Alto-Shaam HN-72 User manual

#895 • 11/2001
PRINTED IN U.S.A.
OPERATION and CARE MANUAL
®
COOK/HOLD/SERVE SYSTEMS
W164 N9221 Water Street ●P.O. Box 450 ●Menomonee Falls, Wisconsin 53052-0450 U.S.A.
PHONE: [phone] FAX: [phone] •800.329.8744 U.S.A. ONLY WEBSITE:
800.558-8744 U.S.A./CANADA 262.251.1907 INTERNATIONAL www.alto-shaam.com
HEATED DISPLAY CASE
MODELS: HN-72
HNSYS-72
HN-72/P
HNSYS-72/P
HN-72/PL
HNSYS-72/PL
HN-72/PR
HNSYS-72/PR

#895 Operation & Care Manual • 1.
UNPACKING and SET-UP
The Alto-Shaam Hot Display Case has been thoroughly
tested, checked for calibration, and inspected to insure only
the highest quality display case is provided. When you
receive your cabinet, check for any possible shipping
damage and report it at once to the delivering carrier. See
Transportation Damage and Claims section located in this manual.
In order to maintain established National Sanitation
Foundation standards, all stationary floor models must be
sealed to the floor with a R.T.V. or silastic meeting N.S.F.
requirements or have 6"(153mm) unobstructed clearance
beneath the unit. Counter and table units must be mounted
on legs of a sufficient 4"(102mm) height to provide minimum
unobstructed space beneath the unit. These legs are
supplied with the unit. Warranty will become null and void
if these directions are not followed. Save all the information
and instructions packed inside the deli case. 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.
NOTE:Any and all claims for warranty must include the full model
number and serial number of the unit.
ELECTRICAL INSTALLATION
1. An identification tag is permanently mounted on case.
2. A 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.
3. Plug the case into a properly grounded receptacle only,
positioning the unit so that the power cord is easily
accessible in case of an emergency. Arcing will occur
when connecting or disconnecting the display case
unless all controls are in the OFF position.
OPERATIONAL PROCEDURES
1. DO NOT ADD WATER TO THE CASE
Halo Heat display cases maintain a constant but gentle
temperature and eliminate much of the moisture loss
associated with conventional display cases. Because of
this gentle heat, it is not necessary to add water to the
deli case. As a matter of fact, adding water is not
recommended since water will accelerate the
deterioration of the product, and may damage the case.
2. PLACE DIVIDERS and SERVING PANS IN CASE
Refer to the pan layout diagrams for different types of
pan accommodations. A complete pan configuration
layout is located in this manual. It is very important to
note, no matter what type of pan configuration you
choose, pan separator bars or divider bars must be used
to close all gaps between pans, and all gaps between the
pans and the edges of the display case. If these gaps are
not closed, most of the heat will be pulled out of the
bottom of the case, into the display area. As a
consequence, heat distribution will be uneven and
uniform temperature will be difficult to hold. If needed,
additional pan divider bars are available.
3. TURN DISPLAY LIGHTS “ON” AND SET THE
THERMOSTAT(s) AT NUMBER “10” TO PREHEAT
A indicator light will illuminate when the thermostat(s) is
(are) turned “ON.” The indicator(s) will remain lit as
long as the unit is preheating or calling for heat. The unit
should be preheated, at the number 10 setting, for a
minimum of twenty minutes before loading the case with
food. When preheating is completed, or whenever the
unit reaches any temperature set by the operator between
1 and 10, the indicator light(s) will go “OUT”.
4. LOAD HOT OODS INTO THE UNIT
Be certain only hot food is transferred into the display
case. Before loading food into the case, use a pocket-type
meat thermometer to make certain all products have
reached an internal temperature of 140°to 160°F. (60°to
71°C). If any food product is not at proper serving
temperature, use a Halo Heat cooking and holding oven,
set at 250°to 275°F (121°to 135°C), or a Combitherm oven
to bring the product within the correct temperature range.
5. RESET THERMOSTAT AS NEEDED
After all product is loaded into the unit and the doors
are closed, reset the thermostat. For fully enclosed cases,
reset the thermostat to number 8. For self-service units,
maintain the thermostat at number 9 or 10. Cases with a
self-service section should be set at number 9 or 10 for the
self-service section only. These settings will not necessarily
be final. Proper temperature range depends on the type
of products and the quantities being held, so it is
necessary to periodically use a pocket thermometer to
check each item to make certain the correct temperatures
are being maintained. Proper temperature range is
between a minimum of 140-160°F (60°-71°C). Normally
this will require a thermostat setting between 6 and 8 in
fully enclosed cases. Self-service cases or sections will
always require a higher setting.
6. PLACEMENT O OOD PROBE (OPTIONAL)
If the unit is equipped with the probe accessory, wipe
each probe and probe tip with a disposable alcohol pad
to clean and sanitize before using. If the probe is left in
its bracket, the LED temperature display will indicate the
ambient air temperature inside the case. To place a probe
into food kept in the case, remove the probe from the
bracket and push the probe tip halfway into the product,
positioning the tip at the center of the food mass. If
placing into solid foods such as meat roast or poultry
breasts, push the probe in from a straight downward
position or in from the side to the center position. If
placing into a semi-liquid or liquid product, the probe
cable will probably need to be secured to keep the probe
positioned properly. Do not let the probe tip touch the
DISCONNECT UNIT FROM POWER
SOURCE BEFORE
CLEANING OR SERVICING
HEATED DISPLAY CASES
®
EXAMPLE
SERIAL NUMBER AND WARRANTY CODE MAXIMUM RATED
WATTAGE
IDENTIFICATION MODEL NUMBER
MAXIMUM RATED VOLTAGE MAXIMUM RATED FREQUENCY
MODEL
SERIAL NO. WATTS
1 PH
VOLTS
xxx-xx
xxxx-xx xxxx
xx HZxxx AC
ALTO-SHAAM INC. MILW. WI. PAT. NO. 3521030
ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON NAMEPLATE OF UNIT

