Alto-Shaam MARINE 100-HSL/BCB-2 User manual
100-HSL Marine 4/06
PRINTED IN U.S.A.
OPERATION and CARE MANUAL
®
COOK/HOLD/SERVE SYSTEMS
HOT CARVING SHELF
230V MARINE
100-HSL/BCB-2 MARINE
100-HSL/BCS-2S MARINE
W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 USA
PHONE: 262.251.3800 • 800.558-8744 USA/CANADA Fax: 262.251.7067 • 800.329.8744 USA/CANADA
WEB SITE: www.alto-shaam.com
O&C MANUAL • MARINE HOT CARVING SHELF
PG. 1
DELIVERY
This Alto-Shaam appliance has been
thoroughly tested and inspected to insure only the
highest quality unit is provided. Upon receipt,
check for any possible shipping damage and report
it at once to the delivering carrier. See
Transportation Damage and Claims section
located in this manual.
This appliance, complete with unattached
items and accessories, may have been delivered in
one or more packages. Check to ensure that all
standard items and options have been received
with each model as ordered.
Save all the information and instructions
packed with the appliance. Complete and return
the warranty card to the factory as soon as
possible to assure prompt service in the event of a
warranty parts and labor claim.
This manual must be read and understood by
all people using or installing the equipment
model. Contact the Alto-Shaam service
department if you have any questions concerning
installation, operation, or maintenance.
NOTE: All claims for warranty must include the
full model number and serial number of
the unit.
UNPACKING
1. Carefully remove the
appliance from the
carton or crate.
NOTE: Do not discard the
carton and other
packaging material
until you have
inspected the unit
for hidden damage
and tested it for
proper operation.
2. Read all instructions in this manual carefully
before initiating the installation of this appliance.
DO NOT DISCARD THIS MANUAL.
This manual is considered to be part of the
appliance and is to be provided to the owner or
manager of the business or to the person
responsible for training operators. Additional
manuals are available from the Alto-Shaam
service department.
3. Remove all protective plastic film, packaging
materials, and accessories from the appliance
before connecting electrical power. Store any
accessories in a convenient place for future use.
®
®
®
O&C MANUAL •MARINE HOT CARVING SHELF
PG. 2
SAFETY PROCEDURES
AND PRECAUTIONS
Knowledge of proper procedures is essential to the
safe operation of electrically and/or gas energized
equipment. In accordance with generally accepted
product safety labeling guidelines for potential
hazards, the following signal words and symbols
may be used throughout this manual.
Used to indicate the
presence of a hazard that
will cause severe personal
injury, death, or substantial
property damage if the
warning included with this
symbol is ignored.
Used to indicate the
presence of a hazard that
can cause personal injury,
possible death, or major
property damage if the
warning included with this
symbol is ignored.
Used to indicate the
presence of a hazard that
can or will cause minor or
moderate personal injury
or property damage if the
warning included with this
symbol is ignored.
Used to indicate the
presence of a hazard that
can or will cause minor
personal injury, property
damage, or a potential
unsafe practice if the
warning included with this
symbol is ignored.
Used to notify personnel of
installation, operation, or
maintenance information that is
important but not hazard related.
1. This appliance is intended to cook, hold or
process foods for the purpose of human
consumption. No other use for this appliance
is authorized or recommended.
2. This appliance is intended for use in
commercial establishments where all
operators are familiar with the purpose,
limitations, and associated hazards of this
appliance. Operating instructions and
warnings must be read and understood by
all operators and users.
3. Any troubleshooting guides, component
views, and parts lists included in this manual
are for general reference only and are intended
for use by qualified technical personnel.
4. This manual should be considered a
permanent part of this appliance. This
manual and all supplied instructions,
diagrams, schematics, parts lists, notices, and
labels must remain with the appliance if the
item is sold or moved to another location.
NOTE:
O&C MANUAL •MARINE HOT CARVING SHELF
PG. 3
UNPACKING AND SETUP
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.
The carving shelf must not be installed in any
area where it will be affected by steam, grease,
dripping water, high temperatures, or any other
severely adverse conditions.
