Alto-Shaam 1000-BQ2/96 Owner's manual

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
®
#845-8 • 09/07
PRINTED IN U.S.A.
B a n q u e t C a r t s
E l e c t r i c
M dels:
1000-BQ2/96
1000-BQ2/128
1000-BQ2/192
• INSTALLATION
• OPERATION
• MAINTENANCE
1000-BQ2/96
1000-BQ2/128
1000-BQ2/192

# 8 4 5 - 8 • I N TA L L AT I O N / O P E R AT I O N / E RV I C E M A N U A L • 1.
D E L I V E R Y
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.
UNPACKING
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.
®
®
®

# 8 4 5 - 8 • I N TA L L AT I O N / O P E R AT I O N / E R V I C E M A N U A L • 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 ELECTIRCAL
OR ELECTRONIC EQUIPMENT WITH
OTHER MUNICIPAL WASTE.

# 8 4 5 - 8 • I N TA L L AT I O N / O P E R AT I O N / E R V I C E M A N U A L • 3.
This appliance, complete with unattached items
and accessories, may be delivered in one or more
packages, Check to insure that all the following
items have been received as standard with each
unit:
Item BQ2/96 BQ2/128 BQ2/192
Shelves 448
Shelf Clips 448
Shelf Slides 8816
This appliance is designed for the purpose of
maintaining hot foot at a temperature for safe
consumption. It must be used on a level surface in
a location that will permit the the banquet cart to
function for its intended purpose and allow
adequate access for proper cleaning and
maintenance.
The unit must not be installed in any area where
it may be affected by steam, grease, dripping water,
high temperatures, or any other severely adverse
conditions.
I N S T A L L A T I O N
S I T E I N S T A L L A T I O N
C L E A R A N C E R E Q U I R E M E N T S
Full perimeter bumper accommodates all
clearance requirements.
(H x W x D)
WEIGHT •1000-BQ2/192
NET 653 lb (296 kg)
SHIP 760 lb (345 kg)
CA TON 77" X74" X35"
D I M E N S I O N S :(1956mm x 1880mm x 889mm)
WEIGHT •1000-BQ2/128
NET 454 lb (206 kg)
SHIP 520 lb (236 kg)
CA TON 77" X52" X35"
D I M E N S I O N S :(1956mm x 1321mm x 889mm)
(H x W x D)
WEIGHT •1000-BQ2/96
NET 392 lb (178 kg)
SHIP 450 lb (204 kg)
CA TON 77" X44" X35"
D I M E N S I O N S :(1956mm x 1118mm x 889mm)
(H x W x D)
C A U T I O N
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
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.

# 8 4 5 - 8 • I N TA L L AT I O N / O P E R AT I O N / E R V I C E M A N U A L • 4.
210.0
O
59-1/16" (1500mm)
28-7/16" (722mm)
6-3/16"
(156mm)
Electrical Connection
2-1/8" (54mm)
From Top
67-1/2" (1714mm)
37-9/16" (954mm) 30-7/16" (773mm)
30" (762mm)
I
o
I
o
8-1/16" (204mm)
2-1/8" (54mm)
INSTALLATION
1000-BQ2/96
Max. Load Capacity
240 lbs. (109 kg)
240 qts. (304 lt)
30-7/16" (773mm)
210.0
59-1/16" (1499mm)
28-7/16" (722mm)
0
45-7/16" (1154mm)
67-1/2" (1714mm)
8-1/16" (204mm)
30" (762mm)
6-1/4"
(158mm)
Electrical Connection
2-1/8" (54mm)
From Top
I
o
I
o
2-1/8"(54mm)
58-7/8" (1494mm)
210.0
O
23-1/4" (590mm)
Electrical Connection
2-1/8" (54mm)
From Top
67-1/2" (1714mm)
68-11/16" (1744mm)
8-1/16" (204mm)
I
o
I
o
I
o
I
o
30-7/16" (773mm)
30-1/16" (762mm)
2-1/8" (54mm)
1000-BQ2/128
Max. Load Capacity
320 lbs. (145 kg)
240 qts. (304 lt)
1000-BQ2/192
Max. Load Capacity
480 lbs. (218 kg)
480 qts. (608 lt)
OUTSIDE DIMENSIONS

