Alto-Shaam 500-E/HD User manual

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
www.alto-shaam.com
MN-28945 • 10/11
printed i n u.s.a.
Catering Warmer
Electric
Models:
500-E/HD
500-E/Deluxe
  •INSTALLATION
 •OPERATION
•MAINTENANCE
500-E/HD
500-E/Deluxe

Delivery ............................................................................. 1
Unpacking ......................................................................... 1
Safety Procedures and Precautions................................... 2
Installation
Site Installation ............................................................ 3
Clearance Requirements.............................................. 3
Weights........................................................................ 3
Dimension Drawing ...................................................... 4
Stacking....................................................................... 4
Options and Accessories.............................................. 4
Electrical Specifications................................................ 5
Operating Instructions
User Safety Information................................................ 6
Heating Characteristics ................................................ 6
Product Capacity.......................................................... 6
Manual Control - Before Initial Use............................... 7
Electronic Control - Control Identification...................... 8
Electronic Control - Before Initial Use........................... 8
General Holding Guidelines.......................................... 9
Care and Cleaning
Cleaning and Preventative Maintenance..................... 10
Protecting Stainless Steel Surfaces............................ 10
Cleaning Agents......................................................... 10
Cleaning Materials ..................................................... 10
Care and Cleaning ..................................................... 11
Sanitation
Sanitation/Food Safety ............................................... 12
Internal Food Product Temperatures .......................... 12
Service
Manual Control
Thermostat and Heat Light Sequence..................... 13
Thermostat Calibration ........................................... 13
Electronic Control
Trouble Shooting Internal Electronic Components .. 13
Trouble Shooting - Error Codes .............................. 14
Probe and Air Sensor Testing................................. 14
Service View - Manual Control ............................... 15
Heat Cable Replacement Kits................................. 16
Service Views - Electronic Control..................... 16-17
Wire Diagrams
Always refer to the wire diagram(s) included with the unit
for most current version.
Warranty
Transportation Damage and Claims ............. Back Cover
Limited Warranty .......................................... Back Cover

500-E install a tion/opEra t ion/sErvicE manual • 1.
DELIVERY
This Alto-Shaam appliance has been
thoroughly tested and inspected to ensure 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 ensure 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 Tech Team 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
Tech Team 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.
®
®

500-E install a tion/opEra t ion/sErvicE manual • 2.
CAUTION
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.
CAUTION
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.
DANGER
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.
WARNING
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.
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: Used to notify personnel of
installation, operation, or
maintenance information that is
important but not hazard related.
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.
NOTE
For equipment delivered for use
in any location regulated by the
following directive:
DO NOT DISPOSE OF ELECTRICAL
OR ELECTRONIC EQUIPMENT WITH
OTHER MUNICIPAL WASTE.

500-E install a tion/opEra t ion/sErvicE manual • 3.
This appliance, complete with unattached items
and accessories, may be delivered in one or more
packages. 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.
NET WEIGHT
500-E/HD: 59 lb. (27 kg)
500-E/Deluxe: 76 lb. (34 kg)
CLEARANCE REQUIREMENTS
3 inches (76mm)
top, bottom, right and left
DANGER
ELECTRICAL CONNECTIONS MUST
BE MADE BY A QUALIFIED SERVICE
TECHNICIAN IN ACCORDANCE WITH
APPLICABLE ELECTRICAL CODES.
CAUTION
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
SITE INSTALLATION
INSTALLATION

500-E install a tion/opEra t ion/sErvicE manual • 4.
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
Cord Length:
125V - 5 ft. (1524mm)
230V - 8 ft. (2438mm)
208-240V - 8 ft. (2438mm)
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)
Cavity
1-1/4"
(31 mm)
13-1/8" (333 mm)
Cavity
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
Cord Length:
125V - 5 ft. (1524mm)
230V - 8 ft. (2438mm)
208-240V - 8 ft. (2438mm)
500-E/HD
500-E/Deluxe
Outside Dimensions
STACKING
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/HD stacked height: 38-1/8" (968mm)
500-E/Deluxe stacked height: 40-1/16" (1018mm)
SITE INSTALLATION
INSTALLATION
OPTIONS & ACCESSORIES 500-E/HD 500-E/Deluxe
Casters*, 3" (76mm) (4) —14227*
Casters*, 5" (127mm) (4) —4007*
Caster Stand Assembly with 5" (127mm) casters (4) 15377 —
Legs*, 6" (152mm) (4) —5205*
Leg Stand Assembly, with 6" (152mm) legs (4) 15378 —
Pan Slide Support (2 required)11002 —
Shelf, chrome plated wire SH-2107 —
Stand Base Assembly —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

