Alto-Shaam 1000-TH-II Split SERIES Owner's manual

MN-28603 • 12/08
PRINTED IN U.S.A.
C o o k i n g & H o l d i n g O v e n
M a n u a l C o n r o l
Model:
500-TH-II
750-TH-II
1000-TH-I I
1000-TH-I I-SPLIT
• INSTALLATION
• OPERATION
• MAINTENANCE
1000-TH-II-Split
1000-TH-II
750-TH-II
500-TH-II
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
®

TH-II INSTALLATION/O ERATION/SERVICE MANUAL G. 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.
®
®
®

G. 2 TH-II INSTALLATION/O ERATION/SERVICE MANUAL
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 ELECTIRCAL
OR ELECTRONIC EQUIPMENT WITH
OTHER MUNICIPAL WASTE.

TH-II INSTALLATION/O ERATION/SERVICE MANUAL G. 3
S I T E I N S T A L L A T I O N
The Alto-Shaam cook
and hold oven must be
installed in a location
that will permit the
oven to function for its
intended purpose and
to allow adequate
clearance for
ventilation, proper
cleaning, and
maintenance access.
1. The oven must be installed on a stable and
level surface.
2. DO NO install this oven in any area where it may be
affected by any adverse conditions such as steam,
grease, dripping water, high temperatures, etc.
3. DO NO store or use any flammable liquids or
allow flammable vapors in the vicinity of this oven
or any other appliance.
4. This appliance must be kept free and clear of any
combustible materials.
5. This appliance must be kept free and clear of
any obstructions blocking access for maintenance
or service.
®
INSTALLATION
Emissions testing conducted by Underwriters
Laboratories, Inc.®was found to be in compliance
with the applicable requirements of NFPA96: 2004
Edition, Par. 4.1.1.2. U.L emissions sampling of
grease laden vapor resulted in a total of 0.55
milligrams per cubic meter with no visible smoke
and is considered representative of all oven models
in the line. Based on these results, hood installation
and/or outside venting should not be a requirement
in most areas. Verify local codes for locations where
more restrictive codes are applicable.
MINIMUM CLEARANCE REQUIREMENTS
COMBUSTIBLE
SURFACES
NON-COMBUSTIBLE
SURFACES
BACK 3" (76mm) 3" (76mm)
LEFT SIDE 1" (25mm) 1" (25mm)
RIGHT SIDE 1" (25mm) 1" (25mm)
TOP 2" (51mm) 2" (51mm)
D A N G E R
IMPROPER INSTALLATION,
ALTERATION, ADJUSTMENT,
SERVICE, OR MAINTENANCE COULD
RESULT IN SEVERE INJURY, DEATH
OR CAUSE PROPERTY DAMAGE.
READ THE INSTALLATION,
OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING
THIS EQUIPMENT.
CAUTION
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
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.
D A N G E R
DO NOT store or use gasoline or other
flammable vapors or liquids in the
vicinity of this or any other appliance.

G. 4 TH-II INSTALLATION/O ERATION/SERVICE MANUAL
SITE INSTALLATION
I N S T A L L A T I O N
18-1/16" (458mm) 25-7/16" (646mm)
25-1/8" (638mm)
30-3/8" (772mm)
21" (532mm)
with optional bumper
43-9/16" (1106mm)
40-5/16" (1023mm)
*34-5/16" (874mm) - with optional 5" casters
*32-1/16" (814mm) - with optional 2-1/2" casters
*34-11/16" (880mm) - with optional 6" legs
33-1/16" (839mm)
with 3-1/2" Casters*
27-13/16" (705mm)
29-1/4" (743mm)
with optional bumper
57-7/8" (1469mm) - Pass-Through Option
29-1/8" (739mm)
29-1/4" (743mm)
with optional bumper
Electrical
Connection
8-15/16"
(227mm)
Pass-Through
Option
Electrical
Connection
(Reach-In)
WEIGHT
NE :135 lb (61 kg) EST.
SHIP:150 lb (68 kg) EST.
P R O D U C T \ P A N C A P A C I T Y
40 lb (18 kg) MAXIMUM
VOLUME MAXIMUM: 30 QUARTS (38 LITERS)
500-TH-II

