustion
gases. Failure to do so may result in serious injury,
death or property damage.
• Accumulations on the main burners of gas appliances
can result in ring out of normal sequence. This
delayed ignition creates an alarmingly loud sound.
If your appliance makes an especially loud noise
when starting up, shut down the appliance and call a
qualied and trained service technician.
• Never place objects near the appliance exhaust vents.
Thisarea is hot and could be a potential ignition
source for a re.
• Do not allow objects to block or obstruct the area
below the appliance base. This may result in re,
damage to the equipment or serious injury.
• Do not use the attached hand-held hose to
sprayanything other than the interior of the
appliancecompartment.
• Do not use the attached hand-held hose on the
surface of a hot cooking compartment. The sudden
temperature change can damage the appliance
interior. Allow the appliance to cool to a minimum of
150°F(66°C). Failure to observe this precaution can
void the warranty.
WARNING
To prevent serious personal injury, death,
or property damage:
The appliance must be cleaned thoroughly
to avoid deposits of grease and or food
residue inside the appliance that may
catch fire. If fat deposits and/or food waste
inside the appliance ignite, shut down
the appliance immediately and keep the
appliance door closed to extinguish the
fire. If further extinguishing is required,
disconnect the appliance from the main
power and call the fire department. Failure
to clean the appliance properly voids the
warranty and relieves Alto-Shaam of all
liability.
WARNING
This appliance is not intended for use by persons
(including children) with reduced physical, sensory or
mental capabilities, or lack of experience and knowledge,
unless they have been given supervision concerning use
of the appliance by person responsible for their safety.
Children should be supervised to ensure that they do not
play with the appliance.

MN-36608 • Rev 5 • 06/18 • 20-20MW, 20-20W Hot Food Holding Cabinets 9
Installation
1. This appliance, complete with unattached items and
accessories, may be delivered in one or more packages.
Check to ensure 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 aected 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, oor 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.
Clearance Requirements
Back 3" (76mm)
Top 2" (51mm)
Le side, Right side 1" (25mm)
Weight
Net  lb (mm)
Ship 513 lb (233 kg)
WARNING
Improper installation, alteration, adjustment, service,
cleaning, or maintenance could result in property
damage, severe injury, or death.
Read and understand the installation, operating and
maintenance instructions thoroughly before installing,
servicing, or operating this equipment.
CAUTION
Appliance and accessories may be
heavy. To prevent serious injury, always
use a sufficient number of trained and
experienced workers when moving or
leveling appliance and handling accessories.
WARNING
To prevent personal injury, death or
property damage:
Do not store or use gasoline or other
flammable vapors or liquids in the vicinity
of this or any other appliance.
CAUTION
To prevent personal injury or
propertydamage:
Always use hand protection when
operating this appliance to avoid burns.
Metal parts of this equipment become
extremely hot when in operation.
W017
Warning; Hot surface

10 MN-36608 • Rev 5 • 06/18 • 20-20MW, 20-20W Hot Food Holding Cabinets
Dimensions
41-5/16" (1049mm)
to MW bumper
68-5/16" (1735mm)
35" (888mm)
74-3/4" (1898mm)
63" (1599mm) to MW bumper
65-3/4" (1669mm)
1-5/16" (33mm)
41" (1039mm)
Cord Length: 9 ft. (2743mm)
61-5/16" (1557mm)
65-3/8" (1660mm)
61-5/16" (1557mm)
65-3/8" (1660mm)
1-5/16" (33mm)
74-3/4" (1898mm)
68-5/16" (1735mm)
41" (1039mm)
32-11/16" (830mm)
Cord Length: 9 ft. (2743mm)
25-7/8"
(657mm)
26-1/4"
(679mm)
5017976
Trolley 20-20
22" (558mm)
2-9/16" (65mm)
SHELF SPACING
69-1/2" (1766mm)
2-9/16" (65mm)
26-1/16" (661mm) 28-11/16" (727mm)
20-13/16" (527mm)
34-3/8" (873mm)
68445
Optional Pan Cart
Model 20-20MW - Mobile Model 20-20W - Stationary
5017976
Trolley 20-20
22" (558mm)
2-9/16" (65mm)
SHELF SPACING
69-1/2" (1766mm)
2-9/16" (65mm)
26-1/16" (661mm) 28-11/16" (727mm)
20-13/16" (527mm)
34-3/8" (873mm)
68445