HOT CARVING SHELF INSTALLATION
IMPROPER INSTALLATION, ALTERATION,
ADJUSTMENT, SERVICE OR MAINTENANCE
COULD RESULT IN SEVERE INJURY, DEATH
OR CAUSE PROPERTY DAMAGE.
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
DO NOT store or use any flammable
liquids or allow flammable vapors
in the vicinity of any appliance.
26-1/8"
(664mm)
28-1/8" (714mm)
1"
(25mm)
1"
(25mm)
1" (25mm)
FOR LEGS
24-1/4" (616mm)
3" (76mm)
38" (965mm)
maximum
28-7/8" (733mm)
1-1/4" (32mm)
FOR CONTROLS
PRODUCT\PAN CAPACITY
70 lbs (31.7 kg) MAX.
(LARGE STEAMSHIP ROUND)
WEIGHT
100-HSL/BCB-2 100-HSL/BCS-2
NET 40 lb (18 kg) 45 lb (20 kg)
SHIP 70 lb (32 kg) 75 lb (34 kg)
CARTON
DIMENSIONS:
(HXWXD)
32" X30" X20"
(813mm x 762mm x 508mm)
OPTIONS AND ACCESSORIES
Carving Holder
➥Prime Rib . . . . . . . . . . . . . . . . . . . . .HL-2635
➥Steamship or Cafeteria Round . . . . . . . .4459
Cutting Board, with gravy lane
➥18" x 24" x 1/2"
(457mm x 610mm x 13mm) . . . . . . .BA-2054
➥18" x 12" x 1/2"
(457mm x 305mm x 13mm) . . . . . . .BA-2358
ELECTRICAL INSTALLATION
1. An identification tag is permanently mounted on
the appliance.
SAMPLE
2. Plug appliance into a properly grounded
receptacle ONLY, positioning the unit so the
power supply cord is easily accessible in case of
an emergency.
3. If necessary, a proper receptacle or outlet
configuration as required for this unit, must be
installed by a licensed electrician in accordance
with applicable, local electrical codes.
For 230V units: To prevent an electrical shock
hazard between the appliance and other
appliances or metal parts in close vicinity, an
equalization-bonding stud is provided. An
equalization bonding lead must be connected to
this stud and the other appliances / metal parts
to provide sufficient protection against potential
difference. The terminal is marked with the
following symbol.
NOTE: The appliance must be connected to an
electrical circuit that is protected by an
external GFCI outlet.
HEATING CHARACTERISTICS
The shelf is equipped with a special, low-heat-
density, heating cable. Through the Halo Heat
concept, the heating cable is mounted against the
top surface of the shelf to provide an evenly applied
heat source, controlled by a thermostat.P
Through even heat application, the quality of
a food product is maintained up to as much as
several hours.
O&C MANUAL •MARINE HOT CARVING SHELF
PG. 4
PATENT NOS.
3521030
4595247
®
PH
INSTALLATION
ELECTRICAL CONNECTIONS MUST
BE MADE BY A QUALIFIED SERVICE
TECHNICIAN IN ACCORDANCE WITH
APPLICABLE ELECTRICAL CODES.
To avoid electrical shock, this
appliance MUST be adequately
grounded in accordance with local
electrical codes or, in the absence of
local codes, with the current edition
of the National Electrical Code
ANSI/NFPA No. 70. In Canada, all
electrical connections are to be made
in accordance with CSA C22.1,
Canadian Electrical Code Part 1 or
local codes.
O&C MANUAL •MARINE HOT CARVING SHELF
PG. 5
1. WHEN THE UNIT IS EQUIPPED WITH A
SNEEZE GUARD:
Refer to the Service Views located in this
manual. Swing the sneeze guard up to the
proper position and secure each side with the
two (2) additional screws provided. Tighten
all four (4) screws to mount the sneeze
guard securely.
2. The hot carving shelf is designed as a free-
standing unit.