edges or side of the container. Tape the probe cable to the
lip or edge of the container. Wipe each probe tip with
a clean paper towel to remove food debris after each use.
Follow by wiping probes with a disposable alcohol pad.
Return each probe to the proper bracket position.
7. SERVE RESH HOT DELI OOD
Keep hot deli foods looking fresh. Occasionally stir or
rotate foods as needed. Serve products in the proper
package or container. Keep display case doors closed
after serving. Wipe spills immediately to assure
maximum eye appeal and ease end of the day cleanup.
The cleanliness and appearance of this
unit will contribute considerably to operating
efficiency and savory, appetizing food.
Good equipment that is kept clean works
better and lasts longer.
1. CLEAN THE PROBES DAILY
Remove all food soil from probes. Wipe entire probe and
cable assembly with warm detergent solution and a clean
cloth. Remove detergent by wiping each probe and cable
with clean rinse water and a cloth. Wipe probes with
disposable alcohol pad or sanitizing solution recommend-
ed for food contact surfaces. Allow probe and cable to air
dry in probe holding bracket.
2. THOROUGHLY CLEAN THE UNIT DAILY
A. Turn lights and adjustable thermostat(s) to the “OFF”
position, and disconnect unit from power source.
B. Remove, cover or wrap, and store unused products
under refrigeration.
C. Clean the interior metal surfaces of the cabinet with
a damp cloth and any good alkaline or alkaline
chlorinated based commercial detergent or grease
solvent at the recommended strength.
Use a plastic scouring pad or oven
cleaner for difficult areas. Avoid the use
of abrasive cleaning compounds, chloride
based cleaners, or cleaners containing
quaternary salts. Rinse well to remove
all residue and wipe dry.
NOTE: Never use hydrochloric acid (muriatic
acid) on stainless steel.
D. Clean the glass with a window cleaner.
E. To help maintain the protective film coating on
polished stainless steel, clean the exterior of the unit
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.
Always follow appropriate state or local health (hygiene)
regulations regarding all applicable cleaning and sanitation
requirements for equipment.
#895 Operation & Care Manual •2.
CARE and CLEANING
SA ETY ALERT
This units performance has been
optimized using the factory provided
bulbs. These bulbs should be
replaced with an exact
replacement or with a factory
recommended replacement. These bulbs have
been treated to resist breakage and
must be replaced with similarly
treated bulbs in order to maintain
compliance with NSF standards.
At no time should the inside or outside
of the cabinet be washed down,
flooded with water or liquid solution.
Do not use water jet to clean.
NEVER STEAM CLEAN.
Severe damage or electrical
hazard could result.
Disconnect Unit from
Power Source Before
Cleaning or Servicing.
Ensure Power Source
Matches Voltage Stamped on
Nameplate of Unit
Hood glass extended to the full upright
position is stabilized through the use
of gas struts designed for the full
load bearing weight. These struts
could weaken or fail due to wear,
environmental conditions or aging.
Operators should be aware of any decrease in effort to lift
the hood and initiate an immediate gas strut safety check.
DO NOTLIFT THE HOOD IN THIS CONDITION.
!
CAUTION

#895 Operation & Care Manual •3.
SANITATION GUIDELINES
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 temper-
atures 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 the USDA/FDA Food-
borne Illness Education Information Center at [phone].
GENERAL HOLDING GUIDELINES
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.
In an enclosed holding environment, too much moisture
content is a condition which can be relieved. A product
achieving extremely high temperatures in preparation must
be allowed to decrease in temperature before being placed in
a controlled holding atmosphere. If the product is not
allowed to decrease in temperature, excessive condensation
will form increasing the moisture content on the outside of
the product.
Most Halo Heat Holding Equipment is provided with a
thermostat control between 60°and 200°F (16°to 93°C). If
the unit is equipped with vents, close the vents for moist
holding and open the vents for crisp holding.
If the unit is equipped with a thermostat indicating a
range of between 1 and 10, use a metal-stemmed indicating
thermometer to measure the internal temperature of the
product(s) being held. Adjust the thermostat setting to
achieve the best overall setting based on internal product
temperature.
HOLDING TEMPERATURE RANGE
MEAT FAHRENHEIT CELSIUS
BEEF ROAST —Rare 140°F 60°C
BEEF ROAST —Med/Well Done 160°F 71°C
BEEF BRISKET 160°—175°F 71°—79°C
CORN BEEF 160°—175°F 71°—79°C
PASTRAMI 160°—175°F 71°—79°C
PRIME RIB —Rare 140°F 60°C
STEAKS —Broiled/Fried 140°—160°F 60°—71°C
RIBS —Beef or Pork 160°F 71°C
VEAL 160°—175°F 71°—79°C
HAM 160°—175°F 71°—79°C
PORK 160°—175°F 71°—79°C
LAMB 160°—175°F 71°—79°C
POULTRY
CHICKEN —Fried/Baked 160°—175°F 71°—79°C
DUCK 160°—175°F 71°—79°C
TURKEY 160°—175°F 71°—79°C
GENERAL 160°—175°F 71°—79°C
FISH/SEAFOOD
FISH —Baked/Fried 160°—175°F 71°—79°C
LOBSTER 160°—175°F 71°—79°C
SHRIMP —Fried 160°—175°F 71°—79°C
BAKED GOODS
BREADS/ROLLS 120°—140°F 49°—60°C
MISCELLANEOUS
CASSEROLES 160°—175°F 71°—79°C
DOUGH —Proofing 80°—100°F 27°—38°C
EGGS —Fried 150°—160°F 66°—71°C
FROZEN ENTREES 160°—175°F 71°—79°C
HORS D'OEUVRES 160°—180°F 71°—82°C
PASTA 160°—180°F 71°—82°C
PIZZA 160°—180°F 71°—82°C
POTATOES 180°F 82°C
PLATED MEALS 180°F 82°C
SAUCES 140°—200°F 60°—93°C
SOUP 140°—200°F 60°—93°C
VEGETABLES 160°—175°F 71°—79°C
The holding temperatures lised are suggested guidelines only.
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)