MN-36608 • Rev 5 • 06/18 • 20-20MW, 20-20W Hot Food Holding Cabinets 11
Dimensions
Roll-In Pan Cart Product\Pan Capacity
480 lbs (218 kg) maximum
Volume maximum: 300 quarts (284 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"
Twenty (20) with added shelves
WARNING
To prevent serious injury, death, or property
damage, always disconnect the appliance
from the power source before cleaning
orservicing.
DANGER
To prevent serious injury, death, or property
damage, always lock-out or post breaker
panel until service work has been completed.
5017976
Trolley 20-20
22" (558mm)
2-9/16" (65mm)
SHELF SPACING
69-1/2" (1766mm)
2-9/16" (65mm)
26-1/16" (661mm) 28-11/16" (727mm)
20-13/16" (527mm)
34-3/8" (873mm)
68445
Optional Roll-In
Pan Cart
Optional Roll-In
Plate Cart
32-1/16" (814mm)
42-9-16" (1080mm)
69-11/16" (1769mm)
3-1/16" (77mm)
PLATE SPACING
28-11/16" (728mm)
23-5/8" (600mm)
26-1/16" (661mm)
32-1/16" (814mm)
42-9/16" (1080mm)
28-11/16" (728mm)
3-11/16" (93mm)
PLATE SPACING
69-11/16" (1769mm)
23-5/8" (600mm)
26-1/16" (661mm)
Preheat Sealing Strip
Accessories
Preheat Sealing Strip 5016989
Roll-In Pan Carts (    )
20 shelf pan trolley - Fits 20-20e, 20-20g, 20-20mw, and QC3-100
69-1/2" x 26-1/16" x 34-7/16" (1766 x 661 x 873mm)
2-9/16" (65mm) vertical spacing between shelves
5017976
5017148 (CI)
20 shelf pan trolley - Fits 20-10e, 20-10g, 20-20mw, and QC3-100
69-1/2" x 18" x 29-11/16" (1766 x 465 x 753mm)
2-9/16" (65mm) vertical spacing between shelves
5017975
5017149 (CI)
Roll-In Plate Carts (h x w x d)
102 plate trolley - Fits 20-20e, 20-20g, 20-20mw, and QC3-100
69-5/8"x 26-7/8"x 42-1/2"(1769 x 683 x 1080mm)
3" (77mm) vertical spacing between shelves
5016478
5017150 (CI)
84 plate trolley - Fits 20-20e, 20-20g, 20-20mw, and QC3-100
69-5/8" x 26-7/8"x 42-1/2"(1769 x 683 x 1080mm)
3-11/16" (93mm) vertical spacing between shelves
5016480
5017151 (CI)
60 plate trolley - Fits 20-10e, 20-10g, 20-20mw, and QC3-100
69-13/16"x 18-3/4"x 37-1/8"(1773 x 475 x 943mm)
2-9/16" (66mm) vertical spacing between shelves
5016489
5017153 (CI)
51 plate trolley - Fits 20-10e, 20-10g, 20-20mw, and QC3-100
70" x 18-3/4" x 37-1/8"(1778 x 475 x 943mm)
3-1/16" (77mm) vertical spacing between shelves
5016490
5017154 (CI)
Shelf, Stainless Steel - 25-1/8" x 20-7/8" (638 x 529mm) SH-22473
CI - Correctional Institution

