Alto-Shaam Halo Heat 1200-S Installation and operating instructions

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
®
MN-28680 • 12/08
PRINTED IN U.S.A.
H o l d i n g C a b i n t
E l c t ro n i c o r M a n u a l C o n t ro l
Mod ls:
1200-S
1200-UP
•INSTALLATION
•OPERATION
•MAINTENANCE
1200-UP
1200-S

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.
®
®
®
1200-S, 1200-UP • INSTALLATION/OPE ATION/SE VICE MANUAL -PG. 1

1200-S, 1200-UP • INSTALLATION/OPE ATION/SE VICE MANUAL -PG. 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 ELECTRICAL
OR ELECTRONIC EQUIPMENT WITH
OTHER MUNICIPAL WASTE.

1200-S, 1200-UP • INSTALLATION/OPE ATION/SE VICE MANUAL -PG. 3
INSTALLATION
S I T E I N S T A L L A T I O N
The Alto-Shaam cook
and hold oven must be
installed in a location
that will permit the
oven to function for its
intended purpose and
to allow adequate
clearance for
ventilation, proper
cleaning, and
maintenance access.
1. The oven must be installed on a stable and
level surface.
2. DO OT install this appliance in any area
where it may be affected by any adverse
conditions such as steam, grease, dripping
water, high temperatures, or any other severely
adverse conditions.
3. DO OT store or use any flammable liquids or
allow flammable vapors in the vicinity of this
oven or any other appliance.
4. This appliance must be kept free and clear of
any combustible materials.
5. This appliance must be kept free and clear of
any obstructions blocking access for
maintenance or service.
®
Emissions testing conducted by Underwriters
Laboratories, Inc.®was found to be in
compliance with the applicable requirements of
NFPA96: 2004 Edition, Par. 4.1.1.2. U.L
emissions sampling of grease laden vapor
resulted in a total of 0.55 milligrams per cubic
meter with no visible smoke and is considered
representative of all oven models in the line.
Based on these results, hood installation and/or
outside venting should not be a requirement in
most areas. Verify local codes for locations
where more restrictive codes are applicable.
MINIMUM CLEARANCE REQUIREMENTS
BACK 3" (76mm)
LEFT SIDE 1" (25mm)
RIGHT SIDE 1" (25mm)
TOP 2" (51mm)
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.
CAUTION
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
D A N G E R
DO NOT store or use gasoline or other
flammable vapors or liquids in the
vicinity of this or any other appliance.
C A U T I O N
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
N O T E
If the appliance has been unplugged for an
extended period of time, the Real Time
Clock ma require recharging. Plug the
unit into the proper receptacle for a
minimum of 24 hours.

