Alto-Shaam 2800-SK/III Installation and operating instructions

#8312 • 4/08
PRINTED IN U.S.A.
C o o k , H o l d , S o k e O v e n
E l e c t r o n i c C o n t r o l
Model:
767-SK/III
1767-SK/II I
2800-S K/ II I
• INSTALLATION
• OPERATION
• MAINTENANCE
767-SK/III
2800-SK/III
1767-SK/III
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
®

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPE ATION/SE VICE MANUAL 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. 2 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPE ATION/SE VICE 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.

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPE ATION/SE VICE MANUAL PG. 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 NOT install this appliance in any area
where it may be affected by any adverse
conditions such as steam, grease, dripping
water, high temperatures, or any other severely
adverse conditions.
3. DO NOT 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
C EARANCE REQUIREMENTS
18" (457mm) minimum clearance at the back from heat pro-
ducing equipment. To protect the electronic control, main-
tain sufficient side clearance to prevent the control area from
reaching any temperature at or above 140°F (60°C).
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.
N O T E
If the appliance has been unplugged for an
extended period of time, the Real Time
Clock ma require recharging. Plug the unit
into the proper receptacle for a minimum of
24 hours.

PG. 4 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPE ATION/SE VICE MANUAL
SITE INSTALLATION
INSTALLATION
WEIGHT
MODEL NET WEIGHT SHIP WEIGHT
767-SK/III 196 lb (89 kg) 216 lb (98 kg) EST.
1767-SK/III 359 lb (163 kg) EST. 399 lb (181 kg) EST.
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)
53-9/16" (1360mm)
55-1/2" (1408mm) with optional bumper
*32-3/16" (817mm) - with optional 2-1/2" casters
*34-5/8" (878mm) - with optional 5" casters
*34-13/16" (884mm) - with optional 6" legs
26-5/8"
(675mm)
27-7/8"
(708mm)
Electrical
Connection
12-7/8"
(326mm)
Electrical Connection
25-1/8" (638mm)
30-7/16" (772mm)
25-3/4" (653mm)
61-7/8" (1572mm)
with 5"Casters
59-3/16" (1506mm)
31-1/16" (788mm)
56-1/4" (1428mm)
33-7/8" (860mm)
*61-15/16" (1572mm) - with optional 3-1/2" (89mm) casters
*63-1/2" (1613mm) - with optional 6" (152mm) legs
12-7/8"
(326mm)
28-1/4" (716mm)
with optional bumper
26-5/8"
(675mm)
Electrical
Connection
Shown with
Optional
Bumper
33-7/8" (860mm)
with optional bumper
54-1/4" (1378mm)
767-SK/III 1767-SK/III
CAPACITY PER COMPARTMENT
100 lb (45 kg) MAXIMUM
VOLUME MAXIMUM:53QUARTS (67 LITERS)

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPE ATION/SE VICE MANUAL PG. 5
SITE INSTALLATION
INSTALLATION
WEIGHT
MODE NET WEIGHT SHIP WEIGHT
2800-SK/III 410 lb (186 kg) 575 lb (261 kg)
64-7/8" (1647mm)
30-3/4" (781mm)
32-1/8" (816mm)
37-3/8" (949mm)
65-3/8" (1659mm)
71-1/2" (1816mm)
6-1/16" (154mm)
Electrical
Connection
2-3/4" (71mm)
from top
C
L
2800-SK/III
C A PA C I T Y
360 lb (163 kg) MAXIMUM
VOLUME MAXIMUM: 225 QUARTS (285 LITERS)

