Alto-Shaam Halo Heat 200-HW/D6 User manual

W164 N9221 Wa er S ree • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 USA
PHONE: [phone] • 800.558.8744 USA/CANADA FAX: [phone] • 800.329.8744 U.S.A.ONLY
www.alto-s aam.com
®
P R N T E D N U .S.A.
H o t F o o d D r o p - I n W e s
E e c t r i c
Mode s:
100-HW
100-HW/D6
200-HW
200-HW/D6
300-HW
300-HW/D6
400-HW
400-HW/D6
500-HW
500-HW/D6
• INSTALLATION
• OPERATION
• MAINTENANCE
MN-28756 • 10/08
100-HW
pans not included
300-HW

Hot Food Drop-In Well O pe ra t io n & Car e Ma nua l • 1
D E L I V E R Y
This Alto-Shaa appliance has been
thoroughly tested and inspected to insure only the
highest quality unit is provided. Upon receipt,
check for any possible shipping da age and report
it at once to the delivering carrier. See
Transportation Damage and Claims section
located in this manual.
This appliance, co plete with unattached
ite s and accessories, ay have been delivered in
one or ore packages. Check to ensure that all
standard ite s and options have been received
with each odel as ordered.
Save all the infor ation and instructions
packed with the appliance. Co plete and return
the warranty card to the factory as soon as
possible to assure pro pt service in the event of a
warranty parts and labor clai .
This anual ust be read and understood by
all people using or installing the equip ent
odel. Contact the Alto-Shaa service
depart ent if you have any questions concerning
installation, operation, or aintenance.
NOTE: All clai s for warranty ust include the
full odel nu ber and serial nu ber of
the unit.
UNPACKING
1. Carefully re ove the
appliance fro the
carton or crate.
NOTE: Do not discard the
carton and other
packaging aterial
until you have
inspected the unit
for hidden da age
and tested it for
proper operation.
2. Read all instructions in this anual carefully
before initiating the installation of this appliance.
DO NOT DISCARD THIS MANUAL.
This anual is considered to be part of the
appliance and is to be provided to the owner or
anager of the business or to the person
responsible for training operators. Additional
manuals are available from the Alto-Shaam
service department.
3. Re ove all protective plastic fil , packaging
aterials, and accessories fro the appliance
before connecting electrical power. Store any
accessories in a convenient place for future use.
®
®
®

Hot Food Drop-In Well O pe ra t io n & Car e Ma nua l • 2
1. This appliance is intended to cook, hold or
process foods for the purpose of human
consumption. No other use for this appliance is
authorized or recommended.
2. This appliance is intended for use in commercial
establishments where all operators are familiar
with the purpose, limitations, and associated
hazards of this appliance. Operating
instructions and warnings must be read and
understood by all operators and users.
3. Any troubleshooting guides, component views,
and parts lists included in this manual are for
general reference only and are intended for use
by ualified technical personnel.
4. This manual should be considered a permanent
part of this appliance. This manual and all
supplied instructions, diagrams, schematics,
parts lists, notices, and labels must remain with
the appliance if the item is sold or moved to
another location.
N O T E : Used to notify personnel of
installation, operation, or
maintenance information that is
important but not hazard related.
C A U T I O N
Used to indicate the presence of a hazard that can
or will cause minor personal injur , propert
damage, or a potential unsafe practice if the
warning included with this s mbol is ignored.
C A U T I O N
Used to indicate the presence of a
hazard that can or will cause minor or
moderate personal injur or propert
damage if the warning included with
this s mbol is ignored.
D A N G E R
Used to indicate the presence of a
hazard that WILL cause severe
personal injur , death, or substantial
propert damage if the warning
included with this s mbol is ignored.
W A R N I N G
Used to indicate the presence of a
hazard that CAN cause personal injur ,
possible death, or major propert
damage if the warning included with
this s mbol is ignored.
SAFETY PROCEDURES
AND PRECAUTIONS
Knowledge of proper procedures is essential to the
safe operation of electrically and/or gas energized
e uipment. In accordance with generally accepted
product safety labeling guidelines for potential
hazards, the following signal words and symbols
may be used throughout this manual.
N O T E
For equipment de ivered for use
in any ocation regu ated by the
fo owing directive:
DO NOT DISPOSE OF ELECTRICAL
OR ELECTRONIC EQUIPMENT WITH
OTHER MUNICIPAL WASTE.

