Alto-Shaam ASC-4G Electronic Control Owner's manual

Model:
ASC-4G
Manual
Control
C o n v e c t i o n O v e n
G a s
• I N STALLATION
• OPERATION
• MAI NTENANCE
MN-28664 • 10/08
W164 N9221 Wa er S ree • 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
www.alto-s aam.com
®
P R N T E D N U .S.A.

Gas Convection Oven - Manual Control Pg. 1.
DELIVERY
This Alto-Shaa appliance has been
thoroughly tested and inspected to insure only the
highest quality unit is provided. Upon receipt,
check for any possible shipping da age and report
it at once to the delivering carrier. See
Transportation Damage and Claims section
located in this manual.
This appliance, co plete with unattached
ite s and accessories, ay have been delivered in
one or ore packages. Check to ensure that all
standard ite s and options have been received
with each odel as ordered.
Save all the infor ation and instructions
packed with the appliance. Co plete and return
the warranty card to the factory as soon as
possible to assure pro pt service in the event of a
warranty parts and labor clai .
This anual ust be read and understood by
all people using or installing the equip ent
odel. Contact the Alto-Shaa service
depart ent if you have any questions concerning
installation, operation, or aintenance.
NOTE: All clai s for warranty ust include the
full odel nu ber and serial nu ber of
the unit.
U N P A C K I N G
1. Carefully re ove the
appliance fro the
carton or crate.
NOTE: Do not discard the
carton and other
packaging aterial
until you have
inspected the unit
for hidden da age
and tested it for
proper operation.
2. Read all instructions in this anual carefully
before initiating the installation of this appliance.
DO NOT DISCARD THIS MANUAL.
This anual is considered to be part of the
appliance and is to be provided to the owner or
anager of the business or to the person
responsible for training operators. Additional
manuals are available from the Alto-Shaam
service department.
3. Re ove all protective plastic fil , packaging
aterials, and accessories fro the appliance
before connecting electrical power. Store any
accessories in a convenient place for future use.
®
®
®

Gas Convection Oven - Manual Control
Pg. 2.
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 ualified 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.
N O T E : Used to notify personnel of
installation, operation, or
maintenance information that is
important but not hazard related.
C A U T I O N
Used to indicate the presence of a hazard that can
or will cause minor personal injur , propert
damage, or a potential unsafe practice if the
warning included with this s mbol is ignored.
C A U T I O N
Used to indicate the presence of a
hazard that can or will cause minor or
moderate personal injur or propert
damage if the warning included with
this s mbol is ignored.
D A N G E R
Used to indicate the presence of a
hazard that WILL cause severe
personal injur , death, or substantial
propert damage if the warning
included with this s mbol is ignored.
W A R N I N G
Used to indicate the presence of a
hazard that CAN cause personal injur ,
possible death, or major propert
damage if the warning included with
this s mbol is ignored.
SAFETY PROCEDURES
AND PRECAUTIONS
Knowledge of proper procedures is essential to the
safe operation of electrically and/or gas energized
e uipment. In accordance with generally accepted
product safety labeling guidelines for potential
hazards, the following signal words and symbols
may be used throughout this manual.
N O T E
For equipment de ivered for use
in any ocation regu ated by the
fo owing directive:
DO NOT DISPOSE OF ELECTRICAL
OR ELECTRONIC EQUIPMENT WITH
OTHER MUNICIPAL WASTE.