PG. 6 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPE ATION/SE VICE 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
OPTIONS AND ACCESSORIES 767-SK/III 1767-SK/III 2800-SK/III
Bumper, Full Perimeter 5004861 5004861 5001159
Carving Holder
PRIME RIB
STEAMSHIP (CAFETERIA)ROUND
HL-2635
4459
HL-2635
4459
HL-2635
4459
Casters - 2 RI ID,2SWIVEL W/BRAKE
5" (127mm)
3-1/2" (89mm)
2-1/2" (64mm)
5004862
STANDARD
5008022
5004862
STANDARD
––
STANDARD
5008017
––
Door Lock with Key LK-22567 LK-22567 ––
Drip Pan with Drain 14831 14831 ––
Legs, 6" (152mm), Flanged (SET OF FOUR) 5004863 5004863 5004863
Pan rid, Wire - 18" X26" PAN INSERT PN-2115 PN-2115 ––
Pan Slides (230V ONLY) 5008240 5008240 ––
Shelf, Stainless Steel
FLAT WIRE,REACH-IN
RIB RACK
SH-2324
SH-2743
SH-2324
SH-2743
SH-27988
––
Stacking Hardware 5004864 –– ––
Wood Chips, bulk pack
Apple 20 lb (9 kg)
Cherry 20 lb (9 kg)
Hickory 20 lb (9 kg)
Maple 20 lb (9 kg)
WC-22543
WC-22541
WC-2829
WC-22545
WC-22543
WC-22541
WC-2829
WC-22545
WC-22543
WC-22541
WC-2829
WC-22545
HACCP Network Options
➥HACCP Documentation
➥HACCP with Kitchen Management
*REFER TO HACCP SPECIFICATION #9015 FOR APP ICAB E PART NUMBERS.

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPE ATION/SE VICE MANUAL PG. 7
S I T E I N S T A L L A T I O N
INSTALLATION
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.
Stacking Configurations
767-SK/III with 767-SK/III, 750-TH/III,
750-TH-II, 767-SK, or 750-S

PG. 8 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPE ATION/SE VICE 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
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.

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPE ATION/SE VICE MANUAL PG. 9
S I T E I N S T A L L A T I O N
INSTALLATION
DRIP TRAY INSTALLATION INSTRUCTIONS
DRIP TRAY INSTALLATION INSTRUCTIONS
*SEE A TO-SHAAM PARTS IST FOR A TO-SHAAM PART NUMBERS.
767-SK/III & 1767-SK/III
2800-SK/III
DRIP
TRAY*
STANDARD DRIP PAN*
[BOTTOM OF OVEN INTERIOR •
BE OW SIDE-RACKS]
S IDE DRIP TRAY
INTO BRACKETS
UNDER DRIP TRAY
P ATFORM
Standard Drip Pan
14831
[Bottom of oven interior •
below side-racks]
Drip Tray
1008772
Place drip tray into
drip tray holder
Drip Tray
Holder
1008771
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.

PG. 10 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPE ATION/SE VICE MANUAL
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
ONLY, positioning the unit so that the plug is
easily accessible in case of an emergency. Arcing
will occur when connecting or disconnecting the
unit unless all controls are in the “OFF” position.
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.
230V:
To prevent an electrical shock hazard between
the appliance and other appliances or metal
parts in close vicinity, an equalization-bonding
stud is provided. An equalization bonding lead
must be connected to this stud and the other
appliances / metal parts to provide sufficient
protection against potential difference.
The terminal is marked with the following
symbol.
NOTE: The appliance must be connected to an
electrical circuit that is protected by an
external FCI outlet.
ELECTRICAL CONNECTION
I N S T A L L A T I O N
E L E C T R I C A L - 7 6 7 - S K / I I I
VO TAGE PHASE CYC E/HZ AMPS kW CORD &P UG
208-240 (UL)1 60 16.0 3.85 NO CORD
at 208 1 60 15.5 3.21 &PLU
at 240 1 60 17.8 4.27
230 1 50 16.0 3.68 CEE 7/7
220-230V PLU
E L E C T R I C A L - 1 7 6 7 - S K / I I I
VO TAGE PHASE CYC E/HZ AMPS kW CORD &P UG
208-240 (UL)1 60 32.0 7.70 NO CORD
at 208 1 60 30.9 6.43 &PLU
at 240 1 60 35.6 8.55
230 1 50 34.1 7.86 NO CORD
&PLU
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.
ELECTRICAL - 2800-SK/III
VO TAGE PHASE CYC E/HZ AMPS kW CORD &P UG
208 1 60 43.1 8.96 CORD,NO PLU
208 3 60 27 8.96 NO CORD &PLU
230 1 50 37.1 8.54 NO CORD &PLU
D A N G E R
ELECTRICAL CONNECTIONS MUST
BE MADE BY A QUALIFIED SERVICE
TECHNICIAN IN ACCORDANCE WITH
APPLICABLE ELECTRICAL CODES.
1PH
3PH

