Alto-Shaam Hsm-48/4s-PB Owner's manual

W164 N9221 Water Street • P.O. Box 450
Menomonee Falls, Wisconsin 53052-0450 U.S.A.
PHONE: [phone] • 800.558.8744 U.S.A. / CANADA
FAX: [phone] • 800.329.8744 U.S.A. ONLY
www.alto-shaam.com
Consult instructions
for operation and use.
MN-38673 (Rev 0) • 09/16
Printed in the U.S.A.
Heated Shelf
Merchandiser
Hot Food Holding
HSM48/4SPB
HSM36/4SPB
HSM24/4SPB
• Installation
• Operation
• Maintenance
25-7/8" (657mm)
48" (1218mm)
79-7/8" (2029mm)
6" (152mm)
Electrical Connection
7-9/16" (193mm)
3-1/16" (77mm)
Electrical Connection
13-5/16"
(339mm)
27-5/16" (692mm)
25-7/8" (657mm)

MN-38673 • Rev 0 • 09/16 • HSM Series Manual • Publix
Table of Contents
Delivery ...................................................3
Transportation Damage and Claims ............................4
Unpacking .................................................5
Safety Procedures ...........................................6
Installation ................................................8
Dimensions ................................................9
Electrical .................................................13
Control Identication .......................................14
Before Initial Use ..........................................15
Operation ................................................16
General Holding Guidelines..................................17
Cleaning and Preventative Maintenance .......................18
Food Safety ...............................................20
Service ...................................................21
Wiring Diagrams...........................................27
Limited Warranty ..........................................28

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Delivery
This Alto-Shaam appliance has been thoroughly
tested and inspected to ensure only the highest quality
appliance is provided. Upon receipt, check for any
possible shipping damage and report it at once to the
delivering carrier. See Transportation Damage and
Claims section located in this manual.
This appliance, including unattached items and
accessories, may be delivered in one or more packages.
Ensure all standard items and options have been
received with each appliance as ordered. Save all the
information packed with the appliance. Register online
at www.alto-shaam.com/en/support/warranty-registration
to ensure prompt service in the event of a warranty
parts and labor claim.
This manual must be read and understood by all
peopleusing or installing the appliance. Contact the
Alto-Shaam Tech Team Service Department if you
haveany questions concerning installation, operation,
or maintenance.
1-800-558-8744; [email protected]
CAUTION
Appliance and accessories may be
heavy. To prevent serious injury, always
use a sufficient number of trained and
experienced workers when moving or
leveling appliance and handling accessories.
Environmental Conditions
Operational Environmental Conditions
• Before use, appliance must acclimate to room
temperature in the environment it is placed — 24 hours
isrecommended.
• Ambient temperature range of 60°F to 110°F (16°C to 43°C).
• Relative humidity of less than 95% non-condensation.
• Atmospheric pressure range of 50kPa to 106kPa.
Serial number is required for all inquiries.
Always include both model and serial number(s) in any
correspondence regarding the appliance.
Model: ______________________________________________
Serial Number: ______________________________________________
Purchased From: ______________________________________________
Date Installed: ____________________ Voltage: _____________