Gas Convection Oven - Manual Control Pg. 3.
SITE INSTALLATION
The Alto-Shaam convection
oven must be installed in a
location that will permit the
oven to function for its
intended purpose and to
allow adequate clearance for
ventilation, proper cleaning,
and maintenance.
1. Hood installation is required.
(CHECK LOCAL CODES.)
2. The oven must be installed on a stable and
level surface. A non-combustible, heat
resistant, and fireproof surface is highly
recommended. f the oven is to be installed
on a combustible surface, factory supplied legs
or oven stand MUST be used.
3. DO OT install this oven in any area where it
may be affected by any adverse conditions such
as steam, grease, dripping water, high
temperatures, etc.
4. This appliance must be kept free and clear of
any combustible materials.
5. This appliance must be kept free and clear of
any obstructions blocking access for
maintenance or service.
I N S T A L L A T I O N S A F E T Y W A R N I N G S
W E I G H T
ET 393 lb (178 kg)
SHIPPI G 438 lb (199 kg)
CRATE 40" H X44" W X53" D
D I M E S I O S :(1016mm x 1118mm x 1346mm)
MI IMUM E TRY CLEARA CE 31-1/2" (800mm) UNCRATED
®
D I M E N S I O N S H x W x D:
EXTERIOR: 58-1/2" x 38" x 44-1/2"
(1486mm x 964mm x 1130mm)
I TERIOR: 24" x 29-1/8" x 25"
(610mm x 740mm x 635mm)
MINIMUM CLEARANCE REQUIREMENTS
COMBUSTIBLE NON-COMBUSTIBLE
SURFACES SURFACES
BACK 0" (0mm) 0" ( 0mm)
LEFT SIDE 2" (51mm) 0" ( 0mm)
RIGHT SIDE 2" (51mm) 2" (51mm)
FROM GREASE PRODUCING EQUIPMENT 6" (152mm) 6" (152mm)
ENTRY CLEARANCE:31-1/2" (800mm) UNCRATED
RECOMMENDED SERVICE ACCESS:20" (508mm) RIGHT
CONTROL SIDE
D A N G E R
IMPROPER INSTALLATION,
ALTERATION, ADJUSTMENT,
SERVICE, OR MAINTENANCE COULD
RESULT IN SEVERE INJURY, DEATH
OR CAUSE PROPERTY DAMAGE.
READ THE INSTALLATION,
OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING
THIS EQUIPMENT.
CAUTION
DO NOT LIFT OR MOVE THE
OVEN BY USING THE DOORS
OR THE DOOR HANDLES.
C A U T I O N
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
D A N G E R
DO NOT store or use gasoline or other
flammable vapors or liquids in the
vicinity of this or any other appliance.

Gas Convection Oven - Manual Control
Pg. 4.
The oven must be mounted on the factory equipped
oven legs or on an optional oven stand. nstallation
on a solid or concrete base that in any way restricts
air flow may void the warranty.
All clearances for a proper ventilation air supply
must be maintained to minimize fire hazard. Do
not locate the oven immediately adjacent to any
other heat-generating appliance.
A number of adjustments are associated with initial
installation and start-up. Adjustments must be
conducted by a qualified service technician.
nstallation and start-up adjustments are the
responsibility of the dealer or user. These
adjustments include but are not limited to
thermostat calibration, door adjustment, leveling,
and gas pressure verification. The Platinum series
oven burners are factory-adjusted with fixed air
openings and require no field adjustment.
LEVELING
The oven should
be leveled before the gas
supply is connected. Level the oven from side-to-
side and front-to-back with the use of a spirit level.
For ovens installed on a mobile stand, it is
important that the floor surface be level due to the
probability of frequent oven repositioning.
We recommend checking the level of the oven
periodically to make certain the floor has not
shifted nor the oven moved.
NOTE: Failure to properly level this oven can
cause improper function as a result of
erratic burner combustion and will result
in the uneven baking of products
consisting of semi-liquid batter.
I N S T A L L A T I O N R E Q U I R E M E N T S
30-5/8" (778mm)
44-1/2" (1130mm)
58-1/2" (1486mm)
31-15/16" (810mm)
38" (965mm)
25-11/16" (652mm)
3-5/16" (84,4mm)
29-1/8" (740mm)
3/4"
GAS INLET
3-5/32"
(80,1mm)
8-1/2" (215mm)
9-15/16" (252mm)
LINE CORD ENTRANCE
3-11/16" (93mm)
6' (1828mm)
LINE CORD ENTRANCE
31-1/16" (789mm)
4" (102mm)
3/4" GAS INLET
12-15/16"
(329mm)
EXHAUST
VENT
CAVITY WIDTH
123°
129°
26-1/2" (673mm)
54-5/8" (1387mm)
MODEL ASC-4G
I N S T A L L A T I O N
W A R N I N G
Inadequate ventilation, or failure to
ensure an adequate supply of fresh
air will result in a high ambient
temperature at the rear of the
appliance. An excessive ambient
temperature can cause the thermal-
overload protection device on the
blower motor to trip resulting in severe
damage to the blower motor.
C A U T I O N
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.