TH-II INSTALLATION/O ERATION/SERVICE MANUAL G. 5
SITE INSTALLATION
INSTALLATION
28-1/4" (716mm)
with optional bumper
33-3/16" (843mm)
with 3-1/2" casters*
25-3/4" (653mm)
33-7/8" (860mm)
with optional bumper
30-15/16" (785mm)
25-1/8" (638mm)
30-7/16" (772mm)
53-9/16" (1360mm)
55-1/2" (1408mm)
77-1/2" (1967mm) - Pass-Through Option
33-5/8" (856mm)
Electrical
Connection
Pass-Through
Option
*32-3/16" (818mm) - with optional 2-1/2" casters
*34-5/8" (878mm) - with optional 5" casters
*34-13/16" (884mm) - with optional 6" legs
27-7/8"
(708mm)
12-7/8"
(326mm)
33-7/8" (860mm)
with optional bumper
Electrical
Connection
WEIGHT
NE :186 lb (84 kg) EST.
SHIP:206 lb (93 kg) EST.
P R O D U C T \ P A N C A P A C I T Y
100 lb (45 kg) MAXIMUM
VOLUME MAXIMUM:75QUARTS (95 LITERS)
750-TH-II

G. 6 TH-II INSTALLATION/O ERATION/SERVICE MANUAL
SITE INSTALLATION
I N S T A L L A T I O N
22-9/16" (573mm)
39-7/8" (1012mm)
with 3-1/2" Casters*
31-15/16" (811mm)
37-1/4" (945mm)
31" (788mm)
25" (636mm)
with optional bumper
33-7/8" (860mm)
with optional bumper
1
34-1/2" (878mm)
72-3/8" (1838mm) Pass-Through Option
52-5/8" (1337mm) with optional bumper
50-1/8" (1273mm)
11-5/16"
(287mm)
33-1/4"(844mm)
33-7/8" (860mm)
with optional bumper
Electrical
Connection
Pass-Through
Option
Electrical
Connection
*38-7/8" (987mm) - with optional 2-1/2" casters
*41-1/4" (1047mm) - with optional 5" casters
*41-1/2" (1053mm) - with optional 6" legs
P R O D U C T \ P A N C A P A C I T Y
120 lb (54 kg) MAXIMUM
VOLUME MAXIMUM: 60 QUARTS (76 LITERS)
PRODUCT\PAN CAPACITY (EACH COM ARTMENT)
120 lb (54 kg) MAXIMUM
VOLUME MAXIMUM: 60 QUARTS (76 LITERS)
1000-TH-II-SPLIT 1000-TH-II
25" (636mm)
with optional bumper
22-9/16" (573mm)
75-7/8" (1927mm) with 5"Casters
34-1/2" (878mm)
5-1/4"
(133mm)
34-1/2" (878mm)
*74-3/4" (1892mm) - with optional 3-1/2" (89mm)
*76-1/8" (1933mm) - with optional 6" legs
WEIGHT - 1000-TH-II-SPLIT
NE :225 lb (102 kg) EST.
SHIP:233 lb (106 kg) EST.
WEIGHT - 1000-TH-II
NE :450 lb (204 kg) EST.
SHIP:466 lb (212 kg) EST.