Options and Accesso ies
Plate Carriers, Chrome Plated (EACH HOLDS FOUR (4) PREPLATED MEALS)
Model 1000-
BQ2/96 Capacity
Model 1000-
BQ2/128
Capacity
Model 1000-
BQ2/192
Capacity
Uncovered "P" Carriers . . . . . . . . . . . . . . . . . . . . . . . . .DC-2868
Plate Diameter: Max. 10" (254mm) Min. 7-3/4" (197mm)
Vertical rung spacing: 2-5/8" (67mm)
24 carriers
96 Preplated Meals
32 carriers
128 preplated meals
48 carriers
192 preplated meals
Covered "C" Carriers . . . . . . . . . . . . . . . . . . . . . . . . . . .DC-2869
Plate Diameter: Max. 9-3/4" (248mm) Min. 7-3/4" (197mm)
Vertical clearance between top and bottom carrier: 11-5/8" (295mm)
24 carriers
96 Preplated Meals
32 carriers
128 preplated meals
48 carriers
192 preplated meals
Uncovered "EP" Carriers . . . . . . . . . . . . . . . . . . . . . . . .DC-23580
Plate Diameter: Max. 12-1/2" (318mm) Min. 9-1/2" (241mm)
Vertical rung spacing: 2-5/8" (67mm)
16 carriers
64 Preplated Meals
24 carriers
96 preplated meals
32 carriers
128 preplated meals
Covered "EC" Carriers . . . . . . . . . . . . . . . . . . . . . . . . . .DC-23676
Plate Diameter: Max. 12-1/2" (318mm) Min. 9-1/2" (241mm)
Vertical clearance between top and bottom carrier: 11-5/8" (295mm)
16 carriers
64 Preplated Meals
24 carriers
96 preplated meals
32 carrriers
128 preplated meals
Shelf & Shelf Supports (for each extra shelf) . . . . . . . . . .1061/11533
Wire Shelf, Chrome Plated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . SH-2835 SH-22727 SH-2835
# 8 4 5 - 8 • I N TA L L AT I O N / O P E R AT I O N / E R V I C E M A N U A L • 5.
I N S T A L L A T I O N
S I T E I N S T A L L A T I O N

1. An identification tag is permanently mounted on
the cabinet.
2. Plug cabinet 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.
NOTE:
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.
The appliance must be connected to an
electrical circuit that is protected by an
external FCI outlet.
# 8 4 5 - 8 • I N TA L L AT I O N / O P E R AT I O N / E R V I C E M A N U A L • 6.
INSTALLATION
ELECTRICAL
ELECTRICAL •1000-BQ2/96
VOLTAGE PHASE CYCLE/HZ AMPS kW CO D &PLUG INCLUDED
125 1 50/60 12.8 1.6 NEMA 5-15P
15A- 125V PLU
208-240 1 50/60 7.0MAX.1.6 NEMA 6-15P
15A - 250V PLU
230 1 50/60 6.5 1.5 CEE 7/7
220-230V PLU
ELECTRICAL •1000-BQ2/128
VOLTAGE PHASE CYCLE/HZ AMPS kW CO D &PLUG INCLUDED
125 1 50/60 18.4 2.30 NEMA 5-20P
20A- 125V PLU
208-240 1 50/60 8.7MAX 2.10 NEMA 6-15P
15A - 250V PLU
230 1 50/60 8.4 1.95 CEE 7/7
220-230V PLU
ELECTRICAL •1000-BQ2/192
VOLTAGE PHASE CYCLE/HZ AMPS kW CO D &PLUG INCLUDED
125 1 50/60 NEMA 5-20P
POWER SWITCH IN LOW POSITION 16 2.0 20A- 125V PLU
POWER SWITCH IN HI H POSITION 24MAX 3.0 NEMA 5-30P
30A - 125V PLU
208-240 1 50/60 14.2MAX 3.4 NEMA 6-15P
15A - 250V PLU
230 1 50/60 13.0 3.0 CEE 7/7
220-230V PLU
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.
D A N G E R
ELECTRICAL CONNECTIONS MUST
BE MADE BY A QUALIFIED SERVICE
TECHNICIAN IN ACCORDANCE WITH
APPLICABLE ELECTRICAL CODES.

