Alto-Shaam 500-E/Deluxe User manual

MN-28945 • 06/07
W164 N9221 Water Street • 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
WEBSITE: www.alto-shaam.com
P R I N T E D I N U .S.A.
®
C a t e r i n g W a r m e r
E l e c t r i c
Model :
500-E
500-E/Deluxe
• INSTALLATION
• OPERATION
• MAINTENANCE
500-E
500-E/Deluxe

O p e ra ti o n a n d C a re Ma n u a l • 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 p e ra ti o n a n d C a re Ma n u a l • 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:

This appliance, complete with unattached items and
accessories, may be delivered in one or more pack-
ages. Check to insure that all accessories that were
ordered have been received with the unit.
Alto-Shaam holding cabinets are designed for the
purpose of maintaining hot food at a temperature
for safe consumption. The unit must be installed on
a level surface in a location that will permit the
equipment to function for its intended purpose and
allow adequate access for proper cleaning and
maintenance.
The appliance must not be used in any area where it
will be affected by steam, grease, dripping water,
high temperatures, or any other severely adverse
conditions.
O p e ra ti o n a n d C a re Ma n u a l • 3.
I N S TA L L AT I O N
Site Installation
TO PREVENTPERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
N E T W E I G H T
500-E: 59 lb. (27 kg)
500-E/Deluxe: 76 lb. (34 kg)
C L E A R A N C E R E Q U I R E M E N T S
3 inches (76mm)
top, bottom, right and left

O p e ra ti o n a n d C a re Ma n u a l • 4.
I N S TA L L AT I O N
Site Installation
OPTIONS & ACCESSORIES
39" (991 mm)
22-1/2" (572 mm)2-1/2" (64 mm)
C
L
19-1/16" (484 mm)
16-13/16" (411 mm)
17-3/16" (437 mm)
Electrical Connection
1-1/2” (38 mm)
from top
25" (635 mm)
100F
150
200
250
300
350
OFF
39-1/4" (997 mm)
23-3/16" (589 mm)
8-1/16" (205 mm)
C
L
19-3/8" (493 mm)
13-13/16" (351 mm)
1-1/4" (31 mm)
13-1/8" (333 mm)
16-1/8" (409mm)
17-1/8" (434 mm)
21-1/2" (547 mm)
25-9/16" (650 mm)
Electrical
Connection
1-5/8” (40mm)
from top
Electrical
Cavity
Cavity
Cavity
500-E
500-E/Deluxe
Outside Dimensions
Cabinets can be stacked in multiples. There are four (4) 3/16" (5mm) rounded projections on the top and
bottom of each cabinet to permit stacking A center support stacking hardware kit (E-5091) must be used to
stack the deluxe cabinets.
500-E stacked height: 38-1/ 8" (968mm)
500-E/ Deluxe stacked height: 40-1/ 16" (1018mm)
500-E 500-E/Deluxe
Casters*,3"(76mm)(4) ..................................................................................14227*
Casters*,5"(127mm)(4) ..................................................................................4007*
CasterStandAssemblywith5"(127mm)casters(4).........................................15377 ...................
Legs*,6"(152mm)(4) ....................................................................................5205*
LegStandAssembly,with6"(152mm)legs(4) .............................................15378 ...................
Pan Slide Support (2 REQUIRED) .........................................................11002 ...................
Shelf,chromeplatedwire ...........................................................SH-2107 ...................
StandBaseAssembly ...................................................................................E-5089*
Stacking Hardware (CENTER SUPPORT,BETWEEN UNITS) ..........................................................E-5091
Transport Door Latches (FACTORY INSTALLATION)..........................................LT-2035 ...................
*stand base assembly must be ordered when ordering casters or legs

1. An identification tag is permanently mounted
on the cabinet.
2. Plug the unit into a properly grounded
receptacle ONLY. Arcing will occur when
connecting or disconnecting the unit unless
all controls are in the “OFF” position.
3. Position the unit so the cord is easily accessible
in case of any emergencies. If necessary, a
proper receptacle or outlet configuration, as
required for the unit, must be installed by a
licensed electrician in accordance with
applicable, local electrical codes.
230V:
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.
O p e ra ti o n a n d C a re Ma n u a l • 5.
I N S TA L L AT I O N
Electrical Installation
ELECTRICAL
VOLTAGE PHASE CYCLE / HZ AMPS kW
125 1 50/60 4.0 .50
208-240 1 50/60 4.4 1.10
230 1 50/60 4.3 1.0
230 1 50/60 3.3 .75
NEMA 6-15P, 15A-250V PLUG
NEMA 5-15P, 15A-125V PLUG
CEE 7/7, 220-230V PLUG
500-E
500-E/Deluxe