TH-II INSTALLATION/O ERATION/SERVICE MANUAL G. 7
OPTIONS AND ACCESSORIES 500-TH-II 750-TH-II 1000-TH-II-SPLIT 1000-TH-II
Bumper, Full Perimeter 5006782 5004861 5005103 5005103
Carving Holder,
PRIME RIB
STEAMSHIP (CAFETERIA) ROUND
HL-2635
4459
HL-2635
4459
HL-2635
4459
HL-2635
4459
Casters - 2 RIGID, 2 SWIVEL W/BRA E
5" (127mm)
3-1/2" (89mm)
2-1/2" (64mm)
5004862
STANDARD
5008022
5004862
STANDARD
5008022
STANDARD
5008017
––
5004862
STANDARD
5008022
Door with Window, Right-Hand 15855R 15433R 15879R 15879R
Door with Window, Left-Hand 15857R 15732R 15881R 15881R
Door Lock with ey L -22567 L -22567 L -22567 L -22567
Drip Pan
STANDARD WITH DRAIN, 1-7/16" (37mm)
STANDARD WITH DRAIN, 1-11/16" (43mm)
STANDARD WITH DRAIN, 1-7/8" (48mm)
EXTRA DEEP, 2-7/16" (62mm)
14813
––
––
––
––
14831
––
1115
––
––
14824
1115
––
––
14824
1115
Legs, 6" (152mm), Flanged (SET OF FOUR) 5004863 5004863 5004863 5004863
Pan Grid, Wire - 18" X26" PAN INSERT –– PN-2115 PN-2115 PN-2115
Security Panel w/ ey Lock 5006787 5004750 5005776 5005776
Shelf, Stainless Steel
FLAT WIRE,REACH-IN
FLAT WIRE,PASS-THROUGH
RIB RAC
SH-2326
––
––
SH-2324
SH-2327
SH-2743
SH-2325
SH-2346
SH-2773
SH-2325
SH-2346
SH-2773
Side Rack (230V ONLY) SR-2120 SR-27426 AVAILABLE AVAILABLE
Stacking Hardware 5004864 5004864 5004864 ––
INSTALLATION

G. 8 TH-II INSTALLATION/O ERATION/SERVICE MANUAL
S I T E I N S T A L L A T I O N
I N S T A L L A T I O N
Stacking Configurations
1000-TH-II-Split with 1000-TH-II-Split or 1000-S
750-TH-II with 750-TH-II, 750-TH/III, 750-S, 767-S or 767-S /III
500-TH-II with 500-TH-II, 500-TH/III or 500-S
CASTER SET
SCREW
TOP
MOUNTING
SCREWS
STACKING
POSTS
TOP
MOUNTING
SCREWS
STACKING INSTRUCTIONS
1) If the two a liances were shi ed together from the factory, the to unit will have the
casters already removed. A stacking kit will be included with the shi ment.
If casters need to be removed: lay the unit on its back, and remove the set screw on each caster. Pull the
casters out of the unit.
2) While a liance is laid on its back, insert one stacking ost in each of the four corners
of the u er unit. Secure the stacking osts using one screw and two flat washers that
come with the stacking kit.
Note: The flange on the stacking posts must face the outside of the unit.
3) Remove the four to mounting screws from the lower unit. Place the u er a liance,
which has the stacking osts installed, on to of the bottom unit. Center the to
unit from front to back. Re-install the four screws through the flange of the four
stacking osts.

TH-II INSTALLATION/O ERATION/SERVICE MANUAL G. 9
SITE INSTALLATION
INSTALLATION
A number of adjustments are associated with
initial installation and start-up. It is important
that these adjustments be conducted by a qualified
service technician. Installation and start-up
adjustments are the responsibility of the dealer or
user. These adjustments include but are not
limited to thermostat calibration, door adjustment,
leveling, electrical hook-up and installation of
optional casters or legs.
LEVELING
Level the oven
from side-to-side and front-to-
back with the use of a spirit level. For ovens
installed with casters, it is important that the
installation surface be level due to the probability
of frequent oven repositioning.
We recommend checking the level of the oven
periodically to make certain the floor has not
shifted nor the oven moved.
NOTE: Failure to properly level this oven can
cause improper function and will result in
the uneven baking with products
consisting of semi-liquid batter.
RESTRAINT REQUIREMENTS
MOBILE EQUIPMENT
Any appliance that is not furnished with a power
supply cord but that includes a set of casters must
be installed with a tether. Adequate means must
be provided to limit the movement of this
appliance without depending on or transmitting
stress to the electrical conduit. The following
requirements apply:
1. Maximum height of casters is 6" (152mm).
2. Two of the casters must of be the locking type.
3. Such mobile appliances or appliances on mobile
stands must be installed with the use of a flexible
connector secured to the building structure.
A mounting connector for a restraining device is
located on the lower back flange of the appliance
chassis or on an oven stand, approximately 18"
(457mm) from the floor. A flexible connector is not
supplied by nor is it available from the factory.
W A R N I N G
RISK OF ELECTRIC SHOCK.
Appliance must be secured
to building structure.