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Transportation Damage and Claims
All Alto-Shaam equipment
is sold F.O.B. shipping
point, and when accepted
by the carrier, such
shipments become the
property of the consignee.
Should damage occur in shipment, do not put the
appliance into service until the damage has been
inspected by an authorized Alto-Shaam service provider.
Shipping damages are a matter between the carrier and
the consignee. In such cases, the carrier is assumed to
be responsible for the safe delivery of the merchandise,
unless negligence can be established on the part of
theshipper.
1. Make an immediate inspection while the appliance is
still in the truck or immediately aer it is moved to the
receiving area. Do not wait until aer the appliance is
moved to a storage area.
2. Do not sign a delivery receipt or a freight bill until
a proper count has been made and inspection of all
appliances are received.
3. Note all damage to packages directly on the carrier’s
delivery receipt.
4. Make certain the driver signs this receipt. If he refuses
to sign, make a notation of this refusal on the receipt.
5. If the driver refuses to allow inspection, write the
following on the delivery receipt: Driver refuses to
allow inspection of containers for visible damage.
6. Contact the carrier’s ofce immediately upon nding
damage, and request an inspection. Mail a written
conrmation of the time, date, and the personcalled.
7. Save any packages and packing material for further
inspection by the carrier.
8. Promptly le a written claim with the carrier and
attach copies of all supporting paperwork.
Alto-Shaam will continue our policy of assisting our
customers in collecting claims which have been properly
led and actively pursued. Alto-Shaam cannot, however,
le any damage claims, assume the responsibility of any
claims, or accept deductions in payment for such claims.
Record the model and serial number of the appliance for easy
reference. Always refer to both model and serial number in
any contact with Alto-Shaam regarding this appliance.
Model:
______________________________________________
Serial Number: ______________________________________________
Date Installed: ______________________________________________
Voltage: ______________________________________________
Purchased From: ______________________________________________
______________________________________________
______________________________________________
Alto-Shaam has established a twenty-four
hour emergency service call center to offer immediate
customer access to a local authorized service agency
outside of standard business hours. The emergency
service access is provided exclusively for Alto-Shaam
equipment and is available throughout the United
States through the use of Alto-Shaam’s toll-free
number. Emergency service access is available seven
days a week including holidays.

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Unpacking
• Carefullyremovetheappliancefromthecartonorcrate.
NOte: Do not discard the carton and other packaging material until you
have inspected the appliance for hidden damage and tested it for
proper operation.
• Readallinstructionsinthismanualcarefullybeforeinstallingthis
appliance, using the appliance or performing routine maintenance.
Following procedures other than those indicated in this guide to use and
clean the appliance is considered inappropriate and may cause damage,
injury or fatal accidents, in addition to invalidating the guarantee and
relieving Alto-Shaam of all liability.
• Do not discard this manual. This manual is considered to be part of the
appliance and is to be provided to the owner or manager of the business or
to the person responsible for training operators. Additional manuals are
available from the Alto-Shaam Tech Team Service Department.
• Removeallprotectiveplasticfilm,packagingmaterials,andaccessories
from the appliance before connecting electrical power. Store any
accessories in a convenient place for future use.
®
®

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Safety Procedures
DANGER
Indicates a hazardous situation that, if not avoided, will
result in death or serious injury.
• The appliance is intended to cook, hold or process foods
for the purpose of human consumption. No other use for
this appliance is authorized and is therefore considered
dangerous. The appliance must not be used to cook
food containing ammable materials (such as food with
alcohol). Substances with a low ash point can ignite
spontaneously and cause a re.
• The 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.
Alto-Shaam recommends regular staff training to avoid
the risk of accident or damage to the appliance. Operators
must also receive regular safety instructions.
• Any troubleshooting guides, component views, and
partslists included in this manual are for general
reference only and are intended for use by qualied and
trained technicians.
• 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.
NOtiCe: Indicates information considered important,
but not hazard-related (e.g., messages relating
to property damage).
Knowledge of proper procedures is essential to the
safe operation of electrically and/or gas energized
equipment. The following signal words and symbols
may be used throughout this manual.
Indicates that referral to operating
instructions is a mandatory action. If
not followed the operator could suffer
personalinjury.
Indicates that referral to operating
instructions is recommended to understand
operation of equipment.
NOtiCe: For equipment delivered for use in any
location regulated by the following
directive: 2012/95/EC WEEE
Do not dispose of electrical or electronic
equipment with other municipal waste.
WARNING
Indicates a hazardous situation that, if not avoided, could
result in death or serious injury.
CAUTION
Indicates a hazardous situation that, if not avoided, could
result in minor or moderate injury.
• The appliance is intended to hold pre-packaged food for
human consumption. No other use for this appliance
is authorized by the manufacturer or its agents and is
therefore considered dangerous.
• The 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. Alto-Shaam recommends regular staff training to
avoid the risk of accident or damage to the appliance.
Operators must also receive regular safety instructions.
• Any troubleshooting guides, component views, and
partslists included in this manual are for general
reference only and are intended for use by qualied and
trained technicians.
• 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.