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 warn-
ings must be read and understood by all operators
and users.
Make sure the unit is connected to the
appropriate power source.
1. Use hand protection when handling
hot items.
2. Be certain only hot foods are placed
into the cabinet.
3. To avoid personal injury and damage
to the unit, treat glass with care.
Remember –– glass can shatter.
HEATING CHARACTERISTICS
The cabinet is equipped with a special, low heat
density, heating cable. Through the Halo Heat con-
cept, the heating cable is mounted against the walls
of the warming compartment to provide an evenly
applied, thermostat controlled, heat source. The
design and operational characteristics of the cabinet
eliminate the need for a moisture pan or a heat
circulating fan. Through even heat application,
the quality of a food product is maintained up to
several hours.
O p e ra ti o n a n d C a re Ma n u a l • 6.
OPERATION
User Safety Information
CA P A C I T Y
Up to approximately 87 lbs. (39.45 kg)
SANDARD:
FULL SIZE PANS: GASTRONORM:
—Three (3) 12" x 20" x 4" (1/1: 530 x 325 x 100mm)
ONE-HALF SIZE PANS:
— Six (6) 12" x 10" x 4" (1/2: 265 x 325 x 100mm)
OP ION:
FULL SIZE PANS: GASTRONORM:
—Four (4) 12" x 20" x 2-1/2" (1/1: 530 x 325 x 65mm)
ONE-HALF SIZE PANS:
— Eight (8) 12" x 10" x 2-1/2" (1/2: 265 x 325 x 65mm)
For the option to accommodate 2-1/2” (65mm) deep pans,
one set of (2) #11002 Pan Slide Supports are required.
Remove the two (2) #1220 Pan Slides Supports from the center
pan position inside the cabinet, and replace with the two (2)
#11002 Pan Slide Supports using the same Pan Slide Mounting
Screws (SC-2268).
TO PREVENTPERSONALINJURY,
USE CAUTIONWHEN MOVING OR
LEVELING THIS APPLIANCE.
STANDARD OPTIONAL
6: #1220 PAN SLIDES 4: #1220 PAN SLIDES
2: #11002 PAN SLIDES

Before Initial Use:
Clean appliance with a clean, damp cloth and mild
soap solution. Clean and install the pans, shelves
and side racks.
1. Turn thermostat to 200 F (93 C) and
preheat for 30 minutes.
When the thermostat is turned clockwise to an
"ON" position, the indicator light will illuminate
and will remain lit as long as the unit is calling
for heat. Close the ventilation openings inside
the door to accelerate heating.
The indicator light will go OUT when the air
temperature inside the unit reaches the
temperature set by the operator. It will then
cycle “ON/OFF” at this holding point. Verify the
full preheated temperature with the holding
temperature gauge located on the control panel
of the cabinet.
2. Load the cabinet with hot food only.
The purpose of the holding cabinet is to main-
tain hot food at proper serving temperature.
Before loading the cabinet with food, use a food
thermometer to make certain all products are at
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 holding cabinet.
Some foods (ribs, fish, potatoes, etc.) will create
humidity inside the warmer. Allow the surface
of these foods to stabilize for a short period of
time before placing the warm food inside the
unit. Do not add water to the unit.
3. Reset the thermostat to 160 F (71 C).
For potatoes - 180 F (82 C).
Check to make certain the cabinet door is
securely closed, and reset the thermostat to
160°F (71°C). THIS WILL NOT NECESSARILY
BE THE FINAL SETTING. The proper tempera-
ture 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 tem-
perature of each item with a food thermometer
to assure maintenance of the proper temperature
range of 140° to 160°F (60° to 71°C).
Verify that the fan in the back of the unit is
operating and turning without any visual
restrictions.
O p e ra ti o n a n d C a re Ma n u a l • 7.
OPERATION
Manual Control
Heat Indicator
Light Thermostat Thermostat
Gauge