G. 10 TH-II INSTALLATION/O ERATION/SERVICE MANUAL
HANG DRIP RAY ON SCREWS
S ANDARD DRIP PAN*
[BO OM OF OVEN IN ERIOR •
BELOW SIDE-RACKS]
DRIP
RAY*
DRIP TRAY INSTALLATION INSTRUCTIONS
DRIP TRAY INSTALLATION INSTRUCTIONS
SITE INSTALLATION
I N S T A L L A T I O N
*SEE AL O-SHAAM PAR S LIS FOR AL O-SHAAM PAR NUMBERS.
W A R N I N G
FAILURE TO PROPERLY INSTALL THE
DRIP TRAY CAN OR WILL CAUSE
MAJOR EQUIPMENT DAMAGE AND
WILL RESULT IN A LEAKAGE
HAZARD THAT CAN CAUSE
PERSONAL INJURY.

TH-II INSTALLATION/OPERATION/SERVICE MANUAL PG. 11
The appliance must be installed by a qualified
service technician. The oven must be properly
grounded in accordance with the National Electrical
Code and applicable local codes.
Plug the unit into a properly grounded receptacle
NLY, 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 “ FF” position.
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.
750- and 1000-TH-II models at 208-240V are dual
rated units with a conversion switch mounted under
an access cover on the rear of the oven, near the
power cord.
With the voltage conversion switch in the 200-208V
(UPPER) position, the oven will function properly
with a source voltage of between 200 and 208.
With the voltage conversion switch in the 220-240V
(L WER) position, the unit will function properly
with a source voltage of between 220 and 240.
NOTE: ALL 208-240V units are shipped from the
factory with the voltage conversion switch
in the 220-240 position.
All 125V rated units will function properly with a
source voltage of between 100 and 125, 60 Hz.
The 125V rated units are provided with a cord and plug
[NEMA #5-20P]. Have a licensed electrician install the
proper outlet configuration as required for the unit in
accordance with applicable, local electrical codes. This
will assure a safe and trouble-free installation.
230V: To prevent an electrical shock hazard between
the appliance and other appliances or metal parts
in close vicinity, an equalization-bonding stud is
provided. An equalization bonding lead must be
connected to this stud and the other appliances /
metal parts to provide sufficient protection against
potential difference. The terminal is marked with
the following symbol.
NOTE: 230V appliances must be connected to
an electrical circuit that is protected by
an external GFCI outlet.
ELECTRICAL CONNECTION
INSTALLATION
E L E C T R I C A L - 5 0 0 - T H - I I
VOLTAGE PHASE CYCLE/HZ AMPS W CORD &PLUG
120 1 60 16 1.92 NEMA 5-20P
20A - 125V PLUG
208-240 (AGCY)1 60 12.5 3.0 N C RD
at 208 1 60 10.6 2.2 &PLUG
at 240 1 60 12.2 2.93
230 1 50 12 2.75 CEE 7/7
220-230V PLUG
E L E C T R I C A L - 7 5 0 - T H - I I
VOLTAGE PHASE CYCLE/HZ AMPS W CORD &PLUG
120 1 60 14.2 1.7 NEMA 5-20P
20A - 125V PLUG
208-240 (AGCY)1 60 14.4 3.0 N C RD
at 208 1 60 14.6 3.0 &PLUG
at 240 1 60 11.2 2.7
230 1 50 10.4 2.4 CEE 7/7
220-230V PLUG
E L E C T R I C A L - 1 0 0 0 - T H - I I , - I I - S P L I T (EACH COMPARTMENT)
VOLTAGE PHASE CYCLE/HZ AMPS W CORD &PLUG
120 1 60 16.0 1.92 NEMA 5-20P
20A - 125V PLUG
208-240 (AGCY)1 60 14.4 3.0 N C RD
at 208 1 60 14.4 3.0 &PLUG
at 240 1 60 11.1 2.7
230 1 50 10.4 2.4 CEE 7/7
220-230V PLUG
D A N G E R
ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON APPLIANCE NAMEPLATE.
D A N G E R
To avoid electrical shock, this
applia ce MUST be adequately
grou ded i accorda ce with local
electrical codes or, i the abse ce of
local codes, with the curre t editio
of the Natio al Electrical Code
ANSI/NFPA No. 70. I Ca ada, all
electrical co ectio s are to be
made i accordi g with CSA C22.1,
Ca adia Electrical Code Part 1 or
local codes.
D A N G E R
APPLIANCES WITH NO CORD
PROVIDED BY FACTORY MUST BE
EQUIPPED WITH A CORD OF
SUFFICIENT LENGTH TO PERMIT
THE APPLIANCE TO BE MOVED
FOR CLEANING.
ELECTRICAL CONNECTIONS MUST
BE MADE BY A QUALIFIED SERVICE
TECHNICIAN IN ACCORDANCE WITH
APPLICABLE ELECTRICAL CODES.
Ensure that the voltage conversion switch position
and the available power source match.

