Alto-Shaam HSM-38/3S Owner's manual

M -28755 • 02/09
P R I T E D I U .S.A.
H e a t e d G l a s s S h e l f
M e r c h a n d i s e r
M del:
H S M-38/3S
H S M-48/5S
• I N STALLATION
• OPERATION
• MAI NTENANCE
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
®

HSM INSTALLATION/OPERATION/SERVICE MAN AL PG. 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.
®
®
®

PG. 2 HSM INSTALLATION/OPERATION/SERVICE MAN AL
1. This appliance is intended to hold foods fo the
pu pose of human consumption. No othe use
fo this appliance is autho ized o ecommended.
2. This appliance is intended fo use in comme cial
establishments whe e all ope ato s a e familia
with the pu pose, limitations, and associated
haza ds of this appliance. Ope ating inst uctions
and wa nings must be ead and unde stood by
all ope ato s and use s.
3. Any t oubleshooting guides, component views,
and pa ts lists included in this manual a e fo
gene al efe ence only and a e intended fo use
by qualified technical pe sonnel.
4. This manual should be conside ed a pe manent
pa t of this appliance. This manual and all
supplied inst uctions, diag ams, schematics,
pa ts lists, notices, and labels must emain with
the appliance if the item is sold o moved to
anothe location.
N O T E : Used to notify pe sonnel of
installation, ope ation, o
maintenance info mation that is
impo tant but not haza d elated.
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 p ope p ocedu es is essential to the
safe ope ation of elect ically and/o gas ene gized
equipment. In acco dance with gene ally accepted
p oduct safety labeling guidelines fo potential
haza ds, the following signal wo ds and symbols
may be used th oughout 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.

HSM INSTALLATION/OPERATION/SERVICE MAN AL PG. 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.
Lift the appliance from the pallet with a
fork lift truck positioned at the back of
the appliance. Care must be taken when
moving this unit into place because of
its glass components, and it tends to be
top heavy. The five-shelf merchandiser
has heavy duty swivel casters with brakes.
Alto-Shaam heated shelf units 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. Level the appliance from side to side
and back to back with the use of a spirit level.
Do not install near a cold air source as a freezer,
air conditioning vents, or in any area where outside
air fluctuation can affect performance. This
appliance must not be affected by steam, grease,
dripping water, high temperatures, or any other
adverse conditions.
In order to maintain SF standards, counter models
must be sealed at bottom by SF approved sealant,
or equipped with casters, or 4" (102mm) legs to
provide minimum unobstructed space beneath the
unit. Floor units must also be sealed at bottom or
have casters or 6" (152mm) legs to provide
minimum unobstructed space beneath the unit.
Warranty will become null and void if these
directions are not followed.
S I T E I N S T A L L A T I O N
INSTALLATION
CLEARANCE REQUIREMENTS
4" (102mm) at back of unit
WEIGHT HSM-38/3S - THREE SHELF UNIT
NET 335 lb (152 kg)
SH I P 595 lb (270 kg)
CR AT E 65" X46" X36"
DIMENSIONS:(1651mm x 1168mm x 914mm)
WEIGHT HSM-48/5S - FIVE SHELF UNIT
NET 540 lb (245 kg)
SH I P 965 lb (438 kg)
CR AT E 87" X55" X35"
DIMENSIONS:(2219mm x 1397mm x 889mm)
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.

PG. 4 HSM INSTALLATION/OPERATION/SERVICE MAN AL
INSTALLATION
27-1/4"
(692mm)
21-5/8"
(549mm)
75-3/8" (1915mm)
7" (179mm)
PROFILE FRONT
7-7/8" (200mm)
8" (203mm)
4" (102mm)
48-1/4"
(1226mm)
Electical
Connection
Electical
Connection
Controls
SITE INSTALLATION
O P T I O N S & A C C E S S O R I E S
Custom Panel Colors
Black or Burgundy Available
Pass-through Design
Rear Sliding Doors Available
Legs, 6" (152mm) 5205
HSM-48/5S

HSM INSTALLATION/OPERATION/SERVICE MAN AL PG. 5
38-1/16" (967mm)
1"
(25mm)
27-5/16"
(694mm)
11-5/8"
(295mm)
9-5/16"
(236mm)
8-1/4"
(210mm)
48-11/16" (1236mm)
47-1/2" (1207mm)
INSTALLATION
S I T E I N S T A L L A T I O N
HSM-38/3S
O P T I O N S & A C C E S S O R I E S
Cabinet
Burgundy 5002703
Brushed Stainless Steel 5004919
Black 5004920
Custom Panel Colors
Burgundy or Black Available
Pass-through Design
Rear Sliding Doors Available
Legs, 6" (152mm) 5205