Before operating the unit, clean both the interior and
exterior of the unit with a clean, damp cloth and mild
soap solution. Rinse carefully. Clean and install the
shelf slides and shelves.
Become familiar with the operation of the controls.
Read this manual and keep it in a secure location.
The appliance is equipped with a special heating cable.
Through this Halo Heat concept, the heating cable is
mounted against the walls of the unit to provide an
evenly applied heat source controlled by a thermostat.
The design and operational characteristics of the unit
eliminate the need for a moisture pan or a heat
circulating fan. Through even heat application,
the quality of food products is maintained up to several
hours or more.
START-UP....
1. Connect the electric cord to an appropriate
power outlet.
2. Close the compartment vents located on the
inside of each compartment door.
3. Press the power ON for the appropriate
compartments. The power button will illuminate.
4. Rotate the control knob to the desired holding
temperature. The temperature will be displayed
on the digital display.
5. The temperature display light will illuminate
when the inside air reaches the desired holding
temperature.
TO TOGGLE BETWEEN FAHRENHEIT
AND CELSIUS
The factory default is Fahrenheit. To change to
Celsius:
1. With the control OFF (i.e. temperature setting in
the OFF position), press and hold the Temperature
Display button for 5 seconds.
2. The control will show “degC” for 3 seconds to
verify selection and then show the temperature.
(Set Point or Actual, whichever the user has
selected) in ºC.
3. Repeat to toggle to Fahrenheit.
Note: With a power failure, factory test, etc., the control
will retain the ºC or ºF setting selected by the user when
power is restored.
# 8 4 5 - 8 • I N TA L L AT I O N / O P E R AT I O N / E R V I C E M A N U A L • 7.
OPERATION
S T A R T- U P
I
o
I
o
On/Off
Power
witch
Digital
Display
Temperature
Control Knob
Temp
Display
Light

# 8 4 5 - 8 • I N TA L L AT I O N / O P E R AT I O N / E R V I C E M A N U A L • 8.
H O L D I N G P R O C E D U R E
O P E R A T I O N
1. Preheat at 200°F or 30 minutes.
Allow a minimum of 30 minutes for preheating
before loading the banquet cart with product.
2. Load the cart with hot ood only.
The purpose of the banquet cart is to maintain hot
food at proper serving temperature. Only hot
food should be placed into the banquet cart.
Before loading the cart with food, use a food
thermometer to make certain all products
have reached an internal temperature range of
140° to 160°F (60° to 71°C). Any food product not
within the proper temperature range should be
heated before loading into the banquet cart. For
best results, use a Halo Heat Low Temperature
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.
3. Load covered plates or carriers into
the banquet cart.
After the food has reached proper serving
temperature:
A. Use HEATED plates only.
B. Load each series of four (4) plates into the
banquet cart as soon as assembled and as
quickly as possible to retain maximum heat.
C. Load the plates in the upper section of the
banquet cart first.
D. Securely close the doors of the banquet cart
after loading each series of plates.
E. When loading the upper section of the banquet
cart, the door on the lower section should
remain closed.
F. When loading the lower section of the banquet
cart, the door on the upper section should
remain closed.
4. Reset the thermostat to desired
temperature.
After the cart has been completely filled with
product, check to make certain the doors are
securely closed, and reset the thermostat to to the
desired holding temperature or the suggested
180°F (82°C).
The proper temperature range for the products
being held, and whether or not to open or close
the door vents, 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).
5. Unload covered plates, trays or plate
carriers as needed.
A. Unload the items from the lower section of
the cart first, and work up toward the top
of the cart.
B. When unloading the lower section of the
banquet cart, the door on the upper section
should remain closed.
C. When unloading the upper section of the cart,
the door on the lower section should remain
closed.
D. Securely close the doors of the cart after each
product removal.