G. 12 TH-II INSTALLATION/O ERATION/SERVICE MANUAL
OPERATING INSTRUCTIONS
USER SAFETY INFORMATION
The Alto-Shaam cook and hold oven is intended
for use in commercial establishments by qualified
operating personnel 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.
S T A R T- U P O P E R A T I O N
BEFORE INITIAL USE:
Interior oven surfaces must be heated to remove
surface oils and the accompanying odor produced
during the first use of the oven.
1. Wipe all wire shelves, side racks and the full
oven interior with a clean, damp cloth. Install
the oven side racks, oven shelves, and external
drip tray. Shelves are installed with the curved
edge toward the back of the oven. Insert the
drip pan on the interior bottom surface of
the oven.
2. Close the oven doors, press the power switch
to the on position, and set the thermostat to
300°F (149°C).
3. Allow the oven to cycle for approximately
2 hours or until no odor is detected.
PREHEATING:
Always preheat the oven for a minimum of 20
minutes before cooking product. Follow the
operating instructions indicated on the next page
of this manual.
D A N G E R
ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON APPLIANCE NAMEPLATE.
CAUTION
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
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

TH-II INSTALLATION/O ERATION/SERVICE MANUAL G. 13
MANUAL CONTROL OPERATION:
1. Turn oven POWER SWITCH ‘ON’.
— POWER SWITCH will illuminate and will remain
lit as long as the Power Switch is in the ‘ON’
position.
2. Set the HOLD THERMOSTAT to the required
holding temperature.
— HOLDING INDICATOR LIGHT will illuminate
as the Hold Thermostat calls for heat. This
process will continue as long as the Power Switch
and Hold Thermostat are ‘ON’.
3. Set COO THERMOSTAT to the required cooking
temperature.
4. To preheat the oven, activate the Cook Thermostat
by turning the COO ING TIMER clockwise.
— COO ING INDICATOR LIGHT and HOLDING
INDICATOR LIGHT will illuminate as the unit
calls for heat. This process will continue until
the COO ING TIMER cycles to the ‘OFF’
position.
These instructions are basic operational guidelines
only. For complete instructions, see A Guide to Low
Temperature Cooking and Holding by HALO HEAT
packed with the oven.
OPERATING INSTRUCTIONS
COOKING OVEN CHARACTERISTICS:
The oven is equipped with a special, high-heat-density,
heating cable. Through the Halo Heat concept, the
heating cable is mounted against the walls of the
cooking cavity to provide an evenly applied,
thermostatically controlled, heat source. The design
and operational characteristics of the oven eliminate
the need for a moisture pan or a heat circulating fan.
Through even heat application, the quality of a food
product is maintained for many hours.
I
o
I
o
Holding Indicator
Light
Cooking Indicator
Light
Holding
Thermostat
Cooking
Thermostat
ON/OFF
Power Switch
Temperature
Gauge
Cooking
Timer
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.