PG. 6 HSM INSTALLATION/OPERATION/SERVICE MAN AL
An identification tag is permanently mounted on
the cabinet.
Permanent wiring or electrical outlets for this
appliance must be installed by a licensed electrician
in accordance with local, country, or national codes.
This appliance must be connected to a dedicated
circuit: (se e b e lo w )
HSM-38/3S –– 20 Amp circuit
HSM-48/5S –– 30 Amp circuit
Always position the appliance so the power supply
cord is easily accessible in case of emergency. Plug
the unit into a properly grounded receptacle O LY.
Arcing will occur when connecting or disconnecting
the unit unless all controls are in the OFF position.
NOTE: The appliance must be connected to an
electrical circuit that is protected by an
external GFCI outlet.
INSTALLATION
ELECTRICAL
ELECTRICAL, HSM-48/5S FIVE SHELF UNIT
VOLTAGE PHASE CYCLE/HZ AMPS kW CORD S PPLIED
WITHO T PL G
208-240 1 50/60 24.0 5.7 EMA L6-30P
30A-250V
MUST BE ON ITS OWN 30 A MP CIRCUIT REC OMMEN DED
380 3 50/60 10.0 5.7 CORD SUPPLIED
O PLUG
ELECTRICAL, HSM-48/3S THREE SHELF UNIT
VOLTAGE PHASE CYCLE/HZ AMPS kW CORD S PPLIED
WITHO T PL G
208-240 1 50/60 12.5 3.0 EMA 6-20P
20A-250V
MUST BE ON ITS OWN 20 AMP CIRCUIT REC OMMEN DED
230 1 50/60 11.75 2.7 CORD,O PLUG
D A N G E R
ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON APPLIANCE NAMEPLATE.

HSM INSTALLATION/OPERATION/SERVICE MAN AL PG. 7
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.
Be ore Initial Use:
Before operating the merchandiser, clean it
with a damp cloth and mild soap solution.
Glass cleaner can be used on the glass.
Special Instructions:
1. Do not allow liquids or food to come in
direct contact with the glass shelves.
2. Use hand protection when handling hot
items.
3. Be certain only hot foods in appropriate
heat tested containers are used.
4. It is recommended that plastic or paper
containers be used. Pans or dishes can
scratch the glass.
5. Be careful not to overheat as this may
cause some containers to melt.
6. Do not stack containers.
Heating Characteristics
The heated upper glass surface provides
even heat transfer to hot food in heat tested
containers that are held in direct contact
with the glass top.
INSTALLATION
USER SAFETY INFORMATION
To avoid persona injury and damage to the unit,
treat g ass with care.
Remember –– g ass can shatter.
P R O D U C T C A PA C I T Y - H S M - 4 8 / 5 S
150 lb (68 kg) MAXIMUM
EACH SHELF
Ten (10) chicken boats with dome cover
P R O D U C T C A PA C I T Y - H S M - 3 8 / 3 S
52 lb (23.6 kg) MAXIMUM
EACH SHELF
Eight (8) chicken boats with dome cover
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.

PG. 8 HSM INSTALLATION/OPERATION/SERVICE MAN AL
OPERATION
1. Check that the unit is connected to the
appropriate power source.
2. Slide open the control panel. Press
power and light switches on.
3. Turn thermostat(s) to a predetermined
number and preheat or 30 minutes.
Each shelf has its own thermostat control
numbering from 0 to 10. When the thermostat is
turned clockwise to the determined number, the
indicator light will illuminate and will remain
lit as long as the shelf is calling for heat.
The indicator light will go OUT when the
temperature on the glass top reaches the set
number determined by the operator. It will then
cycle “O /OFF” at this holding point.
The shelves will hold a steady even heat as
assigned. The user must determine what set
point can be used regarding each food item
held on its corresponding shelf. It is
recommended that a similar food product be
placed on each shelf.
Always use the top shelf for the highest heat
assignment, and the bottom shelf for the lowest
heat assignment.
The proper temperature range for the food
being held will depend on the food type, the
packaging, and the quantity of product. 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.
4. Load prepackaged hot oods into the
merchandiser.
Before loading food into the unit, use a pocket-
type meat thermometer to make certain all
products have reached an internal temperature
of 160° F (71°C) or higher. If any food product
is not at proper serving temperature, use a Halo
Heat cooking and holding oven or Combitherm
Oven to bring the product within the correct
temperature range.
5. Occasionally stir or rotate oods
as needed.
Wipe spills immediately to assure maximum
eye appeal and minimize end-of-the-day
cleanup.
ON/OFF switch LIGHT switch bottom shelf 2nd shelf 3rd shelf 4th shelf top shelf
from bottom from bottom from bottom