Gas Convection Oven - Manual Control Pg. 5.
G A S S U P P LY & I N S T A L L A T I O N
INSTALLATION REQUIREMENTS
GAS CO ECTIO :3/ 4" PT
CHECK PLUMBI G CODES FOR PROPER SUPPLY LI E
SIZI G TO ATTAI BUR ER MA IFOLD
NOTE: f a flexible gas line is used, it must
be AGA approved, commercial type
and at least 1" .D.
GAS PRESSURE CHART
The gas valve and burner have been fitted
according to the gas type specified on the
identification name plate.
TECH ICAL SPECIFICATIO S
N a t u r a l G a s
Min. connected pressure 7.0" W.C. 1.74 kPa
Max. connected pressure 14.0" W.C. 3.48 kPa
Orifice Size #26
Manifold pressure 5.0" W.C. 1.25 kPa
Gross thermal output 50,000 Btu/hr
Propane Gas
Min. connected pressure 11.0" W.C. 2.74 kPa
Max. connected pressure 14.0" W.C. 3.48 kPa
Orifice Size #43
Manifold pressure 10.0" W.C. 2.49 kPa
Gross thermal output 50,000 Btu/hr
GAS SPECIFICATIONS
FIELD CONVERSION OF FUEL TYPE
To convert from either fuel type, replace the orifice
located at the burner inlet with the desired orifice.
Set the manifold pressure to the corresponding
values located in the following table. The pressure
tap is located at either the lower elbow of the gas
train, below the main O /OFF valve or in the pipe
near the regulator.
F U E L T Y P E O R I F I C E S I Z E O R I F I C E P /N M A N I F O L D P R E S S U R E
Natural # 26 OR-26431 5.0 IN/WC
Propa e # 43 OR-26430 10.0 IN/WC
D A N G E R
CONNECTING TO THE WRONG GAS
SUPPLY COULD RESULT IN FIRE OR
AN EXPLOSION CAUSING SEVERE
INJURY AND PROPERTY DAMAGE.
W A R N I N G
TO AVOID SERIOUS PERSONAL
INJURY, installation of this appliance
must conform to local, state, and
national codes; the current edition of
the American National Standard
Z223.1, National Fuel Gas Code, and
all local municipal uilding codes. In
Canada, installation must e in
accordance with Standard CAN/CSA
B 149.1 and Installation Codes - Gas
Burning Appliances, and local codes.

Gas Convection Oven - Manual Control
Pg. 6.
GAS SUPPLY & INSTALLATION
GAS REQUIREMENTS
The gas inlet is located at the back of the oven.
Code requires the installation of a manual gas
shutoff valve to be installed in the gas line ahead
of the oven. This oven is also equipped with fixed
burner orifices determined by the elevation
specified as the initial installation location.
The oven is furnished with a regulator integral to
the operation of the gas solenoid valve and may
not require an additional external regulator. To
ensure safe and proper operation, the gas
pressure regulator installed in the oven is
required for use with both natural gas and
propane. f the connected pressure exceeds 14.0"
W.C. (3.48 kPa), a step-down regulator is
required. A step-down regulator is not the
responsibility of the manufacturer.
Use an approved pipe sealant at all connections.
Do not use Teflon®tape. Gas supply connections
and pipe joint compound must be resistant to the
action of propane gases. Pipes must be clean, free
of obstructions and pipe joint compound.
GAS CONNECTION
n the U.S.A., installation must conform to local
codes or, in the absence of local codes, with the
current edition of the N ation a Fu e Gas Cod e,
NFPA-54 and ANS Z223.1-1980 (latest edition).
n Canada, installation must be in accordance
with local codes, CAN/CGA-B149.1, Insta ation
for N atu ra Gas Burning Ap p iances and
Equ ipm ent (latest edition) or CAN/CGA-B149.2
In sta ation for Prop ane Bu rnin g A p p iance s and
Equ ipm ent (latest edition).
The inlet supply line must be properly sized
to accommodate all individual appliances
simultaneously used on the same line but
must never be smaller than 3/4" NPT.
INCORRECT CORRECT
A
B
C
D
E
F
G
H
GAS INTAKE
A-G Installation elbow
B Wall Valve
C-D Three-piece union itting
(minimum 1 per installation)
E-F End connector or the lexible tube
H Marking line
D A N G E R
Installation, air adjustment and/or
service work must be in accordance
with all local codes and must be
performed by a certified service
technician qualified to work on
gas appliances.

Gas Convection Oven - Manual Control Pg. 7.
GAS SUPPLY & INSTALLATION
GAS CONNECTION
➥FOR OVENS ON CASTERS
The oven must be supplied with a flexible
connector that complies with The Standard for
Connectors for Movab e Gas App iances, ANS
Z21.69, CGA 6.16 and addenda Z21.69a (latest
editions). A quick disconnect device must be
installed to comply with The Standard for Quick
Disconnect Devices for Use with Gas Fue , ANS
Z21.41 and CAN1-6.9 (latest editions). A flexible
connector is not supplied by the factory.
Adequate means must be
provided to limit the
movement of the
appliance. Limitation of
movement must be made
without depending on the
connector, the quick
disconnect device, nor the
associated piping designed
to limit oven movement.
Mounting holes for a
restraining device are
located on the lower back
flange of the oven chassis.
Shut the gas supply O F F if it becomes
necessary to disconnect the restraint.
Reconnect the restraint immediately
following the return of the oven to its
original position. Turn the gas supply ON
after the restraint has been reconnected.
LEAK TESTING
Use a soap and water solution on all gas supply
line connections.
CORRECT
RESTRAINT
D A N G E R
NEVER USE AN OPEN
FLAME TO LEAK TEST.