FREE-STANDING SHELVES:
Install the 1” (25mm) legs before operating the
shelf. Failure to install the 1" legs prior to
heating the shelf could result in damage to the
surface on which the shelf is placed, may pose a
potential fire hazard, and nullifies the validity of
the UL listing mark.
3. Before operating the shelf, clean the metal
surface exterior of the unit with a clean, damp
cloth and mild soap solution. Rinse carefully.
Clean the acrylic sneeze guard with soap or mild
detergent and water. Dry with a clean, damp
chamois. Grease and oil may be removed with
naphtha or hexane. Do not use commercial or
household cleaners containing ammonia.
To avoid scratching, do not use dry cloths or
scouring compounds.
1. Turn power switch ON.
2. Turn lamp switch ON.
3. The base of the shelf is equipped with a
thermostat indicating a range of 1 through 10.
Set the dial at 8 to preheat the shelf. When the
indicator light goes out, the unit is preheated.
4. The product must be at the proper internal
temperature before transferring to the carving
shelf. Use a meat thermometer to check the
internal temperature of the product being held.
Adjust the thermostat on the shelf to give the
best overall setting based on the internal
product temperature.
5. The proper temperature range for the products
being held will depend on the type and quantity
of product. When holding food for prolonged
periods, it is advisable to periodically check the
internal temperature of each item with a food
thermometer to assure maintenance of the proper
temperature range of 140°to 160°F (60°to 71°C).
Read this manual for additional information on
safe internal product temperatures, general
holding guidelines, and sanitation procedures.
✧ Use hand protection when handling
hot items.
✧ DO NOT use knives or utensils on the hot
shelf surface. A cutting board is supplied.
INSTALLATION OPERATION
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.
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
O&C MANUAL •MARINE HOT CARVING SHELF
PG. 6
Chefs, cooks and other
specialized food service
personnel employ varied
methods of cooking.
Proper holding
temperatures for a
specific food product
must be based on the
moisture content of the
product, product density,
volume, and proper
serving temperatures.
Safe holding temperatures
must also be correlated
with palatability in
determining the length
of holding time for a
specific product.
Halo Heat maintains the
maximum amount of
product moisture content
without the addition of
water, water vapor, or
steam. Maintaining
maximum natural product
moisture preserves the
natural flavor of the
product and provides a
more genuine taste. In
addition to product
moisture retention, the
gentle properties of Halo
Heat maintain a
consistent temperature
throughout the cabinet
without the necessity of
a heat distribution fan,
thereby preventing
further moisture loss
due to evaporation
or dehydration.
When product is
removed from a high
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°and
200°F (16°and 93°C).
If the unit is equipped
with vents, close the
vents for moist holding
and open the vents for
crisp holding. Use a
metal-stemmed
thermometer to measure
the internal temperature
of the product being
held. Adjust the
thermostat setting to
achieve the best overall
setting based on internal
product temperature.
HOLDING TEMPERATURE RANGE
MEAT FAHRENHEIT CELSIUS
BEEF ROAST —Rare 140°F60°C
BEEF ROAST —Med/Well Done 160°F71°C
BEEF BRISKET 160°—175°F71°—79°C
CORN BEEF 160°—175°F71°—79°C
PASTRAMI 160°—175°F71°—79°C
PRIME RIB —Rare 140°F60°C
STEAKS —Broiled/Fried 140°—160°F60°—71°C
RIBS —Beef or Pork 160°F71°C
VEAL 160°—175°F71°—79°C
HAM 160°—175°F71°—79°C
PORK 160°—175°F71°—79°C
LAMB 160°—175°F71°—79°C
POULTRY
CHICKEN —Fried/Baked 160°—175°F71°—79°C
DUCK 160°—175°F71°—79°C
TURKEY 160°—175°F71°—79°C
GENERAL 160°—175°F71°—79°C
FISH/SEAFOOD
FISH —Baked/Fried 160°—175°F71°—79°C
LOBSTER 160°—175°F71°—79°C
SHRIMP —Fried 160°—175°F71°—79°C
BAKED GOODS
BREADS/ROLLS 120°—140°F49°—60°C
MISCELLANEOUS
CASSEROLES 160°—175°F71°—79°C
DOUGH —Proofing 80°—100°F27°—38°C
EGGS —Fried 150°—160°F66°—71°C
FROZEN ENTREES 160°—175°F71°—79°C
HORS D'OEUVRES 160°—180°F71°—82°C
PASTA 160°—180°F71°—82°C
PIZZA 160°—180°F71°—82°C
POTATOES 180°F82°C
PLATED MEALS 180°F82°C
SAUCES 140°—200°F60°—93°C
SOUP 140°—200°F60°—93°C
VEGETABLES 160°—175°F71°—79°C
The holding temperatures listed are suggested guidelines only.