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPE ATION/SE VICE MANUAL PG. 11
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 asso-
ciated 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 and release control ON/OFF key.
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 300°F (149°C).
3. • Press the TIME key.
• Press the up and down arrows to set the
cooking time to approximately 2 hours.
• Allow the oven to cycle for approximately
2 hours or until no odor is detected.
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
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.

PG. 12 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPE ATION/SE VICE MANUAL
OPERATING INSTRUCTIONS
1. N/ FF Key
The ON/OFF control system key operates the
functions of the control panel. If there is any
power loss during operation, the ON/OFF indicator
light will flash. To clear, push key and release.
2. C K Key — Temperature range 200° to 325°F
(93° to 162°C)
Used to select cooking mode and to review the
cook temperature setting.
3. TIME Key — Maximum time 24 hours
Used to select cook time and to review set time.
4. PR BE Key — Temperature range 50° to 195°F
(10° to 91°C)
Used to select internal product probe temperature
mode and to review probe temperature setting.
5. H LD Key — Temperature range 60° to 205°F
(15° to 96°C)
Used to select food holding mode and to review set
holding temperature.
6. SM KER Key — Time range 0 to 24 hours
Used to select warm smoke or cold smoke and
to review the smoke time remaining.
7. Lock Indicator
When illuminated, this symbol indicates settings
used in the cooking sequence are locked and
cannot be changed.
8. Halo Heat Indicator
When the oven is preheating, the Halo Heat
indicator will illuminate during preheating and
remain steady until the oven reaches the set
cooking temperature. When the temperature has
stabilized, the indicator will illuminate periodically
as the oven calls for heat.
9. ven Preheat Light
Illuminates until the oven is preheated.
10. LED Display
Indicates interior oven air temperature, internal
product probe temperature, time, or when used in
conjunction with other keys, will review
original cooking, holding and probe temperature
settings. The display will also indicate various
programming and diagnostic information.
11. Ready Indicator Light
Illuminates when the oven has finished preheating.
12. UPand D WN ARR WS
Used to increase or decrease set time, including
cooking, holding and probe temperature settings.
13. START Key
Used to initiate a selected mode sequence when
p re sse d and re le ase d . You may stop any mode of
operation by p re s sing and h o ld ing the START Key
until you hear a beep.
14. Green Indicator Lights
Located within each function key, the green light
functions as an operator prompt indicating
additional operator action is required and also
identifies current mode of operation.
15. Amber Indicator Lights
Located below the COOK, TIME, PROBE and HOLD
Keys, these indicators will illuminate to identify
the current mode of operation and allows the
operator to identify the information currently
shown in the LED display.
16. PRESET Program Keys
Provides memory storage and operation of up to
eight operator set cooking programs for specific
products (A thru H). I enables locking abilities.
17. CA N CEL Key
Used to erase a program from memory storage.
CONTROL FEATURES
Do not use the oven if the controls are not properly functioning. Refer to the Trouble Shooting Guide located in
this manual or call an authorized service technician.
IMPORTANT
햲
햳햴햵햶햷햸햹햺햻햽
헀
헂
헁
헃
햾햿
Power ON
Indi ator