Gas Convection Oven - Manual Control
Pg. 8.
This appliance is equipped with a three-prong
grounding plug. For your protection against shock
hazard this appliance should be plugged directly into
a properly grounded three-prong receptacle. Do not
cut or remove the grounding prong from this plug.
Plug the unit into a properly grounded receptacle
ONLY, positioning the unit so that the plug is easily
accessible in case of an emergency. Arcing will occur
when connecting or disconnecting the unit unless all
controls are in the “OFF” position.
Proper receptacle or outlet configuration or
permanent wiring for this unit must be installed by a
licensed electrician in accordance with applicable
local electrical codes.
ELECTRICAL CONNECTION
INSTALLATION
E L E C T R I C A L
VOLTAGE PHASE CYCLE/HZ AMPS
120 1 60 12.5
6' (1828mm) cord with plug included: NEMA 5-15P
D A N G E R
ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON APPLIANCE NAMEPLATE.
D A N G E R
To avoid electrical shock, this
applia ce MUST be adequately
grou ded i accorda ce with local
electrical codes or, i the abse ce of
local codes, with the curre t editio
of the Natio al Electrical Code
ANSI/NFPA No. 70. I Ca ada, all
electrical co ectio s are to be
made i accordi g with CSA C22.1,
Ca adia Electrical Code Part 1 or
local codes.

Gas Convection Oven - Manual Control Pg. 9.
I N S T A L L A T I O N
V E N T I L A T I O N
VENTILATION HOODS
Proper venting along with a sufficient quantity of
make-up air is essential for proper oven operation.
A mechanically driven, canopy exhaust hood is
the preferred method of ventilation and must
conform to local codes along with the current
version of NFPA-96 Vapor Remova from Cooking
Equipment (latest edition). The oven hood must
extend 6" (152mm) beyond all sides of the oven.
The distance from the floor to the bottom edge of
the hood should be between 6'6" (1981mm) and
7' (2134mm).
A ventilation hood that supplies make-up air
down the back vertical wall should be avoided
since air currents can interfere with the oven flue
exits. f such installation is unavoidable, an
additional draft hood, specifically designed to
deflect downdrafts, must be installed.
DIRECT VENTING
When necessary, direct venting can be used in
situations where space is limited or to help
offset the high cost of ventilation hoods.
Direct venting should be installed in compliance
with local codes by a certified professional.
In the absence of local codes, refer to ational
Fuel Code FPA 54, A SI Z223.1 (latest revision).
D A N G E R
FAILURE TO VENT THIS APPLIANCE
PROPERLY MAY BE HAZARDOUS TO
THE HEALTH OF THE OPERATOR.
Equ pment damage, operat onal
problems and unsat sfactory bak ng
performance may also be the
consequence of mproper vent ng.
Any damage susta ned by a fa lure to
properly vent th s oven are not
covered under warranty.
D A N G E R
Installation, air adjustment and/or
service work must be in accordance
with all local codes and must be
performed by a certified service
technician qualified to work on
gas appliances.
Ventilating hoods and exhaust systems shall
be permitted to be used to vent appliances
installed in commercial applications.
Where automatically operated appliances are
vented through a ventilating hood or exhaust
system equipped with a damper or with a
power means of exhaust, provisions shall be
made to allow the flow of gas to the main
burners only when the damper is open to a
position to properly vent the appliance and
when the power means of exhaust is in
operation. I ACCORDA CE WITH FPA 54
COMMO WEALTH OF MASSACHUSETTS O LY.

Gas Convection Oven - Manual Control
Pg. 10.
INSTALLATION
2-ASC-4G/STK .
2 1004369 BRACKET, ATTACHMENT, FSCO 2
3 SC-26520 SCREW, #10 SMS .5LG 8
4 SC-2351 5/16- 18 X 5/8 SERR HD 2
Item No. Part. No. Description Qty.
Stacking Instructions
A) Remove side panels.
B) Knock out the mounting holes on top
ofthe intended bottom oven.
C) After legs or casters have been installed
onthe bottom oven, place the upper
oven on top of lower unit. Align.
D) Bolt at 2 and 3.
E) Using mounting holes on bottom oven, bolt at 4.
4
A
3
2
Side
Panel
Mounting Holes
C A U T I O N
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.