#895 Operation & Care Manual •4.
SHEET PAN CONFIGURATIONS •HOT DELI DISPLAY CASES
48 Models
72 Models
96 Models
2 SHEET PAN ZONES
3 SHEET PAN
ZONES
4 SHEET PAN
ZONES
ONE-THIRD
SIZE PAN
ONE-HALF
SIZE PAN
ONE-HALF
SIZE PAN
72 MODELS
3 Full-size Sheet Pans
per display case
48 MODELS
2 Full-size Sheet Pans per display case
OR
1 Full-size Sheet Pan
2 One-half Size Pans
3 One-third Size Pans
96 MODELS
4 Full-size Sheet Pans
per display case
FULL-SIZE
SHEET PAN
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
600
WATTS
300
WATTS
600
WATTS
1300
WATTS
1300
WATTS
HEAT
LAMPS
HEATING
CABLE
1300
WATTS
HNSYS-72 •HNSYS-72/P
TOTAL: 5460 Watts (maximum)
600
WATTS
300
WATTS
600
WATTS
1300
WATTS
1300
WATTS
HEAT
LAMPS
HEATING
CABLE
1300
WATTS
HNSYS-72/PL •HNSYS-72/PR
TOTAL: 5460 Watts (maximum)
SELF
SERVICE
PAN
1: 20W DISPLAY LIGHT
1: 40W DISPLAY LIGHT
1: 20W DISPLAY LIGHT
1: 40W DISPLAY LIGHT
POWER CONFIGURATIONS

#895 Operation & Care Manual •5.

#895 Operation & Care Manual •6.

#895 Operation & Care Manual •7.

#895 Operation & Care Manual •8.
Cable Heating Service Kit #4881
includes:
CB-3045 Cable Heating Element . . . . . . . . . . . . . 210 feet
CR-3226 Ring Connector . . . . . . . . . . . . . . . . . . . . . . . . 12
IN-3488 Insulation Corner. . . . . . . . . . . . . . . . . . . . 1 foot
BU-3105 Shoulder Bushing . . . . . . . . . . . . . . . . . . . . . . 12
BU-3106 Cup Bushing. . . . . . . . . . . . . . . . . . . . . . . . . . . 12
SL-3063 Insulating Sleeve . . . . . . . . . . . . . . . . . . . . . . . 12
TA-3540 Electrical Tape. . . . . . . . . . . . . . . . . . . . . . . 1 roll
ST-2439 Stud, 10-32. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
NU-2215 Hex Nut. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
BX-2588 Cable Box . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
HN-72 Series
Cable Kit #4881
HN-72 Series
Options & Accessories
Bulbs
➥100 Watt, 130V . . . . . . . . . . . . . . . . . . . . . . . . LP-33253
➥100 Watt, 230-250V . . . . . . . . . . . . . . . . . . . . . . LP-3384
Carving Station, Single Well . . . . . . . . . . . . . . . . . . . . 55299
Custom Panel, End Panel and Bumper Colors . . FACTORY QUOTE
Dual Case Trim Kit
➥HN, HNSYS-48 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4584
➥HN, HNSYS-48/P . . . . . . . . . . . . . . . . . . . . . . . . . 14136
➥Tempered Divider Glass . . . . . . . . . . . . . . . . . . . GL-22598
End Panel, Black Laminate (HNSYS ONLY). . . . . . . . . . . PE-22709
End Panel, Kiosk Assembly Kit (HN ONLY). . . . . . . . . . . . 14599
Independent Circuit Cordset Pkg*: HN (120/208-240 ONLY). . . . 14221
Independent Load Center Pkg*: HNSYS (120/208-240 ONLY). . . 14220
*NOT CSA APPROVED
Interior Ambient Temperature Gauge . . . . . . . . . . . GU-33384
Menu Board System (one required) . . . . . . . . . . . . . MB-23092
Pocket Thermometer, °F . . . . . . . . . . . . . . . . . . . . . TH-3300
Pocket Thermometer, °C . . . . . . . . . . . . . . . . . . . . . TH-3412
Product Temperature Probe Package (120/208-240V ONLY). . . . . 5295
Reflective Tempered Glass Case End Panes, Bronze
➥RIGHT-HAND . . . . . . . . . . . . . . . . . . . . . . . . . . . . GL-22602
➥LEFT-HAND . . . . . . . . . . . . . . . . . . . . . . . . . . . . GL-22601
Scale Platform Package (120/208-240V ONLY)
➥RIGHT-HAND. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14547
➥LEFT-HAND. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14548
Timer Bar (electronic) . . . . . . . . . . . . . . . . . . . . . . . . . 55194
➥Probe Assembly, for 4 ft. Timer Bar . . . . . . . . . . . . . 44084
Work Surface, Stainless Steel . . . . . . . . . . . . . . FACTORY QUOTE
Pan Divider Bars for HNSYS-72/PR or PL
EXTERIOR DIMENSIONS
74" (1880mm)
72" (1829mm)
A
A
A
8"
(203mm)
16"
(406mm)
LOAD CENTER
CIRCUIT BREAKERS
66-3/8" (1686mm)
10" (254mm)
WORK SHELF
34" (864mm)
13" (330mm)
SELF
-
SERVE
OPENING
FRONT GLASS
90 DEGREE LIFT-UP
GAS STRUT ASSIST
ONE-THIRD SIZE —FULL-SIZE
PAN CONFIGURATION
29-1/4" (743mm)
38-7/8" (987mm)
34-3/8" (873mm)
SCALE
OUTLETS
1-5/8" (41mm)
10" (254mm)
WORK SHELF
50-1/2" (1283mm)
13" (330mm)
SELF
-
SERVE
OPENIN G
FRONT GLASS
90 DEGREE LIFT-UP
GAS STRUT ASSIST
ONE-THIRD SIZE —FULL-SIZE
PAN CONFIGURATION
SCALE
OUTLETS
CIRCUIT
BREAKER
BOX
40-3/8" (1026mm)
DISPLAY LIGHT
FIXTURE
7-1/4"
(184mm)
8" (203mm)
74" (1880mm)
72" (1829mm)
4"
(102m
➥FULL/HALF/THIRD SIZE (LONG BAR). . . . . . . . . . . 4 . . . . . . . . . 11317
➥FULL/HALF/THIRD SIZE (SHORT BAR) . . . . . . . . . 15. . . . . . . . . 11318
➥SHEET PAN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 . . . . . . . . . 11320
➥S-PAN DIVIDER (LONG) . . . . . . . . . . . . . . . . . . . . . . 2 . . . . . . . . . 11357
➥PAN GRID. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . PN-2115
➥SELF-SERVE PAN . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . . . . 1405
➥SHELF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . . . . 1407
➥SHEET PAN FILLER BAR: 3-3/4” (95mm) . . . . . . . . . 1 . . . . . . . . . 11732