GENERAL HOLDING GUIDELINES
O&C MANUAL •MARINE HOT CARVING SHELF
PG. 7
CARE and CLEANING
PROTECTING STAINLESS STEEL SURFACES
It is important to guard against
corrosion in the care of
stainless steel surfaces.
Harsh, corrosive, or
inappropriate chemicals can
completely destroy the
protective surface layer of stainless steel. Abrasive
pads, steel wool, or metal implements will abrade
surfaces causing damage to this protective coating
and will eventually result in areas of corrosion.
Even water, particularly hard water that contains
high to moderate concentrations of chloride, will
cause oxidation and pitting that result in rust and
corrosion. In addition, many acidic foods spilled
and left to remain on metal surfaces are
contributing factors that will corrode surfaces.
Proper cleaning agents, materials, and
methods are vital to maintaining the appearance
and life of this appliance. Spilled foods should be
removed and the area wiped as soon as possible
but at the very least, a minimum of once a day.
Always thoroughly rinse surfaces after using a
cleaning agent and wipe standing water as quickly
as possible after rinsing.
CLEANING AGENTS
Use non-abrasive cleaning products designed for use
on stainless steel surfaces. Cleaning agents must be
chloride-free compounds and must not contain
quaternary salts. Never use hydrochloric acid
(muriatic acid) on stainless steel surfaces. Always use
the proper cleaning agent at the manufacturer's
recommended strength. Contact your local cleaning
supplier for product recommendations.
CLEANING MATERIALS
The cleaning function can usually be accomplished
with the proper cleaning agent and a soft, clean
cloth. When more aggressive methods must be
employed, use a non-abrasive scouring pad on
difficult areas and make certain to scrub with the
visible grain of surface metal to avoid surface
scratches. Never use wire brushes, metal scouring
pads, or scrapers to remove food residue.
CLEANING AND PREVENTIVE MAINTENANCE
O&C MANUAL •MARINE HOT CARVING SHELF
PG. 8
The cleanliness and appearance of this equipment
will contribute considerably to
operating efficiency and savory,
appetizing food. Good equipment
that is kept clean works better and
lasts longer.
CLEAN THE CARVING SHELF
AFTER EACH USE:
1. Disconnect the shelf from the power source.
2. Remove cutting board after each use. Clean and
sanitize separately following applicable state or
local health sanitation ordinances. Air dry the
board on a clean, flat surface to prevent board
from warping. If the board becomes warped,
heating will restore flexibility to facilitate
flattening. Warped boards may be heated on the
carving shelf surface, in a preheated Combitherm
combination oven/steamer for 10 minutes on the
steam program, or in a preheated Halo Heat cook
and hold oven for 15 minutes at 250°F (121°C).
3. Clean metal surface with mild
soap solutions only. DO NOT
clean with lye or alkaline based
cleaners or any abrasive cleaners.
Rinse carefully with a clean
sponge and water to remove all
soap or detergent residue.
4. DO NOT use knives or utensils on the hot shelf
surface. A cutting board is supplied.
5. Clean the acrylic sneeze guard with soap or mild
detergent and water. Dry with a clean, damp
chamois. Grease and oil may be removed with
naphtha or hexane. Do not use commercial or
household cleaners containing ammonia.
To avoid scratching, do not use dry cloths or
scouring compounds.