Gas Convection Oven - Manual Control Pg. 11.
INSTALLATION
2 - A S C - 4 G / S T K
10
11
3
5
6
7
8
9
3 SC-26520 SCREW. #10 SMS .5LG 24
5 EB-26489 ELBOW 90 DEG STREET 3/4 NPT 1
6 FT-26488 FITTING, UNION 3/4" NPT 1
7 PP-26529 3/4" MANIFOLD PIPE 1
8 FT-26487 FITTING, TEE 3/4" NPT 1
9 PP-26528 3/4" MANIFOLD PIPE 1
10 1004372 OUTER FLUE BOX, DBL STACK 2
11 1004373 CAP, FLUE BOX, DBL STACK 2
Item No. Part No. Description Qty.
Gas Plumbing & Flue Interconnect
First - Assemble plumbing items 5 thru 9 as shown.
Next - Assemble items 10, 11, 3 as shown.

Gas Convection Oven - Manual Control
Pg. 12.
INSTALLATION
OVEN STAND ASSEMBLY
dabib
c
g
a
f
b
e
h
a
34-5/16" (872mm)
38" (965mm)
44-3/16" (1122mm)
ITEM NO PART NUMBER DESCRIPTION QTY.
1 5003488 Leg Support Assembly 2
2 1004459 Channel, Support 2
3 LG-22185 Leg 4
CS-25674 Casters, rigid 2
CS-25675 Casters, swivel w/brake 2
4 1004461 Bracket, Stand 1
5 1004369 Bracket, Attachment 2
6 1004460 Channel, Back 1
7 1004466 Shelf, Stand 1
8 SR-26551 Rack, Oven Support 2
9 SH-26395 Oven Rack 6
10 SC-22729 Screws, 1/4-20 x 1/2 Hex Head 27
11 NU-23984 Nut, 1/4-20 Nylon nsert, 18-8 S/S 27
12 WS-2294 Lock Washer, 1/4" Stainless Steel 27
OVEN STAND 5003489 SHOWN

Gas Convection Oven - Manual Control Pg. 13.
U S E R S A F E T Y I N F O R M A T I O N
The Platinum Series gas convection oven is
intended for use in commercial establishments by
qualified operating personnel 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.
nstructions to be followed in the event the odor
of gas is detected should be posted in a prominent
location. Specific instructions are available from
your local gas supplier.
OPERATING INSTRUCTIONS
O P T I O N S & A C C E S S O R I E S
■■CASTER SET, 6" (152mm)
FOR MOB LE STACK APPL CAT ONS 5003790
■■COOLI G RACK (ONLY) FOR OVEN STAND 5003791
LEG SET (4)
■■6" (152mm), with Bullet Feet 5003794
■■6" (152mm), with Seismic Feet 5003795
■■25" (635mm), with Seismic Feel 5003785
■■PA EL FOR BACK, Stainless Steel 5005876
SHELF, OVE RACK
■■NTERCHANGEABLE W TH COOL NG RACK SH-26795
STACKI G HARDWARE
S E E N D V D U A L S TA C K N G C O M B N AT O N S P E C F C AT O N S H E E T S .
STA D, STAI LESS STEEL
■■Mobile with Cooling Racks & Casters 5003786
■■Stationary with Cooling Racks & Bullet Feet 5003489
■■Stationary with Cooling Racks & Seismic Feet 5003787
■■VE TI G KIT (TO VENT D RECTLY TO OUTS DE) 5003797
P R O D U C T \ PAN C A PA C I T Y
72 lb (33 kg) MAX MUM
45 qts (43 liters)
12 (twelve): 18" x 26" x 1" FULL-S ZE SHEET PANS
C A U T I O N
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
D A N G E R
BEFORE STARTING THE
APPLIANCE, MAKE CERTAIN
YOU DO NOT DETECT THE
ODOR OF GAS.
IF THE ODOR OF GAS IS DETECTED:
• DO NOT attempt to lig t any appliance.
• DO NOT touc any electrical switc es.
• Extinguis any open flame.
• Use a telep one OUTSIDE THE
PROPERTY & IMMEDIATELY
contact your gas supplier.
• If unable to contact your gas supplier,
contact t e fire department.
IN THE EVENT OF A POWER FAILURE:
• TURN ALL SW TCHES OFF.
• WA T UNT L POWER S RESTORED BEFORE
ATTEMPT NG TO OPERATE THE OVEN.
OTE: If such an event has occu rred , it is
strong y recommended that you ensure the food in
the oven is safe for consumption according to oca
hea th regu ations.