Hot Food Drop-In Well O pe ra t io n & Car e Ma nua l • 3
INSTALLATION
The Alto-Shaam appliance
must be installed in a
location that will permit the
unit to function for its
intended purpose and
to allow for proper
cleaning, and maintenance.
1. The appliance must be installed on a stable and
level surface. A non-combustible, heat resistant
surface is highly recommended.
2. DO NOT install this appliance in any area where
it may be affected by any adverse conditions such
as steam, grease, dripping water, high
temperatures, etc.
3. The outer walls of the hot well can reach 200°F
(93°C) to 260°F (127°C). Verify countertop material
temperature rating with manufacturer before
installing to ensure counter can withstand heat.
LEVELING
The heated well should
be leveled before the electrical supply is
connected. Level the appliance from side-to-side
and front-to-back with the use of a spirit level. For
appliances installed on a mobile stand, it is
important that the floor surface be level due to the
probability of frequent repositioning.
NOTE
t is important to apply a food grade silicone
underneath the decor flange to seal flange to the
countertop.
®
R O U G H C U T C O U N T E R T O P O P E N I N G
MODEL 100-HW and 100-HW/6D ONE PAN: 22-3/8" x 14-1/4" (568mm x 362mm)
MODEL 200-HW and 200-HW/6D TWO PAN: 22-3/8" x 27-1/8" (568mm x 689mm)
MODEL 300-HW and 300-HW/6D THREE PAN: 22-3/8" x 40-1/8" (568mm x 1019mm)
MODEL 400-HW and 400-HW/6D FOUR PAN: 22-3/8" x 53-1/4" (568mm x 1353mm)
MODEL 500-HW and 500-HW/6D FIVE PAN: 22-3/8" x 66-1/4" (568mm x 1683mm)
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.
C A U T I O N
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
O P T I O N S A N D A C C E S S O R I E S
PAN DIVIDER BARS
• FULL-SIZE 16019
•HALF-SIZE / THIRD-SIZE 11318

Hot Food Drop-In Well O pe ra t io n & Car e Ma nua l • 4
I N S T A L L A T I O N
1. An identification tag is permanently mounted
on the appliance.
2. This appliance is equipped with a three-prong
grounding plug. For your protection against
shock hazard this appliance should be plugged
directly into a properly grounded three-prong
receptacle. Do not cut or remove the grounding
prong from this plug. Plug the unit into a
properly grounded receptacle ONLY, positioning
the unit so that the plug 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. Proper receptacle or outlet configuration or
permanent wiring for this unit must be
installed by a licensed electrician in
accordance with applicable local
electrical codes.
. For 230V units:
To prevent an electrical shock hazard between the
appliance and other appliances or metal parts in
close vicinity, an equalization-bonding stud is
provided. An equalization bonding lead must be
connected to this stud and the other appliances /
metal parts to provide sufficient protection
against potential difference. The terminal is
marked with the following symbol.
NOTE: The appliance must be connected to an
electrical circuit that is protected by an external
GFC outlet.
ELECTRICAL CONNECTION
D A N G E R
ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON APPLIANCE NAMEPLATE.
D A N G E R
ELECTRICAL CONNECTIONS MUST
BE MADE BY A QUALIFIED SERVICE
TECHNICIAN IN ACCORDANCE WITH
APPLICABLE ELECTRICAL CODES.
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.