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPE ATION/SE VICE MANUAL PG. 13
VEN BEEPING is used to indicate a YES or NOresponse to operator input.
Beeps also indicate mode CHAN ES and ERROR conditions.
ne brief beep indicates a YES (enabled) response to the information entered into the control.
Two brief beeps indicate a NO(disabled) response to the information entered into the control.
A beep that lasts for one second indicates an oven mode TRANSITION. Example: Preheat to Ready-Start.
Three brief beeps indicate the oven is in the READY mode for product loading and START-UP.
Four brief beeps indicate an existing FAULT condition. Refer to the Trouble Shooting section of this manual.
Beeper volume can be changed. With the control in the OFF mode, press and hold the DOWN ARROW Key until the display
exhibits one of the 4 volume levels (0 being OFF or the lowest, and 3 being the highest). After each change, the button must
be released and the display must clear before the procedure can be repeated to select a different volume level.
A U D I B L E S I G N A L S
Turn the Oven Control Panel Off:
Press and hold the ON/OFF Key until the oven beeps. The ON/OFF
indicator light will go out.
Stop an Operation:
Press and hold the START Key for several seconds until the control
beeps, indicating the operation has been cancelled. The oven will
remain in a power-on state.
Arrow Keys:
Cook, Hold and Probe Temperature set points can be adjusted by 1°
when pressing the ARROW Keys. To change a set point more rapidly,
p re ss a nd h o ld the ARROW Key along with the key for the temperature
function, and the temperature changes in steps of 10°F or 5°C.
The Time setting is adjusted in increments of one minute by pressing
the ARROW Keys. To make adjustment in steps of ten minutes, p re ss
a nd h o ld the TIME Key and ARROW Key at the same time.
Probe Usage:
When the oven probe remains inserted in the probe bracket, the LED
temperature display will indicate the ambient air temperature inside
the oven. To use the probe for cooking remove it from the bracket and
wipe the full length of the metal probe with a disposable alcohol pad
to clean and sanitize before using.
Only the tip of the probe senses the internal product temperature;
therefore, it is important the tip be placed correctly in the product for
internal temperature accuracy. Push the probe tip halfway into the
product, positioning the tip at the center of the food mass. When
inserting the probe into solid foods such as meat roast or poultry
breasts, push the probe in from a straight downward position or in
from the side to the center position. If placing into a semi-liquid or
liquid product, the probe cable must be secured to keep the probe
positioned properly. Do not let the probe tip touch the edges, bottom
or side of a container. Tape the probe cable to the lip or edge of
the container.
Display High/ ow Probe Temperatures:
To observe the recorded maximum or minimum
probe temperature when cooking by probe, press
the following keys while the probe remains in the
product:
Highest Temperature: Press PROBE Key and UP
ARROW Key at same time.
owest Temperature: Press PROBE Key and DOWN
ARROW Key at same time.
Halo Heat Indicator:
When the oven is preheating the Halo Heat
indicator light will remain illuminated until it
reaches the set cook temperature. Once the
temperature has stabilized, this indicator will
illuminate periodically as the oven calls for heat.
Green and Amber Indicators:
Each program key includes a green light which
indicates a requirement for additional
programming by the operator or the current
operational state of the oven.
The COOK, TIME, PROBE, and
HOLD keys include an amber
indicator light to identify the
information being displayed.
Power Fail Detect:
If the power were to fail for any reason while
heating, the control will retain, in memory, the
programmed operating conditions. When power
is restored, the control will resume operating
from the point where it was interrupted and the
ON/OFF indicator light will flash, indicating that
such an event did occur. The operator can turn
off the flashing light by pressing the ON/OFF key.
NOTE: If such an event has occurred, it is
strongly recommended that you ensure the food is
safe for consumption according to local health
regulations.
O P E R AT I N G F E AT U R E S & F U N C T I O N S
Amber
reen
NOTE: When cooking by probe, insert the probe into the raw
product after the oven has been preheated.
WAIT ONE FU MINUTE to allow the probe temperature to
decrease to the internal temperature of the product. Press the start
button to begin the cooking process after this probe temperature
adjustment period. A false probe reading of the internal product
temperature will cause the oven to default to a holding
temperature.
OPERATING INSTRUCTIONS

