Alto-Shaam 767-SK Series Owner's manual

#834 • 02/08
W 1 6 4 N 9 2 2 1 W a t e r S t r e e t • P. O . B o x 4 5 0 • M e n o m o n e e F a l l , W i c o n i n 5 3 0 5 2 - 0 4 5 0 U S A
PHONE: [phone] • 800.558.8744 USA/CANADA FA : 262.251.7067 • 800.329.8744 U.S.A.ONLY
WEBSITE: www.alto-shaam.com
PRINTED IN U.S.A.
®
C o o k , H o l d , S m o k e O v e n
M a n u a l C o n r o l
Models:
767-S K
1767-S K
• INSTALLATION
• OPERATION
• MAINTENANCE
1767-SK
767-SK

767-SK, 1767-SK INSTALLATI N/PERATI N/SERVICE 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, 1767-SK INSTALLATI N/PERATI N/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.

767-SK, 1767-SK INSTALLATI N/PERATI N/SERVICE 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. D N T 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. D N T 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
CLEARANCE REQUIREMENTS
3-inches (76mm) at the back, 2-inches (51mm) at the top,
and 1-inch (25mm) at both sides
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 SERVICE
THIS EQUIPMENT.
C A U T I O N
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.

Pg. 4. 767-SK, 1767-SK INSTALLATI N/PERATI N/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
WEIGHT
M DEL NET WEIGHT SHIP WEIGHT
767-SK 196 lb (89 kg) 216 lb (98 kg) EST.
1767-SK 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)
25-1/8" (638mm)
30-7/16" (772mm)
53-9/16" (1360mm)
55-1/2" (1408mm)
*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
26-5/8"
(675mm)
27-7/8"
(708mm)
12-7/8"
(326mm)
Shown with
Optional
Bumper
25-3/4" (653mm)
59-3/16" (1506mm)
31-1/16" (788mm)
54-1/4" (1378mm)
56-1/4" (1428mm)
33-7/8" (860mm)
Shown with
Optional
Bumper
*61-15/16" (1572mm) - with optional 3-1/2" casters
*63-1/2" (1613mm) - with optional 6" legs
63-15/16" (1607mm)
with 5"Casters
Electrical
Connection
28-1/4" (716mm)
with optional bumper
26-5/8"
(675mm) 33-7/8" (860mm)
with optional bumper
12-7/8"
(326mm)
767-SK 1767-SK
CAPACITY PER COMPARTMENT
100 lb (45 kg) MAXIMUM
VO UME MAXIMUM: 53 QUARTS (67 ITERS)

767-SK, 1767-SK INSTALLATI N/PERATI N/SERVICE MANUAL Pg. 5.
O P T I O N S & A C C E S S O R I E S
Bumper, Full-perimeter 5004861
Carving Holders, Prime Rib H -2635
Carving Holders, Steamship (Cafeteria) Round 4459
Caster Package - 2 RIGID, 2 SWIVE W/BRAKE
➥5" (127mm) 5004862
➥3-1/2" (89mm) 5008017
➥2-1/2" (64mm) - 767-SK ONLY 5008022
Door ock with Key, EACH COMPARTMENT K-2763
Drip Pan with Drain 14831
HACCP Network Options -REFER T HACCP SPECIFICATI N #9015 FR APPLICABLE PART NUMBERS.
➥HACCP Documentation
➥HACCP with Kitchen Management
egs, 6" (152mm), Flanged (SET OF FOUR) 5004863
Pan Grid, Wire - 18" X26" PAN INSERT PN-2115
Shelf, Stainless Steel, Flat Wire SH-2324
Shelf, Stainless Steel, Rib Rack SH-2743
Side Rack (230V ON Y) SR-27426
Stacking Hardware - 767-SK only 5004864
Wood Chips bulk pack
➥Apple 20 lb (9 kg) WC-22543
➥Cherry 20 lb (9 kg) WC-22541
➥Hickory 20 lb (9 kg) WC-2829
➥Maple 20 lb (9 kg) WC-22545
S I T E I N S T A L L A T I O N
INSTALLATION

Pg. 6. 767-SK, 1767-SK INSTALLATI N/PERATI N/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
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 with 767-SK, 750-TH/III, 750-TH-II,
767-SK/III, or 750-S

767-SK, 1767-SK INSTALLATI N/PERATI N/SERVICE MANUAL Pg. 7.
S I T E I N S T A L L A T I O N
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
evel 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. Casters must be a maximum height of 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.
RISK OF ELECTRIC SHOCK.
Applianc must b s cur d
to building structur .