ELECTRICAL • 100-HW & 100-HW/D6
VOLTAGE PHASE CYCLE/HZ AMPS kW PLUG CONFIGURATION
120 1 60 4.8 0.58 NEMA 5-15P15A-125V PLUG
Hot Food Drop-In Well O pe ra t io n & Car e Ma nua l • 5
INSTALLATION
E L E C T R I C A L S P E C I F I C A T I O N S
ELECTRICAL • 200-HW & 200-HW/D6
VOLTAGE PHASE CYCLE/HZ AMPS kW PLUG CONFIGURATION
120 1 60 10.5 1.27 NEMA 5-15P15A-125V PLUG
at 208 1 50/60 4.5 0.95
at 240 1 50/60 5.2 1.27 NEMA 6-15P15A-250V PLUG
230 1 50/60 5.0 1.17 BS 1363 PLUG (UK ONLY)
208-240
ELECTRICAL • 300-HW & 300-HW/D6
VOLTAGE PHASE CYCLE/HZ AMPS kW PLUG CONFIGURATION
120 1 60 19.6 2.35 NEMA L5-30P30A-125V PLUG
at 208 1 50/60 9.2 1.93
at 240 1 50/60 10.7 2.57 NEMA 6-15P15A-250V PLUG
230 1 50/60 10.2 2.36 BS 1363 PLUG (UK ONLY)
208-240
ELECTRICAL • 400-HW & 400-HW/D6
VOLTAGE PHASE CYCLE/HZ AMPS kW PLUG CONFIGURATION
120 1 60 19.6 2.36 NEMA L5-30P30A-125V PLUG
at 208 1 50/60 8.5 1.77
at 240 1 50/60 9.9 2.38 NEMA 6-15P15A-250V PLUG
230 1 50/60 9.5 2.19 BS 1363 PLUG (UK ONLY)
208-240
ELECTRICAL • 500-HW & 500-HW/D6
VOLTAGE PHASE CYCLE/HZ AMPS kW PLUG CONFIGURATION
120 1 60 19.9 2.39 NEMA L5-30P30A-125V PLUG
at 208 1 50/60 8.6 1.80
at 240 1 50/60 9.9 2.39 NEMA 6-15P15A-250V PLUG
230 1 50/60 9.5 2.20 BS 1363 PLUG (UK ONLY)
208-240

Hot Food Drop-In Well O pe ra t io n & Car e Ma nua l • 6
I N S T A L L A T I O N
MOUNTING INSTRUCTIONS • REMOTE CONTROL HOUSING
1. Cut a 5-1/4" x 4-1/2" (133.4mm x 114.3mm) opening in the location where each control is to be positioned.
2. Thoroughly clean and dry the mounting surface around the control cut-out opening on which the decor face will be
applied.
NOTE: The control face will not properly adhere to an unclean surface.
3. Remove the protective film from the mounting tape on the inside flanges of the decor face and apply the decor face
to the mounting surface.
. Position the remote control housing behind the decor face. Use the two (2) mounting screws through the thermostat
bezel of the decor face to fasten the decor face to the control housing.
5. nsert the thermostat knob onto the thermostat shaft.
Apply a food grade silicone
along the outside edge of
the hot well support flange.
PAN DIVIDER
BARS #16019
FLEXIBLE WATER-
TIGHT TETHER
B
DECOR FACE
BEZEL
THERMOSTAT KNOB
MOUNTING
SCREWS
B