1200-S, 1200-UP • INSTALLATION/OPE ATION/SE VICE MANUAL -PG. 4
71-13/16" (1824mm)
Electrical
Connection
Reach-In
Shown with
optional bumper
*72-15/16" (1834mm) - with optional 3" (76mm) casters
*74-9/16" (1894mm) - with optional 6" (152mm) legs
24-13/16"
(629mm)
67-13/16" (1722mm)
73-5/8" (1870mm)*
with 5"(127mm) casters
31-11/16"
(803mm)
33" (837mm)
53-3/8" (1355mm)
28-1/4"
(716mm)
C
L
I
o
I
o
I
o
I
o
LOWERCAVITY UPPERCAVITY
32-3/16"
(817mm)
73-3/4" (1873mm)
Electrical
Connection
Pass-Through
Option
Mod l 1200-UP Mod l 1200-S
INSTALLATION
PRODUCT\PAN CAPACITY (PER COMPARTMENT)
192 lbs (87kg) MAXIMUM
VOLUME MAXIMUM: 120 QUARTS (152 LITERS)
—WITH PA SLIDES PROVIDED:—WITH ADDT'L PA SLIDES:
FULL-SIZE PA S:GASTRO ORM 1/ 1:
Eight (8) 20" x 12" x 2-1/2" (530 x 325 x 65mm) up to 16 Pans
Eight (8) 20" x 12" x 4" (530 x 325 x 100mm) up to 10 Pans
Eight (8) 20" x 12" x 6" (530 x 325 x 150mm)
FULL-SIZE SHEET PA S:
Four (4) 18" x 26" x 1" up to 16 Pans
UNIVERSAL PAN SLIDES -1-3/4" (44mm) CENTERS
—WITH OPTIO AL SIDE RACKS FOR SHELVES
FULL-SIZE PA S:GASTRO ORM 1/ 1:
Sixteen (16) 20" x 12" x 2-1/2" (530 x 325 x 65mm)
Ten (10) 20" x 12" x 4" (530 x 325 x 100mm)
Eight (8) 20" x 12" x 6" (530 x 325 x 150mm)
WEIGHT - 1200-S
1200-S/STD 1200-S/HD
NET 165 lb (75kg) 180 lb (82kg)
SHIP 205 lb (93kg) 225 lb (102kg)
CARTON DIMENSIONS:(HXWXD)
50" X35" X35" (1270mm x 889mm x 889mm)
WEIGHT - 1200-UP
1200-UP/STD 1200-UP/HD
NET 276 lb (125kg) 301 lb (137kg)
SHIP 315 lb (142kg) 350 lb (159kg)
CARTON DIMENSIONS:(HXWXD)
82" X35" X35" (2083mm x 889mm x 889mm)
W E I G H T S A N D C A P A C I T I E S
42-1/16" (1068mm)*
with 5" (127mm) casters
37" (939mm)
24-13/16"
(629mm)
31-11/16"
(803mm)
41-3/8" (1051mm)
Electrical
Connection
Shown with
optional bumper
33" (837mm)
53-3/8" (1355mm)
28-1/4"
(716mm)
C
L
73-3/4" (1873mm)
Reach-In
I
o
I
o
32-3/16"
(817mm)
*41-1/8" (1044mm) - with optional 3" (76mm) casters
*42-11/16" (1084mm) - with optional 6" (152mm) legs

1200-S, 1200-UP • INSTALLATION/OPE ATION/SE VICE MANUAL -PG. 5
INSTALLATION
OPTIONS and ACCESSORIES
1200-S 1200-UP
Electronic Control (FACTORY INSTALLATION ONLY)AVAILABLE AVAILABLE
Computer Software (ELECTRONIC CONTROL ONLY)
HACCP DOCUMENTATION
HACCP &KITCHEN MANA EMENT NETWORKIN
REFER TO SPECIFICATION #9015,
FOR APPLICABLE PART NUMBERS
Bumper, Full Perimeter Rubber 44088 44088
Caster Package, 3" (76mm) 14227 14227
Door Assembly, Window (FACTORY INSTALLATION ONLY) 5005142 5005142
Door Lock with Key LK-22567 LK-22567
Handle Kit, Push/Pull (SET OF FOUR) 55662 55662
Legs, 6" (152mm) 5205 5205
Pan rid, Wire 18" x 26" (457mm x 660mm) PN-2115 PN-2115
Pass-Through Design AVAILABLE AVAILABLE
Probe, internal product temperature (ELECTRONIC CONTROL ONLY)AVAILABLE AVAILABLE
Shelf, Chrome Plated Wire, for side racks SH-2733 SH-2733
Shelf, Stainless Steel Wire, for side racks SH-23738 SH-23738
Side Rack Model AVAILABLE AVAILABLE
Stacking Hardware 5009000 N/A
Universal Angle Pan Slides, Chrome SR-24447 SR-24447
Universal Angle Pan Slides, Stainless Steel SR-24762 SR-24762
Water Reservoir, Pan 1775 1775
Water Reservoir, Cover 1774 1774

1200-S, 1200-UP • INSTALLATION/OPE ATION/SE VICE MANUAL -PG. 6
Model 1200-UP that has been converted
with side racks to accommodate full and
half size U.S. Hotel and European
astronorm pans or sheet pans on the
side racks.
Si e Rail
16046
Universal Pan Sli es,
chrome plate
S -24447
Shelf
SH-23738, stainless steel
or SH-2733, chrome plate
Si e Rack
S -25271
As an alternative to universal pan
slides, the 1200-UP model can be
ordered as a “side rack” model which
is equipped with two (2) side racks and
three (3) chrome plated wire shelves
per compartment.
INSTALLATION
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
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
UNIVERSAL PAN SLIDES
SIDE RACKS AND SHELVES