CARE and CLEANING
AT NO TIME SHOULD THE INTERIOR OR
EXTERIOR BE STEAM CLEANED, HOSED
DOWN, OR FLOODED WITH WATER OR
LIQUID SOLUTION OF ANY KIND. DO NOT
USE WATER JET TO CLEAN.
SEVERE DAMAGE OR ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED.
DO NOT store or use any flammable
liquids or allow flammable vapors
in the vicinity of any appliance.
O&C MANUAL •MARINE HOT CARVING SHELF
PG. 9
Food flavor and aroma are usually so closely related
that it is difficult, if not impossible, to separate them.
There is also an important, inseparable relationship
between cleanliness and food flavor. Cleanliness, top
operating efficiency, and appearance of equipment
contribute considerably to savory, appetizing foods.
Good equipment that is kept clean, works better and
lasts longer.
Most food imparts its own particular aroma and
many foods also absorb existing odors.
Unfortunately, during this absorption, there is no
distinction between GOOD and BAD odors. The
majority of objectionable flavors and odors troubling
food service operations are caused by bacteria
growth. Sourness, rancidity, mustiness, stale or other
OFF flavors are usually the result of germ activity.
The easiest way to insure full, natural food flavor is
through comprehensive cleanliness. This means good
control of both visible soil (dirt) and invisible soil
(germs). A thorough approach to sanitation will
provide essential cleanliness. It will assure an
attractive appearance of equipment, along with
maximum efficiency and utility. More importantly, a
good sanitation program provides one of the key
elements in the prevention of food-borne illnesses.
A controlled holding environment for prepared
foods is just one of the important factors involved in
the prevention of food-borne illnesses. Temperature
monitoring and control during receiving, storage,
preparation, and the service of foods are of
equal importance.
The most accurate method of measuring safe
temperatures of both hot and cold foods is by internal
product temperature. A quality thermometer is an
effective tool for this purpose, and should be
routinely used on all products that require holding
at a specific temperature.
A comprehensive sanitation program should focus on
the training of staff in basic sanitation procedures.
This includes personal hygiene, proper handling of
raw foods, cooking to a safe internal product
temperature, and the routine monitoring of internal
temperatures from receiving through service.
Most food-borne illnesses can be prevented through
proper temperature control and a comprehensive
program of sanitation. Both these factors are
important to build quality service as the foundation
of customer satisfaction. Safe food handling practices
to prevent food-borne illness is of critical importance
to the health and safety of your customers. HACCP,
an acronym for Hazard Analysis (at) Critical Control
Points, is a quality control program of operating
procedures to assure food integrity, quality, and
safety. Taking steps necessary to augment food
safety practices are both cost effective and relatively
simple. While HACCP guidelines go far beyond the
scope of this manual, additional information is
available by contacting:
Center for Food Safety and Applied Nutrition
Food and Drug Administration
1-888-SAFEFOOD
SANITATION
INTERNAL FOOD PRODUCT TEMPERATURES
HOT FOODS
DANGER ZONE 40°TO 140°F(4°TO 60°C)
CRITICAL ZONE 70°TO 120°F (21°TO 49°C)
SAFE ZONE 140°TO 165°F (60°TO 74°C)
COLD FOODS
DANGER ZONE ABOVE 40°F (ABOVE 4°C)
SAFE ZONE 36°F TO 40°F(2°C TO 4°C)
FROZEN FOODS
DANGER ZONE ABOVE 32°F (ABOVE 0°C)
CRITICAL ZONE 0°TO 32°F (-18°TO 0°C)