#895 Operation & Care Manual •9.
HN-72
12/22/00 ALTO-SHAAM
PART DESCRIPTION QTY PART NO.
1. BOTTOM END PANEL 1 13028
BOTTOM RIGHT-HAND PANEL, 4' 1 13029
BOTTOM LEFT-HAND PANEL, 4' 1 13030
BOTTOM PANEL, 6' 1 13031
SCREWS, 8-32X1/2" 25 SC-2425
SCREWS, 8-32X1/4" 2 SC-2459
3. CORD: 6’(1829mm) 1 CD-3557
4. PLUG 1 PG-3267
5. CONTROL PANEL MOUNTING SCREWS 5 SC-2459
6. INSULATION: 34”x 71”(864mm x 1803mm) 2 IN-22364
7. CABLE CONNECTION HARDWARE
8. HEATING CABLE: 205’(62484mm) 1 CB-3045
9. THERMOSTAT 3 TT-3498
THERMOSTAT KNOB 3 KN-3473
10. INDICATOR LIGHT 3 LI-3025
11. BULB SWITCH 3 SW-3616
12. FUSEHOLDER (120V UNITS), INCLUDES 1 FU-33041
—FUSE, 15 AMP 1 FU-3775
—FUSEHOLDER MTG SCREWS 2 SC-2077
13. INNER TOP SPOT 1 4681
14. BULBS 10 LP-33592
15. BULB SOCKETS 10 RP-3952
16. DOOR ASSEMBLY, INCLUDES 1 DR-22481
—LEFT-HAND GLASS DOOR - IN 1 DR-22481A
—RIGHT-HAND GLASS DOOR - IN 1 DR-22481B
—TOP TRACK 1 TK-23749
—BOTTOM TRACK 1 TK-24266
—CENTER GLASS - OUT 2 DR-22481E
—GUIDES #44049 16 DR-22480F
—DOOR BUMPER ASSEMBLY 1 DR-22480G
17. END PANEL 2 PE-22685
18. CUTTING BOARD ASSEMBLY 1 4017
19. CUTTING BOARD BRACKET (BASE) 2 12069
CUTTING BOARD BRACKET MTG. SCREWS 6 SC-24520
20. CUTTING BOARD BRACKET 2 BT-2342
23. END GLASS 2 GL-22597
END GLASS GASKET, 5' (1524mm) 1 GS-22547
24. FRONT GLASS 1 GL-22596
25. PAN DIVIDER BARS (NOT SHOWN)
FULL/HALF/THIRD (LONG BAR) 4 11317
FULL/HALF/THIRD (SHORT BAR) 15 11318
SHEET PAN 3 11320
S-PAN DIVIDER (LONG) 2 11357
26. ADJUSTABLE LEGS 4 LG-22686
27. TERMINAL BLOCK, 4 POS 2 BK-3597
28. SNAP-IN RECEPTACLES (120V) 2 RP-3396
RECEPTACLE FUSE, 15 AMP (120V) 1 FU-33351
RECEPTACLE FUSEHOLDER, 15 AMP, (120V) 1 FU-33352
29. OUTLET HOUSING COVER 1 4980
30. 6’(1829mm) PROBE PKG OPT (120V) (NOT SHOWN) 1 5296
31. IND.CIRCUIT CORDSET PKG. OPTION (120V)* 1 14221
32. FRONT GLASS STRUT 2 SU-2870
33. FRONT GLASS STRUT 1 SU-22704
*NOT CSA APPROVED
HNSYS-72
12/22/00 ALTO-SHAAM
PART DESCRIPTION QTY PART NO.
1. BOTTOM END PANEL 1 13028
BOTTOM RIGHT-HAND PANEL, 4' 1 13029
BOTTOM LEFT-HAND PANEL, 4' 1 13030