O p e ra ti o n a n d C a re Ma n u a l • 8.
O P E R A T I O N
ON/OFF Key
Press the ON/OFF key once and the power indicator
light will illuminate. Press and hold the ON/OFF key
until the LED display turns off (at least three seconds)
and power indicator light goes out.
UP/DOWN Arrow Key
The UP and DOWN arrow keys are used for a variety of
settings when selecting the holding temperature. If an
arrow key is pressed and released, the display will show
the current set temperature for two seconds. If an arrow
key is held (at least eight seconds), the value will change
at a rapid rate. If the arrow key is pressed and released in
rapid succession, the set temperature will change by
increments of one degree.
ENABLE/DISABLE BEEPER
A beeper sounds when an error code is displayed.
To choose between beeper on and beeper off mode,
the control must be off, then press and hold the DOWN
arrow key until either "ON" or "OFF" is shown in the
LED display. Release arrow key when desired mode
is displayed.
FAHRENHEIT/CELSIUS
With the control off, to choose between Fahrenheit
and Celsius, press and hold the UP arrow key until
either °F or °C is shown in LED display. Release key
when desired setting is displayed.
The control has a four-digit LED display. When the
display is on, it will show current holding tempera-
ture, as well as diagnostic information.
CONTROL LOCK
The warmer controls can be locked so that no changes can
be made to the set temperature.
To lock the display, press and hold the ON/OFF key and
the Up Arrow key at the same time. The lock LED will illu-
minate. When the lock LED is illuminated, additional pro-
gramming will not be functional other than the key
sequence required to unlock the panel.
To unlock the display, press and hold the ON/OFF key and
the Down Arrow key at the same time. The lock LED will
extinguish. The panel keys will resume normal function.
Before Initial Use:
Clean appliance with a clean, damp cloth and mild
soap solution. Glass cleaner or distilled vinegar can
be used on any glass. Clean and install the pans,
shelves and side racks.
1. Preheat at 200 F (93 C) for 30 minutes.
Press the ON key, and set the temperature to
200°F (93°) by using the UP/DOWN arrow keys.
Allow a minimum of 30 minutes preheating time
before loading the holding cabinet with food.
Closing the vents on the inside of the door will
speed the preheating process. The LED heat
indicator light will go “Out” after approximately
30 minutes preheat time, or when the air tempera-
ture inside the unit reaches the temperature set by
the operator. The Set indicator will light up any-
time the temperature is set or reset.
2. Load with hot food only.
The purpose of the holding cabinet is to maintain
hot food at proper serving temperature. Only hot
food should be placed into the cabinet. Before
loading the cabinet with food, use a food ther-
mometer to make certain all products are at 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 holding cabinet.
3. Reset the control to 160 F (71 C).
Check to make certain the cabinet door is securely
closed, and reset to 160°F (71°C) by using the
UP/DOWN keys . THIS WILL NOT NECESSARILY
BE THE FINAL SETTING. The proper temperature
range--or closing or opening 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).
°F /°C
Electronic Control

O p e ra ti o n a n d C a re Ma n u a l • 9.
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 safe-
ty 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.
H O L D IN G TE M E R A T U R E R A N GE
MEAT FAHRENHEIT CELSIUS
BEEF ROAST — Rare 140°F 60°C
BEEF ROAST — Med/Well Done 160°F 71°C
BEEF BRIS ET 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
STEA S — 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
POR 160° — 175°F 71° — 79°C
LAMB 160° — 175°F 71° — 79°C
OULTRY
CHIC EN — Fried/Baked 160° — 175°F 71° — 79°C
DUC 160° — 175°F 71° — 79°C
TUR EY 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 listed are suggested guidelines only.
General Holding Guidelines
O P E R A T I O N

O p e r a tio n a n d C a r e M a nu a l • 10.
C A R E A N D C L E A N I N G
PROTECTING STAINLESS STEEL SURFACES
Itis 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