Gas Convection Oven - Manual Control
Pg. 14.
S T A R T- U P O P E R A T I O N
BEFORE INITIAL USE:
nterior oven surfaces must be heated to remove
surface oils and the accompanying odors produced
during the first use of the oven.
1. Wipe all wire shelves, side racks and the full
oven interior with a clean, damp cloth.
2. Close the oven doors, press the power switch
to the “ON” position, and set the thermostat to
300°F (149°C).
3. Allow the oven to cycle for approximately 2
hours or until no odor is detected.
PAN/SHELF POSITIONS:
The oven includes 6 chrome plated wire shelves
with two removable side racks and 12 shelf
positions spaced at 1-3/4" (43mm).
1. The best arrangement for broiling, baking
cookies and for other baked goods under
2-1/2" (65mm) in height. This
arrangement can also be used as the
maximum capacity for reconstituting
frozen entrées.
2. General baking with the use of sheet
pans for products under 3-1/2" (89mm)
in height. Products include cakes, pies,
muffins, or extended dishes in
12" x 20" x 2-1/2" deep pans
(530mm x 325mm x 65mm GN 1/1).
3. deal positions for baking bread,
meringue, or extended dishes and roasts
in pans not to exceed 5-1/2" (140mm)
in height.
4. Arrangement necessary for roasting
whole turkey or roasts up to 7" (178mm)
in height.
PREHEATING:
Always preheat the oven for a minimum of 20 minutes before cooking product. Follow the operating
instructions indicated on the next page of this manual.
POSITIO
2
4
6
8
12
POSITIO
1
4
7
10
POSITIO
1
5
9
POSITIO
1
6
OPERATING INSTRUCTIONS
C A U T I O N
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.

Gas Convection Oven - Manual Control Pg. 15.
OPERATING INSTRUCTIONS
햲
햴
햳
햸
햶
햷
햵
NOTE: Under normal operating conditions, the burner will ignite within four
(4) seconds. f the burner does not ignite within fifteen (15) seconds,
usually as a result of insufficient gas flow or air trapped in the gas
line, the ignition system will lockout and must be reset.
1. Make certain the GAS SHUT OFF 쐆knob to the ON position.
2. Press POWER SW TCH 쐃to the ON position.
3. Press FAN SW TCH 쐋to high or ow fan speed.
4. Set THERMOSTAT 쐄to the temperature desired.
The L GHT OFF\OVEN READY indicator light will illuminate and the
oven will begin to heat to the set temperature. When the set temperature is
reached, L GHT OFF\OVEN READY indicator light will go out.
5. When the oven is preheated, load product into the oven. For best results,
always load the oven from the bottom to the top position and load as
quickly as possible to retain maximum oven compartment heat.
6. Set T MER 쐂by rotating the knob clockwise. The timer will begin to
count down. When the timer reaches zero, the oven will produce an
audible alert signal that will continue for three (3) minutes or until the
timer knob is turned counterclockwise to the OFF position.
SHUTDOW PROCEDURE
1. Rotate THERMOSTAT 쐄to the OFF position.
2. Set the FAN SW TCH 쐋to FULL SPEED.
3. Open the oven doors.
4. Press POWER SW TCH to the COOL DOWN 쐇position. To help protect
the motor, allow the fan to operate until the oven is cool.
5. When the oven is cool, press the POWER SW TCH 쐃to the OFF position.
GAS IG ITIO LOCKOUT RESET
1. Rotate GAS SHUT OFF 쐆to the OFF position.
2. Rotate THERMOSTAT 쐄to the OFF position.
3. Set the FAN SW TCH 쐋to FULL SPEED
to exhaust any residual gas.
4. Wait for a period of five (5) minutes before attempting a restart.
5. Rotate the GAS SHUT OFF 쐆knob to the ON position.
ALLOW A MI IMUM OF 20 MI UTES TO PREHEAT THE OVE .
NOTE: Turn the main circuit breaker for this appliance OFF if the oven will
not be in operation for an extended period of time.
ONH
POSITION
OFFH
POSITION