BOTTOM PANEL, 6' 1 13031
SCREWS, 8-32X1/2" 25 SC-2425
SCREWS, 8-32X1/4" 2 SC-2459
3. CONTROL PANEL MOUNTING SCREWS 5 SC-2459
4. CONDUIT TUBING: 6”(152mm) 2 TU-3874
5. INSULATION: 34”x 71”(864mm x 1803mm) 2 IN-22364
6. CABLE CONNECTION HARDWARE:
7. HEATING CABLE: 205’(62484mm) 1 CB-3045
8. THERMOSTAT 3 TT-3498
THERMOSTAT KNOB 3 KN-3473
9. INDICATOR LIGHT 3 LI-3025
10. BULB SWITCH 3 SW-3616
11. INNER TOP SPOT 1 4681
12. BULBS 10 LP-33592
13. BULB SOCKET 10 RP-3952
14. 4’DISPLAY LIGHT BULB 1 LP-3376
4’DISPLAY LAMP SHIELD 1 LP-3967
2’DISPLAY LIGHT BULB 1 LP-3975
2’DISPLAY LAMP SHIELD 1 LP-3969
4’DISPLAY LIGHT FIXTURE 1 LP-3966
2’DISPLAY LIGHT FIXTURE 1 LP-3968
1/4 - 20 X 1/2”SLOT RD SCREW 4 SC-2332
1/4 - 20 HEX NUT 4 NU-2437
1/4”SPLIT RING LOCKWASHER 4 WS-2294
3/8”90 DEGREE CONNECTOR 2 CR-3292
CONDUIT TUBING: 6’(1829mm) 1 TU-3976
15. CIRCUIT BOX (120V), INCLUDES 1 CI-3906
—BREAKER, 20 AMP 2 CI-3907
—BREAKER, 15 AMP 2 CI-33071
—GROUND BAR KIT 1 CI-3878
16. DOOR ASSEMBLY, INCLUDES 1 DR-22481
—LEFT-HAND GLASS DOOR - IN 1 DR-22481A
—RIGHT-HAND GLASS DOOR - IN 1 DR-22481B
—TOP TRACK 1 TK-23749
—BOTTOM TRACK 1 TK-24266
—CENTER GLASS - OUT 2 DR-22481E
—GUIDES #44049 16 DR-22480F
—DOOR BUMPER ASSEMBLY 2 DR-22480G
17. END PANEL 2 PE-22639
18. CUTTING BOARD ASSEMBLY 1 4017
19. CUTTING BOARD BRACKET (BASE) 2 12069
CUTTING BOARD BRACKET MTG. SCREWS 6 SC-24520
20. CUTTING BOARD BRACKET 2 BT-2342
23. END GLASS 2 GL-22597
END GLASS GASKET, 5' (1524mm) 1 GS-22547
24. FRONT GLASS 1 GL-22596
25. BASE BOTTOM 1 12563
26. PAN DIVIDER BARS (NOT SHOWN)
FULL/HALF/THIRD (LONG BAR) 4 11317
FULL/HALF/THIRD (SHORT BAR) 15 11318
SHEET PAN 3 11320
S-PAN DIVIDER (LONG) 2 11357
27. OUTLET HOUSING COVER 1 4980
28. SNAP-IN RECEPTACLES (120V) 2 RP-3396
29. RECEPTACLE FUSE, 15 AMP (120V) 1 FU-33351
RECEPTACLE FUSEHOLDER, 15 AMP (120V) 1 FU-33352
30. 6’(1829mm) PROBE PKG OPT (120V) (NOT SHOWN) 1 5296
31. LOAD CENTER OPTION (120V) (NOT SHOWN) 1 14220
32. FRONT GLASS STRUT 2 SU-2870
33. FRONT GLASS STRUT 1 SU-22704
34. SNAP-IN BUMPER (NOT SHOWN) 1 11750