# 8 4 5 - 8 • I N TA L L AT I O N / O P E R AT I O N / E R V I C E M A N U A L • 9.
GENERAL HOLDING GUIDELINES
OPERATION
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.
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.
H O L D I N G T E M P E R A T U R E R A N G E
MEAT FAHRENHEIT CELSIUS
BEEF ROAST — Rare 130°F 54°C
BEEF ROAST — Med/Well Done 155°F 68°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 130°F 54°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
DCK 160° — 175°F 71° — 79°C
TRKEY 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
DO GH — 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'OE VRES 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 140° — 165°F 60°— 74°C
SA CES 140° — 200°F 60° — 93°C
SO P 140° — 200°F 60° — 93°C
VEGETABLES 160° — 175°F 71° — 79°C
THE HOL D I NG TEMPERATURES LISTED ARE S U G GESTED
GUIDEL I N ES ONLY.ALL FOOD HOLDIN G S H OULD BE BASE D O N
INTERN A L PR O D UCT TEMPER ATURES.ALWAYS FOL L O W LOCAL
HELAT H (HYGIENE)R E G ULATIO N S FOR ALL INTE R N AL
TEMPERATURE REQUIREMENTS.

PROTECTING STAINLESS STEEL SURFACES
It is imp rtant t guard against
c rr 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
c ntain 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
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
# 8 4 5 - 8 • I N TA L L AT I O N / O P E R AT I O N / E R V I C E M A N U A L • 10.
CARE AND CLEANING

# 8 4 5 - 8 • I N TA L L AT I O N / O P E R AT I O N / E R V I C E M A N U A L • 11.
THOROUGHLY CLEAN THE UNIT DAILY
1. Disconnect unit from power source, and let cool.
2. Remove all detachable items such as plate carriers,
shelves and side racks. Clean these items
separately with a good grease solvent or
commercial detergent. Rinse well and dry.
3. Clean interior metal
surfaces of the unit with
a damp, clean cloth and
any good commercial
detergent or grease
solvent at the
recommended strength.
Spray heavily soiled
areas with a water
soluble degreaser and let
stand for 10 minutes,
then remove soil with a plastic scouring pad.
Rinse by wiping with a sponge and clean warm
water to remove all residue. Remove excess water
with sponge and wipe dry with a clean cloth or air
dry. Replace side racks and shelves.
NOTE: Avoid the use of abrasive cleaning,
compounds, chloride based cleaners, or
cleaners containing quaternary salts. Never
use hydrochloric acid (muriatic acid) on
stainless steel.
4. Clean control panel, door vents, door handles, and
door gaskets thoroughly since these areas harbor
food debris. Rinse by wiping with sponge and
clean warm water. Wipe dry with a clean cloth.
5. Interior can be wiped with a sanitizing solution
after cleaning and rinsing. This solution must
be approved for use on stainless steel food
contact surfaces.
6. 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 foodservice equipment.
CARE AND CLEANING
The cleanliness and appearance of this unit will contribute
considerably to operating efficiency and savory, appetizing food.
ood equipment kept clean works better and lasts longer.
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

S A N I T A T I O N
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
ma ority of ob ectionable 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 ust 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
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 b low (-18°C or b low)
# 8 4 5 - 8 • I N TA L L AT I O N / O P E R AT I O N / E R V I C E M A N U A L • 12.

The electronic thermostat is a precise
instrument and is designed to offer trouble free
service. If you suspect the temperature inside
the holding compartment does not match the
temperature indicated on the digital display,
follow the instructions listed below.
1. Check to make certain the unit voltage
matches the power source. A power source
less than that required to operate the unit
will result in inaccurate temperatures.
2. Verify the temperature inside the holding
compartment with a qualify thermal
indicator.
A. With the exception of the wire shelves,
completely empty the holding
compartment.
B. Make certain the holding cabinet sensor,
located inside the holding compartment
at the left side of the unit, is completely
clean.
C. Suspend the thermal indicator in the
center of the holding compartment.
D. Allow the temperature set on the
electronic thermostat to stabilize for a
minimum of one hour before comparing
the digital display with the reading on
the thermal indicator.
DO NOT OPEN THE CABINET DOOR(S)
DURIN THE TEMPERATURE
STABILIZATION PERIOD.
If the reading on the thermal indicator does not
match the digital display, there may be a
problem with the air sensor. See
troubleshooting guide in
this manual; or call the factory service
department for advice.
# • I N TA L L AT I O N / O P E R AT I O N / E R V I C E M A N U A L • 13.
T H E R M O S T A T A C C U R A C Y
MAINTENANCE
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.