1200-S, 1200-UP • INSTALLATION/OPE ATION/SE VICE MANUAL -PG. 7
SITE INSTALLATION
INSTALLATION
A number of adjustments are associated with
initial installation and start-up. It is important
that these adjustments be conducted by a qualified
service technician. Installation and start-up
adjustments are the responsibility of the dealer or
user. These adjustments include but are not
limited to thermostat calibration, door adjustment,
leveling, electrical hook-up and installation of
optional casters or legs.
LEVELING
Level the oven
from side-to-side and front-to-
back with the use of a spirit level. For ovens
installed with casters, it is important that the
installation surface be level due to the probability
of frequent oven repositioning.
We recommend checking the level of the oven
periodically to make certain the floor has not
shifted nor the oven moved.
NOTE: Failure to properly level this oven can
cause improper function and will result
in the uneven baking with products
consisting of semi-liquid batter.
RESTRAINT REQUIREMENTS
—MOBILE EQUIPMENT
Any appliance that is not furnished with a power
supply cord but that includes a set of casters must
be installed with a tether. Adequate means must
be provided to limit the movement of this
appliance without depending on or transmitting
stress to the electrical conduit. The following
requirements apply:
1. Maximum height of casters is 6" (152mm).
2. Two of the casters must of be the locking type.
3. Such mobile appliances or appliances on mobile
stands must be installed with the use of a flexible
connector secured to the building structure.
A mounting connector for a restraining device is
located on the lower back flange of the appliance
chassis or on an oven stand, approximately 18"
(457mm) from the floor. A flexible connector is not
supplied by nor is it available from the factory.
W A R N I N G
RISK OF ELECTRIC SHOCK.
Appliance must be secured
to building structure.

1200-S, 1200-UP • INSTALLATION/OPE ATION/SE VICE MANUAL -PG. 8
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.
Arcing will occur when connecting or disconnecting
the unit unless all controls are in the “OFF” position.
3. If necessary, a proper receptacle or outlet
configuration as required for this unit, must be
installed by a licensed electrician in accordance with
applicable, local electrical codes.
For 230V:
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 FCI outlet.
ELECTRICAL
INSTALLATION
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.
C A U T I O N
THIS SECTION IS PROVIDED FOR THE ASSISTANCE
OF QUALIFIED SERVICE TECHNICIANS ONLY AND
IS NOT INTENDED FOR USE BY UNTRAINED OR
UNAUTHORIZED SERVICE PERSONNEL.
E L E C T R I C A L - 1 2 0 0 - S
VOLTAGE PHASE CYCLE / HZ AMPS K W
at 120 1 60 8.3 1.0 NEMA 5-15P,
15A-125V PLU
208-240 (A ENCY)1 60 4.2 1.0 NEMA 6-15P,
at 208 1 60 3.6 .75 15A-250V PLU
at 240 1 60 4.2 1.0 (USA ONLY)
208-240 (A ENCY)1 60 8.4 2.0 NO CORD
at 208 1 60 7.2 1.5 NO PLU
at 240 1 60 8.4 2.0
at 230 1 50 3.9 .90 CEE 7/7,
at 230 1 50 7.8 1.8 220-230V PLU
230 208 - 240 120
1000W
2000W
1000W
2000W
E L E C T R I C A L - 1 2 0 0 - U P
VOLTAGE PHASE CYCLE / HZ AMPS K W CORD & PLUG
at 120 1 60 16.0 1.92 NEMA 5-20P,
20A-125V PLU
208-240 (A ENCY)1 60 9.6 2.0 NEMA 6-15P,
at 208 1 60 7.2 1.5 15A-250V PLU
at 240 1 60 9.6 2.0 (USA ONLY)
208-240 (A ENCY)1 60 19.3 4.0 NO CORD
at 208 1 60 14.4 3.0 NO PLU
at 240 1 60 16.7 4.0
at 230 1 50 8.0 1.85 CEE 7/7,
at 230 1 50 16.0 3.67 220-230V PLU
230 208 - 240 120
2000W
4000W
2000W
4000W