PG. 14 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPE ATION/SE VICE MANUAL
Wood Chip Tray
Pr paration
Adjust the inside door vents per the individual
cooking procedure selected. Always keep door
vents closed when cooking with the smoking
function. Insert drip pan on the bottom of the
oven cavity.
Wood Chips
Soak one full tray of wood chips in water for 5 to
10 minutes. Shake off excess water, and place the
moistened chips in the wood chip tray of the
smoker oven. Replace the container in the oven.
Press and release power switch ON/OFF
Control Key.
Press and set COOK thermostat to required
cooking temperature.
Press and set TIME or PROBE.
Press and set HOLD thermostat to required
holding temperature.
The Oven is automatically programmed to
preheat to the set cooking temperature. The
oven will produce an audible signal when
fully preheated.
Prepare product for cooking.
Load product on shelves.
To S t Smoking tim
By TIME
Press the SMOKER Key.
Press the UPand DOWN ARROW KEYS to
select the smoke time in minutes.
Press START.
No te : Th e sm o k ing tim e r a tiv ate s th e
h e a ting e le m e nt lo a te d w ith in th e
w o o d h ip o ntaine r. A full w o o d
h ip o ntaine r w ill p ro d u e sm o k e
fo r a p e rio d o f ap p ro xim ate ly 1 h o ur,
e v e n th o ugh th e tim e r an go p ass
o ne h o u r.
Press and release power switch ON/OFF
Control Key.
Press and hold the SMOKER Key for a period of 5
seconds. Holding the SMOKER Key for 5 seconds
will set the oven to a default temperature of 32°F
(0°C) to prevent the oven from producing heat.
Prepare product for smoking.
Place stainless steel tray filled with ice on
shelf above the smoker tray.
Load product on shelves.
To S t Smoking tim
By Time
Press the SMOKER Key.
Press the UPand DOWN ARROW KEYS to
select the smoke time in minutes.
Press START.
Taste preference Minimum Smoking time
Light Smoke Flavor 10 min.
Medium Smoke Flavor 30 min.
Heavy Smoke Flavor 40 min.
Very Heavy Smoke Flavor 60 min.
Extra Heavy Smoke Flavor 80 min.
Hot Smok Proc dur Cold Smok Proc dur
Ho ld ing th e SMOK ER KEY fo r 5 se o nd s w ill se t th e
o v e n to a d e fa ult te m p e rature o f 32°F (0°C) to p re v e nt
th e o ve n fro m p ro d u ing h eat. To in re ase th is
d e f ault te m p e ra ture , p re ss th e HOL D KEY and p re ss
th e UPARROW to se t a h igh e r d e f ault te m p e ra ture .
These instructions are basic operational guidelines only.
For complete instructions, see the HALO HEAT
Guide to Lo Temperature Cooking and Holding
provided ith the oven.
For maximum product tenderizing and to reduce labor
during peak preparation hours, products can be
cooked and held overnight.
OPERATING INSTRUCTIONS
W A R N I N G
THE USE OF IMPROPER
MATERIALS FOR THE SMOKING
FUNCTION COULD RESULT IN
DAMAGE, HAZARD, EQUIPMENT
FAILURE OR COULD REDUCE THE
OVERALL LIFE OF THE OVEN.
DO NOT USE SAWDUST
FOR SMOKING.
DO NOT USE WOOD CHIPS
SMALLER THAN THUMBNAIL SIZE.