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.
CLEAN THE UNIT
THOROUGHLY
AFTER EACH USE
1. Disconnect unit from power source, and let cool.
2. Remove, cover or wap, and store unused
products under refrigeration.
3. Remove all detachable items such as wire
shelves, side racks, and any drip pan. Clean
these items separately.
4. Clean interior with a
damp cloth or sponge
and any good commercial
detergent at the
recommended strength.
5. Spray heavily soiled
areas with a water
soluble degreaser and let
stand for 10 minutes,
then remove soil with a plastic scouring pad.
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.
6.Clean control panel, door vents, door handles,
and door gaskets thoroughly since these areas
harbor food debris.
7. Rinse surfaces by wiping with sponge and clean
warm water.
8. Remove excess water with sponge and wipe dry
with a clean cloth or air dry. Leave door open
until interior is completely dry. Replace shelves.
9. Interior can be wiped with a sanitizing solution
after cleaning and rinsing. This solution must
be approved for use on stainless steel food
contact surfaces.
10. To help maintain the protective film coating on
polished stainless steel, clean the exterior of the
cabinet with a cleaner recommended for stainless
steel surfaces. Spray the cleaning agent on a
clean cloth and wipe with the grain of the
stainless steel.
11. Clean glass with a window cleaner.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable
cleaning and sanitation requirements for foodservice
equipment.
O p e r a tio n a n d C a r e M a nu a l • 11.
C A R E A N D C L E A N I N G

O p e r a tio n a n d C a r e M a nu a l • 12.
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
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 attrac-
tive appearance of equipment, along with maximum
efficiency and utility. More importantly, a good sani-
tation 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 prod-
uct temperature. A quality thermometer is an effec-
tive 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 temper-
ature, and the routine monitoring of internal temper-
atures 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 impor-
tant to build quality service as the foundation of cus-
tomer 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 pro-
cedures to assure food integrity, quality, and safety.
Taking steps necessary to augment food safety prac-
tices 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
-888-SAFEFOOD
I N T E R N A L F O O D R O D U C T T E M E R A T U R E S
HO T F O ODS
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)
FR O Z EN FOO D S
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 p e r a tio n a n d C a r e M a nu a l • 13.
√S E R V I C E • M A N U A L C O N T R O L
THERMOSTAT & PILOT LIGHT SEQUENCE
Whenever the thermostat is turned “ON,” the
indicator light will indicate the power ON/OFF
condition of the heating cable, and consequently,
the cycling of the cabinet as it maintains the dialed
cavity temperature. If this light does not illuminate
after normal start-up, the main power source,
thermostat, and/or indicator light must be checked.
If the warming cabinet does not hold the temperature
as dialed, the calibration of the thermostat must be
checked. If the warming cabinet fails to heat or heats
continuously with the thermostat “OFF,” the thermo-
stat must be initially checked for proper operation.
If these items are checked and found to be in order,
a continuity and resistance check of the heating cable
should be made. SEE CIRCUIT DIAGRAM.
The thermostat is precision calibrated at the factory.
Normally, no adjustment or recalibration is necessary
unless the thermostat has been mishandled in transit,
changed or abused while in service. A thermostat
with a sensing bulb operates on hydraulic pressure,
consequently, any bending of the bulb results in a
change in its volume, and alters the accuracy of the
thermostat calibration.
A thermostat should be checked or recalibrated by
placing a quality, thermal indicator at the center of
an empty holding cavity. DO NOT CALIBRATE
WITH ANY FOOD PRODUCT IN THE CABINET.
The thermostat should be set, and should be allowed
to stabilize at that setting for a minimum of one
hour. The center of the thermal swing of the air tem-
perature within the cabinet should approximately
coincide with the thermostat setting.
If calibration is necessary, the calibration screw
should be adjusted with great care. The calibration
screw of the thermostat is located in the thermostat
dial shaft. With the shaft held stationary, a minute,
clockwise motion of the calibration screw apprecia-
bly lowers the thermostat setting. A reverse, or
counter-clockwise motion appreciably raises the
thermostat setting. After achieving the desired
cycling of the thermostat, the calibration screw must
be sealed. Place a few drops of enamel sealant
directly on the calibration screw.
(Re d na il p o lish o r e uiv ale nt is acce p ta b le .)
THERMOSTAT & INDICATOR LIGHT SEQUENCE THERMOSTAT CALIBRATION