#895 Operation & Care Manual •10.
HNSYS-72/P •Pass-thru
12/22/00 ALTO-SHAAM
PART DESCRIPTION QTY PART NO.
1. BOTTOM END PANEL 1 13028
BOTTOM RIGHT-HAND PANEL, 4' 1 13029
BOTTOM LEFT-HAND PANEL, 4' 1 13030
BOTTOM PANEL, 6' 1 13031
SCREWS, 8-32X1/2" 25 SC-2425
SCREWS, 8-32X1/4" 2 SC-2459
3. CONTROL PANEL MOUNTING SCREWS 5 SC-2459
4. CONDUIT TUBING: 6”(152mm) 2 TU-3874
5. INSULATION: 34”x 71”(864mm x 1803mm) 2 IN-22364
6. CABLE CONNECTION HARDWARE
7. HEATING CABLE: 205’(62484mm) 1 CB-3045
8. THERMOSTAT 3 TT-3498
THERMOSTAT KNOB 3 KN-3473
9. INDICATOR LIGHT 3 LI-3025
10. BULB SWITCH 3 SW-3616
11. INNER TOP SPOT 1 4681
12. BULBS 10 LP-33592
13. BULB SOCKET 10 RP-3952
14. 4’DISPLAY LIGHT BULB 1 LP-3376
4’DISPLAY LAMP SHIELD 1 LP-3967
2’DISPLAY LIGHT BULB 1 LP-3975
2’DISPLAY LAMP SHIELD 1 LP-3969
4’DISPLAY LIGHT FIXTURE 1 LP-3966
2’DISPLAY LIGHT FIXTURE 1 LP-3968
1/4 - 20 X 1/2”SLOT RD SCREW 4 SC-2332
1/4 - 20 HEX NUT 4 NU-2437
1/4”SPLIT RING LOCKWASHER 4 WS-2294
3/8”90 DEGREE CONNECTOR 2 CR-3292
CONDUIT TUBING: 6’(1829mm) 1 TU-3976
15. CIRCUIT BOX (120V), INCLUDES 1 CI-3906
—BREAKER, 20 AMP 2 CI-3907
—BREAKER, 15 AMP 2 CI-33071
—GROUND BAR KIT 1 CI-3878
16. DOOR ASSEMBLY, INCLUDES 1 DR-22481
—LEFT-HAND GLASS DOOR - IN 1 DR-22481A
—RIGHT-HAND GLASS DOOR - IN 1 DR-22481B
—TOP TRACK 1 TK-23749
—BOTTOM TRACK 1 TK-24266
—CENTER GLASS - OUT 2 DR-22481E
—GUIDES #44049 16 DR-22480F
—DOOR BUMPER ASSEMBLY 1 DR-22480G
17. END PANEL 2 PE-22639
18. CUTTING BOARD ASSEMBLY 1 4017
19. CUTTING BOARD BRACKET (BASE) 2 12069
CUTTING BOARD BRACKET MTG. SCREWS 6 SC-24520
20. CUTTING BOARD BRACKET 2 BT-2342
23. END GLASS 2 GL-22597
END GLASS GASKET, 5' (1524mm) 1 GS-22547
24. FRONT GLASS 1 GL-22594
25. CUSTOMER GUARD: 6’(1829mm) 1 11116
SPACER 1 SP-24589
SCREWS 2 SP-2073
26. BASE BOTTOM 1 12563
27. PANS (NOT SHOWN)
SELF-SERVE PAN 1 11626
SELF-SERVE PAN GRID 3 PN-22048
28. SNAP-IN RECEPTACLES 2 RP-3396
29. OUTLET HOUSING COVER 1 4980
30. RECEPTACLE FUSE, 15 AMP (120V) 1 FU-33351
RECEPTACLE FUSEHOLDER, 15 AMP (120V) 1 FU-33352
31. 6’(1829mm) PROBE PKG OPT (120V) (NOT SHOWN) 1 5296
32. LOAD CENTER PACKAGE OPT (120V)(NOT SHOWN) 1 14220
33. FRONT GLASS STRUT 2 SU-22431
34. SNAP-IN BUMPER 1 11750
HN-72/P •Pass-thru
12/22/00 ALTO-SHAAM
PART DESCRIPTION QTY PART NO.
1. BOTTOM END PANEL 1 13028
BOTTOM RIGHT-HAND PANEL, 4' 1 13029
BOTTOM LEFT-HAND PANEL, 4' 1 13030
BOTTOM PANEL, 6' 1 13031
SCREWS, 8-32X1/2" 25 SC-2425
SCREWS, 8-32X1/4" 2 SC-2459
3. CORD: 6’(1829mm) 1 CD-3557
4. PLUG 1 PG-3267
5. CONTROL PANEL MOUNTING SCREWS 5 SC-2459
6. INSULATION: 34”x 71”(864mm x 1803mm) 2 IN-22364
7. CABLE CONNECTION HARDWARE
8. HEATING CABLE: 205’(62484mm) 1 CB-3045
9. THERMOSTAT 3 TT-3498
THERMOSTAT KNOB 3 KN-3473
10. INDICATOR LIGHT 3 LI-3025
11. BULB SWITCH 3 SW-3616
12. FUSEHOLDER (120V UNITS) INCLUDES 1 FU-33041
FUSE, 15 AMP 1 FU-3775
FUSEHOLDER MTG SCREWS 2 SC-2077
13. INNER TOP SPOT 1 4681
14. BULBS 10 LP-33592
15. BULB SOCKETS 10 RP-3952
16. DOOR ASSEMBLY, INCLUDES 1 DR-22481
—LEFT-HAND GLASS DOOR - IN 1 DR-22481A
—RIGHT-HAND GLASS DOOR - IN 1 DR-22481B
—TOP TRACK 1 TK-23749
—BOTTOM TRACK 1 TK-24266
—CENTER GLASS - OUT 2 DR-22481E
—GUIDES #44049 16 DR-22480F
—DOOR BUMPER ASSEMBLY 2 DR-22480G
17. END PANEL 2 PE-22685
18. CUTTING BOARD ASSEMBLY 1 4017
19. CUTTING BOARD BRACKET (BASE) 2 12069
CUTTING BOARD BRACKET MTG. SCREWS 6 SC-24520
20. CUTTING BOARD BRACKET 2 BT-2342
23. END GLASS 2 GL-22597
END GLASS GASKET, 5' (1524mm) 1 GS-22547
24. FRONT GLASS 1 GL-22594
25. CUSTOMER GUARD: 6’(1829mm) 1 11116
SPACER 1 SP-24589
SCREWS 2 SC-2073
26. PANS (NOT SHOWN)
SELF-SERVE PAN 1 11626
SELF-SERVE PAN GRID 3 PN-22048
27. ADJUSTABLE LEGS 4 LG-22686
28. TERMINAL BLOCK, 4 POS 2 BK-3597
29. SNAP-IN RECEPTACLES (120V) 2 RP-3396
RECEPTACLE FUSE, 15 AMP (120V) 1 FU-33351
RECEPTACLE FUSEHOLDER, 15 AMP (120V) 1 FU-33352
30. OUTLET HOUSING COVER 1 4980
31. 6’(1829mm) PROBE PKG OPT (120V)(NOT SHOWN) 1 5296
32 IND.CIRCUIT CORDSET PKG. OPTION (120V)* 1 14221
33. FRONT GLASS STRUT 2 SU-22431
*NOT CSA APPROVED