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPE ATION/SE VICE MANUAL PG. 15
OPERATING INSTRUCTIONS
Pr s t M nu K ys:
This Alto-Shaam oven allows the operator to set up to eight cook/smoke programs. Each program can be
preset in any program mode to cook/smoke by time or internal product temperature. Programs are recalled
and stored using the PRESET Keys labeled "A through H." These keys, along with the key labeled "I", share
additional functions described in the "User Options" section of this manual.
Programming a Cook/Smok Program
Select the product to be programmed and begin programming with the oven control power
OFF. Press and release control ON/OFF key. The oven will beep for one second and power
to the unit will be indicated by an illuminated green indicator light located in the upper left
corner of the ON/OFF key. The oven will begin operating in the hold mode. The amber
HOLD indicator will be illuminated and the last set hold temperature will be displayed.
Pre ss H L D K e y. To change the hold temperature, press the UPor DOWN ARROW Key.
Press C K Key. Oven preheat indicator will illuminate and the last set cooking temperature
is displayed. To change the cook temperature, press the UPor DOWN ARROW Keys.
To cook by time — press the TIME Key. Last set cooking time is displayed.
To change the set time, press the UPor DOWN ARROW Key. The green TIME indicator will illuminate.
To cook by probe — press the PROBE Key. Last set internal product temperature is displayed.
To change the set temperature, press the UPor DOWN ARROW Key. The green PROBE
indicator will illuminate.
Press SM KER Key. To set the smoke time desired, use UPor DOWN ARROW key. The last set
time will be displayed.
The oven preheat indicator will illuminate. Oven is now in the preheat mode and is
automatically programmed to preheat to the cook temperature.
Select a letter code for the product programmed by the previous steps. Press and hold the selected
PRESET key until you hear a brief, four second beep. The letter key program indicator light will
illuminate and the product programmed is now stored in memory for the specific letter key pressed.
Additional programs can be stored in the remaining PRESET Keys if not previously programmed.
Note: The last PRESET Key used will be the oven cooking run sequence for the next product
to be programmed. Settings can be manually changed for the next product and an alternate
pre-programmed letter key selected.
Erasing a Cook/Smok Program
To erase a program, the oven must be in either the power-up hold mode or in the preheat mode. The oven
cannot be running a PRESET Menu program.
When the oven is in the power-up hold mode or in the preheat mode, press and hold both the CANCEL Key and
the appropriate letter PRESET Key to be erased. The oven will beep in approximately four seconds and the
program's indicator light will go out to indicate the program has been erased.
IMPORTANT - After pr gramming a specific pr duct int mem ry in a pr grammable
preset key, it is very imp rtant t make a written permanent rec rd f the pr duct and
the pr gram letter assigned. Menu card (PE-23384) is pr vided f r this purp se.
—or —
PRESETS A

PG. 16 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPE ATION/SE VICE MANUAL
Cook/Smok Using Pr s t M nu K ys:
Press and release control N/ FFkey.
• The green indicator light on the ON/OFF Key will illuminate.
•The oven will beep for one second.
• The oven will begin operating in the hold mode.
• The amber hold indicator will illuminate.
• The previously set hold temperature will be displayed.
•P
RESET Keys with stored cooking programs will have green indicator illuminated.
Pre ss De sire d PRESET K e y (A th ro u gh H)
• Halo Heat and Pre-Heat indicator will illuminate.
➥The oven is automatically programmed to preheat to the cook temperature programmed.
• The oven will beep when preheated and the preheat indicator will go out.
• Both the Ready and Start indicator lights will flash.
➥The set cook temperature will be maintained by the oven and appear in the display
while in the ready/start mode.
Load the food inside oven. If cooking by probe, remove probe from its bracket, wipe the probe
tip with a disposable alcohol pad and insert probe properly into product. Close the oven door.
Note: The oven will beep 3 times every 25 seconds until the oven is loaded and the
START Key pressed.
Press and release STA RT Key.
C K
• The oven will beep.
• The green indicators for power, cook, smoke, probe or time, and start will illuminate.
• If programmed to cook by time, the display will alternate between showing the set cook
temperature and the time remaining.
• If programmed to cook by probe, the display will alternate between showing the set cook
temperature and the elapsed time.
H LD
• The oven will beep when the set probe temperature has been reached or set time has elapsed.
• The green indicator for cook will remain illuminated.
• The display will alternate between showing the set hold temperature and the amount of
time the product has remained in the holding mode.
• The Ready indicator light will illuminate after 2 hours in the hold mode.
Note: The ready indicator does not necessary indicate a product-ready state. For best
results, the product must remain in the oven at the set holding temperature for the
minimum number of hours indicated in the individual cooking instructions.
• The oven will remain operating in the hold mode until the control ON/OFF Key is pressed.
PRESETS A
OPERATING INSTRUCTIONS
C A U T I O N
TO MAINTAIN SAFE TEMPERATURE
LEVELS, COLD FOOD FOR
RETHERMALIZATION OR REHEATING
MUST NEVER BE ADDED TO THE OVEN
WHILE HOT FOODS ARE BEING HELD.