SAFE ZONE 0°F OR BELOW (-18°C OR BELOW)
O&C MANUAL •MARINE HOT CARVING SHELF
PG. 10
SERVICE
SERVICE VIEW
Lamp Assembly
BCS-2S - LP-3525
BCB-2 - LP-3526
Lamp
LP-33781
Sneeze Guard
GD-2667
Cordset
CD-3922
Cutting Board
BA-2054
Sneeze Guard
Bracket
BT-23159
RIGHT-HAND
Sneeze Guard
Bracket
BT-23159
LEFT-HAND
Cover, Splash
Shield
CV-26558
Power Switch
SW-3962
Lamp ON/OFF
Switch
SW-3962
Indicator
Light
LI-3951
Thermostat
TT-3498
Knob
KN3473
O&C MANUAL •MARINE HOT CARVING SHELF
PG. 11
100-HSL/BCS-2S
SERVICE PARTS LIST
Service View
UNIT ALTO-SHAAM
PART DESCRIPTION QUANTITY PART NUMBER
1. Legs, 1" (25mm) 4 LG-2043
Nylon Screws 4 SC-2464
2. Bottom Assembly 1 4496
3. Bottom Assembly Mtg Screws 16 SC-24751
4. Insulation
—26" x 28" (660mm x 711mm) 1 IN-2381
5. Heating Element Clamp 1 1224
6. Thermostat Capillary Bulb 1 ______
7. Ceramic Fiber Paper
17-3/4" X 20-1/2" (451mm x 521mm) 1 IN-30431
8. Heating Element 1 CB-3524
9. Cable Connector (Large) 3 CR-3067
10. Cable Connector (Small) 6 CR-3066
11. Control Plate 1 1004472
12. Control Plate Mtg Screws 4 SC-2459
13. Thermostat 1 TT-3498
Thermostat Knob 1 KN-3473
14. Indicator Light, 230V 1 LI-3951
15. Switch, 230V 2 SW-3962
16. Cord & Plug Set, 230V 1 CD-3922
17. Lamp Block Bottom Cover 2 1221
18. Lamp Blk Btm Cvr Mtg Screws 4 SC-24751
19. Connectors 2 CR-3068
20. Lamp Mounting Block (S/S) 2 BK-23158
21. Lamp Mounting Block Bracket 2 1223
22. Lamp Mounting Block
Mounting Screws 8 SC-22378
23. Lamp Assembly 2 LP-3525
24. Lamp, 230V 2 LP-33781
25. Sneeze Guard Bracket, RH (S/S) 1 BT-23159
26. Sneeze Guard Bracket, LH (S/S) 1 BT-23160
27. Sneeze Guard Bracket Screws 4 SC-22730
28. Sneeze Guard 1 GD-2667
29. Sneeze Guard Mounting Screws 4 SC-22729
Sneeze Guard Mtg Cap Nuts 4 NU-2400
30. Cutting Board 1 BA-2054
31. Ground Stud (NOT SHOWN) 1 ST-24173
32. Frame, Splash (NOT SHOWN) 1 1004473
33. Cover, Splash Shield (NOT SHOWN) 1 CV-26558
01/06 100-HSL/BCB-2
SERVICE PARTS LIST
Service View
UNIT ALTO-SHAAM
PART DESCRIPTION QUANTITY PART NUMBER
1. Legs, 1" (25mm) 4 LG-2043
Nylon Screws 4 SC-2464
2. Bottom Assembly 1 4496
3. Bottom Assembly Mtg Screws 16 SC-24751
4. Insulation
—26" x 28" (660mm x 711mm) 1 IN-2381
5. Heating Element Clamp 1 1224
6. Thermostat Capillary Bulb 1 ______
7. Ceramic Fiber Paper
17-3/4" X 20-1/2" (451mm x 521mm) 1 IN-30431
8. Heating Element 1 CB-3524
9. Cable Connector (Large) 3 CR-3067
10. Cable Connector (Small) 6 CR-3066
11. Control Plate 1 11570
12. Control Plate Mtg Screws 4 SC-2459
13. Thermostat 1 TT-3498
14. Thermostat Knob 1 KN-3473
15. Indicator Light, 230V 1 LI-3951
16. Switch, 230V 2 SW-3962
17. Cord & Plug Set, 230V 1 CD-3922
18. Lamp Block Bottom Cover 2 1221
19. Lamp Blk Btm Cvr Mtg Screws 4 SC-24751
20. Connectors 2 CR-3068
21. Lamp Mounting Block (S/S) 2 BK-23158
22. Lamp Mounting Block Bracket 2 1223
23. Lamp Mounting Block
Mounting Screws 8 SC-22378
24. Lamp Assembly 2 LP-3526
25. Lamp, 230V 2 LP-33781
26. Sneeze Guard Bracket, RH (S/S) 1 BT-23159
27. Sneeze Guard Bracket, LH (S/S) 1 BT-23160
28. Sneeze Guard Bracket Screws 4 SC-22730
29. Sneeze Guard 1 GD-2667
30. Sneeze Guard Mounting Screws 4 SC-22729
31. Sneeze Guard Mtg Cap Nuts 4 NU-2400
32. Cutting Board 1 BA-2054
33. Ground Stud (NOT SHOWN) 1 ST-24173
01/06
SERVICE PARTS
O&C MANUAL •MARINE HOT CARVING SHELF
PG. 14
O&C MANUAL •MARINE HOT CARVING SHELF
PG. 15
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 negligence 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 damage, 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 responsibility of any
claims, or accept deductions in payment for such claims.