Door
Handle
HD-2566
# 8 4 5 - 8 • I N TA L L AT I O N / O P E R AT I O N / E R V I C E M A N U A L • 14.
MAINTENANCE
Control Panel
PE-27940
Caster,
swivel/brake
C -2231
helves
H-2835
Caster, rigid
C -2042
Door
Gasket
G -27879

# 8 4 5 - 8 • I N TA L L AT I O N / O P E R AT I O N / E R V I C E M A N U A L • 1 5 .
MAINTENANCE
tud for Clip
upport
T-2547
upports,
Top Clip
11542
upports,
Bottom Clip
11541
Temperature Probe PR-34494
ensor
Block Mount
BK-27878
ensor Guard
1008272
helf lide
1061
Door Vents

# 8 4 5 - 8 • I N TA L L AT I O N / O P E R AT I O N / E R V I C E M A N U A L • 16.
MAINTENANCE
SERVICE PARTS LIST
Description . . . . . . . . . . . . . . .1000-BQ2/96 Qty . . .1000-BQ2/128 Qty . .1000-BQ2/192 Qty
Control panel ..............................5006725 ...................5006825...................5006797
Panel overlay LH ..........................PE-27940 ..................PE-27940 .................PE-27940
Panel overlay RH ................................. ............................................PE-27942
Casing, side LH ............................5006745 ...................5006745...................5006745
Casing, side RH ............................5006744 ...................5006744...................5006744
Back, casing .................................11500 .....................12169 ................11500(LH)
Back, casing RH ................................... ..........................................11501(RH)
Top ..........................................4948 .....................14004......................4955
Bumper, aluminum, 120V/208V ..............5007309 ...................5007310...................5007311
Bumper, aluminum, 230V .....................14980 .....................14982.....................14983
Bumper, rubber perimeter .................BM-24766 . . . . . .14' . . . . . . . . .BM-24766 . . . . . .15' . . . . . . . .BM-24766 . . . . . . .16'
Bumper, aluminum frame, 120V/208V ......BM-28029 . . . . . . . . . . . . . . . . .BM-23030
Bumper, aluminum frame, 120V/208V, rear ........... ...........................................BM-27494
Bumper, aluminum frame, 120V/208V, front .......... ...........................................BM-27495
Bumper, aluminum frame, 230V ............BM-24950 . . . . . . . . . . . . . . . . .BM-24951
Bumper, aluminum frame, 230V, front ................ ...........................................BM-28032
Bumper, aluminum frame, 230V, rear ................ ...........................................BM-27494
Shelf .....................................SH-2835 .......4 .........SH-22727 .......4..........SH-2835.........4
Slide for shelf .................................1061 .......8 .............1061 .......8 .............1061........16
Clip, shelf ...................................11533 .......4 ............11533 .......4 ............11533.........8
Support, clip, bottom .........................11541 .......5 ............11541 .......5 ............11541........10
Support, clip, top .............................11542 .......5 ............11542 .......5 ............11542........10
Mounting stud for support ..................ST-2547 ......20...........ST-2547 ......20 ..........ST-2547........40
uard for sensor ...........................1008272 ...................1008272...................1008272
Plate, cord grip ...............................11772 .....................11772
Block, mounting sensor ....................BK-27878 ..................BK-27878 .................BK-27878
Block, terminal ............................BK-3019 ...................BK-3019 ..................BK-3019
Cable, heating, 120V ...........................4880 ......................4881 .......2 .............4880 ..1/cavity
Cable, heating, 208/240V .......................4881 ......................4879......................4881 ..1/cavity
Control, manual ..........................CC-34488 ..................CC-34488 .................CC-34488
Cordset, 120V .............................CD-3397...................CD-3397.............Seelistbelow*
Cordset, 208V .............................CD-3551...................CD-3551 ..................CD-3551
Cordset, 230V .............................CD-3922...................CD-3922 ..................CD-3922
Knob, control ............................KN-26568 .................KN-26568.................KN-26568
Probe ....................................PR-34494 ..................PR-34494 .................PR-34494
Switch, 208V, 230V power ..................SW-34351..................SW-34351 .................SW-34351
Switch, 120V power .......................SW-34375..................SW-34375 .................SW-34375
Caster, 6” (152mm) rigid ....................CS-2042 ...................CS-2042 ..................CS-2042
Caster, 6” (152mm) swivel/brake .............CS-2231 ...................CS-2231 ..................CS-2231
Caster mount screws .......................SC-2351 ......16 ..........SC-2351 ......16 ..........SC-2351........24
Door assembly .............................5001330 .......2 ..........5001330 .......2 ..........5001330.........4
asket for door ........................... S-27879 .......2 ......... S-27879 .......2......... S-27879.........4
Handle for door ...........................HD-2566 .......2 .........HD-2566 .......2 .........HD-2566.........4
Handle, plastic transport ..................HD-26792 .......4 ........HD-26792 .......4 ........HD-26792.........4
Hinge ....................................H -2015 .......2 .........H -2015 .......2 .........H -2015.........4
Hinge, insert .............................H -22672 . . . . . . .4 . . . . . . . .H -22672 . . . . . . .4 . . . . . . . .H -22672 . . .4/door
Shim, hinge ..................................13675 .......8 ............13675 .......8 ............13675........16
Cover for vent ...............................13253 . .8/door . . . . . . . . . . . .13253 . .8/door . . . . . . . . . . . .13253 . . .8/door
Insulation for cable kit .....................IN-22364 ..................IN-22364..................IN-22364
Insulation .................................IN-2381 ...................IN-2381...................IN-2381
*Cordset, 120V for 1000-BQ2/ 192
*Cordset,10/3,SJEOW-A ......................................................................CD-33366
*Cordset,12/3SJO,20A.........................................................................CD-3397
*Connector,body,twist..........................................................................CR-3308
*Connector,body,twist..........................................................................CR-3724
*Inlet,male,twist,30A ...........................................................................IT-3306
*Inlet,male,twist,20A ...........................................................................IT-3723
*Switch,toggle,3PDT,3 .........................................................................SW-3617