Electrical Cord
60" (1524mm)
One (1) flexible
water-tight tether
30" (762mm)
14"
(355mm)
5-3/16"
(132mm)
5-5/16"
(136mm)
Control
16-1/8"
(409mm)
24-1/8"
(613mm)
7-9/16"
(193mm)
7-9/16"
(193mm)
22-1/16"
(560mm)
4-7/16"
(113mm)
9-9/16"
(242mm)
22-1/16"
(560mm)
HW/D6 DEPTH
HW DEPTH
1 0 0 - H W
Hot Food Drop-In Well O pe ra t io n & Car e Ma nua l • 7
INSTALLATION
One (1) flexible
water-tight tether
30" (762mm)
26-5/8" (677mm)
5-3/16"
(132mm)
5-5/16"
(136mm)
Control
28-15/16"
(734mm)
24-1/8"
(613mm)
7-9/16"
(193mm)
7-9/16"
(193mm)
22-1/16"
(560mm)
Removable Divider Bar
#16019
4-7/16"
(113mm)
Electrical Cord
60" (1524mm)
9-9/16"
(242mm)
22-1/16"
(560mm)
HW/D6 DEPTH
HW DEPTH
DIMENSIONS • CAPACITY
2 0 0 - H W
*W LL ALSO ACCEPT 4" (100mm) DEEP PANS; D6 UN TS W LL
ACCEPT 6" (153mm) DEEP PANS
PRODUCT\PAN CAPACITY
12 lb (5.4 kg) MAX MUM
(BASED ON 4" DEEP PANS)
MAX.VOLUME: 7.5 qt. (9.5 L)
FULL-S ZE PANS*:
One (1) 12" x 20" x 2-1/2"
GN 1/1 (325mm x 530mm x 65mm)
HALF-S ZE PANS*:
Two (2) 12" x 10" x 2-1/2"
GN 1/2 (325mm x 265mm x 65mm)
TH RD-S ZE PANS*:
Three (3) 12" x 6" x 2-1/2"
GN 1/3 (325mm x 176mm x 65mm)
PRODUCT\PAN CAPACITY
24 lb (10.8 kg) MAX MUM (BASED ON 4" DEEP PANS)
MAX.VOLUME: 15 qt (19 L)
FULL-S ZE PANS*: Two (2) 12" x 20" x 2-1/2"
GN 1/1 (325mm x 530mm x 65mm)
HALF-S ZE PANS*: Four (4) 12" x 10" x 2-1/2"
GN 1/2 (325mm x 265mm x 65mm)
TH RD-S ZE PANS*: Six (6) 12" x 6" x 2-1/2"
GN 1/3 (325mm x 176mm x 65mm)
*W LL ALSO ACCEPT 4" (100mm) DEEP PANS; D6 UN TS W LL ACCEPT 6" (153mm) DEEP PANS

Hot Food Drop-In Well O pe ra t io n & Car e Ma nua l • 8
I N S T A L L A T I O N
One (1) flexible
water-tight tether
30" (762mm)
39-11/16" (1007mm)
5-3/16"
(132mm)
5-5/16"
(136mm)
Control
42" (1066mm)
24-1/8"
(613mm)
7-9/16"
(193mm)
7-9/16"
(193mm)
22-1/16"
(560mm)
Removable Divider Bars
#16019 #11318
Electrical Cord
60" (1524mm)
4-7/16"
(113mm)
9-9/16"
(242mm)
22-1/16"
(560mm)
HW/D6 DEPTH
HW DEPTH
Two flexible
water-tight tethers
30" each (762mm)
52-3/4" (1339mm)
5-3/16"
(132mm)
5-5/16"
(136mm)
Controls
55" (1398mm)
24-1/8"
(613mm)
7-9/16"
(193mm)
Removable
Divider Bars #16019
7-9/16"
(193mm)
4-7/16"
(113mm)
9-9/16"
(242mm)
22-1/16"
(560mm)
HW/D6 DEPTH
HW DEPTH
22-1/16"
(560mm)
Electrical Cord
60" (1524mm)
DIMENSIONS • CAPACITY
300-HW
0 0 - H W
PRODUCT\PAN CAPACITY
36 lb (16 kg) MAX MUM (BASED ON 4" DEEP PANS)
MAX.VOLUME: 22.5 qt (28.5 L)
FULL-S ZE PANS*: Three (3) 12" x 20" x 2-1/2"
GN 1/1 (325mm x 530mm x 65mm)
HALF-S ZE PANS*: Six (6) 12" x 10" x 2-1/2"
GN 1/2 (325mm x 265mm x 65mm)
TH RD-S ZE PANS*: Nine (9) 12" x 6" x 2-1/2"
GN 1/3 (325mm x 176mm x 65mm)
*W LL ALSO ACCEPT 4" (100mm) DEEP PANS; D6 UN TS W LL ACCEPT 6" (153mm) DEEP PANS
PRODUCT\PAN CAPACITY
48 lb (22 kg) MAX MUM
MAX.VOLUME: 30 qt (38 L)
FULL-S ZE PANS*: Four (4) 12" x 20" x 2-1/2"
GN 1/1 (325mm x 530mm x 65mm)
HALF-S ZE PANS*: Eight (8) 12" x 10" x 2-1/2"
GN 1/2 (325mm x 265mm x 65mm)
TH RD-S ZE PANS*: Twelve (12) 12" x 6" x 2-1/2"
GN 1/3 (325mm x 176mm x 65mm)
*W LL ALSO ACCEPT 4" (100mm) DEEP PANS; D6 UN TS W LL ACCEPT 6" (153mm) DEEP PANS