12 MN-36608 • Rev 5 • 06/18 • 20-20MW, 20-20W Hot Food Holding Cabinets
Electrical Connection
1. An identication 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
“O” position.
3. Position the unit so the cord is easily accessible in
case of any emergencies. If necessary, a proper
receptacle or outlet conguration, as required for
the unit, must be installed by a licensed electrician in
accordance with applicable, local electrical codes.
WARNING
To prevent serious injury, death, or
property damage:
All electrical connections must be
made by a qualified and trained service
technician in accordance with applicable
electrical codes.
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.
CE-approved appliances include an
equipotential-bonding terminal marked
with the symbol shown on the le.
Provisions for earthing are to be made in
accordance with IEC:2010 60335-1 section
27 or local codes.
WARNING
To prevent SERIOUS INJURY, DEATH or
PROPERTY DAMAGE:
All electrical connections must bemade
bya qualified and trained service
technician in accordance with applicable
electrical codes.
CAUTION
Power source must match voltage identified
on appliance rating tag. The rating tag
provides essential technical information
required for any appliance installation,
maintenance or repairs. Do not remove,
damage or modify the rating tag.
Hard wired models
Hard wired models must be equipped with a country
certied external allpole disconnection switch with
sucient contact separation. Hard wired models that are
mounted on casters must have a strain relief device (tether)
to prevent strain on the power supply cord. If a power cord
is used for the connection of the product an oil resistant
cord like H05RN or H07RN or equivalent must be used.
NOTICE: Where local codes and CE regulatory
requirements apply, appliances must be
connected to an electrical circuit that is
protected by an external GFCI outlet.
Wire diagrams are located under the top cover of the appliance.
Electrical
V Ph Hz A kW
208 1 50/60 10.8 2.2 NEMA 6-15P
240 1 50/60 12.5 3.0 15A-250V Plug
230 1 50/60 12.0 2.8 Plugs rated 250V
CHP BS  AS/NZS CEE /

MN-36608 • Rev 5 • 06/18 • 20-20MW, 20-20W Hot Food Holding Cabinets 13
Operation
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. Ensure the unit is connected to the appropriate
powersource.
2. Use hand protection when handling hot items.
3. Preheat the appliance for 30 minutes before use.
4. Be certain only hot foods are placed into the appliance.
5. Do not operate this holding cabinet without the
Roll-inCart.
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 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 Roll-In Cart for the 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.
NOTICE
Do not operate this holding cabinet without its
appropriate roll-in cart or preheat sealing strip.
CAUTION
To prevent injury or property damage:
Always apply both caster brakes on mobile carts,
appliances, or accessories when stationary.
Appliances on casters can move or roll on uneven floors.
WARNING
To prevent SERIOUS PERSONAL INJURY or
PROPERTY DAMAGE:
DO NOT handle pans containing liquid or
semiliquid products positioned above the
eye level of the operator. Such products
may scald and cause serious injury.
LA-22026
CAUTION
To prevent personal injury or
propertydamage:
Always use hand protection when
operating this appliance to avoid burns.
Metal parts of this equipment become
extremely hot when in operation.
W017
Warning; Hot surface

14 MN-36608 • Rev 5 • 06/18 • 20-20MW, 20-20W Hot Food Holding Cabinets
Operation
1. Preheat at 200°F (93°C) for 30minutes before loading
food.
Push power switch to On position. The appliance will
begin operating at the previous Set temperature.
2. Press the Up or Down Arrow button to 200°F (93°C).
Pressing and releasing the Up or Down Arrow buttons
will increase the Set temperature by 1 degree. Pressing
and holding the Up or Down Arrow button will increase
Set temperature by 10 degrees. When the Up or Down
Arrow button is released, a new temperature is Set.
The Set temperature will appear in the Digital Display
and the Heat Indicator Light will illuminate. Press the
Temperature Display button for three seconds at any
time to display the Actual air temperature inside of the
cabinet.
To toggle between Set temperature and Actual inside
air temperature:
Factory default is to display the Set temperature in the
Digital Display.
To display the Actual air temperature inside of the
cabinet:
Press and hold the Temperature Display button and
the Up Arrow button for 5 seconds. The control will
show ACT, then show the Actual temperature.
Repeat to toggle to the Set temperature.
Press the Temperature Display button at any time to
display the alternate temperature.
3. When the inside air temperature reaches the desired
holding temperature, the Heat Indicator Light will go
o.
4. Load the cabinet with hot food only.
The purpose of the holding cabinet is to maintain hot
food at proper serving temperatures. Only hot food
should be placed into the cabinet. Before loading the
unit with food, use a food thermometer to make certain
all food products are at an internal temperature range
of 140°F to 160°F (60°C to 71°C). All food not within the
proper temperature range should be heated before
loading into the holding cabinet.
5. Ensure the appliance door is securely closed, and using
the Up or Down Arrow buttons, set the temperature to
160°F (71°C).
This will not necessarily be the nal setting.
The proper temperature range for the food being
held will depend on the type and quantity of product.
Whether or not the vents should be open or closed
will also depend on the type of food being held. When
holding food for prolonged periods, it is advisable to
periodically check the internal temperature of each
item to assure maintenance of the proper temperature
range. Reset the holding temperature accordingly.
To toggle between Fahrenheit/Celsius
Press the Temperature Display button at any time to
display the alternate temperature.
The factory default is Fahrenheit. To change to Celsius:
1. Press and hold the Temperature Display button and
the Down Arrow for 5 seconds.
2. The control will show ºC for 3 seconds to verify
selection and then show the temperature. (Set
temperature or Actual temperature, whichever the user
has selected) in ºC.
3. Repeat to toggle to Fahrenheit.
NOTE: With a power failure, factory test, etc., the control
will retain the ºC or ºF setting selected by the user
when power is restored.
Beeper Volume Settings
To adjust beeper volume settings, press and hold both
the Up and Down Arrow buttons for 5 seconds. Display
will show current setting, and beeper will emit the sound
of that setting. Press the Up or Down Arrow buttons to
cycle through the volume settings. Press the Temperature
Display button to select the desired setting.
Display Setting
bPr0 Off
bPr1 Low
bPr2 Medium
bPr3 High (factory default)
Up
Arrow
Down
Arrow
Temperature
Display
Digital
Display
Heat Indicator
Light
I
o
I
o
Power
Switch