Gas Convection Oven - Manual Control
Pg. 16.
C H E F O P E R AT I N G T I P S
The Alto-Shaam convection oven will provide the best results and longest possible
service with the utilization of the following suggestions and guidelines.
NOTE: Moisture will escape around the doors when baking products with a heavy
moisture content such as chicken, potatoes, etc. This is a normal operating condition.
Do not place anything directly
on the bottom of the oven cavity.
A T T H E E N D O F T H E D A Y ,
U T I L I Z E T H E C O O L - D O W N M O D E
A N D O P E N T H E O V E N D O O R S .
1. Thoroughly preheat the oven for approximately
20 minutes before use.
2. As a general rule, the cooking temperature can
be set lower than the temperature used in a
conventional oven. Cooking time may also be
shorter. It is suggested the first batch of each
product prepared be monitored closely to check
for variances.
3. Maintain a record of the temperatures, times, and
load capacities established for products cooked on
a regular basis since they will be the same or
similar for succeeding loads.
4. hen practical, start cooking the lowest
temperature products first and gradually work up
to products with a higher cooking temperature.
5. If the cooking temperature setting for the previous
product is more than 10°F (5°C to 6°C) higher than
the temperature needed for the next load, use the
FAN COOL-DO N feature to decrease the oven
temperature before setting the oven to a lower
temperature.
6. ork as quickly as possible when loading the
oven to prevent heat loss.
7. hen the audible signal indicates the time has
expired, remove the food product from the oven
as quickly as possible to avoid over cooking.
8. Pans should be centered between side racks and
each shelf should be loaded evenly to allow proper
air circulation within the oven compartment.
9. To assure even cooking when baking, weigh or
measure the product in each pan.
10. hen cooking six pans of product, start from the
top of the oven and use side rack positions 2, 4, 6,
8, 10, and 12.
11. Do not overload the oven. A maximum 6-sheet
pan capacity is suggested for most items such as
cakes, cookies, rolls, etc. A maximum of 12 sheet
pans may be used for items such as fish sticks,
chicken nuggets, and hamburgers. It will be
necessary to adjust cooking times accordingly.
Refer to product/pan capacities indicated in
this manual.
12. To obtain an evenly baked product, muffin pans
should be placed in the oven with the short side of
each pan facing the front of the oven.
13. hen rethermalizing frozen casseroles, preheat the
oven 100°F (38°C) over the suggested temperature
to compensate for the introduction of a large
quantity of frozen product into the oven
compartment. Reset the thermostat to the correct
cooking temperature after the oven is loaded.
14. Use a pan extender or two inch (51mm) deep,
18” x 26” pans for batter-type products that weigh
more than 8 pounds (3 to 4 kg), i.e.; pineapple
upside-down cake.
15. To avoid obstructing airflow that would result in
uneven cooking results, never place anything
directly on the bottom of the oven cavity.
Coo ing Guidelines
Food Temperature Time
(Minutes) Food Temperature Time (Minutes)
Cakes, Sheet 325°F 163°C 25 Macaroni & Cheese
(frozen, full oven) 350°F 177°C 90
Chicken pieces (30 breasts &
thi hs, 25 le s & win s) 400°F 204°C 25 Macaroni & Cheese (refri erated) 350°F 177°C 30
Chicken halves 400°F 204°C 40 Muffins 325°F 163°C 13-15
Beef patties 400°F 204°C 8 Pies, Frozen 325°F 163°C 40
Bacon 350°F 177°C 16 Pizzas, Individual 325°F 163°C 15
Fish, frozen (5 oz.) 350°F 177°C 15 Potatoes, Baked 350°F 177°C 50
Macaroni & Cheese
(frozen, 1 pan) 350°F 177°C 50 Sandwiches, Grilled Cheese 400°F 204°C 4-6
Tater tots 450°F 232°C 10

PROTECTING STAINLESS STEEL SURFACES
It is imp rtant t guard against
crr si n in the care f
stainless steel surfaces.
Harsh, c rr sive, r
inappr priate chemicals can
c mpletely destr y the
pr tective surface layer f stainless steel.
Abrasive pads, steel w l, r metal implements
will abrade surfaces causing damage t this
pr tective c ating and will eventually result in
areas f c rr si n. Even water, particularly hard
water that c ntains high t m derate
c ncentrati ns f chl ride, will cause xidati n
and pitting that result in rust and c rr si n. In
additi n, many acidic f ds spilled and left t
remain n metal surfaces are c ntributing fact rs
that will c rr de surfaces.
Pr per cleaning agents, materials, and
meth ds are vital t maintaining the appearance
and life f this appliance. Spilled f ds sh uld be
rem ved and the area wiped as s n as p ssible
but at the very least, a minimum f nce a day.
Always th r ughly rinse surfaces after using a
cleaning agent and wipe standing water as quickly
as p ssible after rinsing.
CLEANING AGENTS
Use n n-abrasive cleaning pr ducts designed f r
use n stainless steel surfaces. Cleaning agents
must be chl ride-free c mp unds and must n t
cntain quaternary salts. Never use hydr chl ric
acid (muriatic acid) n stainless steel surfaces.
Always use the pr per cleaning agent at the
manufacturer's rec mmended strength.
C ntact y ur l cal cleaning supplier f r
pr duct rec mmendati ns.
CLEANING MATERIALS
The cleaning functi n can usually be acc mplished
with the pr per cleaning agent and a s ft, clean
cl th. When m re aggressive meth ds must be
empl yed, use a n n-abrasive sc uring pad n
difficult areas and make certain t scrub with the
visible grain f surface metal t av id surface
scratches. Never use wire brushes, metal sc uring
pads, r scrapers t rem ve f d residue.
C L E A N I N G A N D P R E V E N T I V E M A I N T E N A N C E
Gas Convection Oven - Manual Control Pg. 17.
C L E A N I N G A N D P R E V E N T I V E M A I N T E N A N C E
C A U T I O N
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
O
S
C
R
A
P
E
R
S
N
O
W
I
R
E
B
R
U
S
H
E
S
N
O
S
T
E
E
L
P
A
D
S