Hot Food Drop-In Well O pe ra t io n & Car e Ma nua l • 9
INSTALLATION
Two flexible
water-tight tethers
36" each (914mm)
65-3/4" (1670mm)
5-3/16"
(132mm)
5-5/16"
(136mm)
Controls
68-1/8" (1730mm)
24-1/8"
(613mm)
7-9/16"
(193mm)
22-1/16"
(560mm)
4-7/16"
(113mm)
Removable
Divider Bars #16019
7-9/16"
(193mm)
9-9/16"
(242mm)
22-1/16"
(560mm)
Electrical Cord
60" (1524mm)
HW/D6 DEPTH
HWDEPTH
DIMENSIONS * CAPACITY
5 0 0 - H W
PRODUCT\PAN CAPACITY
60 lb (27 kg) MAX MUM (BASED ON 4" DEEP PANS)
MAX.VOLUME: 37.5 qt (47.5 L)
FULL-S ZE PANS*: Five (5) 12" x 20" x 2-1/2"
GN 1/1 (325mm x 530mm x 65mm)
HALF-S ZE PANS*: Ten (10) 12" x 10" x 2-1/2"
GN 1/2 (325mm x 265mm x 65mm)
TH RD-S ZE PANS*: Fifteen (15) 12" x 6" x 2-1/2"
GN 1/3 (325mm x 176mm x 65mm)
*W LL ALSO ACCEPT 4" (100mm) DEEP PANS; D6 UN TS W LL ACCEPT 6" (153mm) DEEP PANS

OPERATING INSTRUCTIONS
Hot Food Drop-In Well O pe ra t io n & Car e Ma nua l • 10
1. DO NOT ADD WATER TO HOT WELL
Halo Heat®hot wells maintain a constant and
gentle temperature. Adding water is not
re ommended since water will accelerate the
deterioration of the product and may damage the
unit voiding the warranty.
2. PLACE PAN DIVIDERS AND EMPTY PANS
IN THE WELLS
NOTE: No matter what type of pan configuration
chosen, pan separator bars or divider bars must
be used to close all gaps between pans, and all
gaps between the pans and the edges of the wells.
f these gaps are not closed, heat will escape, heat
distribution will be uneven, and uniform
temperature will be difficult to maintain.
This is a VERY important requirement to follow
whenever this applian e is in use.
3. PREHEAT AT THE NUMBER “10” SETTING
FOR A MINIMUM OF 30 MINUTES
An indicator light will illuminate when the
thermostat(s) is (are) turned “ON.”
The indicator(s) will remain lit as
long as the unit is preheating or
calling for heat. The unit should
be preheated at the 10 setting for a
minimum of 30 minutes before
loading the unit with hot food. When preheating
is completed, or whenever the unit reaches any
temperature set by the operator between 1and 10,
the indicator light(s) will go “OUT”.
. LOAD HOT FOODS INTO THE APPLIANCE
After preheating, place hot foods into the
preheated pans located in the appliance or
exchange the pans with pre-filled product pans.
This appliance is designed for the purpose of hot
food holding. Only hot foods should be placed
into the unit. All pan divider bars required must
be utilized at all times with the pan configuration
chosen. Before loading food into the unit, use a
pocket-type thermometer to make certain all
products have reached an internal temperature of
140° to 180° F (60° to 82°C). f any food product is
not at proper serving temperature, use a Halo Heat
cooking and holding oven, set at 250° to 275°F (121°
to 135°C), or a Combitherm oven to bring the
product within the correct temperature range.
5. RESET THERMOSTAT(S) AS NEEDED
After all products are loaded into the unit, it is
necessary to reset the thermostat(s). Since proper
temperature range depends on
the type of products and the
quantities being held, it is
necessary to periodically use a
pocket thermometer to check each
item to make certain the correct temperatures are
being maintained. Proper temperature range is
between a minimum of 140° and 180° F (60° and
82° C). Normally, this will require a thermostat
setting of between number “8” and “10.”
6. TO MAINTAIN PROPER FOOD
TEMPERATURE, OVERHEAD HEATING IS
REQUIRED.
6. SERVE FRESH HOT FOOD
Keep hot foods looking fresh. Occasionally stir or
rotate food as needed. Wipe spills immediately to
assure maximum eye appeal and to ease end of
the day cleanup.
10
9
8
7
6
5
4
3
2
1
10
9
8
7
6
5
4
3
2
1
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.

