Alto-Shaam 750-GDR Bedienings- en onderhoudshandleiding - Pagina 2
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U N PA C K I N G a n d S E T - U P
The Alto-Shaam Hot Rotating Visual Merchandiser 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 all the following
items have been received as standard with each cabinet.
1:
Stainless Steel Drip Pan
10:
Stainless Steel Wire Baskets
Save all the information and instructions packed inside the cabinet.
To maintain sanitation ordinances, cabinets intended for counter-top
applications must be sealed to the counter with a NSF approved
sealant or mounted on six inch legs.
Complete and return the warranty card to the factory as soon as
possible to insure prompt service in the event of a warranty parts
and labor claim.
NOTE: Any 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
An identification tag is permanently mounted on the cabinet.
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 V O LTA G E
Plug the case into a properly grounded receptacle only. A
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.
ENSURE THE POWER SOURCE
MATCHES THE VOLTAGE STAMPED
ON THE UNIT NAMEPLATE
S TA R T - U P
1. Before operating the cabinet, clean both the interior and
exterior of the unit with a damp cloth and mild soap solution.
Rinse carefully. Clean all window areas with a standard
commercial glass cleaner.
2. Clean the stainless steel wire baskets and drip pan. Insert the
stainless steel drip pan on the bottom surface of the interior
cabinet.
3. This cabinet should NOT be installed in any area where it may
be affected by steam, grease, dripping water, high
temperatures or any other severely adverse conditions. Do
not install directly adjacent to heat producing equipment.
At no time should the inside or outside of the
cabinet be flooded with water or liquid
solution. NEVER STEAM CLEAN. Do not use
water jet to clean. Severe damage or electrical
hazard could result, voiding the warranty.
H o t R o t a t i n g Vi s u a l M e r c h a n d i s e r
®
EXAMPLE
M A X I M U M R AT E D
WAT TA G E
xxx-xx
WATTS
xxxx-xx
xxxx
xxx
AC
1 PH
xx
HZ
ALTO-SHAAM INC. MILW. WI. PAT. NO. 3521030
M A X I M U M R AT E D F R E Q U 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. TURN DISPLAY LIGHTS "ON" AND SET THE
THERMOSTAT AT NUMBER "10" TO PREHEAT.
An indicator light will illuminate when the thermostat is turned
"ON." The indicator will remain lit as long as the unit is
preheating or calling for heat. The unit should be preheated, at the
number 10 setting, for a minimum of 30 minutes before loading
the merchandiser with food. When preheating is completed, or
whenever the unit reaches any temperature set by the operator
between 1 and 10, the indicator light will go "OUT".
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 internal
temperature range of 140° to 160°F (60° to 71°C). Any food
product not within the proper temperature range should be
heated to this temperature before loading into the holding cabinet
3. RESET THE THERMOSTAT.
After all products are loaded, check to make certain the cabinet
doors are securely closed, and reset the thermostat to the number
"8" setting. This will not necessarily be the final setting.
The proper temperature 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 temperature of each item with a food thermometer to
assure maintenance of the proper temperature range of 140° to
160°F (60° to 71°C).
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.
CLEAN THE MERCHANDISING CABINET DAILY:
1. Disconnect the cabinet from the power source.
2. Remove all detachable items such as wire baskets, drip pans, 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 difficult areas. Avoid the
use of abrasive cleaning compounds, chloride based cleaners, or
cleaners containing quaternary salts. Rinse carefully to remove all
residue and wipe dry.
4. Clean all window areas with a standard commercial glass cleaner.
NOTE: Never use hydrochloric acid (muriatic acid) on
stainless steel.
5. 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 cloth and
wipe with the grain of the stainless steel.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable
cleaning and sanitation requirements for
foodservice equipment.
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