1200-S, 1200-UP • INSTALLATION/OPE ATION/SE VICE MANUAL -PG. 9
USER SAFETY INFORMATION
INSTALLATION
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.
1. Unit must be connected to the appropriate
power source.
2. Use hand protection when handling hot items.
3. Preheat the unit for 30 minutes before use.
4. Be certain only hot foods are placed into the unit.
BEFORE INITIAL USE:
1. Clean both the interior and exterior of the unit
with a damp, clean cloth and mild soap solution.
Rinse carefully.
2. Clean and install the cabinet side racks. Shelves
should be positioned with the curved end up and
toward the back of the unit (reach-in models).
HEATING CHARACTERISTICS
The cabinet 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.
CAUTION
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.

1200-S, 1200-UP • INSTALLATION/OPE ATION/SE VICE MANUAL -PG. 10
1. PREHEAT AT 200°F (93°C) FOR 30
MINUTES BEFORE LOADING FOOD.
Push power switch to “ON” position. The power
button will illuminate.
2. Rotate the control knob to 200°F (93°C).
The temperature will be displayed on the digital
display.
3. The temperature display light will illuminate
when the inside air reaches the desired holding
temperature.
4. Load the cabinet with hot food only.
The purpose of the holding cabinet is to maintain
hot food at proper serving temperatures. Only
hot food should be placed into the cabinet.
Before loading the unit with food, use a food
thermometer to make certain all food products
are at an internal temperature range of 140° to
160°F (60° to 71°C). All food not within the
proper temperature range should be heated
before loading into the holding cabinet.
5. Check to make certain the cabinet door is
securely closed, and rotate the control knob to
160°F (71°C).
THIS WILL OT ECESSARILY
BE THE FI AL SETTI G.
The proper temperature range for the food being
held will depend on the type and quantity of
product. Whether or not the door vents should be
open or closed will also depend on the type of
food being held. When holding food for
prolonged periods, it is advisable to periodically
check the internal temperature of each item to
assure maintenance of the proper temperature
range. Reset the holding temperature accordingly.
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.
No te : With a p o w e r f ailu re , facto ry te st, e tc., th e
co ntro l w ill re tain th e ºC o r ºF se tting se le cte d b y th e
use r w he n p o w e r is re sto re d .
POWER FAILURE
When power is lost, then resumes, the display will
flash “-AC-” for 4 seconds, then display the set
holding temperature for 4 seconds and will alternate
until acknowledged. To acknowledge, press any key.
This feature will alert you when there is a power
failure, indicating that food safety may be
compromised.
I
o
I
o
On/Off
Power
Switch
Digital
Display
Temperature
Control Knob
Temperature
Display
Button
Temp
Display
Light
OPERATION
MANUAL CONTROL OPERATION

1200-S, 1200-UP • INSTALLATION/OPE ATION/SE VICE MANUAL -PG. 11
1234 56
ELECTRONIC CONTROL OPTION
햲POWER ON INDICATOR LI HT
햳ON/OFF KEY
햴HEAT INDICATOR
햵LED DISPLAY
햶LOCK INDICATOR
햷UP/DOWN
ARROW KEYS
햲POWER ON INDICATOR LI HT
햸SHELF TIMER KEYS
햳ON/OFF KEY
햴HEAT INDICATOR
햵LED DISPLAY
햶LOCK INDICATOR
햷UP/DOWN
ARROW KEYS
OPERATION

1200-S, 1200-UP • INSTALLATION/OPE ATION/SE VICE MANUAL -PG. 12
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.
°F/ °C
ELECTRONIC CONTROL SET-UP
E L E C T R O N I C C O N T R O L O P E R AT I O N
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 OT ECESSARILY
BE THE FI AL SETTI G.
The proper temperature range and OPEN or CLOSED
door vent position 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).
OPERATION