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Safety Procedures
• To prevent serious injury, death or property damage,
the appliance should be inspected and serviced at
least every twelve (12) months by an authorized
service partner or trained technician.
• Only allow an authorized service partner or trained
technician to service or to repair the appliance.
Installation or repairs that are not performed by an
authorized service partner or trained technician, or
the use of non-factory authorized parts will void the
warranty and relieve Alto-Shaam of all liability.
• When working on this appliance, observe precautions
in the literature, on tags, on labels attached to
or shipped with the appliance and other safety
precautions that may apply.
• If the appliance is installed on casters freedom of
movement of the appliance must be restricted so
that utility connections (including gas, water, and
electricity) cannot be damaged when the appliance
is moved. If the appliance is moved, ensure that all
utility connections are properly disconnected. If the
appliance is returned to its original position, ensure
that retention devices and utility connections are
properly connected.
• Only use the appliance when it is stationary. Mobile
appliance racks, mobile plate racks, transport trolleys,
andappliances on casters can tip over when being
moved over an uneven oor or threshold and cause
serious injury.
• Always apply caster brakes on mobile appliances or
accessories when these are not being moved. These
items could move or roll on uneven oors and cause
property damage or serious injury.
• Be extremely careful when moving appliances
because the food trays may contain hot uids that may
spill, causing serious injury.
• Always open the appliance door very slowly. Escaping
hot vapors or steam can cause serious injury or death.
• If the gas appliance is installed under an exhaust
hood, the hood must be switched On when the
appliance is in use to avoid the build up of combustion
gases. Failure to do so may result in serious injury,
death or property damage.
• NEVER place objects near the appliance exhaust
vents. Thisarea is hot and could be a potential ignition
source for a re.
• Do not allow objects to block or obstruct the area
below the appliance base. This may result in re,
damage to the equipment or serious injury.
• Do not use the attached hand-held hose to
sprayanything other than the interior of the
appliancecompartment.
• Do not use the attached hand-held hose on the
surface of a hot cooking compartment. The
suddentemperature change can damage the appliance
interior. Allow the appliance to cool to a minimum of
150°F(66°C). Failure to observe this precaution can
void the warranty.
WARNING
This appliance is not intended for use by
persons (including children) with reduced
physical, sensory or mental capabilities,
or lack of experience and knowledge,
unless they have been given supervision
concerning use of the appliance by person
responsible for their safety.
Children should be supervised to ensure
that they do not play with the appliance.

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Installation
This appliance, and any accessories, may be delivered in
one or more packages. Ensure that all accessories that
were ordered have been received with the unit.
Li the appliance from the pallet with a fork li truck
positioned at the rear of the appliance. Care must be
taken when moving the
appliance into place
because of the glass
components. Floor-
standing merchandisers
have heavy-duty, swivel
casters withbrakes.
Alto-Shaam heated shelf appliances are designed for the
purpose of maintaining hot food at a temperature safe
for consumption. The appliance 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 front-to-back with the use
of a spirit level.
Do not install near
a cold air source,
such as a freezer,
air conditioning
vents, or in any area where outside air uctuation 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 NSF standards, oor-standing models
must be equipped with casters or 6" (152mm) legs.
WARNING
Improper installation, alteration,
adjustment, service, cleaning, or
maintenance could result in property
damage, severe injury, or death.
Read and understand the installation,
operating and maintenance instructions
thoroughly before installing, servicing, or
operating this equipment.
CAUTION
Appliance and accessories may be
heavy. To prevent serious injury, always
use a sufficient number of trained and
experienced workers when moving or
leveling appliance and handling accessories.
®
CLEARANCE REQUIREMENTS
4" (102mm) rear clearance

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Dimensions
HSM-48/4S-PB Net Weight—Empty
Reach-in
4 Shelf lbs ( kg)
25-7/8" (657mm)
48" (1218mm)
79-7/8" (2029mm)
6" (152mm)
Electrical Connection
7-9/16" (193mm)
3-1/16" (77mm)
Electrical Connection
13-5/16"
(339mm)
27-5/16" (692mm)
25-7/8" (657mm)
HSM-48/4S-PB