Hot Food Drop-In Well O pe ra t io n & Car e Ma nua l • 11
G E N E R A L H O L D I N G G U I D E L I N E S
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. n
addition to product moisture retention, the gentle
properties of Halo Heat maintain a consistent
temperature throughout the cabinet without the
necessity of a heat distribution fan, thereby preventing
further moisture loss due to evaporation or
dehydration.
When product is removed from a high temperature
cooking environment for immediate transfer into
equipment with the lower temperature required for hot
food holding, condensation can form on the outside of
the product and on the inside of plastic containers used
in self-service applications. Allowing the product to
release the initial steam and heat produced by high
temperature cooking can alleviate this condition. To
preserve the safety and quality of freshly cooked foods
however, a maximum of 1 to 2 minutes must be the
only time period allowed for the initial heat to be
released from the product.
Most Halo Heat holding equipment is provided with a
thermostat control between 60° and 200°F (16° to 93°C).
f the unit is equipped with vents, close the vents for
moist holding and open the vents for crisp holding.
f the unit is equipped with a thermostat indicating a
range of between 1 and 10, use a metal-stemmed
indicating thermometer to measure the internal
temperature of the product(s) being held. Adjust the
thermostat setting to achieve the best overall setting
based on internal product temperature.
H O L D I N G T E M P E R A T U R E R A N G E
MEAT FAHRENHEIT CELSIUS
BEEF ROAST — Rare 130°F 54°C
BEEF ROAST — Med/Well Done 155°F 68°C
BEEF BRISKET 160° — 175°F 71° — 79°C
CORN BEEF 160° — 175°F 71° — 79°C
PASTRAMI 160° — 175°F 71° — 79°C
PRIME RIB — Rare 130°F 54°C
STEAKS — Broiled/Fried 140° — 160°F 60° — 71°C
RIBS — Beef or Pork 160°F 71°C
VEAL 160° — 175°F 71° — 79°C
HAM 160° — 175°F 71° — 79°C
PORK 160° — 175°F 71° — 79°C
LAMB 160° — 175°F 71° — 79°C
POULTRY
CHICKEN — Fried/Baked 160° — 175°F 71° — 79°C
D CK 160° — 175°F 71° — 79°C
T RKEY 160° — 175°F 71° — 79°C
GENERAL 160° — 175°F 71° — 79°C
FISH/SEAFOOD
FISH — Baked/Fried 160° — 175°F 71° — 79°C
LOBSTER 160° — 175°F 71° — 79°C
SHRIMP — Fried 160° — 175°F 71° — 79°C
BAKED GOODS
BREADS/ROLLS 120° — 140°F 49° — 60°C
MISCELLANEOUS
CASSEROLES 160° — 175°F 71° — 79°C
DO GH — Proofing 80° — 100°F 27° — 38°C
EGGS —Fried 150° — 160°F 66° — 71°C
FROZEN ENTREES 160° — 175°F 71° — 79°C
HORS D'OE VRES 160° — 180°F 71° — 82°C
PASTA 160° — 180°F 71° — 82°C
PIZZA 160° — 180°F 71° — 82°C
POTATOES 180°F 82°C
PLATED MEALS 140° — 165°F 60°— 74°C
SA CES 140° — 200°F 60° — 93°C
SO P 140° — 200°F 60° — 93°C
VEGETABLES 160° — 175°F 71° — 79°C
THE HOL D I NG TEMPE R ATURES LISTE D A R E SUGGES T E D
GUIDEL I N ES ONLY.ALL FOOD HOL D I N G SHOU L D B E BASED O N
INTERN A L PR O D UCT TEM P E RAT U R ES.ALWAYS F O L LOW LO C A L
HEALTH (HYGIENE)RE G U LAT I ONS FOR A L L I NTERN A L
TEMPER ATURE REQUIREM E N TS.