HSM INSTALLATION/OPERATION/SERVICE MAN AL PG. 9
OPERATION
GENERAL HOLDING GUIDELINES
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 TEMPERAT U RES LISTED AR E S U GGESTED
GUIDEL I N ES ONLY.A L L F OOD HOLDING S H O ULD BE BASED ON
INTERN A L PRODUC T T E M PERATUR E S .ALWAYS FOLLOW LO C AL
HEALTH (HYGIENE)RE G U LATION S F O R ALL INTERNA L
TEMPER ATURE REQUIREM E N TS.
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 appliance is equipped with a thermostat
indicating a range of between 0 and 10. Use a metal-
stemmed 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.

PG. 10 HSM INSTALLATION/OPERATION/SERVICE MAN AL
CARE AND CLEANING
PROTECTING STAINLESS STEEL SURFACES
It is imp rtant t guard against
c rr si n in the care f
stainless steel surfaces.
Harsh, c rr sive, r
inappr priate chemicals can
c mpletely destr y the
pr tective surface layer f stainless steel.
Abrasive pads, steel w l, r metal implements
will abrade surfaces causing damage t this
pr tective c ating and will eventually result in
areas f c rr si n. Even water, particularly hard
water that c ntains high t m derate
c ncentrati ns f chl ride, will cause xidati n
and pitting that result in rust and c rr si n. In
additi n, many acidic f ds spilled and left t
remain n metal surfaces are c ntributing fact rs
that will c rr de surfaces.
Pr per cleaning agents, materials, and
meth ds are vital t maintaining the appearance
and life f this appliance. Spilled f ds sh uld be
rem ved and the area wiped as s n as p ssible
but at the very least, a minimum f nce a day.
Always th r ughly rinse surfaces after using a
cleaning agent and wipe standing water as quickly
as p ssible after rinsing.
CLEANING AGENTS
Use n n-abrasive cleaning pr ducts designed f r
use n stainless steel surfaces. Cleaning agents
must be chl ride-free c mp unds and must n t
c ntain quaternary salts. Never use hydr chl ric
acid (muriatic acid) n stainless steel surfaces.
Always use the pr per cleaning agent at the
manufacturer's rec mmended strength.
C ntact y ur l cal cleaning supplier f r
pr duct rec mmendati ns.
CLEANING MATERIALS
The cleaning functi n can usually be acc mplished
with the pr per cleaning agent and a s ft, clean
cl th. When m re aggressive meth ds must be
empl yed, use a n n-abrasive sc uring pad n
difficult areas and make certain t scrub with the
visible grain f surface metal t av id surface
scratches. Never use wire brushes, metal sc uring
pads, r scrapers t rem ve f d residue.
C L E A N I N G A N D P R E V E N T I V E M A I N T E N A N C E
C A U T I O N
TO PROTECT STAINLESS STEEL
SURFACES, COMPLETELY AVOID
THE USE OF ABRASIVE CLEANING
COMPOUNDS, CHLORIDE BASED
CLEANERS, OR CLEANERS
CONTAINING QUATERNARY SALTS.
NEVER USE HYDROCHLORIC ACID
(MURIATIC ACID) ON STAINLESS
STEEL. NEVER USE WIRE
BRUSHES, METAL SCOURING
PADS OR SCRAPERS.
N
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HSM INSTALLATION/OPERATION/SERVICE MAN AL PG. 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. Turn lights and adjustable thermostat(s) to the
"OFF" position. Disconnect unit from power
source, and let cool.
2. Remove, cover or wrap, and store food product
under refrigeration.
3. Do not c ean the g ass when hot.
The glass should be cleaned regularly with
fresh warm water, a mild detergent, and a
clean, non-abrasive cloth. Glass cleaner
can be used.
4. Clean other interior components 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, vents, handles, and 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.
9. Interior can be wiped with a sanitizing solution
after cleaning and rinsing. This solution must
be approved for use on food contact surfaces.
10. To help maintain the protective film coating on
any 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.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable
cleaning and sanitation requirements for foodservice
equipment.
CARE AND CLEANING
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
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.