G. 14 TH-II INSTALLATION/O ERATION/SERVICE MANUAL
OPERATING INSTRUCTIONS
General Holding Guideline
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.
Most Halo Heat Holding Equipment is provided
with a thermostat control between 60° and 200°F
(16° to 93°C). If the unit is equipped with vents, close
the vents for moist holding and open the vents for
crisp holding.
HO 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/SEAFO OD
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
MISCELLANE OU S
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
TH E HOLDI NG TEMPER AT UR ES LIST ED A RE SUGG ES TED
GU IDELI NE S ONLY.ALL FO OD HOLD IN G SHOUL D BE B ASED ON
IN TERNA L PRODUCT T EMPER ATUR ES .ALWAYS FO LL OW LOCA L
HE ALTH (H YG IENE)R EG ULAT IONS FO R ALL INT ER NAL
TE MPERATU RE REQU IREMENT S.

TH-II INSTALLATION/O ERATION/SERVICE MANUAL G. 15
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
O
S
C
R
A
P
E
R
S
N
O
W
I
R
E
B
R
U
S
H
E
S
N
O
S
T
E
E
L
P
A
D
S

G. 16 TH-II INSTALLATION/O ERATION/SERVICE MANUAL
EQUIPMENT CARE
Under normal circumstances, this oven should
provide you with long and trouble free service.
There is no preventative maintenance required,
however, the following Equipment Care Guide will
maximize the potential life and
trouble free operation of this oven.
The cleanliness and appearance of
this equipment will contribute
considerably to operating
efficiency and savory, appetizing
food. Good equipment that is kept clean works
better and lasts longer.
CLEAN DAILY
1. Disconnect unit from power source, and let cool.
2. Remove all detachable items such as wire shelves,
side racks, and drip pans.
Clean these items separately.
3. Wipe the interior metal
surfaces of the oven with a
paper towel to remove loose food
debris.
4. Clean the interior metal surfaces of
the cabinet with a damp clean cloth or sponge and
any good commercial detergent.
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.
5. Spray heavily soiled areas with a water soluble
degreaser and let stand for 10 minutes, then
remove soil with a plastic scouring pad.
6. Wipe control panel, door vents, door handles, and
door gaskets thoroughly since these areas harbor
food debris.
7. Rinse surfaces by wiping with sponge and clean
warm water.
8. Remove excess water with sponge and wipe dry
with a clean cloth or air dry. Leave doors open
until interior is completely dry. Replace side racks
and shelves.
9. Wipe door gaskets and control panel dry with a
clean, soft cloth.
10. Interior can be wiped with a sanitizing solution
after cleaning and rinsing. This solution must
be approved for use on stainless steel food
contact surfaces.
11. To help maintain the protective film coating on
polished stainless steel, clean the exterior of the
cabinet with a cleaner recommended for stainless
steel surfaces. Spray the cleaning agent on a clean
cloth and wipe with the grain of the stainless steel.
12. Clean any glass with a window cleaner.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable cleaning
and sanitation requirements for equipment.
CLEAN THE DOOR VENTS
Door vents need to be inspected and cleaned
as required.
CHECK OVERALL CONDITION OF
OVEN ONCE A MONTH
Check the oven once a month for physical damage and
loose screws. Correct any problems before they begin
to interfere with the operation of the oven.
CARE AND CLEANING
DO NOT USE OVEN IF CONTROLS ARE NOT
PROPERLY FUNCTIONING
Refer to the Trouble Shooting Guide located in this
manual or call an authorized service technician.
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.