500-E install a tion/opEra t ion/sErvicE manual • 5.
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.
DANGER
ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON APPLIANCE NAMEPLATE.
CAUTION
THIS SECTION IS PROVIDED FOR THE ASSISTANCE
OF QUALIFIED SERVICE TECHNICIANS ONLY AND
IS NOT INTENDED FOR USE BY UNTRAINED OR
UNAUTHORIZED SERVICE PERSONNEL.
DANGER
To avoid electrical shock, this
appliance MUST be adequately
grounded in accordance with local
electrical codes or, in the absence of
local codes, with the current edition
of the National Electrical Code ANSI/
NFPA No. 70. In Canada, all electrical
connections are to be made in
accordance with CSA C22.1, Canadian
Electrical Code Part 1 or local codes.
DANGER
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.
Wire diagrams are located inside the bonnet of the unit.
ELECTRICAL
INSTALLATION
ELECTRICAL
500-E/HD
voltage phase cycle/hz amps kW plug config.
125 (agcy) 1 60 4.0 0.5 NeMa 5-15p
15a-125v plug
208-240 (agcy)1 50/60 5.0 1.2 NeMa 6-15p
at 208v 50/60 4.4 0.9 15a-250v plug
at 240v 50/60 5.0 1.2
230 (agcy) 1 50/60 4.8 1.1 cee 7/7
220-230v plug
500-E/DELUXE
voltage phase cycle/hz amps kW plug config.
125 (agcy) 1 60 4.8 0.6 NeMa 5-15p
15a-125v plug
208-240V
at 208 1 50/60 3.4 0.8 NeMa 6-15p
at 240 1 50/60 3.0 0.6 15a-250v plug
230 (agcy)1 50/60 3.3 0.8 cee 7/7
220-230v plug
For CE approved units: To prevent an electrical
shock hazard between the appliance and other
appliances or metal parts in close vicinity, an
equalization-bonding stud is provided. An
equalization bonding lead must be connected to
this stud and the other appliances / metal parts
to provide sufficient protection against potential
difference. The terminal is marked
with the following symbol.
NOTE: CE approved appliances must be
connected to an electrical circuit that is
protected by an external GFCI outlet.

500-E install a tion/opEra t ion/sErvicE manual • 6.
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.
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.
CAPACITY
Up to approximately 87 lbs. (39.45 kg)
STANDARD:
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)
OPTION:
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).
STANDARD OPTIONAL
6: #1220 PAN SLIDES 4: #1220 PAN SLIDES
2: #11002 PAN SLIDES
CAUTION
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
USER SAFETY INFORMATION
INSTALLATION

500-E install a tion/opEra t ion/sErvicE manual • 7.
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 maintain
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 temperature range for
the products being held will depend on the type
and quantity of product. When holding food for
prolonged periods, it is advisable to periodically
check the internal temperature of each item with
a food thermometer to assure maintenance of the
proper temperature range of 140° to 160°F (60° to
71°C).
Verify that the fan in the back of the unit is
operating and turning without any visual
restrictions.
Heat Indicator
Light Thermostat Thermostat
Gauge
MANUAL CONTROL
OPERATION

500-E install a tion/opEra t ion/sErvicE manual • 8.
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
temperature, 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 illuminate. When the lock LED is illuminated,
additional programming 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 temperature inside the unit reaches
the temperature set by the operator. The Set
indicator will light up anytime 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
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.
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).
I
o
I
o
I
o
I
o
°F / °C
ELECTRONIC CONTROL
OPERATION

500-E install a tion/opEra t ion/sErvicE manual • 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 safety
and quality of freshly cooked foods however,
a maximum of 1 to 2 minutes must be the only
time period allowed for the initial heat to be
released from the product.
This unit is equipped with a thermostat control
between 60° and 200°F (16° and 93°C). If the unit
is equipped with vents, close the vents for moist
holding and open the vents for crisp holding.
Use a metal-stemmed thermometer to measure
the internal temperature of the product being
held. Adjust the thermostat setting to achieve
the best overall setting based on internal product
temperature.
HOLDING TEMPERATURE RANGE
MEAT FAHRENHEIT CELSIUS
BEEF ROAST — Rare 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
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 140° — 165°F 60°— 74°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. ALL
FOOD HOLDING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES.
ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL
TEMPERATURE REQUIREMENTS.
GENERAL HOLDING GUIDELINES
OPERATION