PG. 12 HSM INSTALLATION/OPERATION/SERVICE MAN AL
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)

HSM INSTALLATION/OPERATION/SERVICE MAN AL PG. 13
Five shel Three shel
Description HSM-48/5S HSM-38/3S
Power Supply Board BA-33554 BA-33554
Control Board BA-34294 BA-34294
Block, Terminal, 3-pole BK-3019 BK-3019
Block, Terminal, 380/415V BK-3597 --
T-Block, Modular BK-25567 BK-25567
T-Block, sensor BK-34069 BK-34069
T-Block, sensor BK-34070 BK-34070
T-Block, shelf BK-34071 BK-34071
Bumper base BM-26260 BM-26260
Bumper top BM-26261 BM-26261
Bushing for Cord BU-33505 BU-3964
Cord, Electrical, 208/240V CD-3304 CD-3607
Cord, Electrical, 230V -- CD-33490
Cord, Electrical, 380/415V CD-3727 --
Circuit Breaker, 208/240V CI-34105 CI-34105
Circuit Breaker, 380/415V CI-33772 --
Contactor, Main C -3052 C -3052
Casters, 3" (76mm) swivel w/ brake CS-24351 --
Door, Left, w/ door stop (PASS THROUGH DESIG O LY) DR-25948 DR-27813
Door, Right (PASS THROUGH DESIG O LY) DR-25947 DR-27814
Feet, adjustable -- FE-27153
Filter, 380/415V FI-34175 --
Glass, heated, shelf GL-25860 GL-26212
Glass, vertical, right hand GL-25945 GL-26273
Glass, vertical, left hand GL-25951 GL-26272
Glass, front, curved GL-26081 GL-26275
Knob, Control K -26290 K -26290
Knob, Slide Panel K -26379 K -26379
Lamp, Fluorescent LP-33822 LP-34156
Lamp, Fluorescent, 230V -- LP-33822
Lamp Ballast, 208/240V LP-34024 LP-34135
Lamp Ballast, 230V -- LP-34123
Lamp Ballast, 380/415V LP-34123 --
Panel Overlay PE-26096 PE-26096
Panel, end, formica PE-26068 PE-26274
Receptacle, Lamp RP-34160 RP-34160
Relay, 380/415V RL-34176 --
Switch, light, power SW-3887 SW-3887
Panel, Top, Canopy, S/S 1005470 1005712
Panel, Lower side, RH, Black 1004668 1005706
Panel, Lower side, LH, Black 1004669 1005708
Panel, Front, base, Stainless Steel 1005475 1005710
Panel, Cover, lower back, 208-240V 1002785 1003444
Panel, Cover, lower back, 230V -- 1005823
Panel, Cover, lower back, 380V/415V 1003975 --
Panel, Cover, upper back, 208-240V 1002786 1003443
Panel, Cover, upper back, 230V -- 1005824
Panel, Cover, upper back, 380/415V 1004217 --
Panel, Cover, back, top 1003978 1007627
Panel, Cover, back, side 1007502 1007628
S E R V I C E

PG. 14 HSM INSTALLATION/OPERATION/SERVICE MAN AL
GFCI Breaker
CI-34105
BK-3019
Terminal
Block
LP-34024
Light Ballast
BK-25567
Modular
T-Blocks
BA-33554
Power Supply Board
CN-3052
Main Contactor
Service View
HSM-48/5S
208/240V

HSM INSTALLATION/OPERATION/SERVICE MAN AL PG. 15
S E R V I C E
Service View
HSM-38/5S
Lamp Ballast
LP-34135
Circuit Breaker
CI-34105
Adjustable
foot
FE-27153
Contactor
CN-3052
Power Board
BK-33554
Modular Block
BK-25567
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.

PG. 16 HSM INSTALLATION/OPERATION/SERVICE MAN AL

HSM INSTALLATION/OPERATION/SERVICE MAN AL PG. 17

PG. 18 HSM INSTALLATION/OPERATION/SERVICE MAN AL

HSM INSTALLATION/OPERATION/SERVICE MAN AL PG. 19