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Dimensions
HSM-36/4S-PB Net Weight—Empty
Reach-in
4 Shelf 496 lbs (225 kg)
HSM-36/4S-PB
25-7/8" (657mm)
36" (914mm)
79-7/8" (2029mm)
6" (152mm)
Electrical Connection
7-9/16" (193mm)
3-1/16" (77mm)
Electrical Connection
13-5/16"
(339mm)
27-5/16" (692mm)
25-7/8" (657mm)

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Dimensions
HSM-24/4S-PB Net Weight—Empty
Reach-in
4 Shelf 406 lbs (184 kg)
HSM-24/4S-PB
25-7/8" (657mm)
24" (609mm)
79-7/8" (2029mm)
25-7/8" (657mm)
27-5/16" (692mm)
13-5/16"
(339mm)
6" (152mm)
Electrical Connection
3-1/16" (77mm)
Electrical Connection
7-9/16" (193mm)

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Dimensions
HSM-48/4S-PB HSM-36/4S-PB HSM-24/4S-PB
Product Capacity
*Based on a 4 lb (1.8 kg)
chicken boat
40 lb (18 kg) maximum per shelf 24 lb (11 kg) maximum per shelf 16 lb (7 kg) maximum per shelf
Ten (10) chicken boats with dome cover
per shelf
Six (6) chicken boats with dome cover
per shelf
Four (4) chicken boats with dome cover
per shelf
Four-Tier Maximum: *160 lb (73 kg) Four-Tier Maximum: *96 lb (44 kg) Four-Tier Maximum: *64 lb (29 kg)
Exterior Dimensions 79-7/8" x 48" x 27-5/16"
(2029mm x 1218mm x 692mm)
79-7/8" x 36" x 27-5/16"
(2029mm x 914mm x 692mm)
79-7/8" x 24" x 27-5/16"
(2029mm x 609mm 692mm)
Weight
Net: Contact Factory Net: Contact Factory Net: Contact Factory
Ship: Contact Factory Ship: Contact Factory Ship: Contact Factory
Crate Dimensions
(L x W x H): Contact Factory
Crate Dimensions
(L x W x H): Contact Factory
Crate Dimensions
(L x W x H): Contact Factory
Clearance
Requirements
Rear: 4" (102mm) Rear: 4" (102mm) Rear: 4" (102mm)
Rear: 18" (457mm) for service access Rear: 18" (457mm) for service access Rear: 18" (457mm) for service access

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Electrical
An identication tag is permanently mounted on the
appliance.
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:
HSM-48 — 30 Amp circuit
HSM-36 — 20 Amp circuit
HSM-24 — 20 Amp circuit
Position the appliance to enable easy access to the power
supply cord in the event of an emergency. Plug the unit into
a properly grounded receptacle only. Arcing will occur when
connecting or disconnecting the unit unless all controls are in
the off position.
CAUTION
Power source must match voltage identified
on appliance rating tag. The rating tag
provides essential technical information
required for any appliance installation,
maintenance or repairs. Do not remove,
damage or modify the rating tag.
Hard wired models:
Hard wired models must be equipped with a country
certied external allpole disconnection switch with
sufcient contact separation.
If a power cord is used for the connection of the product an
oil resistant cord like H05RN or H07RN or equivalent must
be used.
NOtiCe: Where local codes and CE regulatory
requirements apply, appliances must be
connected to an electrical circuit that is
protected by an external GFCI outlet.
WARNING
To prevent serious injury, death, or
property damage:
All electrical connections must be
made by a qualified and trained service
technician in accordance with applicable
electrical codes.
This appliance must be adequately
grounded in accordance with local
electrical codes or, in the absence of local
codes, with the current edition of the
National Electrical Code ANSI/NFPA No.
70. In Canada, all electrical connections
are to be made in accordance with CSA
C22.1, Canadian Electrical Code Part 1 or
local codes.
CE-approved appliances include an
equipotential-bonding terminal marked
with the symbol shown on the le.
Provisions for earthing are to be made in
accordance with IEC:2010 60335-1 section
27 or local codes.
HSM-48/4S-PB ELECTRICAL
V PH Hz A kW
PLUG CONFIGURATION
HSM-48/4S-PB 208 – 240 1 60 15.5 – 17.9 3.2 – 4.3
CORD, NO PLUG
HSM-36/4S-PB ELECTRICAL
V PH Hz A kW
PLUG CONFIGURATION
HSM-36/4S-PB 208 – 240 1 60 11.6 – 13.3 2.4 – 3.2
CORD, NO PLUG
HSM-24/4S-PB ELECTRICAL
V PH Hz A kW PLUG CONFIGURATION
HSM-24/4S-PB 208 – 240 1 60 8.7 – 10.0 1.8 – 2.40
NEMA 6-15P
15A - 250V PLUG
Wire diagrams are included in the literature package supplied with the unit.