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)
TH-II INSTALLATION/O ERATION/SERVICE MANUAL G. 17
S A N I T A T I O N

G. 18 TH-II INSTALLATION/O ERATION/SERVICE MANUAL
THERMOSTAT/PILOT LIGHT SEQUENCE
Whenever the thermostat is turned “ON”, the
indicator light will indicate the power ON/OFF
condition of the heating cable, and consequently, the
cycling of the cabinet as it maintains the dialed cavity
temperature. If this light does not illuminate after
normal start-up, the main power source, thermostat,
and/or light must be checked. If the warming cabinet
does not hold the temperature as dialed, the
calibration of the thermostat must be checked. If the
warming cabinet fails to heat or heats continuously
with the thermostat “OFF”, the thermostat must be
initially checked for proper operation. If these items
are checked and found to be in order, a continuity and
resistance check of the heating cable should be made.
SEE CIRCUIT DIAGRAM.
THERMOSTAT CALIBRATION
The thermostat is precision calibrated at the factory.
Normally, no adjustment or recalibration is necessary
unless the thermostat has been mishandled in transit,
changed or abused while in service. A thermostat
with a sensing bulb operates on hydraulic pressure,
consequently, any bending of the bulb results in a
change in its volume, and alters the accuracy of the
thermostat calibration.
A thermostat should be checked or recalibrated by
placing a quality, thermal indicator at the center of an
empty holding cavity. DO NO CALIBRA E WI H
ANY FOOD PRODUC IN HE CABINE . The
thermostat should be set, and should be allowed to
stabilize at that setting for a minimum of one hour.
Following temperature stabilization, the center of the
thermal swing of the air temperature within the
cabinet should approximately coincide with the
thermostat setting.
If calibration is necessary, the calibration screw
should be adjusted with great care. The calibration
screw of the thermostat is located in the thermostat
dial shaft. With the shaft held stationary, a minute,
clockwise motion of the calibration screw appreciably
lowers the thermostat setting. A reverse, or counter-
clockwise motion appreciably raises the thermostat
setting. After achieving the desired cycling of the
thermostat, the calibration screw must be sealed.
Place a few drops of enamel sealant directly on the
calibration screw.
(Red nail polish or equivalent is acceptable.)
S E R V I C E
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.

TH-II INSTALLATION/O ERATION/SERVICE MANUAL G. 19
TROUBLE SHOOTING CHECKLIST
TROUBLE POSSIBLE CAUSE REMEDY
Unit does not operate. Insufficient electric power unit. Check power source.
Defective plug or cord. Check and repair if necessary.
Power switch defective. Replace.
Cooking temperature not correct. Cook thermostat out of calibration. Calibrate.
Holding temperature not correct. Hold thermostat out of calibration. Calibrate.
Timer runs down, but oven will not Timer not de-energizing cook circuit. Replace timer.
go into HOLD.
Cook thermostat erratic — will not Cook thermostat. Replace thermostat.
hold calibration.
Hold thermostat erratic — will not Hold thermostat. Replace thermostat.
hold calibration.
Oven goes from cooking Hold thermostat. Replace hold thermostat.
temperature to cold.
Oven will not go into cook cycle Timer or contactor. With timer turned ON, line
when timer and cook thermostat voltage should appear across
are ON. terminal 2 and 3 of timer. If not,
replace timer.
If line voltage does appear across
terminal 2 and 3 of timer, it should
also appear across holding coil
of contactor.
If line voltage does appear across
holding coil, and it won’t close its
contacts, replace contactor.
It takes too long to cook. Heating element open, resulting in Replace element.
(Temperature O. .) low wattage.
Cannot control temperature but Heating element grounded. Replace element.
thermostats check O. .
SERVICE
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.