1200-S, 1200-UP • INSTALLATION/OPE ATION/SE VICE MANUAL -PG. 13
ELECTRONIC HOLDING CABINET SPECIAL FEATURES
HEAT RECOVERY
The patented SureTemp™ heat recovery system in
this unit will immediately compensate for any loss
of heat when the door is opened. In order to
maintain a more consistent cavity temperature, the
control will automatically apply heat to the unit's
interior while the door is open and for a short time
after the door is closed. If the door remains open for
more than three minutes, the solid state electronic
control will sound three rapid beeps every ten
seconds until the door is closed.
HACCP DOCUMENTATION OPTION
Web-based documentation software provides both a
simple and effective method of temperature
recording. The system is designed to interface with
Alto-Shaam electronic cook/hold ovens, hot food
holding cabinets, Combitherm® combi
oven/steamers, and Quickchillers™. All relevant
information is recorded and stored, and is accessible
from the convenience of one or more computer
stations. Stored information is displayed in a
detailed overview for evaluation and printing
as required.
• Records cooking and holding time and temperature
• Pass/fail summary for review or printing
• Automatic data storage accessible in a variety
of formats
• Supports up to 16 appliance addresses on one network
HACCP DOCUMENTATION WITH
KITCHEN MANAGEMENT OPTION
Web-based software incorporates the latest
technology providing the ability to program, control,
monitor, and store all relevant cooking and hot food
holding data through the Internet from a single site
or multiple sites. Automated sampling, record
keeping, and set-point validation meet the
requirements of established HACCP criteria.
Designed to help manage the fully integrated food
service facility.
• HACCP compliant automated logging/database
storage
• Printed HACCP reports
• Data analysis for corrective action
• “Real time” sensor values and alarms
• Alarm notification via e-mail, pager, mobile phone
• Supports up to 16 appliance addresses on one
network
For more information refer to HACCP Spec Sheet #9015.
MA UAL A D ELECTRO IC CABI ETS
With the addition of a pan of water, warming cabinets can be used for proofing dough. A water reservoir
pan (#1775) and pan cover (#1774) is available as an option from Alto-Shaam.
1. Remove dough from retarder or refrigerator and allow covered product to set up at room temperature.
2. Set holding thermostat temperature to 95°F (35°C).
3. Pour approximately 2 quarts (c. 2 liters) of hot water into the optional water reservoir pan and place the
pan on the bottom surface of the compartment. The temperature of the water should be 140° to 180°F
(60° to 82°C).
4. Allow the cabinet to preheat for 45 to 60 minutes.
5. Remove covering and place dough in preheated cabinet.
6. Allow dough to remain in the cabinet until it nearly doubles in size.
7. Remove product from cabinet and bake according to product manufacturer's directions. Brush with
eggwash if desired.
OTE: The above proofing procedure is a suggested guideline only. Due to variation from product to
product, including quality and product weight, close adherence the product manufacturer's
instructions is strongly recommended.
OPERATION
DOUGH PROOFING INSTRUCTIONS