500-E install a tion/opEra t ion/sErvicE manual • 10.
PROTECTING STAINLESS STEEL SURFACES
It is important to guard against corrosion
in the care of stainless steel
surfaces. Harsh, corrosive,
or inappropriate chemicals
can completely destroy the
protective surface layer
of stainless steel. Abrasive
pads, steel wool, or metal implements will abrade
surfaces causing damage to this protective coating
and will eventually result in areas of corrosion.
Even water, particularly hard water that contains
high to moderate concentrations of chloride, will
cause oxidation and pitting that result in rust
and corrosion. In addition, many acidic foods
spilled and left to remain on metal surfaces are
contributing factors that will corrode surfaces.
Proper cleaning agents, materials, and
methods are vital to maintaining the appearance
and life of this appliance. Spilled foods should be
removed and the area wiped as soon as possible
but at the very least, a minimum of once a day.
Always thoroughly rinse surfaces after using a
cleaning agent and wipe standing water as quickly
as possible after rinsing.
CLEANING AGENTS
Use non-abrasive cleaning products designed for
use on stainless steel surfaces. Cleaning agents
must be chloride-free compounds and must not
contain quaternary salts. Never use hydrochloric
acid (muriatic acid) on stainless steel surfaces.
Always use the proper cleaning agent at the
manufacturer's recommended strength.
Contact your local cleaning supplier for
product recommendations.
CLEANING MATERIALS
The cleaning function can usually be accomplished
with the proper cleaning agent and a soft, clean
cloth. When more aggressive methods must be
employed, use a non-abrasive scouring pad on
difficult areas and make certain to scrub with the
visible grain of surface metal to avoid surface
scratches. Never use wire brushes, metal scouring
pads, or scrapers to remove food residue.
CLEANING AND PREVENTIVE MAINTENANCE
CAUTION
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
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500-E install a tion/opEra t ion/sErvicE manual • 11.
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 wrap,
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.
CARE AND CLEANING
DANGER
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
DANGER
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

500-E install a tion/opEra t ion/sErvicE manual • 12.
Food fl avor and aroma are usually so closely related that
it is diffi cult, if not impossible, to separate them. There
is also an important, inseparable relationship between
cleanliness and food fl avor. Cleanliness, top operating
effi ciency, 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 not distinction between GOOD
and BAD odors The majority of objectionable fl avors and
odors troubling food service operations are caused by
bacteria growth. Sourness, rancidity, mustiness, stale or
other OFF fl avors are usually the result of germ activity.
The easiest way to insure full, natural food fl avor is
through comprehensive cleanliness. This means good
control of both visible soil (dirt) and invisible soil
(germs). A through approach to sanitation will provide
essential cleanliness. It will assure an attractive
appearance of equipment, along with maximum effi ciency
and utility. More importantly, a good sanitation program
provides one of the key elements in the prevention of
food-borne illnesses.
A controlled holding environment for prepared foods is
just one of the important factors involved in the prevention
of food-borne illnesses. Temperature monitoring and
control during receiving, storage, preparation, and the
service of foods are of equal importance.
The most accurate method of measuring safe temperatures
of both hot and cold foods is by internal product
temperature. A quality thermometer is an effective tool for
this purpose, and should be routinely used on all products
that require holding at a specifi c 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, nd 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
is 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
H OT FOO D S
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)
CO LD FOO D S
DANGER ZONE ABOVE 40°F (ABOVE 4°C)
SAFE ZONE 36° TO 40°F (2° TO 4°C)
FRO Z E N FO O 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)
√SANITATION

500-E install a tion/opEra t ion/sErvicE manual • 13.
√SERVICE • MANUAL CONTROL
THERMOSTAT & INDICATOR
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 thermostat 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.
THERMOSTAT CALIBRATION
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 temperature 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
appreciably 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.
(Red nail polish or equivalent is acceptable.)
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.
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.
TROUBLE SHOOTING INTERNAL ELECTRICAL COMPONENTS