MN-36608 • Rev 5 • 06/18 • 20-20MW, 20-20W Hot Food Holding Cabinets 15
General Holding Guidelines
Chefs, cooks and other specialized food service personnel
employ varied methods of cooking. Proper holding
temperatures for a specic 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 specic
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 avor 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 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 unit is equipped with a thermostat control between
60°F and 205°F (16°C and 96°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 130°F 54°C
Beef Roast — Med/Well Done 155°F 68°C
Beef Brisket 160°F–175°F 71°C–79°C
Corn Beef 160°F–175°F 71°C–79°C
Pastrami 160°F–175°F 71°C–79°C
Prime Rib — Rare 130°F 54°C
Steaks — Broiled/Fried 140°F–160°F 60°C–71°C
Ribs — Beef Or Pork 160°F 71°C
Veal 160°F–175°F 71°C–79°C
Ham 160°F–175°F 71°C–79°C
Pork 160°F–175°F 71°C–79°C
Lamb 160°F–175°F 71°C–79°C
Poultry
Chicken — Fried/Baked 160°F–175°F 71°C–79°C
Duck 160°F–175°F 71°C–79°C
Turkey 160°F–175°F 71°C–79°C
General 160°F–175°F 71°C–79°C
Fish/Seafood
Fish — Baked/Fried 160°F–175°F 71°C–79°C
Lobster 160°F–175°F 71°C–79°C
Shrimp — Fried 160°F–175°F 71°C–79°C
Baked Goods
Breads/Rolls 120°F–140°F 49°C–60°C
Miscellaneous
Casseroles 160°F–175°F 71°C–79°C
Dough — Proofing 80°F–100°F 27°C–38°C
Eggs — Fried 150°F–160°F 66°C–71°C
Frozen Entrees 160°F–175°F 71°C–79°C
Hors d'oeuvres 160°F–180°F 71°C–82°C
Pasta 160°F–180°F 71°C–82°C
Pizza 160°F–180°F 71°C–82°C
Potatoes 180°F 82°C
Plated Meals 140°F–165°F 60°C–74°C
Sauces 140°F–200°F 60°C–93°C
Soup 140°F–200°F 60°C–93°C
Vegetables 160°F–175°F 71°C–79°C
The holding temperatures listed are suggested guidelines
only. All food holding should be based on internal product
temperatures. Always follow local health (hygiene)
regulations for all internal temperature requirements.

16 MN-36608 • Rev 5 • 06/18 • 20-20MW, 20-20W Hot Food Holding Cabinets
Cleaning and Preventative Maintenance
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 le 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 per day. Always thoroughly
rinse surfaces aer using a cleaning agent and wipe
standing water as quickly as possible aer 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
quaternary salts. Never use hydrochloric acid (muriatic
acid) on stainless steel surfaces. Failure to observe
this precaution will void the warranty. Always use
the proper cleaning agent at the manufacturer's
recommended strength. Contact your local cleaning
supplier for productrecommendations.
Cleaning Materials
Cleaning can usually be accomplished with the
proper cleaning agent and a so, clean cloth. When
more aggressive methods are needed, use a non-
abrasive scouring pad on dicult 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. Failure to observe this precaution will void
the warranty.
NOTICE
To protect stainless steel surfaces,
completely avoid the use of abrasive
cleaning compounds, chloride based
cleaners, or cleaners containing
quaternary salts. Never use hydrochloric
acid (muriatic acid) on stainless steel.
Never use wire brushes, metal scouring
pads or scrapers.
N
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i
r
e
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s
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s
N
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WARNING
To prevent serious personal injury, death,
or property damage:
The appliance must be cleaned thoroughly
to avoid deposits of grease and or food
residue inside the appliance that may
catch fire. If fat deposits and/or food waste
inside the appliance ignite, shut down
the appliance immediately and keep the
appliance door closed to extinguish the
fire. If further extinguishing is required,
disconnect the appliance from the main
power and call the fire department. Failure
to clean the appliance properly voids the
warranty and relieves Alto-Shaam of all
liability.