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Control Identication
Chef tip: 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. Apply
the FIFO method to all merchandisers; rst-in,
rst-out. Wipe spills immediately with hot water
and a mild soap to assure maximum eye appeal
and minimize end-of-the-day cleanup.
Bottom Shelf 2nd Shelf 3rd Shelf Top Shelf
From Bottom From Bottom

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Operation
User Safety Information
This appliance is a heated, hot food holding merchandiser.
The multi-shelf merchandiser has heated shelves intended
to be used with pre-packaged hot food. All operators must
be 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.
Before Initial Use:
1. Remove all packing material from the appliance.
2. Remove and wash any detachable items with hot, soapy
water. Dry with a clean, damp lint-free cloth.
3. Remove all visible grease or oil from the appliance.
4. Clean the interior and exterior of the appliance with a
mild soap and water solution. Apply the solution with a
clean, damp cloth. Do not use commercial or household
cleaners that contain ammonia. Wipe with a clean, damp
cloth to remove all detergent residue. Dry with a clean,
lint-free cloth.
5. Clean the appliance glass with glass cleaner or distilled
vinegar.
6. Operate the appliance with food for a period of 15
minutes using setting 9 to remove surface oils and any
accompanying odor.
Special Instructions:
1. Do not allow liquids or food to come in direct contact with
the anodized-aluminum shelves.
2. Use hand protection when handling hot items.
3. Be certain that any hot foods are in the appropriate
high-temperature heat-tested containers.
4. It is recommended that plastic or paper containersbe
used. Pans or dishes can scratch the anodized-aluminum.
5. Do not overheat, this may cause some containers to melt.
6. Do not stack containers.
Heating Characteristics
The heated anodized-aluminum surface provides even heat
transfer. Hot food in heat-tested containers are in direct
contact with the anodized-aluminum top.
CAUTION
To prevent personal injury or
propertydamage:
Always use hand protection when
operating this appliance to avoid burns.
Metal parts of this equipment become
extremely hot when in operation.
W017
Warning; Hot surface
CAUTION
To prevent personal injury, property damage, or damage
to the appliance:
Treat the glass with care. Glass can shatter or chip.

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Operation
1. Check that the appliance is connected to the
appropriate power source.
2. Locate the power switch beneath the top canopy on the
le side of the appliance.
3. Press the power switch to the on (|) position.
4. Pull open the control panel.
5. Turn the thermostat knob(s) to a predetermined
number and preheat the appliance for 30 minutes.
Each shelf has its own thermostat control numbered
from 1 to 10. When the thermostat is turned clockwise
to the determined number, the indicator light–found
above each shelf–will illuminate and will remain lit as
long as the shelf is calling for heat.
6. Before loading food into the appliance, use a meat
thermometer to make certain all food 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.
7. Load pre-packaged hot foods into themerchandiser.
Periodically check the internal temperature of each
food item to ensure maintenance of the proper
temperature range.
Bottom Shelf 2nd Shelf 3rd Shelf Top Shelf
From Bottom From Bottom
Power Switch
Control Panel
Pull Handle
Thermostat
Knob(s)