Alto-Shaam, Inc. warrants to the original purchaser that any
original part that is found to be defective in material or workmanship
will, at Alto-Shaam's 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.
Alto-Shaam will bear normal labor charges performed during standard
business hours, and excluding overtime, holiday rates or any
additional fees.
The parts warranty remains in effect for one (1) year from
installation or fifteen (15) months from the shipping date, whichever
occurs first.
However, the heating element on Halo Heat®cook/hold ovens
and the refrigeration compressor on Alto-Shaam Quickchillers™are
warranted for a period of five (5) years from installation. The labor
warranty is the same as stated above; namely, for one (1) year from
installation or fifteen (15) months from the shipping date, whichever
occurs first.
THIS WARRANTY DOES NOT APPLY TO:
1. Calibration.
2. Replacement of light bulbs and/or the replacement of display
case glass due to damage of any kind.
3. Equipment damage caused by accident, shipping, improper
installation or alteration.
4. Equipment used under conditions of abuse, misuse, carelessness or
abnormal conditions, including but not limited to equipment
subjected to harsh or inappropriate chemicals including but not
limited to compounds containing chloride or quaternary salts, poor
water quality, or equipment with missing or altered serial numbers.
5. Damage incurred as a direct result of poor water quality,
inadequate maintenance of steam generators and/or surfaces
affected by water quality. Water quality and required maintenance
of steam generating equipment is the responsibility of the
owner/operator.
6. Damage caused by use of any cleaning agent other than
Alto-Shaam's Combitherm®Cleaner, including but not limited to
damage due to chlorine or other harmful chemicals. Use of
Alto-Shaam's Combitherm®Cleaner on Combitherm®ovens is
highly recommended.
7. Any losses or damage resulting from malfunction, including loss of
product or consequential or incidental damages of any kind.
8. Equipment modified in any manner from original model,
substitution 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
merchantability and fitness for a particular purpose. In no event shall
Alto-Shaam be liable for loss of use, loss of revenue or profit,
or loss of product, or for any indirect or consequential damages. No
person except an officer of Alto-Shaam, Inc. is authorized to modify
this warranty or to incur on behalf of Alto-Shaam any other obligation
or liability in connection with Alto-Shaam equipment.
ALTO-SHAAM, INC.
TRANSPORTATION
DAMAGE and 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: _______________________________________________Date I stalled: __________________________________________________________
Voltage: ______________________________________________ Purchased From: _______________________________________________
Serial Number: _______________________________________ _______________________________________________________________________
W164 N9221 Water Street ●P.O. Box 450 ●Menomonee Falls, Wisconsin 53052-0450 ●U.S.A.
PHONE: 262.251.3800 •800.558-8744 USA/CANADA FAX: 262.251.7067 •800.329.8744 U.S.A. ONLY
WEBSITE: www.alto-shaam.com PRINTED IN U.S.A.
LIMITED
ARRANTY
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