MN-36608 • Rev 5 • 06/18 • 20-20MW, 20-20W Hot Food Holding Cabinets 17
Cleaning and Preventative Maintenance
The cleanliness and appearance
of this unit will contribute
considerably to operating eciency
and savory, appetizing food. Good
equipment that is kept clean works
better and lasts longer.
Clean the unit thoroughly aer 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.
NOTICE: 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 aer
cleaning and rinsing. This solution must be approved
for use on stainless steel food contact surfaces.
10.To help maintain the protective lm 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 o 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.
WARNING
To prevent serious injury, death, or property
damage, always disconnect the appliance
from the power source before cleaning
orservicing.
WARNING
To prevent serious personal injury, death, or
property damage:
Do not steam clean, hose down or flood the
interior or exterior with water or liquid solution
of any kind. Do not use water jet toclean. Failure
to observe this precaution will void the warranty.

18 MN-36608 • Rev 5 • 06/18 • 20-20MW, 20-20W Hot Food Holding Cabinets
Food Safety
Food avor and aroma are usually so closely related that it
is dicult, if not impossible, to separate them. There is also
an important, inseparable relationship between cleanliness
and food avor. Cleanliness, operating eciency, and
appearance of equipment contribute considerably to savory,
appetizing foods.
Most food imparts its own particular aroma and many
foods also absorb existing odors. Unfortunately, during
this absorption there is not a distinction between good and
bad odors. The majority of objectionable avors and odors
troubling food service operations are caused by bacteria
growth. Sourness, rancidity, mustiness, stale or other
undesireable avors are usually the result of germ activity.
The easiest way to ensure full, natural food avor 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 ensure an attractive appearance of equipment, along
with maximum eciency and utility. More importantly, a
good sanitation program provides one of the key elements
in the prevention of food-borneillnesses.
A comprehensive sanitation program should focus on the
training of sta 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 food temperatures from the time the
food is received through the time the food is served.
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 thermometer is an eective tool for this
purpose, and should be routinely used on all products that
require holding at a specic temperature.
Internal Food Product Temperatures
Hot Foods
Danger Zone 40°F to 140°F 4°C to 60°C
Critical Zone 70°F to 120°F 21°C to 49°C
Safe Zone 140°F to 165°F 60°C 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°F to 32°F -18°C to 0°C
Safe Zone 0°F or Below -18°C or Below
Hazard Analysis (at) Critical Control Points (HACCP),
is a quality control program of operating procedures to
assure food integrity, quality, and safety. Taking steps
necessary to augment food safety practices is both
cost eective and relatively simple. Additional HACCP
information is available by contacting:
Center for Food Safety and Applied Nutrition
Food and Drug Administration
Phone: 1-888-SAFEFOOD
www.foodsafety.gov