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General Holding Guidelines
Chefs, cooks and other specialized food service
personnel employ varied methods of cooking. Proper
holding temperatures for a specic 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 specic 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 avor 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.
The appliance is equipped with a thermostat indicating
a range of between 1 and 10. Use a metal-stemmed
thermometer to measure the internal temperature of the
food product(s) being held. Adjust the thermostat setting
to achieve the best overall setting based on internal
product temperature.
Holding Temperature Range
Meat Fahrenheit Celsius
Beef Roast — Rare 130°F 54°C
Beef Roast — Med/Well Done 155°F 68°C
Beef Brisket 160°F–175°F 71°C–79°C
Corn Beef 160°F–175°F 71°C–79°C
Pastrami 160°F–175°F 71°C–79°C
Prime Rib — Rare 130°F 54°C
Steaks — Broiled/Fried 140°F–160°F 60°C–71°C
Ribs — Beef Or Pork 160°F 71°C
Veal 160°F–175°F 71°C–79°C
Ham 160°F–175°F 71°C–79°C
Pork 160°F–175°F 71°C–79°C
Lamb 160°F–175°F 71°C–79°C
Poultry
Chicken — Fried/Baked 160°F–175°F 71°C–79°C
Duck 160°F–175°F 71°C–79°C
Turkey 160°F–175°F 71°C–79°C
General 160°F–175°F 71°C–79°C
Fish/Seafood
Fish — Baked/Fried 160°F–175°F 71°C–79°C
Lobster 160°F–175°F 71°C–79°C
Shrimp — Fried 160°F–175°F 71°C–79°C
Baked Goods
Breads/Rolls 120°F–140°F 49°C–60°C
Miscellaneous
Casseroles 160°F–175°F 71°C–79°C
Dough — Proofing 80°F–100°F 27°C–38°C
Eggs — Fried 150°F–160°F 66°C–71°C
Frozen Entrees 160°F–175°F 71°C–79°C
Hors d'oeuvres 160°F–180°F 71°C–82°C
Pasta 160°F–180°F 71°C–82°C
Pizza 160°F–180°F 71°C–82°C
Potatoes 180°F 82°C
Plated Meals 140°F–165°F 60°C–74°C
Sauces 140°F–200°F 60°C–93°C
Soup 140°F–200°F 60°C–93°C
Vegetables 160°F–175°F 71°C–79°C
The holding temperatures listed are suggested guidelines
only. All food holding should be based on internal product
temperatures. Always follow local health (hygiene)
regulations for all internal temperature requirements.

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Cleaning and Preventative Maintenance
Protecting Stainless Steel Surfaces
It is important to guard against corrosion
in the care of stainless steel
surfaces. Harsh, corrosive,
or inappropriate chemicals
can completely destroy the
protective surface layer of
stainless steel. Abrasive pads,
steel wool, or metal implements
will abrade surfaces causing damage to this protective
coating and will eventually result in areas of corrosion.
Even water, particularly hard water that contains high
to moderate concentrations of chloride, will cause
oxidation and pitting that result in rust and corrosion.
In addition, many acidic foods spilled and le to
remain on metal surfaces are contributing factors that
will corrode surfaces.
Proper cleaning agents, materials, and methods are
vital to maintaining the appearance and life of this
appliance. Spilled foods should be removed and the
area wiped as soon as possible but at the very least,
a minimum of once per day. Always thoroughly
rinse surfaces aer using a cleaning agent and wipe
standing water as quickly as possible aer rinsing.
Cleaning Agents
Use non-abrasive cleaning products designed for
use on stainless steel surfaces. Cleaning agents must
be chloride-free compounds and must not contain
quaternary salts. Never use hydrochloric acid (muriatic
acid) on stainless steel surfaces. Failure to observe
this precaution will void the warranty. Always use
the proper cleaning agent at the manufacturer's
recommended strength. Contact your local cleaning
supplier for productrecommendations.
Cleaning Materials
Cleaning can usually be accomplished with the
proper cleaning agent and a so, clean cloth. When
more aggressive methods are needed, use a non-
abrasive scouring pad on difcult areas and make
certain to scrub with the visible grain of surface metal
to avoid surface scratches. Never use wire brushes,
metal scouring pads, or scrapers to remove food
residue. Failure to observe this precaution will void
the warranty.
NOTICE
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.
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WARNING
To prevent serious personal injury, death,
or property damage:
The appliance must be cleaned thoroughly
to avoid deposits of grease and or food
residues inside the appliance that may
catch fire. If fat deposits and/or food waste
inside the appliance ignite, shut down
the appliance immediately and keep the
appliance door closed to extinguish the
fire. If further extinguishing is required,
disconnect the appliance from the main
power and use a fire extinguisher (do not
use water to extinguish a grease fire!).
Failure to clean the appliance properly
invalidates the warranty and relieves
Alto-Shaam of all liability.