1200-S, 1200-UP • INSTALLATION/OPE ATION/SE VICE MANUAL -PG. 14
OPERATION - ELECTRONIC CONTROL - OPTION
Tim r Programming Information
1. Turn On/Off Control K y OFF.
Press the On/Off Key until the display turns
OFF (at least 3 seconds) and On/Off Key's
Power Indicator Light goes out.
Not : The following steps can only be done when
the On/Off Control Key is OFF.
2. S t Sh lf Tim r K ys.
Press and hold a Shelf Timer Key (at least
3 seconds) until the countdown time is shown
in the LED display. Use the Up or Down
Arrow Key to change the time desired.
Time will display as HH:MM if set for longer
than 60 minutes, or HH:SS if set for less than
60 minutes.
3. S t Additional Tim r K ys.
Repeat step 2 for each Shelf Timer Key
to be programmed.
4. Turn On/Off Pow r K y ON.
Using the timer, press the On/Off key to turn
ON unit. Power Indicator Light will
illuminate.
5. Pr ss Sh lf Tim r K y.
Activate the shelf timer by pressing the
corresponding button. Shelf LED display will
illuminate and the count down will begin.
The timer LEDs will illuminate as follows:
a) All expired timers will flash quickly (may be
more than one).
b) The timer with the shortest amount of time
remaining will flash slowly.
c) All other active timers will be illuminated
(may be more than one).
6. Turn OFF alarm.
Alarm will sound as time expires.
Press expired Shelf Timer Key to turn the
alarm OFF.
To Canc l a Tim r:
Press and hold desired Shelf Timer Key for two
seconds.
Pow r Failur :
The Power Indicator Light
by On/Off Power Key will blink to indicate a
power failure. To stop the blinking, simply
depress On/Off Key. The memory will not be
impaired.
1234 56
UP/DOWN
ARROWS
LOCK
INDICATOR
HEAT
INDICATOR
LI HT
LED
DISPLAY
ON/OFF
KEY
POWER
INDICATOR
LI HT
SHELF TIMER KEYS
The Multiple Shelf Timer Key option is available for
hot food holding units with the electronic control.
These keys monitor food safety by using a timer-
based "First-In, First-Out" product management
system. Products should be cooked to HACCP
recommended internal temperature and then held
in the unit. The Timer system allows operator to
select holding times when the unit is loaded.
Multiple timer keys correspond to various pan
locations in the holding unit. As the timers expire,
alarms notify the operator.

1200-S, 1200-UP • INSTALLATION/OPE ATION/SE VICE MANUAL -PG. 15
GENERAL HOLDING GUIDELINES
Chefs, cooks and other specialized food service
personnel employ varied methods of cooking. Proper
holding temperatures for a specific food product must
be based on the moisture content of the product,
product density, volume, and proper serving
temperatures. Safe holding temperatures must also
be correlated with palatability in determining the
length of holding time for a specific product.
Halo Heat maintains the maximum amount of product
moisture content without the addition of water, water
vapor, or steam. Maintaining maximum natural
product moisture preserves the natural flavor of the
product and provides a more genuine taste. In
addition to product moisture retention, the gentle
properties of Halo Heat maintain a consistent
temperature throughout the cabinet without the
necessity of a heat distribution fan, thereby preventing
further moisture loss due to evaporation or
dehydration.
In an enclosed holding environment, too much
moisture content is a condition which can be relieved.
A product achieving extremely high temperatures in
preparation must be allowed to decrease in
temperature before being placed in a controlled
holding atmosphere. If the product is not allowed to
decrease in temperature, excessive condensation will
form increasing the moisture content on the outside
of the product. 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.
OPERATION
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
EAL 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'OEU RES 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
EGETABLES 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 BAS E D O N
INTERN A L PR O D UCT TEMPER ATURES.ALWAYS FOL L O W LOCAL
HEALTH (HYGIENE)RE G U LATIO N S F OR ALL INTE R N AL
TEMPER ATURE REQUIREM E N TS.

1200-S, 1200-UP • INSTALLATION/OPE ATION/SE VICE MANUAL -PG. 16
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
CARE AND CLEANING
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

1200-S, 1200-UP • INSTALLATION/OPE ATION/SE VICE MANUAL -PG. 17
CLEAN THE HOLDING CABINET DAILY:
1. Disconnect unit from power source, and let cool.
2. Remove all detachable items such as shelves,
side racks, and drip pan. 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.
The cleanliness and appearance of this equipment will contribute considerably to
operating efficiency and savory, appetizing food. ood equipment that is kept clean
works better and lasts longer.
CARE AND CLEANING
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

1200-S, 1200-UP • INSTALLATION/OPE ATION/SE VICE MANUAL -PG. 18
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)

1200-S, 1200-UP • INSTALLATION/OPE ATION/SE VICE MANUAL -PG. 19
THERMOSTAT ACCURACY
S E R V I C E
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.
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
C A U T I O N
THIS SECTION IS PROVIDED FOR THE ASSISTANCE
OF QUALIFIED SERVICE TECHNICIANS ONLY AND
IS NOT INTENDED FOR USE BY UNTRAINED OR
UNAUTHORIZED SERVICE PERSONNEL.