500-E install a tion/opEra t ion/sErvicE manual • 14.
√SERVICE • ELECTRONIC CONTROL
TROUBLE SHOOTING
Error
Code Description Possible Cause
E-10 Cavity air sensor shorted Cavity air sensor reading < 5°F. Verify sensor integrity.
See sensor test instructions below.
E-11 Cavity air sensor open Cavity air sensor reading > 517°F. Verify sensor integrity.
See sensor test instructions below.
E-20 Product probe is shorted
Oven will cook in time only
Product probe reading < 5°F. Verify sensor integrity.
See sensor test instructions below.
E-21 Product probe is open
Oven will cook in time only
Product Probe reading > 517°F. Verify sensor integrity.
See sensor test instructions below.
E-30 Under temperature Unit has not reached set-point for more than 90 minutes.
Note: 30 minutes for Rotisseries and Convection Ovens
E-31 Over temperature
Unit has been higher than 25°F above the maximum cavity set-point for
more than 2 minutes. Note: Holding Cabinets with this error code are
more than 145°F higher than the maximum set-point.
E-50 Temp. measurement error Contact factory.
E-51 Temp. measurement error Contact factory.
E-60 Real time clock error Data set to factory default. Ensure that date and time are correct if applicable.
E-61 Real time clock error Contact factory.
E-70 Configuration connector
error (DIP switch)
Refer to wiring diagram for the particular model and ensure dip switches on
the control match the settings called out on the WD. If the dip switch settings
are correct according to the print replace the control.
E-78 Voltage low Voltage below 90 VAC on a 125 VAC unit, or below 190 VAC on a
208-240 VAC unit. Correct voltage.
E-79 Voltage high Voltage over 135 VAC on a 125 VAC unit, or over 250 VAC on a
208-240 VAC unit. Correct voltage.
E-80 EEPROM Error Ensure that all temperatures and times are properly set.
Contact factory if problem persists.
E-81 EEPROM Error Contact factory.
E-82 EEPROM Error Contact factory.
E-83 EEPROM Error Contact factory.
E-85 EEPROM Error All timers, if previously on, are now off. Possible bad EEPROM.
E-86 EEPROM Error Stored HACCP memory corrupted. HACCP Address reset to 1. Possible bad
EEPROM. Contact factory if problem persists.
E-87 EEPROM Error
Stored offsets corrupted. Offsets reset to 0. Control may need a recalibration.
Possible bad EEPROM. Contact factory if problem persists.
E-88 EEPROM Error All timer set-points are reset to 1 minute. Timers, if previously on, are now
off. Possible bad EEPROM.
E-90 Button stuck A button has been held down for >60 seconds. Adjust control. Error will
reset when the problem has been resolved.
E-dS Datakey error Datakey digital signature incompatible. Cycle power, and install compatible
Datakey if error persists.
E-dT Datakey error Datakey incompatible with control. Install compatible Datakey.
E-dU Datakey unplugged Install Datakey and cycle power to control to clear error.
Note: If in doubt, always cycle the power to the control and contact factory if the problem persists.
To test probe and air sensor:
Test probe and 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.