O p e r a tio n a n d C a r e M a nu a l • 14.
√SERVICE • ELECTRONIC CONTROL
T R O U B L E S H O O T I N G
Error Possible Cause
Code Description/Results Service Required
E-10 Air Sensor Fault (shorted)
Air sensor defective? See following page for air sensor test.
E-11 Air Sensor Fault (open)
E-30 Under temperature Door closed? Door gasket need replacement? Preheat skipped?
Unit overloaded or has frozen product? Defective air sensor or probe?
Defective solid state relay? Bad wire connections or open heating cable?
E-31 Over temperature Shorted cable? Defective solid state relay? Defective air sensor?
If none of the above, call service.
E-60 Real time clock error Appliance has probably been unplugged for more than 30 days. If
this is the case, it should be plugged in with the circuit breaker ON,
and the appliance displaying the E-60 on the front panel for more
than 30 minutes. Once this has been accomplished, the circuit
breaker should be turned OFF, or the appliance unplugged for
approximately 10 seconds after which the appliance should be
turned ON again.
E-70 Configuration connector error Check control connections for loose wires.
If none, control must be replaced.
E-78 Voltage low If 125 VAC unit, voltage is below 90 VAC. Correct.
If 208-240 VAC voltage is below 190 VAC. Correct.
E-79 Voltage high If 125 VAC unit, voltage is over 130 VAC. Correct.
If 208-240 VAC, voltage is over 250 VAC. Correct.
E-80 EEPROM - Function data error Contact Alto-Shaam service.
E-82 EEPROM - Calibration data error Contact Alto-Shaam service.
E-84 EEPROM - Unit ID error Contact Alto-Shaam service.
E-86 EEPROM - Preset data error Contact Alto-Shaam service.
Ino p e ra tiv e unit
Ino p e ra tiv e unit
Unit w ill sh ut d o w n
Unit w ill sh ut d o w n
Ino p e ra tiv e unit
Ino p e ra tiv e unit
Ino p e ra tiv e unit
Ino p e ra tiv e unit
Ino p e ra tiv e unit
Ino p e ra tiv e unit
Ino p e ra tiv e unit
Ino p e ra tiv e unit

O p e r a tio n a n d C a r e M a nu a l • 15.
SERVICE • ELECTRONIC CONTROL
A. No power. Display will not light.
1. Verify that power is available at the outlet or junction box.
2. Verify that the circuit breaker switch on the back of the unit is turned on.
3. Verify that the power cord is not open. Check continuity with a VOM meter.
4. If none of the above steps help, call a qualified service technician or refer to the Service Manual for
this particular oven.
B. To test air sensor:
Test air sensor by placing sensor in ice water bath and using an ohmmeter set on the ohm scale. The
reading should be 100 ohms resistance. If it is more than 2 ohms higher or lower, sensor needs to
be replaced.
TROUBLE SHOOTING INTERNAL ELECTRICAL COMPONENTS
This section is provided for the assistance of qualified technicians only and is not intended for use by
untrained or unauthorized service personnel. If your Alto-Shaam®unit is not operating properly, check the
following before calling your Authorized Alto-Shaam®Service Agent:
☛Check the power flow to the unit. Plug in outlet? Circuit breaker switch at back of unit turned on?
Do not attempt to repair or service the unit beyond this point. Contact Alto-Shaam®for the nearest
authorized service agent. Repairs made by any other service agents without prior authorization by Alto-
Shaam®will void the warranty on the unit.