Gas Convection Oven - Manual Control
Pg. 18.
CLEANING AND PREVENTIVE MAINTENANCE
C L E A N T H E O V E N ON A D A I LY B A S I S .
1. After the oven has cooled, remove all detachable
items such as wire shelves, side racks, and drip
pan. Clean these items separately.
2. Remove any food scraps from shelves, shelf
supports, and blower fan wheel. Convection
baffle openings must be kept clear of food
scraps and grease.
3. Wipe the interior metal surfaces of the oven
with a paper towel to remove any remaining
food debris.
4. Clean interior with a damp cloth or sponge
and any good commercial detergent at the
recommended strength.
5. For baked-on food deposits, use a non-caustic
and non-toxic commercial oven cleaner
appropriate for the interior oven surface of
your oven. Follow the product manufacturer's
instructions carefully for the use of this
product. Any commercial oven cleaner
must be approved for use on food contact
areas. Remove soil with the use of a plastic
scouring pad.
6. Wipe door gaskets
thoroughly since these areas
harbor food debris and grease.
7. Rinse surfaces by wiping with a
clean cloth or sponge and clean
warm water.
8. Remove excess water with a sponge and wipe
dry with a clean cloth or air dry. Leave doors
open until interior is completely dry. Replace
side racks and shelves.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable
cleaning and sanitation requirements for food
service equipment.
The oven is fabricated with an easy to clean porcelain
enamel interior or an optional stainless steel interior.
NOTE: Always allow the oven to cool before
cleaning. f the oven is hot, allow the
interior surfaces to become cool to the
touch by opening the oven doors and
engaging the cool-down function.
DO NOT USE ABRASIVE CLEANING COMPOUNDS.
Completely avoid the use of abrasive cleaning
compounds, chloride-based cleaners, or cleaners
containing quaternary salts. To protect metal
finish on stainless steel, never use hydrochloric
acid (muriatic acid).
A T T H E E N D O F T H E D A Y
UTILIZE THE COOL-DOWN MODE
AND OPEN THE OVEN DOORS.
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
D A N G E R
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

Gas Convection Oven - Manual Control Pg. 19.
CLEANING AND PREVENTIVE MAINTENANCE
E X T E R I O R :
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.
Wipe control panel, door vents and door handles,
thoroughly since these areas harbor food debris.
Clean exterior glass surfaces with a commercial
window cleaner.
DO NOT USE ABRASIVE CLEANING COMPOUNDS.
MO T O R C A R E
The convection oven motor contains self-
lubricating, sealed ball bearings and is
generally maintenance-free. During operation,
the interior of the motor is cooled by air flowing
into the rear of the motor case. This is a general
operating feature when proper clearances have
been allowed.
AT THE END OF THE DAY
UTILIZE THE COOL-DOWN MODE
AND OPEN THE OVEN DOORS.
T R O U B L E S H O O T I N G G U I D E
Oven has no power. Check to ensure oven is connected to proper
power source.
Oven has power
but will not turn O N.Ensure power switch is turned O N.
Ensure doors are closed.
Ensure timer is turned O N.
Ensure fan switch is turned O N.
Door switch is bad or out of adjustment.
Oven fan turns O N,
but there is no heat. Ensure thermostat is turned O N .
Ensure hi-limit is not tripped.
Ensure Timer is turned on.
Ensure that gas shut OFF valve is turned ON.
Ensure that gas supply hose is connected.
Oven heats, fan runs, but doesn’t
shut OFF when door is opened. Door switch is bad or out of adjustment.