500-E install a tion/opEra t ion/sErvicE manual • 15.
ITEM DESCRIPTION PART NO. QTY ITEM DESCRIPTION PART NO. QTY
1TOP 4986 1 11 HI-LIMIT THERMOSTAT (230V) TT-3859 1
2TOP MOUNTING SCREWS SC-2425 9 12 THERMOSTAT TT-3057 1
3CORD AND PLUG SET (125V) CD-3029 1THERMOSTAT KNOB (Fahrenheit) KN-3469 1
CORDSET: 230V CD-3984 1THERMOSTAT KNOB (Celsius) KN-3474 1
CORDSET: 208-240V CD-3858 1 13 HEAT INDICATOR LIGHT (125V) LI-3027 1
4INLET (125V) IT-3001 1HEAT INDICATOR (230V and 208-240V) LI-3951 1
INLET (208-240V) IT-3857 1 14 INTERIOR AMBIENT TEMP. GAUGE GU-3273 1
INLET (230V) IT-33173 1 15 CONTROL PANEL OVERLAY PE-2882 1
5CASING, BOTTOM 1360/1355 1 16 DOOR ASSEMBLY, RIGHT-HAND 15016 1
6CASING, BOTTOM, MOUNTING RIVETS RI-2100 10 DOOR ASSEMBLY, LEFT-HAND 5125 1
7FAN, 125V FA-3485 1 17 HINGE SET (1 pair of 2 hinges) HG-2015 1
FAN, 208-240V, 230V FA-3342 1HINGE MOUNTING SCREWS SC-2072 12
FAN BLADE FA-33073 1 18 DOOR HANDLE HD-2007 1
8INSULATION: DOOR HANDLE MOUNTING SCREWS SC-2073 3
25" x 54" (635mm x 1372mm) IN-22364 1DOOR STRIKER MOUNTING SCREWS SC-2071 3
25" x 54" (635mm x 1372mm) 125V IN-2381 1 19 DOOR GASKET (length): 5.1’ (1555mm) GS-2398 1
9* CABLE CONNECTION HARDWARE 20 PAN SLIDES 1220 6
10 CABLE KIT, 230V 4873 1PAN SLIDE MOUNTING SCREWS SC-2268 12
CABLE KIT, 208-240V 4878 1 21 CARRYING HANDLE HD-2021 4
CABLE KIT, 230V 4979 1MOUNTING SCREWS SC-2070 16
Part numbers and drawings are subject to change without notice.
MANUAL CONTROL
SERVICE

500-E install a tion/opEra t ion/sErvicE manual • 16.
PART DESCRIPTION #4873
125V
#4878
208-240V
#4879
230V
CB-3045 CABLE HEATING ELEMENT —85 feet 112 feet
CB-3044 CABLE HEATING ELEMENT 52 feet — —
CR-3226 RING CONNECTOR 4 4 6
IN-3488 INSULATION CORNER 1 foot 1 foot 1 foot
BU-3105 SHOULDER BUSHING 4 4 6
BU-3106 CUP BUSHING 4 4 6
ST-2439 STUD 4 4 6
NU-2215 HEX NUT 8 8 12
SL-3063 INSULATING SLEEVE 4 4 6
TA-3540 ELECTRICAL TAPE 1 roll 1 roll 1 roll
HEAT CABLE REPLACEMENT SERVICE KITS
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ITEM DESCRIPTION PART NO. QTY ITEM DESCRIPTION PART NO. QTY
1CONTROL PANEL PE-25464 1 8 CASING 1001383 1
2HINGE HG-2015 2 9 DOOR HANDLE STRIKER ONLY HD-2575 1
3DOOR GASKET E2132GS 1 10 CARRY HANDLES HD-2010 4
4DOOR HANDLE WITH STRIKER HD-2007 111 CARRY HANDLE BACKER 11017 4
5DOOR WITH WINDOW E5078 1 12 SENSOR SN-33541 1
6SIDE RAILS SR-25477 2 13 SENSOR BLOCK BK-24427 1
7FEET BM-22606 4 14 TOP 1001349 1
Part numbers and drawings are subject to change without notice.
Exterior View
ELECTRONIC CONTROL
SERVICE
Part numbers and drawings are subject to change without notice.

500-E install a tion/opEra t ion/sErvicE manual • 17.
Top Rear View
DANGER
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
CAUTION
THIS SECTION IS PROVIDED FOR THE ASSISTANCE
OF QUALIFIED SERVICE TECHNICIANS ONLY AND
IS NOT INTENDED FOR USE BY UNTRAINED OR
UNAUTHORIZED SERVICE PERSONNEL.
ITEM DESCRIPTION PART NO. QTY
1BUSHING BU-3013 1
2BEEPER BP-3567 1
3BUSHING BU-3007 2
4RELAY RL-34434 1
5CLAMP CM-3585 1
6BOARD, POWER BA-33554 1
7SENSOR BLOCK SN-33546 1
8TERMINAL BLOCK BK-3019 1
9GROUND SCREW SC-2190 1
10 SWITCH, CIRCUIT BREAKER SW-33826 1
11 CONTROL ASSEMBLY CC-34222 1
12 BUSHING BU-3964 1
13 CORDSET, 125V CD-3232 1
CORDSET, 230V CD-3922 1
CORDSET, 208-240V CD-3551 1
Back of Cabinet
Cabinet Front
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Electrical Components
Part numbers and drawings are subject to change without notice.
ELECTRONIC CONTROL
SERVICE

500-E install a tion/opEra t ion/sErvicE manual • 18.