# 8 4 5 - 8 • I N TA L L AT I O N / O P E R AT I O N / E R V I C E M A N U A L • 17.
MAINTENANCE
Cable Heating Replacement Se vice Kit ...No. 4879
1000-BQ2/ 128 (208-240V) requires one (1) kit (120'of cable)
Se vice kit includes:
CB-3045 Cable Heating Element . . . . . . . . . . . . . . . . . . . . . . . . . .112 feet
CR-3226 RingConnector.......................................6
IN-3488 InsulationCorner.................................1foot
BU-3105 ShoulderBushing.....................................6
BU-3106 CupBushing .........................................6
SL-3063 InsulatingSleeve .....................................6
TA-3540 High Temperature Electrical Tape . . . . . . . . . . . . . . . . . . .1 roll
ST-2439 Stud10.32 ...........................................6
NU-2215 HexNut ............................................12
Cable Heating Replacement Se vice Kit .......No. 4881
1000-BQ2/ 96 (208-240V) requires one (1) kit (204'of cable)
1000-BQ2/ 128 (120V) requires two (2) kits (360'of cable)
1000-BQ2/ 192 (208-240V) requires one (1) kit for one (1) cavity or two (2)
kits for both cavities (204'of cable per cavity)
Se vice kit 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 High Temperature Electrical Tape .....................................1 roll
ST-2439 10.32 Stud.....................................................................................12
NU-2215 Hex Nut........................................................................................24
Cable Heating Replacement Se vice Kit ...No. 4880
1000-BQ2/ 96 (125V) requires one (1) kit (129'of cable)
1000-BQ2/ 192 (125V) requires one (1) kit for one (1) cavity or two (2) kits
for both cavities (129'of cable per cavity)
Se vice kit includes:
CB-3045 Cable Heating Element . . . . . . . . . . . . . . . . . . . . . . . . . .134 feet
CR-3226 RingConnector.......................................4
IN-3488 InsulationCorner.................................1foot
BU-3105 ShoulderBushing....................................12
BU-3106 CupBushing .........................................4
SL-3063 InsulatingSleeve .....................................4
TA-3540 High Temperature Electrical Tape . . . . . . . . . . . . . . . . . . .1 roll
ST-2439 10.32Stud ...........................................4
NU-2215 HexNut .............................................8
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.

# 8 4 5 - 8 • I N TA L L AT I O N / O P E R AT I O N / E R V I C E M A N U A L • 18.

# 8 4 5 - 8 • I N TA L L AT I O N / O P E R AT I O N / E R V I C E M A N U A L • 19.