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPE ATION/SE VICE MANUAL PG. 17
PRESET K ys Lock and Unlock
PRESET Keys A through H can be locked in order to
prevent storing, altering or erasing a program.
To lock the PRESET Keys, press and hold the "I" Key
until the oven beeps. Release the “I” key. The green
indicator on the "I" key will illuminate. Oven PRESET
Keys A through H are now locked.
No te : Only the oven PRESET keys A through H are
affected by this lock-out in order to also allow
the oven to be used with the unprogrammed
Cook, Probe, or Hold modes.
To unlock the PRESET Keys, press and hold the
CANCEL Key along with the "I" Key until you hear a
brief beep. Release all keys. The green indicator on
the "I" key will extinguish. The oven preset keys are
now unlocked.
Fahr nh it or C lsius S l ction
With the control in the off mode,
press and hold the UPARROW Key until
the display toggles between Fahrenheit
and Celsius. After each change the button must be
released. The display must clear before the
procedure can be repeated.
Control Pan l Lock and Unlock
The control panel can be locked at any time in order to
prevent inadvertent or accidental setting changes.
To lock the control panel, press and hold the UPARROW
Key and then press the ON/OFF Key.
You will hear a brief beep and the panel lock
indicator will illuminate. Release all keys. The oven's
control panel is now locked.
Note: The control panel is now fully locked
with the exception of the ON/OFF Key and ARROW
keys. You will be unable to turn the oven control
off at this point.
To unlock the control panel, press and hold the DOWN
ARROW Key and then press the ON/OFF Key. You will hear
two brief beeps and the panel lock indicator will
extinguish. Release all keys. The panel is now unlocked
and ready for normal use.
B p r Volum S l ction
With the control in the off mode,
press and hold the DOWN ARROW Key
until the display shows one of the 4
volume levels (0 being OFF or the lowest,
and 3 being the highest). After each
change, the button must be released and
the display must clear before the
procedure can be repeated to select a
different volume level.
Preset
ock
OPERATING INSTRUCTIONS
USER OPTIONS

PG. 18 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPE ATION/SE VICE MANUAL
OPERATING INSTRUCTIONS
G n ral Holding Guid lin
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.
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 G OODS
BREADS/ROLLS 120° — 140°F 49° — 60°C
MISCELLANEOU 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 H OLDI NG TEM P ERATUR E S LIST ED ARE S U GGES TED
GU I DELI NES ON LY.ALL FOO D H OLDI NG SHO U LD BE BA SED ON
IN T ERNA L PROD U CT TEM PERATUR ES.ALWAY S FOLL OW LOC A L
HE L AT H (H YGIE NE)RE GULATIO N S FOR AL L INTE R NAL
TEMPERATURE REQUIREMENTS.

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL PG. 19
CLEANING AND PREVENTIVE MAINTENANCE
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
CAUTION
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