#895 Operation & Care Manual •11.
12/22/00 ALTO-SHAAM
PART DESCRIPTION QTY PART NO.
1. BOTTOM END PANEL 1 13028
BOTTOM RIGHT-HAND PANEL, 4' 1 13029
BOTTOM LEFT-HAND PANEL, 4' 1 13030
BOTTOM PANEL, 6' 1 13031
SCREWS, 8-32X1/2" 25 SC-2425
SCREWS, 8-32X1/4" 2 SC-2459
3. CONTROL PANEL MOUNTING SCREWS 5 SC-2459
4. CONDUIT TUBING: 6”(152mm) 2 TU-3874
5. INSULATION: 34”x 71”(864mm x 1803mm) 2 IN-22364
6. CABLE CONNECTION HARDWARE
7. HEATING CABLE: 66’(20117mm) 1 CB-3045
HEATING CABLE: 132’(40234mm) 1 CB-3045
8. THERMOSTAT 3 TT-3498
THERMOSTAT KNOB 3 KN-3473
9. INDICATOR LIGHT 3 LI-3025
10. BULB SWITCH 3 SW-3616
11. 2’INNER TOP SPOT 1 4687
4’INNER TOP SPOT 1 4674
12. BULB 10 LP-33592
13. BULB SOCKET 10 RP-3952
14. 4’DISPLAY LIGHT BULB 1 LP-3376
4’DISPLAY LAMP SHIELD 1 LP-3967
2’DISPLAY LIGHT BULB 1 LP-3975
2’DISPLAY LAMP SHIELD 1 LP-3969
4’DISPLAY LIGHT FIXTURE 1 LP-3966
2’DISPLAY LIGHT FIXTURE 1 LP-3968
1/4 - 20 X 1/2”SLOT RD SCREW 4 SC-2332
1/4 - 20 HEX NUT 4 NU-2437
1/4”SPLIT RING LOCKWASHER 4 WS-2294
3/8”90 DEGREE CONNECTOR 2 CR-3292
CONDUIT TUBING: 6’(1829mm) 1 TU-3976
15. CIRCUIT BOX (120V), INCLUDES 1 CI-3906
—BREAKER, 20 AMP 3 CI-3907
—BREAKER, 15 AMP 2 CI-33071
—GROUND BAR KIT 1 CI-3878
16. DOOR ASSEMBLY, INCLUDES 1 DR-22480
—LEFT-HAND GLASS DOOR 1 DR-22480A
—RIGHT-HAND GLASS DOOR 1 DR-22480B
—TOP TRACK 1 TK-23748
—BOTTOM TRACK 1 TK-24265
—GUIDES #44049 8 DR-22480F
—DOOR BUMPER ASSEMBLY 2 DR-2480G
17. SELF-SERVE DOOR, LEFT-HAND 1 4407
HINGE, LEFT-HAND to unit 2 HG-22167
18. SELF-SERVE DOOR, RIGHT-HAND 1 4409
HINGE, RIGHT-HAND to unit 2 HG-22168
HINGE BUSHING to unit 4 BU-2722
HINGE MOUNTING SCREWS to unit 8 SC-2352
19. END PANEL 2 PE-22639
20. CUTTING BOARD ASSEMBLY 1 4017
21. CUTTING BOARD BRACKET (BASE) 2 12069
CUTTING BOARD BRACKET MTG. SCREWS 6 SC-24520
22. CUTTING BOARD BRACKET 2 BT-2342
25. END GLASS 2 GL-22597
END GLASS GASKET, 4' (1219mm) 1 GS-22547
26. INNER END GLASS 1 GL-22598
DIVIDER GLASS GASKET, 3' (914mm) 3’GS-22548
27. FRONT GLASS: 4’(1219mm) 1 GL-22595
28. SELF-SERVE GLASS: 2’(610mm) 1 GL-22592
29. CUSTOMER GUARD: 2’(610mm) 1 11115
SPACER 1 SP-24589
SCREWS 2 SC-2073
30. BASE BOTTOM 1 12563
31. PAN DIVIDER BARS (NOT SHOWN)
PART NUMBERS ARE REFERENCED IN THIS MANUAL
32. SNAP-IN RECEPTACLES (120V) 2 RP-3396
33. OUTLET HOUSING COVER 1 4951
34. RECEPTACLE FUSE, 15 AMP (120V) 1 FU-33351
RECEPTACLE FUSEHOLDER, 15 AMP (120V) 1 FU-33352
35. 4’(1219mm) PROBE PKG OPT (120V)(NOT SHOWN) 1 5295
36. LOAD CENTER PKG OPTION (120V) (NOT SHOWN) 1 14220
37. FRONT GLASS STRUT 2 SU-22704
38. FRONT GLASS STRUT 1 SU-22431
39. SNAP-IN BUMPER (NOT SHOWN) 1 11750
12/22/00 ALTO-SHAAM
PART DESCRIPTION QTY PART NO.
1. BOTTOM END PANEL 1 13028
BOTTOM RIGHT-HAND PANEL, 4' 1 13029
BOTTOM LEFT-HAND PANEL, 4' 1 13030
