Alto-Shaam 200-CT Manual de uso y mantenimiento - Página 2

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U N PA C K I N G a n d S E T- U P

The Alto-Shaam Holding Cabinet has been

thoroughly tested, checked for calibration,

and inspected to insure only the highest

quality cabinet is provided. When you

receive your cabinet, check for any possible

shipping damage and report it at once to the

delivering carrier.

See Transportation Damage and Claims section located in

this manual.

The cabinet, complete with unattached items and accessories,

may be delivered in one or more packages. Check to ensure that

all the following items have been received as standard with each

unit.

4 : 1 " ( 2 5 m m ) L e g s ( 2 0 0 - C T ) 2 : W i r e B a s k e t s

Save all the information and instructions packed inside the

cabinet. Complete and return the warranty card to the factory as

soon as possible to assure prompt service in the event of a war-

ranty parts and labor claim.

N O T E :

All claims for warranty must include the full

model number and serial number of the cabinet.

E L E C T R I C A L I N S TA L L AT I O N

S E R I A L N U M B E R A N D WA R R A N T Y C O D E

I D E N T I F I C AT I O N M O D E L N U M B E R

MODEL

SERIAL NO.

VOLTS

M A X I M U M R AT E D VO LTAG E

1. An identification tag is permanently mounted on cabinet.

2. Plug the cabinet into a properly grounded receptacle ONLY

ENSURE POWER SOURCE

C T H E

MATCHES VOLTAGE STAMPED

H E

ON NAMEPLATE OF UNIT

H E AT I N G C H A R A C T E R I S T I C S

The cabinet is equipped with a special, low-heat-density, heating

cable. Through the HALO HEAT concept, the heating cable is

mounted against the walls of the warming compartment to pro-

vide an evenly applied heat source controlled by a thermostat.

The design and operational characteristics of the cabinet elimi-

nates the need for a moisture pan or a heat circulating fan.

Through even heat application, the quality of a food product is

maintained up to as much as several hours.

S TA R T- U P

1. Before operating the cabinet, clean both the interior and exteri-

or of the unit with a damp cloth and mild soap solution.

Rinse well.

2. Install equipment legs before operating the cabinet. Clean and

install the wire baskets in the cabinet interior.

— H O L D I N G C A B I N E T S

EXAMPLE

M A X I M U M R AT E D

WAT TAG E

xxx-xx

WATTS

xxxx-xx

xxxx

xxx

1 PH

ALTO-SHAAM INC. MILW. WI. PAT. NO. 3521030

M A X I M U M R AT E D F R E QU E N C Y

O P E R AT I O N A L P R O C E D U R E S

1. PREHEAT AT 200°F (93°C) FOR 30 MINUTES.

When the thermostat is turned clockwise to an "ON" position,

the indicator light will illuminate and will remain lit as long

as the unit is calling for heat. Allow a minimum of 30 min-

utes of preheating before loading the holding cabinet with

food. The indicator light will go "

minutes preheat time, or when the air temperature inside the

unit reaches the temperature set by the operator. Verify the

full preheated temperature with the holding temperature

gauge located on the control panel of the cabinet.

2. LOAD THE CABINET WITH HOT FOOD ONLY.

The purpose of the holding cabinet is to maintain hot food at

proper serving temperature. Only hot food should be placed

into the cabinet. Before loading the cabinet with food, use a

food thermometer to make certain all products are at an inter-

nal temperature range of 140° to 160°F (60° to 71°C). Any

food product not within the proper temperature range should

be heated before loading into the holding cabinet.

3. RESET THE THERMOSTAT TO 160°F (71°C).

Check to make certain the cabinet door is securely closed, and

reset the thermostat to 160°F (71°C).

SARILY BE THE FINAL SETTING.

range for the products being held will depend on the type

and quantity of product. When holding food for prolonged

periods, it is advisable to periodically check the internal tem-

perature of each item with a food thermometer to assure

maintenance of the proper temperature range of 140° to 160°F

(60° to 71°C). •For the best holding results with wrapped hot

dogs and sausages, put one or two cups of water in the bot-

tom of the cabinet

C A R E a n d C L E A N I N G

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.

C L E A N T H E U N I T D A I L Y :

1. Disconnect the cabinet from the power source.

2. Remove all detachable items such as baskets, shelves, etc.

Clean these items separately.

3. Clean the interior metal surfaces of the cabinet with a damp

cloth and any good alkaline or alkaline chlorinated based

commercial detergent or grease solvent at the recommended

strength. Use a plastic scouring pad or oven cleaner for dif-

ficult areas. Avoid the use of abrasive cleaning compounds,

chloride based cleaners, or cleaners containing quaternay

salts. Rinse well to remove all residue and wipe dry.

NOTE: Never use hydrochloric acid (muriatic acid) on

stainless steel.

4. To help maintain the protective film coating on polished

stainless steel, clean the exterior of the unit with a cleaner

recommended for stainless steel surfaces. Spray the clean-

ing agent on the cloth and wipe with the grain of the stain-

less steel.

Always follow appropriate state and local health (hygiene)

regulations regarding all applicable equipment cleaning and

sanitation requirements.

At no time should the inside or outside of the cabinet be

washed down, flooded with water or liquid solution. NEVER

STEAM CLEAN. Severe damage or electrical hazard

could result.

Operation & Care Manual #806/2 • 1

" after approximately 30

OUT

THIS WILL NOT NECES-

The proper temperature