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PROTECTING STAINLESS STEEL SURFACES
It is imp rtant t guard against
crr 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
cntain 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

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C A R E A N D C L E A N I N G
INTERIOR:
1. Disconnect appliance from the power source.
Let unit cool.
2. After the appliance has cooled, remove all
detachable items such as pans and divider bars.
Clean these items separately.
3. Remove any food scraps.
4. Wipe the interior metal surfaces with a paper
towel to remove any remaining food debris.
5. Clean interior with a damp cloth or sponge
and any good commercial detergent at the
recommended strength.
6. For baked-on food deposits, use a non-caustic
and non-toxic commercial oven cleaner
appropriate for the interior surface. Follow
the product manufacturer's instructions
carefully for the use of this product. Any
commercial oven cleaner must be approved
for use on food contact areas. Remove soil
with the use of a plastic scouring pad.
7. Rinse surfaces by wiping with a clean cloth or
sponge and clean warm water.
8. Remove excess water with a sponge and wipe
dry with a clean cloth or air dry. Leave area
open until interior is completely dry. Replace
divider bars and pans.
9. nterior can be wiped with a sanitizing
solution after cleaning and rinsing. This
solution must be approved for use on stainless
steel food contact surfaces.
DO NOT USE ABRASIVE CLEANING COMPOUNDS.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable
cleaning and sanitation requirements for food
service equipment.
NOTE: Always allow the appliance
to cool before cleaning.
C L E A N T H E A P P L I A N C E D A I LY.
NOTE: Completely avoid the
use of abrasive cleaning
compounds, chloride-based
cleaners, or cleaners
containing quaternary salts.
To protect metal finish on
stainless steel, never use
hydrochloric acid (muriatic
acid).
The leanliness and
appearan e of this applian e
will ontribute onsiderably
to operating effi ien y and
savory, appetizing food.
Good equipment kept lean
works better and lasts
longer.
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
D A N G E R
AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND. DO NOT USE WATER JET
TO CLEAN.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED

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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)

SERVICE
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THERMOSTAT and HEAT LIGHT SEQUENCE
Whenever the thermostat is turned “10,”the heat
indicator light will indicate the power ON/OFF
condition of the heating cable, and consequently, the
cycling of the appliance as it maintains the dialed
temperature. f the light does not illuminate after
normal start-up, the main power source, thermostat,
and/or light must be checked. f the appliance does
not hold the temperature as dialed, the calibration of
the thermostat must be checked. f the appliance fails
to heat or heats continuously with the thermostat
“OFF,”the thermostat must be initially checked for
proper operation. f these items are checked and
found to be in order, a continuity and resistance
check of the heating cable should be made.
SEE CIRCUIT DIA GRA M.
SERVICE PARTS
BK-3023 TE MINAL BLOCK, 4
BK-33546 TE MINAL BLOCK, 2
CD-3232 CO DSET, 14/3 SJTOW 125V
CD-33882 CO DSET, 230V, 16 AMP
CD-33840 CO DSET, 16/3, 250V 15A
CD-33367 CO DSET, 12/3, 125V, 30A
KN-3473 KNOB, THE MOSTAT
LI-3027 LIGHT, INDICATO , 25OV
LI-3951 LIGHT, INDICATO , 110V
SW-33648 SWITCH, OCKE
SW-33923 SWITCH, OCKE , 230V
TT-33461 THE MOSTAT, FAST
TT-3713 THE MOSTAT, BEZEL
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.

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