MN-36608 • Rev 5 • 06/18 • 20-20MW, 20-20W Hot Food Holding Cabinets 19
Troubleshooting
Electronic Control Accuracy
The electronic control is a precise instrument and is
designed to oer trouble-free service. If you suspect the
temperature inside the warming cabinet does not match
the temperature indicated on the digital display, aer
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 quality 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 le 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.
Special Features
Heat Recovery
The patented SureTemp™ heat recovery system in this unit
will immediately compensate for any loss of heat when
the door is opened. in order to maintain a more consistent
cavity temperature, the control will automatically apply
heat to the unit’s interior while the door is open and for
a short time aer the door is closed. If the door remains
open for more than three minutes, the solid state
electronic control will sound three rapid beeps every ten
seconds until the door is closed.
NOTICE
If the appliance has been unplugged for an extended
period of time, the Real Time Clock may require
recharging. Turn main breaker to the unit off for 10
seconds and then restore power. For more information,
see Error Code E-60 in the Troubleshooting section of
this manual.
DANGER
To prevent serious injury, death, or property
damage, always lock-out or post breaker
panel until service work has been completed.
NOTICE
This section is provided for the assistance of qualied and trained service technicians only and is not intended
for use by untrained or unauthorized service personnel. Do not attempt to repair or service the oven beyond this
point. Contact Alto-Shaam for the nearest authorized service agent. Repairs made by any other service agents
without prior authorization by Alto-Shaam will void the warranty.
Always check the circuit breaker is turned “On” and your unit is receiving power before calling your Authorized
Alto-Shaam Service Agent.
How to verify sensor integrity
Place the sensor in ice water. Test with an ohmmeter set
to the ohm scale.
Air sensor 1000 ohms ± 20
If the reading is more than ± 20 ohms, replace sensor.

20 MN-36608 • Rev 5 • 06/18 • 20-20MW, 20-20W Hot Food Holding Cabinets
Troubleshooting
Code Description Possible Causes
E-10 Cavity air sensor shorted Cavity air sensor reading < 5°F (-15°C). Verify sensor integrity.
E-11 Cavity air sensor open Cavity air sensor reading > 517°F (269°C). Verify sensor integrity.
E-20 Product probe is shorted
Oven will cook in time only Product probe reading < 5°F (-15°C). Verify sensor integrity.
E-21 Product probe is open
Oven will cook in time only Product Probe reading > 517°F (269°C). Verify sensor integrity.
E-30 Under temperature Unit has been more than 25°F (14°C) below set point for longer than 90 minutes.
E-31 Over temperature
Unit has been more than 60°F (33°C) above the maximum set-point for longer than 3
minutes. Holding Cabinets with this error code are more than 145°F (81°C) above the
maximum set-point.
E-32 Safety switch open
(Aux hi-limit switch) Contact factory.
E-38 Internal software error Contact factory.
E-39 Sensor error Contact factory.
E-50 Temp. measurement error Contact factory.
E-51 Temp. measurement error Contact factory.
E-60 Real time clock error Data set to factory default. Ensure that date and time are correct if applicable.
E-61 Real time clock error Contact factory.
E-64 Clock is not oscillating Contact factory.
E-70 Configuration connector error
(DIP switch)
Refer to wiring diagram for the particular model and ensure dip switches on the
control match the settings called out on the WD. If the dip switch settings are correct
according to the print replace the control.
E-78 Voltage low Voltage below 90 VAC on a 125 VAC unit, or below 190 VAC on a 208-240 VAC unit.
Correct voltage.
E-79 Voltage high Voltage over 135 VAC on a 125 VAC unit, or over 250 VAC on a 208-240 VAC unit.
Correct voltage.
E-80 EEPROM Error Ensure that all temperatures and times are properly set.
Contact factory if problem persists.
E-81 EEPROM Error Contact factory.
E-82 EEPROM Error Contact factory.
E-83 EEPROM Error Contact factory.
E-85 EEPROM Error All timers, if previously on, are now off. Possible bad EEPROM.
E-86 EEPROM Error Stored HACCP memory corrupted. HACCP Address reset to 1. Possible bad EEPROM.
Contact factory if problem persists.
E-87 EEPROM Error Stored offsets corrupted. Offsets reset to 0. Control may need a recalibration.
Possible bad EEPROM. Contact factory if problem persists.
E-88 EEPROM Error All timer set-points are reset to 1 minute. Timers, if previously on, are now off.
Possible bad EEPROM.
E-90 Button stuck A button has been held down for > 60 seconds. Adjust control. Error will reset when
the problem has been resolved.
E-91 Input failure Contact factory.
E-dS Datakey error Datakey digital signature incompatible. Cycle power, and install compatible Datakey
if error persists.
E-dT Datakey error Datakey incompatible with control. Install compatible Datakey.
E-dU Datakey unplugged Install Datakey and cycle power to control to clear error.
dLto Datalogger has timed out Cycle power. Contact factory if error persists.
dLSD Micro SD card not plugged in Plug in SD card and cycle power. Contact factory if error persists.
NOTE: If in doubt, always cycle the power to the control and contact factory if the problem persists.