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Cleaning and Preventative Maintenance
Clean the appliance thoroughly aer each use
1. Press the On/Off switch to the off (O) position.
Disconnect the appliance from the power source. Allow
the appliance to cool.
2. Remove, cover or wrap, and store food product
underrefrigeration.
3. Clean the exterior of the appliance
with a mild soap and water
solution. Apply the solution
with a clean, damp cloth. Do not
use commercial or household
cleaners that contain ammonia.
Wipe with a clean, damp cloth
to remove all detergent residue.
Dry with a clean, lint-free cloth.
Clean the exterior of the cabinet
with a cleaner recommended for
stainless steel surfaces to maintain the protective lm
coating on any polished stainless steel.
4. Clean the anodized-aluminum shelves and other
interiorcomponents with a mild soap and hot water.
5. Spray heavily-soiled areas with a water-soluble degreaser
and let stand for 10 minutes, then remove the soil with a
plastic scouring pad.
6. Clean the control panel, vents, handles, and gaskets
thoroughly since these areas harbor food debris.
NOtiCe: Never use of abrasive cleaning compounds,
chloride based cleaners, or cleaners containing
quaternary salts.
Never use hydrochloric acid (muriatic acid) on
stainless steel.
7. Wipe the interior surfaces with a sanitizing solution aer
cleaning and rinsing. This solution must be approved for
use on food contact surfaces.
8. Clean the appliance glass with glass cleaner or distilled
vinegar.
Always follow appropriate state or local health (hygiene)
regulations regarding all applicable cleaning and sanitation
requirements for foodservice equipment.
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WARNING
To prevent serious personal injury, death, or
property damage:
Do not steam clean, hose down or flood the
interior or exterior with water or liquid solution
of any kind. Do not use water jet toclean. Failure
to observe this precaution will void the warranty.
WARNING
Electric shock hazard.
Perform lockout/tagout procedures before
cleaning or servicing this appliance.

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Food Safety
Food avor and aroma are usually so closely related that it
is difcult, if not impossible, to separate them. There is also
an important, inseparable relationship between cleanliness
and food avor. Cleanliness, operating efciency, and
appearance of equipment contribute considerably to savory,
appetizing foods.
Most food imparts its own particular aroma and many
foods also absorb existing odors. Unfortunately, during
this absorption there is not a distinction between good and
bad odors. The majority of objectionable avors and odors
troubling food service operations are caused by bacteria
growth. Sourness, rancidity, mustiness, stale or other
undesireable avors are usually the result of germ activity.
The easiest way to ensure full, natural food avor 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 ensure an attractive appearance of equipment, along
with maximum efciency and utility. More importantly, a
good sanitation program provides one of the key elements
in the prevention of food-borneillnesses.
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 food temperatures from the time the
food is received through the time the food is served.
A controlled holding environment for prepared foods is just
one of the important factors involved in the prevention of
food-borne illnesses. Temperature monitoring and control
during receiving, storage, preparation, and the service of
foods are of equal importance.
The most accurate method of measuring safe temperatures
of both hot and cold foods is by internal product
temperature. A thermometer is an effective tool for this
purpose, and should be routinely used on all products that
require holding at a specic temperature.
Internal Food Product Temperatures
Hot Foods
Danger Zone 40°F to 140°F 4°C to 60°C
Critical Zone 70°F to 120°F 21°C to 49°C
Safe Zone 140°F to 165°F 60°C 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°F to 32°F -18°C to 0°C
Safe Zone 0°F or Below -18°C or Below
Hazard Analysis (at) Critical Control Points (HACCP),
is a quality control program of operating procedures to
assure food integrity, quality, and safety. Taking steps
necessary to augment food safety practices is both
cost effective and relatively simple. Additional HACCP
information is available by contacting:
Center for Food Safety and Applied Nutrition
Food and Drug Administration
Phone: 1-888-SAFEFOOD
www.foodsafety.gov