Pg. 8. 767-SK, 1767-SK INSTALLATI N/PERATI N/SERVICE MANUAL
Standard Drip Pan
14831
[Bottom of oven interior •
below side-racks]
Drip Tray
1008772
Place drip tray into
drip tray holder
Drip Tray
Hold r
1008771
DRIP TRAY INSTALLATION INSTRUCTIONS
DRIP TRAY INSTALLATION INSTRUCTIONS
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.
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

767-SK, 1767-SK INSTALLATI N/PERATI N/SERVICE MANUAL Pg. 9.
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
ON Y, 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.
ELECTRICAL CONNECTION
INSTALLATION
E L E C T R I C A L - 7 6 7 - S K
V LTAGE PHASE CYCLE/HZ AMPS kW C RD &PLUG
120 1 60 16.8 2.1 NEMA 5-20P
20A- 125V P UG
208-240 (U )1 60 15.4 3.2 NO CORD
at 208 1 60 15.4 3.2 &P UG
at 240 1 60 12.2 2.9
230 1 50 11.3 2.6 CEE 7/7
220-230V P UG
E L E C T R I C A L - 1 7 6 7 - S K
VOLTAGE PHASE CYCLE/HZ AMPS kW CORD &PLUG
208-240 (U )1 60 30.8 6.4 NO CORD
at 208 1 60 30.9 6.4 &P UG
at 240 1 60 24.4 5.9
230 1 50 24.0 5.5 NO CORD
&P UG
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
ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON APPLIANCE NAMEPLATE.

Pg. 10. 767-SK, 1767-SK INSTALLATI N/PERATI N/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, wood chip
tray, 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.
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.

767-SK, 1767-SK INSTALLATI N/PERATI N/SERVICE MANUAL Pg. 11.
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 HO D THERMOSTAT to the required
holding temperature.
— HO DING INDICATOR IGHT 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 COOK THERMOSTAT to the required cooking
temperature.
4. To preheat the oven, activate the Cook
Thermostat by turning the COOKING TIMER
clockwise.
— COOKING INDICATOR IGHT and HO DING
INDICATOR IGHT will illuminate as the unit
calls for heat. This process will continue until
the COOKING TIMER cycles to the ‘OFF’
position.
5. Take one container load of dry wood chips and
soak the chips in water for 15 to 20 minutes.
Shake excess water off wood chips. Remove
wood chip container from the interior back panel
of the smoker. Place the moistened chips in the
wood chip container and replace the container in
the oven.
6. Set the SMOKING TIMER
The Smoking Timer activates the heating element
located within the wood chip container. When the
wood chip container is full and the smoking timer
is turned clockwise as far as it will turn, the wood
chips will smoke for approximately forty-five
minutes to one hour.
— To set the SMOKING TIMER, turn the smoking
timer knob past the required length of time,
then immediately bring it back to the correct
setting.
— Keep the oven door completely closed during
the smoking cycle.
These instructions are basic operational
guidelines only. For complete instructions, see
the HA O HEAT Guide to ow Temperature
Cooking and Holding packed with the oven.
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.
OPERATING INSTRUCTIONS
MANUAL CONTROL OPERATION
I
o
I
o
®
Hold
Indicator
Cook
Indicator
Smok
Indicator
Smok
Tim r
Hold
Th rmostat
T mp ratur
Gaug
Cook
Th rmostat
Cook
Tim r
ON/OFF
Pow r Switch
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.

Pg. 12. 767-SK, 1767-SK INSTALLATI N/PERATI N/SERVICE MANUAL
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.
OPERATING INSTRUCTIONS
H O L D I N G T E M P E R A T U R E R A N G E
MEAT F A H R E N H E I T C E L S I U S
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
POU LTRY
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/SEA FOOD
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
MISCELLA NEOUS
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 ERATURE S LIST ED ARE S U GGE S 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 TE M PERATUR ES.ALWAY S FOLL OW LOC A L
HEL AT H (H YGIE NE)RE GULATIO N S FOR AL L INTE RNAL
TE M PERATUR E REQU IREM E NTS.