O p e r a tio n a n d C a r e M a nu a l • 16.
MANUAL CONTROL • SERVICE
MODEL 500-E • Manual Control
1. T OP 1 4986
2. TOP MOUNTING SCREWS 9 SC-2425
3. CORD A ND P LUG S ET ( 125 V) 1 CD- 30 29
CORSET: 230V, INTL (TYPE HO7 RN-F) 1 CD-3984
CORDSET: 208-240V 1 CD-3858
4. I NLE T (1 25V ) 1 IT -30 01
INLET (208-240V) 1 IT-3857
INL ET (2 30 V) 1 IT -3 317 3
5. CASING, BOTTOM 1 1360/1355
6. CASING, BOTTOM, MOUNTING RIVETS 10 RI-2100
7. F AN, 1 25 V 1 FA- 348 5
FAN, 208-240V, 230V 1 FA-3342
FAN BLADE 1 FA-33073
8. INSULATION:
25” x 5 4” (6 35 mm x 13 72 mm) 1 IN -22 36 4
25 ” x 54” ( 63 5mm x 1 37 2mm ) 12 5 V 1 IN -23 81
9. CABLE CONNECTION HARDWARE (not shown)
10 . HEA TI NG C AB LE:
(125V)—51’ (15545mm) length 1 CB-3044
(2 08- 24 0V, 23 0V) —7 2’ (21946mm) length 1 C B-3 04 5
11. HI-LIMIT THERMOSTAT (230V) 1 TT-3859
12. THERMOSTAT 1 TT-3057
THERMOSTAT NOB (Fahrenheit) 1 N-3469
THERMOSTAT NOB (Celsius) 1 N-3474
13. HEAT INDICATOR LIGHT (125V) 1 LI-3027
HEAT INDICATOR (230V and 208-240V) 1 LI-3951
14. INTERIOR AMBIENT TEMP. GAUGE 1 GU-3273
15. CONTROL PANEL OVERLAY 1 PE-2882
16. DOOR ASSEMBLY, RIGHT-HAND 1 15016
DOO R ASS EM BLY , LE FT- HA ND 1 5125
17. HINGE SET (1 pair of 2 hinges) 1 HG-2015
HINGE MOUNTING SCREWS (not shown) 12 SC-2072
18. DOOR HANDLE 1 HD-2007
DOOR HANDLE MOUNTING SCREWS 3 SC-2073
DOOR STRI ER MOUNTING SCREWS 3 SC-2071
19. DOOR GAS ET (length): 5.1’ (1555mm) 1 GS-2398
20 . PAN SL IDE S 6 1220
PAN SLIDE MOUNTING SCREWS 12 SC-2268
21. CARRYING HANDLE, CHROME 4 HD-2532
MOUNTING SCREWS 16 SC-2070
SERVICE VIEW on following page.
includes:
CB-3045 Cable Heating Element -- 85 feet 112 feet
CB-3044 Cable Heating Element 52 feet -- --
CR-3226 Ring Connector 44 6
IN-3488 Insulation Corner 1 foot 1 foot 1 foot
BU-3105 Shoulder Bushing 44 6
BU-3106 Cup Bushing 44 6
ST-2439 Stud 44 6
NU-2215 Hex Nut 88 12
SL-3063 Insulating Sleeve 44 6
TA-3540 Electrical Tape 1 roll 1 roll 1 roll
HEAT CABLE REPLACEMENT SERVICE KIT
#4873 #4878 #4879
125 V 208/240V 230V
3/18/04 Q Y. AL O-SH AAM
PAR DES CRIP ION PE R UNI P AR NO.
Q Y. AL O-SH AAM
PAR DES CRIP ION PE R UNI P AR NO.

O p e r a tio n a n d C a r e M a nu a l • 17.

O p e r a tio n a n d C a r e M a nu a l • 18.
Deluxe Model • Electronic Control • Service Views
Top Rear View
Back of Cabinet
Cabinet Front
Door Gasket
E2132GS
Handle with
Striker
HD-2007
Window
Door
E5078
Hinge
HG-2015
Control Panel
PE-25464
Top
1001349
Carry Handles
HD-2532
Striker only
HD-2575
Casing
1001383
Foot
BM-22606
Side rails
SR-25477
Control Assembly
5000876 Relay
E3038RL
Electrical Cord
CD-3922, 230V Bushing
BU-3964
Circuit Breaker
Switch
SW-33826
BU-3007
Bushing
BU-3013
Relay
E3038RL
Beeper
BP-3567
Clamp
CM-3585
Power Board
BA-33554
Bushing
BU-3007
BU-3013
Sensor Block
SN-33546
Terminal
Block
B -3019
Ground
Screw
SC-2190
Circuit Breaker Switch
SW-33826
Sensor
& Block
SN-33541
B -24427
Handle Backer
11017
not shown

O p e r a tio n a n d C a r e M a nu a l • 19.