BOTTOM PANEL, 6' 1 13031
SCREWS, 8-32X1/2" 25 SC-2425
SCREWS, 8-32X1/4" 2 SC-2459
3. CONTROL PANEL MOUNTING SCREWS 5 SC-2459
4. CONDUIT TUBING: 6”(152mm) 2 TU-3874
5. INSULATION: 34”x 71”(864mm x 1803mm) 2 IN-22364
6. CABLE CONNECTION HARDWARE
7. HEATING CABLE: 66’(20117mm) 1 CB-3045
HEATING CABLE: 132’(40234mm) 1 CB-3045
8. THERMOSTAT 3 TT-3498
THERMOSTAT KNOB 3 KN-3473
9. INDICATOR LIGHT 3 LI-3025
10. BULB SWITCH 3 SW-3616
11. 2’INNER TOP SPOT 1 4687
4’INNER TOP SPOT 1 4674
12. BULB 10 LP-33592
13. BULB SOCKET 10 RP-3952
14. 4’DISPLAY LIGHT BULB 1 LP-3376
4’DISPLAY LAMP SHIELD 1 LP-3967
2’DISPLAY LIGHT BULB 1 LP-3975
2’DISPLAY LAMP SHIELD 1 LP-3969
4’DISPLAY LIGHT FIXTURE 1 LP-3966
2’DISPLAY LIGHT FIXTURE 1 LP-3968
1/4 - 20 X 1/2”SLOT RD SCREW 4 SC-2332
1/4 - 20 HEX NUT 4 NU-2437
1/4”SPLIT RING LOCKWASHER 4 WS-2294
3/8”90 DEGREE CONNECTOR 2 CR-3292
CONDUIT TUBING: 6’(1829mm) 1 TU-3976
15. CIRCUIT BOX (120V), INCLUDES 1 CI-3906
—BREAKER, 20 AMP 3 CI-3907
—BREAKER, 15 AMP 2 CI-33071
—GROUND BAR KIT 1 CI-3878
16. DOOR ASSEMBLY, INCLUDES 1 DR-22480
—LEFT-HAND GLASS DOOR 1 DR-22480A
—RIGHT-HAND GLASS DOOR 1 DR-22480B
—TOP TRACK 1 TK-23748
—BOTTOM TRACK 1 TK-24265
—GUIDES #44049 8 DR-22480F
—DOOR BUMPER ASSEMBLY 2 DR-22480G
17. SELF-SERVE DOOR, LEFT-HAND 1 4407
HINGE, LEFT-HAND to unit 2 HG-22167
18. SELF-SERVE DOOR, RIGHT-HAND 1 4409
HINGE, RIGHT-HAND to unit 2 HG-22168
HINGE BUSHING to unit 4 BU-2722
HINGE MOUNTING SCREWS to unit 8 SC-2352
19. END PANEL 2 PE-22639
20. CUTTING BOARD ASSEMBLY 1 4017
21. CUTTING BOARD BRACKET (BASE) 2 12069
CUTTING BOARD BRACKET MTG. SCREWS 6 SC-24520
22. CUTTING BOARD BRACKET 2 BT-2342
25. END GLASS 2 GL-22597
END GLASS GASKET, 4' (1219mm) 1 GS-22547
26. INNER END GLASS 1 GL-22598
DIVIDER GLASS GASKET, 3' (914mm) 1 GS-22548
27. FRONT GLASS: 4’(1219mm) 1 GL-22595
28. SELF-SERVE GLASS: 2’(610mm) 1 GL-22592
29. CUSTOMER GUARD: 2’(610mm) 1 11115
SPACER 1 SP-24589
SCREWS 2 SC-2073
30. BASE BOTTOM 1 12563
31. PAN DIVIDER BARS (NOT SHOWN)
PART NUMBERS ARE REFERENCED IN THIS MANUAL
32. SNAP-IN RECEPTACLES (120V) 2 RP-3396
33. OUTLET HOUSING COVER 1 4951
34. RECEPTACLE FUSE, 15 AMP (120V) 1 FU-33351
RECEPTACLE FUSEHOLDER, 15 AMP (120V) 1 FU-33352
35. 4’(1219mm) PROBE PKG OPT (120V) (NOT SHOWN) 1 5295
36. LOAD CENTER PKG OPTION (120V) (NOT SHOWN) 1 14220
37. FRONT GLASS STRUT 2 SU-22704
38. FRONT GLASS STRUT 1 SU-22431
39. SNAP-IN BUMPER (NOT SHOWN) 1 11750
HNSYS-72/PR •Pass-thru RightHNSYS-72/PL •Pass-thru Left

#895 Operation & Care Manual •12.

#895 Operation & Care Manual •13.

#895 Operation & Care Manual •14.

#895 Operation & Care Manual •15.

#895 Operation & Care Manual •16.

#895 Operation & Care Manual •17.

#895 Operation & Care Manual •18.

#895 Operation & Care Manual •19.