767-SK, 1767-SK INSTALLATI N/PERATI N/SERVICE MANUAL Pg. 13.
CLEANING AND PREVENTIVE MAINTENANCE
CARE AND CLEANING
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 left 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 a day.
Always thoroughly rinse surfaces after using a
cleaning agent and wipe standing water as quickly
as possible after 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. Always use
the proper cleaning agent at the manufacturer's
recommended strength. Contact your local cleaning
supplier for product recommendations.
CLEANING MATERIALS
The cleaning function can usually be accomplished
with the proper cleaning agent and a soft, clean
cloth. When more aggressive methods must be
employed, use a non-abrasive scouring pad on
difficult 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.
C

Pg. 14. 767-SK, 1767-SK INSTALLATI N/PERATI N/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. eave 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
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
D A N G E R
AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND. DO NOT USE WATER JET
TO CLEAN.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED

767-SK, 1767-SK INSTALLATI N/PERATI N/SERVICE MANUAL Pg. 15.
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
majority of objectionable 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 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 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 or Food Sa ety and Applied Nutrition
Food and Drug Administration
1-888-SAFEFOOD
I N T E R N A L F D P R D U C T T E M P E R AT U R E S
HOT FOO D S
DANGER ZONE 40° TO 140°F (4° TO 60°C)
CRITICA ZONE 70° TO 120°F (21° TO 49°C)
SAFE ZONE 140° TO 165°F (60° TO 74°C)
CO D F O O D S
DANGER ZONE ABOVE 40°F (ABOVE 4°C)
SAFE ZONE 36°F TO 40°F (2°C TO 4°C)
FROZE N F O ODS
DANGER ZONE ABOVE 32°F (ABOVE 0°C)
CRITICA ZONE 0° TO 32°F (-18° TO 0°C)
SAFE ZONE 0°F OR BE OW (-18°C OR BE OW)
SANITATION

Pg. 16. 767-SK, 1767-SK INSTALLATI N/PERATI N/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. D N T CALIBRATE WITH
ANY F D PR DUCT IN THE CABINET. 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.)
SERVICE
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.

767-SK, 1767-SK INSTALLATI N/PERATI N/SERVICE MANUAL Pg. 17.
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 HO D.
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 hold.
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.K.) low wattage.
Cannot control temperature but Heating element grounded. Replace element.
thermostats check O.K.
SERVICE
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.

Pg. 18. 767-SK, 1767-SK INSTALLATI N/PERATI N/SERVICE MANUAL
E X T E R I O R S E R V I C E V I E W - 7 6 7 - S K
S E R V I C E
Bonn t
Ass mbly
5004732
Cast rs
(2 rigid, 2 swivel w/ brake)
5008017
Chip Tray
4652
Control Pan l
B z l
PE-26566
Control Pan l
Ov rlay
PE-27177
Door Ass mbly
15738
Door Gask t
GS-22951
Door V nts
Door Handl
HD-27080
Door Hing
HG-22338
Sid
Pan l
5002726
Sh lf,
Flat Wir
SH-2324
Sh lf,
Rib Rack
SH-2743
Sid Rack
SR-2303
SR-27426 (230V)
Pan l,
Top
1003888 Th rmostat
Knobs
KN-26568
T mp ratur
Gaug
GU-34197
Tim r
Knob
KN-26569

767-SK, 1767-SK INSTALLATI N/PERATI N/SERVICE MANUAL Pg. 19.
E X T E R I O R S E R V I C E V I E W - 1 7 6 7 - S K
SERVICE
Bonn t
Ass mbly
5004732
Cast rs
(2 rigid, 2 swivel w/ brake)
5004862
Chip Tray
4652
Drip Pan
14831
Control Pan l
B z l
PE-26566
Control Pan l
Ov rlay
PE-27177
Door Ass mbly
15738
Door Gask t
GS-22951
Door V nts
Door Handl
HD-27080
Door Hing
HG-22338
Sid
Pan l
5006846
Sh lf,
Flat Wir
SH-2324
Sh lf,
Rib Rack
SH-2743
Sid Rack
SR-2303
SR-27426 (230V)
Pan l,
Top
1003888 Th rmostat
Knobs
KN-26568
T mp ratur
Gaug
GU-34197
Tim r
Knob
KN-26569